Key Lime Pie (no fat)

1/2 cup non-fat evaporated milk
1/2 cup sugar
1/4 cup egg beaters
1/2 cup key lime juice
1 tb plain gelatin
2 egg whites and 1/2 cup sugar

combine milk, sugar and egg beaters and stir until thickened. Let cool. Add gelatin to lime juice to soften. Add to cooled mixture. Continue to cook on stove 1 minute stirring constantly.

In a separate bowl, beat 2 egg whites until stiff, add 1/2 cup of sugar, continue to beat until peaks are formed.

Chill 1/2 cup of milk over night in the refrigerator. In mixing bowl - place chilled evap. milk and beaters and leave in freezer 1/2 hour. Beat until fluffy.

Fold all three mixes together - using egg whites last.

Pour into a graham cracker crust. Refrigerate and serve chilled.

Pumpkin Roll

I like having the handwritten copy of recipes.

Puppy Chow

When I found this recipe, handwritten by an old friend, Lori Sparks, it brought back fond memories of a very wonderful person. This is why I have added her hand written copy. I am hoping it will be readable.

Chicken Pasta Salad

4 cups chicken
2 cups grapes sliced in half (1/2 lb grapes)
10 oz cashews
1 can crushed pineapple drained
1/4 cup (1 bunch) green onions
2 cups diced red apples (2-3 apples)
3 cups uncooked small pasta shells
1 cup mayo
1 cup Kraft Coleslaw Dressing

Mix mayo and coleslaw dressing. Add crushed, drained pineapple, diced red apples, grapes, cooked and cubed chicken, cooked pasta, scallions. Mix well and refrigerate. Garnish with cashews.

Nestle Cheese Crunchers

1 12 oz pkg butterscotch morsels
6 T. butter
2 c graham cracker crumbs
2 c chopped walnuts
2 8 oz pkg cream cheese
1/2 c sugar
4 eggs
1/4 c unsifted flour
2 T lemon juice

Combine morsels and butter over double boiler. Stir in crumbs and nuts w/ a fork until small crumbs. Reserve 2 cups for top. Press into 10 x 15 bake 12 minutes

Combine cream cheese & sugar, beat until creamy. Add eggs, one at a time beating well after each addition - Blend in flour and lemon juice. Top w/ remaining crumbs.

Bake at 350 - 25 minutes. Chill.

Butterfinger bars

1 lb graham crackers crushed
1 1- lb box powdered sugar
1 1/2 sticks butter
3 cups peanut butter

Mix together and press into jelly roll pan or 2 9 X 13 cake pans. Cover top with chocolate chips. Melt chips in over at 250 about 5 minutes or until soft enough to spread. Chill until set and cut into squares. Yum!

Monkey Bread

Love this recipe!

3 packages of pillsbury biscuits
1 cube butter-melted
1 cup brown sugar - add to butter and stir
1/2 pkg butterscotch pudding (not instant)

Roll each biscuit into a ball and place in buttered bundt pan, after each pkg of rolls, sprinkle with butter scotch pudding mix and drizzle a little butter and sugar mixture over. Repeat 3 times and bake at 350 about 25 min or until done.

Blonde Brownies

Melt 2/3 c butter
Blend in 2 1/4 c brown sugar
cool

Sift:
2 2/3 cups flour
2 1/2 t. baking powder
2 1/2 t salt

Beat 3 eggs into sugar and butter, add dry ingredients, 1 c nuts and pak choc. chips

Spread in greased 9 X 13 pan and bake at 350 for 25 - 30 min

Cheryl's Corn Chowder

The Alder's used to have a Christmas party every year in Canoga Park. The first year we went, she served this as an appetizer. I love the interesting flavor.

Blend until smooth
1 can cream corn
1 small jar Pimento

Saute 2 tbs onion in butter, do not let brown. Add corn. Scald 2 or 3 cups half and half, add to corn mixture. Add salt and pepper to taste. Heat and serve

Chocolate Pizza

1 12 oz pkg chocolate chips
1 lb white almond bark, divided
2 cups miniature marshmallows
1 cup crisp rice cereal
1 cup peanuts
1 6 oz jar red maraschino cherries, drained, cut in half
3 tbs. green maraschino cherries, drained, quartered
1/2 cup angel flake coconut
1 tsp. oil

Melt chocolate chips with 14 oz almond bark in large saucepan over low heat stirring until smooth, remove from heat
Stir in marshmallows, cereal and peanuts, Pour onto greased 12 inch pizza pan Top with cherries, sprinkle with coconut
Melt remaining 2 oz almond bark with oil over low heat, stirring until smooth, drizzle over coconut. Chill until firm, store at room temperature.
Prep time; 15 minutes plus chilling
For smaller pizzas, shape mixture into four 6 inch rounds or twelve 4 inch round on wax paper lined cookie sheets.

Family Style Baked Alaska

Must be made 1 day ahead!

Preheat oven to 350

Mix together:
6 egg yolks (save whites for meringue)
1/3 cup water
1 pkg german chocolate cake mix
1 cup chopped nuts
Stir all together until moistened. Batter should be stiff and slightly lumpy. Bake 20 minutes at 350. Cool and freeze

Step 2:
1/2 gallon ice cream (any fun flavor will do)
Soften and spread over cake to within 1/2 inch of edge of cake and freeze.

Step 3: Meringue Heat oven to 450
6 egg whites
1/2 tsp cream of tartar
Beat until foamy and add 1 cup sugar added 1 tablespoon at a time, beating until stiff and glossy. Spread over ice cream sealing edges. Brown meringue in over for 3 minutes or until lightly brown and freeze. Remove from freezer at least 30 minutes before serving.

This makes a fun birthday cake!

Pumpkin Cake

This is a family favorite seasonal desert. A great substitute for pumpkin pie

Bottom Layer: l pkg yellow cake mix (save 1 cup for topping)
1/2 cup melted butter
1 egg

Filling:
3 cups (1 lb 14 oz) pumpkin pie Mix
2 Eggs
2/3 cup milk

Topping:
1 cup reserved yellow cake mix
1/4 cup sugar
1 tsp cinnamon
1/4 cup Butter
(1/2 - 1 cupChopped pecans or walnuts great but optional)
Grease (bottom only) of 9 X 13 pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter and egg. Mix in mixer. Press into pan. Prepare filling by combining all ingredients. Mix well and pour over cake mix layer. Mix topping as you would pie crust - cut soft butter into cake mix, sugar and cinnamon. Sprinkle topping over filling. Bake at 350 for 55 to 60 minutes until knife inserted in middle comes out clean. **Tip: for use with 1 lb can solid packed pumpkin, add 2 1/2 tsp pumpkin pie spice and 1/2 cup firmly packed brown sugar. Prepare as directed above. Serve with a dollop of whipped cream