Tuesday, September 16, 2008
2 (8 oz) pkg. cream cheese
1/4 or 5 oz. can crushed pineapple, drained
1/4 cup each finely chopped bell pepper and green onion
2 cups pecans, chopped
1 dash seasoned salt
Whip up cream cheese with fork until creamy. Put in all ingredients except 1 cup of pecans. Wrap in plastic wrap and let it set overnight. ***this is very important, so onion and bell pepper taste will not be so strong*** Roll cheese ball in leftover pecans to coat right before serving!
1 1/2 cups graham cracker crumbs
1 (14-oz) can sweetened condensed milk
1 cup butterscotch chips
1 cup semisweet chips
1 1/3 flaked coconut
1 cup chopped pecans (or your fav nut)
Melt the butter in a 9x13-inch pan in a 350-degree oven. After butter is melted...sprinkle with the graham cracker crumbs. Pour the sweetened condensed milk evenly over the crumbs. Sprinkle with the butterscotch chips, chocolate chips, coconut, and nuts; press with the back of a spoon. Bake at 350 degrees for 20 minutes or until light brown. Let stand until cool. Cut into bars. Store covered, at room temperature. Makes about one dozen!