Desserts
Apple Cake - Nicole
Beat with mixer:
1 1/3 c. oil
2 cups sugar
3 eggs
Add one at a time and mix:
1 tsp. salt
1 tsp baking soda
1 TBSP cimmamon
3 cups of flour
3 cups of apples
mix with mixer and pour into pan.
spread butter into a 9x13 pan... bake for about 60 mintues.
IT'S YUMMY!!!
Beat with mixer:
1 1/3 c. oil
2 cups sugar
3 eggs
Add one at a time and mix:
1 tsp. salt
1 tsp baking soda
1 TBSP cimmamon
3 cups of flour
3 cups of apples
mix with mixer and pour into pan.
spread butter into a 9x13 pan... bake for about 60 mintues.
IT'S YUMMY!!!
_________________________________________________
Pumpkin Pie Cake!! YUMMY!!! - Jeanette
4 Eggs slightly beaten
1 32 oz can Pumpkin
1 12 oz can Evaporated Milk
1 ¾ cup sugar
2 teaspoons Cinnamon
1 teaspoon Nutmeg
½ teaspoon Ginger
¼ teaspoon salt
1 yellow cake mix
¾ cup melted butter (3/4 cup butter = 12 tablespoons)
Mix 1st 8 ingredients, put in greased pan (9x13)
Sprinkle dry cake mix over top of pumpkin mixture
Pour melted butter over top of cake mix
Bake 1 hour 20 minutes @ 300degrees
4 Eggs slightly beaten
1 32 oz can Pumpkin
1 12 oz can Evaporated Milk
1 ¾ cup sugar
2 teaspoons Cinnamon
1 teaspoon Nutmeg
½ teaspoon Ginger
¼ teaspoon salt
1 yellow cake mix
¾ cup melted butter (3/4 cup butter = 12 tablespoons)
Mix 1st 8 ingredients, put in greased pan (9x13)
Sprinkle dry cake mix over top of pumpkin mixture
Pour melted butter over top of cake mix
Bake 1 hour 20 minutes @ 300degrees
_____________________________________________
White Cake Recipe - Debbie
1 cup buttermilk ( you can substitute 1 T lemon juice and fill the rest of the way with milk if you don't have buttermilk)
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream or milk
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
2. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to .
4. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Spread between layers and on top and sides of cooled cake.
I've made this in two round pans and it turns out fine just watch the baking time. I've also found it's easier to frost with two layers.
________________________________________________
Triple Fudge Cake Recipe - Debbie
1 chocolate fudge cake mix
1 12oz. chocolate chips
1 small chocolate instant pudding
1 3/4 c milk
2 eggs
Dump it all in a bowl. Mix by hand. Pour into a greased and floured bunt pan. Bake at 350 for 55 min.
It doesn't need frosting. I just serve it with a dollop of coolwhip. Enjoy!
______________________________________________
Double Lemon Cheesecake - Amy R.
Crust:
1 cup finely crushed vanilla wafers
3 Tbsp. butter or margarine, melted
Filling:
4 eggs, divided
3 pkg. (8 oz.each) cream cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. grated lemon peel
2 Tbsp. lemon juice
1/2 tsp. vanilla
Topping:
3/4 cup sugar
1/2 cup water
2 Tbsp. cornstarch
1/4 cup lemon juice
(reserved egg yolk)
Crust:
Preheat oven to 325 (or 300 if using dark nonstick pan). Mix crumbs & melted butter. Press gently into the bottom of a 9-inch springform pan. Bake 10 min.
Filling:
Separate one of the eggs. Cover and refrigerate egg yolk for later use. Set egg white aside. Beat cream cheese, sugar, flour, lemon peel, lemon juice, and vanilla in a large bowl with electric mixer on med. speed until well blended. Add egg white and remaining 3 whole eggs, one at a time, mixing on low speed just until blended. Pour over crust.
Bake 50-55 min. or until center is almost set. Run knife or spatula around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or overnight.
Topping:
Mix sugar and cornstarch in medium saucepan; gradually stir in water and lemon juice until well blended. Bring just to boil on med. heat, stirring constantly. Cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. hot cornstarch liquid mixture. Return to remaining cornstarch mixture in saucepan. Mix until well blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. Spoon glaze over cheesecake. Refrigerate until set.
Note: If you're not a big fan of lemon, leave off the topping and choose your favorite cheesecake topping. It's a good cheesecake all on its own. It's a lot of work, I suppose, but totally worth it!
1 chocolate fudge cake mix
1 12oz. chocolate chips
1 small chocolate instant pudding
1 3/4 c milk
2 eggs
Dump it all in a bowl. Mix by hand. Pour into a greased and floured bunt pan. Bake at 350 for 55 min.
It doesn't need frosting. I just serve it with a dollop of coolwhip. Enjoy!
______________________________________________
Double Lemon Cheesecake - Amy R.
Crust:
1 cup finely crushed vanilla wafers
3 Tbsp. butter or margarine, melted
Filling:
4 eggs, divided
3 pkg. (8 oz.each) cream cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. grated lemon peel
2 Tbsp. lemon juice
1/2 tsp. vanilla
Topping:
3/4 cup sugar
1/2 cup water
2 Tbsp. cornstarch
1/4 cup lemon juice
(reserved egg yolk)
Crust:
Preheat oven to 325 (or 300 if using dark nonstick pan). Mix crumbs & melted butter. Press gently into the bottom of a 9-inch springform pan. Bake 10 min.
Filling:
Separate one of the eggs. Cover and refrigerate egg yolk for later use. Set egg white aside. Beat cream cheese, sugar, flour, lemon peel, lemon juice, and vanilla in a large bowl with electric mixer on med. speed until well blended. Add egg white and remaining 3 whole eggs, one at a time, mixing on low speed just until blended. Pour over crust.
