Daley Jello Salad

NOTE: This is a food tradition on my husband's side of the family. Uncle Roger makes it the best. This is his "verbal" recipe written down. You can play with the flavors. Some of our favorites are raspberry flavored Jell-O with frozen raspberries mixed in; lime Jell-O with pineapple; and (our personal favorite) strawberry flavored Jell-O with fresh cut up strawberries (sliced bananas may also be added). Feel free to experiment and try out different combinations of your favorite fruit. 

INGREDIENTS: 
16 oz Original Cool Whip
24 oz Small Curd Cottage Cheese, 4% milk fat
6 oz Jell-O Gelatin Dessert, Strawberry flavored
2-3 cups of strawberries, sliced or 2-3 cups frozen raspberries

DIRECTIONS:

1. Place first 3 ingredients in a bowl. Mix with a rubber scraper until there are no white spots remaining.
2. Add fruit and mix in. 
3. May serve immediately, which we like to do if there's frozen raspberries in it!

Serves: 8

Favorite Egg-Free/Dairy Free Cut Out Cookies

INGREDIENTS

• 1 and 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening OR 1 and 1/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 
• 1 and 1/2 cup sugar 
• 2 tablespoon plus 2 teaspoon vanilla flavored soy milk (if you don't have an allergy, cow's milk works fine here)
• 2 teaspoon vanilla extract 
• 1/2 cup applesauce (this is your "1 large egg")
• 4 cups All Purpose Flour 
• 3 teaspoons baking powder 
• 1/2 teaspoon salt

DIRECTIONS

1. COMBINE shortening, sugar, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Beat in applesauce.
2. COMBINE flour, baking powder and salt in medium bowl. Mix into creamed mixture at low speed until well blended. Cover and refrigerate several hours or overnight. 
3. HEAT oven to 375ºF. 
4. ROLL out 1/2 dough at a time to about 1/4-inch thickness on lightly floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled. 
5. BAKE 11 to 13 minutes, or until set. Remove immediately to cooling rack. (*Lower the baking time to 7-10 minutes if you roll out your dough is 1/8-inch thickness-I like my cookies thicker, thus the longer baking time.)

Cheree's Strawberry Shortcake

This was one of the first desserts I made for my husband when we were dating. He's not a fan of strawberries, but this dessert is his "exception." If you're looking for a step up from the regular strawberry shortcake...this is it...it's the frosting that makes it!

INGREDIENTS:

1 9X13 baked yellow cake
Sliced strawberries
Double cream cheese frosting

DOUBLE CREAM CHEESE FROSTING:
2 oz cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar

DIRECTIONS:

1. In chilled large bowl, mix cream cheese and milk until smooth.
   
2. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form.
   
3. On individual serving dishes place a piece of cake with a generous dollop of frosting, topped with sliced strawberries.

Amber's Caramel Popcorn

I'm not a fan of crunchy caramel popcorn. This recipe is soft and chewy!! It keeps well in a covered container for a couple of days and stays chewy. It's so simple and easy, it's going to be difficult for me to NOT make this every day. Thanks for the scrumptious recipe, Amber!

My kids now affectionately call this "sticky popcorn."

INGREDIENTS:
1 cup butter or margarine
1 cup packed brown sugar
1/2 pkg marshmallows
6 quarts popped popcorn

DIRECTIONS:

1. Melt butter and brown sugar in a saucepan over medium low heat.
   
2. Add marshmallows, stirring constantly until melted through. Do not boil.
   
3. Pour mixture in layers over popped corn. Use a large wooden spoon to coat evenly.
   

Michelle's Brownie Trifle

This is by far one of my favorite desserts. I'm a sucker for brownies and toffee. The combination will leave you wanting for more. Thanks, Michelle for another great recipe!

INGREDIENTS:
1, 9X13 pan of brownies, cut into bite size pieces
1 made up box of chocolate pudding (1 large box or 2 small boxes)
1 large container of Cool Whip
1 pkg bits o' brickle (or 10 oz. crushed toffee bar such as Skor or Heath)

DIRECTIONS:

1. In a trifle bowl layer 1/2 brownies, then 1/2 of the pudding, then 1/2 of the Cool Whip, then 1/2 of the toffee.
2. Repeat layers. If desired rearrange the layers to end with Cool Whip on top, then complete with chocolate shavings.
   

Kip's Banana Chocolate Chip Cookies

I got this recipe from my my friend Kip. In his words: "It's kind of a nice variation on your standard chocolate chip cookie. It's a soft cookie rather than a crispy one. And I like the somewhat subtle banana flavoring. By the way, I don't usually make the frosting for these cookies. They are good enough by themselves. But if you think they need some extra sweetness, go ahead. Of course, I like to tell myself that because there is banana in these cookies, they must be healthy."

INGREDIENTS:
1 cup sugar
2/3 cup shortening (Crisco butter flavor is my favorite)
2 eggs (can use Ener-G egg replacer)
1 teaspoon vanilla
1 cup mashed bananas (2 or 3 medium very ripe bananas)
2 ½ cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 package (6-oz) chocolate chips

DIRECTIONS:

1. Beat together sugar and shortening until fluffy.
   
2. Blend in eggs and vanilla, mixing well.
   
3. Add mashed bananas alternately with mixture of flour, baking powder, salt, and baking soda; mix well.
   
4. Stir in chocolate chips.
   
5. Drop by rounded teaspoons onto lightly greased baking sheet. Bake at 350 degrees. for about 10 minutes. Cool on rack.
   
6. Makes 3-4 dozen soft cookies. If desired, top with frosting.
   

Frosting:

1 stick butter or margarine, softened
1 package. confectioner’s sugar (4 cups)
Dash of salt
Milk (may use goat milk)
1 teaspoon vanilla

Beat butter, sugar, and salt until thoroughly blended. Add milk (about 1/4 cup) and vanilla. Add more milk as needed.

