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March 11, 2013
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Rocky Mountain Recipes 3-9-13

Potato Chip Cookies

Kay Bedlan, Lewellen, Neb.

1 c. Margarine

1 c. Brown Sugar

1 c. White Sugar

2 Eggs

2-1/2 c. Flour

1-3/4 c. Potato Chips, crushed

1 (6 oz) pkg. Butterscotch Chips

1/2 c. Peanuts

Cream margarine, sugars and egg together. Add remaining ingredients. Drop on ungreased cookie sheet by spoonfuls. Bake at 350 degrees for 12 minutes.

Kookie Cookies

Iola Egle, Bella Vista, Ark.

4 c. Flour

1 t. Salt

1/4 c. Granulated Sugar

1-1/2 c. Butter

1 c. Milk

1 pkg. Yeast

1/4 c. Warm Water

2 Eggs

Sift together flour, salt and sugar. Add butter and with fork, mix until it resembles pie crust. Scald milk and cool. Sprinkle yeast over warm water. Beat eggs. Blend milk, eggs and yeast together. Add to dry ingredients. Refrigerate overnight. Divide into 3 portions and roll out very thin on floured surface. Spread butter, sugar and cinnamon on each one. Roll up like cinnamon rolls. Cut off in one inch slices and press flat. Bake at once in preheated 350 degree oven for about 15 minutes. Frost and sprinkle with nuts.

Sinful Seven Layer Cookies

Sharon Raasch, Imperial, Neb.

1/2 c. Butter

1 c. Graham Cracker Crumbs

1 c. (6 oz) Semisweet Chocolate Chips

1 c. (6 oz) Butterscotch Chips

1 c. Flaked Coconut, toasted

1 (14 oz) can Sweetened Condensed Milk

1 c. Pecans, chopped

Preheat oven to 350 degrees. Place butter in a 9- by-13-inch baking dish. Place dish in oven 5 minutes or until butter melts. Layer graham cracker crumbs and next three ingredients over butter. Pour condensed milk over coconut; top with pecans. Bake 30 minutes. Cool in dish on a wire rack. Cut into squares.

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The Fence Post Updated Oct 17, 2013 09:47AM Published Apr 15, 2013 09:46AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.