2 T butter
1 can Eagle Brand Milk
12 oz chocolate chips
2 cups dry roasted peanuts
2 cups miniature marshmallows
Melt butter, milk and chocolate in microwave or double boiler. Set aside and
let cool.
Stir in nuts and marshmallows. Press into buttered 13 x 9" inch pan.
Refrigerate 1 hour.
Cut into bars or squares and Enjoy!
Saturday, July 2, 2011
Apple Cobbler Cake
2 (21-oz) cans apple pie filling
1 yellow cake mix
3/4 cup butter
2/3 cup walnuts, chopped
1/2 teaspoon cinnamon
1/2 cup milk
Heat pie filling in large sauce pan until very hot. In large bowl combine
cake mix and butter. Blend on low speed for 1 minute till crumbly.
Place
1-1/2 cup cake mix in medium bowl. Stir in walnuts and cinnamon until well
mixed. Add milk to cake mix in large bowl. Stir until dry particles are
moistened. Spoon hot pie filling into ungreased 13 x 9" pan. Top with
heaping spoonfuls of cake batter. Sprinkle with walnut mixture. Bake
375
degrees for 30 minutes.
Serve warm with ice cream.
1 yellow cake mix
3/4 cup butter
2/3 cup walnuts, chopped
1/2 teaspoon cinnamon
1/2 cup milk
Heat pie filling in large sauce pan until very hot. In large bowl combine
cake mix and butter. Blend on low speed for 1 minute till crumbly.
Place
1-1/2 cup cake mix in medium bowl. Stir in walnuts and cinnamon until well
mixed. Add milk to cake mix in large bowl. Stir until dry particles are
moistened. Spoon hot pie filling into ungreased 13 x 9" pan. Top with
heaping spoonfuls of cake batter. Sprinkle with walnut mixture. Bake
375
degrees for 30 minutes.
Serve warm with ice cream.
Fresh Pineapple Salsa
2 cups fresh pineapple, chopped
2 tablespoons fresh lime juice
1/2 cup cilantro
1/2 jalapeno pepper, seeded and chopped
1/2 teaspoon crushed red pepper flakes (or less for a milder taste)
Salt
Place all of the ingredients but the salt in a blender or food processor and pulse until the ingredients are mixed but still chunky.
Transfer the salsa to a bowl, salt it to taste, then cover and refrigerate it until ready to serve. Makes 2 cups.
2 tablespoons fresh lime juice
1/2 cup cilantro
1/2 jalapeno pepper, seeded and chopped
1/2 teaspoon crushed red pepper flakes (or less for a milder taste)
Salt
Place all of the ingredients but the salt in a blender or food processor and pulse until the ingredients are mixed but still chunky.
Transfer the salsa to a bowl, salt it to taste, then cover and refrigerate it until ready to serve. Makes 2 cups.
Candied Pineapple
1 c Sugar
1 cn (20 ounce) pineapple slices
-packed in own juice,
Drained and 1/3 cup juice
-reserved
2 tbs Light corn syrup
Sugar
In 3 qt casserole, combine 1 cup sugar, 1/3 cup reserved juice and
the corn syrup. Arrange five pineapple slices in single layer over sugar
mixture. Microwave on High 8-12 min. or until sugar dissolves and slices
are glossy and transparent on edges, turning over and rearranging every
4 minutes. Remove slices to wire rack and cool. They will become more
transparent as they cool. Add remaining slices to the hot syrup and
repeat as above. When slices have cooled completely, coat with sugar.
Cover with wax paper and let stand on wire rack at least 24 hours to
dry. Recoat with sugar. Slices will be slightly sticky. Store in
airtight container with wax paper between layers no longer than 2 weeks.
