2 c raisins
1 c water
Boil together, add 1 t baking soda. Cool.
4 c flour
1 c shortening
1 c sugar
1 c brown sugar
3 eggs
1 t vanilla
1 t baking powder
1 t cinnamon
1/2 t nutmeg
1/2 t salt
Bake at 375 for 10-12 minutes.
Friday, May 6, 2011
Sloppy Joes
1 lb. hamburger
3/4 c water
1 c catsup
2 T brown sugar
2 T Worchestershire sauce
2 T vinegar
1 t mustard
3/4 c water
1 c catsup
2 T brown sugar
2 T Worchestershire sauce
2 T vinegar
1 t mustard
Thursday, May 5, 2011
Catalina Chicken
2 boneless skinless chicken breast halves
2 t canola oil
1/4 c Catalina salad dressing
4- 1/2 t onion soup mix
1 T grape jelly
In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken.
Bake, uncovered, at 350 for 25-30 minutes or until a meat thermometer reads 170.
2 t canola oil
1/4 c Catalina salad dressing
4- 1/2 t onion soup mix
1 T grape jelly
In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken.
Bake, uncovered, at 350 for 25-30 minutes or until a meat thermometer reads 170.
Peanut Butter Pie
3 oz cream cheese
1 c powdered sugar
1/3 c peanut butter
1/4 c milk
1 pkg (9 oz) Cool Whip
8 inch Graham cracker crust
Whip cream cheese until soft and fluffy. Beat in powdered sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold Cool Whip into peanut butter mixture. Pour into graham cracker crust. Chill until firm.
1 c powdered sugar
1/3 c peanut butter
1/4 c milk
1 pkg (9 oz) Cool Whip
8 inch Graham cracker crust
Whip cream cheese until soft and fluffy. Beat in powdered sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold Cool Whip into peanut butter mixture. Pour into graham cracker crust. Chill until firm.
Oreo Frozen Pie
8 oz cream, softened and whipped fluffy.
Add:
1 can Eagle Brand milk
2/3 c Hersheys Chocolate syrup
Fold in:
1 c whipping cream, whipped.
Pie Crust:
15-20 oreo cookies crushed
1/4 c melted butter
Mix and press into 8 x 11 pan.
Freeze at least 6 hrs. Serve with whipping cream and shaved chocolate on top.
Add:
1 can Eagle Brand milk
2/3 c Hersheys Chocolate syrup
Fold in:
1 c whipping cream, whipped.
Pie Crust:
15-20 oreo cookies crushed
1/4 c melted butter
Mix and press into 8 x 11 pan.
Freeze at least 6 hrs. Serve with whipping cream and shaved chocolate on top.
German Chocolate Cake Frosting
1 c canned milk
1 c sugar
3 egg yolks, slightly beaten
1/2 c butter
1 t vanilla
1 1/3 c coconut
nuts
Cook 12 minutes or until thickens. Remove from heat add vanilla, coconut and nuts.
1 c sugar
3 egg yolks, slightly beaten
1/2 c butter
1 t vanilla
1 1/3 c coconut
nuts
Cook 12 minutes or until thickens. Remove from heat add vanilla, coconut and nuts.
Tangy BBQ Sandwiches
3 c chopped celery
1 c chopped onion
1 c ketchup
1 c BBQ sauce
1 c water
2 T vinegar
2 T Worchestershire sauce
2 T brown sugar
1 t chili powder
1 t salt
1/2 t pepper
1/2 t garlic powder
1 boneless chuck roast (3 to 4 pds), trimmed
14-18 hamburger buns
In a slow cooker, combine the first 12 ingredients; mix well. Add roast. Cover and cook on high for 6-7 hrs or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns.
1 c chopped onion
1 c ketchup
1 c BBQ sauce
1 c water
2 T vinegar
2 T Worchestershire sauce
2 T brown sugar
1 t chili powder
1 t salt
1/2 t pepper
1/2 t garlic powder
1 boneless chuck roast (3 to 4 pds), trimmed
14-18 hamburger buns
In a slow cooker, combine the first 12 ingredients; mix well. Add roast. Cover and cook on high for 6-7 hrs or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns.
