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Easy Fudge Pie
by: Ann Gurley
Northeast Georgia A-Team (Advanced Dancing) - Hartwell, GA
Luck Stars Plus Dancing - Hartwell, GA
- 2 squares (2 ounces) semisweet chocolate
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 2 eggs, beaten
- One 9-inch pie crust
Preheat oven to 375. Melt the chocolate and butter together in heavy saucepan over low heat. Remove pan from the heat and add the sugar, then the eggs; beat well. Pour filling into pie crust; bake for 25 minutes.
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Peanut Butter Balls
by: Christy Green
Swingin' Harts - Hartwell, GA
- 2 sticks butter (softened)
- 1 box confectioner's sugar
- 1 cup finely chopped pecans
- 1 cup peanut butter
- 1 cup graham cracker crumbs
- 1 teaspoon vanilla
- 2 cups semisweet morsels
- parafin (approx. 2 inch square)
Mix first 6 ingredients together (use hands if mixture is too stiff). Chill for at least an hour. Roll into small balls. Melt chocolate morsels and wax in top of double boiler. Dip balls in melted chocolate mixture; place on waxed paper and allow to cool.
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Peach Cobbler
by: Bobbie Gaines
Team Squares - Nicholson, GA
- One 29 ounce can of sliced peaches
- One 9 ounce box of Jiffy yellow cake mix
- 1/2 to 3/4 stick of butter
Spray a 9 by 13 pan. Pour in the peaches (you can add another small can of peaches if you want). Sprinkle on the cake mix. Dot with butter. Bake about one hour at 400 degrees.
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Vegetable Bars
by: Carolyn Cook
Team Squares - Nicholson, GA
Habersham Squares - Cornelia, GA
Paws & Taws - Seneca, SC
- 2 Pkg. Crescent rolls
- 2 (3oz.) pkg. Cream Cheese ( room temperature)
- 1 Pkg. regular Hidden Valley Ranch dressing
- 1 cup Mayonnaise
- 3/4 cup tomatoes
- 3/4 cup broccoli
- 3/4 cup carrots
- 3/4 cup cauliflower
- 3/4 cup onion (optional)
- 3/4 cup shredded cheese
Press crescent rolls into large cookie sheet and bake for 10 Mins(untill brown) at 350 degrees,
cool. Mix together cream cheese, dressing and mayonnaise, spread over crust. Sprinkle
vegetables,(chopped fine) over mixture and top with shredded cheese. Chill, then cut into bars.
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Sweet Potato Casserole
by: Wallace Craven
Habersham Squares - Cornelia, GA
- 6 lbs canned sweet potatoes, drained OR 5 lbs. fresh sweet potatoes baked or boiled, then peeled and cut into large chunks
- 1 C orange juice
- 3/4 C flour
- 1/2 C sugar
- 1 tsp. cinnamon
- 1/2 C margarine
Place sweet potatoes in greased 9x13 pan. Pour orange juice over the sweet potatoes. Mix flour, sugar, cinnamon and margarine into course crumbs and place on top of the sweet potatoes. Bake at 350 degrees for 45 minutes. (If made for Americans, double the amount of crumbs)
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Carolyn's Morsels
Carolyn Hayes of Elba, NY
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, cut into small pieces
- 1-1/2 cups packed light brown sugar
- 1 tablespoon vanilla extract
- 2 eggs, at room temperature
- 1 teaspoon water
- 1 cup chopped pecans
- 1 (8-ounce) package milk chocolate toffee bits
- 1 (8-ounce) package milk chocolate chips
- 1 (8-ounce) package semi-sweet chocolate chips
Preheat oven to 325F. Whisk together flour, baking powder and salt. Beat butter until light and fluffy with a mixer at medium-high speed. Add brown sugar and vanilla; mix well. Combine eggs and water; beat with a fork. Add to butter mixture; beat well. Add flour mixture; beat at low speed just until combined. Stir in pecans, toffee bits and chocolate chips. Chill 1 hour or until dough is firm. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake about 10 minutes, until lightly browned on the edges only. Cool on wire racks. Makes 5 dozen cookies.
Nutritional Information
Nutrition facts per cookie: 140calories, 8g fat, 2g protein, 16g carbohydrates, 1g fiber, 65mg sodium.
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Pumpkin Pie Squares
Jeanne W.
Crust:
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed dark brown sugar
- 1/2 cup butter, softened
Filling:
- 1 (15-ounce) can pumpkin
- 1 (12-ounce) can low-fat evaporated milk
- 2 eggs
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger, optional
- 1/4 teaspoon ground cloves
Topping:
- 1/2 cup chopped pecans
- 1/2 cup packed dark brown sugar
- 2 tablespoons butter
- Whipped cream, optional
Preheat oven 350F. Grease a 13 x 9-inch glass baking dish. To prepare crust, combine flour, oats, brown sugar and butter. Using a pastry blender or fork, stir until crumbly. Press into prepared pan and bake 15 minutes, or until partially set. To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt and spices. Pour over crust and bake 30 minutes. To prepare topping, combine pecans, brown sugar and butter. Remove pan from oven and sprinkle topping evenly over filling. Bake 15 to 20 minutes, until filling is set. Cool completely on a wire rack before cutting into squares. Serve with whipped cream, if desired. Makes 30 squares.
Nutritional Information
Nutritional facts per serving: 120 calories, 6g fat, 2g protein, 16g carbohydrates, 1g fiber, 85mg sodium
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