Rice Krispies Dessert

1/2 cup butter
1 cup brown sugar
2 cups rice krispies
1 cup coconut
3/4 cup chopped nuts
1/4 cup blanched almonds
1/2 gallon vanilla ice cream
1 (4 3/4 ounce) package strawberry Danish Dessert
1 (10 ounce) package frozen or fresh strawberries

Mix together butter, sugar, rice krispies, coconut, chopped nuts, and almonds. Pat half of mixture into bottom of a 9x12-inch glass pan. Slice 1/2 gallon ice cream on top of mixture and top with remaining crumbly mixture. Freeze overnight or until firm.

Topping: Cook Danish Dessert following directions on package. Remove from heat and add strawberries. Cool. Cut ice cream dessert into squares and serve with sauce on.

Wontons and Sweet & Sour Sauce

1/2 lb. hamburger
1 tsp. ginger
1 egg
2 green onons
½ c. shredded cabbage
½ c. chopped water chestnuts
1 Tbls. soy sauce
Mix above ingredients, place in wonton skins and deep fry to golden brown.

Sweet and Sour Sauce
1 Tbls. ketchup
2/3 c. br. sugar
2/3 c. pineapple juice
1/4 c. vinegar
1 tsp. soy sauce
Bring to a boil, add 3 Tbls cornstarch mixed with some pineapple juice, cook 1 minute longer.

Grandma’s Old Fashion Raisin Filled Cookies

Dough:
5 cups
1 tsp. baking soda
1 tsp. salt
1 cup butter
2 cups sugar
2 eggs
1 tsp. vanilla
1 cup buttermilk

Combine the butter, sugar, eggs and vanilla. Add flour, soda and salt to cream mixture, alternate with the buttermilk. Set aside.

Filling:
2 cups raisins
½ cup water
½ cup sugar
1 Tbls. butter
1 tsp. salt
1/3 cup orange juice and zest of one orange

Grind the raisins add all ingredients and bring to a boil until it thickens. Roll out the cookie dough, cut with a cookie cutter, fill with the raisin filling, put a top on and pinch around sides. Bake 350 for 12 to 15 minutes. Sprinkle with sugar when you bring them out of the oven.

Pumpkin Cobbler

3 eggs, beaten
15-oz. can pumpkin
12-oz can evaporated milk
1 C sugar
1/8 t. salt
1 1/2 t cinnamon
1 t ground ginger
2 t vanilla
18-1/4 oz pkg. yellow cake mix
1-1/4 c butter or margarine, melted (I'm a butter girl so I used butter. I cut the butter down to 1 C and it was still very rich. I think next time I would cut it to about 3/4 C)
1 c. chopped pecans

1. Mix the first 8 ingredients together; pour into an un-greased 13"x9" bakingpan. Sprinkle cake mix over the top; drizzle with margarine.

2. Bake at 350 degrees for 25 minutes; top with nuts. Bake for an additional 15 minutes. Makes 15 to 18 servings.

Peanut Butter Brownies

6 eggs
3 cups sugar
1 1/2 cups brown sugar
1 cup peanut butter
1/2 cup shortening
1 tablespoon vanilla
4 cups flour
1 1/2 tablespoon baking powder
1 1/2 teaspoon salt
1/2 cup peanuts

Mix together and bake at 350 degrees for 25 minutes.

Skor Bar Cake

1 cake mix (Devil's Food or German Chocolate)
1 (16 oz.) jar caramel butterscotch ice cream topping
1 (8 oz.) tub Cool Whip
2 Skor candy bars

Bake cake as directed on package in 9X12 inch pan. While still warm, poke many holes in it with a wooden spoon handle. Pour ice cream topping over top. Cover and let set in fridge for several hours or overnight. Cover top with Cool Whip. Crush 2 Skor bars and sprinkle on top. Enjoy!!

Almond Cream Cheese Carmel Brains

A fun Halloween Recipe
1 c. sliced almonds, divided
1 package 8 oz cream cheese, softened to room temperature
1/4 c sugar
½ tsp cinnamon
½ tsp. nutmeg
24 Rhodes dinner rolls, thawed but still cold
½ c. butter, melted

Glaze:
1 T. butter
1 c. icing sugar
2 T. water
½ tsp. almond extract

Coat a 10 inch , bundt pan with cooking spray: sprinkle with 1/4 c. almonds, set aside. Cut cream cheese into 24 equal cubes. In a small bowl, combine sugar, cinnamon, and nutmeg. Roll cream cheese cubes in sugar mixture and coat completely. Wrap a roll around each cube to completely enclose cheese. Dip each filled roll in sugar mixture until coated.

Place 12 filled rolls and coated rolls in the prepared pan and sprinkle with half of the remaining almonds. Combine the butter and brown sugar in a small microwave-safe bowl. Microwave 30 seconds or until sugar is dissolved; stir to combine. Pour half of the brown sugar mixture over rolls in pan. Place remaining rolls in pan. Sprinkle with remaining nuts and any remaining sugar mixture. Top with remaining butter mixture.

Cover with plastic wrap and let rise in a warm place until dough reaches the top of the pan. Remove wrap and bake at 350 degrees for 45 minutes. To prevent over browning, cover with tin foil the last 15 minutes of baking. Invert pan immediately onto a serving platter, (it is natural for the bread to settle). Combine glaze ingredients and drizzle over warm bread.