Snow Community News - By Shirley Taylor
A nice turn out for the May Potluck and the two candidates for Sheriff and Commissioner of Push County. John Roberts and Tanner Wilson. Mr. Roberts took some q & a for the crowd. Very nice men both. Thanks for attending our Potluck they are both invited again for all our potlucks. Those attending were: Justine Foster, Tommy and Barbara Potter, Ron and Sherri Habiq, Andy and Kristen Johnson and Alex Johnson, Van Johnson, Ken and Barbara Autry. Corey and Kim Robinson, Emil and
Drake Robinson, John (JL) Roberts, Elene Shield, Beaver Robinson, Rick Mulvany, Larry and Tammy Freeman, Jim O’Brien, Annette Kimball, Micky Alexander, Emily Robinson, Patricia Denton (and BJ) and Shirley. For those of you guys who missed the dinner; you truly missed a large spread. The breakfast pizza that Andy Johnson made was beyond yum. That’s number one on my list to obtain from him and delight my family once they come up for their visit. From my favorite cookbook. Once you try this sweet, summery treat, you’ll want to make it all season long. With a delicate Hawaiian crescent crust and a fluffy marshmallowcream cheese layer topped with berries, this Mixed Berry Crescent Pizza is sure to go fast at your next gathering. Oh, and did we mention the hot fudge drizzle?
Ingredients 1can (8 oz) refrigerated Pillsbury™ Sweet Hawaiian Crescent Rolls (8 Count) 1package (8 oz) cream cheese, softened 1/2cup marshmallow crème 1cup chopped fresh strawberries 1cup fresh raspberries 1cup fresh blueberries3tablespoons hot fudge. Heat oven to 375°F. In ungreased 15x10x1-inch pan, unroll dough. With floured fingers, press in bottom and 1/4-inch up sides to form crust, pressing perforations to seal. Bake 8 to 10 minutes or until golden brown. Cool completely, about 30 minutes. In medium bowl, beat cream cheese (Make sure your cream cheese is at room temperature— it will spread much more easily. If you forget to take it out beforehand, simply microwave the unwrapped cream cheese on High for 5 seconds at a time until it’s soft.) and marshmallow creme with electric mixer on medium speed 1 to 2 minutes or until well mixed. Carefully fold in 1/2 cup of the strawberries until well blended. Spread evenly onto cooled crust. Top with the remaining 1/2 cup strawberries, the raspberries and blueberries. In a small microwavable bowl, microwave hot fudge uncovered on High 15 to 20 seconds or until thin enough to drizzle. Drizzle hot fudge over berries. Of course you don’t have to use these exact fruits, you can replace with blackberries or kiwi. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.
F in l ey Community has their Friday lunches all Fridays except for noted on their Facebook page. Lunch starts around 11:45. Kudos to Freda and Kathy for always having delicious meals. If you have anything you would like to add please call and leave a message at 580-208-0870 or email antlers278@ gmail. com Have a wonderful week.