Eskimo Cookies were a big hit growing up in rural Illinois.
INGREDIENTS:
1 1/2 sticks butter or margarine
3/4 cup sugar
1 tablespoon water
3 tablespoons cocoa powder
2 cups quick-cooking oatmeal
1 1/2 teaspoon vanilla extract
1/3 cup powdered sugar
PREPARATION:
Place butter or margarine in medium size mixing bowl. Let stand on the kitchen counter about 1/2 hour or until and easy to stir. Or soften butter in a glass cup or bowl at LOW power in the microwave oven for about 1 minute. Add sugar. Cream (or blend) butter or margarine and sugar with wooden spoon until smooth and creamy. Add water, cocoa and oatmeal. Mix well. Cover with plastic wrap. Chill in refrigerator for 2-3 hours. Pour powdered sugar into small dish. With spoon, cut off small piece of dough (about size of walnut) and shape into ball. Roll ball in powdered sugar. Store cookies in covered container in refrigerator.
The sausage balls are baked, so the sausage is cooked thoroughly. I don’t see how it would be possible to make them with cooked sausage–it would be too dry to shape into balls.
I think sausage balls are better with a little milk. My recipe is basically the same, but add 1/2 cup milk. Those are tasty little sausage balls!
Banana pudding is awesome, but I like it with vanilla pudding. My favorite recipe is from Mama Dip’s Kitchen. Combine 2 cups milk and a 14 oz can of condensed milk, heat over medium heat (do not boil). Whisk in 1 large (4.6 oz) box cook and serve vanilla pudding and cook until it begins to thicken. Remove from heat and add 1 tsp vanilla extract, and then layer with bananas and Nilla Wafers (only use real Nilla wafers–cheap vanilla wafers are really not as good). It’s a little more work, but it’s worth it to me, because I don’t like the taste of instant pudding, and this makes a nice, thick, rich pudding. A friend of mine has a banana pudding recipe that does use instant pudding, but it’s mixed with other things so it doesn’t have that instant flavor. I think she got it from Recipezar or Allrecipes–it has Pepperidge Farm Chessmen cookies, so it probably wouldn’t be too hard to find, if anyone is interested.
I have recipes somewhere for Twinkie Pie and a dessert involving ice cream sandwiches, layered with Cool Whip. If I can find those, I’ll post them.
19 ice cream sandwiches
1 12-oz. container Cool Whip, thawed
1 12-oz. jar hot fudge or caramel ice cream topping (or use a mixture)
1 cup salted peanuts, walnuts or wet nuts (optional)
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short end of an ungreased 13 inch x 9 inch x 2 inch pan. Arrange eight sandwiches in the opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup nuts. Repeat layers with remaining ice cream sandwiches, whipped topping and nuts. This is also good topped with chopped candy bars, like Symphony.
Cover and freeze until firm. Will keep frozen for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.
Variations: Peanut butter and chocolate: Microwave 16 oz. chocolate syrup for 2 minutes, making sure it doesn’t boil. Stir in 3/4 cup peanut butter until smooth. Let cool to room temperature. Put a layer of ice cream sandwiches in the pan, spoon half of the chocolate mixture on top, half the Cool Whip, and half the peanuts. Repeat layers.
If you like toffee, use a mixture of hot fudge and caramel or butterscotch topping, and use toffee bits instead of nuts.
Fake Fried Potatoes
Preheat oven to 350 (but they’re very forgiving, if you’ve got something else in there at a different temperature they’ll do alright)
Scrub some potatoes and slice, layer in baking dish
Pour a little melted butter over them & salt & pepper
If at higher temperature they can cook in as little as 30min. Otherwise give them about an hour.