Sunday, May 29, 2011
Friday, May 27, 2011
Thursday, May 26, 2011
1 (3 oz.) package strawberry/banana jello
1 cup boiling water
10 ounce package of sliced strawberries
1 banana, mashed
1 can crushed pineapple
3 oz. package cream cheese
1/2 cup chopped walnuts
In a bowl, combine jello and 1 cup boiling water. Stir until jello dissolves.
Add sliced frozen strawberries and stir until strawberries break apart. Drain the pineapple and add to the berries. Add the mashed banana.
Spoon half of the jello mixture into an 8-inch square cake pan. Chill until set.
Set other half of mixture aside and leave at room temperature.
Combine the cream cheese, sour cream and walnuts. Spread evenly over set jello. Pour remaining jello mixture over cheese mixture. Chill until set.
Cut into squares and serve on crisp lettuce leaves.
18 Nutter Butter sandwich cookies, crushed
3 Tbsp. butter, melted
2 medium bananas, thinly sliced
2 c. cold milk
2 pkg. (4-serving size) instant
1 1/2 c. thawed , divided
Put cookies into your food processor and pulse until crumbed. Mix with butter.
Press firmly onto bottom and up sides of a 9″ pie plate. Place sliced bananas
on the bottom of crust to cover.
Add milk to dry pudding mixes and whisk for 2 minutes until thickened. Gently
stir in 1 c. of Cool Whip until no white streaks remain. Spoon over banana
slices. Top with remaining Cool Whip. You can also crush up 2 more cookies to
sprinkle over the top.
Refrigerate at least 4 hours before serving. Store leftover pie in the
LIME IN THE COCONUT JELLO SHOTS
1 package lemon Jello
2 packages lime Jello
2 tablespoons fresh lime juice
1 can or juice
2 cups coconut rum
2 1/4 cups water
Bring water to the boil and remove from heat. Slowly stir in the 3 Jello packages, then add the water, the coconut milk or juice, and the lime juice. You
put the lime in the coconut and mix it all together.Wait 3-4 minutes and stir in the rum. Pour into individual serving sized or plastic shot glasses and chill
1 small package instant double-chocolate, or chocolate fudge pudding
3/4 cup milk
1/4 cup vodka
1/2 cup Irish Cream
8 oz. Extra Creamy Cool-Whip , thawed slightly
Chocolate candy of choice for garnish, if desired
Mix the pudding and milk for a couple of minutes with an electric mixer, then
add the alcohol and mix well. Mix in the thawed Cool-Whip. Pour (or dollop, as
it ends up) into individual shooter or shot glasses (plastic, flexible type,
medicine-cup type, or use glass ones but supply tiny plastic spoons also).
Refrigerate, or keep in freezer if need be, to allow them to set. Remove from
freezer just before serving, and garnish with chocolate candies, if desired
1 small package lemon flavored Jell-O
1 small package orange flavored Jell-O
2 1/2 cups boiling water
3/4 cup Melon Liqueur (Midori, or Henkes Melon)
30 LifeSavers candies
Place the Jell-O crystals in a deep bowl, and pour the boiling water over. Stir
to mix well, until all the crystals have dissolved. Pour in both the liqueurs,
and stir well, allowing it to cool slightly. Pour into 30 disposable plastic
shooter (or shot) cups. Refrigerate until firm. Just before serving, place a
LifeSaver on the top of each shooter.
These are the most fun when served WITHOUT the aid of spoons!
1 small box grape flavored Jell-O
1 1/4 cup boiling water
1/2 cup Sambuca liqueur
1/4 cup Raspberry Vodka
Pour Jell-O crystals into a deep bowl. Pour boiling water over, and stir well
until all crystals are dissolved. Add Sambuca and Raspberry Vodka; stir to mix
well, allowing it to cool slightly. Pour into individual disposable plastic
shooter (or shot) cups. Refrigerate until set.
