Raspberry Tiramisu

• 2-10 oz package raspberries, defrosted
• 1-8 oz. carton mascarpone cheese at room temperature
• 2 cups whipping cream
• one-half cup powder sugar
• 2 teaspoons pure vanilla extract
• 2-12 oz prepared pound cakes cut into 3 inch x 1 inch x 1 and a half inch pieces
• One and one-half dry pint fresh raspberries

Strain frozen berries over a bowl, reserve juice.

Whip cream with powder sugar and vanilla in large bowl and reserve half for topping.  Combine other half with the mascarpone.

Line a 13 x 9 glass-baking dish with half of the pound cake pieces.  Pour half of the juice over the pound cake.  Spread half of the frozen raspberries on the pound cake and then spread one-half of the whip cream/mascarpone mixture over the raspberries.  Repeat layering with the remaining pound cake, juice, raspberries, mascarpone mixture.  Top with the reserved whip cream and fresh berries.  Cover and refrigerate at least 3 hours or overnight.

Tangy Chicken Bake

• 6 large boneless, skinless chicken breasts (you can use the frozen ones)
• 1 can whole cranberry sauce (16 oz)
• 1 envelope onion soup mix (dry)
• 1 bottle red salad dressing (16 oz) – you can use French or Western or Russian

Place the chicken breasts in a baking pan.  Mix the last three ingredients together and pour over the chicken breasts, and bake uncovered for one hour at 350 degrees.  If chicken is frozen, allow an extra 30 minutes.  You can use dark chicken meat if you desire.  The result is almost a barbeque type dish and serves well with rice and vegetable of your choice.

Fruity Veggie Salad

• 1 cup toasted slivered almonds
• One-half pound lean bacon, fried and crumbled
• One cup finely-chopped celery
• Two cups chopped fresh broccoli
• One and one-half cup red grapes (use whole or cut in half)
• One and one-half cup green grapes (use whole or cut in half)
• Four green onions finely chopped

Dressing:

• One cup mayonnaise
• One-half cup sugar
• One tablespoon vinegar

Mix dressing ingredients together in small bowl. Pour over salad and chill in refrigerator. Makes 10 – 12 servings.

Home-Made Glass Cleaner

In a plastic gallon container, pour one-third cup of Prell Shampoo and two cups (16 oz.) of rubbing alcohol. Fill the rest of the gallon container with water and swish all together. That’s IT! Pour what you need into a spray bottle and store the rest for future use. Another trick is to use a lint-free fabric, like an old worn flour-sack dishtowel, to clean the windows. My mom uses an old piece of linen fabric, like those old linen printed calendars. They don’t leave lint or marks on the windows. I actually didn’t mind cleaning the windows this fall! Now, that’s amazing!

Butter Crunch Toffee

• 1 cup butter (2 sticks)
• 1 cup sugar
• 2 TBSP water
• 1 TBSP light corn syrup
• One and one-half cups semisweet chocolate chips
• One-half teaspoon Crisco or other shortening

In 2 quart heavy saucepan, melt butter over low heat. Remove from heat and add sugar; stir until well blended. Return to low heat and stir rapidly until mixture reaches a full rolling boil. (Important) Add water and corn syrup; mix well.

Stir and cook over low heat to 290 degrees.

Remove from heat and pour unto lightly buttered 11 X 17 pan. (It won’t fill to the edges.) Let cool slightly. Melt chocolate chips and shortening, spread on slightly cooled toffee. When cool, break in serving size pieces.

Buckeyes

• One-half cup margarine
• Two cups crunchy peanut butter
• Two and one-half cup powdered sugar
• Three cups Rice Krispie cereal

Mix first three ingredients and then gently work in the Rice Krispies. Form into one to one and a half-inch balls. Chill in refrigerator until firm. Melt semi-sweet chocolate chips in a double boiler and use a tablespoon to dip each ball until it is coated with chocolate. Store in the refrigerator so chocolate remains firm. Enjoy!