White Trash

Debbie Brown

A Pineywoods Home Health Care, Inc.

3 cups Crispex cereal
3 cups Cinnamon Graham cereal
3 cups Cheerios
3 cups pretzels
3 cups peanuts or mixed nuts
3 cups raisins
10 cubes of almond bark, melted

Combine dry ingredients in a roaster pan. Melt almond bark in a bowl in the microwave. Pour melted almond bark over dry ingredients and mix well. Make sure all ingredients are coated. Pour onto wax paper until cool. Break apart.
Optional: Add M&M’s (after cooled) Regular for any occasion Red & green for Christmas Red, white & blue for 4th of July Pastels for Easter

Texas Brownies

Debbie McGill, RN

A Pineywoods Home Health Care, Inc.

2 cups flour
2 cups sugar
1⁄2 cup (1 stick) butter or margarine
1⁄2 cup shortening
1 cup strong brewed coffee
1⁄2 cup dark unsweetened cocoa
1⁄2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla

1⁄2 cup (1 stick) butter or margarine, softened
2 Tbsp. dark cocoa
1⁄4 cup milk
3 1⁄2 cups powdered sugar 1 teaspoon vanilla

In large mixing bowl, combine flour and sugar. In heavy saucepan, combine butter, shortening, coffee and cocoa. Heat to boiling. Pour over flour and sugar. Add buttermilk, egg, baking soda and vanilla. Mix well; pour into buttered 171⁄2 x 11 inch pan. Bake at 400 degrees for 20 minutes. Mix together ingredients for frosting. Beat until fluffy. Spread frosting over brownies. Enjoy!

Viennese Crescents

Eloise Platz, Mother of Mary Ann Naranjo

A Pineywoods Home Health Care, Inc.

1 cup ground walnuts or pecans
1 cup butter (must be butter)
3⁄4 cup sugar
2 1⁄2 cups flour
1 1⁄2 tsp. vanilla extract

Combine all ingredients. Knead to a smooth dough and shape 1 tsp. of dough at a time into small crescents, about 1 1⁄2 inch long. Bake on ungreased cookie sheets in a moderate oven at 350 degrees until slightly browned; about 15-17 minutes. Cool 1 minute. While still warm, roll cookies in powdered sugar. Cool completely and roll in powdered sugar again. Makes about 70 cookies.

Sinful Brownies

Huntsville Office

A Pineywoods Home Health Care, Inc.

1 bag chocolate chips (16 oz.)
14 oz. Kraft caramels
1⁄2 cup evaporated milk
1 pkg. German chocolate cake mix
3⁄4 cup melted butter
1/3 cup evaporated milk
1 cup pecans, chopped

Mix the butter, pecans, 1/3 cup evaporated milk, and the cake mix together. Melt the caramels with the 1⁄2 cup evaporated milk. Take half of the cake mixture and press into a 13×9 inch pan. Bake 5 to 10 minutes at 350 degrees. Pour the melted caramels over the cake mixture. Sprinkle on the chocolate chips, and take the remaining mix (with your fingers) to spread over the chips. Return to oven and bake for about 20 to 25 minutes.
Note: Using less milk in the caramels makes the mixture firmer.
To make blonde brownies substitute chocolate chips with white morsels and the German chocolate cake mix with white cake mix. Reduce the butter to 1⁄2 cup. These are excellent.

Seven-Layer Cookies

Shelly Rushing

A Pineywoods Home Services, Inc.
(In Loving Memory)

1⁄2 stick butter
1 cup graham cracker crumbs
1 small can flaked coconut
1 (6 oz.) package chocolate chips
1 (6 oz.) package butterscotch chips
1 can sweetened condensed milk
1 cup chopped pecans

Melt butter in 9×12 baking pan. Add ingredients by layers in order listed. Bake at 325 degrees for about 30 minutes. Let cool completely in pan, and then cut into small squares.

Rice Krispie Bars

Kathy Haeckler, RN

Crockett Clinic

1 cup sugar
1 cup light corn syrup
1 cup semi-sweet chocolate morsels
1 cup peanut butter
6 cups Kellogg’s Rice Krispies cereal
1 cup butterscotch morsels

Combine sugar and syrup in 3 qt. saucepan. Cook over moderate heat, stirring frequently till mixture boils. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies. Press into buttered 9x13x2 pan. Melt the chocolate and butterscotch morsels together in double boiler, stirring till well blended. Remove from heat. Spread evenly over Rice Krispies mixture. Cool until firm. Cut into bars.

Pecan Pie Bars

Kathy Minshew

A Pineywoods Home Services, Inc.

1⁄2 cup butter, softened
3 Tbsp. confectioner’s sugar
1 cup all-purpose flour
3 eggs
3⁄4 cup packed brown sugar
3⁄4 cup corn syrup
dash salt
3⁄4 cup chopped pecans

In a mixing bowl, cream butter and confectioners sugar. Gradually add flour until blended. Pat into an ungreased 9 inch square baking pan. Bake at 350 degrees for 20-22 minutes until golden. In another mixing bowl, beat the eggs, brown sugar, corn syrup and salt until smooth. Pour over crust; sprinkle with pecans. Bake 40-45 minutes longer or until set. Cool on a wire rack. Cut into bars. Yield: 20 servings.