1 cn (20 ounce) pineapple slices
-packed in own juice,
Drained and 1/3 cup juice
-reserved
2 tbs Light corn syrup
Sugar
In 3 qt casserole, combine 1 cup sugar, 1/3 cup reserved juice and
the corn syrup. Arrange five pineapple slices in single layer over sugar
mixture. Microwave on High 8-12 min. or until sugar dissolves and slices
are glossy and transparent on edges, turning over and rearranging every
4 minutes. Remove slices to wire rack and cool. They will become more
transparent as they cool. Add remaining slices to the hot syrup and
repeat as above. When slices have cooled completely, coat with sugar.
Cover with wax paper and let stand on wire rack at least 24 hours to
dry. Recoat with sugar. Slices will be slightly sticky. Store in
airtight container with wax paper between layers no longer than 2 weeks.
Chocolate Covered Peanut Butter Pie
1/2 cups crushed chocolate cookies
1 cup peanut butter, in all
1/4 pound cream cheese
3/4 cup powdered sugar
2 tablespoons milk
2 tablespoons chopped peanuts
2 3/4 cups heavy cream, in all
6 ounces semi-sweet chocolate, chopped
Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan. Bake the crust for 8 to 10 minutes. In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set. In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly. Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set.
1 cup peanut butter, in all
1/4 pound cream cheese
3/4 cup powdered sugar
2 tablespoons milk
2 tablespoons chopped peanuts
2 3/4 cups heavy cream, in all
6 ounces semi-sweet chocolate, chopped
Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan. Bake the crust for 8 to 10 minutes. In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set. In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly. Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set.
Watermelon Lemonade
3 cups seedless watermelon chunks
8 cups water
1 cup lemon juice
3 cups sugar
Instructions
Place watermelon in a blender and process until smooth.
Pour watermelon puree into a large pitcher, add remaining ingredients,
and stir until sugar has dissolved.
Serve over ice or chill until ready to serve.
8 cups water
1 cup lemon juice
3 cups sugar
Instructions
Place watermelon in a blender and process until smooth.
Pour watermelon puree into a large pitcher, add remaining ingredients,
and stir until sugar has dissolved.
Serve over ice or chill until ready to serve.
Key Lime Fudge
3 c. white baking pieces
1 (14 oz.) can sweetened condensed milk
2 tsp. finely shredded lime peel
2 Tbsp. bottled Key lime juice or regular lime juice
1 c. chopped Macadamia nuts (toasted, if desired)
Macadamia nuts, coarsely chopped (optional)
Line 8 x 8 x 2-inch or 9 x 9 x 2-inch baking pan with foil, extending foil
over edges of pan; butter foil. Set aside. Stir baking pieces and condensed
milk
in heavy, large saucepan over low heat just until pieces are melted and
mixture is smooth. Remove from heat. Stir in lime peel and lime juice. Stir
in
1 cup Macadamia nuts; spread mixture evenly into the prepared pan. If
desired, sprinkle a few coarsely chopped Macadamia nuts on top. Cover and
chill for
2 hours or until firm. Lift fudge from pan using edges of foil. Peel off
foil. Cut into pieces. Store in airtight container at room temperature for
up
to 1 week or in the freezer for up to 2 months. Makes 2 1/2 pounds (64
servings).
1 (14 oz.) can sweetened condensed milk
2 tsp. finely shredded lime peel
2 Tbsp. bottled Key lime juice or regular lime juice
1 c. chopped Macadamia nuts (toasted, if desired)
Macadamia nuts, coarsely chopped (optional)
Line 8 x 8 x 2-inch or 9 x 9 x 2-inch baking pan with foil, extending foil
over edges of pan; butter foil. Set aside. Stir baking pieces and condensed
milk
in heavy, large saucepan over low heat just until pieces are melted and
mixture is smooth. Remove from heat. Stir in lime peel and lime juice. Stir
in
1 cup Macadamia nuts; spread mixture evenly into the prepared pan. If
desired, sprinkle a few coarsely chopped Macadamia nuts on top. Cover and
chill for
2 hours or until firm. Lift fudge from pan using edges of foil. Peel off
foil. Cut into pieces. Store in airtight container at room temperature for
up
to 1 week or in the freezer for up to 2 months. Makes 2 1/2 pounds (64
servings).
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