Pretzels & Cream Cheese

By Becca

This may seem like a strange combination, but as of lately, this has become one of my favorite mid-afternoon snacks.

Ingredients:

• pretzels (I prefer sourdough nibblers)
• cream cheese (plain or any savory flavor)

Directions:

Scoop desired amount of cream cheese on serving dish. Dip pretzels in cream cheese and enjoy.

Asparagus Deli Roll-Ups

By Becca

I discovered this appetizing combination at a wedding reception that I attended with my dad and brother while I was in high school. My brother liked it so much that when I got up to fill my water, he stole my asparagus roll right off my plate!

Ingredients:

• asparagus
• cream cheese
• deli meat (turkey, ham, etc.)

Directions:

Trim ends of asparagus. Steam asparagus for 4-6 minutes. Soften cream cheese in microwave on 50% power for 15-20 seconds. Spread cream cheese on meat slice and roll around asparagus, cream cheese side in.

Pink Fruit Dip

By Lesta Sims
(from Jello Cooking With Kids)

Ingredients:

• 1 pkg (8 oz) cream cheese, softened
• 1 pkg (3-oz) gelatin, any red flavor
• 1/4 cup milk
• fruit for dipping

Directions:

Put cream cheese in small bowl. Add gelatin and milk. Beat until well blended and smooth. Put mixture into serving bowl. Put bowl into refrigerator to chill until serving time. Before serving, let dip stand at room temperature to soften slightly, if necessary (about 15 minutes). Arrange fruit on plate around serving bowl.

YIELDS ABOUT 1 1/2 CUPS

Custard Style Fruit Dip

~from a church recipe exchange~

Ingredients:

• 1 part custard style yogurt (strawberry is good)
• 1 part Cool Whip
• fruit for dipping

Directions:

Whip together. Serve with fruit. Keep refrigerated.

Apple and Fruit Dip

~from a church recipe exchange~

Ingredients:

• 1 pkg (8 oz) cream cheese
• 1/2-3/4 cup brown sugar
• 1 tsp vanilla
• fruit for dipping

Directions:

Mix together. Serve with fruit. Keep refrigerated.

Summer Fruit Drizzle

By Nicole Sims

Ingredients:

• Mixed Berries (strawberries, raspberries, blueberries)
• 1/3 C. preserves or jam

Chocolate Sauce:

• 1 tsp. shortening
• 3 oz. white chocolate chips

Directions:

Wash berries. Slice strawberries into bite size pieces. Gently toss berries together. Drizzle with melted chocolate sauce. Drizzle with melted preserves. Enjoy!

Whole Grain Pumpkin Cookies

~from a church recipe exchange~

Ingredients:

• 1 cup pumpkin
• 1/2 sugar
• 1/2 cup shortening
• 2 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 egg
• 1/2 tsp salt

Directions:

Preheat oven to 375F. Mix all ingredients well. Drop onto cookie sheet by spoon. Bake for 12-15 minutes.

Becca's Variation: add chocolate chips (yummy!)

(Healthier) No-Bake Cookie Bars

By Becca

I made this recipe (using the variation where I mix butterscotch chips into the batter) for the missionaries when they came over for dinner and they absolutely loved them!

Ingredients:

• 1/3 cup Smart Balance buttery spread
• 1/3 cup Smart Balance Creamy Peanut Butter
• ½ cup milk
• 1 cup Splenda Sugar Blend for Baking (or 1¾ cup of sugar)
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 3 cups oats
• 1 cup dark chocolate chips

Directions:

Combine peanut butter, oats, and vanilla in large mixing boil. Set aside. In a saucepan, combine butter, milk, sugar, and cocoa powder; bring to boil and simmer for 1 minute. Add hot mixture to the mixing bowl; mix well. Spread into a 9X9 or 8X8 casserole dish. Pour chocolate chips over the top. Chocolate will melt slowly; if desired, spread melted chocolate with a spatula to form a chocolate layer on top of the cookies, or leave as is. Set aside to cool.

Variation: use butterscotch chips as well as dark chocolate chips as an added dimension of flavor. Mix the chips into the cookie batter to have them melt into the cookies, or add on top with the dark chocolate to keep flavor more distinct.

Oreo Cheesecake Cups

~from a church recipe exchange~

Ingredients:

• 18 Oreo Cookies
• 16 oz. cream cheese, softened to room temperature
• 2/3 cup sugar
• 1 tbsp flour
• 2 eggs
• 2 egg yolks

Directions:

Line 18 muffin cups with paper lines. Carefully separate cookies into halves. Using the halves with the white filling, place in the bottom of the muffin cup (cream side up). Break up the other halves of the cookies into small crumbs to be used later.

Beat cream cheese, sugar, flour and eggs with an electric mixer for about 5 minutes. Spoon a tablespoon full of filling on top of each cookie half in the muffin cups. Using half of the cookie crumbs, put a spoon full on top of the filling. Cover crumbs with remaining cream cheese mixture, filling each muffin cup to within 1/4 inch of the top.

Bake at 350 F for 20-25 minutes. Let cool for 15020 minutes. Prepare topping.

Topping

• 1 cup sour cream
• 2 tbsp sugar

Directions:

Beat sour cream and sugar together until combined. Spread on top of each cooled cheese cup. Garnish with remaining cookie crumbs. Store covered in refrigerator.

Lemon-Orange Cake

By Lorrie Blake

Ingredients:

Cake:

• 1 pkg yellow cake mix
• 1 pkg (3 oz) orange jello
• 3/4 cup water
• 3/4 cup vegetable oil
• 4 eggs

Lemon Glaze:

• 2 Cups powdered sugar
• juice of 2 lemons (4 tbsp lemon juice)

Directions:

Mix all cake ingredients until smooth. Bake at 350 F for 30-35 minutes. Make glaze by blending the powered sugar with the lemon juice. When cake is done and before it cools, poke holes in the top and saturate with the lemon glaze.