1/2 cup butter
2 cups sugar
3/4 cup sour cream
12 oz. white chocolate chips
7 oz. jar marshmallow creme
1 tsp. vanilla
2 cups chopped nuts, of choice
1 cup dried cranberries, coarsely chopped
Generously grease 8x12" pan. In heavy saucepan bring sugar, sour cream and butter to a boil and stir until soft ball stage (234°) about 15 minutes. Remove from heat, stir in chips, creme and vanilla. Mix until smooth. Fold in nuts and berries. Pour into prepared pan and cool. Cut into squares and refrigerate in a plastic airtight container.
Tips, hints and helps: Substituting Marshmallow Cream: Cook down the marshmallows for a creamy consistency. For this do-it-yourself marshmallow fluff substitute, carefully heat 16 oz. (2 dry measure cups) of marshmallows and 1/4 cup of light corn syrup in a double boiler. Pay careful attention to the mixture and stir constantly to ensure the delicate marshmallows don't burn. Mix the creamy mixture, while still warm, into your recipe just as you would fluff. The only drawback to this method is that the mixture is extremely sweet, with the addition of extra corn syrup. Consider scaling back on sweetener in the recipe. (from ehow.com) 12-1-12
PECAN PIE SURPRISE BARS (oct71pg2) 12-1-12
Make a crust of
1 package yellow cake mix reserving 2/3 cup
½ cup butter, melted
1 egg
1 cup chopped pecans
First, grease the bottom and sides of 9 x 13 inch pan. Then, in a large mixing bowl, combine: the cake mix (minus the 2/3 cup), butter, and the egg. Mix until ''crumbly'' and press into the pan. Bake at 350° for 15-20 minutes. Cool. Next, prepare the filling:
2/3 cup reserved yellow cake mix
½ cup packed brown sugar
1½ cups dark corn syrup
1 teaspoon vanilla
3 eggs
Combine these ingredients in a large mixing bowl. Beat at medium speed for 1-2 minutes. Pour the filling over the crust and sprinkle with the chopped pecans. Bake again at 350° for 30-35 minutes. Cool. Cut into 36 bars.
SAUSAGE GRAVY 12-1-12
1 pound sausage
1/4 cup flour
2 cups milk
salt and pepper to taste
Crumble and cook sausage until brown. Stir in flour until dissolved. Gradually stir in milk and cook until thick and bubbly. Can add sage for taste.
CRANBERRY NUT DESSERT 11-24-12
1 1/4 cups fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup chopped walnuts or pecans
1 egg
1/2 cup sugar
1/2 cup flour
1/3 cup butter, melted
Place cranberries in greased 9 inch pie plate. Sprinkle cranberries with brown sugar and nuts. In a small mixing bowl, beat eggs, gradually adding sugar. Beat in flour and butter. Mix well. Pour over top of berries. Bake at 325° for 40-45 minutes or until golden brown.
PECAN PIE BARS (from momswhothink.com 11-24-12) 12-1-12
3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 cup margarine
4 eggs
1 1/2 cups light corn syrup
1 1/2 cups white sugar
3 Tablespoons margarine, melted
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans
Preheat oven to 350°. Lightly grease a 10x15 inch jelly roll pan. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly. Bake for 20 minutes in the preheated oven. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 Tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
DOLLY PARTON SALAD (4-7-12) 12-1-12
1 3 oz. pkg instant lemon pudding (can use sugar free)
1 6 oz. pkg. lemon Jell-O (can use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges, drained
1 12 oz. Cool Whip
Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.
SODA CRACKER TOFFEE 12-1-12
Line a jelly roll pan with heavy duty aluminum foil. Push into corners and make sure there are no holes. Line foil with soda crackers in a single layer. Boil 1 cup butter and 3/4 cup brown sugar and stir for 3 minutes only. Remove from heat and pour over crackers. Bake for 5 minutes at 400°. Remove from oven and pour a bag of chocolate chips on top. Spread chocolate over top when melted. Cool and break into pieces. Can add chopped nuts on top.
PINK FLUFF 12-8-12 Top of Page
1 can cherry pie filling
1 small can pineapple, drained
1 can sweetened condensed milk
8 oz. cool whip
Mix and refrigerate.
