Berries on a Cloud

Heat oven to 275 degrees. Spray 13X9 pan very well with Pam.

Meringue Crust
6 egg whites
1/2 tsp cream of tarter
1/4 tsp salt
1 1/2 cups sugar

Beat egg whites, cream of tarter, and salt until foamy. Beat in 1 1/2 cups sugar - one tablespoon at a time - until soft and glossy. Don't under beat. Spread in pan and bake 1 hour. Turn off oven and leave in oven with door closed about 12 hours. (Do this at night.)

Cream Cheese Layer
8oz cream cheese (softened)
3/4 tsp vanilla
1/4 tsp almond flavoring
1 cup sugar
2 cups chilled whipping cream
2 cups mini marshmallows

Blend softened cream cheese, 1 cup sugar, and vanilla and almond flavorings.In chilled bowl, whip cream until stiff. Gently fold whipped cream and marshmallows into cream cheese mixture. Spread over meringue crust.

Topping
Fresh Strawberries
Glaze (Danish Dessert per instructions on box)

Refrigerate at least 12 hours or up to 24. Top with fresh strawberries and 1 package of glaze or Danish Dessert. Any fresh fruit with glaze is good. Also, canned pie filling works.

Indoor Smore's

5 Cups mini marshmallows
1/3 Cup light corn syrup
6 Tablespoons margarine or butter
1 1/2 Cup milk chocolate chips
1Teaspoon Vanilla
8 Cups golden grahams (I like malt o meal brand better)
1 Cup mini marshmallows

Measure cereal into a large bowl.  Butter a 13x9x2 in pan. Melt 5 cups of marshmallows, the corn syrup, butter and chocolate chips in a saucapan over low heat, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large bowl. Mix quickly until completely coated with chocolate. Stir in remaining cup of mini marshmallows. Press mixture evenly into pan, and let stand 1 hour before eating.

Pretzel Jello

2 Cups crushed pretzels
3/4 Cup  melted Margarine
1 Tablespoon of Sugar

Mix together in a bowl and press in bottom of baking dish. Bake at 400 for 10-12 minutes. Make sure to let it cool for at least 1 hour.

1 Cup Sugar
8oz Cream cheese
8oz Cool Whip

Blend together and spread on pretzel crust.

1 Cup Boiling water
6z Strawberry Jello
20 oz Frozen Strawberries

I like to thaw the tub of strawberries a little to get out of the tub they come in, then in a bowl mix them with the jello and water. Then spread that on the cream layer, and refrigerate until the jello sets.

Creamy Lemon Crumb Squares

Ingredients
1-1/3 cup All-purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Oz. Size) Sweetened Condensed Milk
1/2 cup Lemon Juice
 Zest Of 1 Lemon

Preparation Instructions
PREHEAT OVEN TO 350 DEGREES.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don't press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.

**I haven't made these, but friends did and brought them. They were yummy! They said they added more butter to the crumb mixture though.

"Randy's" Meatloaf

Meat Loaf

Ingredients

2 eggs, beaten

3/4 cup milk

2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs

1/4 cup finely chopped onion

2 tablespoons snipped fresh parsley

1 teaspoon salt

1/2 teaspoon dried leaf sage, basil, or oregano, crushed

1/8 teaspoon black pepper

1 1/2 pounds lean ground beef, lamb, or pork

1/4 cup ketchup

2 tablespoons packed brown sugar

1 teaspoon dry mustard

Directions

1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix lightly. Lightly pat mixture into an 8x4x2-inch loaf pan.

2. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.

Lemon Cream Cake

1 box white cake mix

1 ¼ cups water

1/3 cup oil

3 egg whites

2 tsp fresh lemon juice

1 T lemon zest

12 ounces cream cheese (softened)

3 cups powdered sugar

1 ½ T fresh lemon juice

1 ½ cups heavy whipping cream

½ cup flour

½ cup powdered sugar

¼ cup butter (cold)

½ tsp vanilla

1 tsp fresh lemon juice

Combine cake mix, water, oil, egg whites, lemon juice and lemon zest.  Follow directions on box.  Pour into greased and floured spring-form pan.  Bake at 350 for 40 to 45 minutes.  Cool   (I put it in the freezer for awhile.)

For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth.  Whip cream until stiff peaks form.  Combine by hand with cream cheese mixture.

For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice.  (use a pastry blender or a food processor)

Slice cooled cake in half.  Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides.  Sprinkle crumb topping on top and pat on the sides.

Green Chile Bake

10 Eggs
4 Cups Monterey Jack Cheese (I use Colby Jack usually because I can find it shredded easier)
2 Cups Cottage Cheese
1/4 Cup Butter, melted
1/4 Cup Flour
1 tsp Baking Powder
1/2 tsp Salt
2 Cans Chopped Green Chiles (4 oz)

Spray 9 x 13 baking dish with Pam. In a large bowl, beat the eggs then mix in remaining ingredients. Pour into dish. Bake at 350 degrees for 35 minutes. Cool for 10 minutes before serving.