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Strawberry Jello with Sour Cream
Strawberry Jello with sour cream
1 pkg. strawberry jello
1 small can crushed pineapple
½ cup hot water
1 pkg. frozen strawberries
1 carton sour cream
Disolve jello in hot water, add pineapple
and thawed strawberries. Put one half of
jello mixture in pan. Let congeal, then
cover with sour cream and put rest of jello
mixture on top and put back in refrigerator.
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# Strawberry Jello with Sour Cream
## Ingredients
- 1 pkg. strawberry jello
- 1 small can crushed pineapple
- 1/2 cup hot water
- 1 pkg. frozen strawberries
- 1 carton sour cream
## Instructions
1. Dissolve jello in hot water.
2. Add pineapple and thawed strawberries.
3. Put one half of jello mixture in pan.
4. Let congeal, then cover with sour cream.
5. Put rest of jello mixture on top and put back in refrigerator. -
Lime Jello Salad
Delicious
and easy Lime Jello Salad
2 sm pkg. lime jello - dissolve in
2 cups boiling water and
refrig. until starts to jell
meanwhile 2 pkg. dream whip
in large bowl according to directions
when jello is ready - mix following
in Dream whip
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No 2 can crushed pineapple drained
4 tsp. real lemon
½ cup small marshmallows
2 cups creamed cottage cheese
(sm. curd)
1 cup broken pecans
pinch salt
mix in jello now and pour
in loaf pan or oblong casserole
dish.
Terrific for company, Christmas,
desert, etc.
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# Lime Jello Salad
## Ingredients
- 2 small pkg. lime jello
- 2 cups boiling water
- 2 pkg. Dream Whip
- 1 No. 2 can crushed pineapple, drained (~2 cups)
- 4 tsp. real lemon
- 1/2 cup small marshmallows
- 2 cups creamed cottage cheese (small curd)
- 1 cup broken pecans
- Pinch salt
## Instructions
1. Dissolve 2 pkg. lime jello in 2 cups boiling water and refrigerate until it starts to jell.
2. Meanwhile, whip 2 pkg. Dream Whip in a large bowl according to directions.
3. When jello is ready, mix the following into Dream Whip.
4. Add drained crushed pineapple, real lemon, marshmallows, creamed cottage cheese, broken pecans, and pinch of salt.
5. Mix in jello now and pour into a loaf pan or oblong casserole dish.
6. Refrigerate until set.
7. Terrific for company, Christmas, dessert, etc. -
Strawberry Banana Jello
Strawberry Banana Jello
1 pkg. strawberry jello
1 cup boiling water
10 oz. pkg. frozen strawberries
1 diced banana
3/4 cup crushed pineapple (not drained)
1 tablespoon lemon juice or juice concentrate
Mix all together and put in refrigerator.
You may add frozen strawberries to boiling
water to thaw and not have to thaw them
beforehand.
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# Strawberry Banana Jello
## Ingredients
- 1 pkg. strawberry jello
- 1 cup boiling water
- 10 oz. pkg. frozen strawberries
- 1 diced banana
- 3/4 cup crushed pineapple (not drained)
- 1 Tbsp lemon juice or juice concentrate
## Instructions
1. Mix all ingredients together.
2. Put in refrigerator.
> Note: You may add frozen strawberries directly to the boiling water to thaw them, so you do not have to thaw them beforehand. -
Chocolate Nut Toffee
Chocolate Nut Toffee
1/2 cup chopped nuts
3/4 cup brown sugar
1/2 cup butter or margarine
1 pkg. (6 oz.) Baker's Semi-sweet
Chocolate Chips.
Spread Nuts over bottom of a lightly
buttered 8-inch square pan.
Combine brown sugar & butter in
a Med. Saucepan. Bring to a
(over)
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rolling boil, stirring constantly.
Boil about 7 minutes or to a
temperature of 270 degrees. Pour over
nuts in pan. Sprinkle with
Chocolate chips. Cover tightly with
Aluminum foil for 2 minutes.
Then spread Chocolate evenly.
Cool. Break into pieces. Makes
about 1 pound.
