Serves: 8 Ingredients: ½ cup butter, softened ¾ cup sugar 1 dash salt 3 large eggs, lightly beaten 1 can (20 ounces) crushed pineapple, half drained 5 slices white sandwich bread (fresh or stale), cubed Preparation: Preheat oven to 325° In mixing bowl, using electric hand mixer, cream butter and sugar, add eggs and beat.
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Serves: 4 to 8 servings, depending on how large you make the cookies! Ingredients: 1 cup peanut butter 1 cup sugar 1 each egg Preparation: Preheat oven to 350° Mix all ingredients. Drop batter by spoonful onto ungreased cookie sheet. Making criss-cross pattern with fork is optional, but cookies should be flattened somewhat in order
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Serves: 6 Ingredients: ‎1 box Nilla wafers (12 oz box) 2 ½ cups sugar 6 cups whole milk 6 sliced bananas 1 cup self-rising flour 6 eggs, separated 1 teaspoon real vanilla Preparation: Preheat oven to 350° Crumble enough wafers to cover the bottom of a 9″ x 13″ glass dish and set aside remaining wafers
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Serves: 1 Ingredients: 1 box Angel Food cake mix 1 box any other flavor regular cake mix 2 tablespoons water Preparation: Mix the two cake mixes together in a large Ziploc bag. Place 3 Tablespoons of the combined cake mix into a coffee mug, add the 2 Tablespoons of water and stir to mix. Microwave
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Serves: 9 Ingredients: 3 ounces vanilla pudding mix (not instant) 3 ounces lemon Jello 3 ounces raspberry Jello 2 tablespoons lemon juice 16 ounces whole cranberry sauce ½ cup celery, chopped ¼ cup pecans, chopped 1 envelope Dream Whip ½ teaspoon ground nutmeg 3 cups water Preparation: In saucepan, combine pudding mix, lemon Jello and
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Yields: 48 Ingredients: Cookie Base 2 large eggs ⅔ cup vegetable oil ¼ cup water 1 box (1 lb 2.3 oz) Betty Crocker® fudge brownies mix ⅔ cup pecans, coarsely chopped Caramel Topping 4 tablespoons butter 1 bag (14 oz) caramels, approximately 50 caramels ¼ cup heavy cream ½ teaspoon vanilla ⅛ teaspoon coarse sea
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Also known as Russian Tea Cakes aka Mexican Wedding Cookies Yields: About 4 dozen cookies Ingredients: 1 cup (2 sticks) butter, at room temperature ½ cup powdered sugar and ¼ cup powdered sugar, divided 1 teaspoon vanilla extract 2 ¼ cups all purpose flour ¼ teaspoon salt ¾ cup finely chopped pecans Preparation: Heat oven
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Yields: About 4 Dozen cookies Ingredients: 1 ½ cups all purpose flour ¾ teaspoon baking soda ½ teaspoon salt ½ cup butter, slightly softened 1 cup smooth peanut butter 1 cup sugar plus ¼ cup sugar, divided 1 egg 2 teaspoons vanilla 1 bag of Hershey’s Kisses or Mini Reese’s Peanut Butter Cups, or both,
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Serves: 6 Ingredients: 1 package Cinnamon Sandies cookies, crushed ¼ cup butter, softened 1 can apple pie filling Ground cinnamon, to taste Preparation: Mix crushed cookies with softened butter. Pat cookie mixture firmly into bottom of a 9ʺ x 13ʺ pan. Spread apple pie filling over mixture, add cinnamon to taste if desired. Spread remaining
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Serves: 8 Ingredients: 1¼ cups sugar, divided 1 cup flour 7 tablespoons Baking cocoa, divided 2 teaspoons baking powder ¼ teaspoon salt ½ cup milk ⅓ cup butter, melted 1½ teaspoons vanilla extract ½ cup light brown sugar, packed 1¼ cups water, hot Preparation: Preheat oven to 350° In medium mixing bowl, combine ¾ cup
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