Simple Crock-Pot Chicken
6 boneless, skinless chicken breasts
1/2 cube butter
1 pkg Good Seasons Italian dressing
1- 8oz package cream cheese
1 can cream of mushroom soup
In a crockpot, combine chicken breasts with butter. Sprinkle dry Italian dressing over chicken. Cook on high approximately 5 hours. 1/2 hour before serving, add cream cheese and soup. Cook until warm. Serve over rice or noodles.
1/2 cube butter
1 pkg Good Seasons Italian dressing
1- 8oz package cream cheese
1 can cream of mushroom soup
In a crockpot, combine chicken breasts with butter. Sprinkle dry Italian dressing over chicken. Cook on high approximately 5 hours. 1/2 hour before serving, add cream cheese and soup. Cook until warm. Serve over rice or noodles.
Opulent Chicken
6-8 boneless, skinless chicken breasts
cut in half and put in a baking dish
top each with a slice of swiss cheese
Mix together:
2 cans cream of chicken soup
1/2 c sour cream
1/2 c water
Pour over chicken breasts.
Mix:
2 c Ritz cracker crumbs
1/2 c melted butter
Spread over top. Bake at 275 for 2 1/2 - 3 hrs. Servewith side dish or rice.
cut in half and put in a baking dish
top each with a slice of swiss cheese
Mix together:
2 cans cream of chicken soup
1/2 c sour cream
1/2 c water
Pour over chicken breasts.
Mix:
2 c Ritz cracker crumbs
1/2 c melted butter
Spread over top. Bake at 275 for 2 1/2 - 3 hrs. Servewith side dish or rice.
Spinach and Strawberry Salad
Salad:
1/3 c sugar
1 c almond pieces
15 wonton wrappers cut into thin strips and deep fat fried
1 large head red leaf lettuce, washed and broken into bite size pieces
1 pkg fresh baby spinach, washed and stemmed
1/3 c bacon pieces, cooked and well drained
1/2 c diced red bell peppers
1 purple onion, diced or sliced thinly
1 c strawberries, sliced
Dressing:
1 T red wine vinegar
3 T sugar
1/2 c oil
1/2 t dry mustard
1/2 t salt
1/2 c strawberry jam
Mix until all ingredients are well blended, set aside.
1/3 c sugar
1 c almond pieces
15 wonton wrappers cut into thin strips and deep fat fried
1 large head red leaf lettuce, washed and broken into bite size pieces
1 pkg fresh baby spinach, washed and stemmed
1/3 c bacon pieces, cooked and well drained
1/2 c diced red bell peppers
1 purple onion, diced or sliced thinly
1 c strawberries, sliced
Dressing:
1 T red wine vinegar
3 T sugar
1/2 c oil
1/2 t dry mustard
1/2 t salt
1/2 c strawberry jam
Mix until all ingredients are well blended, set aside.
Swedish Pancakes
4 eggs, beaten
1 c milk
1/2 c flour
pinch salt
1 T sugar
vanilla
Pour thinly and Cook on 380
1 c milk
1/2 c flour
pinch salt
1 T sugar
vanilla
Pour thinly and Cook on 380
Lime Slush
One 12 oz can of limeade mixed as directed on can.
Add 8 cups water
Add 2 cups sugar
Stir all above and freeze.
When ready to serve, add one large bottle (2 liter size) of 7up, Sprite or lemon lime drink.
Add 8 cups water
Add 2 cups sugar
Stir all above and freeze.
When ready to serve, add one large bottle (2 liter size) of 7up, Sprite or lemon lime drink.
Pancakes and Syrup
2 c flour
2 1/2 t baking powder
1 t salt
2 T sugar
1 egg
1 1/2 c milk
1/4 c oil
Mix dry ingredients. Combine milk, egg and oil. Add to dry ingredients. Fry on hot griddle.
Syrup:
1 c brown sugar
1 c sugar
1 c water
Bring to boil.
2 1/2 t baking powder
1 t salt
2 T sugar
1 egg
1 1/2 c milk
1/4 c oil
Mix dry ingredients. Combine milk, egg and oil. Add to dry ingredients. Fry on hot griddle.
Syrup:
1 c brown sugar
1 c sugar
1 c water
Bring to boil.
Divinity
1/2 c karo syrup
2 1/2 c sugar
1/4 t salt
1/2 c water
Combine until dissolved. Cook without stirring to firm stage.
beat 2 egg whites until stiff. Pour 1/2 of sugar mixture into egg whites. Cook remainder to soft crock stage.
