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04/23/18

Chocolate Eclair

Submitted By: Vern Sanford, Johnson City

1 large and 2 small instant vanilla pudding mixes (regular or sugar free)
3 cups milk
8 oz. whipped topping (regular or light)
1 box graham crackers
1 can milk chocolate icing
1/2 cup chopped pecans (or nut of your choice)

Mix pudding and milk with wire whip (or mixer).  Let stand 5 minutes to firm.  Add whipped topping, mix well.  Line bottom of 9 x 12 pan with graham crackers.  Cover with layer of pudding mixture.  Add another layer of graham crackers, then another layer of pudding.  Top with layer of graham crackers.  Heat chocolate icing slight in microwave to spread easily on top of last layer of graham crackers. Sprinkle chopped nuts on top and refrigerate.

04/23/18

Coconut Macaroons

Submitted By: Mrs. Douglas H, Kingsport

2 egg whites
1 c granulated sugar
1 c shredded coconut
2 c corn flakes
1/2 tsp salt
1 tsp vanilla
 

Beat egg whites and blend all ingredients.  Drop on well-greased baking sheet about 3" apart.  Bake at 325 degrees about 12 minutes until light brown.

04/23/18

Crescent Bundle Surprises

Submitted By: Cathy W., Telford

1 pkg (8oz) refrigerated crescent rolls
8 Fun Size Snickers Candy Bars, halved
¼ c cream cheese filling

Separate crescent dough info eight triangles; cut each in half forming two triangles. Place a candy bar half on each triangle. Fold dough over candy and pinch corners together to seal. Place in an un-greased baking sheet. Bake at 375 degrees for 15-18 minutes or until golden brown. Remove and place on a wire rack. Cut a small hole in the corner of a resealable plastic bag. Fill bag with cream cheese filling and spread over rolls.

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