Strawberry Spinach Salad

6 oz. bag baby spinach
1/4 small red onion shopped
8 oz. strawberries sliced
1/4 c. almonds

Dressing:
2 Tbsp. lemon juice
2 Tbsp. white or red wine vinegar
1 Tbsp. vegetable oil
1 tsp. poppy seeds

Put dressing on just before serving.

Raspberry Jello "Salad"

Bottom Layer:
2 c. pretzels crushed
3/4 c. butter
1/2 c. sugar
•Bake for 6 minutes at 350º

Middle Layer:
8 oz. softened cream cheese
1/3 c. sugar
8 oz. cool whip
•Mix all items together and spread over pretzel mix.  Place in fridge to chill until layer has turned rigid

Top Layer:
1  6oz. Raspberry Jell-o
2 c. boiling water
2 10oz. pkg. frozen raspberries
•Refrigerate until jell-o sets

Add Cool whip to top of desert and serve chilled.

Brownie Mix Cookies

1 pkg. Pillsbury brownie mix
1 c. semi-sweet chocolate chips
2 eggs
1/4 c. oil

Mix ingredients together.  Drop on baking sheet and cook at 350º for 8-10 minutes.  Cool slightly before removing from baking sheet

Mint Brownies

Cake Part:
1 c. flour
1/2 c. butter
1/2 tsp. salt
4 eggs
1 tsp. vanilla
16 oz. can Hershey's chocolate syrup

•Mix ingredients and spread evenly into a sprayed and floured jelly roll pan.  Bake at 350º for 20 minutes.     Let cool completely.

Frosting:
3 c. powdered sugar
1/2 c. butter softened
2 Tbsp. water
1/2 tsp. mint extract
3 drops green food coloring

•Spread on cake and refrigerate.

Topping:
1 10oz. package Andes Mint chocolate chips
1/2 c. butter

•Melt together in microwave for approximately 1 minute.  Mix well.  Spread on top of green frosting.

Raisin Filled Cookie Bars

Raisin Filled Cookie Bars

Ingredients:

• 2 c. shortening
• 2 c. sugar
• 1 c. brown sugar
• 4 beaten eggs
• 2 t. vanilla
• 5 c. flour
• 1 t. salt
• 2 t. soda
• Raisin Filling :
• 2 c. ground raisins
• ¾ c sugar
• 1 T. flour
• 1 c. water
• 1 t. vanilla
• 1 t. lemon juice
• Thin Powdered Sugar Frosting:
• 4 T. melted butter
• Pinch of salt
• ½ t. vanilla
• Enough powdered sugar to make a thin frosting

Method:

Raisin Filled Cookie Bars:

Cream shortening, sugars, eggs and vanilla together, sift flour, salt and soda and mix together. Roll into 2" cylinders wrapped with waxed paper or plastic wrap and chill for at least 2 hours. Divide dough in half and press into a 10 x 15 " cookie sheet, spread raisin filling or jam over all and cover with the other half of the dough, rolled to ¼ " sheet to fit the pan. Bake for 20-30 min. at 350°. Cool and frost with thin powdered sugar frosting or white butter cream frosting. Slice to serve. 

Individual Raisin Filled Cookies:

Chill dough, roll to ¼" sheet. Cut into 3" squares with a pizza cutter. Fill each with 1 t. raisin filling, fold over and seal the edges with a fork. Bake at 350° for 15-20 min. Cool and frost with thin powdered sugar frosting drizzle. 

Raisin Filling:

Combine all ingredients in pot and boil until thickened. Use all if you are making cookie bars or 1 t. filling per individual cookie. 

Thin Powdered Sugar Frosting:

Mix all ingredients in a sandwich size zippered bag, snip one of the corners off the bag and drizzle over cookie bar or individual cookies.