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April 1, 2013
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Plains Edition Recipes 3-30-13


Pink Lemonade Salad

Faith Harrold, Broken Bow, Neb.

Crust

55 Ritz Cracker Crumbs

1/4 c. Sugar

1/2 c. Oleo

Filling

1 (16 oz) carton Cool Whip

1 (14 oz) can Sweetened Milk

1 (12 oz) can Frozen Pink Lemonade, thawed

Reserve 1/2 cup cracker crumbs for topping. Mix cracker crumbs, sugar and oleo. Put in a 9-by-13-inch pan. Mix cool whip, sweetened milk and pink lemonade. Pour over cracker crust. Sprinkle remaining cracker crumbs on top.

Colored Rocky Road

Iola Egle, Bella Vista, Ark.

4 blocks White Almond Bark

2 c. Colored Mini Marshmallows

1/2 c. Peanuts

1/2 c. Mini M & M’s

Melt bark in microwave. Add marshmallows, peanuts and M & M’s. Drop candy sized pieces on foil to dry and harden.

Chocolate Peanut Butter Easter Eggs

Sharon Raasch, Imperial, Neb.

4 Egg Whites, well beaten

1/8 t. salt

1-1/2 to 2 c. Reduced Fat Peanut Butter

4 to 5 c. Powdered Sugar Substitute

1 t. Vanilla

1 Reduced Fat Dark Chocolate Bar

6 oz. Carob Chips

Mix the egg whites, salt, reduced fat peanut butter, powdered sugar, and vanilla in order listed to make a dough. Form dough into egg shapes. Melt the chocolate bar and the chocolate chips in a double boiler. Dip egg shapes into chocolate mixture. Arrange on waxed paper until set. Yields: 8




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The Fence Post Updated Oct 17, 2013 09:47AM Published Apr 29, 2013 10:07AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.