3 to 4 Potato Wedges
2 to 3 Tablespoons Melted Butte
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Parsley
Salt and Pepper to taste
Wash potatoes and dry. Cut each potato lengthwise into quarters. Stir together the melted butter, garlic powder and parsley. Put the potatoes, skin sides down on a sprayed cookie sheet. Brush the seasoned butter over the potatoes. Sprinkle with salt and pepper. Bake, uncovered, at 400 for 1 hour or until golden brown and tender when pierced.
Monday, May 23, 2011
HAWAIIAN PINEAPPLE DESSERT
1 Box White Cake MIx, made up
2 Large Instant Vanilla Puddings
1 (8oz.) Cream Cheese, softened
1 Large Can Crushed Pineapple, drained
21/2 Cups Milk
1(16oz.) Cool Whip
1 Cup Coconut
1 Pack Chopped Pecans
In a medium bowl mix the cake mix up. Pour into a sprayed 13 x 9 pan. Bake according to directions and then let cool. Mix the pudding and cream cheese and milk together. Beat. Spred over the cooled cake. Drain the pineapple and spread over the pudding mixture. Then add the cool whip on top. Top with coconut and then the chopped pecans. Keep ref.
2 Large Instant Vanilla Puddings
1 (8oz.) Cream Cheese, softened
1 Large Can Crushed Pineapple, drained
21/2 Cups Milk
1(16oz.) Cool Whip
1 Cup Coconut
1 Pack Chopped Pecans
In a medium bowl mix the cake mix up. Pour into a sprayed 13 x 9 pan. Bake according to directions and then let cool. Mix the pudding and cream cheese and milk together. Beat. Spred over the cooled cake. Drain the pineapple and spread over the pudding mixture. Then add the cool whip on top. Top with coconut and then the chopped pecans. Keep ref.
BLUEBERRY LADY FINGER DESSERT
1 Pack Lady Fingers
1 Box Instant Lemon Pudding, prepared
1 Can Thank You Bran Blue Berry Pie Filling
1 (16oz.) Cool Whip
Spray a 13 x 9 pan. Lay a layer of lady fingers on bottom and up sides. Pour the prepared lemon pie filling over top. Then add another layer of lady fingers over the top of the lemon pie filling. Pour the blueberry pie filling over this layer. Top with cool whip.
1 Box Instant Lemon Pudding, prepared
1 Can Thank You Bran Blue Berry Pie Filling
1 (16oz.) Cool Whip
Spray a 13 x 9 pan. Lay a layer of lady fingers on bottom and up sides. Pour the prepared lemon pie filling over top. Then add another layer of lady fingers over the top of the lemon pie filling. Pour the blueberry pie filling over this layer. Top with cool whip.
PEANUT BUTTER DELIGHT
1st layer:
1 Cup Flour
1/2 Cup Melted Butter
1/3 Cup Chopped Nuts
Mix well and pat into a 9 x 13 pan. Bake at 350 for 15 minutes.
2nd layer:
1/3 Cup Peanut Butter
1 (8oz.) Cream Cheese, softened
1 Cup Powdered Sugar
2 Cups Cool Whip
Mix the first three ings. together and spread over the first layer.
3rd layer:
1 Small Instant Vanilla Pudding
1 Small Instant Choc. Pudding
2 3/4 Cup Milk
1 Chocolate Hershey Bar, chopped or shaved
Mix well and spread over the second layer. Let mixture set up then top with cool whip. Next sprinkle the nuts over this mixture and then shave a chocolate bar on top of the nuts. Keep ref.
1 Cup Flour
1/2 Cup Melted Butter
1/3 Cup Chopped Nuts
Mix well and pat into a 9 x 13 pan. Bake at 350 for 15 minutes.
2nd layer:
1/3 Cup Peanut Butter
1 (8oz.) Cream Cheese, softened
1 Cup Powdered Sugar
2 Cups Cool Whip
Mix the first three ings. together and spread over the first layer.
3rd layer:
1 Small Instant Vanilla Pudding
1 Small Instant Choc. Pudding
2 3/4 Cup Milk
1 Chocolate Hershey Bar, chopped or shaved
Mix well and spread over the second layer. Let mixture set up then top with cool whip. Next sprinkle the nuts over this mixture and then shave a chocolate bar on top of the nuts. Keep ref.
