Moved Reply:

My smore rice crispy treats!!

Just make a regular batch of rice crispy treats, but hold out 2 cups of rice crispies (so only use 4 cups I think).

Then take 1 of the 3 separately-wrapped bags of graham crackers and crush it lightly so the pieces are about the same size as a rice crispy (before you open the bag). Mix that in with the rice crispies.

Then just melt about 4 Hershey bars and spread over the top.

/dak

Moved Reply:

Here is the recipe I sent to Mona. It came from a dear childhood friend of mine that we lost too early from a fatal heart attack at 32.

Banana Nut Bread

2 cups mashed banans
1/2 cup crisco
1 cup sugar
2 eggs
1 tsp. baking soda
2 cups flour
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup chopped pecans
dash vanilla

Grease and flour pans and preheat oven to 350 degrees.

Mix all ingredients in order listed. Pour into 2 large loaf pans or four small loaf pans and bake for approximately one hour. It will be done when a toothpick comes out clean.

This is a very moist bread and I used to sell it out of our pecan shelling plant by the hundreds of loaves.

Connie

This message has been edited. Last edited by: Nawma,

Moved Reply:

EGGNOG

3 cups whole milk
7 large eggs
1 cup sugar
2 cups heavy cream
1/3 cup bourbon
1/3 cup Cognac or other brandy
1 teaspoon vanilla
Special equipment: an instant-read thermometer
Garnish: freshly grated nutmeg
Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.

Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

Cooks' note:
Flavor of eggnog improves when it is made a day ahead to allow alcohol to mellow.

Makes about 6 cups.
Gourmet

December 2003

This message has been edited. Last edited by: Betty2Max,

Moved Reply:

Here my Recipe I forgot to Send to Ferrell....

Double Decker Fudge

2 cups Reese's Peanut Butter chips (divided)
1/4 cup butter melted
1/2 Hersey Cocoa
1 teasp vanilla
4 1/2 cups of sugar
7 oz Marshallow creme
1 1/2 cups 12oz can of evaporated milk
1/4 cup butter

1. Line a 13x9x2 pane with foil Place one cup of peanut butter chips in bowl set aside. In second bowl blend 1/4 c butter melted, cocoa, and vanilla till smooth. Add on cup of PB chips.

2. In haevy saucepan combine sugar, marshmellow cremeand evaporated milk and 1/4 cup butter. Cook stirring constantly over medium heat until mixture scomes to a boil and stir 5 minutes.

3. Remove from heat Immediately add half of hot mixture to bowl with peanut butter chips only.Pour reminder in the cocoa mixture.Stir to blend.
4. Beat peanut butter chips until completely melted. Spread in prepared pan.

Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over the top of peanut butter layer.

Cool: remove from pan..remove foil...cut into squares..store in airtight container in cool dry place. Makes about 4 pounds.....


I know it sounds long but its fairly quick and easy. It will look like chocolate on the top and peanut butter on the bottom.

Enjoy and Merry Christmas Everyone....

Nanciii

Moved Reply:

These are some of the goodies I cook up during the holidays (from Thanksgiving to Christmas, the kitchen is open LOL):

Ritz Cracker Pie
Now don't freak .... this is unbelievably good!!

3 egg whites
22 Ritz crackers (completely crumbled)
1 c. sugar
1 c. chopped pecans

Beat egg whites, fold in other ingredients. Pour into well-greased pie pan, making bottom thicker than sides. It makes it's own pie crust.

Bake 25 min. at 325 degrees.. Cool.

Whip 1/2 pint whipping cream to serve with pie.

Optional: Cover top with grated semi-sweet chocolate.
_________________

Christmas Cookies

1/2 c. butter
1/2 c. shortening
1 c. sugar
3 eggs
3 1/2 c flour
1 tsp soda
2 tsp cream of tartar
1 1/2 tsp vanilla
colored sugar

Cream together butter, shortening, and sugar; add the eggs and blend well. Sift together flour, soda, and cream of tartar; add to the creamed mixture. Stir in vanilla.

