1 1/4 c. cold milk
2 (4 serving size) instant chocolate pudding
8 oz. cool whip, thawed
1 graham cracker crust
Beat milk and pudding with wire whisk for 1 minute. Mixture will be thick. Whisk in half the cool whip. Carefully spread in crust. Spread remaining cool whip on top. Garnish as desired. Can be eaten immediately or refrigerated until ready to serve.
3 egg yolks
1 can Eaglebrand milk
1/3 c. lemon juice
1 graham cracker crust
1 can cherry pie filling*, chilled
Beat egg yolks. Stir in milk and lemon juice. Pour into crust. Bake at 325 for 25 minutes. Cool for 1 hour. Refrigerate at least 3 hours to set firm. Top with filling. Garnish as desired. Store in refrigerator. *Other fruit flavors can be used instead.
4 mashed ripe bananas
2 eggs
1 c. sugar/splenda
1 box banana pudding*, dry, I use sugar free
2 c. SR flour
1/2 c. oil
1/4 c. milk
1 t. banana flavoring or vanilla
Combine all ingredients. Place in sprayed or foil lined pan. Place in cold oven. Turn oven on to 275. Bake for 1 1 1/2 hours. *This makes a sweeter, moister cake.
chocolate syrup, strawberry syrup, etc..
whipped topping
Add syrup to whipped topping and spread on cake, cupcakes, etc..
3/4 t. Borax
3 oz. Elmer's glue
6 oz. water
2 drops food coloring
Mix together Borax and 3 oz. water. Stir until dissolved. Mix together glue, remaining water and food coloring. Pour both mixtures together and stir. The more stirring and kneading the better it becomes. **Not to be done or played with over carpet.
3 c. all purpose flour
3/4 c. powdered alum
3/4 c. salt
1 1/4 c. water
Combine flour, salt, and alum. Mix well. Add water. Mix well and shape into a ball. Knead dough on floured surface about 5 minutes. Work with small portions at a time. Form shapes using a cookie cutter or braiding length of dough into candy canes, wreaths, etc...Microwave 5-10 minutes. *If dough is too stiff, sprinkle with water. If too moist, sprinkle with flour. Store excess dough in airtight container.
1/2 c. margarine, not butter
1 c. flour
1/2 lb. sharp grated cheese
Cream margarine and cheese. Gradually add flour. Form into a ball. Place in refrigerator overnight. The next day, take teaspoonfuls of mixture and make into small balls. Bake at 350 for 20 minutes, until golden brown. Makes 40 treats.
1 pkg. cheerios
1 pkg. wheat chex
1 pkg. rice chex
3/4 c. pecans
1 T. salt
1 t. marjoram
1/2 t. garlic powder
1/2 t. cayenne pepper
2 cans salted peanuts
1 stick butter
1 T. smoke flavored salt
1 t. summer savory, or Italian seasoning
1/2 t. onion powder
2 c. pretzel sticks
Combine cereals, pretzels, nuts, and seasonings in large pan. Cut butter in small chunks over entire surface. Place in 250 degree oven for 45 minutes. Stir occasionally, being careful to keep cereal whole. May be stored in airtight containers after cooled.
11 oz. pkg. refrigerated French bread dough
1 garlic clove. pressed
8 oz. cream cheese, softened
1 T. milk
1 medium tomato, seeded and chopped
1/4 c. onion, finely chopped
1/2 small green pepper, chopped
3/4 c. fresh parsley, chopped, divided
1 t. lemon juice
1/8 t. salt
4 oz. imitation crab meat, flaked
fresh vegetables, optional
Preheat oven to 375. Bake bread as directed. Let cool before thinly slicing. Combine onions, garlic, cream cheese and milk until well blended. Spread in small 8 " baking dish. Combine tomato, green pepper, 2 T. parsley, lemon juice and salt. Spoon on top of cheese mixture. Top with crab meat. Sprinkle with remaining parsley. Chill. Serve with bread slices or vegetables. Makes 10-15 appetizer servings.
1 1/2 c. plain flour
1/2 c. + 1 T. butter, or shortening, softened
8 oz. cream cheese, softened
1 T. grated orange rind
8 oz. cool whip, thawed
1/2 c. sugar
1/2 c. lemon juice
1 cherry
mandarin oranges, drained
blueberries
strawberries,sliced
whole sliced pineapple
kiwi fruit, peeled, sliced round
1/4 c. ice water
1/4 c. sugar
1 T. milk
2 T. cornstarch
1/2 c. orange juice
1/4 c. water
Combine flour, butter, and ice water. Roll between wax paper to fit 15" pizza pan. Bake at 420 for 12 minutes or until browned. Combine cream cheese,1/4 c. sugar, orange rind, and milk. Mix well. Add cool whip. Spread on cooled crust. Stir cornstarch, 1/2 c. sugar, orange juice, lemon juice, and water in pan to heat. Bring to a boil. Allow to cook for 1 minute after boiling starts. Set aside to cool. Arrange fruit as follows: Place cherry in center, on top of cream cheese mixture. Add 1 whole slice pineapple. Around this arrange mandarin oranges. Add kiwi rounds around oranges. Add blueberries next, then strawberries. Finish out the circle with half slices of pineapple, orange slices, and blueberries. Spoon cooled glaze on top. Cool in refrigerator until ready to serve. Slice into triangles. This makes a great appetizer or a gorgeous dessert.
