Kathy's Candied "Popping" Cranberries

2 c. fresh, not frozen, cranberries (discard any limp ones, or use in another recipe)

1 c. powdered sugar (use a good brand name like Domino, generic doesn't stick as well)

2 c. simple syrup*

Soak cranberries in cooled syrup for 1 hour. Use a slotted spoon to remove berries from syrup and place them in a colander to drain. Drain well with a fine mesh strainer/colander, but do not rinse! or dry cranberries. They need to be wet, but not too wet (don't want them drippy) for the sugar coating to stick. Add cranberries to large ziploc bag. Add powdered sugar. Seal bag. Shake the bag until all cranberries are covered with a thick coating. Transfer to large baking sheet lined with parchment paper. Make sure none of them are on top of each other. Bake at 200 degrees for 5 minutes. Do not overbake. You don't want the cranberries to cook and the juice to leak out. Just enough to create a candy shell around the cranberries. Cool to room temperature & chill before serving, at least 1 hour. This recipe makes about 150 candies.

These are a nice refreshing & fun treat to eat that pop when you bite into them (be sure to have your mouth closed!) The crisp candy coating masks the sometimes bitter flavor of cranberries. These are best made the day of serving. The candy coating may start to flake off after that. Store in an airtight container in the refrigerator.

*some people use orange juice or sprite, but Kathy says the simple syrup works best for her.

Simple Syrup:

1 c. sugar

1 c. water

Combine in saucepan over medium heat. Bring to a boil. Stir until sugar is dissolved. Avoid rapid boiling. Remove from heat when sugar is dissolved. Cool to room temperature before using. May be stored in a clear airtight bottle in the refrigerator for up to a month.

Simple Syrup

1 c. sugar

1 c. water

Bring water to a boil over medium heat before adding sugar. Stir until sugar is dissolved and mixture is clear. Avoid rapid boiling. Remove from heat when sugar is dissolved. Cool to room temperature before using. May be stored in a clear airtight bottle in refrigerator for up to 1 month.

Use to coat fruits such as candied cranberries or as a base to make icing for donuts/cookies.

Festive Christmas Jello Balls

1 can Eaglebrand milk, divided

3 oz. pkg red jello

3 oz. pkg green jello

4 c. shredded or grated coconut, divided

Edible dusting glitter, optional

Pour half the condensed milk in bowl, add red jello powder. Stir until mixture is smooth and vibrant. (Red food coloring may be added if not bright enough). Stir in 1 1/2 c. coconut until combined. Scoop out tablespoonful size balls and roll in 1/2 c. coconut. Roll in edible glitter for a finished touch. Repeat with green jello. Refrigerate for 2 hours before serving.

1st pic: before rolling in coconut & edible glitter. 2nd pic: after rolling in coconut and glitter, Ready to serve. These were a big hit at a Christmas party at church.

Peanut Butter Meltaways

1 c. white chocolate melting wafers (I use member's mark--Sam's)

1 c. milk or dark chocolate melting wafers  

1 c. smooth peanut butter

Place white and chocolate wafers in microwave safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat. Add peanut butter and stir until fully combined. May need to be microwaved a few seconds. Place silicone molds on baking sheets for stability. Use a small spoon to fill molds 2/3 full. Do not overfill. Lift the baking sheet about an inch and drop it so that it taps down. This will help get the air bubbles out. Refrigerate 1-2 hours until set. Remove from molds. May be stored on the counter or in the refrigerator for several days. This recipe made 46 1-2" pieces. See picture below.

These were a big hit! Everyone loved them and thought they were so cute!

Whipped Shortbread Cookies with Cherries

1 c. butter, room temperature

1/2 c. powdered sugar

1 1/2 c. plain flour

1/4 c. cornstarch, for chewier cookie

24 maraschino cherries, drained, pat dry

1 t. almond extract

Preheat oven to 325. Line baking sheet with parchment paper. Whip butter and powdered sugar until creamy. Mix together flour and cornstarch. Gradually add flour mixture in at low speed. When all the flour is added, turn the mixer speed to high and whip for 8 more minutes. Add almond extract. Fill piping bag or ziploc bag with batter. Snip off corner of bag and squeeze out cookies unto baking sheet. Top each cookie with maraschino cherry. Bake 15-17 minutes. Cool completely. Store in refrigerator to firm up the cookies if they are too crumbly.

Cherry Almond Shortbread Cookies

2 sticks butter, softened

1/2 c. powdered sugar

2 c. plain flour

3/4 c. maraschino cherries, drained and chopped

1/2 t. almond extract

1 t. vanilla extract

1/4 t. salt*, omit if using salted butter

4 oz. white chocolate, optional, for drizzling

Preheat oven to 350 and line a baking sheet. Cream softened butter and powdered sugar. Add extracts and mix well. Combine flour and salt*. Gradually add to butter mixture until clumps form. Fold in chopped cherries. Shape into balls and flatten. Place on baking sheet and bake 11-13 minutes until edges are lightly golden. Cool on baking sheet for 2 minutes, and transfer to wire rack. Drizzle with melted white chocolate, if desired. Store cooled cookies in airtight container.

*This recipe makes classic, buttery, melt in your mouth shortbread cookies. These are not a super sweet cookie. Adding some of the maraschino juice might help or use the juice to make a glaze for them. 

