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Trista's Vegetarian Rice Crispy Treats 17
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Ingredients:
1 Cup Light corn syrup
3/4 Cup Sugar
1 Tbsp. Soy Margarine
1/2 Tsp. Vanilla Extract
6 Cups Rice Cereal
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Directions
1) To make you will need a heat resistant spatula, small pot, very large bowl, and lightly greased large piece of wax paper.
2) Begin by heating the syrup in the pot over medium heat then add sugar to the pot. Stir continuously for a few minutes, you might start to notice it bubbling at the bottom, if this starts to become frothy turn down the heat some. When it starts to look like it's boiling add the margarine and stir till evenly mixed, then add the canilla, still stirring.
3) If you notice that the syrup mixture does not boil you can turn up the heat. after stirring, put in the rest of the ingredients. As the syrup and sugar are on the stove in the very large bowl measure out about 5 cups of the cereal. Pour the heated mixture over the cereal and begin stirring with the spatula making sure to evenly combine the ingredients. You might want to add another cup or more of the cereal, depending on the amount of saturation you are looking for. (I find about 6 cups to be the perfect amount.)
4) When stirred to satisfaction, pour the cereal on to the wax paper, using the spatula to push it into a large rectangle, about and inch thick or so. Allow the rice crispies to cool till hard, about and hour or so. (Although sampling of a chunk of the warm rice crispies is possible for instant gratification :)
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Trista's Butterscotch Blondies
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Ingredients:
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¼ cup
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Butter or Margarine, Softened
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¾ cup
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Packed light brown sugar
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½ cup
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Granulated sugar
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2
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Eggs
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2 cups
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All-purpose flour
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½ tsp
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Baking soda
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1 tsp
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Salt
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12/3 cups
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Butterscotch Chips
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Directions:
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1. Heat oven to 350. Grease 13x9x2 pan. Beat butter, brown sugar and granulated sugar until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, blending well. Stir in butterscotch chips and spread into pan.
2. Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely in pan. Cut into bars and serve.
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Gene's Rhubarb Cakes
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Ingredients:
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4 cups
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Diced rhubarb
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½ cup
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Sugar
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1 box
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Strawberry jell-o
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½ cup
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Milk
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1 box
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Yellow cake mix
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Mini marshmallows
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Directions:
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In a 9x13 pan cover the bottom with the mini marshmallows. Top the marshmallows with the diced rhubarb (fresh or frozen). Next, sprinkle ½ cup sugar over the rhubarb. Then, sprinkle the strawberry jell-o (dry mix) over the sugar. Pour ½ cup milk over that. In a mixing bowl, prepare cake mix according to package directions. Pour the cake mix over everything and bake at 350 for 50 minutes.
Great to serve with Cool Whip or Ice Cream!
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Annette's Mint Chip Cookies
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Ingredients:
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2
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Egg whites
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1 Pinch
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Salt
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½ tsp
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Cream of tartar
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¼ tsp
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Peppermint flavoring
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¾ cup
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Sugar
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6 oz
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Chocolate Chips
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Directions:
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1. Heat oven to 375
2. Beat egg whites, salt, cream of tartar until it starts to turn stiff.
3. Add sugar, food coloring and peppermint flavoring, beat till stiff and add chips.
4. Turn of oven
5. Put brown paper bag on cookie sheets (can use parchment paper).
6. Drop mix by tablespoon. Put in oven for at least 6 hours.
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Annette's Impossible French Apple Pie
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Streusel Ingredients:
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1 cup
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Bisquick
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½ cup
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Chopped nuts
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1/3 cup
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Packed brown sugar
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3 Tbsp
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Firm Butter or margarine
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Pie Ingredients:
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6 cups
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Sliced pared tart apples
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1¼ tsp
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Ground cinnamon
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¼ tsp
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Ground nutmeg
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1 cup
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Sugar
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¾ cup
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Milk
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½ cup
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Bisquick
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2
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Eggs
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2 Tbsp
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Butter or margarine softened
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Streusel Directions:
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Mix Bisquick, chopped nuts, packed brown sugar and firm margarine or butter until crumbly.
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Pie Directions:
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1. Preheat oven to 325
2. Grease 10x 1½” pie plate
3. Mix apples and spices; turn into plate. Beat remaining ingredients except for Streusel topping until smooth, 15 seconds in blender on high or 1 minute with hand mixer.
4. Pour into pie plate
5. Sprinkle top with Streusel
6. Bake until knife inserted in center comes out clean. 55 to 60 minutes.
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Annette's Strawberry Bread
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Ingredients:
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½ cup
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Butter or margarine
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1 cup
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Sugar
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2
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Egg yolks
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½ tsp
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Almond extract
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2 cup
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Flour
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1 tsp
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Baking powder
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½ tsp
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Salt
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1 cup
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Crushed strawberries or 10 oz frozen, drained berries
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2
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Beaten Egg whites
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Directions:
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1. Preheat oven to 350.
