Illinois Finest Cooking

Candy Pizza
Leslie Manion

1 (18-oz.) pkg. Nestle refrigerated chocolate chip cookie dough 1 C. Nestle semi-sweet chocolate morsels 1/2 C. creamy or crunchy peanut butter 1 C. coarsely chopped assorted candy, such as Butterfinger, Baby Ruth, Nestle Crunch, etc.

Press or spread cookie dough evenly onto the bottom of a greased 12-inch pizza pan or 13x9-inch baking pan. Bake in a 375° oven for 11-15 minutes or until edge is set and center is still slightly soft. Immediately sprinkle chocolate morsels over the hot cookie. Drop peanut butter by spoonfuls onto the morsels. Let stand for 5 minutes or until morsels become shiny and soft. Gently spread chocolate and peanut butter evenly over the cookie crust. Sprinkle candy in a single layer over pizza. Serve warm or at room temperature.

Orange Sherbet Fruit Salad Leslie Manion

2 C. boiling water 2 sm. pkgs. orange gelatin 1 can mandarin oranges, drained 1 can crushed pineapple, drained 1 pt. orange sherbet

Dissolve gelatin in boiling water. Add sherbet, allowing to melt. Add fruit. Pour into 9x 13-inch pan, chill.

Photos by Catrian McCulley

22 | Illinois Country Living | www.icl.coop

Toll House Pie

2 eggs 1/2 C. flour 1/2 C.sugar 1/2 C. packed brown sugar 1 C. butter, melted and cooled to room temperature 1 (6-oz.) pkg. semi-sweet chocolate morsels 1 C. chopped walnuts 1 9-inch unbaked pie shell Whipped Cream

Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in butter. Stir in chocolate morsels and walnuts. Pour into pie shell. Bake 1 hour. Remove from oven. Serve warm with whipped cream. Freezes well.

Italian Tomato Salad

1 med. onion, cubed 4 med. tomatoes, cut into chunks 2 cloves garlic, chopped fine 1/2 tsp. oregano 1/4 C. salad oil 1 sm. hot pepper, chopped Salt and pepper, to taste

Mix ingredients and drizzle with oil. Chill 1 hour. Serve with chunks of Italian bread.

Impossible Taco Pie

1 lb. ground beef 1/2 C. onion, chopped 1 (1-1/4-oz.) env. Taco seasoning mix 1 (4-oz.) can green chilies, chopped and drained 1-1/4 C. milk 3/4 C. Bisquick 3 eggs 2 tomatoes, sliced thin 1 C. Monterey Jack cheese, shredded

Preheat oven to 400°. Grease a 10x1-1/2-inch pie plate. Cook and stir beef and onions until brown. Drain and stir in taco seasoning mix. Spread in pie plate; top with chilies. Beat milk, bisquick and eggs until smooth in a mixer. Pour into the pie plate and bake for 25 minutes. Remove from oven and add tomatoes and cheese. Bake 8-10 minutes more. Cool 5 minutes. Can be served with sour cream, chopped tomatoes, shredded lettuce and cheese if desired.

Illinois Country Cooks Cookbook Sale!!! For a limited time, you can purchase our wonderful cookbook for the discounted price of $12. We will even ship it for free. That's a savings of nearly $6. Make sure you get one while supplies last. They make wonderful gifts. If you would like a copy, send a check for $12 for each copy to Illinois Country Living, Attention Catrina McCulley, PO Box 3787, Springfield, IL 62708.

APRIL 2004 | www.aiec.coop | 23