Cake Mix Donuts and Frosting

cake mix, any flavor

1/3 c. oil

1 egg

1 c. water

Frosting:

1 T. butter, melted

1 1/2 c. powdered sugar

2 T. milk

1/2 t. vanilla or almond extract (or others depending on cake flavor)

1-2 drops food coloring

sprinkles

Preheat the oven to 350. Grease metal donut pans, but not silicone ones. Whisk oil, egg, and water. Add cake mix and stir until combined. Pour batter into piping bag or ziploc bag. Snip off corner and pipe into pan, fill 3/4 full. Bake 13-15 minutes, until golden brown. Cool in pan 5-10 minutes. Carefully remove to a cooling rack. (Silicone pans are much easier to release.) After donuts are completely cooled, whisk together butter, sugar, milk, and vanilla. Add additional milk if needed to make pourable, but not runny. Stir in food coloring if using. Dip donuts into icing and place on a cooling rack to set, (with parchment paper underneath to catch drips), add sprinkles or decorating sugar, if desired. 

Muffin Mix Donuts and Glaze

Store bought muffin mix, any flavor, made as directed on package. Preheat oven to 350. Fill donut pan 3/4 full. Bake 10 minutes until done. Flip out of pan to serve. Icing can be added if desired.

Icing flavors:

Vanilla/Almond: 

4 c. powdered sugar

1/8 t. salt

2 t. vanilla or almond extract

10-12 T. milk or cream, about 3/4 c.

Combine all ingredients until smooth. Place parchment paper under wire racks to catch any drips from the icing. Coat the donut one at a time by holding near the top and dunking until half submerged in the glaze. Place on wire rack until set. This recipe makes enough to glaze 12-15 donuts. 

Simple Glaze:

1 1/2 c. powdered sugar

2-3 T. milk

2 t. vanilla

Combine all ingredients, whisk until smooth. Dip donuts one at a time until donut is half submerged. If you want thicker glaze, add more powdered sugar. If you want it thinner, add more milk. For extra thick glaze, dip once, allow to set and then dip again. After dipping, place on wire rack to dry. Glaze can be stored in airtight container in refrigerator for 2 weeks. Sprinkles can also be added to glaze before it sets up.

Chocolate Glaze:

to simple glaze recipe, add 1/4 c. cocoa and 1 more T. milk.

Maple Glaze:

to simple glaze recipe, add 1/4 c. maple syrup + more for taste if needed

substitute maple extract for vanilla

Pumpkin Glaze:

 to simple glaze recipe, add 1 t. pumpkin spice, substitute pumpkin extract for vanilla

Lemon Glaze:

to simple glaze, substitute 1 t. lemon extract, for vanilla extract, add more lemon extract 

if needed. Yellow food coloring can also be added if desired.

Orange Glaze:

to simple glaze, substitute 1 t. orange extract for vanilla extract.

Funfetti Glaze:

to simple glaze add 1 drop pink food coloring (how to make pink? Some stores actually carry pink!) and sprinkles. 

Cranberry Pie aka Nantucket Pie

This pie is actually cake!

Topping:

2 c. fresh cranberries, halved or whole*

1/2 c. chopped pecans

1/2 c. sugar

Cake:

2 eggs

3/4 c. butter, melted & cooled

3/4 c. sugar 

1 c. all purpose flour

1/4-1 t. almond extract, your choice

Preheat oven to 350. Grease an 8-9" springform pan. Combine cranberries, nuts, and sugar. Toss well. Pour directly into well greased pan. Spread evenly and pat down a bit. Combine butter, sugar, and eggs. Mix until smooth. Add flour. Mix. Batter will be thick. Spread gently over cranberry mixture until all areas are covered. Place pan on parchment lined baking sheet and bake 30-35 minutes. Once removed from oven, let cake set for 15 minutes. Go around the perimeter of the pan with a knife, gently breaking the connection of the pie and pan. Slowly release the side of the pan and remove the ring. Let the pie set for another minute. Gently invert onto a plate. Use a butter knife to remove the topping away from the pan. (newer pans may not need this) Cool and serve.  

*cranberries release more flavor when halved, and also allow the sugar to seep in better (less tart this way) but it's not necessary

**can also be made in a 9x13 pan instead of springform, but may be harder to invert onto a surface.

Orange Drop Cookies

3/4 c. sugar

2/3 c. butter

2 T. orange peel

1/2 c. orange juice

1 egg

2 c. SR flour

few drops orange food coloring, optional

Orange Butter Icing:

2 T. butter, softened

2 c. powdered sugar

2 T. orange juice

1 t. orange zest

orange extract, optional

orange food coloring, optional

Preheat oven to 400. Mix together first 5 ingredients. Gradually add flour. Drop by rounded teaspoonfuls 2" apart on ungreased cookie sheet. Bake until edges are light brown, about 8-9 minutes. Cool. Make icing and frost cooled cookies with icing. OR for bigger cookies, drop by tablespoonfuls onto cookie sheet. Bake 8-10 minutes. Make orange frosting by combining all ingredients and spread over cooled cookies. Glaze will set up after a few minutes. 

*These cookies are not very sweet or colorful. The next time I make them, I will add orange food coloring and flavoring.

 1st pic: cookies dropped on cookie sheet to bake. 2nd pic: cookies baked. 3rd pic: cookies iced and ready to eat.

