PINEAPPLE SQUARES (Refrigerate)
Brenda Randall ~ USA
1/2 c Butter, melted
36 Graham Crackers, crushed
Mix together then pat into 9x12 pan. Bake at 325 for 15 mins.
Blend
1/2 c Butter
1 c Icing Sugar
2 Eeggs, unbeaten
Whip and spread over crust.
Whip 1/2 pint of whipping cream until stiff, add a bit of sugar and vanilla.
Drain a large can of crushed pineapple; add to cream mixture.
Spread over butter mixture.
Refrigerate for 1 hour before serving.
KOOL-AID PIE
Brenda Randall ~ USA
1-16 oz Carton of Cool Whip, thawed out
1 large Graham Cracker Crust
1 small Kool-aid pkg, unsweetened
1 can Eagle Brand Milk
Reserve 2 cups of cool whip, mix the remainder with the dry ingredients and the milk.
Pour into pie crust, top with fresh fruit.
*if you use strawberry kool-aid; top with fresh strawberries
*if you use orange kool-aid; top with mandarin oranges
*if you use lemon lime kool-aid; top with kiwi.
CREAMY BANANA PUDDING
Brenda Randall ~ USA
14 oz Eagle Brand Milk, can
1-1/2 cup Milk,cold
1 box Instant pudding Banana or Vanilla (4 serving size)
2 cups Cool Whip
36 Vanilla Wafers
3 Bananas, sliced and dipped in lemon juice
Mix eagle brand, milk and pudding with electric mixer until well blended.
Add cool whip and mix well.
Layer pudding mixture, cookies and bananas in a large bowl.
Repeat layers until all ingredients are used.
Chill several hours before serving.
FIVE CUP FRUIT SALAD
Brenda Randall ~ USA
1 c Miniature Marshmallows
1 c Mandarin orange, drained
1 c Crushed or Tidbits Pineapple
1 c Sour Cream
1 c Coconut
Combine all ingredients.
Chill at least 1 hour or overnight.
For a six cup salad, add 1 cup drained fruit cocktail or 1 cup pecans may be added.
Yields 6 to 8 servings.
DRUMSTICK CAKE
Yahooligans36 ~ CANADA
BASE
1-1/2 c Graham Crumbs
1/2 c Peanuts, chopped
1/2 c Butter, melted
2 Tbsp Peanut Butter
Mix, press into 9 x 13” pan.
FILLING
1 pkg Cream Cheese
1/2 c Sugar
3 large Eggs
1 large Cool Whip
1/2 c Peanut Butter
2 tsp Vanilla
Cream cheese, sugar, and peanut butter in large bowl.
Add vanilla.
Blend eggs in one at a time at high speed.
Fold in cool whip with spatula.
Pour over base.
DRIZZLE
8 tsp Fudge Sundae Sauce
Drizzle sauce over cake.
Knife through, drawing diagonals.
Freeze.
Remove from freezer hour before serving.
PINEAPPLE CHEESE CAKE
Yahooligans36 ~ CANADA
CRUST:
2 1/2 cs Graham Crumbs
6 Tbsp Butter
6 Tbsp White Sugar
Mix well and press down firmly into a 9x13 pan.
1 pkg Cream Cheese
3/4 c White Sugar
2 Tbsp Milk
Whip together
1 Dream whip (coolwhip)
Fold into above mixture.
1 Crushed Pineapples (drained till almost dry)
Fold into above mixture.
Spread over Graham Crumbs and chill.
BUTTERSCOTCH CONFETTI – Great for Christmas
Yahooligans36 ~ CANADA
1/4 c Butter
1/2 c Peanut Butter
1 pkg Butterscotch Chips, 6 oz
1/2bag Mini Marshmallows
Melt butter and peanut butter in microwave.
Stir in chips until melted.
Add marshmallows; then pour into 9x9 pan lined with wax paper and chill.
SEX IN A PAN ~ sooooooo yummy
Yahooligans36 ~ CANADA
FIRST LAYER
3/4 c Flour
3/4 c Butter
1 c Pecan, chopped
Bake in 8x12 pan, at 350 for 15 mins. Cool.
SECOND LAYER
8 oz Cream Cheese
1 c Icing sugar
Cream together and put on top of 1st Layer
THIRD LAYER
1/2 tub Large Cool Whip
Spread over second layer.
FOURTH LAYER
1 pkg. Instant Chocolate Pudding (3-1/2 oz)
1-1/2 c Milk
Let set a few mins, then spread on 3rd Layer.
