Almond Bark Drop Cookies (avalanche cookies)
_Heather Elliott
(from recipelion.com)
Yields: 48
Preparation Time: 15 min
2 1/2 pounds white chocolate almond bark
1 cup peanut butter
3 cups marshmallows
3 cups crisped rice cereal
3 cups salted peanuts
Melt white chocolate almond bark and peanut butter together over low heat until smooth, stirring frequently.
Stir in marshmallows, crisped rice cereal, and peanuts.
Drop by teaspoonfuls onto waxed paper and cool.
(from recipelion.com)
Yields: 48
Preparation Time: 15 min
2 1/2 pounds white chocolate almond bark
1 cup peanut butter
3 cups marshmallows
3 cups crisped rice cereal
3 cups salted peanuts
Melt white chocolate almond bark and peanut butter together over low heat until smooth, stirring frequently.
Stir in marshmallows, crisped rice cereal, and peanuts.
Drop by teaspoonfuls onto waxed paper and cool.
Microwave Peanut Brittle
_Cathy Hennessy Roberts
1 cup raw peanuts
1 cup granulated sugar
1/2 cup white corn syrup
1/2 tsp salt
1tsp butter or margarine
1 tsp vanilla
1 tsp baking soda
Stir together peanuts, sugar, syrup, and salt in a 1 1/2 qt microwave proof casserole. Microwave 7-8 minutes, stiring after 4 min. Add butter and vanilla.
Then my recipe card ends,but I would microwave it 1=3 min. more. Then you take it out of the microwave and add the baking soda.t will foam up and then you pour it out on a baking sheet and let harden.
I hope this is right I am doing the baking soda part on memory.
1 cup raw peanuts
1 cup granulated sugar
1/2 cup white corn syrup
1/2 tsp salt
1tsp butter or margarine
1 tsp vanilla
1 tsp baking soda
Stir together peanuts, sugar, syrup, and salt in a 1 1/2 qt microwave proof casserole. Microwave 7-8 minutes, stiring after 4 min. Add butter and vanilla.
Then my recipe card ends,but I would microwave it 1=3 min. more. Then you take it out of the microwave and add the baking soda.t will foam up and then you pour it out on a baking sheet and let harden.
I hope this is right I am doing the baking soda part on memory.
3 Ingredient Chocolate Toffee Bars
_
Kelli Devine- Mattson
1 roll refidgerator sugar cookie dough
Chocolate Chips
Heath Toffee Bits
Let cookie dough set at room temp, press into 9x13 baking pan, sprinkle chocolate chips (approx. 1-2 cups), sprinkle toffee chips (approx. 1-1 1/2 cups.) Bake as directed on cookie dough pkg. (Amount of choc. chips and toffee bits is really to your liking!) If you want to use a jellyroll pan, use 2 pkgs. of sugar cookie dough.
Super easy and super yummy!!!
Kelli Devine- Mattson
1 roll refidgerator sugar cookie dough
Chocolate Chips
Heath Toffee Bits
Let cookie dough set at room temp, press into 9x13 baking pan, sprinkle chocolate chips (approx. 1-2 cups), sprinkle toffee chips (approx. 1-1 1/2 cups.) Bake as directed on cookie dough pkg. (Amount of choc. chips and toffee bits is really to your liking!) If you want to use a jellyroll pan, use 2 pkgs. of sugar cookie dough.
Super easy and super yummy!!!
Lorene's Muddy Boots
_Jeanette Groppe
2 c. smooth or chunky peanut butter
1 c. oleo or butter, softened
5 c. powdered sugar
2 (12 oz.) pkgs choc chips
4 to 5 T. shortening.
Combine peanut butter and butter with a spoon until thoroughly mixed. Add powdered sugar and do the same. Do not use a mixer as it makes it too soft.
Form into balls. If they are too sticky rinse hands in water, OR add more powdered sugar OR refrigerate.
Dip in choc. chips and shortening which has been melted together. Can use choc. coating. Mom used to add a square of paraffin wax to choc. mixture, but paraffin is sometimes hard to find and it works okay without.
2 c. smooth or chunky peanut butter
1 c. oleo or butter, softened
5 c. powdered sugar
2 (12 oz.) pkgs choc chips
4 to 5 T. shortening.
Combine peanut butter and butter with a spoon until thoroughly mixed. Add powdered sugar and do the same. Do not use a mixer as it makes it too soft.
Form into balls. If they are too sticky rinse hands in water, OR add more powdered sugar OR refrigerate.
Dip in choc. chips and shortening which has been melted together. Can use choc. coating. Mom used to add a square of paraffin wax to choc. mixture, but paraffin is sometimes hard to find and it works okay without.
Mrs. See's Fudge
_Jeanette Groppe
4 1/2 c. sugar
1 c. oleo
1 lg. can Pet milk
1 tsp. salt
3 (6oz.)pkgs chocolate chips
1 7oz. jar marshmallow creme
1 1/2 c. nuts
1 tsp. vanilla
Boil sugar, oleo, milk and salt exactly 9 mins. Stir constantly. Remove from heat and add chocolate chips, marshmallow creme, nuts and vanilla. Work fast as it sets up really fast. Recipe calls for 9 x 13 pan, but I always have some left and just pour into smaller pan.
