| 10/29/2009 |
| Green Ghoul-aid |
2 cups water
1 cup sugar
3 oz package lime flavored gelatin
2 cups cold white grape juice
2 liter bottle cold ginger ale
1qt. pineapple sherbet |
| In a small saucepan, bring water and sugar to a boil over high heat. Cook until sugar is dissolved, about 5 minutes. Remove from heat, and whisk in the gelatin. Stir until completely dissolved, about 2 minutes. Stir in juice. Cool to room temperature then cover and refrigerate. To serve, pour into a punch bowl, and add giner ale and sherbet. Serve immediately |
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| 10/29/2009 |
| Chocolate Caramel Bars |
2 1/4 cups all-purpose flour, divided
2 cups quick-cooking oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups cold butter or margarine
1 - 12 oz package semi-sweet chocolate chips
1 cup chopped pecans
1 - 12 oz jar caramel ice cream topping |
| In a bowl, combine 2 cups flour, oats, brown sugar, baking soda & salt. Cut butter into this mixture until crumbly. Set half aside for the topping. Press remaining crumb mixture into a greased 9x13 dish. Bake at 350 degrees for 15 minutes. Sprinkle with the chocolate chips and pecans. In a bowl whisk the caramel topping & remaining 1/4 cup flour until smooth, drizzle over the pecans. Sprinkle with remaining crumb mixture. Bake for 18-20 minutes or until golden. Cool pan on a wire rack for 2 hours before cutting. Yields: approximately 3 dozen |
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| 10/22/2009 |
| Strata |
12 slices white bread
6 slices ham
6 slices cheddar or american cheese
TOPPING:
7 eggs
4 cups milk
1 teaspoon liquid mustard
Mix Well |
Line the bottom of a greased 9x13 pan with 6 slices bread. Arrange ham & cheese on top of the bread. Top with remaining 6 slices of bread.
Pour egg, milk and mustard mixture over the bread. Cover pan with foil and chill 8 hours or overnight. When ready to bake, remove foil, preheat oven to 350 degrees. Sprinkle Strata with crumbled cornflakes and 1 stick of melted butter. Bake for 1-1/2 hours. |
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