Thursday, April 20, 2017

{soups-salads-and-salad-dressings} OT BONUS RECIPE: April 15th Recipe Round Robin 2017


This is the last recipe you'll be receiving from me this week.  It's unlikely if I'll be sending anything Monday also as my son and I are traveling to Ocean Springs, MS for my niece's weeding this weekend and making a one day side-trip to New Orleans before coming home.  I hope all of you have a lovely weekend.  I'll see you when I'm home and organized again! 


If you have any questions about Theresa's Round Robin recipes contact HER!  She knows how to reach the contributors!

From: Theresa Richard [ ]
{1}     Spinach Alfredo Sauce, submitted by Theresa in Bardstown, Kentucky,


1/2 cup butter

3/4 cup thawed frozen chopped spinach

1 pint heavy whipping cream

3 tablespoons cream cheese

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 pinch salt and ground black pepper to taste (optional)


Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.

Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes. 


 Cauliflower Hummus, submitted by Theresa,

3 cups raw cauliflower florets

2 Tbsp water
2 Tbsp avocado or olive oil
1/2 tsp salt

3 whole garlic cloves
-1/2 Tbsp Tahini paste
3 Tbsp lemon juice
2 raw garlic cloves, crushed (in addition to above)
3 Tbsp extra virgin olive oil
3/4 tsp kosher salt
smoked paprika and extra olive oil for serving


Combine the cauliflower, water, 2 Tbsp avocado or olive oil, 1/2 tsp kosher salt, and 3 whole garlic cloves to a oven safe dish. Bake for about 15 minutes at 400 - or until softened and darkened in color.

Put the cauliflower mixture into a magic bullet, blender, or food processor and blend. Add the tahini paste, lemon juice, 2 raw garlic cloves, 3 Tbsp olive oil, and 3/4 tsp kosher salt. Blend until mostly smooth.

Taste and adjust seasoning as necessary. To serve, place the hummus in a bowl and drizzle with extra virgin olive oil and a sprinkle of paprika. Use celery sticks, raw radish chips, or other veggies to dip with.

Approx. nutrition info per 1/4 cup: 141 calories, 14g fat, 3.5g net carbs, 2g protein


Cauliflower stuffing, submitted by Theresa,

12 oz roll of mild sausage

1/2 cup onion, chopped

1 cup celery, chopped

1 head cauliflower, chopped

1/2 cup white wine

1/4 cup walnuts, chopped

1/4 cup parsley, chopped

1 tsp fresh sage, salt and pepper to taste

Cook the sausage in a large sauté pan, breaking it up into small pieces. 

Add the onions and celery to the pan and cook for about 5 minutes or until softened.

Add the cauliflower and cook for about 8 minutes. You want it to brown and caramelize a bit, so don't stir too often. 

Add the white wine and cook on medium heat until no liquid remains in the bottom of the pan.

Add the walnuts and cook for about 2 minutes. Remove from the heat and stir in the parsley and sage. Season with salt and pepper to taste. Try not to eat it all before your guests arrive!

Fat 16g

Net carbs 4gr

Protein 8gr



{2}       Asparagus Pasta Salad, submitted by Muriel,  

Yield:  4 servings


8 ounces penne (tube shaped pasta), I used a different shape

1 pound asparagus, trimmed and cut 2" pieces

1 cup  cherry tomatoes, halved

1/3 cup purple onion, sliced


1/3 cup plain Greek yogurt

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon parsley, fresh, chopped

1 teaspoon sugar

1 teaspoon lemon zest

to taste salt & freshly ground black pepper


Boil the pasta for 12 minutes, then add the cut asparagus to the boiling water.  

Cook for an additional 2 to 3 minutes and then drain pasta and asparagus in a strainer and run under cold water until pasta and asparagus have cooled.  

Drain completely and place in a large bowl.

Add in the tomato and onion and toss to coat.

Meanwhile whisk together all the ingredients for the dressing and pour over pasta.  

Stir to coat.  Serve chilled.  Enjoy!

