White Trash

10 oz package mini pretzels

5 cups rice Chex

5 cups Cheerios

2 cups peanuts

1 lb M'n'Ms

2-12 oz packages vanilla baking chips

3 Tbsp vegetable oil

Mix top five ingredients. Microwave last two for two minutes and stir. Pour over mixture. Dump onto wax paper. Break apart when cooled.

(ripped off from lori)

Toffee

Boil 1 cup sugar and 1 cup for butter for 7 minutes. Add chopped almonds and spread on greased cookie sheet. Melt chocolate and spread over.

Toffee and Corn Puffs:

Omit almonds and chocolate. Drizzle over plain or white cheddar Cheetos (corn puffs) and peanuts on a cookie sheet. Break apart when cool.

IMPORTANT NOTE:

recipe can not be doubled

(ripped off from dorothy)

Sugar Cookies

-1/2 cup shorting

-1/2 cup margarine

-2 cup sugar

-2 eggs

-2 tsp vanilla

-1 tsp soda

-1 tsp powder

-1 tsp salt

-1 cup sour cream

-5 1/2 cups flour

Cream shortening, margarine and sugar. Add eggs and vanilla, mix. Add soda, powder and salt. Alternately add sour cream and flour. Mix well; roll out. Bake @ 350 for 8-10 on lightly greased cookie sheet.

(ripped off from cynthia)

Snickers Salad

5 chopped apples

1 small pkg white chocolate pudding

1 small carton cool whip

3 snickers bars, chopped

Mix cool whip and pudding mix until smooth. Add snickers and apples.

(ripped off from lori)

Peppermint Patty Brownies

1 ½ cups softened butter

3 cups sugar

5 eggs

1 Tbsp vanilla

2 cups flour

1 cup cocoa

1 tsp baking powder

1 tsp salt

1 pkg peppermint patties

Cream butter and sugar. Add eggs 1 at a time. Beat in vanilla. Add dry ingredients. Spread 2/3 of mixture into pan. Arrange patties over top. Spread rest of brownie ingredients over patties. Bake at 350 for 40 minutes or more. Cut when cooled.

(ripped off from lori)

Peanut Butter Cup Cookies

½ cup sugar

½ cup packed brown sugar

½ cup crunchy peanut butter

¼ cup shortening

¼ cup butter, softened

1 large egg

1 ½ cups flour

¾ tsp baking soda

½ tsp baking powder

¼ tsp salt

Miniature peanut butter cups

Beat the sugar, brown sugar, peanut butter, shortening, butter and egg. Add in the flour, soda, powder and salt, mix well. Roll into one inch balls and place in a silicone muffin tray. Bake at 350 degrees for 14-16 minutes. As soon as the cookies come out of the oven, press one peanut butter cup into center of each cookie. Let cookies cool for about 5 minutes then gently pop them out of the muffin tray. Let them cool on wax paper for a few hours. Yields 22-24 cookies.

Tips: I prefer the Great Value or Sam's Choice brands of peanut butter cups. I use a silicone muffin tray so that the cookies will come out of it easily. I think that they would come out of a metal one fine, but would have to cool down in it for a long time. I have never tried a metal tray, so the cooking time may be shorter.

(adapted from betty)

Peanut Butter Bars

2 C sugar

2 C light corn syrup

2 ½ C peanut butter

6 C rice crispies

2 tsp vanilla

6 oz chocolate chips

6 oz butterscotch chips

Combine sugar and corn syrup in saucepan. Boil exactly 50 seconds. Remove from heat and add peanut butter and vanilla to sugar mixture and stir until melted. Pour mixture over rice crispies and mix.

Buttered 9x13 pan or 8x8 pan and press rice crispies into pan.

Topping

Melt chips in microwave for 30 second increments, about 3 times, stirring each time, until melted. Spread over rice crispy mixture. Place in fridge for 1 hour or until chocolate sets.

(ripped off from hannah)

Muddy Buddies

9 cups Chex cereal

1 cup chocolate chips

½ cup peanut butter

¼ cup butter

1 ½ cups powdered sugar

Mix chocolate, peanut butter, butter and vanilla by melting in microwave. Coat cereal with mixture them add powdered sugar until cereal is well coated.

