Almond Joy

Mix as directed for a 9 x 13 cake: 1 (18.5 ounce) devil’s food cake mix Bring to a rapid boil in a saucepan: ½ can (6 ounces) evaporated milk 1 ½ cups white sugar Quickly remove from heat and add, stirring until melted: 25 large marshmallows Add coconut and pour over cake: 14 ounces flaked coconut Bring to a boil in a saucepan: ½ can (6 ounces) evaporated milk 1 cup white sugar Remove from heat and add: 2 cups semisweet chocolate chips ½ cup butter Stir until melted, add almonds: 3 ounces of toasted almonds Pour mixture over top of cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before.

Apple Cake

Mix in large bowl: 1 ½ cups oil 2 cups sugar 2 eggs 3 cups sliced 2 teaspoons vanilla Mix in separate bowl and add to above: 3 cups flour 2 teaspoons 2 teaspoon baking soda ½ cup chopped walnuts (optional)

Put into greased & floured 13x9 cake pan. Bake: 350° for 45 minutes. Top with Cool Whip.

Apple Crisp

Mix: ½ cup rolled oats ½ cup packed brown sugar ¼ cup flour ½ teasp cinnamon Dash of salt Cut in: ¼ cup butter Sprinkle crumb mixture over. Peel, core and slice apples into 10x6x2 baking dish: 2 pounds apples (6 medium) 2 Tb white sugar Sprinkle crumb mixture over and bake @350° 40-45 minutes.

Apple Squares Mix with a pastry blender or fork: 2 ½ cups flour 1 tea salt 1 cup shortening or softened butter Add: 1 egg yolk ¼ cup milk Divide pastry. Roll out into 2 rectangles, placing 1 portion onto a greased cookie sheet. Save other half. Sprinkle onto pastry: 1 cup crushed corn flakes Mix and top over corn flakes: 1 cup sugar 1 tea cinnamon 4-6 large slices Top with remaining dough. Pinch together ends with milk. Bake at 400° for 1 hour. Cool slightly and drizzle with: 1 cup powdered sugar 1 Tb water ½ tea vanilla

Apple-Cranberry Crumb Pie

Preheat oven to 450. Line pie pan with: 1 pie crust – crimping edged In a large bowl, toss together ingredients and put into pie pan: 6-8 large apples, peeled, cored and sliced 2/3 cup sugar 1 cup fresh or thawed cranberries 1 tsp cinnamon 1 tsp orange zest In a food processor with metal blade, pulse together, then crumble onto pie filling: 1 stick cold butter, cut into pieces 2 tsp cinnamon 1 cup sugar 1 ½ cups flour Place pie pan onto baking sheet until top begins to brown, 15-20 minutes. Reduce heat to 350˚ and continue to bake until a knife inserted into center Indicated that apples are soft throughout, 50-60 minutes. Cool and serve with vanilla ice cream.

Apple-Raspberry Cobbler

Melt in large skillet: 1 stick butter Add to above & cook over medium heat for 5 minutes: 5 pounds apples - peel, core & cut into ½ inch slices 4 Tbsp. Lemon juice 1/2 cup Mix together in bowl & add to cooked apples. Cook an additional 10 minutes: 1 1/2 cup packed brown sugar 1 teaspoon salt 1 Tablespoon ground cinnamon 1 1/2 Tbsp cornstarch Remove from heat and add the following and pour into 9x13 baking dish: 12 oz. frozen raspberries 2 teaspoon vanilla Roll out (or manually pinched) the following & place on top of apple mixture: 2 sheets phyllo (or ) dough [found in freezer section] Sprinkle crust with sugar. Place baking dish on cookie sheet and cook at 400° for 30-40 minutes. Serve with vanilla ice cream.

Baklava Combine in bowl and set aside: ½ pound finely ground pistachios 3 Tb sugar ¾ teasp cinnamon Layer in greased 9x13 pan until full box of dough is gone: 3-half sheets of phyllo dough 1 stick melted butter Nut mixture Cut into 1 ½ inch diagonals to form about 35 diamond shapes. Bake at 400° for 25 minutes. Place on cooling rack. Drizzle with the following and soak several hours before serving: Rose water syrup or honey syrup

Banana Split Brownie Pie

Line 15" round baking stone (or pizza pan) with parchment paper. (Do not bake on stone w/o parchment or batter will run off)

Mix & bake @375° for 18-20 minutes (don't over bake): Brownie mix, prepared (21 ounce box) Can also use prepared sugar cookie. Mix and spread over cooled brownie: 1 – 8 oz. package , softened (can use fat free) 1/3 cup sugar Top with: 8 oz. crushed pineapple (drained) Banana slices Strawberry slices 1/2 cup chopped nuts Melt, stirring until smooth (use microwave), and drizzle over fruit: 1 ounce semi-sweet chocolate 1 Tb butter

Berry Patch Brownie Pie

Line 15" round baking stone (or pizza pan) with parchment paper. (Do not bake on stone w/o parchment or batter will run off)

Mix & bake @375° for 18-20 minutes (don't over bake): Brownie mix, prepared (21 ounce box) Can also use prepared sugar cookie. 1/3 cup whole unblanched almonds, chopped Combine in large mixing bowl: 1 Tb sugar ½ teaspoon vanilla 1 – 8 oz. package cream cheese (can use fat free), softened Fold in: 2 cups Cool Whip, thawed Spread cream cheese mix onto cooled brownie. Slice berries and arrange over cream cheese mixture: 1 pint fresh strawberries 1/2 cup fresh raspberries 1/2 cup fresh blueberries

Black Magic Cake Ingredients

1 3/4 c all purpose flour 2 c sugar 3/4 c cocoa powder 2 tsp baking soda 1 tsp baking powder 1 tsp salt 2 eggs 1 c strong black coffee, cooled 1 c buttermilk 1/2 c vegetable oil 1 tsp real vanilla extract CHOCOLATE FROSTING 1/2 c butter, softened 2 oz melted unsweetened chocolate, cooled 3 c powdered sugar 3 Tbsp milk 2 tsp real vanilla extract

Directions

1 Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer. 2 Add eggs, coffee, buttermilk, oil, and vanilla. 3 Beat at medium speed for two minutes. Batter will be thin. 4 Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans. 5 Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans. 6 Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled .

BLACK RUSSIAN CAKE:

Heat oven to 350 degrees--grease and flour fluted tube pan (I use a bundt pan) In large mixer bowl, combine and MIX WELL:

18.5 ounce package yellow cake mix without pudding 6 ounce package instant mix (don't use sugar free) 1/2 cup sugar 1 cup vegetable oil 4 eggs

Add the following liquid ingredients--beat 4 minutes at medium speed.

1/4 cup vodka 3 to 4 tablespoons Kahlua 3/4 cup water

Pour into prepared pan--bake 60 minutes or until toothpick inserted in center comes out clean--do not overbake--cool cake in pan 10 minutes.

Meanwhile, combine glaze ingredients--mixing until smooth--

1/2 cup powdered sugar 1/3 to 1/2 cup Kahlua

Invert cake onto plate--with fork, poke holes in cake--pour glaze over warm cake--cool--sprinke with powdered sugar--serve with cool whip or ice cream or whatever.

Enjoy--Anne Kressler Blueberry Pie

Cook and stir until thick: 3/4 cup sugar 3 Tb corn starch Dash of salt 1/2 cup water 2 cups blueberries Remove from heat and add: 1 Tb butter 1 Tb lemon Cool above mixture and fold in: 2 more cups blueberries Pour into: Baked pie shell or graham cracker crust

Blueberry Sour Cream

Mix in large bowl: 1 ¼ cups sugar 1 cup butter 2 eggs 1 teaspoon vanilla 1 cup sour cream 1 cup fresh or thawed blueberries Add to above: 2 cups flour 1 teaspoon baking soda ¼ teaspoon baking powder ½ cup chopped toasted almonds (optional) Mix in small bowl: ½ cup white sugar 3 Tablespoons cinnamon

Place ½ cake mixture in 9x13 or bundt greased & floured pan. Sprinkle with ½ cinnamon sugar and ½ nuts. Repeat. Bake: 350° for 50-55 minutes.