This is quick and easy and delicious.


{3}     Luscious Lemon Pound Cake, submitted by John in New York

cake ingredients:

1 cup butter, plus

1 tablespoon soft butter, for greasing pan

1 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups sugar

2 tablespoons grated lemon zest

2 tablespoons fresh lemon juice

4 large eggs

1 1/2 teaspoons vanilla extract

lemon glaze

1/2 cup sugar

1/4 cup fresh lemon juice

1 tablespoon lemon zest

Preheat oven to 350°.

Grease 9 x 5-inch loaf pan with butter.

Dust pan with cake flour.

Mix together flour, baking powder and salt.

Melt butter, whisk thoroughly to reincorporate any separated milk solids.

In food processor or blender, process sugar and lemon zest until combined.

Add lemon juice, eggs and vanilla, process until combined (about 5 seconds).

With machine running, add melted butter through the feed tube in steady stream (about 20 seconds).

Transfer mixture to large bowl.

Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.

Pour batter into prepared pan.

Bake for 15 minutes at 350°F.

Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).

Cool in pan for 10 minutes.

Turn onto wire rack.

While cake cooling bring sugar, lemon juice and zest to boil in small saucepan.

Stir occasionally to dissolve sugar.

Reduce heat to low and simmer until thickened slightly, about 2 minutes.

With toothpick poke holes on all sides of cake.

Brush on Lemon Glaze.

Allow to cool at room temperature at least one hour before serving.


{4}      Red Velvet Pound Cake w/ Cream Cheese Glaze, submitted by Claudette in CA

3 sticks butter (room temperature)

3 cups sugar

5 large eggs

3 cups all purpose flour

1/3 cup cocoa

1/2 tsp salt

1/4 tsp baking soda

1/2 cup buttermilk

1/2 cup sour cream

1 oz red food coloring

1 tsp white vinegar

2 tsp vanilla

Preheat oven to 325°. Prepare a 12 cup Bundt pan by greasing and flouring (I used Baker's Joy).

Using mixer cream butter. Add sugar one cup at a time and mix until fluffy. 

Add eggs one at a time, scraping down the bowl, mixing until yellow disappears.

In a medium bowl, combine flour, cocoa, salt, and baking soda. Mix with whisk.

In another medium bowl, combine buttermilk, sour cream, food coloring, vanilla, and vinegar. 

Alternate adding flour mixture and buttermilk mixture to the sugar/butter mixture; beginning and ending with flour mixture.

Spoon batter into prepared pan and bake for 45-55 minutes. It took mine 70 minutes until the toothpick test was successful. Let cool for 15-20 minutes; remove from pan and let cool completely on wire rack.

Drizzle with glaze:

8 oz package cream cheese

1/4 cup butter 

3 cups  sugar

1 tsp vanilla

2-5 tbsp whole milk (or condensed)

Pecans (optional)

With mixer, beat cream cheese and butter on low speed until well combined and creamy.

Gradually add 10x sugar, beating well after each addition. 

Add vanilla, then milk, mixing until smooth and of drizzling consistency. 

Additional milk or 10x sugar may be added until it reaches the right consistency.

After drizzling I threw chopped pecans at it.


{5}     Potato Candy, submitted by Pam in Kentucky

2 to 3 medium potatoes

1-1/2 to 2 pounds confectioner's sugar

1 teaspoon vanilla

2 tablespoons butter peanut butter

Cook potatoes, peel and mash; cool to lukewarm or able to handle. 

Add next three ingredients, blending well.

The sugar amount will very according to size of potatoes.

The dough should be quite stiff, but not too dry.

Roll out on waxed paper or board, lightly sprinkled with powdered sugar, to a rectangle shape. 

Spread with peanut butter [1/4 inch thick] and roll up as for jelly roll.

Slice and place cut side down on platter.

May be eaten immediately or keep in freezer for some time.