(ripped off from chex)

Mock-Turtles

Pretzels

Rolos Candy

Pecans or your favorite nuts*

Place a piece of parchment or wax paper on a cookie sheet. Lay out as many pretzels as wanted. Top with a rolo and bake @ 350 for about 5 minutes. While rolos are still warm, press nuts onto the turtles. They are also yummy with another pretzel pressed on instead of a nut.

*It is important to note that by favorite nuts I am not talking about your crazy family members.

(ripped off from lori)

Mint Brownies

Betty Crocker brownie mix

Betty Crocker milk chocolate cake frosting

¾ cup real butter, softened

3 cups powdered sugar

½ tsp mint flavoring

green food coloring

milk, until spreading consistency

*mint filling makes enough for 2-9x13 pans of brownies

Bake brownies according to package; cool. Spread mint filling. Freeze for at least 15 minutes. Take out and spread on chocolate frosting. Freeze for another 15-20 minutes. Cut while frozen for a clean cut. Store in fridge, but serve at room temperature.

(ripped off from kaylyn)

Sherbert

Can of sweetened condensed milk

2 liter of soda (pineapple or root beer are good ones)

Mix in an ice cream maker until frozen

(ripped off from delana)

Hard Candy

3 ¾ cups sugar

1 ½ cups light corn syrup

1 cup water

2 drams flavoring

food coloring

powdered sugar, optional

Mix first three in a large sauce pan. Stir over med heat until sugar dissolves. Boil without stirring until temperature reaches the point of hard tack (310 degrees). Remove from heat. After boiling has ceased, stir in flavoring and color. Pour onto lightly greased cookie sheet. Cool and sprinkle with powdered sugar. Break into pieces and store in airtight container.

(ripped off from lorann oils)

Sugar Cookies

1 C Sugar

1 C Butter

3 Tablespoon Milk

1 Teaspoon Vanilla

1 Egg

3 C Flour

1 1/2 Teaspoon Baking Powder

1/2 Teaspoon Salt

Cream all the wet ingredients then add the dry ingredients and mix until completely combined. Chill for 1 hour to make dough easier to handle. Roll out 1/4″ thick. Cook for 5-9 minutes at 400 degrees F

Take them off when the edges just begin to get golden– they might appear undercooked but they will continue cooking once removed from the oven. DON’T overcook them.

(ripped off from great value)

4 Ingredient Fudge Cookies

1 box of devil's food cake mix

½ cup vegetable oil

2 large eggs

some powdered sugar (or granulated sugar) for rolling

Preheat oven to 375. Stir by hand cake mix, oil and eggs until dough forms. Dust hands with sugar and shape into 1 inch balls. Place on ungreased cookie sheet. Let sit for 5 minutes then roll each ball in sugar, coat well, place back on cookie sheet. Bake for 8-10 minutes. Remove cookies from sheet after a minute and cool completely on wire racks.

*All brands of cake mix work, but Betty Crocker seems to be best. Other cake flavors make yummy cookies too.

(ripped off from food.com)

Dirt and Worms

1 pkg instant chocolate pudding

2 cups milk

1 bag gummy worms

20 chocolate cookies

12 oz whipped topping

plastic sandwich bags

6 see through plastic cups

Optional: chocolate chips, raisins, jelly beans or other mud mix ins

Mix pudding, milk and any optional ingredients wanted together for about three minutes until pudding gets thick. Spoon about 1 inch of pudding into bottom of cups. Crush cookies in bag until they look like dirt. Put about an inch over the pudding in the cups. Top that with an inch layer of whipped topping. Repeat layers. Top with a sprinkle of cookies and poke some gummy worms into the mixture. Refrigerate for about 10 minutes until the pudding is set up.

(ripped off from "how to eat fried worms")

Fudge

1 can evaporated milk

4 cups sugar

1 cube butter

2-12 oz pkg chocolate chips

2-7 oz chocolate bars

1 large jar marshmallow cream

Boil sugar, butter and milk for 5 minutes. Pour over broken chocolate. Stir well. Mix in marshmallow. Pour onto a greased cookie sheet. Refrigerate.

