1/2 c Butter
1 1/2 c Sugar
2 Large Eggs (beaten)
2 c Flour (sifted)
1/2 tsp Salt
1/4 tsp Baking Powder
1/2 c Milk
1/4 tsp Vanilla Extract
3/4 tsp Baking Soda (add to pureed bananas)
4 pureed bananas (very ripe)
Cream Cheese Frosting
1/2 stick Butter (softened)
8oz pkg Cream Cheese (softened)
3 c Powdered Sugar
2 tsp Vanilla Extract
1. Preheat oven to 350 degrees. Grease and flour a 9X13" baking pan, or two 9" layer cake pans.
2. Cream together butter, sugar, eggs, and vanilla. In a separate bowl mix together flour, salt and baking powder. Mix creamed butter mixture to flour mixture.
3. Add pureed bananas (with baking soda already added). Blend well.
4. Bake 9x13" cake for 30-35 minutes, and layer cakes (9") for 25-30 minutes, or until toothpick inserted into center comes out clean.
5. Let cool and frost with Cream Cheese Frosting if you wish, cake is just as delisious without the frosting!
S'mores Brownies
10 whole graham crackers - broken in half
1 1/2 sticks butter
4 squares unsweetened baking chocolate
2 c. sugar
3 eggs
1 tsp. vanilla
1c. flour
2 1/2 c. miniature marshmallows
1 c. semi-sweet chocolate chunks
Preheat oven to 350 degrees.
Line 13X9-inch baking pan with foil, with ends extending beyond the sides of pan. grease foil. Place 15 of the graham squares in the bottom of pan, overlapping slightly. Break remaining 5 graham squares into large pieces and set aside.
Place butter and chocolate into large microwave bowl. Microwave on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted. stir in sugar, add eggs and vanilla, mix well. Stir in flour until well blended. Spread mixture over graham squares in baking pan.
Bake 30 to 32 minutes or until a toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE.
Sprinkle evenly with marshmallows and chocolate chunks. Bake an additional 3 to 5 minutes or until marhmallow begin to puff. Press reserved graham pieces gently into marshmallows. Cool in pan on a wire rack. Lift out of the pan onto a cutting board using foil handles. Cut into bars, ENJOY!!
1 1/2 sticks butter
4 squares unsweetened baking chocolate
2 c. sugar
3 eggs
1 tsp. vanilla
1c. flour
2 1/2 c. miniature marshmallows
1 c. semi-sweet chocolate chunks
Preheat oven to 350 degrees.
Line 13X9-inch baking pan with foil, with ends extending beyond the sides of pan. grease foil. Place 15 of the graham squares in the bottom of pan, overlapping slightly. Break remaining 5 graham squares into large pieces and set aside.
Place butter and chocolate into large microwave bowl. Microwave on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted. stir in sugar, add eggs and vanilla, mix well. Stir in flour until well blended. Spread mixture over graham squares in baking pan.
Bake 30 to 32 minutes or until a toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE.
Sprinkle evenly with marshmallows and chocolate chunks. Bake an additional 3 to 5 minutes or until marhmallow begin to puff. Press reserved graham pieces gently into marshmallows. Cool in pan on a wire rack. Lift out of the pan onto a cutting board using foil handles. Cut into bars, ENJOY!!
Chicken Parmesan Melt
1 pkg. (6 oz.) Grilled Chicken Breast Strips
¼ c. Spaghetti Sauce
2 Slices Italian Bread (toasted)
¼ c. Shredded Mozzarella Cheese
Preheat oven to 400 deg. Toss chicken strips with the spaghetti sauce.
Spoon evenly onto toast slices. Place on baking sheet and sprinkle with
cheese. Bake 3 - 4 min. or until cheese is melted.
¼ c. Spaghetti Sauce
2 Slices Italian Bread (toasted)
¼ c. Shredded Mozzarella Cheese
Preheat oven to 400 deg. Toss chicken strips with the spaghetti sauce.
