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OATMEAL CRISPIE COOKIES
Cream together: 1 cup butter (not margarine)
1 cup brown sugar
1 cup white sugar
add: 2 eggs - mixing well
1 1/2 tsp vanilla mix well.
add: 1 1/2 cup flour, 1 tsp salt, 1 tsp. baking
soda mixing well.
add: 3 cup old fashioned oatmeal (not instant)
mix well.
1 cup raisins, 1 cup chopped pecans mixing well.
Drop by tablespoon full on greased cooking sheet and bake for 8-10 min. As soon as they are cool, place in zip lock bags and store in freezer.
Enjoy!!
Linda H.
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Cream together: 1 cup butter (not margarine)
1 cup brown sugar
1 cup white sugar
add: 2 eggs - mixing well
1 1/2 tsp vanilla mix well.
add: 1 1/2 cup flour, 1 tsp salt, 1 tsp. baking
soda mixing well.
add: 3 cup old fashioned oatmeal (not instant)
mix well.
1 cup raisins, 1 cup chopped pecans mixing well.
Drop by tablespoon full on greased cooking sheet and bake for 8-10 min. As soon as they are cool, place in zip lock bags and store in freezer.
Enjoy!!
Linda H.
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OLD FASHION PEANUT BRITTLE
1 1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup white Karo syrup
1/4 cup hot tap water
1 teaspoon baking soda
2 cups raw shelled peanuts
Combine sugar, water, and Karo syrup.
Bring to a rolling boil - stirring peanuts gradually so as not to lose the boil.
keep in a rolling boil until peanuts pop and turn brown - judge by the color of the syrup how light or dark you like it.
Remove from heat and add baking soda stiring well.
Add salt and stir well.
Pour onto buttered cookie sheet - when cold break into pieces.
Do not use light Karo syrup!
Use only Borden or Hampton Valencia peanuts from Portales, New Mexico. These peanuts may be found at Lowe's on Dyer or Big 8 - important thing to remember is Portales Valencia peanuts.
Use nonstick foil - doesn’t need to be buttered.
Enjoy!!
Dove R.
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1 1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup white Karo syrup
1/4 cup hot tap water
1 teaspoon baking soda
2 cups raw shelled peanuts
Combine sugar, water, and Karo syrup.
Bring to a rolling boil - stirring peanuts gradually so as not to lose the boil.
keep in a rolling boil until peanuts pop and turn brown - judge by the color of the syrup how light or dark you like it.
Remove from heat and add baking soda stiring well.
Add salt and stir well.
Pour onto buttered cookie sheet - when cold break into pieces.
Do not use light Karo syrup!
Use only Borden or Hampton Valencia peanuts from Portales, New Mexico. These peanuts may be found at Lowe's on Dyer or Big 8 - important thing to remember is Portales Valencia peanuts.
Use nonstick foil - doesn’t need to be buttered.
Enjoy!!
Dove R.
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Three Milk Jello
1 can evaporated milk
1 can condensed milk
1 can mexican media cream (table cream)
1 can fruit cocktail (Drained)
2 or 3 envelopes of gelatin - unflavored
1 cup of water
Boil water, then add gelatin until it gets completely dissolved.
Mix the 3 milks in blender and add the gelatin dissolved already in water....pour in a jello container, add fruit, and refrigerate for 6 to 8 hours.
Enjoy!!
Sylvia K.
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1 can evaporated milk
1 can condensed milk
1 can mexican media cream (table cream)
1 can fruit cocktail (Drained)
2 or 3 envelopes of gelatin - unflavored
1 cup of water
Boil water, then add gelatin until it gets completely dissolved.
Mix the 3 milks in blender and add the gelatin dissolved already in water....pour in a jello container, add fruit, and refrigerate for 6 to 8 hours.
Enjoy!!
Sylvia K.
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Better than Sex Cake
1 Yellow Cake Mix
1 8oz Can crushed pineapple
1 Cup sugar
1 Large box instant vanilla pudding
1 8oz Package coconut
1 Cup crushed pecans
1 12oz Container of cool whip
Prepare cake mix to package directions. Bake in 9" X 13" pan.
While cake is baking mix together the pineapple and sugar in medium saucepan. Cook this mixture on low heat until mixture has thickened. About 10 minutes. Let this cool before pouring over cake.
Prepare instant pudding according to the package directions; add the package of coconut to the pudding after it has thickened. Keep in refrigerator until needed.
Once the cake has finished baking and cooled down. Polk holes in the cake with a knife; pour the pineapple mixture over the cake and sp;read evenly. Next pour the vanilla pudding with coconut over the pineapple mixture and spread evenly. Top this layer with cool whip and sprinkle with pecans. May add cherries, if desired for that added sex appeal!!!
Enjoy!!
Binni L.
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1 Yellow Cake Mix
1 8oz Can crushed pineapple
1 Cup sugar
1 Large box instant vanilla pudding
1 8oz Package coconut
1 Cup crushed pecans
1 12oz Container of cool whip
Prepare cake mix to package directions. Bake in 9" X 13" pan.
While cake is baking mix together the pineapple and sugar in medium saucepan. Cook this mixture on low heat until mixture has thickened. About 10 minutes. Let this cool before pouring over cake.
Prepare instant pudding according to the package directions; add the package of coconut to the pudding after it has thickened. Keep in refrigerator until needed.