(ripped off from steve)

Dinosaur Food (no-bake cookies)

2 cups crushed bones (sugar

½ cup swamp water (milk)

2 Tbsp fat (butter)

2 Tbsp dirt (cocoa)

Slowly bring to a boil over med heat, stirring constantly. Remove from heat. Add:

1 tsp tar (vanilla)

2 cups dry grass (quick oats)

¾ cup bug guts (creamy peanut butter)

dash of pollen (salt)

Stir all ingredients together and drop by spoonfuls onto wax paper and let cool.

(ripped off from ericka)

Fried Ice Cream

HEAT IN SAUCEPAN JUST UNTIL BOILING:

1 cup brown sugar

½ cup butter (not margarine)

ADD TO THE MIXTURE:

2 cups rice krispys or lightly crushed corn flakes

½ tsp cinnamon

Slice ½ gallon ice cream into 2” pieces. Crust with rice krispy mixture. Cover with foil and freeze for up to a week.

Top with carmel or hot fudge and whip cream.

(ripped off from hannah)

Easter Almond Truffles

-Melt 6 oz of semi sweet chocolate chips and a handful of milk chocolate chips in a microwave safe bowl in 30 second increments. Don't burn them!!

-Add:

2 beaten egg yolks, stir in well before adding other ingredients

1 ½ Tbsp soft butter

2 Tbsp heavy cream

½ tsp vanilla extract

½ tsp rum extract

-Microwave for another 30 seconds, stirring at 15.

-Gradually work one cup powdered sugar into chocolate mixture.

-Mixture will need to be chilled until can barely be stirred.

-Create truffles by dividing mixture into ½” balls.

-Insert one blanched peeled whole almond into each truffle.

-Coat each truffle with cocoa in a small ziplock.

Tips: Chill hands with a baggie of ice and coat with cocoa in between rolling truffles. To peel almonds, boil a pot of water, remove from heat. Put shelled raw almonds into water for one minute. Leaving them in too long will result in soggy almonds. Strain and run under cold water until they can be handled. Squeeze the almond from the peel at the pointy end. Dry on a paper towel for about 20 minutes.

(ripped off from cheap thrills cuisine)

Cream Cheese Strawberries

24 strawberries

8 oz cream cheese

1 cup powdered sugar

tsp almond or vanilla extract

2 tsp butter

grated chocolate, 1-2 Tbsp (or a lot more)

Cut stems off of 24 strawberries then x the tips halfway down the strawberries. Fill strawberries with mix then sprinkle with more chocolate.

(ripped off from delana)

Cinnamon Roll Icing

1/3 cup softened butter (not margarine)

1/8 tsp salt

4 cups powdered sugar

1 tsp vanilla

Mix and drizzle warm over cinnamon rolls.

(ripped off from hannah)

Christmas Apples

6 granny smith apples

1 bag caramel

1 bag white chocolate chips

cinnamon and sugar mixture

popsicle sticks

Melt caramel in microwave with water according to melting instructions on bag. Dip apples. Place on waxed paper. Set up in fridge for 30 minutes. Melt white chips with 1 Tbsp vegetable oil. Dip apples. Sprinkle with cinnamon and sugar. Set up in fridge.

(ripped off from lori)

Chocolate Chip Cookies

2/3 cup shortening

2/3 cup butter

1 cup sugar

1 cup packed brown sugar

2 eggs

2 tsp vanilla

3 ½ cups flour

1 tsp baking soda

1 tsp salt

1 pkg milk chocolate chips

1 pkg toffee bits (If desired, but they will make the cookies crisper)

Preheat oven to 375. Cream shortening, butter, sugar, eggs, and vanilla thoroughly. Stir in remaining ingredients. Bake 9-12 minutes. Cool slightly before removing.

(ripped off from heather)

Carmel

2 cups sugar

1 1/3 cup light corn syrup

1 cup real butter

12 oz evaporated milk

1 Tbsp vanilla

In large kettle, cook sugar, syrup, butter, and 1 cup of milk at med-low temp (4) on stove for 35 minutes. Add rest of milk and vanilla and cook for 8-10 minutes on med-low (4) heat until at a firm ball stage (about 225-230 degrees) and a nice deep color. Pour into WELL greased (with butter) 9x13 pan. After carmel cools, cut with serrated knife, wrap pieces in wax paper and store in a ziplock bag.

