Recipes from Home
Contributor: Lola TippettsCC Original 1 pint whipping cream1 large package miniature marshmallows1/2 cup crushed peppermints1/2 cup chopped pecans1 package nut fudge cookies Whip cream. Fold in rest. Cover and chill. Scoop into balls. Roll in crushed chocolate cookies. Freeze. Let thaw 1/2 hour before serving. …
Contributor: Phyllis DonleyCC Original 1 (8 oz) package cream cheesepeppermint oil4-8 cups powdered sugar Mix with mixer until almost mixed. Knead by hand until smooth. Form into small balls, roll in sugar, flatten with tongs of fork. Printable Version
Contributor: Sally Davis
CC Original
1/3 cup cocoa
1/2 cup honey
1/2 cup whipped cream
2 T milk powder
1 tsp peppermint or vanilla flavoring
1 cup mixed nuts, seeds or coconut
Mix well together. Add enough coconut or milk powder to make stiff. Form into a roll and wrap in waxed paper. Chill and slice or make into bars and chill. Easy for kids to make!
Contributor: Joleen CrosbyCC Original 14 oz. sweetened condensed milk1 lb coconut, finely ground2 (3 oz.) package strawberry jello1 cup finely ground almonds1 T sugar1 tsp vanilla combine milk, coconut, 1 (3 oz.) package jello, almonds, sugar and vanilla, mixing well. Shape into strawberries. Roll candies …
Contributor: Ina WellingCC Original Mix together and stir. Bring to a boil for 3-05 minutes or until heavy looking: 1 cup butter1 cup brown sugar Have ready soda/club crackers filled into cookie sheet. Pour syrup (above) over. Place in oven at 350 degrees for 5 …
Contributor: Ina Welling
CC Original
1 cup sugar
2 T margarine
1/4 tsp salt
1/3 cup half-and-half or evaporated milk
1 cup miniature marshmallows
1 cup cherry chips
1 cup chocolate chips
1 cup salted Spanish peanuts
1/2 cup peanut butter
Combine sugar, butter or margarine, salt and milk in 1 1/2 – 2 quart saucepan. Boil over medium high heat for 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips. Spread in 8″ or 9″ square pan which has been lined with waxed paper.
Melt chocolate chips with peanut butter in small saucepan over low heat, stirring constantly. (I sometimes use a double boiler.) Stir in peanuts. Spread over cherry layer. When cool, cut into squares. If desired, refrigerate for faster setting.
Contributor: June MinchowCC Original “Julie’s college friend shared this recipe with us.” 1 cube margarine1 cup canned milk (not condensed)2 cups brown sugarvanillasalt Cook together first three ingredients to soft ball. Add salt and vanilla. Pour over popped corn. to make it a little less …
Contributor: Karen PetersonCC Original 8 quarts popped corn1 1/3 cups sugar1 cup butter or margarine1/2 cup Karo syrup1 tsp vanilla Cook syrup to hard crack stage, add vanilla, and pour over salted popped corn. I put corn on my cabinet top and separate corn as …
Contributor: Peggy Rasmussen
CC Original
8-10 cups dry milk
1 lb. Quik
6 oz. coffee creamer
3/4 cup sugar
Mix dry ingredients. Add 2 heaping teaspoons to hot water to serve. Great for camping trips.
Contributor: Ruth EyreCC Original Combine and cook to tender (about 10 minutes), then strain: 2 cups 1/2″ sliced rhubarb1 cup sugar1 cup water Add:1/2 cup unsweetened pineapple juice1/4 cup lemon juice Chill. When ready to serve, add two 7 oz. bottles 7-UP. Chill to last …