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INDOOR S'MORES · Mar 6, 04:49 PM by Michele Roper

8 cups Golden Grahams cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 tablespoon butter or margarine
1 teaspoon vanilla
1 cup miniature marshmallows

Into large bowl, measure cereal. Butter 13×9 inch pan. In 3 quart saucepan, heat 5 cups marshmallows, the chocolate chips, corn syrup and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in vanilla.

Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.

press misture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For squares, cut into 6 rown by 4 rows. Store loosely covered at room temperate up to 2 days.

PIE CRUST · Jan 11, 05:56 PM by Michele Roper

2 cups flour
1 teaspoon salt
2/3 cup shortening
1/3 cup pop

Cut in flour, salt, and shortening.. Shake for one minutes. Make a well. Pour in pop, shake for one minute.

PECAN TOFFEE TASSIES · Dec 19, 03:03 PM by Michele Roper

1 refrigerated pie crust
1/4 cup butter, melted
1 cup firmly packed brown sugar
2 tablespoons flour
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 (10oz) package almond brickle chips

Preheat oven to 350 degrees

Unroll the piecrust onto a lightly floured surface. Roll into 15 inch circle. Cut out 48 circles using a 1 3/4 inch fluted cookie cutter. Place in 1 3/4 inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups. Combine the melted butter, brown sugar, flour and eggs in a large bowl, mixing well. Add the vanilla. Stir in the pecans and brickle chips. Spoon the pecan filling evenly into the pie shells. Bake for 25 mintues, or until filling is set and crust is lightly browned. Cool in pans on wire racks.

CHOCOLATE PECAN PIE · Dec 15, 12:35 PM by Michele Roper

8 squares Bakers Semi Sweet Baking Chocolate
Pie Crust
2 Tbsp margarine
3 eggs, slightly beaten
1/4 cup firmly packed brown sugar
1 cup Karo corn syrup
1 tsp. vanilla
1 1/2 cups pecan halves

Heat oven to 350 degrees. Coarsely chop 4 squares of the chocolate and set aside. Line 9 inch pie plate with pie crust. Microwave remaining 4 squares of chocolate and butter in large microwavable bowl for 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted. Brush bottom of pie crust with amount of beaten egg. Stir sugar, corn syrup, eggs, and vanilla into chocolate mixture until well blended. Stir in pecan and chocolate. Pour into pie crust. Bake 55 minutes

PUMPKIN BROWNIES · Nov 27, 03:07 PM by Michele Roper

4 eggs
1 2/3 cup sugar
1 cup oil
16 oz. can pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. soda
1 can cream cheese frosting

In an electric mixing bowl, beat eggs, sugar, oil and pumpkin until light and fluffy. Mix dry ingredients separately and then add to pumpkin mixture. Mix all ingredients until smooth. Pour mixture out onto an un-greased jelly-roll pan (15×13x1).
Bake at 350 degrees for 25 -30 minutes. Cool completely.
Frost with cream cheese frosting


1 cup old fashioned rolled oats
3/4 cup whole-wheat flour
3/4 cup unbleached all-purpose flour
3/4 cup packed light brown sugar
1 teaspoon freshly grated lemon zest
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons canola oil
1/4 cup apple-juice concentrate, thawed
2 Granny Smith apples, peeled and thinly sliced
1/4 cup coarsely chopped walnuts
1 cup Apple Cider Sauce
vanilla ice cream

Preheat oven to 350. Coat a 9 inch square baking pan with cooking spray.

Whisk oats, whole-wheat flour, all-purpse flour, brown sugar, lemon zest, baking powder, salt, cinnamon and nutmeg in a large bowl. Work in the oil and apple-juice concentrate with a fork until the mixture resembles coarse crumbs.

Press 2 cups of the oat mixture firmly into the bottom of the prepared pan. Arrange apple slices over the crust in three overlapping rows. Mix the walnuts into the remaining oat mixture. Sprinkle over the apples and pat into an even layer.

