No Bake Cookies

No Bake Cookies

Ingredients:

3 Tb unsweetened cocoa powder

2 cups white sugar

1/2 cup milk

1/2 cup butter

3 cups quick cooking oats

1/2 cup peanut butter

1 Tb vanilla extract

Heat cocoa, sugar, milk and butter over medium heat. 

Boil these verrrry slowly (they will turn out better) When they reach the boiling point, boil them for no longer than 90-120 seconds.

Stir together oats, peanut butter, and vanilla with a big wooden spoon or Kitchen Aid. 

Pour the hot mix over the oatmeal mix and drop on wax paper.

French Toast Souffle

Ingredients:

8 slices French bread

12 eggs

1/3 cup syrup

2 cup milk

Cut the French bread into cubes and put in 13 x 9 pan. 

Beat eggs, syrup, and milk together. Pour mixture over bread.

Refrigerate overnight.

Bake at 350^oF for 45 minutes.

Blonde Brownies

Ingredients:

2/3 cup melted butter

2 cup brown sugar

2 cup flour

2 eggs

1 tsp vanilla

1/4 tsp baking soda

1 tsp baking powder

1 tsp salt

Mix all ingredients together. Bake at 350^oF for 20-25 min.

Wendy's Chocolate Trifle

Ingredients:

1 package brownie mix

1 package instant chocolate pudding mix

1/2 cup water

1 (14 oz) can sweetened condensed milk

1 (8 oz) container frozen whipped topping, thawed

1 (12 oz) container frozen whipped topping, thawed

1 (1.5 oz) bar chocolate candy

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in 8 oz whipped topping until no streaks remain.

In a glass serving dish, place half of the brownies, half of the pudding mixture, and half of the 12 oz container of whipped topping. 

Repeat layers. 

Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Funeral Potatoes

Funeral Potatoes

Ingredients:

1/2 cup melted butter

1/4 tsp pepper

1 tsp salt

2 cups sour cream

2 cans cream of chicken soup

1 1/2 cup grated cheddar cheese

2 lbs frozen hashbrowns

Blend together melted butter, pepper, salt, sour cream, cream of chicken soup, and cheddar cheese.

Add frozen hashbrowns.

Pour into buttered 9 x 13 pan. 

Bake at 350^oF for 45-50 min.