Add 1 t vanilla and nuts.
2 1/2 c sugar
1/4 t salt
1/2 c water
Combine until dissolved. Cook without stirring to firm stage.
beat 2 egg whites until stiff. Pour 1/2 of sugar mixture into egg whites. Cook remainder to soft crock stage.
Add 1 t vanilla and nuts.
Debbie's Caramels
2 c sugar
1 c Karo syrup
1 c canned milk
1/2 lb butter (2 sqares)
Stir over heat 15 minutes. Add 1 more cup canned milk. Cook until firm.
Take from heat and add: 1 t vanilla, nuts
1 c Karo syrup
1 c canned milk
1/2 lb butter (2 sqares)
Stir over heat 15 minutes. Add 1 more cup canned milk. Cook until firm.
Take from heat and add: 1 t vanilla, nuts
Chocolate Malted Cookies
1 c butter flavored shortening
1 1/4 c packed brown sugar
1/2 c malted milk powder
2 T chocolate syrup
1 T vanilla
1 egg
2 c flour
1 t baking soda
1/2 t salt
1 1/2 c semisweet chocolate chunks
1 c milk chocolate chips
In a mixing bowl, combine the first five ingredients; beat for 2 minutes. Add egg. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2 inch balls; place 3 inch apart on ungreased baking sheets. Bake at 375 for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.
1 1/4 c packed brown sugar
1/2 c malted milk powder
2 T chocolate syrup
1 T vanilla
1 egg
2 c flour
1 t baking soda
1/2 t salt
1 1/2 c semisweet chocolate chunks
1 c milk chocolate chips
In a mixing bowl, combine the first five ingredients; beat for 2 minutes. Add egg. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2 inch balls; place 3 inch apart on ungreased baking sheets. Bake at 375 for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.
Peanut Butter Rice Krispies
1 c sugar
1 c corn syrup
Boil, then remove from heat.
Add 1 c. creamy peanut butter until melted.
Add 6 c. rice krispies
Put in a buttered 9 x 13 pan
Add choc chips on top. Melt and spread.
Let cool and enjoy!
1 c corn syrup
Boil, then remove from heat.
Add 1 c. creamy peanut butter until melted.
Add 6 c. rice krispies
Put in a buttered 9 x 13 pan
Add choc chips on top. Melt and spread.
Let cool and enjoy!
Peach Crisp
1 c flour
1/2 c packed brown sugar
1/4 t salt
1/2 c butter or margarine
Filling:
2 cans (16 oz each) sliced peaches
1 c sugar
1/4 c cornstarch
Topping:
1 1/2 c rolled oats
1/2 c packed brown sugar
1/4 c flour
5 T butter or margarine
In a bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9 inch square baking pan. Bake at 350 for 15 minutes. Meanwhile, drain the peaches and reserve juice in a medium saucepan. Add the sugar and cornstarch; bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Remove from the heat; stir in peaches. Pour into crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350 for 25-30 minutes or until golden and bubbly.
1/2 c packed brown sugar
1/4 t salt
1/2 c butter or margarine
Filling:
2 cans (16 oz each) sliced peaches
1 c sugar
1/4 c cornstarch
Topping:
1 1/2 c rolled oats
1/2 c packed brown sugar
1/4 c flour
5 T butter or margarine
In a bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9 inch square baking pan. Bake at 350 for 15 minutes. Meanwhile, drain the peaches and reserve juice in a medium saucepan. Add the sugar and cornstarch; bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Remove from the heat; stir in peaches. Pour into crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350 for 25-30 minutes or until golden and bubbly.
Buttermilk Chocolate Sheet Cake
Mix together dry ingredients:
2 c sugar
2 c flour
1 t soda
1 t cinnamon
1 c water
1 cube butter
1/4 t salt
1/2 c oil
4 T cocoa
Heat water, butter, salt, oil, and cocoa together. Pour over dry ingredients.
1/2 C buttermilk
2 eggs
1 t vanilla
Add rest of ingredients. Mix well, pour into a greased and floured cookie sheet pan and bake at 400 for 20 minutes or until done.