Spoon evenly onto toast slices. Place on baking sheet and sprinkle with
cheese. Bake 3 - 4 min. or until cheese is melted.
Cheesy Meatball Subs
1 lb. Lean Ground Beef
6 Ritz Crackers (finely Crushed)
¼ c. Grated Parmesan Cheese
¾ c. Spaghetti Sauce (divided)
12 Cheddar Cheese Cubes
4 Hot Dog Buns (split)
Preheat oven to 400 deg. Mix together ground beef, cracker crumbs, parmesan cheese,
and ¼ c. of the spaghetti sauce. Shape meat mixture into 12 meatballs, using 2 Tbsp.
for each meatball. Press 1 cheese cube deeply into the center of the meatball. Place 2
inches apart, in a shallow baking pan (sprayed with cooking spray). Bake for 14 min.
or until meatballs are thoroughly cooked. While baking, heat remaining ½ c. spaghetti
sauce. Evenly spoon heated sauce into buns and fill each with 3 meatballs.
6 Ritz Crackers (finely Crushed)
¼ c. Grated Parmesan Cheese
¾ c. Spaghetti Sauce (divided)
12 Cheddar Cheese Cubes
4 Hot Dog Buns (split)
Preheat oven to 400 deg. Mix together ground beef, cracker crumbs, parmesan cheese,
and ¼ c. of the spaghetti sauce. Shape meat mixture into 12 meatballs, using 2 Tbsp.
for each meatball. Press 1 cheese cube deeply into the center of the meatball. Place 2
inches apart, in a shallow baking pan (sprayed with cooking spray). Bake for 14 min.
or until meatballs are thoroughly cooked. While baking, heat remaining ½ c. spaghetti
sauce. Evenly spoon heated sauce into buns and fill each with 3 meatballs.
Homemade Doughnuts
3 1/2 c. all-purpose flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. soft shortening
2 eggs
3/4 c. milk
Heat oil (2 to 4 inches) on high. Measure 1 1/2 cups flour and all remaining ingredients in large mixer bowl. Blend on low speed, scraping bowl constantly, stirring in remaining flour. Put dough on well floured surface. Roll around lightly to coat with flour. Roll dough 3/8 inch thick. Cut with floured doughnut cutter.
With wide spatula, slide doughnuts into hot oil, turning them when they rise to the surface. Cook 2 to 3 minutes or until golden brown on both sides. Remove carefully from oil; do not prick surface. Drain. Serve plain, sugared, or frosted. Makes 2 dozen doughnuts.
If using self-rising flour, omit baking powder and salt.
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. soft shortening
2 eggs
3/4 c. milk
Heat oil (2 to 4 inches) on high. Measure 1 1/2 cups flour and all remaining ingredients in large mixer bowl. Blend on low speed, scraping bowl constantly, stirring in remaining flour. Put dough on well floured surface. Roll around lightly to coat with flour. Roll dough 3/8 inch thick. Cut with floured doughnut cutter.
With wide spatula, slide doughnuts into hot oil, turning them when they rise to the surface. Cook 2 to 3 minutes or until golden brown on both sides. Remove carefully from oil; do not prick surface. Drain. Serve plain, sugared, or frosted. Makes 2 dozen doughnuts.
If using self-rising flour, omit baking powder and salt.
Sloppy Joe Bake
1 lb. Lean Ground Beef
1 Cans Tomato Soup
¼ c. Ketchup
1/8 c. Brown Sugar
1 ½ Tbsp. Mustard
¼ tsp. Salt
¼ tsp. Black Pepper
1 Boxes Jiffy Cornbread Mix
1 Egg
1/3 c. Milk
Brown the ground beef and drain off the grease. Place back into pan with no heat.