4 1/2 c. sugar
1 c. oleo
1 lg. can Pet milk
1 tsp. salt
3 (6oz.)pkgs chocolate chips
1 7oz. jar marshmallow creme
1 1/2 c. nuts
1 tsp. vanilla
Boil sugar, oleo, milk and salt exactly 9 mins. Stir constantly. Remove from heat and add chocolate chips, marshmallow creme, nuts and vanilla. Work fast as it sets up really fast. Recipe calls for 9 x 13 pan, but I always have some left and just pour into smaller pan.
Banana Cake
Donna Pearson
1 (18.25 ounce) package yellow cake mix
2-3 very ripe mashed bananas
1 tsp baking soda
make cake mix as directed on box. mash the bananas with the baking soda and stir in the cake mix batter. pour into greased 9x13 inch pan. preheat oven to 350. bake for about 35-40 min.
1 (18.25 ounce) package yellow cake mix
2-3 very ripe mashed bananas
1 tsp baking soda
make cake mix as directed on box. mash the bananas with the baking soda and stir in the cake mix batter. pour into greased 9x13 inch pan. preheat oven to 350. bake for about 35-40 min.
Pumpkin Bars
_
Staci Wiederstein
* 1 (8 ounce) package cream cheese, softened
* 3/4 cup sugar
* 1/2 cup cooked or canned pumpkin
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 teaspoons ground cinnamon
* 1 teaspoon ground allspice
prepare a graham crust as instructed on the graham crumb box. Press into the bottom of a 9 x 9 pan. Mix the above ingredients and pour on top of the graham. Bake at 350 for 30-35 min. Cool on counter then refrigerate. They cut into a nice firm bar and taste exactly like Pumpkin Pie. Would be perfect to wrap and pack.
Staci Wiederstein
* 1 (8 ounce) package cream cheese, softened
* 3/4 cup sugar
* 1/2 cup cooked or canned pumpkin
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 teaspoons ground cinnamon
* 1 teaspoon ground allspice
prepare a graham crust as instructed on the graham crumb box. Press into the bottom of a 9 x 9 pan. Mix the above ingredients and pour on top of the graham. Bake at 350 for 30-35 min. Cool on counter then refrigerate. They cut into a nice firm bar and taste exactly like Pumpkin Pie. Would be perfect to wrap and pack.
Two-Minute Mug Brownie
Staci Simonsen
2 T whole wheat flour ( all purpose will work fine, just use less water)
1 T raw sugar or granulated sugar
1 T cocoa powder
1 T canola oil
2 T water
Dash of salt
Spray a coffee mug with cooking spray. Add dry ingredients, then wet, mix and microwave for 30-60 seconds until edges look dry. Dump onto a plate or eat right from the mug. It's about 150 calories.
2 T whole wheat flour ( all purpose will work fine, just use less water)
1 T raw sugar or granulated sugar
1 T cocoa powder
1 T canola oil
2 T water
Dash of salt
Spray a coffee mug with cooking spray. Add dry ingredients, then wet, mix and microwave for 30-60 seconds until edges look dry. Dump onto a plate or eat right from the mug. It's about 150 calories.
Pecan Cheesecake Pie
Susan Baltz Tweedy
Made this tonight to bring to work tomorrow...looks really yummy...I will let you all know! (might be a good one for Thanksgiving!)
1/2 (15-oz.) package refrigerated piecrusts (I used a frozen pie crust..deep dish..in a pan..worked just fine!)
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup
1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
Egg-less Eggnog
Donna Pearson
•1 pkg instant vanilla pudding
•1 1/2 quarts milk
•2 1/2 tsp rum extract
•1/2 tsp nutmeg
Preparation:
Blend pudding mix and 2 cups of milk, following directions on pudding package. Chill for 5 minutes. Add the rum and nutmeg, then mix in the rest of the milk. Chill and serve. You can use part half and half with the milk to make it "more rich". You can add some cinnamon if desired as well.
Apple Spice Cookies
Cathy Watts
1/2 c butter or margarine
2/3 c sugar
2/3 c packed brown sugar
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/8 tsp cloves
1 egg
2 T milk
2 c flour
1 c finely chopped apple
1 c chopped walnuts
Beat butter with mixer on med. to high speed for 30 sec. Add sugars, cinnamon,baking soda, nutmeg and cloves; beat until combined. Beat in egg and milk. Beat in as much flour as you can with mixer. Stir in any remaining flour, the apple, and nuts with a wooden spoon. Drop dough by rounded tsp, 2 inches apart on lightly greased cookie sheet. Bake at 375 degrees for 9 to 10 min. Makes about 40 cookies.
1/2 c butter or margarine
2/3 c sugar
2/3 c packed brown sugar
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/8 tsp cloves
1 egg
2 T milk
2 c flour
1 c finely chopped apple
1 c chopped walnuts
Beat butter with mixer on med. to high speed for 30 sec. Add sugars, cinnamon,baking soda, nutmeg and cloves; beat until combined. Beat in egg and milk. Beat in as much flour as you can with mixer. Stir in any remaining flour, the apple, and nuts with a wooden spoon. Drop dough by rounded tsp, 2 inches apart on lightly greased cookie sheet. Bake at 375 degrees for 9 to 10 min. Makes about 40 cookies.
Pumpkin Cinnamon Chip Cupcakes
From the Kitchen of Donna Pearson
1 YELLOW CAKE MIX
1 CAN PUMPKIN
1 EGG
1 BAG CINNAMON CHIPS
Mix together cake, pumpkin and egg. Gently fold in cinnamon chips. Spoon batter into cupcake papers using appropriate pan approx 1/2 to 3/4 full. Bake according to directions for cupcakes on cake mix box.