Fudge Icing:
1/2 c butter
4 T cocoa
6 T buttermilk
Boil together until butter is melted. Take off heat and add 1 t vanilla and about 1 pound of powdered sugar or a little less. Spread on hot cake. Nuts may be added.
2 c sugar
2 c flour
1 t soda
1 t cinnamon
1 c water
1 cube butter
1/4 t salt
1/2 c oil
4 T cocoa
Heat water, butter, salt, oil, and cocoa together. Pour over dry ingredients.
1/2 C buttermilk
2 eggs
1 t vanilla
Add rest of ingredients. Mix well, pour into a greased and floured cookie sheet pan and bake at 400 for 20 minutes or until done.
Fudge Icing:
1/2 c butter
4 T cocoa
6 T buttermilk
Boil together until butter is melted. Take off heat and add 1 t vanilla and about 1 pound of powdered sugar or a little less. Spread on hot cake. Nuts may be added.
Oatmeal Cake
1 c oatmeal
1 1/2 c boiling water
1 c white sugar
1 c brown sugar
1 stick margarine
2 eggs
1 1/2 c flour
1 t soda
1 t cinnamon
1 t salt
Soak oats in boiling water 20 minutes. Combine sugars, butter, eggs and beat well. Stir in oats and fold in dry ingredients. Bake in 9x 13 pan at 350 for 30-40 minutes.
Topping:
1 c brown sugar
1/2 c evaporated milk
1/3 c butter
1 t vanilla
1 c coconut
1 c nuts
Combine sugar, milk and butter. Cook over low heat for 15 minutes stirring often. Remove from heat and add remaining ingredients. Mix well and spread over cake. Place under broiler 1 minute until bubbly.
1 1/2 c boiling water
1 c white sugar
1 c brown sugar
1 stick margarine
2 eggs
1 1/2 c flour
1 t soda
1 t cinnamon
1 t salt
Soak oats in boiling water 20 minutes. Combine sugars, butter, eggs and beat well. Stir in oats and fold in dry ingredients. Bake in 9x 13 pan at 350 for 30-40 minutes.
Topping:
1 c brown sugar
1/2 c evaporated milk
1/3 c butter
1 t vanilla
1 c coconut
1 c nuts
Combine sugar, milk and butter. Cook over low heat for 15 minutes stirring often. Remove from heat and add remaining ingredients. Mix well and spread over cake. Place under broiler 1 minute until bubbly.
Chocolate Picnic Cake
Beat:
2/3 c oil
3 T cocoa
2 eggs
Add:
1 1/2 c water
2 c sugar
2 1/2 c flour
1 t soda
1 t salt
1 t vanilla
Mix all together and put in ungreased 9x 13 pan. Sprinkle 1 c chocolate chips and 1 c nuts over top. Bake at 350 for 35 minutes.
2/3 c oil
3 T cocoa
2 eggs
Add:
1 1/2 c water
2 c sugar
2 1/2 c flour
1 t soda
1 t salt
1 t vanilla
Mix all together and put in ungreased 9x 13 pan. Sprinkle 1 c chocolate chips and 1 c nuts over top. Bake at 350 for 35 minutes.
Easy Fresh Peach Pie
3 Cookie Pie Crusts
1 1/2 c cold water
1/2 c corn starch
3 oz pkg peach jello
1/4 c lemon water
2 1/2 c boiling water
1/8 t salt
2 1/2 c sugar
fresh peaches
Mix cold water, cornstarch, and salt. Add to boiling water. Add sugar. Cook on medium heat until thick. Add jello. Cook 1 minute. Remove from heat. Add lemon juice. Cool in fridge. While filling is cooling, peel and slice peaches into pie crusts. Pour filling over peaches.
Cookie Pie Crust:
1 stick margarine
2 T sugar
1 c flour
Dash salt
Mix and press into pie pan. Bake at 350 for 12 minutes. Makes 1 pie crust. (make 3 for above recipie)
1 1/2 c cold water
1/2 c corn starch
3 oz pkg peach jello
1/4 c lemon water
2 1/2 c boiling water
1/8 t salt
2 1/2 c sugar
fresh peaches
Mix cold water, cornstarch, and salt. Add to boiling water. Add sugar. Cook on medium heat until thick. Add jello. Cook 1 minute. Remove from heat. Add lemon juice. Cool in fridge. While filling is cooling, peel and slice peaches into pie crusts. Pour filling over peaches.
