• 1 cup + 2 T butter, softened
• 1 ¼ c. granulated sugar
• 3 lge. Eggs
• ¾ tsp. ground cloves
• 1 T baking powder
• ¾ tsp. grated orange peel
• 3 ½ to 5 c. all purpose flour
• 1 T vanilla extract
• 3 T rum
• 2 T orange juice
• ½ c. cocoa powder
• 1 c chopped walnuts

GLAZE RECIPE~~~ Mix together

• ½ box 10 X sugar
• 2 T milk
• 1 T orange juice
• 1 T rum

Lemon Butter Snow Bars- from the Celtic Contessa
Crust

• 1/2cup butter- softened (recipe calls for sweet butter)
• 1 1/3 cup all purpose flour
• 1/4 cup sugar

• 2 eggs
• 3/4 cup sugar
• 2 Tbsp all purpose flour
• 3 Tbsp fresh lemon juice (or concentrate)

Meanwhile prepare filling. Pour filling over crust. Return to oven for 18 to 20 minutes or until set and the edges are nice and brown. Cool and cut in small squares. Sprinklie with confectioners sugar.

Note: She uses glass square dish and bake at 325 degrees. To double recipe, bake in 9 x 13 dish- makes 48 bars.

Lemonade Stand Pie

• 1 can (6 oz) frozen lemonade concentrate, partially thawed
• 1 pint (2 cups) vanilla ice cream, softened
• 1 tub (8 oz) Cool Whip Topping, thawed
• 1 graham cracker crust

1. Beat lemonade concentrate in large bowl with electric mixer on low speed about 30 seconds. Spoon in ice cream; beat until well blended. Gently stir in whipped topping until smooth. Freeze, if necessary, until mixture will mound. Spoon into crust.
2. Freeze 4 hours or overnight. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with additional whipped topping, lemon slices and fresh mint, if desired.

Amerika Torte (Maren’s Award Winner)

• 1 margarine (125 gr.)
• ½ cup + 1T sugar (125 gr. Or 4 ½ oz)
• 1 ½ tsp vanilla extract (1 packet of vanilla sugar)
• 4 egg yolks
• 2 T milk
• 1 cup flour (150gr.)
• 2 tsp baking powder

• 4 egg whites
• 1 cup + 2 T sugar (250 gr)

Bake the two layers at 350* for 30 minutes. Let layers cool.

For Filling:

• ½ cup water (1/8 liter)
• ½ cup sugar (100 gr.)
• 5-6 T lemon juice
• 2 T corn starch

Simmer water, lemon juice, sugar and cornstarch- stir until thickened. Cool.

Whip ½ pint heavy cream. Fold in cooled lemon curd.

Hearty Pasta Tomato Soup for the Slow Cooker

• 1 lb. Bulk Italian sausage
• 6 cups beef broth
• 1 can (28oz) stewed tomatoes
• 1 can (15 oz) tomato sauce
• 2 cup sliced zucchini
• 1 large onion, chopped
• 1 cup sliced carrots
• 1 cup sliced fresh mushrooms (I leave these out)
• 1 medium green pepper, chopped
• ¼ cup minced fresh parsley 2 tsp sugar
• 1 tsp dried oregano
• 1 tsp dried basil 1 garlic clove, minced
• 2 cups frozen cheese tortellini
• Grated parmesan cheese, optional

1. 1. In a skillet, cook the sausage over medium heat until no longer pink, drain. Transfer to a 5-qt slow cooker; add the next 13 ingredients. Cover and cook on high for 3-4 hours or until the vegetables are tender.
2. 2. Cook tortellini according to package, drain. Stir into the slow cooker, cover and cook 30 minutes longer. Serve with parmesan cheese if desired. 14 servings

Apple-Raisin Kuchen From Weight Watcher's

• 5 cups chopped peeled golden delicious apples (about 4 large),(may substitute 1(20 ounce) can sliced apples, well drained and chopped.
• Cooking spray
• 2 Tbs granulated sugar, divided
• ½ cup firmly packed brown sugar
• 3 Tbs all-purpose flour
• ¼ tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 ½ Tbs chilled butter or stick margarine
• 1 ½ cups all-purpose flour
• 1/3 cup granulated sugar
• 1 ¼ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¼ tsp ground cinnamon
• 1/8 tsp ground nutmeg
• ¾ cup low-fat buttermilk
• 2 ½ Tsp vegetable oil
• 1 ½ tsp grated lemon rind
• 1 large egg
• ½ cup raisins

1. Preheat oven to 475*
2. Arrange apples in a single layer on a jelly roll pan coated with cooking spray, and sprinkle with 1 Tbs sugar. Bake at 475* for 8 minutes, stirring well. Sprinkle with 1 Tbs granulated sugar; bake an additional 7 minutes or until apples are slightly soft. Let cool. Reduce oven temperature to 375*.
3. Combine brown sugar, 3 Tbs flour, ¼ tsp cinnamon and ¼ tsp nutmeg in a bowl; stir well. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal; set aside.
4. Combine 1 ½ cups flour and next 6 ingredients in a bowl; stir well. Combine buttermilk, oil, lemon rind and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Gently folk in apples and raisins.
5. Spoon batter into a 9 inch spring form pan coated with cooking spray; sprinkle brown sugar mixture over batter in pan. Place pan on a baking sheet. Bake at 375* fir 55 minutes or until wooden pink inserted comes out clean. Let cool on a with rack.

