Coconut Caramel Frozen Pie

Coconut Caramel Frozen Pie

7 oz. pkg. coconut
1/2 c. pecans
1/4 c. butter
16 oz. Cool Whip
8 oz. cream cheese, room temperature
1 can sweetened condensed milk
1 (12 oz.) jar caramel ice cream topping
2 (9 inch) pie crusts, baked and cooled

Melt butter in frying pan, add coconut and nuts. Stir over medium heat until brown.

Whip cream cheese and sweetened condensed milk together until smooth and fold in Cool Whip. Layer Cool Whip mixture, caramel, and coconut mixture in pie crust and freeze. You may need to heat the caramel a little before using.

Giant Chocolate Kiss - Microwave

Giant Chocolate Kiss - Microwave

1 lb Powdered sugar
1/2 c Cocoa
1/2 c Butter
1/4 c Milk
1 ts Vanilla
1/2 c Chopped walnuts (optional)

Combine sugar, cocoa, butter, and milk in a 2 qt. casserole. Microwave on HIGH 2 minutes. Add vanilla and walnuts. Stir, pour into a generously buttered large funnel (rubber band a piece of foil over spout of funnel) making sure you fill the spout end. Place funnel in a tumbler and set in freezer or refrigerator until set.

When set carefully unmold and wrap with foil creating a big "KISS".

You can add a streamer with your own special verse, if desired.

Cream Cheese Danish

Cream Cheese Danish

2 pkg cream cheese -- (8 oz.)
2 packages crescent rolls
1 cup sugar
1 egg
1 teaspoon vanilla

Line a 9x13 greased pan with one package of rolls. Cream together...cream
cheese, sugar, egg, and vanilla. Spread mixture on top of rolls. Place
second package of
rolls on top of cream cheese mixture. Bake at 400 degrees for 10
minutes. Reduce heat to 350
and continue baking for 15-20 minutes more. Cool. May sprinkle with
powdered sugar
or cinnamon.

Frozen Orange Balls

Frozen Orange Balls

1 box vanilla wafers, 12 oz

3 cups powdered sugar

1 can frozen orange juice concentrate, 6 oz

1/2 cup butter or 1 stick margarine, melted

1/2 cup chopped pecans

1/2 cup flaked coconut

Crush vanilla wafers. Mix with all ingredients except coconut. Shape into small balls and roll in coconut. Freeze and serve frozen. Makes about 3 dozen.

Ranch Spaghetti Pie

Ranch Spaghetti Pie

* 1½ cups Hidden Valley® Original Ranch Dressing
* ½ cup ricotta cheese
* 2 eggs
* 8 ounces spaghetti, cooked and drained
* ½ pound ground beef or sausage, cooked and drained
* 1 cup shredded cheese

Whisk together dressing, ricotta and eggs until smooth. Combine spaghetti and meat. Stir in sauce. Pour into greased 9-inch pie plate; sprinkle with cheese. Bake at 350°F for 35 minutes. Let cool 10–15 minutes before cutting.

Popcorn Candy

Popcorn Candy

8 cups popped corn
2 cups dry roasted peanuts (lightly salted)
1 lb. white almond bark
1 tsp. cinnamon (optional)

Combine popcorn & peanuts in a 4 qt. bowl. Melt the almond bark in a 1
qt. glass bowl in microwave on 50% power 3 ½ to 4 ½ min. or until
smooth, stirring often. (All of the bark must be melted.) Add cinnamon
if desired; pour over corn & peanut mixture, stirring gently for an
even coating. Spread mixture onto wax paper-lined baking sheet to
cool. When cooled break into pieces to serve. This candy can be stored
in a covered container or plastic bags for a long time. At holiday
time, sprinkle with colored sugar before it cools, red and green for
Christmas, pink and yellow for Easter, etc.

Pumpkin Cobbler

Pumpkin Cobbler

1 stick of butter
1 cup self-rising flour
1 cup sugar
1 cup milk
1 tsp vanilla
2 eggs
1 small can (5 oz) evaporated milk
1 large can (30 oz) pumpkin pie filling
vanilla ice cream or whipped cream, if desired

Preheat oven to 350. Cut the butter into 4 pieces and place the
pieces in a 9x13 glass baking dish. Place the dish in the
preheating oven to melt the butter. Meanwhile, in a medium bowl mix
together the flour, sugar, milk and vanilla. Remove the melted
butter from the oven and pour the flour mixture into the baking
dish. Do not stir. Set the mixture aside.

Break the eggs into a large mixing bowl and whisk them. Add the
evaporated milk and pumpkin pie filling. Stir to mix well. Slowly
pour or spoon the filling mixture onto the crust batter in the
baking dish. Do not stir. (The crust batter will rise to cover the
pumpkin as it bakes.)

Bake until the crust is a dark golden brown on top about 50 mins to
1 hour. Let the cobbler rest 20 mins or up to 1 hour before
serving. Serve topped with ice cream or whipped cream, if desired

Sweet and salty popcorn

Sweet and salty popcorn

1/3 cup popcorn kernels, popped

2 tablespoons butter

1 tablespoon confectioners' sugar

1 teaspoon salt

Place popcorn in a large bowl. Put the butter in a small microwave-safe cup;
microwave it on high in 15-second bursts until melted. Whisk in the
confectioners' sugar and salt with a fork. Drizzle half of the butter mixture
over the popcorn. Stir the popcorn; drizzle with the remaining half.

Cover the bowl with a dinner plate. Holding the plate and the bowl together with
both hands, shake the popcorn vigorously for several seconds to distribute the
ingredients. Serve or store the popcorn in an airtight container or resealable
plastic bag. It will stay fresh for up to three days.

Yield: Makes: 3 servings