Borrowed this from my friend Janeen.
1 YELLOW CAKE MIX
1 CAN PUMPKIN
1 EGG
1 BAG CINNAMON CHIPS
Mix together cake, pumpkin and egg. Gently fold in cinnamon chips. Spoon batter into cupcake papers using appropriate pan approx 1/2 to 3/4 full. Bake according to directions for cupcakes on cake mix box.
Borrowed this from my friend Janeen.
Crock Pot Apple Crisp
By Michelle Koranda
Layer in a crock pot in this order: 1 can apple pie filling, 1 jar carmel sunday topping, 1 box butter pecan cake mix, slice a stick of butter on top. Cook on high for 3 hours and serve warm with ice cream.
Layer in a crock pot in this order: 1 can apple pie filling, 1 jar carmel sunday topping, 1 box butter pecan cake mix, slice a stick of butter on top. Cook on high for 3 hours and serve warm with ice cream.
Crock Pot Apple Crisp
By Donna Schultz Pearson and Renee Stuhr
Here is a great recipe to use up some of those apples that you have:
8 cups peeled, sliced apples
3/4 cup brown sugar
1/2 cup flour
1/2 cup quick oats
2 tsp cinnamon
2/3 cup butter or margarine, softened
Turn crock pot on high and put sliced apples inside. Mix
remaining ingredients and put in top of apples. Do not stir. Cover and cook on
LOW about 6 hours. Serve with vanilla ice cream. Yum!
Here is a great recipe to use up some of those apples that you have:
8 cups peeled, sliced apples
3/4 cup brown sugar
1/2 cup flour
1/2 cup quick oats
2 tsp cinnamon
2/3 cup butter or margarine, softened
Turn crock pot on high and put sliced apples inside. Mix
remaining ingredients and put in top of apples. Do not stir. Cover and cook on
LOW about 6 hours. Serve with vanilla ice cream. Yum!
Crock Pot Applesauce
By Donna Schultz Pearson
10 lg. cooking apples, peeled, cored & sliced or cut in chunks
1/2 c. water
1 tsp. cinnamon
1/2 to
1 c. sugar
Put all ingredients into crockpot. Should be about 3/4 full. Cover and cook on low 8 to 10 hours (high 3 to 4 hours).
10 lg. cooking apples, peeled, cored & sliced or cut in chunks
1/2 c. water
1 tsp. cinnamon
1/2 to
1 c. sugar
Put all ingredients into crockpot. Should be about 3/4 full. Cover and cook on low 8 to 10 hours (high 3 to 4 hours).
Apple Dumplings
By Autumn Hughes
2 - Granny Smith Apples
2 - cans of crescent rolls (16 total)
2 - sticks of butter (not margarine)
2 - cups of sugar
1 - teaspoons of cinnamon
1 - teaspoon of vanilla
a sprinkle of nutmeg
1 - 12oz can of Mountain Dew
First cut, peel and core apples into eight pieces each. (16 total) Next roll each piece in a crescent roll and put in large greased pan. Soften butter and mix with sugar, cinnamon, vanilla and nutmeg. Sugar mixture will be grainy. Spoon sugar mixture over each dumpling until gone. Carefully pour the Mountain Dew around the edge of the pan, making sure not to pour directly over dumplings. Bake uncovered at 350 for 40 minutes. Top with vanilla ice cream or cool whip. (I used cinnamon ice cream.)
2 - Granny Smith Apples
2 - cans of crescent rolls (16 total)
2 - sticks of butter (not margarine)
2 - cups of sugar
1 - teaspoons of cinnamon
1 - teaspoon of vanilla
a sprinkle of nutmeg
1 - 12oz can of Mountain Dew
First cut, peel and core apples into eight pieces each. (16 total) Next roll each piece in a crescent roll and put in large greased pan. Soften butter and mix with sugar, cinnamon, vanilla and nutmeg. Sugar mixture will be grainy. Spoon sugar mixture over each dumpling until gone. Carefully pour the Mountain Dew around the edge of the pan, making sure not to pour directly over dumplings. Bake uncovered at 350 for 40 minutes. Top with vanilla ice cream or cool whip. (I used cinnamon ice cream.)
Peanut Butter Brownies
By Jamie Keller Olson
Peanut Butter Brownies recipe on www.justapinch.com
1 box Ghirardelli Double Chocolate Brownie Mix (prepared as directed on the box, baked in a 7x11 pan)
1 small package vanilla instant pudding
1 cup milk
1 cup creamy peanut butter
1/2 cup powdered sugar
1 package milk chocolate chips
1 1/2 cups cool whip, frozen
Beat milk and pudding mix for two minutes. Add peanut butter and powdered sugar. Mix well. Spread over cooled brownies.
Next, microwave milk chocolate chips with frozen cool whip for 30 seconds, stir, then 30 seconds more. Stir until smooth. Pour over pudding mixture. Refrigerate for 1 hour. Enjoy! :-)
Peanut Butter Brownies recipe on www.justapinch.com
1 box Ghirardelli Double Chocolate Brownie Mix (prepared as directed on the box, baked in a 7x11 pan)
1 small package vanilla instant pudding
1 cup milk
1 cup creamy peanut butter
1/2 cup powdered sugar
1 package milk chocolate chips
1 1/2 cups cool whip, frozen
Beat milk and pudding mix for two minutes. Add peanut butter and powdered sugar. Mix well. Spread over cooled brownies.
