Marshmallow Fudge
2 ¼ cups sugar
¾ cup evaporated milk
¼ cup margarine
¼ tsp. Salt
1 cup marshmallow cream
(or 16 oz. Pkg. Marshmallows)
6 oz. Pkg. Of semi-sweet chocolate chips
1 tsp. Vanilla
Chopped nuts (optional)
Mix together sugar, evaporated milk, margarine, and salt. Then bring to a boil over medium heat, stirring constantly. Remove mixture from heat and add remaining ingredients. Pour into buttered pan and chill.
Mints
2 boxes of confectioner’s sugar
8 oz. Pkg. Cream cheese
¼ tsp. Peppermint extract
Food coloring if desired
Mix with hands and separate for different colors. Roll in small 1 inch balls; dip in granulated sugar. Press down either with your hands or a miniature butter mold. Refrigerate.
Fudge
17 Large marshmallows
6 oz. Semi sweet chocolate squares or milk chocolate
½ cup butter
2 cups sugar
2/3 cup condensed milk
1 cup chopped walnuts
1 tsp. Vanilla
Spread 5 to 7 large marshmallows quartered on tray and freeze until firm. Place in a large mixing bowl: Semi sweet or milk chocolate, and butter. Set aside.
Combine in a saucepan: sugar, 10 large marshmallows, and condensed milk. Bring to a boil, stirring constantly. Pour over chocolate and butter, stir until mixture is well blended and begins to thicken. Add walnuts, vanilla and frozen marshmallows. Pour into lightly buttered 8 inch square pan. Cut into squares.
Cinnamon Candy
3 cups white sugar
1 cup white karo
1 cup water
1 Tbsp. Red food coloring
2 tsp. Cinnamon oil
1 pair scissors
Combine first 3 ingredients. Cook until hard crack using candy thermometer. Remove from heat. Stir in food coloring. Add in cinnamon oil, stirring well to mix. Pour into greased cookie sheet. When cool enough to touch, using scissors cut into bite-size pieces. Roll pieces in powdered sugar.
Caramels
2 cups sugar
¾ cup light Karo syrup
½ cup butter or oleo
¾ cup cream (half & half)
1 tsp. Vanilla
Bring ingredients to boil, stirring gently. Add 1 more cup of half and half. Cook until forms hard ball. Add 1 tsp. Vanilla. You don’t have to stir all the time if you keep on low heat. Pour into buttered 9 inch pan and cut when cold or cooled. Wrap individual pieces in wax paper. (I double this for 9x13 cake pan.)
Chocolate No Bakes
1 cup sugar
4 ½ tbsp. Cocoa
¼ cup milk
4 tbsp. Margarine
¼ cup peanut butter
1 tsp. Vanilla
½ cup coconut
1 ½ cup oatmeal
Microwave sugar, cocoa, milk, and margarine on high for 5 minutes. Stir in other ingredients. Drop by spoonfuls onto wax paper. Makes 2 dozen.
A recipe for Christmas
Take a quart of joy and gladness.
A pack of folk and kin
A dash of Christmas Spirit
And toss some laughter in.
Take a large amount of giving
And spread it generously.
Read directions in the Good book.
Apply them carefully.
Garnish well with human kindness.
On crystal leaves of cheer.
And you’ll have a batch of Christmas
It could be a snicker bar
12 oz. Soft diet ice cream
1 cup diet cool whip
¼ cup chunky peanut butter
1 pkg. Sugar free butterscotch pudding (dry)
3 oz. Grape nuts cereal
Mix first four ingredients in mixer, then stir in cereal. Pour into 8 inch square pan. Cover and freeze. Makes four servings.
Chocolate Chip Cookies
¼ cup margarine
1 tbsp. Granulated fructose
1 egg
1 tsp. Vanilla extract
¾ cup flour
¼ tsp. Salt
½ cup mini semi sweet chocolate chips
Cream together margarine and fructose, beat in egg, water, and vanilla. Combine flour, baking soda, and salt in sifter. Sift dry ingredients into creamed mixture, stirring to blend thoroughly. Stir in chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheet about 2 inches apart. Bake at 375 degrees for 8- 10 minutes. Makes 30 cookies.