Most fun to serve them WITHOUT the aid of spoons, straws, etc. I gave each guest
a party toothpick to loosen the sides of the Jell-O, and told them to squeeze
the shooters into their mouths, one whole swoop.
HARD CANDY JELLO SHOTS
1 or 2 packages favorite flavor Jello (watermelon is good)
3/4 cup boiling water
3/4 cup favorite schnapps (preferably to match the Jello)
Boil water, remove from stove.
In a bowl, mix Jello with water, stirring vigorously until all crystals are dissolved.
Add 3/4 cup favorite schnapps. Mix again; pour into small plastic condiment cups or Dixie cups for single servings.
What You Need
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3 oz.) Orange Flavor Gelatin
1 can (20 oz.) Pineapple Slices, in juice, drained
3/4 cup thawed Whipped Topping
HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Spray 13x9-inch baking dish generously with cooking spray. Sprinkle dry gelatin mix onto bottom of dish. Top with pineapple; place cherry in center of each slice.
POUR batter over fruit in dish.
BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 5 min. Loosen cake from sides of dish; invert onto platter. Gently remove dish; cool cake completely. Serve topped with COOL WHIP.
8 cups watermelon, seeded and cut into 1 inch cubes
1 1/2 cups lemon lime soda (such as 7-up)
Crushed ice cubes for serving
Puree watermelon chunks in a blender; add lemon lime soda and mix. Transfer to a large pitcher and chill for about an hour before serving in a glass over crushed ice.
1 baked pie shell
1 1/2 quarts of strawberries, cleaned, either sliced or whole
1 1/2 cups of sugar
1/4 cup cornstarch
1 1/2 cups water
1 3-oz. box of strawberry Jell-o®
In a sauce pan, combine the sugar and cornstarch. Add the water,
stirring until the mixture is lump-free.
Cook on medium heat until thick and clear. Immediately add the
strawberry jell-o. Let the glace cool and pour it over the berries in
Let set for about 4 hours and serve with whipped cream or ice cream.
2 1/4 cups Bisquick
1/3 cup milk
1/3 cup honey or agave syrup
Preheat oven to 400°F. Spray a baking sheet with non-stick spray or brush with oil or line with . In a bowl, combine Bisquick, milk and honey. Drop by the tablespoon onto baking sheet, 2 inches apart. Bake in preheated oven for 10-12 minutes until golden. Serve warm with melted butter.
1 yellow cake mix
1 (3.4-oz) box instant pudding, vanilla
1 (3.4-oz) box instant pudding, butterscotch
1 c. water
1 c. vegetable oil
1 c. brown sugar
1 c. chopped nuts
1 T. cinnamon
Preheat oven 350 deg. Grease Bundt baking pan. Combine first 6 ingredients in and beat on medium speed 4 mins. In separate bowl, combine topping ingredients and set aside. Pour half cake batter into prepared pan and spread to cover pan. Sprinkle with half topping mixture. Add rest of batter and spread to cover. Sprinkle top with remaining topping mixture. Bake at 350 deg 20 mins. Reduce heat to 325 degrees. Bake 30-40 mins more til toothpick inserted in center comes out clean
1 (21 ounce) can coconut pie filling
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons coconut, lightly toasted
cake with toothpicks and cut with long, thin serrated knife.) Place
bottom layer on serving plate; spread with 1/3 cup of the pie
filling. Repeat with 2 more layers. Replace top cake layer. Frost top
and sides of cake with whipped topping. Sprinkle top with coconut.
Store in refrigerator.
1 small can crushed pineapple
1 can cream of coconut milk
1 can Eagle Brand milk
1 medium carton
1 pkg. shredded coconut
Mix cake by directions, substitute pineapple juice plus enough water
called for in cake mix. After cake is mixed, stir in pineapple and bake
by directions on box. While cake is baking, mix cream of coconut and
Eagle brand milk and set aside. While cake is hot, poke holes all over
cake and pour mix over cake. Let cool. Mix Cool Whip and 1 cup shredded
coconut and spread on top of cake. Sprinkle coconut on top and garnish
with nuts. Keep in refrigerator
1(11-oz.) can Refrigerated Breadsticks
2 oz. (1/2 cup) sliced pepperoni, chopped
4 oz. (1 cup) shredded mozzarella cheese
2 tablespoons grated
1 cup pizza sauce, heated
Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray.
