Sunday, December 13, 2009

Butter Finger Candy

This recipe is courtesy of Charlene Otteson. I've yet to find someone who doesn't like it!

Butter Finger Candy
3 c. rice krispies
2 c. peanut butter
1 stick margarine
1 box powdered sugar

Melt margarine and pour over rice krispies and peanut butter. Add powdered sugar. Make into balls the size of walnuts and place on cookie sheets in refrigerator. The mixture will be stiff and slightly crumbly. Make dipping chocolate and dip centers, then return to refrigerator to set.

Dipping Chocolate
1 large pkg chocolate chips
1 (8 oz) Hershey Bar
1/3 bar paraffin wax (found in the canning aisle)

Melt together in top of double boiler. I find it easiest to shave wax into small pieces and melt 1st.

Monday, October 26, 2009

Turtle Pumpkin Pie

This is a good ol' jello recipe. And FANTASTIC!!

Turtle Pumpkin Pie
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Friday, April 3, 2009

Killer Beans

My Dad makes this the best, but it's always a hit with everyone who tries it!

1lb. polish sausage, sliced
10 slices bacon, chopped
2 (16oz) cans kidney beans, drained
2 (16oz) cans butter beans, drained
2 (16oz) cans pork and beans
1 lb. hamburger
1 cup chopped onion
1 cup brown sugar
1 cup sugar
1 cup ketchup
1 cup barbeque sauce
1 to 2 cans diced mild green chilies (opt.)
1/2 cup mustard
2 tsp salt
2 tsp chili powder
2 tsp pepper

Brown hamburger, bacon, sausages, with onion; drain. Add remaining ingredients; heat and eat.

NOTE: This recipe is best done in a 12-inch dutch oven. However, since I don't have any, I half the recipe and let it cook in my crock pot on low for about 3-4 hours.

For a different flavor, little smokies can be substituted for polish sausage.