Bake 50-55 min. or until center is almost set. Run knife or spatula around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or overnight.
Topping:
Mix sugar and cornstarch in medium saucepan; gradually stir in water and lemon juice until well blended. Bring just to boil on med. heat, stirring constantly. Cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. hot cornstarch liquid mixture. Return to remaining cornstarch mixture in saucepan. Mix until well blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. Spoon glaze over cheesecake. Refrigerate until set.
Note: If you're not a big fan of lemon, leave off the topping and choose your favorite cheesecake topping. It's a good cheesecake all on its own. It's a lot of work, I suppose, but totally worth it!
___________________________________________________
Ding-dong cake - Rachel
10 ding-dongs
2 sm boxes instant choc pudding
1 sm box instant vanilla pudding
3 cups milk
1 large container Cool Whip
8 oz cream cheese
1/2 cup sugar
1 tsp vanilla
Cut ding-dongs in half length-wise, place cut side up in a 9x13 pan. Mix cream cheese, sugar, half of Cool Whip and vanilla until creamy. Spread on top of ding-dongs. Then mix vanilla
and choc puddings with 3 cups milk. Spread on top of cream cheese mixture. Spread remainder of Cool Whip on top. Keep refrigerated.
_________________________________________________
5 MINUTE CHOCOLATE MUG CAKE - Sarah
1 Coffee Mug 4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
some nuts (optional)
Small splash of vanilla
Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don't be alarmed!
_________________________________________________
Too Much Chocolate Cake - Debbie (allrecipes)
I substituted fudge cake mix and peanut butter chips but have made it this way and both are good. So easy too
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
___________________________________________________
Better Than Sex Chocolate Cake - Jen H.
1 box of chocolate cake
2 boxes chocolate pudding
1 carton cool whip
1/2 bag of toffee bits
Bake the cake according to its directions. Make the pudding separately according to its directions on the box. You will layer all of the ingredients in a large glass bowl. Cut cake into cubes and put 1/2 of it into the bottom of the bowl. Then add 1/2 of the pudding mixture on top. Next add 1/2 of the cool whip, and then the toffee. Repeat!!!
Yummy!
______________________________________________________________________
Yum Yum Chocolate CakePER SERVING (1 slice, 1/12th of cake): 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein -- PointsPlus® value 5*
Ingredients:
One 18.25-oz. box devil's food cake mix
One 15-oz. can pure pumpkin
Directions:
Preheat oven to 400 degrees.
Mix the two ingredients together in a bowl. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this! Just keep on stirring until completely mixed.
Transfer batter to a 9-inch cake pan sprayed with nonstick spray, and smooth out the top with a spatula or the back of a spoon. Place pan in the oven, and bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool, and then cut into 12 slices. Enjoy!
MAKES 12 SERVINGS
1 box of chocolate cake
2 boxes chocolate pudding
1 carton cool whip
1/2 bag of toffee bits
Bake the cake according to its directions. Make the pudding separately according to its directions on the box. You will layer all of the ingredients in a large glass bowl. Cut cake into cubes and put 1/2 of it into the bottom of the bowl. Then add 1/2 of the pudding mixture on top. Next add 1/2 of the cool whip, and then the toffee. Repeat!!!
Yummy!
______________________________________________________________________
Yum Yum Chocolate CakePER SERVING (1 slice, 1/12th of cake): 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein -- PointsPlus® value 5*
Ingredients:
One 18.25-oz. box devil's food cake mix
One 15-oz. can pure pumpkin
Directions:
Preheat oven to 400 degrees.
Mix the two ingredients together in a bowl. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this! Just keep on stirring until completely mixed.
Transfer batter to a 9-inch cake pan sprayed with nonstick spray, and smooth out the top with a spatula or the back of a spoon. Place pan in the oven, and bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool, and then cut into 12 slices. Enjoy!
MAKES 12 SERVINGS
______________________________________________________________________
Applesauce/Cinnamon chip coffee cake - my friend Deb's recipe
(smells wonderful in the oven and tastes yummy)
1 cup butter or margarine softened not melted
1 cup sugar
2 eggs
3/4 cup applesauce
1 tsp vanilla
2 1/2 cups flour sifted
1 tsp baking soda
1/2 salt
1 (10oz,) pkg of cinnamon chips
Topping:
3/4 cup of powdered sugar
1-2 tablespoons warm water
cream butter, sugar, eggs, applesauce and vanilla on medium speed.
mix flour, soda and salt, add to above mixture a little at a time until all mixed in. Stir in cinnamon chips. Spread into greased
9x13 cake pan. Bake at 350 on center rack for 20-30minutes until a tooth pick inserted in the center comes out clean. DO NOT over bake. Cake should be dense but very moist. Over baking will cause it to dry out.
Cool completely. Mix powdered sugar with 1-2 tablespoons of warm water and mix until thin enough to drizzle over cake. ( I used 1 spoon of water and it was plenty thin)
A fluted or bundt pan can be used if greased and floured. You may need to adjust baking time.
1 cup butter or margarine softened not melted
1 cup sugar
2 eggs
3/4 cup applesauce
1 tsp vanilla
2 1/2 cups flour sifted
1 tsp baking soda
1/2 salt
1 (10oz,) pkg of cinnamon chips
Topping:
3/4 cup of powdered sugar
1-2 tablespoons warm water
cream butter, sugar, eggs, applesauce and vanilla on medium speed.
mix flour, soda and salt, add to above mixture a little at a time until all mixed in. Stir in cinnamon chips. Spread into greased
9x13 cake pan. Bake at 350 on center rack for 20-30minutes until a tooth pick inserted in the center comes out clean. DO NOT over bake. Cake should be dense but very moist. Over baking will cause it to dry out.
