Cheesy Tomato Pasta

1 lb. medium pasta shells

1 lb. ground beef

2 cans tomato soup*

2 c. shredded cheddar cheese

1 c. shredded mozzarella cheese

1/2 c. water

salt and pepper to taste

Brown meat. Rinse and drain. Add all other ingredients, except mozzarella cheese. Place in sprayed dish. Place mozzarella on top. Bake covered at 375 for 20 minutes. Remove foil and bake 10 more minutes.

*Soup cans used to be 11 oz. but today they are 10 3/4 oz. This can make a big diference in how moist your recipe is. Add enough water to make the soup measure 11 oz. and follow the recipe the rest of the way.

Skillet Chicken Pot Pie

olive oil

3 chicken breasts, cut into cubes

salt and pepper

2 t. thyme

1/2 onion, chopped

2 carrots, chopped*

2 celery stalks, chopped

2 T. flour

1 1/2 c. frozen peas*

1 can chicken broth 

2 T. heavy cream/milk

1 can biscuits, (8-10 ct)

1 egg, beaten, optional

butter, as needed

Preheat oven to 350. In a cast iron skillet, or one that can be put in the oven (I have one that can be put in the oven once the silicone handle has been removed. It's lighter than a cast iron skillet). Cook chicken in a little olive oil, toss with salt, pepper, & thyme. Remove from skillet. Saute all *vegetables in skillet until soft (I added a little butter too). Sprinkle in flour and cook 2-3 minutes. Stir in broth and simmer for 10 minutes. Remove skillet from heat and stir in cream. Add chicken back to skillet and stir until well combined. Cut each biscuit in half and lay them all over the top. Brush biscuits with a beaten egg, if desired. I brushed them with butter instead. Bake 25-30 minutes. Serve and enjoy! I served with a Caesar salad.

*I used 2 bags Bird's Eye Steamfresh broccoli, cauliflower, carrots (microwaved) & a small can of peas. More vegetables can be added if desired. My daughter liked the ratio of biscuits to vegetables as it was.

1st picture: vegetables sauteing; 2nd picture: chicken added back in with vegetables and simmering; 3rd picture: ready to go in the oven, before I added butter to tops; 4th picture: ready to eat!

Easy Cheesy Potatoes

3 lbs. diced potatoes or 30 oz. frozen country style hash browns

1/4 c. butter, melted

1 c. sour cream

1 c. cream of chicken soup, or cream of cheddar

1/4 c. green onion, chopped

2 c. cheddar cheese, divided

Preheat oven to 375. Spray 9x13 dish. If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly. Combine melted butter and sour cream. Add soup, onion, and 1 1/2 c. cheese. Toss in the potatoes (or frozen hash browns) and combine. Spread in baking dish. Top with remaining cheese and bake 28-30 minutes or until browned and bubbly. 

Optional Crunchy Topping:

1 1/2 c. crushed cornflakes

4 T. melted butter

Combine ingredients and top casserole before baking.

Cherry Chocolate Chip Bars

2 1/4 c. SR flour

1 c. sugar

2/3 c. butter, softened (10 2/3 T.)

1 c. milk

1 t. almond extract

5 large egg whites

1 c. mini semi-sweet chocolate chips

1 c. maraschino cherries, dried and quartered, (about a 12 oz. jar)

Frosting:

2 c. powdered sugar

1 c. butter, softened

1 t. vanilla or almond extract (I used almond)

1 T. maraschino cherry juice

1 T. milk

Preheat oven to 350. Spray 9x13 pan. Beat all bar ingredients together, except cherries, chips, and egg whites. Start on low scraping sides as needed, turn to medium once ingredients are combined and beat for 2 minutes. Add egg whites and beat again for 2 minutes on medium. Stir in cherries and chips. Pour in pan and bake for 35-40 minutes, until toothpick comes out clean in the center. Allow to cool completely before frosting. For the frosting, beat all ingredients together until smooth and creamy. Spread frosting on cooled bars. Sprinkle with additional chocolate chips if desired. Enjoy!

1st pic: ready to bake; 2nd pic: finished baking; 3rd pic: frosted and ready to eat; 4th pic: inside piece (mine was more like a cake , than a bar, but still delicious!)

Quick Mayo Dinner Rolls

2 c. SR flour

1 c. milk

4 T. mayo or miracle whip

Preheat oven to 350. Spray muffin tins. Stir all ingredients together. Place in muffin cups. Bake for 15 minutes or until nicely puffed and brown. Makes 12 rolls. 

Peanut Butter Brookies

Brownie Layer: 

1 c. sugar

1/2 c. SR flour

1/3. cocoa powder

1/2 c. chocolate chips

2 eggs

1/2 c. oil

1 t. vanilla

Peanut Butter Cookie Layer:

2 T. butter, softened

2 T. sugar

2 T. brown sugar, packed

2 T. beaten egg

1/2 t. vanilla

2 T. creamy peanut butter

1/2 c. SR flour

Preheat oven to 350. Line 8x8 glass baking dish with foil, or spray. In a large bowl, make the brownie layer. Add the sugar, flour and cocoa powder together. Add chocolate chips. Use a spatula until well combined. Combine eggs, oil, and vanilla with a fork. Pour into dry ingredients. Stir until just combined. Spread in baking dish. Now make the peanut butter layer. Add butter and sugars. Whisk until light and fully combined. Add in egg and vanilla. Add peanut butter and stir. Add in flour and mix until fully combined. Flatten the dough on top of brownie layer using your hands. Bake for 40-45 minutes until cookie layer is golden brown and toothpick comes out clean. Cool 20 minutes and slice into bars.

*can also use a boxed brownie mix for that layer if desired.

Christmas Cookie Bars

15 oz box white cake mix

1/3 c. butter, melted

2 eggs

1 1/2 c. holiday m&m's, divided

1/3 c. white chocolate chips

Beat the eggs. Add cake mix and melted butter. Mix in 1 c. m&m's and white chocolate chips. Spray a 9x13 pan. Spread batter in pan. Sprinkle top with with remaining m&m's. Bake at 350 for 20-30 minutes, until golden brown and the middle is no longer wiggly. Cool completely before cutting. (You can cut these while still hot, if you use a plastic knife..the bars will not come apart.) Enjoy! 

Chewy Double Chocolate Fudge Cookies

15.25 oz box fudge cake mix

1/3 c. oil

1 t. vanilla

2 eggs

2/3 c. chocolate chips

1/4 c. sugar

Preheat oven to 350. Line two baking sheets with parchment paper. In a large bowl, combine cake mix, oil, vanilla, eggs, and chocolate chips. Refrigerate 30 minutes, until firm. Scoop dough into 24 balls and roll in sugar. Place on baking sheets. Bake 8-10 minutes. Remove from oven and cool 4 minutes before moving to cooling racks. Enjoy!

Crockpot Poppy Seed Chicken

8 chicken thighs (I used 4 breasts)

1 can cream of chicken soup
1 can cream of mushroom soup
10 oz. sour cream
2 oz. margarine, melted
crushed crackers (I used Ritz)
poppy seeds, or sesame seeds

Place chicken in bottom of lined crockpot. Combine soups and sour cream. Pour over chicken. Cook on low for 6 hours, or high for 4 hours. Remove lid and chop or shred chicken. Combine with poppy seeds, or place on top of crackers before baking. Combine butter and crackers. Place chicken mixture in a sprayed 9x13 dish and top with cracker mixture. Bake in 375 oven for 7-10 minutes to crisp the topping.

*Do not eat this the day before a blood test. The poppy seeds can cause you to test positive for drug use.

1st picture: before baking; 2nd picture: ready to eat! Yum!

Banana Split Dump Cake

21 oz. can strawberry pie filling

20 oz. can crushed pineapple, undrained

1 white cake mix

1 stick butter, cut in slices

1 c. coconut, optional

1/2 c. crushed pecans, optional

Optional toppings:

sliced bananas

whipped cream

ice cream

chocolate syrup

Spray a 9x13 dish. Pour in pie filling. Add crushed pineapple on top. Add dry cake mix. Add butter slices on top.Top with coconut and crushed pecans, if using. Bake at 325 for 60-70 minutes. May be served warm or cold. Before serving, add sliced bananas, whipped cream and chocolate syrup. We like it right out of the oven with ice cream and fudge sauce added.

1st picture: after baking; 2nd picture: after baking; 3rd picture: ready to eat!

Christmas Brownies

1 c. sugar

1/2 c. SR flour

1/3 c. cocoa powder

2 eggs

1/3 c. oil

1 t. vanilla

Cream cheese layer:

8 oz. cream cheese, room temperature

1/4 c. sugar

1 egg

1/2 t. vanilla

food coloring

Preheat oven to 350. Spray 8x8 pan. Combine sugar, flour, and cocoa. In a measuring cup, add oil, eggs. and vanilla. Mix with a fork until well combined. Pour into flour mixture. Mix with spatula until combined. Pour batter into pan. Combine cream cheese, sugar, & vanilla. Blend until smooth. Place 1/2 c. cream cheese mixture each into two small bowls. To one bowl, add red food coloring & stir. To the other bowl, add green food coloring and stir. Leave the remaining cream mixture white. Spoon the white, red, and green cream batters on top of brownies, alternating colors. Gently swirl with a skewer. Bake 45-50 minutes until set. Remove and let cool completely before slicing.