{6}      Pork Chop Supreme, submitted by Angie in Kentucky

4 boneless Pork chops 

4 thinly sliced medium potatoes 

1 envelope Lipton onion soup mix 

1 can cream of mushroom 

1/4 cup milk 

Salt and pepper to taste

Brown pork chops in 1/4 cup oil then drain. 

Slice potatoes into a medium casserole dish in even layer. 

Place pork chops over potatoes, combine onion soup mix and cream of mushroom and milk, pour over top of pork chops. 

Bake at 350 for 1 hour.


{7}       Polish Sausage and Cabbage Soup Crock Pot, submitted by Sam in Colorado

2 cups potatoes, cubed and peeled

4 cups cabbage, shredded it fine

1 carrot, shredded it fine

1 large onion, chopped

2 teaspoons caraway seeds, crushed (optional)

1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices

4 cups fat free chicken broth or you can just use water black pepper and salt to taste

Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. 

Pour broth over all. Cover, cook on low for 10 - 12 hours or high for 5 - 6 hours.


{8}     Pete's Scratch Pancakes, submitted by Harold in New York

YIELD 9 6 inch pancakes

2 cups flour

3 tablespoons sugar

1 teaspoon salt

2 tablespoons baking powder

2 eggs, beat them separately before adding to mixture

1⁄4 cup butter, melted (1/8 of a pound)

1 3⁄4 cups milk

Mix the dry items first.

Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.

Let sit at least 10 minutes while heating the pan.

These will be high, but light and fluffy.


{9}       Snickerdoodles bread, submitted by Erica in Tennessee

2-1/2 cups flour

2 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1 cup butter softened

2 cups sugar

3 eggs

1 tsp. vanilla

3/4 cup sour cream

1 pkg. Hershey's cinnamon chips

3 Tbsp. sugar

3 tsp. cinnamon

Cream butter, sugar, salt and cinnamon until fluffy. 

Add eggs and mix well. 

Add vanilla and sour cream and mix well. 

Mix flour and baking powder in a separate bowl. 

Add to wet ingredients and mix until all combined. 

Add cinnamon chips and stir into batter. Set aside. 

Spoon batter into 4 mini loaf pans until about 2/3 full. 

Mix 3 Tbsp. sugar and 3 tsp. cinnamon in a bowl and sprinkle over the batter in each loaf pan. 

Bake at 350 for 35-38 minutes. 

Let cool before removing from pan.


{10}      Herbed Potato Crisps, submitted by Perry in CA

3 large potatoes

2 tablespoons oil

1⁄2 teaspoon fresh ground pepper...

1⁄2 teaspoon oregano

1⁄2 teaspoon thyme

1⁄2 teaspoon sage

1⁄2 teaspoon rosemary

celery salt, to taste

garlic salt, to taste

Pre-heat the oven to a high temperature.

Cut the unpeeled potatoes into 1/4 inch slices.

Place the potato slices on well-greased oven trays.

Brush the potato slices with oil and a sprinkling of 

the pepper and herbs. 

(Alternatively you can combine the oil, the pepper and the herbs in a bowl and toss the potato slices in the oil/herb mixture until they are well-coated but this would take longer.).

Bake the potato slices for about 20 minutes or until they are well-browned and crisp. Sprinkle with combined salts and serve.


{11}     Whiskey Butter Pork Chops with Corn, submitted by Jodi in Jackson, MO,

4 bone-in pork rib chops (2 lb) 

1 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons butter 

1 cup thinly sliced sweet onion

1 cup fresh or frozen (thawed) whole kernel sweet corn

1/4 cup whiskey

1 tablespoon fresh lemon juice

1/4 cup shredded fresh basil leaves


Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 6 to 7 minutes or until browned on first side. Turn pork; reduce heat to medium, and continue to cook 4 to 5 minutes longer or until pork is no longer pink in center (at least 145°F). Transfer to plate; cover with foil to keep warm.

In same skillet, melt remaining 1 tablespoon butter over medium-high heat. 

Add onion and corn; cook 3 to 4 minutes or until onion softens and begins to brown.

Remove from heat; add whiskey, and return to heat. 

