Baked onion dip (jed)



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Caramel Corn by Joyce Miskin

2 cup brown sugar

1 cube margarine

1 cup white karo syrup

Cook till softball. Take off heat and add 1 can eagle brand condensed milk.
Sugared Popcorn by Joyce Miskin

2 cup sugar

1 tsp. salt

¼ cup butter or margarine

1 tsp. vanilla extract

½ cup water

red food coloring

6 quarts popped corn

Mix all ingredients except vanilla and food coloring together in medium saucepan. Bring to boil; cook for 4 minutes. Remove from heat, add vanilla and a drop or two of red food coloring. Stir and pour over popped corn.
Candy Corn Puffs by Joyce Miskin

1 pkg. corn puffs

4 Tbsp karo syrup

1 cup sugar

4 Tbsp water

1 cube margarine

Combine sugar, margarine, syrup, and water and cook to softball stage. Put corn puffs in large bowl and pour hot syrup on corn puffs. Coat evenly. Pour on cookie sheet and cool.
POPCORN CANDY by Peni Floyd
6 quarts Popped corn
Combine and cook (boil 15 min). Stir consistently.

2 cups butter

2 cups sugar

½ cup corn syrup

½ tsp salt
Remove from heat and add ½ tsp soda and stir well. Pour over popcorn and mix till coated well. Place on waxed paper till cooled. Eat and enjoy.

CARAMELED POPCORN by Peni Floyd
1 cup Karo syrup

1 cube margarine

1 cup brown sugar
Boil for 2 minutes. Take off heat and add 1 can Eagle Bran sweet and condensed milk. Add to popcorn.

CHEESECAKE


16 oz cream cheese

1 c sugar

2 eggs

1 tsp vanilla



2 tsp sour cream

---Graham cracker crust---

2 c graham crackers, crushed

2 tbsp sugar

2 tbsp butter.
Mix cream cheese, sugar. Add eggs, vanilla, and sour cream. Mix well.

To make crust, mix crackers, sugar, and melted butter. Press crumb mixture into 8 inch spring form pan. Pour cream cheese mixture over crust. Bake at 350 for 45 minutes


Cheesecake Dessert , Easy (like Grandma Miskin’s)
1 ¾ cup crushed graham crackers

¼ cup sugar

¼ cup melted margarine or butter

Combine the above ingredients and pat into 9 x 13 pan.

Bake at 350 degrees for 5 min. (or longer if you want a more firm and crunchy crust).

Let cool.


Filling-

Beat 8 oz. cream cheese until creamy.

Add 1 – 14 oz. can sweetened condensed milk. Beat until smooth. Add 1/3 cup lemon juice and 1 tsp. vanilla and beat.  Fold in ½ – ¾ of 8oz. cool whip. Spread onto cooled crust. Let set 1 hour in refrigerator.
Top with Danish Dessert made according to pie glaze directions and fold in  fresh or frozen raspberries or strawberries (sliced). If using frozen fruit, defrost berries and drain, reserving the juice to make the Danish Dessert. Allow to cool before pouring onto cream cheese mixture. Refrigerate 3 hours before serving.

CHEESECAKE (OREO COOKIE) by Stephanie Stewart via Tammy Hay

Oreo Cookies (1 ¼ pound package), crush half in food processor

1/3 cup butter, melted

32 oz cream cheese

1 cup sugar

1/3 cup whipping cream

6 eggs, large

2 Tbsp flour

2 tsp vanilla
Add cookie crumbs to melted butter. In spring form pan, press crumb mixture into bottom and up sides one inch. Chill crust about 20 minutes. Beat cream cheese, sugar, and cream until smooth. Add eggs one at a time. Add flour and vanilla. Pour half of mixture over crust. Break remaining cookies in half and scatter over mixture in pan. Use all the cookies, overlap if necessary. Pour remaining mixture over cookies. Bake at 300 about 80 minutes until cake is golden on top and jiggles only slightly when shaken. Cool on a rack. Cover and chill at least four hours. Run a knife around the pan. Remove rim and cut in 12-16 wedges.

CHOCOLATE BERRY TRIFLE By Michelle Miskin

3 cups cold milk

6 oz Jell-O Chocolate instant pie filling

8 oz cool whip, thawed and divided

1 baked 9 inch square brownie layer (cut into 1 inch cubes)

2 cups fresh or frozen unsweetened raspberries


Pour milk into large bowl. Add pudding mixes. Beat with wire whisk for two minutes. Gently stir in 1 cup whipped topping. Place half of brownie cubes into a two quart serving bowl or trifle dish. Top with half the pudding mixture, half the raspberries, and 1 cup whipped topping. Repeat layers. Refrigerate one hour or until serving. Yield: 12 servings.

Chocolate Caramel Delights by Kathy Allan


1 ½ cups flour

1 1/8 cup melted butter or margarine

1 ½ cup old-fashioned oats

14 oz. bag caramels (48)

1/4 tsp. salt

½ cup whipping cream

½ tsp. baking soda

1 12 oz. pkg. milk chocolate chips

1 ½ cup firmly packed brown sugar
In a large bowl, combine everything but caramels and cream. Melt caramels and whipping cream in a saucepan over low heat. Sprinkle ½ of dry mixture into a 9x13 inch, ungreased pan. Bake at 350 for 10 - 15 minutes. Sprinkle chocolate chips over baked mixture and top with melted caramel mixture. Sprinkle remaining dry mixture on top. Bake again at 350 for 15 more minutes. Makes 2 dozen.
Chocolate Mousse by Karen Wood
In the top of a double boiler melt:

3 cups miniature marshmallows

½ cup milk

6 oz. chocolate chips


Stir over hot water until melted. Cool. Whip one cup shipping cream and fold into cooled chocolate mixture. Pour into small dessert dishes and chill. When ready to serve, garnish with a daub of whipped cream and a small candy cane or a piece of fresh holly. Makes 6 servings.
CORNFLAKE SLICE by Michelle Miskin

1/2 cup butter

30 large marshmallows

1 cup slice almonds

1 cup flaked coconut

3 1/3 cup corn flakes


Combine butter and marshmallows in large bowl and microwave for 3 minutes or until melted. Stir in remaining ingredients. Press into an oblong pan and let set.
Great POPCORN by Cathy Hanna
2 cubes real butter

1 1/2 cups sugar

1/4 cup Karo syrup
Bring the above to a boil. Add slivered almonds and 2 tsp vanilla. Pour over popcorn



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