Cosmic Brownies

1 c. sugar

1 c. brown sugar

2 t. vanilla

2 eggs + 2 yolks

8 T. butter

9 oz. chocolate chips

1/2 c. oil

1 1/4 c. SR flour 

1/4 c. cocoa powder

Glaze:

4 T. butter, softened

1/2 c. condensed milk

8 oz. chocolate chips

Topping:

1/4 c. rainbow chocolate chips (walmart)

Preheat oven to 350. Spray a 9x13 pan. Combine sugar, brown sugar, vanilla, eggs, & yolks with whisk. Place butter and chocolate chips in a microwave safe bowl. Heat on high for 30 seconds, stir, heat for 30 seconds more, stir, repeating until melted and smooth. Whisk in oil. Pour into sugar mixture and combine well. Gently fold in cocoa and flour. Pour batter into pan and bake 30-35 minutes until toothpick comes out clean. For the glaze: Place condensed milk and butter in microwave safe bowl. Heat om high for 30 seconds and stir. Microwave another 30 seconds. When the butter is melted, carefully add chocolate chips and stir until melted. (You can also microwave an additional 15 seconds until chips are melted and smooth. Pour over brownies and sprinkle with rainbow chips. Cool completely before slicing. They are out of this world! 

Double Chocolate Chewy Bars

15.25 oz. chocolate fudge cake mix

2 eggs

1/2 c. salted butter, melted and cooled

1 c. chocolate chips

sprinkles, optional

Preheat oven to 350. Spray or line a 9x13 pan with foil or parchment paper. Combine cake mix. eggs, and butter with a spatula. Batter will be thick. Add chocolate chips. Spread into prepared pan. Top with more chocolate chips & sprinkles, if desired. Bake for 20 minutes until toothpick comes out clean. Let cool for 10 minutes before slicing. Remove from pan and serve. Enjoy!

Millionaire Bars

crust:

2, 10.6 oz. boxes Walkers Shortbread fingers (about 16 fingers)

6 T. butter, melted

caramel layer:

11 oz. caramel squares, unwrapped, or 2 c. Kraft caramel bits

1/4 c. heavy cream

sea salt, optional

ganache:

1/3 c. heavy cream

2 T. butter

1 t. vanilla

1 1/2 c. chocolate chips

9 large Walkers Festive Shapes cookies

Line 10x10 baking dish with parchment paper. Set aside. Crush the shortbread fingers until fine. Pour in bowl and pour in melted butter. Stir to combine and press evenly in pan.  The layer will be thin. In a medium saucepan that has been sprayed, add caramels and heavy cream. Stir with wooden spoon until fully melted and smooth. About 7-10 minutes. Pour over crust layer in pan. Sprinkle with sea salt. While the caramel sets, make the ganache by adding the heavy cream and butter together in medium saucepan. Heat over medium until butter is melted and mixture is hot, but not boiling. Remove from heat and add vanilla. Pour over chocolate chips in a medium bowl. Stir until smooth and fully melted. Spread ganache over caramel layer. Press the festive shapes evenly into the top of the chocolate. Move to the refrigerator to set, about 30 minutes. Lift the bars from the pan using the parchment paper, Slice into 9 bars. Enjoy!

Picture of finished bars:

Italian Sugar Cookies

3 c. SR flour

3/4 c. butter

3/4 c. sugar

3 eggs, room temperature

1 t. vanilla

1/2 t. almond extract

Glaze:

2 c. powdered sugar

4 T. milk or heavy cream

2 T. butter, melted

1 t. vanilla or almond extract

sprinkles, optional

Preheat oven to 400 and line baking sheets with parchment paper. Combine butter and sugar until light and fluffy, about 2 minutes on medium speed. Beat in eggs and extrats for 30 seconds. Add half of flour. Beat until fully incorporated. Add remaining flour. Use a cookie scoop to portion cookies onto baking sheets. (Cookies may be rolled into ball shapes instead, if desired.) Bake for 8-10 minutes until lightly golden and cookies start to crack on top. Allow cookies to cool completely before frosting. Whisk together powdered sugar, milk, melted butter and extract flavor of your choice. Adjust the consistency if needed, mixture should be thin. Spoon 1 T. of icing onto each cookie. Add sprinkles once the glaze has started to set, so the sprinkles don't roll off. Allow icing to set for 30 minutes before serving or storing. Store in covered container.

Homemade Eggnog (non- alcoholic)

6 egg yolks

1/2 c. sugar

2 c. whole milk

1 c. heavy cream

1/2 t. ground nutmeg

1 t. ground cinnamon

1 cinnamon stick

1 t. vanilla

Whisk egg yolks with sugar until light and creamy. Set aside. Add milk, cream, nutmeg, cinnamon and cinnamon stick to medium saucepan and bring to a low simmer on medium high heat. Once the milk has reached a low simmer, add 1/4 c. of hot milk to the egg mixture, whisking quickly to temper the eggs. Continue until about half the milk mixture has been incorporated with the egg yolks. Transfer the tempered egg mixture back to the pan and continue to cook on medium heat until it reaches 160 degrees. Remove from heat. Stir in vanilla and remove cinnamon stick. Allow mixture to cool for 1 hour. Then refrigerate in a large mason jar or serving pitcher until fully cool, about 1 hour. Can also be refrigerated overnight. Serve in small glasses or mugs with a dusting of nutmeg and cinnamon. Enjoy! Makes 6 servings.

*This recipe can easily be doubled or tripled for holiday parties.

Sea Salt Brownie Cookies

1/2 c. oil

1 c. sugar

2 eggs, room temperature

3/4 c. SR flour

3/4 c. cocoa powder

1/2 t. sea salt, for sprinkling 

1 1/2 c. chocolate chips

Combine oil and sugar until well combined. Add eggs, one at a time, mixing well after each. Add cocoa powder and flour, to egg mixture and beat until well combined. Stir in chocolate chips with a spatula. Cover and place in refrigerator while oven is preheating to 350. Line baking sheets with parchment paper. Once the oven is heated, use a medium cookie scoop to scoop out 1 1/2 T. of dough and place on cookie sheets..9 cookies per sheet. Sprinkle with sea salt. Bake for 10 minutes or until edges are set. Let cool completely before removing to enjoy. Makes 18-20 cookies.

How to Melt Chocolate in Microwave

chocolate or vanilla almond bark

Break almond bark into squares, if designed this way, or small pieces if not. Place in microwave safe bowl. Heat on full power for 1 1/2 minutes. Stir. Place in microwave again on full power for 15 seconds. Stir. Keep doing this until it is the right consistency for what you need. If the almond bark gets too thick, do not add water or milk!! Add a drop of oil instead and stir.

*melting chocolate chips instead of almond bark should be done at 70% power for 1 minute. Stir. Microwave additional 10-20 seconds at 70%, stirring well in between each heating, until desired consistency is reached.

Cranberry Pecan Shortbread Cookies

10 T. salted butter, room temperature

1/2 t. vanilla

1/2 c. powdered sugar

1 1/2 c. plain flour, shortbread isn't supposed to rise

1 c. dried cranberries, I used craisins

1/2 c. chopped pecans. optional

1/2 c. white chocolate chips/almond bark

Cream together butter and vanilla. Add powdered sugar and mix until combines and smooth. Slowly add flour and mix well. Scrape down bowl as needed. Fold in cranberries and pecans. Batter will be crumbly. Transfer dough to plastic wrap and shape into a round log. Put the dough in the freezer for 45 minutes. Preheat oven to 350. Take the dough out of the freezer and unwrap. Let the dough sit for 5-10 minutes if it is too hard to cut. Cut dough into 1/2" slices and place them on a parchment paper lined baking sheet. Bake for 5 minutes, rotate pan, and bake another 5 minutes. Remove from the oven when the bottom of the cookie starts to brown and let cool on the baking sheet for 5 minutes before removing to wire rack. Once the cookies are cooled, heat the chocolate in a microwave safe bowl as directed on package. Dip the cookies in the melted chocolate or place the chocolate in a ziploc bag with one corner snipped off, to drizzle over cookies. Let cookies set up and enjoy. 

*The first time I tried making these was not a success. The shortbread tasted good, but when I tried to slice the rolled dough, after it had been frozen, they crumbled all to pieces! Guess that's the way the cookie crumbles! Anyway, since then, I've talked to other people who say they've had better success using butter flavored crisco instead of actual butter. So maybe I'll try that next  time. Another friend told me to bake it in a pan instead of slicing them so that way they won't crumble. Just slice them into bars as soon as they come out of the oven, before they harden.

**You can place the dipped or drizzled cookies in the refrigerator for faster set up time.

Chocolate Dipped Shortbread Cookies

1 c. salted butter, room temperature

1/2 c. powdered sugar

1 t. vanilla

2 c. plain flour (shortbread doesn't need to rise)

powdered sugar for rolling

1/2 c. chocolate chips*

1 t. oil, optional, to thin the chocolate

non pareils, sprinkles, optional

mini cookie cutters, any shape you have

Cream together the butter and powdered sugar. Add vanilla and mix. Slowly add flour and mix until well combined. Form the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes. After 30 minutes, preheat oven to 350, line baking sheet with parchment papaer, and set aside. Prep a clean surface with a light dusting of powdered sugar. Remove the plastic wrap from the chilled dough and cut in half. Place one half on prepared area and place the other wrapped half back in the refrigerator. Roll out the dough to 1/4" thick and press out your shapes. Dipping the cookie cutters in powdered sugar before cutting will help them not to stick. Cut out all you can fit and reroll the dough. Cut more shapes. Do the same with the other half roll. Place each cookie on baking sheet and bake for 8-10 minutes until just slightly golden brown. Remove from oven and let cool. In a microwave safe bowl, melt the chocolate using 30 second intervals: heat 30 seconds, stir, heat 30 seconds more, stir, until chocolate is dipping consistency. If chocolate is too thick, add 1 t. oil to thin it. This will make the dipping process easier. Dip each cooled cookie in the chocolate  and place on wire rack over parchment paper (to catch any drips). Sprinkle with nonpareils or sprinkles and let set. May be placed in the refrigerator for a quicker set up time. This recipe makes about 44 mini cookies.

*I like to cut my cookies out right on the baking sheets so they don't get messed up trying to lift and transfer them. 

