Hello Dolly’s (Also known as 7 layer bars)

Hello Dolly’s (Also known as 7 layer bars)

Sprinkle evenly on top of the butter:

2 cups graham crackers finely crushed to crumbs (about one individual pkg.)

1 pkg. chocolate chips (or use ½ butterscotch chips and ½ chocolate)

1 cup chopped nuts

1 ½ cups coconut

(optional: cover with mini marshmallows)

Pour one can of sweetened condensed milk (or use above recipe) over all.

*note: this is a very flexible treat. If you don’t have nuts, don’t put them in; if you don’t like coconut, don’t use it; if you do-- use more.

HOT AND SPICEY CHEX PARTY MIX by Michelle Miskin

1/4 cup margarine

1 1/4 tsp season salt

3 cups corn chex

3 cups wheat chex

1 cup pretzels

1 tbsp Worcestershire Sauce

2-3 tsp red pepper sauce

3 cups rice chex

1 cup mixed nuts

1 cup bite size cheese crackers

2-3 green tipped bananas

2 tbsp. lemon juice

2/3 cup brown sugar

1/4 tsp cinnamon

4 1-inch slices pound cake or angel food loaf cake

vanilla ice cream or sour cream
Heat butter in a foil ware pan over hot coals or hot grill. Peel and slice bananas; add to butter. Drizzle lemon juice over bananas and sprinkle with brown sugar and cinnamon. Cook until bananas are just soft, spooning the syrup over occasionally. Toast pound cake slices on both sides on grill. To serve, place toasted cake slices on plates and spoon bananas and syrup over them. Top with ice cream or sour cream. Serves 4.
INDOOR SMORES By Michelle Miskin
5 cups marshmallows

1/3 cup light corn syrup

6 tbsp butter

1 1/2 cups milk chocolate chips

1 tsp vanilla

8 cups Golden Grahams cereal

1 cup miniature marshmallows
Butter 13x9x2 pan. Melt 5 cups marshmallows, corn syrup, butter, and chocolate chips in 3 quart saucepan, over low heat. Stir constantly until melted. Remove from heat and stir in vanilla. Pour over cereal in large bowl. Mix quickly until completely covered with chocolate. Stir in 1 cup marshmallows. Make squares by pressing mixture evenly in buttered pan with buttered back of spoon. Let stand for one hour (or refrigerate). Cut into two inch squares.

Peach Dessert by Alda Allan
Crust:

2 cups Graham cracker crumbs (about 24 crackers) (Reserve ¼ cup for topping)

½ cup powdered sugar

6 T melted butter or margarine

Mix and press into 9x13 pan. Set aside
“Frosting”:

1 pound (3 ½-4 cups) powdered sugar

½ cup (1 cube) butter or margarine, slightly softened (better too hard than too soft)

½ tsp. vanilla

dash salt

6 tbsp milk (canned is best)

Peel and slice 12-14 medium size peaches into bowl and sprinkle ½ cup sugar over. Juice will accumulate. Drain, then place a generous amount of peaches on the frosting layer (like for a pie).

½ pint whipped cream, whipped

½ cup powdered sugar

½ container of cool whip (4 oz) (to stabilize whipped cream)

Fold topping over peaches to seal them. Sprinkle crumbs on top and chill.

Peach Crisp by Kelly Facer

½ cup quick cooking oats

½ cup honey-sweetened granola

3 Tbsp flour

½ cup brown sugar

¼ cup butter

5 cups fresh peaches, peeled and sliced (or three cans drained)

1 Tbsp flour

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground allspice (optional)

1/3 cup chopped pecans (optional)

Preheat oven to 375. In medium bowl, combine the first four ingredients. Cut in butter until crumbly. Place peaches in 8 inch square baking disk. Sprinkle with remaining flour. Scatter the oat mixture over the peaches. Sprinkle top with cinnamon, nutmeg, allspice and pecans. Bake for 30 minutes.

1/2 cup brown sugar, packed

1 tbsp. lemon juice

1 1/4 cup flour

1/4 cup butter

1/4 cup granulated sugar

1 cup milk

1/2 tsp. cinnamon

4 cup peeled, sliced peaches

1 tbsp. baking powder

1/2 tsp. vanilla

1 egg, lightly beaten

Combine flour and baking powder. In mixing bowl, cream butter and granulated sugar until light and fluffy. Beat in egg. Add dry ingredients alternately with milk. Add vanilla, mixing just until combined. Drop batter by spoonfuls over peach mixture.

Bake in 375 degree oven for 30 to 35 minutes or until peaches are tender and top is golden brown. Serve warm with ice cream. Makes 8 servings.

