8 ounces cool whip
8 ounces cream cheese
1 cup powdered sugar
Beat with an electric mixture.
Fruit Dip
8 ounces cool whip
8 ounces cream cheese
1 cup powdered sugar
Beat with an electric mixture.
Yogurt Raspberry Parfait
(Rachel)
1 large container (32 oz) vanilla yogurt
1 large box (6 oz) vanilla pudding
1 large container (32 oz) cool whip
2 cups frozen raspberries
Mix yogurt and pudding together until smooth. Fold in cool whip, mixture should be a marble mixture of pudding and cool whip. Gently fold in raspberries.
1 large container (32 oz) vanilla yogurt
1 large box (6 oz) vanilla pudding
1 large container (32 oz) cool whip
2 cups frozen raspberries
Mix yogurt and pudding together until smooth. Fold in cool whip, mixture should be a marble mixture of pudding and cool whip. Gently fold in raspberries.
Cranberry Salad
1 package fresh cranberries, ground
1 cup sugar
1 can crushed pineapple, drained
1 package small marshmallows
Combine above ingredients and let set overnight. Fold in fresh whipped cream and serve.
Chicken Teriyaki
1/2 bottle Worcestershire
1/4 cup soy sauce
garlic powder
celery salt
onion salt
Mix above together, use spices to desired taste. Pour over chicken breasts, cover with tin foil. Bake for 1 hour at 350 degrees.
English Toffee
1/2 pound butter
1 cup sugar
1/4 cup water
1/2 cup chopped almonds
4 Hershey bars
In large sauce pan melt sugar and water together until clear and boiling. Add butter and boil until mixture begins to pull away from sides of pan. Then add almonds, mixture will then stick to side of pan again. It will put out a puff of smoke. Quickly remove and pour onto tin foil and spread out. Place Hershey bars onto hot candy. When melted use back of spoon to spread chocolate on top of candy. Sprinkle almonds on top of chocolate.
Mexican Fudge
2 cups sugar
1 teaspoon cinnamon
1 cup evaporated milk
1 1/2 cup chocolate chips
2 tablespoons butter
1/2 teaspoon salt
1/2 cup mini marshmallows
Combine sugar, butter, cinnamon, salt, and evaporated milk in a large electric skillet. Bring to 280 degrees to boil. Boil for 5 minutes, stirring constantly. Turn off skillet add marshmallows, chips, and vanilla. Stir until marshmallows and chips melt and are smoothly blended. Pour into 8x8 pan, cool before cutting into 1 inch squares.
Mom's Butter Cream Icing
(Aunt Jeanne)
1 1/2 cube butter, softened
1 box powdered sugar
1 teaspoon vanilla
milk (added 1 teaspoon at a time until desired thickness
Whip in mixer until smooth
*Chocolate Icing - add 3-4 tablespoons of Hershey's powdered cocoa to recipe
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