Bake until the top is golden and the apples are tender when pierced, 30 to 35 minutes. Cool completely on a wire rack.

Meanwhile, make Apple Cider Suace.

To serve, cut into pieces and place on plates. Top with ice cream and drizzle with cider sauce.

2 cups apple cider
2 teaspoon cornstarch
4 tespoons water
1 tablespoon butter

Boil cider in a small heavy saucepan over high heat until reduced to 1 cup. 15 to 20 minutes.

Mix cornstarch and water; add to the cider and cook, stirring, until slightly thickened, about 1 minutes. Remove from heat and swirl in butter until melted.

HomeMade Ice Cream in a Bag · Jan 12, 04:59 PM by Kim Skene

2 tablespoons sugar

1 cup half and half 1/2 teaspoon vanilla extract 1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.) Ice cubes (enough to fill each gallon-size bag about half full) 1 pint-size ziplock bag 1 gallon-size ziplock bag 1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly. 2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it’s done. 3. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag.

Serves 1.

Apple Crisp · Jan 6, 12:05 PM by Kim Skene

6-8 Apples
1/3 cup Sugar
1/2 tsp Cinnamon
1/2 tsp Nutmeg

6 tbsp Butter – not melted
1/2 cup Brown Sugar
1 cup Flour

Peel and slice apples and put in 8×8 pan. Mush together topping ingredients, pour over top of apples and bake at 375 for 45 minutes.

Yogurt Pie · Oct 23, 06:12 PM by Kim Skene

2 cups graham cracker crumbs
1/3 cup sugar
melted butter
8 oz cool whip, thawed
4 yogurts with fruit

Mix crumbs, sugar and butter. Press into pie pans. Mix yogurts and cool whip in bowl. Pour into graham cracker crusts. Freeze. Makes 2 9-in pies.

Grandma Hardings Slush · Oct 23, 06:02 PM by Kim Skene

Peel of 1 orange and 1 lemon
juice of 4 oranges and 2 lemons
1 can crushed pinapple – undrained
1 can masharino cherries – cut in half
1 cup water
2 1/2 cups sugar

Mix in pan and boil 5 min. Pour into 9×13 pan and freeze. Spoon into glasses and add 7-up.

Lemon Crunch · Oct 23, 06:00 PM by Kim Skene

2 cups graham cracker crumbs
1/4 cup melted butter
2 tbsp sugar

mix together and press into 9×13 pan.

2 – 13oz cans evaporated milk. Pour into a bowl and partial freeze. Then beat until stiff. Stir in 12 oz frozen lemon aid (partially thawed). Beat. Add yellow food coloring for color. Taste and add lemon juice if needed for a more lemon taste. Pour into crust and freeze.

Easy Chocolate Trifle · Oct 23, 05:39 PM by Kim Skene

2 1/2 cups milk
2 pkgs (4-serving size each) instant chocolate pudding
2 tubs cool whip, thawed
brownie cubes
raspberries or strawberries

Pour 2 1/2 cups milk into large bowl. Add 2 pkgs instant chocolate pudding. beat with wire whisk euntil well blended. Mix in 1 tub cool whip, thawed. Layer brownie cubes, pudding mixture, fruit and the other 1 tub cool whip in large glass bowl as desired. Refrigerate 1 hour or until ready to serve. Makes 16 servings.

Pumpkin Bread · Oct 23, 03:20 PM by Kim Skene

1 Can (16 oz) pumpkin
1 2/3 cup Sugar
2/3 cup Vegetable Oil
2 tsp Vanilla
4 eggs
3 cups Flour
2 tsp Baking Soda
1 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/2 tsp Baking Powder
1/2 tsp Pumpkin Spice (this is optional – I just like lots of spice)

Heat oven to 350 degrees. Mix pumpkin, sugar, oil, vanilla and eggs. Stir in remaining ingredients. Pour into pans. Bake 50-60 minutes. Cool for 10 minutes before removing from pan. Makes 2 loaves.