2 c flour
1/2 tsp salt
1 tsp red pepper
2 sticks margarine
2 c rice krispies
2 c grated sharp cheese
Sift flour, salt and pepper together. Cut in margarine; add rice krispies and cheese. Work with hand til mixture sticks together. Shape into either balls or logs. Chill. May press pecan halves onto each ball if desired.
Yield: 75-100 balls
2 c jam
2 c sugar
2 1/2 c shortening
1 c buttermilk
1 Tbsp allspice
1 tsp baking powder
4 c flour
1 c nuts
1 c raisins
Filling
Mix jam, sugar, shortening, buttermilk, allspice, baking powder, flour, nuts, and raisins. Bake in 3 8-inch cake pans at 350° for 1 hour. Spread filling between layers.
Filling:
1 c sugar
1 c butter
1 c cream
1 c nuts
1 c raisins
Cook sugar, butter and cream to soft ball stage; add nuts and raisins.
1 stick margarine
1/2 c milk
1 lrg pkg vanilla pudding mix
1/2 c peanut butter
1 tsp vanilla
4 3/4 c confectioners' sugar
1/2 c chopped walnuts or pecans (opt)
Melt margarine in saucepan on low heat; add milk and pudding mix. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat; beat in peanut butter. Add vanilla; beat in sugar, 1 cup at a time. Stir in walnuts; pour into buttered 9 inch pan. Cut into squares. Chill.
1 c butter or margarine, softened
2 c sifted flour
3 oz sharp Cheddar cheese, grated
1/2 tsp cayenne pepper
1/2 tsp salt
2 c rice krispies
Combine all ingredients; mix well. Pinch off small pieces of dough; shape into 3/4 inch balls. Place on baking sheet. Bake at 350°F for 15 minutes.
Yields: 8 dozen
1/2 C sugar
1 C ketchup
1 C vinegar
1/4 C honey
2 1/2 Tbsp cajun seasoning
1/2 tsp cayenne powder
1 1/2 tsp garlic powder
2 1/2 Tbsp ground ginger
Combine all ingredients in a medium sized bowl. Mix well. Pour over meat or marinade in.