Sharon's Chocolate Cherry Cookies (Brandy's favorite)

1 1/2 c. SR flour

1/2 c. cocoa

1/2 c. butter, softened

1/4 t. salt

1 c. sugar

1 egg

1 1/2 t. vanilla or almond extract

48 maraschino cherries, halved or left whole (about a 10 oz jar), drained, reserve juice

1 c. chocolate melting wafers, I use members mark (Sam's) brand

1/2 c. Eaglebrand milk

Preheat oven to 350. Combine flour and cocoa. Beat butter with mixer on medium to high speed for 30 seconds. Beat in sugar and salt. Beat in egg and extract. Gradually add in flour mixture. Shape into 1" balls and place on baking sheet 2" apart. Press down center of each ball. Place a whole cherry or 2 halves in center of each cookie. Melt chocolate with eaglebrand milk in microwave. Add 4 t. reserved juice. Spoon 1 t. frosting over each cherry, making sure to cover the cherry. May thin frosting with more juice if desired. Bake in  oven 10 minutes until edges are firm. Cool on rack. Makes 48 cookies. Store in airtight container. May be frozen for up to 3 months.

Overnight Orange Roll Casserole

1/2 stick butter, melted

4 eggs

1/3 c. light brown sugar 

zest and juice of 1 small orange

2 cans refrigerated orange rolls, cut into quarters (other flavors can also be used)

1/3 c. heavy whipping cream

1 t. vanilla

Glaze: (or just use the icing from the rolls)

1-2 c. powdered sugar

1 T. orange zest

2 T. butter, melted

1 t. vanilla

3-4 T. orange juice

Preheat oven to 375. Pour 1/2 stick melted butter in bottom of 9x13 dish. Swirl to coat bottom. Arrange orange roll pieces in dish. Whisk together all casserole ingredients. Pour over rolls. Cover with foil and place in refrigerator overnight. The next morning, uncover the rolls and bake until rolls are cooked through, but still soft, about 30-35 minutes. Remove from oven and cool 10 minutes. While rolls cool you can make the glaze or warm up the icing that came with the rolls. Adding more orange juice to the icing will make a thinner glaze. Pour over cooled casserole and serve.

1st pic: quartered rolls placed in dish, 2nd pic: all other ingredients combined and poured over top of rolls, before baking, 3rd baking: I forgot to take a picture when it first came out of the oven, and after the glaze was on, and almost missed getting a picture at all, before it was all eaten. It was a big hit!

White Chocolate Candied Cherry Fudge

14 oz. can Eaglebrand milk

16 oz. white chocolate melting wafers

2 t. vanilla or almond extract (or 1 t. each)

1/4 t. salt (to enhance sweetness)

1/2 c. red candied cherries, chopped or halved

1/4 c. green candied cherries, chopped or halved

1/4 c. chopped nuts, optional

Line 8x8 pan with foil or parchment paper. In a large bowl, add condensed milk and wafers. Microwave on high for 30 seconds. Stir. Microwave another 20 seconds, stir, repeating as necessary to melt chocolate. Do not overheat chocolate, but heat enough so that fudge will set up (check with candy thermometer?) Add extract(s) and salt. Mix well to combine. Add cherries and pour into pan. Add nuts, if using. Place in refrigerator to set up for at least 3 hours. Cut into small squares. This makes a very festive fudge.

*dried cranberries can also be used, add them to the top of the mixture and press gently before refrigerating.

Glazed Orange Cranberry Loaf

1/3 c. orange juice

2 t. grated orange zest (I used "true orange" crystals, 1/2 t. = 1 T.)

2/3 c. buttermilk

6 T. butter, melted

1 egg

2 c. SR flour

1 c. + 2 T. sugar

1 t. cinnamon

1 c. fresh cranberries, sliced in half * (can use food processor), lightly coated in flour to keep them from sinking to bottom of loaf

1/2 c. chopped pecans, optional

Glaze:

1 c. powdered sugar

1-3 T. orange juice, or lemon juice for a tarter glaze

1 t. orange zest (I used "true orange" 1/2 t. = 1 T.)

orange extract, if needed

Preheat oven to 375. Spray bottom of loaf pan. Whisk together 1/3 c. orange juice, 2 t. orange zest, buttermilk, (it's ok if there are lumps), butter, and egg. Add flour, sugar, and cinnamon. Stir until combined. Gently stir in cranberries and nuts, if using. Pour into pan and spread evenly. Bake 20 minutes. Reduce heat to 350 and continue baking until golden brown (about 45 minutes longer). Cool in pan for 10 minutes. Invert onto serving plate and cool more before adding glaze. 

Whisk together powdered sugar, orange juice, and zest. More juice can be added for a thinner glaze if desired. Spread or pour over cooled bread. (I used 3 T. orange juice, true orange, and a little orange extract with the powdered sugar.) Slice and serve. This makes a wonderful breakfast bread!

*cranberries open up more flavor when sliced, but can be left whole if preferred. You can also use only 1/2 c. cranberries and add 1/2 c. blueberries for a different taste.

**mini silicone loaf pans may also be used as giveaways to friends and neighbors. Bake about 25-30 minutes until lightly brown and springs back to the touch.

1st pic: slicing the cranberries on my new cutting board from a friend, 2nd pic: out of the oven, 3rd pic: glaze added, 4th pic: sliced and ready to eat! Yum!

