icrowave-safe bowl, place chocolate and butter.
Microwave at High (100
ake sure you melt butter and crisco together.
Set
Take almond bark, break apart into bowl and put in microwave to melt.
While melting, take Ritz crackers, spread on peanut butter and top with another Ritz cracker, making a sandwich.
Make as many sandwiches as you would like.
Take peanut butter sandwiches and dip into melted chocolate.
Lay on wax paper to harden.
Quick and easy!
Very tasty, too!
e about 3 inches deep and not come up more than
Bake biscuits as directed.
Mix chicken, soup, vegetables, milk and seasonings in a microwave dish.
Microwave for 7 to 10 minutes.
Serve creamed chicken over the hot biscuits. Add a salad and you have a quick and easy supper!
hite flour-covered pizza peel and allow to rest for 20
baking powder, salt, and sugar.
Cut butter into the dry ingredients
Cut each cube in half, and spread one surface with jam and cream. Sandwich together.
Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter.
Place icing over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is smooth and runny (of coating consistency).
Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on a wire rack and leave to set. Store in an airtight container.
Heat oven to 375 degrees.
Mix dry cake mix, pumpkin and chocolate chips together in mixing bowl.
Spoon batter in rounded drops onto baking sheet and bake 16-20 minutes The larger the spoonful, the longer it will take to cook. The cookies will be cake like.
This also makes a good bundt cake and since there is no oil or eggs like other cakes, it's lower in fat.
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
Mix first four ingredients.
Bring to a boil, boil 1 minute.
Remove from heat and add vanilla and peanut butter.
Stir until well blended.
Stir in oatmeal.
Drop by spoonfuls onto waxed paper.
Store in refrigerator or freezer.
Preheat oven to 325 degrees.
Beat cream cheese, sugar and vanilla on medium speed until well blended.
Add eggs; mix just until blended and pour into Oreo pie crust.
Bake for 35-40 minutes until center is about set.
Cool for 45-60 minutes.
While cooling, microwave caramels and milk for 3 minutes on high or until melted. Pour caramel over cooled cheesecake.
Sprinkle chocolate chips and pecans on cake.
Refrigerate for at least two hours.
edium bowl combine cake mix, apple pie filling and eggs.
Mix
owl beat egg,sugar,vanilla and shortening with the help of
stir together flour, baking powder and cinnamon. Set aside.
In
Butter a 9 x 13-inch cake pan.
Put cherry pie filling in pan and crushed pineapple over that.
Sprinkle sugar over the pineapple, then yellow cake mix. Dot the top with 2 sticks margarine. Sprinkle pecan pieces over top of butter.
Bake at 350\u00b0 for 45 minutes.
Preheat oven to 375\u00b0.
Melt butter and mix with cake mix (dry) and oats. This will be very crumbly.
Place 2/3 mixture into a 13 x 9-inch baking pan. Press down to make an even layer.
Set aside.
Mix the cake mix, melted butter and pecans and press into a 9 x 13-inch pan.
Mix the cream cheese and brown sugar and spread on top of cake mixture.
Bake at 350\u00b0 for 25 to 30 minutes.
In blender, puree raspberries and their juices, sugar and lemon juice until smooth
Cream butter and sugar thoroughly.
Add eggs, one at a time. Beat well.
Add vanilla, lemon juice and lemon extract.
Sift dry ingredients.
Add alternately with milk, beating well after each addition.
Bake at 350\u00b0 about 50 minutes.