Thursday, March 26, 2009
1 stick butter
28 oz. creamy peanut butter
1 lb. confectioners' sugar
12 oz. chocolate chips, melted
Cream butter and cream cheese until fluffy. Gradually add confectioners' sugar and peanut butter, alternating. Shape mixture into egg shapes about 1 1/2 to 2 inches long. Dip in melted chocolate chips and cool on waxed paper.
Optional: decorate the eggs with flowers, etc.
Sunday, March 15, 2009
1/2 cup margarine
1 tablespoon light brown sugar
2 tablespoons sugar
1 teaspoon almond extract
1 cup flour
1/3 cup chopped slivered almonds, toasted
1/2 cup semi sweet chocolate chips
1/2 cup powdered sugar, reserve to roll cookies in
Preheat oven to 350°F.
In mixing bow, beat together brown sugar, sugar and almond extract. Gradually add flour. Stir in almonds and chocolate chips. Roll dough into small balls and bake on ungreased baking sheet for 15 minutes or until lightly golden brown.
Roll cookies in powdered sugar while hot.
Saturday, March 7, 2009
1 gallon Sweet Tea
2 liters Ginger Ale
It's a pretty amber color, too! I think next time I will add a little bit of almond extract to the mix. Ok....almond goes a long way so if you opt for it you better start out with only a bit and add slowly until you get to the perfect blend.
Ok, this southern girl even took the easy route and bought Red Diamond Sweetened Iced Tea. Shhh don't tell anyone...that's just too easy!
Monday, March 2, 2009
1 21 oz can Apple Pie Filling
12 flour tortillas
1/3 cup margarine
½ cup sugar
½ cup brown sugar
½ cup water
Preheat oven to 350 degrees. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan. Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
Best when served with ice cream or whipped topping