Add drops of black food coloring and 2-3 tsp anise extract before pouring into pan for black licorice flavored carmel.

(my own recipe)

Caramel Rice Crispies

12 cups rice crispies, divided

8 cups marshmallows, divided

1 cube butter, divided

1 lb caramel

¼ cube butter

1 can sweetened condensed milk

Make a batch of marshmallow treats with ½ cube butter, 6 cups rice crispies, and 4 cups marshmallows and place into greased 9x13 pan. Melt caramel, ¼ cube butter and milk over low heat stirring continuously. Pour over crispies in pan. Make another batch of crispies and spread on top of caramel.

(ripped off from lori)

Carmel Popcorn/Jello Popcorn

Caramel Popcorn

2 poppers of popcorn

1 cube butter, melted

1 ¾ cups brown sugar

¼ cup Karo syrup

½ can sweetened condensed milk

Mix butter and brown sugar over low heat until smooth. Add syrup and milk. Pour over popcorn.

Jello Popcorn Balls

1 small pkg jello

1 cup sugar

1 cup Karo syrup

½ cup butter

Heat to a rolling boil. Pour over popped popcorn and form into balls. Butter fingers so it won't stick.

(ripped off from lori)

Can't Leave Alone Bars

1 package white cake mix

2 eggs

1/2 cup vegetable oil

1 can sweetened condensed milk

1 cup chocolate chips

1/4 cup butter

1/2 teaspoon vanilla

Mix cake mix eggs and oil. Put 2/3 into 9x13 pan.

Melt milk, chocolate chips, and butter in microwave until smooth, add vanilla. Pour over crust and drop remaining cake mix on top.

Bake at 350 for 20-25 minutes. Cool before cutting.

(ripped off from margaret)

Brownie Cookies

½ cup butter

4-1 oz squares unsweetened chocolate, chopped

3 cups semisweet chocolate chips, divided

1 ½ cup flour

½ tsp baking powder

½ tsp salt

4 eggs

1 ½ cups sugar

2 tsp vanilla

Combine butter and unsweetened chocolate and 1 ½ cups chocolate chips in large sauce pan. Cook over low heat; stir constantly until butter and chocolate melt, then cool.

Combine flour, baking powder and salt in small bowl; set aside. Beat eggs, sugar and vanilla and medium speed. Gradually add dry ingredients and melted ingredients to eggs mixture; beat well. Stir in remaining 1 ½ chocolate morsels. Drop by rounded Tbsp one inch apart onto parchment paper lined cookie sheets. Bake at 350 for 10 minutes. Cool slightly before moving to wire racks to cool completely.

(ripped off from lori)

Apple Danish

Pastry:

3 cups flour

½ tsp salt

1 cup shortening

1 egg yolk

½ cup milk

Filling:

4 sliced and peeled apples

1 ½ cups sugar

¼ cup melted butter

2 Tbsp flour

1 tsp cinnamon

Glaze:

1 egg white

½ cup powdered sugar

2 Tbsp water

Combine flour and salt; cut in shortening until resembles coarse crumbs. Combine egg yolk and milk; add to flour mixture. Stir until dough clings together. Divide in half. Roll ½ of dough to fit 10x15 (or 9x13) greased pan. Spread filling in pan. Roll out remaining dough and place over filling. Brush with egg white. Bake at 375 for 40 minutes or until golden brown. Drizzle warm pastry with powdered sugar mix.

(ripped off from sarah s)

Strawberry Spinach Salad

1 bag or 1 bunch of spinach

1 carton of strawberries, sliced

craisins

cashews

cheese

Dressing:

½ cup sugar

¼ cup red wine vinegar

½ cup olive oil

2 Tbsp sesame seeds

2 Tbsp poppy seeds

Mix dressing and add just before serving.

(ripped odd from lori)

Zupa Toscana

1 lb mild italian sausage

3 lb bag baby red potatoes, scrubbed and sliced thinly

12 chicken bullion cubes

small bush chopped kale, no stems

1-2 cups heavy whipping cream

a few small shakes of red pepper

12 cups water

Brown sausage, drain and pressed with paper towel. In a large pot, combine potatoes, sausage, red pepper and water. Bring to a boil then add heavy cream. Turn to medium heat and cook until potatoes are almost done, then add kale. Add red pepper flakes to taste. Cook until potatoes are done. Blot soup with paper towel while cooking to remove extra grease.

