Recipes Shared by Club Members
1 stick oleo or butter
1 8 oz. package dates
1 cup sugar
2 cups Rice Krispies
1 1/2 cup chopped nuts
Melt oleo or butter in pan, add chopped dates and 1 cup sugar. Cook to dissolve sugar.
Remove from heat and quickly add beaten egg.
Return to low heat and cook 5 minutes. Add Rice Krispies and nuts.
Make into small balls and roll in coconut.
Stores well in refrigerator or freezer.
Bite-sized cheese balls -- studded with dried cranberries and blue cheese crumbles -- are rolled in toasted pecans and skewered with pretzel sticks for fun, easy appetizers!
Yield: Approximately 2 dozen cheese balls
8 ounces cream cheese, at room temperature
3/4 cup (about 3 ounces) blue cheese crumbles
3/4 cup dried cranberries, finely chopped
1 1/2 cups pecans
1. In a medium bowl, beat together cream cheese, blue cheese, and dried cranberries until smooth. Dampen hands to prevent sticking and form cream cheese mixture into approximately 24 tablespoon-sized balls. Cover and refrigerate for at least two hours or until firm.
2. In the meantime, toast the pecans by spreading out on a sheet pan and baking in a preheated 350°F oven until lightly toasted and fragrant, for 7 to 10 minutes. Allow pecans to cool and finely chop them.
3. Roll chilled cheese balls in chopped pecans, pressing nuts so that they adhere. Keep cheese balls refrigerated until ready to serve. Just before serving, skewer each cheese ball with a pretzel stick.
Tips, Tricks, & Variations
You can make the cheese balls ahead of time, but don't insert the pretzels until just before serving or they will become soggy.
(From 2015 Benefit Card Party)
12 oz. chocolate chips
12 oz. butterscotch chips
1 square unsweetened chocolate
2 cups peanut butter
Pour half of the mixture on a buttered jelly roll pan. Place pan in freezer to set. Keep the other half in the bowl used to melt things together.
2 sticks of butter
1/2 cup evaporated milk
1/4 cup dry vanilla pudding (not instant)
Mix together in pan and bring to a boil for 1 min stirring constantly. Add 1 tsp maple flavoring. Stir in 2 lbs powdered sugar.
Spread over chocolate layer in pan that was set in freezer. Add 1 lb Spanish peanuts to remaining half of chocolate and spread over filling.
Put in freezer to set so you can cut it into small squares. It's easier than it sounds and is very rich tasting and makes a lot! Enjoy!!
1 cup peanut butter (creamy or crunchy)
1 cup shortening
1 cup flour
3 cups cornmeal
1 cup rolled oats
You can also add dried raisins and fruit, nus, cereal crumbs or bread crumbs you have left over.
Courtesy of Pat Davis, February 2011 Club Meeting
1 box, Butter Pecan Cake mix
2 sticks, butter, melted, divided use
3 eggs, divided use
1 (16-oz) box confectioners’ sugar
8 oz. Cream cheese
½ to 1 c. chopped pecans
In a large bowl, combine cake mix, 1 stick of the melted butter and 1 egg. Mix well. Press into bottom of a greased 9-by-13-inch baking pan.
In a separate large bowl, combine confectioners’ sugar, cream cheese, remaining stick of melted butter, and 2 eggs. Mix well. Pour over cake mixture layer. Sprinkle chopped pecans over top. Bake at 300 degrees for 55 minutes. Cool and cut into squares.
2 cups sugar
1-1/2 cups vegetable oil
1/2 cup molasses
4 cups all purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
2 packages (12 ounces each) vanilla baking chips or new white chocolate dip in stores
1/2 cup shortening
In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well.
Shape into 3/4-in balls (I roll in short logs to make an oval cookie) and roll in sugar. Place 2" apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool.
Melt chips and shortening in a small saucepan over low heat. Dip cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden.
Yield: about 14-1/2 dozen.
2010 Card Party
1 can corn drained
1 can black beans or black eyed peas drained
1 medium tomato seeded & diced
3/4 cup red or green bell pepper diced
1/2 small white onion diced
1/2 cup chopped cilantro
Mix all ingredients and add Italian salad dressing to coat.
2010 Card Party
As with many good cooks, sometimes they just add things to taste. Such is the case for the meatballs served at our Card Party. Following are the ingredients used.
Ground beef, seasoned bread crumbs, eggs, diced celery and onion. Shape into balls and bake at 350 degrees until browned.
1 Graham cracker pie shell
2 cups of sugar or Splenda
2 cups of water
Bring water to boil. Add 3 tablespoons of corn starch mixed in 6 tablespoons of cold water . Cook until thickened. Remove from stove and add 1 box of Strawberry Jello. You may also add 1/2 teaspoon of red food coloring for color. Let cool to room temperature.
Slice two bananas into pie shell. Add 1 pint or more sliced strawberries. Pour sugar mixture over berries and bananas. Refrigerate until filling sets up.
Serve topped with Cool Whip.
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