Cool completely. Mix powdered sugar with 1-2 tablespoons of warm water and mix until thin enough to drizzle over cake. ( I used 1 spoon of water and it was plenty thin)
A fluted or bundt pan can be used if greased and floured. You may need to adjust baking time.
_________________________________________
EASY CHERRY CHEESECAKE CUPCAKES - Jodi (I've also used blueberry pie
filling and melted chocolate to top these cupcakes)
2-8oz. pkgs of cream cheese
3/4 c. sugar
2 eggs
1 Tblspn lemon juice
1 tspn vanilla
24 vanilla wafers
1 can cherry pie filling
24 cupcake liners
Beat first 5 ingredients with mixer until smooth. Place one
vanilla wafer in each cupcake liner; fill 1/2 full with cheese
mixture. Bake at 375 for 15 mins. Spoon filling on each
cupcake. Refrigerate for 1 hour. Makes 24 cupcakes.
filling and melted chocolate to top these cupcakes)
2-8oz. pkgs of cream cheese
3/4 c. sugar
2 eggs
1 Tblspn lemon juice
1 tspn vanilla
24 vanilla wafers
1 can cherry pie filling
24 cupcake liners
Beat first 5 ingredients with mixer until smooth. Place one
vanilla wafer in each cupcake liner; fill 1/2 full with cheese
mixture. Bake at 375 for 15 mins. Spoon filling on each
cupcake. Refrigerate for 1 hour. Makes 24 cupcakes.
_____________________________________
Crustless Pumpkin Pie - 1 POINT per serving
1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste
Instructions:
Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan
Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
Serves 8 Whole Pie: 8 points (or ONE pt. for 1/8 pie)
TIP!Top this pie with a little fat free Cool-Whip for even more of a treat! Counts as a vegetable serving and high in fiber!
_____________________________________________
1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste
Instructions:
Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan
Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
Serves 8 Whole Pie: 8 points (or ONE pt. for 1/8 pie)
TIP!Top this pie with a little fat free Cool-Whip for even more of a treat! Counts as a vegetable serving and high in fiber!
_____________________________________________
Turtle Pumpkin Pie-- Michelle M.
Prep time: 15 min
Total time: 1 hr 15 min
Makes: 10 servings
What You Need
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Make It
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
____________________________________________
Blueberry Banana Cream Pie--Michelle M.
9 inch pie crust, baked (I buy Pillsbury refrigerated crust in the box)
3 bananas, sliced
1 8 oz pkg cream cheese, softened 1 c. sugar
1 tsp vanilla
1 8oz container Cool Whip (I used French Vanilla Cool Whip)
1 20 oz can blueberry pie filling
1. Slice bananas and place in bottom of the BAKED pie crust.
2. Mix cream cheese, sugar and vanilla. Add Cool Whip and mix well. Pour on top of sliced bananas.
3. Top w/blueberry pie filling. Refrigerate until ready to serve!____________________________________________
Apple Cookies - Frances
Need:
. 1 cup whole wheat pastry flour
. 1/4 tsp salt
. 1 tsp ground cinnamon
. 1/4 cup canola oil
. 1 tsp baking powder
. 1 egg
. 1 cup quick-cooking rolled oats
. 1/3 cup raisins
. 1/2 cup chopped toasted walnuts
. 1 peeled and minced Delicious apple
. 1 cup pure maple syrup
. 1/2 tsp vanilla extract
To Make:
1. Preheat oven to 375°F. Oil a cookie sheet.
2. In a large bowl, combine the flour, baking powder, salt, cinnamon, and oats.
Stir in the nuts, raisins, and apple.
3. In a separate bowl, whisk together the maple syrup, oil, vanilla, and egg.
Stir into the flour mixture until well blended.
4. Using a wet teaspoon to prevent sticking, drop batter onto the prepared cookie sheet.
Flatten the cookies with your fingers to 1/2-inch thick.
5. Bake until golden brown, 10 to 12 minutes. Cool 2 minutes on the cookie sheet, and
then transfer to a rack to cool completely.
Makes 3 dozen cookies.
Need:
. 1 cup whole wheat pastry flour
. 1/4 tsp salt
. 1 tsp ground cinnamon
. 1/4 cup canola oil
. 1 tsp baking powder
. 1 egg
. 1 cup quick-cooking rolled oats
. 1/3 cup raisins
. 1/2 cup chopped toasted walnuts
. 1 peeled and minced Delicious apple
. 1 cup pure maple syrup
. 1/2 tsp vanilla extract
To Make:
1. Preheat oven to 375°F. Oil a cookie sheet.
2. In a large bowl, combine the flour, baking powder, salt, cinnamon, and oats.
Stir in the nuts, raisins, and apple.
3. In a separate bowl, whisk together the maple syrup, oil, vanilla, and egg.
Stir into the flour mixture until well blended.
4. Using a wet teaspoon to prevent sticking, drop batter onto the prepared cookie sheet.
Flatten the cookies with your fingers to 1/2-inch thick.
5. Bake until golden brown, 10 to 12 minutes. Cool 2 minutes on the cookie sheet, and
then transfer to a rack to cool completely.
Makes 3 dozen cookies.
________________________________________________________
Pretzel Cookies - made at Amy's Halloween party
We changed the name to "Monster Eyes" but you could make these for any occasion.
1 bag of waffle-shaped pretzels
1 bag of hershey's chocolate kisses
1 bag of peanut butter M&Ms
Preheat oven to 180 degrees. Set about 35 pretzels onto cookie sheet. Unwrapped kisses and place on top of pretzels. Bake for 4 to 6 minutes (I went with 7 min) until chocolates feel soft when touched by a wooden spoon. Remove cookie sheet from oven and quickly place M&Ms on top of kisses (in the center). Allow to cool and place in fridgerator to set, about 10 minutes.
