Prep Time

• 15 minutes to prep
• 2+ hours to refrigerate

Ingredients

• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips
• 2 cup dry chow mein noodles

Tools

• 1 cup
• Sauce pan
• Medium mixing bowl
• Wax paper
• 1 cookie sheet

Instructions

1. In a sauce pan, melt together the chocolate chips and butterscotch chips until smooth.
2. Stir in the dry chow mein noodles.
3. Drop the mixture onto a wax paper lined cookie sheet
4. Cool and Enjoy

Prep Time

• 10 minutes to prepare
• Time to fry

Ingredients

• 2 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 2 Tbsp sugar
• 1 cup water or milk
• Frying oil

Tools

• 1 cup
• 1 tsp
• 1 Tbsp
• Small mixing bowl
• Fryer or pan
• Cooking thermometer

Instructions

1. Start heating oil in a fryer or pan.
2. While the oil is heating, combine flour, baking powder, salt, sugar, and water/milk.
3. When the oil has reached 380°, stretch the dough into circles and fry until golden brown.

Prep Time

• 15 minutes to prepare
• 8-10 minutes to cook

Ingredients

• 2/3 cup shortening
• 2/3 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp salt
• 1 tsp baking soda
• 3 cups flour
• 1 cup chocolate chips

Tools

• 2/3 cup
• 1 cup
• 1 tsp
• Large mixing bowl
• Hand mixer
• 9×13 cake pan

Instructions

1. Preheat oven to 350°.
2. Cream together shortening, butter, sugar, and brown sugar. Add in eggs and vanilla and cream again.
3. Add salt, baking soda, and flour. Mix until combined.
4. Then add chocolate chips and combine.
5. Roll dough into balls and place on greased pan. Bake for 8–10 minutes or until golden brown.

Prep Time

• 15 minutes to prepare
• 8 minutes to cook

Ingredients

• 1 cup shortening
• 2 cups sugar
• 2 eggs
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 3/4 cup flour
• 1 tsp cinnamon

Tools

• 1/2 cup
• 3/4 cup
• 1 cup
• 1/2 tsp
• 1 tsp
• Mixing bowl
• Small bowl
• Hand mixer
• Cookie sheet

Instructions

1. Preheat oven to 375°.
2. Cream together shortening and 1 1/2 cups sugar. Add eggs and mix thoroughly.
3. Add cream of tartar, baking soda, salt, and flour. Mix together.
4. In a small bowl, mix combine 1/2 cup sugar and cinnamon.
5. Grease a cookie sheet. Roll the dough into 1″ balls and coat in cinnamon sugar. Place sugared balls on cookie sheet.
6. Bake for 8 minutes or until the surface of the cookie cracks.

Prep Time

• 15 minutes to prep
• 2+ hours to refrigerate

Ingredients

• 1 package Oreos (crushed)
• 1 package gummy worms
• 8 oz cream cheese
• 1/4 cup margarine
• 1 cup powdered sugar
• 3 cups milk
• 2 3.5 oz instant vanilla pudding
• 12 oz cool whip

Tools

• 1/4 cup
• 1 cup
• Medium mixing bowl
• Small mixing bowl
• Hand mixer
• 9×13 cake pan

Instructions

1. In a medium mixing bowl, cream together cream cheese, margarine, and powdered sugar.
2. In a separate bowl, cream together milk and vanilla pudding.
3. Combine the two mixtures. Then fold in cool whip.
4. In a 9×13 pan, alternate layers of cream and crushed Oreos. Finish with crushed Oreos on top and put gummy worms on it. Refrigerate and serve.

Prep Time

• 10 minutes to prep
• 3 1/2 hours to cook

Ingredients

• 2 lbs stew meat
• *1 onion
• Salt and pepper to taste
• Pinch flour
• 15 oz canned tomato sauce
• 1 tsp dry mustard
• 1 Tbsp Worcestershire sauce
• 1/2 cup ketchup
• 2 Tbsp vinegar
• 1/2 cup brown sugar

*Can substitute onion powder for onion

Tools

• 1 tsp
• 1 Tbsp
• 1/2 cup
• 1 cup
• Large saucepan or deep electric skillet

Instructions

1. Chop onion. Salt and pepper meat to taste and sprinkle with a pinch of flour. Brown the meat with the onions for about 2 minutes on each side.
2. Add tomato sauce, mustard, Worcestershire sauce, ketchup, and vinegar. Mix together and simmer for 3 hours.
3. Add brown sugar and simmer for another 30 minutes.
4. Shred the meat and serve.

Prep Time

• 15 minutes to prepare
• 40 minutes to cook

Ingredients

• 2/3 cup melted margarine
• 2 cups brown sugar
• 3 eggs
• 1 tsp vanilla
• 2 1/4 cup flour
• 1/2 tsp salt
• 2 1/2 tsp baking powder
• 3/4 cup chocolate chips

Tools

• 1/4 cup
• 1/2 cup
• 2/3 cup
• 3/4 cup
• 1 cup
• 1/2 tsp
• 1 tsp
• Hand mixer
• 9×13 pan

Instructions

1. Preheat oven to 375°.
2. Melt margarine and cream with brown sugar. Add vanilla and 1 egg at a time and beat together.
3. Add flour, salt, and baking powder. Mix thoroughly. Add chocolate chips and mix.
4. Spread mixture into grease 9×13 pan.
5. Bake for 40 minutes or until golden brown.

Prep Time

• 15 minutes to prepare
• 30+ minutes to cool

Ingredients

• 1/2 cup butter
• 2 cups sugar
• 1/2 cups cocoa
• 1/2 cup milk
• 3 cups quick oats
• 1 tsp vanilla
• 1/2 cup peanut butter

Tools

• 1 tsp
• 1/2 cup
• 1 cup
• Medium sauce pan
• Wax paper
• Cookie sheet

Instructions

1. Mix butter, sugar, cocoa, and milk in a medium sauce pan. Bring to a boil and boil for 2 minutes.
2. Take the mixture off heat and add vanilla, peanut butter, and oats. Mix thoroughly.
3. Cover a cookie sheet in wax paper. Drop spoonfuls of the mixture onto the wax paper and let cool.

Prep Time

• 10 minutes to prep
• Overnight rise
• 15-20 minutes to cook

Ingredients

• 18-24 frozen Rhode’s dinner rolls
• 3.5 oz packet cook-and-serve butterscotch pudding
• 1 tsp cinnamon
• 1/2 cup butter
• 1/2 cup brown sugar

Tools

• 1 tsp
• 1/2 cup
• Bundt pan
• Saran wrap

Instructions

1. Grease pan and place frozen rolls in pan.
2. Sprinkle half of the dry pudding packet over the rolls.
3. Melt butter and mix with cinnamon and brown sugar. Pour the mixture evenly over the rolls.
4. Spray Saran wrap with grease and cover the rolls grease-side down. Let rise overnight.
5. In the morning, cook for 15-20 minutes at 350°. Once cooked, flip the rolls over onto a plate or pan and serve.

Prep Time

• 10 minutes to prep
• 2 hours to refrigerate

Ingredients

• 6 oz package lime Jell-O
• 8 oz cream cheese
• 1 qt canned pears
• 8 oz cool whip

Tools

• Blender
• Small saucepan
• 9×13 pan

Instructions

1. Boil 2 cups of liquid from the canned pears (supplement with water if there’s not enough liquid).
2. Dissolve Jell-O in the boiling pear liquid.
3. Blend pears and cream cheese together until smooth. Add Jell-O mixture and blend.
4. Fold in cool whip.
5. Pour mixture into pan and refrigerate until set.