Microwave Peanut Brittle
(Millie Harvey)
Chef CFeuquay!
1 cup sugar
1/2 cup light corn syrup
Stir together and cook on High for 4 minutes.
12 oz. raw pecans (halves work best)
Add pecans; stir and cook on High 4 minutes.
1 tsp. vanilla
1 tsp. butter
Add vanilla and butter; stir well. Cook on High for 2 minutes.
1 tsp. baking soda
Add soda, stir. Spread on greased cookie sheet.
Pull candy as thin as possible as it begins to cool. It hardens VERY fast,
but the thinner it is pulled, the better it is.4 Layer Butter Pecan Sundae Dessert
Chef of the day is natalieaed!
First Layer:
1 pkg. Lorna Doone cookies
1 stick butter
Mix together and pat into 9 x 13 pan. Bake at 350 degreesfor 10 minutes.
Let cool throughty.
Second Layer:
2 boxes instant vanilla pudding
2 cups milk
2 cups of butter pecan ice cream
Mix pudding with milk until thick. Blend ice cream. Smooth this filling
over cookie crust.
Third Layer
Smooh 1 large Cool Whip over filling
Forth Layer
Sprinkle 2 crushed Heath bars, over Cool Whip. Keep refrigerated.
Pineapple Cheesecake
From Chef Natalieaed!
In a 9 by 13 glass pan
Crust:
1 cup flour
4 tbsps. sugar
1/2 tsp. baking powder
1 egg
1/4 cup margarine or butter, melted
Pinch of salt
Combine all ingredients and pat crust in bottom and partially up the
sides of a 9 by 13 inch pan.
1 (20 oz.) can crushed pineapple, well drained spoon pineapple evenly on top of the crust
in pan
Filling:
1 (8 oz.) pkg. cream cheese, softened
8 tbsp. sugar (heaping)
4 eggs
2 cups milk
2 tbsp. flour
1 tsp. vanilla
Combine all ingredients for filling and place on top of pineapple.
Sprinkle top with cinnamon. Bake at 350 for 60 minutes or til toothpick
inserted in center tests done.
Chocolate Mousse
by kathleenJ!
8 oz semi-sweet chocolate
2/3 cup heavy cream
1/4 cup butter (margarine does NOT work as well)
5 eggs, separated into yolks/whites
1/8 cup of granulated sugar
pinch of salt
1/ Break chocolate into small places and place into heat resistent mixing
bowl
2/ Heat cream in small saucepan & bring to boil
3/ Pour hot cream over chocolate and mix until chocolate melts
4/ Add butter and mix well
5/ Add egg yolks one by one, mixing well after each addition. Let cool to
room temperature.
6/ Beat egg whites with pinch of salt until very firm. Continue beating and gradually add
sugar.
7/ Add 1/3 of egg whites to chocolate and mix carefully.
8/ Gently fold remaining whites into chocolate mix
9/ Pour into serving bowl or individual cups
10/ Refrigerate for 12 hours before serving.
NOTE: Before serving, you can add whipped cream to the top of the mousse and sprinkle
Nestle's quik chocolate powder on top.
It seems complicated, but it really isn't. And the taste is sooooooooooo worth it.
Glop
Sent in by aacoblentz!
2 rolls (75) Ritz crackers, crushed
1 stick margarine (melted)
3 pkgs. instant chocolate pudding
3 cup milk
1/2 gallon vanilla ice cream
Mix together crackers and margarine. Put 1/2 of this mixture in bottom of 9 x 12 pan. Mix
together dry pudding, milk and ice cream. Pour into pan and cover with remaining crumbs.
Refrigerate.
LEMON SLUSH
By natalieaed!
Ingredients
1 cup flour
1 stick butter
1 tablespoon sugar
1 large tub Cool Whip
2 cups 10x sugar
2 8oz cream cheese
2 small boxes instant lemon pudding mix
3 3/4 cups milk
Method
Mix together flour, sugar, and butter
Press into a lightly greased 13 x 9 pan.
Bake crust for 15 minutes.
Let cool completely Blend together 10x sugar,cream cheese and 2 cup of cool whip. Spread
onto cooled crust. Mix together pudding mix and milk. Pour over cream cheese mixture. Top
with remaining cool whip.
Refigerate before serving.
