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Country Kitchen
December 2, 2005 Previous Recipe | Next Recipe
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POPPY SEED MUFFINS
VENA’S PINEAPPLE ORANGE SALAD
CROCK POT SUGARED PECANS
PUPPY CHOW
BOW TIE CHICKEN PASTA
OLD-FASHIONED IRISH POTATO CANDY
TRADITIONAL TREE CAKE
BLT BITES
CHICKEN BALL
PECAN PIE MUFFINS
CARAMEL CHEESECAKE BARS
MY MOMMA'S SWEET POTATO CASSEROLE
SPICY PECANS
HONEY-GLAZED POPCORN
BLACK FOREST TRUFFLE
SPINACH HAM CUPS
QUICK BEEF SPREAD
CHICHI’S HOT SPINACH DIP
GRANDMA ELLENBURG’S CANDIED SWEET POTATOES
LOADED BAKED POTATO SALAD
PUMPKIN ROLL
KEY LIME CAKE
CANDY BAR
SWEET GLAZED PECANS
HOLIDAY CHEESE BALL
MARINATED VEGETABLES
 CANDY BAR

1 (8-ounce) can crescent dinner rolls
1 (10- to 14-ounce) can condensed milk
1 (9.9-ounce) package coconut almond frosting or 1 box coconut pecan frosting unprepared
1/4 cup oleo

Unroll rolls on ungreased pan, pressing seams together to make one big one. Pour milk over dough, followed by frosting and oleo. Cook at 400 degrees for 12-15 minutes.
— Linda Finney
Alfa Health

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