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Recipes 1-3-23

Posted 1/3/23

Potato Flake Cookies

1/2 cup butter

2 cups sugar

3 eggs, lightly beaten

1 tablespoon coconut flavoring

3 cups Bisquick

3 cups potato flakes

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Recipes 1-3-23

Posted
Potato Flake Cookies
1/2 cup butter
2 cups sugar
3 eggs, lightly beaten
1 tablespoon coconut flavoring
3 cups Bisquick
3 cups potato flakes
Mix together butter and sugar. Add eggs and flavoring and mix well. Add Bisquick and potato flakes. Drop by teaspoons onto greased cookie sheet. Bake at 350 degrees for 9-12 minutes.
 
Peanut Butter Fudge
2 stick margarine or butter
4 cups sugar
1 1/2 ounce light corn syrup and enough evaporated milk to make 1 cup
1 (18 oz.) jar peanut butter
1 (7 oz.) jar marshmallow cream
1 teaspoon vanilla
1/2 cup chopped pecans, optional
Melt margarine in medium saucepan. Add sugar, syrup and milk. Bring to a boil and cook 5 minutes. Remove from stove. Add peanut butter, marshmallow cream, vanilla and pecans. Pour into greased 9x13 pan. Cool and cut into squares.
 
Peanut Butter Cornflake Balls
1 cup white syrup
1 cup sugar
12 oz. creamy peanut butter
5-6 cups cornflakes
Melt and mix syrup, sugar and peanut butter. Add cornflakes and stir. Let cool slightly and spoon into balls.
 
Banana Pudding
1 (4.5 oz.) pkg vanilla instant pudding
1 can Eagle Brand sweetened condensed milk
1 1/2 cup water
3 cups cool whip
Bananas
Vanilla wafers
With a mixer, mix instant pudding, sweetened condensed milk and water. Place in the refrigerator for 5 minutes. Remove from refrigerator and add cool whip; mix well with a mixer. Layer bananas and wafers in a dish and pour pudding mixture on top.
 
Crab Dip
1 pkg Louis Kemp imitation crab
8 oz. cream cheese, softened
1/2 cup chopped onion
3 large tablespoon mayonnaise
1/2 jar cocktail sauce
Ritz crackers
Mix cream cheese, mayonnaise and onion well. Spread into single layer on serving dish. Cover with crab meat and sauce. Refrigerate 2-3 hours and serve with crackers.

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