___________________________________________________
Gooey Butter Cookies - Debbie
1 egg
1/2 c. butter (1 stick) softened
1 butter cake mix (recommend Duncan Hines)
1 tsp vanilla
8 oz. cream cheese softened
+/- 3/4 cup powdered sugar for rolling and topping
Preheat oven 350. Cream together butter and cream cheese, add vanilla and egg, slowly add cake mix until dough forms, will be sticky. Cover bowl and refrigerate or freeze for 1/2 hour until stiff for rolling. Roll tsp. size balls of dough in powdered sugar. Place on cookie sheet 1-2" apart. Bake 12-14 min. until golden but not brown. Remove from oven and transfer to cooling rack for 1-2 min. Cool completely. Sprinkle with a little more powdered sugar. Great dough to prepare couple days ahead and bake as needed or frozen up to 2 months.
____________________________________________
Healthified Chocolate Chip Cookies - Debbie
Makes 31/2 dozen.
3/4 cup sugar
3/4 cup brown sugar packed
1/2 cup butter softened
1/2 cup canola oil
1 tsp vanilla
1 egg
2 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
3/4 cup miniature semi-sweet chocolate chips
Mix all ingredients well, drop by well rounded tsp. on a cookie sheet. Bake at 375 until golden 7-9 minutes
110 calories and only 13 g of total carbs, no trans fat
I haven't tried these but a friend of mine said they are so good and her family loves them.
3/4 cup sugar
3/4 cup brown sugar packed
1/2 cup butter softened
1/2 cup canola oil
1 tsp vanilla
1 egg
2 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
3/4 cup miniature semi-sweet chocolate chips
Mix all ingredients well, drop by well rounded tsp. on a cookie sheet. Bake at 375 until golden 7-9 minutes
110 calories and only 13 g of total carbs, no trans fat
I haven't tried these but a friend of mine said they are so good and her family loves them.
_______________________________________
McIntosh-Oatmeal Cookies - Gisell made these at the cookie exhange.. Big hit!
1-1/2 cups sugar1 cup butter softened
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
2 large eggs
2 medium McIntosh apples, pelled, cored, and diced (about 2 cups)
3 cups quick-cooking or old-fashioned oats, uncooked
1 cup dark seedless raisins
3/4 cup walnuts, chopped
Preheat oven to 350 deg. IN lage bowl, with mixer at medium speed, beat sugar and butter about 5 minutes, until light and creamy. Add flour, baking soda, cinnamon, vanilla, salt, and eggs; beat just until blended, occasionally scraping bowl with rubber spatula. With wooden spoon, stir in apples and remaining incredients. Drop dough by heaping tablespoons, about 3 inches apart, onto uncreased large cookie sheet. Bake cookies 20 minutes, until golden. With pancake turner, transfer to wire rack to cool.
_________________________________________
Chocolate Dipped Cookies
These are so easy and yummy!
Ritz crackers, Peanut butter, Almond bark - white or chocolate
Spread peanut butter between two crackers. Melt chocolate in the microwave. Dip cracker sandwiches in chocolate and place on wax paper until dried. They taste like Kit Kat bars! They're super easy to make.
____________________________________________
Christmas Cookies for a Hectic Holiday
1 cup of water
1 tsp. baking soda
1 cup of sugar
1 tsp. salt
1 cup of brown sugar
lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequilla
Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup and drink.
Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar...Beat again. At this point it's best to make sure the Cuervo is still OK, try another cup ... just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit, Pick the frigging fruit off floor... Mix on the ****. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something. Who giveshz a sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven.
Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the ****. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.
___________________________________________________
Melissa - I made these tonight with your Nutella - YUMMY, YUMMY!!!
Chocolate Hazelnut Kisses (Cookies) - Val
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup orange sprinkles, or orange sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped
Preheat the oven to 375 degrees F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the
egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.
Chocolate Hazelnut Kisses (Cookies) - Val
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup orange sprinkles, or orange sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped
Preheat the oven to 375 degrees F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the
egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.
_____________________________________________
Easy Cherry Cobbler - Tiffany
This so easy to make and so yummy
Need:
One Box Yellow Cakes Mix
Two Sticks Of Butter
One Can of Pie Cherries
9x13 Cake Pan
Steps
1: grease the cake pan and preheat oven to 350
2: Dump the cherries in, spread around
3: Pour dry cake mix on top to cover cherries
4: Slice butter and cover the cake mix
5: place in oven till golden brown on top about a half hour
This also really good chocolate cake mix.
This so easy to make and so yummy
Need:
One Box Yellow Cakes Mix
Two Sticks Of Butter
One Can of Pie Cherries
9x13 Cake Pan
Steps
1: grease the cake pan and preheat oven to 350
2: Dump the cherries in, spread around
3: Pour dry cake mix on top to cover cherries
4: Slice butter and cover the cake mix
5: place in oven till golden brown on top about a half hour
This also really good chocolate cake mix.
_________________________________________
Easy and yummy around the holidays...
White Trash - Debbie (not sure why it's called this. Maybe it's b/c you can use white chocolate but I prefer the regular chocolate)
1 package chocolate Almond Bark Block
1 cup Peanut Butter
4 cups Rice Krispies
1 cup Peanuts
2 cups Marshmellows
Melt chocolate according to the directions. Stir in the peanut butter. Add peanuts marshmallows, stir. Gradually add in the Rice Krispies. Drop by rounded spoonfuls onto wax paper. Cool. Makes 5-6 dozen.
_____________________________________________________
Easy and yummy around the holidays...
