Peanut Butter Finger Bar

1/2 cup white sugar
1/2 cup margarine
1/2 cup brown sugar
1 egg
1/2 cup peanut butter
1 cup flour
1/2 teaspoon soda
1 cup oatmeal
1/2 teaspoon vanilla

Mix together and bake on cookie sheet.
Bake at 375 degrees until light brown.  Do not over bake.  Remove from over.  Cover with chocolate chips and spread as they melt.  When cool, spread over the chips a mixture of 1/2 cup powdered sugar, 4 tablespoons evaporated milk and 1/2 cup peanut butter.

Notes:
* I always 3 or 4 times this recipes and spread it into 2 cookie sheets.  It makes taller cookies.  They are really moist and dietary, less frosting for your cookies.  LOL  :o)

**  I always use canned frosting instead of chocolate chips, because it is easier and I love easier.

***  These freeze great so I always have a sheet for the freezer.  I just cut them and put them into 2 freezer bags.  Perfect for. . .whatever.

Hope you enjoy these.  This another great recipe from Mom that we grew up with.  It has been in our family as long as I can remember.

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Lemon Pull~A~Parts

24 Rhodes Dinner Rolls, thawed but still cold
4 lemon rinds, grated
1 cup sugar
1/2 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 Tbsp. butter, melted
2 Tbsp. fresh lemon juice

Mix grated lemon rind with sugar.  Cut rolls in half and place in a 12-inch sprayed deep dish pan, I used a 9X13.
Drizzle 1/4 cups melted butter over rolls.  Sprinkle with lemon ring/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking.
Cover with sprayed  plastic warp.  Let rise until double in size.  Remove wrap.  Sprinkle on remaining mixture.  Bake at 350 degrees 20-25 minutes.  Remove immediately from pan and place on cooling rack.  Combine graze ingredients and mix well.  Drizzle over pull~a~parts.

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This recipe is from Rhodes.

Hot Fudge Sauce

HELLO!!

We are MIA.

We decided we should let our followers know that we are coming back.  Our lives are just a little topsy~turvy right now.  Please bear with us until things are back to normal.

Myrna has been away on vaction and Joye is moving.  We appreciate all the e~mails from you.

We hope you are enjoying your Summer.

1 cup sugar
1 cup corn syrup
1/2 cup unsweetened cocoa
1/2 cup evaporated milk
1/4 cup margarine
1 tea. vanilla

Makes 2 1/2 cups.

In heavy 2 quart sauce pan, stir together sugar, corn syrup, cocoa, milk, and margarine.  Stirring constantly.  Bring to a boil over medium heat.  Stirring occasionally boil 3 minutes.  Remove from heat, stir in vanilla.

Serve warm over ice cream or cake.  Store in tightly covered container in the refrigerator.

Enjoy!


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Pull-Aparts

Pull-Aparts

You may use Rhodes Bake and Serve White Dinner Rolls or your own Dinner Roll Recipe.
I used my own recipe.
For the Rhodes Thaw 24 rolls until soft then cut in half.
If you are using your own recipe.  Make 48 1 1/2 inch balls of dough.

Sugar Mixture
2/3 cup brown sugar
2 tea cinnamon

1/2 cup melted butter

Instructions
In a medium bowl mix brown sugar and cinnamon.  Dip dough balls in butter then roll in cinnamon sugar mixture.

Arrange in a bundt pan that has been sprayed with non-stick cooking spray, then cover with plastic wrap until double in size.

Remove wrap and bake at 350 degrees 30 to 50 minutes.

Immediately after removing from oven, carefully release around edges with a knife.  Invert onto a serving plate.
Enjoy!

Carrot Cake

Carrot Cake  

This recipe is from my husband's grandmother.  She was famous in the family for this cake.  I don't pretend to make it as well as she did.  But my Hubby really does enjoy it whenever I bake it!
It's another lovin from the oven recipe.

