Microwave Turtles

Helen Matthews, Linville High School 2 (6 1/4 oz) package vanilla caramels2 Tbsp evaporated milk2 cups pecan halves1 (8 oz) package semi-sweet chocolate pieces1/2 bar paraffin, broken in pieces Combine caramels and milk in bowl and place in a microwave oven for 2 or 3 minutes, stopping occasionally to stir with a wooden spoon. Soon … Continue reading Microwave Turtles

Egg White Cookie

Helen Matthews, Linville High School 2 eggs whites, beaten stiff3/4 cup sugar1 cup nut, chopped1 cup chocolate chips Beat egg whites; gradually add sugar, nuts and chips. Drop by teaspoon on brown paper. Bake in preheated 400° oven, turned off. Do not open oven for 4 hours.

Holiday Wreaths

Helen Matthews, Linville High School 1/3 cup margarine1 (10 oz) bag (40 regular) marshmallows1 tsp green food coloring6 cup flakesRed cinnamon candies Melt oleo in large saucepan over low heat. Add marshmallows and cook, stirring constantly until marshmallows melt and mixture is syrupy. Remove from heat. Stir in green food coloring. Add corn flakes and … Continue reading Holiday Wreaths

Quick Banana Pudding

Helen Matthews, Linville High School; Jatis Skains, DHS; Evelyn Odom, FMS 1 large box instant banana pudding1 can sweetened condensed milk1 (12 oz) carton frozen non-dairy whipped topping9 bananasVanilla wafers Mix pudding mix according to directions: Add condensed milk and whipped topping. Spread vanilla wafers in bottom of 9x13 inch dish. Layer bananas, pudding mixture, … Continue reading Quick Banana Pudding

Fresh Strawberry Pie

Helen Matthews, Linville High School 1 baked pie shell3/4 cup sugar2 Tbsp cornstarch or 4 Tbsp flour1 pint fresh strawberries4 Tbsp strawberry Jello®3/4 cup waterRed food coloring (optional) Boil together all ingredients except strawberries for 3 or 4 minutes. Pour over sliced strawberries in cooled pie shell. Cool until firm.


Helen Matthews, Linville High School 2 cup self-rising flour2 Tbsp sugar1 egg2 cup milk2 Tbsp oil Beat egg; add sugar, milk and oil; add flour and stir until smooth. Put 2 tablespoons of batter per pancake on heated skillet or griddle which has been lightly greased. Turn over when bubbles begin to break through.