White Trash - Debbie (not sure why it's called this. Maybe it's b/c you can use white chocolate but I prefer the regular chocolate)
1 package chocolate Almond Bark Block
1 cup Peanut Butter
4 cups Rice Krispies
1 cup Peanuts
2 cups Marshmellows
Melt chocolate according to the directions. Stir in the peanut butter. Add peanuts marshmallows, stir. Gradually add in the Rice Krispies. Drop by rounded spoonfuls onto wax paper. Cool. Makes 5-6 dozen.
_____________________________________________________
Snicker Bars - Debbie (got these from a friend)
1 box of German chocolate cake mix any brand dry (DO NOT use directions on box)
2/3 cup sweetened condensed milk
3/4 butter melted
4 snicker bars
Add the dry cake mix with the milk and butter, batter will be sticky and stiff.
Pat 1/2 the mixture in the bottom of a 9x13 cake pan bake for 10 minutes at 350 degrees.
Remove from oven and slice snicker bars into thin slices and place them over the top of the bars.
Drop pieces of left over batter on top of sliced snicker bars and bake for another 15 minutes.
Cool, cut and keep covered. These are yummy.
______________________________________________________
Worm Cups - Debbie
Servings: 4
Ingredients:
1 pkg. 4 serving pudding
1 pkg. gummy worms
12 Oreo cookies - crushed
Preparation:
Prepare pudding mix as directed. Pour pudding into either the serving dish, or 4 small containers. Once the pudding has set, add the crushed Oreo cookies, and garnish with gummy worms.
__________________________________________________
Caramel Apple Crisp
INGREDIENTS:
Apple Filling:
5 large Granny Smith apples - peeled, cored, and thinly sliced
1/2 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup water
Crumble:
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened
Caramel Sauce:
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
DIRECTIONS:
Preheat oven to 350 F.
In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
____________________________________________________________
Servings: 4
Ingredients:
1 pkg. 4 serving pudding
1 pkg. gummy worms
12 Oreo cookies - crushed
Preparation:
Prepare pudding mix as directed. Pour pudding into either the serving dish, or 4 small containers. Once the pudding has set, add the crushed Oreo cookies, and garnish with gummy worms.
__________________________________________________
Caramel Apple Crisp
INGREDIENTS:
Apple Filling:
5 large Granny Smith apples - peeled, cored, and thinly sliced
1/2 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup water
Crumble:
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened
Caramel Sauce:
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
DIRECTIONS:
Preheat oven to 350 F.
In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
____________________________________________________________
EASY Apple Dumplings - Laura F. I have to add a plug for this recipe because we make these way too often, and they are seriously decadent with vanilla ice cream. The sauce is to die for, and you can use any type of biscuit dough. We use bisquick and frozen biscuits a lot. I wrap the apples first, and then make the sauce in a glass measuring cup in the microwave. It's really fast and easy. Try this one!
INGREDIENTS:
1 (16 ounce) can refrigerated flaky biscuit dough
4 apples - peeled, cored and halved
1 cup white sugar
1 cup water
1/2 cup butter, melted
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
-------------------------------------- ---------------------------------------- --
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Butter a 7x11 inch baking pan. Separate biscuit dough into 8 pieces. Flatten each piece of dough into a circle. Wrap one biscuit around each apple half and place, seam side down, in pan.
In small bowl, combine sugar, water, melted butter and vanilla. Pour mixture over dumplings in pan. Sprinkle cinnamon on top. Bake 35 to 40 minutes, until golden. Serve hot.
_________________________________________________
Oreo Balls - Debbie
Great for the upcoming holidays...
1 package of oreo's
1 block of cream cheese at room temp
1 1b of chocolate almond bark
1/2 lb of white almond bark
Crush oreos into fine crumbs
Mix oreos and cream cheese
Roll mixture into walnut size balls put on wax paper cookie sheet
refrigerate for atleast 45 mins
Melt brown almond bark and dip oreos in covering with toothpick.
While letting them dry melt white almond bark
With fork drizzle white chocolate. Really easy!!! Very good!!
____________________________________________________________________
Bread Pudding - Amy R. - great comfort food
12 pieces sliced bread
4 cups milk
1/4 cup butter
3 eggs
1 1/2 cups sugar
1 tsp. almond extract
1/2 cup sliced almonds (optional)
Preheat oven to 350. Tear up bread into medium-sized pieces and place in a large greased baking dish. Heat milk & butter over low heat until butter melts. Pour over bread. Beat eggs; add sugar & almond extract. Pour over bread and gently stir. Sprinkle with almonds. Bake about 40 min. until set.
Sauce:
1/2 cup butter or margarine
1cup sugar
1 egg
1/4 cup milk
Melt butter & margarine in small heavy saucepan over low heat. Remove from heat & quickly whisk in 1 egg. Stir in milk and heat until smooth. To serve, cut bread pudding into squares & top with sauce. Serve warm. Serves 12. Note: I like to use day-old criossants instead of sliced bread.
____________________________________________________________________
12 pieces sliced bread
4 cups milk
1/4 cup butter
3 eggs
1 1/2 cups sugar
1 tsp. almond extract
1/2 cup sliced almonds (optional)
Preheat oven to 350. Tear up bread into medium-sized pieces and place in a large greased baking dish. Heat milk & butter over low heat until butter melts. Pour over bread. Beat eggs; add sugar & almond extract. Pour over bread and gently stir. Sprinkle with almonds. Bake about 40 min. until set.
Sauce:
1/2 cup butter or margarine
1cup sugar
1 egg
1/4 cup milk
Melt butter & margarine in small heavy saucepan over low heat. Remove from heat & quickly whisk in 1 egg. Stir in milk and heat until smooth. To serve, cut bread pudding into squares & top with sauce. Serve warm. Serves 12. Note: I like to use day-old criossants instead of sliced bread.