Add in tomato soup, ketchup, mustard, brown sugar, salt, and black pepper. Mix
ingredients well, and place in an 8 x 8 (glass) baking dish. In a mixing bowl, mix
together Jiffy, milk, and eggs. Pour cornbread batter over sloppy joe mix. Bake
at 350 deg. For 20 to 25 min or until cornbread is golden brown. Lightly butter the
surface. ENJOY!!
Sloppy Joe Bake (8 servings)
2 lb. Lean Ground Beef
2 Cans Tomato Soup
½ c. Ketchup
¼ c. Brown Sugar
3 Tbsp. Mustard
½ tsp. Salt
½ tsp. Black Pepper
2 Boxes Jiffy Cornbread Mix
2 Eggs
2/3 c. Milk
Brown the ground beef and drain off the grease. Place back into pan with no heat.
Add in tomato soup, ketchup, mustard, brown sugar, salt, and black pepper. Mix
ingredients well, and place in a 9 x 13 (glass) baking dish. In a mixing bowl, mix
together Jiffy, milk, and eggs. Pour cornbread batter over sloppy joe mix. Bake
at 350 deg. For 20 to 25 min or until cornbread is golden brown. Lightly butter the
surface. ENJOY!!
1 Cans Tomato Soup
¼ c. Ketchup
1/8 c. Brown Sugar
1 ½ Tbsp. Mustard
¼ tsp. Salt
¼ tsp. Black Pepper
1 Boxes Jiffy Cornbread Mix
1 Egg
1/3 c. Milk
Brown the ground beef and drain off the grease. Place back into pan with no heat.
Add in tomato soup, ketchup, mustard, brown sugar, salt, and black pepper. Mix
ingredients well, and place in an 8 x 8 (glass) baking dish. In a mixing bowl, mix
together Jiffy, milk, and eggs. Pour cornbread batter over sloppy joe mix. Bake
at 350 deg. For 20 to 25 min or until cornbread is golden brown. Lightly butter the
surface. ENJOY!!
Sloppy Joe Bake (8 servings)
2 lb. Lean Ground Beef
2 Cans Tomato Soup
½ c. Ketchup
¼ c. Brown Sugar
3 Tbsp. Mustard
½ tsp. Salt
½ tsp. Black Pepper
2 Boxes Jiffy Cornbread Mix
2 Eggs
2/3 c. Milk
Brown the ground beef and drain off the grease. Place back into pan with no heat.
Add in tomato soup, ketchup, mustard, brown sugar, salt, and black pepper. Mix
ingredients well, and place in a 9 x 13 (glass) baking dish. In a mixing bowl, mix
together Jiffy, milk, and eggs. Pour cornbread batter over sloppy joe mix. Bake
at 350 deg. For 20 to 25 min or until cornbread is golden brown. Lightly butter the
surface. ENJOY!!
Sweet Potato Casserole
3 c. Sweet Potatoes
1 c. Brown Sugar
2 Eggs
1 tsp. Vanilla
1 tsp. Cinnamon
1 tsp. Nutmeg
½ c. Milk
½ c. Butter (melted)
Topping
½ c. Brown Sugar
1/3 c. Flour
1/3 c. Butter
1 c. Pecans (chopped)
Preheat oven to 350 deg. And bake for 45 min.
1 c. Brown Sugar
2 Eggs
1 tsp. Vanilla
1 tsp. Cinnamon
1 tsp. Nutmeg
½ c. Milk
½ c. Butter (melted)
Topping
½ c. Brown Sugar
1/3 c. Flour
1/3 c. Butter
1 c. Pecans (chopped)
Preheat oven to 350 deg. And bake for 45 min.
Enchilada Bake
1 1/2 lbs ground beef. 1/4 c. chopped onion (browned in the beef). 16oz. tomatoe sauce. 2 tsp. chili powder. Corn tortillas. 2 c. shredded cheese. 1/2 c. chopped tomatoes. 1/4 sour cream. Brown beef with onions and drain. Add tomatoe sauce and chili powder. Then make layers in a 8x8 casserole dish starting with tortillas, then beef and finally cheese. Make as many layers as you want. Bake in oven at 400 long enough to melt the cheese. Then take out of the oven and arrange tomatoes and sourcream on top. Serve and enjoy! This is such a simple dish to make and easy on the budget yet has such amazing flavor and is kid freindly too!!!