SALTED PEANUT CHEWS 12-8-12
18 oz. box Moist Supreme yellow cake mix
1/3 cup butter or margarine
1 egg
3 cups mini marshmallows
Topping:
2/3 cup corn syrup
1/4 cup butter or margarine
2 tsps. vanilla extract
10 oz. peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts
Heat oven to 350. In a large bowl, mix the cake mix, butter or margarine and egg. Beat on low speed until crumbly. Press into ungreased 9x13" pan. Bake at 350° for 12-18 minutes until golden brown. Remove from oven and sprinkle marshmallows over top. Return to oven for 2-3 minutes until marshmallows start to puff. Remove from oven and cool. In a large saucepan, combine all the topping ingredients except for the cereal and nuts. Heat until chips are melted and mix is smooth, stirring constantly. Remove from heat and stir in cereal and nuts. Pour over base and spread out. Refrigerate 1 hour. Cut into squares.
CHRISTMAS MARINATED SHRIMP 12-8-12
2 pounds cooked, medium shrimp, peeled and deveined
1 medium red onion, cut into rings
2 medium lemons, cut into thin slices
1 cup pitted ripe olives
1/2 cup vegetable oil
1/3 cup minced fresh parsley
3 tbsps. cider vinegar
3 tbsps. lemon juice
1 clove garlic, minced
1 bay leaf
1 tbsp. fresh basil
1 tsp. salt
1 tsp. ground mustard
1/2 tsp. pepper
Put ingredients into a 3 quart glass bowl. Mix and pour over shrimp. Cover and refrigerate for 24 hours. Discard bay leaf before serving.
HAWAIIAN FUDGE 12-8-12
1 can crushed pineapple in juice
4 cups sugar
1 cup whipping cream
2 tbsps. butter
1 tsp. vanilla extract
1 cup chopped macadamia nuts
1/2 cup flaked coconut
1 tbsps. chopped, crystallized ginger
Drain pineapple, reserve juice. Line an 8x8" pan with foil, covering sides. Grease foil. Butter a large, heavy saucepan. Combine sugar, whipping cream, pineapple, 2 tbsps. juice and cook until sugar is dissolved. Using a pastry brush dipped in hot water,wash down any sugar crystals on sides of pan. Attach candy thermometer to pan, increase heat to medium and bring to a boil, cook without stirring, until syrup reaches 234° to 240°, test about 1/2 teaspoon syrup in ice water, syrup will easily form a ball in the water but will flatten when held in your hand. Remove from heat, add butter and vanilla, do not stir. Place pan in about 2" of cold water in sink.Cool to about 110°. Beat fudge until it thickens and begins to lose its gloss. Stir in macadamia nut, coconut and ginger, pour into pan.Cool completely, cut into squares and store in airtight container in refrigerator.
CROCKPOT MACARONI AND CHEESE
8 oz. macaroni
3 cups grated sharp cheese
2 eggs
1 large can evaporated milk
1 1/2 cups milk
1 stick butter, melted
Cook macaroni and drain. Add cheese. Grease crockpot. Add butter and mix milk. Mix. Cook on low 3-4 hours.
E-Z EGGNOG WITHOUT EGGS (requested, not given jan/feb86pg1) 12-8-12
1 package instant vanilla pudding mix
1 quart milk
½ teaspoon rum flavoring
¼ teaspoon nutmeg
Beat until smooth. Add ½ cup sugar and ½ cup rum.
PECAN PIE BARS (from momswhothink.com 11-24-12) 12-8-12
3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 cup margarine
4 eggs
1 1/2 cups light corn syrup
1 1/2 cups white sugar
3 Tablespoons margarine, melted
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans
Preheat oven to 350°. Lightly grease a 10x15 inch jelly roll pan. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly. Bake for 20 minutes in the preheated oven. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 Tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
PECAN PIE SURPRISE BARS (oct71pg2, not given) 12-1-12
Make a crust of
1 package yellow cake mix reserving 2/3 cup
½ cup butter, melted
1 egg
1 cup chopped pecans
First, grease the bottom and sides of 9 x 13 inch pan. Then, in a large mixing bowl, combine: the cake mix (minus the 2/3 cup), butter, and the egg. Mix until ''crumbly'' and press into the pan. Bake at 350° for 15-20 minutes. Cool. Next, prepare the filling:
2/3 cup reserved yellow cake mix
½ cup packed brown sugar
1½ cups dark corn syrup
1 teaspoon vanilla
3 eggs
Combine these ingredients in a large mixing bowl. Beat at medium speed for 1-2 minutes. Pour the filling over the crust and sprinkle with the chopped pecans. Bake again at 350° for 30-35 minutes. Cool. Cut into 36 bars.
