Good Cooking!

Applesauce Cookies

2005-05-18T18:54:00.000-07:00

Ingredients

1 cup applesauce
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 cup raisins
1/2 cup butter
1 cup sugar
1 egg
1/2 cup chopped nuts

Directions

Sift together flour, salt, and spices. Cream butter and sugar. Add egg, raisins, and nuts. Add dry ingredients, alternately with applesauce. Drop by teaspoon onto greased cookie sheet. Bake at 375 degrees for about 12 minutes.

~ Pat Brown

Payday Bars

2005-05-18T18:51:00.000-07:00

Ingredients

6 cups Rice Chex cereal
1 1/2 cups peanuts
1 cup sugar
1 cup Karo syrup
1 teaspoon vanilla
1 cup peanut butter

Directions

Mix Rice Chex and peanuts in large bowl. Set aside. Over medium heat, mis Karo syrup and sugar. Stir until boiling. Boil for 1 minute. Add vanilla and peanut butter. Stir until peanut butter melts. Remove from heat and pour over Rice Chex and peanuts. Mix well. Spread on a well buttered cook sheet. Cut into squares.
~Linda Gonzales

Corn Flakes Candy

2005-05-18T18:44:00.000-07:00

Ingredients

1/2 cup white sugar
1/2 cup brown sugar
3/4 cup white Karo syrup
2 tablespoons butter
1 cup peanut butter
6 cups corn flakes

Directions

Combine sugars, syrup, and butter in a saucepan. Bring to a boil, remove from heat. Stir in peanut butter. Add corn flakes, stir, and coat. Place in buttered pan and cool.

~ Terry Leaders

The Best Brownies Ever

2005-04-19T10:18:00.000-07:00

Ingredients
~2 sticks margarine
~10 tablespoons cocoa
~2 cups sugar
~4 eggs (beaten)
~1 1/2 cups flour
~dash of salt

Directions
~Melt margarine, add cocoa and sugar, beat well. Add Eggs, flour, adn salt. Mix well. Pour into greased 9x13 inch pan. Bake at 350 degrees for 25-30 minutes. EAT!!!

~Stephanie Miller

Mexican Bean Dip

2005-04-18T18:26:00.001-07:00

Ingredients

2 (11.25 ounce) cans chili beef soup
1 (8 ounce) jar taco sauce
1 (2.25 ounce) can chopped black olives, drained
1 onion, chopped
1 (8 ounce) package shredded Cheddar cheese
1(8ounce) package shredded Monterey Jack cheese

Directions

Preheat oven to 375 degrees F
In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top wiht Cheddar cheese and MOnterey Jack cheese.
Cook in the preheated oven 10 minutes, or until the cheese has melted

~this was sumitted by Betty on www.http://appetizer.allrecipes.com/az/MxicnBnDip.asp

Apple Brioche Pizza

2005-04-18T18:26:00.000-07:00

Yield: 1 (12-inch) pizza, 8 servings

Crust2 2/3 cups bread flour1/4 cup sugar1 package (1/4 ounce or 2 1/4 tsp) FLEISCHMANN'S RapidRise Yeast1/2 teaspoon salt1/2 cup (1 stick) butter, cut up1/4 cup milk1/4 cup water2 eggs
Topping3 tablespoons sugar2 tablespoons bread flour1/4 cup whipping cream1 tablespoon Calvados (apple brandy) or 2 teaspoons SPICE ISLANDS Pure Vanilla Extract2 cups thinly sliced, cored and peeled apples (about 2 medium)1/4 cup apricot preserves, warmed
To make crust:In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat butter, milk, and water until very warm (120 to 130 F). Butter does not need to melt. Gradually stir into dry ingredients. Stir in eggs and remaining flour to make soft dough. Knead 5 minutes. (Dough will be buttery; do not add additional flour.) With floured hands, press dough to form 12-inch circle on lightly greased pizza pan, cookie sheet or sheet pan. Cover and let rest 30 minutes.
To make topping: In small bowl, combine sugar and flour. Gradually add cream and Calvados; stir until smooth. Set aside.
Preheat oven to 400 F.
Form 3/4-inch high rim along edge of dough. Arrange apples on dough, overlapping slightly; carefully spoon cream mixture over top. Bake on middle oven rack 18 to 22 minutes or until crust is golden brown and apples are almost tender. Remove from pan; place on wire rack to cool slightly. Spread apricot preserves over top.
Nutrition information per serving (1/8 of recipe): calories 415; total fat 17g; saturated fat 9g; cholesterol 95mg; sodium 291mg; total carbohydrate 58g; dietary fiber 2g; protein 8g

Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

Rosalie's Ice Cream Pie With Peanut Butter Crust

2005-04-18T10:11:00.000-07:00

Ingredients Needed:
* 2 pints good quality vanilla ice cream (or whatever ice cream you prefer)
* 1/2 cup creamy peanut better
* 1/2 cup light Karo syrup
* 2 1/4 cups Rice Krispies
* 3/4 cup granulated sugar
* 1/2 cup unsweetened cocoa powder
* 4 tablespoons butter
* 1/2 cup heavy whipping cream
* 1 teaspoon pure vanilla extract

Estimated 40 minutes preparing time but this does not include freezer time to make one pie!

Instructions
1) place 1 pint vanilla (or whatever flavor you choose) ice cream in refrigerator to soften slightly for about 20 minutes
2) Meanwhile, in a large bowl, stir peanut butter and corn syrup until blended, then add rice krispies, stirring until well coated.
3) Spray a 9 or 10 inch pie plate with cooking spray, then press cereal mixture onto bottom and up sides and for a "stand up" edge.
4) Evenly spread 1 pint softened ice cream on crust; freeze until firm, about an hour.
5) Meanwhile, prepare fudge sauce: in 2 quart saucepan over medium heat, cook sugar, cocoa, heavy cream and butter until mixture is smooth and boils, stirring constantly.
6) Remove saucepan from heat; stir in vanilla and cool fudge sauce slightly.
7) Remove pie from freezer and pour 1 and 1/4 cups fudge sauce over ice cream.
8) Remove pie from freezer and freeze until fudge sauce hardens, this should take about 20 minutes.
9) Remove second pint of ice cream from its container to medium bowl and let stand at room temperature stirring occasionally, until its of smooth spreading consistency but NOT melted.
10) Remove pie from freezer and spread ice cream over fudge sauce.
11) Drizzle remaining fudge sauce over ice cream to make a pretty design.
12) Return pie to freezer; freeze until firm. This will take at least 3 hours.
13) If not using the same day, when its firm, wrap it with plastic wrap and foil and put back into the freezer.
14) Remove pie from freezer for about 10 or 15 minutes before serving to ease the slicing.
15) There is usually extra fudge sauce that you can spoon over the pie when serving it.

Nutrition Facts
Calculated for 1 pie
Recipe makes 1 pie Calories 2966
Calories from Fat 1463 (49%) Amount Per Serving%RDA Total Fat 162.6g250% Saturated Fat 73.1g365% Polyunsat. Fat 21.6g Monounsat. Fat 59.5g Cholesterol 287mg95% Sodium 1899mg79% Potassium 1717mg49% Total Carbohydrate 379.9g126% Dietary Fiber 22.1g88% Protein 47.6g95% Vitamin A 4412mcg88% Vitamin B6 1.6mg79% Vitamin B12 3.0mcg49% Vitamin C 12mg20% Vitamin E 14mcg49% Calcium 211mg21% Magnesium 456mg114% Iron 11mg66% see all details

~http://www.recipezaar.com/93398