August 6, 2010

Chocolate Nutty Bars

Prep Time: 10 minutes - Bake Time: 33 to 38 minutes

1 3/4 cups. graham cracker crumbs
1/2 cup.(1 stick)butter or margarine, melted
1 (14oz)can.Eagle Brand Sweet Condensed Milk
2 cups. (12oz) semi-sweet chocolate chips, divided
1 cup. chopped nuts
1 cup. shredded coconut

Preheat oven to 375 F. Combine crumbs and butter; press firmly on bottom of 13 x 9 inch baking pan. Bake 8 minutes. Reduce oven temperature to 350 F.

In small saucepan, melt Eagle Brand with 1 cup chocolate chips and vanilla. Spread chocolate mixture over prepared crust. Top with remaining 1 cup chocolate chips, coconut and then nuts; press down firmly.

Bake 25 to 30 minutes. Cool. Chill. Cut into bars. Store loosely covered at room temperature.

Makes 24 to 36 bars.

Betty Woods
Meade Valley, California
" a child hood friend"

Hummingbird Cake

3 cups flour
2 cups. sugar
1 tsp. salt
1 tsp. baking soda
3 eggs, beaten
1-1/2 cups. vegetable oil
1-1/2 tsp. vanilla
1 (8oz)can. crushed pineapple, undrained
2 cups. chopped nuts
2 cups. chopped bananas

      Combine dry ingredients in a large mixing bowl. Add eggs and oil; stir until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, nuts, and bananas. Spoon into 3 greased and floured 9-inch. cake pans, Bake at 350 F. for 25 to 30 minutes.  Cool. frost with cream cheese icing. Sprinkle chopped nuts on top.

Cream Cheese Icing:

1 (8oz) pkg. cream cheese, softened
1/2 cup. margarine, softened
2 (16oz) boxes powdered sugar
2 tsp. vanilla

   Combine cream cheese and butter until smooth. Add powdered sugar and enough milk to make fluffy.
Add vanilla and mix.

Spinach & Egg Casserole

Prep Time: 10 minutes - Cook Time: 15 to 20 minutes.

1 (10oz)box Birds Eye frozen chopped Spinach
1 (15oz)can. Cheddar cheese soup
1/2 lb. deli ham, cut into 1/4 inch cubes
1 T. mustard
4 hard boiled eggs, chopped

   Preheat oven to 350 F.
In large saucepan, cook spinach according to directions; drain well.
   Stir in soup, ham and mustard.
Pour into 9 x 9 inch. baking pan. Top with eggs.
Bake 15 to 20 minutes until heated through.

Sprinkle with Paprika.

Makes 4 servings.

Frozen Peanut Butter Pie

Prep Time: 20 minutes - Freeze Time: 4 hours

Chocolate Crunch Crust ( recipe follows)

1 (8oz) pkg. cream cheese, softened
1 (14oz) can. Eagle Brand sweetened condensed milk
3/4 cup. peanut butter
2 T. realmon lemon juice from concentrate
1 tsp. vanilla extract
1 cup(1/2 pint) whipping cream, whipped
Chocolate fudge ice cream topping

Prepare Chocolate Crunch Crust. In large mixing bowl, beat cream cheese until fluffy;gradually beat in Eagle Brand then peanut butter until smooth. Stir in Realmon and vanilla.

Fold in whipped cream. Turn into prepared crust. Drizzle topping over pie. Freeze 4 hours o until firm.

Return leftovers to freezer. Makes 1 (9 inch) pie.

Chocolate Crunch Crust:

In heavy saucepan, over low heat,melt 1/3 cup butter or margarine and 1 (6oz) pkg. semi-sweet chocolate chips. Remove from heat; gently stir in 2 1/2 cups oven toasted rice krispies cereal until completely coated. Press on the bottom and up the side to rim of buttered 9 inch pie plate. Chill 30 minutes.