#3675 - Shortbread Butterscotch Bars

(by Shirley McNevich)

24 shortbread cookies
6 TBSP butter (softened)
1 - 10oz. bag Nestle's butterscotch chips
1/2 cup Kayro lite corn syrup
2 TBSP cream
1 tsp. vanilla
1 cup coarsely chopped pecans
coarse sea salt (for sprinkling)

Crush the shortbread cookies. In a bowl add crushed shortbread cookies and 3 TBSP butter--stir to mix. Press the mixture into a greased 8" square cake pan. Bake at 350 degrees 8-10 minutes or until lightly browned. In a saucepan over medium heat add butterscotch chips, lite corn syrup, 3 TBSP butter, cream and vanilla--cook/stir until melted and smooth. Spread the butterscotch mixture evenly over the baked crust. Sprinkle the coarsely chopped pecans evenly over the top, then use the back of a spoon to LIGHTLY press the pecans into the butterscotch mixture. Bake at 350 degrees 10-13 minutes or until topping is bubbling. Cool completely. Sprinkle a little sea salt over the top before cutting into squares or bars.

#3312 - Mashed Turnips

(by Shirley McNevich)

6 red potatoes
2 large turnips
1/2 cup cream (room temperature)
1 stick butter (melted)
1/2 cup Breakstone's sour cream
salt
pepper

Scrub/wash the potatoes. Peel the turnips but NOT the potatoes. Cube the turnips and the potatoes. Place the cubed turnips and cubed potatoes in a pot--cover them with water and add 1 tsp. salt--bring to a boil over medium heat, then cook them until tender (12-15 minutes). Drain but do NOT rinse the potatoes and turnips. In a large bowl add the drained turnips and drained potatoes--mash with a potato masher. Add the cream, melted butter and sour cream--stir well. Mash more if necessary. Add salt and pepper to your taste--stir well.

#3088 - Creamy Rhubarb Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines yellow cake mix
3 cups bite sized rhubarb pieces
1 cup white sugar
1 cup cream
1 - 8oz. Cool Whip (thawed)

Prepare cake mix according to box directions--pour batter into a greased 9 x 13 cake pan. Spread the rhubarb pieces evenly over the top of the batter. In a bowl add cream and white sugar--stir to mix. Pour the cream mixture evenly over the rhubarb. Bake at 350 degrees for 35-40 minutes. Cool completely. When serving, serve each piece upside down and top each piece with Cool Whip.

#3066 - Brown Sugar Cream Pie

(by Shirley McNevich)

1 unbaked pie crust dough
1 1/2 cups Domino's dark brown sugar (packed)
2 TBSP softened butter
1 cup cream
a pinch of salt
1 1/2 cups whole milk
1/2 tsp. cinnamon
2 TBSP flour

Grease a 9" pie plate, insert the dough, flute the edges and spray the inside of the dough with Pam. In a blender add cream and milk--blend. Add cinnamon, flour and salt--blend. Add butter--blend. Add brown sugar--blend. Pour mixture into the pie dough. Place the pie on a cookie sheet. Bake at 350 degrees until golden brown. Cool to room temperture, then refrigerate until cold.

#2580 - Creamy Cucumber Dressing

(by Shirley McNevich)

2 cucumbers (washed, peeled and sliced thin)
1/2 cup cream
1 tsp. salt
1 TBSP cider vinegar
1 TBSP white sugar

In a bowl add sliced cucumbers--sprinkle the salt over the cucumber slices, then stir to mix. Cover the bowl and put it in the refrigerator for 2 hours. Remove from refrigerator and uncover--drain off any liquid. In a separate bowl add cream, cider vinegar and white sugar--stir to mix. Pour the cream mixture over the drained cucumber slices--toss to coat. Refrigerate until cold.