3 T. Margarine or butter 1 package of regular size marshmallows or 4 C. of mini marshmallows 6 C. Kellogg’s Rice Krispies Cereal Melt margarine/butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Kellogg’s Rice Kripsy Cereal to pan and stir until well coated. Using… Continue reading Classic Rice Krispy Treats
Category: Desserts
Philly 3-Step Cherry Cheesecake
2 (8 oz. packages) Philly Cream Cheese 1/2 C. sugar 1/2 tsp. vanilla 2 eggs Mix cream cheese, sugar, vanilla and eggs in a large bowl. Pour mixture into 1 graham cracker crust 9″ size. Bake at 350 degrees for 40 minutes or until center is almost set. Cool then refrigerate for 3 hours. Spread… Continue reading Philly 3-Step Cherry Cheesecake
Peanut Butter Chocolate Bars
1 C. smooth or chunky peanut butter 6 T. butter or margarine softened 3/4 C. packed brown sugar 1/2 C. granulated sugar 1 tsp. vanilla 3 eggs 1 C. flour 2 C. (11 1/2 oz. package) of milk chocolate chips 1 C. colored sugars or small colored candies for decoration Beat peanut butter, butter, brown… Continue reading Peanut Butter Chocolate Bars
Easy Butterscotch Chip Chocolate Cookies
1 box (18.25 oz.) chocolate cake mix 1/2 C. vegetable oil 2 eggs 2 C. (12 oz.) butterscotch chips 1/2 C. chopped pecans (optional) Combine cake mix, oil and eggs in a large bowl. Stir in the chips and pecans. Drop by round T. unto a ungreased baking sheet. Bake in a preheated 350 degree… Continue reading Easy Butterscotch Chip Chocolate Cookies
Flag Cake
2 pints strawberries 1 package 10.75 oz. Sara Lee Pound Cake cut into 10 slices 1 1/3 C. blueberries. divided 1 tub 8 oz. cool whip thawed Slice 1 C. of strawberries and set aside. Halve the remaining strawberries. Line the bottom of the 12 x 8 inch baking dish with the pound cake slices.… Continue reading Flag Cake
Quick & Easy Pumpkin Cupcakes
1 pkg. spice cake mix 1 can (15 oz.) Libby’s Pure Pumpkin 3 Lrg. eggs 1/3 C. vegetable Oil 1/3 C. Water 1 container (16 oz.) cream cheese frosting Blend cake mix, pumpkin, eggs, oil and water in a large mixing bowl on medium speed for 2 minutes Pour batter into 24 paper-lined muffin cups.… Continue reading Quick & Easy Pumpkin Cupcakes
Irresistible Jif Peanut Butter Cookies
3/4 C. Jif Creamy Peanut Butter 1/2 C Crisco All Vegetable Shortening 1 1/4 C. firmly packed light brown sugar 3 T. milk 1 T. Vanilla 1 Lrg. Egg 1 3/4 C. All Purpose Flour 3/4 tsp. baking soda 3/4 tsp. salt Heat oven to 375 degrees– Cobine peanut butter, brown sugar, milk and vanilla… Continue reading Irresistible Jif Peanut Butter Cookies
Cool N Easy Pie
2/3 C boiling water 1pkg. 4 serving size Jello sugar free Jello any flavor 1/2 C cold water ice cubes 1 tub (8 oz.) lite cool whip thawed 1 prepared graham cracker crust Stir boiling water into the Jello in a large mixing bowl for a least 2 min. until completely dissolved. Mixed cold water… Continue reading Cool N Easy Pie
Impossible Brownie Pie
4 eggs 1 4 oz bar of sweet cooking choc. melted and cooled 1/2 C bisquick baking mix 1/2 C packed brown sugar 1/2 C granulated sugar 1/4 C margarine or butter softened 1/4 C chopped nuts Preheat oven to 350 degrees. Grease 9″ pie plate. Beat all ingredients except nuts, until smooth 2 min.… Continue reading Impossible Brownie Pie
Jelly Cookies
2/3 C Butter 1/2 C Sugar 1 Egg yolk (reserve the egg white for later in recipe) 1 Egg 1 1/3 C sifted flour 1/2 C chopped nuts 9 (used to roll the spooned mixture into before baking) 1/2 C Raspberry Jam 1tsp vanilla Cream the sugar, butter and the egg yolk and the egg… Continue reading Jelly Cookies