PINEAPPLE FUDGE (from Jim Loyd) 12-8-12
5 1/2 cups sugar
1 cup crushed pineapple
1 cup cream
1/2 cup white corn syrup
large lump of butter
juice of 1 lemon
Combine sugar, pineapple, cream, corn syrup, and butter in a saucepan and cook until soft ball stage. Set aside to cool until you can handle it with your hands. Beat until it turns grainy. Add juice and nuts and pour into buttered pan. Cut into squares when hardened.
MILKY WAY FUDGE (12-10-05) 12-8-12
1 can sweetened condensed milk
12 oz. semi-sweet chocolate chips
1 tsp. vanilla
3 Milky Way candy bars, cut into chunks
Microwave together and pour into 9x9" buttered dish.
APPLE CAKE (11-3-12) 12-8-12
1 yellow cake mix
1/3 cup oil
1/4 cup water
3 eggs, beaten
21 oz. can apple pie filling
Beat eggs and add oil and water. Mix. Stir in pie filling. pour into greased and floured 9x13" pan. Bake at 350° for 35 minutes. Can frost with cream cheese frosting.
TOFFEE 12-15-12 Top of Page
1 cup sugar
1 cup butter
3 tbsps. water
1 tsp. vanilla
1 tsp. salt
Cook all but vanilla to hard crack stage. Remove from heat and add vanilla. Stir. Pour into greased pans.
PECAN PIE SURPRISE BARS (oct71pg2) 12-15-12
Make a crust of
1 package yellow cake mix reserving 2/3 cup
½ cup butter, melted
1 egg
1 cup chopped pecans
First, grease the bottom and sides of 9 x 13 inch pan. Then, in a large mixing bowl, combine: the cake mix (minus the 2/3 cup), butter, and the egg. Mix until ''crumbly'' and press into the pan. Bake at 350° for 15-20 minutes. Cool. Next, prepare the filling:
2/3 cup reserved yellow cake mix
½ cup packed brown sugar
1½ cups dark corn syrup
1 teaspoon vanilla
3 eggs
Combine these ingredients in a large mixing bowl. Beat at medium speed for 1-2 minutes. Pour the filling over the crust and sprinkle with the chopped pecans. Bake again at 350° for 30-35 minutes. Cool. Cut into 36 bars.
TOFFEE 12-15-12
2 cups sugar
1 pound butter
6 tbsps. water
1 tsp. vanilla
Cook butter, sugar, and water to almost hard crack stage on low heat, stirring constantly about 40-45 minutes. Remove from heat and add vanilla, mixing quickly, then pour into greased pans. Cover with melted milk chocolate chips. Score, cool and break.
CHRISTMAS MARINATED SHRIMP (12-8-12, not given) 12-15-12
2 pounds cooked, medium shrimp, peeled and deveined
1 medium red onion, cut into rings
2 medium lemons, cut into thin slices
1 cup pitted ripe olives
1/2 cup vegetable oil
1/3 cup minced fresh parsley
3 tbsps. cider vinegar
3 tbsps. lemon juice
1 clove garlic, minced
1 bay leaf
1 tbsp. fresh basil
1 tsp. salt
1 tsp. ground mustard
1/2 tsp. pepper
Put ingredients into a 3 quart glass bowl. Mix and pour over shrimp. Cover and refrigerate for 24 hours. Discard bay leaf before serving.
CRANBERRY SALAD 12-15-12
1 bag fresh cranberries, mashed
1 cup sugar
Mix and let sit overnight in refrigerator. Then add:
12 oz. cool whip
1 can crushed pineapple, drained
1 cup mini marshmallows
1/2 cup nuts
Mix and let sit 1 hour. Store in refrigerator.
BERRY MERRY MARSHMALLOW POPS 12-15-12
20 large marshmallows
20 popsicle sticks
14 oz. bag caramels
1/3 cup crushed candy cane, nuts or graham crackers
1 cup melted white, dark or milk chocolate chips
Coat waxed paper with cooking spray. Insert sticks into
marshmallows. Melt caramels in double broiler. Make sure caramel is not
too hot so it does not melt the marshmallows. Dip marshmallows into melted
caramel. Cool 30 minutes on waxed paper. Dip marshmallows 3/4 the way up
in chocolate. Dip quickly into candy canes, nuts or graham crackers. Let
cool.
