Lemon Jello Dessert

2 pkg. lemon jello*
1 lb. pkg. cottage cheese (small curd)
2c. boiling water
1c. whipped cream
1 can crushed pineapple (med. size, drained)
18 chopped cherries (optional)*

Dissolve jello in boiling water.  Let stand until like thick syrup.  Add cottage cheese and pineapple.  Fold in whipped cream and cherries--a few chopped nuts may be added if desired.  Pour into jello molds or dish and chill in refrigerator until set.

*may experiment with other flavors of jello and use other fruit other than cherries that complement the flavor of jello you use (i.e. mandarin oranges or strawberries).

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Rocky Road Dessert

1 lg. angel food cake, broken into bite-size pieces (may substitute another already made cake/cake mix)
12 oz. pkg. chocolate chips or 2 large chocolate bars
4 separated eggs (whites separated from yolks)**
2T. sugar
1t. vanilla
1 pint whipping cream, whipped
1c. chopped nuts (optional)

Melt chocolate over hot, not boiling, water.  Cool slightly.  Beat egg yolks and blend into chocolate.  This mixture will be thick.  In a separate bowl, beat egg whites and add sugar and vanilla.  Continue beating until very stiff.  Stir into chocolate mixture.  Whip the cream in another bowl and stir into chocolate mixture with nuts.  Place cake pieces in buttered 9 x 13-inch pan.  Pour filling over cake.  Toss lightly, until cake pieces are coated.  Place in refrigerator and chill at least 3 hours or overnight.  Serves 12.

**Eggs will not be cooked in this recipe, so if you can find pasteurized egg whites and pasteurized egg yolks separately, that would be best.  You will use both the egg whites and egg yolks separately in the recipe.  You will have to add some cream of tartar or lemon juice or white vinegar to the pasteurized egg whites in order for them to fluff for the recipe.  For 1 egg white, use 1/4t. cream of tartar, 1/4-1/2t. lemon juice, or 1/4-1/2t. white vinegar--cream of tartar works best.

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Knorr Spinach & Greek Yogurt Dip

From:  Knorr's recipe site

10 oz. pkg. frozen chopped spinach, cooked, cooled and squeezed dry

16 oz. container nonfat plain greek yogurt

1c. light mayonnaise

1 pkg. knorr vegetable recipe mix

8 oz. can water chestnuts, drained and chopped (optional)

3 green onions, chopped (optional)

Combine all ingredients in medium bowl.  Chill and serve with your favorite dippers.

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Creamy Cookie Salad

2c. buttermilk
2-3 oz. pkg. vanilla instant pudding
16 oz. cool whip (whipped cream)
15 oz. can mandarin oranges, drained
11 oz. pkg. keebler fudge striped cookies

Beat together buttermilk and package of pudding.  Stir in cool whip and oranges.  Break cookies into bite-sized pieces and add to mixture.  Chill for one hour and serve.

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Chocolate Refrigerator/Freezer Cookies

1/2c. shortening (may use butter or margarine)
1c. brown sugar
1 egg
1&1/2 squares (1 oz. each square) unsweetened chocolate, melted
1/2t. vanilla
1/2c. chopped nuts (optional)
2c. flour
1/2t. baking powder
1/4t. baking soda
1/4t. salt
3T. sour milk
may add chocolate, peanut butter, butterscotch, or toffee chips to dough

Thoroughly cream shortening and sugar; add egg and mix well.  Add chocolate and vanilla; mix well.  Sift dry ingredients (flour, baking powder, baking soda, and salt); add to creamed mixture alternately with sour milk.  Stir in nuts, if desired.  Shape into long rolls of dough.  Wrap rolls in waxed paper of plastic wrap; chill thoroughly or freeze (easier to slice when frozen).  Slice thin, and bake on greased cookie sheet at 400℉ for about 10 min.  Makes 4 dozen.

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