Chill the dough; then roll it out on floured pastry cloth and cut with cookie cutters. Place on ungreasd cookie sheets, sprinkle with the colored sugar, and bake at 425 for 6-8 minutes.

Yield: 5-7 dozen (unless I'm cooking, then it's only 3 dozen cuz I eat the dough)

These are VERY good and stay soft if you don't overbake them.

I let the grandkids use the cookie cutters on these -- sometimes we come up with very interesting designs LOL

________________

No Bake Cookies

2 c. sugar
1/2 c. milk
1/4 c. cocoa (unsweetened)
1 stick margarine
1/2 c. smooth peanut butter
1 tsp. vanilla
2 1/2 c. quick oats

Combine sugar, milk, cocoa in small saucepan. Bring to boil for 1 minute.

Remove from heat, add remaining ingredients. Mix well.

Drop by tsp. onto waxed paper. (May need to refrigerate)
____________________

Hot Cocoa Mix

1 c. CoffeeMate (I like this one best, but you can use any brand)
16 oz. Nestle's Quik (again, you can use another brand, but I like this best)
8 oz powdered milk
3 c. powdered sugar

Mix all together. This will take a LARGE mixing bowl. Put in air tight containers.

To serve: 1/3 c (I use a little more, cuz I'm a glutton LOL) in cup.
Fill with hot water.

I give this as Christmas gifts. Fill a large baggie with the mix, include instructions on a small card (business card size), put the baggie in a tin of some sort (Dollar Tree always has great ones). As an extra, I include a cute Christmas-y coffee mug (or two), also from Dollar Tree).

This is much tastier than most instant cocoa mixes on the shelves.

For extra zing -- add some red hots!!!
______________________
Christmas Salad

Bottom layer: 2 sm packages lime jello - Mix & chill (use a large bowl/container)

Middle layer: In Double boiler: Dissolve 1 pkg lemon jello in 1 cup hot water. Add 1/2 c. small marshmellows. Dissolve and remove from heat. Add 1 c. pineapple juice and 8 oz. cream cheese. Mix well. Add 1 large can crushed pineapples, 1 c. whipped cream and 1 c. mayonnaise. Chill.


Then, spread lemon jello mixture on top of lime jello.

Top Layer: Prepare 2 small packages of strawberry jello (follow package instructions). Chill slightly (until "not hot"), then layer on top of the other two layers.
________________________

Moved Reply:

Karmel Krunchies

In double boiler, melt 38 carmels (I prefer Kraft). Add about 2 Tblsp canned milk. You can substitute reg milk if you must. The amount of milk varies depending on the humidity factor (if it's very humid, less milk, very dry is more milk).

Add to melted carmels: 1 c. cornflakes, 1 c. Rice Krispies, 1 c. chopped pecans, 1 c. coconut. Mix well. Leave pan over the bottom part of the double boiler, but turn off the heat.

Butter hands VERY well, using a teaspoon, grab up some of the candies, roll into a ball, set on waxed paper. Continue until all the mixture is used. Be sure to re-butter hands as necessary (you'll know -- the candy will stick to you LOL).

This is a family favorite at Christmas!!!!

_____________

Fudge

Melt in saucepan:
2 squares Hershey's Bakers Chocolate (unsweetened)
1 stick butter or margarine

Add:
2 c. sugar
1/4 c. light Karo syrup
1/2 c. canned milk

Stir and cook until candy boils to the soft-ball stage (1-2 min. boiling).

Place pan in cold water, add 1 tsp. vanilla. Beat until thick. Add pecans if desired. Pour into buttered 8 x 8 pan. (I use buttered waxed paper).

This can also be used as a Fudge Icing. My family likes to beat it just a few minutes and then cool it and eat it at the "goo-ey" stage with a spoon ...... we're weird

Moved Reply:

Sara Elaine, my mom use to make the ritz cracker pie, it tasted like an apple pie.

