Chocolate Dream

Chocolate Dream

Ingredients:

• 1 stick margarine
• 1 c. flour, sifted
• 1 c. pecans, chopped fine or broken
• pieces

Mix ingredients, spread in 9x13 inch pan and bake 20 minutes in 350 degree oven and cool. Spray or grease pan. (First Layer)

• 8 oz. Philadelphia cream cheese
• 1 c. confectioners' sugar, sifted
• 1 lg. (8 oz.) Cool Whip (1 c.)

Mix and spread over flour mixture. (Second Layer)

• 1 chocolate instant pudding (or lemon,
• butterscotch, your choice to vary)
• 1 vanilla instant pudding
• 3 c. milk

Mix and spread over other layers. Spread rest of Cool Whip on top. Sprinkle cake decorations on top, if desired.

Buster Bar Dessert

Buster Bar Dessert

Ingredients:

• 1 lg. pkg. Oreos, crushed fine
• 1/2 c. melted margarine
• 1/2 gallon vanilla ice cream, softened
• 1 1/2 c. Spanish peanuts
• 1/2 c. margarine
• 2/3 c. chocolate chips
• 2/3 c. powdered sugar
• 13 oz. can sweetened condensed milk
• 1 tsp. vanilla

Method:

1. Crush Oreos in food processor until fine and no white frosting shows.
2. Combine this with 1/2 cup melted margarine and pat into 9x13 inch pan and 8x8 inch pan. Mix ice cream and peanuts and pour over crust.
3. Mix margarine, chips, powdered sugar and milk over medium heat.
4. Boil slowly until thickened, 10-12 minutes. Stir frequently.
5. Remove from heat and cool. Add 1 teaspoon vanilla. Pour over ice cream layer and freeze.

Banana Split Dessert

Banana Split Dessert

Ingredients:

• 2 eggs
• 8 oz. cream cheese
• 1 c. powdered sugar
• 6 oz. Dream Whip
• 1 can crushed pineapple
• Sliced bananas
• Chopped nuts

Method:

1. Beat on high for 20 minutes the eggs, cream cheese and powdered sugar.
2. Mix in Dream Whip and crushed pineapple. Spread over graham cracker crust in 9x13 inch pan.
3. Slice bananas over pineapple mix. Frost with Dream Whip and sprinkle with nuts.

4-Layer Dessert

4-Layer Dessert

Ingredients:

• 2 c. regular flour, no sifting
• 2 sticks butter or margarine, at room temperature
• 1 c. chopped pecans
• 1 (8 oz.) cream cheese
• 1 c. Cool Whip
• 1 c. confectioners' sugar
• 2 sm. instant chocolate pudding
• 3 c. milk

Method:

Cream butter and flour. Add nuts and press with wet spoon into 9x13x2 inch pan. Bake at 350 degrees for 25-30 minutes. With mixer on low, cream cheese and sugar well. Add Cool Whip and mix. Spread over baked crust. While this is setting, prepare pudding mix with 3 cups milk. Pour over second layer and let set. Spread thin layer of Cool Whip on top and sprinkle with chopped pecans.

Baked Chicken Breasts

Baked Chicken Breasts

Ingredients

• 8 chicken breast halves, skinned
• 8 slices Swiss cheese
• 1 can cream of chicken soup
• 1/3 c. white wine
• 1 c. Pepperidge herb stuffing mix
• 1/4 tsp. melted butter or margarine

Method:

Put chicken in very lightly greased baking dish. Then put cheese on top. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.

Baked Chicken and Rice

Baked Chicken and Rice

Ingredients:

• 1 (10 oz.) pkg. Virgo yellow rice
• 3 c. boiling water
• 1 stick margarine or butter, soft
• Chicken legs, thighs or breast
• Minced or diced onions to taste (optional)

Method:

1. Preheat oven to 350 degrees. Grease oblong dish. Mix rice and margarine or butter.
2. Spread on bottom of greased dish.
3. Add boiling water on top, then lay chicken parts on top. Cover dish with foil and bake 1 hour.
4. Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes.
5. You can use 2 cups water "plus" one can of chicken broth.

Caramel Oatmeal Brownies

Caramel Oatmeal Brownies

Butterscotch Base:

• 1/3 cup sifted flour
• 1/4 tsp. soda
• 1/8 tsp. salt
• 1/2 cup firmly packed brown sugar
• 1 cup oatmeal
• 1/3 cup melted butter or margarine

Sift together the flour, soda and salt. Add the brown sugar and oatmeal; stir until well blended. Blend in the melted butter or margarine until mixture is crumbly. Press firmly into an ungreased 8 by 8 by 2 inch ungreased pan. Bake at 350* for 10 minutes.

Brownies:

• 2/3 cup flour
• 1/4 tsp. soda
• 1/4 tsp. salt
• 1 square (1 oz.) unsweetened chocolate
• 1/4 cup butter or margarine
• 3/4 cup sugar
• 1 egg
• 2 tbl. milk
• 1 tsp. vanilla

Method:

Sift together the flour,soda and salt. Melt together the chocolate square and butter in the top of a double boiler over hot water. Remove from heat. Blend in the sugar gradually, beating well. Add the egg; mix thoroughly. Add the dry ingredients and blend well. Blend in the milk and vanilla.
Spread over baked butterscotch base. Bake at 350* for 30-35 minutes. Cool and cut into bars.

Brownies in a Jar

Brownies in a Jar

Ingredients:

• 2 1/4 cups white sugar
• 2/3 cup unsweetened cocoa powder
• 1/2 cup chopped pecans
• 1 1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt

Method:

Pour sugar into a clean and dry one quart jar. Press down firmly.
Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal.

Attach the following directions to the jar: Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.

Banana Flip Cake

Banana Flip Cake

Ingredients:

• 1 (18.25 ounce) box yellow cake mix
• 1 small box instant banana pudding mix
• 4 eggs
• 1 1/2 cups milk
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 3/4 cup butter
• 3/4 cup shortening
• 3/4 cup milk
• 1 1/2 teaspoons banana extract

Method :

Preheat oven to 350 degrees F. Grease and flour two 13 x 9-inch pans.

In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and the 1 1/2 cups of milk. Divide the batter evenly between the two pans.

Bake 15 to 17 minutes, or until a wooden pick inserted into the cake comes out clean. While the cake is baking, make the filling.

Stir together the sugar and flour. In a medium bowl, cream together the butter, shortening and sugar mixture. Beat in the milk and banana extract until smooth.

When the cake is cooled, invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake.
Keep chilled until 1/2 hour before serving.