___________________________________________________ G RAHAM CRACKER PRALINE Shelia Wilson ___________________________________________________ 2 sticks of butter 1 c light brown sugar 1 c pecans 20-24 graham crackers DIRECTIONS: Line cookie sheet with crackers. Melt butter in sauce pan. Add sugar & pecans. Boil about 2 mins-- stirring. Be sure to time or it will get too thick. Spoon mix over crackers. Bake for 10 mins at 350°. Let cool & break into pieces. ___________________________________________________ J ELL-O PRETZEL SURPRISE Cara Lee Lord ___________________________________________________ 1 lg box strawberry jello 1 c sugar 2 c boiling water 1/2 c melted butter 2 c crushed pretzels 3 T sugar 16 oz sliced froz strawberries (thawed) 8 oz Cool Whip 8 oz softened cream cheese DIRECTIONS: Preheat oven to 400º. Dissolve Jell-O in boiling water & add strawberries. Put in 9 x 13 container & chill until fairly molded about 30 mins. In a separate bowl mix crushed pretzels, melted butter, 3 teaspoons sugar in another 9 x 13 pan. Bake 4 to 6 minutes until crispy. Cool & stir in softened cream cheese, Cool Whip, 1 c sugar together. In a separate bowl, mix cream cheese, Cool Whip, & sugar together. Spread on cooled pretzel mixture. When Jell-O is molded, pour on top of cream cheese mix. Chill at least 3 hours or overnight. Enjoy. ___________________________________________________ O LD FASHIONED FUDGE PIE Lisa Orange ___________________________________________________ 1 stick butter melted 1 c sugar 2 eggs beaten 1/4 c cocoa 1 tsp vanilla 1/4 c flour 1 pie crust DIRECTIONS: Sift cocoa & flour together in a bowl-- set aside. In separate bowl mix melted butter, sugar, eggs, & vanilla -- stir well. Fold in the cocoa & flour mixture. Do not over stir, just until Incorporated. Pour into pie crust. Bake at 325° until set approximately 30 mins. ___________________________________________________ H ERSHEY’S CHOCOLATE CAKE Debi Dickson Waller ___________________________________________________ 1 24 oz can chocolate syrup 1 stick butter, melted 1 c sugar 1 c self rising flour 4 eggs 1/2 package Hershey’s chocolate chips ICING: 1/3 c Carnation milk 1 stick butter 1 c sugar DIRECTIONS: Mix chocolate syrup, melted butter, sugar, & flour with eggs. Place in a 12 x 7 1/4” casserole dish. Bake at 350° for 30 mins. Icing: mix sugar, butter, milk, & bring to boil. Add chocolate chips and stir melted. Pour over cake while hot.
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