Author: adishtopassadmin

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Pudding Cake

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A Jansen family favoriteContributed by Barb Ingredients: 1 large box of “cook and serve” chocolate pudding 1 large box of “cook and serve” vanilla pudding 1 box graham crackers (whole, not crushed) Whole or 2% milk Cool Whip Toffee bits Line a 9 x 13 pan with whole graham crackers. Cook chocolate pudding as directed on package using whole or 2% milk. When pudding comes to a boil, pour over 1st layer of graham crackers. Immediately, cover pudding with another layer of graham crackers. Cook vanilla pudding as directed and pour over first layer. Cover pudding with another layer of … Continue reading Pudding Cake

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Rhubarb Cake

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Contributed by Mom/Grandma Helen Remember Anita scaring Chris Widish when he was taking some at Paula and Al’s reception?! Combine and set aside: 2 cups cut up rhubarb 1/2 cup sugar Cream together: 1/2 cup shortening 1 1/2 cups sugar Add to it: 1 egg 1 tsp vanilla 1 cup sour milk Then add: 1 tsp baking soda 1 tsp cinnamon 2 cups flour Stir in the rhubarb and bake at 350 degrees for 30-45 minutes. Continue reading Rhubarb Cake

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Snicker Peanut Butter Cookies

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Contributed by Anita Ingredients: 2 sticks softened butter 1 cup creamy peanut butter 1 cup brown sugar 1 cup sugar 2 eggs 1 tsp vanilla 3 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 pkg Snickers miniatures Combine butter, peanut butter, and sugars until fluffy. Add eggs and vanilla. Then mix in flour, salt, and baking soda. Cover and chill 2-3 hours. Divide dough into 1 Tbsp pieces and flatten. Wrap around a Snickers bar and seal. Place on cookie sheets and bake at 300 degrees for 10-12 minutes. Sprinkle with powdered sugar or drizzle with melted … Continue reading Snicker Peanut Butter Cookies

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Peanut Butter Chocolate Cheesecakes

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Contributed by Pam Is this Pam’s way of saying, “I’m tired of making this for you people. Make them yourselves.”? tee hee! Ingredients: 3/4 cup finely crushed chocolate wafers 2 Tbsp melted butter (no substitutes) 1 Tbsp sugar 12 chocolate kisses 2 (8 oz) pkgs cream cheese (softened) 1/3 cup sugar 2 eggs 1/2 tsp vanilla 1/2 tsp chunky peanut butter (I use creamy, otherwise you get soggy peanut chunks) 1/3 cup semisweet chocolate pieces 1 tsp shortening Heat oven to 325 degrees. Put foil liners on muffin pan. Combine crushed wafers, melted butter, and 1 Tbsp sugar in a … Continue reading Peanut Butter Chocolate Cheesecakes

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Rice Krispie Bars

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Contributed by Annette Ingredients: 1 1/2 lbs small marshmallows 1 stick of butter 1 small box Kelloggs Rice Krispies In a very large microwave safe bowl, melt butter on high for about 1 minute or until melted. Then add all of the marshmallows. Stir well until the butter coats all marshmallows. Then microwave on high for 2 minutes. Stir well. If there are still more chunks of marshmallows in the mixture, microwave for another 30 seconds or until all are melted. Add the box of Rice Krispies. Stir well, the marshmallows like to stay at the bottom. Then spread in … Continue reading Rice Krispie Bars

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Upside Down Caramel Apple Pie

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Glaze & Pastry: 1/4 cup packed brown sugar 1 Tbsp butter or margarine, melted 1 Tbsp corn syrup 1/3 cup pecan halves, coarsely chopped 1 (15 oz) pkg refrigerated pie crusts (2 crusts) Filling: 1/2 cup packed brown sugar 3 Tbsp all purpose flour 3/4 tsp ground cinnamon Dash of ground nutmeg 4 large Granny Smith apples 1 Tbsp lemon juice Preheat oven to 425 degrees. For glaze, combine brown sugar, butter, and corn syrup in Stoneware 9-inch pie plate; spread evenly onto bottom. Chop pecans using food chopper; sprinkle over sugar mixture. Top with 1 pastry crust; set aside. … Continue reading Upside Down Caramel Apple Pie

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Appendix: Thanksgiving Meal, Riely Style

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This is the traditional Riely Thanksgiving feast!!! Stuffing:You’ll want to start making this first so that you can get the bird stuffed and in the oven. 1 1/2 lb sliced mushrooms 3 stalks of chopped celery 2 medium onions, chopped 2 sticks of butter (not margarine!) Sage Poultry seasoning 2% or whole milk 1 1/2 lb Pepperidge Farms Herbed Stuffing Crumbs (This is one large and one small bag) Pepper Salt Melt 1 stick of butter in a frying pan and saute the celery, then add the onion and saute it until it’s clear. Remove from heat. Melt a second … Continue reading Appendix: Thanksgiving Meal, Riely Style

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Strawberry Shortcake

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From Betty Crocker’s New Cookbook Brendan’s new favorite dessert! Ingredients: 1 qt strawberries 1/2 cup sugar 1/3 cup shortening 2 cups all purpose flour 2 Tbsp sugar 3 tsp baking powder 1 tsp salt 3/4 cup milk Sweetened whipped cream or ice cream Mix strawberries and 1/2 cup sugar. You can either slice the berries or throw them and the sugar into a blender and make a strawberry puree. If you choose to slice them, let them sit in the sugar for a while to get the juices running out of the berries. Heat oven to 450 degrees. Mix flour, … Continue reading Strawberry Shortcake

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Strawberry Delight

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From Anita Ingredients: 1 1/4 cup water, boiling 1 (3 oz) pkg strawberry Jell-O 1 (16 oz) pkg strawberries 1 tsp sugar 1 (16 oz) pkg Cool Whip 1 Angel Food cake, cut into pieces Dissolve Jell-O in boiling water. Stir in strawberries and sugar. Cool until thickened but not totally set. Fold in the Cool Whip. Cover the bottom of a 9 x 13 cake pan with 1/2 of the angel food cake and top with 1/2 of the strawberry mixture. Repeat with the remaining cake and strawberry mixture. Top with fresh berries if desired. Refrigerate 4-5 hours. Continue reading Strawberry Delight

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Sour Cream Sugar Cookies

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This recipe was donated by Anita. Very tasty if you are one of the lucky few who get one at a Phillips family function. Ingredients: 2 cups sugar 1 cup butter 1 cup sour cream 1 egg 1 tsp vanilla 4 tsp baking powder 1 tsp baking soda 1 tsp salt 5 cups flour Cream together the sugar and butter, then add the sour cream and blend. Stir in egg and vanilla. In a separate bowl, mix the baking powder, baking soda, salt, and flour. Add this to the sour cream mixture and blend well. You can roll out dough … Continue reading Sour Cream Sugar Cookies