PUMPKIN PIE SQUARES by Fern Nelson

1 cup flour

½ cup rolled oats

½ cup butter

½ cup brown sugar

1 cup or 2 cups pumpkin

1 can evaporated milk

2 eggs

½ tsp salt

1 tsp cinnamon

½ tsp ginger

¼ tsp cloves
Topping:½ cup chopped pecans

½ cup brown sugar

2 Tbsp butter
Press crust in 9x13 pan. Bake at 350 for 15 minutes. Mix up pumpkin, put in crust. Bake for 45 minutes. Sprinkle topping over and bake 10 minutes.

Pumpkin Squares By Kelly Facer

4 eggs

1 cup canola oil

1 can 27oz Pumpkin Pie filling (or 15 oz can canned pumpkin)
Add

2 cups flour

2 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. salt

1 tsp. Cinnamon

1/2 tsp. Cloves
Put in jelly roll pan. Bake 350 degrees for 25-30 minutes. (toothpick clean test)
Frosting

1/2 cup butter or margarine

8oz. cream cheese

2 1/2 cup Powdered Sugar

1 tsp. vanilla

(Do not add much milk or it will be too sticky to store well.)

RASPBERRY COBBLER 

In a shallow 2 quart casserole, mix 1/2 cup sugar, cornstarch, cinnamon, water, and 6 cups raspberries. In separate bowl, mix soda, baking powder and flour. In second bowl, beat butter and remaining 1/4 cup sugar until creamy. Add milk and flour mixture; stir until moistened.

Drop batter in 8 equal spoonfuls, slightly apart, onto the raspberries. Bake in 400 degree oven until batter is a deep golden brown and berries are bubbling, 35 to 40 minutes. Makes 8 servings.

Rhubarb Crisp by Joyce Miskin

1 cup flour

4 cup finely cut rhubarb

¾ cup oatmeal, quick

1 cup granulated sugar

½ cup melted butter

1 cup water

1 cup brown sugar

1 cup water

1 tsp. cinnamon

1 tsp. vanilla

2 Tbsp cornstarch

Combine flour, oatmeal, melted butter, brown sugar and cinnamon. Mix until crumbly. Press half of crumbs into greased 8x8 pan. Top with cut up rhubarb. Combine granulated sugar, water, and vanilla with cornstarch. Cook over low heat until thick and clear. Pour over rhubarb mixture. Top with remaining crumbs. Bake at 350° for 1 hour. *Use topping for apple crisp on bottled apples*

2 cups all-purpose flour

2 cup brown sugar

1 cup cold butter

2 cup quick cooking oats
3 cups sliced fresh strawberries

6 cups diced rhubarb

1 cup sugar

2 Tbsp cornstarch

1 cup water

1 tsp vanilla extract

3 oz strawberry Jell-O

Combine flour and brown sugar. Cut in butter until crumbly. Stir in oats. Press half into a greased 9x13 pan. Top with rhubarb. In a saucepan, combine sugar and cornstarch, stir in water until smooth. Bring to a boil. Cook and stir for two minutes or unit thickened. Remove from heat. Stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture. Bake at 350 for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream.

SUGAR CHEX-MIX by JaNae Hay

corn chex

rice chex

Crispex

small bag pretzels

2 2/3 cup sugar

1 cup Karo syrup

1 cup butter

1 cup margarine

Boil at 240 degree (candy thermometer) for 5 minutes. Pour over the mixture and stir.

TV MIX by Peni Floyd

1- 10½ pkg. cheerios

3- 7½ oz. very thin pretzel sticks

1- 12 oz pkg. corn chex

1- 12 oz pkg. rice chex

3 Tbsp Worcestershire sauce

1¼ tsp celery salt

1 cube butter or margarine

2 cups Wesson oil

1 Tbsp garlic salt

1¼ Tbsp season salt

3 lbs mixed nuts (unsalted)

YORKSHIRE PUDDING by Cheryl Tucker

1 tsp. Salt

1 1/2 cup milk

2 tbsp. Water

4 eggs

4 tbsp bacon grease

FISH:

Cleave to each other, but don’t lose yourself

I remember going to play with Steve several years ago. As luck would have it, I ended up sitting by one of my female students. When I asked her where her husband was, she said, “Oh, my husband doesn’t like things like this, but I love them. He is studying at home. I came by myself.” They hadn’t been married long. I was impressed with her tenacity in pursuing the things she loved, but was surprised that he wouldn’t extend his comfort zone just a bit to be with his wife and learn to enjoy the activity because she did. Marriage is give and take, not just take. It should represent the union of interests, not the intersection.

Take time for yourself. You need to be good to yourself before being good to someone else.