Next, microwave milk chocolate chips with frozen cool whip for 30 seconds, stir, then 30 seconds more. Stir until smooth. Pour over pudding mixture. Refrigerate for 1 hour. Enjoy! :-)
Chocolate Zucchini Cake
by Erica
2 1/2 Cups All-Purpose Flour, Unsifted
1/2 Cup Cocoa
2 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
3/4 Cup Soft Butter
2 Cups Sugar
3 Eggs
2 tsp Vanilla
2 tsp Grated Orange Peel
2 Cups Coarsely Shredded Zucchini
1/2 Cup Milk
1 Cup Chopped Walnuts or Pecans
Glaze Preheat oven to 350.
Combine the flour, cocoa, baking powder, soda, salt and cinnamom; set aside.
With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at at time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test after 45 minutes) or until a wooden pick inserted in the center comes out clean. Cool in the pan 15 minutes; turn out on wire rack to cool completely. Drizzle glaze over cake. Glaze: Mix together 2 cups powdered sugar, 3 TBLS milk, 1 tsp vanilla. Beat until smooth. Cut into thin slices to serve. Makes 10-12 servings. I didn't use the nuts because I don't like them and it was very yummy!!
2 1/2 Cups All-Purpose Flour, Unsifted
1/2 Cup Cocoa
2 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
3/4 Cup Soft Butter
2 Cups Sugar
3 Eggs
2 tsp Vanilla
2 tsp Grated Orange Peel
2 Cups Coarsely Shredded Zucchini
1/2 Cup Milk
1 Cup Chopped Walnuts or Pecans
Glaze Preheat oven to 350.
Combine the flour, cocoa, baking powder, soda, salt and cinnamom; set aside.
With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at at time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test after 45 minutes) or until a wooden pick inserted in the center comes out clean. Cool in the pan 15 minutes; turn out on wire rack to cool completely. Drizzle glaze over cake. Glaze: Mix together 2 cups powdered sugar, 3 TBLS milk, 1 tsp vanilla. Beat until smooth. Cut into thin slices to serve. Makes 10-12 servings. I didn't use the nuts because I don't like them and it was very yummy!!
Easy Rhubarb Dessert
By Beverly Lindstrom
4 cups of rhubarb, chopped into 1/2 in pieces
3/4 cups sugar
1 3 oz. pkg strawberry jello
1 white cake mix, dry
1/2 of stick of butter, melted
1 cup of water
Place rhubarb in bottom of 9x13 pan. Cover with sugar and then sprinkle with jello then pour cake mix, dry, over the rhubarb. Pour melted butter over cake mix and the pour water over the cake mix. Bake for 30 to 45 minutes until cake mix is golden.
4 cups of rhubarb, chopped into 1/2 in pieces
3/4 cups sugar
1 3 oz. pkg strawberry jello
1 white cake mix, dry
1/2 of stick of butter, melted
1 cup of water
Place rhubarb in bottom of 9x13 pan. Cover with sugar and then sprinkle with jello then pour cake mix, dry, over the rhubarb. Pour melted butter over cake mix and the pour water over the cake mix. Bake for 30 to 45 minutes until cake mix is golden.
Angel Lemon Bars
By Susan Baltz Tweedy
1 package angel food cake mix
21 ounces lemon pie filling
Combine cake mix and pie filling. Stir until well mixed. Pour in an ungreased jelly roll pan. Bake 20-25 minutes at 350 degrees F. Sprinkle with powdered sugar.
This is the easiest recipe I have ever made....made them for my mil's birthday at school and everyone loved them!! I will be making these again!!:0)
1 package angel food cake mix
21 ounces lemon pie filling
Combine cake mix and pie filling. Stir until well mixed. Pour in an ungreased jelly roll pan. Bake 20-25 minutes at 350 degrees F. Sprinkle with powdered sugar.
This is the easiest recipe I have ever made....made them for my mil's birthday at school and everyone loved them!! I will be making these again!!:0)
Betsey's Soft Pumpkin Cookies
By Beverly Lindstrom
3 c sugar
1 c softened butter
2 eggs
2 tsp vanilla
1 can pumpkin
5 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
Cream together butter and sugar. Add eggs and vanilla and cream again. Add pumpkin and mix. Sift together dry ingredients and add to pumpkin mixture until well mixed. Bake at 350 for 15-20 min. Top with cream cheese frosting, and you might want to color it orange!
3 c sugar
1 c softened butter
2 eggs
2 tsp vanilla
1 can pumpkin
5 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
Cream together butter and sugar. Add eggs and vanilla and cream again. Add pumpkin and mix. Sift together dry ingredients and add to pumpkin mixture until well mixed. Bake at 350 for 15-20 min. Top with cream cheese frosting, and you might want to color it orange!
The Bestest and Easiest Chocolate Cake Ever!
By Patty Jakub Kmiecik
1/4 cup vegetable oil
1 box chocolate cake mix
2 eggs
1 1/4 cup water
1 - 3.9 oz box instant chocolate pudding
1 cup semi-sweet chocolate chips
- Preheat over to 350 degrees.
- Pour oil in 9x13 pan and spread to make sure entire bottom is covered.
- Dump in the rest of the ingredients and stir with whisk. Even out batter throughout pan.
- Bake 35-40 minutes or until toothpick inserted comes out clean.
Only 3 things to wash! And so moist frosting isn't necessary, but we like to eat with cool whip. Yum!
1/4 cup vegetable oil
1 box chocolate cake mix
2 eggs
1 1/4 cup water
1 - 3.9 oz box instant chocolate pudding
1 cup semi-sweet chocolate chips
- Preheat over to 350 degrees.