Brat Wraps
1 Large Onion
2 tbsp. Butter
4 Bratwurst
2 tbsp. A.1. Original Steak Sauce
4 Flour Tortillas (8 inch) warmed
4 Cheese slices
In a large non-stick skillet over medium heat, cook and stir onions in melted butter until onions are soft and golden brown. Then cover and simmer on low heat for 10 minutes. Grill brats until heated through and browned adding A.1. sauce as desired for extra flavor. Stir steak sauce into onions. Top tortillas with cheese, onions, and bratwurst; roll’em up and enjoy! (We have found we add more A.1. to our brats as needed for flavor!)
1 Large Onion
2 tbsp. Butter
4 Bratwurst
2 tbsp. A.1. Original Steak Sauce
4 Flour Tortillas (8 inch) warmed
4 Cheese slices
In a large non-stick skillet over medium heat, cook and stir onions in melted butter until onions are soft and golden brown. Then cover and simmer on low heat for 10 minutes. Grill brats until heated through and browned adding A.1. sauce as desired for extra flavor. Stir steak sauce into onions. Top tortillas with cheese, onions, and bratwurst; roll’em up and enjoy! (We have found we add more A.1. to our brats as needed for flavor!)
Hobo Hot Dish
2 lbs Lean Ground Beef
8 Carrots
6 Potatoes
6 c. Beef Broth
1 c. Ketchup
1 tsp Salt
½ tsp Black Pepper
Preheat oven to 350 deg. Brown the ground beef, drain the grease,
and place back in the pan. Peel and slice the carrots and potatoes,
place them in pan with beef. Add in beef broth, ketchup, salt, and
black pepper. Place mixture in a 9 x 13 (glass) baking dish, cover with
tin foil. Bake for 45 min. to 1 hour or until the vegetables are tender.
2 lbs Lean Ground Beef
8 Carrots
6 Potatoes
6 c. Beef Broth
1 c. Ketchup
1 tsp Salt
½ tsp Black Pepper
Preheat oven to 350 deg. Brown the ground beef, drain the grease,
and place back in the pan. Peel and slice the carrots and potatoes,
place them in pan with beef. Add in beef broth, ketchup, salt, and
black pepper. Place mixture in a 9 x 13 (glass) baking dish, cover with
tin foil. Bake for 45 min. to 1 hour or until the vegetables are tender.
Oriental Cabbage Salad
1 lb. Bag coleslaw Mix
2 Pkgs. Oriental Flavor Ramen Noodles, crumbled (not cooked)
½ c. Slivered Almonds
¼ c. Sesame Seeds
¼ c. Sunflower Seeds
1 Bunch Green Onions Chopped
Dressing
1/3 c. Vinegar
½ c. Vegetable Oil
½ c. Sugar
Flavor Packets from Ramen Noodles
Toast almonds, sesame seeds, and sunflower seeds for 5 to 7 min. at 400 deg.
Mix coleslaw and green onions. Add noodles, almonds, sesame seeds, and sunflower seeds, and the dressing just before serving. Toss together and ENJOY!!
I often double the amount of almonds, sesame seeds, and sunflower seeds.
If you have a large crowd you may want to double the entire recipe as well
1 lb. Bag coleslaw Mix
2 Pkgs. Oriental Flavor Ramen Noodles, crumbled (not cooked)
½ c. Slivered Almonds
¼ c. Sesame Seeds
¼ c. Sunflower Seeds
1 Bunch Green Onions Chopped
Dressing
1/3 c. Vinegar
½ c. Vegetable Oil
½ c. Sugar
Flavor Packets from Ramen Noodles
Toast almonds, sesame seeds, and sunflower seeds for 5 to 7 min. at 400 deg.