(ripped off from lori)

Tortellini Soup

2 lbs italian meatballs

1/2 cup dried onions

2 Tbsp minced garlic

4 - 13.75 oz cans beef broth

1 C apple juice

2 C water

2 cans of diced veggies, or use frozen

2 - 15oz cans of diced italian tomatoes

2 tsp basil

2 tsp oregano

4 Tbsp parsley

16 oz cheese tortellini

In a stock pot or crock pot, combine all but the tortellini. Let simmer at least 30 minutes. Add Tortellini 5 minutes before desired serving time. Garnish with parmesan cheese.

(ripped off from kristy) 

Tortilla Soup

1 chopped onion

5 chopped garlic cloves

2 chopped green peppers

2 Tbsp cumin

6 chicken bullion cubes

8 oz can of tomato sauce

2 cans diced tomatoes

2 small cans green chili

2-3 chicken breasts

½ cup rice

To Taste:

salt

oregano

Top With:

tortilla chips

monterey/colby jack cheese

sour cream

Boil chicken in 4-5 quarts of water. Remove and shred. Skim off foam. Add rest of ingredients and simmer for a few hours. ½ hour before serving add a few handfuls of tortilla chips.

(ripped off from lori)

Potato Soup

6-8 med potatoes

1 small onion

2 carrots,

2 celery stalks, diced

4 cups water

2 tsp salt

3 cups milk

6 Tbsp butter

4 Tbsp flour

4 Tbsp parsley

¼ Tbsp pepper

Top With:

bacon

shredded cheese

Bring first group of ingredients to a boil, reduce heat, cover and simmer until potatoes are tender. Do not drain. Mash slightly. Stir in milk. In a bowl, blend second set of ingredients. Stir into potatoes. Stir constantly over med heat until thickened and bubbly. Serve with bacon and cheese.

(ripped off from sarah s)

Poblano (Pasilla) Soup

3-4 chicken breasts

4 bullion cubes

a few stalks of celery

a few carrots

10 cups water

10-6 in corn tortilla

6 Tbsp flour

1 ½ tsp chili powder

1 ½ tsp ground coriander

1 ½ tsp ground cumin

1 ½ tsp salt

1 ½ tsp pepper

(tip: make and freeze extra tortilla mixture for future use)

1 chopped onion

5 chopped poblano chilies, seeded

1 chopped jalapeno w/seeds

1 ½ tsp chopped garlic

oil

2 cups half & half or milk

Top With:

tortilla chips

sour cream

Monterey jack cheese

Boil 1^st set of ingredients until chicken is done. Blend corn tortilla set until it is the consistency of corn meal. Fry peppers and onion set with oil in a large pan until onion is clear and peppers are soft. Remove chicken from stock. Blend carrots and celery with onion and peppers and some stock until smooth. Put some butter in the pan and whisk corn tortilla mix and a few ladles of stock over med heat for 4 minutes. Add blended veggies and whisk until smooth. Put mixture and remaining stock in crock pot. Whisk in half and half. Shred Chicken and add to crock pot. Cook on low for a few hours. Serve with toppings.

(ripped off from rachel)

Garden Tomato and Basil Soup

1 tablespoon canola oil


1½ cups diced white onions 


3 tablespoons fresh garlic, minced 


4 cups red tomatoes, roughly chopped 


2 14-ounce cans chicken broth


½ cup tomato paste


3 tablespoon chopped basil


salt to taste


black pepper to taste


juice of ½ lemon

1-2 cups milk

In a saucepan, heat the canola oil for 2-3 minute over medium heat.
 Sauté the onions for 4-5 minutes, avoiding any browning, then add garlic.
 Add the tomatoes, vegetable broth, milk and tomato paste.
 Bring to boil, then reduce to a simmer for 15-20 minutes until tomatoes are soft.
 Remove the soup from the heat, add basil and blend in a blender or food processor for 2-3 minutes until the mixture is smooth.
 Season with salt, pepper and lemon juice and serve immediately.

(ripped off from frito lays)