Enrichment Meeting Recipes for Sept. 27, 2007

Raspberry-Pretzel Salad

2 c. pretzels,coarsely crushed and divided
3/4 c. butter, melted
1 c. plus 3T. sugar, divided
8-oz. container frozen whipped topping, thawed
2 3-oz. pkg. rapberry jello
2 c. boiling water
2 10-oz pkgs. frozen raspberries, thawed

Combine 1-3/4 cups crushed pretzels, butter and 3 T. sugar together;
press into bottom of an ungreased 13"x 9" baking pan. Bake at 350 degrees for 8-10 minutes; set aside to cool. Blend cream cheese, one cup sugar and whipped topping together; spread over cooled crust. Dissolve gelatin in 2 cups boiling water; stir in raspberries. Refrigerate until partially set; spread over cream cheese layer. Refrigerate until firm; sprinkle with remaining pretzel crumbs before serving. Makes 18-20 servings.



Rainbow Salad
8-oz. pkg. cream cheese softened
20-oz. canpineapple chunks, drained and juice reserved
15-oz. can manderin oranges,drained and juice reserved
16-oz. container frozen whipped tiopping, thawed
10-1/2 oz. pkg multi-colored mini marshmallows

Combine cream cheese with the pineapple juice and half the manderin orange juice; blend well. Add whipped toppings; mix gently. Fold in pineapple chunks, oranges and marshmellows; chill until set. Serves about 16.


CREAM CHEESE FLAN


1CUP GRANULATED SUGAR
6 LARGE EGGS
1 CAN (14OZ) SWEETENED CONDENSED MILK
1 CAN (12OZ) EVAPORATED MILK
8OZ CREAM CHEESE
1 TEASPOON VANILLA EXTRACT
1/4 TSP SALT
1/4 TSP WATER

Preheat oven to 350 F. In a small saucepan over medium high heat, combine granulated sugar and water. Mix well. Cook, swirling pan occasionally, until sugar turns a caramel color. Remove from heat.
Pour the caramel into a glass bowl for baking, tilting to coat the bottom and sides with a thin layer of caramel. In a blender, combine eggs,evaporated milk,sweetened milk,cream cheese,vanilla, and salt. Mix well.
Pour the mixture into the bowl with the caramel.
Place glass bowl in a large baking pan and place pan on center rack of oven. Carefully pour enough boiling water into baking pan to come halfway up sides of bowl.
Bake flan until set and a knife comes out almost clean, about an hour. Remove bowl from baking pan and cool completely. Unmold flan onto a dessert plate. Let cool in the refrigerator


GIFT IN A JAR

Spice Cookie Mix

1/2 C. raisins
1/2 C. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 C. brown sugar
2 C. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 C. old fashioned oats

Layer the ingredients in the order given into a wide mouth 1- quart canning jar. Pack each layer in place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.

Gift Tag
Oatmeal, Raisin, & Spice Cookies
Makes 3-4 dozen

1 jar oatmeal, raisin & spice cookie mix
1/2 C. butter or margine, softened
2 eggs, slightly beaten
1 tsp. vanilla

Preheat oven to 375. In a large bowl, cream the butter, eggs,and vanilla. Add the oatmeal, rasin, & spice cookie mix and stir until the mixture is well blended. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake 10 to 12 minutes. Transfer to wire racks to cool.


Dreamsicle Bar Mix

1/2 C. Tang instant breakfast drink powder
3/4 C. sugar
1 1/4 C. vanilla chips
1 3/4 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder

Layer the ingredients in the order given into a wide mouth 1- quart canning jar. Pack each layer in place before adding the next ingredient. Attach a gift tag with the mixing and baking directions.

Gift Card Directions

Dreamsicle Bars
Makes 24 bars

1 jar Dreamsicle Bar Mix
3/4 C. Butter or margine, softened
2 eggs, slightly beaten
1 tsp. vanilla
1 T. water

Preheat the oven to 350. In a large mixing bowl, cream the butter, eggs, vanilla and water. Add the dreamsicle bar mix and stir until the mixture is well blended. Spread batter into a lightly greased or sprayed 9x12 inch pan. Bake for 20 to 25 minutes. Cool in pan. Cut into 2 inch squares.