Bourbon Bread Pudding

Day old toasted bread cubes work best.

Spread onbto bottom and sides of 13 x 9 baking dish: 2 Tb softened butter Heat in heavy saucepan over med high heat to 180˚ or until tiny bubbles form around edge (do not boil): 4 cups fat free milk Place bread cubes in a large bowl. Pour hot milk over bread. 9 cups cubed French bread Combine in a medium bowl: 2 cups sugar 2 tea vanilla extract 3 large eggs Gradually whisk into bread/milk mixture. Add in: ½ cup raisins Pour into prepared baking dish. Place baking dish into a roasting pan into a ½ inch hot water bath. Bake 350˚ for 50 minutes or until browned and set.

SAUCE Cook in a medium saucepan over low heat: ¾ cup sugar 6 Tb butter 1 large egg ¼ cup bourbon Cook 4 minutes, or until candy thermometer reaches 165°, stirring constantly. Cook until mixture is thick. Pour over bread pudding.

Brownie Bottom Pudding Pie

Make a batch of homemade or boxed brownies to fill a 9x9 pan. Cool. Remove brownies from pan and crumble in large covered bowl.

Mix with wire whisk. Let stand 2 minutes & spread over brownies: 4 small packages of instant pudding (prefer chocolate fudge) 2 ½ cups milk Top with: 8 oz. thawed Cool Whip

Garnish with chocolate, mini chocolate chips, or toffee chunks (yum!). Refrigerate until ready to serve.

Buffalo Terd Cookies

In a large sauce pan, bring to a boil over medium heat. Boil for one minute – stirring the whole time: 1 stick butter ¼ cup cocoa powder 2 cups sugar ½ cup milk Add to above mixture until peanut butter has melted: 1 tea vanilla ½ cup peanut butter Add: 3 cups oatmeal (½ cup each of chopped nuts or coconut optional) Spoon drops onto wax paper. Let cool.

Caramel Filled Chocolate Cookies

In a large bowl combine: 1 cup butter 1 cup sugar 1 cup firmly packed brown sugar Add: 2 teaspoons vanilla 2 eggs Mix the following ingredients in a small bowl, then add to above: 2 ½ cups flour ¾ cup unsweetened cocoa 1 teaspoon baking soda Add: ½ cup chopped pecans (optional) Have ready: 48 Rolo candies

With floured hands, shape 1 Tb. of dough totally around 1 Rolo candy.

In a small bowl combine the following: ½ cup chopped pecans 1 Tb sugar Press one side of each ball into pecan mixture. Place nut side up on cookie sheet. Bake 375° for 7-10 minutes. Cool 2 minutes before removing from cookie sheet.

Caramels

Mix in saucepan and stir over medium heat until 240° on candy thermometer: 2 sticks of butter (not margarine) 2 cups sugar 1 can sweetened condensed milk 1 cup light corn syrup Take off heat and add: 1 teaspoon vanilla 2 cups walnuts (optional)

Pour into greased 9x13 pan. Cool thoroughly. Cut and wrap individually in wax paper.

CARDAMOM-ALMOND

This has a silky texture and intense flavors. Begin preparing it a day ahead.

3 cups half and half 1/2 cup sugar 1 1/2 tablespoons honey 1 cup whole almonds (about 4 ounces), toasted, finely chopped 3/4 teaspoon ground 6 large egg yolks

Preheat oven to 325°F. Combine half and half, sugar and honey in medium saucepan. Bring to simmer. Remove from heat; stir in chopped almonds and ground cardamom. Cover and let steep 30 minutes. Strain through fine sieve; discard solids in sieve. Whisk egg yolks in medium bowl to blend. Gradually whisk in half and half mixture. Place six 3/4-cup custard cups or soufflé dishes in roasting pan. Divide custard mixture among custard cups. Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until set around edges and center moves only slightly when cups are gently shaken, about 45 minutes. Remove custards from water. Cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Serves 6.

Caramel Fudge Brownies

Mix together and separate into 2 halves: 1 box German mix 1/3 cup melted butter 1/3 cup evaporated milk Press ½ of cake mix into 9x13 pan. Bake @350° for 9 minutes. Sprinkle onto baked mixture: 6 oz. of chocolate chips Melt and pour onto above mixture: 1 bag melted caramels 1/3 cup evaporated milk Flatten remaining mix in your hand and put on top of caramel mix.

Bake @350° for 18 minutes. Serve w/ice cream and hot fudge.

Carrot Cake Frosting

Mix & Beat until light: ½ cup butter 8 oz cream cheese

Add: 16 oz powdered sugar 1 teaspoon vanilla ½ cup chopped pecans (optional)

** Refrigerate cake and any left over frosting.

Carrot Cake

Mix & set aside: 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon ¼ teaspoon salt Mix in large bowl: 1 ½ cup salad oil 2 cups sugar 4 eggs Add: Dry ingredients above Add: 2 cups finely grated carrots Put into greased 13x9 pan. Bake: 350° 50-60 minutes. Cool and cover with frosting (over).

Food Network: Cheese Cake with Praline Sauce

Cheese Cake with Praline Sauce Recipe courtesy Paula Deen

Recipe Summary Prep Time: 20 minutesCook Time: 1 hour 10 minutes Inactive Prep Time: 4 hours 50 minutesYield: 10 to 12 servings Crust: 1 1/2 cups graham cracker crumbs 4 tablespoons granulated sugar 1/4 cup (1/2 stick) melted butter

Filling: 3 (8-ounce) packages cream cheese, at room temperature 1 cup granulated sugar 5 eggs 1 tablespoon vanilla extract

Topping: 1 1/2 cups sour cream 4 tablespoons granulated sugar 1 teaspoon vanilla extract

Praline Sauce: 2 tablespoons light brown sugar 2 tablespoons cornstarch 1 cup dark corn syrup 1/2 cup chopped pecans 1 teaspoon vanilla extract Preheat the oven to 350 degrees F. For the crust, stir together the graham cracker crumbs, sugar, and butter. Pat this mixture into the bottom and sides of a 9-inch spring form pan. Make the filling: In a large bowl, beat together the cream cheese and granulated sugar. Beat in the eggs, 1 at a time, and then beat in the vanilla. Pour the filling into the crust and bake for 1 hour. Remove the cake from the oven and cool for 10 minutes. Meanwhile, make the topping: In a bowl, mix the sour cream, sugar, and vanilla until well blended. Spread this mixture over the warm cake and return to the oven for 4 minutes. Let the cake cool to room temperature in the pan, then cover with plastic wrap and refrigerate for at least 4 hours or overnight. At serving time, use a table knife to loosen the cake from the pan. Remove the sides of the pan and place the cake on a platter, leaving it on pan bottom. To make the praline sauce, in a small heavy saucepan stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in the nuts and vanilla. Cool slightly. Serve the , passing the sauce in a bowl with a small ladle. Store any leftovers in the refrigerator.

Episode#: PA1B14 Copyright © 2003 Television Food Network, G.P., All Rights Reserved Cheesecake

MIX and press on bottom and 2 inches up side of 8 or 9-inch springform pan; set aside. 1-3/4 cups graham cracker crumbs 1/3 cup butter, melted 1/4 cups sugar (optional) BEAT with electric mixer on high speed until creamy: 3 pkg. (8 oz. each) light cream cheese, softened 1 cup sugar 2 tsp. vanilla ADD: BLEND IN: 3 eggs 1 cup sour cream Spread in prepared pan. BAKE at 350°F for 60 to 70 minutes or until center is set. Turn off oven. Leaving door slightly ajar, leave in oven 1 hour. Remove & cool completely. Refrigerate 4 hours or overnight. Remove side of pan;

Strawberry Glaze: Cook 2 minutes: 1 1/2 cups strawberries, crushed (fresh or frozen) + 1 cup water In a separate pan bring to a boil, stirring, until thick: 2/3 cup sugar + 8 teaspoons cornstarch. Add crushed strawberry mix and whole berries. Add red food coloring.