Cook 1 to 2 minutes over medium-high heat until whiskey evaporates. 

Stir in lemon juice.

Pour corn mixture over pork. Sprinkle with basil.

Notes: We tested this recipe with bourbon, but Irish whiskey would be delicious as well.  Feel free to sub different types of pork chops in this recipe. Just be sure to adjust the cooking time accordingly, depending on thickness, so pork reaches an internal temperature of 145°F.


{12}       Oven Baked Chicken Risotto, submitted by Laurel in Australia,

Serves 4

50g unsalted butter

1 large onion, finely chopped

2 chicken breast fillets, cut into 2cm cubes

2 cups (440g) Arborio rice

1/4 cup (60ml) white wine

1.25L (5 cups) Massel chicken style liquid stock

1/2 cup (50g) grated parmesan, plus extra to serve

100g marinated roasted capsicum*, drained, thickly sliced

2 tablespoons chopped fresh basil, plus extra shredded basil to garnish

2 cups baby spinach leaves

Olive oil, to drizzle

Salt, to season

Preheat oven to 170°C and place a 5-litre ovenproof dish in oven to heat.

Melt the butter in a saucepan over low heat, add the onion and cook for 2-3 minutes until soft. Add chicken and cook for 2-3 minutes until it starts to color, then add the rice and cook, stirring for 1 minute. Add wine and stock and bring to the boil, then pour everything into the preheated dish. Cover tightly with a lid or foil and place in the oven for 15 minutes. Remove and give everything a good stir, then cover again and return to the oven for a further 15 minutes. By this time all liquid should have been absorbed. If not, return to the oven uncovered for a further 5 minutes.

Remove and add the parmesan, capsicum and basil, and season with salt and pepper. Divide the spinach among 4 plates and top with risotto. Sprinkle with extra parmesan and basil, and drizzle with olive oil.


{13}      Tina's Tenderloin, submitted by Vicki in Sarasota

1 tenderloin (any size)

Line pan w/ heavy duty foil

Soak (!!!) in lots of soy sauce

Smother in fresh crushed black pepper

Let sit on counter all day, turning often.

In hot 500 degree oven:

Cook 20 minutes WITHOUT opening the oven door.

Remove from oven.

Wrap in it's foil.

Let sit 15 minutes before serving.


{14}         Hawaiian Coleslaw, submitted by Gary Birdsall,

Serves 2-3


4 cups shredded cabbage

1 (11 ounce) can mandarin oranges, drained and liquid reserved

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon white pepper

1 cup crushed pineapple, drained

1/3 cup mayonnaise


In a large bowl, toss together the cabbage, 1 tablespoon of reserved orange juice, salt, ginger, nutmeg, and pepper.

Toss the oranges and pineapple into the mixture. Stir in mayonnaise until evenly coated. Chill well before serving.


Banana Cocoa Smoothies, submitted by Gary Birdsall,

Yield:  3 servings


1 cup (8 ounces) fat-free vanilla yogurt

3/4 cup fat-free milk

1 medium ripe banana, frozen and cut into chunks

3 tablespoons sugar-free chocolate drink mix

1/4 teaspoon vanilla extract


In a blender, combine all ingredients. Cover and process until smooth. 

Pour into chilled glasses; serve immediately. 

Yield: 3 servings.


{15}       Snickers Apple Salad, submitted by Karen G. in Markleville, IN,   

1-3.4 oz box instant vanilla pudding

1 cup of milk

1-8 oz container of whipped topping, thawed

2 large apples, chopped

3 king size Snickers bars, chopped

Mix the pudding mix with the milk until combined. 

Fold in cool whip. 

Add apples and candy bar and mix until combined. 