- Pour oil in 9x13 pan and spread to make sure entire bottom is covered.
- Dump in the rest of the ingredients and stir with whisk. Even out batter throughout pan.
- Bake 35-40 minutes or until toothpick inserted comes out clean.
Only 3 things to wash! And so moist frosting isn't necessary, but we like to eat with cool whip. Yum!
Chocolate Molten Cakes
By Amanda Smeal Vacha
4 squares Baker's semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour
Preheat oven to 425 degrees. Butter or spray four 3/4 cup custard cups. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on high 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared cups.
Bake 13 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately with cool whip or ice cream.
4 squares Baker's semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour
Preheat oven to 425 degrees. Butter or spray four 3/4 cup custard cups. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on high 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared cups.
Bake 13 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately with cool whip or ice cream.
Buster Bar Dessert
By Shannon Hauswald
1- 15 oz pkg oreos ( we like the double stuff, either works), crushed
1 stick melted butter
1/2 gallon vanilla ice cream, softened
16 oz Hershey's fudge topping
1 1/2 cups salted peanuts ( can omit or only put on half)
1 large container of cool whip
Crush oreos, set aside 1 cup for topping. Add melted butter to crumbs and pat into a 9x13 pan. Top with softened ice cream. Put in freezer to set. When froze, spread fudge over ice cream. Top all or half of fudge with peanuts, or omit all together. Top with cool whip and sprinkle remaining oreo crumbs on top. Freeze and serve.
This is my family's favorite! I often make it in 2 8x8 pans, one to keep for us and one to share with another family.
1- 15 oz pkg oreos ( we like the double stuff, either works), crushed
1 stick melted butter
1/2 gallon vanilla ice cream, softened
16 oz Hershey's fudge topping
1 1/2 cups salted peanuts ( can omit or only put on half)
1 large container of cool whip
Crush oreos, set aside 1 cup for topping. Add melted butter to crumbs and pat into a 9x13 pan. Top with softened ice cream. Put in freezer to set. When froze, spread fudge over ice cream. Top all or half of fudge with peanuts, or omit all together. Top with cool whip and sprinkle remaining oreo crumbs on top. Freeze and serve.
This is my family's favorite! I often make it in 2 8x8 pans, one to keep for us and one to share with another family.
Scotcharoos
By Tricia Kirchmann Fox
1 c corn syrup
1 c sugar
1 1/2 c peanut butter
1 tsp vanilla
6 cups Rice Krispies
1 c butterscotch chips
1 c semi-sweet chocolate chips
Bring corn syrup and sugar to a boil. Add peanut butter and vanilla. Stir until smooth. Add Rice Krispies, stir until well coated. Press into 9x13 pan. Melt butterscotch and chocolate chips until smooth and spread over top.
1 c corn syrup
1 c sugar
1 1/2 c peanut butter
1 tsp vanilla
6 cups Rice Krispies
1 c butterscotch chips
1 c semi-sweet chocolate chips
Bring corn syrup and sugar to a boil. Add peanut butter and vanilla. Stir until smooth. Add Rice Krispies, stir until well coated. Press into 9x13 pan. Melt butterscotch and chocolate chips until smooth and spread over top.
Crock Pot Baked Apples
By Megan Hull
1/4 cup brown sugar
1/4 cup walnuts, chopped
2 tablespoons trans-fat free margarine
1 teaspoon cinnamon
6 Gala or Macintosh apples, cored
1/2 cup apple juice or apple cider
2 tablespoons orange liquor (optional)
Preheat a large crock-pot on high heat and preset it for 3 hours. In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor, if using. Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.
1/4 cup brown sugar
1/4 cup walnuts, chopped
2 tablespoons trans-fat free margarine
1 teaspoon cinnamon
6 Gala or Macintosh apples, cored
1/2 cup apple juice or apple cider
2 tablespoons orange liquor (optional)
Preheat a large crock-pot on high heat and preset it for 3 hours. In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor, if using. Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.
Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting
By Kristin Doty Bohac
Ingredients:
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.
Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.
Makes 24.
Ingredients:
- 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
- 2 tsp pumpkin pie spice
- 1 cup canned 100% pure pumpkin
- 1 cup water
- 8 oz Philadelphia 1/3 fat cream cheese
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 5 tbsp packed brown sugar
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.
Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.
Makes 24.
Red Velvet Cupcakes
By Angela Huetson Luben
2. Beat cream cheese and butter, then sugar and cool whip.
3. When cupcakes cool, put frosting in freezer weight plastic bag(have used regular in a pinch). Cut small corner off bottom of bag. Insert tiip into cupcake, fill with approx. 1 T frosting, then cover top
Refridgerate and enjoy.
from Kraft recipes.
- 1 box red velvet cake mix
- 3 oz instant chocolate pudding
- 8 oz cream cheese
- 1/2 - 1 stick butter
- about 4 cups of powdered sugar
- 1 cup cool whip
2. Beat cream cheese and butter, then sugar and cool whip.
3. When cupcakes cool, put frosting in freezer weight plastic bag(have used regular in a pinch). Cut small corner off bottom of bag. Insert tiip into cupcake, fill with approx. 1 T frosting, then cover top
Refridgerate and enjoy.
from Kraft recipes.
