More recipes for the Show Me Spring recipe contest:
Sheri submitted four recipes:
1 lemon cake mix
1 pkg. lemon jello
3/4 cup water
2/3 cup Crisco oil
4 whole eggs
Beat all ingredients in one bowl until throughly blended. Pour into a well greased and floured bundt pan. Bake 40 minutes at 350 degrees or until it springs back when lightly touched. Toward the end of baking time, mix 1/2 cup lemon juice (or juice of 2 lemons) with approximately 2 cups powdered sugar. You want this thin enough to easily soak into the cake. When the cake is done baking, pour the lemon sugar mixture over the hot cake. Let the cake stand in the pan for at least 4 hours. You may have to loosen sides and around tube. Turn out on plate. You can sprinkle cake with powdered sugar or mix a glaze of lemon juice and powdered sugar. This cake is moist, tangy, and delicious!
Chop 2 red apples, 2 Granny Smith apples (or other green apple), 2 oranges, 2 pears, 6 kiwi, and one quart or more strawberries. I chop them with my Pampered Chef chopper so they're not too fine but not too large. Mix all fruit in large bowl. Stir 3 tablespoons apple jelly and 1 tablespoon brown sugar into the fruit. If you prefer it sweeter, add a little more brown sugar. Serve with gingersnaps, vanilla wafers, cinnamon or plain graham crackers, or strips of baked pie pastry.
Strawberry Spinach Salad
Using a blender, combine 1/3 cup raspberry vinegar, 1/2 cup sugar, 1 teaspoon dry mustard, and 1 teaspoon salt. Add 1 cup vegetable oil and blend well. Stir in 1 1/2 teaspoon poppy seeds. Refrigerate until ready to serve salad.
For salad, combine 10 oz. baby spinach, 1 pint sliced strawberries, and 1/2 cup sliced toasted almonds. Add dressing at serving time.
For those of you who might not be familiar with sopapilla, it is a Mexican dessert that is a puffy deep-fried dough sprinkled with cinnamon and sugar and served with butter and honey.
2 cans crescent rolls
2 (8 oz.) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 stick butter
In a mixing bowl, combine cream cheese, sugar, and vanilla. Beat until well mixed and smooth. Layer one can crescent rolls, do not separate, on the bottom of a greased 9 X 13 in. baking dish. Spread cream cheese mixture over the crescent roll crust. Layer the second can of rolls over the top. (Hint: I found the easiest way to do this was to place the rolls between two pieces of waxed paper and roll with my rolling pin. I take off the top piece of waxed paper, flip the crust on to the filling, and remove the second piece of waxed paper.) Melt one stick of butter and pour over the top crust. Combine 3/4 cup sugar with cinnamon to taste and sprinkle over the melted butter. Bake at 350 degrees for 35 minutes.
Marie submitted Bob's Barbecue Sauce
1 gal. catsup 1 tsp. seasoned pepper (I just use coarse ground)
2 cups brown sugar 1 tsp. Tabasco sauce
1/2 c. lemon juice 1/2 tsp. garlic powder
1/2 cup barbecue spice (tones or other barbecue spice)
Mix well and store in container in refrigerator. Keeps well for use during the summer.