Saved Recipes for Billie C.

Found on FB. Twenty years ago, I was a newlywed in one of the largest cities in the U.S. My husband worked long hours, and I was often lonely—missing home, missing family, missing the rhythm of the life I'd known. That year, for the first time in my 23 years, we weren't going to make it home for Easter. Thankfully, my sister and her husband hopped on a plane to visit. We celebrated Easter together—one week early. We called it "Mock Easter." Or, "Measter" for short.  On that early spring day in 2005, we filled our tiny apartment with all the foods from back home in Nebraska. Ham and cheesy potatoes. Asparagus and strawberry pretzel salad. And, of course, Grandma's Butterfinger Dessert. We ate and laughed and ate some more. My heart—and my stomach—were full. Every year, I bring those same dishes to our holiday table. Not just because they're delicious (but seriously, you have to try this dessert), but because each one is a thread tying me back to where...

I finally figured out the recipe of my 85 year old mom's childhood memory! She calls them Ice Cream Cookies. They are different from brown edged wafers in that they stay soft. Also they are made using ingredients that everyone has on hand (no potato flour!) here's what I came up with: Preheat oven to 350 degrees Cream together: 1/2 cup butter 1/2 cup white sugar.  Beat in: 1 egg 2 teaspoons vanilla 1 Tablespoon milk (this was they key and mom remembered it!) Add until just mixed: 3/4 cup flour  I drop by teaspoon on a cold cookie sheet and bake until edges are brown. Sent from AOL on Android

Corn Flake Candy  Ingredients: - 1 cup light corn syrup  - 1 cup granulated sugar  - 1 cup creamy peanut butter (not natural)  - 5 cups corn flakes  Instructions: 1. Line a sheet pan with wax paper or parchment paper  2. Place corn syrup and sugar in a saucepan over medium heat, stirring frequently, just until the mixture reaches a boil and the sugar is dissolved, about 4–5 minutes  3. Take off the heat and stir in the peanut butter until smooth  4. Place the corn flakes in a large bowl and pour the peanut butter mixture over the top, stirring quickly to combine  5. Drop by spoonfuls onto the parchment or wax paper and let cool to room temperature—the candy will set as it cools  6. To make wreaths, add 4–5 drops of green food coloring to the hot sugar mixture along with the peanut butter, then proceed as directed but shape into wreaths and decorate with mini red M&Ms  7. If desired, top with sprinkles or drizzle with melted choc...