Unroll dough; separate into 2 rectangles. Place 1 dough rectangle on sprayed cookie sheet. Sprinkle pepperoni and mozzarella cheese evenly over dough. Top with remaining dough rectangle. Sprinkle with Parmesan cheese.
Bake at 350°F. for 17 to 25 minutes or until breadsticks are golden brown. Pull breadsticks apart along perforations; serve with warm pizza sauce for dipping.
1 box Pillsbury White Cake Mix
2 whole eggs
1 box Jello-No-Bake Cheese Cake (New York Style)
1 qt. strawberries, sliced
2 c. milk
2 (8 oz.) pkg. cream cheese
1 (8 oz.)
1 tbsp. vanilla
Mix cake mix with eggs; follow directions on box. Divide into three round . Bake at 350 degrees about 20 minutes.
Prepare CRUST according to cheese cake directions and set aside.
Blend milk, cream cheese, sour cream, Cool Whip, and vanilla in a large bowl and beat; gradually add cheese cake mix. Blend until smooth.
Layer white cake with filling and a layer of strawberries between each layer. Top with layer of cheese filling and strawberries. Cheese filling can also be used around outside.
Fill pie crust with remaining cheese filling and refrigerate
2 cups sugar
1/2 cup orange juice
1 T. white vinegar
1/4 cup grated orange peel, from about 3 large oranges
1/2 lb. pecan halves
1/2 lb. whole blanched almonds
Butter a jelly roll pan and set aside. Put sugar and orange juice in 3 to 4 quart pan. Bring mixture to boil over medium high heat. Insert . Add vinegar and boil syrup until it reaches 300 on candy thermometer or until syrup reaches the hard crack stage. Remove from heat and add orange peel and nuts to syrup. Stir to coat nuts evenly. Press mixture into prepared pan. Flatten with spatula into single layer. Cool to room temperature. Separate nuts by breaking into pieces. May be stored in airtight container for several months. Makes 4 cups nuts.
1 (15 oz) can chunky Italian-style tomato sauce
1 (10 oz) can refrigerated
6 (1 oz) slices mozzarella cheese, divided
1/4 cup grated
Preheat the oven to 425. Cook meat in a medium-sized nonstick skillet over medium-high heat, Stirring until meat crumbles and is no longer pink.
Drain, if necessary, and return to skillet. Add tomato sauce, and cook until heated.
Meanwhile, unroll pizza dough, and press into bottom and halfway up sides of a lightly greased 9' x 13 inch baking dish. Line bottom of . with 3 slices mozzarella cheese. Top with Meat mixture.
Bake, uncovered, at 425 for 12 minutes. Top with remaining 3 cheese slices. and sprinkle with parmesan cheese. Bake 5 more minutes or until crust is browned. and cheese melts. Cool 5 minutes before serving.
12 oz. soft diet ice cream
1 c. diet Cool Whip
1/4 c. chunky peanut butter
1 pkg. sugar-free butterscotch
3 oz. cereal
Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch square pan. Cover and freeze. Makes 4 servings.
1 4 oz bar
2 cans crescent rolls
1 roll Jimmy Dean maple
In skillet brown sausage, drain when done and mix cream cheese and meat.
Unroll credentials rolls, do not separate roll full can on cookie pan.
Top with meat and cheese mixture. Cover with second can of cresent
rolls. Bake at 350 degrees for 10-15 minutes.
