Tag Archives: butter

Pebbles Tree

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Prep Time: 1 hr min
Total Time: 1 hr min
Makes: 24 servings

1/4 cup (1/2 stick) butter or margarine (Do not use vegetable oil spread.)
1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows (6 cups)
1 pkg. (13 oz.) POST Fruity or Cocoa PEBBLES Cereal (about 8-1/2 cups)
1 container (16 oz.) ready-to-spread vanilla frosting
5 star-shaped cookie cutters, in assorted sizes ranging from 2 to 5 inches

LINE 15x10x1-inch pan with foil, with ends of foil extending over sides of pan. Lightly grease foil; set aside. Microwave butter in 4-qt. microwaveable bowl sprayed with cooking spray on HIGH 30 sec. or until butter is melted. Add marshmallows; stir with wooden spoon sprayed with cooking spray. Microwave 1-1/2 min.; stir. Microwave an additional 2 min., stirring after each min. Add cereal; mix well. Press firmly into prepared pan. Cool 15 min.

LIFT cereal mixture from pan, using foil handles. Using cookie cutters, carefully cut two of each size star for a total of 10 stars; carefully peel off foil. Let stand until firm.

SPREAD half of the frosting onto tray to resemble snow. Stack prepared stars on tray, placing the largest stars on the bottom and smallest stars on top, rotating points of each star to resemble a tree and using the remaining frosting to attach stars to each other. Decorate as desired.

Sausage & Egg Noodles

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*large package of egg noodles

*green bell pepper

*onion

*butter

*polish sausage

Bring water to boil (this is important or noodles with be clumpy and not cook right) and add egg noodles to it. Fry sliced sausage and diced peppers and onion in a pan with two large spoons of butter until cooked through. When pasta is done drain and stir everything together.

Cream Cheese Mincemeat Cookies

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Cream Cheese Mincemeat Cookies

1   cup  butter or margarine
1   large package (8 oz.) cream cheese
2   cups powdered sugar
About 3 cups all-purpose flour
3/4   cup prepared mincemeat
1  teaspoon grated lemon peel

In a food processor or with a mixer, whirl or beat butter, cream cheese, and ‘/2 cup sugar until smoothly blended. Thoroughly mix in 3 cups flour. Cover and chill dough until firm enough to handle, about 1 hour.

On a floured board, roll half the dough (keep remainder cold) Vs inch thick. Cut into 21/2-inch rounds with a floured cutter; place rounds slightly
apart on 2 ungreased 12- by 15-inch baking sheets. Reroll scraps and cut.

Combine mincemeat and peel; drop Vi teaspoon of mixture in center of each round. Fold each round over filling and press edges to seal.

Bake in a 375° oven until golden, 18 to 20 minutes; if using 1 oven, switch pan positions after 10 minutes.

Transfer a few hot cookies at a time to a paper or plastic bag with remaining sugar; shake to coat well. Cool on racks. Repeat to use remaining dough and filling. Serve, or store airtight up to 2 days or freeze. Makes about 5 dozen.

Per cookie: 87 cal. (47 percent from fat); 1 g protein; 4.5 g fat (2.8 g sat); 11 g carbo.; 53 mg sodium; 12 rag chol.

Fall Leaf Bars

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Fall Leaf Bars

1 3/4  cups all-purpose flour
1 1/2 cups sugar
1 1/2  teaspoons ground cinnamon
1   teaspoon baking soda
1/2  teaspoon each baking powder and ground nutmeg
r,     1
2   large eggs
1   cup canned pumpkin
6   tablespoons butter or margarine, melted
1/3   cup water

Cheese leaf rilling (recipe follows)

In a large bowl, mix flour, sugar, cin­namon, soda, baking powder, and nut­meg. Add eggs, pumpkin, butter, and
water; beat well. Spread batter in a but­tered and floured 10- by 15-inch pan. Drop cheese filling in 24 equal portions (each about 1 tablespoon) equally over surface of batter. With a knife tip, pull edges of cheese into leaf shapes.

Bake in a 350° oven until center of cake (not cheese) springs back when lightly touched, about 30 minutes; let cool. Cut pieces so cheese is in center of each. Serve warm or cool, or cover and chill up to 3 days. Makes 24.

Cheese leaf filling. Smoothly mix 1 large package (8 oz.) cream cheese, 1 large egg, and 1/4 cup sugar.

Per piece: 161 cal. (39 percent from fat); 2.6 g protein; 6.9 g tat (4.1 g sat.); 23 g carbo.; 109 mg sodium; 45 mg chol.

Quick & Simple Shrimp Marinade

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1 stick butter 1/2 cup lemon juice
garlic powder salt & pepper
about 2-3 pounds of large raw shrimp
Peel the shrimp, leaving the tail on. Devein, wash, & drain the shrimp.
Place drained shrimp in marinade for 2 hours. Grill over hot coals till
pink. Turn over and grill the other side for 4-5 minutes longer. (Do not
over cook the shrimp.)