Rocky Mountain Recipes, 5/13/02 | TheFencePost.com

Rocky Mountain Recipes, 5/13/02

I can’t believe it’s Yogurt

1-2 lb. carton non-fat plain yogurt

1 3-oz. pkg. orange- pineapple Kool-Aid

1 c. sugar

1 tub Cool Whip

Mix yogurt, Kool-Aid and sugar together until completely blended.

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Top with non-fat whipped topping.

A low calorie dessert you’ll really enjoy!

Kissy Shaw • Twelve Mile, Ind.

Cookie Dessert Pizza

Crust

2 pkg. refrigerated sugar cookie dough

1/2 c. chopped walnuts

Crust Lining

14-oz. can sweetened condensed milk

1/2 c. sour cream

1/4 c. lemon juice

1/2 t. each vanilla extract & lemon extract

Filling: Use fruits of your choice such as grapes, pineapple, kiwi, bananas, strawberries, peaches, apples, oranges, cherries, mangoes, or berries to you liking.

Glaze: 1 c. pineapple juice and 3 Tbsp. cornstarch

Cut cookie dough in 1/3-inch slices and place in buttered 12” pizza pan. Sprinkle nutmeats over crust and press firmly to close any holes or roll smooth with small rolling pin sprinkled with powdered sugar. Lightly prick dough with fork. Bake according to directions on tubes. Cool. Mix condensed milk, sour cream, lemon juice and extracts. Spread on cooled crust. Arrange fruits in decorative circles.

Cook pineapple juice with cornstarch until slightly thickened. Drizzle over fruits. Lightly sift powdered sugar over the big cookie dessert pizza. Sprigs of mint make this a dazzling dessert to serve 6-8 guests any time of day.

Spread bars with frosting. Sprinkle with chopped peanuts.

Refrigerate about 1-2 hours before cutting into 3 dozen delicious bars. Store leftovers (if there ARE any) in refrigerator.

This recipe is a specialty in our family and I am always asked for the recipe when I take it to parties or other food functions!

Iola Egle • McCook, Neb.

Fudgy Yummy Bars

1 pkg. thick ’n fudgy brownie mix

1/2 c. butter, softened

1 egg

24 mini peanut butter cups, chopped in 4 pcs.

2 Tbsp. cornstarch

12.oz. jar caramel ice cream topping

1/4 c. peanut butter

1/ 2 c. cocktail peanuts

Topping:

16-oz. Chocolate Fudge Frosting

3/4 c. chopped cocktail peanuts

In large mixing bowl, combine brownie mix with butter and egg — beat only until ingredients are crumbly (about 2-1/2 minutes.) Fold in peanut butter cups. Spray a 13-by-9-inch baking dish with no-stick cooking spray. Press brownie mix in baking dish and bake in 350 preheated oven for about 20 minutes or until lightly browned.

In medium sized saucepan combine cornstarch, caramel topping and peanut butter. Cook over low heat, stirring occasionally until mixture comes to a boil. Cook and stir 2 minutes longer. Remove from heat and fold in peanuts. Spread evenly over warm brownie crust. Bake until almost set (about 7 minutes longer.) Cool completely on a wire rack.

Spread bars with frosting. Sprinkle with chopped peanuts.

Refrigerate about 1-2 hours before cutting into 3 dozen delicious bars. Store leftovers (if there ARE any) in refrigerator.

This recipe is a specialty in our family and I am always asked for the recipe when I take it to parties or other food functions!

Iola Egle • McCook, Neb.

Green Tomato Bars

4 c. finely chopped green tomatoes

2 c. brown sugar

2 Tbsp. lemon juice

3/4 c. margarine, softened

1-1/2 c. flour

1/2 t. baking soda

2 c. quick oats (Not instant)

1/2 c. chopped walnuts (optional)

Drain tomatoes in colander for 10 minutes. In medium saucepan, mix tomatoes, 1 c. brown sugar, and lemon juice. Simmer, uncovered, and stir often for 20 minutes or until thickened.

In bowl, cream margarine with 1 c. brown sugar. Mix in flour, baking soda, oats and nuts. Press 2-1/2 c. flour mixture onto bottom of greased 9-by-13 inch -pan. Spread tomato mixture over crust. Sprinkle remaining oat mixture over top of tomatoes. Bake at 375 for 30 minutes, or until golden brown. Cut into 24 bars.

If Jack Frost promises to show his face while your tomatoes are heavy with green fruit, wash some of the bounty, chop in food processor, and freeze in quart containers.

Beverly Faden • Harrisburg, Neb.