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July 11, 2014
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Plains Edition Recipes 7-12-14


Pistachio Dessert
Jan Cox, North Platte, Neb.
45 Ritz crackers
1 stick Oleo
2 box Pistachio instant pudding
1 qt. Vanilla ice cream (melted)
1 c. Milk
Heath candy bits
Crush Ritz crackers and add melted oleo in 11-by-13-inch pan. Bake 10 minutes at 350 degrees. Mix pudding and milk. Add melted ice cream. Mix well. Pour over cooled crust. Top with cool whip and heath. Refrigerate for at least 4-6 hours. Better if you can make it the day before.

Butterscotch Spoonoodles
Kay Bedlan, Lewellen, Neb.
1 3 oz. can Chow Mein noodles
1 c. Walnuts, coarsely chopped
1/3 c. Honey
1/4 c. White sugar
2 Tbsp. Butter
1/2 t. Vanilla
1/8 t. Salt
1 (6 oz) pkg. Butterscotch morsels
Combine Chow Mein noodles and nuts in mixing bowl. Set aside. Combine honey, sugar, butter, vanilla and salt in saucepan. Bring to a full boil over moderate heat, stirring constantly. Remove from heat. Add butterscotch morsels. Stir until melted and smooth. Pour over noodles and nuts; mix gently until coated. Drop by heaping teaspoonfuls onto waxed paper on baking sheet. Let stand until set or chill until firm.

Peanut Butter Puppy Treats
Ethel Williams, Papillion, Neb.
1/2 c. Fresh strawberries or blueberries
4 Tbsp. Peanut butter
1/2 t. Brewer’s yeast
4 slices Whole grain bread
In a small bowl, crush the berries. In another bowl, stir together the peanut butter and brewer’s yeast. Make two sandwiches, layering the crushed berries on top of the peanut butter mixture. Cut each into four pieces or uses a cookie cutter to form dog bones. * Note: Treats are filled with fiber-rich fruit and vitamin, brewer’s yeast to keep the dog’s immune system strong.




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The Fence Post Updated Jul 11, 2014 03:33PM Published Oct 20, 2014 10:43AM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.