**may also use white chocolate chips or almond bark/melting squares/candy melts for dipping. Follow directions on package for melting. They set up faster too.

Roasted Garlic

4 whole bulbs of garlic, tops sliced off

olive oil, for drizzling

Drizzle garlic with olive oil and wrap in aluminum foil. Roast in 400 degree oven for 1 hour. When the garlic is tender to the touch, squeeze out all the garlic meat. The roasted garlic can now be used in recipes or added to other ingredients for a garlic butter spread. (See roasted garlic bread recipe.)

Best Roasted Garlic Bread

4 whole bulbs garlic, tops sliced off*

olive oil for drizzling*

1 stick butter, softened

1 T. chopped fresh basil, optional

pinch of salt

1/4 t. crushed red pepper, optional

1 baguette, sliced in half lengthwise

cheese, optional

Drizzle garlic with olive oil and wrap in aluminum foil. Roast in 400 degree oven for 1 hour. Combine butter, basil, salt, and crushed red pepper. When the garlic is tender to the touch, squeeze out all the garlic meat into the butter mixture and stir until smooth. Brush baguette halves liberally with butter. Return to oven and bake for 15 minutes until nice and golden. Remove from oven and enjoy! Great with soups, pastas, or by itself.

*I like too use the Spice World minced garlic found in the produce section of the grocery store and skip the roasting of the garlic process.

Rum Substitution

For recipes that call for rum liquor, white grape juice, apple juice, or pineapple juice may be used in equal amounts as called for in the recipe. 1/2 -1 t. rum, vanilla, or almond extract/flavoring may also be added to the juice. I've used 100% apple/orange/pineapple juice and 1 t. rum flavoring. 

Easy Tiramisu

1 1/2 c. heavy whipping cream

8 oz. mascarpone cheese, room temperature (may substitute with cream cheese if it can't be found)

1/3 c. sugar

1 t. vanilla

1 1/2 c. cold expresso or strong brewed coffee

3 T. coffee flavored Kahlua liquor, optional, (may substitute marsala wine or brandy)

1 pkg. ladyfingers cookies (Savoiardi brand if possible), (May use 1 lb. pound cake, cut in strips, and baked 10 minutes until crisp)

cocoa powder, for dusting the top

Beat whipping cream on medium speed. Slowly add sugar and vanilla and continue to beat until stiff peaks appear. Add mascarpone cheese and mix until combined. Set aside. Add coffee and liquor, if using, to a shallow bowl. Dip the ladyfingers in the coffee (don't soak them, just enough to get them wet) and lay them in a single layer on the bottom of a 8x8 sprayed pan. Smooth half the cheese mixture over top. Add another layer of dipped ladyfingers. Smooth remaining cheese on top. Dust cocoa generously over the top using a mesh strainer. Refrigerate at least 4 hours, overnight is better, before serving. Keep in refrigerator. *This dessert freezes well. Assemble as instructed, but leave off cocoa powder until ready to serve.

Pizza Roses

8 oz. tube crescent rolls, or crescent sheet*

1/4 c. pizza sauce

1 c. shredded mozzarella

1/2 c. grated Parmesan

1 c. pepperoni slices

1 t. Italian seasoning

Preheat oven to 375. Spray a muffin tin with cooking spray. Unroll crescent dough and separate into 4 rectangles. (Pinch perforated edges together) Using a pizza cutter, cut each rectangle of dough lengthwise into three 1" wide strips. Spread a thin layer of sauce on each strip. Sprinkle with cheeses, Italian seasoning, & layer with pepperoni (about 8 slices per roll) so that they are slightly overlapping and the top halves of the pepperoni slices are off the pastry. Fold up bottom half of dough and tightly roll. Transfer to muffin tin and bake 15-20 minutes until golden. Serve warm. Makes 12 roses. Serve with Caesar salad for a complete meal.

These were very crisp and flaky. Everyone enjoyed them!

* the crescent sheets are too long and thin, so I would use the crescent rolls instead.

1st pic: sauce on crescent strip; 2nd pic: cheese & pepperoni added to sauced strip; 3rd pic: pizza rolls ready for the oven; 4th pic: out of the oven and ready to eat!

Crockpot Candied Almonds

1 1/2 c. sugar

1 1/2 c. brown sugar

3 T. cinnamon

1/8 t. salt

1 egg white

2 t. vanilla

4 1/2 c. raw almonds*

1/4 c. water

Spray or line crockpot insert. In a large bowl, combine the 1st 4 ingredients. In another bowl, add the egg white and vanilla. Whisk until frothy. Pour the almonds in the egg mixture and toss to coat. Pour the coated almonds in the sugar mixture and toss to coat. Pour all in the crockpot, cover and turn to low. Cook for 3-3 1/2 hours, stirring every 20 minutes. It will look like not much is happening for a long time, but the house will smell so good! After 3 hours, pour in 2 T. water and stir well. If they look dry, add another Tablespoon of water. This is going to make the crunchy coating and things will start looking right. Cover again and cook another 20-30 minutes. Line a baking sheet with parchment paper. Pour almonds onto sheet and separate any that are stuck together. Let them cool slightly to harden. Enjoy! These were so yummy and easy to fix. (I used 3 T. water near the end.)

*may also use this recipe for candied pecans, walnuts, cashews, macadamia, etc...too.

1st picture: before cooking in crockpot; 2nd picture: after cooking in crockpot and ready to eat

Donna's Peanut Butter Fudge

2 c. sugar

1 stick butter

1 small jar peanut butter

1/2 c. rich milk or cream

1 jar marshmallow cream

Cook sugar, milk, and butter on low heat. Bring to a boil. Cook for 3 minutes. Remove from heat. Add marshmallow cream and peanut butter. Beat well. Pour in buttered dish or pan. Allow to cool. Cut in to squares.

Faye's Apple Butter Bundt Cake

1 yellow cake mix*

1 c. peeled and diced apple, your choice

1/3 c. apple butter

2 T. brown sugar, divided

1 c. powdered sugar

1 1/2 c. finely chopped nuts, divided (I used pecans)

1 c. sour cream

4 eggs

2 t. cinnamon, divided

2-3 T. apple butter

Combine cake mix*, 1/2 c. nuts, apple, sour cream, 1/3 c. apple butter, and eggs. Blend well. Beat for 2 minutes. Pour 1/3 of batter in sprayed bundt or tube pan. Sprinkle with 1/2 c. nuts, 1 T. brown sugar, and 1 t. cinnamon. Pour another 1/3 of batter on top. Sprinkle with remaining nuts, cinnamon, and brown sugar. Cover with remaining batter. Bake at 325 for 50-55 minutes. Cool in pan 10 minutes, then invert onto serving plate. Combine powdered sugar with 2-3 T. apple butter and spoon over cake.

*Cake mixes used to be 18 oz, but now they are 15 oz. Adding 2/3 c. yellow or white cake mix will make up the difference to assure your recipes come out right.

 

Merry's Double Chocolate Cookies

1 box Devil's food, fudge, or chocolate cake mix with pudding*

1 c. semisweet morsels

1/2 c. oil

2 eggs

Combine cake mix, oil, and eggs. Beat on medium with electric mixer until well blended. Stir in morsels. Drop by teaspoonfuls, 2 " apart, onto ungreased baking sheets. Bake at 350 for 10 minutes.

*cake mixes used to be 18 oz., but they are now 15 oz. Adding 2/3 c. yellow or white cake mix to batter will make up the difference.

Faye's Rum Cake

1 1/2 c. butter, divided

2 1/2 c. sugar

3 1/2 c. SR flour

1 T. & 2 t. rum or rum extract, divided

1 c. brown sugar

1/2 c. oil

5 eggs

1 c. milk

1 c. chopped pecans

1/3 c. water

Cream 1 c. butter, oil, and sugar. Blend well. Add eggs, one at a time, beating well after each egg. Add flour gradually, alternating with milk and 1 T. rum. Spray bundt or angel food cake pan, and line with wax paper. Sprinkle pecans on bottom of pan, sprinkle with flour. Add batter. Bake at 225 degrees for 1 hour, then increase temperature to 300 degrees and bake 45 minutes more. Boil water, brown sugar, and 1/2 c. butter for 2-3 minutes. Add 2 t. rum and mix well. Spread over hot cake.

Linda's Strawberry Yogurt Pie

2, 8 oz. containers strawberry yogurt

8 oz. cool whip, thawed

graham cracker crust

1/2 c. frozen strawberries, thawed, crushed

Mix yogurt and strawberries. Fold in cool whip. Blend well. Spoon into crust. Freeze 4 hours. Place in refrigerator 30 minutes before serving. Freeze leftovers.

Michelle's Pumpkin Gingerbread Flan

14.5 oz gingerbread cake mix

3/4 c. cold milk

12 oz. whipped topping, thawed, divided

1/2 t. ground nutmeg

3.4 oz. butterscotch instant pudding

15 oz. can pumpkin

1/2 c. pecans, chopped

1/2 t. cinnamon

Preheat oven to 350. Lightly spray 2 flan or 8" round cake pans. Place parchment circles in bottom of each pan. Prepare cake mix as directed. Divide batter evenly between pans. Bake 20-25 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Turn out onto rack to cool completely. Whisk pudding mix into milk. Mix well. Whisk in pumpkin, until smooth. Gently fold in 3 c. whipped topping. Divide pudding mixture evenly over cakes. Sprinkle pecans over each cake. Pipe remaining whipped topping around edge of each flan. Combine cinnamon and nutmeg. Sprinkle over topping. Yields 16 servings. 

Annie's Simple Brownies

2 c. sugar

1 1/2 c. flour

1/2 c. cocoa

1 c. oil

4 eggs

1 t. salt

Combine all ingredients. Pour in pan. Bake at 350 for 23 minutes.

