Mix all ingredients with beater. Pour into two unbaked pie shells. Bake at 350\u00b0. Take out of stove when a bit shaky. ...
Mix cake mix and cherry juice.Add eggs and extract.Mix with spoon and fold in cherries.Pour into greased and floured 9 x 13-inch pan.Bake at 350\u00b0 for 35 minutes. ...
Combine Cool Whip, lemonade, Eagle Brand and a few drops of food coloring; whip until well blended.Pour into crust. Refrigerate at least 4 hours before serving. ...
Dice onions in 5-quart saucepan.Add other ingredients and simmer for 3 hours on low heat. ...
Combine all ingredients, except eggs and egg dye.Simmer for 5 minutes.Place eggs in 2 large jars.Cover with hot liquid. Add egg dye to liquid.Cover jar; refrigerate for 36 hours.Will last in fridge ...
Combine first 4 ingredients. Pour boiling water over top. Let stand for at least 2 hours. Squeeze or drain. Add sugar, orange juice and lemonade. Pour into 1 gallon glass container. Fill with cold w ...
Mix all ingredients together.Use 2 to 3 heaping teaspoonfuls per cup of hot chocolate. ...
Cream sugar, Crisco and butter together.Add eggs one at a time, beating well after each egg.Add flour, milk and flavor. Beat well.Bake at 325\u00b0 for about 35 minutes in long baking pan. ...
Beat together butter, sugar and eggs for 1 minute.Mix together in separate bowl the boiling water, cocoa, baking soda and salt.Let cool and add to butter mixture. ...
Melt chocolate in boiling water; cool.Cream margarine and sugar until fluffy.Add egg yolks, one at a time, and beat well after each.Add melted chocolate and vanilla; mix well.Sift flour, salt and so ...