Raspberry Crumble--You May Want To Grab A Spoon

How can you go wrong with raspberry?!  There are certain universal flavors that you just can't live without:  chocolate, garlic, cheese, onions,  and RASPBERRY.  This cookie recipe is made in a microwave and is ready to eat in just minutes.  I suppose one should wait awhile and let them cool down so that they don't actually crumble when one eats them, but...they're just as good with a spoon if one can't wait that long.  (Terry)

RASPBERRY CRUMBLE

¾ C butter or marg

1 C brown sugar

1 ¾ C flour

1 ½ C quick-cooking oats

1 tp vanilla extract

½ tp salt

½ tp baking soda

1 C raspberry jam

Place butter in a 2-qt microwave-safe dish.  Heat, uncovered, at 50% power for 30-45 seconds or until softened.  Add brown sugar; stir until creamy.  Add flour, oats, vanilla, salt, and baking soda.  Mix well.  Pat half of the mixture into a greased 8” square microwave-safe dish.  Microwave, uncovered at 70% power for 5-6 minutes or until mixture sets, rotating a half turn after 3 minutes.  (Crust will be uneven.)  Spread with jam.  Sprinkle with remaining dough; press down lightly.  Cook, uncovered, at 70% power for 4-5 minutes or until set, rotating a half turn after 2 min.  Serve warm.  Yield:  9-12 servings.

Tangy Beef Turnovers--Sometimes You Just Have To Try A Little Deceit

There is one ingredient in this recipe that is going to make you have second thoughts on trying it out.  And if your children find out about it--it's history.   Now I'm not stupid.  (Careful there.)  I raised 7 kids.  And I know that sometimes you have to be a little deceitful when preparing certain dishes so that family members don't know what ingredients you are using.  This was especially true when my kids were young, and I was cooking with wheat.  But, I digress.  This recipe does call for sauerkraut.  But you are going to rinse off all the sour part and wah-la, it is no longer sauerkraut.  Just cabbage.  And if you don't tell, neither will I.  This is one of my favorites.  (Just make it ahead of time when no one is home.)  (Terry)

TANGY BEEF TURNOVERS

1# ground beef

1 medium onion, chopped

1 jar  (16 oz) sauerkraut, rinsed, drained, chopped

1 C (4oz) shredded Swiss cheese

3 tubes (8 oz each) refrigerated crescent rolls

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add sauerkraut and cheese; mix well.  Unroll crescent roll dough and separate into rectangles.  Place on greased baking sheets; pinch seams to seal.  Place ½ C (1/3 C) beef mixture in the center of each rectangle.  Bring corners to the center and pinch to seal.  Bake at 375 for 15-18 minutes or until golden brown.

Yield:  1 dozen

 

Raspberry Cheese Danish--Three Exclamation Marks !!!

Tonight I was looking through some old Taste of Home and Simple and Delicious magazines, when I came across a recipe I had made several times and forgotten about.  Next to the recipe I had the following notation:  Good!!!  Wow.  How could I have forgotten this recipe?!  I have been missing out all this time.  Bummer.  (Terry)

RASPBERRY CHEESE DANISH

-Unroll an 8 oz. tube of crescent roll dough.  Separate into 4 rectangles.  Seal perforations.  Now cut into halves, so that you have 8 squares (instead of 8 triangles). 

-Beat 4 oz cream cheese with 1/4 C powdered sugar.  Spread 1 TB diagonally across each square.  Top with 1 TB raspberry jam. 

-Take two opposing corners and pinch together, twist just a bit, making sure those corners will stay together.  Bake on parchment or a Pam sprayed baking sheet at 375 for 10-12 minutes or until golden brown.

-Combine 1/2 C powdered sugar with 2 tp milk.  Drizzle over danishes.

Cabbage and Grape Salad--You Might Have To Sell One Of Your Children

Last night I taught a class on growing herbs at Relief Society.  To go along with the presentation, I served three dishes made with herbs.  One dish was an especially BIG hit:  Cabbage and Grape Salad.  It was a large salad, but I didn't go home with much in the line of leftovers--much to the dismay of my husband.  In fact today, as Wayne was finishing off the dab that was left, he told me I really ought to make some more.  Right away.  I must warn you, however, you might have to sell one of your children in order to fund your purchase of the pistachios.  They are pretty pricey right now.  But so worth it.  (Terry)


CABBAGE AND GRAPE SALAD

1 head green cabbage--shredded

2 C red grapes--halved

OR

1 head red cabbage

2 C green grapes

1 C (8 oz pkg) pistachios

¼ C chopped fresh parsley (must be fresh)

2-4 green onions

Dressing:  Hidden Valley Ranch dry mix, prepared (2C) OR coleslaw dressing

NOTE:  I prefer the green cabbage with red grapes and ranch dressing

NOTE:  Last night I only used half a head of cabbage.  I chopped it instead of leaving it shredded.  I used more than 8 oz of pistachios, making sure I had a full cup of nuts.

NOTE:  Do not add the pistachios until you actually serve your salad as they will soften in the dressing

NOTE:  I got this recipe from my daughter, Jamie Turner.