Cherry Oatmeal Bars

In a medium bowl mix: 1 cup flour 1 cup oatmeal ½ cup brown sugar ¼ tea salt ¼ tea cinnamon Add. Stir until crumbly: 6 Tb melted butter 3 Tb orange juice Press ½ mixture in bottom of 11 x 7 baking dish coated in cooking spray.

Mix in a medium bowl: ½ cup sugar 1 ½ cups dried cherries ¾ cup sour cream 2 Tb flour 1 tea vanilla ½ tea grated lemon rind

Spread sour cream mix over crumble mix. Sprinkle remaining mix over sour cream. Bake 325˚ for 40 minutes. Cool completely.

Chocolate Caramel Brownies – Sandra Lee/Sheri Greenhoe

Ingredients

• Cooking spray • 1 (19.50-ounce) box mix • 2 eggs • 1/4 cup chocolate milk • 1/4 cup canola oil • 1 cup chocolate chips, divided • 1/2 cup heavy cream • 30 caramels (recommended: Kraft) • 2 cups shredded coconut, toasted

Directions

Preheat the oven to 350 degrees F. Generously spray a 9 by 13-inch baking dish with cooking spray.

In a large bowl, beat the brownie mix with the eggs, chocolate milk, and oil until just combined. Using a spatula, fold in 1/2 cup chocolate chips. Spread into the prepared baking dish and bake until center is barely set, 25 to 30 minutes. Remove from the oven and cool completely.

Heat the cream in a small saucepan over medium low heat. Stir in the caramels until completely melted and incorporated into the cream. Remove from the heat and stir in the coconut. Spread in an even layer over the cooled brownies.

Melt the remaining chocolate chips in the microwave at 15 second intervals, stirring between intervals. Drizzle the chocolate in a criss-cross pattern over the coconut topping. Place in the refrigerator for at least 30 minutes to set before slicing into bars.

Chocolate Dessert

2 sm. pks. french vanilla 3 c milk instant pudding 1- 8 oz. thawed Cool Whip 1 box graham crackers 1 container chocolate frosting

Combine pudding and milk. Beat until thick, then fold in Cool Whip. In 9X13" dish, layer bottom with graham crackers (whole). Put layer of mix, then another layer of crackers and mix, ending with crackers on top. Pour chocolate on top of cake (you can soften the icing some by putting it in the microwave for a few seconds. Chocolate Graham Cracker Crust

Mix together, press into buttered pie pan: 9 whole graham crackers, crushed (1 1/4 cups) 1/4 cup sugar 1/4 cup baking cocoa 6 Tb melted butter

Chocolate Nut Tartlets

Cut into 18 circles using a 2 ½ inch round cutter (or open end of a drinking glass). Gently press circles into bottom and sides of mini- cups: Prepared-refrigerated pie crust Place even portions into each muffin cup: 3 Tb semisweet chocolate chips 3 Tb chopped walnuts or pecans, toasted Combine in a small bowl. Whisk together and pour evenly over mini-muffin cups: 2 ½ Tb sugar 3 ½ Tb light corn syrup 1 Tb egg substitute 1 Tb bourbon whiskey 1 tea flour ½ tea vanilla Dash salt Bake 375° for 15 minutes or until pastry is lightly browned. Remove from muffin pan.

Chocolate or Peanut Butter Fudge

Mix in saucepan. Stir and boil five minutes: 2 ½ cups sugar ¼ cup butter ¾ cup evaporated milk dash salt 16 large marshmallows Take off stove and add: 1 teasp vanilla 1 cup of peanut butter or 1 cup semi-sweet choc chips Optional: ½ cup chopped nuts Pour into buttered 8 x 8 pan. Chocolate Peanut Butter Bars

Mix in large mixing bowl & press into ungreased 9 x 13 pan: 1 cup melted butter 2 cups crushed graham cracker crumbs 2 cups powdered sugar 1 cup peanut butter Microwave on high for 1 minute: 1 ½ cups choc chips 4 Tbs peanut butter Stir and check every 30 seconds until smooth. Spread over prepared crust. Refrigerate at lest 1 hour before cutting into squares. Store in refrigerator.

Chocolate Peanut Butter Cookie Bars

Mix in large mixing bowl on medium speed until crumbly: 1 box Devil’s Food cake mix 1 large egg ¼ cup vegetable oil Stir in: 1 cup dry roasted peanuts, chopped Reserve 1 ½ cups cake mix. Press the rest in a 13x9 cake pan coated with cooking spray. Beat until smooth: 14 oz cab if sweetened condensed milk. ½ cup creamy peanut butter Spread pb mixture over cake mix. Crumble remaining cake mix over peanut butter mixture. Bake 25-30 minutes @ 350˚. Cool. Put in corner of re-sealable plastic bag. Microwave for 5 seconbds on high: 1 Can Chocolate Fudge frosting Snip corner of bag and drizzle frosting over crumb topping. Chill to set chocolate drizzle for easy cutting. Refrigerate any remaining bars.

Chocolate-Walnut Shortbread Tart

Toast over med heat in a small skillet until golden brown (about 5 minutes): ½ cup chopped walnuts PLUS 16 whole walnuts Keep 16 walnuts aside. Toss remaining walnuts in food processor and mince. Add: ½ box (1 sleeve of 20 cookies) Lorna Doone or other shortbread cookies 2 Tb sugar Drizzle and pulse until incorporated: ¼ cup melted butter Transfer mix into 11 inch tart or cheesecake pan; tamp into bottom and up sides. Bake 10 minutes until golden brown.

Place in microwave bowl, power on high until cream is hot and chocolate has mostly melted; about 3 minutes: 1 ½ cups heavy cream 12 ounces semi- or bittersweet chocolate – small pieces ¾ tea instant espresso or coffee Whisk until smooth. Pour chocolate mixture into shortbread shell. Refrigerate until firm – up to a day ahead. No more than 2 hours before serving, bring tart to room temperature. with walnut halves and serve with a dollop of whipped cream.

Chubby Hubby Cookie Bars

2 c all-purpose flour 1 tsp baking soda 1/2 tsp salt 3/4 c unsalter butter or margarine (room temperature) 1 c light brown sugar 1/2 c granulated sugar 2 lg eggs 1 Tbsp vanilla extract 1 c semi-sweet chocolate chips 1 1/2 c coarsely chopped 1/4 c peanut butter 1/4 c chocolate chips (for top) 1/4 c coarsely chopped pretzels (for top)1/4 cup butterscotch chips (for top)

Preheat oven to 350. Foil line and spray a 9X13" pan. In a bowl, whisk flour, baking soda and salt. Using a mixer, beat butter and both sugars at medium speed until fluffy. Add eggs and vanilla. On low speed, beat in dry ingredients just until incorporated. Stir in peanut butter, 1 cup chocolate chips and 1 1/2 cups pieces.