Faye's Pecan Praline Cake

2 sticks butter, divided

2 eggs, beaten

2 c. SR flour

1 t. vanilla

1 c. pecans, chopped

1 c. buttermilk

3 c. brown sugar, divided

2 heaping t. cocoa

6 T. milk

Melt 1 stick butter in buttermilk. Add to 1 c. brown sugar and eggs. Add flour, cocoa, and vanilla. Mix well. Pour in baking pan. Bake at 350 for 20-25 minutes. Bring remaining butter, milk, brown sugar, and nuts to a boil. Pour over hot cake. Place in oven for a few minutes until topping bubbles, if desired.

Crockpot Apple Cinnamon Cobbler

6 c. peeled and sliced apples, your choice

1/2 c. sugar

3/4 t. cinnamon, divided

1 yellow cake mix, dry

1/2 c. cold butter, cut into cubes

whipped cream or ice cream, if desired

Line crockpot. Add apple slices, sugar, & 1/2 t. cinnamon. Toss. In a large bowl, combine dry cake mix and remaining 1/4 t. cinnamon. Cut in butter with pastry blender or two knives, until the size of small peas. Dump on top of apple mixture. Cover. Cook on high 2 1/2 -3 hours, or until fruit is bubbling and cobbler is light golden brown. Serve immediately with whipped cream or ice cream if desired.

1st pic: apple mixture ready to cook; 2nd pic: cooking in crockpot; 3rd pic: served hot with vanilla ice cream and caramel sauce.

Michelle's Candy Apple Delight

8 oz. carton whipped topping, thawed

3 granny smith apples, peeled, cored, and sliced (may substitute with other apples)

1 oz. semi sweet chocolate, optional (or just sprinkle mini chocolate chips on top)

16 oz. can crushed pineapple, drained

3 Snickers candy bars, cubed

1/2 c. peanuts, chopped, optional

Combine whipped topping and pineapple in bowl. Quarter slices of apple. Fold apples, candy, and peanuts into whipped topping mixture. Spread in serving dish. Grate chocolate over top. Refrigerate until ready to serve. Yields 7 cups.

Linda's Caramel Fudge

3/4 c. butter or margarine

1/2 c. evaporated milk

3 c. sifted confectioners sugar

2 c. light brown sugar

1 t. vanilla

1 c. chopped pecans or walnuts, optional

Butter 8x2" square pan. Melt butter in heavy saucepan over low heat. Add brown sugar and cook on low heat stirring constantly for 2 minutes. Slowly add evaporated milk and continue cooking and stirring until mixture comes to a boil. Remove from heat and cool until lukewarm. Stir in vanilla. Slowly add confectioners sugar, beating vigorously until the mixture is a fudge-like consistency. (approx. 2 min.) Stir in nuts, if using. Spread in pan and chill. When firm, cut into squares and store in air tight container. These keep very well. 

Crockpot Chicken Cacciatore

2 lbs. chicken breasts or tenderloins, I used 10-12 tenderloins

freeze dried red onion (equivalent of 1 onion)

3 cloves garlic, minced

2, 14.5 oz cans diced tomatoes with basil, oregano, and garlic, undrained

1 medium green pepper, chopped

8 oz. can sliced mushrooms, drained

2 t. Italian seasoning

Natures seasoning blend, to taste

cooked rice or pasta to serve over

fresh parsley, chopped, optional

fresh Parmesan cheese, grated

Place liner in crockpot. Place everything except last 3 ingredients in crockpot. Cook on low for 6 hours. Serve over cooked rice or pasta. Garnish with parsley and Parmesan cheese. Serve with Caesar salad.

*Chicken may be shredded or chopped, once it is done, and returned back to crockpot to serve.

**For a richer, thicker sauce: Uncover the crockpot and set it to cook on HIGH for 1 hour to allow the sauce to thicken and the flavor to develop fully. Before serving, stir in 1 t. balsamic vinegar. Taste, and season, with additional seasonings if needed. 

Orange Juice Cake

2 1/2 c. SR flour

1 1/2 c. sugar

3.4oz box instant lemon pudding mix, dry

1/2 c. butter, room temperature

3 eggs

2 t. vanilla

3/4 c. orange juice

3/4 c. oil

Glaze:

1 1/3 c. powdered sugar

1/2 c. orange juice

3 T. butter, melted

Preheat oven to 350. Spray a bundt or angel food cake pan. Set aside. Combine flour, sugar, dry pudding, and butter with electric mixer on medium speed for 1-2 minutes. Add eggs, vanilla, orange juice and oil. Mix on medium speed for 1-2 minutes, batter will be thick. Pour into pan. Bake 50-55 minutes until toothpick comes out mostly clean. Cool 10 minutes in pan. Invert cake onto serving plate. Poke holes all over cake with toothpick while cake is still hot. Combine glaze ingredients. (May need to warm in microwave slightly to dissolve powdered sugar completely.) Pour glaze over cake and allow cake to rest for at least 30 minutes to absorb glaze before serving.

*This cake was very tasty. It reminded me of my grandmother's Apricot Nectar cake, but it was more dense.

Edible Playdoh

1/4 c. instant vanilla pudding*

1 c. cornstarch, divided

warm water

Combine dry pudding mix with 1/2 c. cornstarch. Add water. Stir with a fork until the right consistency for you. Keep stirring until all the water is absorbed. The dough will be very sticky. Don't try to pick it up with your fingers yet. Add in more cornstarch, a little at a time. When it gets too hard to stir with a fork, knead with your hands. Keep adding cornstarch until no longer sticky. You may not need all the cornstarch.

 *Jello can also be used to make different colors.

Chocolate Buttermilk Pound Cake with Sour Cream Icing

1 c. butter

1 1/2 c. sugar

2 eggs

1/2 c. cocoa powder

1 t. cinnamon

2 c. SR flour

1 1/2 c. buttermilk

1 t. instant coffee dissolved in 1 T. hot water, optional

Icing:

1 c. sour cream

1 c. powdered sugar

1 c. heavy cream*, or condensed milk

Preheat oven to 350. Spray a 10" springform pan, bundt pan, or 9x13 pan. Cream together the butter and sugar with electric mixer until light and fluffy.  Add the eggs, one at a time, continue beating until thick and light. Sift together the cocoa, cinnamon, and flour. With mixer on low speed, add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is well blended. Pour the batter in pan and bake for 50-60 minutes, until toothpick comes out clean. Run a knife around the outside edge of the cake and let the cake cool completely in the pan. Make the icing just before you need it. Combine the sour cream and powdered sugar. Whip the heavy cream until stiff. Mix the two creams together. Release the cake onto the serving platter. Use a serrated knife to cut the cake into layers if desired. Spread icing over one layer, carefully place the other layer on top and spread remaining icing on top and sides. Place in refrigerator until ready to serve.

*To make heavy cream: melt 1/4 c. butter and slowly whisk in 3/4 c. whole milk.

*condensed milk can also be used instead of whipped heavy cream, but you will need to adjust the amount of powdered sugar used.

Baked Blueberry Donuts

1 c. SR flour

1 T. SR flour (to roll blueberries in)

1/2 c. sugar

1/3 c. milk, warmed

1 egg

3 T. butter, melted

2 t. vanilla or lemon extract

1 T. lemon zest

2/3 c. frozen or fresh blueberries*

Glaze:

1 c. powdered sugar

2 T. lemon juice

1 T. lemon zest

Preheat oven to 425. (I used a silicone pan so I only heated to 400**.) Spray or grease baking pan generously. Set on baking sheet. Combine flour and sugar. Set aside. Combine milk, egg, melted butter, extract, and zest. Whisk to combine. Add to flour mixture. Toss blueberries in flour to coat (to prevent sinking to the bottom of pan.) Gently fold into wet batter. Mixture will be thick. Spoon batter into pan. Bake 12 minutes until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool completely before icing. Makes 6 donuts.

For the icing: Whisk together powdered sugar, lemon juice, and zest, until smooth. Dip/ice donuts and allow to dry. 

*May substitute mini chocolate chips, m&m's, etc..if desired. For the icing, I just used powdered sugar and vanilla extract. Chocolate icing could also be used to frost the donuts.

**My silicone pan said not to heat over 400. Time may need to be adjusted.

Crockpot Cabbage and Hamburger Soup

 2-3 pounds of hamburger (can substitute ground turkey), cooked, drained, and rinsed

1 head of cabbage, chopped

2 cup celery, diced

2 cup white or yellow onion, diced

1 green bell pepper, diced

2-3 cloves garlic, minced

5-6 cups beef broth

2 - 14 oz can basil, oregano, garlic diced tomatoes

2 teaspoon oregano

2 teaspoon basil

½ teaspoon red pepper flakes

few shakes of black pepper

½ teaspoon salt (optional)

Put all the ingredients in lined crock pot, stir it around. Cook on high between 5-6 hours or cook on low between 6-8 hours.

Fruit Topping for Ice Cream or Cake

12 oz. can frozen juice concentrate, any kind

1/4 c. cornstarch

12 oz. bag frozen blueberries or strawberries

Pour thawed juice in saucepan. Dissolve cornstarch in can of cold water. Add to juice. Thicken, stirring constantly. Add frozen fruit. Simmer 1 minute. Turn off. Will thicken as it cools.

Merry's Cake Mix Pound Cake

1 box cake mix with pudding*, any flavor

4 eggs

1/3 c. oil

1 small pkg vanilla instant pudding

1 c. water

powdered sugar

milk

flavoring (orange, lemon, or pineapple juice)

Combine first 6 ingredients. Beat 2 minutes. Pour in sprayed bundt pan. Cook 1 hour at 350. Cool. Invert. Combine powdered sugar, milk, and flavoring (depending on what flavor cake mix). Spread on cooled cake.

