Jello Salad

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 4 oz package Jello (any flavor)
1 8 oz tub of Cool Whip
1 tub cottage cheese
1 can fruit cocktail

Directions

1. Mix gelatin well with cool whip.
2. Add cottage cheese.
3. Fold in the fruit.

Good cold or room temperature.

Almond Roca

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 3/4 cubes butter (not margarine)
1 cup sugar
1/2 cup sliced almonds
8 oz Hershey Bar
3/4 c walnuts, chopped

Directions

1. In a heavy pan melt butter (not margarine). Add sugar.
2. Stir and cook over medium to medium high heat for 7 minutes.
3. Add almonds and continue stirring over heat for 6 more minutes.
4. Should be caramel colored when done. If it begins to brown too much, turn heat down, but continue cooking.
5. Pour mixture into 9x13 inch dish.
6. Immediately break over it Hershey Bar and spread as it melts.
7. Sprinkle walnuts over top.

Mile High Squares

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 pkg (12 oz) semi-sweet chocolate chips
1 pkg (11 oz) butterscotch chips
1/2 cup peanut butter
1 pkg (16oz) miniature marshmallows
1 cup nuts (optional)

Directions

1. In a large microwave-safe bowl, microwave chocolate chips, butterscotch chips and peanut butter on medium-high power for 2 minutes; stir.
2. Microwave at additional 10-20 second intervals, stirring until smooth.
3. Cool for 1 minute. Stir in marshmallows and peanuts.
4. Spread into a foil-lined 13x9x2 inch baking pan.
5. Refrigerate until firm.
6. Cut into squares.

Yield: 4 dozen.

Pumpkin Roll

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1 tsp baking powder
3/4 cup walnuts, finely chopped (optional)

Directions

1. Heat oven to 375 degrees F.
2. Beat eggs for 5 minutes on high speed.
3. Gradually add sugar. Stir in canned pumpkin. Set aside.
4. In a separate bowl, combine flour, cinnamon, ginger, cloves, salt and baking powder.
5. Combine the two mixtures and pour onto a greased and floured (or parchment paper lined) jellyroll pan. Sprinkle with walnuts.
6. Bake 15 minutes.
7. Meanwhile, sprinkle a thin dish towel with powdered sugar.
8. Turn the cake topside down on the towel and roll it up with the towel.
9. Set aside to cool.

Frosting

1 8-oz pkg of cream cheese
4 tbsp butter or margarine
1 tsp vanilla
1 cup powdered sugar

1. Beat cream cheese, butter and vanilla until fluffy on high speed.
2. Add powdered sugar and beat until fluffy again.
3. Unroll the cake and frost. Reroll.
4. Chill completely before slicing.

Slices best when frozen.

Soft Caramel Corn

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 pound light brown sugar (2 cups)
1 cup white corn syrup
1 cube margarine or butter
1 can sweetened condensed milk
16 cups popped popcorn

Directions

1. Bring to boil brown sugar and corn syrup. Add margarine and milk.
2. Cook slowly over a low heat to soft ball stage.
3. Pour over popcorn, stirring well.

Chocolate Peanut Butter Fudge

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 cup evaporated milk
3 cups sugar
1/2 cup margarine
1 1/2 - 2 cups chunky peanut butter
7 oz jar marshmallow cream

Directions

1. Bring milk, sugar and butter to rolling boil (soft ball stage). Remove from heat, add peanut butter and marshmallow.
2. Pour into buttered 9x9 inch dish. Cool. Cut.

White Chocolate Fudge

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 tsp vanilla
1 package (12oz) chips (any flavor, white chocolate, mint, butterscotch, etc.)
7 oz jar marshmallow cream

Directions

1. Bring sugar, margarine & milk in 2 1/2 quart saucepan to full rolling boil. Stir continually.
2. Boil 5 minutes over medium heat & stirring constantly.
3. Remove from heat and add chips, stirring until melted.
4. Add vanilla and marshmallow cream until well blended.
5. Pour into greased 9x13 pan. Cool. Cut.

Fudgy Mint Cheesecake Bars

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

4 (1 oz) bars unsweetened baking chocolate
10 tbsp margarine (1 stick + 2 tbsp)
2 cup sugar
4 eggs
2 tsp vanilla extract
1 cup flour
1 pkg cream cheese, softened
1 tbsp cornstarch
1 can sweetened condensed milk
1 tsp peppermint extract
- green food coloring

Directions

1. Heat oven to 350 degrees F.
2. Melt chocolate with 1/2 cup margarine.
3. In bowl, combine chocolate mixture with sugar, 3 eggs, vanilla and flour.
4. Spread in greased 13x9 inch baking pan. Bake 12 minutes.
5. In mixer bowl, beat cheese, 2 tbsp margarine and cornstarch until fluffy.
6. Gradually beat in sweetened condensed milk, then remaining ingredients.
7. Pour over brownie layer.
8. Bake 30 minutes or until set.
9. Top with glaze. Cool. Chill. Cut into bars.

Glaze

Melt 1 cup (6oz) semi-sweet chocolate chips with 1/2 cup unwhipped whipping cream. Cook and stir until thickened.

Oreo Cookies

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 devils food cake Mix
3/4 cup Margarine
2 eggs

Directions

1. Mix ingredients together well & refrigerate 1-2 hours.
2. Heat oven to 375 degrees F.
3. Roll into pecan sized balls and put on greased cookie sheet.
4. Bake 7-10 minutes. Remove cookies and cool on wire racks.
5. After cookies cooled, take two cookies. Spread a dollop of frosting on first cookie; place second on frosted side.

Frosting

Mix together the following:
8 oz cream cheese at room temperature
1 cube butter or margarine
1 tsp vanilla
1 box powdered sugar (3 3/4 cups)