2 Spread batter evenly in pan. Sprinkle butterscotch chips, 1/4 chocolate chips and 1/4 cup chopped pretzels.

3 Bake for about 30 minutes or until golden brown. Cool completely.

Cinnamon Spiced Nuts

1 pound pecan halves or 1 ½ pounds almonds 1 egg white 1 teaspoon cold water ½ cup sugar ¼ teaspoon salt ½ teaspoon cinnamon

Beat egg white and water with mixer until frothy, not stiff. Fold nuts, sugar, salt & cinnamon into egg mix. Spread on 9 x 13 pan. Bake @ 250˚ for 1 hour, stirring once. (This recipe can easily be doubled or more)

Cola Cake

Mix in medium bow and set aside: 2 cups flour 4 Tb cocoa 1 tea baking soda Mix with an electric mixer until smooth: 1 ¾ cup sugar 1 cup (2 sticks) butter, softened Beat in: 2 large eggs 1 tea vanilla Mix in a small bowl: ½ cup buttermilk 1 cup cola Add the dry ingredients to the butter mixture alternatively with the cola mixture. Pour batter into lightly greased 9x13 pan. Bake at 350 for 35 minutes or until a toothpick comes out clean.

While cake is baking, mix frosting in a large bowl: 5 Tb cocoa ½ cup butter 1 tea vanilla 1/3 cup cola 16 oz powdered sugar (sifted) Add: 1 cup toasted chopped pecans

While cake is hot, top with: 1 ½ cups mini marshmallows If the marshmallows don’t melt, put cake back into oven for one minute.

Spread frosting over marshmallow mix while the cake is still warm. It will be runny, but will firm up once cake has cooled.

Cranberry Oatmeal Bars

In a medium bowl mix: 1 cup flour 1 cup oatmeal ½ cup brown sugar ¼ tea salt ¼ tea cinnamon Add. Stir until crumbly: 6 Tb melted butter 3 Tb orange juice Press ½ mixture in bottom of 11 x 7 baking dish coated in cooking spray.

Mix in a medium bowl: ½ cup sugar 1 ½ cups dried cranberries ¾ cup sour cream 2 Tb flour 1 tea vanilla ½ tea grated orange rind

Spread sour cream mix over crumble mix. Sprinkle remaining mix over sour cream. Bake 325˚ for 40 minutes. Cool completely.

Cream Cheese Cinnamon Sticks

1 loaf (16 ounces) thinly sliced white bread, crusts remo...ved 1 package (8 ounces) cream cheese, softened 3/4 cup confectioners sugar 1 cup sugar 1-1/2 teaspoon ground cinnamon 3/4 cup butter, melted

Directions Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown. Yield: 16 roll-ups. Good warm or cold. Cream Cheese Danish Roll out onto a cookie sheet: 1 pkg of crescent roll dough Mix and spread onto dough: 2-8 oz pkgs cream cheese 1 cup sugar 1 teasp vanilla 1 egg yolk (saving white) Top with: 1 pkg of crescent roll dough Beat till frothy and brush on top of dough: 1 egg white Mix & sprinkle on top: ½ cup sugar 1 ½ teasp cinnamon Slivered almonds (optional) Bake at 350° for 30 minutes.

Creamy Chocolate Fudge

Mix in saucepan and boil for 6 minutes, stirring: 4 ½ cups sugar 2 Tb. butter 1 tall can evaporated milk In a large bowl mix: 12 oz. semi-sweet chocolate chips 12 oz. German sweet chocolate (by in store) 1 pint marshmallow cream 2 cups chopped walnuts or pecans (optional)

Pour bowling syrup over chocolate ingredients. Mix until chocolate is melted. Pour into greased 9x13 pan.

Date Nut Cookies

Melt: I cup margerine or butter Add--1 cup sugar,1 cup chopped nuts and 1 cup chopped dates. Mix well and add 1 egg (beaten). Mix well, then boil on low heat about 10 minutes, until mixture thickens, stirring constantly. Put 3 cups of Rice Krispies into bowl, then pour mixture over and mix well. Let cool, about 15 minutes. Roll mixture into 2-3 logs. Roll logs into powdered sugar. Let set overnite in refrigerator, and slice to serve. Date Pinwheel Cookies Prepare date filling ahead of time. Heat slowly and stir. Let cool and set aside: 1 pound of dates ¾ cups water ¾ cups sugar 1 Tablespoon lemon juice Mix together: 2 cups brown sugar 1 cup soft butter 2 eggs 2 Tablespoons water 3 teas vanilla Mix in a separate bowl and add to above mixture: 4 cups flour 1 teas baking powder 1 teas baking soda Divide dough. On a floured surface, roll out into 2 rectangles. Spread ½ date mixture and roll. Repeat with other half. Refrigerate for 3-5 hours. Slice into ¼ inch slices. Bake @350˚ for 10 minutes. DO NOT OVERBAKE.

Dirt Pudding:

1 large tub of thawed Cool Whip

Mix: 2 small packaged of vanilla (or any flavor) pudding mix 3 cups cold milk

Mix: 2 8 oz packages of softened cream cheese 1 Tb butter

Mix all above ingredients together and put in bowl (looks cute served in a flower pot)

Sprinkle with a small package of crumbled cookies Put a package of gummy worms into mix sticking halfway out. Add any artificial flowers to pot for effect.

Dried Fruit Cookies – Ina Garten Ingredients

• 1/2 pound dried figs • 1/4 pound raisins • 2 ounces candied cherries, coarsely chopped • 2 ounces dried apricots, coarsely chopped • 1 tablespoon honey • 2 tablespoons dry sherry (use Amaretto or any juice as a substitute) • 1 tablespoon freshly squeezed lemon juice • 6 ounces chopped pecans (or other nuts) • Kosher salt • 1/2 pound (2 sticks) unsalted butter, at room temperature • 1/4 teaspoon ground cloves • 1/2 cup superfine sugar • 1/3 cup light brown sugar, firmly packed • 1 extra-large egg • 2 2/3 cups all-purpose flour

Directions

Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry/juice, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't overmix! Add the fruits and nuts, including any liquid in the bowl. Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.

Preheat the oven to 350 degrees.

With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.

Éclair Cake

Mix: 2 small boxes of instant french vanilla pudding 3 cups milk 12 oz container of Cool Whip Have Ready: 12 oz. Graham Crackers 1 can chocolate frosting

Butter 9x13 pan. Alternate Layers of Graham Crackers (whole) & pudding mix until the pan is full (Make sure Graham Crackers are on the bottom & top layers).

Lightly microwave frosting and pour over top of cake.

** Refrigerate.

Frosting for Cake Decorating

Stiff Icing (for flowers & upright petals) Yield: 3 cups 1 teaspoon clear vanilla extract 2 Tb. milk or water 1 cup solid shortening 1 Tb. Wilton powder 1 lb. powdered sugar (4 cups) Pinch of salt Optional: 1 teaspoon butter extract

Medium Icing (for borders and flowers with petals that lie flat) Add 1 teaspoon of milk or water to each cup of stiff icing. Add an additional teaspoon of liquid when using the full recipe.

Thin Icing (for writing, making stems, leaves and frosting a cake) Add 2 teaspoons of milk or water for each cup of stiff icing. Add 2 Tb. of liquid for the full recipe.

Frozen Blackberry-Lemon Chiffon Pie

Combine and toss with a fork until moist. Press into bottom and up the sides of a 9-inch springform pan coated with cooking spray: 1 ½ cups graham cracker crumbs 3 Tb melted butter 2 Tb milk Combine in a blender. Process until smooth. Strain over a sieve discarding solids: 3 cups blackberries (can use fresh or thawed frozen) ¼ cup fresh lemon juice Place in a large bowl. Beat with a mixer at high speed until foamy: ¼ tea salt 4 large egg whites Combine in a medium saucepan. Bring to a boil. Cook without stirring until candy thermometer registers 250°: 1 cup + 2 Tb sugar 6 Tb water Gradually pour hot sugar mixture into whipped egg whites beating at medium speed; then to high speed until stiff peaks form. Gently fold in blackberry mixture. Pour into pre- pared crust. Cover and freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh berries and mint spring.