*cake mixes used to be 18 oz. but now they are 15 oz. An additional 2/3 c. yellow or white cake mix will need to added to the batter to make cake come out right.

Sweet Potato Balls

3 c. mashed sweet potatoes

1 c. pecans, chopped

1 egg

margarine or butter

1 t. salt

8 marshmallows

1 T. cold water

coconut

Season potatoes with salt*. Add margarine and pecans. Mold into balls around marshmallows. Beat egg. Add water. Dip each ball on egg and roll in coconut. Place on sprayed baking pan and bake 25 minutes at 375 until slightly browned.

*1 t. cinnamon, 1/2 t. nutmeg, 1/2 c. sugar/brown sugar could also be added if desired

Apple Cranberry Cookie Cobbler

4 Granny Smith apples, peeled, cored, and sliced

3 T. flour

20 oz. pkg. refrigerated sugar cookie dough, cut in half

16 oz. can whole berry cranberry sauce*

1/3 c. packed brown sugar

1 t. ground cinnamon

Preheat oven to 400. Cut apple slices in half. Place in sprayed 4 qt dish. Combine cranberry sauce, sugar, flour, and cinnamon. Mix well. Pour over apples. Mix well. Reserve 1/2 of cookie dough for another use. Slice cookie dough into 1/4" thick slices. Arrange evenly over apple mixture. Bake 30-35 minutes pr until apples are tender and top is golden brown. Makes 10 servings. 

*May substitute cherry pie filling if desired

Grammie's Peanut Butter Cookies

1 c. peanut butter

1 egg

1 c. sugar

Combine all ingredients. Roll in balls or drop on cookie sheet. Bake at 350 for 10 minutes.

Pumpkin Bread

3 1/2 c. SR flour

3 t. pumpkin pie spice

4 eggs

2 c. canned pumpkin, not filling

1 c. chopped pecans, optional

3 c. sugar

1 c. oil

2/3 c. water

1 c. raisins, optional

Combine all ingredients. Mix well. Pour into 2 greased and floured loaf pans and bake for 1 hour at 350, or pour in muffin tins and bake for 15-20 minutes. 

*May add cinnamon chips, butterscotch chips, or pumpkin chips to batter if desired. Decorate with candy corn if desired.

Heavenly Hash

12 oz. chocolate chips

2 c. pecans

1 small pkg. miniature marshmallows

1 can condensed milk

Melt chips. Add milk, pecans, and marshmallows. Drop by spoonfuls onto wax paper. When firm, store in airtight container.

Crockpot Ravioli and Meatballs

1 bag frozen ravioli

1 bag frozen meatballs

2 jars spaghetti sauce

Parmesan cheese

24 oz. shredded mozzarella cheese

Spread 1 jar saice in bottom of lined crockpot. Top with ravioli, meatballs, and 1/2 of cheese. Top with 2nd jar of sauce and rest of mozarella. Sprinkle with Parmesan. Cover and cook on low for 6 hours. Serve with Caesar salad and Italian cheese bread.

Pina Colada

 4 oz. coco lopez cream of coconut

4 oz. pineapple juice

3 oz. rum*

2 c. ice

Mix well in blender. Garnish with a pineapple slice and cherry.

*rum can be left out for a family friendly drink

Quick and Easy Key Lime Pie

1 graham cracker or pecan crust

1 can condensed milk

1/3 c. sour cream

2/3 c. lime juice

lime slices, lime zest, whipped cream, for garnish

Combine milk, sour cream, and lime juice. Beat on medium high speed until thick and smooth. Pour in crust. Top with zest, if desired. Cover and refrigerate 3-4 hours or until completely set. Top with whipped cream and thin lime slices, to serve. Enjoy!

Cake Mix Fruit Cocktail Cake

 1 yellow cake mix*

16 oz. fruit cocktail, undrained

1 1/2 c. coconut, divided

2 eggs

1/2 c. brown sugar

whipped topping, optional

Preheat oven to 325. Combine cake mix*, fruit cocktail with juice, 1 c. coconut, and eggs. Blend and beat on medium for 2 minutes. Pour batter in sprayed 9x13 pan. Sprinkle batter with remaining coconut and brown sugar. Bake 45 minutes. Serve warm with whipped topping if desired.

*cake mixes used to be 18 oz., but nowadays they are only 15 oz. You will need to add another 2/3 c. yellow or white cake mix to insure the recipe comes out right.

Old Fashioned Fruit Cocktail Cake

2 c. SR flour

15 oz. fruit cocktail, undrained

2 eggs

1 t. vanilla

1 1/2 c. sugar

Sauce: 

1/2 c. butter

1 1/2 c. coconut

1 c. sugar

1 t. vanilla

1 c. evaporated milk

1 c. chopped pecans

Preheat oven to 350. Spray 9x13 dish. Combine first 5 ingredients on low until blended. Scrape down sides and beat again on low for 1 minute more. Pour in dish. Bake 45 minutes or until toothpick comes out clean. While cake is baking, combine all sauce ingredients in saucepan. Place over medium heat and bring to a boil, stirring constantly. Once mixture is boiling, continue stirring and boil for 1-2 minutes. Pour over hot cake and quickly spread with spatula for even coverage.

Faye's Fruit Cocktail Cake

1 1/2 c. sugar

1/2 c. oil

1 can fruit cocktail, drained, reserve juice

1 stick butter

1 c. evaporated milk

1/2 c. pecans, chopped

2 eggs

2 c. SR flour

1/4 c. brown sugar

1 1/2 c. coconut

1 c. sugar

1 t. vanilla

Mix all ingredients except fruit and juice. Add enough water to juice to make 1 c. Add to mixture. Add fruit. Pour in sprayed 9x13 pan. Sprinkle brown sugar and 1/2 c. coconut on top. Bake at 350 for 445 minutes. Combine other ingredients. Pour over cake. 

*This is the way Faye gave the recipe to me, but I didn't realize that some of the directions are missing until after she was gone. I have another Fruit cocktail cake recipe on the blog that can be used to help figure this one out if needed.

Linda's Christmas Cheesecake

1/2 c. flour

1/2 c. brown sugar

1/2 c. sugar

4 T. milk

1 t. vanilla

melted chocolate

1/2 c. butter, softened

2, 8 oz. pkgs cream cheese, softened

2 eggs

2 T. lemon juice

1/3-1/2 c. mini chocolate chips

Combine flour, butter, and brown sugar. Pat in 9' round ungreased cake pan. Bake at 350 8-10 minutes. Remove from oven. Using electric mixer, combine all remaining ingredients, except chocolate chips and melted chocolate. Blend until smooth. Add chocolate chips and stir in. Spread over cooled crust. Bake at 350 for 30-35 minutes. Remove from oven. Cool. Drizzle melted chocolate on top of cake. 

Colleen's Marbled Pumpkin Cake

1 c. pumpkin

1 yellow cake mix*

3/4 c. sour cream

1/2 c. oil

powdered sugar

2 t. cinnamon

4 eggs

1/2 c. brown sugar

1/4 c. water

Combine pumpkin and cinnamon in bowl. Combine cake mix, eggs, sour cream, sugar, oil and water in a large bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes. Stir 2 1/2 c. batter into pumpkin mixture. Alternately spoon plain and pumpkin batter into sprayed bundt or tube pan. Bake at 375 for 45-50 minutes or until wooden pick inserted in center is clean. Cool in pan for 20 minutes. Invert onto plate and cool completely. Dust with powdered sugar before serving.

*Cake mixes used to be 18 oz but now are 15 oz. Add 2/3 c. yellow or white cake mix to adjust for this so cake will turn out right.

**May also use chocolate cake inix instead of yellow for a marbled look.

**I've added butterscotch or pumpkin chips to this cake too.

Grandma's No Fail 7 Minute Icing

1 c. sugar

1/4 t. salt

1/2 t. cream of tartar

2 egg whites

3 T. water

1 t. vanilla

Combine all ingredients, except vanilla, in a heavy bottomed sauce pan. Place over medium low heat and beat with electric mixer constantly for 5-7 minutes, until icing is fluffy amd stiff peaks form when beaters are removed. Remove from heat and stir in vanilla. Ice cake. *It takes 2 recipes to ice a layer cake.

Lucille's Japanese Fruit Cake with Filling and Icing

1 c. butter, softened

4 eggs

3 c. SR flour 

1 t. cinnamon

1 t. ground cloves

2 c. sugar

1 t. vanilla

1 c. milk

1 t. allspice

1 c. raisins, optional

Filling:

2 c. sugar

3 T. cornstarch

grated rind of 2 lemons

1/2 c. chopped pecans

1 c. boiling water

15 1/4 oz. crushed pineapple

2 c. coconut

Preheat oven to 350. Cream butter and sugar until light. Beat eggs until light. Add gradually to butter mixture. Add vanilla, and beat well. Add flour, alternating with milk, to the butter batter. Put half the batter into 2 sprayed 8" cake pans. Add spices and raisins to remaining batter. Place in 2 more sprayed 8" cake pans. Bake for 20-25 minutes. Combine all filling ingredients, except coconut and pecans. Cook for 5 minutes or until thick. Cool. Add pecans. Spread on layers of cake. Sprinkle with coconut. *May also be iced with "Grandma's no fail 7 minute frosting" instead, sprinkle with coconut.

Grandma's No Fail 7 Minute Icing:

1 c. sugar

1/4 t. salt

1/2 t. cream of tartar

2 egg whites

3 T. water

1 t. vanilla

Combine all ingredients, except vanilla, in a heavy bottomed sauce pan. Place over medium low heat and beat with electric mixer constantly for 5-7 minutes, until icning is fluffy amd stiff peaks form when beaters are removed. Remove from heat and stir in vanilla.Ice cake. *It takes 2 recipes to ice a layer cake.