(Tastes a little like Heath Bars.)
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# Chocolate Nut Toffee
## Ingredients
- 1/2 cup chopped nuts
- 3/4 cup brown sugar
- 1/2 cup butter or margarine
- 1 pkg. (6 oz.) Baker's Semi-sweet Chocolate Chips
## Instructions
1. Spread nuts over bottom of a lightly buttered 8-inch square pan.
2. Combine brown sugar and butter in a medium saucepan. Bring to a rolling boil, stirring constantly.
3. Boil about 7 minutes or to a temperature of 270 degrees.
4. Pour over nuts in pan.
5. Sprinkle with chocolate chips.
6. Cover tightly with aluminum foil for 2 minutes.
7. Then spread chocolate evenly.
8. Cool. Break into pieces.
9. Makes about 1 pound. -
Eagle Brand Magic Cookie Bars
Eagle Brand Magic Cookie Bars
½ cup butter or margarine
1½ cups graham cracker crumbs
1 can Eagle Brand condensed milk
1 Pkg (6oz) chocolate chips
1 Pkg (6oz) butterscotch chips
1 can (3½oz) flaked coconut
1 cup chopped nuts (pecans or walnuts)
In a 13x9 in baking pan melt
butter. Remove from heat, sprinkle
crumbs over butter. Press down lightly.
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Pour condensed milk evenly over
crumbs. Top with chocolate chips,
butterscotch chips, coconuts and nuts,
Press down gently. Bake at 350°F for
25-30 minutes or until golden brown.
Cool. cut into 3x1½ inch bars.
Makes 24 bars.
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# Eagle Brand Magic Cookie Bars
## Ingredients
- 1/2 cup butter or margarine
- 1 1/2 cups graham cracker crumbs
- 1 can Eagle Brand condensed milk
- 1 pkg (6 oz) chocolate chips
- 1 pkg (6 oz) butterscotch chips
- 1 can (3 1/2 oz) flaked coconut
- 1 cup chopped nuts (pecans or walnuts)
## Instructions
1. In a 13x9 inch baking pan, melt butter.
2. Remove from heat and sprinkle graham cracker crumbs over butter. Press down lightly.
3. Pour condensed milk evenly over crumbs.
4. Top with chocolate chips, butterscotch chips, coconut, and nuts. Press down gently.
5. Bake at 350°F for 25–30 minutes or until golden brown.
6. Cool. Cut into 3x1 1/2 inch bars.
Makes 24 bars. -
Special K Bars
Special K Bars
1cp. granulated sugar
1cp. dark corn syrup
10-oz jar (1½ cups) peanut butter
6 cps Special K Cereal
6 oz (1cp) butterscotch chips
6oz (1cp) semi-sweet chocolate chips
Bring sugar & syrup to rolling boil.
Remove from heat. Stir in peanut
butter until creamy. Mix in cereal. Press
into a greased 13x9x2 inch pan. Melt
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chips together in double boiler. Spread
over cereal mixture. Cut while warm.
Makes about 2 dozen. Enjoy!
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# Special K Bars
## Ingredients
- 1 cup granulated sugar
- 1 cup dark corn syrup
- 10-oz jar (1 1/2 cups) peanut butter
- 6 cups Special K Cereal
- 6 oz (1 cup) butterscotch chips
- 6 oz (1 cup) semi-sweet chocolate chips
## Instructions
1. Bring sugar and syrup to a rolling boil.
2. Remove from heat. Stir in peanut butter until creamy.
3. Mix in cereal.
4. Press into a greased 13x9x2 inch pan.
5. Melt butterscotch chips and semi-sweet chocolate chips together in a double boiler.
6. Spread over cereal mixture.
7. Cut while warm.
8. Makes about 2 dozen. -
Veg. Salad
Veg. Salad
Serves 12
1 head lettuce - broken
into bite size pieces in
a large flat salad bowl
½ c. diced onion
1 Can sliced thin water
chestnuts
1 pkg. frozen peas separated
(do not cook)
optional 1/3 cauliflower pieces
instead of chestnuts
cover with 1½ c. Hellman's May.