Frozen Fruit Cups

Mix in a large bowl: 10 oz. frozen sliced strawberries - thawed 6 oz. frozen orange juice – thawed 20 oz. crushed pineapple w/juice 15 oz. mandarin oranges w/juice 1/6 cup fresh lemon juice or frozen lemonade concentrate 3 bananas – sliced into bite size pieces

Spoon into 9 oz. plastic cups or a glass pan/bowl. Freeze until firm. Remove from freezer 30 minutes before serving Or microwave 1 minute.

* May substitute any frozen or canned fruits.

German Chocolate Upside Down Cake

Heat in saucepan: 1 ¼ cup water 1 cup packed brown sugar ¼ cup butter Add to above: 1 cup flaked coconut 2 cups semi-sweet chocolate chips 1 cup chopped pecans 2 cups mini-marshmallows Pour this mixture on the bottom of a well greased or parchment paper lined 9 x 13 baking pan. Mix: 1 box of mix according to directions. Pour mix on top of other ingredients. Bake at 325˚ for 55-60 minutes. Cool 15 minutes and turn cake over onto a pan. Service with whipped topping or vanilla ice cream.

Graham Cracker Crust

Mix together, press into buttered pie pan: 9 whole graham crackers, crushed (1 1/4 cups) 6 Tb melted butter

Grasshopper Pie

Mix together, press into buttered pie pan - set aside: 9 whole graham crackers, crushed (1 1/4 cups) 1/4 cup sugar 1/4 cup baking cocoa 6 Tb melted butter In medium bowl mix: 8 oz. cream cheese, softened Beat in: 1/2 cup sugar 1/4 cup crème de menthe Fold in: 1 pint whipping cream, whipped (or 4 cups Cool Whip) Sprinkle top with chocolate shavings. Refrigerate or freeze for 4 hours or until firm. Let stand at room temperature 10 minutes before serving.

Hot Fudge Sauce

Melt: 4 Tb Butter 1 ½ squares of baking chocolate Add: ¾ cup sugar 1 cup of half & half cream Cook on low heat – stirring constantly - until thick Cool. Add: 1 teaspoon vanilla and a pinch of salt.

Ice Cream Cake Roll

CAKE: Line a 15x10.5 jelly roll pan (deep cookie sheet) with foil. Grease foil and line with wax paper, grease wax paper. Melt in microwavable bowl for 1 minute, stir and cook for additional 30 second increments until smooth: 7 ounces melted semi sweet chocolate (choc chips work fine) Let cool for 30 minutes. In a large bowl, mix with beater for 5 minutes so mixture is thick and pale and ribbons when the beaters are lifted: 6 egg yolks only 1/3 cup sugar Beat in: Melted chocolate 1 teaspoon vanilla In another large bowl, mix with beater until mixture is frothy: 6 egg whites only ¼ teaspoon salt Add and continue to mix until white hold a soft peak when you dip beaters in and out of mixture: ¼ teaspoon cream of tartar Add: 1/3 cup sugar until whites hold a stiff peak. With a mixing spoon, stir ¼ of whites into chocolate mixture and fold the remaining whites gently, but thoroughly. Pour batter into pan and spread evenly with a metal spatula. Bake the cake at 350 oven for 12-15 minutes. Set cake on a cooling rack to cool completely.

ROLL: Mix 2 Tablespoons powdered sugar and 2 Tablespoons unsweetened cocoa powder (can use all powdered sugar if necessary). Sprinkle over entire cake. Cover with wax paper. Invert cake so that it’s on the top layer of wax paper. Remove layer of foil and wax paper. Put in filling.

FILLING: Roll: Soften any flavor of ice cream, spread by hand over entire cake. Roll cake using wax paper as a guide. Freeze for up to one week covered in wax paper. Or Cappuccino Cream Filling: In a small sauce pan sprinkle 1 teaspoon unflavored gelatin over 2 Tablespoons cold water and let soften for 5 minutes. Heat the mixture over moderately low heat, stirring until gelatin is dissolved. Let cook for 5 minutes. In another bowl combine and mix with electric mixer until mixture hold stiff peaks: 1 cup well chilled heavy cream 2 Tb instant coffee 1/8 teasp cinnamon Chill for 10 minutes before filling cake.

Indian Pudding And Ice Cream

The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to thick porridge, this easy-to-make classic is great on a cold day when you want something warm, comforting and sweet.

5 1/2 cups whole milk 1 cup (packed) golden brown sugar 2/3 cup yellow cornmeal 2 tablespoons mild-flavored (light) molasses 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 cup (1/2 stick) unsalted butter 1/2 teaspoon vanilla extract Vanilla ice cream or frozen yogurt Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract. Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls.

Top with vanilla ice cream or frozen yogurt and serve.

Serves 8.

Jewish Mix in bowl: 4 or 5 sliced cooking apples 5 Tbs sugar 2 Tb cinnamon Mix in separate bowl: 3 cups flour 2 cups sugar 3 Tsp baking powder Add: 1 cup oil 2 ½ tea vanilla 4 eggs 1/3 cup orange juice Pour batter into greased/floured pan alternating batter & apples–starting & ending with batter. May use 9x13, tube pan or 2 loaf pans. Bake at 350° for 1 hour, 10 minutes

Kentucky

CAKE: Mix ingredients on low speed for 3 minutes: 3 cups flour 2 cups sugar 1 teas. Salt 1 teas. baking powder 1/2 teas. baking soda 1 cup butter milk 1 cup soft butter 4 eggs 2 teas. vanilla or run extract Pour into generously greased/floured bundt pan. Bake @325º-60 minutes.

BUTTER SAUCE: Stir the following over low heat, until butter melts and sugar dissolves. Be sure not to boil. 3/4 sugar 1/3 cup butter 3 tablespoons water 1-2 teas. vanilla or rum extract

Pierce the cake with a skewer 12 times & SLOWLY pour hot butter sauce over the warm cake. Let stand 5-10 minutes or until all sauce is absorbed. Invert cake onto serving plate. Sprinkle w/powdered sugar when cool. Serve with fruit and Cool-Whip.

Kitty Litter Cake 1 Spice or German Chocolate cake mix 1 White Cake mix 1 pkg White Sandwich Cookies 1 large pkg Vanilla Instant pudding mix Green food coloring 12 small Tootsie Rolls 1 new Kitty Litter Box 1 new Kitty Litter Box Liner 1 new Pooper Scooper

Prepare cake mixes and bake according to directions (any size pans) Prepare pudding mix and chill until ready to assemble Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine. Line a new, clean kitty litter box. Put mixture into litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly to resemble "poop". Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. This is my addition-only spread 5 of the remaining Tootsie rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box;l sprinkling it lightly with cookie crumbs Place the box on a newspaper and sprinkle a few of the cookie crumbs around.

Serve with a new pooper scooper.:) Lemon Cake Frosting

1 average container of thawed Cool Whip

6 ounces concentrated lemonade

14 ounces sweetened condensed milk

Lemon Crumb Bars Mix in large mixing bowl: 1 (18 oz) lemon or yellow cake mix ½ cup soft butter 1 egg Stir in: 2 cups finely crushed saltine cracker Remove 2 cups of mix and set aside. Press remaining mix on bottom of greased 9 x 13 pan. Bake 15-20 minutes at 350°. Beat: 3 egg yolks 14 oz sweetened condensed milk ½ cup lemon juice Spread over baked crust. Top with 2 cups of crumb mixture. Bake 25 minutes @ 350°. Cool. Refrigerate within 2 hours.

Lemon Fluff Dessert

Spread in a 9 x 13 pan w/fork. Bake 20 minutes @ 350° & cool: 2 sticks of butter 2 cups flour Mix and spread over cooled crust: 2-8 oz pkgs of cream cheese 2 cups powdered sugar Mix together and spread on top of cream cheese mixture: 2-small boxes of instant lemon pudding (about 3.5 ounce pkg) 4 cups of milk Top with: 1 container of thawed whipped topping Sprinkle with chopped pecans or almonds if desired. Refrigerate until ready to serve.

