Light and Fruity Pie

1 package (3oz) Jello-Wild Strawberry
2/3 cup boiling water
2 cups ice cubes
1 container (8oz) Cool Whip-thawed
1 cup diced fresh strawberries
1 prepared (8oz) 9 inch graham cracker pie crust

Dissolve jello completely in boiling water, stirring about 3 minutes.

Add ice cubes and stir constantly until jello is thickened about 2-3 minutes.

Remove any unmelted ice.

Using wire wisk, blend in Cool Whip, then whip mixture until smooth.

Fold in fruit and chill if necessary until mixture will mound.

Spoon into crust and chill for 3 hours.

Garnish if desired.

Other fruit options:
1 cup diced, peeled and pitted fresh peaches, or apricots
1 cup fresh raspberries or blueberries
1 cup diced orange sections or banana
1 can (8 1/4oz) apricots or sliced peaches, drained and diced
1 can (8 1/4oz) crushed pineapple, drained
1 can (8 1/4oz) fruit cocktail, drained

From the recipe box of Irene Johnson (compliments of Women’s Day Magazine)


1/2 cup margarine or butter
2 cups flour
1 cup brown sugar
1/2 cup white sugar
1 cup buttermilk
1 teaspoon soda
1 egg
1 teaspoon vanilla
1 cup chopped HEATH TOFFEE BARS
1/4 cup chopped pecans
*6 ounces HEATH TOFFEE BARS=1 cup chopped candy

Blend flour, margarine and both sugars.

Set aside one-half cup of this mixture.

To the remainder, add the buttermilk, soda, egg, vanilla and 1/2 cup of chopped HEATH TOFFEE BARS.

Blend well and pour into greased and floured 9×12 inch baking pan.

Mix remaining 1/2 cup HEATH TOFFEE BARS with chopped pecans and add to set-aside mixture.

Sprinkle evenly over top of batter.

Bake at 350 degrees for 30 minutes.

From the recipe box of Irene Johnson

Potato Chip Cookies

1 cup butter or margarine
1 cup sugar
1 cup brown sugar
2 cups coarsely crushed potato chips
1 (6oz) package butterscotch chips
2 1/2 cups flour
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda

Cream together butter or margarine and sugars.

Add eggs and vanilla; beat well.

Add crushed potato chips and butterscotch chips.

Sift flour and soda together.

Stir into creamed mixture.

Drop by teaspoonfuls onto greased cookie sheets.

Bake 10-12 minutes at 375 degrees.

**A good way to use stale potato chips**

Recipe from St. Ann’s School Alumni-Hornell, NY

Pumpkin Streusel Squares

1 3/4 cup unsifted flour
1/3 cup packed brown sugar
1/3 cup white sugar
1 cup cold margarine or butter, cut in small pieces
2 cups pumpkin (Comstock-16 oz can)
1 cup chopped nuts
1 can (14 oz) Eagle Brand sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt

Preheat oven to 350 degrees F.

In medium bowl, combine flour and sugars.

Cut in margarine until crumbly.

Stir in nuts.

Reserving 1 cup crumb mixture, press remainder firmly on bottom and halfway up sides of 12×7 inch baking dish.

In large mixer bowl, combine remaining ingredients and mix well.

Pour into prepared dish and top with reserved crumb mixture.

Bake 55 minutes or until golden brown.

Serve with ice cream if desired and refrigerate leftovers.

Yield: 8-10 servings
Prep time-14 minutes

Idea: To make Pumpkin Pecan Pie-add 1 cup chopped pecans.

From the recipe box of Irene Johnson (compliments of Mary Johnson)

Cherry Dessert

Make a crust of 1 1/4 cups graham cracker crumbs and 1/4 pound butter or margarine and put in a 9×13 pan.

Top with one large package cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla (beaten together) and fold in one 1 package Dream Whip prepared according to package directions.

Top with one can cherry pie filling and chill.

~From the recipe box of Aunt Isabel Quittenton

Hershey Chocolate Pound Cake

1 cup margarine
2 cups sugar
4 eggs
2 teaspoons vanilla
8 Hershey bars, melted
2-1/2 cups flour
1 cup buttermilk
1/4 teaspoon soda
1 cup chopped nuts (mixed with 1/2 cup flour)

Cream margarine and sugar. Beat in eggs and vanilla. Add melted Hershey bars and mix well. Add buttermilk alternately with dry ingredients until batter is well mixed. Fold in nuts. Bake in greased and floured tube or Bundt pan at 300 for 1-3/4 hours. Put pan on water in lower rack under cake while baking.

~Vicki Sella

Cowboy Cookies

1 1/2 cups butter
1 2/3 cups sugar
1 cup plus 2 tablespoon brown sugar
3 eggs
2 teaspoon vanilla
2 3/4 cups unsifted flour
3/4 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
6 ounces chocolate chips

Cream butter and sugars. Add eggs and vanilla. Beat to light and fluffy. Sift flour, baking powder, baking soda, and salt and blend into creamed mixture. Add rolled oats and chocolate chips. drop by teaspoon on greased cookie sheet. Bake at 375 degrees for 10-12 minutes.

~Richard Johnson

Cranberry Casserole

3 cups unpeeled Apples diced (tart apples like Granny Smith)
2 cups fresh cranberries
3/4 cup sugar
1 stick margarine
1 cup quick cooking oatmeal
1/3 cup flour
1/2 cup brown sugar
1/2 cup chopped nuts
Cinnamon to taste

Mix apple with cranberries with white sugar in greased casserole pan (13×9 or 11×8). May then sprinkle with cinnamon. Melt margarine and mix oatmeal, flour, brown sugar and chopped nuts and put over fruit mixture. Cook at 350 degrees for 1 hour.

~Unknown Author


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