TWICE COOKED DIVINITY 12-22-12 Top of Page
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
dash salt
Boil mixture to soft ball stage (240). Beat 2 egg whites until very stiff. Slowly pour 1/3 of the mixture and beat by hand with spoon in a thin stream over egg whites. Cook remaining syrup to hard ball stage (265). Slowly pour the remaining syrup over egg whites and keep beating with spoon. Once all incorporated, use electric mixer. Keep beating until stiff and add 1 tsp. vanilla. To make seafoam candy, substitute 1/4 tsp. maple flavoring and dark corn syrup for light.
NO BAKE BROKEN PRETZEL COOKIES 12-22-12
1/2 large bag miniature marshmallows
1/2 large bag pretzels, broken
1/2 bag dried cranberries
small can peanuts
Mix together.
In a double boiler:
1/2 package almond bark
4 oz. butterscotch chips
Melt and pour over pretzels. Drop on waxed paper and let cool to set up.
CROCKPOT CRANBERRY MEATBALLS 12-22-12
2 pounds frozen meatballs
1 can whole cranberry sauce
12 oz. chili sauce
Combine cranberry and chili sauces and pour over meatballs. Put in crockpot or in casserole dish in the oven. Let simmer.
DATE BARS (nov65pg2) 12-22-12
1 cup brown sugar
1 cup butter
2 cups flour
2½ cups oatmeal
½ teaspoon soda
1 tablespoon boiling water
1 pound ground dates
1 cup water
1 cup sugar
Cream sugar and butter. Add flour and oatmeal. Dissolve soda and water and add. Mix well and spread half of batter in greased 9 by 13 inch pan. Cook dates, sugar and water over low heat till thick, stirring to prevent burning. Spread over first mixture and top that with remaining batter. Bake at 350°. (No time given) Cut in small squares. Raisins can be used instead of dates.
CRANBERRY NUT WHITE FUDGE (12-1-12) 12-22-12
1/2 cup butter
2 cups sugar
3/4 cup sour cream
12 oz. white chocolate chips
7 oz. jar marshmallow creme
1 tsp. vanilla
2 cups chopped nuts, of choice
1 cup dried cranberries, coarsely chopped
Generously grease 8x12" pan. In heavy saucepan bring sugar, sour cream and butter to a boil and stir until soft ball stage (234) about 15 minutes. Remove from heat, stir in chips, creme and vanilla. Mix until smooth. Fold in nuts and berries. Pour into prepared pan and cool. Cut into squares and refrigerate in a plastic airtight container.
Tips, hints and helps: Cook down the marshmallows for a creamy consistency. For this do-it-yourself marshmallow fluff substitute, carefully heat 16 oz. (2 dry measure cups) of marshmallows and 1/4 cup of light corn syrup in a double boiler. Pay careful attention to the mixture and stir constantly to ensure the delicate marshmallows don't burn. Mix the creamy mixture, while still warm, into your recipe just as you would fluff. The only drawback to this method is that the mixture is extremely sweet, with the addition of extra corn syrup. Consider scaling back on sweetener in the recipe. (from ehow.com) 12-22-12
RITA'S FAVORITE SALAD 12-22-12
2 3 oz. pkgs. raspberry jello
2 cups boiling water
1 cup fruit juice from canned fruit
11 oz. can mandarin oranges, drained, reserve juice
15 oz. can pineapple tidbits, drained, reserve juice
1 can whole cranberry sauce
1 cup chopped pecans, optional
Dissolve jello in boiling water. Add chilled juice. Add oranges, pineapple and cranberries. Stir. Add pecans. Pour mixture in 9x12" glass dish. Refrigerate until set. Mix french vanilla or vanilla pudding with milk. Beat with mixer until set. Spread pudding over set jello. Refrigerate until almost firm. Top with cool whip and garnish with chopped or halved pecans.
LAST MINUTE SUGAR COOKIES 12-22-12
Buy 90 sugar cookies in the shape of wreaths. Buy frosting. Buy red and green sprinkles. Can be decorated in an hour or less.
Request for Spokesman Magazine recipe for fudge.