Faye's Prune Cake

3 1/2 c. sugar, divided

2 1/2 c. SR flour

1 c. mashed cooked prunes

1 c. pecans, chopped

1 t. cinnamon

2 t. vanilla, divided

2 T. red or white syrup (Karo)

1 c. oil

2 c. buttermilk, divided

3 eggs

1 t. nutmeg

1 t. allspice

1/2 c. margarine

Mix together 1 1/2 c. sugar, flour, oil, 1 c. buttermilk, prunes, eggs, pecans, spices and 1 t. vanilla. Pour in sprayed 9x13 pan. Bake at 350 for 1 hour or until done. Combine remaining ingredients. Bring to a rolling boil for 2 minutes. Pour over cake while both are hot.

Dr. Bird Cake

3 c. SR flour

1 t. cinnamon

2 c. sugar

1 c. oil

1 1/2 t. vanilla

3 eggs

3 bananas, diced

8 oz. crushed pineapple

Preheat oven to 350. Spray 9x13 pan. Sift together dry ingredients. Add undrained pineapple, oil, vanilla, eggs, and bananas. Mix until blended. Do not beat! Bake for 1 hour 20 minutes. Let cool in pan for 20 minutes before removing. (or leave in pan if desired)

Christmas Meltaways

1 1/2 sticks butter, room temperature

1/2 c. powdered/confectioners sugar

1/2 c. cornstarch

1 t. vanilla or almond extract

1 c. SR flour

Glaze:

1 1/2 c. confectioners sugar

3-4 T. milk, divided

1/4 t. almond extract

Sprinkles:

red and green sugar

nonpareils

Preheat oven to 350. Cream butter, sugar, and cornstarch. Add extract. Mix well. Add flour to the batter. Mix until dough clumps together. Scoop onto baking sheets. Flatten with bottom of cup dipped in powdered sugar. Bake at 350 for 8-12 minutes until set. Do not overbake. Whisk glaze ingredients together, adding milk 1 t. at a time until desired consistency. (Keep it slightly thick.) Spoon on cooled cookies. Immediately add sprinkles/colored sugar/nonpareils, etc... on top of wet glaze. Allow glaze to harden. Store in airtight container.

 

Neiman Marcus Cookies

2 c. butter

2 t. soda

**5 c. blended oatmeal

2 c. brown sugar

8 oz. Hershey bar, grated

2 t. baking powder

3 c. chopped nuts

4 c. plain flour

2 c. sugar

24 oz. chocolate chips

1 t. salt

4 eggs

2 t. vanilla

**Measure oatmeal and blend in blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla. Combine flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, grated chocolate and nuts. Roll into balls and place 2" apart on cookie sheet. Bake for 10 minutes at 375. Makes 112 cookies. Recipe may be halved.

Lucille's Peach Pie

baked pie crust

1/4 c. cornstarch

3/4 c. sugar

1/2 pint real cream, whipped

3 large very ripe peaches, peeled and crushed

1/2 t. almond extract

3 large very ripe peaches, peeled and sliced

Combine cornstarch and sugar. Add to crushed peaches. Bring to a boil. Stir. Boil 3-5 minutes. Mixture will be thick. Add almond extract and let cool. Place sliced peaches in cooled pie crust. Pour cooled cooked mixture over raw peaches in crust. Place whipped cream on top. *Blueberries may ne substituted for peaches using 1 box cooked frozen blueberries & 1 box raw frozen blueberries. Any whipped topping may be used. 

Faye's Quick and Easy Lemon Cake

1 box Duncan Hines deluxe lemon cake mix* 

1 c. cold water

1 1/4 c. confectioners sugar

1 T. lemon juice

1 t. finely grated lemon peel

1 pkg. jello lemon instant pudding mix

4 eggs

3/4 c. oil

1/4 c. softened butter

3 T. cream

Place pudding mix in bowl. Add cold water. Blend until it starts to thicken. Add cake mix, eggs, and oil. Beat on medium speed for 5 minutes. Pour into greased. paper lined tube pan. Bake 1 hour at 350. Cool in pan 10 minutes. Turn out onto wire rack to cool. Combine remaining ingredients. Beat until smooth. Add more sugar if necessary to thicken. (This was Faye's husband's favorite cake).

*Cake mixes used to be 18 oz. but now they are 15 oz. Add 2/3 c. yellow or white cake mix to make up the difference.

Jill's No-Bake Lemon Cheesecake

1 c. (approx. 12) graham cracker squares, chopped

3 oz. pkg. lemon gelatin

1 lemon

3 oz. pkg. light cream cheese, softened

8 oz. cool whip, thawed

2 T. margarine, melted

1/2 c. boiling water

16 oz. sour cream

strawberries for garnish

Combine crackers with margarine. Press in bottom of Springform pan. Combine boiling water and gelatin until dissolved. Cut cream cheese into small cubes. Add to hot gelatin. Whisk until dissolved. Zest lemon to equal 1 t. Juice lemon to get 3 T. Combine gelatin mixture, zest, juice, & sour cream. Fold in whipped topping. Pour over crust. Chill until set, approx 30 minutes or overnight until firm. Remove the band from the pan. Take a large knife or spatula and carefully run it under the bottom of the cheesecake to loosen it. Using 2 large spatulas or pancake turners to carefully lift the cheesecake to the serving platter. (If you have difficulty getting the cheesecake off the bottom of the springform pan you can just serve it on it.) Slice strawberries and arrange on top of cheesecake. Yields 12 servings.

Crockpot Scalloped Apples

 6-8 medium-sized apples, your choice

½ c. butter

½ c. brown sugar

½ t. ground cinnamon*

¼ t. ground nutmeg*

⅛ t. salt

1 t. orange zest, optional

½ c. chopped walnuts or pecans, optional

Slice and core the apples. Arrange the apples in a circular design in the slow cooker. In a small pan over on the stove top set to medium high heat, melt the butter. Add the brown sugar, cinnamon, nutmeg, salt, and orange zest. Stir until a sauce forms for about 2 minutes. It's ok if the brown sugar doesn't completely dissolve, the crockpot will take care of it. Pour the butter mixture evenly over the apples Sprinkle nuts over top. Cover and cook on HIGH for 2.5 hours. Serve as a side dish to pork or chicken dishes or serve warm with ice cream and drizzle the sweet buttery sauce over the apples and ice cream. Enjoy!

*or just use 1 t. apple pie spice instead

Originally published on blog in 2019, but something happened to the recipe.

Canned Frosting Tip

1 container frosting, your choice

Whip frosting with a mixer for a few minutes before placing on dessert. The air will cause it to double and you'll be able to frost more cakes/cupcakes with the same amount of frosting. It also cuts down on the amount of sugar and calories per serving because it covers more desserts. 

Donna's Pig Pickin' Cake

1 box golden butter cake mix

11 oz. mandarin oranges

large box vanilla instant pudding

4 eggs

1/2 c. oil

8 oz. cool whip, thawed

20 oz. can crushed pineapple

Combine cake mix, eggs, oil, and oranges, including juice. Mix well and place in 3 round pans (or 1 9x13)Bake 25-30 minutes at 350. Mix together dry pudding and crushed pineapple, including juice. Fold in cool whip. Frost on cake. *Best if made a day ahead and refrigerated overnight.

Lemon Cream Cheese Bites

10 oz. can flaky buttermilk biscuits 

5 oz. can flaky buttermilk biscuits

8 oz. pkg. cream cheese

1 1/2 T. lemon juice

3/4 c. powdered sugar

Separate each biscuit into 3-4 layers. Cut cream cheese into 48 little cubes. Wrap each cube in a biscuit layer. Pinch edges to seal. Place on sprayed baking sheet, just touching. Bake at 400 for 8 minutes, or until brown. Combine sugar and lemon juice. Drizzle over bites.

Peanut Butter Bars

1 1/2 c. graham cracker crumbs

1 c. smooth peanut butter

12 oz. pkg. chocolate chips

1 box confectioners sugar

2 sticks margarine, melted

Mix all ingredients together. Spread in greased pan. Bake at 350 for 20-25 minutes, or until set and lightly brown. Cool. Cut into bars.

Grasshopper Torte

1 c. chocolate graham crackers, coarsely chopped (approx. 12 squares)

1 T. margarine

7.5 oz. marshmallow creme

1 T. milk

8 drops green food coloring

3 c. frozen vanilla yogurt, partially thawed

8 oz. cool whip, thawed

1/2 t. peppermint extract

Reserve 1 T. crumbs. Combine remaining crumbs with margarine. Press into bottom of springform pan. Whisk together marshmallow creme and milk in bowl. Whisk in frozen yogurt until blended. Fold in cool whip, extract, and food coloring. Pour over crust. Sprinkle with reserved crumbs. Cover and freeze until firm, 8 hours or overnight.

 

Donna's Banana Pudding

1 1/3 c. sugar, divided

3 egg yolks, beaten

2 t. vanilla, divided

ripe bananas

5 T. flour

3 1/2 c. milk

vanilla wafers

egg white, beaten

Mix flour and 1 c. sugar in bowl.Mix egg yolk and milk. Add to flour mixture. Add 1 t. vanilla. Cook on top of stove in large pan or skillet on medium heat until thick. In large dish, alternate pudding, wafers, and bananas. Mix egg white, 1/3 c. sugar and 1 t. vanilla until stiff. Place on top of pudding and brown in oven.

