Sweetie Staff Recipes

A simple-to-make and super tasty Easter and Spring treat!

• 1 homemade or prepared angel food loaf cake
• 1 3.4 oz. pack of Jello instant lemon pudding
• 1 ½ C. cold milk
• 1 C. sour cream
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. grated lemon zest
• 1 8 oz. tub of whipped topping, thawed.

Tear the angel food cake into bite-size pieces. In a mixing bowl, combine the pudding mix, milk, sour cream, lemon juice, and zest. Beat until thickened, about two minutes. Add cake pieces. Mix until well blended. Spread into a 10 inch pie pan or small trifle dish. Carefully spoon whipped topping on top. Chill at least four hours or overnight. Garnish with fresh strawberries, raspberries, or blueberries.

Simple and classic, these cookies are perfect on a snowy winter day!

½ c. butter or margarine, softened

⅓ c. cocoa

1 ½ c. sugar

½ c. brown sugar

2 c. all-purpose flour

2 tsp. baking powder

3 large eggs, lightly beaten

2 tsp. vanilla extract

2 tsp. cinnamon

½ tsp. nutmeg

¾ c. powdered sugar, sifted

2 tsp. cinnamon

Mix butter and sugar in a large bowl. Add flour, cocoa and baking powder. Add spices, eggs and vanilla, mixing until smooth (mixture will be very thin). Cover and chill at least 1 hour.

Roll dough into 1-inch balls, and roll balls in powdered sugar & cinnamon. Place balls 2 inches apart on lightly greased cookie sheets; bake at 375 for 10-12 minutes. Cookies are best if slightly underdone. Remove and set on wire racks to cool. Yield: 8 dozen.

• Layer spinach, kale, greens or butter lettuce on the bottom of a clear trifle or large salad bowl
• Top with sliced pickled onion and cucumbers (see recipe below)
• Layer sliced 3 hard boiled eggs over pickled onion layer, salt and pepper eggs
• Layer a thin layer of lettuce variety over eggs, just covering them
• Layer peeled clementines or manelo oranges over lettuce, sprinkle lightly with good balsamic dressing
• Sprinkle with a few lettuce leaves
• Top with sliced and/or cut avocodos, salt and pepper lightly
• Sprinkle with toasted pistachio nuts, or nuts of choice
• Serve with Citrus Honey Rosemary Dressing
  

Pickled Citrus Onions and Cucumbers

• 1 cup of thinly sliced red onion
• 1/2 cup thinly sliced seedless cucumber
• 1/4 of cup real lime juice
• 1 1/2 TB of fresh squeezed orange juice
• 1 t white wine vinegar
• Mix together and marinate for at least an hour

Easy Citrus Honey Rosemary Salad Dressing

• 2 TB white wine vinegar
• 2 TB fresh lemon juice
• 1 1/2 tsps of Dijon mustard
• 1 TB of orange blossom honey
• 1 tsp. of chopped and minced fresh rosemary
• 1/4 plus 2 TB of extra virgin olive oil
• Whisk everything but olive oil in small bowl or 2 cup glass measuring cup, until completely mixed together and flavors combine.
• Add 1/2 tsp of garlic salt or to taste
• Pepper to taste
• A few scrapes of zest of lemon and orange
• Add olive oil at the end and mix everything together