Raspberry Star Cake

Ingredients

• 1 6-ounce package raspberry-flavored gelatin
• 2 cups boiling water
• 1 16-ounce jar applesauce
• 1 10-ounce package frozen red raspberries in syrup, thawed
• 1/2 cup tiny marshmallows
• 1 to 2 tablespoons milk
• 1/4 cup dairy sour cream
• 5 cup star-shape gelatin mold

Directions

Dissolve gelatin in boiling water. Let stand about 30 minutes to cool. Stir in the applesauce and raspberries with their syrup. Pour into a 5- to 6-cup mold. Cover and chill in the refrigerator for 2 to 3 hours or until firm. Remove from mold.

For drizzle, in a small saucepan combine marshmallows and milk. Cook and stir over low heat until marshmallows are melted. Remove from heat; let stand about 10 minutes. Stir in the sour cream.

Place mixture in a clear plastic bag. Snip off a corner of the bag and drizzle the mixture over the salad. Chill in refrigerator about 1 hour or until firm. Garnish the salad with the drizzle up to 4 hours before serving. Makes 8 servings.

Frosted Raspberry Salad: Prepare salad as above, except pour gelatin mixture into an 8x8x2-inch pan. Cover and chill salad as directed. For topping, combine 2 cups tiny marshmallows and 1/3 cup milk. Cook and stir over low heat until the marshmallows are melted. Remove from heat and let stand for 10 minutes. Stir in one 8-ounce carton dairy sour cream. Spread over the gelatin. Chill at least 1 hour or until topping is firm.

About This Recipe

Marshmallow-sour cream sauce dresses this molded raspberry-apple flavored gelatin dessert.

Sweet & Sour Meatloaf

Sweet & Sour Meatloaf

From "Favorites"

SAUCE:
1 (12 oz.) jar red currant jelly
1 (12 oz.) jar chili sauce
MEATLOAF:
1 pound lean ground beef
1 cup plain dry bread crumbs
1/2 cup onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 egg
1/2 cup ketchup
Preheat oven to 400〫F. For the sauce, combine red currant jelly and chili sauce in a small saucepan. Heat until jelly is melted and well-blended.
For meatloaf, spray a 5 x 9" loaf pan or oval casserole dish with non-stick cooking spray and set aside. Combine remaining ingredients (I use my Kitchen Aid mixer with the paddle attachment) and spread into prepared pan. Spread half of the sauce over the meatloaf and bake for about 1 hour. Heat remaining sauce and serve with meatloaf. Great with mashed or baked potatoes.  *NOTE: I find the meatloaf is so moist that we don't need the extra sauce on the side. I just save the other half of the sauce in the refrigerator to make the meatloaf again soon. 

Swedish Pancakes

Swedish Pancakes

- this is a mix between a crepe and a pancake and is our favorite Sunday morning meal.

2 c. milk
3 eggs
1 1/2 c. flour
2 tsp. sugar
1 tsp. salt
3 Tbsp. butter, melted

*Combine all ingredients in a blender and mix well.
Cook over medium heat in a small to medium fry pan or crepe pan. Make sure to spray with Pam before each pancake.
Serve rolled with fruit, jam, powdered sugar, cinnamon sugar,cream, or syrup.

Homemade Red Mango Frozen Yogurt

Homemade Red Mango Frozen Yogurt

This has definitely been a favorite! So good!

8 c. Greek style yogurt (or plain, but I think Greek is better)
2 c. sugar
2 c. milk
1 tsp. xanthan gum (found on the baking isle, keeps the ice crystals from forming so the
consistency is more like yogurt than ice cream) Or at Sprouts

* Combine all ingredients in ice cream maker. Add ice and rock salt. My machine takes about 1 hour, then I like to keep the yogurt in the freezer for about an additional hour before I serve it.
Top with fruit, chocolate chips, coconut, and ground gram cracker.

Makes between 4-5 quarts

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

2 c. melted chocolate chips (I like milk chocolate)
2/3 c. sugar
2/3 c. brown sugar
2 eggs
1/2 c. shortening
1/2 c. butter
4 c. flour
1 tsp. salt
2 tsp. soda
2 tsp. vanilla
3-4 Tbs milk
mint chocolate chips (1 1/2-2 cups)

melt chocolate chips in microwave on medium setting for about 3 minutes. If using hard butter combine with chips for last minute. Combine all ingredients except flour and mint chips in mixer. Add flour slowly to mixture then stir in chips.

Bake at 375 for 8-10 minutes

Teriyaki Turkey Burritos

*from Alli Elggren

10 raw tortillas, cooked
1 lb. lean ground turkey
1/2 c. chopped onion
1 garlic clove minced, or 1/8-1/4 tsp. garlic powder
16 oz package broccoli coleslaw mix (my store carries smaller bags so I use two)
1/3 c. teriyaki sauce (I use closer to 1/2 c.)
1/4 tsp. pepper
1 1/2 cups shredded cheddar cheese

*Cook tortillas and wrap tightly in foil. Warm in oven at 325 degrees for 10 minutes. Meanwhile cook turkey, onion, and garlic in a large, deep skillet until turkey is no longer pink; drain. Pour into bowl and set aside.
In the same skillet, stir-fry the broccoli slaw mix in oil for 10 minutes. Add teriyaki sauce & pepper; cook & stir for 1 minute. Stir in cheese and turkey mixture and heat through. Spoon 1/2 c. filling in each tortilla and roll up.

*5 servings, with 2 burritos each