sweets
Lime Chiffon Dessert

1-1/2 c. crushed graham crackers (about 24 squares)
1/3 c. sugar
½ c. butter or marg. (Melted)

Filling:
1 pkg. lime gelatin (or flavor of your choice)
1 c. boiling water
2 pkg. cream cheese (1- 8oz., and 1-3 oz.), softened
1 c. sugar
1 tsp. vanilla
1 carton (16 oz.) Cool Whip, thawed

Combine first three ingredients; set aside 2 Tbsp. for
topping.  Press remaining crumbs into bottom of
ungreased 9X13 pan.  Set aside.  In a bowl, dissolve
gelatin in boiling water; cool.  In a mixing bowl, beat cream
cheese and sugar.  Add vanilla: mix well.  Slowly add
gelatin until combined.  Fold in whipped topping.  Spoon
over crust; sprinkle with reserved crumbs.  Cover and
refrigerate for 3 hours or until set.

I used 2 - 8 oz. pkg. instead of 1 8 oz. and 1 3 oz., and it
worked fine.
I spread some of the Cool Whip over the top before
sprinkling with crumbs.

You can use any flavor of gelatin.  I’ve used lime,
raspberry, and orange.  All have been wonderful.


From
Quick Cooking

Chocolate Peanut Butter Bars    
Yields: 24 servings

INGREDIENTS:
2 1/2 cups graham cracker
crumbs
1 cup peanut butter
1 cup butter, melted        2 cups semisweet chocolate
chips
2 3/4 cups confectioners' sugar
DIRECTIONS:
1.        In a medium bowl, stir together graham cracker
crumbs, confectioners' sugar, peanut butter and
melted butter. Press firmly into the bottom of a 9x13
inch pan. Melt chocolate chips over a double boiler or
in the microwave, stirring occasionally. Spread melted
chocolate over the crumb crust. Chill for about 5
minutes, then cut into bars before the chocolate is
completely set, then chill until ready to serve.

ALL RIGHTS RESERVED © 2008 Allrecipes.com        
Printed from Allrecipes.com 8/15/2008
Carmelitas

1 c + 1 TBSP flour, divided
1 c oats, quick cooking
3/4 c brown sugar
1/2 tsp baking soda
1/4 tsp salt
3.4 c margarine, melted
1 c chocolate chips  (or more)
1 jar (12-1/4 oz) caramel ice cream topping
1/2 c chopped nuts  (or more

Combine 1 c flour, oats, brown sugar,
baking soda, and salt.  Stir in margarine;
mix well.  Press into greased 9x13 pan.  
Bake at 350 for 10 min or until set.
Meanwhile, combine caramel topping with 1
TBSP flour.  

Sprinkle crust with chips and nuts.  Drizzle
caramel topping on top.  Bake another
20-22 minutes until bubbly.  Cool and cut
into bars.

from
Quick Cooking
Overnight Monkey Bread
from my ex sister -in-law

1.2 c chopped nuts
24-36 frozen rolls
1/2 c sugar
1 TBSP cinnamon
1 pkg cook- style pudding (butterscotch or vanilla)
1 stick margagrine, melted
1.2 c brown sugar
water

Sprinkle nuts in greased 9x13 pan.  Top with frozen
rolls.  MIx sugar, cinnamon and dry pudding.  
Sprinkle over top of rolls.

Mix brown sugar and margarine.  Pour over pudding
mixture.  Sprinkle with water.  Cover.  Let raise or
refrigerate.  Bake at 350 for 30 min.  Cool for 5 min.  
Invert on platter to serve.
Pig cake   

1 cake mix (yellow or white)
3 eggs
1 can Mandarin oranges, drained
2.3 c oil
Dash salt

Topping
1 9 oz container Cool Whip
1 can crushed pineapple, slightly
drained
1 3oz box instant vanilla pudding
Dash salt

Combine cake mix, eggs, oranges, oil,
and salt.  Mix on medium speed.  Pour
into 9x13 or 2 round cake pans.  Bake
at 350 for 25 minutes; cool.  Mix all
topping ingredients and spread on
cooled cake.  Store in refrigerator.

from Sharon Sparr, a lady at my mom's
and sister's church
Chocolate Caramel Nut bars

1 pkg. (48) caramels
1
5oz can evaporated milk, divided
1 box German chocolate cake mix
1.2 c margarine, melted
1 1/2 c chopped walnuts
1 c (or more) chocolate chips, divided

In microwave melt caramels with 1/3 c
milk, stirring often; set aside.  Mix
remaining milk, cake mix, margarine in
bowl.  Press 1/2 of cake mixture in
greased 9x13 pan.  Bake for 8 minutes.
 Sprinkle 1 c nuts, and 1/2 c chips over
crust; top with caramel mixture,
spreading to edges of pan.  Top with
remaining cake mixture, pressing gently
into caramel.  Sprinkle with remaining
nuts and chips.  Bake 18 minutes.

from Brenda Saunders, a lady from my
mom's and sister's church
Carol Peach's Apple Dumplings

2 c. flour                                 2 c. water
2/3 c. shortening                   1 1/2 c. sugar
5 or 6 T cold water                1 stick oleo        
1 tsp salt                                   1 1/2 tsp. cinnamon
2 cans apple pie filling

Combine flour, shortening, water and salt.  Roll into a rectangle.  Spread
apple pie filling on dough, roll up, cut, and put in deep pan.  Mix water,
sugar, oleo, and cinnamon.  Boil, then pour over dumplings.  Bake at 350 or
375 until brown like a pie.
Kathy's Peanut Butter Chewies
(AKA Vegetables)

11/2 c corn syrup
1 c sugar
18 oz. peanut butter
41/2 c special K cereal

Bring sugar and syrup to a boil.  Remove
from heat and add PB.  Mix well.  Add
cereal.  Drop by teaspoon onto wax paper.

(Can use corn flakes instead of Special K.)
Cream Cheese Toffee Bars

1 c. flour                        Combine flour and sugar.
1/4 c. powdered sugar    Cut in butter as for pie crust.
1/2 c. butter                   Press into 9X13 pan and           
                                     bake at 350 for 15 min.
1 egg                              Combine egg, cond. milk,
1 can condensed milk      & vanilla.  Mix well.  Add
1 tsp vanilla                      toffee bits and ch. pecans.  
1 pkg. toffee bits               Pour over baked crust.  
1 c. pecans                     Bake another 25 min.  Works  
                                     best to chill before cutting.

adapted from
Quick Cooking
(Makes a very thick crust.  I double to top layer and
bake in 1 9 x 13 and one 8 x 12)
Pecan Pretzel Candies

small pretzels
pecan halves
Rolos (unwrapped)

Line cookie sheet with foil.
Place pretzels in single layer without touching.  Put one
Rolo on each pretzel.  Bake in  pre-heated
250 degree
oven for 4 min.  Remove from oven and press pecan half
onto each Rolo.  (I always do some with another pretzel on
top instead of pecan for those who don't eat nuts.)  Put pan
in refrigerator to cool.