Kitchen Table Chat Recipes

Ingredients:

4 egg whites
5 cups of sifted confectioner’s sugar
1 teaspoon of vanilla

Directions
Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, un-cracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.

Four Layer Pie (aka-Sex in a pan)

Ingredients
1 C. Flour
1 Stick Butter
1/2 CUP Pecans
1 8 OZ PKG. cream cheese
1 C. Confectioners Sugar
1 Large tub of Cool Whip
2 PKG. Chocolate Instant pudding
3 CUPS Milk

Directions:

FIRST LAYER: MELT BUTTER AND MIX WITH FLOUR AND PECANS. SPREAD IN BOTTOM OF OBLONG PAN. BAKE 15-20 MINUTES OR UNTIL BROWN AT 35O. COOL COMPLETELY.

SECOND LAYER: MIX CREAM CHEESE AT ROOM TEMPERATURE, CONFECTIONERS SUGAR AND 1 CUP COOLWHIP AND SPREAD ON CRUST.

THIRD LAYER: MIX CHOCOLATE PUDDING MIXES AND 3 CUPS MILK; POUR OVER SECOND LAYER.

FOURTH LAYER: SPREAD REST OF COOL WHIP OVER THIRD LAYER.

Yes, another Peanut Butter Ball recipe.  However, I like this one better than the previous one I have posted.  This one I just find more interesting and to my liking.  Although, I like the other one as well.

Chocolate Peanut Butter Balls

Ingredients:

2 cups peanut butter (chunky or smooth) -(I use a cup of each)
1/2 cup butter softened
3 cups icing sugar
1 tsp vanilla
3 cups crispy rice cereal (I use rice Kripies)

Directions:

Mix peanut butter, butter vanilla and icing sugar, add cereal mixing well until well combined.

Form dough into 1″ balls and place them on a cookie sheet covered with wax paper. Chill for 20 minutes in the fridge or pop them in the freezer for 10 minutes.

In a double boiler or microwave melt 1/4 bar of pure paraffin (yes, wax, I know it’s weird but that’s what you do!!) with 3 cups of chocolate chips.

Using fork or slotted spoon, dip the peanut butter balls into the chocolate and place on wax paper. Chill until set.

Nutty North Pole Fudge
Makes 64 pieces

Ingredients:
1-1 pound package powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup nonfat dry milk powder
1/3 cup water
1/2 cup butter or margarine
1/2 cup chopped nuts (optional)

Directions:
Step 1 - Line the baking pan with foil, letting the foil hang over the
pan’s edges. Grease foil with butter or margarine. Set aside until Step
5. Step 2 – Stir powdered sugar and cocoa powder together in a large
mixing bowl. Set aside until Step 4. Step 3 – Stir togeter the dry milk
powder and water in small saucepan until powder is dissolved. Add the
half cup butter or margarine. Put pan on to burner to medium heat. Cook
just until mixture boils, using the wooden spoon to stir all the time to
melt the butter or margarine. Turn burner off. Remove pan from burner.
Step 4 – Pour the melted butter mixture into the powdered sugar mixture
in mixing bowl. Stir with wooden spoon until smooth. add the choped
nuts, if you like, and stir with wooden spoon until combined. Step 5 -
Pour fudge into prepared pan, spearding it evenly. While fudge is still
warm, use the table knife and ruler to mark the surface with 1-inch
squares. Chill several houres or until fude is firm. Step 6 – When fudge
is firm, use the foil to lift it out of the pan. Using the sharp knife,
cut fuge into squares – or – cut into shapes using cookie cuters. Store
tightly covered in refrigerator.