Sticky Chex Mix

Mix:

  1  box Chex Mix
1/2 box Golden Grahams
  1  cup Sliced Almonds
  1  cup Flaked Coconut
 2 rows Crushed Oreos
  2 cups Salted Peanuts

Glaze:
1 1/4 c Butter
1 1/2 c Karo Syrup
1 1/2 c Sugar
-later-
 1  tsp  Vanilla
 1  bag Butterscotch


Boil Glaze 2 min. Remove from heat and add Vanilla. Pour over Cereal Mix. Add bag of Butterscotch, mix, lay on wax paper & spread evenly.

Very Sweet, limit intake before you start eating. We're not responsible if you start feeling queesy:)

This recipe makes a TON! (3 gallon-size ziplocs).  Freezes well.

Marce's Vomit (Crock Pot Chicken)

   3    Chicken Breasts

8 oz   Cream Cheese

1 can Cream of Chicken Soup- sometimes we use 2 cans

2 Tbs Butter (melted)

1 pkg Dry Italian Dressing - we use Good Seasonings

  3  c  Milk

Put Chicken in Crock Pot, Cover with sauce. Cook on High for 6 hours. Serve over rice.

Pretzel Jello (Eve Reese)

Ingredients:

3/4 c  Margarine (melted)
  2  c  Pretzels (crushed)
2 Tbs Sugar

1 pkg Cream Cheese
  1   c  Sugar
1 can  Crushed Pineapple (8oz.)
1 tub  Cool Whip (8oz.)

1 pkg Raspberry Jello (6oz.)
  2  c  Water (1 hot, 1 cold)
1 pkg Frozen Raspberries

Combine combine Margarine, Pretzels, and 2 tablespoons Sugar in a 9x13 pan. Bake 5 minutes at 425. Stir and pat down, then let cool.

Make sure you drain the Pineapple well, then mix it with the Cream Cheese, cup of Sugar, and Cool Whip. Spread over the pretzel crust creating a seal.

Dissolve the Jello mix in the Hot Water, then add the cold water and pour into the pan. Sprinkle the Raspberries on top.

Refrigerate at least 3 hours.

Enjoy :)

Oatmeal Raisin Cookies

Mix together

1/2 c  Butter
1/2  c  Shortening
 1    c  Sugar
1/2  c  Brown Sugar (packed)
 2        Eggs
1/4tsp Salt
1   tsp Baking Soda
1   tsp Vanilla

Then add

1 1/2 c Four
3 1/4 c Oats
      1 c Chopped Nuts (we use walnuts)
  1/3  c Coconut
1 1/2 c Raisins

Bake on an ungreased cookie sheet at 350 for 10 minutes

Scones

pulled this one from another blog: Recipe Cut Outs
Sconecutter White Bread Scones

Ingredients:
2 packages (2 tablespoons) active dry yeast
1/2 cup lukewarm water
1/4 cup sugar
1 tablespoon salt
2 cups warm water or warm milk
1/4 cup shortening, butter, or margarine
7 cups all purpose flour

Dissolve yeast completely in 1/2 cup lukewarm water; stir in sugar and salt. Add warm water or milk; stir until frothy and smooth. Add shortening or butter and 4 cups of the flour to make a moderately stiff dough which is each to handle.

Place dough on lightly floured surface; knead until smooth and elastic, five to six minutes. Place dough in lightly greased bowl. Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours. Punch down dough. Place on lightly floured surface and roll out to 1/2 inch thickness. Allow to rest five minutes. Cut with pizza cutter into desired shapes.

Fry dough in deep, hot vegetable shortening (350 degrees) one minute on each side. Serve hot with honey butter, butter and honey, or jam.

For Wheat Bread Scones, substitute 2 cups whole wheat flour for 2 cups of all purpose flour.

"For simple scones, use frozen white or wheat bread dough. Let rise as instructed, then roll out and fry as above."

Lemonade Pie

Lemonade Pie

1/2 can frozen lemonade

8 ounce container cool whip, defrosted

1 can sweetened condensed milk (not low-fat...full fat kind)

1-2 drops of red food coloring (makes the pie pink, looks much yummier)

6 tablepoons butter, melted

1 package graham crackers (9 crackers?)

1/2 cup sugar

Make sure lemonade is defrosted before you measure half of it. I think half the can is about 3/4 cup once defrosted. Stir all that stuff together and pour into graham cracker crust. Use food processor to grind crackers, butter and sugar together and press into pie dish. Freeze overnight. Delicious the next day.

Brittany's Gingersnaps

3/4 cup shortening

1/4 cup molasses

1 cup sugar

1 egg

1/2 teaspoon salt

2 cups flour

1 tablespoon ginger

2 teaspoons baking soda

1 teaspoon cinnamon

Cream shortening and sugar, add molasses and egg, then dry ingredients. Roll into balls and roll balls in sugar. Bake at 350 for 12 minutes.