Stuffed Strawberries

Prep/Total Time: 20 min.

24 large fresh strawberries
1/2 cup spreadable strawberry cream cheese
3 Tbsp sour cream

Cut tops off strawberries and stand on cut end. Slice each strawberry in fourths ALMOST to the bottom. Mix together cream cheese and sour cream. Open up each strawberry and pipe in the cream mixture.

Smooth Strawberry Soup

(This was actually a little pinker than this picture makes it look. And this is a double batch.)

Prep Time: 15 minutes (Plan ahead...needs to chill)

1 quart strawberries, halved
2 cups apple juice
1 cup (8 oz) sour cream
1/2 cup packed brown sugar
1/2 cup honey
2 Tbsp lemon juice
1 1/2 cups half-and-half cream
3 Tbsp orange juice, optional

Cinnamon-Sugar Croutons:
3 slices white bread, crusts removed and cubed
2 Tbsp butter
1/2 tsp sugar
1/2 tsp ground cinnamon

In a bowl, combine the first six ingredients. Place half of the mixture at a time in a blender; cover and process until pureed. Transfer to a large bowl; stir in cream and orange juice if desired. Cover and refrigerate for 2 hours.

In a skillet over medium heat, saute bread cubes in butter until golden brown. Remove from the heat. Sprinkle with sugar and cinnamon; toss to coat. Cool. Stir soup before serving; garnish with croutons.

Yield: 6 servings

Spinach & Pear Salad w/Dijon Mustard Vinaigrette

Submitted by Nicole Sizemore

2 Tbsp Water
2 tsp Dijon Mustard
1 1/2 Tbsp Orange Juice
1 Tbsp Olive Oil
1 Tbsp Honey
1/2 tsp Black Pepper
2 Pears, cored & sliced lengthwise
8 cups torn fresh Spinach
1/4 cup red onion, thinly sliced

1. In small bowl, whisk all wet ingredients.

2. In large bowl, add pear slices & 2 Tbs of vinaigrette. Toss & Coat.

3. Add spinach & dressing before serving

Cold Oven Pound Cake

Submitted by Janet Schlosser

1 cup butter
3 cups sugar
3 cups flour
1 cup milk
2 tsp vanilla
6 eggs

For Chocolate pound cake, add 1/3 cup cocoa

Combine all ingredients except eggs and beat. Add one egg at a time blending in between. Pour batter into a greased and floured bundt pan. Place in COLD oven, set at 350 degrees and bake for 1 hour to 1 hour and 20 minutes.

Perfect for sweetened strawberries and whipped cream or your favorite glaze.

Potato Ham Skillet

4 1/2 tsp butter
3 medium potatoes, peeled and thinly sliced
1/2 tsp salt
1/4 tsp pepper
7 green onions chopped
1/2 cup chopped green pepper
2 cups diced fully cooked ham
3 eggs, lightly beaten
1/2 cup shredded cheddar cheese
Minced fresh parsley

In a 10-in. skillet, melt butter over medium heat. In the skillet, layer half of the potatoes, salt, pepper, onions, green pepper, and ham; repeat layers. Cover and cook over medium heat for 10-15 minutes or until potatoes are tender.

Pour eggs over the top. Cover and cook for 3-5 minutes or until eggs are nearly set. Sprinkle with cheese. Cover and cook 3-5 minutes longer or until cheese is melted and eggs are completely set. Cut into wedges. Sprinkle with parsley.

Yield: 6 servings

Strawberry Pretzel Salad

2 cups coarsly crushed pretzels

3 Tbsp sugar

3/4 cup melted butter

1 8oz cream cheese, softened

1 cup sugar

1 8oz frozen whipped topping

1 6oz strawberry jello

1 cup boiling water

2 10oz frozen strawberries, thawed

Directions:

Mix together pretzels, butter, 3 Tbsp sugar. Press into 9x13 pan. Bake 8 min at 400. Cool. Beat cream cheese and 1 cup sugar. Add whipped topping and spread on crust. Dissolve jello in boiling water, stir in strawberries. Let stand 10 minutes then pour onto cheese layer. Chill until strawberry layer is firm. Serve. This can be made with raspberries, too.

Saucy Stroganoff

This is Tami's recipe. Don asked me to add it.

1 1/2 lbs. ground beef or pork

1/2 c chopped onions
1 4oz can mushroom stems and pieces, drained

1 1/2 tsp. instant beef bouillon granules (or 1 cube crushed)

1/2 tsp Worcestershire sauce

1 c sour cream

3 Tbsp flour

1/4 c ketchup

1 1/2 cup water

1/2 tsp salt

1/8 tsp pepper

Hot cooked noodles (2-3 cups dry noodles)

In skillet, cook ground beef and onion until meat is browned. Drain off fat. Stir in mushrooms, bouillon granules, Worcestershire sauce, water, salt and pepper. Bring to boil; reduce heat. Cover and simmer 15 min.

Combine sour cream and flour. Gradually blend some of the hot beef mixture into sour cream mixture; return all to skillet. Cook and stir until thickened, do not boil. Stir in ketchup; heat thoroughly. Serve over hot cooked noodles. Sprinkle with snipped parsley, if desired.

Makes 6-8 servings.

Sweet Dinner Crescent Rolls

1/2 cup warm water (110 degrees)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

Directions
1. Mix the water and milk then stir in the sugar until it dissolves. Then stir in the yeast. Let it proof until foamy. Mix in the salt, butter and lightly beaten egg. Then add flour a half cup at a time. Let it rise for about 45 minutes, covered with a damp, clean towel.
2. Turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with damp, clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 375 degrees F.
3. Bake in preheated oven for 10 to 15 minutes, until golden.
Yield- 16 rolls

Best of the Best Lemon Meringue Pie

1 1/2 cups sugar

1/2/ cup cornstarch

1/4 Tsp. salt

2 1/2 cups water

1 Tbsp grated lemon rind

4 egg yolks

1/2 cup fresh squeezed lemon juice (about 3 lemons)

3 Tbsp butter

9"-10" baked pie shell

Directions

Mix first 5 ingredients together and bring to a boil on medium high heat. Cook until thickened and no longer cloudy. Stir slowly and constantly. In a small bowl, beat egg yolks until creamy. Add 1 cup cooked mixture and mix thoroughly. Add yolk mixture slowly to cooked mixture, stirring constantly, and bring back to a boil. Cook 1 minute and remove from heat. Slowly stir lemon juice and butter into cooked mixture and set aside to cool. Then pour into a 9"-10" baked pie shell.

Meringue
4 egg whites

1/2 cup sugar

1/4 Tsp. cream of tartar

Whip egg whites and cream of tartar on high speed until fluffy and peaks hold their shape. Slowly beat in sugar. Mound lightly on top of pie. Using the back of a large spoon, press lightly onto meringue and lift up to create curls.  Bake at 450° until meringue is golden brown.