{16}     Honey Mustard Chicken, Avocado & Bacon Salad, submitted by Deb in Canada

Dressing / Marinade:

1/3 cup honey

3 tablespoons whole grain mustard

2 tablespoons smooth and mild Dijon mustard

2 tablespoons olive oil

1 teaspoon minced garlic

Salt to season

4 skinless and boneless chicken thighs or chicken breasts

For Salad:

1/4 cup diced bacon, trimmed of rind and fat

4 cups Romaine lettuce leaves, washed

1 cup sliced grape or cherry tomatoes

1 large avocado, pitted and sliced

1/4 cup corn kernels

1/4 of a red onion, sliced

Whisk marinade / dressing ingredients together to combine. 

Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. 

the reserved untouched marinade to use as a dressing.

Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.

Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.

Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).


{17}       Raspberry/Blackberry Bars, submitted by Betty Richling,  

Crumb Mixture:

2 1/4 cup flour

1 cup butter, softened, not melted

1 cup chopped pecans

1 cup sugar

1 egg


10-oz jar raspberry or blackberry preserves

Preheat oven to 350 degrees. Grease 9 x 13 pan. 

In large mixer bowl, combine all ingredients except preserves. 

Beat at low speed, scraping sides of bowl often, until mixture is crumbly, two to three minutes. Set aside 1 ½ c crumb mixture. 

Press remaining crumb mixture into greased pan. 

Spread preserves to within 1/2" of edge of unbaked crumb mixture. 

Crumble reserved crumb mixture over preserves. 

Bake near center of oven for 42 to 50 minutes, or until lightly browned. 

Cool completely, cut into bars.

Makes 2 doz. bars

Note: I line the pan with foil, then grease. After cooling, I remove from pan and put on cutting board, turn foil down, and cut—so much easier.


{18}      Pancit Guisado, submitted by Judy in Brooksville, Florida,

1/4 Cup vegetable oil

3 cloves of garlic minced

1/2 medium onion chopped

1# chicken breast or pork boiled & sliced

1 large carrot peeled & sliced into matchsticks

1 1/2 Cups shredded green cabbage

1 Tbsp. low sodium soy sauce

1 Cup low sodium chicken broth

1 stalk celery sliced

8 oz rice stick noodles

2 green onions chopped

1 lemon


Soak rice noodles in warm water 5 minutes, drain & set aside.

Heat oil in large skillet or wok over medium heat.

Add garlic & onion & sauté 5 minutes

Add sliced meat, cabbage, & carrot, stir fry 3 minutes

Add soy sauce , broth & celery, simmer 3 minutes.

Add soaked rice noodles to broth & simmer 3 minutes  or until tender I usually add more broth.

Top noodles with meat & vegetable mixture garnish with green onion & flavor with fresh lemon juice if desired, I think the lemon adds more flavor.


{19}      Strawberry Soda Pop Cake, submitted by Karen Gardner in Sheridan, Wyoming, 

1 large box strawberry gelatin

1 (12 ounce) can strawberry Shasta

1 small box vanilla INSTANT pudding

1 large container Cool Whip

1 (18.25 ounce) box white cake mix

Make cake according to package instructions, and bake in a 13 x 9- Inch pan.

After cake has cooled, poke holes in cake with a straw.

Prepare gelatin mix by dissolving gelatin in 1 1/2 cups hot water.

Add cold Shasta (don't let set). Pour over cake, then refrigerate

Long enough to set.

Mix pudding with 1 1/2 cups cold milk, and beat until thick. 

Stir in cool whip and spread over cake.


{20}     Salmon Cat Treats, submitted by Sherril Gerard in Santa Ana, CA,

10 oz canned salmon (undrained)

1 egg (beaten)

2 cups whole wheat flour

Heat oven to 350°

Pulse salmon in food processor –as fine as possible.

Add egg and wheat flour until dough forms.  

If too dry add up to 1/3 cup water..  if too wet, add flour.  

(Dough should be tacky, not sticky)

Roll out dough on floured surface to ¼" thick. 

Use cookie cutter of choice.

Place on parchment-lined baking sheet and bake for about 20 minutes.  

When they're slightly browned & crunchy they're done.

Allow to cool and store in airtight container for up to 2 weeks.

Makes 80 to 100 mini treats.


