Recipe: No Bake, No Cook Recipes (11)

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05-07-2000 - 11 No Bake, No Cook Recipes

Verla,.Il (09:09:11) : Tuna Salad

1 can chunk tuna packed in water
1 can chunk tuna packed in oil
1/2 c. finely chopped celery
1/2 c. mayonnaise
1/4 c. drained crushed pineapple
1/2 tsp lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp white pepper

Put tunas and celery in a strainer and drain overnight in the refrigerator. Mash tuna very fine. Mix with remaining ingredients. Chill at least 1 hour before serving.

For variety I like to use a 3 oz pkg of cream cheese in tuna salad with 2 T mayo.

Kelly~WA (04:58:24) : (DebbieD gave me this recipe)

RED, WHITE, AND BLUE DESSERT

1 cup fresh raspberries or strawberries
1 cup fresh blueberries
1/4 cup sugar
1/2 tsp. almond extract
6 slices of angel food cake

Combine strawberries (or raspberries) and blueberries in a bowl. Sprinkle with sugar and extract; toss gently. Place cake on dessert plates and top with berry mixture. Yield: 6 servings.

Kelly~WA (04:56:39) : Cole Slaw

Serves 6

1 med. head green cabbage, shredded
2 med. carrots. grated
1 green pepper finely diced
2 TBS onion, grated
2 cups mayonnaise
3/4 cup sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 TBS celery seeds
1 tsp. salt
1/8 tsp. white pepper

Mix vegetables in a bowl. Mix remaining ingredients in another.

Mix together and toss well.

Cover and refrigerate 3-4 hours.

Kelly~WA (04:49:30) : BANANA SMOOTHIE

4 ripe bananas
3 cups milk
1/2 cup whipping cream
2 tsp. vanilla extract
vanilla ice cream

Whip bananas, milk, cream, and vanilla together in a blender until smooth. Serve in tall glasses with a scoop of vanilla ice cream and a banana slice on the edge of each glass as a garnish. Makes 4 servings.

Kelly~WA (04:47:21) : CREAMY FROZEN SALAD

2 cups sour cream
2 T. lemon juice
1/4 cup pecans, chopped
9 oz. can crushed pineapple, drained
1/4 cup maraschino cherries, sliced
3/4 cup sugar
1/8 tsp. salt
1 banana, sliced

Combine all ingredients in a mixing bowl using a large spoon. Pour into a 1-quart Jello mold, paper muffin cups, or muffin tins and freeze. Before serving, loosen from mold/tins by inverting mold and running under warm water.

Lori.NY (11:06:36) : No Bake Double Good Dessert

Ingredients:
20 chocolate sandwich cookies, crushed
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
3/4 cup peanut butter
1 (12 ounce) container frozen whipped topping, thawed

1 Press crushed cookies into the bottom of a 9x13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners' sugar. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.
Makes 36 bars

Lori.NY (11:02:47) : Funky Frito Fruckies

1 (10 1/2 ounces) package of Fritos corn chips (or other corn chip)
1 cup white sugar
1 cup light corn syrup
1 cup creamy peanut butter
10 - 12 (1 1/2 ounces) milk chocolate bars

1 In a greased 10 x 15 inch pan, place the corn chips.
2 In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Pour this over the chip and smooth level.
3 Pour this over the chip and smooth level. Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow to cool and then break into pieces.

Kelly~WA (10:56:22) :
UNBAKED CHERRY (or blueberry)CHEESECAKE

Crust:

1/3 cup butter, melted
1 1/4 cups graham wafer crumbs
1/4 cup sugar

Filling:

1 (8 oz.) package cream cheese, softened
1 can sweetened condensed milk (Eagle Brand)
1/3 cup lemon juice
1 teaspoon vanilla
1 can cherry pie filling (or blueberry)

Crust:

1.Combine butter, graham wafer crumbs and sugar. Press
into a 9" pie plate.

Filling:

In a medium mixer bowl, beat cream cheese until light and fluffy.

Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla. Pour into crust.

Chill 2 to 3 hours (or overnight). Top with cherry pie filling before serving.

Kelly~WA (10:54:17) : No-Bake Fudge Cookies

Makes about 4 dozen

2 cups sugar
1/2 cup milk
1/3 cup unsweetened cocoa
1/4 cup (1/2 stick) butter, room temperature
1/4 cup peanut butter
3 cups quick-cooking oats

Combine sugar; milk, cocoa and butter in medium saucepan. Place over medium
high heat and bring to boil, stirring constantly. Let boil 1 minute. Remove
from heat. Mix in peanut butter. Add oats and blend thoroughly. Drop by
teaspoonfuls onto waxed paper. Let cool completely. Store cookies in air-tight container.

Lori.NY (10:43:28) : No Bake Cheesecake Dessert

Ingredients:
3-8 oz. pkg. cream cheese
16 oz. container cool whip
1 cup powdered sugar
graham cracker crust (bought or
homemade)

Directions:
Prepare graham cracker crust if using your own and put in 9 X 13 X 2 inch
pan.
In mixing bowl, beat cream cheese until creamy, add powdered sugar and
mix well. Add cool whip and blend very well. Pour into graham cracker
crust (may need 2 crusts if using bought crusts). Add favorite pie filling on
top of cream cheese mixture, cover and refrigerate several hours or overnight.

Pie filling suggestions: cherry, blueberry, strawberry
OR you can use fresh berries if desired.

Lori.NY (10:39:43) : No Bake Peanut Cookies

1/2 cup sugar
1/2 cup white syrup
1 cup peanut butter
3 cup Corn Flakes

Heat sugar and white syrup in the microwave for 2 minutes or until sugar is dissolved. Add peanut butter. Stir until well mixed. Add Corn Flakes. Stir until flakes are well coated. Drop by spoonfuls onto waxed paper.