Categorized | Recipes

Posted on 08 October 2010 by KWBG

Toffee Squares by CK

1 cup butter (room temperature)

1 cup brown sugar

1 egg yolk

2 tsp vanilla

1 7/8 cups flour

6 milk chocolate candy bars

1 cup chopped pecans

Cream together butter and sugar until fluffy. Add egg yolk and vanilla. Gradually beat in flour. Dough will be thick. Spread in ungreased (16 x 14 x1”) baking pan. Bake at 350 for 15 to 18 minutes or until crust is golden brown and bubbly. Remove from oven. Cover with chocolate bars and let stand for 5 minutes and frost. Top with chopped pecans.

Frog Eye Salad by bdm

Cook according to package directions:

1 (16 oz) box Acini di pepe noodles

Cool noodles, then add:

1 bag colored mini marshmallows

1 (20 oz) can fruit cocktail, drained

1 (20 oz) can crushed pineapple with juice

1 large tub whipped topping

Mix well and refrigerate until serving.

May also add sliced bananas just before serving.

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