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Dec 12, 2009

Grinch Fudge

Grinch Fudge

1 1/2 cups sugar
1 package (3.4 ounces) pistachio instant pudding mix
2/3 cup evaporated milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups white baking chips
1 teaspoon vanilla extract
1/2 cup chopped pistachios, divided

Line a 9" square baking pan with aluminum foil, extending foil over 2 sides of pan; grease foil. In a heavy large saucepan, combine sugar, pudding mix, evaporated milk, butter, and salt. Stirring constantly, bring mixture to a boil over medium heat; boil 5 minutes. Remove from heat. Stir in marshmallows, baking chip, and vanilla until smooth. Reserving 2 tablespoons pistachios, stir in remaining nuts. Spread mixture into
Prepared pan. Sprinkle reserved nuts on top. Chill 2 hours or until firm. Use ends of foil to lift fudge from pan. Cut into 1" squares. Store in an airtight container..

SCALLOPPED APPLES

SCALLOPPED APPLES

2 1/2 pounds frozen diced apples
1 pound brown sugar
1 cup apple juice
1/2 teaspoon cinnamon

In a large saucepan, bring all ingredients to a boil. Reduce heat and simmer
15 to 20 minutes. Remove from heat. Cover and keep warm until ready to
Serve.

PEANUT BUTTER CAKE

PEANUT BUTTER CAKE

Makes 24 servings

Cake:
1 stick (1/2 cup) margarine, softened
1/2 cup peanut butter
1/2 cup vegetable oil
1 cup water
2 eggs, beaten
1/2 cup milk
2 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon vanilla
Frosting:
1 stick margarine
1/3 cup milk
1/2 cup peanut butter
1 pound confectioners' sugar
1 teaspoon vanilla

To make cake: Preheat oven to 400 degrees. Grease and flour a 15-by-9-inch
Sheet pan.

Stir margarine, peanut butter, oil and water together in a bowl until
Blended (do not use an electric mixer). Add eggs, milk, flour, sugar, soda
And vanilla. Stir until well blended.

Pour batter into prepared pan. Bake 20 minutes. Cool cake completely.

To make frosting: Combine margarine, milk and peanut butter in a saucepan.
Bring to a boil. Add confectioners' sugar and vanilla. Spread on cooled
Cake. Work fast when spreading frosting; it sets up quickly.

CARROT-RAISIN SALAD

CARROT-RAISIN SALAD

Makes 8 servings

3 cups grated carrots
1 cup canned crushed pineapple, drained
1/2 cup raisins
1/4 cup chopped pecans or walnuts
1 cup mayonnaise
1/4 cup honey
2 teaspoons lemon juice

Mix carrots, pineapple, raisins and nuts in a bowl.

Combine mayonnaise, honey and lemon juice. Pour over carrot mixture. Stir to
Combine. Refrigerate several hours or overnight.

Peanut Crescents

Peanut Crescents

1 cup butter, softened
1/3 cup sugar
1 tbsp water
1 tsp vanilla
2 cups flour
1/2 cup finely chopped
salted peanuts
Confectioners' sugar

In a small bowl, cream the butter and the sugar until light and fluffy. Beat in the water and the vanilla. Gradually add the flour. Mix well. Stir in the peanuts. Cover and refrigerate for 1 hour or until easy to handle. Shape rounded tablespoonfuls of the dough into 2 1/2 inch crescents. Place 2 inches apart onto ungreased baking sheets. Bake at 350 F for 15-18 minutes or until set. Do Not Brown. Roll the warm cookies in the confectioners sugar. Cool completely on wire racks. Roll the cooled cookies again the confectioners' sugar. Makes 3 dozen