Brand Name Recipes

Sift together flour, baking soda and salt; set aside.
Cream together margarine and sugar until light and fluffy.
Beat in egg and vanilla. Stir in candy bars and dry
ingredients until well blended. Chill for 30 minutes.
Drop dough by teaspoonfuls onto greased baking sheets.
Bake at 350 degrees for 10 to 12 minutes or until done.
Remove from sheets and cool on wire racks.

In skillet over medium-high heat, cook beef
and onion until meat is browned. Pour off
fat. Add soup, salsa, milk, tortillas and half
the cheese. Spoon into a 2-quart shallow
baking dish. Cover and bake at 400 degrees
for 30 minutes or until hot. Sprinkle with
remaining cheese. Serves 4.

Beat together eggs and milk in a medium bowl; stir
in potatoes, onions, salt and hot pepper sauce.
Stir in 1 cup of the cheese and half the bacon.
Pour into a greased 9-inch pie plate. Bake at 350
degrees for 25 to 30 minutes or until center
is set. Sprinkle with remaining bacon and cheese;
continue baking 3 to 4 minutes or until cheese is
melted. Serves 6.

Brown beef and onion; drain. Stir in Hamburger Helper sauce mix,
water, chili powder, garlic, salt and tomatoes with liquid. Bring
to a boil. Reduce heat and simmer 10 minutes. Stir in macaroni
from Hamburger Helper, corn(with liquid) and olives. Cover and cook
ten more minutes.

Prepare brownie mix according to package
directions. Bake brownies in a 13x9-inch
pan; let cool. Spread marshmallow creme
over cooled brownies. In small saucepan,
melt peanut butter and chocolate chips
over low heat, stirring constantly. Remove
from heat and stir in cereal. Spread over
marshmallow layer. Chill before cutting.
Store in refrigerator.

Place cheeses in large bowl of electric mixer;
mix until blended. Add Dr. Pepper and mix until
light and fluffy. Add remaining ingredients and
mix until blended. Shape into 2 balls and chill
20 minutes. Place in a plastic bag and chill
thoroughly. Serve with a cheese knife for
spreading on crackers.

Put all ingredients into a bowl and beat
until smooth. Cook on heated griddle as
you would for making any kind of
pancake. Makes about 18 pancakes.

In a 9x13 glass dish, dissolve lime Jell-O
in 1/2 cup hot water. Stir in 1/2 cup cold
water and 1/2 cup evaporated milk. Refrigerate
20 minutes or until set. In a glass bowl,
dissolve cherry Jell-O in 3/4 cup hot water.
Stir in 3/4 cup cold water. Pour over first
layer, and refrigerate at least 20 minutes
or until firm. In same glass bowl, dissolve
lemon Jell-O as done for lime Jell-O. Pour over
second layer and refrigerate 20 minutes. In
same glass bowl, dissolve orange Jell-O as
done for cherry Jell-O, then pour over third
layer and refrigerate for at least 20 minutes.
Dissolve blue Jell-O as for lemon and lime.
Pour over fourth layer and refrigerate 20
minutes or until firm.

Place 2 cups Fritos in a baking dish. Arrange onion and
half of cheese on the chips. Pour chili over onion and
cheese. Top with remaining corn chips and cheese. Bake
at 350 degrees for 15 to 20 minutes. Makes 4-6 servings.

Heat oven to 425 degrees. Line an 8-inch square pan with
aluminum foil; spray with nonstick cooking spray. In medium
bowl, combine brown sugar and butter; blend well. Add flour,
oats and cereal to sugar mixture; mix well. Press in bottom of
foil-lined pan. Drizzle caramel topping to within 1/2-inch of edges.
Bake for 10 minutes or until edges are light golden brown. Immediately
sprinkle with chocolate chips; let stand 1 to 2 minutes to melt. Spread
melted chips evenly over bars; cool 5 minutes. Remove bars from
pan by carefully lifting out foil. Cool in freezer for 15 minutes. Cut into 16 bars.

Combine chicken, water, vermouth, salt and curry;
cook till tender. Strain broth and cook wild rice in broth;
add water if needed. Saute mushrooms in 1 tbsp butter.
Combine soup, mayonnaise and sour cream with mushrooms.
Cook at 350 degrees until bubbly and chicken juices run clear.
For topping, saute grape nuts, butter and almonds. Put over
chicken; brown.

In a bowl, stir sugar, Kool-Aid mix and milk until sugar
is dissolved. Pour into a shallow freezer container; cover
and freeze for one hour or until slightly thickened. Transfer
to a mixing bowl and beat until smooth. Return to freezer
container; cover and freeze until firm. Remove from the
freezer 20 minutes before serving. Makes about 3 cups.

