My husband, Tad, and I live in the Santa Ynez Valley which is located in the heart of Santa Barbara County, California. I do software testing at a software company called Agilysys and my husband teaches math at Santa Ynez Valley High School.
For additional receipes, contact Anne for the link.
| Ingredients: | 3 cups Apricot Nectar 2 cups Pineapple Juice 16 oz can Orange Juice 1 can Lemonaide 3 cups Cold Water 32 oz Gengerale Note: may replace 1 can Lemonaide with 1 cup Lemon Juice mixed with 1 cup Sugar |
| Instructions: | Mix together all ingredients except gingerale and freeze. Add gingerale when ready to serve. |
| Ingredients: | 1 cup flour 1 cube butter 1 cup chopped nuts 8 oz cream cheese 1 cup confectioners sugar 1 large cool whip 1 sm vanilla instant pudding 1 sm chocolate instant pudding 2 cups milk 1 Hershey bar - grated |
| Instructions: | Mix flour, butter, nuts together and press into 7x11 casserole and bake for 20 minutes at 325°. Beat together cream cheese and confectioners sugar and fold in ½ large cool whip. Spread over 1st layer. Whip vanilla and chocolate pudding with milk and pout over 2nd layer. Top with remaining cool whip and grated Hershey bar. |
| Ingredients: | 4 cups sugar 1 can milk 1 pint marshmellow cream 1 pint peanut butter |
| Instructions: | Cook sugar and milk to firm ball stage. Add marshmellow cream and peanut butter. Beat until thick. |
Due to a lack of interest last year, there will be no list this year.