Sharon's Cranberry Salad

3 oz. box red jello, cranberry if you can find it, if not you can use cherry or strawberry

16 oz. can whole berry cranberry sauce

1 c. chopped pecans, optional

16 oz. can crushed pineapple in heavy syrup

3/4 c. chopped celery, optional

1/2 c. orange juice

Heat pineapple in its syrup to a boil. Add jello. Dissolve well. Add orange juice and cranberry sauce. Stir to mix well. Let cool. Add celery and nuts, if using, and pour into 8x8 pyrex dish. Refrigerate overnight. Yummy!

Never any leftovers with this salad!

Sharon's Apple Fruit Bread

1 1/2 c. SR flour

3/4 c. sugar

1/2 t. ground nutmeg

1/2 t. ground cinnamon

1 egg, slightly beaten

1/3 c. apple juice

1 large apple, coarsely chopped

1/4 c. raisins or dried cranberries

1/4 c. chopped pecans, optional

1/4 c. maraschino cherries, halved

Combine flour, sugar, nutmeg, and cinnamon. Add egg and apple juice. Fold in apples, raisins, nuts, and cherries. Place in sprayed 8x4x2" loaf pan. Bake at 350 for 50-55 minutes or until toothopick comes out clean. Cool 10 minutes before inverting onto plate. Makes 1 loaf.

Easy Pumpkin Dump Cake

15 oz. can pure pumpkin, not pie filling

12 oz. can evaporated milk

3 eggs

1 c. light brown sugar

3 t. pumpkin pie spice

1 box yellow cake mix*

2 sticks butter, sliced

1 c. graham crackers, coursely chopped

1/2 c. toffee bits, garnish

1 T. caramel syrup, garnish

vanilla ice cream

Preheat oven to 350. Spray 9x13 dish. Combine pumpkin, milk, eggs, sugar, and pumpkin pie spice in large mixing bowl. Pour in sprayed dish. Sprinkle entire box of cake mix* on top. Add crushed graham crackers. Scatter butter slices over top, covering as much of the cake mix as possible. Bake 45-50 minutes until center is set and edges are browned. Serve warm with vanilla ice cream and drizzled with caramel sauce and toffee bits. YUM!

*cake mixes used to 18 oz, but now they are 15 and 13. If using a 15 oz. box, add 2/3 c. more dry cake mix, and for 13 oz. add additional 1 c. dry cake mix, for recipe to turn out right. 

Queso Dip

1/2 c. heavy cream

1 1/2 c. cubed white American cheese (about 1/2 pound)

1 t. cumin

1/4 t. garlic salt

1/3 c. chopped green chilies, drained

jalapenos, pico de gallo, cilantro, optional (toppings for serving)

Heat cream in small sauce pan over medium heatuntil gently bubbling, whisking frequently. Add cubed cheese, cumin, and garlic salt. Whisk frequently until melted. Stir in chilies and remove from heat. Serve warm with tortilla chips & toppings, if desired. 

Pecan Pie Cobbler (with cake mix)

1 c. butter, divided

1/2 c. dark corn syrup

1 c. dark brown sugar, divided

2 c. pecans, coarsely chopped, divided

15 oz. yellow or white cake mix

1/2 c. milk

1/2 c. hot water

Preheat oven to 350. Spray 9x13 dish. Melt 1/2 c. butter in microwave. Add corn syrup, 1/2 c. brown sugar, and 1 c. pecans. Stir to combine. Pour into dish. In another bowl, melt the remaining butter. Add cake mix and milk. Stir. Mixture will be thick. Drop dollops of mixture evenly over mixture in dish. Sprinkle the remaining brown sugar and pecans over top of cake mixture. Do not stir. Pour hot water around cake mix, but do not stir. Bake 35-45 minutes until cake is set and golden brown. The cobbler will appear jiggly, but that's ok, just make sure the cake is set. Allow to cool to room temperature or just slightly warm before serving to allow the cobbler to "goo" (thicken up) about 30 minutes. Serve with vanilla ice cream if desired. 

 

Easiest Peanut Butter Fudge

14 oz. can Eaglebrand milk

10 oz. peanut butter chips, not natural--they are too oily

3/4 c. creamy peanut butter

1/2 t. vanilla, optional

Heat Eaglebrand milk and chips over low heat on stove until melted. Turn off heat and stir in peanut butter. Stir until melted. * Pour in lined 8x8 pan and smooth flat. Place in refrigerator 1-2 hours until set. Cut into squares. Store in airtight container.

*May add sprinkles before setting up if desired.

Lemon Fudge

24 oz. white almond bark, or use melting wafers

14 oz. Eaglebrand milk

3.4 oz. pkg. lemon pudding mix*

Line 8x8 pan. Melt white bark in a bowl in 30 second intervals. Stir frequently until smooth. DO NOT OVERHEAT! Add Eaglebrand milk and lemon pudding mix, stir until fully combined. Pour into lined pan*** and smooth level. Refrigerate 2 hours until firm. Cut into squares and serve. 

*using sugar free pudding mix dissolves better and doesn't have a grainy texture. At Christmas, use red (strawberry) and green (pistachio) puddings for a festive look. (possibly add food coloring too?)

**Add lemon zest or extract for extra flavor if desired. Drizzle with melted chocolate if desired for a festive look. 

***try making in silicone molds, especially at Christmas, red and green

Another Peanut Butter Fudge

1 c. creamy peanut butter

14 oz. can Eaglebrand milk

1 t. vanilla

2 c. powdered sugar

Microwave first 2 ingredients for 1 min. Stir until smooth. Stir in vanilla and powdered sugar until creamy. Pour into greased dish and smooth out. Chill for 2 hrs until set. Cut into squares.