2. Cream butter or margarine and sugar
3. Add egg yolks, 1 at a time.
4. Add almond extract.
5. Sift together flour, baking powder and salt.
6. Add to wet mixture alternately, with strawberries or frozen drained berries.
7. Fold in egg whites.
8. Add nuts if preferred.
9. Line baking pa with wax paper or just spray bottom with flour cooking spray.
10. Bake of 1 hour
Serve with cream cheese spread or mild cheddar spread.
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Helen's Sour Cream Cookies
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Ingredients:
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4 cups
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Flour
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1 cup
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Sugar
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1 cup
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Shortening
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1 cup
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Sour cream
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1 tsp
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Baking soda
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½ tsp
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Salt
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1 tsp
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Baking powder
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1 tsp
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Vanilla
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2
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Eggs
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1 tsp
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Nutmeg
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Directions:
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1. Preheat oven to 350.
2. Mix sour cream and baking soda together.
3. Mix all remaining ingredients and the sour cream and baking soda mixture together and chill.
4. Roll out and cut.
5. Bake for 10 minutes.
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Lisa's Easy Apple Cake
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Ingredients:
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1 box
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Yellow cake mix
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1 can
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Apple pie filling
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1 jar
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Butterscotch syrup
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Cinnamon
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Brown sugar
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Directions:
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1. Follow directions on cake mix box-yielding at 2 less Tbsp of water and yielding at 1 less Tbsp of oil.
2. Mix in 4 Tbsp of cinnamon.
3. Bake for 7 minutes, take cake out of oven, pour apple pie filling evenly on top of cake, Bake for an additional 20 minutes.
4. Take cake out of oven lightly sprinkle brown sugar and cinnamon on cake, pour ½ to ¾ jar or butterscotch syrup, then
5. Generously sprinkle more brown sugar on top of butterscotch, bake for an additional 10 to 13 minutes.
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Helen's Microwave Carmel Corn
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Ingredients:
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1 cup
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Brown sugar
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¼ cup
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White syrup
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½ cup
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Margarine
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½ tsp
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Salt
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1 tsp
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Vanilla
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½ tsp
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Baking soda
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16 cups
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Popped popcorn
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Directions:
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1. Microwave brown sugar, white syrup, margarine and salt on high for 1½ minutes.
2. Add vanilla and baking soda. Mix well and microwave for 3 minutes, stirring after every minute.
3. Pour over popcorn in brown paper bag, microwave on high for 2 minutes. Take out and shake bag every minute.
4. Microwave 1 minute and shake every 30 seconds.
5. Take out and spread on a opened brown bag to cool.
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Debbie's Strawberry Cream Cheese Salad
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Ingredients:
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6 oz pkg.
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Strawberry flavored jell-o
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2 cups
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Boiling water
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2-10 oz pkgs
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Frozen strawberries
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8oz pkg
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Cream cheese (softened)
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½ cup
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Powdered sugar
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8 oz
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Cool whip (Thawed)
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1 cup
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Crushed pretzels
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1/3 cup
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Granulated sugar
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½ cup
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Melted margarine
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Directions:
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1. In medium bowl, dissolve jell-o in boiling water. Add frozen strawberries. Separate berries to melt. Pour jell-o mixture into lightly oiled 9x13x2 pan or Pyrex dish. Refrigerate until firm (suggest overnight).
2. In medium bowl combine softened cream cheese and powdered sugar until smooth. Fold in the thawed cool whip. Spread this mixture over the firm jell-o.
3. In medium bowl combine crushed pretzels, granulated sugar and melted margarine. Sprinkle this mixture over the cream cheese layer. Refrigerate until serving time.
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Jami's Cinnamon Rolls
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Ingredients:
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2 loaves
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Frozen bread dough, thawed
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1 cup
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Brown sugar
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1 tsp
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Cinnamon
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1-1½ cup
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Whipping cream
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Butter
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Directions:
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Roll out each loaf to approx. 18” x 6”. Cover with butter. Mix brown sugar and cinnamon, sprinkle over bread dough. Roll lengthwise. Slice 1” thick and place in pan (space to allow for rising). Let rise (overnight if possible). Pour whipping cream over top. Bake at 350 for 25 minutes. Frost (milk and powered sugar). Add nuts or raisins if desired.
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Wendy's Brownie Mallow Bars
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Ingredients:
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1 box
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Fudge brownie mix
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1 (10½) bag
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Mini marshmallows
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2 cups
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Chocolate chips
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1 cup
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Peanut butter
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1 Tbsp
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Butter
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1½ cups
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Rice krispies
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Directions:
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Prepare brownies as directed and mix in marshmallows, pour into a greased 9x13 pan. Bake at 350 for 28 to 30 minutes. In sauce pan, melt chocolate chips, peanut butter and butter. Remove from heat and stir in cereal. Spread over brownies/marshmallow. Refrigerate 1 to 2 hours or until firm.
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