3 cups of flour (sifted)
2 cups of sugar
1 1/2 cups cooking oil
2 teaspoons soda
2 teaspoons cinnamon
4 large eggs (beaten)
3 cups raw rated carrots
1 cup chopped nuts
1 cup raisins

Mix dry ingredients, add oil, and beaten eggs, add carrots, raisins, and nuts.

Bake at 350 for 30 minutes or until toothpick comes out clean.

Frost with Cream Cheese Frosting

Cream Cheese Frosting

Hot Caramel Drink

Hot Caramel Drink

1/2 cup evaporated milk
1/2 cup water
Heat until hot

In a cup put 1 teaspoon of Caramel sauce in the bottom of the cup.  I use the recipe for this  Caramel Sauce ~ However, any caramel sauce  will be good.
Then pour hot milk into the cup.
Spray some whipped topping from the can on top.
Drizzle Caramel topping over the top.

When I was expecting our oldest son, I drank milk like this without the cream and caramel and I loved it.  It settled my stomach, and I enjoyed it.  Now, I am a grandma and I still love it.  Add the caramel sauce and whipped topping and it is out of this world delicious!

Really truly Enjoy!!

Caramel Sauce or Icecream Topping

Caramel Sauce or Ice cream Topping
This recipe was taken from Kittencal's Easy Ice cream Topping ~ www.food.com/recipe/kit

1/2 cup butter
1 cup brown sugar
2/3 cup heavy whipping cream, un-whipped
1 teaspoon vanilla extract

Directions:
1.  Melt butter in small sauce pan
2.  Add brown sugar and whisk until combined and thick (about 2 minutes.)
3.  Whisk in cream until thoroughly blended about 2 more minutes
4.  Stir constantly over medium high heat until it boils.  Boil 2 minutes.
5.  Mix in vanilla
6.  Sauce will thicken when refrigerated
Enjoy!!

Chocolate Pudding Cake

Cake:
1 cup flour
1 tea. baking powder
1/2 tea. salt
3/4 cup sugar
2 Tbsp. cocoa
1/2 cup milk
1 tea. vanilla
2 Tbsp. oil

Mix flour, baking powder, salt, sugar and cocoa.  Add milk, vanilla and oil to dry ingredients and mix.  Pour into a greased 8 or 9 inch square pan.

(I doubled this and it works fine.)

Topping:
4 Tbsp. cocoa
3/4 cup brown sugar
1 3/4 cups hot water

Mix together and pour over the top of cake.  Bake for 40 minutes at 450 degrees.

Best served warm.

Hot out of the oven.

Mom has been making this cake as long as I can remember and it always turns out perfect.
People always love to see you cut into it and all the pudding appears.
YUM!!
Thanks for another great recipe Mom!!

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Tapioca

Tapioca

1 egg white
6 Tablespoons sugar, divided
3 Tablespoons Minute Tapioca
2 cups milk
1 egg yolk
1 teaspoon vanilla

BEAT egg white in medium bowl and electric mixer on high speed until foamy.  Gradually add 3 tablespoons sugar, beating until soft peaks form.
MIX tapioca, remaining 3 Tablespoons sugar, milk and egg yolk in medium saucepan.  Let stand 5 minutes.
COOK on medium heat, stirring constantly, until mixture comes to full boil (a boil that doesn't stop bubbling when stirred).

Remove from heat.  Quickly stir in egg white mixture until well blended.  Stir in vanilla.

COOL 20 minutes; stir.  Serve warm or chilled.  Makes 6 servings.

I found this recipe on the back of Kraft Minute Tapioca.  It is delicious!  Hope you enjoy!

Rainbow Brownies

RAINBOW BROWNIES
Beat together:
1 cup butter
1/3 cup cocoa
2 cups sugar
then add....
4 eggs, beat after each one
1/12/cups flour
1 1/2 cups nuts
2 teaspoons vanilla

Mix all together and bake at 350 degrees for 25 minutes or until toothpick comes out clean.
Frosting
1/3 cup butter
1 2/3 cups powdered sugar
1/3 cup cocoa
1/3 cup canned milk
1 teaspoon vanilla

Take brownies from the oven and cover with 1 lb mini colored marshmallows.  Bake 3 min. longer until marshmallows are soft and puffy.  Let cool 30 minutes.  Frost the top of the marshmallows.  Cut into small squares.

