Do you have the perfect pie, turkey, stuffing,
or other Thanksgiving recipe that you would
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Willie
Egg Nog Chiffon Pie
1 envelope unflavored gelatin 4 egg whites
4 egg yolks 1/2 cup sugar
1/2 cup sugar 2 tsp. rum flavoring
1/2 tsp. salt 1 tsp. nutmeg
1/2 cup milk 1 9in. pie shell, baked
1/4 cup cold water
Soften gelatin in 1/4 cup cold water. Beat egg yolks with 1/2 cup sugar
and salt. Add milk gradually and cook in double boiler until of custard consistency, stirring constantly. Remove from heat, add softened gelatin and stir till dissolved. Cool. Beat egg whites till stiff and dry. Fold in other 1/2 cup sugar, rum flavoring and nutmeg. When custard mix begins to thicken, fold in egg white mixture. Fill baked pie shell and chill till firm. Top with whipped cream and nutmeg.
Banoffee Pie Serves 8
7 oz (about 26) soft caramels, such as Kraft or Milk Maid (but any brand will do)
1/4 cup water
1 fully baked and cooked pie crust for a single crust
3 ripe firm bananas, peeled and sliced 1/2 inch thick
1 1/2 cups heavy cream, chilled
2 T. sugar
2 t. instant espresso or instant coffee
Unwrap and cook caramels and water together in a small pan over medium high heat, stirring occasionally, until melted and smooth, 8 to 10 minutes. Spread caramel evenly into cooled pie crust. Shingle the banana slices in concentric rings on top of the caramel. Cover pie with plastic wrap and refrigerate until caramel is cold, about 1 hour. Whip the cream, sugar and instant espresso together with mixer on medium low speed until frothy, about 1 minute. Increase the speed to high and continue to whip until the cream forms soft peaks, 1 to 3 minutes. Spread the whipped cream attractively over the top of the chilled pie, then freeze the pie until the whipped cream is very stiff but the pie is not fully frozen, about 2 hours before serving. Do not let the pie freeze completely. Note: For a kid friendly version of this pie, omit the espresso powder and add 1 t. vanilla extract. Once filled with caramel and bananas, the pie can be covered loosely with plastic wrap and refrigerated for up to 6 hours before being topped with the whipped cream and placed in the freezer.
CHOCOLATE ECLAIR CAKE
1 (1 lb.) box graham crackers
2 sm. pkgs. instant French vanilla pudding
3 1/2 c. milk
1 (9 oz.) container Cool Whip
Butter bottom of 9 x 13 inch pan, line with graham crackers. Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers then place second layer of crackers over pudding. Pour remaining pudding mixture over and cover with more crackers. Refrigerate for 2 hours then frost. Serves 12 to 14.
FROSTING:
2 pkgs. Nestle chocolate, premelted (Baker’s (unsweetened premelted baking chocolate flavor)
2 tsp. white Karo syrup
2 tsp. vanilla
3 tbsp. butter, softened
1 1/2 c. powdered sugar
3 tbsp. milk
Beat all ingredients until smooth; spread over cake. Refrigerate 24 hours. Really tastes like an eclair.
Dreamsicle Cake
1 pkg. orange cake mix (18.25 oz)
2 t. orange extract
Frosting:
1 carton whipped topping, 16 oz
1 carton sour cream, 16 oz
1/4 t. orange extract
2 cups powdered sugar
Preheat oven to temperature on cake box. Prepare cake mix as pkg. directs, adding 2 t. orange extract. Bake according to box. Cool thoroughly and slice each layer in half horizontally, making four layers. For icing, combine all ingredients and mix well. Spread between layers on and sides and top of cake. Keep this in the refrigerator until served. Makes 12 servings
Old Fashion Corn Bread Dressing
1 cup bell pepper (chopped fine)
1 cup green onion (chopped)
1 cup Celery (chopped fine)
1 -2 tablespoons butter
3 small cans – Swanson Chicken Broth
3 small cans – Campbell’s Cream of Chicken Soup
1 Mrs. Cubbisons Stuffing Seasoned Corn Bread Mix or Pepperidge Farm
1 egg beaten to blend
Poultry seasoning (to taste)
Seasoning Salt (to taste)
Black Pepper (to taste)
Recipe for home made corn bread
1 cup White Corn Meal
3/4 cup all-purpose flour
1 teaspoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cups Buttermilk
1/3 cup Canola oil
1 large egg, lightly beaten
If possible prepare cornbread a day ahead of making the dressing.