(I made this for a party during the holidays. I found it to be very rich, but a great
delight to all that tasted it. It is easy, quick to make, and I hope you add it to your
collection!) -Natalie
NO BAKE PEANUT BUTTER KISSES
(From Dojestep!)
Mix together:
2 cups non fat dry milk powder 1 cup chunky peanut butter
½ cup honey ¼ cup coconut
Roll into gulf ball size, slightly flatten. Place onto wax paper in bottom
of any flat pan, such as a baking pan. Chill overnight for best results.
Store in airtight container in refrigerator
Adds Dokestep:
"My daughter brought this recipe home from grade school, years ago, and
we have enjoyed fixing these easy little goodies all thru the years. Enjoy"
Pineapple Cobbler
Sent in by Caroline Rodriguez!
1 cup sugar
1/3 cup biscuit/baking mix
1 teaspoon grated lemon peel
4 cups gresh pineapple chunks
Topping:
3/4 cup biscuit/baking mix
2/3 cup sugar
1 egg, beaten
1/4 cup butter or margarine, melted
Vanilla ice cream, optional
In a bowl, combine sugar, biscuit mix and lemon pee; stir in pineapple. Pour into a
greased 9-in. square baking dish. Combine biscuit mix, sugar and egg; sprinkle over the
top. Drizzle with butter. Bake at 350 degrees for 40-45 minutes or until browned. Serve
warm or cold with ice cream if desired.
Yield: 9 servings.
Cherry Torte
20 graham crackers, crushed
16 ounce can of cherries
1/4 cup melted butter
3 eggs
12 ounces cream cheese
1/2 cup powdered sugar
3/4 cup granulated sugar
whipped cream
Mix together the crushed graham crackers, cherries, melted butter and powdered
sugar. Place in a 9x13 inch buttered pan. Beat the eggs, sugar and cream cheese together
until smooth. Spread over graham cracker crust and bake 20 minutes at 375 degrees. Cool at
room temperature.
Spread with whipped cream. |
Cocoa
Bread
From Chef Fyrkrakyr!
Preheat oven to 350 degree F.
1 cup sifted flour
3/4 cup sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. oil
1 tsp. vanilla
3/4 cup chopped walnuts (optional)
Combine first 5 ingredients in a mixing bowl. Add milk, oil and vanilla, then
stir in walnuts if using. Pour into a greased 8X8X2 inch baking pan. Then combine the
following:
3/4 cup brown sugar
1/2 cup cocoa
1 3/4 cups hot water
Pour over batter in pan. Bake at 350 degrees for about 45 minutes. Serves
6-8, and is delicious served with ice cream!
Double Delicious Bars
1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 can {14 oz.} sweetened condensed milk
1 package {12 oz.} semi-sweet chocolate chips
1 package {6 oz.} peanut butter chips
Preheat oven to 350 degrees. In a 9 x 13-inch baking pan, melt butter in oven. Sprinkle
graham cracker crumbs over butter; pressing down lightly with
fingertips. Pour sweetened condensed milk over crumbs. Top with semi-sweet
chocolate chips and peanut butter chips. Bake 25 to 30 minutes or until
lightly browned. Cool. Cut into bars.
Southern Pound Cake
From natalieaed!
Ingredients:
1 lb. butter at room temperature
1 lb powdered sugar (confectionery)
1/2 tsp. salt
3 cups cake flour, sifted 3 times and re-measured
6 large eggs at room temperature
1 1/2 tsp. vanilla extract
In a large mixing bowl, cream butter and sugar together. Add the salt,flour, eggs and vanilla. Make sure the cake batter is blended together
until fluffy.
Por into a well-oiled and floured tube pan or a non-stick tube pan. Bake
in a pre-heated 325-F degree oven for 1 hour and 15 minutes, or until a
tooth pick that is inserted in the center of the cake comes out clean.
Remove from the oven and let cool in pan for about 10 minutes. Remove
from pan and place on a rack to finish cooling.
"Fat Free & Sugar Free" White
Chocolate Mousse.
From JSmith8307
1 -4 oz. pkg. "sugar free" Jell-O white chocolate pudding mix
12 oz. skim milk
1-12 oz container or fat free Cool whip.
Place pudding mix in bowl, add skim milk mix well until pudding starts to
thicken, fold in Cool whip, and refrigerate until ready to use, at least a
couple of hours. Enjoy!
