Reunion Recipes

Cinnamon Roasted Almonds

By Georgia

• 1 egg white
• 1 t. vanilla
• 1/2 c. white sugar
• 1/2 c. brown sugar
• 1/4 t. salt
• 1 t. ground cinnamon
• 4 c. whole almonds

1. Preheat oven to 250 degrees.  
2. Lightly grease a cookie sheet. 
3. Beat egg white till foamy, add vanilla.  Add the nuts and stir till well coated.
4. Mix the sugars, salt, and cinnamon and sprinkle over the nuts.
5. Toss to coat and spread evenly on the prepared pan.
6. Bake for 1 hour, stirring every 20 minutes until golden.
7. Allow to cool, then store in an airtight container.

 The Best No-Bake Bars You'll Ever Eat

By Esther

• 1 c. peanut butter
• 1/2 c. honey
• 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
• 2 c. dry oats (not instant)
• 1 c. shredded coconut                   
• 1/2 c. chopped walnuts or pecans (optional)
• 1 1/4 c. dark chocolate chips
• 1 t. vanilla

1. Melt peanut butter, honey, and coconut oil over medium-low heat.
2. Once melted, remove from heat and add oats, shredded coconut, chocolate chips, and vanilla.Stir until chocolate is entirely melted.
3. Pour into a 9 x 13 foil lined pan and cool in the fridge.
4. When it's set, cut into bars and enjoy. Store in the fridge...if they last that long!

Chocolate Caramel Cake

CHOCOLATE CARAMEL CAKE

Esther

1 chocolate cake mix (German chocolate, Devil’s Food, etc.)

1 tub cool whip (8-12 oz)
1 jar caramel ice cream topping
1 can sweetened condensed milk
1-2 Score or Heath candy bars (or a package of chocolate covered toffee bits)

Cook cake mix as directed. Cool. Poke several holes in cake with a fork. Then pour sweetened condensed milk all over cake, evenly spreading (you do not need to use whole can if you don’t want to). Pour caramel over cake, spreading evenly (do not need to use entire bottle). Let sit for about 5 minutes and the spread cool whip over entire cake, spreading evenly. Break up candy bar(s) into small pieces and sprinkle randomly over cool whip. Refrigerate when not serving. Cover. DELICIOUS!

***Georgia’s Note: Or more properly known as Better Than Sex Cake or BTS

Creamy Italian Chicken

CREAMY ITALIAN CHICKEN

Esther

 

4 boneless chicken breasts

½ cup water

1 pkg Italian dressing mix

1 can cream of chicken soup (don’t add milk)

1 (8 oz.) pkg cream cheese

 

Cook chicken, water, and dressing mix in a crock pot for 4 hours on LOW. Mix soup and cream cheese. Add to chicken in crock pot. Cook for 1 to 2 more hours on LOW. Eat over pasta or rice.