Fastest Ever Fruit Cobbler

2 cans of your favorite canned pie filling or canned fruit (ie. blueberry, cherry, apple, apricot, blackberry, peach, raspberry, etc.)
1 box (approx. 14 oz.) yellow cake mix
1/2 c. chopped pecans, optional
1 stick melted butter

Dump fruit in an ungreased 9 x 13 inch dish or pan. Sprinkle with the pecans. Using only the dry cake mix (nothing added to mix). Spread the mix evenly over the top of the mixture. Drizzle the melted butter over the cake mix. Bake at 350 degrees for 45 minutes or until bubbly and brown on top. Serve warm or cold. Delicious & Easy.

Berry Cobbler

16 oz. bag frozen berries
1 cup sugar
Heaping TBSP Cornstarch

Bring to a boil to thicken. Take off heat. Put 1 TBSP butter on top.

TOPPING

1 1/4 cup Bisquick
1/2 sugar
1/2 tsp. Cinnamon
One Egg, beaten

Put berry mixture in pan. Then topping. Dot with butter. Cook at 400 degrees for 25 minutes. Double recipe for a 9x13 pan.

Andes Candies Cookies (Homemade dough)

3/4 cup butter or margarine
1 1/2 cup brown sugar
2 Tablespoons water
2 eggs
2 cups chocolate chips
2 1/2 cup flour
1 1/4 tsp. baking soda
1/2 tsp. salt
3 boxes Andes candies

In a saucepan over low heat, melt butter; add sugar water. Then add chocolate chips. Stir until partially melted. Remove from heat; stir, then cool for 5 minutes. Add eggs and dry ingredients; mix with a mixer on low speed until blended. Chill 1 hour. Make into little balls and bake on an ungreased cookie sheet at 350 for 10-13 minutes. While still hot, put an Andes candy on each cookie, let it get soft then swirl with spoon. Cool on baking rack.

Milk Dud Cookies

Yield: about 8 dozen.

1 1/2 cup butter-flavored shortening
1 1/2 cup peanut butter
2 cups sugar, divided
1 1/2 cup packed brown sugar
4 eggs
3 3/4 cup all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
2 package Milk Duds

In a mixing bowl, cream the shortening, peanut butter, 1 1/2 sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to the creamed mixture. Chill for at least 1 hour. Shape 4 tsp. of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. Place 2 inches apart on greased baking sheets. Bake at 350 for 10-12 minutes or until set. Cool for 5 minutes before removing to wire racks.

Bow Tie Pasta Salad

16 oz. bow tie pasta – Cook, cool, and mix with 4 ingredients

Baby spinach
1/4 c. green onions
1 red pepper
1 yellow pepper

Cook 1/2 c. almonds with 3 Tbsp. sugar until golden brown. Add to salad

Dressing:
1/2 c. vegetable oil
1/3 c. soy sauce
1/3 c. red wine vinegar
1/4 c. sesame seeds
3 Tbsp. sugar

Jingle Jigglers

4 (3 oz.) pkg. red and green fruit flavored Jell-O
6 envelopes unflavored gelatin
1 cup Eagle brand, sweetened condensed milk

1st layer – 1 pkg. Jell-O
1 envelope plain gelatin
1 cup boiling water

Stir until gelatin is dissolved. Pour into 9x13 pan and refrigerate 15 minutes.

2nd layer – Combine 1 cup condensed milk and 1 cup boiling water. Stir until combined. In separate bowl, mix 2 envelops gelatin and 1 cup boiling water. Combine milk mixture with gelatin. Pour 1 cup milk/gelatin over 1st layer. Let remainder sit on counter until ready to use.

Continue layers with 3rd fruit layer and then 1 cup milk mixture, alternating until there are seven layers. Chill thoroughly.

Boursin Cheese Potatoes

* 3 lbs red potatoes, unpeeled
* salt and pepper
* 1 pint heavy cream
* 1 (5 ounce) package Boursin cheese
* fresh chives or parsley, chopped
Directions
1. Slice potatoes into quarter inch rounds and toss with salt and pepper.
2. Slowly heat cream and cheese together until thoroughly melted.
3. In a deep casserole dish layer half the potatoes.
4. Cover with half the cream mixture.
5. Repeat.
6. Cover and bake at 350°F for one hour.
7. Sprinkle top with chives or parsley.