Recipe Talk

im looking for no bake recipes to make so the kids can help make them & i dont have to worry about them getting burned by the oven

NO BAKE COOKIES

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2 c. sugar

5 Tbsp. cocoa

1/2 c. canned cream

1 stick margarine

1 tsp. vanilla

3 c. quick oats

Mix and boil 5 minutes. Remove from heat; add 1/2 cup
peanut butter, then 3 cups quick oats. Drop by teaspoon on
wax paper.
For peanut butter no bake cookies, omit cocoa.

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NO BAKE PEANUT BUTTER COOKIES
(36 Cookies)
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1/2 c. sugar

1/2 c. light corn syrup

2 c. corn flakes, toasted oat

or crisp rice cereal

1 c. peanut butter

In medium glass bowl, blend sugar and syrup. Microwave
on High 2 1/2 to 3 minutes or until mixture comes to a full
boil. Stir in cereal and peanut butter. Drop by teaspoon onto
waxed paper or shape into balls.

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NO BAKE FUDGE BROWNIES

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1 (12 oz.) pkg. (2 c.) Nestle

semi-sweet chocolate

morsels

1 c. chopped nuts

1 (14 oz.) can sweetened

condensed milk

1 (8 1/2 oz.) pkg. chocolate

wafers, finely chopped

In microwave melt chocolate morsels on High 1 minute,
stir and repeat, stirring until smooth. Add sweetened con-
densed milk, chocolate wafers and 1/2 cup nuts; stir well.
Press into foil-lined 8-inch square pan. Press remaining 1/2
cup nuts into top of brownie. Let stand at room temperature
until firm. Cut into 2-inch squares. Makes 16 (2-inch)
brownies.

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EASY NO-BAKE FUDGE

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1 (12 oz.) pkg. chocolate
chips

1 (14 oz.) condensed milk
dash of salt

1/2 tsp. vanilla

1/2 to 1 c. chopped nuts

Melt chips and milk in pan on stove on medium heat or in
microwave. Stir in remaining ingredients. Spread on wax paper
in 8 x 8-inch square pan. Chill 2 hours or until firm. Peel
off wax paper. Cut in small squares.

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NO BAKE NUTRITIONAL SNACK

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3 c. (any cereal flakes),
don't crush

1/2 c. wheat germ

1/2 c. honey or syrup

1/4 c. sugar

1/2 c. raisins, dates, cut-up

dried fruit or chips of any

flavor

3/4 c. crunchy peanut butter

1/3 c. dry milk powder

Combine cereal, wheat germ and fruit in large bowl.
Heat syrup (or honey) and sugar; bring to full rolling boil.
Reduce heat; boil 2 minutes. Remove from heat; blend in
peanut butter and dry milk. Pour over cereal; mix well (bare
hands work best!). Press into 8 x 8-inch square pan; chill
thoroughly. Cut into bars; store in container out of refriger-
ator.

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NO-BAKE FRUIT NIBBLES

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1 (6 oz.) pkg. dried fruit,
chopped fine

3/4 c. chopped nuts

1/2 c. brandy

1/4 c. softened butter

1/4 c. corn syrup or honey

2 1/2 c. graham cracker crumbs
powdered sugar

In small bowl combine fruit bits, nuts and brandy. Let
stand 1 hour. In medium bowl, beat butter and corn syrup (or
honey) to blend well. Gradually beat in crumbs. Mixture will
resemble coarse crumbs. Stir in fruit mixture. Shape into
3/4-inch balls with wet hands. Roll each ball in powdered
sugar. Store in airtight container up to 1 month. Yummy!!!

NO BAKE PUMPKIN PIE
(Makes 1 Pie)
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1 envelope Knox unflavored
gelatine

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. salt

1 (14 oz.) can Eagle Brand

sweet condensed milk

2 eggs, well beaten

1 (16 oz.) can pumpkin (about

2 c.)

