2 rows Oreo Cookies, crushed fine 4 T Cornstarch 1/2 c melted butter 1-1/2 c sugar 3 T sugar 3 c raspberry juice 2 (8 oz) pkg cream cheese 2 c water 1 c powdered sugar 4 T orange juice 1 tsp vanilla 2 small boxes raspberry Jello 1 carton Cool Whip Raspberries fresh or 2 (12 oz pkg)frozen For Crust: Mix cookies, melted butter and sugar. Press into 10 x 14 cake pan. Refrigerate. Filling: Beat cream cheese, add powdered sugar and vanilla. Blend in Cool Whip. Pour over crust. Topping: Dissolve cornstarch, mix with juice, water and sugar. Cook till it starts to thicken and clears. Add orange juice and Jello. Cool. While that is cooling, layer raspberries over cream cheese. Pour sauce over top. Refrigerate. (If using frozen berries, drain very well. Use the liquid as part of your raspberry juice. To make raspberry juice, crush some berries with water and strain.)

Bake Potato Soup

4 large baked potatoes 2 cups shredded cheddar cheese 2/3 cup butter 1 cup sour cream 2/3 cup flour 6-7 Velvetta cheese slices {or 6 cups milk (I used 2%) a good chuck of the brick!} 1 pkg Hormel Bacon Bits 4 green onions, chopped Cut baked potatoes in half; scoop out pulp, chop, & set aside. Melt butter in large kettle; add flour, gradually stir in milk, continue to stir til smooth, thickened, & bubbly. Stir in potato pulp, salt, pepper, onion, bacon, & cheese. Cook til heated through. Stir in sour cream. Transfer to slow cooker, set on low. Add the velvetta slices, stir, cook til melted. Top w/ some extra onions, shredded cheese.

Simply Delicious "Naughtiness Cake"

1 Box White Cake Mix follow directions on the box, but substitute 1/4 c. creme de menthe for the 1/4 c. water. Topping: Slightly warm 1 jar of your favorite Hot Fudge topping & spread over cake. Second Topping: Add 1/4 c. creme de menthe to 1 Thawed - 8oz carton Cool Whip and spread over the Hot Fudge Topping. Grab a cup of your favorite java or tea - Sit back, sip, and enjoy the "naughtiness" !!

RED HATTERS GRAPE SALAD

4 pounds of red grapes; 8 oz. bar of cream cheese; 8 oz sour cream; 1/2 cup brown sugar; 1/2 tsp vanilla

wash and dry grapes; blend together the cream cheese & sour cream; pour over grapes; chill. Just before serving, sprinkle brown sugar and mix together. Fits nicely in a 9x13 pan or large bowl. Easy, quick, and very Yummy!

Dump Soup

1 - 15 oz.can diced tomatoes {Basil, garlic, & oregano}

1 can white corn, 1 can minetrone, 1 can veg-all, 1 can black beans, and, if desired, 1 can diced tomatoes with green chiles. Heat together & serve, makes 10 cups

CREAM OF VEGGIE SOUP

1 med onion, 1/2 c. flour, 2 cups mils, 1 tsp basil, 5 cups chapped lefover cooked mixed veggies, 3/4 cup butter or margarine, 3 cans condensed chicken broth, 2 cups light cream, 1/4 tsp garlic powder, salt pepper to taste

In large kettle saute onion in butter til tender. Add flour, cook & stir until bubbles. Gradually add broth, cook & stir til thickened. Stir in milk, cream, basil, seasonings. Add veggies, cook til heated. {add 3/4 cup shredded cheese & spinkle with parsley}

RED HAT FRIENDSHIP RECIPE

Take a generous helping of Red Hat Spirit, add in 2 measures of Purple Passion, mix with a heaping portion of Laughter, and stir together with a spoon of Hattitude. Then add a zesty dash of Zanniness, sprinkle on caring & sharing. Place it all in the Gloved hands of Red & Pink Hatted Sisters. Bake in an unbreakable dish of Friendship in a warm & inviting Red Hat Gath-hering. Garnish with Kazoos, boas, glitz, glimmer, and feathers. ENJOY UNLIMITED SERVINGS!

Sherried Wild Rice Soup

1/4 cup butter,1 medium onion, finely chopped; 2 1/2 cupls sliced mushrooms; 1/2 cup thinly sliced celery; 1/2 c. flour; 6 cups chicken broth; 2 cups cooked wild rice; 1/2 tsp. each: salt, curry powder, paprika, dry mustard, & chervil; 1/4 tsp white pepper; 2 cups half 'n half; 2/3 cup dry sherry wine; chopped parsley or chives.

In dutch oven melt butter over medium heat; add onion. Cook & stir about 5 minutes until golden, then add mushrooms & celery; cook & stir about 2 minutes. Mix in flour. Gradually add broth, stirring constantly 5 to 8 minutes til slighly thickened. Stir in rice & spices, reduce to low heat. Stir in half 'n half & sherry. Bring to simmer, stirring occasionally. Ladle hot soup into bowls; garnish with parsley or the chives. About 8 quarts

new recipes coming!! Just have to get them in here !!

LEMON TEA BARS

1 C. flour 2 T. flour 1/4 C. powdered sugar 1 T. lemon zest 1.2 c. butter, softened 1/2 tsp. baking powder 2 eggs 2 T. lemon juice 1 c sugar powdered sugar

Preheat oven to 350. In large bowl, combine 1 c. flour and 1/4 cup powdered sugar. Using a pastry blender, two knives, or a wire wisk, cut in butter until mixture resembles coarse crumbs. Press crumb mixture into bottom of lightly greased 8" or 9" square pan. Bake for 15 minutes.

Meanwhile, in a small bowl, combine eggs and sugar until well mixed. Stir in 2 T. flour, lemon zest, baking powder and lemon juice. Pour filling over the partially baked crust. Return to over and bake for 18 - 20 minutes or til lightly golden brown. Coof completely and if desired, sprinkle with a bit more powdered sugar.