Cool Whip Candy

8 oz. whipped topping, thawed

1 1/2 c. white chocolate chips

2 c. powdered sugar

1 t. vanilla

1/2 c. sprinkles, for topping, optional

Line a baking dish with parchment or wax paper. Set aside. In a microwave safe bowl, melt white chocolate chips in 20 second intervals, stirring between each one, until smooth. Cool slightly, but don't allow to harden. In a large bowl, combine whipped topping and vanilla. Gradually fold in melted chocolate until fully incorporated. Slowly sift in powdered sugar. Mix until a thick, dough-like consistency forms. Scoop out small portions and roll into bite size balls. Place on tray or spread mixture* in dish. Press flat. Add sprinkles. Press them in to be sure they stick. Freeze 1-2 hours until firm and easy to handle. 

*Cut the chilled candy into bite sized squares with a sharp knife instead if preferred.

**May also be made with milk chocolate chips, following the same directions. Cut into squares after freezing. Dip in melted cocolate or drizzle chocolate over squares, add sprinkles if desired.

Chocolate Chip Whoopie Pie with Buttercream or Marshmallow Fluff Filling

2 c. brown sugar

1 1/2 sticks butter, softened

3 eggs

1 t. vanilla

3 1/2 c. SR flour

1 c. milk

2-2 1/2 c. chocolate chips

*Buttercream Filling:

2 1/2 sticks butter, softened

3 1/2 c. powdered sugar

1/2 t. salt

1 t. vanilla

3 T. heavy cream

Preheat oven to 350. Cream butter and sugar until smooth and creamy. Add eggs and vanilla. Add flour, alternating with milk until well combined. Stir in chocolate chips. Scoop dough, using small cookie scoop, onto parchment paper lined baking sheet. Bake 10-12 minutes until edges are lightly browned. Cool. Make the filling by beating softened butter until creamy and smooth. Add powdered sugar, salt, and vanilla. Mix well. Add heavy cream. Beat on high speed at least 3 minutes until light and fluffy. Pipe or scoop 1 T. filling onto 1 side of cooled cookie. Top with additional cookie.  Repeat with remaining cookies. Individually wrap whoopie pies in plastic wrap. Store in airtight container at room temperature or place in freezer to keep longer or eat frozen. 

*These can also be made with marshmallow fluff filling instead if you prefer. 

1 stick butter, softened

1 c. powdered sugar

1/2 jar marshmallow fluff

1 t. vanilla

Place all ingredients in bowl and beat at medium speed until light and fluffy. 

**Top pies with ganache if desired:

2 2/3 c. milk chocolate chips

1 c. heavy cream

1 stick butter

Heat cream and butter. Stir. Place chips in bowl. Pour hot cream mixture over chips and let set for 5 minutes. Stir. Let set another 20 minutes before spooning over whoopie pies. Place in refrigerator to set. The ganache makes these whoopie pies very rich, but oh so yummy!

Three Ingredient Whoopie Pies

1 vanilla cake mix

1 c. orange soda

8 oz. whipped cream

Preheat oven to 350. Line baking sheet with parchment paper. Combine cake mix and soda. (Add orange extract for more flavor if desired). Drop tablespoonful of batter onto baking sheet. Batter will be very thick. Bake 10 minutes, let cool thoroughly. Place whipped cream onto flat side of cookie. Put another cookie of the same size on top. Refrigerate until ready to eat. 

*1/2 c. powdered sugar can be added to whipped cream for sweeter pie if desired. 

Other flavors may be made by using different flavors of cake mix. Use Sprite or cola with cake mix.

pictured: orange whoopie pie

Whoopie pies are traditionally made with small flat cakes with cream sandwiched between 2 cakes. The cream can be made of marshmallow fluff filling or buttercream filling. They can also be made using your favorite homemade cookies with filling in between. Just be sure not to use too much filling or you'll have a gooey mess!

Chocolate Ganache Whoopie Pie Cake

15.25 oz. chocolate fudge cake mix

3.9 oz. box instant chocolate fudge pudding mix

3/4 c. water

3/4 c. oil

4 eggs

1 c. sour cream

1 t. vanilla

Marshmallow Creme Filling:

10 T.  butter, room temperature

7 oz. jar marshmallow creme

pinch of salt

1 1/2 t. vanilla

1 c. powdered sugar, divided

Chocolate Ganache:

1/2 c. milk chocolate chips

3 T. whipping cream

Preheat the oven to 350. Spray a bundt pan. Dust with flour. Combine 1st 7 ingredients until well blended. Pour batter into bundt pan and spread evenly. It is a very thick batter. Bake 45 minutes or until toothpick comes out clean. Remove from oven and cool in pan for 10 minutes. Invert onto plate or wire rack and cool completely. Once cool, slice horizontally. In a large bowl, combine first 4 ingredients of creme filling. Mix until well combined using hand mixer. Add 1/2 cup of powdered sugar and mix until combined. Add remaining powdered and mix until creamy and smooth. Spread over bottom half of cake and place the top half of cake over creme filling. Place chocolate chips in small bowl and set aside. Microwave whipping cream until it starts to bubble. Pour over chocolate chips and allow to sit for 5 minutes. Stir until smooth and creamy. If chips aren't completely melted, place in microwave and heat, stirring every 10 seconds, until chocolate is melted. Pour over cake and place in refrigerator until set. Slice to serve.

