(Kay Kuchinski, Sauk Rapids)
1 pkg. yellow cake mix
1/3 c. butter
Spread pie mix in greased 9×13” cake pan. Sprinkle cake mix over. Melt the butter and dribble over this. Bake 30 minutes at 350°. Cut into squares and serve with whipped cream.
(Nancy DeVriendt, Rice)
1 (8 oz) pkg. cream cheese, softened
1 pkg. almond bark (white or chocolate, or 1/2 white and 1/2 chocolate
Place cookies in a blender, cover and process until finely crushed. In a bowl, beat cream cheese and add crumbs. Blend well. Roll in 3/4” balls. Cover and refrigerate one hour. Melt almond bark, stirring until smooth. Dip balls. Place on waxed paper on cookie sheets. Store in refrigerator. Makes about 7 1/2 dozen.
(Erna Virnig, Little Falls
1 tsp. vinegar
1 c. brown sugar
1/2 c. peanut butter
1/2 c. milk
1 c. miniature marshmallows
2 Tbsp. syrup
1 tsp. vanilla
Cook sugars, milk, syrup and vinegar until soft ball forms. Cool and add peanut butter, marshmallows and vanilla. Spread in pan.
(Jackie Kampa, Foley)
3 c. Rice Krispies
2/3 c. peanut butter
1 large ungreased cookie sheet
I use a #60 scoop. Set in a cup of hot water.
In large kettle:
1/2 c. white syrup or honey
1/2 c. white sugar
Bring to a boil and boil about 30 seconds to dissolve sugar, stirring constantly. Remove from heat. Stir in peanut butter. Fold in Rice Krispies. Scoop onto a cookie sheet; let cool for 30 minutes. Dip in melted “candy chocolate.” (She gets this at Cake, Candy-Wedding in Waite Park, she likes the “Landmark” brand.) Set in refrigerator or freezer for about 5 minutes to set. Makes about 30 treats.
(Char Welle, Fort Ripley)
2 tsp. vanilla
2 c. chopped walnuts
6 egg whites, beaten stiff
1 1/2 c. sugar
2 c. whipping cream
3/4 c. coconut
Beat egg whites and gradually add sugar and vanilla. Fold in crackers and nuts. Bake in a greased 9×13” pan at 350° for 20 minutes. Cool. Beat whipping cream, adding sugar to taste or use Cool Whip (much better with real whipping cream). Spread on baked layer. Sprinkle with coconut (colored for the season, if desired). Refrigerate overnight.
(Betty McMullen, Onamia)
1 c. sweetened condensed milk
1/4 lb. softened margarine
2 1/2 lb. powdered sugar
1 tsp. maple extract (or mint)
1/2 c. pecan halves (measured, then ground or chopped)
Blend all ingredients, shape into 1” balls and chill a few hours or overnight. Using a toothpick, dip each ball in chocolate and cool on waxed paper.
Chocolate:
12 oz. semi-sweet bits
6 oz. unsweetened chocolate
Melt in double boiler and blend thoroughly. Dip each center quickly and place on waxed paper. Cover toothpick hole with a bit more of the chocolate. Refrigerate to harden chocolate. Note: Keep water under chocolate at low boil – simmering – while dipping the centers.
(Kae Holmen, Burtrum and Clara Jenkins, Fort Ripley)
1 1/2 c. all-purpose flour
1/2 c. butter, softened
1/4 c. packed brown sugar
Filling:
3 large eggs
3/4 c. corn syrup
3/4 c. granulated sugar
1 Tbsp. butter, melted
1 tsp. vanilla extract
1 3/4 c. semi-sweet chunks (Nestle)
1 1/2 c. coarsely chopped pecans
Preheat oven to 350°. Grease 13×9” baking pan.
Crust: Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into pan. Bake for 12-15 minutes or until lightly browned.
Filling: Beat eggs, corn syrup, gran. sugar, butter and vanilla in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25-30 minutes or until set. Cool completely in pan on wire rack. Cut into bars.
(Caroline Welle, Royalton)
1 c. brown sugar, packed
1/2 c. butter or margarine
15 to 16 frozen cinnamon rolls
1/2 c. white sugar
Bring ice cream, brown sugar, butter and white sugar to a boil and pour into a 9×13” cake pan. Add nuts if desired. Place frozen rolls in pan. Cover and let set overnight to rise. Bake at 350° for 20 minutes.
(Betty DeVriendt, Royalton)
2 1/2 c. cubed, cooked turkey (or chicken)
2 cans French-style green beans, drained
1 can mushroom soup mixed with 1/4 c. milk
Pepper to taste
Cover and bake 30 to 35 minutes until heated through.
* May substitute 1 jar turkey gravy for soup and milk.