Cookie Pie Crust:
1 stick margarine
2 T sugar
1 c flour
Dash salt
Mix and press into pie pan. Bake at 350 for 12 minutes. Makes 1 pie crust. (make 3 for above recipie)
Apple Pie
6 tart apples, cut in eights (6 cups)
2 T flour
1 c sugar
1/4 t salt
1 t cinnamon
2 T butter
Prepare apples. Line a 9 inch pie pan with 1/2 the pastry. Arrange apples in pie shell. Combine flour, sugar, salt, spice. Sprinkle over apples. Dot with butter. Roll out remaining pastry for top crust. Make several slits in crust. Place crsut over apples, seal and flute edges.
Bake 400 for 1 hr and 15 minutes or til crust is browned.
2 T flour
1 c sugar
1/4 t salt
1 t cinnamon
2 T butter
Prepare apples. Line a 9 inch pie pan with 1/2 the pastry. Arrange apples in pie shell. Combine flour, sugar, salt, spice. Sprinkle over apples. Dot with butter. Roll out remaining pastry for top crust. Make several slits in crust. Place crsut over apples, seal and flute edges.
Bake 400 for 1 hr and 15 minutes or til crust is browned.
Yummy Dessert
1/2 cake mix--white or yellow. make to direction on box. Bake in 9 x 13 pan for 20 min. Heat oven as directed on box.
In bowl mix:
8 oz cream cheese
1 c powder sugar
In other bowl:
3 oz Lg vanilla pudding (instant)
3 c milk
Stir cream cheese and pudding together and spread over pudding.
Top with 9 oz Cool Whip and crushed walnuts.
In bowl mix:
8 oz cream cheese
1 c powder sugar
In other bowl:
3 oz Lg vanilla pudding (instant)
3 c milk
Stir cream cheese and pudding together and spread over pudding.
Top with 9 oz Cool Whip and crushed walnuts.
Apple Cake
2 eggs
1 c oil
2 c sugar
2 c flour
2 t cinnamon
1 t soda
1/2 t salt
1 t vanilla
4 c thinly sliced apples
1/2 c nuts
Beat eggs until foamy. Add oil and sugar and stir. Add sifted dry ingredients. Add apples and nuts--just folding them in--do not stir hard. Bake in 9 x 13 pan at 350 for 60 minutes. Cool and ice.
1 c oil
2 c sugar
2 c flour
2 t cinnamon
1 t soda
1/2 t salt
1 t vanilla
4 c thinly sliced apples
1/2 c nuts
Beat eggs until foamy. Add oil and sugar and stir. Add sifted dry ingredients. Add apples and nuts--just folding them in--do not stir hard. Bake in 9 x 13 pan at 350 for 60 minutes. Cool and ice.
Lemon Bon Bon Cookies
1 pkg lemon cake mic
1/2 c shortening
1/3 c butter or margarine, softened
2 egg yolks
1 t vanilla
Heat oven to 350. In bowl, combine half the cake mix, butter, shortening, egg yolks and vanilla. Mix thoroughly. Blend in remaining cake mix. Shape dough by teaspoons into balls. Bake on ungreased cookie sheet 8 minutes. Do not overbake. Cookies need to be slightly cooled before removing from baking sheet. Frost with lemon frosting.
Frosting:
2 3/4 c powdered sugar
1/2 t salt
1 egg
1 T corn syrup
1 t vanilla
2 T lemon juice
1/2 c shortening
Mix sugar, salt and egg. Blend in syrup. Add shortening, vanilla, lemon juice. Mixing until smooth and creamy. Add more sugar to thicken or water to thin frosting.
1/2 c shortening
1/3 c butter or margarine, softened
2 egg yolks
1 t vanilla
Heat oven to 350. In bowl, combine half the cake mix, butter, shortening, egg yolks and vanilla. Mix thoroughly. Blend in remaining cake mix. Shape dough by teaspoons into balls. Bake on ungreased cookie sheet 8 minutes. Do not overbake. Cookies need to be slightly cooled before removing from baking sheet. Frost with lemon frosting.
Frosting:
2 3/4 c powdered sugar
1/2 t salt
1 egg
1 T corn syrup
1 t vanilla
2 T lemon juice
1/2 c shortening
Mix sugar, salt and egg. Blend in syrup. Add shortening, vanilla, lemon juice. Mixing until smooth and creamy. Add more sugar to thicken or water to thin frosting.