FIFTH LAYER
1 pkg. Instant Vanilla Pudding (3-1/2 oz)
1-1/2 c Milk
Let set a few mins, then spread on 4th Layer.
SIXTH LAYER
1/2 tub Cool Whip
Put the rest of the Cool Whip over 5th Layer.
Decorate with shavings of chocolate (optional).
MICROWAVE FUDGE
Yahooligans36 ~ CANADA
3/4 c Butter, has to be BUTTER
3 cs Brown Sugar
2/3 c Carnation milk (160 mls)
Nuke on high for 14-15 mins beating with mixer after every 5 mins.
Then beat 5 mins. on high speed add a bit of vanilla.
Pour into a greased pan.
5 MINUTES FUDGE
Yahooligans36 ~ CANADA
1 2/3 cs White Sugar
2/3 c Carnation Evaporated Milk
2 Tbsp Butter (you can use margarine)
2 cs Minature Marshmallows
1 1/2 cs Semi-sweet Choc. Chips
1/2 c Chopped Walnuts
1 tsp. Vanilla
Combine sugar, milk, butter and salt in pot.
Cook and stir over medium heat until mixture comes to a boil.
Boil 4-5 minutes stirring constantly.
Remove from heat.
Stir in marshmallows, choc. chips, nuts and vanilla.
Stir vigorously until marshmallows melt and blend.
Pour into foil-lined 8"sq. cake pan.
Chill.
Cut into squares, refrigerate.
Makes 2 lbs.
CARAMELY APPLE PIE
Cricket21 ~ USA
This pie oozes goodness.
110 Minutes
35 minutes to make
75 minutes to bake
Caramel sauce
1/2 cup Coarsely Chopped Pecans
1/2 cup Packed Brown Sugar
1 Tbsp Cornstarch
3 Tbsp Water
1/3 cup Half-and-Half
2 Tbsp Light Corn Syrup
2 Tbsp Butter or Margarine
1/2 tsp Vanilla
Pie
3 Tbsp Flour
1/2 tsp Cinnamon
1/2 cup Granulated Sugar
5 medium Apples, peeled, cored and sliced thin (7-8 cups)
1/2 cup Golden Raisins
Crust for two-crust pie -- from your grocer or your recipe.
Preheat the oven to 425 degrees.
Toast the pecan pieces in a frying pan over medium-low heat,
stirring frequently, until they begin to color and become fragrant, about 7 minutes.
Pour out of the pan and set aside.
In a small saucepan, stir together the brown sugar and cornstarch.
Stir in the water, half-and-half and corn syrup.
Cook over medium heat, stirring, until the mixture begins to boil.
Cook and stir 2 minutes longer,
then stir in the pecans, butter and vanilla and set aside to cool.
In a small dish, stir together the flour, cinnamon and granulated sugar.
In a large bowl, combine the sliced apples and raisins;
pour the cinnamon mixture over and toss gently until the apple pieces are coated.
Fit one piecrust into a 9-inch pie plate and trim excess dough.
Pour the apple mixture into the pie shell.
Spoon just half of the caramel-pecan mixture over the apples,
then top with the second crust,
folding the extra top crust under the rim of the bottom crust,
then crimping the two together.
Make eight radial slashes in the top crust,
and cut a vent hole in the center too.
Bake for 15 minutes,
then lower the temperature to 325 degrees
and bake an additional 50 to 60 minutes,
until the top is nicely brown
and the apples are perfectly tender (poke at them through the vent hole).
If the edges are browning too fast, cover them with strips of aluminum foil.
Remove the pie from the oven and
-- while it's still hot --
spoon and drizzle the remaining caramel-nut mixture onto the crust in a thin layer.
If the sauce goes on too thickly, it won't set up, so keep it to a thin layer,
and quietly save any extra sauce for yourself.
(On the other hand, who really minds caramel sauce that oozes off a slice of pie?)
Allow the pie to cool before serving.
Serves 8.
Per serving: 470 calories; 20 g fat (6 g saturated fat;
32 percent calories from fat);
72 g carbohydrates;
11 mg cholesterol;
241 mg sodium;
4 g protein;
4 g fiber.
POTATO CHIP COOKIES
Yahooligans36 ~ CANADA
1 pkg Chocolate Chips
1 pkg Peanut Butter Chips
1 cup Salted Peanuts (finely chopped)
2 cups Plain Chips (crushed)
Melt chips in a pot on the stove.
Do NOT boil.
Add chips and peanuts.
Mix well.
Spoon into cupcake papers NOT too much in each one.
Let cool.
