Chopped Salad

Chopped Salad

6-8 cups chopped romaine lettuce

2 pears sliced small

1/2 to 1 cup dried cranberries

1/2 to 1 cup sugared walnuts (or any nuts you prefer)

1/2 lb to 1 lb bacon cooked, crumbled

4-6 oz. feta cheese crumbles

Poppy Seed Dressing (I prefer Briannas)

You can add a splash of Balsamic Vinegar as well

Tomato Cheese Soup

Tomato Cheese Soup

Serves 7-8

2 cans Beef Consomme Soup

2 cans Tomato Soup

2 cans water

1/2 tsp. thyme

1/2 tsp. marjoram

4 tsp. butter

Simmer 15 minutes

Pour over grated Swiss cheese and croutons in a cup

CHOCOLATE GANACHE CAKE

1 (18.25 ounce) package devil's food cake mix

1 small package instant chocolate pudding mix

3 eggs

½ cup (1 stick) butter, melted

1 cup sour cream

1¼ cups water

½ cup mini semisweet chocolate chips

GANACHE GLAZE:

1 cup semisweet chocolate chips

¼ cup heavy cream

Preheat oven to 350 degrees F. Spray a 10 inch Bundt pan with non-stick spray.

.

In a large bowl, combine cake mix, pudding mix, eggs, melted butter, sour cream, and water. Beat for 4 minutes, then mix in 1 cup chocolate chips.

Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

To make the glaze: Melt chocolate and cream together. Stir until smooth and drizzle over cake.

NOTE: for the Relief Society Christmas Dinner I made a Chocolate Buttercream Frosting rather than the ganache glaze. (RECIPE YIELDS 24 CUPCAKES).

CREAM CHEESE LEMON BARS

Shortbread or sugar cookies, finely crushed to 1¼ cups crumbs

¼ cup (½ stick) butter, melted

1 package lemon pie filling, prepared with egg yolks and sugar as directed on package (NOT instant)

1 eight-ounce package cream cheese, softened to room temperature

½ cup powdered sugar

Preheat oven to 350º. Combine cookie crumbs and melted butter; mix well. Press into bottom of 9” x 13” pan. Bake for 7 minutes. Remove from oven and set aside to cool. Leave oven on.

Meanwhile, prepare lemon pudding as package directs. Leave pudding in pan you cooked it in; set aside to cool slightly while you blend the cream cheese with the powdered sugar. Fold cream cheese mixture into warm pudding, stirring/whisking until smooth.

Pour mixture into crust. Bake for 18-20 minutes. Cool to room temperature, then refrigerate for at least 3-4 hours before cutting into small squares. Serve chilled. Dust with additional powdered sugar if desired.