____________________________________________________________________
.Creamy Lemon Squares - Debbie - Got these from the Kraft Magazine. THESE ARE INCREDIBLY GOOD!
Prep Time: 25 min
Total Time: 2 hr 53 min
Makes: 16 servings, one square each
20 Reduced Fat NILLA Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. CALUMET Baking Powder
2 tsp. powdered sugar
PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min. MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust. BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.
KRAFT KITCHENS TIP: How to Easily Sprinkle with Powdered Sugar. Measure powdered sugar into fine-meshed wire strainer, then shake over dessert.
_____________________________________________
Peanut Butter Fudgy Bars - Shana - This is quick, easy and hubby LOVES it. You can change the M & M pieces for various holidays (like pastels for Easter, the green and red mix for Christmas, etc. or regular ones just to make and enjoy). I have even changed the crunchy peanut butter for creamy and sometimes have mixed it. Meaning, that I used the crunchy for the cake part and creamy for the frosting. Sometimes I omit the nuts. You can change this recipe up a bit.
Ingredients:
1 (18.25-oz.) pkg. Yellow Cake Mix
1 cup Crunchy Peanut Butter
1/3 cup water
1 egg
1 (16-oz.) can Chocolate Fudge Frosting
1/2 cup Crunchy Peanut Butter
1 cup candy-coated chocolate pieces (M&M's)
1/2 cup chopped peanuts (or any other kind)
Preparation Directions:
1. Heat oven to 350°F. Lightly spray 13X9-inch pan with No-Stick Cooking Spray. In large bowl, combine Yellow Cake Mix, 1 cup Peanut Butter, water and egg on low speed. Mix 2 minutes on medium speed. Spread into prepared pan. Bake at 350°F for 20 to 25 minutes or until puffed and light golden brown. Cool completely.
In small bowl, blend Frosting with 1/2 cup Peanut Butter and spread over cooled bars. Top with candy pieces and chopped peanuts.
__________________________________________________
Chocolate Chip Cheeseball - Not healthy- but yummy. Btw, tried substituting fat free cream cheese and the balls would not set. - Karon
1/2 cup butter (softened)
8 oz cream cheese
1/2 tsp vanilla
2 tbs brown sugar
3/4 cup powdered sugar
3/4 cup mini chocolate chips- semi sweet
finely chopped pecans
Mix butter & cream cheese
Add pwd sugar, brown sugar & vanilla
Mix well. Stir in choc chips.
Mix well and cover
Chill for 2 hrs
Shape into balls (usually makes 2 balls)
Chill for 1 hour
Roll ball in pecans
Serve - I usually serve with graham crackers.
1/2 cup butter (softened)
8 oz cream cheese
1/2 tsp vanilla
2 tbs brown sugar
3/4 cup powdered sugar
3/4 cup mini chocolate chips- semi sweet
finely chopped pecans
Mix butter & cream cheese
Add pwd sugar, brown sugar & vanilla
Mix well. Stir in choc chips.
Mix well and cover
Chill for 2 hrs
Shape into balls (usually makes 2 balls)
Chill for 1 hour
Roll ball in pecans
Serve - I usually serve with graham crackers.
______________________________________________
Troy found this on a Nilla wafer box and it is great!!!
Starwberry Shortcake squares -Bobbie
Prep time 15 minutes
Starwberry Shortcake squares -Bobbie
Prep time 15 minutes
64 Nilla wafers, divided
1/4 cup sugar, divided
5 tbsp. margarine or butter, melted
2 1/2 cups cold milk
2 pkg (4 serving size each) Jello vanilla flavor INSTANT pudding and pie filling
1 1/2 cups(1/2 of 8oz tub) Cool whip
3 cups slice strawberries
Crush 40 of the wafers, mix with 3 tbsp of sugar and the margarine until well blended. Press firmly onto bottom of 13x9 -inch pan, set aside
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes or until well blended. Gently stir in whipped topping. Spread half of the pudding mixture over crust; top with remaining 24 wafers. Cover with remaining puddin mixture.
Refrigerate at least 3 hours. Meanwhile toss starwberries with remaining 1 tbsp sugar. Cover and refrigerate until ready to serve. Cut dessert into 24 squares. Serve each square topped with about 2 tbsp of the strawberry mixture. Refrigerate any leftover dessert
____________________________________________________________________
Chocolate Crack - Jessica (made @ Sept. MNI) YUM!
Preheat oven to 400
Step 1. Line a cookie sheet with aluminum foil and spray w/ non-stick spray. Line the cookie sheet w/ saltines ( aprox 1 sleeve) I USED CLUB CRACKERS. I ALSO FOUND THAT COOKING SPRAY RATHER THAN ALUM FOIL WORKS BETTER WHEN YOU CUT THEM (WHICH I REMEMBERED AFTER I MADE THEM ON THURS)
Step 2. Melt together 1 cup butter w/ 1 cup brown sugar on the stovetop. Let it come to a boil.
Step 3. Pour butter mixture over saltines and pop in the oven for 5 min.-remove
Step 4. Sprinkle choc chips (semi-sweet or milk chocolate, your choice. I made mine yesterday w/ semi-sweet) all over saltine mixture which will be bubbling. Let the chips melt for 2-3 minutes and then spread the chocolate smoothly over the crackers. I FOUND THAT A PACKAGE OF MINATURE HERSHEY BARS BROKEN UP IS TASTIER BUT THAT IS ALSO MORE FATTENING. BUT ITS NOT LIKE THIS IS A HEALTHY RECIPE ANYWAY!