Cherry Cream Cheese Pie
By Jamie Keller Olson
1 9" crumb crust
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
1 can sweetened condensed milk
1/3 cup lemon juice
1 can (21 oz) cherry pie filling
In bowl, beat cheese until light and fluffy. Gradually add milk and mix until well blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2-3 hours. Garnish with cherry pie filling before serving
1 9" crumb crust
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
1 can sweetened condensed milk
1/3 cup lemon juice
1 can (21 oz) cherry pie filling
In bowl, beat cheese until light and fluffy. Gradually add milk and mix until well blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2-3 hours. Garnish with cherry pie filling before serving
Chocolate Zucchini Bread
By Jamie Keller Olson
It's really good! Prep 20 min. Bake 50 min. There was a suggestion that someone had mixed in chocolate chips. I had some mini chocolate chips and mixed them in when I added the zucchini.
2 cups Sugar
1 cup vegetable oil
3 eggs
3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder: gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in x 4-in loaf pans coated with cooking spray.
Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield 2 loaves (12 slices each)
It's really good! Prep 20 min. Bake 50 min. There was a suggestion that someone had mixed in chocolate chips. I had some mini chocolate chips and mixed them in when I added the zucchini.
2 cups Sugar
1 cup vegetable oil
3 eggs
3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder: gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in x 4-in loaf pans coated with cooking spray.
Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield 2 loaves (12 slices each)
Strawberry Rhubarb Pie
Amanda Vacha
2 cup rhubarb
2 cup strawberries
1 1/3 cup sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
You can use frozen or fresh rhubarb. The pieces need to be about 1/2 to 1 inch cut pieces. Cut the strawberries as well. Mix all together and put in pie shell. Bake at 425 degrees for 15 minutes. Then bake at 375 degrees for 50 to 60 minutes. I put foil on the edges after the 15 minutes.
2 cup rhubarb
2 cup strawberries
1 1/3 cup sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
You can use frozen or fresh rhubarb. The pieces need to be about 1/2 to 1 inch cut pieces. Cut the strawberries as well. Mix all together and put in pie shell. Bake at 425 degrees for 15 minutes. Then bake at 375 degrees for 50 to 60 minutes. I put foil on the edges after the 15 minutes.
Chocolate Surprise Cookies
Amanda Vacha
These are grandma's cookies
1 3/4 cup sifted flour
1/2 cup cocoa
1/2 teaspoon soda
1/2 cup margarine
1/2 teaspoon salt
1 cup sugar
1/2 cup milk
1/2 cup nuts
1 teaspoon vanilla
36 marshmallow halves (the big marshmallows)
Mix all ingredients together, except the marshmallows. Drop by teaspoonfuls on cookie sheet. Bake 8 minutes at 350 degrees. Remove and while hot add marshmallow halves, cut side down. Bake 1 minute. I then melt some chocolate chips and put it on top of the marshmallow.
These are grandma's cookies
1 3/4 cup sifted flour
1/2 cup cocoa
1/2 teaspoon soda
1/2 cup margarine
1/2 teaspoon salt
1 cup sugar
1/2 cup milk
1/2 cup nuts
1 teaspoon vanilla
36 marshmallow halves (the big marshmallows)
Mix all ingredients together, except the marshmallows. Drop by teaspoonfuls on cookie sheet. Bake 8 minutes at 350 degrees. Remove and while hot add marshmallow halves, cut side down. Bake 1 minute. I then melt some chocolate chips and put it on top of the marshmallow.
Peach Pie
Amanda Vacha
I usually use about 5 or 6 peaches. Use however many will fill the pie plate
I make my crust from scratch as well, but you can use a boughten crust.
1/2 cup sugar
1/2 cup flour
8 oz. sour cream
Put peeled peaches in pie shell. Mix sugar and flour together and spread over top of the peaches. Spread sour cream over the top like icing. Mix a little sugar and cinnamon together and then sprinkle over the top. Bake at 375 degrees for about 45 minutes. You will be able to see if the shell is done and I sometimes check with a knife.
I usually use about 5 or 6 peaches. Use however many will fill the pie plate
I make my crust from scratch as well, but you can use a boughten crust.
1/2 cup sugar
1/2 cup flour
8 oz. sour cream
Put peeled peaches in pie shell. Mix sugar and flour together and spread over top of the peaches. Spread sour cream over the top like icing. Mix a little sugar and cinnamon together and then sprinkle over the top. Bake at 375 degrees for about 45 minutes. You will be able to see if the shell is done and I sometimes check with a knife.
Bishop's Chocolate Pie
By Beverly Lindstrom
A treat from my Mom's recipe box . . . .
You need:
We always make sure to make at least 2 of these for family gatherings because one is never enough.
A treat from my Mom's recipe box . . . .
You need:
- 1 graham cracker crust
- 3 oz pkg of instant French Vanilla pudding mix
- 3 oz pkg of instant chocolate fudge pudding mix
- 2 c cold milk
- 1 pint vanilla ice cream
- 8 oz carton of Cool Whip
- Hershey chocolate bar
We always make sure to make at least 2 of these for family gatherings because one is never enough.
Snickerdoodles
from Amanda Vacha
My Grandma's Snickerdoodles
1 cup margarine
2 cups flour
1 egg
1/2 teaspoon soda
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Mix ingredients together. Roll in balls and dip into 2 tablespoons sugar and 2 teaspoons cinnamon. Bake at 350 degrees for 10 minutes.
My Grandma's Snickerdoodles
1 cup margarine
2 cups flour
1 egg
1/2 teaspoon soda
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Mix ingredients together. Roll in balls and dip into 2 tablespoons sugar and 2 teaspoons cinnamon. Bake at 350 degrees for 10 minutes.
