Showing posts from July, 2015

Peanut butter corn flake cookies

Red Beans and Rice

7-Layer Cookies

Aunt Ruth’s 7 Layer Cookies-bars

1 stick melted margarine 1 cup vanilla wafers, crumbled 1 cup shredded coconut 1 large package semi-sweet chocolate chips* 1 can eagle brand milk 1 cup chopped pecans

Pour melted butter in the bottom of an 8 x 8 baking dish, add the cookie crumbles. Pat down to make a crust. Add the coconut, chocolate chips. Pour the canned milk all over the top add the pecans.
Bake at 325 for ½ hour. *or 6 oz chocolate chips and 6 oz butterscotch chips. Treats, Adams' Family Cookbook

Homemade Baked Fish Fingers

Ingredients:1/3 cup bread crumbs
1/3 cup Parmesan cheese, grated
½ tsp paprika
1 lb white fish fillets, cut into fingers (approx. 3” long x ½” wide)
1 tbsp butter, melted
½ tsp dried parsley
1 egg Instructions: Preheat oven to 450 degrees Fahrenheit.Beat the egg in a small shallow dish. In a separate shallow dish, combine bread crumbs, cheese, parsley and paprika. Dip the fish strips first into the egg, then into the breadcrumb mixture. Lightly grease a baking sheet. Place the breaded fish fingers onto the baking sheet, drizzle with the melted butter and bake in the oven until the fish is cooked through and flakes easily (about 7 – 10 minutes). Your kids will love the fish fingers. Serve with homemade fries and a tossed salad.