Cherry Delight
2 angel food cakes (torn into small pieces)
1 large box of vanilla instant pudding
3 cups of milk
2 cans of sweetened condensed milk
1 large carton of cool whip
3 cans of Cherry Pie filling (may be substituted with any other flavor pie filling)
Tear angel food cake into small pieces and set aside.
In large bowl mix milk, pudding mix, condensed milk, and cool whip together. Blend well. In large bowl layer cake, pudding mixture, and pie filling. Then repeat layers until all is used. Refrigerate and serve cold.
Low Fat version: May use light or diet versions of all the ingredients. Angel food cake is already fat and sugar free.
Snicker Bar Salad
6 snicker bars
1 large can crushed pineapple (drained)
4 large granny smith apples
1 large carton Cool Whip
1 can of salted peanuts
Chop snicker bars into bite site pieces. Drain pineapple. Peel, core, and chop apples. Mix all ingredients into large bowl. Refrigerate. Serve cold.
Banana Split Pie
1 graham cracker crust
1 (4 oz.) pkg. Sugar free vanilla instant pudding
2 cups low fat milk
2 bananas (sliced)
1 (15 oz.) can crushed pineapple
1 cup cool whip
1 tsp. Vanilla
½ cup pecans (chopped)
Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with cool whip, sprinkle pecans on top. Chill well.
Fruit Dip
1 cup plain yogurt
8 oz. Light cream cheese
8 packets Equal sugar
1 tsp. Vanilla
Mix all ingredients well and serve with fresh fruit of your choice.
Applesauce Cake
2 eggs (well beaten)
1 cup Apple butter
1 ½ Cups flour
½ cup raisins
½ cup butter, melted
½ cup fruit sweet
1 ½ tsp. Baking soda
½ cup chopped walnuts
Combine eggs, butter, and apple butter. Sift the flour and baking soda. Add the walnuts and raisins to the flour mixture and blend. Add the flour mixture to the egg mixture alternating with the fruit sweet. Pour the batter into a greased tube pan and bake at 375 degrees for 30 to 35 minutes. Turn out to cool before serving. Serve with whipped cream.
Easy Chocolate Graham Torte
Line 13x9x2 pan with a layer of graham cracker squares. Prepare 1 large (6 oz.) pkg. Of instant sugar free chocolate pudding as directed on the package. Spread over graham cracker layer. Place in refrigerator to set. Layer another layer of graham cracker squares over the pudding. Prepare a second package of chocolate pudding as above and spread over graham crackers. Refrigerate. Torte may be topped with whipped cream or dream whip when served. (Great desert for diabetics.)
Reeses Balls
1 box confectioners sugar
1 ½ cup crunchy peanut butter
2 sticks butter (softened)
1 pkg. Graham crackers (crushed)
1 chocolate bar
Cream butter and sugar well; add peanut butter and graham crackers. Blend well. Roll into balls and dip melted chocolate. Let cool. Cut into squares.
Cinnamon ornaments
1 Cup cinnamon
1 cup applesauce
Mix equal parts of cinnamon and applesauce. A dash of cloves, nutmeg, or ginger may be added. Roll out on a cinnamon dusted board, rolling ¼ to 1/8 inch thick. Cut out with small cookie cutters. Using a pencil, make a small hole for a string near the top. Let dry thoroughly. Dough may be placed in a plastic bag for later use.
Summer Slush
1 large can pineapple juice
2 cans frozen lemonade
1 can lemon juice
3 pkg. Powdered raspberry punch
4 cups sugar
1 pkg. Frozen raspberries
Add water to make 2 gallons. Mix all ingredients in a large bowl and freeze.