Joycie's Angel Crisps
By Beverly Lindstrom
Here's a sugar cookie recipe from my mom.
1/2 c sugar
1/2 c br sugar
1/2 tsp salt
1 tsp soda
1 tsp cream of tartar
2 c flour
1 c shortening (1/2 oleo and 1/2 butter)
1 egg
1 tsp vanilla
Mix sugars, shortening, egg and vanilla. Add flour, salt, soda and cream of tartar. Mix well. (May need to refrigerate a bit now). Form in balls. Dip in sugar. Place on cookie sheet lined with parchment paper. Press down in center with thumb. Bake at 375 for 8-10 min. depending on softness/crunchiness you desire. Approx 4 doz cookies.
Here's a sugar cookie recipe from my mom.
1/2 c sugar
1/2 c br sugar
1/2 tsp salt
1 tsp soda
1 tsp cream of tartar
2 c flour
1 c shortening (1/2 oleo and 1/2 butter)
1 egg
1 tsp vanilla
Mix sugars, shortening, egg and vanilla. Add flour, salt, soda and cream of tartar. Mix well. (May need to refrigerate a bit now). Form in balls. Dip in sugar. Place on cookie sheet lined with parchment paper. Press down in center with thumb. Bake at 375 for 8-10 min. depending on softness/crunchiness you desire. Approx 4 doz cookies.
Frito Nibblers
from Susie Eckley Mahoney
1 c sugar
1 c Karo white corn syrup
1 c creamy peanut butter
10 oz bag of Fritos
2 gal ziploc bag
Put Fritos in ziploc bag (or very large bowl.) Bring sugar and white corn syrup to a boil over med heat. Remove from heat. Add peanut butter and stir. Pour mixture over Fritos and mix up best you can. Spread out on a cake pan. Pull apart and enjoy. Warning: Once you start nibbling on these, they are very addictive.
1 c sugar
1 c Karo white corn syrup
1 c creamy peanut butter
10 oz bag of Fritos
2 gal ziploc bag
Put Fritos in ziploc bag (or very large bowl.) Bring sugar and white corn syrup to a boil over med heat. Remove from heat. Add peanut butter and stir. Pour mixture over Fritos and mix up best you can. Spread out on a cake pan. Pull apart and enjoy. Warning: Once you start nibbling on these, they are very addictive.
Earthquake Cake
By Beverly Lindstrom
1 lb powdered sugar
1/2 c softened butter
1 tsp vanilla
8 oz softened cream cheese
1 c pecans
1 c coconut
1 German chocolate cake mix
Cool Whip
chocolate syrup
Preheat oven to 350. Spray 9 x 13 baking dish with nonstick spray. Spread pecans and coconut over bottom of pan. Mix cake to directions. Spread it over top of pecans and coconut. Mix together: butter, vanilla, cream cheese and sugar. Drop by spoonfuls on cake mix batter. Bake 45-50 minutes (maybe longer). Don't worry--cake will crack and cave in (like an earthquake!) When cool, add a spoonful of Cool Whip and drizzle chocolate syrup on top.
1 lb powdered sugar
1/2 c softened butter
1 tsp vanilla
8 oz softened cream cheese
1 c pecans
1 c coconut
1 German chocolate cake mix
Cool Whip
chocolate syrup
Preheat oven to 350. Spray 9 x 13 baking dish with nonstick spray. Spread pecans and coconut over bottom of pan. Mix cake to directions. Spread it over top of pecans and coconut. Mix together: butter, vanilla, cream cheese and sugar. Drop by spoonfuls on cake mix batter. Bake 45-50 minutes (maybe longer). Don't worry--cake will crack and cave in (like an earthquake!) When cool, add a spoonful of Cool Whip and drizzle chocolate syrup on top.
Grape Popsicles
by Candi J.
Here ya go Wahoo Hotties - in need of a cool treat!
1 pkg. (3 oz) jello (any flavor)
1 envelope Kool-Aid mix (flavor to match jello)
1 c. sugar
2 c. boiling water
2 c. cold water
Dissolve jello, kool aid and sugar in boiling water. stir in cold water. pour into molds or small paper cups and freeze. (if using paper cups - insert stick after slighly frozen) Run under hot tap water to loosen popsicle. Kids love em!
note: I had good luck finding popsicle molds in the Target $1 section this summer.
Here ya go Wahoo Hotties - in need of a cool treat!
1 pkg. (3 oz) jello (any flavor)
1 envelope Kool-Aid mix (flavor to match jello)
1 c. sugar
2 c. boiling water
2 c. cold water
Dissolve jello, kool aid and sugar in boiling water. stir in cold water. pour into molds or small paper cups and freeze. (if using paper cups - insert stick after slighly frozen) Run under hot tap water to loosen popsicle. Kids love em!
note: I had good luck finding popsicle molds in the Target $1 section this summer.
Joycie's Peach Pie
By Amber Farley
Joyce's awesome peach pie this is Bev Lindstrom's mother's peach pie recipe. My husband and I both claim this as our favorite pie.
1 unbaked pie shell
4 or 5 peaches, peeled and sliced
1/3 c. flour
1 c. sugar
1 stick of oleo or butter, melted
1 egg
Place peaches in pie shell. Mix flour, sugar, butter and egg. Pour over peaches and bake at 350 for an hour or until crust is golden and peaches are tender. You can sprinkle cinnamon on top before baking if you wish.
