Recipe For Ice Cream Sandwich Dessert

This is a great dessert that makes it appear that you spent a lot more time putting it together than you actually will. I normally leave the peanuts off, but it is still tasty either way. I do not remember where the recipe came from, but I have been using it for several years.

Ice Cream Sandwich Dessert

12-15 servings

Ingredients:

19 ice cream sandwiches
1 carton (12 ozs.) frozen whipped topping, thawed

1 jar (11 3/4 ozs.) hot fudge ice cream topping

1 cup salted peanuts

Directions:

1. Cut one ice cream sandwich in half.

2. Place one whole and one half sandwich along a short side of an ungreased 13-in.X 9-in.X 2-in. pan.

3. Arrange eight sandwiches in opposite directions in the pan.

4. Spread with half of the whipped topping.

5. Spoon fudge topping by teaspoonfuls onto whipped topping.

6. Sprinkle with one-half cup of peanuts.

7. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).

8. Cover and freeze for up to 2 months.

9. Remove from the freezer 20 minutes before serving.

Recipe For Peanut Butter Maple Cookies

Yummy twist to traditional peanut butter cookies. This recipe only takes about 15 minutes to mix up and 18 minutes to bake. The recipe is from an old edition of Quick Cooking.

Peanut Butter Maple Cookies

5 dozen

Ingredients:

1 cup butter or margarine, softened

1/2 cup peanut butter

1 cup sugar

1 cup packed brown sugar

2 eggs

1 tblsp. maple syrup

2 tsps. vanilla extract

2 cups all-purpose flour

3/4 cup quick-cooking oats

1 1/2 tsps. baking powder

1 tsp. baking soda

1 tsp. salt

1 pkg. (10 ozs.) peanut butter chips

Directions:

1. In a mixing bowl, cream the butter, peanut butter and sugars.

2. Add the eggs, one at a time, beating well after each addition.

3. Beat in syrup and vanilla.

4. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture and mix well.

5. Stir in the peanut butter chips.

6. Drop by heaping tablespoonfuls 2-inches apart onto ungreased baking sheets.

7. Bake at 325 degrees for 15-18 minutes or until golden brown.

8. Cool for 1 minute before removing to wire racks.

Recipe For Sweet and Savory Brisket

Easy, slow-cooker recipe for beef brisket. The recipe calls for a whole brisket cut in half, but I like to buy and cook it pre-sliced.

Sweet and Savory Brisket
8-10 servings

Ingredients:
1 beef brisket (3-3 1/2 pounds), cut in half
1 cup ketchup
1/4 cup grape jelly
1 envelope onion soup mix
1/2 tsp. pepper

Directions:
1. Place half of the brisket in a slow cooker.
2. In a bowl, combine the ketchup, jelly, soup mix, and pepper; spread over half of the roast.
3. Top with the remaining meat and ketchup mixture.
4. Cover and cook on low for 8-10 hours or until meat is tender.
5. Serve brisket sliced with cooking juices.

Recipe For Herbed Bubble Bread

Quick, bubble bread recipe with a nice mix of spices. Only takes about 10 minutes to prepare, but the dough does need to rise for about an hour. I found this recipe in an old issue of Quick Cooking.

Herbed Bubble Bread

12 servings

Ingredients:

1/4 cup butter or margarine, melted

1 tsp. garlic powder

1 tsp. oregano

1/2 tsp. thyme

1 pkg. (16 ozs.) frozen dinner roll dough, thawed

Directions:

1. In a small bowl, combine the butter, garlic powder, oregano, and thyme.

2. Cut each roll in half; dip into butter mixture.

3. Arrange in a greased 12-cup fluted tube pan.

4. Pour remaining herb mixture over top.

5. Cover and let rise in a warm place for 1 hour or until doubled.

6. Bake at 350 degrees for 15-20 minutes or until golden brown.

Recipe For Favorite Pancakes

My mother made these pancakes from as young of an age as I can remember. I believe she configured a recipe based on one in an old Better Homes and Garden cookbook. They only take about 5-10 minutes to mix up and a few minutes to bake on the griddle.

Favorite Pancakes

12 servings

Ingredients:

1 1/4 cup all-purpose flour

3 tsps. baking powder

1 tblsp. sugar

1/2 tsp. salt

1 beaten egg

1 cup milk

2 tblsps. vegetable oil

Directions:

1. Sift together dry ingredients.

2. Combine egg, milk, and vegetable oil; add to dry ingredients, stirring just until moistened.

3. Bake on hot griddle.