Candy Cane Cake

Cake

• 1 pkg Betty Crocker Super moist white cake mix
• 1 ¾ cups water 1/3 cup vegetable oil
• 3 egg whites
• ½ tsp red food color
• ½ tsp peppermint extract
  Vanilla Glaze
  
• 1 cup powered sugar
• 1 to 22 tbl milk
• ½ tsp vanilla

1. Heat oven to 350*. Generously grease 10 to 12 cup fluted tube cake pan with shortening (do not use cooking spray); lightly coat with flour.
2. Make cake mix as directed on package, using water, oil and egg whites. Pour about 2 cups batter into pan. Into small bowl, pour about ¾ cup batter, stir in food color and peppermint extract. Carefully pour batter over white batter in pan. Carefully pour remaining white batter over pink batter.
3. Bake 38 to 42 minutes or until toothpick comes out clean. Cool 10 minutes,. Remove from pan to wire rack or heatproof serving plate,. Cool completely, about 1 hour.
4. In small bowl, mix powered sugar, 1 tbs milk and the vanilla. Stir in additional milk, t tsp at a time, until smooth and consistency of thick syrup. Spread glaze over cake, allow to drizzle down side.

Crunch Cookies The World's Best Cookie

• 1 cup butter
• ½ cup sugar
• 1 tsp vanilla
• ½ cup crushed potato chips
• ½ cup chopped nuts (optional)
• 2 cups sifted flour

1. Cream butter and sugar. Add other ingredients in order.
2. Form into small balls on an ungreased cooking sheet. Press flat with glass dipped in sugar.
3. Bake 350° for 16-18 minutes or until slightly browned.
4. Optional: sprinkle- red and green sprinkles before baking or top with nuts.

Hamburger Barley Vegetable Soup Thick, Hearty Soup--from Weight Watchers

• 1 1/2lbs 93% ground beef
• 6 cups water
• 3 beef bouillon cubes or packets
• 2 cups sliced carrots
• 1 1/2 cups coarsley chopped onion
• 1 1/2cups coarsley chopped celery
• 1/2 cup green pepper, chopped
• 28 oz. can tomatoes, cut up and undrained
• 1/4 cup ketchup
• 8 oz. can tomatoe sauce
• 1 cup uncooked barley
• 1 tsp salt
• 1/8 tsp pepper
• 2 bay leaves

Frickadellen A German-style Meatball/Mini Meatloaf

• Chop Meat
• Eggs
• Onions- LOTS
• Bread Crumbs
• Ketchup
• Salt & Pepper
• Heinz Beef Gravy
• Chopped Garlic

Confetti Cheese Salsa

• 2 cups (8 oz) finely shredded cheddar cheese
• 2 cups (8 oz) shredded mozzarella cheese
• 2 large tomatoes, seeded and chopped
• 1 medium green pepper, diced
• 1 small cucumber, seeded and diced
• 1 small onion, chopped
• 1 bottle (8 oz) ranch salad dressing
• 2 tablespoon salsa
• Corn or tortilla chips

Celebration Crab Spread

• 1 package (8 ounces) cream cheese, softened
• 1 can (6 ounces) lump crab, drained
• 1 cup shredded sharp Cheddar cheese
• 1 packet Hidden Valley® Ranch Salad Dressing & Seasoning Mix
• 3 tablespoons chopped green onions
• 1 teaspoon hot sauce
• Toasted baguette slices
• Fresh thyme, if desired

• Red Hat Spirit
• Purple Passion
• Laughter
• Hattitude
• Zaniness
• Caring
• Sharing
• Kazoos
• Feathers
• Red & Pink Hatted Sisters

Take a generous helping of Red Hat Spirit, and add in two measures of Purple Passion.
Mix with a heaping portion of Laughter, and stir together with spoon of Hattitude.
Add a zesty dish of Zaniness, sprinkle on Caring and Sharing.
Place it all in the gloved hands of Red and Pink Hatted Sisters.
Bake in an unbreakable dish of Friendship, in a Warm and Inviting Red Hat Gathering.
Garnish with Kazoos and Feathers. Enjoy!
Yield: Unlimited Servings.
Preparation time: Fun Time
Blend time: Giggle Time
Total time: Time of Our Lives