• 2 pounds sifted confectioners’ sugar
  • 1 can sweetened condensed milk
  • 2 cups flaked coconut
  • 1 stick butter or margarine, melted (4 ounces)
  • 3 cups chopped pecans
  • Dipping Chocolate (below), melted

Preparation:

Mix all ingredients together, shape into balls, then chill until hard. Dip chilled balls in dipping chocolate and let cool.
Store in airtight container in refrigerator.

Dipping Chocolate
Use melted chocolate almond bark or purchased dipping chocolate, or the mixture below

  • 1 cake paraffin wax
  • 12 ounces semisweet chocolate chips

Ok, If I had been told what was in this before I actually tried it, I probably wouldn’t have let it near my innards.  However, I was only told the name and then assured it had no seafood in it, so I tried it.  It is AMAZING!  I’m not necessarily a big dip/spread person…dont really have much cause for them, but this is easily the best dip/spread I think I have ever eaten!   So before you turn your nose up to it, give it a try.  It is AWESOME.

1-14oz can of Sour Kraut

1/2 cup mayonnaise

1/2 cup saltine crackers crushed

1 cup finely shredded cheddar cheese

1 cup chopped ham (or turkey)

1 tablespoon diced onion

1 1/2 cup sour cream

Mix well.

Chill for 2 hours.

Serve with crackers.


This is a recipe from when I was little that I absolutely LOVE.

2 cups orange-flavored drink mix (e.g. Tang)

1/4 cup instant tea powder

3/4 cup lemon-flavored instant tea powder

1 teaspoon ground cinnamon

1 teaspoon ground cloves

In a large bowl, combine orange drink mix, sugar, tea powder, cinnamon and cloves. Mix well and store in an airtight container.

To serve, put 3 teaspoons of mix in a mug. Stir in 1 cup boiling water. Adjust to taste.

(I have also just used lemon flavored tea only (not splitting the plain tea with the lemon flavored and it’s basically the same.)

I have been asked and asked and asked for this recipe and have finally decided to send it out into the world.  Hope you enjoy it. 🙂

2 cups Sour Apple Martini Mixer

4 blocks Cream Cheese

3 Eggs

½ cup Sour Cream

3 Teaspoons Flour

½ cup sugar

CRUST:

2 cups ground Graham Cracker crumbs

3 tablespoons butter

TOPPING:

Caramel Ice Cream topping

Crust:

Mix butter and crumbs until it holds together. Shape into spring form pan or pie pan. If using springform, only bring crust ½ way up the pan.

Cheesecake:

Boil 2 cups of Sour Apple until condensed to ½ cup stirring constantly (appx 30 minutes.) Do not over-boil, as it will harden.

Mix all ingredients including condensed sour apple sauce until well combined.

Pour into pie/cake pan.

Bake on 350 for 45-65 minutes with a pan of water under the cheesecake.

Remove cheesecake from oven when the center of the cake jiggles like well set pudding.

Cover cheesecake with caramel ice cream topping.

This recipe makes one full sized cheesecake or two pie sized cheesecakes.

This can be used for a variety of cheesecakes.  Simply remove the Sour Apple mix for a plain, basic cheesecake.  Substitute 1/4 can pumpkin pie MIX (not plain pumpkin) for a pumpkin cheesecake.  I use a lot of martini mixers for various flavors, many of which have to be boiled and condensed.  Pina colada mixers usually do not have to be condensed though.

When using flavorings, basically flavor to your tastes.  The above amounts are to my tastes and I tend to like things rather full of flavor.

1 Medium Potato

1 Box Powdered Sugar

Peanut Butter

Boil potato in skin until soft. Allow potato to cool. Peel the potato, mash and stir in powdered sugar until it is stiff.

Roll out the mix like biscuit dough and spread the peanut butter over the top. Roll up and refrigerate until completely cooled. Cut into slices.

1 Gallon Apple Cider

2 Cups Orange Juice

1 Quart Pineapple Juice

2 Sticks Cinnamon

12 Whole Cloves

2/3 Cup Sugar

Mix

Simmer

Serve while warm.

¼ Cup Cornstarch

2 Cups Cold Water

Food Coloring

Mix cornstarch and water in a sauce pan and boil until the mix thickens. Pour the mixture into several different containers; use food coloring to achieve the desired colors.

Paint.

~~I haven’t actually made this cake, but with a name like that…It’s got to be fun at least!

1 Box Yellow Cake Mix

½ Cup Mazola Oil

4 Eggs

11 oz Mandarin Oranges and juice

Mix all.

Grease and flour cake pans (either sheet or layers)

Bake at 350* for 25 minutes.

ICING

1- 3oz Vanilla Instant Pudding

1- 9oz Cool Whip

1- Large can Crushed Pineapple & Juice

Mix all.

Frost cake AFTER it has completely cooled.

1 Box Yellow Cake Mix

1 8 oz Cream Cheese

1 Box Powdered Sugar

1 Stick Margarine

4 Eggs

1 Tbs Vanilla Flavoring

Beat cake mix, 1 egg and margarine together and press in a buttered oblong pan. Mix sugar, cream cheese, 3 eggs, and vanilla flav till smooth pour over cake mix and bake 30 minutes on 350*

Refrigerate before serving.

4-6 Medium to Large Boneless Chicken Breasts

1 Can Cream of Chicken Soup**

1 Can Cream of Celery Soup**

1 Can Campbell’s Cheddar Cheese Soup

1 Large container Sour Cream

1 Pound Colby Monterrey Jack Shredded Cheese**

1 Box Macaroni Noodles

1 Sleeve Ritz crackers

Boil Chicken breasts until completely cooked. Chop or shred chicken

Boil Noodles according to instructions. Drain.

In a LARGE bowl, mix all the soups (Cream of Chicken, Celery, Cheddar Cheese) and the sour cream.

Mix ¾ Cheese into mixture along with all the shredded chicken and the cooked and drained noodles.

Pour mixture into a large, greased casserole dish. Crumble crackers and pour over the top.

Bake for approximately 45 minutes on 350*, remove from oven spread remaining cheese over top and bake for another 5 minutes or until cheese is completely melted.

Serves A LOT!

**Cream of Chicken soup can be substituted with Cream of Chicken and Broccoli

**Cream of Celery can be subbed with Cream of Mushroom

**Colby/Monterrey Jack can be substituted with any shredded cheese of choice.