But here is an unusal receipe, but very good:

Fritos Treat
1.25 c sugar
1.25 c white corn syrup
Bring to boil
Fold in 1.25 c peanut butter

Line a buttered 9x13 in pan with fritos(regular size chips) then pour the sugar and peanut butter mixture over the fritos, melt 3/4 c of milk chocolate chips (or you can use semi sweet) and drizzle over the top.

This is really good, because the salt of the fritos and the sweetness of the sugar and chocolate go good together.

Moved Reply:

Here it is Judy!

Chocolate Éclair Dessert



2 (3.4 oz Pkgs French vanilla pudding mix
3 cups milk
8 oz frozen whipped topping
1 (12 oz pkg graham crackers)
1 can chocolate frosting

Combine pudding mix and the 3 cups milk in a lg bowl. Prepare instant pudding using pkg directions. Add whipped topping. Beat on medium speed until smooth and blended.

Arrange layer of graham crackers in the bottom of a
9 X 13 pan. Spread with half the pudding mixture. Add a second layer of graham crackers. Spread the remaining pudding mixture. Top with another layer of graham crackers.

Mix 1 can of frosting to 3 Tblsp milk. Beat until smooth. Spread over prepared layers.
Put in fridge for 24 hours.
Cut into squares and enjoy!

Moved Reply:

For All Who asked!

Sand Tarts (cookies)

1 pound of butter
10 Tablespoons of Confectioner's Sugar
4 cups flour, a.p. (all purpose, not self rising)
2 cups pecans, chopped small
2 teaspoons vanilla flavoring

Cream butter and Confectioner's Sugar; add flour and mix well. Add pecans and vanilla; mix well and then roll into small oval shapes. Place on cookie sheet and bake at 350°F.

When cooled roll in more Confectioner's Sugar!
That's it! These are also called

Now another that my family just loves!

Chocolate Peanut Butter Chip Fudge

2 cups Hershey's Semi-Sweet Chocolate Chips
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 pinch salt
1 cup Reese's Peanut Butter Chips

Line 8-inch square pan with foil. In heavy saucepan over low heat, stir chocolate chips, sweetened condensed milk, vanilla and salt until chips are melted and mixture is smooth. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares.


Betty

This message has been edited. Last edited by: Linda O,

Moved Reply:

This is what we make ONCE per year, on New Year's Eve (though this year, we made them yesterday). It's a Dutch tradition for New Year's - nearly everyone in Holland makes them (well, I don't know about nowadays, there are so many immigrants there!).

OLIEBOLLEN (translates as oil balls, but actually like a doughnut or fritter)

For one batch: 1 pkg dry yeast (quick rise is OK)
1 cup lukewarm milk
2 1/4 cups flour
1 tsp salt
1 large egg, lightly beaten
1 1/2 cups mixed currants and raisins
1 cooking apple, peeled, cored and chopped

Canola oil for deep frying
Icing sugar for dipping

If using traditional yeast, sprinkle it over 1/4 cup of warm milk and stir to dissolve - personally I find it gets lumpy!) So I do this: Mix yeast into 1/3 of the flour. Combine remainder of flour and salt, stir well, add flour/yeast mix, egg, milk and fruit. Mix well.

Cover and let rise in a warm place until doubled in size/bulk.

Heat oil for deep frying in your deep fryer. Scoop balls of dough with two steel spoons ( this recipe should make about 20 small balls, Bill makes large ones, so we get less from one batch.) Carefully drop into the oil, and fry until brown on both sides, about 8 minutes. Remove and drain on paper towels. Serve either on a platter with icing/confectioners/powder sugar sprinkled over top, or individually in small bowls of the sugar. YUMMY!! Best eaten warm. I freeze most of mine, and just heat them in the microwave oven when we want one.

I make three batches as above, a double batch with nothing in for our girls, and one batch with just apple.

Enjoy!!!

Gerda
Love isn't what you say, it's what you do.