Mix coleslaw and green onions. Add noodles, almonds, sesame seeds, and sunflower seeds, and the dressing just before serving. Toss together and ENJOY!!
I often double the amount of almonds, sesame seeds, and sunflower seeds.
If you have a large crowd you may want to double the entire recipe as well
No Peek Chicken
3 Cans Cream of Chicken
1 ¾ c. Water
1 Envelope Onion Soup Mix
1 ½ c. White Rice
6-8 Chicken Breasts (boneless-skinless)
Garlic Salt
Black Pepper
Brown chicken breasts season with garlic salt and black pepper. Mix together; cream of chicken, water, rice, and onion soup mix .
Pour into a 9 x 13 casserole dish and place browned chicken on top.
Cover dish with tin foil and bake for 2 hours at 325 deg.
3 Cans Cream of Chicken
1 ¾ c. Water
1 Envelope Onion Soup Mix
1 ½ c. White Rice
6-8 Chicken Breasts (boneless-skinless)
Garlic Salt
Black Pepper
Brown chicken breasts season with garlic salt and black pepper. Mix together; cream of chicken, water, rice, and onion soup mix .
Pour into a 9 x 13 casserole dish and place browned chicken on top.
Cover dish with tin foil and bake for 2 hours at 325 deg.
German Pancakes (4 servings)
½ c. Flour
½ c. Milk
3 Eggs
4 Tbsp Butter
1 Tbsp Vanilla Extract
¼ c. Sugar
Preheat oven to 350 deg. Place 8 x 8 baking pan in the oven with the butter.
Meanwhile, mix flour, milk, eggs, sugar, and vanilla in a mixing bowl. Beat with
an electric mixer for at least 2 min. Once butter has melted pour the batter into
The baking pan and bake for 25 min. Lightly butter the surface. Serve with maple
syrup, powdered sugar, and fresh fruit.
½ c. Flour
½ c. Milk
3 Eggs
4 Tbsp Butter
1 Tbsp Vanilla Extract
¼ c. Sugar
Preheat oven to 350 deg. Place 8 x 8 baking pan in the oven with the butter.
Meanwhile, mix flour, milk, eggs, sugar, and vanilla in a mixing bowl. Beat with
an electric mixer for at least 2 min. Once butter has melted pour the batter into
The baking pan and bake for 25 min. Lightly butter the surface. Serve with maple
syrup, powdered sugar, and fresh fruit.
HOMEMADE CHOCOLATE CAKE
2 c. sugar
1/2 rounded c. Crisco
1 level tsp. salt
1/2 c. cocoa
1/2 c. milk
2 eggs, slightly beaten
2 tbsp. vinegar
2 rounded c. flour
2 tsp. baking soda
1 c. boiling water
Mix by hand. Mix cocoa and sugar. Add Crisco and mix. Add salt and mix. Add vinegar to milk then mix with previously mixed ingredients. Add eggs and mix. Add flour and mix. Batter will be stiff and moist but not wet. Sprinkle baking soda over mixture then add boiling hot water; mix carefully until well blended. Pour into greased and floured 9 x 13 inch pan.
Bake at 350 degrees for 35-40 minutes. Do not over bake. When cooled frost with favorite frosting, best with homemade frosting.
2 c. sugar
1/2 rounded c. Crisco
1 level tsp. salt
1/2 c. cocoa
1/2 c. milk
2 eggs, slightly beaten
2 tbsp. vinegar
2 rounded c. flour
2 tsp. baking soda
1 c. boiling water
Mix by hand. Mix cocoa and sugar. Add Crisco and mix. Add salt and mix. Add vinegar to milk then mix with previously mixed ingredients. Add eggs and mix. Add flour and mix. Batter will be stiff and moist but not wet. Sprinkle baking soda over mixture then add boiling hot water; mix carefully until well blended. Pour into greased and floured 9 x 13 inch pan.