1 pkg. yellow cake mix, set aside 1 c. dry cake mix
3/4 c. butter
1 (1 lb. 13 oz.) can pumpkin
1/2 c. brown sugar
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 can sweetened
1/3 c. sugar
Crust: Empty cake mix into bowl. Add only 1/2 cup of melted butter. Press into a 9 x 13 inch pan lightly greased. In another bowl, mix pumpkin, brown sugar, eggs, and spices. Beat together well, adding milk. Pour over unbaked crust.
Topping: Mix reserved cup of cake mix with 1/4 cup butter (softened) and white sugar. Sprinkle mixture over top and bake 1 hour at 350 degrees.
1 cup peanut butter
12 ounces milk chocolate morsels
1/2 cup honey
1/2 cup butter
1 green -- diced, optional
4 pieces chicken -- to 8
Melt butter and mix with honey and seasoned salt. Place chicken skin
side down in baking dish, pour honey-butter over chicken. Bake covered
for 40 minutes at 350°.
Turn chicken over, add bell peppers and bake until the skin begins to
turn brown. About 15 to 20 more minutes
Chocolate cookie Crust:
1 1/2 cups crumbled ,
2 to 3 T. sugar
1/4 cup butter
3 cups miniature marshmallows
1/2 cup light cream
1 cup whipped cream
1 dark milk chocolate candy bar
1/4 cup crumbs
To make the crust, mix all ingredients in 9 inch glass pie plate.Heat on high in the microwave for 2 minutes, stirring once. Press evenly onto the bottom and sides of the dish. Heat on high for 1 minute to set the crust. This can be made in advance and frozen. To make filling, mix marshmallows and cream in 2 quart glass bowl. Microwave on high for 2 to 2 1/2 minutes or until marshmallows puff. Stir well to blend evenly. Chill for 20 to 25 minutes or until thickened but not set. Fold in whipped cream. Pour into crust. Top with shavings from the candy bar and graham cracker crumbs. Chill for 4 to 5 hours before serving. Serves 6 to 8
1 pkg devil food cake baked according to directions
1 jar Caramel ice cream topping
Heath bar broken into small
While cake is still hot make many little holes with tooth pick. Pour
condensed milk over cake. Then pour caramel topping. When cake is cool frost
with cool whip and sprinkle with heath pieces.
2 T. chili powder
1 can condensed
8 cups salad greens, torn into bite size pieces
2 cups tortilla chips. Chopped tomato
Shredded cheddar cheese
Sliced pitted ripe olives
In medium skillet over medium high heat, cook beef and chili powder until beef is browned, stirring to separate meat. Pour off fat. Add soup. Reduce heat to low and heat through. Arrange salad greens and chips onto platter. Spoon meat mixture over salad greens. Top with tomato, onions, cheese and olives. Makes 4 servings.
Save time by using packaged preshredded cheddar cheese and checking the salad bar at your supermarket for precut greens, toppers and trimmings
1 cup packed
1/2 cup ketchup
1/4 cup prepared horseradish
2 pounds kielbasa sausage, sliced thin
In a combine the sugar, ketchup and horseradish. Add the
sausage, and mix well. Cook on High until it starts to boil. Reduce
heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour
gets a burst of vibrant flavor when it's roasted on the grill with butter and picante sauce, then sprinkled with .
6 ears corn on the cob, husks removed
1 jar (16 ounces)
6 tablespoons butter
6 tablespoons grated cotija cheese or
Place each ear of corn onto 1 piece heavy-duty aluminum foil. Top each with 1/3 cup picante sauce and 1 tablespoon butter. Pull the edges of the foil up over the corn. Double fold the edges and tuck the ends under to seal.
Heat the grill to medium. Grill the corn packets for 15 minutes, turning them over several times during grilling. Remove the corn packets from the grill. Open the packets. Return the corn to the grill, in the open foil packets, and grill for 2 minutes. Sprinkle the corn with the cheese
2 containers (8 ounces each) vanilla or strawberry flavored yogurt
1 tub (8 ounces) Whipped Topping, thawed
2 cups sweetened chopped strawberries
1 prepared crust (6 ounces)
Stir yogurt gently into whipped topping until well blended. Stir in strawberries. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand in refrigerator 15 minutes or until pie can be cut easily. Garnish with additional topping and whole strawberries. Store leftover pie in freezer.
