Dessert

Peggy - ELAINE’S BISQUE

1/4 c. butter melted

16 to20 graham crackers, crushed

Mix well and line lg baking dish, saving 1/2 c for the top.

1 lg pkg red jello 1/2 cup hot water

1/4 c sugar Juice of 1 lemon

1 lg can milk, chilled

2-3 bananas

small can crushed pineapple

Dissolve jello in hot water, add sugar and lemon juice. Whip chilled milk and add jello mixture. Fold in bananas, pineapple. Sprinkle 1/2 c graham crackers on top. Chill in refrigerator for 4 hours. Serve cold.

Peggy:  "I love this dessert.  It is very light and creamy"

Laurie: "The secret is to make sure the evaporated milk is chilled so it can be whipped almost like whipped cream but not quite.  It can last a couple of days but falls apart quickly."

Laurie’s Lemon Blueberry Cheesecake Cookies

(wonderful flavors between lemon zest, blueberries, and cream cheese)

1 cp unsalted butter, room temperature

1 cp sugar

Zest of 1 lemon

3 tbsp lemon juice

2 eggs

1 tsp salt

½ tsp baking soda

½ tsp baking powder

1 cup blueberries

½ pkg cream cheese, cut into 1 tsp cubes

DIRECTIONS

Preheat the oven to 350 degrees and position  a rack in the center.

Line your baking sheet with parchment paper and set them aside. (I used Pam)

In a large bowl cream together butter, sugar until light and fluffy.  Blend in the

Lemon zest, juice and eggs.

In a separate bowl whisk together the baking soda, powder salt and flour then mix into

Wet ingredients. Gently fold in the blueberries so as not to burst them. (I froze mine).

Refrigerate the dough for about 15 minutes to make it stiff enough to roll.

For each cookie roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape.

Place a 1 tsp cream cheese cube into the center and form the dough around it to create a ball.  Bake them for about 10-14 minutes until the edges brown slightly.  Transfer to a cooling rack and enjoy.

PEGGY’S LUSCIOUS LEMON DELIGHT

1 c. flour

1/2 c. plus 2 T. chopped pecans, divided

8 T. soft butter

1 (8 oz.) pkg cream cheese, softened

1 c. confectioners' sugar

1 (8 oz.) container frozen whipped topping, thawed, divided

1 (3.4 oz.) pkgs lemon instant pudding mix

2 2/3 cups milk

DIRECTIONS:

Preheat oven to 375F.

Combine flour, 1/2 c pecans and butter in a med. bowl and mix well. Press onto the bottom of an 11x8" baking dish.

Bake until lightly browned, about 15 min. Let stand to cool.

Place cream cheese in a med. bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy. Add 1 c. whipped topping to cream cheese mixture and fold in gently.

Spread over cooled crust. Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for1 hour. Store any leftovers in the refrigerator.

If you like lemon cream pie you will like this recipe.

JODIE’S MONSTER COOKIES

Cream together:

1 Cup           butter or margarine

2 1/4 Cups   brown sugar

2 cups          white sugar

6                 eggs

1 ½ tsp.        vanilla

Add:

4 tsp.          baking soda

3 Cups         peanut butter (crunchy or creamy)

Mix well, then add:

9 cups          oatmeal (regular, not quick-cooking)

Mix again and add:

1-2 cups       chocolate chips

2-3 cups      M & M's

Bake 350 degrees for about 9-10 minutes.  The dough is as good as the cookies, so I don't know exactly how many it makes, but it is a lot!  Make sure you have lots of friends or room in your freezer.

Jodie - Applesauce Oatmeal Spice Cookies

(My Dad’s favorite)

Cream: 2 C. Sugar

                        1 C. Shortening

                        2 eggs

Stir::                2 tsp. Soda into

                        2 Cups Applesauce, then mix in with above mixture

Add:                3 ½ C. Flour

                        2 tsp. Nutmeg

                        2 tsp Cinnamon

                        1 tsp. Salt

                        2 C. Quick Cooking Oatmeal

                        2 C. Raisins

                        2 C.  Nuts

Drop by spoonful onto greased cookie sheet.  Bake 425° for 9-10 minutes.

*I have substituted regular oatmeal

**I have used dried apples from my food storage instead of applesauce.

2 handful’s of apples in 1 ½ - 2 C. warm water, let it set for about 10 minutes, then mix in the blender.   After it is mixed add more water to get 2 cups if necessary.