Summer Salad - June featured recipe

1 yellow squash, diced
1 zucchini, diced
3 green onions, sliced
1 carrot, cubed
1/2 green bell pepper, diced
1 tomato, chopped
1/2 cup fat free ranch dressing
salt to taste
ground black pepper to taste

Toss vegetables with dressing and chill for at least one hour. Season with salt and pepper and serve!

Peanut Butter Cookie and Cream Cheese “Candy” Bars

1 Cup creamy peanut butter
1/2 Cup granulated sugar
1/2 Cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 Cups all purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3-4 Tablespoons hot water (enough to dampen the dough)
8 oz softened cream cheese
3 Tablespoons granulated sugar
25 pieces favorite leftover halloween, easter, christmas, or valentine's day chocolates!
1.  Preheat oven to 350 degrees F.  In stand mixer, beat peanut butter and sugars until well combined.  Add egg and vanilla to combine.
2.  In mixing bowl, mix flour, baking powder, baking soda and salt to combine.  Slowly add to wet ingredients then pour in hot water.  Press half of dough into an 8×8 inch baking pan lined with foil and sprayed with cooking spray.
3.  In another bowl mix the softened cream cheese and sugar until smooth then layer over peanut butter dough.  Cut up chocolates and layer over cream cheese then top with remaining peanut butter cookie dough.  Bake for 25-30 minutes or until cookie turns golden brown.  Remove and let cool completely then cut into squares.

9 large bars

I got this recipe from picky-palate.com - yum!

Texas Sheet Cake

2 sticks margarine                            ½ t. salt

1 c water                                              2 eggs

4 Tbs cocoa                                         ½ c soured cream (1 ½ tsp vinegar-1/2 c milk) let stand 5 min.

2 c flour                                                1 tsp soda

2 c sugar

Bring to boil margarine, water and cocoa. Remove from heat and add to the flour, sugar and salt. Beat in two eggs, soured cram and soda. Pour into greased jelly roll pan (10x15x1) I use cookie sheet.

Batter will be runny, bake at 375 for 20-22 minutes

Frosting for Texas Sheet Cake and Brownies

1 stick margarine              1 lb powdered sugar

4 Tbs cocoa                         1 tsp Vanilla

6 Tbs milk

Bring to boil. (I do this in Microwave) Revmove from ehat and add:

1 lb powdered sugar (2 cups or more) and vanilla

Beat well and spread over cake immediately after removing from the oven

Meghan Lang’s Aunt’s Chocolate Mousse

18 oz semi-sweet chocolate (the best quality has the best flavor)

2 C heavy cream, well chilled

6 eggs

2 Tbs powdered sugar

1 Tbs vanilla extract

Melt chocolate on a defrost setting in the microwave, checking every 2 minutes, until the chunks are soft and stir smoothly

Whip the cram until it forms medium-stiff peaks. Do not overbeat!

Separate 4 of the eggs and set the whites aside. Combine the yolks with the remaining 2 whole eggs. Beat in an electric mixer until the eggs are thick and lemon colored (about 5 minutes) While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk (by hand preferably) until the whites start to stiffen. Sprinkle on the powdered sugar and beat until you have firm peaks

Working QUICKLY, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is completely mixed, add the vanilla, then fold in the whites until just blended.

The mousse can be poured into individual bowls, or a large dessert dish. Chilling overnight intensifies the flavor. The mousse can be frozen for up to 2 weeks

NaNaimo Bars

Bottom Layer

½ c Margarine

¼ c Sugar

5 Tbs Cocoa

1 tsp Vanilla

1 Egg

2 c Graham Cracker Crumbs

1 c coconut

½ c chopped pecans

Middle Layer

¾ Tbs milk

¼ c vanilla pudding mix

½ c melted margarine

4 c powdered sugar

Top Layer

½ c semi-sweet chocolate chips

1 Tbs margarine

Bottom Layer: combine margarine, sugar, cocoa, vanilla and egg in pot. Stir constantly over med heat until like thick custard. Put in separate bowl with graham crumbs, coconut and pecans. Pack firmly into 9x13 pan and refrigerate.

Middle Layer: mix with whisk. melt milk, pudding and margarine together. Add to powdered sugar slowly (don’t use it all) until it has a pudding like consistency. Spread over bottom layer and refridgerate until hard.

Top Layer: Melt chocolate chips and margarine over very low heat (double broiler) then spread over middle layer, let hard in fridge, then cut into squares and enjoy!

Muddy Buddies

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9	cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar

put cereal in a bowl and set aside. microwave chocolate and peanut butter on high for 1 minute, stir and then microwave for 30 seconds until smooth.

stir in vanilla then pour over cereal stirring until evenly coated.  put powdered sugar into a 1 gallon zip lock bag.  pour in cereal, seal the bag then shake until cereal

is evenly coated.  place on wax paper and let dry.

Crispy Clusters

1 cup small marshmallows
1 cup rice crispies
I cup cheerios
1 cup peanuts
(if you have allergies to peanuts, add 1 more cup of cereal,
maybe a cup of corn checks, Maybe even broken pretzels?)

1 lb Block candy coating
Melt the candy coating and pour over the dry ingredients, stir it all together
Spoon teaspoons size drops onto wax paper and let cool.
Voila! Easy peasy

almond bark popcorn mix

Mix together any combination of snacks that you want: popcorn, pretzels, m&m's, cranberries, rice chex, nuts, etc.  Melt some almond bark over top and enjoy!