Yield: 8 servings.
24 lemon cookies, coarsely crushed
1 (21-ounce) can blueberry fruit filling
1 (14-ounce) can sweetened
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
1 (8-ounce) container frozen whipped topping, thawed
Multicolored candies and sprinkles
Place 12 foil baking cups into muffin pans; sprinkle crushed cookies
evenly into cups. Spoon 2 teaspoons fruit filling over cookies in each
cup, reserving remaining fruit filling for another use.
Fold condensed milk and lemonade concentrate into whipped topping; spoon
over fruit filling in prepared baking cups. Freeze 8 hours or until
firm. Top with candies and sprinkles just before serving. Make 1 dozen
Bite Size Taco
1 pkg. taco seasoning mix
2 cups French fried onions
1/4 cup chopped fresh cilantro
32 bite size round tortilla chips
1 cup shredded cheddar cheese
Cook beef in nonstick skillet over medium high heat 5 minutes or until browned; drain. Stir in taco seasoning mix, 3/4 cup water, 1 cup French fried onions and cilantro. Simmer 5 minutes or until flavors are blended. Stir often. Preheat oven to 350. Arrange tortilla chips on foil lined baking sheet. Top with beef mixture, sour cream, remaining onions and cheese. Bake 5 minutes or until cheese is melted and onions are golden. Makes 8 appetizer servings
6 , well chilled
1/2 cup raspberry jam
2 cups vanilla ice cream, room temperature
Fresh raspberries, for garnish, optional
Vanilla cream sauce or raspberry dessert sauce, optional
Line 4 parfait dishes with plastic wrap.Cut each Twinkie crosswise into 10
pieces. Arrange a layer of Twinkie piece in each parfait glass. Cover the
bottom and sides. Spread raspberry jam over the Twinkies, filling in any
crevices. Spoon ice cream into center of each Twinkie covered parfait.
Arrange remaining Twinkie pieces to completely cover parfaits. Freeze for
about 20 minutes until firm. Remove from freezer and put upside down on
desert plates. Remove dishes and peel plastic wrap off each dessert. Garnish
with raspberries and vanilla cream sauce and serve at once.
Thursday, May 5, 2011
2/3 cup boiling water
4 ounce orange Jello box
1 cup cottage cheese
8 ounce block of
1 cup whipped topping, thawed
1. Pour the boiling water into the Jello mix in a bowl and stir until dissolved.
2. Put cream cheese, cottage cheese, and Jello mixture in a blender and blend until smooth.
3. Transfer the mixture to a big bowl and fold (gently stir) in the whipped topping.
4. Then pour into pie crust and refrigerate at least 4 hours.
1/2 cup butter, creamed
1 cup sugar
2 eggs, beaten
3 mashed bananas
1 1/2 cups flour
1 tsp. soda
1/4 cup chopped nuts
1/4 cup miniature chocolate chips
1/4 cup chopped maraschino cherries
Mix in order given and bake in greased 9x5 inch loaf pan for about 1 hour. Bake mini-muffins for about 15 minutes
16 whole , crushed
4 tablespoons sugar
1/4 cup (1/2 stick) margarine or butter, room temperature
3/4 pound marshmallows
1 cup milk
2 packages (8 ounces each) cream cheese, room temperature
To make crust: Combine graham cracker crumbs, sugar and margarine in
bowl and mix until combined. Press onto bottom of 13-by-9-inch pan.
For filling: Melt marshmallows in milk over low heat. Remove from heat
and transfer to large bowl. Add and beat until smooth.
Set aside to cool.
In another bowl, beat whipping cream until stiff. Gently fold into
cooled marshmallow mixture and pour over crust. Refrigerate over
night. Makes 16 to 20 pieces.
