arm with citrus fluff.
For citrus fluff:.
In small saucepan
Take some bread.
Get the jar of peanut butter and fluff. Take the lids off.
Then you take a knife, stick the knife into the peanut butter and pull it out and spread it on the bread. Then you stick the knife in the fluff and pull it out and spread it on the bread.
Then you take the other bread and slap it down on the other piece of bread and then you eat it.
heese spread and strawberry marshmallow fluff in a small bowl; mix
Combine flour, butter, brown sugar and nuts.
Press flat on a large cookie sheet and bake at 375 degrees for 15 minutes.
Crumble mixture when cooled and set aside.
Beat egg whites, sugar, lemon juice, vanilla, and strawberries in a very large bowl for 20 minutes.
Fold in cool whip.
Sprinkle half of the crumb mixture on the bottom of a 9x13 pan.
Pour fluff mixture over the crumb and sprinkle fluff with the remaining crumb.
Freeze for 2 hours.
Boil sugar, milk and oleo to soft ball stage.
Add peanut butter, Marshmallow Fluff and vanilla.
Beat until firm.
Pour out on waxed paper.
Boil milk and sugar to soft ball stage, stirring constantly, as it burns real easy.
Stir in chunky peanut butter and the Marshmallow Fluff.
Pour onto a buttered cookie pan, cool and cut. Very good.
Put cream cheese in medium mixing bowl and allow to become room temperature.
Add jar of marshmallow fluff and beat until all lumps have disappeared and mixture is a smooth creamy texture.
Clean and cut fresh fruit to bite sized pieces.
Pineapple Fluff: Combine the Pineapple and pudding Mix. Fold in the Cool Whip.
Cherry White Chocolate Dessert: Combine the Cherry pie filling and pudding Mix. Fold in the Cool Whip.
Combine sugar, flour, salt, egg yolks and whole egg.
Slowly add small amount of milk and blend; stir this mixture into the remaining milk.
Cook in double boiler until thick; cool.
Add vanilla, blend well, and pour into serving dish.
Chill at least 1 hour.
Chocolate Fluff: Gradually add powdered sugar to egg whites and beat until sugar is dissolved.
Slowly add melted chocolate, vanilla and salt; blend well.
Chill for at least an hour, then spoon over chilled pudding before serving.
oom temperature.
Mix marshmallow fluff and 1/2 cup butter
Crush Oreos in food processor or by hand until fine.
Add melted butter to them and mix.
Press into 13x9 pan to make crust.
Soften the ice cream in a mixer until smooth, but not melted.
Stir in (by hand) all of the fluff into the ice cream until nice and evenly distributed.
Pour into pan and spread evenly.
Let freeze for at least 2 hours or overnight.
You may garnish with any kind of whipping cream or Cool Whip that you like!
Place all ingredients together in a saucepan and heat on medium heat. Stir until it thickens, the remove.
Dribble over desserts.
Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet; drain fat.
Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
Add rice and stir until rice is mixed in and coated with sausage and vegetables.
Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
Add fresh chopped green onions and parsley; fluff with a fork just before serving.
Serve with French bread and a garden salad.
Bloom gelatin in cold water for 5-6 mins. Beat egg yolks, sugar and vanilla extract until light and foamy. Add lemon zest and juice. If using sheet gelatin, squeeze any excess water. Melt gelatin with 1 tbsp lemon mixture and gently heat until melted then mix with remaining lemon mixture. Whip 1/2 cream until stiff then fold in. Whip egg whites until stiff then fold in. Transfer to serving vessels and chill.
To serve, whip remaining cream and use to decorate desserts. Serve with cookie cigars.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
Put Keebler vanilla wafer in mini cupcake holder (flat side up).
Put some of mixture in each.
Bake 20 minutes at 350\u00b0.
Top with cherry pie filling.
Makes 35 desserts.
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
oftened cream cheese and marshmallow fluff. mix with blender until smooth
Wash blackberries and put them in a bowl with the granulated sugar.
Mash the berries with a fork to bring the juices out.
In another bowl, mix together thoroughly the butter and powdered sugar.
Stir in the egg white, stiffly beaten, and add the berries just before serving.
You can serve this over custards, ice creams, cakes-- your favorite desserts!