Step 5. Pop into the freezer for 1 hour
Step 6. Remove foil and break apart---Enjoy!
if you want to get creative you can try it with graham crackers on the bottom instead of saltines, but it is a lot sweeter. I also tried making a more "healthy" edition with healthy butter and splenda brown sugar but it doesn't freeze up as hard and break into pieces as easily so I am a fan of the full fat version myself :)
SO EASY, EH!
Enjoy your fix!
________________________________________________
CHOCOLATE TRIFLE (from allrecipes.com) - Jodi
1 (19.8 ounce) package
brownie mix
1 (3.9 ounce) package instant
chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened
condensed milk
1 (8 ounce) container frozen
whipped topping, thawed
1 (12 ounce) container frozen
whipped topping, thawed
1 (1.5 ounce) bar chocolate
candy
DIRECTIONS:
1. Prepare brownie mix according to package directions and cool
completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened
condensed milk. Mix until smooth, then fold in 8 ounces whipped
topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the
brownies, half of the pudding mixture and half of the 12 ounce
container of whipped topping. Repeat layers. Shave chocolate
onto top layer for garnish. Refrigerate 8 hours before serving.
___________________________________________
Peanut Butter Crunch Bars
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 6 tablespoons butter or margarine
• 1 cup Smucker's® Creamy Natural Peanut Butter, stirred
• 1 3/4 cups powdered sugar
• 1 1/2 cups corn flakes
• 1 1/4 cups semi-sweet chocolate chips
Directions:
1. LINE bottom and sides of an 8 or 9-inch square baking pan with foil. Coat lightly with no-stick cooking spray.
2. MELT butter in saucepan over low heat. Blend peanut butter and powdered sugar in large bowl. Stir in melted butter until blended. Stir in cereal. Press evenly in prepared pan. Melt chocolate chips in saucepan over low heat. Spread evenly over bars.
3. LET set at room temperature about 3 hours or until firm enough to cut. Remove from pan using the edges of foil. Cut into bars. Store loosely covered in refrigerator. Yield: 36 bars
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 6 tablespoons butter or margarine
• 1 cup Smucker's® Creamy Natural Peanut Butter, stirred
• 1 3/4 cups powdered sugar
• 1 1/2 cups corn flakes
• 1 1/4 cups semi-sweet chocolate chips
Directions:
1. LINE bottom and sides of an 8 or 9-inch square baking pan with foil. Coat lightly with no-stick cooking spray.
2. MELT butter in saucepan over low heat. Blend peanut butter and powdered sugar in large bowl. Stir in melted butter until blended. Stir in cereal. Press evenly in prepared pan. Melt chocolate chips in saucepan over low heat. Spread evenly over bars.
3. LET set at room temperature about 3 hours or until firm enough to cut. Remove from pan using the edges of foil. Cut into bars. Store loosely covered in refrigerator. Yield: 36 bars
________________________________________________
Cherry Coke Salad - (from Deb's friend - it's wonderful)
1 1/2 cups of water
1/2 cup sugar
1 lg box Cherry jello
1 Can Cherry pie filling
1 12 oz.can of Coke
In deep sauce pan combine, water sugar and pie filling, heat to boiling. Remove from heat and slowly add the Cherry jello stirring constantly until it's all dissolved. Let sit until room temperature. Slowly add the can of COKE. It will fizz up and if your pan isn't deep enough it will go over. Once the Coke has been added. Put in fridge to set.
Takes about 5-6 hours to set up. Serve with cool whip.... It's fantastic. It kind of has the consistency between a jello and a pudding but very flavorful. DO not use the SUGAR FREE JELLO. You can double it or even triple the recipe if necessary. I doubled it and it makes allot.
Very pretty if put in a glass bowl and then covered with Cool-Whip especially with the Holidays coming, it's so red..
1 1/2 cups of water
1/2 cup sugar
1 lg box Cherry jello
1 Can Cherry pie filling
1 12 oz.can of Coke
In deep sauce pan combine, water sugar and pie filling, heat to boiling. Remove from heat and slowly add the Cherry jello stirring constantly until it's all dissolved. Let sit until room temperature. Slowly add the can of COKE. It will fizz up and if your pan isn't deep enough it will go over. Once the Coke has been added. Put in fridge to set.
Takes about 5-6 hours to set up. Serve with cool whip.... It's fantastic. It kind of has the consistency between a jello and a pudding but very flavorful. DO not use the SUGAR FREE JELLO. You can double it or even triple the recipe if necessary. I doubled it and it makes allot.
Very pretty if put in a glass bowl and then covered with Cool-Whip especially with the Holidays coming, it's so red..
_______________________________________________
Oreo Truffles
1 pkg (1 lb 2 oz), Oreo cookies, finely crushed, divided
1 pkg (8 oz) cream cheese, softened
2 pkgs (8 squares each) semi-sweet baking chocolate, melted
Mix 3 cups cookie crumbs and the cream cheese until well blended. Shape into 42 (1 in) balls. Dip balls in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs. Refrigerate 1 hour till firm. Store truffles in tightly covered container in refrigerator.
_____________________________________________
Premier Cheesecake Cranberry Bars (my friend sent this recipe- Deb)
Ok ladies here is a recipe for yummy bars. They are different and absolutely delicious. Even the guys around here liked them.
2 cups flour
1 1/2 cups of quick or old -fashioned oats
1/4 cup packed light brown sugar
1 cup (2 sticks) butter or margarine softened ( not melted)
2 cups (12 oz.) Nestle Toll House Premier White Morsels
1 pkg. ( 8oz) cream cheese softened
1 can Sweetened Condensed Milk
1/4 cup lemon juice
1 tsp. vanilla
1 can ( 16 oz) Ocean Spray Whole-Berry Cranberry sauce
2 tbsp. cornstarch
Preheat oven to 350. Grease a 13 x 9 inch baking pan
Combine flour, oats, brown sugar and butter in a large bowl. Mix until crumbly. Stir in White Morsels. Reserve 1 1/2 cups of the crumb mixture for topping. With floured fingers press remaining crumb mixture into prepared pan.
