Recipe Talk

FOUR LAYER DESSERT

Layer No. 1 (Crust):

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1 1/2 c. flour
1 cube butter
1 c. chopped nuts

Layer No. 2:
2 (8 oz.) cream cheese
1 (8 oz.) Cool Whip

Layer No. 3:
1 (3 oz.) vanilla instant
pudding
1 instant chocolate pudding
3 c. cold milk

Layer No. 4:
1 (8 oz.) Cool Whip
1 Hershey bar

Layer No. 1: Melt butter; mix with flour. Add nuts.
Press in bottom of 9 x 13-inch pan. Bake 20 minutes at 350 degrees.
Layer No. 2: Mix cream cheese and Cool Whip. Spread on
cooled crust.
Layer No. 3: Mix instant chocolate pudding, vanilla
pudding and milk. Mix until thick; spread carefully onto No. 2
(or do in blender and pour while still thin).
Layer No. 4: Spread Cool Whip over top. Grate choco-
late bar over entire top. Chill.

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Mississippi Mud Pie

Posted in response to a request. This is an easy to put together pie that everyone will enjoy. I guarantee people will want more!

6 to 8 servings

30 min 30 min prep

2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup butter or margarine, melted

1 (8 ounce) package cream cheese, softened

3/4 cup sugar

1 (12 ounce) container non-dairy whipped topping, thawed

1 (3 1/2 ounce) package instant chocolate pudding mix

1 (3 1/2 ounce) package instant butterscotch pudding mix

3 cups milk

Combine graham cracker crumbs, 1/4 cup sugar and butter.
Press firmly onto the bottom and sides of a 9-inch pie plate.
Blend together the cream cheese and sugar; mixing well.
Fold in half the nondairy whipped topping.
Spread mixture in the crust-lined pie plate.
Whisk together the pudding mixes and milk; mixing well.
Spread on top of the cream cheese mixture.
Top with the remaining nondairy whipped topping.

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Title: No-Bake Fudge Nougats
Yield: 1 Serving

Ingredients

2 c sugar
1/2 c butter
1 c evaporated milk
1 c semisweet chocolate chips
3/4 c flour
1 c graham cracker crumbs
3/4 c chopped nuts
1 ts vanilla

Instructions

In a saucepan combine sugar, butter and milk. Cook, stirring constantly,
until mixture comes to a boil. Boil, stirring occasionally, for 10 min.
Remove from heat. Blend in chocolate chips, flour, cracker crumbs, nuts and
vanilla. Beat until thick. Spread in well greased 9" square pan.

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No Bake Butterscotch or chocolate haystacks or birds nests.

Approximately 24 servings

Butterscotch --

1 cup Butterscotch Chips - (Hershey's)
1/2 cup Reese's Peanut Butter Chips
1 tablespoon Shortening-(do not use butter, - margarine or oil)
1 1/2 cups Chow mein noodles -- coarsely broken

Line tray with wax paper. In medium microwave-safe bowl, place butterscotch chips, peanut butter chips and shortening. Microwave at HIGH (100%) 1 minute; stir.

If necessary, microwave at HIGH an additional 15
seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Immediately add chow mein noodles; stir to coat.

Drop mixture by heaping teaspoonfuls onto
prepared tray or into paper candy cups; let stand
until firm. If necessary, cover and refrigerate until firm. Store in tightly covered container in
refrigerator. About 2 dozen candies. Variation:

Chocolate Haystacks:
Substitute 1 cup Hershey's Semi-Sweet Chocolate Chips or Hershey's Milk Chocolate Chips for butterscotch chips. Proceed as directed above with peanut butter chips, shortening and chow mein noodles.

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Here is a receipe I have not used in years, but the cookies were good and may be like what you are looking for.

Chocolate Haystacks

2 c. sugar
1/3 cup cocoa (reg.type, dry)
1/2 c. milk
1/2 c. butter
3 1/2 c. quick cooking oats
1 c. coconut
1/2 c. chopped walnuts
1/2 tsp. vanilla
dash salt

In saucepan, bring first 4 ingred. to a full boil. Remove from heat; stir in remaining ingredients.
Drop quickly from tsp. on waxed paper. Cool. Makes about 48

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Crispy Skillet Cookies

This old recipe for no bake cookies is a real winner. The richness of the melted dates and the crispiness of the cereal are a fabulous contrast.