Bake at 350 degrees for 35-40 minutes. Do not over bake. When cooled frost with favorite frosting, best with homemade frosting.
Chopped Salad Italiano
4 c. Chopped Romaine lettuce
1 ½ c. Chopped Tomatoes
1 c. Chopped Cucumbers
¾ c. Cheese Crumbles
4 slices Bacon (cooked and crumbled)
½ lb. Honey Ham (chopped)
1 c. Whole or Multi-grain Rotini Pasta (cooked and drained)
¼ c. Zesty Italian Dressing
Place lettuce on a serving platter. Arrange remaining ingredients on lettuce. Drizzle with dressing. Toss together before serving. Simple and tasty!!
4 c. Chopped Romaine lettuce
1 ½ c. Chopped Tomatoes
1 c. Chopped Cucumbers
¾ c. Cheese Crumbles
4 slices Bacon (cooked and crumbled)
½ lb. Honey Ham (chopped)
1 c. Whole or Multi-grain Rotini Pasta (cooked and drained)
¼ c. Zesty Italian Dressing
Place lettuce on a serving platter. Arrange remaining ingredients on lettuce. Drizzle with dressing. Toss together before serving. Simple and tasty!!
Banana Split Cupcakes
1 box Yellow Cake Mix (divided)
1.c. Water
1 c. Mashed Ripe Bananas
3 Eggs
1 c. Chopped Maraschino Cherries
1 ½ c. Miniature Semi-Sweet Chocolate Chips (divided)
1 ½ c. Prepared Vanilla Frosting
1 c. Marshmallow Creme
1 tsp. Shortening
30 Whole Maraschino Cherries (drained and patted dry)
1. Preheat oven to 350 degrees. Line muffin tin with 30 paper cupcake liners.
2. Reserve 2 tsp. cake mix. Combine remaining cake mix, water, bananas, and eggs in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Combine chopped cherries and reserves cake mix in a small bowl. Stir chopped cherry mixture and 1 c. chocolate chips into batter.
3. Spoon batter into prepared cupcake liners. Bake 15 to 20 minutes or until a toothpick inserted into center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pan and place on wire racks to cool completely.
4. Combine frosting and marshmallow crème in a medium bowl until well blended. Frost each cupcake with frosting.
5. Combine remaining chocolate chips and shortening in a small microwavable bowl. Mic on high for 30 to 45 seconds or until smooth. Drizzle chocolate over cupcakes. Place one whole cherry on each cupcake.
1 box Yellow Cake Mix (divided)
1.c. Water
1 c. Mashed Ripe Bananas
3 Eggs
1 c. Chopped Maraschino Cherries
1 ½ c. Miniature Semi-Sweet Chocolate Chips (divided)
1 ½ c. Prepared Vanilla Frosting
1 c. Marshmallow Creme
1 tsp. Shortening
30 Whole Maraschino Cherries (drained and patted dry)
1. Preheat oven to 350 degrees. Line muffin tin with 30 paper cupcake liners.
2. Reserve 2 tsp. cake mix. Combine remaining cake mix, water, bananas, and eggs in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Combine chopped cherries and reserves cake mix in a small bowl. Stir chopped cherry mixture and 1 c. chocolate chips into batter.
3. Spoon batter into prepared cupcake liners. Bake 15 to 20 minutes or until a toothpick inserted into center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pan and place on wire racks to cool completely.
4. Combine frosting and marshmallow crème in a medium bowl until well blended. Frost each cupcake with frosting.
5. Combine remaining chocolate chips and shortening in a small microwavable bowl. Mic on high for 30 to 45 seconds or until smooth. Drizzle chocolate over cupcakes. Place one whole cherry on each cupcake.
