Strawberry Pie

1 prepared graham cracker crust (recipe)
Wash and pat dry three pints of strawberries
Slice them on a paper towel (to absorb juices)
Place a thin layer of strawberries into the prepared crust

In a mixer, beat 1 (8 oz.) cube of cream cheese
Gradually add 1/4 c. sugar.
Then blend in 1/2 c. sour cream and 1 t. vanilla
Finally fold in 1 c. cool whip

Spoon this mixture into the pie pan on top of the strawberries, then cover with remaining strawberries.

Refrigerate for 4 hours prior to serving

Banana Bread - Award winning

This recipe recently won the Class Reserve Champion award at our county fair.

 

I received this recipe from a missionary who was working in our area's mom several years ago. I love the easiness and the quickness of this recipe.

Beat together:
1/4 c. oil (or applesauce substitute)
1/2 c. sugar

Add and beat:
1 egg
1 t. vanilla

Beat in:
4 medium bananas (not too dark/medium ripe)

Then slowly mix in:
1 1/2 c. white flour
1/2 c. wheat flour
1 t. soda
1/2 t. salt
(If wheat flour is not on hand 2 c. white flour)
Nuts (optional)

Spray two bread pans, and bake at 350* for 30-40 minutes.

Pretzel Salad-Dessert

 

This recipe comes from my sister-in-law.
It is a great make ahead treat, and truly, I can't figure out if it is a salad (per the title) or a dessert!

2 C. crushed pretzels
3 t. sugar
3/4 c. margarine

Mix ingredients in a bowl and smooth out in a 9X13 baking dish. Bake at 400* for 10-12 minutes. Cool for 1 hour.

Part 2
1/2 c. sugar
1 (8 oz) cream cheese
1 (8 oz) cool whip

Beat together and spread over cooled pretzels.

Part 3
Mix 1 c. boiling water with a 6 oz package of strawberry or raspberry Jell-O. Add 10 oz frozen strawberries/raspberries. Mix until mixture thickens (approx. 2 minutes). Spread over cream cheese mixture and refrigerate at least 1 hour prior to serving.

Poppyseed Chicken

While the following recipe is definitely not the healthiest, this is one of my kid's favorite requested dishes. I found it in another SAA compilation cookbook. This is a great pot-luck dish.

4 boneless, skinless chicken breasts (cooked and chopped)
2 c. sour cream
2 cans cream of chicken soup
1 stick butter
50 Ritz crackers (crushed)
1 1/2 T. poppy seeds
2-3 c. cooked rice

Brown or boil chicken and cut into bite sized pieces. Mix all ingredients (except for crackers, butter and poppy seeds) in a large bowl. In a separate bowl, microwave butter until melted. Add crushed crackers and poppy seeds to the butter, tossing to coat. Spread a light layer of crackers in the bottom of a 9X13 baking dish. Add chicken and rice mixture, and top with the remaining cracker mixture.
Bake at 350* for 30-45 minutes.

Frosted Pecans

Frosted Pecans

These are simple, addictive (you've been warned), add a sweet crunch to any salad, and they make great gifts (and people may beg for them - I did, and that's how I got this recipe from some ladies from my church in Colorado). 

Here's a link to the Northwestern Salad that these go so well on

Frosted Pecans

2 egg white

2 c. sugar

2 tsp. cold water

2 tsp. salt

1 Tablespoon cinnamon

2 lb. pecans

Beat water and egg white until fluffy.

Mix pecans in and toss to coat.

In a separate bowl combine sugar, cinnamon and salt. Add to pecan mixture. Toss until pecans are coated. Spread on baking sheet and bake at 225* for 1 hour moving occasionally.

Cool prior to using in salad.

These may be stored in the freezer as well for future use.

Northwestern Salad with Frosted Pecans

One of my friends used to make this salad - I think it is my all time favorite. I love the simplicity, the twists of flavor, and especially the frosted pecans.

Spinach - cleaned and washed, torn into bite sized pieces
1-2 c. frosted pecans
1-2 granny smith apples chopped
1/2 c. chopped red onion
Feta cheese
Girrard's Champagne or Raspberry Vinaigrette dressing

Toss all ingredients lightly and immediately serve.