(med. jar) - spread like
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frosting sealing edges
Sprinkle over top 3 Tsp. sugar
Sprinkle Romano & Parmesan
Cheese over top well. until
thoroughly covered.
Put in refrig. overnight or
several hrs. before serving.
Before serving, decorate top with
wedges of tomatoes, & wedges
of boiled eggs. (yolk side up)
Sprinkle top with diced bacon
chips or bacos. Do not toss
will keep for several days -
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# Veg. Salad
Serves: 12
## Ingredients
- 1 head lettuce, broken into bite-size pieces
- 1/2 cup diced onion
- 1 can sliced thin water chestnuts (frozen) *(optional: substitute 1/3 head cauliflower pieces)*
- 1 pkg. frozen peas, separated (do not cook)
- 1 1/2 cups Hellman's Mayonnaise (medium jar)
- 3 tsp. sugar
- Romano cheese, to cover
- Parmesan cheese, to cover
- Wedges of tomatoes (for garnish)
- Wedges of boiled eggs, yolk side up (for garnish)
- Diced bacon chips or Bacos (for garnish)
## Instructions
1. Break lettuce into bite-size pieces and place in a large flat salad bowl.
2. Layer diced onion over lettuce.
3. Layer sliced water chestnuts (or cauliflower pieces) over onion.
4. Layer frozen peas (separated, do not cook) over chestnuts.
5. Spread 1 1/2 cups Hellman's Mayonnaise over the top like frosting, sealing the edges completely.
6. Sprinkle 3 tsp. sugar evenly over the top.
7. Sprinkle Romano and Parmesan cheese over the top until thoroughly covered.
8. Refrigerate overnight or for several hours before serving.
9. Before serving, decorate the top with wedges of tomatoes and wedges of boiled eggs (yolk side up).
10. Sprinkle top with diced bacon chips or Bacos.
11. Do not toss. Will keep for several days. -
Chocolate Chip Cake
CHOCOLATE CHIP CAKE
1 Cup chopped dates
1½ Cups boiling water
1½ teasp. soda
Combine above ingredients and let stand
until cool.
Cream together:
3/4 Cup shortening
1 cup sugar
Add two eggs and beat well.
Add date mixture, then 1 3/4 cups all purpose
flour, 3/4 teaspoon soda and ½ teaspoon salt.
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Place in 8 x 12 baking pan which has been
greased and floured. Sprinkle on top 1
package of chocolate chips, 1/4 cup sugar
and 1 cup chopped nuts.
Bake at 350 degrees for 40 minutes.
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# Chocolate Chip Cake
## Ingredients
- 1 cup chopped dates
- 1 1/2 cups boiling water
- 1 1/2 tsp soda
- 3/4 cup shortening
- 1 cup sugar
- 2 eggs
- 1 3/4 cups all purpose flour
- 3/4 tsp soda
- 1/2 tsp salt
## Topping
- 1 package chocolate chips
- 1/4 cup sugar
- 1 cup chopped nuts
## Instructions
1. Combine chopped dates, boiling water, and soda. Let stand until cool.
2. Cream together shortening and sugar.
3. Add two eggs and beat well.
4. Add date mixture, then flour, soda, and salt. Mix to combine.
5. Place in an 8 x 12 baking pan which has been greased and floured.
6. Sprinkle on top the chocolate chips, sugar, and chopped nuts.
7. Bake at 350 degrees for 40 minutes. -
Punch Bowl Cake
Punch Bowl Cake
1 yellow cake mix, baked in 2(8 or 9")
round pans.