Cashew Brownie Pizza

21 1/2 oz. pkg fudge brownie mix

1/4 c. oil

2 T. flour

2, 8 oz. pkgs cream cheese, softened

1 t. vanilla

1/2 c. hot fudge ice cream topping

1/3 c. water

1 egg

1 c. chocolate chips

1 c. powdered sugar

10 oz. cashews

Heat oven to 350. Line 15" baking stone or pizza pan with parchment paper. Combine brownie mix, water, oil, egg, and flour. Stir in chocolate chips. Pour over paper. Spread into circle. Bake 22-25 minutes. Do not overbake. Remove from stone, but do not remove paper. Cool 30 minutes or until completely cooled. Combine cream cheese, sugar, and vanilla until smooth. Spread evenly over cooled brownie. Sprinkle cashews over cream cheese mixture. Place hot fudge in microwave and heat until warm. (following directions on jar) Drizzle over cashews. Cut into wedges immediately to serve or refrigerate until serving time. Yields: 16 servings.

Easy Blueberry Torte Cake

1 yellow cake mix, prepared as a layer cake, cooled, & cut each layer into 2 layers to make 4 layers

1/2 c. confectioners sugar

1 can blueberry pie filling

8 oz cream cheese, softened

1/2 c, sugar

12 oz. cool whip, thawed

Cream both sugars and cream cheese together until smooth. Add cool whip. Mix until smooth enough to spread. (If it's too thick, add a little milk). Ice the first layer of cake. Spoon 1/4 blueberry filling in middle. Top with next layer. Repeat. Refrigerate overnight.

Chocolate Chip Cookie Kisses

20 oz. pkg. refrigerated chocolate chip cookie dough*

36 chocolate kisses*, unwrapped

flour

Preheat oven to 350. Cut dough into 9 slices. Cut each circle into 4 pieces. Lightly grease 36 mini muffin pans. Place one piece of dough in each cup. Dip spoon or tart shaper in flour and press into dough to form a cup. Reflour as needed. Place a chocolate kiss in the center of each cup. Bake 10-12 minutes. Let cookies stand in pan for 15 minutes before removing. Makes 36 cookies. 

*May substitute other flavors of cookie dough or kisses if desired.

Apple Berry Pie

15 oz. pkg refrigerated pie crusts

3 c. apples, peeled, cored, sliced

1/4 c. pecans or walnuts, chopped

3 T. flour

1/4 t. nutmeg

16 oz. whole berry cranberry sauce

1 t. flour

1/2 c. sugar

1/4 c. raisins

1/2 t. cinnamon

2 T. margarine or butter, melted

Heat oven to 425. Prepare crusts as directed for 2 crust pie. Cut 2nd crust into 6-8 wedges. Set aside. Combine sugar, nuts, raisins, butter, spices, 3 T. flour, and cranberry sauce. Mix lightly. Add apple slices and stir gently to combine. Spoon into crust lined pie plate. Arrange pie crust wedges over filling, points of wedges meeting in center. (Do not overlap) Fold outer edge of each wedge under bottom crust. Flute. Bake 40-50 minutes until crust is golden brown and apples are tender. Yields 6-8 servings. 

*Cover edge of crust with foil during last 10-15 minutes to prevent burning. 

Sticky Bars

1 1/2 pkg. graham crackers, separated

1 stick butter

1/2 c. sugar

chopped nuts

1 stick margarine

Spread graham crackers close together on aluminum foil lined cookie sheet. Sprinkle with nuts. Combine butter, margarine, and sugar in saucepan. Let boil for 2 minutes. Spread over crackers. Bake at 350 for 10 minutes. Let cool several minutes before putting on serving plate.

Haystacks

1 c. chow mein noodles

1/2 c. chopped nuts, optional

6 oz. butterscotch or chocolate chips

Melt chips over water or in microwave. Stir in noodles and nuts. Mix well. Drop by teaspoonfuls on greased cookie sheet. Let stand until firm.

Outside In Cake

1 pkg. yellow or chocolate cake mix

1/3 c. oil

1 c. water

4 eggs

1 can coconut pecan icing

Mix all ingredients together. Bake in Bundt or tube pan for 1 hour at 350.

Pumpkin Squares

1 c. sifted flour

1/2 c. brown sugar

1 can pumpkin, not filling

2 eggs

1/2 t. salt

1/4 t. cloves

1/2 c. oatmeal

1/2 c. melted butter

13 oz can evaporated milk

3/4 c. sugar

1/2 t. ginger

Mix together: flour, oatmeal, brown sugar, and butter. Press into 9x13 pan. Bake at 300 for 15 minutes. Combine all other ingredients and pour over baked crust. Bake at 350 for 40 minutes until firm.

Donna's Homemade Ice Cream

1 can Eaglebrand milk

1 pt. half and half

1 T. vanilla

1 can Carnation evaporated milk

1 c. sugar

whole milk (about 2 c.)

Combine evaporated and eaglebrand milks with half and half. Add sugar, vanilla, and whole milk. Fill ice cream freezer to about 3" from top of container. Freeze as directed in your machine.

*a small pkg of chocolate pudding (or other flavors) may be added if desired.

Oreo Delight

15 oz. Oreo cookies, crushed, divided

8 oz. cream cheese, softened

1 large chocolate instant pudding

1/2 stick butter, melted

1 c. powdered sugar

16 oz. cool whip, thawed, divided

milk

Set aside 1/2 of oreo crumbs. Add butter to remaining crumbs to make a crust. Spread in bottom of 9x13 dish. Blend cream cheese, sugar, & a little milk to spread. Spread over crumbs. Spread 1/2 of cool whip. Mix pudding as directed. Spread over cool whip layer. Spread remaining cool whip over pudding. Sprinkle remaining oreo crumbs on top. Chill til time to serve.

Merry's Trifle Cake

1 yellow or white cake*, coooled and crumbled

1 can pie filling

12 oz. cool whip, thawed

marachino cherries

20 oz. crushed pineapple, drained

1 large box vanilla pudding, prepared

coconut, optional

Layer ingredients in large glass bowl: 1/2 cake, 1/2 pineapple, 1/2 pie filling, 1/2 cool whip. Repeat. top with coconut and cherries.

*Cake mixes used to be 18 oz. Now they are 15 oz. Add another2/3 c. cake mix to recipe so it will turn out right. 

Stir and Roll Pie Crust

1 1/3 c. sifted flour

1/3 c. oil

pie filling, your choice

1 t. salt

3 T. cold milk

Stir flour, salt, oil and milk together until mixed. Press into a ball. Roll out between 2 pieces of waxed paper. Place paper upside down in glass pie dish. Fit pastry into pan, removing paper. Add pie filling and bake at 350 on bottom rack (for the best crust) for 15-20 minutes.

Chocolate Chippers

1 yellow cake mix*

1/3 c. milk

1 c. chocolate chips

4 T. butter, softened

1 egg

1/2 c. nuts, optional

Preheat oven to 375. Spray cookie sheet and set aside. In a large bowl, combine cake mix, butter, milk, and egg. Stir in chocolate chips and nuts. Drop by teaspoonful about 2" apart, on cookie sheet. Bake 12 minutes. Cool before removing.

*Cake mixes used to be 18 oz, but are now 15 oz. You will need to add another 2/3 c. cake mix to the recipe so they will turn out alright.

Chocolate Eclair Cake

1 c. sugar

pinch of salt

3 1/4 c. milk, divided

graham crackers

8 oz. cool whip, thawed

1/2 stick margarine

1/2 c. cocoa

1 t. vanilla

2 small pkgs instant vanilla pudding, French vanilla is good too

ganache*

Cook sugar, margarine, salt, cocoa, 1/4 c. milk, and vanilla*. Bring to a boil for 1 minute. Set aside to cool. Mix puddings with milk. Stir in cool whip. Mix until very smooth. Spray a 9x13 dish. Place a layer of graham crackers on bottom. Spread part of pudding mixture over crackers. Repeat. Top with third layer of crackers. *Warm frosting in microwave for 1 minute at half power. Pour and spread over top of cake. Freeze until cake sets, then refrigerate until time to serve.

*The frosting made with cocoa is very rich, and can be bitter. I like using ganache instead. (recipe below) The ganache sets up quickly, so I did not place the cake in the freezer, only the refrigerator until time to serve. 

2 2/3 c. chocolate chips, I use milk chocolate chips, but any flavor will do

1 c. heavy cream

1/2 c. butter

Heat cream and butter in saucepan over medium heat until boiling. Place chocolate chips in a heat resistant bowl. Pour cream mixture over chocolate chips and let set for 5 minutes. Stir. This will be thick and creamy. Let set another 20 minutes before pouring over cake. Place in refrigerator until time to serve.  

1st pic: ready to serve; 2nd pic: inside cake

Beth's Pumpkin Cake Roll

1 c. pecans, finely chopped

2/3 c. canned pumpkin, not filling 

3/4 c. plain flour

1 t. baking powder

1/2 t. salt

6 oz. cream cheese, softened

1 c. powdered sugar

3 eggs

1 c. sugar

1 t. lemon juice

2 t. ground cinnamon

1 t. ground ginger

1/2 t. nutmeg

1/4 c. butter, cut in pieces

1/2 t. vanilla

Beat eggs until thick and lemon colored. Add sugar and beat until thoroughly combined and slightly thickened. Add pumpkin and lemon juice. Mix well. Sift together: flour, cinnamon, baking powder, ginger, salt, and nutmeg. Add to creamed mixture. Mix just until flour is combined. Do not overmix. Spread batter in a greased and floured 15x10x1 baking pan. Sprinkle with chopped nuts. Bake at 375 for 15 minutes. *Immediately turn out onto towel sprinkled with a little powdered sugar. Starting at narrow end, roll up cake and towel together, nuts on outside of roll. Cool, seam down, on rack. Meanwhile, combine cream cheese, butter, and vanilla. Mix until smooth. Add 1 c. powdered sugar. Mix thoroughly. **Unroll cooled cake. Spread with cream cheese mixture. Reroll. Chill at least 2 hours. Slice to serve. Makes 10 servings.

*Rolling up cake while warm will keep it from cracking.

