Ingredients1 box peach jello
1 package lemon-aid Kool-Aid
1 cup sugar
2 cup water
InstructionsBring water to a boil. Mix jello lemonade and sugar until
dissolved. Add 1 (46 oz.) can peach Hi-C. Add enough water to
make one gallon. Freeze if made before you need it. Just before
serving add 3 quarts ginger ale.
InstructionsPreheat oven to 400 degrees. Make biscuits into balls. Dip in
mixture of sugar and cinnamon. Place in greased round baking
pan. Bake for 8-10 minutes until golden brown. While still hot
roll in leftover sugar mixture.
Ingredients1 cup flour
1 cup chopped nuts (walnuts pecans)
1 tablespoon sugar
8 oz. cream cheese
1 cup Cool Whip
2 small pkg. instant lemon
not follow directions on box)
2 1/2 cup
9 oz. Cool Whip
1 cup nuts
1 cup coconut
InstructionsPreheat oven to 350 degrees; mix together first 4 ingredients;
press into pan to make a crust. Bake 5-10 minutes until brown.
Let cool. Mix together next 3 ingredients and spread over crust.
Mix together next 2 ingredients with a mixer and spread over
previous mixture. Top with remaining Cool Whip and sprinkle on
coconut and nuts. Keep refrigerated.
Crunchy Garlicky Mashed Potatoes
Ingredients3 cups water
1 cup milk
1 teaspoon salt
3 cups instant mashed potato flakes
1 (2.8 ounce) can French fried onions crushed
1/4 cup grated Parmesan cheese
InstructionsSpray a shallow 1 1/2-quart casserole with cooking spray. In a
saucepan bring water to a boil. Remove from heat and add the milk
salt and garlic; stir. Add the potato flakes and sour cream; mix
well. Spoon potatoes into casserole. Sprinkle with onions and
cheese. Broil 6 inches from heat source for 30 to 60 seconds
2 cup sugar
InstructionsBeat these ingredients together. Then add: 3 small jars
strained carrots (baby food) 2 cup flour 2 teaspoon soda 2
teaspoon cinnamon 1/2 teaspoon salt Chopped nuts Bake at 350
degrees for 25 minutes. Bake on greased jelly roll pan. Frost
with powdered sugar cream cheese frosting.