You Can't Go Wrong Bars

You Can't Go Wrong Bars

1 package moist German Chocolate cake 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
2 eggs
1 (17 ounce) jar Caramel 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.

Angel Banana Split Cake

Angel Banana Split Cake

1 angel food cake
1 lg. box cherry Jello (use 1/2 of water)
2 boxes vanilla pudding (instant made according to directions)
3-4 bananas
1 12 oz container cool whip
1-2 c. chopped nuts

Split cake and spread in 9x13 cake pan. Pour Jello liquid over cake, so cake saturates. (Set in refrigerator to set 1/2 hour.) Slice bananas and layer on pan. Spread pudding over bananas. Spread layer of cool whip. Layer of nuts. Refrigerate 1 hour.

Prospector Potatoes

Prospector Potatoes

4 medium baking potatoes
Bacon drippings
Coarse salt to taste
Catsup, optional

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 French fries, so serve with catsup if desired. Serves 4

Mexican Pork Chop

Mexican Pork Chops

8 Center cut Pork Chops
2 cups uncooked long grain Rice
2 cups Water
18 oz can Tomato Sauce
1 envelop Taco Seasoning mix
1 Bell Pepper, sliced
3/4 cup Shredded Cheddar Cheese

Season and brown pork chops in a skillet. Pour rice in a 9 x 13 baking dish. Arrange chops on top. Mix water, tomoato sauce and taco mix. Pour over chops. Cover with foil and bake at 350F for 1 hour. Remove foil, sprinkle cheese on top, Top with onion and bell pepper. Bake 10 more minutes

Eagle Brand Cake

Eagle Brand Cake

1 can Eagle Brand sweetened condensed milk
1 large container Cool Whip
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.

AIR FRESHENER USING PACKING PEANUTS

AIR FRESHENER USING PACKING PEANUTS

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..

Cinnamon Marshmallow Rolls

Cinnamon Marshmallow Rolls

1 (8 count) package crescent rolls
1 cup granulated sugar
1/4 cup cinnamon
1 cup melted butter
8 large marshmallows

Grease well a muffin pan. Preheat oven to 375 degrees.

Open crescent rolls and lay out flat. Combine sugar and cinnamon in a bowl; set aside.

Roll marshmallow in melted butter then roll in cinnamon-sugar mixture. Place at the wide end of roll and roll up then close up the ends. Put into prepared muffin pan. Bake for 12 minutes.