Pie Crust

2 1/2 cups flour
1 cup shortening

Us a knife and a fork to mix together well. Until it resembles a coarse corn meal.

Add:
1/2 c cold water
1 egg
1 tbsp vinegar
1/2 tsp salt

Add vinegar, egg, and salt to water. Then add it to the flour and shortening mixture.


Makes to double crusts or 4 single crusts.

Hot Fudge

1 (4oz) bar of German chocolate
1/2 oz. unsweetened chocolate
8 tablespoons(1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla

Melt the 2 chocolates with the butter in a saucepan over very low heat.
Stir in the powdered sugar, alternating with the evaporated milk and blending well.
Stirring constantly, bring the mixture to a simmer over medium heat.
Simmer until the mixture becomes thick and creamy, about 8- 10 minutes.
Stir in the vanilla.

GOOEY CARMEL CORN

1 cup light or dark Karo syrup
5 tbsp butter
8 quarts popped popcorn (or 3-4 bags microwave)
2/1/2 cups packed brown sugar
1 can Eagle Brand sweetened condensed milk
1/2 tsp vanilla

In a medium sauce pan, combine syrup, brown sugar and butter. Bring to a boil, stirring constantly. Lower heat, and add sweetened condensed milk. Stirring constantly simmer for a full 10 minutes. Remove from heat and stir in vanilla. Pour over prepared popcorn. This is a caramel corn that stays soft and gooey!!

Lemon Lime Bars

20 Nilla wafers, finely crushed
1/2 C flour
1/4 C firmly packed brown sugar
1/4 C cold margarine (I use butter)
1 pkg (8 oz) Cream cheese, softened
1 C granulated sugar
2 eggs
2 T flour
3 T grated lemon peel (I used lime as well)
1/4 C fresh lemon juice (I used lime as well)
1/4 tsp baking powder
2 tsp powdered sugar

Black Forest Cake

1 chocolate cake mix
1can cherry pie filling
2 eggs
1 tbsp. Almond extract

Mix all ingredients together and bake as directed.
Frost with chocolate frosting

Oreo Fudge Ice Cream Cake

½ cup hot fudge topping, warmed
1 tub (8oz) Cool Whip- thawed and divided
1 package (4 serving size) Chocolate Instant Pudding
8 Oreo cookies shopped up (about 1 cup)
12 vanilla ice cream sandwiches

Pour the fudge topping into a medium bowl. Add 1 cup of the whipped topping; stir with a wire whisk until well blended. Add dry pudding mix; stir 2 minutes or until well blended .Gently fold in the cookies.

Arrange 4 of the ice cream sandwiches side by side on a 24 inch piece of foil. Top with half of the whipped topping mixture. Repeat layers. Top with the remaining 4 ice cream sandwiches. Frost top and sides of dessert with the remaining whipped topping. Bring up the foil sides. Fold loosely.

Freeze at least 4 hours before serving.