Raisin Cake
Boil:
1 c shortening
2 c raisins
1 3/4 c water
3 c flour
1 t soda
1/2 t salt
1 t cinammon
1 t nutmeg
1/2 t ginger
1/2 t allspice
1/2 t cloves
1 1/2 c sugar
1/3 c cocoa
nuts (optional)
Bake 350 for 30 minutes. Then 300 for 10 minutes.
1 c shortening
2 c raisins
1 3/4 c water
3 c flour
1 t soda
1/2 t salt
1 t cinammon
1 t nutmeg
1/2 t ginger
1/2 t allspice
1/2 t cloves
1 1/2 c sugar
1/3 c cocoa
nuts (optional)
Bake 350 for 30 minutes. Then 300 for 10 minutes.
Sandy's Strawberry Pie
Crust:
1 sq butter
1 c flour
1/4 c sugar
1 t almond extract
Mix together with beater. Press into pie plate or 9 x 13.
Strawberry Glaze:
3 oz strawberry jell-o
Put 2 c. boiling water in bowl. Add 2 c. sugar mixed with 1/2 c cornstarch. Add jell-o. Add 1 c cold water. Cook til boils 1 minute.
1 sq butter
1 c flour
1/4 c sugar
1 t almond extract
Mix together with beater. Press into pie plate or 9 x 13.
Strawberry Glaze:
3 oz strawberry jell-o
Put 2 c. boiling water in bowl. Add 2 c. sugar mixed with 1/2 c cornstarch. Add jell-o. Add 1 c cold water. Cook til boils 1 minute.
Apple Crisp
5 c peeled and sliced apples
1 c uncooked oatmeal
1/2 c brown sugar
1/2 c melted butter
1/3 c flour
Preheat oven to 375. Put apples in 8 inch square pan. Combine the rest of the ingredients mixing until crumbly. Sprinkle on top of apples. Bake 30-45 minutes until apples are tender. Serves 6.
1 c uncooked oatmeal
1/2 c brown sugar
1/2 c melted butter
1/3 c flour
Preheat oven to 375. Put apples in 8 inch square pan. Combine the rest of the ingredients mixing until crumbly. Sprinkle on top of apples. Bake 30-45 minutes until apples are tender. Serves 6.
Peanut Butter Bars
3/4 c margarine
3/4 c sugar
3/4 c brown sugar
2 eggs
3/4 c peanut butter
3/4 t soda
1/4 t salt
1 1/2 t vanilla
Mix well and add 1/2 c flour and 3 c oatmeal. Spread on un-baked greased cookie sheet. Bake at 325, 15-20 minutes or until brown on edges. When cool, spread on a thin layer of peanut butter. Then, a layer of chocolate frosting.
Frosting: 6 T soft butter, 1 T vanilla, 1/2 c cocoa
3/4 c sugar
3/4 c brown sugar
2 eggs
3/4 c peanut butter
3/4 t soda
1/4 t salt
1 1/2 t vanilla
Mix well and add 1/2 c flour and 3 c oatmeal. Spread on un-baked greased cookie sheet. Bake at 325, 15-20 minutes or until brown on edges. When cool, spread on a thin layer of peanut butter. Then, a layer of chocolate frosting.
Frosting: 6 T soft butter, 1 T vanilla, 1/2 c cocoa
Carmel Brownies
1 14 oz bag Kraft caramels
2/3 c evaporated milk
1 two-layered German Chocolate cake mix w/pudding
1/2 c margarine, melted
1 1/2 c walnuts, chopped (optional)
1 6oz pkg semi-sweet chocolate chips
Melt caramels with 1/3 c milk over low heat, stirring until smooth. Combine remaining milk, mix and margarine; mix well. Press half of mixture into bottom of greased 13 x 9 pan. Bake at 350 for 6 minutes. Sprinkle with nuts and chocolate chips over crust, top with caramel. Top with teaspoons of cake mixture; press gently. Bake at 350 for 20 minutes. Cool, cut into bars to serve.