**Unrolling cake: Gently unroll and flatten cake out. Then spread a thick layer of filling evenly on top, leaving 1/2" border around cake. Carefully and tightly reroll the cake, without the towel this time. Some filling may spill out, but that's ok. Loosely cover with plastic wrap and refrigerate before slicing and serving.

Lucille's Frozen Fresh Peach Yogurt

1 1/4 c. sugar

2 c. mashed ripe peaches (about 4)

2 env. unflavored gelatin

dash of salt

2 c. skim milk

5 c. plain low fat yogurt

1 T. vanilla

Sprinkle 1/4 c. sugar over peaches. Let stand 15 minutes. Combine 1 c. sugar, gelatin, and salt in saucepan. Add milk. Let stand 1 minute. Cook over low heat, stirring constantly, 5 minutes or until gelatin and sugar dissolve. Cool. Stir in yogurt, peaches and vanilla. Place in container & freeze until ready to serve.

French Coconut Pie

1 c. coconut

3 eggs

1/4 c. buttermilk

unbaked pie shell

1 stick margarine

1 1/2 c. sugar

1 t. vanilla

Cream sugar and margarine. Add eggs. Beat well. Add milk, vanilla, and coconut. Place pie shell on baking sheet before pouring ingredients into pie shell. Bake at 350 for 1 hour or until brown.

Rally Pie

1 stick margarine, melted

1 c. chopped pecans

1 c. powdered sugar

1 c. cool whip, thawed

1 small pkg. instant chocolate pudding*

1 c. SR flour

2 t. water

8 oz. cream cheese, softened

1 t. vanilla

1 small pkg. instant vanilla pudding

3 c. cold milk

16 oz. cool whip, thawed, optional

Combine butter, flour, pecans, and water. Pat into bottom of sprayed 9x13 dish. Bake at 350 for 15 minutes. Cool. Combine sugar, cream cheese, cool whip and vanilla. Spread over cooled crust. Combine puddings and milk. Spread over second layer. Spread large carton of cool whip over top if desired. Garnish with pecan halves. Refrigerate. *Lemon pudding may be used instead of chocolate.

 

Donald's Cannoli

1 1/2 c. plain flour

2 T. sugar

1/2 t. salt

3.4 oz. Jell-o instant pudding mix, dry

6 T. sherry, not cooking sherry, use the real stuff!

8 oz. cool whip, thawed

Cannoli forms

Mix flour, sherry, sugar, and salt in food processor or blender. Refrigerate at least 2 hours. Take out of refrigerator and let stand until room temperature. Roll out 1/4 of the dough at a time to paper thin (a pasta machine on the thinnest setting makes this job easier). Cut the dough with a circle cutter and wrap it loosely around cannoli forms. Deep fat fry until they are golden brown, about 1 minute. Drain and allow them to cool. They will keep in the refrigerator or freezer for several weeks/months (if someone doesn't eat them first!) Makes 36-48. 

Fold dry pudding into cool whip. Put into pastry tubes or quart-size ziploc bags and refrigerate at least 1 hour to set up. Cut the end off the tube (or ziploc bag) and pipe into thawed pastry. Makes approximately 9 cannoli's.

Lena's Brown Sugar Pie

1 1/2 c. brown sugar

1/2 c. sugar

2 T. plain flour

3/4 c. milk

3 T. melted butter

1 t. vanilla

2 eggs

pastry shell

Mix sugar and flour. Add milk, eggs, and butter. Place pastry shell on baking sheet. Pour ingredients in pastry shell. Bake at 350 for 20-25 minutes until done. Serve with whipped cream or ice cream if desired.

Dirt Dessert

2 c. cold milk

8 oz. cool whip, thawed

16 oz. pkg oreos, crushed

4 serving size Jell-o instant chocolate pudding

gummy worms

Mix pudding and milk together. Blend with whisk 1-2 minutes. Stir in cool whip and 1/2 of crushed oreos. In 7 oz. cups (clear if you can find them), place a layer of crumbs, then fill with pudding, and top with more crumbs. Refrigerate for 1 hour. Makes 8-10 cups. Decorate with gummy worms before serving.

*To make sand dessert, use the same method, substituting vanilla oreos or vanilla wafers, and vanilla pudding. Decorate with sea shells. I have served this in new children's sand buckets for a Ladies night out beach night.

Michelle's Lemon Curd

grated peel of 4 lemons

4 eggs, beaten

2 c. sugar

juice of 4 lemons

1/2 c. butter, cut into small pieces

Place all ingredients in top of double boiler. Place over simmering water until sugar is dissolved. Continue to cook, stirring occasionally, until thickened and smooth. While hot, pour into hot sterilized canning jar (1/2 pt.), leaving about 1/8" for headspace. Run a narrow spatula down between curd and side of jar to release air. Top with sterilized lids, firmly screw on bands. Place in draft free area to cool. Store in refrigerator. Use within 2 weeks. Great with shortbread!

Colleen's Magic Pudding

1/2 c. sugar

2 c. magic mix

3 T. cocoa*

vanilla wafers**

2 c. water

1 t. vanilla

bananas**

Combine sugar, water, and magic mix in pan. Stir over medium heat until mixture bubbles. Add vanilla and stir. Cover and cool in refrigerator. *For chocolate pudding, combine cocoa eith sugar mixture above and continue with remaining steps. **For banana pudding, make magic pudding as directed, then layer with sliced bananas and vanilla wafers.

Magic Mix:

4 c. instant dry milk

1 c. butter or margarine (2 sticks)

1 c. flour or 1/2 c. cornstarch 

Combine milk, flour, and butter in a large bowl. Use two knives to cut the butter in to the dry ingredients. Mix until it looks like cornmeal. Keep tightly covered in the refrigerator. It will keep for several months. Magic Mix can be used in many recipes to make food prep easy and economical. (makes 5 c.)

Tona's Peanut Butter Delights

2 sticks butter, room temperature

1 c. coconut

1 c. chopped pecans

12 oz. chocolate chips, for dipping

2 1/2 c. crushed graham crackers

1 box confectioners sugar

1/2 c. crunchy peanut butter

2 t. vanilla

paraffin*

Blend butter, vanilla, and peanut butter. Add graham cracker crumbs, powdered sugar, coconuts, and nuts. Mix well. Shape into balls, then flatten with spoon. Melt chocolate chips and paraffin* in top of double boiler, being careful not to let steam get in chocolate mixture. Dip 3/4 of disc in chocolate mixture. Place on waxed paper til hardened.

*These days, you can just melt chocolate chips in microwave and dip the peanut butter discs in it and eliminate the paraffin, or use the chocolate coating discs, melting the same way. These are found at Walmart and craft stores.

Mystery Bars

2 c. brown sugar

1 t. baking powder

1 c. butter, melted

1 t. vanilla

powdered sugar

1 1/4 c. plain flour

2 eggs

dash salt

1 c. chopped nuts

Mix all ingredients together, except powdered sugar. Pour in square pan. Bake at 350 for 40 minutes. Cut in squares and roll in powdered sugar. 

Lena's Chocolate Pound Cake with Icing

1/2 lb. margarine

3 c. sugar

3 c. flour

1/2 t. baking powder

1 1/4 c. milk

5 eggs

1/2 c. shortening

1/4 t. salt

1/2 c. cocoa

1 t. vanilla

Cream margarine and shortening with sugar. Add eggs, one at a time, blending well after each. Sift dry ingredients together and add alternately with milk. Add vanilla. Pour into greased and floured tube or bundt pan and bake at 325 for 1 hour 25 minutes until done. Cool completely before icing.

Icing:

1 stick margarine

1 box confectioners sugar

1 t. vanilla

1/4-1/2 c. cocoa

1 t. lemon juice

dash of salt

milk

Melt margarine and cocoa over low heat. Remove. Add confectioners sugar, lemon juice, vanilla, salt, and enough milk to spread. Blend well. Spread over cooled cake.

Lucille's Banana Split Dessert

3 large bananas

1/2 gallon Neopolitan ice cream

1 c. chopped nuts

1 c. chocolate chips

3 c. crushed graham crackers

1/2 c. margarine

2 c. powdered sugar

1 1/2 c. evaporated milk (12 oz)

1 t. vanilla

1 pt. whipping cream

Cover bottom of 11x15 pan or 2 smaller pans, with 2 c. graham cracker crumbs. Reserve one cup. Slice bananas crosswise and layer over crumbs. Slice ice cream in 1/2" thick lengthwise slices and place over bananas. Sprinkle with nuts. Freeze until firm. Melt chocolate chips and margarine. Add powdered sugar and evaporated milk. Cook this mixture sufficiently. Pour chocolate mixture over ice cream and freeze until firm. Whip cream until very stiff. Spread over chocolate layer. Top with remaining graham cracker crumbs. Store in freezer. Remove 20 minutes before serving. This will keep several weeks in the freezer. Serves 16. 

Apple Spice Coffee Cake

4 oz. cool whip, thawed

1/3 c. packed sugar

1 T. soft butter

3 c. Bisquick, divided

1/4 c. packed brown sugar

1/3 c. oatmeal

10 oz. apple pie filling 

1 egg

3 t. apple pie spice, divided

3 T. cold butter

2 T. sugar

Preheat oven to 350. Grease 8" round or 8x8 square pan. Combine cool whip, pie filling, 1/3 c. sugar, egg, soft butter, and 2 t. apple pie spice in food processor or blender on pulse 10-15 times. Do not over process. In a large bowl, add mixture to 2 1/2 c. Bisquick. Stir gently (20-25 strokes) until moistened. The mixture will be lumpy. Spread into pan. Combine cold butter, brown sugar, 2 T. sugar, 1/2 c. Bisquick, 1 t. apple pie spice, and oatmeal. Mix well until crumbly. Spread over mixture in pan. Bake 30-40 minutes or until toothpick comes out clean. Serves 8-10.