Recipes

Gable Recipes

Recipe for “Sand” - 8th Grade One 16 ounce package of Cameo vanilla or crème cookies One 8 ounce package of softened cream cheese One cup of powdered sugar Two 3.5 ounce boxes of instant vanilla pudding One 12 ounce container of cool whip Pinch of salt Cream together in the first bowl, the salt, cheese, and sugar. In the second bowl, mix pudding mix and milk as called for on the box. Blend in cool whip and mix gently. Combine both mixtures. Crumble cookies to resemble sand. (A food processor with steel blades works great.) Layer crumbs and pudding mixture in a clean, new plastic pail. End with “sand” on top. Refrigerate . serve with toy shovel. Please double the recipe to fill up the bucket.	Chocolate Chip Cheese Ball • 1 (8 ounce) package cream cheese, softened • 1/2 cup butter, softened • 3/4 cup confectioners' sugar • 2 tablespoons brown sugar • 1/4 teaspoon vanilla extract • 3/4 cup miniature semisweet chocolate chips • 3/4 cup finely chopped pecans 1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. 2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. 3. Roll the cheese ball in finely chopped pecans before serving. Serve with graham crackers.
Easy Vegetable Casserole 1 can veg-all 1 can cream of mushroom soup 3/4 cup mayonnaise 1 cup shredded cheese 1 small onion, chopped 20 Ritz crackers (any flavor) margarine Drain veg-all vegetables and mix all ingredients except crackers. Top with crumbled Ritz crackers and dot with margarine. Bake at 350 degrees for 45 minutes. Sherri Yarborough former Assistant Principal	Pineapple Cheese Spread 2 - 8oz. blocks of cream cheese 2 small cans of crushed pineapple, drained well 1/4 cup of finely chopped green or red pepper 1/4 cup of finely chopped sweet onion (I use 1/2 tsp. onion salt) 1/2 - 1 tsp. garlic salt 1/4 tsp. salt 1 cup of chopped pecans (I toast my pecans for extra flavor) Mix all ingredients well and serve with crackers. Cathi Robinson Guidance Counselor
Dill Dip for Vegetables 1 cup sour cream 1 cup mayonnaise 2 Tbsp minced onion 2 Tbsp parsley flakes (I used dried) 2 Tbsp dill weed 2 teaspoons seasoned salt Stir well and refrigerate for several hours. Serve with any kind of raw veggies but, especially good with raw cauliflower. Cathi Robinson Guidance Counselor	Yummy Apple Dumplings 1 Granny Smith apple (peel and cut in 8 slices) 1 pkg. Pillsbury Crescent Rolls (8 triangles to a pkg) 1 stick of butter 1 cup of sugar 1/2 cup Sprite (yes, Sprite the drink) cinnamon Wrap a crescent roll triangle around each apple slice and place in a baking dish. Melt butter in a saucepan, add sugar and Sprite. Stir well and pour over the apple dumplings. Sprinkle with cinnamon if desired. Bake at 350 degrees for 30-35 minutes. You may cover this with foil for the first 20 minutes of baking or bake the entire time without any covering. It is delicious with or without vanilla ice cream. Cathi Robinson Guidance Counselor
Hot Appetizer Pie 1 8 oz. pkg of cream cheese 2 Tbs milk 1 2 oz jar of dried beef, cut fine 1/2 tsp pepper 2 Tbs finely chopped onion 1/2 cup sour cream 2 Tbs chopped green pepper 1/4 cup chopped walnuts or pecans Soften cream cheese and blend with milk. Blend with remaining ingredients, except nuts. Pat into an 8 inch pie plate. Spread nuts over the top. Bake at 350 degrees for 15 minutes. Serve with Ritz crackers. Cindy Levereaux Parent Volunteer

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