Once the cake has finished baking and cooled down. Polk holes in the cake with a knife; pour the pineapple mixture over the cake and sp;read evenly. Next pour the vanilla pudding with coconut over the pineapple mixture and spread evenly. Top this layer with cool whip and sprinkle with pecans. May add cherries, if desired for that added sex appeal!!!
Enjoy!!
Binni L.
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Chocolate Rum Balls
3 1/4 Cups crushed vanilla wafers
1 1/2 Cups chopped pecans
3/4 Cup confectioners' sugar
3 Tablespoons light corn syrup
1/4 Cup unsweetened cocoa powder
1/2 Cup rum
In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa powder and nuts. Blend in corn syrup and rum.
Shape into one inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop flavor. Roll again in confectioners' sugar before serving.
Enjoy!!
Grace B.
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3 1/4 Cups crushed vanilla wafers
1 1/2 Cups chopped pecans
3/4 Cup confectioners' sugar
3 Tablespoons light corn syrup
1/4 Cup unsweetened cocoa powder
1/2 Cup rum
In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa powder and nuts. Blend in corn syrup and rum.
Shape into one inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop flavor. Roll again in confectioners' sugar before serving.
Enjoy!!
Grace B.
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Chocolate Peanut Butter Pie
1 Chocolate graham pie crust
1 1/2 pints vanilla ice cream
2 Cups creamy peanut butter
1 Jar of ice cream fudge topping
8 oz. whipped topping , thawed
Mix ice cream & peanut butter on low speed. Pour into pie crust. Freeze for three hours. Top with ice cream fudge topping. Return to freezer. Serve with whipped topping on top of each slice.
Enjoy!!
Judy T.
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1 Chocolate graham pie crust
1 1/2 pints vanilla ice cream
2 Cups creamy peanut butter
1 Jar of ice cream fudge topping
8 oz. whipped topping , thawed
Mix ice cream & peanut butter on low speed. Pour into pie crust. Freeze for three hours. Top with ice cream fudge topping. Return to freezer. Serve with whipped topping on top of each slice.
Enjoy!!
Judy T.
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Yummy Blackberry Cobbler
Preheat oven to 350 degrees
Melt 1 stick of butter or margarine in a baking dish.
Make batter as follows:
1 cup self-rising flour
1 cup sugar
1 cup milk
1 teaspoon vanilla
Pour batter into melted butter - do not stir.
Add 1 pint of blackberries over the batter - do not stir.
Bake 45 monutes.
Enjoy!!
June S.
Preheat oven to 350 degrees
Melt 1 stick of butter or margarine in a baking dish.
Make batter as follows:
1 cup self-rising flour
1 cup sugar
1 cup milk
1 teaspoon vanilla
Pour batter into melted butter - do not stir.
Add 1 pint of blackberries over the batter - do not stir.
Bake 45 monutes.
Enjoy!!
June S.
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Pistachio Dessert
Crush 60 Ritz crackers - add 2/3 cup margarine and place in 9 x 12 pan
Bake 20 minutes at 300 degrees - then let cool. ( May also use graham crackers) Refrigerate crust for 1 1/2 hours.
Mix the following together:
Two 6 oz packages of pistachio pudding
2 quarts vanilla ice cream
1 1/2 cups milk
Pour into cooled crust and then refrigerate for 1 1/2 hour - then top with 16 oz cool whip and crushed Krunch candy bar.
If it is made the day before and frozen let sit out 1/2 hour before adding cool whip Krunch bar.
Enjoy!!
Carole B.
Crush 60 Ritz crackers - add 2/3 cup margarine and place in 9 x 12 pan
Bake 20 minutes at 300 degrees - then let cool. ( May also use graham crackers) Refrigerate crust for 1 1/2 hours.
Mix the following together:
Two 6 oz packages of pistachio pudding
2 quarts vanilla ice cream
1 1/2 cups milk
Pour into cooled crust and then refrigerate for 1 1/2 hour - then top with 16 oz cool whip and crushed Krunch candy bar.
If it is made the day before and frozen let sit out 1/2 hour before adding cool whip Krunch bar.
Enjoy!!
Carole B.
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Buffet Potatoes
1-2 lb package frozen hash browns, thawed
1 stick margarine
1/4 cup chopped onions
1 cup sour cream
1 - 10oz package grated sharp cheddar cheese
1 can cream of chicken soup (can use mushroom soup instead of chicken)
salt, pepper, garlic: add to taste
Toss hash browns with onion and cheddar cheese.
In sauce pan or microwave, melt margarine, soup, and soup cream together.
Stir and pour over hashbrowns.
Place in 9x13 pan. Sprinkle top with cheddar cheese.
Bake at 350 degrees for 50 minutes.
Enjoy!
Irene B.
1-2 lb package frozen hash browns, thawed
1 stick margarine
1/4 cup chopped onions
1 cup sour cream
1 - 10oz package grated sharp cheddar cheese
1 can cream of chicken soup (can use mushroom soup instead of chicken)
salt, pepper, garlic: add to taste
Toss hash browns with onion and cheddar cheese.
In sauce pan or microwave, melt margarine, soup, and soup cream together.
Stir and pour over hashbrowns.
Place in 9x13 pan. Sprinkle top with cheddar cheese.
Bake at 350 degrees for 50 minutes.
Enjoy!
Irene B.
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