Fudge Cicles
1 quart Chocolate milk
2 egg yolks (no whites)
1 cup sugar
Beat egg yolks. Add other ingredients and stir well. Pour into ice tubs. Freeze. Makes 18.
Boomer Bites
2 cups all purpose flour
1 tsp baking powder
¼ tsp salt
1 cup butter, softened
¾ cup firmly packed brown sugar
½ cup sugar
½ tsp. Vanilla extract
1 egg
1 12 oz. Pkg. Peanut butter morsels
1 cup chocolate chip morsels (Optional)
Preheat oven to 375 degrees. In a small bowl, combine flour, baking powder and salt; aside. In large bowl, combine butter, brown sugar, sugar, and vanilla. Beat at medium speed until creamy (about 3 to 5 minutes) Add egg; beat well. Turn mixer to low; gradually add flour mixture. Stir in peanut butter chips, and chocolate chips. Spread the dough into greased 15x10x1 baking pan. Bake for 20 to 30 minutes. Cool; frost with your favorite can of frosting, and cut into 35 (2 inch) squares.
Peanut butter Bonbons
¾ oz. Cornflake crumbs (divided)
2 tbsp. Raisins (finely chopped)
3 tbsp. Chunky style peanut butter
½ tsp. Superfine sugar
Measure 1 ½ tsp. Cornflake crumbs into a small bowl and set aside. In another small bowl combine raisins with remaining crumbs; add peanut butter and, using a fork, mash until thoroughly combined. Using heaping teaspoonful of mixture at a time, form mixture with palms of hands into 1 inch balls (should yield 8 balls). Roll each ball in reserved cornflake crumbs, coating all sides. On a plate arrange coated balls in a single layer; cover lightly with plastic wrap and refrigerate until chilled.
Just before serving, roll each ball in sugar.
Bakers One bowl Brownies
Prep: 15 Min. Bake: 35 Min.
4 squares Bakers unsweetened baking chocolate
¾ c. butter or margarine
2 c. sugar
3 eggs
1 tsp. vanilla
1 c. flour
1 c. coarsely chopped PLANTERS pecans or walnuts (optional)
2 squares Baker’s Semi-Sweet Baking Chocolate, Melted (Optional)
Microwave Unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted
Stir in sugar. Add eggs and vanilla; mix well. Add flour and pecans; stir until well blended. Spread into greased foil-lined 13x9-inch baking pan.
Bake at 350°F for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Lift out of pan onto cutting board. Cut into 24 squares. Drizzle each square with melted semi-sweet chocolate, if desired. Let stand until set. Makes 24 servings, 1 square each.
Kraft Kitchen Tip:
For Cake-Like Brownies: Prepare as directed, stirring in ½ cup milk with the eggs and vanilla and increasing the flour to 1-1/2 cups.
One Bowl Brownie Variations
Caramel Brownies:
Prepare and bake brownies as directed. Microwave 1 pkg. (14 oz.) Kraft Caramels and 2 tbsp. Milk in microwave bowl on high 1-1/2 minutes. Stir until caramels are completely melted. Gently spread over brownie in pan. Sprinkle with 1-1/2 cups BAKER’S Semi-Sweet Chocolate Chunks. Cool completely before cutting into squares.
Chocolate Bliss Brownies:
Prepare batter as directed, adding 1 pkg. (12oz) BAKER’S Semi-Sweet Chocolate Chunks with the nuts. Spread into prepared pan and bake as directed.
Cream Cheese Brownies:
Prepare batter as directed, using 4 eggs: spread into prepared pan. Beat 1 pkg. (8 oz) softened PHILADELPHIA Cream Cheese, 1/3 cup sugar, 1 egg and 2 Tbsp. Flour until well blended: drop by spoonfuls evenly over brownie batter. Swirl with knife several times to marbleize. Bake as directed, increasing baking time to 40 minutes.