Chicken Tenders Parmesan

12 chicken tenders

1 egg, beaten

1 t. kosher salt

1 c. seasoned breadcrumbs

cooking spray

24 oz jar marinara sauce

1 c. shredded mozzarella cheese

1/4 c. grated Parmesan cheese

basil leaves, optional

Preheat oven to 425. Line baking sheet with foil and spray. Season chicken with salt. Place egg in shallow bowl. Place breadcrumbs in another bowl. Dip chicken in egg and then breadcrumbs. Shake off excess and place on baking pan. Spray both sides of chicken. Bake 0 minutes. Flip over and bake 9 more minutes. Place in sprayed 9x13 dish. (I place marinara sauce in bottom first.) Arrange the strips so they do not overlap. Spread marinara on top. Top with mozzarella and Parmesan. Bake 8-10 minutes until marinara is hot and cheese is melted. Top with basil. I served with baked potato, broccoli, and apple slices. I have also served with Caesar salad. Yum!

1st pic: baked chicken tenders, 2nd pic: covered with marina sauce, 3rd pic: before baking in oven, 4th pic: after melting cheese, 5th pic: ready to eat.

A Lemon Cake to Die For

1 lemon cake mix

1 small box instant lemon pudding mix, dry*

3/4 c. oil

3/4 c. water

4 beaten eggs

Glaze:

2 c. powdered sugar

2 T. melted butter

2 T. water

1/3 c. lemon juice

Preheat oven to 350. Grease a 9x13 pan. Place eggs, cake mix, pudding, oil, and water in bowl and beat until well combined. Pour batter in pan and bake 30-35 minutes. Prepare glaze while cake is baking. Once cake is done, poke holes with fork or handle of wooden spoon. Pour glaze over top and serve. Enjoy!

*lemon pudding mix can be hard to find sometimes, I have used vanilla pudding and added 2 t. lemon extract. I also added yellow food coloring to make it a bright yellow color.

Hand Fried Pies from Biscuits

8 ct. Grands biscuits, rolled out flat

4 oz. cream cheese, softened

1 c. powdered sugar

1 t. vanilla

1 t. apple pie spice (if making apple pies)

canned pie filling, your choice

melted butter

sugar, optional

Combine cream cheese, powdered sugar, apple pie spice and vanilla. Add 1 T. mixture & 2 T. pie filling to the center of each biscuit. Fold over and crimp the edges with a fork. Place on baking sheet and bake at 375 for 15-25 minutes, until golden brown. Brush with butter and sprinkle with sugar to serve. These can be for breakfast or as a dessert served with ice cream. Makes 8 turnovers.

*These can also be made in an air fryer. Set to 350 and cook for 6 minutes. Brush with butter and sprinkle with sugar to serve.

1st pic: while being made, before crimping; 2nd pic: after crimping, before baking; 3rd pic: after baking, ready to eat!

Mississippi Mud Cake #2

2 sticks butter

1/2 c. cocoa

2 c. sugar

4 eggs, slightly beaten

1 1/2 c. all purpose flour

dash of salt

1 t. vanilla

1 1/2 c. chopped pecans, optional

10 oz. bag mini marshmallows

Frosting:

2 c. powdered sugar

1/2 c. milk

1/3 c. cocoa

1/4 c. softened butter

Preheat oven to 350. Lightly grease 9x13 pan. Melt butter in saucepan. Add cocoa and stir. Remove from heat. Add sugar and beaten eggs. Mix until blended. Add vanilla. Add flour and salt. Add pecans if using. Place batter in sprayed pan. Bake for 35 minutes until done. Remove from oven and immediately sprinkle with mini marshmallows. Cool in pan. Combine all frosting ingredients until smooth. Spread on cooled cake. Yummy!

Pound Cake from Cake Mix

1 box cake mix with pudding, any flavor*

4 eggs

1/3 oil

milk

1 small pkg vanilla instant pudding, can use other flavors

1 c. water

powdered sugar

flavoring

Combine all ingredients. Beat 2 minutes. Pour in sprayed Bundt pan. Bake 1 hour at 350 degrees, until toothpick comes out clean. Cool. Invert. Combine powdered sugar, milk, flavoring (orange, lemon, pineapple juice, depending on cake flavor). Spread on cooled cake.

*Adjust cake mix depending on sixe of box.  Used to be 18 oz., now 15 oz. Add 2/3 c. more cake mix so it will turn out right. 12/2024--15 oz. cake mix: add 1 c. cake mix

Chic-fil-a Frosted Lemonade

3 c. vanilla ice cream, I used Breyers extra creamy vanilla

1 c. Simply lemonade

lemon zest, optional

Add all ingredients to blender and pulse until combined to desired thickness. Pour into glasses and serve. Makes 2 servings. Serve with straw and long handled teaspoon. Very refreshing. *may be made with other flavors of lemonade.

Jill's Punch Bowl Cake

1 angel food cake mix, and needed ingredients

1 qt. blueberries

1 qt. strawberries, sliced

12 oz. cool whip, thawed

Bake cake mix as directed. Tear into bite size pieces. Place in large bowl. Add strawberries and blueberries. Add cool whip, Stir. Refrigerate before serving. 

Honey Cinnamon Butter

2 sticks butter, softened

1 c. powdered sugar

1 c. honey

2 t. cinnamon

Whip together and store in refrigerator. Serve with toast, waffles, pancakes, sweet potatoes, rolls, etc...

