Kaleidoscope Treats Recipes

Steps:

• Microwave limes for about 30 seconds to release essential oils, and set aside just long enough so that they are cool enough to handle.
• Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, chives, and garlic, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
• Toss together lettuce, spinach, onion, celery, chives, and cucumbers. Fold in peas, corn, pineapple, cranberries, grape tomatoes, and tomato wedges. Serve family style with dressing on the side.

Steps:

• Combine sour cream, garlic, lemon juice, salt and pepper. Refrigerate for 1 hour and up to 8 hours. When ready to serve top with peppers.

Steps:

• Add 1-1/4 cups boiling water to each flavor gelatin mix in separate bowls; stir 2 min. until completely dissolved. Add about 3 Tbsp. sour cream to gelatin in each bowl; mix well.
• Refrigerate 1-1/2 hours or until thickened. Drop spoonfuls of different gelatin flavors alternately into 8-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold before serving.

Steps:

• Butter 13x9x2-inch pan (or use 8x8 or 9x9 for thicker treats).
• Melt marshmallows and butter in large saucepan over low heat, stirring constantly. Remove from heat.
• Add cereal and peanuts; stir until cereal is well coated. Stir in candies.
• Quickly press mixture into prepared pan, using buttered spatula or wax paper.
• Cool completely. Cut into bars. Cover; store at room temperature.