Joyce's awesome peach pie this is Bev Lindstrom's mother's peach pie recipe. My husband and I both claim this as our favorite pie.
1 unbaked pie shell
4 or 5 peaches, peeled and sliced
1/3 c. flour
1 c. sugar
1 stick of oleo or butter, melted
1 egg
Place peaches in pie shell. Mix flour, sugar, butter and egg. Pour over peaches and bake at 350 for an hour or until crust is golden and peaches are tender. You can sprinkle cinnamon on top before baking if you wish.
Tanya's Chocolate Strawberry Dessert
By Beverly Lindstrom
1 frozen pound cake, thawed and cut into slices about 1/2 in. thick.
sliced strawbrries
nutella
Spread half the pound cake slices with Nutella, layer on strawberries and top with second slice of pound cake. Heat in pannini grill or on grill. Have also used raspberries and bananas.
1 frozen pound cake, thawed and cut into slices about 1/2 in. thick.
sliced strawbrries
nutella
Spread half the pound cake slices with Nutella, layer on strawberries and top with second slice of pound cake. Heat in pannini grill or on grill. Have also used raspberries and bananas.
Chocolate Lover's Dessert
By Launa Torrens Cook
1 box of Chocolate Brownies
1 box of chocolate instant pudding
Cool Whip
Chopped Snickers (or any favorite candy)
Bake the brownies as directed. Place 1/2 in the bottom of the pan. I have a clear funky shaped bowl. Make instant pudding as directed and spread 1/2 on the brownies. Then a layer of cool whip and top with snickers. Do another layer of all of above.... I promise you someone will love this!!!
1 box of Chocolate Brownies
1 box of chocolate instant pudding
Cool Whip
Chopped Snickers (or any favorite candy)
Bake the brownies as directed. Place 1/2 in the bottom of the pan. I have a clear funky shaped bowl. Make instant pudding as directed and spread 1/2 on the brownies. Then a layer of cool whip and top with snickers. Do another layer of all of above.... I promise you someone will love this!!!
PB and J Cupcakes
Cathy Watts
1 1/2 c flour, 1 tsp. baking powder, 1/2 tsp. salt. 1 stick unsalted butter (room temp.), 1 c sugar, 2 lg. eggs, plus 1 yolk, 2 tsp. vanilla, 3/4 c milk, 1 c grape jelly, candy bars ( recommended: Reese's Pieces, Butterfinger, Nutterbutter, Heath Bar, smashed up with rollin pin, for decorating.
Preheat oven to 350, line cupcake pan w/liners,spray liners with nonstick spray. Sift flour, baking powder & salt over waxed paper. In lg. bowl, cream butter & sugar with mixer on med, speed, until light & fluffy, Beat in eggs & yolk & vanilla Reduce speed to low & scrape down sides of the bowl. Pour in milk & continue to mix until smooth.Pick up paper w/dry ingred. & gradually pour into wet ingred. & continue to mix until blended.Spoon evenly into prepared tins, about 3/4 full. Bake until tops spring back to the touch & are not too golden; about 20 min. Cool in pan for 15 min. then allow to cool completely on wire rack before filling. Fill a squirt bottle w/grape jelly. Carefully insert tip of bottle as far as it will go into top of cupcakes. Gently squeeze about 1 T. of jelly inside each. Ice tops with peanut butter frosting. Decorate w/candy.
PEANUT BUTTER FROSTING
1 stick unsalted butter (room temp.), 1 c smooth peanut butter, 1 (8 oz) pkg) cream cheese (room temp), 4 c confectioners sugar, 1 T milk
Beat butter, peanut butter & creamed cheese with mixer on med. speed until light & fluffy. Slowly add confectoners sugar & continue to mix until smooth, mix in milk, continue to mix until smooth. Makes 12 cupcakes.
1 1/2 c flour, 1 tsp. baking powder, 1/2 tsp. salt. 1 stick unsalted butter (room temp.), 1 c sugar, 2 lg. eggs, plus 1 yolk, 2 tsp. vanilla, 3/4 c milk, 1 c grape jelly, candy bars ( recommended: Reese's Pieces, Butterfinger, Nutterbutter, Heath Bar, smashed up with rollin pin, for decorating.
Preheat oven to 350, line cupcake pan w/liners,spray liners with nonstick spray. Sift flour, baking powder & salt over waxed paper. In lg. bowl, cream butter & sugar with mixer on med, speed, until light & fluffy, Beat in eggs & yolk & vanilla Reduce speed to low & scrape down sides of the bowl. Pour in milk & continue to mix until smooth.Pick up paper w/dry ingred. & gradually pour into wet ingred. & continue to mix until blended.Spoon evenly into prepared tins, about 3/4 full. Bake until tops spring back to the touch & are not too golden; about 20 min. Cool in pan for 15 min. then allow to cool completely on wire rack before filling. Fill a squirt bottle w/grape jelly. Carefully insert tip of bottle as far as it will go into top of cupcakes. Gently squeeze about 1 T. of jelly inside each. Ice tops with peanut butter frosting. Decorate w/candy.
PEANUT BUTTER FROSTING
1 stick unsalted butter (room temp.), 1 c smooth peanut butter, 1 (8 oz) pkg) cream cheese (room temp), 4 c confectioners sugar, 1 T milk
Beat butter, peanut butter & creamed cheese with mixer on med. speed until light & fluffy. Slowly add confectoners sugar & continue to mix until smooth, mix in milk, continue to mix until smooth. Makes 12 cupcakes.