Lemon Zest Cake

Mix: 1 package yellow cake mix 1 cup milk 2 Tbs. lemon zest Pour into greased baking pan. Combine: 2/3 cup sugar 2 Tbs. cornstarch Add: 1/3 cup fresh lemon juice 1 ½ cups very warm water (120°-130°) Pour sugar/lemon mixture over cake batter.

Bake 375° for 40-45 minutes. Cool slightly and sprinkle with powdered sugar & fresh fruit (raspberries were excellent!).

Low Calorie Jello Pie

Mix, dissolve, and let cool, but DON’T thicken: 1 small box of sugar free jello ¼ cup boiling water Whisk in: 2-8 ounce containers of low fat yogurt (flavor to match jello) Carefully fold in with wooden spoon: 1 tub fat free Cool Whip

Pour into lowfat graham cracker crust. Refrigerate at least 2 hours – or freeze! 3 Weight Watcher Points

Magic Cookie Bars

Combine and press into a 9x13 baking pan: 1-1/2 cups graham cracker crumbs 1/2 cup (1 stick) melted butter Pour over crumb mixture: 14 ounce can sweetened condensed milk 2 cups semi sweet choc chips 1-1/3 cups flaked coconut 1 cup chopped nuts (walnuts or pecans) Bake 25 minutes or until lightly browned. Cool.

Maple Date Oatmeal Bars

In a medium bowl mix: 1 cup flour 1 cup oatmeal ½ cup brown sugar ¼ tea salt ¼ tea cinnamon Add. Stir until crumbly: 6 Tb melted butter 3 Tb orange juice Press ½ mixture in bottom of 11 x 7 baking dish coated in cooking spray.

Mix in a medium bowl: 2 Tb maple syrup 1 ½ cups chopped, pitted dates ¾ cup sour cream 2 Tb flour 1 tea vanilla ½ tea grated orange rind 2 Tb brown sugar

Spread sour cream mix over crumble mix. Sprinkle remaining mix over sour cream. Bake 325˚ for 40 minutes. Cool completely.

Maple Pear Upside Down Cake

Bring to a boil in skillet over medium heat; cook 2 minutes. Remove from heat: 1/3 cup maple syrup Arrange in pan in a spoke like fashion. Cook on medium heat until syrup thickens about (4 minutes), gently shaking pan frequently: 3 peeled Bartlett or Anjou pears, cored & cut into 8 wedges In small bowl mix & set aside: 1 cup flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon ginger 1/4 teaspoon salt In large bowl add & mix with blender about 2 minutes: 2/3 cup sugar 1/3 cup softened butter 1 teaspoon vanilla Add: 2 large eggs Add alternately into sugar mixture: 1/2 cup lowfat buttermilk Flour mixture Pour batter evenly over pear mixture in skillet. Cover handle of skillet with foil. Bake @350° for 30 minutes. Run knife outside edge of pan & cool for 5 minutes. Place plate on top of skillet, then invert skillet & plate.

MEXICAN BREAD PUDDING

Capirotada In Mexico, this popular Lenten dessert is typically made with the versatile bolillos, or small bread rolls. Here, the bread is baked instead of sautéed before it is combined with the other ingredients. This bread pudding is traditionally served as a dessert, but the unusual addition of savory garnishes — roasted peanuts and aged cheese — also makes it a wonderful breakfast or brunch dish. 10 tablespoons (1 1/4 sticks) unsalted butter 1/4 cup corn oil 16 3x2x1/2-inch slices French bread from about three 6- to 7-inch-long French rolls 2 cups (packed) dark brown sugar 1 1/2 cups water 3 canela or cinnamon sticks 1 1/2 teaspoons aniseed 1/2 cup raisins 1/3 cup blanched slivered almonds 1/4 cup unsalted dry-roasted peanuts 4 ounces queso manchego*, thinly sliced, room temperature Crema mexicana** or sour cream (optional) Preheat oven to 350°F. Melt 4 tablespoons butter in small saucepan over medium-low heat. Whisk in corn oil. Brush large rimmed baking sheet with some of butter mixture. Arrange bread slices on sheet. Brush bread generously with remaining butter mixture. Bake bread slices 10 minutes; turn slices over and bake until golden and crisp, about 5 minutes longer. Cool. Arrange bread in 15x10x2-inch glass baking dish. Maintain oven temperature. Bring brown sugar, 1 1/2 cups water, canela sticks, aniseed, and 6 tablespoons butter to boil in medium saucepan, stirring until sugar dissolves. Boil until syrup is reduced to 2 cups, stirring occasionally, about 15 minutes. (Bread and syrup can be prepared 1 day ahead. Cover bread and store at room temperature. Cover and chill syrup. Rewarm syrup before using.) Gradually pour warm syrup over bread slices, allowing some of syrup to be absorbed before adding more. Sprinkle raisins, almonds, and peanuts over. Cover dish with foil and bake until bread is slightly softened and syrup is bubbling, about 25 minutes. Place 2 bread slices on each plate; spoon some of syrup, raisins, and nuts over. Top each with queso manchego. Serve with crema mexicana, if desired. *Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name. Substitute mild cheddar, Monterey Jack, or Muenster. **Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

Miniature

Place a vanilla wafers into 20-24 liners.

Mix ingredients below & pour onto vanilla wafer until ¾ full. Bake at 375° for 15-20 minutes & let cool: 2-8 oz pkgs of softened cream cheese 2/3 cup of sugar 2 eggs 1 Tablespoon lemon juice 1 teaspoon vanilla

Top with chopped berries or canned fruit pie filling. Refrigerate until ready to serve.

Molasses Cookies

In a large bowl mix: 1 ½ cup butter 2 cups sugar Add: 2 eggs ½ cup molasses Mix in separate bowl and add to wet mixture: 5 cups flour 2 tea ginger 2 tea cinnamon 2 tea nutmeg 4 tea baking soda 1 tea salt Form into small dough balls. Roll in sugar. Bake at 350° for 9 minutes. DO NOT OVERBAKE

Monkey Bread

Thaw 2 loaves of frozen bread dough. Mix together: 1 stick melted butter 1 cup brown sugar 1 teaspoon cinnamon 2 Tb milk 1 large box vanilla or butterscotch pudding (not instant) • Heat oven to 200°. • Put a pan of heated water in a cake pan on the bottom rack of oven. • Pour ½ of butter mix in a 9x13 greased pan. • Cut thawed dough into quarter size pieces and put over butter mix. • Pour remaining butter mix over dough. • Let dough rise in 200° oven for 40-60 minutes. • Cook for 15 minutes at 350°. • Cool 10 minutes and turn over onto a cookie sheet.

MONSTER Cookies

In a large bowl mix: 1 stick butter 1 ¼ cup brown sugar 1 cup sugar 3 eggs 1 Tb vanilla ¾ cup peanut butter Mix in a separate bowl. Then add to mixture above: ½ pound M&M’s 2 tsp baking powder ½ pound choc chips 4 ½ cups oatmeal (instant works best) Spoon a Tablespoon full onto a baking sheet. Bake at 350° for 10 minutes.

Mooncake

Mix in saucepan and bring to a boil: 1 cup water ½ teaspoon salt 1 stick butter Add: 1 cup flour Remove from stove and add: 4 eggs, one at a time beating vigorously Butter 9x13 pan and spread dough evenly in pan. Bake at 400° for 25 minutes. Cool. Mix: 2, four serving boxes of pudding (any flavor) 3 cups milk 8 oz. cream cheese Spread onto cooled crust. Cover with Cool Whip and drizzle with chocolate fudge.

