3 cups 1 and 1/2 packages of semi-sweet or milk chocolate
chips, depending on your taste for chocolate. 1 can sweetened condensed
milk dash salt 1 cup chopped walnuts 1 and 1/2 tsp vanilla Line an 8 or 9 inch square
pan with foil In a heavy saucepan over low
heat, melt chips with the condensed milk and salt. Remove from heat stir in
walnuts and vanilla. Spread evenly into prepared
pan. Refrigerate 2 hours until firm. Remove from pan. place on
cutting board and peel off foil. Cut into squares Store loosely covered at
room temp, will be med to soft. Place in refrigerator and
store will be set harder. You can use white chocolate
chips but you will need 2 packages of chips and make sure the chips and milk
dont burn. You can also substitute
butterscotch chips using 2 packages as well. Sugar Cookies
Ingredients: 2 c. sugar 2 eggs, beaten 1 tsp. vanilla 1 c. Crisco 1 c. butter or margarine 4 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 c. milk 5 c. flour (more or less) Directions: Beat eggs: add sugar,
Crisco, butter, vanilla, baking powder , baking soda, salt, milk and four. Mix
together spoon by teaspoon full onto
a greased cookie sheet. Sprinkle cookies with a
pinch of sugar. Bake in 350 oven for 9 to 12
min. These cookies are not rolled
out and cut into shapes. Dipped Pretzels
1 large bag of small to med.
size heart shaped pretzels 1 package of chocolate or
vanilla almond bark 1 large plastic or glass
mixing bowl waxed paper. prepare a table that you can
use. spread out sheets of wax
paper over the table. put half of the almond bark
in the mixing bowl and microwave 1 minute stir and microwave another
minute or until it is smooth and melted. place half of the pretzels
in the mixture and gently stir with a large spoon til they are coated. Hand pick each pretzel out
of the bowl and place on the wax paper on the table. you can put one alone, or
two together or make a pattern of pretzels. Let completely dry and place
in air tight containers. Wash bowl and repeat with
the rest of ingredients or another flavor. Vanilla is especially good. Nuts chopped Very small can be sprinkled over the some of the
pretzels before they dry. Pralines
1 cup white sugar 1 cup firmly packed brown
sugar 2 cups coarsley chopped
pecans 3/4 cup buttermilk 2 tablespoons butter or
margarine dash of salt 1/2 tsp baking soda 1 tbsp vanilla Combine first 6 ingredients
in a large heavy saucepan. Cook over low heat, stirring gently until sugar
dissolves. Cover and cook over med heat 2 or 3 minutes to wash down the sugar crystals from the sides of the
pan. unocer and cook to the soft ball stage 234 degrees. stirring constantly Remove from heat, stir in the soda and vanilla and beat with a
wooden spoon just until mixture begins to thicken. Drop by tablespoons onto
greased wax paper. let stand til firm. Chocolate Clusters
This is a microwave recipe Ingredients 1 cup hershey's milk
chocolate chips 1 tsp shortening Note: do
not use butter, margarine or oil 1 cup of nuts and/or raisins
almonds are good but any
nuts will do. In 2-quart glass or plastic
container, melt chocolate and shortening
on high Melting times semisweet chocolate......2
to 2 1/2 minutes milk chocolate...........1
1/2 to 1 3/4 minutes white chocolate..........1
to 1 1/2 minutes Combine melted chocolate and 1 cup nuts and/or
raisins. Drop by spoonfuls onto
baking sheet or small paper muffin cups. Refrigerate until firm. Christmas Cherry Dump Cake
Ingredients: 1 box yellow cake mix 1 (14-16 oz) can crushed
pineapple in juice 1 (14-16oz) can Cherry pie
filling 1 & 1/2 sticks butter
(or margarine) melted 2 cups coconut 1 cup chopped pecans(more if
you like) Directions: Dump Cherry pie filling in
bottom of 9x11 or 12 glass backing dish. Spoon in pineapple, evenly, including
juice. Do not stir. Dump the entire DRY cake mix over pineapple. Drizzle the
melted butter over the DRY cake mix..(some dry cake mix should be showing).
