Peanut Butter Fudge – The Hillbilly Kitchen

The Hillbilly Kitchen – Down Home Country Cook https://youtu.be/-FIUdSUrrRs Ingredients: 1 1/2 cups - Jif Peanut butter 1 - Seven ounce jar Jet-Puffed marshmallow cream 3/4 cup - Evaporated milk 3 cups - Sugar 6 tablespoons - Real butter 1 teaspoon - Real vanilla

Orange Balls

Carol Larsen Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 oz can orange juice concentrate1 stick margarine1 box powdered sugar1 can coconut1 cup nuts (pecans)1 box vanilla wafers, finely crushed Mix juice, margarine, and sugar in mixer. Refrigerate this 1 to 2 hours. Add nuts and crushed wafers. Roll into balls the size of a … Continue reading Orange Balls

MERMAID ICE CREAM with MAGICAL UNICORN SPRINKLES 💜💙💕

Amy’s Louisiana Kitchen From Union Parish https://youtu.be/2gqa4MymAxM Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube MERMAID ICE CREAM with MAGICAL UNICORN SPRINKLES 2-1/2 CUPS heavy whipping cream 1/4 cup Powdered Sugar 1 tablespoon Vanilla Extract 1-14 ounce can SWEETENED CONDENSED MILK Gel Food Coloring, purple, turquoise and pink is what we … Continue reading MERMAID ICE CREAM with MAGICAL UNICORN SPRINKLES 💜💙💕

Cream Cheese Squares

Donna Kelley Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 box white cake mix1 stick margarine, melted1 egg beaten Mix well and put into 9x12 inch pan. 1 box powdered sugar8 oz package cream cheese, softened2 eggs, beaten Spread over cake mixture and bake at 350 degrees for 45 minutes or until brown.