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Recipes
Baked Crab Rangoon
By Skippy
HEAT oven to 350°F. MIX first 4 ingredients
- What You Need1 can (170 g) chunk crabmeat, drained, flaked 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened 1/4 cup Miracle Whip Calorie-Wise Dressing 2 green onions, thinly sliced 12 won ton wrappers
Chocolate-Marshmallow Pillows
By Skippy
Method: •Heat oven to 350°F
- Ingredients:
- Cookies:
- 1 pouch Betty Crocker* Double Chocolate Chunk cookie mix
- 1/4 ¼ cup (50 mL) vegetable oil
- 2 tbsp (25 mL) water
- 1 egg
- 2/3 cup (150 mL) chopped pecans
- 12 large marshmallows, cut in half
- Frosting:
- 1 cup (250 mL) semisweet chocolate chips (6 oz)
- 1/3 cup (75 mL) whipping cream
- 1 tsp (5 mL) butter or margarine
- 1 tsp (5 mL) vanilla
- 1/2 ½ cup (125 mL) icing sugar
Hello Dollies
By Skippy
Let stand 30 minutes (to absorb milk)
- On top of this add in layers:
- Melt: 1/2 cup butter in 8x8 pan
- (1 1/2 cups for cookie sheet)
- Add: 1 1/2 cups graham crumbs
- (4 1/2 for cookie sheet)
- 1 cup coconut (3 for cookie sheet)
- 1 cup choc. chips (3 for cookie sheet)
- 1 cup ground nuts (3 for cookie sheet)
- 1 can Eagle Brand Condensed milk (3 for cookie sheet)
Chocolate Peanut Butter Cake Recipe
By Skippy
1 cup (6 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips Directions Sprinkle marshmallows into a greased 13-in
- Ingredients
- 2 cups miniature marshmallows
- 1 package (18-1/4 ounces) chocolate cake mix
- 1-1/4 cups water
- 3/4 cup peanut butter
- 1/3 cup canola oil
- 3 eggs
- 1 cup (6 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
Black Bottom Cupcakes
By Skippy
Directions: In a medium bowl, combine cream cheese, egg, sugar, and salt and beat well
- Topping:
- BLACK BOTTOM CUPCAKES
- 1/2 cup of sorghum flour
- 1/2 cup of tapioca flour
- 1/2 cup of rice flour
- 1 cup of granulated sugar
- 1 tsp. of baking soda
- 3/4 tsp. xanthan gum
- 1/4 cup cocoa
- 1/2 tsp. salt
- 1 cup water
- 1 Tbsp. apple cider vinegar
- 1 tsp. vanilla
- 1/3 cup oil
- 1 8 oz. pkg. cream cheese
- 1 egg, beaten
- 1/3 cup sugar
- 1/8 tsp. salt
- 1 12 oz. pkg. semi-sweet chocolate chips
Deluxe Chocolate Marshmallow Bars Recipe
By Skippy
Directions In a small bowl, cream butter and sugar until light and fluffy
- TOPPING:
- Ingredients
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 3 tablespoons HERSHEY®’S Cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped nuts, optional
- 4 cups miniature marshmallows
- 1-1/3 cups HERSHEY’®S Semi-Sweet Chocolate Chips
- 1 cup peanut butter
- 3 tablespoons butter
- 2 cups crisp rice cereal
Valentine Cookie Pops
By Skippy
Method: •Heat oven to 375ºF
- Ingredients:
- 1 pouch Betty Crocker* Sugar Cookie Mix
- 1/3 cup (75 mL) butter or margarine, softened
- 2 tbsp (25 mL) all-purpose flour
- 1 egg
- 12 wooden sticks with rounded ends
- 1 tub Betty Crocker* Creamy Deluxe* or Whipped Deluxe* Frosting (any white variety)
- Assorted candy decorations
Double Chocolate Lava Baby Cakes
By Skippy
directions 1. Preheat oven to 400 degrees F
- ingredients
- 3/4 cup butter
- 6 ounces semisweet chocolate pieces (1 cup)
- 1 recipe Praline Sauce (see below)
- 3 eggs
- 3 egg yolks
- 1/3 cup sugar
- 1 1/2 teaspoons vanilla
- 1/3 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/3 cup pecan halves, toasted
Bacon & Maple Scalloped Potatoes
By Skippy
make it HEAT oven to 400°F
- 1 red onion, thinly sliced
- 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
- 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
- 1/2 cup milk
- 1/4 cup Oscar Mayer Real Bacon Recipe Pieces
- 1/4 cup maple syrup
- 2 lb. (900 g) Yukon gold potatoes (about 6), cut into 1/4-inch-thick slices
- 1 cup Kraft Double Cheddar Shredded Cheese
Lemon Cake
By Skippy
Mix dry ingredients. Combine and add oil, water & eggs
- 1 lemon cake mix
- 1 lemon instant pudding
- 1/2 cup oil
- 1 cup warm water
- 4 eggs