Melt white chocolate and chocolate chips.Add peanuts.Drop by the teaspoonfuls onto wax paper or aluminum foil.Let harden, then refrigerate. ...
Combine cake mix, one egg and margarine.Press into 15 x 10 x 1-inch baking pan.Combine cream cheese, powdered sugar, lemon extract and 3 eggs.Beat well.Pour over dough layer.Bake at 325\u00b0 for 50 ...
Crush graham crackers.Put milk in top of double boiler; add marshmallows and heat until marshmallows are melted.Drain cherries; cut in halves and add all the fruit and nuts to the crushed crackers.P ...
Beat cream cheese until fluffy.Beat in Eagle Brand milk until smooth.Stir in lemon juice and vanilla.Pour in crust and chill 3 hours or until set.Top with cherry pie filling. ...
Crush cookies (save some to sprinkle on top). Mix remaining ingredients well with softened ice cream. Fold in Cool Whip. Pour into 9 x 13-inch pan. Freeze overnight. Sprinkle crushed cookies on top. ...
Cream butter and sugar thoroughly.Add vanilla.Stir in eggs, one at a time.Stir in flour.Add nuts.Spread three-fourths of the batter 1/2-inch thick in an ungreased 9 x 13-inch pan.Cover with filling. ...
Whip pudding until it gets thick. Stir in Cool Whip. Spread on cake. Refrigerate until ready to serve. ...
Cut peppers, onions and celery into small pieces.Add sugar and cover with vinegar.Cook until mixture is half done, then add apples and finish cooking until mixture turns brown.Put in hot jars.Proces ...
Pour pie filling into shallow baking dish.Top with the rest of the ingredients.Bake at 375\u00b0 for 35 minutes. ...
Mix ingredients and spread on cookie sheet.Bake at 350\u00b0 for 15 to 20 minutes.Melt chocolate chips and spread on bars while still warm. ...