Beat softened cream cheese in a large bowl until creamy. Add condensed milk, lemon juice and vanilla. Mix until smooth. Pour over crust.
Combine cranberry sauce and cornstarch in bowl until mixed. Spoon over cream cheese mixture. Sprinkle with the reserved crumb mixture over cranberry layer.
Bake for 35-40 minutes or until center is set. Cool completely in pan on wire rack. Cover, refrigerate until serving. Cut into small bars ( they are very rich and sweet). Refrigerate any leftovers.
They not only taste good but they look fancy too.
Enjoy!
1 pkg (1 lb 2 oz), Oreo cookies, finely crushed, divided
1 pkg (8 oz) cream cheese, softened
2 pkgs (8 squares each) semi-sweet baking chocolate, melted
Mix 3 cups cookie crumbs and the cream cheese until well blended. Shape into 42 (1 in) balls. Dip balls in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs. Refrigerate 1 hour till firm. Store truffles in tightly covered container in refrigerator.
_____________________________________________
Premier Cheesecake Cranberry Bars (my friend sent this recipe- Deb)
Ok ladies here is a recipe for yummy bars. They are different and absolutely delicious. Even the guys around here liked them.
2 cups flour
1 1/2 cups of quick or old -fashioned oats
1/4 cup packed light brown sugar
1 cup (2 sticks) butter or margarine softened ( not melted)
2 cups (12 oz.) Nestle Toll House Premier White Morsels
1 pkg. ( 8oz) cream cheese softened
1 can Sweetened Condensed Milk
1/4 cup lemon juice
1 tsp. vanilla
1 can ( 16 oz) Ocean Spray Whole-Berry Cranberry sauce
2 tbsp. cornstarch
Preheat oven to 350. Grease a 13 x 9 inch baking pan
Combine flour, oats, brown sugar and butter in a large bowl. Mix until crumbly. Stir in White Morsels. Reserve 1 1/2 cups of the crumb mixture for topping. With floured fingers press remaining crumb mixture into prepared pan.
Beat softened cream cheese in a large bowl until creamy. Add condensed milk, lemon juice and vanilla. Mix until smooth. Pour over crust.
Combine cranberry sauce and cornstarch in bowl until mixed. Spoon over cream cheese mixture. Sprinkle with the reserved crumb mixture over cranberry layer.
Bake for 35-40 minutes or until center is set. Cool completely in pan on wire rack. Cover, refrigerate until serving. Cut into small bars ( they are very rich and sweet). Refrigerate any leftovers.
They not only taste good but they look fancy too.
Enjoy!
________________________________________________
Perfect Brownie
Prep Time: 20 minutesCook Time: 40 minutes
8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
Preheat oven to 375 degrees F. Grease a 9 x 13 pan. Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan. Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.
SOME USEFUL TIPS FOR A PERFECT BROWNIE:* They keep well in an airtight container.* Don't refrigerate. It will dry-out brownies. * They'll keep for 4 to 6 months in the freezer. * Only use glass or shiny metal pans. Dark or non-stick pans will cause brownies to be soggy and low in volume. * Only grease bottom of pan to allow for rising. * Allow brownies to cool in pan before cutting. * Cut cooled brownies with plastic or table knife to insure smooth-sided bars. * Always use toasted nuts. This enhance the flavor of the nuts.
________________________________________
Pumpkin Jelly Roll~ -Stephanie
Ingredients
1/4 cup powdered sugar (sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Pumkin Pure
8 oz cream cheese (1pkg.) at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon banilla extract
Direction
preheat oven to 375 . Grease 15x10 jelly roll pan, line with wax paper, grease and flour paper.
sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick (about 7 min). Beat in pumkin. Stir in flour mixture. spread evenly into prepared pan.
Bake for 13 to 15 min or until top of cake springs back when touched, if pan is dark check earlier. Immediately loosen and turn cade onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Filling
1/4 cup powdered sugar (sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Pumkin Pure
8 oz cream cheese (1pkg.) at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon banilla extract
Direction
preheat oven to 375 . Grease 15x10 jelly roll pan, line with wax paper, grease and flour paper.
sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick (about 7 min). Beat in pumkin. Stir in flour mixture. spread evenly into prepared pan.
Bake for 13 to 15 min or until top of cake springs back when touched, if pan is dark check earlier. Immediately loosen and turn cade onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Filling
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mix over cake. Reroll cake, wrap in platic wrap and refrigerate at least on hour. Sprinkle with powdered sugar before serving.
____________________________________________________________________________________
Buttercream Cake Frosting - Deb's SIL's recipe from Ohio.. it's good!
1# powdered sugar (1#=3 1/2 - 4 cups)
1/3 cup milk (unless you have a store that has buttercream icing base, if you do let me know and I will tell you how to use that and omit the milk)
1 cup alpine or crisco shortening
1/8 tsp almond flavor
1/8 tsp butter flavor
1/2 tsp clear vanilla
1/4 tsp salt (optional-to cut sweetness- I don't really ever put in)
Mix together & mix well, until fluffy.
1# powdered sugar (1#=3 1/2 - 4 cups)
1/3 cup milk (unless you have a store that has buttercream icing base, if you do let me know and I will tell you how to use that and omit the milk)
1 cup alpine or crisco shortening
1/8 tsp almond flavor
1/8 tsp butter flavor
1/2 tsp clear vanilla
1/4 tsp salt (optional-to cut sweetness- I don't really ever put in)
Mix together & mix well, until fluffy.