Preheat oven to 350 degrees F.
Finely chop onion, bell pepper, and celery. Melt butter in heavy large skillet over medium heat. Add onion, bell pepper, and celery sauté until vegetables are tender.
Crumble precooked cornbread in pan that you are going to bake completed dressing in. Add 1 pkg. Mrs. Cobbinson’s Seasoned Cornbread. Toss precooked corn bread and Mrs. Cobbinson’s seasoned corn bread together. Add chicken broth, cream of chicken soup Start off using 1 can of chicken broth and 1 can of cream of chicken soup to see what the consistency of the mixture will be. Mix in the egg. Add additional cans as needed. Add sautéed vegetables. Mix well. (Mixture should be somewhat mushy). Add seasoning salt, black pepper, and poultry seasoning to taste. Mix well.
Reserve 2 heaping tablespoons unbaked cornbread dressing mix to prepare gravy.
Transfer the dressing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the dressing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 10 – 15 minutes longer or butter 12 muffin cups, 2 tins. Use an ice cream scoop to fill and mound up the dressing in muffin tins. Bake until the dressing is heated through, and the top is golden brown. (making sure muffins stay moist). Remove dressing muffins to a platter and serve.
Note: When I prepare dressing I boil smoked turkey legs until meat is pulling apart from the bone, let cool. Remove skin. Remove meat from bone, shred and add to cornbread dressing mix. bake per recipe instructions.
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Giblet Gravy
Giblets from chicken or turkey (liver, heart, gizzard, and neck), cooked until tender, then finely chop
4 cups chicken/turkey broth or stock
2 teaspoons poultry seasoning
2 heaping tablespoons reserved unbaked cornbread dressing mix
3 tablespoons cornstarch
1/3 cup cold water
Seasoning salt and ground pepper (to taste)
1 hard boiled egg, grated using cheese grater (optional)
Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, poultry seasoning, and raw stuffing to the mixture.
In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the seasoning salt and black pepper, to taste, and then add the grated boiled egg. Stir.
Now you’re ready to pour gravy over dressing.
Banana Pudding Recipe
2 bags Pepperidge Farm Chessmen cookies or your favorite butter cookies
6-8 bananas, sliced
2 cups milk
1 (5-ounce) box instant vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk (eagle brand)
1 (12-ounce) container frozen whipped topping thawed
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies
and layer bananas on top. In a bowl, combine the milk and pudding mix
and blend well using a handheld electric mixer. Using another bowl,
combine the cream cheese and condensed milk together and mix until
smooth. Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well
blended. Pour the mixture over the cookies and bananas and cover
with the remaining cookies. Refrigerate until ready to serve.
Lemon Ice Box Pie
8 oz cream cheese (room temperature)
8 oz sour cream
1 cup of sugar
Tub of cool whip (thawed)
Juice from 1 lemon
1 – 10 inch or 2 – 6 inch Keebler Ready-Made Graham Cracker Pie Crust
or prepare from scratch, recipe follows
Mix cream cheese and sour cream together until it is smooth (use mixer). Add sugar, cool whip and lemon juice, combine all ingredient together…use a mixer to smooth everything out. Pour content into the graham cracker crust. Place in refrigerator over night.
Graham Cracker Crust
1-1/2 cups HONEY MAID Graham Cracker, crumbled
1/4 cup sugar
1/4 cup (1/2 stick) butter or margarine, melted
PREHEAT oven to 375°F. Mix all ingredients until well blended.
PRESS firmly on bottom and up side of 9-inch pie plate.
BAKE 8 minutes or until lightly browned; cool completely.
This is the best I have tried, thank you.
Pat
Strawberry Jam Cake
2 cups white sugar
1 cup Crisco
1 tsp. ground cloves
1 tsp cinnamon
1 tsp nutmeg
2 cups buttermilk
2 cups strawberry jam
1 cup raisins
1 cup pecans or walnuts
3 tsp baking soda
4 cups flour
4 eggs, beaten
Mix as written down, adding the eggs last. Grease pans well.