1 graham cracker pie crust

In heavy saucepan, combine unflavored gelatine, cinna-
mon, ginger, nutmeg and salt; stir in sweetened condensed milk
and eggs; mix well. Let stand 1 minute over low heat; cook
and stir constantly until gelatine dissolves and mixture
thickens slightly, about 10 minutes. Remove from heat. Stir
in pumpkin; mix well. Pour into prepared crust. Chill about 3
hours or until set. Garnish as desired. Refrigerate left-
overs.

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NO BAKE FRUIT CAKE

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1 lb. graham crackers, crushed

2 c. mincemeat

1 lb. raisins

4 c. nuts, chopped

1/4 c. maraschino cherries,

chopped

3/4 c. milk

1 lb. marshmallows

Melt marshmallows and add crushed graham crackers,
mincemeat, cherries, raisins, nuts and milk. Press into a
container and keep lightly covered in refrigerator. Sprinkle
with rum. The longer you keep it the better it gets.

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NO BAKE BANANA SPLIT CAKE

Crust:

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1 1/2 sticks margarine, melted

3 c. graham cracker crumbs

Mix together and line 9 x 13-inch pan.

Filling:

2 sticks soft margarine

2 eggs

2 c. powdered sugar

Beat margarine and eggs together; add sugar slowly.

Beat 20 minutes and spread over crust. Slice 5 bananas into

thirds lengthwise. Drain 1 large can crushed pineapple and dip

bananas in pineapple juice to prevent browning. Spread pineap-

ple over filling. Line bananas on top of pineapple, then

spread 1 (13 ounce) container of Cool Whip over bananas.

Sprinkle chopped nuts and chopped cherries on top, then drizzle

with Hershey syrup.

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NO BAKE BLUEBERRY CHEESE CAKE

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1 (9-inch) cracker crumb crust
or baked pastry shell

1 (8 oz.) pkg. cream cheese,
softened

1 (14 oz.) can sweetened
condensed milk

1/3 c. plus 2 Tbsp. lemon
juice

1 tsp. vanilla extract

1/4 c. sugar

1 Tbsp. cornstarch

1/2 c. water

2 c. fresh or dry pack frozen

blueberries, thawed, rinsed

and sorted

In large bowl, beat cheese until fluffy. Gradually beat

in sweetened condensed milk until smooth. Stir in 1/3 cup
lemon juice and vanilla. Pour into prepared crust. In medium
saucepan, combine sugar and cornstarch; mix well. Add water
and 2 tablespoons lemon juice, then blueberries. Bring to
boil; reduce heat and simmer 3 minutes or until thick and
clear. Cool 10 minutes. Spread over pie. Chill 3 hours or
until set. Refrigerate leftovers.

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NO BAKE CHOCOLATE CARAMEL BARS

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1 pkg. Club crackers

3/4 c. brown sugar

1/3 c. milk

1 c. graham cracker crumbs

1/2 c. white sugar

1/2 c. margarine

2/3 c. peanut butter

1 c. real chocolate chips

Butter a 9 x 13-inch pan. Place a layer of Club crack-
ers (whole) in pan. Boil brown sugar, milk, graham cracker
crumbs, white sugar and margarine for 5 minutes. Pour over
layer of crackers in pan. Place another layer of crackers on
top. Melt peanut butter and chocolate chips until smooth.
Spread over crackers. Refrigerate until firm. Cut into
desired pieces.

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COCONUT NO BAKE COOKIES

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3/4 box powdered sugar

1 lb. pkg. vanilla wafers,
crumbled

1 stick oleo, melted

1 c. chopped nuts

1 can Angel Flake coconut

Mix all ingredients except coconut in large bowl with
hands. Shape cookies and roll in coconut. Makes about 3
dozen.

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NO-BAKE CAKE

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1 prepared angel food cake

1 can crushed pineapple

30 large marshmallows

1 c. milk

2 envelopes Dream Whip

1 can Angel Flake coconut

Crumble cake and spread evenly in bottom of a large
oblong pan. Pour pineapple over evenly. Heat milk and marsh-
mallows until dissolved. Pour evenly over pineapple. Prepare
Dream Whip and spread over cake to create frosting. Sprinkle
coconut over top. Chill.