1 small box orange (strawberry) jello
1 (12-ounce) container Cool Whip
1 pint small curd cottage cheese
1 (20-ounce) can crushed pineapple, drained
1 (11-ounce) can mandarin oranges, drained
1 cup shredded coconut (optional)
Mix dry Jello into Cool Whip and cottage cheese; add fruit and coconut (optional). Refrigerate 3 to 4 hours. You can also use frozen strawberries (thawed) with strawberry Jello in place of the orange Jello and mandarin oranges.
Crust
1 ½ cubes butter, melted
1 cup chopped nuts
½ cup flour
Combine ingredients and press into bottom of 9” x 13” pan. Bake at 350 degrees for 20-25 minutes. Cool
First Layer
1 (8 ounce) package cream cheese
1 small container Cool Whip (4-5 ounces)
1 cup powdered sugar
Combine and spread over crust.
Second Layer
1 small package instant chocolate pudding
1 small package instant vanilla pudding
2 cup milk
1 small container Cool Whip (4-5 ounces)
Unsweetened chocolate, grated (optional)
Combine puddings and milk, whipping well. Spread over first layer and then top with Cool Whip. Garnish with grated unsweetened chocolate, if desired. Cut into squares and serve. Yum! Yum!
1 box jello (any flavor)
1 cup cottage cheese
1 cup pineapple, crushed of tidbits
1 cup nuts
½ cup raisins
1 can peaches and apricots, drained
Choose your favorite jello flavor; mix as directed on the box. Chill until soft set. Add the remaining ingredients and mix well. Chill until firm
Bars
1 ¾ cups sugar
1 cub butter or margarine
4 eggs
1 teaspoon vanilla
3 tablespoons flour
1 ½ teaspoon baking powder
½ teaspoon salt
1-2 cans cherry or berry pie filling
Mix all ingredients except pie filling. Place 2/3 of the mixture into a greased 10” x 15” cookie sheet. Spread pie filling over the mixture. Drop remaining batter by spoonfuls on top. Bake at 350 degrees for 35-45 minutes. Drizzle with powdered sugar frosting.
Powdered Sugar Frosting
1 ½ cup powdered sugar
3 tablespoons milk
¼ teaspoon almond extact
Mix all ingredients and drizzle over bars freshly from the oven. Cut into bars after cooling.
1 recipe raised rolls or frozen bread
Margarine
Sugar
Cinnamon
Brown sugar
Raisins
Nuts, chopped
Let dough rise until very soft and doubled in size. Roll out on floured board until ½” thick and spread with softened margarine; sprinkle with sugar, cinnamon, brown sugar, raisins, and nuts. Begin rolling at one edge and roll entire dough up. Prepare a baking pan or skillet with melted margarine over the bottom of the pan. Put a layer of brown sugar, raisins, and nuts over the margarine. Slice rolls about ½” thick and place in pan. Spread a small amount of margarine on top; cover and let rise in warm place. Carefully put in 350 degree oven and bake 25-35 minutes. Remove from pan and cool.
2 cup sugar
1 ½ cup all-purpose flour
¾ cup baking cocoa
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped nuts
2/3 cup vegetable oil
4 eggs, beaten
2 teaspoon vanilla
In large bowl, combine sugar, flour, cocoa, baking powder, salt and nuts. Add, oil, eggs, and vanilla, Stir just until moistened. Do not over mix. Spread in a greased 9” x 13” pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Yield 2-2 ½ dozen.
¾ cup Hershey’s Dark Baking Cocoa
½ teaspoon baking soda
2/3 cup cooking oil, divided in half
½ cup boiling water
2 eggs
2 cup sugar
1 ½ cup flour
1 teaspoon vanilla
1 cup walnuts (optional)
Preheat oven to 350 degrees. Grease or spray 9” x 13” pan, Stir cocao and soda together. Blend with ½ the oil. Add boiling water, stir until thick. Stir in eggs, sugar, and remaining oil, stirring until smooth. Add flour, vanilla, and nuts, if desired. Bake for 35 or 40 minutes being careful not to over bake. The brownies will have a crust but will be chewy inside.
Note: Thee are not only the best brownies I have ever made, they are the most fun to serve, which around here is half the fun. The secret ingredient turns the look of these otherwise beautiful grown treat into what can only be described as dirty. More than once a hesitant guest has had to be convinced to try one. The secret ingredient? Hershey’s Special Dark Baking Cocoa.
1 can Hungry Jack Biscuits (10)
Cooking apples, chopped
1 ¼ cup brown sugar
2 sticks butter or oleo
1 (12 ounce) can 7-Up
1 teaspoon cinnamon
Roll out biscuits, fell each with apples, 1 teaspoon brown sugar and 1 pat butter/oleo. Close dough around this and crimp edges. Place side by side in baking dish. Bring to a boil the 7-up, 1 stick butter/oleo, ¾ cup brown sugar and cinnamon. Pour over dumplings and bake 30 minutes at 375 degrees. Serve hot with ice cream. Save juice for another baking.
1 large onion
6 small zucchini squash
1/4 cup salt
2 cups cider vinegar
1 cup sugar
1 teaspoon turmeric
1 teaspoon mustard seed
1 teaspoon celery seed
Directions: Slice onions and squash 1/8 inch thick and place in large bowl. Salt thoroughly and allow to rest overnight. Combine remaining ingredients and bring to a rolling boil. Add zucchini and onion slices to pickling solution. Bring back to boil. Reduce heat and simmer 15 minutes. Pack pickles into hot sterilized pint jars. Fill to 1/2 inch of top with pickling solution, seal. Makes three pints
2 cups vinegar
2 cups water
5-6 cups sugar
1 tablespoon whole cloves
4-5 sticks cinnamon
1 small ginger piece
1 gallon peaches
Directions: Boil vinegar, water, sugar, and spices for 5 minutes. Drop in peeled peaches and cook until tender.
Note: I did see these on the grocery store shelf in Louisiana, a few years back. I Don’t know if they would be in every state. I believe they were around the canned peaches and were called “spiced peaches”.