ICE CREAM DESSERT by CK
Crush 28 Oreo cookies. Add 3/4 stick of melted butter to the cookie mixture and put in a 9"x13" pan. Put this in the freezer for 5 minutes. 
In the meantime, have a 1/2 gallon of vanilla ice cream melting slightly. Add slices of ice cream to the top of the cookie mixture. Then add 1 (16 oz.) can of HOT fudge to the mixture. (heat the can in very hot water.) Then put the mixture in the freezer for another 5 minutes. Finally, add one carton of Cool Whip and cherries, peanuts or cake decors to the top. Keep this dessert in the freezer.






ICE CREAM PIE by BDM
In a large bowl, whisk together 2 qts softened vanilla ice cream, one large pkg of instant pudding mix (any flavor).  Pour into 2 graham cracker crusts.  Freeze until firm.  Remove from freezer 10 minutes before serving.  Will keep frozen for 2 months.

SPECIAL FRENCH TOAST by BDM

Spread softened cream cheese on 6 slices of bread

Spread strawberry jam on 6 slices of bread

Put spread sides together to make 6 sandwiches.

Mix together:   3 eggs

                         ¼ c milk

                         1 t vanilla

                         2 t sugar

Melt 1 tsp butter in hot skillet

Dip each sandwich into egg mixture coating both sides.  Brown in skillet.  Serve with Strawberry Nut Sauce below:

Strawberry Nut Sauce

   Mix 2 tsp cornstarch into 2/3 c water

   Heat 1 c strawberry jam in saucepan, add cornstarch mixture

   Bring to a boil stirring constantly, then simmer 3 minutes

   Add 2 tsp lemon juice and ¼ c chopped walnuts

STRAWBERRY PICNIC CAKE  by Gena

4 eggs

½ c. oil

1 (10 oz.) pkg. frozen strawberries

1 (3 oz.) box strawberry gelatin

1 box white cake mix with pudding

1 heaping Tbsp. flour

1 c. walnuts, chopped

Mix above ingredients in order given.  Do not overmix.  Pour into greased and lightly floured bundt or tube pan.  Bake at 350 degrees for 30 minutes or until done.  Partially cool, then remove from pan to serving plate.  Promptly dust generously with confectioners’ sugar.  Cover and seal tightly with plastic wrap for 12-24 hours. 

Great for snacks or picnics.

Serves 12.

BLUEBERRY MUFFINS by CK
3 tbsp. butter
2/3 cup sugar
1 egg, beaten
1/2 cup milk
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 to 1 1/2 cups blueberries
Cream together butter, sugar. Beat in egg. Add milk. Whisk together flour, baking powder and salt. Fold in 1 to 1 1/2 cups blueberries. Turn batter into greased muffin pan (12 cup).
Bake in a preheated 350°F oven for approximately 25 minutes. While still warm from oven, brush with melted butter and sprinkle with coarse sugar. Makes 12 regular sized muffins.






Lemon Bundt Cake by BDM
Mix together: 4 eggs
                        1 c apricot nectar
                        ¾ c oil
Add: 1 box lemon cake mix
         ⅓ c sugar
Beat with electric mixer several minutes until smooth
Pour into bundt pan sprayed with Pam
Bake at 350˚ for 50 minutes or until toothpick comes out clean
Let rest while making glaze. Then turn over onto plate.
Drizzle glaze over top and let it run down sides


Lemon Glaze
Stir together: ⅔ c powdered sugar
                         1 T lemon juice 

BROCCOLI GRAPE SALAD by CK
2 lbs. broccoli, bite size pieces
2 1/2 c. seedless red grapes
3 tbsp. finely chopped onions
2 tbsp. sunflower seeds
1/4 lb. bacon, cooked crisp and diced
Combine top 5 ingredients.
DRESSING:
1 1/2 c. mayonnaise
1 tbsp. vinegar
2 tsp. sugar
Pinch of salt
Combine all dressing ingredients, pour over salad. Stir to coat. Chill






Poor Man’s Meal by BDM
Scrub 4 potatoes, cut into quarters and slice for frying
Heat 3 T oil in frying pan, when hot, add potatoes. Salt & pepper
Turnover to thoroughly coat each piece
Stir in: ¼ c chopped onion
1 package of hot dogs, cut into bite sized pieces
Continue cooking and turnover occasionally until potatoes are tender
Stir in: ⅓ c spaghetti sauce
Continue cooking until all pieces are coated and no liquid remains 

FROSTED CASHEW COOKIES by CK
1/2 c. butter (must use butter)
1 c. brown sugar
1 egg
1/2 tsp. vanilla
2 c. sifted flour
3/4 tsp. baking powder
3/4 tsp. soda
1/4 tsp. salt
1/3 c. sour cream
1 3/4 c. sifted cashew nuts (reserve 1/2 c. cashews for icing)
Cream butter and sugar. Beat in egg and vanilla. Add dry ingredients with
sour cream, add nuts. Drop by teaspoonfuls on greased cookie sheets.
Bake at 400 degrees for 10 minutes. Cool and frost with Golden Butter
Icing. Put a cashew on top of each. Makes 4 1/2 dozen.
CASHEW COOKIE FROSTING:
Lightly brown 1/2 cup butter. Remove from heat, add 3 tablespoons coffee
cream (or milk) and 1 teaspoon vanilla. Stir 2 cups confectioners' sugar, beat until
smooth and thick enough to spread. Frost each cookie and top with a
cashew.




Angel Pie by BDM
Beat 3 egg whites in large bowl with electric mixer on high speed until soft peaks form
Blend in ½ t vanilla
Gradually add 1 c sugar, beating after each addition until well blended
Continue to beat until stiff peaks form
Mix together: 18 Ritz crackers, finely crushed
⅔ c finely chopped nuts
¾ t baking powder
Add to egg white mixture, stirring gently until well blended
Spread into a greased and floured pie plate, bake 30 minutes at 350 degrees, let cool completely
Top with 1 c sliced strawberries and covered with thawed dairy topping