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Almost Candy Bars

  • 1/2 Cup margarine or butter
  • 1 pkg. Devil’s Food Cake Mix
  • 6 oz pkg. (1 cup) butterscotch chips
  • 6 oz pkg. (1 cup) semi-sweet chocolate chips
  • 1 Cup coconut
  • 1 Cup chopped nuts
  • 14 oz can sweetened condensed milk

Heat oven to 350 degrees.

In large bowl, cut margarine into cake mix with fork or pastry blender until crumbly. Sprinkle evenly over bottom of 15X10X1 inch jelly roll pan: press lightly.

Sprinkle with butterscotch chips, chocolate chips, coconut, and nuts. Pour sweetened condensed milk over all ingredients.

Bake for 20-25 minutes or until light golden brown. Cool completely. Cut into bars. 48 bars.

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English Toffee

  • 2 Cups butter or margarine (half and half)
  • 2 Cups sugar
  • 2 Tablespoons light corn syrup
  • 6 Tablespoons water
  • 1 teaspoon vanilla
  • Butter
  • 2 cups chopped nuts (walnuts or pecans)
  • 1 Cup chocolate, grated

Butter a cookie sheet. Add chopped nuts and grated chocolate.

Melt 2 cups butter or margarine (half and half) in large pan.

Add 2 cups sugar, sugar, corn syrup, and water. Stir until well blended.

Cook to hard threads (290 degrees) and stir to prevent burning.

Remove from heat. Add vanilla.

Pour candy over nuts and chocolate. Do NOT scrape pan.

Cool and break into pieces.

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Reese’s Peanut Butter Filling

  • 1 Cup peanut butter
  • 1 1/2 Cup powdered sugar
  • 1/4 Cup margarine
  • 5 whole graham crackers, very finely crushed
  • 1/2 lb chocolate chips, melted

Mix first 4 ingredients well. Form into small shapes to dip in chocolate or press mixture into 8×8 inch baking dish, cover with layer of chocolate, and cut into small squares.

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Tootsie Rolls – Michelle Tubbs

  • 2 Tablespoons butter
  • 1/2 Cup light corn syrup
  • 2 Squares unsweetened chocolate
  • 1 teaspoon vanilla
  • 3 Cups powdered Sugar
  • 3/4 Cup instant powdered milk

Melt butter and chocolate together. Mix in all other ingredients with a spoon until it forms a ball. Make snake shape; roll in wax paper. Cut to length and put in refrigerator.

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Ritz Cracker Cookies – Linda Dennis

  • 1 Cup cut up dates
  • 1 can sweetened condensed milk
  • 1/4 Cup walnuts, chopped
  • 1 medium size box Ritz crackers
  • Butter
  • Powdered sugar

Put dates, sweetened condensed milk, and walnuts in double boiler and mix well. Cook until thick. Keep mixture over the hot water while spooning small amount onto Ritz crackers

Bake at 350 degrees for 8-10 minutes. Remove from oven and frost with brown butter and powdered sugar.

Just brown the butter for a minute or two until brown, then add powdered sugar until medium consistency.

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Dilly Dip

  • 1 Cup mayonnaise
  • 1 Cup sour cream
  • 2 teaspoons minced onions
  • 2 teaspoons dill weed
  • 2 teaspoons Bon Appetit

Substitute recipe for Bon Appetit (about 1 1/2 teaspoons celery salt)

Stir all ingredients together and chill to get flavors to meld. Great dip for veggies and chips.

Store in refrigerator.

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Beef Taco Skillet

  • 1 lb. ground beef
  • 1 can tomato sauce
  • 1 cup salsa
  • 1/2 cup water
  • 8 corn tortillas cut into 1 inch pieces
  • 1 cup shredded cheddar cheese
  1. Brown ground beef and drain.
  2. Add tomato sauce, salsa, water, tortillas, and half the cheese.
  3. Heat to a boil. Cover and cool over low heat 5 mn. or until hot
  4. Top with remaining cheese. Serves 4
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Apple Streusel Muffins

Makes 18 muffins

2 cups flour

1 cup sugar

1 1/4 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 8 ounce carton of sour cream

1/4 cup margarine or butter melted

1 cup finely chopped apples

Streusel Topping

1/4 cup sugar

3 Tablespoons flour

1/4 teaspoon ground cinnamon

2 Tablespoons margarine or butter

  1. Preheat oven to 400 degrees. Generously grease 18 muffin cups or line with paper.
  2. In a large bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, salt.
  3. In a small mixing bowl, beat eggs. Stir in sour cream and 1/4 cup melted butter. Add egg mixture to the flour mixture along with the chopped apples. Stir just until moistened.
  4. Spoon batter into muffin cups filling 2/3 full.
  5. To make the Streusel Topping: In a small bowl, stir together sugar, flour, and cinnamon. Using a pastry blender, cut in 2 tablespoons butter until the mixture resembles coarse crumbs. Sprinkle a portion of the topping on each muffin.
  6. Bake for 20-25 minutes until the tops are golden.
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Corn Dogs

1 1-pound package hot dogs

1 cup flour

3/4 cup cornmeal

2 teaspoons sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 egg, slightly beaten

3/4 cup milk

2 teaspoons melted shortening or cooking oil

Milk if necessary

Cooking oil

Ketchup and mustard

  1. Pat hot dogs dry with paper towels. If desired insert a wooden skewer into the end of each dog; set aside.
  2. In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
  3. In a small bowl, stir together egg, milk, and the 2 tablespoons cooking oil. Add egg mixture to the flour mixture; mix well. The batter will be thick, but if it seems too thick ad a little additional milk (about 2 Tablespoons)
  4. In a large skillet, heat approximately 3/4 inch cooking oil to 375 degrees. Dip hot dogs into batter coating all surfaces. Let any extra batter drip off.
  5. Fry turning after 5 seconds to prevent batter from sliding off. Fry for 3 minutes more. Turn again after 1 1/2 minutes. Serve with ketchup and mustard.
  6. Tip: The batter needs to be fairly thick to stay on the dog. After mixing transfer the batter to a shallow disk, such as a pie plate for easier dipping. Set the dish of batter in a bowl of ice to keep thick.
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Lasagna Roll-Ups

Makes 6-8 Servings

12 Lasagna noodles

Spaghetti sauce

1 Tablespoon parsley

2 15 oz containers ricotta or cottage cheese

2 cups shredded mozzarella cheese (8oz)

1/2 cup grated parmesan cheese

2 eggs, well beaten

  1. In large saucepan, cook lasagna noodles in boiling water for 10-12 minutes or until tender; drain. Rinse with cool water and drain again. Set aside.
  2. Make your desired spaghetti sauce.
  3. In a large mixing bowl stir together the ricotta cheese, 1 cup of mozzarella cheese, the Parmesan cheese, eggs, and parsley.
  4. Preheat oven to 350 degrees.
  5. To assemble: spread approximately 1/3 cup of cheese mixture evenly over each of the lasagna noodles.
  6. Starting from the short side, roll up each of the lasagna noodles.
  7. Pour sauce into 9×13 baking dish. Place rolled-up noodles seam side down in the baking dish. Top with sauce.
  8. Cover and bake for 45 minutes. Uncover and sprinkle with remaining mozzarella cheese. Bake 5 more minutes. Let stand 10-15 minutes before serving.