2/3 c evaporated milk
1 two-layered German Chocolate cake mix w/pudding
1/2 c margarine, melted
1 1/2 c walnuts, chopped (optional)
1 6oz pkg semi-sweet chocolate chips
Melt caramels with 1/3 c milk over low heat, stirring until smooth. Combine remaining milk, mix and margarine; mix well. Press half of mixture into bottom of greased 13 x 9 pan. Bake at 350 for 6 minutes. Sprinkle with nuts and chocolate chips over crust, top with caramel. Top with teaspoons of cake mixture; press gently. Bake at 350 for 20 minutes. Cool, cut into bars to serve.
Mrs Fields Cookies
1 1/2 c sugar
1 pd. butter
2 c brown sugar
3 eggs
2 T vanilla
6 c flour
1 1/2 t salt
1 1/2 t soda
Beat sugars till smooth. Add butter, cream. Add eggs, vanilla, dry ingredients. Add Nestle's Chocolate Chips.
Bake at 350 for 10 minutes
1 pd. butter
2 c brown sugar
3 eggs
2 T vanilla
6 c flour
1 1/2 t salt
1 1/2 t soda
Beat sugars till smooth. Add butter, cream. Add eggs, vanilla, dry ingredients. Add Nestle's Chocolate Chips.
Bake at 350 for 10 minutes
Cookie Dough Brownies
2 c sugar
1 1/2 c flour
1/2 c cocoa
1/2 t salt
1 c vegetable oil
4 eggs
2 t vanilla
1/2 c chopped walnuts (optional)
Filling:
1/2 c butter or margarine, softened
1/4 c sugar
1/2 c brown sugar, packed
2 T milk
1 t vanilla
1 c flour
Glaze:
1 c semi-sweet chocolate chips
1 T shortening
3/4 c chopped walnuts (optional)
In a mixing bowl, combine sugar, flour, cocoa, and salt. Add oil, eggs, and vanilla; beat at medium speed for 3 minutes. Stir in walnuts, if desired. Pour into a greased 13x9 inch baking pan. Bake at 350 for 30 minutes. Cool completely.
For filling, cream butter and sugar in a mixing bowl. Add milk and vanilla; mix well. Beat in flour. Spread over the brownies; chill until firm.
For glaze, melt chocolate chips and shortening in a saucepan, stirring, until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly.
1 1/2 c flour
1/2 c cocoa
1/2 t salt
1 c vegetable oil
4 eggs
2 t vanilla
1/2 c chopped walnuts (optional)
Filling:
1/2 c butter or margarine, softened
1/4 c sugar
1/2 c brown sugar, packed
2 T milk
1 t vanilla
1 c flour
Glaze:
1 c semi-sweet chocolate chips
1 T shortening
3/4 c chopped walnuts (optional)
In a mixing bowl, combine sugar, flour, cocoa, and salt. Add oil, eggs, and vanilla; beat at medium speed for 3 minutes. Stir in walnuts, if desired. Pour into a greased 13x9 inch baking pan. Bake at 350 for 30 minutes. Cool completely.
For filling, cream butter and sugar in a mixing bowl. Add milk and vanilla; mix well. Beat in flour. Spread over the brownies; chill until firm.
For glaze, melt chocolate chips and shortening in a saucepan, stirring, until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly.
Caesar Salad
1 large bunch Romaine lettuce, torn
3/4 c olive or vegetable oil
3 T red wine vinegar
1 t Worchestershire sauce
1/2 t salt
1/4 t dry mustard
1 large garlic clove, minced
1/2 fresh lemon
dash of pepper
1/2 c shredded Parmesan cheese
Caesar flavored croutons
Place lettuce in a large salad bowl. Combine the next six ingredients in a blender; process until smooth. Pour over lettuce and toss. Squeeze lemon juice over lettuce. Sprinkle with pepper, Parmesan cheese, and croutons. Serve immediately. Serve 6 to 8.
3/4 c olive or vegetable oil
3 T red wine vinegar
1 t Worchestershire sauce
1/2 t salt
1/4 t dry mustard
1 large garlic clove, minced
1/2 fresh lemon
dash of pepper
1/2 c shredded Parmesan cheese
Caesar flavored croutons
Place lettuce in a large salad bowl. Combine the next six ingredients in a blender; process until smooth. Pour over lettuce and toss. Squeeze lemon juice over lettuce. Sprinkle with pepper, Parmesan cheese, and croutons. Serve immediately. Serve 6 to 8.
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