1 16 oz lite whipped topping tub 1 large box orange jell-o 1 15 oz can of mandarin oranges, drained 1/2 to 1 cup cottage cheese (optional) 1 15 oz can of crushed pineapple, drain off some of the liquid 1/2 cup crushed walnuts/pecans (optional) 1/2 bag of mini marshmellows Mix all ingredients together & chill for 2 hours
Preheat oven to 350 1 1/4 cup boiling water 1 cup quick quaker oats 1/2 cup crisco shortening 1 cup brown sugar 1 cup white sugar 2 eggs 1 1/3 cup plain flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1 tsp vanilla Pour boiling water over oats, stire and allow to sit while you cream together shortening and sugars. Put in eggs, 1 at a time. Sift dry ingredients together & set aside Stir in oatmeal and add to creamed mixture Gradually add flour and beat until smooth Pour 9 x 13 pan. Bake for 25 min. Topping: 1 stick margarine 1 cup brown sugar 1 can angel flake coconut 1 cup chopped nuts 1 egg about a Tbsp of milk Spread topping over cake & return to oven for 15 min or until topping is golden
2 cups mayonnaise, preferably Hellmann’s or Best Foods 2 tablespoons pickled jalapeno liquid from a jar ½ teaspoon salt ½ teaspoon pepper ½ teaspoon ground coriander Credit: https://www.mercurynews.com/2018/08/26/ryan-farr-shares-the-secret-to-4505s-harissa-chicken-wings/amp/
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