Hello Dolly Salad Recipes

HELLO DOLLIES I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of an 9x9 inch baking pan. Layer the chocolate chips, coconut and pecans over the crumbs. Pour the sweetened condensed milk over the top.
• Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares.

HELLO DOLLY BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened; press into the bottom of a 9x13-inch baking dish.
• Pour 1/2 the can sweetened condensed milk over the graham cracker crust. Sprinkle semisweet chocolate chips, walnuts, coconut, and white chocolate chips over the graham cracker crust; gently press chocolate, nuts, and coconuts into the crust. Drizzle remaining 1/2 can of condensed milk over the top.
• Bake in the preheated oven until fragrant and coconut is golden, 25 to 30 minutes. Cool completely before cutting into squares.

HELLO DOLLIES

Steps:

• Mix brown sugar, butter and cracker crumbs and press into a square pan.
• Sprinkle the coconut evenly on top.
• Sprinkle the chocolate chips even on top of the coconut.
• Pour the Eagle Brand evenly over top to completely cover.
• Sprinkle with the slivered almonds.
• Bake at 400 degrees F. for 15-20 minutes.

HELLO DOLLIES

Steps:

• Preheat the oven to 350°F (175°C). Line an 8 x 8-inch (20 x 20-cm)or 9 x 9-inch (23 x 23-cm) baking dish with parchment paper.
• In a large bowl, combine the crumbs from 35 smashed crackers and melted butter. Press the mixture into the bottom of the baking dish. Sprinkle the chocolate chips, peanut butter chips,nuts and coconut over the cracker layer. Drizzle the condensed milk over the top, trying to make it reasonably even. I use a spoon and slowly drizzle the milk, spoonful by slow spoonful. Sprinkle the remaining crushed crackers over the top of the milk.
• Bake for about 25 minutes, or until the coconut is golden brown and the edges are nicely toasted. Let the bars cool for at least an hour. Cut into small triangles by first cutting 9 squares, the cutting each square in half on the diagonal to get 18 triangles.Store the bars in the fridge.

HELLO DOLLY EMPANADAS

Steps:

• For the filling: Heat the olive oil in a large saute pan over medium heat. Saute the onion until translucent, about 2 minutes. Add the potatoes, garlic and tomatoes and cook for 3 minutes. Add the paprika and oregano and continue to cook for 2 to 3 minutes. Add the chicken broth and cook until some of the liquid has been absorbed and the potatoes are tender, 8 to 10 minutes. Reduce the heat to low and add the peas, chicken, hard-boiled eggs and salt and pepper to taste and cook until heated through, about 3 minutes. Set aside to cool.
• For the dough: Put the butter, sugar, salt, cayenne and 2 cups water in a medium saucepan and place over medium heat. Cook until the butter melts and the water is warm, 4 to 5 minutes.
• Put the flour in a food processor and slowly pulse in the warm butter mixture until a dough forms. Place the dough on a lightly floured work surface and form into a ball. Wrap in plastic and let rest in the refrigerator for 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• For the egg wash: Whisk together the milk and egg in a small bowl.
• Portion the dough into balls a little bit larger than a golf ball and flatten them into disks. On a floured work surface, roll out into rounds 5 to 6 inches in diameter. Place 2 heaping tablespoons of the filling into the center of each dough round. Brush the sides of the dough with the egg wash. Fold one side of the dough over the other, pressing against the filling to remove any air pockets. Crimp the edges of the empanadas with a fork to seal them. Brush the outsides of the empanadas with the egg wash and place on the prepared baking sheets.
• Bake until golden brown, 25 to 30 minutes. Let cool for 10 minutes.

HELLO DOLLY SALAD

Steps:

• Dissolve jellos & miniature marshmallows in the boiling water.
• When dissolved add the cold water.
• Add the drained pineapple & sliced bananas & pour into 13 x 9 glass serving dish.
• Place in refrigerator until set.
• To make topping: in medium sauce pan, stir in the 2 T flour to the 1/2 c sugar & add to the reserved juice.
• Add the beaten egg and cook over medium heat stirring constantly until thickened.
• Cool completely and fold into the thawed Cool Whip.
• Spread over the top of the set jello and sprinkle the grated cheese & chopped pecans on the top.
• Refrigerate until ready to serve.