Mommy’s Snicker Salad

From the Kitchen of Judy Barnes 9/12/10

6-12 apples (I like to get red ones & green ones if they're at a descent price)

3 oz pkg (for 6 apples...or 2 3-oz pkgs for more apples) vanilla instant pudding

8 oz (or more for more than 6 apples) cool whip

Snickers candy bars (I usually use one pkg of those little ones per 6 apples).

Cut up Snickers in bitesize pieces.  Cut up apples same.  Sprinkle pudding over apples.  Add Snickers.  Add cool whip.  That's it!  I usually cut up the Snickers b4 the apples, as the apples brown rather quickly. 

I have used the bigger Snickers b4, but don't think there's as much surface chocolate on them as there is on the little ones, and I like more chocolate.  So you see, you can really just do whatever you want....   enjoy....   mom

TL's Notes: The reason you want more chocolate per snicker bite, is that if the chocolate is not there, it has a tendency to “dissolve” the nougat and caramel into the salad. The chocolate seems to keep the Snicker bite “intact”. We’ve also found that putting the Snickers in the fridge for a while before cutting them really helps!

Brittany's Grape Nuts-Oatmeal Cranberry Cookies

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 1/2 cups Butter (3 sticks)

2/3 cup brown sugar, firmly packed

2/3 cup granulated sugar

1 large egg

1 teaspoon vanilla

2 cups Post Grape-Nuts cereal

2 cups quick-cooking oats

1 cup dried cranberries

Directions

1.                  Preheat oven to 375°F.

2.                  Mix flour and baking soda in small bowl.

3.                  Beat margarine in large bowl with electric mixer on medium speed to soften.

4.                  Gradually add sugars, beating until light and fluffy.

5.                  Beat in egg and vanilla.

6.                  Gradually add flour mixture, beating well after each addition.

7.                  Stir in cereal, oats and cranberries.

8.                  Drop by rounded tablespoonfuls onto ungreased cookie sheets.

9.                  Bake 8 minutes or until lightly browned.

10.             Cooled 1 minute; remove from cookie sheets.

11.             Cool completely on wire racks.

TARA LYNN BARNES SHAEFFER’S ITALIAN PORK CHOPS

8 pork chops

Dash Salt

Dash Black Pepper

1 tsp. Italian herbs

2 Tbsp. Butter or margarine

1 Clove garlic minced or pressed

1 – 20 oz. can of stewed tomatoes (preferably Italian stewed)

1 Tbsp. Lemon juice

2 tsp. grated lemon peel

Chopped Parsley

Grated lemon peel for garnish (also pretty with julienne carrots!)

·        Brown chops in butter on both sides for 5 minutes;

·        Sprinkle with herbs, salt and pepper;

·        Add garlic, tomatoes (with liquid) lemon juice and peel

·        Cover and simmer gently 30 – 40 minutes or until no longer pink;

·        Garnish with lemon peel, parsley and carrots.

TL’S NOTES: I add much more garlic, tomatoes and Italian herbs – the flavor is wonderful! In fact, I don’t measure the garlic, herbs or lemon juice!

Great served with rice (white or brown) and green salad.

Mommy's Mudslide

From Mommy 12/09, but remember as a child!

š  1 ¼ cup flour

š  2 Tbsp. sugar

š  1 stick butter, melted

š  ½ cup nuts, chopped fine

Pat into 9 x 13 pan. Bake at 350° for 15 min. or till lightly browned. Cool.

Mix together:

š  1 – 8 oz. pkg. Cream Cheese, softened

š  1 cup powdered sugar

š  1 cup cool whip (Mommy uses more)

Spread this on cooled crust.

Mix 1 lg. pkg (or 2 sm pkgs) instant chocolate pudding with 2 ½ cups of milk. Spoon over cream cheese mixture.

Top with more cool whip and garnish as desired.