Peanut Butter Swirl Brownies:
Prepare batter as directed, reserving 1 Tbsp. Have the butter and 2 Tbsp. of the sugar. Spread batter into prepared pan. Melt reserved butter. Add to reserved sugar along with 2/3 cup peanut butter: mix well. Spoon over batter in pan. Swirl with knife several times to marbleize. Bake as directed.
IRRESISTIBLE PEANUT BUTTER COOKIES
3/ 4 cup Jif Creamy Peanut Butter
½ cup (1/2 Stick) Crisco 9or Butter Flavor Crisco) All- Vegetable Shorting
1-1/4 Cups firmly packed light brown sugar
3 Tablespoons milk
1 Tablespoons vanilla
1 egg
1-3/4 cups all purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
- Heat oven to 375°F.
- Combine Jif. Crisco, light brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended.
- Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
- Bake one baking sheet at a time at 375°F for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely.
(MAKES ABOUT 3 DOZEN COOKIES)
EASY SOUTHERN BANANDA PUDDING
Prep: 20 minutes plus refrigerating
3 Cups cold milk
2 pkg. (4-servings size each)
Jello- O Vanilla Flavor
Instant Pudding and Pie Filling
30 NILLA Wafers
3 Medium bananas, sliced
1 tub (8 oz.) COOL WHIP
Whipped Topping, thawed
Pour milk in a large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.
Arrange half of the wafers on the bottom and up side of 2-qt. Serving bowl. Top with layers of half each of the banana slices and pudding. Repeat all layers. Spread whipped topping over pudding.
Refrigerate 3 hours or until ready to serve. Store leftover dessert in refrigerator.
(Makes 14 servings, about 2/3 cup each.)\
Rice Krispies Treats
3 tablespoons margarine
1 package (10 ½ oz.) JET-PUFFED miniature marshmallows
6 cups Kelloggs Rice Krispies Cereal
Vegetable cooking spray
- Melt Margarine in large saucepan over low heat. Add JET-PUFFED marshmallows and stir until completely melted. Remove from heat.
- Add Kellogg’s Rice Krispies cereal. Stir until well coated.
- Using buttered spatula or waxed paper, press mixture evenly into 13”x9”x2” pan coated with cooking spray. Cut into 2”x2” squares when cool. Yield: 24 squares. Notes: Use fresh marshmallows for best results. Do not use diet or reduced fat margarine.
Microwave Directions: Microwave margarine and marshmallows at HIGH for 2 minutes in microwave-safe mixing bowl. Stir to combine. Microwave at HIGH for 1 minute longer. Stir until smooth. Add cereal. Stir until well coated. Press into pan as directed in step 3.
Chocolate Bliss Caramel Brownies
4 squares Bakers unsweetened baking chocolate
¾ c. butter or margarine
2 c. sugar
4 eggs
1 c. flour
1 c. chopped PLANTERS pecan or walnut halves (optional)
1 ½ cups of Baker’s Semi-Sweet Chocolate chunks
1 pkg. Caramels unwrapped
2 Tbsp. Milk
Place Chocolate squares and butter in large microwavable bowl. Microwave on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; stir until well blended. Mix in eggs. Add Flour; mix well. Stir in pecans. Spread into 13x9-inch baking pan lined with greased foil. Bake at 350°F for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. MEANWHILE, place caramels and milk in microwavable bowl. Microwave on HIGH 2 ½ minutes, stirring after 1 minute. Stir until caramels are completely melted and mixture is well blended. Gently spread over brownie in pan; sprinkle with chocolate chunks. Cool in pan on wire rack. Lift out of pan onto cutting board. Cut into squares. Makes 2dozen. Tip: If using 13x9-inch glass baking dish, prepare as directed, reducing oven temperture to 325°F.