2 large boxes vanilla instant pudding mix
1-16 oz Cool Whip
1-16 oz pineapple crushed + drained
3 large bananas sliced
2 cartons strawberries, raspberries,
or equivalent sugared fresh berries
(frozen)
From the kitchen of: Barb Hawkins Serves: ____
(over)
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Layer in punch bowl in this order:
1 cake layer
1/2 pudding Sprinkle with
all of the pineapple nuts (optional)
all of the bananas Chill overnight
1/2 cool whip Serves lots of people
1 cake layer Use large spoon
1/2 pudding for serving
all of the berries
1/2 Cool Whip
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# Punch Bowl Cake
## Ingredients
- 1 yellow cake mix, baked in 2 (8 or 9") round pans
- 2 large boxes vanilla instant pudding mix
- 1 - 16 oz Cool Whip
- 1 - 16 oz crushed pineapple, drained
- 3 large bananas, sliced
- 2 cartons strawberries, raspberries, or equivalent sugared fresh (or frozen) berries
- Nuts (optional)
## Instructions
1. Bake yellow cake mix in two (8 or 9") round pans according to package directions. Allow to cool.
2. Prepare vanilla instant pudding mix according to package directions.
3. Layer in a punch bowl in this order:
4. 1 cake layer
5. Half of the pudding
6. All of the pineapple
7. All of the bananas
8. Half of the Cool Whip
9. 1 cake layer
10. Remaining half of the pudding
11. All of the berries
12. Remaining half of the Cool Whip
13. Sprinkle with nuts if desired.
14. Chill overnight.
15. Serve with a large spoon. Serves lots of people. -
Microwave Fudge
Microwave Fudge
1 box XXXX sugar (1 lb.)
1 stick margarine
2 tsp. vanilla
1/4 cup evaporated milk
1/2 cup peanut butter or cocoa
Put all together (except vanilla) in
2 qt. baking dish. Microwave 2 1/2 min.
or until melted. add vanilla stir
well blended. Put in 8X8 pan. Place
in refrig. to set.
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# Microwave Fudge
## Ingredients
- 1 box (1 lb.) XXXX powdered sugar
- 1 stick margarine
- 2 tsp vanilla
- 1/4 cup evaporated milk
- 1/2 cup peanut butter or cocoa
## Instructions
1. Put all ingredients together (except vanilla) in a 2 qt baking dish.
2. Microwave 2 1/2 minutes or until melted.
3. Add vanilla and stir until well blended.
4. Put in a buttered 8x8 pan.
5. Place in refrigerator to set. -
Cherry Angel Food
Cherry Angel Food
1 Angel Food Cake - Cubed -
Blended together 8 oz Cool Whip
& 8oz soft Cream Cheese. Add
1 cup powdered sugar. Mix
(fold) cubes of cake into mixture.
Put into 13 x 9 pyrex & top
with 2 cans Cherry pie filling.
Refrigerate 24 hrs.
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# Cherry Angel Food
## Ingredients
- 1 angel food cake, cubed
- 8 oz Cool Whip
- 8 oz soft cream cheese
- 1 cup powdered sugar
- 2 cans cherry pie filling
## Instructions
1. Blend together Cool Whip and soft cream cheese.
2. Add powdered sugar and mix.
3. Fold cubes of angel food cake into the mixture.
4. Put into a 13 x 9 Pyrex dish.
5. Top with cherry pie filling.
6. Refrigerate 24 hours. -
Bake Beans
Bake Beans - Kay Winter
Pour pork n' beans into dish or
pan to about 3" (at least) deep.
Cover completely with thin sliced
onions. Then cover completely with
bacon strips (I cut strips in half).
Last - add brown sugar on top -
use lots of brown sugar. Bake
350° for 4-6 hours. Watch so
they don't dry out. I find that
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4 hours is usually
plenty of time. If your oven
is hot - use 325°.
These are so good &
so easy. Enjoy!
Just layer & bake!
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# Bake Beans
## Ingredients
- Pork and beans (enough to fill dish or pan to at least 3" deep)
- Thin sliced onions (enough to cover completely)
- Bacon strips, cut in half (enough to cover completely)
- Lots of brown sugar
## Instructions
1. Pour pork and beans into a dish or pan to about 3" (at least) deep.
2. Cover completely with thin sliced onions.
3. Then cover completely with bacon strips (cut strips in half).
4. Last, add brown sugar on top — use lots of brown sugar.
5. Bake at 350° for 4–6 hours. Watch so they don't dry out.
6. 4 hours is usually plenty of time. If your oven runs hot, use 325°.