German Fries

Judy Gray, BHS 12 new potatoesMealSalt and pepperOil If you prefer, skin the potatoes. Slice round, about 1/8 inch thick (will resemble a fat potato chip). Salt and pepper the meal to taste. Roll potatoes in meal or shake in a sack to cover each slice. Deep-fry. Drain. Note: Frozen new potatoes out of your … Continue reading German Fries

Easy Peanut Butter Chocolate Fudge

Judy Gray, B.H.S. 1 (12 oz) package peanut butter flavored chips1 (14oz) can sweetened condensed milk1/4 cup butter or margarine1/2 cup chopped peanuts (optional)1 (6 oz) package semi-sweet chocolate morsels In large saucepan, melt peanut butter chips. 1 cup sweetened condensed milk, and 2 tablespoons butter; stir occasionally. Remove from heat; stir in peanuts. Spread … Continue reading Easy Peanut Butter Chocolate Fudge

Rice Krispies Treats

Judy Gray, B.H.S., Patsy Holdman, B.H.S. 1 cup sugar1 cup white corn syrup12 oz peanut butter1 medium size box Rice Krispies Heat sugar and syrup until bubbles begin to form. Remove from heat and mix with peanut butter. Stir in Rice Krispies®. Pour onto a buttered (9x12 inch) cookie sheet. Press and cut into squares.

Frozen Chocolate Pies

Judy Gray, B.H.S. 1 (14 oz) sweetened condensed milk2/3 cup Hershey's syrup2 cup (1 pt) whipping cream, whipped2 chocolate flavored Ready-Crust® pie crusts In large bowl, stir together sweetened condensed milk and syrup. Fold in whipped cream. Pour into 2 Ready-Crust® pie crusts. Freeze 6 hours or until firm. Garnish as desired.

Sweet Potato Pie

Judy Gray, B.H.S. 1/4 cup butter1/2 cup packed brown sugar1 cup mashed, cooked sweet potatoes3 eggs, beaten lightly1/2 cup white Karo®1/2 cup milk1 tsp vanilla1/2 tsp saltSpice to suit taste Cream butter and sugar. Add other ingredients. Put into pie shell. Bake until firm in the middle in 300° oven.