RICE CHEX ICE BOX TREATS
21/2 Cups Crushed Rice Chex Cereal
1 Cup Dark Brown Sugar
1 Cup Coconut
1 Stick Blue Bonnet, melted
1/2 Gallon Vanilla Ice Cream
3/4 Cup Chopped Nuts
In a medium mixing bowl, mix together the cereal and brown sugar. Add the melted blue bonnet and the coconut. Let cool. In a sprayed 13 x 9 pan take 1/2 of the cereal mixture and sprinkle on the bottom. Take and slice the vanilla ice cream and put over top ceral layer. Fill all corners. Then put the other half of the cereal mixture over the ice cream. Sprinkle the nuts on top of this and freeze until ready to serve. Cut into squares. Keep ref.
1 Cup Dark Brown Sugar
1 Cup Coconut
1 Stick Blue Bonnet, melted
1/2 Gallon Vanilla Ice Cream
3/4 Cup Chopped Nuts
In a medium mixing bowl, mix together the cereal and brown sugar. Add the melted blue bonnet and the coconut. Let cool. In a sprayed 13 x 9 pan take 1/2 of the cereal mixture and sprinkle on the bottom. Take and slice the vanilla ice cream and put over top ceral layer. Fill all corners. Then put the other half of the cereal mixture over the ice cream. Sprinkle the nuts on top of this and freeze until ready to serve. Cut into squares. Keep ref.
APPLE PIE DESSERT
1 Box Pillsbury Plus Yellow Cake Mix
1/3 Cup Butter, softened
1 Egg
1(20oz.) Can Apple Pie Filling
1/2 Cup Brown Sugar, packed
1/2 Cup Walnuts, chopped
1 Teaspoon Cinnamon
1 Cup Sour Cream
1 Egg
1 Teaspoon Vanilla
Preheat the oven to 350. In a large bowl, combine cake mix, butter and the egg. With a mixer, beat on low to form a crumbly dough. Press mixture into a ungreased 9 x 13 pan. Spread apple pie filling over top. Combine brown sugar, nuts and cinnamon. Sprinkle over pie filling. Combine sour cream, egg and vanilla. Pour over top. Bake 40 to 5 minutes until golden brown. This is another good recipe for a family or church homecoming. Very good. Ref. any leftovers.
1/3 Cup Butter, softened
1 Egg
1(20oz.) Can Apple Pie Filling
1/2 Cup Brown Sugar, packed
1/2 Cup Walnuts, chopped
1 Teaspoon Cinnamon
1 Cup Sour Cream
1 Egg
1 Teaspoon Vanilla
Preheat the oven to 350. In a large bowl, combine cake mix, butter and the egg. With a mixer, beat on low to form a crumbly dough. Press mixture into a ungreased 9 x 13 pan. Spread apple pie filling over top. Combine brown sugar, nuts and cinnamon. Sprinkle over pie filling. Combine sour cream, egg and vanilla. Pour over top. Bake 40 to 5 minutes until golden brown. This is another good recipe for a family or church homecoming. Very good. Ref. any leftovers.
BUSTER BAR DESSERT
2 Cups Powdered Sugar
11/2 Cups Evaporated Cream
2/3 Cups Chocolate Chips
1/2 Cup Butter
1 Pack Oreo Cookies
11/2 Cups (Dehulled) Spanish Peanuts
1/2 Gallon Vanilla Ice Cream
Mix the powdered sugar and cream and chocolate chips together and boil 8 minutes, stirring constantly. Let cool. Crush a 1 lb. package of Oreo cookies. Add 1/2 cup melted butter and then mix well and spread into a sprayed 9 x 13 pan. Spread 11/2 Cups (dehulled)Spanish peanuts over the crust. Spread 1/2 gallon vanilla ice cream over the peanuts. Cool chocolate mixture. Then spread this over the ice cream. Freeze until ready to serve. Cut into squares.
11/2 Cups Evaporated Cream
2/3 Cups Chocolate Chips
1/2 Cup Butter
1 Pack Oreo Cookies
11/2 Cups (Dehulled) Spanish Peanuts
1/2 Gallon Vanilla Ice Cream
Mix the powdered sugar and cream and chocolate chips together and boil 8 minutes, stirring constantly. Let cool. Crush a 1 lb. package of Oreo cookies. Add 1/2 cup melted butter and then mix well and spread into a sprayed 9 x 13 pan. Spread 11/2 Cups (dehulled)Spanish peanuts over the crust. Spread 1/2 gallon vanilla ice cream over the peanuts. Cool chocolate mixture. Then spread this over the ice cream. Freeze until ready to serve. Cut into squares.
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