Saturday, February 27, 2010
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
½ cup sugar
1-cup nuts (pecans, cashews or walnuts)
Directions: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
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
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.