Generously grease a 10-inch, fluted tube pan.Sprinkle pecans in bottom of pan.Arrange frozen dough balls on top of pecans. Sprinkle pudding mix over dough balls. ...
Combine all ingredients in a large bowl; stir well. Cover; refrigerate overnight. Serve immediately or store in airtight container in the refrigerator up to 2 weeks. Yield: 1 1/2 quarts. ...
Place the crackers in a large paper bag.Heat oil until warm; mix with spices.Pour over crackers and shake until well mixed. Let set for 1 hour.Store in can.Great snack. ...
Sift and mix first 7 ingredients.Work in shortening and sugar.Mix in vanilla, eggs and applesauce.Bake at 350\u00b0 in greased loaf pan for 70 to 75 minutes. ...
Check leaves of collards carefully.Remove pulpy stems and discolored spots on leaves.Wash leaves thoroughly.Drain and chop.Put greens in pot.Boil until water turns dark green.Then pour off and put c ...
In large bowl, cream shortening and sugar.Add molasses and egg, beat well.Add dry ingredients.Mix well.Cover and chill. Preheat oven to 375\u00b0.Grease cookie sheets.Form dough into 1-inch balls.Ro ...
Melt butter or margarine in a large pan; add 1 cup brown sugar and spread evenly.Lay fruit in brown sugar mixture. ...
Melt oleo with Worcestershire sauce, onion and garlic powder. Stir until combined.Add cereals and pretzels.Stir together gently until cereals and pretzels are coated.Bake in 250\u00b0 oven for 20 to ...
Melt milk and caramels over low heat.Add chopped pecans. Spoon out on a greased baking sheet.Put in freezer for 1 hour. Melt 3/4 block wax and large bag chocolate chips.Dip candy in chocolate.Put ba ...
Bake cake according to package instructions.Let cool.In saucepan, combine pineapple with juice and sugar.Bring to boil and stir until sugar is dissolved.Poke holes in cake with fork. Spread pineappl ...