RASPERRY DESSERT
Crust: 1 cup flour
1/2 cup butter or margarine
1/2 cup chopped nuts
1/4 cup brown sugar
mix, pat in bottom of 9x13 pan, bake at 350 for 10-15 minutes until lightly browned
Next Layer:
8 oz cream cheese
1/2 cup powdered sugar-mix and add 1 cup cool whip. Spread on cooled crust.
Next Layer:
Mix 2 packages raspberry jello with 2 cups boiling water.
Add 2 10 oz packages frozen raspberries while the jello is still hot.
Cool until it begins to gel, spread over cheese layer. Chill until set.
Top with 1 carton of cool whip.
OVEN-ROASTED ROOT VEGETABLES
1 bunch beets, peeled and cut into 2-inch pieces
2 medium rutabagas, peeled and cut into 2-inch pieces
1 pound baby carrots
2 large onions, quartered
2 pounds small red potatoes, cut in half, unpeeled
1 bunch parsnips, peeled and cut into 1-inch pieces
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper
1. Preheat oven to 400 degrees. Position rack in center of oven.
2. Toss vegetables with olive oil on a baking sheet and season with salt and pepper.
3. Place baking sheet in oven and roast vegetables, stirring occasionally, until they're brown and tender, about 45-60 minutes.