Sprinkle with coconut, then nuts. Bake for 1 hr at 325 - 350
degrees, depending on your oven..Start watching after about 45 mins, as you do
not want the coconut to burn. Tortilla's
1 pk Flour Tortillas, fat
free 16 oz Cream cheese; softened 1/4 c Green Olives; chopped 1/2 c Green onion; chopped 1/2 c Red Pepper; chopped 1/2 c Green Pepper; chopped 1/4 c Mayonnaise (or Miracle
Whip) 1/2 ts Garlic Salt 1/2 ts Red Pepper flakes,
crushed Let tortillas stand at room
temperature for 15 minutes. Mix together all
ingredients, except for the tortillas. Spread cream cheese mixture evenly over
all the tortillas. Tightly roll up flour
tortillas. Wrap individually in plastic
wrap. Refrigerate at least 3 hours
or overnight. Cut in 3/4" diagonal
slices. Serve with salsa. Yield: 10 Tortillas Ziti Casserole
Ingredients: 1 box ziti (pasta) 24 oz tomato sauce (can use
can of spaghetti sauce) 1 lb swiss cheese unseasoned bread crumbs 1 stick butter garlic powder Directions: Cook ziti, melt butter and
add desired amount of garlic powder (usually about half to a whole tablespoon).
Cut cheese into strips. in a 9 x 13 casserole dish, layer ziti, sauce, and
cheese then top with melted butter/ garlic mixture. Bake at 350 for 30 minutes Quick Peanut Butter Bon Bons
3 cups oatmeal, quick 1 cup peanut butter chips 1/4 cup peanut butter 1 teaspoon vanilla 1 cup sugar 1 cup brown sugar, packed 1/2 cup evaporated milk In a large mixing bowl,
combine oats, peanut butter chips, peanut butter, and vanilla. In a small saucepan, combine
and stir sugars and evaporated milk. Bring to a rolling boil. Boil 1 minute; pour
over oatmeal mixture and stir well. Form mixture into balls and place on waxed
paper to cool. Keep in a covered container. Makes about 36. You may replace the peanut
butter chips with semi-sweet chocolate chips. Ritz Cracker Snacks
INGREDIENTS: 1/2 cup marshmallow cream 1/2 cup peanut butter 48 Ritz Crackers 1 1/4 cups milk chocolate
chips, melted or chocolate almond bark 1 cup flaked coconut or
chopped nuts PREPARATION: Spread about 1 teaspoon
peanut butter on 24 of the Ritz crackers. Spread 1 teaspoon Marshmallow Creme
on remaining crackers. Sandwich crackers together, using one peanut butter and
one marshmallow, then dip in melted chocolate or white chocolate (almond bark),
and roll in coconut or finely chopped nuts to coat. Set crackers on waxed paper
and let stand until chocolate sets. Store in air-tight container for up to one
week. Makes 24 Rhubarb Cobbler Ingredients: Filling: 3c unpeeled rhubarb, diced 1c sugar 2T butter 2T tapioca 1/2c water 2T orange ring 1/4tsp nutmeg Cobbler: 1c flour 1/4c shortening 1 1/2tsp baking powder 2T milk 1/2tsp salt 1 beaten egg Directions: Combine Filling ingredients.
