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RECIPES

HAPPY FACE POPS

What you'll need:

  • 1/2 package prepared sugar cookie dough
  • 1/2 tablespoon flour
  • 3-inch round cookie cutter
  • 4 6-inch lollipop sticks
  • Food coloring
  • 1/2 tube decorative white icing
  • 1/2 bag (14-ounce) M&M'S? Brand Milk Chocolate Candies
  • Optional: 1 container white frosting, 12 STARBURST? Fruit Chews

What to do:

  1. Roll the cookie dough to +-inch thickness on a lightly floured surface.
  2. Press out 3-inch cookies with the cookie cutter and place them on an ungreased baking sheet.
  3. Carefully lift the bottom of the cookies and slip 1+ inches of the lollipop stick underneath the dough. Gently press the dough around the stick.
  4. Bake the cookies in a preheated 350-degree oven for 12 to 15 minutes.
  5. Cool the cookies completely before decorating.
  6. If you want to frost the cookies, mix a cup of frosting with a few drops of food coloring. Frost the cookies and then place the M&M'S? Brand Milk Chocolate Candies on the cookie.
  7. If you do not want to frost the cookies, just dab a bit of white icing on the M&M'S? Brand Milk Chocolate Candies and place them on the cookie in a happy face pattern.
  8. Get creative (optional): Cut STARBURST? Fruit Chews into circles, triangles or other shapes to create eyes, ears, noses or hair. To give as gifts, wrap each cookie in a square of cellophane tied with a ribbon.

Here's a shortcut! Make Happy Face Cookies using your favorite store-bought cookies instead of the first 4 ingredients and then simply complete steps 6-8 above.

CHOCOLATE FUDGE CHUNKY COOKIES

What you'll need:

  • 1/2 12-ounce bag DOVE? PROMISES? Milk Chocolate Miniatures
  • 1/8 cup firmly packed brown sugar
  • 1/8 cup butter
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1/2 cup flour
  • 1/8 teaspoon baking powder
  • 1/2 cup chopped SNICKERS? Miniatures

What to do:

  1. Coarsely chop the DOVE? PROMISES? Milk Chocolate Miniatures and melt it either in a bowl on top of a double boiler or in the microwave for 1 to 1 + minutes.
  2. Stir the chocolate until smooth. Add the sugar, butter, eggs and almond extract.
  3. Stir in the flour and baking powder.
  4. Add the chopped SNICKERS? Miniatures.
  5. Drop heaping tablespoons of batter on ungreased cookie sheet.
  6. Bake in a preheated oven at 350 degrees for 10 to 12 minutes.
  7. Cool on the cookie sheet. Makes 1 dozen cookies.

FRIENDSHIP COOKIES

What you'll need:

  • Ready-made sugar cookie dough
  • Ready-made frosting
  • 1/2 bag M&M'S? Brand Milk Chocolate Candies

What to do:

  1. Roll out ready-made sugar cookie dough and trace your handprint.
  2. Cut out and bake.
  3. In the center of the cookie put ready-made frosting in the shape of a heart and decorate with M&M'S? Brand Milk Chocolate Can

ANTS-ON-A-LOG

Slice stalks of celery, and spread peanut butter or Cheeze Whiz in the groove. Sprinkle with raisins.

Variations: 1) aphids-on-a-log (substitute sunflower seeds for raisins),

BUG BLOOD or BUG JUICE

Mix a yellow drink (citrus pop or lemonade) with a blue one (Kool-aid). You'll end up with a buggy shade of green

SOUTHWEST DIP

  • 1 lb hamburger meat
  • 1 lb sausage
  • 1 onion chopped
  • 2 lbs Velveeta
  • 1 can Rotel tomatoes (regular or original)
  • 1 can cream of mushroom soup
  • 1 tsp garlic powder
    Brown the hamburger, sausage and onion and drain it. (I put it in a colander, rinse it with water and drain it to get rid of the excess fat) Melt Velveeta in a double boiler and add rest of ingredients. Heat and serve (Or heat Rotel and add chunks of Velveeta to melt, then add rest of browned ingredients, soup and garlic powder)


    BLUEBERRY PIE

    1 1/2 pounds fresh or frozen blueberries
    1/2 cup light brown sugar
    Juice of 1/2 fresh lemon
    1 teaspoon cinnamon
    2 tablespoons cornstarch or arrowroot powder
    2 tablespoons cold water
    1 baked Easy Pie Crust (1/2 the recipe)

    1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.

