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.