Judy's Chocolate Chip Cookies

1 stick butter, softened

2 c. light brown sugar

2 eggs

1 1/2 t. vanilla

2 1/2 c. SR flour

2 c. chocolate chips, semi-sweet or milk

Cream butter. Add brown sugar. Add eggs. Mix. Add vanilla. Nix. Add flour. Mix. Add chocolate chips. Mix. Drop by teaspoonfuls on to lined baking sheets. Place in oven and bake at 350 for 8-9 minutes. Remove from oven when tops are slightly brown and allow to finish cooking on baking sheets.

American Chicken Carbonara

1 pound spaghetti, I used angel hair

1 T. salt

1 pound bacon, diced

2 t. minced garlic

chopped onion, optional

4 egg yolks

2 eggs

1 1/2 c. grated Parmesan cheese, divided

1/2 t. pepper

1 c. frozen peas, or edamame

rotisserie chicken, or cubed chicken breasts, cooked*

1 1/2 c. pasta water

steamed broccoli florets, optional

sauteed mushrooms, sliced, optional

Cook spaghetti in salt water as directed. Reserve 1 1/2 c. pasta water before draining. Cook diced bacon in skillet over medium heat until crisp. Add garlic and frozen peas, cook 1-2 minutes. Turn off heat and drain excess grease, leaving 2 T. in pan. Whisk together egg yolks, eggs, 1 c. Parmesan cheese, & pepper until smooth. Add drained pasta** to the skillet with bacon. Pour egg mixture in, along with 1/2 c. pasta water and use tongs to toss together with pasta for 2 minutes. Add more reserved water to thin out sauce if needed. Add chicken, broccoli, and mushrooms and toss again. Serve hot with remaining cheese and pepper to taste. I serve with Caesar salad.

*I used 2 pouches of Perdue Rotisserie/grilled/roasted chicken strips. Cut in bite size pieces. They are already seasoned and cooked. Nice for when you are in a hurry or short on time. 

**My daughter likes it better served with the pasta instead of having the pasta added in.

The eggs & Parmesan cheese can be omitted and Alfredo sauce used instead, if desired. 

1st pic: bacon, garlic, and onion cooking; 2nd pic: angel hair pasta done; 3rd pic: all ingredients cooked in skillet; 4th pic: served over pasta and topped with Parmesan cheese, ready to eat! Delicious!

Lemon Blueberry Parfaits

3 pkgs. (7 oz.) Tate's gluten free lemon cookies, crumbled

4 pkgs (1.7 oz.) sugar free instant lemon pudding mix*

2 t. lemon extract

heavy whipping cream

2 (8 oz.) cream cheese, softened

1/2 c. Monk fruit blend

1 1/2 t. vanilla

1/4 c. sour cream

1 1/2 t. lemon concentrate

lemon zest

blueberries

strawberries, cut in fan shape**

yellow food coloring (optional)

Place 2 T. cookie crumbles in bottom of clear plastic or glass serving cup with or without a stem. (I used a 3" tall stemmed cup, only 2" needed for the filling.)  I put 1 t. lemon concentrate mixed with water over the crumbs to make more of a crust like texture, and easier to spread cheesecake on top. (2 parts water & 1 part lemon concentrate). Prepare pudding mix as directed on pkg. *I couldn't find sf lemon pudding mix so I used sf vanilla and added 2 t. lemon extract. I added 10 drops yellow food coloring to pudding mix to make it a bright yellow color. Combine softened cream cheese, whipping cream, sour cream, monk fruit, vanilla, & lemon juice. Place on top of crumb mixture. Then put pudding on top of cream cheese mixture.  Place in refrigerator to set up for several hours or overnight. Leave enough room on top to add blueberries and lemon zest before serving. Makes 36 small parfaits.

**Strawberries can also be placed on top of parfaits before serving if desired. To make fan shape: Make thin little slices all the down but not all the way through the top, and then give it a little push. The greenery can be left on or off.

***Lemon zest will keep strawberries from turning brown before serving.

****These could also be made as breakfast parfaits by substituting plain or vanilla yogurt for the cheesecake or pudding.

1st pic: lemon cookies, 2nd pic: crumbs in bottom of parfait cups, 3rd pic: cheesecake layer, 4th pic: pudding added on top, 5th Pic: strawberry fans, 6th pic: fruit added before serving. These were a big hit!

No Bake Sugar Free Cheesecake Filling

4 (8 oz) pkgs cream cheese, softened

1 c. monk fruit powdered sugar blend

1 T. vanilla

1/3 c. sour cream

1 T. lemon juice

1/2 c. whipping cream, whipped

fruit, for garnish

Combine cream cheese, sour cream, and lemon juice until well blended. Add powdered sugar and vanilla. Mix well for 2 minutes. Add whipped cream to mixture. Scrape down poul, including bottom. Pour into individual serving cups or inside a springform pan with crust already inside. Refrigerate for 2 hours. Garnish with fruit before serving.

*recipe may be divided in half

Gelatin Parfaits

1 pkg strawberry gelatin, or any flavor

1 c. hot water

1 c. cold water

1 c. heavy whipping cream

1/4 c. powdered sugar

Strawberries and mint to garnish

Dissolve gelatin in hot water. Stir. Add cold water. Stir. Reserve 1/2 c. of mixture for later. Pour the mixture evenly into 4 clear serving glasses that are leaning/slanted in a box. Refrigerate til set, about 2 hours. Combine heavy whipping cream and powdered sugar with mixer. Reserve a little for later. Fold in reserved 1/2 c. of cooled gelatin (not the ones in the refrigerator!) Combine until well blended. Divide the mixture evenly and place in glasses in refrigerator that are already set up. Refrigerate 2 hours more. Top with reserved cream mixture and fruit. 

