4 1/2 c. white sugar
1 1/2 c. evaporated milk
1 (7 oz.) jar marshmallow
1/4 c. butter
2 c. peanut butter chips
Butter one 7-inch by 11-inch or 9-inch by 13-inch pan. In 4-quart saucepan combine sugar, marshmallow creme, milk and butter. Cook over medium heat, stirring constantly, until mixture comes to rolling boil. Boil and stir for 5 minutes. (Watch carefully as it will burn easily.) Remove from heat and stir in peanut butter chips. Beat until chips are melted. Spread mixture into pan and let cool; cut into small squares. Makes 8 dozen squares.
CHOCOLATE CRUMB BARS
1 c. butter or margarine, softened
1/4 tsp. salt
1/2 c. granulated sugar
1 3/4 c. all-purpose flour
2 c. (12 oz. pkg.) chocolate chips, divided
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
1 c. chopped walnuts, opt.
Beat butter in large mixing bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers press two cups of the crumb mixture onto bottom of greased 13-inch by 9-inch baking pan; reserve remaining mixture. Bake in preheated 350° oven 10-12 minutes or until edges are golden brown. Combine one cup chips and milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla. Spread over hot crust. Stir nuts and remaining chips into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25-30 minutes or until center is set. Cool in pan on wire rack. Makes 30 bars.
1 c. Ricotta cheese
1 egg, beaten
1/4 c. grated Parmesan cheese
2 Tbsp. chopped fresh parsley
6 lasagne noodles, cooked
1 (14 oz.) jar spaghetti sauce
1 c. shredded Mozzarella cheese
Mix Ricotta, egg, Parmesan and parsley. Place two noodles in bottom of 9-inch by 5-inch loaf pan sprayed with cooking spray, trimming noodles as necessary to fit; reserve trimmings. Cover noodles with layers of 1/4 each of the spaghetti sauce, Ricotta mixture and Mozzarella. Repeat all layers twice. Top with layers of the reserved noodle trimmings, remaining sauce, Ricotta mixture and Mozzarella. Bake in 350° oven 30 minutes or until heated through. Let stand five minutes before cutting to serve. You can also use an 8-inch-square pan using three layers. Line pan first with foil for easy cleanup. Makes 4 servings. Leftovers can be refrigerated for up to two days or wrapped in plastic wrap and tinfoil and frozen for up to two months.
OUTRAGEOUS SOYNUT BUTTER COOKIES
1 c. butter
1 c. white sugar
2/3 c. brown sugar
1 c. soynut butter
1 tsp. vanilla extract
1/2 c. soy flour
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. oatmeal
1/4 c. chopped soynuts
2 c. semisweet chocolate chips
In medium bowl cream together butter, sugars until smooth. Add soynut butter, vanilla and eggs; stir until well blended. In small bowl add flours, baking soda and salt; blend together. Add dry ingredients into butter mixture, stir until dry ingredients are just moistened. Add remaining ingredients, mix until blended. Drop dough by tablespoons on lightly greased cookie sheets. Bake in 350° oven 10 minutes or until edges start to brown. Remove from cookie sheet; cool. Makes about three dozen.
CAJUN CHICKEN CASSEROLE
1 lb. boneless, skinless chicken breasts, cut into 1/2” strips
1 small onion, coarsely chopped
1 (14 1/2 oz.) can diced tomatoes, undrained
1 medium bell pepper, coarsely chopped
1 (10 3/4 oz.) can cream of chicken soup
1 1/2 tsp. Cajun Creole seasoning
1 c. milk
1 1/2 c. Bisquick (or equivalent)
Heat chicken in 10” nonstick skillet over medium heat for 2 minutes, stirring occasionally. Stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp. Spoon into ungreased 13-inch by 9-inch baking dish. Stir in tomatoes, soup and seasoning. Stir remaining ingredients in medium bowl until blended. Pour over chicken mixture. Bake in 375° oven 30-35 minutes or until light golden brown. Makes six servings.
1 pkg. dry yeast
1/4 c. sugar
2 c. very warm water
1 1/2 sticks butter, melted
4 c. self-rising flour
Place yeast in water. Cream melted butter with sugar in large bowl. Add beaten egg and dissolved yeast to creamed mixture. Stir in flour until well mixed. Place in airtight bowl and keep in refrigerator. To bake, drop by spoonfuls into well-greased 2-1/2” muffin tins. Bake in 350° oven for about 20 minutes. Mixture keeps for several days.