Tuesday, August 27, 2013


We had some really yummy snacks at the retreat this past weekend. Sweets, dips, cookies, and even fruit for the health conscious. Recipes for two of the favorites are below. 

Strawberry Chess Squares by Leann King

1 box strawberry cake mix
1 egg
1 stick butter, melted

8 oz. cream cheese
2 eggs
1 tsp. vanilla
4 cups powdered sugar

Preheat oven to 300 degrees.

Mix the cake mix, 1 egg, and melted butter together and press in the bottom of a 9 x 13 pan.

Beat the cream cheese, 2 eggs, vanilla and powdered sugar together 1 - 2 minutes and pour on top of the strawberry layer.

Bake at 300 degrees for 40 minutes.Center should barely jiggle when shaken. Let cool completely before cutting. 

BLT DIP by Pam Gross

1 medium tomato, seeded & chopped, divided
1 8 oz. pkg. cream cheese, softened
1/2 cup Ranch dressing
8 strips of bacon, cooked & crumbled
1/2 cup finely chopped celery
3 T. finely chopped onions
1 1/2 tsp. sugar
Assorted crackers or toasted French bread slices

Set aside 2 Tablespoons tomato for garnish. In a small bowl, combine cream cheese & salad dressing. Add bacon, celery, onion, sugar & remaining tomato; mix well. Cover & refrigerate for at least an hour.

Garnish with reserved tomato. Serve with crackers or French bread slices.

Yield: 2 1/2 cups

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