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Mar 7, 2010

Butter Ball Chiffons

Butter Ball Chiffons

30 Servings


* 1 cup butter, softened

* 1/4 cup confectioners' sugar

* 1 package (3.4 ounces) instant lemon pudding mix

* 2 teaspoons water

* 1 teaspoon vanilla extract

* 2 cups all-purpose flour

* 1 cup chopped pecans or walnuts

* 2 Heath candy bars (1.4 ounces each), chopped


* In a small bowl, cream butter and confectioners' sugar until light and

fluffy. Beat in the pudding mix, water and vanilla. Gradually add flour. Stir in

nuts and chopped candy bars.

* Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake

at 325� for 12-15 minutes or until lightly browned. Cool for 3 minutes before

removing to wire racks. Yield: 5 dozen.

Crunchy Peanut Bars

Crunchy Peanut Bars

8 Servings


* 1/4 cup light corn syrup

* 2 tablespoons brown sugar

* 1 tablespoon sugar

* 1/4 cup creamy peanut butter

* 1-1/2 cups cornflakes

* 1/4 cup Spanish peanuts

* 1/2 cup milk chocolate chips, melted


* In a large saucepan over medium heat, bring corn syrup and sugars to a

boil. Remove from the heat; stir in peanut butter. Fold in cornflakes and


* Gently press into a 9-in. x 5-in. loaf pan coated with cooking spray.

Spread melted chocolate evenly over top. Cover and refrigerate for 1 hour or

until firm. Cut into bars. Yield: 8 bars.

Blueberry Yogurt Muffins

Blueberry Yogurt Muffins

6 Servings


* 1 cup all-purpose flour

* 6 tablespoons sugar

* 1/4 teaspoon salt

* 1/4 teaspoon baking powder

* 1/4 teaspoon baking soda

* 1 egg

* 1/2 cup vanilla yogurt

* 3 tablespoons canola oil

* 2 tablespoons 2% milk

* 1/2 cup fresh or frozen blueberries


* In a small bowl, combine the flour, sugar, salt, baking powder and baking

soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry

ingredients just until moistened. Fold in blueberries.

* Fill greased or paper-lined muffin cups three-fourths full. Bake at 350�

for 20-22 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6


Fluffy Fruit Salad

Fluffy Fruit Salad

2 cans (20 ounces each) unsweetened crushed pineapple

2/3 cup sugar

2 tablespoons all-purpose flour

2 eggs, lightly beaten

1/4 cup orange juice

3 tablespoons lemon juice

1 tablespoon canola oil

2 cans (15 ounces each) fruit cocktail

2 cans (11 ounces each) mandarin oranges, drained

2 bananas, sliced

1 cup heavy whipping cream, whipped


Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. In a large saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool.

In a large salad bowl, combine the pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and cooled sauce. Chill for several hours. Yield: 12-16 servings.