One Bowl Chocolate Brownie Cookie
Ingredients
6 squares semi sweet chocolate
4 squares unsweetened chocolate
1 tsp. baking powder
6 tbsp. butter or margarine
2 cups chopped walnuts or pecans
1 ¼ cups sugar
¼ tsp. salt
3 eggs
1 tsp. vanilla
1 cup flour
Instructions
Preheat Oven 325°. Microwave both chocolates and the butter for 1 ½ minutes. Stir until chocolate is melted and smooth. Stir in sugar. Add eggs and vanilla. Mix until well blended. Add flour, baking powder, and salt. Stir until well blended. Add nuts and stir. Drop by tablespoon full 1 ½ inches apart on an ungreased cookie sheet. Cool on wire racks thoroughly before storing. Makes 3 dozen One of my cooking Notes: 6 oz. Of semi-sweet chocolate chips can be substituted for the 6 squares of baking chocolate. 1 square = 1 oz.
Rocky Road Bars
1 pkg. Milk choc cake mix
½ c. butter
¼ c. brown sugar
1/3 c. water
2 eggs
1 cup chopped nuts
3 cups mini marshmallows
1/3 c. chocolate frosting
Heat oven to 350° Grease & flour 13x9 pan. Stir half the cake mix, butter, brown sugar, water, and eggs in a bowl until smooth. Stir in remaining cake mix and the nuts. Spread in pan. Bake 20 minutes, sprinkle with marshmallows. Bake for 10-15 minutes, until marshmallows are golden brown. Microwave the frosting for 5-10 seconds until soft and drizzle over bars. Cool completely (about 1 hour) For easier cutting use plastic knife dipped on hot water.
Cheeseball
3 large pkg. Cream cheese jalepeno chopped
2 cans hormel chopped ham
1 onion minced
1 lb. Sharp cheddar cheese
2 cans shrimp
1 c. real Mayo
Mix all ingredients and form into large log shape or a ball and roll in chopped pecans. Serve with Ritz or town house crackers.
Egg Custard
½ c. sugar
2 c. milk
2 eggs
1/8 tsp. Vanilla flavoring
2 tbsp. Flour
Stir all ingredients together and bake in a pie shell until only the center lightly jiggles and edges are golden brown.
Breakfast Skillet
½ lb. Pork sausage
1 can 10 oz. Rotel (drained)
6 eggs
2 cupsfrozen shredded hash browns
½ lb. Velveeta cut up
2 tbsp. Water
Brown sausage and drained. Add potatoes and Rotel. Cook for 5 minutes until potatoes are browned, stir occasionally. Top with Velveeta. Beat eggs and water together with wire Wisk and pour evenly over potatoes. Cover and reduce heat to low. Cook for 10-12 minutes until egg mixture is set in center and Velveeta is melted. Let stand for 5 minutes before cutting into wedges to serve.
Classic Augratin Potatoes
4 c. thinnly sliced potatoes
½ cup chopped onion
¼ tsp. Pepper
½ lb. Velveeta Cheese cut up
1 tsp. Dry mustard
Cook potatoes in boiling water in saucepan for 8-10 minutes until tender. Toss potatoes with remaining ingredients in 2 quart casserole, cover. Bake at 350° for 22-25 minutes until potatoes are tender ad Velveeta is melted. Stir gently before serving.
Easy Peanut Butter Cookies
1 (14oz)can sweetened condensed milk
¾ c. peanut butter
1 tsp. Vanilla
2 cups biscuit mix
Granulated Sugar
Heat oven to 375° Mix sweetened condensed milk and peanut butter until smooth. Add biscuit mix and vanilla, mix well. Shape into 1 inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheet. Flatten with a fork. Bake 6-8 minutes or until lightly browned. Do not over bake. Cool.You can also press a kiss into the ball immediately after baking to make peanut blossoms.
One Bowl Homemade Brownies
4 squares unsweetened chocolate
¾ c. (1 ½ sticks) margarine
2 cups sugar
3 eggs
1 tsp. Vanilla
1 cup flour
1c. Chopped nuts
Microwave chocolate squares and margarine for 2 minutes. Stir until chocolate is completely melted. Add sugar until smooth. Add eggs and vanilla and mix until smooth. Add flour and nuts (optional) and stir until smooth. Pour into 13x9 pan and bake at 350° for 35-40 minutes or until wooden toothpick comes out almost clean. Cool in pans and cut in squares. Makes 24 brownies.
