Pudding Desert

Layer One: 1 Tbls. sugar    1 Cup flour    1 stick margarine    1/2 cup chopped pecans
Pat in 9x13 baking dish. Bake at 375 for 15 min. at the same time oven is hot brown 1/2 cup coconut
cool crust.
Layer two: 1 8 oz. cream cheese softened 1 cup powdered sugar.  Fold in 1 cup cool whip. Spread on first layer.
Layer three: 1 pkg. vanilla instant pudding and 1 pkg. chocolate instant pudding. spread each on 2nd layer. Spread rest of the 8 to 9 oz. cool whip on top of pudding, sprinkle with toasted coconut or
use a hershey bar grated on top. Serves 15 large pieces. Keep refrigerated.

Sweet & Salty no bake Nutella & Pretzel Cookies

2 C. sugar
1 stick butter
1/2 C. milk
1 1/2 Tbsp. Cocoa powder
2 C. pretzels, crushed
1 C. instant oats
1/4 cup peanut butter
1/4 cup nutella
1 teasp.vanilla

Bring sugar, butter,cocoa and milk to a roiling boil for 1 minute. Remove from heat and add remaining
ingredients, stirring quickly before cookies set up, drop by teaspoon onto wax-paper. Allow to cool.

Lemon Cake Grandma Merrills

1 Lemon cake mix
1 small instant pudding (Lemon)
4 eggs unbeaten
1/2 c. cooking oil (vegetable)
3/4 c. water
Mix together. Pour into 9x13 greased pan. Bake at 350 for 30 minutes.
After it has cooled a little make holes all over top with a fork and then glaze.
Glaze
2 C.powdered sugar
2 Tbsp. cooking oil
1/2 cup orange juice
 
mix and pour over hot cake

Popcorn Nut Crunch Lionhouse Cathy Merrill

3 C. popped corn
1 1/3 c. pecans
2/3 c. whole Almonds
1/2 c. light corn syrup
1 1/3 c. sugar
1/3 tsp.cream of tarter
1 Tbsp. vanilla
1 tsp. baking soda
5 cups mini mashmallows frozen

Mix popcorn, pecans and almonds in large bowl. Set aside. In saucepan combine syrup, sugar, butter, cream of tater. Cook and stir over Med. high until mixture comes to a boil. Reduce heat to medium and maintain steady boil for 10 minutes, until reaches hard ball stage. Remove from heat. Stir in vanilla and soda. Pour over popcorn stirring to coat. Add frozen marshmallowsnad continue to stir coating evenly. Spread on buttered cookie sheet to cool. Break into chunks and store air tight.

Sweet Pork from Karen Merkley

3 lbs. boneless pork roast (boston butt works great)
1/2 cup soy sauce
1 T. chili garlic sauce or paste. (if you can find this,chop some cloves of garlic (3 to 4) and about 1/2 T. chili powder together.
2 tsp. ginger

Cook above ingredients in crockpot- 6 or more hours then shred meat.
Add 2 tsp. sesame oil
If there is a lot of liquid and you would like to thicken it, combine 1 T. cornstarch with 2 T. water and add to meat.
Serve on tortillas and top with lettuce, cilantro and lime juice. It also taste great made into a quesadilla.

Cheesy Chicken Soup

16 Cups boiling water  Add the following:
5 boneless chicken breasts
4 sliced potatoes
carrots, celery and onion as desired. When chicken is cooked, remove, cube and return to pot.
Add 2 Tbsp. chicken bullion. Add 1 bag peas.
Melt 3 cubes butter in microwave. Stir in 1 1/2 Cups flour. Add mixture to soup. Add one large
bottle of cheese whiz.

Pot roast

CROCK-POT ROAST BEEF DINNER (thefoodnanny.com --BYUTV Thursdays)

1 (4-pound) beef sirloin roast (I used whatever roast I had in the freezer that was 4-5 lbs.)

Garlic salt

1/3 cup packed brown sugar

3 tablespoons cider vinegar

1 tablespoon soy sauce

1 tablespoon Worcestershire

sauce

1 (10.75-ounce) can condensed

cream of mushroom soup

1 (1-ounce) packet onion soup mix

1 cup beef broth

5 large carrots, peeled and cut

into 1-inch pieces (optional)

6 red potatoes or medium

russets, scrubbed and

quartered (optional)

8 to 12 servings

1. Place the roast in a slow cooker. Sprinkle with the garlic salt.

2. In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire

sauce, mushroom soup, onion soup mix, and broth; pour over the roast.

3. Add the carrots and/or potatoes to the slow cooker if it is large enough to

hold them.

4. Cook on high heat 5 to 6 hours or on low heat for 10 to 12 hours.