Nanaimo Bars

Line a 9-inch square pan with plastic wrap. Melt in a saucepan over medium heat: 1/4 cup light butter Add and cook for 1 minute: 1/4 cup sugar 1/3 cup unsweetened cocoa powder 1 egg Stir in: 1 cup low fat graham cracker crumbs 3/4 cup rolled oats 1/2 cup unsweetened coconut 1/4 cup chopped walnuts (optional) 1 teaspoon vanilla Pat mixture onto the bottom of pan. Freeze until firm (30 minutes). With an electric mixer, beat: 4 teaspoons light butter 1 Tablespoon fat-free milk 2 cups powdered sugar 1/2 teaspoon vanilla Spread over crust and chill 15 minutes. Microwave for 10 seconds: 2 oz. semi sweet chocolate chips 2 tsp light butter Spread over filling and chill 2 hours.

No-Bake Granola Bites

1 cup oatmeal 1/2 cup peanut butter (or other nut butter) 1/3 cup honey 1 cup coconut flakes 1/2 cup ground flaxseed 1/2 cup mini chocolate chips 1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Makes 18-20 bites.

Nutty Chocolate Caramel Bars

Combine: 2 cups flour 2 cups old fashioned oats 1 cup brown sugar 1 teaspoon baking soda ¼ teaspoon salt Add: 1 cup melted butter Set aside one cup of above mixture. Press remaining mix into bottom of ungreased 9x13 baking pan and bake at 350◦ for 15 minutes. Sprinkle with: 2 cups choc chips 1 ½ cups chopped walnuts Combine and drizzle over base: 1/3 cup flour 1 cup caramel ice cream topping Sprinkle remaining crumb mixture on top.

Bake an additional 350◦ for 20-25 minutes until brown. Cool and serve.

Oatmeal Cranberry White Chocolate Cookies

In a large bowl mix: 2/3 cup butter 2/3 cup brown sugar Add: 2 eggs Mix in separate bowl and add to wet mixture: 1 ½ cups oatmeal 1 ½ cups flour 1 tea baking soda ½ tea salt 1 ½ cups dried cranberries 2/3 cup white chocolate chunks or chips Chill dough. Roll out for sugar cookies. Bake at 375° for 10-12 minutes.

Old Fashioned Caramels (Like Slow Poke Candy)

Melt in saucepan: 2 sticks of butter (not margarine) Add: 2 pounds of brown sugar dash of salt 2 cups light corn syrup Gradually add, stirring constantly: 28 oz. can sweetened condensed milk (don’t use low fat) Cook & stir over medium heat until 245°, firm ball stage on candy thermometer. DO NOT OVERCOOK. Remove from heat. Stir in: 2 teaspoons vanilla 2 cups walnuts (optional)

Pour into greased 9x13 pan. (May make more than 9x13 pan). Cool thoroughly. Turn pan upside down and tap firmly on cutting board so it releases from pan. Cut and wrap in wax paper or special foil candy wrappers.

Peanut Butter Bars

In a large bowl mix: 1 cup butter 1 cup sugar 1 cup brown sugar Add: 2 eggs 2/3 cup peanut butter 1 tea vanilla Mix in separate bowl and add to wet mixture: 2 cups flour 2 cups oatmeal 1 tea baking soda Put into 9 x 13 pan. Bake at 350° for 35 minutes. Remove from oven and sprinkle with 12 oz chocolate chips. Let chocolate melt and spread over top.

Peanut Butter Fudge

Mix in saucepan and bring to a soft ball on candy thermometer: 2 cups brown sugar 2 cups white sugar 1 cup milk Take off stove and add: 1 ¼ cups of peanut butter 1 teaspoon vanilla 1 teaspoon butter

Mix until it thickens. Pour into buttered 9x13 pan. Peanut Butter Oatmeal Bars

Mix in large mixing bowl: 2 sticks of butter 1 cup sugar 1 cup brown sugar 2 eggs 2/3 cup peanut butter Mix in a separate bowl, and then add to above: 1 teaspoon soda 1 teaspoon vanilla 2 cups flour 2 cups uncooked oatmeal Combine wet & dry ingredients and put into a 9 x 13 cake pan. Bake for 350° for 35 minutes – don’t overcook. Sprinkle with 12 oz bag of semi-sweet chocolate chips and spread with the back of a spoon.

Cool & eat!

Peanut Butter Pie

Set aside a prepared graham cracker (crushed graham crackers and melted butter) or chocolate pie crust.

Mix in large bowl until smooth: 1/3 cup peanut butter 8 oz. cream cheese (can use light or fat free) 2 Tb. butter 1 cup powdered sugar Add: ¼ cup milk Fold in: 8 oz. thawed Cool Whip (can use light or fat free)

Cover & freeze for 4 hours. Top with Hot fudge before serving.

Peanut Butterscotch Krispie Bars

Melt to a quick boil – take off heat immediately: 2 cups Karo corn syrup 2 cups brown sugar Add in and put into greased 9 x 13 pan: 2 cups peanut butter 10 cups of crispy rice cereal Melt on medium in microwave – stirring periodically – and Pour over bar mixture: 6 ounces of semi-sweet chocolate chips 6 ounces of butterscotch chips Cool & eat!

Penuche Icing Boil and stir over low heat for 2 minutes: ½ cup butter 1 cup brown sugar

Stir in: ¼ cup milk. Bring to a boil, stirring constantly. Cool to lukewarm.

Gradually add to lukewarm mixture: 1 ¾ cup powdered sugar Beat until thickened Add a bit of water if it’s too thick to spread.

Peppermint Bark

1 bag of chocolate chips (milk choc or semi-sweet) - melted 1 bag of white choc chips - melted 9 crushed candy canes

On a parchment lined baking sheet, pour melted chocolate. Pour melted white chocolate on top. Swirl chocolates with a Spoon. Top with crushed candy cane. Let set until hardened. Break into pieces.

Pistachio 7-Up Cake

Mix and pour in a greased 13 x 9 pan. Bake at 350° for 35 minutes: 1 box white cake mix 1 box (3.4 oz) instant pistachio pudding mix 3 eggs 1 cup vegetable oil (can substitute 1/2 cup oil for ½ cup plain yogurt or fat free sour cream) 12 ounces 7-Up Mix in medium bowl: 8 ounces thawed Cool Whip 1 box (3.4 oz) instant pistachio pudding mix 1 ¼ - 1/1/2 cups cold milk

Frost cake after it has cooled completely. Refrigerate.

Pumpkin Fluff

Layer the bottom of a 9 x 13 pan with 2 cups crushed graham crackers and 3 Tb melted butter

Layer: Mixture A: . One large prepared Jello instant pie filling - vanilla flavored . One teaspoon pumpkin pie spice Mixture B: . 1-15 oz can of pre-sweetened pumpkin pie filling (or unsweetened pumpkin + 1/3 cup sugar or other sweetener) . 1 tub of thawed Cool Whip

Top with additional thawed Cool Whip. Refrigerate until ready to serve.

Pumpkin Layer Cheesecake

Cream together: 2 – 8 oz. packages cream cheese, softened ½ cup sugar ½ teaspoon vanilla Add: 2 eggs Take 1 cup of above mixture and add: ½ cup pumpkin ½ teaspoon cinnamon ¼ teaspoon cloves ¼ teaspoon nutmeg Pour remaining batter into ready made pie crust. Top with pumpkin batter.

Bake @350° for 35-40 minutes or until center is almost set. Cool. Refrigerate 3 hours or over night.

Pumpkin Mousse

Beat with whisk: 2 small pkgs vanilla instant pudding 2 cups milk 1 cup to 1 can pumpkin ½ teasp pumpkin pie spice (cinnamon & nutmeg) Fold in: 1 cup Cool whip

Pour into dessert cups, cooked pie shell, or graham cracker Pie shell. Refrigerate until ready to serve.