Chicken Rice Salad
Mix Together:
2 Tbs. Brown Sugar
1 tsp. Salt
3 Tbs. Veg Oil
1 Tbs. Apple Cider Vinegar
Pour Over:
4 c Cooked White Rice
4 Chicken Breasts, Cooked & Cubed
1 (20 oz) Crushed Pineapple - Drained
Let Sit Several Hours Or Overnight
Then Add:
1/2 c Finely Chopped Red Pepper
1/4 c Finely Chopped Green Pepper
1 c Red Grapes Cut In Half
1 (11 oz) Can Mandarin Oranges
3/4 c Cashews
1/2 c Miracle Whip Or Mayo
Toss together & serve with tortilla chips (hint of lime)
Mix Together:
2 Tbs. Brown Sugar
1 tsp. Salt
3 Tbs. Veg Oil
1 Tbs. Apple Cider Vinegar
Pour Over:
4 c Cooked White Rice
4 Chicken Breasts, Cooked & Cubed
1 (20 oz) Crushed Pineapple - Drained
Let Sit Several Hours Or Overnight
Then Add:
1/2 c Finely Chopped Red Pepper
1/4 c Finely Chopped Green Pepper
1 c Red Grapes Cut In Half
1 (11 oz) Can Mandarin Oranges
3/4 c Cashews
1/2 c Miracle Whip Or Mayo
Toss together & serve with tortilla chips (hint of lime)
Strawberry Pretzel Dessert
1 ½ c. Pretzels (crushed)
1 c. and 4 ½ Tbsp. Sugar
¾ c. Butter (melted)
16 oz. Frozen Strawberries
8 oz. tub Cool Whip
6 oz. pkg. Strawberry Jello
2 c. Boiling Water
2 - 8 oz. pkg. Cream Cheese
1. Mix crushed pretzels, 4 ½ Tbl. Sugar, and ¾ c. melted butter
Spread out and press in a 9 x 13 pan. Bake at 400 deg. For 8-10 min.
Let crust cool
2. Cream together 1 c. sugar, cream cheese, and cool whip. Spread on top of
Pretzel crust.
3. Mix together boiling water, strawberry jello, and frozen strawberries. Immediately evenly pour on top of cream cheese layer. Chill in fridge for at least 1 hour.
1 ½ c. Pretzels (crushed)
1 c. and 4 ½ Tbsp. Sugar
¾ c. Butter (melted)
16 oz. Frozen Strawberries
8 oz. tub Cool Whip
6 oz. pkg. Strawberry Jello
2 c. Boiling Water
2 - 8 oz. pkg. Cream Cheese
1. Mix crushed pretzels, 4 ½ Tbl. Sugar, and ¾ c. melted butter
Spread out and press in a 9 x 13 pan. Bake at 400 deg. For 8-10 min.
Let crust cool
2. Cream together 1 c. sugar, cream cheese, and cool whip. Spread on top of
Pretzel crust.
3. Mix together boiling water, strawberry jello, and frozen strawberries. Immediately evenly pour on top of cream cheese layer. Chill in fridge for at least 1 hour.
Triple Layer Mud Pie
2 Squares Semi-Sweet Baking Chocolate. 1/4 c. Sweetened Condensed Milk. 1 prepared Chocolate Graham Cracker Crust. 3/4 c. Chopped Pecans (toasted). 2 c. Cold Milk. 2 packages (4 serving size) Instant Chocolate Pudding. 1 Tub Cool Whip (thawed). POUR-Chocolate and Sweetened Condensed Milk into bowl, stir untill smooth. Pour into crust. Press Nuts evenly into Chocolate in crust. Refridgerate 10 minutes. POUR-milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute (mixture will be thick). Spoon 1 1/2 c. over pecans in crust. STIR-half of the Cool Whip into remaining pudding. Spread over pudding in crust. Top with remaining Cool Whip. REFRIDGERATE-3 hours. Garnish as desired with either more toasted Pecans or Chocolate shavings. This is Tysons ABSOLUTE FAVORITE anytime dessert!!!
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