| Matt Johnson Outdoors Desserts |
| Matt Johnson Outdoors |
| Pizza Bars Lana Schreiner Cream: 1 C brown sugar 1 C butter or margarine Add: 1 1/2 C flour 1/2 t. salt 1/2 t. soda 2 C oatmeal Put into greased jelly roll pan. Bake for 15 minutes at 350 degrees. Melt: 30 caramels and 2 t. water OR use 3/4 C of Mrs. Richardson's Butterscotch Caramel Topping. Spread on crust while hot. Sprinkle: 1 C of M & M's 1 C miniature chocolate chips Melt: 3 squares of almond bark and 1 t. oil in microwave. Drizzle over the top. Cut and refrigerate until cooled. Orange Slice Cookies Grandma Elsie 1/2 cup packed brown sugar 1 3/4 cups flour 1 tsp. baking powder 1/2 tsp. baking soda 1 1/2 cups orange slice candies cut up (10 oz. pkg) 1 stick oleo (softened) 1 egg 1 tsp vanilla Mix together - shape into balls about the size of a walnut. Place 2" apart on greased baking sheet. Bake at 375 for 12-14 minutes until edges are lightly browned. Makes 2 1/2 dozen cookies. Pudding Dessert Laura Breid (1st layer) 1 cup of flour 1/2 cup butter (melt) 1/2 cup nuts 2 T. powdered sugar Mix together and press in a 13x9 pan and bake at 350 for 15 minutes. This is the crust. Cool. (2nd layer) 1 cup powdered sugar 1 - 8 oz. pkg. cream cheese (softened) 1 cup cool whip Mix and put on top of cooked crust. (3rd layer) Combine 2 small boxes of instant pudding (any flavor) using only 3 cups of milk and put on top of cream cheese layer. (4th layer) Top with more cool whip and refrigerate until set. Note: one 12 oz. container of cool whip will be enough for this recipe. Oatmeal Jumbos Becki Schuft 1 cup peanut butter 1/2 cup butter 1 1/2 cups packed brown sugar 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3 eggs 2 teaspoons vanilla 4 cups rolled oats 3/4 cup chopped peanuts, walnuts, or pecans 1 1/2 cups M&M's 1. In a large bowl beat the peanut butter and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking powder, and baking soda; beat until combined. Beat in the eggs and vanilla until combined. Stir in the rolled oats. Stir in the nuts and the M&M's. 2. Drop dough by a 1/4 cup measure or scoop 4 inches apart on an ungreased cookie sheet. Bake cookies in a 350 degree oven about 15 minutes or until the edges are lightly browned. Cool 1 minute on the cookie sheet. 3. Transfer cookies to a wire rack and cool. Makes 26 large cookies. Spiced and Iced Pumpkin Cookies Becki Schuft 1 cup shortening 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 egg 1 cup canned pumpkin 2 cups all-purpose flour 1 recipe Brown Sugar Glaze Brown Sugar Glaze: In a small saucepan combine 1/2 cup packed brown sugar, 3 tablespoons butter, and 1 tablespoon milk. Heat and stir until butter melts. Remove saucepan from heat. Stir in 1 cup of sifted powdered sugar and 1 teaspoon of vanilla. 1. In mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, pumpkin pie spice, baking powder, and baking soda. Beat until combined, scraping the sides of the bowl. Beat in the egg and pumpkin. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. 2. Drop dough by a rounded teaspoon 2 inches apart onto an ungreased cookie sheet. Bake cookies in a 375 degree oven for 8 to 10 minutes or until tops seem firm. Transfer cookies to a wire rack to cool. Spread cooled cookies with the Brown Sugar Glaze. Makes about 42 cookies. Key Lime-Banana Smoothies Jeff "CrappieMagnet" Heaslip *Hint* For the best banana flavor,choose bananas that have flecks of brown on the skin. 1 container Yoplait Original Key lime pie low-fat yogurt 1 ripe banana,sliced 1/2 cup milk 1 tablespoon lime juice 1/4 teaspoon dry lemon-lime flavored soft drink mix 1 cup vanilla frozen yogurt Place all ingredients except frozen yogurt in a blender. Cover and blend on high speed until smooth. Add frozen yogurt. Cover and blend until smooth. Chill for a half hour in the refrigerator. "Easy" Fudge Dave Johnson 2 small packages of chocolate chips (semi sweet or milk chocolate) 1 can of sweet and condensed milk 1/4 to 1/3 cup of chopped walnuts 1 tsp of vanilla Heat chips enough to melt and slowly add milk and vanilla. Stir in nuts and pour onto a buttered plate and cool in refrigerator until set (about 2 hours) Enjoy! Ginger Snap Cookies Shari Johnson 3/4 cup oil 1 egg 2 1/4 cup flour 1 tsp. cinnamon 1 cup packed brown sugar 1/4 cup molasses 1/4 tsp. salt 1/2 tsp. cloves 2 tsp. sode 1 tsp. ginger granulated sugar Mix oil, egg, brown sugar and molasses. Blend in remaining ingredients except the granulated sugar. Cover; chill overnight is best. Roll into balls, dip in the granulated sugar and bake at 375 degrees for 10-12 minutes on ungreased cookie sheet. BBQ Banana Split Jeff "CrappieMagnet" Heaslip 1 banana Butter,melted Brown sugar Ice Cream Chocolate sauce Whipped cream,nuts,maraschino cherries Cut firm,ripe banana lengthwise but not through,bottom peel. Brush cut sides with melted butter,sprinkle with a little brown sugar. Grill on covered grill over medium heat until banana is heated through but still firm. Place unpeeled banana in a serving dish. Top with small scoops of ice cream. Drizzle with chocolate or caramel sauce. Top with whipped cream,nuts and cherry. Calypso Grilled Pineapple with Vanilla Ice Cream Jeff "CrappieMagnet" Heaslip 1/2 cup French's Worcestershire Sauce 1/2 cup honey 1/2 cup ( 1 stick ) butter 1/2 cup packed light brown sugar 1/2 cup dark rum 1 pineapple,cut into 8 wedges and cored Vanilla ice cream To prepare the sauce,combine Worcestershire sauce,honey,butter,sugar and the rum in a 3-quart saucepan. Bring to a full boil over medium-high heat,stirring often. Reduce heat to medium -low. Simmer 12 minutes or until sauce is slightly thickened: stirring often. Remove from heat: cool completely. Brush pineapple wedges with some of the sauce. Place the pineapple on a oiled grid. Grill over hot coals 5 minutes or until glazed,turning and basting often with the sauce. Serve pineapple with Vanilla ice cream and remaining sauce. Refrigerate any leftover sauce. |
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