Saturday, February 27, 2010

Quick Nutty Delight

Went to a party where the hostess served this easy recipe, so I thought I'd share.

Quick Nutty Delight

Keeblers Original Club Crackers
Pam or Crisco
1-cup butter
½ cup sugar
1-cup nuts (pecans, cashews or walnuts)

Roll out the crackers to make enough crumbs to cover your cookie sheet. Spray cookie sheet first. Spread crumbs evenly on the cookie sheet. Put butter and sugar into a pan and cook until boiling or about 2 ½ minutes. Remove from stove and pour evenly over the cracker crumbs in the cookie sheet. Add nuts. Bake for 8 to 10 minutes at 350 degrees. Cool then cut into individual pieces. It’s delicious!

Thursday, February 4, 2010

Patriotic Cake

This month we have lots of patriotic celebrations to celebrate and here is a recipe we've used many times to delight folks gathered with us in celebration. It came to us in the mail from Kraft Foods many years ago.

1 qt. strawberries (about 4 cups), divided
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor
Ice cubes
1 cup cold water
1 pkg. (12 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Slice strawberries in half & set aside. Stir boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries & 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate four hrs. or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for "stripes" of "flag." Arrange remaining 1/3 cup blueberries on whipped topping for "stars." Store leftover cake in refrigerator. 160 Calories per serving.