INGREDIENTS:

1/2 cup butter

1 cup sugar

1 cup chopped dates

1 egg, beaten

1 tsp. vanilla

2-1/4 cups rice krispies cereal

powdered sugar

PREPARATION:

In large saucepan, melt butter over low heat. Remove and add sugar and dates, mixing well until combined. Return to heat and cook, stirring constantly, for 4 minutes. Then add beaten egg, and cook, stirring constantly, until the ingredients are all melted together.

Add vanilla and rice krispies; remove from heat. Stir until combined. Drop mixture by teaspoonfuls into powdered sugar and shape into balls. Store covered in refrigerator. Makes about 2 dozen cookies

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Chocolate Butterscotch Nanaimo Bars

This layered bar cookie recipe is rich and delicious. And it's a no-bake recipe, so you don't have to use the oven; just the stovetop.

INGREDIENTS:

1/2 cup butter

1/4 cup brown sugar

1 egg

2 cups graham cracker crumbs

1/3 cup cocoa

1/2 cup finely chopped walnuts

1/2 cup butter, softened

2 tablespoons cream

2 tablespoons maple syrup

3 tablespoons instant butterscotch pudding mix

2 cups powdered sugar

1 (11.5-ounce) package milk chocolate chips

PREPARATION:

In heavy saucepan, combine 1/2 cup butter, brown sugar, and egg and beat well. Cook over medium heat until mixture boils and becomes smooth and thick, stirring constantly with wire whisk. Remove from heat and add graham cracker crumbs and nuts.

Press into a 9" square pan.
In medium bowl, combine 1/2 cup softened butter with cream, maple syrup, and pudding mix and beat until smooth. Beat in powdered sugar until well blended. Spoon and spread mixture over the crumb layer in pan.

In small microwave-safe bowl, place milk chocolate chips. Microwave on 50% power for 1 minute, then remove and stir. Continue microwaving at 30-second intervals on 50% power, stirring after each interval, until melted and smooth.

Pour over bars and spread to cover. Refrigerate bars until set, then cut into squares. Store, tightly covered, at room temperature. Makes about 25 bars

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Vanilla Orange Cookies

This super-simple no-bake cookie is a great first recipe for children to make. If your kids are inexperienced or younger than 10 or 11, you should process the crumbs, nuts, and coconut and melt the white chocolate, then let the kids loose!

INGREDIENTS:

1 (12-ounce) box vanilla wafer cookies

1/2 cup slivered almonds

1/2 cup coconut

1/2 cup powdered sugar

1 cup white chocolate chips

1 tablespoon butter

1/4 cup orange juice

1/4 cup orange marmalade

2 tablespoons corn syrup

PREPARATION:

In a food processor, combine vanilla wafers with almonds and coconut; process until fine crumbs form. Add powdered sugar and process until blended. Or, pour wafer mixture into a bowl and add powdered sugar.

In microwave-safe bowl, combine white chocolate chips and butter.

Cook on 50% power for 1 minute, remove, and stir. Continue microwaving for 30-second intervals on 50% power until mixture is smooth and blended.
Stir into wafer mixture along with orange juice, marmalade, and corn syrup.

Form 1" balls. Roll into additional powdered sugar or coconut, then let stand until firm. Store, tightly covered, at room temperature. Makes about 48 cookies.

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Caramel Crisp Marshmallows

This super easy recipe is a good one for kids to make for Christmas.

INGREDIENTS:

24 marshmallows

1 cup thick caramel ice cream topping

2-3 cups rice krispies cereal

PREPARATION:

Pierce each marshmallow with a toothpick. Holding the marshmallows by the toothpick, spoon ice cream topping over each, then roll in the cereal to coat. Set on waxed paper and refrigerate to set. Makes 24

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Easy No-Bake Chocolate Macaroons

This recipe was a favorite of my sister and me. We loved it when my mom would make these. When we were old enough to cook, the house always smelled like chocolate macaroons. I think we made this recipe about a couple of times a week. They are very easy and super yummy!

All you need:

2 cups granulated sugar

1/2 cup butter

1/2 cup milk

6 tbsp cocoa

1/2 cup fine shredded coconut

3 cups oatmeal

1. Combine the first four ingredients together in a large pot and bring to a boil for about 2-3 minutes, stirring constantly.

2. Take pot off of stove and add the coconut and oatmeal. Mix until everything is coated.

3. Place on a wax paper lined cookie sheet by heaping tablespoon-full. To have these cookies ready quickly, cool in refrigerator, or leave and let cool to room temp.

Enjoy!

Note: These cookies can be frozen in an airtight plastic container for about 2-3 months.