No Bake Cookies

No Bake Cookies are so good for lots of reasons. 1-chocolate 2-peanut butter 3-oatmeal 4-no baking...need I say more?? They are full of sugar, but so good. I remember making these cookies in Jr. High home ec class....and we totally messed them up. Anyway, don't cut the sugar of else they won't really set up-trust me, I've tried. :) Enjoy!

No Bake Cookies

2 C sugar
1/2 C butter

1/2 C milk

1/4 C cocoa

1/2 C peanut butter

1 tsp vanilla

3 C quick rolled oats

Combine sugar, butter, milk and cocoa in a sauce pan. Bring to a complete, rolling boil and boil for at least one minute. Remove from heat and then add peanut butter, vanilla and rolled oats. Stir until well-mixed. Drop onto waxed paper and let cool. Can place cookies onto a cookie sheet and place in refridgerater to speed up the cooling process.

*Tip: If you don't measure the ingredients EXACTLY, especially the sugar, they won't set up well. Also, if you don't let the mixture boil long or hot enough, it won't set up. Make sure you do these two things to get a good, solid cookie at the end!

Photo Source: here

Frog Eye Salad/Hawaiian Salad

About a week ago, I was having a sugar craving. I turned to my husband and asked him what I should make. This salad was his reply. I have good memories of my Grandma Diane making this for me every summer when I would go swimming out at their pool. It is super sweet, but is good for big parties or potlucks. Yum!

Frog Eye Salad

INGREDIENTS:

1 C sugar
2 TBS flour
½ tsp salt
1 ¾ C pineapple juice
2 eggs, beaten
1 TBS lemon juice
1 package (16 oz) Acini de pepe pasta
3 cans (11 oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks, drained (reserve juice)
1 can (20 oz) crushed pineapple, drained
1 carton (9 oz) Cool Whip

DIRECTIONS:

1. Combine sugar, flour and ½ tsp salt.

2. Gradually stir in pineapple juice and eggs.

3. Cook over moderate heat, stirring until thickened.

4. Add lemon juice. Cool mixture to room temperature.

5. Boil pasta in salted, oiled water. Cook until done and drain. Rinse with water, drain again and cool to room temperature.

6. Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in an airtight container.

7. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container.


**TIP**Make salad the day before planning to serve because it needs suffient time to set up. Otherwise, it will be runny.



*Salad may be refrigerated for as long as a week in airtight container. It may be frozen, though freezing somewhat alters the texture. Makes 25 servings.

Photo Source: All Recipes

Potato Salad

Do your best to make this at least a few hours a head of time and let it chill in the fridge. 

Potato Salad
INGREDIENTS:
5 potatos
4 eggs, boiled and chopped
¼ C onion
½ C relish
celery (1 stalk is sufficient)

Dressing:
1 C mayonnaise
1 tsp mustard
2 TBS sugar
¼ C milk
1 tsp salt
few turns of freshly ground pepper
DIRECTIONS:

1. Mix ingredients for dressing. Refrigerate.

2. Peel (optional) and cut potatoes into small bite-sized pieces. Boil until tender.

3. Mix all other ingredients together in a large bowl.

4. When potatoes are cooked, drain and put them into the large bowl and mix.

5. Add dressing and refrigerate. Best when given at least a few hours to chill and set up.

Photo Source: Please Your Man In The Kitchen....Yes, that is really the name of the website.....