COOKIES'N'CREAM FUDGE
From CML!
16 chocolate cream-filled sandwich cookies,
broken into chunks; divided
1 can (14oz.) sweetened condensed milk
2 Tbsp. butter or margarine
2-2/3 C. vanilla chips
1 tsp. vanilla extract
Line an 8-in. square baking pan with aluminum foil; coat with nonstick cooking spray.
Place half of the broken cookies in pan. In a heavy saucepan, combine milk, butter and
chips; cook and stir over low heat until chips are melted. Remove from the heat; stir in
vanilla. Pour over cookies in pan. Sprinkle with remaining cookies. Cover and refrigerate
for at least 1 hour. Cut into squares. YIELD: 3 dozen
Puppy Chow
Sent in by tfahey!
1 Bag of Semi-Sweet Chocolate Chips
1 Cup of Peanut Butter
1 Stick of Butter/Margerine
1 Small Box of Powdered Sugar
1 Box Corn or Rice Chex
Take first three ingredients and melt them on the stove in saucepan. Put Chex in large
bowl and pour over the Chex, stirring gently not to break the cereal.
Once it has been evenly distributed, you take the powdered sugar and pour it into the
bowl, again stirring very gently. And that's it! You can also use low-fat ingredients to
cut down on calories
Chocolate Crunchies
Sent in by belladona40!
8 oz. (8 squares) semi-sweet chocolate
one-quarter (half stick) butter or margarine
one-quarter cup light corn syrup
8 double graham cracker squares
Line an 8-inch baking pan with foil paper, and let the paper hang over the sides of the
pan. In a sauce pan, heat chocolate, butter and syrup over medium low heat until
the chocolate and butter melt. Stir until smooth. Remove from heat. Break crackers into
small pieces and stir into chocolate mixture. Spread evenly into the baking pan and cool
for 1 hour. Lift from the pan carefully and peel away the foil. Cut into 2-inch squares.
Toffee Bars
(From Tuno222!)
24 saltine crackers
1/2 lb unsalted butter
1 cup packed light brown sugar
1 cup Heath Bits O Brickle, (6 oz pkg)
2 cups (12 oz) white chocolate chopped
1 cup pecans, finely chopped
Position a rack in the center of the oven. Preheat the oven to 375. Line a
13x9x2 pan with heavy foil, letting the foil extend over the ends of the pan.
Line the bottom of the pan with the saltine crackers. There will be 4 rows of 6 crackers
each. Put the butter in a medium saucepan and melt it over medium
heat. Add the brown sugar and, stirring constantly, boil the mixture for 2 minutes. Pour
the hot mixture over the crackers. Sprinkle with Heath Bits o'Brickle evenly over the
butter mixture. Bake 5 minutes. the mixture will be bubbling. Remove from the oven and
immediately sprinkle the white chocolate pieces over the hot toffee. Let sit at room temp
for 5 minutes or until the white chocolate melts. Use the back of a spoon to spread the
white chocolate evenly over the toffee. Sprinkle the pecans evenly over the white
chocolate.
Refrigerate just until the white chocolate and toffee are firm. Use the overhanging ends
of aluminum foil to lift the toffee out of the pan. remove the aluminum foil. Place the
toffee on a cutting surface and use a large sharp knife to cut the bars. To cut 36 bars,
cut 4 rows lengthwise and 9 rows across.
Cream Cheese and Apples
Sent in by Natalieaed, our honorary "Recipe Editor of the Month!"
1 8oz cream cheese, softened at room temperature
4 (2 oz). tubettes of old fashioned caremel apple dip
1/4 cup of spanish peanuts
4-5 green apples (Granny Smith)
Put the softened cream cheese on a large serving plate, pour caramel on
top of cream cheese making sure you cover the cream cheese, cut the
apples into bite sized pieces, crush the spanish peanuts and sprinkle
over entire plate (Doubles easily for a big crowd).
Strawberry Mousse
From Natalieaed
1 (10 ounce) package frozen seetened strawberries
1/2 cup sour cream
1/2 cup sugar
1 tsp. vanilla extract
Process all ingredients in a blender or a food processor until smooth.
Pour into a metal pan, cover with foil or plastic wrap and freeze. Serve
in sherbert glasses.
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