Cookie Salad

Cookie Salad

Donna Tolman

2 small pkgs. vanilla instant pudding

2 c. buttermilk

2 cans mandarin oranges, drained*

1 can crushed pineapple, drained*

12 oz. Cool Whip*

1 pkg. Keebler fudge-stripped cookies*

Combine pudding and buttermilk. Stir in fruit. Fold in Cool Whip and 1/2 pkg. crushed cookies. top with remaining 1/2 pkg. crushed cookies.

*I like to use the medium size cans not the small

*I use the medium can size of this as well

* I use 16 oz cool whip I like it lighter

*I use 2 packages of cookies, one to mix in and one to top the dessert.

It looks really pretty if you layer it in a glass jar. Pudding mix, cookies, pudding mix, cookies and so on. I will try to get a picture up soon. It is delicious!

ENJOY!

Inside-out Stuffed Peppers

Inside-out Stuffed Peppers

Donna Tolman

1 lb. ground beef

1/2 c. chopped onion

1 can (16 oz.) stewed tomatoes, cut up

1 large green pepper, chopped

1/2 c. uncooked, long grain rice

1/2 c. water

2 t. Worcestershire sauce

1/2 t. salt

1/4 t. pepper

1 c. shredded, cheddar cheese

Brown beef; drain. Transfer to a greased 2 qt Casserole. Add remaining ingredients, except for the cheese. Cover and bake at 350 for 1 hr. or until rice is tender. Uncover and sprinkle with cheese. Return to oven until cheese melts. About 5 min. 4-6 servings.

ENJOY!



Peanut Butter Fingers

These are another family favorite, we hide pieces because if we don't someone else will and you wont get any.

Peanut Butter Fingers

Donna Tolman

1/2 c. butter                            1 c. flour

1 c. white sugar                      1 c. oats

3/4 c. brown sugar                 1 t. soda

1 egg                                      1/2 t. salt

1 t. egg

1 t. vanilla

1 t. peanut butter

Cream butter, sugars, egg, vanilla and peanut butter. Add flour, oats, soda and salt. Spread on lightly greased cookie sheet. Bake at 325 for 10 min. Or until very lightly brown.  DO NOT OVER BAKE. When cool, spread with a thin layer of whipped peanut butter (approx. 1 c. of peanut butter whipped). Frost with chocolate frosting.

Chocolate Frosting

1/3 c. butter or margarine soften                   1/3 c. cocoa

4 c. powdered sugar                                       1/3 c. milk

1 T. vanilla

Mix with electric mixer until smooth. Add more milk if necessary to achieve spreading consistency.

ENJOY!


Sour Cream Chicken

This is my husbands favorite dish. His mom was kind enough to share it with me.

Sour Cream Chicken

Ann Turner

1 (16 oz) carton sour cream

1 can Cream of Chicken soup

1 cup shredded cheese

Mix well.

Rice apx 4-6 cups when cooked depending on how much rice you like.

Place cooked rice in bottom of 9x13 pan, lay uncooked chicken breasts* on top of rice and cover with sour cream mixture. Bake at 375 for apx 1 hour or until chicken is done. Sprinkle top with cheese and let melt the last 5 minutes.

*I like to use canned chicken pieces, it turns out just as delicious and it is easier for my children to eat. I just mix it into the sour cream mixture.

ENJOY!