Pour in greased shallow pan. Sift flour, baking powder
and salt. Cut-in shortening. Combine milk, egg. Add to flour. Mix well. Add
more milk if necessary. To make soft dough knead 30
seconds on lightly floured board. Roll out to 8inch circle. Brush with melted
butter and 2T sugar. Roll up like jelly roll. Cut into 8, 1 inch slices. Push
center of cut side up to form rosette. Place on rhubarb mixture. Bake in 400F oven for 25-30
min. Christmas Carrot Cake
For Icing Mix: 8 oz. package cream cheese 1 box powdered sugar 1 stick margarine 1 teastp. vanilla Mix icing ingredients and
frost cooled cake. For Cake: Mix thoroughly (sift): 2 cups flour 2 cups sugar 2 teasp. baking powder 2 teasp. cinnamon 2 teasp. soda 2 teasp. salt Then add: 1 cup corn oil 4 eggs 2 teasp. vanilla Stir in: 1 flat can shredded
pineapple, drained 2 cups grated carrots 1 cup coconut Pour into a greased, floured
9x13” pan. Bake at 350° for 55-60 minutes. Potato Casserole
Ingredients: 1 package (2 pounds) frozen
hash brown potatoes (Southern style) 3/4 cup butter; melted
(divided 1/2 and 1/4 cup) 1 pint dairy sour cream 1 can (10 1/2 oz.) condensed
cream of chicken soup 1/2 cup chopped onion 2 cups shredded cheddar
cheese 1 tsp. salt 1/2 tsp. pepper 1 cup corn flake crumbs (you
can buy them that way) To make: 1. Combine potatoes &
1/2 cup melted butter in large bowl. Stir in sour cream, soup, onion, cheese,
salt & pepper. Place in greased 9x13 baking dish. 2. Combine corn flake crumbs
and 1/4 cup melted butter. Sprinkle over top of casserole. 3. Cover with foil. Bake at
350 degrees for 20 minutes. Uncover and continue baking 20 minutes. Note: May be made in advance
& refrigerated. If so, add 10 minutes to total baking time.
1 and 1/2 pounds of potatoes
peeled and sliced red or white potaotes 1/2 cup sour cream 4 eggs separated 2/3 cup shredded cheddar
cheese 1/4 cup diced onion 2 tsp chopped chives 1/4 tsp pepper 1/8 tsp baking powder. Cook peeled and sliced
potatoes in boiling salted water. about 8 minutes or until tender. drain and mash the potatoes. Add sour cream and beat at
med speed of mixer until smooth. beat egg yolks until think
and lemon colored. Add yolks, cheese, onion, chives, and peper to the potato
mixture. stir well. Beat egg whites and baking
powder togeth until stiff peaks form. fold into potato mixture. spoon into a buttered or pam
sprayed 1 1/2 quart baking dish or souffle dish. bake at 350
for 50 minutes serve immediately after
taking out of oven Mincemeat Muffins
Makes 12-14 Ingredients 350g/12 oz self raising
flour 15ml/1 tbsp baking powder 175g/6 oz caster sugar 135ml/9 tbsp sunflower oil 375ml/12 fl oz water 150g/5 oz mincemeat # 15ml/1tbsp sugar
or equivelant of sugar substitute pinch cinnamon Method 1. Preheat the oven to
190°C/375°F/Gas Mark 5. Line a 12 hole muffin tin with deep muffin cases. 2. Sieve the flour and
baking powder into a large mixing bowl. Add the sugar and mix well. 3. Add the oil and water and
whisk together quickly. 4. Fold in the mincemeat and
spoon into the muffin cases (about 2/3 full). Mix the demerara sugar and
cinnamon together and sprinkle over the top of each. Put the muffin tins into
the oven immediately. 5. Bake until well risen and
golden, about 15-20 minutes. Cool on a wire rack. Pineapple Cheeseball Ingredients: 2 (8 oz.) cream chesse,
softened 2 c chopped pecans 2 tbsp. finely choped green
onions 1 (8 1/2 oz) can crushed
pineapple, drained 1/4 c finely chopped green
pepper 1 tbsp. seasoned salt Directions: In medium bowl with fork,
beat cheese until smooth. Gradually stir in crushed pineapple, 1 cup pecans,
green peppers, onion & salt. Shape into ball, Roll in remaining nuts. Hello Dollies Bars
Ingredients: 1/4lb margarine or Butter preferred 1 cup graham cracker crumbs 1 cup coconut 1 cup choc.bits 1/2 cup peanut butter chips 1 cup chopped nuts 1 can Eagle Brand condensed
milk Directions: Melt butter in the pan you
will use to bake the Hello Dollies. layer each cup as listed
above. Make holes with fork and
pour condensed milk over the top so the
milk will soak through. Bake at 350 until top is brown Cut into bars when partially
cooled |