Bake @ 350°degrees for 1 1/2 hrs.
This may be baked in a tube or angel food pan or mini loaf pans.
about 25 min for min loaf pans. Mini Bundt pans about 45 min.
Twinkie Dessert
1 (10 count) box Twinkies
4 bananas, sliced
1 (15 oz) pkg. vanilla instant pudding
1 (20 oz) can crushed pineapple, drained
1 (8 oz) carton whipped topping
Slice Twinkies in half lengthwise and place in buttered 13×9-inch pan, cream side up. Cake layer of sliced bananas over Twinkies. Prepare pudding according to package directions and pour over bananas. Add pineapple. Top with whipped topping refrigerate. Cut into squares to serve.
White Chocolate and Cherry Bread Pudding with Vanilla Sauce
1 18-inch baguette or leftover dinner rolls
8 ounces good quality white chocolate, chopped
4 ounces dried cherries (you can use cranberries)
1 cup sugar
2 teaspoons cinnamon
Pinch of fresh nutmeg
6 large eggs
2 cups heavy cream
2 cups milk
1 tablespoons vanilla extract
2 ounces butter, diced
½ 8-ounce jar cherry jam
Cut the baguette into 1-inch pieces and transfer to a large mixing bowl.
Cut the chocolate into chards and chop cherries finely. Add in the
white chocolate and dried cherries.
In a separate mixing bowl, mix together the sugar, cinnamon and
nutmeg. Set aside about ¼ cup of this mixture for later.
Add to the sugar mixture the eggs, cream, milk and vanilla, and mix
thoroughly. Pour the custard over the bread, and mix. Let stand for
at least 10 minutes.
Transfer to muffin tins that have been buttered and coated with sugar.
Sprinkle with the remaining sugar mixture, evenly place the butter
slices on top, add a dollop of cherry jam and bake at 325 degrees until golden brown,
approximately 30 to 45 minutes.
Usually makes 24 individual servings.
Remove from the oven and serve warm with vanilla sauce.
Vanilla Sauce
½ cup butter
½ cup brown sugar
1 cup heavy cream
1 teaspoon vanilla
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook
over medium heat, stirring occasionally, until mixture thickens and
comes to a full boil (5 to 8 minutes). Stir in vanilla.
Cranberry chicken
We have turned Thanksgiving into a four weekend holiday!
Here is an easy fill on recipe.
Put t leasdt 3-4 pounds of chicken piece in ypur slow cooker.
Add a can of whole cranberry suce.
1 package of onion soup mix
1 can of cream of chicken soup
1/4 cup water
Turn on slow cooker to low for 6 hours.
Dish it out
Add other Holiday sides to meal
This is the the first dish that disappears. Even the kids love it. ” Brocolie & Rice Casserole.” 1 small pkg. frozen chopped Brocoli
1 can cream of chicken soup
1 small jar cheeze whiz
2 cups minute rice cooked according to directions
1 small onion chopped(optional) or garlic powder(optional). I use both
salt & pepper
2 Tablespoons margarine
Melt 2 Tablespoons margarine in medium saucepan, add 1 small onion, chopped and garlic powder.Add 1 small pkg. frozen brocoli, cover and simmer ’til tender. Add 1 can of cream oc chicken soup and 1 small jar of cheeze whiz and salt and pepper to taste. Add 2-4 cups cooked rice and mix. Put in medium casserole and bake at 325* degrees for 1/2 hour. I always double this recipe and put in a large corningware dish. When we make this we usually double this recipe for the meal and make another double recipe to keep at my house. We never can get enough of this. Hope you all enjoy, and have a Happy Holidays!