Pumpkin Pie, Layered No Bake Prepare a graham cracker or regular pie crust, cooked

MIX: 4 oz. cream cheese, softened 1 Tb. milk 1 Tb. sugar STIR IN: 1 1/2 cups (8 oz.) cool whip, thawed Pour into pie crust.

MIX: 1 cup milk 16 oz. pumpkin 2 boxes (4 serving size) vanilla instant pudding 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice Spread over cream cheese. Refrigerate 4 hours.

End recipe before the 3 mark

Pumpkin (Carla Hall) 1 15-ounce can of Pumpkin Puree 1/2 cup Brown Sugar 2 teaspoons Pumpkin Pie Spice 1 teaspoon Salt

12 sheets Frozen Phyllo (thawed)

Melted Butter (for brushing) 1 cup Granulated Sugar 1 1/2 tablespoons Cinnamon

1 cup toasted Pecans (chopped)

1 8-ounce package Cream Cheese (divided into 12 pieces)

Whipped Cream (optional)

Preheat oven to 400. In a small bowl, combine pumpkin, brown sugar, Pumpkin Pie Spice and 1/2 teaspoon salt.

In another small bowl combine the granulated sugar and the cinnamon. Brush one sheet of phyllo with melted butter and lay another sheet of dough on top. Brush generously with melted butter. (Keep remaining phyllo dough covered with a damp dish towel to prevent it from drying out). Sprinkle a generous 2 tablespoons of cinnamon-sugar mixture over the brushed phyllo. Sprinkle with about 2 tablespoons of pecans. Cut the phyllo lengthwise to create two long strips. Place a slice of cream cheese about 2 inches from the end of each dough strip. Spoon 1 to 2 well rounded tablespoon of pumpkin mixture on top of the cream cheese (do not overfill or the phyllo will burst when rolled). To shape, fold the edge closest to the cheese/pumpkin mixture up and over the filling. Fold in sides and roll up to encase filling. Place on a parchment lined baking sheet, seam side down. Brush with some of the melted butter and top more sugar and nuts. Repeat the process with the remaining ingredients. Bake for 20 minutes or until golden. Remove from oven and allow to cool for 5 minutes before serving with whipped cream. Note: You can use 2 teaspoons Pumpkin Pie Spice in place of the other spices. Helpful Tips: 1. Take care not to roll the strudel too tightly or it will rip while baking. 3. Prepare the strudel ahead of time and freeze until you’re ready to bake.

Puppy Chow

Melt in microwave in medium bowl: 1 cup semisweet chocolate chips ½ peanut butter ¼ cup butter Stir in: 1 teasp vanilla Pour over: 9 cups of Chex cereal – any flavor Put in Ziploc bag and shake cereal until coated: 1 ½ cups powdered sugar Spread on wax paper to cool. Store in airtight container.

Raspberry Pie

Mix & bake for 18-20 minutes (don't over bake): 36 ounces of frozen raspberries, thawed or microwaved 1 cup sugar 3 Tb cornstarch

Put in prepared crust (Pillsbury is the best). Sprinkle sugar on top crust. Place aluminum foil on rim/outside crust.

Bake @375° for 20 minutes. Remove foil and bake 20-30 minutes longer until center crust is brown.

This can be made without a top crust.

Rhubarb Cake

Mix in large bowl: ½ cup butter 1 cups sugar 2 eggs 1 cup sour cream OR buttermilk 2 cups finely chopped rhubarb Mix in separate bowl and add to above: 2 cups flour 1/2 teaspoon nutmeg 1 teaspoon baking soda ½ cup chopped walnuts (optional)

Put into greased & floured 13x9 cake pan. Top with 1/3 cup sugar + 1 teaspoon Bake: 350° for 40 minutes. Top with Cool Whip.

Rice Krispie Treats

Melt in large sauce pan, stirring until melted: ½ stick of butter 10 oz marshmallows Add: 5 cups Rice Krispies

Pour into greased 9 x 13 pan.

Snickerdoodle Cookies

In a large bowl mix: 1 cup butter 1 ½ cups sugar Add: 2 eggs Mix in separate bowl and add to wet mixture: 2 2/3 cups flour 2 tea cream of tartar 1 tea baking soda Form into balls. Roll in mixture of sugar and cinnamon. Bake at 400° for 9 minutes.

SOUR CREAM CAKE WITH CARDAMOM AND PISTACHIOS

2 cups all purpose flour 1 1/8 teaspoons ground cardamom 3/4 teaspoon baking soda 1/2 teaspoon salt 1/8 teaspoon ground cinnamon 1 cup plus 2 teaspoons sugar 6 tablespoons (3/4 stick) unsalted butter, room temperature 4 large eggs 1 teaspoon vanilla extract 1 cup sour cream 1/2 cup coarsely chopped roasted unsalted pistachios (about 3 ounces)

Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust with flour; tap out excess. Sift 2 cups flour, ground cardamom, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, beat 1 cup sugar and 6 tablespoons butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in vanilla extract. Fold in dry ingredients alternately with sour cream in 3 additions each. Transfer batter to prepared cake pan. Sprinkle with chopped pistachios, then remaining 2 teaspoons sugar. Bake cake until top begins to crack and tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 30 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut cake into wedges and serve.

Sour Cream Coffee Cake

Mix in large bowl: 1 cup butter 1 ¼ cups sugar 2 eggs 1 cup sour cream 1 teaspoon vanilla Add to above: 2 cups flour 1 teaspoon baking soda ¼ teaspoon baking powder ½ cup chopped toasted almonds (optional) Mix in small bowl: ½ cup white sugar 3 Tablespoons cinnamon Place ½ cake mixture in 9x13 or bundt greased & floured pan. Sprinkle with ½ cinnamon sugar and ½ nuts. Repeat. Bake: 350° for 50-55 minutes.

Sugar Cookies

In a large bowl mix: 1 ½ cup butter 2 cups sugar Add: 4 eggs 1 tea lemon flavoring 1 tea vanilla Mix in separate bowl and add to wet mixture: 5 cups flour 2 tea baking powder 1 tea baking soda 1 tea salt Chill dough. Roll out for sugar cookies. Bake at 350° for 9 minutes.

Symon Joy (Chef Michael Symon)

Line a 8x8 straight edge pan with foil, overlapping up the edges, and lightly spray with non-stick spary.

Combine in a mixing bowl: 6 oz sweetened condensed milk 1 tea vanilla 1/8 tea salt 2 cups powdered sugar 7 oz sweetened coconut 7 oz unsweetened coconut

Top individual onto mixture: Whole almonds

Place mixture in freezer 1 hour or so to set up.

Cut ½ the mixture into small rectangular pieces and put remaining mixture back into freezer.

In a double boiler mix: 16 oz. semi-sweet chocolate chips (I needed more in order to cover second batch) 2 Tb vegetable oil

With two large dinner spoons, coat one with melted chocolate and top a piece of coconut on top of it. Drizzle chocolate over top. OR try with 2 forks and immerse coconut mixture into chocolate. Place on wax paper to cool and dry.

Repeat with second half of coconut mixture.

Toffee

Mix in saucepan over medium heat to 300° on candy thermometer. Stirring occassionally: 1 cup butter (not margarine) 1 1/3 cups sugar 3 Tb. water 1 Tb. light corn syrup Pour onto buttered cookie sheet. Top with: 1 cup semi-sweet chocolate chips ½ cup sliced almonds

Toll House Chocolate Chip Pie

Mix with electric beater until foamy: 2 large eggs Beat in: 1/2 cup flour 1/2 cup white sugar 1/2 cup brown sugar 3/4 cup softened butter Add: 1 cup semi-sweet choc chips 1 cup chopped nuts (optional) Pour into thawed, unbaked 9-inch deep pie shell. Bake 325° for 55-60 minutes with cookie sheet below to catch any droppings. Cool for 1/2 hour. Serve with ice cream.