Recipes for June 10

Berry Dessert

2 1/2 c. crushed graham crackers

1 1/2 sticks melted butter

1 c. granulated sugar

2 - 8 oz. pkgs. cream cheese at room temperature

1 small bowl whipped cream or Cool Whip

2 c. frozen berries - strawberries, raspberries, blackberries or blueberries or any combination

In a medium bowl, mix the graham crackers, 1/2 cup sugar and butter together. Press into a 9 x 13 inch dish and set aside. In a separate bowl, mix 1/2 cup of sugar, cream cheese and whipped cream together until the sugar is dissolved. Fold in berries, pour over the crust and press flat. Put in the freezer for 2 hours. Pull out of the freezer for 15 minutes before serving for easier cutting.

Dawn Tracey

Duluth

Candy Cups

1 - 12 oz. pkg. semi-sweet chocolate chips

1 - 20 oz. pkg. chocolate almond bark

1 c. creamy peanut butter

1 jar of roasted peanuts, crushed slightly

Melt the almond bark and chocolate chips in a microwave on medium setting until melted. Stir several times while melting. Add in peanut butter and peanuts. Stir until blended. Line several jelly roll pans with petit four cups (any seasonal paper) and fill. Let set. These freeze well.

Allison Olson

Two Harbors

Original Grasshopper Pie

Crust:

1 c. chocolate wafer crumbs

1/4 c. sugar

2 to 3 T. melted butter

Combine and press into a 9 inch pie plate or an 8 x 8 inch baking dish.

Filling:

6 1/2 c. miniature marshmallows

1/4 c. milk

1/4 c. green crème de menthe

2 T. white crème de cocoa

4 c. whipping cream, whipped

chocolate for garnish

Combine the marshmallows and milk in the top of a double boiler or on very low heat in a saucepan. Heat, stirring constantly, until the marshmallows are completely melted. Cool, stirring every 5 minutes. Combine the crème de menthe and crème de cocoa. Add to the melted marshmallow mixture. Blend together well. Whip the whipping cream. Fold into the marshmallow mixture. Chill until the mixture mounds. Fill the crust with the mixture and freeze until firm, six hours or overnight. Garnish with additional whipped cream and chocolate curls or grated chocolate. Serves 6 to 8.

Margaret Smith

Superior

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