1 pound lean , cooked and drained
1 16-ounce package spaghetti noodles, cooked
2 28-ounce jars , any flavor
2 cups(8-ounce package) shredded reduced-fat Cheddar Cheese
Preheat oven to 350 degrees.
In a large bowl, combine beef, noodles, and sauce.
Pour spaghetti mixture in a 13 x 9-inch baking dish. Sprinkle cheese
over spaghetti, covering evenly.
Bake, uncovered, for 30 minutes
1 cup creamy peanut butter
1/2 cup finely ground graham cracker crumbs
1 cup chocolate chips
Combine peanut butter, , and confectioners' sugar in a bowl or a food processor until smooth. It starts out really crumbly, but keep at it. Use your hands and squish it like play dough. It takes quite a while, but it's fun.
Line an 8-inch square pan with foil, with ends of foil extending over sides. Press peanut butter mixture into pan evenly. Microwave chocolate chips on high for 1 minute; stir. Microwave 15 to 30 seconds or until chocolate is melted; stir until smooth. Spread over peanut butter layer.
Refrigerate 2 hours. Use foil handles to lift bars from pan before cutting to serve.
1 medium Onion -- chopped
2 tablespoons All-purpose flour
1/4 teaspoon Pepper
4 ounces Can sliced mushrooms
10 3/4 ounces Can Undiluted
8 ounces Sour cream
Hot cooked noodles
Stir in flour and next 3 ingredients; cook and stir 1 minute.
Stir in soup. Simmer 10 minutes, stirring occasionally. Add sour cream, and heat thoroughly.
Serve over noodles.
1 pkg. (12 oz.) semisweet chocolate pieces (2 cups)
1 c. crunchy
1 c. dark raisins
1 c. salted or unsalted peanuts
Cover 2 baking sheets with wax paper and set aside. Melt chocolate with
in the top of double boiler over hot (not boiling) water. Stir in raisins
and remove from heat. Drop by the spoonful onto prepared baking sheets.
firm. Cover tightly and store in a cool place.
Makes about 2 lbs. Enjoy.
1 ham bone -- cracked
1 pound small dried red beans -- soaked overnight and drained
1 onion -- chopped
3 cloves garlic -- minced
salt and pepper -- to taste
6 cups hot cooked rice
1 cup chopped green onions
Place beans in bottom of crock pot and add remaining ingredients, except rice and green onions, with 1 1/2 quarts water. Cover and cook on high 2 hours. Turn heat to low and cook, covered, 10 to 12 hours. Remove ham bone and mash some of the beans against the side of the pot to thicken the remaining liquid. Remove meat from bone and return meat to pot. Season with salt and pepper and serve with rice, topped with chopped green onions.
1 package moist mix (for 2 layer)
1 (11 ounce) package butterscotch chips
3/4 cup chopped pecans
1/2 cup flaked coconut (optional)
1/3 cup vegetable oil
1 (17 ounce) jar Fudge Topping
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan. Combine
cake mix, butterscotch chips, nuts, coconut, oil and eggs; mix well by
hand. Dough will be very stiff and crumbly. Press half of cake mixture
in bottom of prepared pan. Bake 10 minutes.
Pour topping over partially-baked crust. Top with
small spoonfuls of remaining cake mixture. Return to oven. Bake 25 to 30
minutes or until top is set and edges are golden brown. Remove
from oven and cool 20 minutes.
Run a knife around edges of pan to loosen. Cool completely. Cut into
squares. Store tightly covered at room temperature up to 3 days.
Makes 32 bars.