    2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.

    3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.

    4. Spoon mixture into the pie crust and refrigerate for at least 2 hours before serving.

     

    Pat's Cinnamon Cake

    Mix 1 tsp. cinnamon; 4 tbl. brown sugar and 1 cup pecans together for middle of cake & top.

    2 cups sugar 1 cup butter 2 eggs, beaten and creamed together until smooth with sugar and butter. Add 1 cup sour cream; 1 tsp. vanilla; 2 cups sifted flour; 1/4 tsp. salt and 1 tsp baking powder.

    Grease tube pan and pour 1/2 batter in; add 1/2 topping then rest of cake
    batter then remaining topping. Bake at 350 degrees for 1 hr.

     

     Butter Pecan Cake
     

    Heat oven to 350 degrees

    Spray bundt pan with Pam

    Sprinkle one-third cup of chopped pecans in bottom of pan

     

    Mix the following ingredients:

    1 Butter Pecan cake mix (Betty Crocker)

    1 can Pecan/coconut icing

    Three-fourth cup of oil

    1 cup of water

    4 eggs

     

    Cook at 350 degrees for about an hour or until toothpick comes out clean.  

    Use same recipe and use chocolate cake mix instead of butter/pecan if you wish.

     

    Angel Lush with Pineapple

     

    1pkg ( 4serv. size) Jello Vanilla Flavor instant pudding and pie filling

    1 can 20 oz Dole Crushed Pineapple in juice, undrained

    1 cup thawed cool whip whipped topping

    1pkg (10oz) prepared round angel food cake

    10 small strawberries

     

    Mix dry pudding mix and pineapple with juice in a medium bowl.  Gently stir in whipped topping

    Cut cake horizontally into 3 layers.

    Place bottom cake layer cut side up on serving plate. Spread 1 1/2 cups of the pudding mixture onto cake layer. Cover with middle cake layer.

    Spread 1 cup of the pudding mixture onto middle cake layer, top with remaining cake layer.  Spread with remaining pudding mixture.  Refrigerate at least 1 hour or until ready to serve makes 10 servings.

     

    PEANUT BUTTER BALLS

    Dried milk

    Peanut Butter
    Honey      
      Powdered Sugar


    Just add the amounts needed to make the right consistency to roll into balls.  Then roll into powdered sugar.  Let them get cold in refrigerator.  Eat!!  Healthy too!
     

    TACO BEAN SOUP

     

     

    Brown 2 lbs. of meat with onion.  Drain fat.  In large soup pot, add:

     

    1 can black beans

    1 can pinto beans with jalapenos

    1 can navy or butter beans (even ranch style beans are fine)

    1 can corn or hominy

    2 cans Rotel tomatoes

    4 oz green chilies

    1 package dry ranch dressing

    1 package taco seasoning mix

     

    Mix all together with the browned meat.  If you like it spicier, you can add another package of taco seasoning mix.  You can substitute 1 can diced tomatoes with 1 can of Rotel instead of 2 cans of Rotel if you think it might be too spicy.  You can use whatever beans your family prefers.  No need to add salt or pepper.  Add enough water to have as thick or thin, as you prefer.  Great served with grated cheese on top.  serve with cornbread or crackers.  Freezes well.

     

    VOLCANO  CAKE
     
       1 cup shredded coconut                                                      
       1 pkg German Chocolate cake mix
       1 cup chopped walnuts or pecans                                       
       1/2 cup (1stick) butter, at room temperature
       10 bite-size Almond Joy candy bars, chopped                    
       2 cups confectioners' sugar
       1   8-ounce package cream cheese, at room temperature
     
    Preheat oven to 350 degrees.  Spray a 13 x 9 x 2 inch pan with nonstick cooking spray.  Mix the coconut and nuts and spread them evenly in the pan.  Prepare the cake mix as directed on the box.  Stir in the chopped candy bars.  Pour the batter over the coconut and nuts.  Combine the cream cheese, butter, and sugar.  Randomly drop tablespoonfuls of this on top of the batter; do not spread them.  Bake for 40 to 50 minutes, or until sides of the cake pull away from the pan.
    This cake is wonderful served warm or cool with a dollop of whipped cream.

     

     

     

     

     


     

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