1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans 1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten
Heat oven to 350°F. Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes. Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour, and cut into bars.
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Strawberry Smoothie
My version of the perfect summer treat is a Strawberry Smoothie. Here's what I use:
2 Cups Water
1T. Maple Syrup
2T. fresh or bottled lemon juice
1 bag of frozen strawberries OR 1 pt. of fresh strawberries.
Blend in a juicer or blender, and serve!
In the bottom of a dish, mix and serve the following:
Thin layer of olive oil
chopped tomatoes
chopped basil
feta cheese--crumbled
salt & pepper
*Dip with Italian bread, cut in half
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•2 (12 ounce) packages oyster crackers
•1 cup vegetable oil
•1 1/2 tablespoons dry Ranch-style dressing mix
•1 teaspoon lemon pepper
•1 teaspoon dried dill weed
•1/2 teaspoon garlic salt
DIRECTIONS
1.In a large bowl, toss together the crackers and oil until completely coated. Add dressing mix, lemon pepper, dill and salt and toss until evenly covered. Store in a zip lock bag or other air tight container.
2.Make a lot, because they're addictive. Enjoy!
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*Recipe courtesy of my cousin, Amber, who graciously made this for us. And it was DELISH...
Get a pot and fill it full of water and put it on the stove. Add one small container of Old Bay Seasoning and let the water come to a boil. Put in some potatoes (I use the small, red potatoes) and let them boil for about twenty minutes or so until they are about half done. Put in some onion if you want. I quarter three or four sweet Vidalia onions. Mmmmm. Wait about ten minutes and put in some Kielbasa. If I'm serving a house full, I cut up about three packs of Johnsonville Kielbasa. Wait about ten more minutes and put in some corn on the cob. Go, Green Giant!!!! Wait about ten more minutes and put in some shrimp, the bigger the better! Let that boil three minutes until the shrimp is pink and remove from the heat and drain. Spread news paper on your table and dump the food on there. Since I'm not wild about newsprint on my food, I put paper towels over the news paper. Get you a cold beer and eat and eat and eat!
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Warm Toasted Marshmallow S'more Bars
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows
Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.
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Banana Carmel Poke Cake
1 box (16.5oz) yellow cake mix (with ingredients to prepare, according to box)
1 box (3.4oz) banana cream JELL-O pudding mix
I can (14oz) sweetened condensed milk
1 jar (12oz) caramel ice cream topping sauce
For the Toping:
1 box (3.4oz) Banana cream JELL-O pudding mix
1 cup milk 16oz Cool Whip, thawed
1 cup Nilla Wafer cookies, crushed
1/4 cup caramel ice cream topping sauce
Instructions 1.In a large mixing bowl add cake mix and ingredients to make a 13x9 cake (according to package). Mix in box of pudding mix. Pour batter into a greased and floured 13x9 baking dish. Bake according to package directions. 2.Remove from oven and poke holes all over the top of the cake. I used a meat thermometer to make all my holes. In a small bowl, mix sweetened condensed milk with caramel sauce. Pour over warm cake, being sure to pour over the holes. Some sauce will remain on top of the cake. That's okay!! Cover cake with plastic wrap and refrigerate overnight. 3.To make the topping, beat pudding mix with milk until no lumps. Fold in Cool Whip. Spread over cake. Top with crushed cookies and drizzled caramel sauce. Keep refrigerated until ready to serve. Use within 3-4 days. ENJOY!
