| Jello Pastel Cookie - Thursday, May 16, 2013 |
3 1/2 cup Flour
1 teaspoon Baking Powder
3 sticks Butter, softened
1 cup Sugar
2 packages (4 serving size each) Strawberry Gelatin, divided
1 egg
1 teaspoon vanilla |
| Preheat oven to 400 degree. Mix flour and baking powder in a bowl and set aside. Place butters in a large bowl and beat on medium speed with an electric mixer until creamy. Gradually add sugar and 1 package of the dry gelatin beat until light and fluffy. Add egg and vanilla, mix well. Gradually add the flour mixture to this, beating until well blended after each addition. Shape dough into 1 inch balls. Place cookies 2 inches apart on an ungreased baking sheet. Flatten with the bottom of a glass. Sprinkle lightly with remaining dry gelatin. Bake 8 to 10 minutes or until lightly browned. Remove to wire racks. cool cmpletely. Make 5 dozens. |
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| Luscious Lemon Salad - Thursday, May 16, 2013 |
(2) 3 oz. package Lemon Jello
2 cups boiling water
12 oz. Mountain Dew
1 cup mini Marshmallows
8 oz. can crushed Pineapple, well drained
22 oz. Lemon Pie filling
8 oz. Cool Whip, thawed |
| In a large bowl, dissolve gelatin in boiling water. Add Mountain Dew and stir well. Stir in marshmallows, pineapple and half of the pie filling. Pour into a 2 quart dish. Chill until set. In a bowl combine cool whip and remaining pie filling. Spread this evenly over the chilled gelatin mixture. 8 servings. |
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| Strawberry Yogurt Dip - Thursday, May 09, 2013 |
8 oz. thawed cool whip
1 - 16 oz. strawberry yogurt
1 cup fresh strawberries, mashed
fresh fruit: Strawberries, Peaches, Apples, Grapes |
| Combine the thawed cool whip with the yogurt. Add the mashed strawberries to the yogurt mixture. Store in the the fridge. Makes 5 cups |
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