Flourless Peanut Butter Kiss Cookies
Recipe by: Phil McManus
Ingredients:
1 cup smooth or chunky peanut butter
1 cup granulated sugar
1 egg
12 Hershey’s kisses
Directions:
1. Preheat oven to 350F.
2. Combine sugar, peanut butter and egg in a medium bowl, and from 12 golf
ball-sized dough balls.
3. Space two inches apart on a greased cookie sheet.
4. Press one Hershey’s kiss in the center of each ball.
5. Bake for 12-14 minutes. Allow to completely cool before removing from
baking sheet. Warm cookies crumble easily.
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Gingerbread Trifle
Recipe by: Phil McManus
Ingredients:
1 cup lemon curd
2 carton (8 ounces) frozen whipped topping, thawed
7 cups cubed Gingerbread Cake
1 cup crushed Butterfinger
Directions:
1. In a large bowl, fold lemon curd and thawed whipped topping
2. In a 2-qt. serving bowl, layer half of the cake cubes and curd mixture. Sprinkle with 1/
2 cup Butterfinger. Top with remaining cake and curd mixture. Spread whipped topping
over the top; sprinkle with remaining toffee bits. Yield: 8-10 servings.
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Jiffy Brownies
Recipe by: Phil McManus
Ingredients:
4 cups Graham Cracker or Vanilla Wafer crumbs
2 can Eagle Brand Milk
1 teaspoon salt
1 12oz package Chocolate chips
2 teaspoon Vanilla
Directions:
Mix all ingredients and pour into a greased and lightly floured 9x13 pan. Bake 25
minutes at 350. Cut into bars while hot.
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Sausage Balls
Recipe by: Phil McManus
Ingredients:
1 (1-pound) package ground sausage
3 cups baking mix (recommended: Bisquick)
4 cups grated sharp Cheddar
1/8 tablespoon pepper
3 tablespoons milk
Directions:
Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil
cooking spray. Combine all ingredients in a large glass bowl. Mix well with your
fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the
mixture so it holds together, then rolling it between the palms of your hands to
form balls. Place the balls on the baking sheet. Bake for 18 to 20 minutes or until
golden brown. To prevent sticking, move the balls with a spatula halfway through
cooking.
