Category: Recipe Corner

Read on to learn how to make Jen Bufe’s Kick-It Corn Dip – from Kathy Woolner’s Recipe  (Tri Delta). It was made for October 2018 meeting by Pat Magee (AGD), yumm! Who’s next? Ingredients 3 cans white shoepeg corn, drained 4 oz. jalapeños canned or jarred, drained (if you’re lucky, you can find diced jalapeños Read More

This recipe serves 16-20. Ingredients 2 [8 oz] softened cream cheese [16 ounces total] 1½ cups peanut butter 1 cup powdered sugar 1 cup heavy cream 1 tsp pure vanilla extract 16 oz frozen whipped topping, thawed 1 [14 oz] box chocolate graham crackers 1 [12 oz] bag miniature peanut butter cups Coupons ¾ cup Read More

Ingredients Crust: 2 cups all-purpose flour (I used 1 cup all-purpose and 1 cup whole wheat) 1 cup firmly packed brown sugar 1/2 cup salted butter, softened 1 cup pecan halves Caramel Layer: 2/3 cup salted butter 1/2 cup firmly packed brown sugar Chocolate: 1 cup semi-sweet chocolate chips Directions Heat oven to 350 degrees Read More