We usually make these to munch on while we are cooking or for anyone who comes in and can’t wait for the meal. “SAUSAGE STARS”
2 cups (1 lb) cooked crumbled sausage( I prefer Bass Farms)
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups grated Monterrey Jack cheese
1 cup prepared Hidden Valley Ranch original salad dressing mix
1/2 cup chopped red or green pepper
1 pkg. fresh or frozen won ton wrappers ( find in produce section)
vegetable oil
Preheat oven to 350* degrees. Blot sausage dry with paper towels and combine with cheeses, salad dressing, and red or green peppers. Lightly grease a mini (or regular) muffin tinand press 1 wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tins, place on baking sheet. Fill with sausage mixture. Bake 4 minutes until bubbly. Makes 4-5 dozen. Can make ahead and put wrappers in large salad tupperware bowl and cover with lid. I make the sausage mixture ahead and refrigerate. and cover. When I am ready to make, all I have to do is fill a plate with the wrappers and fill with the mixture. Then I put in microwave for a minute. I always double this recipe as they go soooo fast. You can actually change around the cheeses. Last time I made this I forgot to buy the monterrey jack cheese and used a mexican blend. YUMMY!!!!!!!! Always great for parties also!!!!!
CRANBERRY SALAD
2 small pkgs. cherry jello
2 cups hot water
1 can jellied cranberry sauce
1 small can crushed pineapple
1 cup chopped pecans (optional)
Mix cherry jello with 2 cups hot water. Add cranberry sauce and mash in. Add crushed pineapple that has been drained. Add nuts. Pour into a mold and chill. This is another recipe that we always double. ENJOY!!!!!!
Julie’s Peach Cobbler
24.5 oz. canned peaches (I use Del Monte)
18 oz. peach preserves
Yellow cake mix
2 sticks butter,melted
1/4 cup coarsely chopped pecans
cinnamon to taste
Pour canned peaches with liquid and peach preserves into a sauce pan. Heat on medium high heat until melted and blended well.
Grease a 9″x13″ pan and place peach mixture in bottom. Cover peach mixture with dry cake mix. Sprinkle chopped pecans and cinnamon over cake mix. Pour 2 sticks of melted butter over entire cobbler.
Bake at 350° for 50 minutes.
WATERGATE SALAD
1 large container Cool-Whip
1 Large can crushed pineapple
1 small pkg. pistachio pudding
1 cup minature marshmallows
Combine pineapple with pudding. (DO NOT mix pudding by directions of pkg.) Just open package and add DRY pudding mix. Stir in Cool-Whip. Fold in marshmallows. Refrigerate for 2 hours before serving.This is another recipe that I always double. Can be used as a side or a dessert. Enjoy!!!!!!
DEVILED EGGS
No big meal is complete without deviled eggs. Here in the south, (North Carolina), everyone has their own way of making them. Depending on how many people you are serving, is the amount of eggs you would boil. I usually cook at least 2 dozen eggs and hard boil them. Then I cut them in half lenghtwise. I remove all the yolks, and then mash them in a small bowl. I add enough mayonnaise according to taste and then I add sweet salad cubes,(according to taste) and seasoning salt. Mix all together and then put into the egg white halves. Put into a fancy egg tray and sprinkle with paprika. Always make extras, as everyone keeps coming over and asking for Just ONE.Only half ever make it to my table for the meal. Enjoy!!!!!!!
Christmas Cheese Ball
1 package (8 ounces) cream cheese, softened
2 cups (8 ounces) shredded cheddar cheese
2 green onions, chopped
1 jar (2 ounces) diced pimientos, drained
2 tablespoons butter or margarine, melted
2 teaspoons Worcestershire sauce
Lemon juice to taste
crackers
Directions
In a mixing bowl beat cream cheese until fluffy. Beat in the cheddar cheese, onions, pimientos, butter, lemon and Worcestershire sauce. Press into a small bowl; smooth top or use a mold and smooth top. Cover and refrigerate. Remove from the refrigerator 15 minutes before unmolding. Serve with crackers.
BROCCOLI CHEESE BAKE
Ingredients:
• 1 cup mayonnaise
• 1 can cream of celery soup, undiluted
• 2 eggs, beaten
• 2 pkgs (10oz each) frozen chopped broccoli, cooked and drained
• 2 tablespoons minced onion
• 1 cup grated sharp Cheddar cheese
• 1 tablespoon Worcestershire sauce
• 1 tsp seasoned salt
• pepper, to taste
• 1 cup herb-seasoned stuffing mix
• 2 tablespoons butter
Preparation:
Grease a 2-quart casserole and set aside.