Jody's Cut-Out Cookies

1/2 cup butter, room temperature
3/4 cup sugar
1 egg
3/4 teaspoon vanilla
1 tablespoon milk

Mix these ingredients together. Then stir in:

1 and 3/4 cup flour
1/4 teaspoon baking powder

Cook in a preheated 350 degree oven 8-9 and 1/2 minutes. If the cookie is golden on the edges, it's overdone.

Peach Cobbler

INGREDIENTS:

1/4 cup margarine
1/2 cup brown sugar
1/2 cup white flour
1/2 cup wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk (can substitute with goat milk for those allergic to cow's milk)
1 quart bottled peaches, drained and sliced (canned sliced peaches may be substituted here as well)
cinnamon and sugar

DIRECTIONS:

1. In a medium bowl, cream together margarine and brown sugar. Add white and wheat flour, baking powder, salt, and milk. Mix well and spread into a well-greased 9X9 inch pan.
2. Drain peaches, reserving 3/4 cup liquid. Slice peaches and place on top of batter. Sprinkle with cinnamon and sugar; pour reserved liquid over top. Bake at 375 for 45 minutes. Serve warm or cold with whipped cream or vanilla ice cream. Makes 6-9 servings.

Egg-free Chocolate Cake

INGREDIENTS:

3 cups flour
2 cups sugar
1/2 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

DIRECTIONS:

1. Mix all ingredients except chocolate chips together in a bowl until there are no lumps.
2. Stir in chocolate chips.
   
3. Put in greased pan(s) and bake at 350 degrees for 35 minuntes, or until toothpick inserted comes out clean.
4. Frost with Chocolate Butter Frosting.
   

For a gluten free option, swap the 3 cups of flour for 3 cups Cup 4 Cup Gluten Free Multipurpose Flour Blend.

Chocolate-Cream Cheese Frosting

Yields: 4 cups

INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter
2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
5 1/4 to 5 3/4 powdered sugar

DIRECTIONS:

1. Beat cream chees, butter, vanilla, and cocoa powder with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13X9X2 inch cake.) Cover and store frosted cake in the refrigerator.
   

Michelle's Brownies

INGREDIENTS:

Brownie Layer:
1 c. butter
2 oz. unsweetened or semi-sweet chocolate
2 cups flour
2 tbsp baking powder
4 eggs
2 cups sugar
2 tsp vanilla
1 cup pecans, lightly chopped

Cream cheese layer:
1 cup sugar
12 oz. softened cream cheese
1/2 cup butter
4 tbsp flour
2 eggs, beaten
1 tsp vanilla

Marshmallow layer:
1/2 bag mini marshmallows

Icing:
2/3 cup butter
2/3 cup milk
4 ounces of unsweetened or semi-sweet chocolate
2 teaspoons vanilla
4 ounces of softened cream cheese
7 cups powdered sugar

DIRECTIONS:

Brownie Layer:
Melt butter and chocolate together in a small saucepan until smooth. In a separate mixing bowl combine remaining ingredients. Mix well. Add the butter and chocolate mixture. Mix well. Spread into greased 10x16-inch pan.

Cream cheese layer:
Cream sugar, butter, and cream cheese together. Add remaining ingredients and mix well. Spread on top of chocolate layer. Bake at 350 degrees for 35 minutes or until done.

Marshmallow layer:
Spread 1/2 package mini marshmallows on top of brownies and put back in the oven until puffed and golden brown.

Cool brownies for 1 hour.

Icing:
Melt butter, milk, and unsweetened or semi-sweet chocolate together in a pan. In a separate mixing bowl, beat softened cream cheese until fluffy. Add chocolate mixture. Mix well. Add powdered sugar and vanilla. Beat with a hand mixer until smooth. Spread on top of brownies.

Cinnamon-Roasted Almonds by Kip Clark

Bake: 1 hour
Oven: 250ºF
Makes: Approximately 16 servings

INGREDIENTS:
1 egg white
1 teaspoon vanilla
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 250 degrees F (120 degrees C).
   
2. Lightly grease a 10x15 inch jellyroll pan.
3. Lightly beat the egg white; add water and vanilla, and beat until frothy but not stiff.
   
4. Add the nuts, and stir until well coated.
   
5. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
6. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

Peanut Butter Fingers

Bake: 12-15 minutes Oven: 350ºF Makes: 40-50 servings

Crust:
3/4 cup creamy peanut butter (Jif)
1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 and 1/2 teaspoon vanilla
1 and 1/2 cups flour
1 and 1/2 teaspoon salt
3/4 teaspoon baking soda
1 and 1/2 cups oatmeal

Frosting:
3/4 cup butter, softened
1/2 cup cocoa
8 and 1/2 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla
Milk

DIRECTIONS:

1. Mix crust ingredients together and spread on a 13 X 18 jelly roll pan.
2. Bake 12-15 minutes until cooked through.
3. Frost immediately with enough peanut butter (approximately 1 and 1/2 - 2 cups) to thinly cover the crust.
4. Cool completely.
5. Frost with chocolate frosting. For frosting, In a very large mixing bowl beat butter until smooth. Beat 1/2 cup cocoa into butter.
6. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and the vanilla.
7. Gradually beat in remaining powdered sugar. Beat in enough additional milk to reach spreading consistency.
   

*Note: You may have leftover frosting. Just use the rest in between some graham crackers :-)