3-2-1 Dessert

3 c. boiling water

2 (4 oz. pkgs) strawberry gelatin**

1 large tub cool whip, thawed

Dissolve jello with water. Stir. Add coolwhip (it will melt). Stir. Place in 4 clear serving glasses with a ladle. Refrigerate 2 hours until set. Jello will separate into 2 layers. Top with additional whipped cream and fruit if desired. Serve.

*This was a dessert when I was growing up. It was marketed  from 1969-1996 by Jell-O as 1-2-3 dessert.

**other flavors may be used

Paula Deen's Classic English Toffee

1 c. butter

1 c. sugar

1/2 t. vanilla

1 -1 1/2 c. milk chocolate chips

Toffee bits, optional

Line baking sheet with parchment paper. In a medium saucepan, combine butter and sugar. Cook over medium-high heat stirring constantly. The mixture will melt and start to bubble. Continue to cook and stir for 5-5 1/2 minutes, or until the mixture becomes the color of a paper bag. The key is a rich nutty brown color, not a burnt or light golden color. Remove from heat and stir in vanilla. Be careful as it will bubble up. Immediately pour the hot toffee over the baking sheet, spreading with a spatula if needed. Let the toffee cool a couple of minutes. While it is still warm, but not piping hot, sprinkle with chocolate chips. Let the chips sit for a few minutes to melt, then spread them evenly over the toffee. Place toffee in refrigerator or freezer for 30 minutes, or until toffee is hard. Once set, break apart. Store in airtight container at room temperature.

Cookie Puff Pastry

17.3 oz. box frozen puff pastry, thawed (2 sheet box)

1 1/2 c. prepared cookie dough (can use a tub of cookie dough)

1 egg

1 T. water

flour

Preheat oven to 350. Spray muffin pan. Roll out 2 sheets puff pastry on floured surface. Roll out to 1/4". Try to make them the same size. Crumble cookie dough onto bottom layer of puff pastry. Lightly press down too cover most of area. Lay other pastry dough on top of cookie dough. Cut into 9 even strips, about 1-1 1/4" wide. Roll up like a cinnamon roll and place in muffin tin. Combine egg and water to make a wash and brush on top of rolls. Bake 20-25 minutes. Cover with foil at the end if needed to avoid browning too quickly.

Chewy Chocolate Chip Blondies

1 c. butter, melted

1 c. light brown sugar, packed

1/2 c. sugar

2 eggs

1 T. vanilla

2 c. SR flour                                                                                        

1 1/2 c. milk chocolate chips or M&M baking chips (regular or mini)

Preheat oven to 350. Spray 8x8 pan. Combine butter brown sugar, and sugar, until smooth. Add eggs and vanilla. Add flour. Mix until no flour pockets remain. Fold in chips. Spread batter in pan and smooth top. Sprinkle extra chips on top. Bake 25-30 minutes, until edges are golden and the center is set but still soft. Do not overbake. Allow to cool in pan for 15-20 minutes  before slicing in bars. (Warm brownies can be cut with a plastic knife and will not tear.) Serve slightly warm with vanilla ice cream or chill for a firmer bite. 

*chopped pecans can be swapped for 1/2 the chips if desired.

Easter Brunch Punch (Raspberry Punch)

59 oz. bottle Simply Lemonade with Raspberry* (I had a hard time finding flavored lemonade)

34 oz. gingerale (approx. 1/2 a 2 liter bottle)

24 oz. club soda

fresh or frozen raspberries for garnish

Chill ingredients. Mix together 3 parts lemonade, 2 parts gingerale,  & 1 part club soda. Garnish with raspberries before serving. May be served in a glass pitcher with ice or in a punch bowl with an ice ring to keep it chilled.

*blueberry or strawberry lemonade may be substituted if desired.

Buttery Raspberry Crumble Cookies #2

1 c. butter, softened

1/4 c. sugar

1/3 c. powdered sugar

1 t. vanilla

1 t. almond extract

2 1/4 c. plain flour

1/4 t. kosher salt

1/2 c. seedless raspberry jam, I couldn't find seedless, but the seeded wasn't too bad

Preheat oven to 350. Grease muffin tins or line with papers. Cream together butter, sugar, and powdered sugar until light and fluffy. Add vanilla & almond extracts. Mix well. Gradually add flour and salt. Mix until a dough forms. Press a tablespoonful of dough into each muffin tin. Create a well in the center. Fill each well with raspberry jam. (about a teaspoonful in each).

Crumble Topping:

In a small bowl, combine a small amount of the dough with a bit of flour. to create a crumbly mixture. Sprinkle the crumble mixture over the raspberry jam in each muffin cup. Bake in preheated oven for 20-25 minutes, or until edges are golden brown. Allow the cookies to cool in the muffin tins for a few minutes before transferring to wire rack to cool completely.

1st pic: dough in tins with well for jam.

2nd pic: jam added

3rd pic: crumb topping added

4th pic: These are the gluten free ones made for a friend

5th pic: These are the non gluten free ones, the texture of the crumb topping was different

6th pic: Deanne getting ready to chow down on one. I should have gotten a picture of the inside..next time. These were her favorite! So far.