In a large bowl, combine the mayonnaise and soup, mixing well. Stir in the eggs and broccoli. Add the onion, Cheddar cheese, Worcestershire sauce, salt, and pepper. Place in the prepared casserole dish and top with the stuffing mix. Dot with butter. Bake at 325 degrees for 45 minutes.
Serves 8.
HOT CHICKEN SALAD
I make this for dinner the days leading up to Christmas. You can also make with turkey leftover from Thanksgiving.
Cook Time: 20 minutes
Ingredients:
• 2 cups chicken, chopped
• 1/2 cup chopped water chestnuts
• celery salt, to taste
• 1 cup shredded Cheddar cheese
• 1 cup mayonnaise
• 1/2 cup sliced almonds
• 2 ounces chopped pimiento, drained
• salt and pepper, to taste
• 1 small can French fried onion rings
Preparation:
Mix all ingredients except French fried onion rings; put in shallow greased baking dish. Cover with onion rings and bake at 350° for 20 minutes.
Serves 4.
PEANUT BUTTER PIE (for Diabetics)
1 Graham Cracker Crust
1 8 oz Philly Cream Cheese (I use 1/3 less fat, or fat free)
1 Cool Whip (I use fat free)
1 Cup Splenda
¾ Cup Peanut Butter
Let Cream Cheese get to room temperature and Cool Whip thaw enough to blend. When everything is completely blended – pour into graham cracker crust. Keep in fridge at least overnight before serving.
Grange Pumpkin Dessert I make this every year since 1995 there is never any left to put away.
1 can 29 oz. pumpkin
1 package yellow cake mix
3 eggs
1cup of sugar
1 stick margarine or butter melted
1/2 cup chopped walnuts or pecans
1 teas. ginger
grease 9″ x 13″ cake pan. Combine pumpkin, eggs, sugar and milk with spices. Mix throughly and spread in pan. In another bowl mix cake mix with melted Margarine or butter. Sprinkle on top of pumpkin mixture. Sprinkle nuts on top. Bake one hour 350 degrees. Serve with whipped cream. Dessert can be frozen and warmed for later use.
1 can evaporated milk (undeluted)
I purchased a book of celebrity recipes. The following recipe was in the book and we
have made this for years. Everybody asks for the recipe and also ask us to bring the
casserole if it is a potluck dinner – mostly during the holidays.
Reba McEntire’s Recipe: for:
Praline Sweet Potato Casserole Serves 6
1 can (40 oz.) sweet potatoes, drained
1/3 cup granulated sugar
2 Tbsp. margarine, melted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. salt 2 large eggs
Topping:
3/4 cup packed brown sugar
1/4 cup pecans, chopped
3 Tbsp. all-purpose flour
2 Tbsp. margarine, melted
Preheat oven to 350° F. Grease shallow 1 1/2-quart casserole.
In bowl, mash sweet potatoes; stir in granulated sugar, margarine, vanilla, cinnamon, salt and eggs. Spoon into prepared casserole.
Mix topping ingredients; sprinkle on potato mixture. Bake 30 minutes.
The Sunday before Thanksgiving was generally the last ‘real’ meal until Thanksgiving dinner, and was traditionally this awesome smothered chicken reciped…served over white rice with Jiffy cornbread and cabbage!
smothered chicken
1/3 c flour
1/4 t spoon paprika
1/4 t spoon onion powder
1/2 t spoon garlic powder(or 1 clove crushed)
salt and pepper to taste
2 1/2 to 3 lb broiler-fryer chicken
1/8 c vegetable oil
1/8 c lard or bacon drippings (total oil used should be around 1/4 cup)
1 1/2 c water
1 small onion, sliced
Combine flour, salt, pepper and paprika.
Coat chicken with flour mixture. Heat oil in large
heavy skillet. Brown chicken on all sides; remove
from skillet. Brown remaining flour mixture in
oil until golden brown, stirring constantly.
Slowly stir in water. Return chicken to skillet;
add onion. Cover and cook over low heat until done,
about 25 to 30 min.
Makes 4 to 6 servings
Willie, that pumpklin FUDGE recipe is great at Thanksgiving when they just want a little bite of something sweet….We love it Thanksgiving and Christmas…………..
