RECIPES 

 

        Heat oven to 350 degrees.  Grease 9 x 13 inch pan.  In large bowl, combine cake mix, 6 tablespoons of the margarine, and 1 cup of the rolled oats.  Mix until crumbly.  Reserve 1 cup mixture for topping.  To remaining mixture add 1 egg and mix until well blended.  Press intp prepared pan.  Pour cherry pie filling over crust; spread to cover.  To reserved crumbs, in large bowl, add remaining 1/4 cup rolled oats, 2 tablespoons margarine, pecans and brown sugar.  Stir until thoroughly mixed and crumbly, sprinkle over cherry mixture.  Bake at 350 degrees for 30-40 minutes until golden brown.  Cool completely.

 

        Mix the sugar, egg, vanilla, flour and butter together in a medium bowl and mix well. Stir in chocolate chips and pour into pie crust. Bake at 350 degrees for 40-50 minutes or until golden brown. Cool and cut into pieces.

 

        Bring sugar, cocoa, and milk to a boil for 1 minute.  Add remaining ingredients and drop by spoonfuls onto wax paper and cool.

 

        Combine butter, milk and sugar in medium saucepan.  Bring to a full rolling boil over medium heat, stirring constantly.  Boil for 4 & 1/2 to 5 minutes, stirring constantly.  Remove from heat.  Stir in marshmallows, morsels, pecans and vanilla.  Stir vigorously until marshmallows are melted.  Pour into foil-lined 9-inch square baking pan.  Chill until firm.  Remove foil before cutting into squares.

 

        Heat almond bark in microwave or double boiler until just melted. Add 10 drops of food coloring and mix well. Stir in crushed candy canes and spread 1/8 inch thick on wax paper or aluminum foil. Freeze or refrigerate about 15 minutes, until hardened, and then break up into pieces.

 

        Sift flour and sugar together in a large bowl and set aside.  Bring margarine, shortening, cocoa and water to a rapid boil and pur over flour and sugar, stir well.  Add buttermilk, eggs, baking soda and vanilla.  Mix well and quickly.  Pour into 9 x 13 greased cake pan and bake at 400 degrees for 20-25 minutes.

 

        Start making frosting about 5 minutes before cake is done.  Combine cocoa, 4 tablespoons of the milk and margarine in a pan and bring to a boil.  Remove from heat and add powdered sugar, vanilla, pecans and beat well.  If frosting is too thick, add more milk, one teaspoon at a time, until it is the right consistancy. Frosting should be a little thinner than normal as it will thicken upon cooling. Leaving cake in pan, spread frosting immediatly on removing from the oven.  Cut into squares.

 

 

        In a food processor or blender, crush cookies until fine.  Set aside.  In a mixing bowl, beat cream cheese, butter and sugar until smooth.  In another bowl, mix pudding and milk until well blended.  Fold into cream cheese mixture.  Fold in whipped topping.  Line flowerpot with foil.  Alternate layers of crumbs and pudding, ending with crumbs.  Chill several hours or overnight.  Decorate with silk flowers and gummy worms.  12 servings.

 

        Preheat oven to 350 degrees.  Stir together in a medium bowl, dry cake mix, melted margarine and 3/4 cup of the pecans until well mixed.  Press into bottom of a greased 9x13 inch pan.  Stir sugar and the 2 8-ounce packages of cream cheese together in a medium bowl until well mixed.  Spread evenly over cake mixture in pan.  Melt chocolate chips in a double boiler or microwave and add the 3-ounce package of cream cheese.  Mix well.  Swirl mixture through the cream cheese topping.  Sprinkle with the other 3/4 cup of the chopped pecans.  Bake at 350 degrees for 25-30 minutes.  Cool thoroughly.  When cool, cut in bars and chill in refrigerator before serving.  Store in refrigerator.  24-30 bars.

 

Cook all ingredients except pecans to soft ball stage(236 degrees).  Add pecans and cool.  Beat until stiff and creamy.  When mixture is stiff, drop rapidly from a spoon onto a buttered sheet into patties about 4 inches in diameter.  Wrap in waxed paper when stiff.

 

Heat all ingredients, except pecans, until sugar is dissolved. Add pecans and mix until well coated. Spread on baking sheet and roast at 250 degrees for 1 hour, stirring every 15 minutes.

        Preheat oven to 350 degrees.  In medium bowl, beat egg yolks and stir in sweetened condensed milk and lemon juice.  Pour into pie shell.  In small bowl, beat egg whites and cream of tartar until foamy, gradually adding sugar, beating until stiff but not dry.  Spread meringue on top of pie, sealing carefully to edge of shell.  Bake 15 minutes until golden brown.  Cool.  Chill before serving and store in refrigerator.

 

 

 

 

Squeeze excess moisture from the potatoes and transfer into a large bowl.  Stir in the egg whites.  Stir in the flour, pepper, salt, grated onions and chopped green peppers.  Lightly spray a large skillet or griddle with non-stick cooking spray.  Bring to medium heat and drop by 1/3 cups on to the hot skillet or griddle.  Cook approximately 5 minutes on each side or until lightly browned and crisp.  Serve immediatly.

Cook rice in water and bouillon until all water is absorbed.  Add chicken and cooked broccoli.  Add Velveeta cheese and stir until melted.

 

        Line the bottom of a 9x13 baking pan with half of the corn tortillas cut into fourths.  Cover with all of the chicken.  Combine the chicken soup and evaporated milk and pour half of the mixture over the chicken.  Top with the can of green chilies and sprinkle half of the grated cheese on top.  Cover with the rest of the corn tortillas and pour the rest of the soup mixture on top.  Sprinkle with the rest of the grated cheese and bake at 350 degrees for about 30 minutes.  May be topped with sour cream.

 

 Send Email to:
lhancock@austin.rr.com  or  leshancock@yahoo.com

This page was last updated Monday, April 19th, 2004

Back to my homepage