Hey my babies. I am so thankful for you all! Today is Thanksgiving Eve and I am so excited…lol. Don’t laugh I know I’m a total dork. It’s cool though. I have so much running around today, it’s like a big repeat of yesterday. I just feel like there is so much for me to get done before I start all of my traveling, so I have to get my shit together. Ya know what I’m sayin’? I wanted to share some of my favorite recipe’s with you guys today. Just incase you are looking for something to bring with you to a party or if you just like to cook, and like whipping up new meals like me. If it involves whipping, than you know I’m in…lol.
The first one up is….
½ c margarine 3 c. flour
2 c sugar 1 tsp. vanilla
4 eggs 1 tsp. almond extract
1 can cherry pie filling
Cream margarine & sugar. Add eggs, flour and extract.
Spread on greased cookie sheet (save a little)
Place cherry pie filling on top. Drop spoons of batter on top
Bake 350degrees for 35 to 45 min.
Cool & cut into squares.
Omg, they are soooo yummy! One on my most favorites from my childhood!
Next is yummy too,
Creamy Holiday Fudge
3 C (3 – 6oz. pkgs.) Semisweet chocolate
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 ½ tsp. vanilla
½ C nuts
Melt chocolate in top of double boiler – remove from heat, mix remaining ingredients. Pour in greased pan with wax paper lining.
Refrigerate –2 hrs.
Delightful Fruit Salad
1 (15 ½ oz.) can Pineapple Chunks, undrained
1 cup sugar
2 Tablespoons All-purpose Flour
1 Egg, beaten
1 cup Pecans, chopped
3 bananas, sliced
2 (11oz.) cans Mandarin orange sections, drained
2 medium Apples, chopped ( 1 yellow, 1 red)
½ pound purple grapes, halved & seeded
1/4 pound green seedless grapes, halved
Maraschino cherries halved (for extra color)—just a few
Drain pineapple, reserving juice.
Combined sugar, flour, egg and pineapple juice in a small saucepan; cook over low heat, stirring constantly until smooth and thickened. Cool.
Combine pecans and fruit; add dressing, stirring well. Wait until just before serving to add bananas otherwise they may turn brown. Chill before serving.
Yield: 10 to 12 servings
1 lemon cake mix
1 stick margarine
1 pound confectioners sugar
1 (8 oz.) Philadelphia cream cheese
Cream butter and 1 egg together. Add cake mix gradually, then press in 13 x 9 in. pan.
Mix (in another bowl) Phil. Cream cheese, 3 eggs and 1 pound confectioners sugar.
Blend well, may use mixer on low.
Pour over mixture in pan & bake at 350 degrees for 30 to 35 minutes.
Peanut Butter Cookies
1 cup shortening –Crisco or oleo margarine
1 cup granulated sugar
1 cup Brown Sugar
1 teaspoon vanilla
2 beaten Eggs
1 cup Peanut Butter
3 cups All-purpose Flour
2 teaspoons soda
Thoroughly cream shortening, sugars, and vanilla. Add eggs; beat thoroughly. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture.
Form into tiny balls. Place on ungreased cookie sheet. Press with back of fork to flatten. Bake at 375 degrees for 10 minutes.
(My Mixing Method: Place all ingredients in large bowl. Mix with hands; then form into balls, mash with fork and bake)
Ribbon Fantasy Fudge
3 cups sugar
¾ c. margarine
⅔c. (5 ⅓ oz. can) evaporated milk
6 oz. semi-sweet choc. Pieces
7 oz. marshmallow crème
1 tsp. vanilla
½ c. peanut butter
Combine 1 ½ c. sugar 6 Tbsp. margarine and ⅓c. milk in heavy sauce pan. Bring to full boil stirring constantly. Continue boiling 4 min. over medium heat, stirring constantly. Remove from heat. Stir in chocolate pieces until melted. Add 1 c (1/2 jar) marshmallow cream and ½ tsp. vanilla; beat until well blended. Pour into greased 13 x 9 in. pan. Repeat with remaining ingredients, substituting peanut butter for choc. Pieces, spread over chocolate layer. Cool at room temp. Cut into squares. Makes 3 pounds.
And last but certainly not least
Seven Layer Cake
1 stick butter
1 cup graham cracker crumbs
1 cup Angel Flake Coconut
1 can Eagle Brand Sweetened Condensed Milk
1 pkg. chocolate chips
1 pkg. butterscotch chips
½ cup chopped nuts
Melt butter in a 9 inch square pan. Add the following in order; graham cracker crumbs, coconut, milk, chocolate chips, butterscotch chips and nuts.
Bake at 300 degrees for 30 minutes. Cool and Cut into squares.
These are my favorites from childhood babies. I hope you enjoy them. Let me know if you end up making any of them. I will love to hear how you like them. Or if any of you have ever had any of them, which one is your favorite? I just love the holidays if you can’t tell. I love to share recipes with people too, so if you guys have a good one, please share it with me as well. Tomorrow will be such a great day. I will be thinking of you all, and hoping you have a great holiday.
Love you all bunches,