Thanks Dona.
Willie
Here is a recipe of my Mother’s that is great, it a very good crumb cake.
The pan size is very important. 16x11x1-1/2 deep.
1 1/2 Cup Flour
1/2 Cup Milk
2 Eggs
1 Cup Sugar
1/4 Cup Butter
1 1/2 Tsp. Baking Powder
1 Tsp. Vanilla
Mix together till smooth. Put in greased pan. Bake 325 oven about 10 minutes, this is only partly cooked. Make crumbs before you start
The cake.
CRUMBS
1 Cup White Granulated Sugar
1 Cup Dark Brown Sugar
4 Cups Flour
1 Lb. Butter(Must be room Temp.)
1 Tsp. Vanilla
2 heaping Tsp. Cinnamon
Mix well with hands until big crumbs, and solid. Sprinkle crumbs over partly baked batter, bake 10 minutes. Cool and sprinkle with powdered sugar.
After you bake the cake the first time when you take it out turn the oven to 400.
After you out crumbs on the cake out it back in oven and bake an additional 10 to 15 minutes.
PUMPKIN FUDGE for Thanksgiving by Dona
2 Cups granulated sugar
1 Cup packed brown sugar
¾ Cup butter
2/3 cup (5-ounce can) Evaporated Milk
½ Cup Libby’s 100% Pure Pumpkin
2 teaspoons pumpkin pie spice
2 Cups (12-ounce) package) White Morsel Chips
1 jar ( 7-ounce) marshmallow crème
1 cup chopped pecans
1 ½ teaspoon vanilla extract
Directions:
Line 13 by 9-inch pan with foil.
Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 230 degrees. Quickly stir in white morsel chips, marshmallow crème, nuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.
This is a great cake for any holiday, especially for those that are not fond of sugar Icing, I’d like to call it Lisa’s Candy Bar cake
Ingredients:
(1) box of chocolate fudge cake mix~ (any brand, follow cake mix recipe)
Eggs~ (quantity according to cake mix)
oil~ ( according cake mix instructions)
water~ ( according to cake mix instructions)
(1) 80z can of condensed milk
(1) lg tub of Kool whip
(1) king size candy bar of your choice/ or several bite size candy pieces
Bake cake Ingredients according to your cake mix instruction
Instruction:
your last step is to take your coarsely chopped candy bar and sprinkle on top of your cake, covering completely! Mmmmmm….You are all done and ready to eat, I warn you that you can’t eat one slice. Hope it taste great, Enjoy! and remember to keep this cake cool.
bake cake according to box directions. After cake is done allow to cool to a medium warm temp. Use the handle of a midsize mixing spoon to poke 1/2 inch holes over the top of the entire cake. While the cake is still warm take your condensed milk and pour over the top of your cake, allowing the mixture to melt into the holes you have made (you may use as lil or as much of the condensed milk as you wish, I use the entire can which soaks into the breading of the cake as it cools). Once condense milk has been poured place your cake in the refrigerator for appx. 30 min (this will allow the condense milk to stiffen and the breading of the cake will not be mushy) Be sure to allow your cool whip to soften in the bottom of your fridge (smooth enough to ice your cake). If you have a king size candy bar please use a cheese grater or a knife to chop into course pieces while your cake cools (place in a bowl until you are ready to top your cake) . Take cake from fridge when ready and ice with the softened Kool Whip, you may use as lil or as much as your wish (the thicker the better)
*please note that you may also use bite size candies such as peanut butter cups, M&M’s, or assorted miniture candy bars which need no chopping
*this cake is best made in a square or sheet size cake pan
am looking for a real delicious stuffing recipe that you bake like a cake in the oven, actualy i would like to be able to use lobster in it, if any have a recipe i would appreciate you posting it for me thanks.
Easy Scalloped Potatoes
5-6 potatoes, sliced thin, uncooked
1 can of cream of chicken soup mix with 1 can of milk
1 lb. of shredded cheese
1 small onion chopped fine
Grease a 9×9 dish layer potatoes and onions add soup and milk mixture stir a little bit adding the cheese. Top with remaining chesse cook in oven on 400 for 45-60 minutes until potatoes are tender.
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