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.
Bake at 350 for 20-30 minutes until corners are golden brown (if you have marshmallows on top it will be darker than “golden”). Cool before eating (or eat warm with vanilla ice cream).
*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
Melt butter in microwave in large bowl. Stir in seasonings. Gradually stir in remaining ingredients until coated. Microwave, uncovered, on high for 5-6 minutes, stirring every 2 minutes. Spread on paper towel to cool.
Hot Bananas Foster (barbecue style)by Carol Gittins
1/4 cup butter or margarine
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
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
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
6 tbsp milk (canned is best)
Beat together until smooth. Add more milk if needed. Drop the frosting by spoonfuls over the crust and spread to cover. (serves 15)
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)
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.
Lightly butter a two quart baking dish. In a large bowl, combine brown sugar, cinnamon and lemon juice. Mix well. Add peaches and toss to mix. Transfer to baking dish.
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.
1/2 tsp. Cloves
Put in jelly roll pan. Bake 350 degrees for 25-30 minutes. (toothpick clean test)
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.)
3/4 c. sugar, divided
1 tbsp. cornstarch
3/4 tsp. ground cinnamon
1/2 c. water
6 1/2 c. raspberries, rinsed and drained dry
1/4 tsp. baking soda
1 tsp. baking powder
1 c. all purpose flour
1/4 c. butter
1/2 c. milk
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*
STRAWBERRY RHUBARB CRUNCH by Lee Hurst
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.
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)
Place 1st 4 ingredients in a large pan. Mix butter and Wesson oil and heat, do not boil. Add Worcestershire sauce, garlic, season salt, and celery salt. Drizzle this mixture on dry ingredients. Stir carefully until all are coated. Put in 3 large baking pans. Bake 2 hours at 225. Stir every 15 minutes. Add mixed nuts and bake an extra hour, stirring every 15 minutes. Cool and put in air tight containers.
YORKSHIRE PUDDING by Cheryl Tucker
1 1/2 cup flour
1 tsp. Salt
1 1/2 cup milk
2 tbsp. Water
4 tbsp bacon grease
Stir flour and salt into bowl and then make a well in the middle. Add milk and water gradually in well, beating with a wooden spoon. Beat eggs until fluffy, add to flour mixture. Beat until bubbles rise to surface. Refrigerate for thirty minutes. Preheat oven to 450 degrees. Put bacon grease in pan or skillet and place in oven. Beat flour mixture again. When bubbles form, add to hot grease. Bake for ten minutes at 450 degrees. Reduce to 350 degrees and bake for fifteen minutes more or until golden brown. Do not open oven door while cooking! Pudding will rise and puff above the pan to a beautiful golden brown. Remove from oven and serve immediately.
Cleave to each other, but don’t lose yourself
You know what I did before I married? Anything I wanted to. -Henny Youngman
Learn to enjoy new activities together, but don’t give up the things you enjoyed before you married. Marriage should be an enriching, not a limiting of interests.
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.