Mallow Graham Bars
2 tbsp. Margarine
3 c. marshmallows
20 Cinnamon graham crackers chopped
½ c. cocktail peanuts chopped coursely
Melt margarine and add marshmallows. Stir until melted. Remove from heat. Stir in grahams and peanuts. Spread mixture into greased 8x8 pan. Cool for 1 hour until firm. Cut into bars. Makes 32 bars.
Pecan Pie
3 eggs slightly beaten
1c. Karo light corn syrup
1 c. sugar
2 tbsp. Magrain melted
1 tbsp. Vanilla
1 ½ cups pecans
1unbaked pie shell
Stir first five ingredients together then stir in pecans. Pour into pie shell. Bake 350° for 50-55 minutes or until knife inserted halfway between center and the edge comes out clean. Let cool before cutting.
Quick Chocolate Fudge
½ cup Karo light or dark syrup
1/3 c. evap milk
1 c. chopped nuts
3 cups semisweet choc chips (18oz.)
2 tsp. Vanilla
¾ c. confectioners sugar
Grease 8x8x2 baking pan. In heavy sauce pan stir corn syrup and milk. Add chocolate pieces. Stir constantly until chocolate is melted. Remove from heat. Stir in vanilla and confectioners sugar. Beat until creamy smooth. Stir in nuts. Turn into pan. Refrigerate 2 hours or until firm. Cut into squares. Makes 1 ½ pounds.
Apple Pie
6 cups sliced, peeled Jonathan apples (about 2 pounds or 6 medium)
2 tablespoons orange juice
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
2 tablespoons butter or margarine
1 to 2 teaspoons milk
1 teaspoon granulated sugar
Crust
2 cups all-purpose flour
1 teaspoon salt
¾ cp.(3/4 stick) Crisco (or butter Flavor crisco)
5 tablespoons cold water
1. Heat oven to 400°
2. Prepare bottom crust (below)
3. Toss apples and orange juice in large bowl. Combine light brown sugar, granulated sugar, flour, cinnamon, salt, and nutmeg. Toss with apples until coated. Spoon into unbaked pie shell. Dot with butter or margarine. Moisten edge of pastry with water.
4. Prepare top crust (below)
5. Brush top with milk. Sprinkle with sugar. Cover top with sheet of foil to prevent over browning.
6. Bake at 400° F for 40 minutes. Remove foil. Bake 10-20 minutes longer or until apples are tender, filling in center in bubbly, and crust is golden brown. Cool pie to room temperature before serving
Crust
1. Combine flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is just blended in to form pea-size chunks.
2. Sprinkle with water one tablespoon at a time. Toss lightly with fork until dough forms a ball. Divide dough into two equal parts. Press between hands to form two 5-6 inch pancakes.
3. Flour “pancakes” lightly on both sides. Roll bottom crust between sheets of waxed paper (or plastic wrap) on dampened countertop.
4. Peel off top sheet. Trim one inch larger than upside-down 9-inch pie plate. Flip into pie plate. Remove other sheet. Trim edge even with pie plate.
5. Roll tops crust same as bottom. Peel off top sheet. Flip onto filled pie. Remove other sheet. Trim ½ inch beyond edge of pie plate. Fold top edge under bottom crust. Flute Cut slits in top crust for escape of steam. Makes one 9-inch pie.
Magic Cookie Bars
½ cup of margarine or butter
1 ½ c. graham cracker crumbs
1 (6oz.) package semi-sweet chocolate chips
1 (3 ½ oz.) can flakes coconut (1 ½ cups)
1 c. chopped nuts
Preheat oven to 350° (325° for glass dish). In 13x9 inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly if desired. Cut into bars. Store loosely covered at room temperature.
