Cherry Salad - Nita DuBose

Cherry Salad

Nita DuBose

Largest tub of Cool Whip                1 can pie cherry filling

1 can sweetened condensed milk     ½ cup chopped nuts

1 can pineapple tidbits, drained

Make sure Cool Whip is completely defrosted.  Mix cool whip and sweetened condenses milk.  Add other ingredients, mix well.  Place in refrigerator until ready to serve.  Best if chilled overnight.

Amazing Apple Dumplings - Nita DuBose

Amazing Apple Dumplings

Nita DuBose

1 Granny Smith apple – peeled and sliced

1 roll of crescent refrigerator rolls

Place 2-3 slices of apple on each crescent roll and roll up.  Place in a baking dish.

Heat and mix:  ¼ cup butter, ½ cup sugar, 1/2 cup orange juice.

Remove from heat and add ½ t. vanilla

Pour sauce over crescent/  Lightly sprinkle cresenct dumplings with cinnamon.  Bake at 350 degrees for 30 minutes.

Butter Chocolate or Peanut Pretzels - Nita DuBose

Butter Chocolate or Peanut Pretzels

Nita DuBose

1 bag square lattivce-shaped pretzels

1 bag Hershey Kisses

1 bag peanut butter M&Ms or plain M&Ms

Spread prtezels in a single layer on ungreased baking sheet.  Top with Hershey Kisses, unwrapped.  Place in a350 degree oven until Kisses begin to soften.  So not allow to melt enough to run.  Remove and top with M&Ms.  Allow to cool.  (Note:  It won’t take long for Kisses to soften, so watch closely.)

Chocolate Ice Box Dessert - Nita DuBose

Chocolate Ice Box Dessert

Nita Dubose

1 cup pecans, chopped                        1 stick butter

1 cup flour

Combine and pat into 9x13 cake pan.  Bake at 350 degrees for 20 minutes and cool.

1 8 oz pkg cream cheese, room temperature

1 cup powdered sugar                         3 cups Cool Whip

1 small pkg instant chocolate pudding

1 small pkg instant vanilla pudding

3 cups milk                                          1 Hershey Bar

Mix together the cream cheese, powdered sugar, cool whip and pudding packages.  Pour over cooled crust.   Grate the Hershey bar over the top and serve.

Variation:  Use butterscotch pudding and a Heath Bar.

Lemon Bars - Nita DuBose

Lemon Bars

Nita DuBose and Paula Deen

Crust:  2 cups all purpose flour

1 cup powdered sugar, plus more for dusting

2 sticks butter

Pinch of salt.   Combine to crumbly meal.  Pour into

9x13 pan and bake at 350 for 15-20 minutes.

Filling:  4 eggs

2 cups granulated sugar

6 T. all purpose flour

6 T. fresh lemon juice

Combine the filling ingredients in a blender.  Pour over baked crust and continue to bake for another 25 minutes.  Sprinkle with powdered sugar if desired when removed from the oven

Apricot Nectar Cake - Nita DuBose

Apricot Nectar Cake

Nita DuBose

1 lemon cake mix                                1/3 cup granulated sugar

½ cup vegetable oil                             1 cup apricot nectar

4 eggs

Combine ingredients.  Grease and flour a 10 inch tube pan.  Preheat oven to 325 degrees.  Pour batter into prepared pan.  Bake for 50 – 60 minutes.  Cool for 10 minutes then turn out onto serving plate.  In a small bowl mix 2 T. lemon juice with 1 cup powdered sugar until smooth.  Drizzle over top and sides

of warm cake.

Easy Peach Cobbler - Nita DuBose

Easy Peach Cobbler

Nita DuBose

In a 9x13 baking dish melt ½ cup butter

Combine:  1 cup all purpose flour

                   1 cup sugar

                    1 T. baking powder

Add: 1 cup milk.  Stir just until dry ingredients are moistened.  Pour batter over melted butter.  Do Not Mix.

Bring to a boil over high heat:  4 cups fresh peach slices

                                                   1 T. lemon juice

                                                   1 cup sugar

Stir constantly.  Pour over batter without mixing.

Sprinkle with cinnamon and nutmeg if desired.

Bake at 375 degrees for 40-45 minutes or until golden brown.  Serve warm or cool.