Scotcheroos

1 C. Sugar
1 C. Light Karo
1 C. Peanut Butter
6 C. Rice Krispies

Topping:  

1 C. Chocolate Chips

1 C. Butterscotch Chips

Cook sugar and karo just until they start to bubble and the sugar feels dissolved.  Remove from heat and add peanut butter, stir until dissolved.  Add rice krispies.  Mix and pour into greased 13x9 pan. Pat down.   Melt chocolate chips and butterscotch chips together and spread over top.

Editor’s Note:  I almost always use 1 1/2 cups of sugar, karo, and peanut butter with 9 cups of Rice Krispies and press into a sheet cake pan.  I don’t use more chocolate and butterscotch chips because I don’t like them with lots of topping.  

Ribbon Jello

6 or 7 pkgs. Jell-O in different colors
1 Pint Sour Cream
1/2 Pint Cool Whip

Add 1 c. boiling water to 1 pkg of Jello.  Put half in pan.  Add 1 T. Sour Cream to the remaining jello in bowl.  Use an electric beater.  When first layer is set enough to hold the next layer, add the jello and sour cream mixture.  Wait until set enough to hold another layer.  When that is set, start over with next pkg. or Jello.  Keep layering until all layers are used up.  Top with whipped topping and leftover sour cream.  Sprinkle with chopped nuts, if desired.  .

Wedding Punch

1 6 oz. can Orange Juice
1 6 oz. can Lemonade
1 c. Sugar
6 cans Water
1 t. Vanilla
1 t. Almond Extract
2 Liter Sprite

Mix ingredients together, adding Sprite last.  

Daffodil Lemon Sauce

1/2 c. Sugar
4 t. Cornstarch
Dash of Salt and Nutmeg
1 c. Water
2 Egg Yolks, Beaten
1 T. Butter
1/2 t. Lemon Peel, grated
2 T. Lemon Juice

Mix sugar, cornstarch, salt and nutmeg.  (I leave out the nutmeg.)  Gradually stir in water.  Cook and stir over low heat until thick and bubbly.  Stir a little hot mixture into the beaten egg yolks; return to the hot mixture.  Cook and stir 1 minute.  Remove from heat; add butter, lemon peel and lemon juice.  Blend.  

Editor’s Note:  Wonderful served over gingerbread.

Divinity Eggs

4 c. Sugar
1 c. Water
1 c. Light Corn Syrup
4 Egg Whites or 1/3 c. powdered egg white mixture.  (1 part powder and 6 parts water)

Cook to 264 degrees.  Pour slowly into stiffly beaten egg whites.  Beat until firm enough to mold.  When cool, they may be coated with chocolate.  

If chocolate coating is desired, melt  chocolate on lowest heat.  Cool to approximately 83 degrees.  Cover egg bottom first.  When set cover top, decorate. 

Can also be made into Christmas Yule Logs or just dropped into spoonfuls on waxed paper. 

Peach Pie

3/4—1 c. Sugar
3 T. Flour
1 t. Cinnamon
1 t. Nutmeg
Dash of Salt
5 c. Sliced Peaches

A double pie crust

Mix ingredients together.  Place in unbaked crust.  Top with 2 T. Butter cut into little pieces.  Top with crust.  Crimp and seal together.  Bke at 400 degrees for 45-50 minutes.  

Editor’s note:  Since I am pie-crust impaired, we like taking a frozen crust and turning it upside down on wax paper until it is thawed.  Then we use that as the top crust.  

Chicken Enchilada Casserole

1 Medium Onion, Chopped
2 T. Butter
1 C. Chicken Broth
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Small can of Mild Green Chiles
1 Cooked Chicken or 3-4 Cooked Chicken Breasts
12 Corn Tortillas
1 Package Colby-Jack Shredded Cheese

Brown Onions in a little butter.  Combine with undiluted soups, broth, and chilies.  Add chicken and beat well.  In a large baking dish, place layer of tortillas, then a layer of chicken, a layer of soup mixture, and a layer of cheeses.  Repeat layering.  

Bake at 350 degrees for 30 minutes. 

Sour Cream Enchiladas

1 Whole Chicken or 3 Chicken Breasts
2 Cans Cream of Chicken Soup
1/2 t. Minced Onion
1 Pint Sour Cream
1 (4oz.) Diced Mild Green Chiles
Package of Flour Tortillas
2 c. Grated Cheese

Cook chicken, cut into bite size chunks or strips.  Mix chicken, soup, 1 c.  Sour cream,  onion, half of cheese and chilies in a bowl.  Soften tortillas.  Place 2 heaping tablespoons of chicken mixture in each tortilla and roll up.  Then place in a greased 9x13 pan.  Add remaining cheese and sour cream to the mixture.  Pour over top of tortillas.  Bake at 350 degrees for 30 minutes.    

Jeff Stewart's Corn Meal Cake

2 c. Bisquick
1/2 c. Corn Meal
1/2 t. Baking Soda
3/4 c. Melted Butter
1/2 t. Salt
1 c. Sugar
2 Eggs
1 c. Milk

Combine all ingredients and pour into a 9x13 pan.  (Glass works best so you can see if it is browning).  Bake at 350 degrees for 20-30 minutes.  (Keep an eye on it)

Editor’s Note:  I only use 1/2 c. butter and then add milk to the 3/4 c. mark on the measuring cup.  It works just fine and reduces the fat a little.

Picnic Cake

1 c. Chopped Dates
1 1/2 c. Boiling Water
1 t. Baking Soda
1 c. Sugar
3/4 c. Shortening
1 t. Vanilla
1 3/4 c. Flour
1/2 t. Salt

2 Eggs, Beaten

1 t. Cinnamon

Topping: 

1/2 c. Brown Sugar

1/2 c. Chopped Nuts

3/4 c. Chocolate Chips

Combine dates, water and soda.  Set aside.

Combine sugar and shortening, blend well.

Add rest of cake ingredients.  

Mix together in a bowl the topping ingredients.  Put on top of cake.  Bake at 350 degrees for 30-40 minutes.