MARSHMALLOW CREME FRUIT DIP-SAM

 

1 8 oz pkg cream cheese
1 cup sour cream
1 jar (about 7 or 8 oz.) Marshmallow Crème
1 14 oz. can sweetened condensed milk

Combine ingredients in a blender and process until smooth. Refrigerate for at least one hour.

Use as a dip for fresh fruits.

Variations: The dip may be colored a light pastel by dipping a toothpick in food coloring and stirring it in (or just 1 drop if using liquid food coloring). Pink goes well with strawberries; lime green or peach colors also work well. Flavorings such as citrus peels and oils may also be added; orange flavor makes an excellent dip for chocolate covered fruit.

Makes about 5 cups.

Caramel Corn-Kristi

Ingredients

• 3 (3.5 ounce) packages microwave popcorn, popped (about one gallon of popped corn)
• 2 1/4 cups packed brown sugar
• 1 cup corn syrup
• 1 cup butter
• 1 (5 ounce) can sweetened condensed milk

Directions

1. Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard the unpopped kernels. Set aside.
   

2. In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C) (I only cook mine to soft ball stage) or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from heat, pour in the can of condensed milk; stir until smooth.
   

3. Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Pour popcorn out onto a sheet of waxed paper if desired. Cool at least 10 minutes before serving.

Enjoy!

Sugar Cookies (Jackie)

• 1 1/2 Cups white sugar
  
• 1 cup butter
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup sour cream
• 5 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 (8 ounce) package cream cheese
• 2 tablespoons evaporated milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 cups confectioners' sugar

1. Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
2. Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
3. Cover and chill dough for 1 hour.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
6. To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.

Taco Meat (Jan)

Simple.

1lb ground beef

1 packet Taco season mix

Water

1 can Chili (I like the Nally’s Vege. 98% fat free)

1 can Refried beans. (I like the low fat refried black beans)

Brown meat and add seasoning according to the directions on the back. Then add the chili and beans.

Corn Salsa (Carolyn)

1 small can black beans - drained

1 small can corn - drained

2-3 tomatoes – diced

2 avocados – diced

1 bunch cilantro – chopped

1 bunch green onions – chopped

Pour 1 small bottle Zesty Italian dressing and mix together. May add salt, garlic powder etc. to taste. Serve with tortilla chips.

Roast Beef French Tip Sandwiches (Corina)

Loaf of French bread

1-1 ½ lbs of roast beef (from the deli counter)

Swiss cheese

Pickles or relish

Mustard

Au jus (packet you mix with water) or make your own from beef broth and spices

Layer the roast beef on the bread top with cheese. Bake in oven until cheese is melted and meat is warm. (Not too long because the bread will become very hard and crusty.) Then prepare the au jus. Once the sandwich is done add mustard and pickles and enjoy!