They are better when allowed to sit several hours before cutting.

Enjoy!!

Chocolate Apple Dessert

This pic is before baking.

Here is another great dessert that Mom taught us.  Hope you enjoy it too.

For this I used 2 quarts of apple pie filling.  Sometimes I used the canned, it is just what I have in the pantry.  Pour the apples into a baking dish.
Topping:  Melt 1 cube butter or margarine and stir in one box of dry chocolate cake mix.  Mix well and crumble on top of pie filling.
Bake at 350 for 25-30 minutes.  This is also great in the Dutch oven when you are camping.

This is how it looks fresh from the oven.

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Double, Chocolate Delight

Double Chocolate Delight

1st Layer
For Crust:
1 melted cube of butter
1 package of graham crackers smashed in a cake pan
Add butter to crumbs and mix, then mash to the bottom of the pan ~ set aside.
2nd Layer
1 large package of instant chocolate pudding.  Mix in your mixer with 2 1/2 cups milk until it starts to thicken, then pour over the crust.
3rd Layer
Mix 1 - 8 oz package of cream cheese
1 cup powdered sugar
Beat until light, fold in
1 - 9 oz pkg cool whip.  Spread over chocolate pudding.
4th Layer
1 large package of instant chocolate pudding.  Mix in your mixer with 2 1/2 cups milk until it starts to thicken, then pour over cream cheese mix.

Cover, refrigerate, and Enjoy!!

Orange Knots

I doubled this as you can see.  :o)

12 Rhodes Dinner Rolls, thawed but still cold
1 medium orange rind, grated
1/2 cup sugar
1/4 cup butter, melted.

Citrus Glaze:
1 cup powdered sugar
1 Tbsp. butter, melted
3 Tbsp. orange juice
1/2 tea. vanilla extract

Mix grated orange rind with sugar.  Roll each roll into a 9~inch rope.  Tie in a loose knot.  Roll each knot in melted butter and then in rind/sugar mixture.  Place on a large sprayed baking sheet.  Cover with sprayed plastic wrap and let double in size.  Remove from pan and place on cooling rack.  Brush with citrus glaze while still warm.

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This recipe is from Rhodes.

Hershey Sundae Pie

Chocolate Crust ~ I bought mine.
Layer one:
8 oz. cream cheese
3/4 cup powdered sugar
8 oz. Cool Whip
1 tea. vanilla
Whip cheese until softened, add powdered sugar blend well, add remaing ingredients, blending well, place in crust.

Layer two:
1 lg. box instant chocolate pudding
Milk
Cool Whip
Chocolate curls ~ I just grated a frozen Hershey bar, I used 3 squares.
Make pudding as directed minus 1/2 cup milk.
Add to pie.  Top with more Cool Whip and chocolate curls.

I make this and store it in the freeze until I need it, or someone finds it.
YUM!!

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Fresh Apple Cake with Caramel Sauce

This is a family favorite!

2 cups sugar
1 cup vegetable oil
2 eggs
2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
4 cups apples, unpeeled and shredded
1/2 cup margarine
1/2 cup light corn syrup

1 cup packed brown sugar
Whipping cream

Combine sugar, oil, and eggs.  Stir in flour, baking soda, salt, nutmeg, and cinnamon.  Mixture will be stiff. Stir in shredded apples.  Put in greased 9 X 13 pan.  Bake at 375 degrees for 35-40 minutes.  Cool.  In a medium saucepan, combine margarine, corn syrup, and brown sugar.  Bring to boil.  Allow sauce to cool for 5 minutes.  Cut cake.  Pour sauce over individual pieces of cake and top with whipped cream.  Makes 12 ~ 16 serving.

Since it is Christmas, I added 2 red apples and 2 green apples.  I needed this for a party, so I scored the whole cake with a meat fork and poured the sauce right our it and it worked perfect.

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Merry Christmas from The Busy Bee's.