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Recipes
Grasshopper pie
By pcoates
Combine & press in 9" spring form pan, reserving 1/2 cup for topping
- Crust:
- 27 cream filled oreo cookies, crushed in blendar
- 1/4 cup melted margarine
- Filling:
- 1/4 cup creme de menthe
- 1 jar (large) marshmellow creme
- 2 cups (pt.) heavy cream, whipped
Rice Krispie/ Marshmellow balls
By pcoates
Melt caramels, margarine, and condensed milk in double boiler
- 1 lb. caramels
- 1 stick margarine
- 1 can sweetened condensed milk
- Marshmellows
- Rice Krispie
Hash Brown Casserole
By pcoates
In a large bowl, combine the eggs, milk, salt, pepper, and cayenne
- Variation:
- 12 eggs
- 1 can (12 oz.) evaporated milk
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/8 tsp. cayenne pepper
- 1 30 oz. pkg. frozen shredded hashbrown potatoes, thawed
- 2 cups (8oz.) shredded cheddar cheese
- 1 large onion. chopped
- 1 medium green pepper, chopped
- 1 cup cubed fully cooked ham
- 10 eggs, beaten
- 2 tsp. dry mustard
- 2 tsp. salt
- dash cayenne pepper
- 2 1/2 cups cubed cooked ham
- 3 cups shredded cheddar cheese
- 1 cup green onion
- 1 1/2 cup water
- 1 large bag hash browns
Chocolate Chip Cheesecake Bars
By pcoates
Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth
- 1 pkg. (8 oz.)cream cheese, softened
- 12 cup sugar
- 1 egg
- 1/2 cup coconut, if desired
- 1 roll (18oz./ Pillsbury refrigerated chocolate chip cookies
Hash Brown Potato Casserole
By pcoates
Thaw hash browns. Spread in 13x9 pan
- 1-32 oz. pkg. hash browns
- 1/2 cup melted margarine
- 1 can cream of chicken soup
- 12 oz. velvetta cheese
- 8 oz. sour cream
- 1 tsp. salt
- 2 cups corn flake crumbs
- 1/2 cup melted margarine
Brunch Casserole with Spinach
By pcoates
Scramble eggs 4 at a time with a little milk
- 1 1/2 dozem eggs
- 1 can mushroom soup
- 2 pkgs. frozen creamed spinach in pouch
- 1/4 cup dry sherry
- 1/2 lb. sharp Cheddar cheese, grated
Apple Bars
By pcoates
Cream together shortening, sugar, & eggs
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 cup flour
- 1 tsp. baking powder
- 1/2 tsp. soda
- 1/2 tsp. salt
- 1 Tbsp. cocoa
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1 cup quick oats
- 1 1/2 cups diced peeled apples
- 1/2 cup walnuts
- powder sugar
Four Layer Lemon Dessert
By pcoates
1st Layer: Mix flour, margarine, & walnuts O& pat into 13x9 greased pan
- st Layer:
- 1 3/4 cups floour
- 1 stucj nargarine (melted)
- 1 cup walnuts
- nd Layer:
- 2 8oz. cream cheese
- 2 cups confectioner sugar
- rd Layer:
- 2 small instant lemon pudding
- 3 cups milk
- th Layer:
- 9 oz. Cool whip
Sherried Fruit
By pcoates
Drain fruits and arrange in 13x9 glass pan
- 20 oz. can apricot halves
- 20 oz. can peach halves
- 20 oz. cans pineapple chunks
- 20 oz. can pear halves
- 1/2 cup butter
- 1/2 cup sugar
- 2 Tbsp. cornstarch
- 1 cup sherry
Grasshopper Tarts
By pcoates
Heat chocolate chips and shortening over medium heat stirring constantly, until chocolate is melted
- Filling:
- 32 large marshmellows
- 1/2 cup milk
- 1/4 cup creme de menthe
- 3 Tbsp. white creme de cocao
- 1 1/2 cup whipping cream
- Shell:
- 1 pkg. 12 oz. semisweet chocolate chips
- 2 Tbsp. shortening