20 oz crushed pineapple, 2 regular containers Cool Whip, 1 large box pineapple Jell-o, 8oz cream cheese, 9″ baked pie crust
Drain juice from pineapple; set aside. Heat jello in juice until dissolved. Let cool.
Mix fruit with the cheese and one half the Cool Whip. Blend well.
Pour into crust and chill 4-5 hours.
The batter fills a pie crust plus two dessert glasses. Top with remaining Cool Whip.
3/4 cup butter, 3 eggs, 2/3 cup sugar, 5 1/4 cups flour, 3/4 tsp salt, 3/4 tsp baking soda, 1 TBS (yes) baking powder, 1 1/2 cup sour cream, 2/3 cup mini chocolate chips, 1-16 oz can pitted sweet cherries, drained
Preheat oven to 375F.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well.
Sift together dry ingredients. Set aside.
Chop cherries and run through sieve.
Add dry ingredients to egg mixture, alternating with sour cream, one cup at a time. Stir in chips and cherries.
Drop by tbs onto greased cookie sheets.
Bake 12-15 minutes, or until bottoms are lightly browned. Cool on racks. Eat.
Today I made Chocolate Coconut Candy!
8 oz semisweet chocolate chips, 2 Tbs creamy peanut butter, 1 cup shredded coconut
Melt chocolate. Stir in peanut butter. Blend well. Stir in coconut. Blend well.
Drop by Tbs onto parchment paper. Cool. Eat.
Today I made Mint Chocolate Marshmallow Candy!
12 oz miniature marshmallows, 3 oz crunchy peanut butter,12 oz chocolate chips, melted,
1 Tbs peppermint extract
Melt chocolate chips. Stir in extract. Remove from heat. Stir in peanut butter. Stir in marshmallows. Blend well.
Spread into foil-lined 9X13″ cake pan. Spread evenly.
Freeze two hours or more. Cut in pieces of desired size. Eat.
1 8oz can poppyseed filling, 2 egg whites, 1/2 cup powdered sugar, 12 oz chocolate chips, melted, 2 Tbs milk
Preheat oven to 300F.
Melt chocolate chips. Beat egg whites, sugar and filling. Beat in melted chocolate chips and milk.
Spoon into pastry bag fitted with “rose” or “rosette” tip. Quickly pipe 1″ spirals onto baking sheet lined with parchment paper, as batter will stiffen.
Bake 20 minutes. Remove from parchment paper. Cool. Eat.
Today I made Cherry Rough!
12 oz chocolate chips, 1 cup coconut, 2 5/8 oz total chopped walnuts and sliced almonds, 3 1/8 oz chopped maraschino cherries, and 1 Tbs powdered sugar (a/k/a icing sugar a/k/a confectioner’s sugar a/k/a 10X sugar).
Today we made Brigadeiro! BUT we used rainbow sprinkles.