PECAN PIE SURPRISE BARS (oct71pg2) 12-22-12
Make a crust of
1 package yellow cake mix reserving 2/3 cup
½ cup butter, melted
1 egg
1 cup chopped pecans
First, grease the bottom and sides of 9 x 13 inch pan. Then, in a large mixing bowl, combine: the cake mix (minus the 2/3 cup), butter, and the egg. Mix until ''crumbly'' and press into the pan. Bake at 350° for 15-20 minutes. Cool. Next, prepare the filling:
2/3 cup reserved yellow cake mix
½ cup packed brown sugar
1½ cups dark corn syrup
1 teaspoon vanilla
3 eggs
Combine these ingredients in a large mixing bowl. Beat at medium speed for 1-2 minutes. Pour the filling over the crust and sprinkle with the chopped pecans. Bake again at 350° for 30-35 minutes. Cool. Cut into 36 bars.
Open Line will be moving to 8-9am on Saturday January 12, 2013 Top of Page
SANTA FE CHEESECAKE 12-29-12
1 cup crushed tortilla chips
3 tbsps. melted butter
2 8 oz. pkgs. cream cheese
2 eggs, lightly beaten
2 cups monterey jack cheese
1 can green chilis or jalapenos
1 cup sour cream
1 cup chopped various colored bell peppers
bunch green onions
chopped tomatoes
Combine crushed tortilla chips and butter and press into
the bottom of a 9 inch springform pan. Bake at 325 for 15 minutes. In mixing
bowl, beat cream cheese and eggs until combined. Stir in monterey jack
cheese and chilis. Pour over crust. Bake 30-35 minutes. Place a pan of
water in the oven as well to keep the cheesecake from cracking. Remove
from oven and cool 1 hour and decorate with peppers and tomatoes.
NO VINEGAR COLE SLAW (jan/feb93pg3) 12-29-12
3 cups shredded cabbage
½ cup shredded carrots
2 tbsps. sugar
¼ tsp. salt
1/8 tsp. pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
¼ tsp. celery seed
2 drops tabasco
1 tsp. dry onion
Combine and chill at least one hour before serving.
COLE SLAW 12-29-12
1/2 cup vinegar
1 pint half and half
1 quart salad dressing
2 cups sugar
1 tbsps. salt
pepper
Mix in blender and pour over slaw.
COLE SLAW DRESSING 12-29-12
1/2 cup cream
1/4 cup sugar
2 tbsps. vinegar
salt and pepper to taste
Mix and pour over slaw.
DOLLY PARTON SALAD (4-7-12) 12-29-12
1 3 oz. pkg instant lemon pudding (can use sugar free)
1 6 oz. pkg. lemon Jell-O (can use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges, drained
1 12 oz. Cool Whip
Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.
HAM & CHEESE ROLL-UPS (sep/oct85pg5) 12-29-12
¼ cup sharp cheddar, grated
1 (3 ounce) package cream cheese, softened
¼ cup margarine, softened
4 1/8 inch thick slices boiled ham
1 package Ritz crackers
In a small bowl combine first three ingredients. Mix well. Spread ¼ of mixture on each ham slice. Roll up from short end. Chill several hours. Slice ¼ inch thick. Arrange on crackers.
"SLUSHY" BANANA PUNCH (may/jun80pg4) 12-29-12
6 cups water
4 cups sugar
24 ounces can frozen orange juice concentrate
12 ounce can frozen lemonade concentrate
46 ounce can pineapple juice
5 mashed bananas
Boil the water and sugar for 3 minutes. Cool. Mix in the remaining ingredients. Freeze. To serve: fill glasses half full of the "slush". Fill up with 7 Up.
PEACH COLORED PUNCH (may/jun81pg5) 12-29-12
3 cans Peach Hi-C
1 can Pineapple/Orange Hi-C
2 boxes apricot jello (in 2 cups hot water)
Mix well, add 2 quarts ginger ale just before serving.
PUPPY CHOW (jan/feb87pg7, not given) 12-29-12
Snack for People
½ cup chocolate chip
1 stick butter
½ cup chunky peanut butter
7 cups Crispex cereal
1 1/3 cups powdered sugar
2/3 cup powdered milk
Melt first three ingredients together. Combine remaining ingredients. Combine both mixtures. Serve as desired.
ANY COLOR PUNCH (may/jun84pg6) 12-29-12
46 ounce can pineapple juice
2 (6 ounce) cans frozen orange juice
1 (6 ounce) can lemonade
2 packages Kool Aid, any flavor (for color)
1 quart water
2 cups sugar
1 large bottle gingerale, added just before serving.
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