Magic Cookie Bars

  • 1/2 cup butter or margarine
  • 1 1/2 cup grahm cracker crumbs
  • 1 cup chopped walnuts
  • 1 1/3 cup (3 1/2 oz can) flaked coconut
  • 1 cup (16 oz package) semi sweet chocolate bits or butterscotch bits or a combination of both
  • 1 1/3 cup (1 can) sweetened condensed milk

  1. Melt butter in 13 x 9 x 2 inch pan.
  2. Sprinkle crumbs evenly over melted butter.
  3. Sprinkle chopped nuts over crumbs.
  4. Scatter chocolate chips over nuts.
  5. Sprinkle coconut over the chocolate chips.
    (If you use both chocolate chips and butterscotch, put the butterscotch between the chocolate chips and the coconut.)
  6. Pour sweetened condensed milk over the coconut.
  7. Bake at 350 degrees for 25 minutes or until done (lightly brown).
  8. Cool in pan for 15 minutes. Cut into bars.
    Makes about 2 dozen 1 1/2 x 3 inch bars.
Nana Lady Burtis gave me this recipe. It's one of my all-time favorites. It's fully of yummy sweetness, but is very easy to make.

Impossible Pie

  • 4 eggs
  • 1 1/3 cups sugar
  • 1/2 cup self-rising flour
  • 1/2 stick butter
  • 1 teaspoon vanilla
  • 2 cups milk
  • 7 oz flake coconut

  1. Mix eggs, sugar, flour, milk, butter, and vanilla well. Do not under beat. (Becka discovered that it is easier to cream the eggs and sugar first, then gradually add the remaining ingredients.
  2. Add the coconut last.
  3. Pour into two 9" greased pie plates.
  4. Cook 35 minutes in a 350 degree oven.
Serves 10.

This recipe was from Aunt Dina Malsbury, and was always a part of our Thanksgiving feast with Nana when I was growing up.

Funeral Corn

  • Two cans of corn, well drained
  • One brick of cream cheese, cut into cubes
  • Six tablespoons butter, cut up
  • Jalapeno slices (mild, pickled), to taste

  1. Mix all ingrediants in a casserole dish.
  2. Bake in 350 degree oven approximately 20 minutes, until butter and cheese are melted and slightly bubbly.
Recipe is from Mrs. CPA. I made it for Thanksgiving 2009 and it was an instant hit with the family.

One-Pot Spagetti

  • 1 lb ground beef
  • Jar Prego spagetti sauce (24 oz?)
  • 2 c. water
  • 1 tsp sugar
  • Garlic, to taste
  • Italian seasonings, to taste
  • 8 oz. spagetti noodles

  1. Brown and drain the ground beef.
  2. Add the jar of Prego, water, and seasonings. Add the spagetti noodles.
  3. Cover and bring to a boil. Lower the heat and simmer for 20 minutes or until noodles are tender.