More Food from the Galleries Open House

These recipes are from Raelynn McCormick, so you know they are delicious. Just reading them makes my mouth water.

Pineapple Cheese Ball

Ingredients

2 Packages of Cream Cheese 8 oz each

1 Can (8 1/2 oz) crushed pineapple drained

1/4 Cup diced green pepper

3/4 TBS Seasoned Salt(Lawrys)

1 Cup Chopped Pecans

Directions

Mix together cream cheese, pineapple, green peppers, and season salt. Roll in chopped pecans. Wrap in plastic wrap, and chill.

Luscious Fudge



Ingredients

12 oz. Milk Chocolate Chips

2 Cups Semi Sweet Chocolate Chips

1 Jar Marshmallow Cream (7 oz)

1 Can Evaporated Milk (12 oz)

4 1/2 Cups Sugar

1/8 tsp Salt

2 tsp Vanilla

2 Cups Chopped Walnuts

Directions

Pour chocolate chips and marshmallow cream in a mixing bowl, and set aside.

In a heavy saucepan mix milk, sugar, and  salt. Bring to boil over medium heat for six minutes. Pour over chocolate marshmallow mixture, and stir until melted together. Add vanilla and walnuts.

Pour into a buttered 3x9 pan. Let stand for 2 hours

Makes 5 lbs.

Sugar Cookies

Ingredients

1 Cup Sugar

1 Cup Margarine

3 Eggs

2 tsp Vanilla

1 Tbs Baking Powder

3 1/2 Cups Flour (or more)

Raspberry Jam

Butter Cream Frosting

Directions

Heat oven to 400 degrees. Cream together sugar and margarine. Add eggs and vanilla. Next add baking powder and flower. Roll out and cut with cookie cutters. Bake about nine minutes. Frost with raspberry jam, and a butter cream frosting border.

 

I don't know about you but right now I am in the mood for some baking! Raelynn thank you for sharing.