{21}    Tater-Crusted Cheese and Ground Beef Pie, submitted by Diane in Bucks County, PA,

1/2 lb ground beef (can substitute ground chicken or turkey)

1/2 cup chopped onions

1 Tbsp olive oil

1/2 clove garlic minced

1-2 Tbsp Italian seasoning

1 Tbsp butter

1/2 tsp ground black pepper

16 oz frozen Tater Tots, thawed

6 oz Cheddar cheese, grated (about 2 cups)

3/4 cup finely crushed potato chips

Preheat oven to 425 degrees F. In a skillet over medium heat combine beef, onions and garlic. Drizzle with olive oil. 

Cook stirring occasionally until beef is browned about 12 minutes. Stir in Italian seasoning, pepper and butter. 

Cook until butter melts and set aside. 

Mash Tater Tots into a 9-inch pie plate and push firmly, covering bottom and sides, to form a shell. Press 1 cup Cheddar cheese  onto potato shell to cover. 

Add beef mixture and sprinkle with second cup of Cheddar cheese and potato chips. 

Cover loosely with foil. Bake for 25 minutes. 

Remove foil and continue baking another 20 minutes. 

Makes 8 servings


{22}       Bled Cream Cake, submitted by Pat,     

Ingredients for 15 pieces

For the yellow cream:

500 g of puff pastry (*Pat's note:  I used the purchased Pepperidge Farm type)
1.6 l of milk *whole milk
5 dcl of whipping cream
180 g of flour *AP
300 g of sugar
100 g of caster sugar
10 eggs

20 g of vanilla sugar (Take a cup of sugar and put a vanilla bean in it.  

Let sit for a couple of days.  Or you can find at a natural foods store.
1 spoon of rum--*tablespoon

For the white cream:

500 ml of whipping cream
1/2 tablespoon of icing sugar


Roll the dough in the size of baking tray, even better a few centimeters more since the dough will slightly shrink when baking. Put the dough on to the baking tray, than prick all over with the fork. Cut into two rectangles. 

Bake the dough approximately 10 to 15 minutes on 200 degrees until it gets a nice golden color.
While the pastry is chilling start preparing the cream. 

Separate egg yolks from egg white. Whisk the egg white and caster sugar until stiff. 

Whisk the egg yolks and sugar well until thick and pale. 

Then gently add 0.2 l of cold milk, sift the flour and stir in. 

Boil the rest of the milk together with vanilla sugar. 

Slowly add egg yolk cream and slightly stir for 10 minutes until egg cream is thick enough *coat the back of a spoon. 

Remove the pot from the heat and gently pour the custard into the egg white mixture. Stir the rum into the custard. Spread still warm cream  over pastry and leave it to chill.
Meanwhile whip the cream, sugar and vanilla sugar and spread it over chilled custard. Cover it with second plate of pastry, cut it into desired dimensions and dust it with icing sugar.


{23}       Cherry Pie Bars, submitted by Freddie in San Antonio, Texas, 


1 cup butter -- softened

2 cups sugar

1 teaspoon salt

4 eggs

1 teaspoon  vanilla extract

1/4 teaspoon  almond extract

3 cups flour

2 cans cherry pie filling -- or any other fruit pie filling


1 cup powdered sugar

1/2 teaspoon  vanilla extract

1/2 teaspoon  almond extract

2 Tablespoons  milk -- up to 3

Preheat oven to 350.  Grease a 15" x 10" baking pan.

In a large bowl, cream butter, sugar and salt until light and fluffy.

Add eggs, one at a time, beating well after each.  

Beat in extracts and gradually add flour.

Spread 3 cups of better in greased baking pan.  

Spread pie filling on top.  

Drop remaining batter, by teaspoonfuls on top of filling.  

Bake for 30 - 35 minutes. Cool completely on a wire rack.

GLAZEL:  In a small bowl, mix sugar, extracts and enough milk to reach desired consistency.  Drizzle over the cherry pie bars.  

Cut into squares.

I made this 4-13-17.  I baked it in a metal pan.  This is very good!


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