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RECIPES OF THE MONTH
Baked Brie & Jelly 1 wheel of favorite brand of Brie cheese 1/2 cup favorite flavor of jelly (cherry or blackberry suggested) 1) Preheat oven to 350 degrees. 2) Place Brie wheel on foil-lined baking sheet. 3) Spread jelly on top. 4) Bake for about 25 minutes. 5) Serve with favorite gluten-free crackers or bread. Lettuce Roll-Ups 4 -6 large iceberg lettuce leaves (washed and dried) 2 Tablespoon cream cheese (softened) 1 Tablespoon hot sauce 3 oz sliced deli turkey 1 finely sliced or chopped tomato Salt, to taste Pepper, to taste 1) In a small bowl, combine the cream cheese with the hot sauce to form a smooth, pale brown mixture. 2) Lay lettuce leaves on a large plate and spread a 1⁄4-inch layer of the cream cheese mixture on top of one side of them. 3) Add a few layers of turkey, then the tomatoes, then another few layers of turkey (it sticks better this way). 4) Add salt and pepper to taste. 5) Roll the lettuce leaves from tip to stem to make a tube shape. 6) Cut and serve. Ice Cream Delights Frozen Peanut Butter Cups 2 easy peanut butter cookies 1 scoop chocolate ice cream Scoop ice cream onto flat side of one cookie. Place other cookie flat side down on top of ice cream. Squish down to make a sandwich. Mint Chocolate Gummy Dream 2 scoops mint chocolate chip ice cream 1/2 cup gummy bears 1/2 cup hot fudge Mix gummy bears into ice cream until evenly distributed. Drizzle warm hot fudge and top with whipped cream and a cherry if desired. Frozen Mocha Caramel Latte 2 scoops coffee ice cream 1/4 cup walnuts 1/4 cup chocolate chips 1/4 cup caramel sauce 1/4 cup hot fudge Mix walnuts and chocolate chips into ice cream. Top with caramel sauce and whipped cream. Raspberry Rocky Road 2 scoops chocolate ice cream 1/4 cup miniature marshmallows 1/4 cup pecans 1/4 cup fresh raspberries 1/4 cup raspberry preserves Mix all together and top with whipped cream. |
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