Toffee Crunchers

Saltine crackers
1 cup butter
1 cup sugar
1-12 oz. package milk chocolate chips
1 cup finely chopped walnuts

Preheat oven to 400º. Line a jelly roll pan with tin foil. Cover with a layer of saltines. In a small saucepan, bring butter and sugar to a boil and cook for three minutes. Pour over Saltines; bake for 5 minutes. Remove from oven and sprinkle on chocolate chips. Let stand for 5 minutes. Spread chocolate chips with back of spoon. Sprinkle on chopped nuts.

Fuzzy Navel Cake

16 oz. Peaches, sliced, with or without juice
1/2 cup Peach schnappes
1 cup Sugar
1/4 cup Orange juice
4 Eggs
2/3 cup Vegetable oil
1 cup Pecans, chopped
1 pkg. Yellow cake mix
1 pkg. Vanilla pudding, small

Glaze
1/4 cup Reserved liquid
1 1/2 cups Powdered sugar

Combine first four ingredients in a glass container. Cover for 24 hours.
Combine cake mix, pudding, eggs, oil, pecans, 1 cup soaked, chopped peaches and
1/2 cup liquid. Pour into greased and floured bundt pan. Bake at 350º for 40 minutes.

Glaze:
Mix liquid and sugar and pour over warm cake.

Taffy Apple Salad

4 cups sliced Granny Smith apples, with peels.
8 oz. can crushed unsweetened pineapple, with juice
1 beaten egg
1 Tablespoon flour
1/2 cup sugar
2 Tbs. apple cider vinegar
1 8 oz. container thawed Cool Whip
1 cup crushed dry roasted peanuts

Mix in saucepan until thick and bubbly; pineapple, egg, sugar, flour and vinegar. Cook slowly so you don’t curdle the egg. Let cool. Add the Cool Whip, and 1/2 cup of peanuts. Mix with apples.
Put in serving bowl and top with remaining 1/2 cup peanuts.

Chocolate Eclair Torte

1 lb. Graham crackers
2 small boxes instant vanilla pudding
3 cups milk
1-8 oz. cool whip
1-16 oz. creamy chocolate frosting.

Line 9”x13” pan with graham crackers. Mix the 2 boxes of pudding with milk. Let thicken, about 5 minutes. Combine cool whip with pudding. Pour 1/2 of mix on graham’s. Layer more graham’s. Add rest of pudding. Put on rest of graham’s. Heat frosting slightly and drizzle over top. Refrigerate overnight. Cut & serve.

Buttery Caramel Corn

16 cups popped popcorn
1 cup brown sugar; packed
1/4 cup light corn syrup
1 stick butter
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda.

Place popped popcorn in large grocery bag.
Combine brown sugar, corn syrup, butter and salt in an 8 cup glass batter bowl and microwave at high power for 2 minutes. STIR WELL. Microwave 3 more minutes stirring after each minute. Add the soda and vanilla. Stir well and pour over the popcorn in the bag. Fold bag ends together and shake well and microwave on full power for:

1 minute - shake bag and close
1 minute - shake bag and close
30 seconds - shake bag and close
30 seconds - shake well

Pour out onto foil and let cool. Store in airtight container.(If there’s any left)

Double Pumpkin Pie

4 oz.cream cheese, softened
1 cup cold milk
1 Tbs. milk
2 pkgs.inst. vanilla pudding
1 Tbs. sugar
1-16 oz. can pumpkin
1 1/2 cups thawed whipped topping
1/4 tsp. ground cloves
1 tsp. cinnamon
1 graham cracker pie crust

Mix cream cheese, 1 Tbs. milk and sugar in large bowl with whisk until smooth. Gently add whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with whisk for 1 minute. Stir in pumpkin and spices until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set.
Garnish with additional whipped cream if desired. Refrigerate left over pie.

E - Z Cheezecake

1 tsp. vanilla
2 -8 oz. cream cheese
1 cup sugar
2 tubes crescent rolls
1 egg, separated
cinnamon sugar


Beat together cream cheese, sugar, egg yolk, and vanilla. Press 1 tube crescent rolls into pan. Spread cream cheese mixture over rolls. Top with rest of crescent rolls. Brush with egg white, and
sprinkle with cinnamon sugar. Bake at 350º for 30-40 minutes.

Rhubarb Pudding

Cream together;

1 egg
3 Tablespoons Butter
1 cup sugar

add;

2 Cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1 1/4 cups milk

Grease 13” x 9” pan. Pour in batter. Cover with

2 cups chopped rhubarb
2 cups sugar
1/2 cup dry red jello (small package...red...prefer Strawberry)

Pour 2 cups boiling water over all and bake 30-40 minutes at 350º.