Recipes from Super Saturday

Pink Yummy (Jodi Stapley)

You can do a grahm cracker crust or:

Crust:
1 cup flour
½ cup butter
¼ cup brown sugar
½ cup chopped nuts

Mix flour, butter, brown sugar and chopped nuts; spread on a cookie sheet and bake at 350 degrees until light brown; watch and stir. Put 2/3 of mixture in a 9X13 inch pan Reserve remainder for top.

Filling:

1 (6oz) can frozen pink lemonade
1 can sweetened condensed milk
Red food coloring
2 envelopes whipped topping mix, prepared as directed(Dream Whip)

Mix lemonade and condensed milk; add enough food coloring to make dard pink. Fold whipped topping into mixture until mixed, and spread over crumb mixture in pan. Sprinkle reserved crumbs on top. Freeze and serve frozen.



Turtles (Libby Pratt & Patsy Baker)

2 cans evaporated milk
2 cubes butter or margarine
2 cups sugar
2 cups light corn syrup

Whole Pecans
Dipping Chocolate (I use Dove Chocolate)

Lay cluster of 3 pecans each in buttered pan. Set aside. Mix together and bring to a boil everything but the pecans and chocolate. Boil hard at high heat for 5 minutes. After 35 minutes, put in thermometer and cook to 235 degrees (soft ball stage). Next, spoon heaping teaspoonfuls of caramel onto the pecans and let them set until the next day. Melt dipping chocolate and frost the top of each turtle.