In food processor, process crumbs and candy bars
until candy is finely chopped. Add butter and process
to mix. Press mixture over bottom and sides of
9-inch pie plate. Refrigerate 30 minutes. Scoop
ice creams into pie shell, alternating flavors and
drizzling layers with caramel sauce. Freeze 3
hours or until solid. Let sit at room temperature
10 minutes. Before serving, sprinkle with
diced candy.

In a saucepan melt butter. When butter
is melted add cream cheese. When the cream
cheese is softened add heavy cream. Add the
Parmesan cheese and garlic powder. Simmer
this for 15 to 20 minutes on low. You may
wish to season with a little salt and pepper.

Topping:
3 tablespoons flour
3 tablespoons sugar
5 Oreo cookies, finely crushed
2 tablespoons cold butter
1 cup vanilla chips
1 tablespoon shortening

In a large bowl, combine flour, sugar and baking
powder. Cut in butter until the mixture resembles
coarse crumbs. Beat egg and milk; stir into dry
ingredients just until moistened. Fold in chopped
cookies. Fill muffin cups 2/3 full. For topping, combine
flour, sugar and crushed cookies. Cut in butter until crumbly;
sprinkle about 1 tablespoon over each muffin. Bake at 400
degrees for 16 to 18 minutes, or until muffins test done.
Cool for 5 minutes before removing from pan to a wire rack.
In a heavy saucepan over low heat, melt vanilla chips and
shortening until smooth. Drizzle over cooled muffins. Makes 1 dozen.

Mix the soup, soy sauce, and Pepsi together
in the bottom of the crockpot. Place the
pork in the mixture and slow cook on medium
or high for 4 to 6 hours. Meat will be very tender.

In a large bowl, combine the ground beef, bread crumbs,
water, half the onion, half the salt, and half the pepper; mix
well. Form into 1-inch meatballs and place in a 9x13-inch
baking dish. Combine the remaining ingredients in a bowl
and mix well. Pour the mixture over the meatballs and bake
for 50 to 60 minutes, or until meatballs are cooked through
and the sauce is bubbling.

Preheat oven to 375 degrees. Combine cereal, sugar,
flour, salt and baking soda in large mixing bowl. Beat the
egg slightly. Add egg, oil and buttermilk to dry mixture.
Mix only until dry ingredients are moistened. Spoon batter
evenly into muffin tins, filling each approximately half full.
Bake 20 to 25 minutes. Serve warm.

Cut dough into ¼-inch slices. Place a candy piece on each
slice and wrap dough around it. Place 2 inches apart on
ungreased cookie sheets. Bake at 350 degrees for 8 to 10
minutes or until lightly browned. Cool on wire racks.

Finely chop Snickers bars. Mix cream cheese
and powdered sugar. Fold in whipped
topping and peanut butter. Pour into crusts
and refrigerate until set.

Puree picante sauce in blender, in batches. Set aside.
Brown meat in large pot; drain. Add beans and sauce; stir
well. Cook and stir until heated through. Serve with tortilla chips.

1 box of Twinkies (10 each)
16 ounces ricotta cheese
8 ounces Marscapone cheese
1 pound powdered sugar
2 ounces dark rum
6 ounces Kahlua
1 Hershey's Chocolate Bar (milk or dark chocolate)
1 tablespoon cocoa powder

Line a 9 x 13 x 3-inch pan (or similar size) with Twinkies. Distribute
for even coverage. Drizzle Twinkies with Kahlua and let them soak.
Next, combine ricotta and Marscapone with a large spoon until smooth.
Slowly begin to add powdered sugar (reserve 1/8th package of sugar for
garnish) and whisk until mixture is smooth but heavy. Add rum and
continue to whisk until fully combined and mixture is fuller and lighter.
Taste mixture for desired sweetness (do not add more rum or Tiramisu
will not set properly). Pour cheese mixture evenly over Twinkies in pan,
using a soft spatula to smooth mixture and distribute in-between Twinkies
and into corners. Cover and place pan in refrigerator for four hours to set.
To finish, sprinkle cocoa powder liberally over top of Tiramisu. Then
grate chocolate bar and drizzle shavings over the top as well. To serve,
cut into pieces and dust with powdered sugar.

Heat oven to 375 degrees. Mix shortening, butter, sugars, eggs, and
vanilla. Stir in remaining ingredients. Place dough dropped from
teaspoon 2 inches apart on an ungreased baking sheet. Bake 8-10
minutes. Makes about 7 dozen cookies.