Strawberry Shortcake Trifle
1 package angel food cake cubed
2 lbs. strawberries sliced
1 package strawberry glaze.
Whipped cream
In trifle dish or large glass bowl layer cake, strawberries, glaze, and whipped cream. Serve immediately or refrigerate until ready to serve.
Lemonade Slush
1 cup lemon juice
1 cup sugar
Ice
Pour sugar and lemon juice in blender. Blend for 10 seconds to combine. Fill blender ¾ with ice. Blend on high until smooth. Serve in a tall glass with a lemon wedge and a sprig of mint.
Marshmallow Treats for Your Valentine
Chocolate and Caramel Marshmallows
1 bag regular marshmallows
1 lb. melting chocolate
1 lb. caramels
¼ cup cream
Place chocolate in glass bowl. Put on top of a pan of boiling water. Stir until melted, reduce heat. In a microwave safe bowl, combine caramels and cream. Microwave on high until caramels are melted and bubbling, stirring frequently. Let cool slightly. Dip marshmallows in caramel, set aside. Once caramel is set, dip in chocolate. Refrigerate for 10 minutes. Enjoy.
S'more Pie
1 graham cracker crust
1 small box dark chocolate pudding
2 cups cream
¼ cup marshmallows
1 large Hershey Bar
In a large bowl whip together cream and pudding. Set aside. Put marshmallows in bottom of crust. Spoon in pudding. Grate Hershey bar with potato peeler. Enjoy.
Cherry Chocolate Crispy Treats
2 cups marshmallows
1 stick butter or margarine
3 cups chocolate rice cereal
Cherry extract and red food color
In a large microwave safe bowl, combine marshmallows and butter. Microwave on high for 90 seconds, or until butter and marshmallows are melted. Add cherry flavor and red food color. Pour crispy rice into marshmallow mixture. Stir to coat. Pour immediately into greased dripper pan. Refrigerate until set. Cut into heart shapes with cookie cutter.
Andrew Baddley Savory Selections Coordinator
Spring Macaroni Salad
1 cup Western Family Mayonnaise
½ cup Western Family sour cream
¼ Cup Western Family Milk
1 tsp Western Family Yellow Mustard
½ tsp salt
2 cups Western Family Salad Macaroni
1 red bell pepper sliced thin
1 green bell pepper sliced thin
1 red onion chopped fine
1 can sliced olives
1 cup diced celery
Prepare first five ingredients and set aside in refrigerator.
Cook and drain macaroni according to package directions. Toss together with remaining ingredients. Pour sauce over the top, stir to combine. Refrigerate all leftovers.