1 lg. box cherry Jello (use 1/2 of water)
2 boxes vanilla pudding (instant made according to directions)
1 12 oz container
1-2 c. chopped nuts
4 medium baking potatoes
Scrub potatoes with brush, the skins are intended to be eaten. Cut in half lengthwise. With a sharp knife, cut down through the cut surface almost but not quite through the bottom skin, making a diamond or check pattern. With your hands, rub potatoes all over with the bacon drippings,. Put on a cookie sheet and sprinkle with coarse salt. Bake at 400 for 25 minutes or until potatoes are tender and brown. They will be a little like , so serve with catsup if desired. Serves 4
2 cups uncooked long grain Rice
2 cups Water
18 oz can
1 envelop mix
1 , sliced
3/4 cup Shredded Cheddar Cheese
1 large container
1 small package pecans
1 (18.25 ounce) box white cake mix
Bake cake mix as directed in a 13x9 pan. Poke holes in cooled cake. Pour
condensed milk over entire cake. Spread Cool Whip over cake and sprinkle top with pecans. Refrigerate overnight.
Next time you run out of refills for your room freshener, create your
own potpourri. (TO DO): Place packing peanuts in a small bowl and spritz
with your favorite fragrance. The mailing essential's porous material
absorbs the perfume molecules, releasing the scent over the course of (4
to 5 days). Once the fragrance has evaporated, simply respray..
1 cup granulated sugar
1/4 cup cinnamon
1 cup melted butter
8 large marshmallows
24 lg. strawberries
12 oz. cream cheese, room temperature
1 tsp. vanilla
3 T. confectionary sugar
1/2 c. almonds or pistachios, chopped
Whip together the , vanilla, and sugar.
Cut a small slice off the bottom of each strawberry so it can stand
Scoop out each hull with a small melon baller.
Pipe cream cheese into hole.
Sprinkle with chopped almonds or pistachios.
Chill, and serve.
Makes 24 servings
1 (18 oz) Jar Peanut Butter
3/4 cup Butter, softened
2 cups, Milk Chocolate Chips
Using a mixer, cream together peanut butter and butter until soft and smooth, Beat in poweder sugar until smooth, Add in the cracker crumbs. Beat until well blended and moist. Spread mixture in a 9 x 13 pan. Melt the chocoloate chips and pour over the top. Chill 3 to 4 hours. Cut into bars and serve. Be sure to chill any left overs.
2 - 8 ounce tubes refrigerated
2 - 8 ounce pkgs. cream cheese
1 1/2 cups, sugar - divided
2 tbsp cinnamon
1 stick butter, melted
Spread one tube of the crescent rolls in the bottom of an ungreased 13 x 9 inch
pan. Mix the cream cheese and one cup of the sugar. Spread over the rolls.
Layer the second tube of crescent rolls over the cream cheese mixture. Combine
the remaining sugar and cinnamon. Sprinkle over the top. Drizzle with the
butter. Bake at 350 F for 25 minutes
Cool Jell-O Salad or Dessert
2 boxes peach Jell-O
1 1/2 cups boiling water
1 20-oz can pineapple (crushed)
1 14 oz can condensed milk
1 8 oz carton
1 cup chopped pecans
Mix Jell-O and boiling water until Jell-O dissolves. Stir in everything else.
Pour into molds or 9x13 pan and refrigerate.
Wednesday, May 4, 2011
1/4 lb. bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
1/2 lb. cheddar cheese, thinly sliced
Salt and pepper
Line crockpot with foil, leaving enought overlap potatoes when
finished layering. Layer half each of the bacon, onions, potatoes and
in crockpot. Season to taste and dot with butter. Repeat layers
of bacon, onions, potatoes and cheese. Dot with butter. Overlap with
remaining foil. Cover and cook on low for 10-12 hours.
1 box white cake mix
2 tbsp. flour
1 pkg. strawberry Jello
1/2 c. oil
1/2 c. water
1 pkg. frozen strawberries
1 box (1 lb.) confectioners' sugar
1 stick butter
1 pkg. (8 oz.) cream cheese
Remainder of frozen berries
Mix cake mix, flour and Jello; add oil, eggs, water and 1/2 package of well drained strawberries. Mix well and bake at 350°F for 30 minutes.
For Icing: Mix confectioners' sugar, butter, cream cheese and remainder of well thawed and drained strawberries