Crockpot Lemon Spoon Cake

15.25 oz. yellow or lemon cake mix

3 eggs

1/2 c. water

1/2 c. melted butter

2 lemons, zested

1/4 c. fresh lemon juice

Swirl:

8 oz. cream cheese, softened

1/4 c. powdered sugar

1 t. lemon zest

1/2 t. lemon extract

Glaze:

1 c. powdered sugar

2-3 T. fresh squeezed lemon juice

Whisk together first 6 ingredients until creamy. In a separate bowl, beat next 4 ingredients until creamy. Place liner in crockpot. Pour in batter and spread evenly. Drop cream cheese mixture by the spoonfuls on top of batter. Swirl gently into the batter with a butter knife. Don't fully mix. Cover and cook on high 2 1/2-3 hrs, or 5-6 hours on low, until the edges are set and the center is just barely cooked through. Remove the lid and let the cake cool for 10-15 minutes to firm up slightly. Stir together the glaze ingredients and drizzle over warm cake before serving. Makes 6-8 servings.

Crockpot Beer Bread

3 c. SR flour

3 T. sugar

12 oz. beer, room temperature, or club soda

2 T. butter, melted

Place liner in 6 qt. crockpot. Spray liner if desired. In large bowl, whisk together flour and sugar until evenly combined. Pour beer or club soda into the flour mixture. Gently stir with a wooden spoon, until flour is moistened, do not overmix. Scrape the batter into the lined crockpot and spread evenly. Batter will be thick and sticky. Place a clean kitchen towel over the crockpot before adding lid to absorb excess moisture. Cook on high 2-2 1/2 hours until top is set, edges are browned, and steam is seen when a tear is made. The center should look soft and porous, not wet. Carefully lift out and set on cutting board. Immediately brush with melted butter, letting it soak in the top and down the sides. Cool 15-20 minutes before slicing. Serve warm, tearing or cutting into thick pieces. For a sweeter bread, increase sugar to 1/4 c. Store leftovers well wrapped in foil at room temperature for a day or two. Warm slices briefly in a skillet or toaster oven to bring back fresh baked softness.

Lemon Blueberry Cake Bars

1 1/2 c. graham cracker crumbs

1/4 c. butter, melted

3 T. + 1/3 c. sugar, divided

8 oz. cream cheese, softened

1 egg

1/3 c. heavy whipping cream

lemon zest from 1 lemon

1 c. fresh blueberries

Preheat oven to 300. Spray 9x9 dish. Mix graham cracker crumbs, butter, and 3 T. sugar together. Stir to combine. Press in pan. Beat cream cheese, 1/3 c. sugar and vanilla. Add egg and beat 1 minute. Stir in whipping cream and lemon zest. Pour filling in pan. Sprinkle blueberries over batter. Bake 25-30 minutes. Remove from oven when center is set and cool completely. Store in refrigerator.

Blueberry Pie Bars

Crust:

1 1/2 c. plain flour

3/4 c. sugar

1/4 t. salt

1 1/2 sticks butter, cubed

1 t. vanilla

Filling:

2 eggs, room temperature

3/4 c. sugar

1/2 c. sour cream

1/3 c. plain flour 

1/4 t. salt

3 c. fresh blueberries

Preheat oven to 350. Spray 9x13 dish. Beat crust ingredients together until crumbly. Set aside 1 c. Press remaining in bottom of dish. Bake 15 minutes. Make filling by beating eggs until frothy. Add all other ingredients, except blueberries, until combined, then add blueberries. Spoon onto crust. Top with reserved crust. Bake until top is golden 45-55 minutes. Cool before serving.

 

Brown Sugar Pork Chops

6 boneless, thin pork chops, can also use chicken breast/tenderloins

3/4 c. brown sugar

3/4 c. Italian bread crumbs

3/4 c. Parmesan cheese, grated

1 c. mayo

1 T. dijon mustard

Spray dish. Combinne dry ingredients and set aside. Combine mustard and mayo. Slather pork chops with thin layer of mustard mixture. Dip in brown sugar mixture on both sides. Place in baking dish and spray tops with oil. Bake at 425 for 25-30 minutes. Serve with baked apples and cranberries and Caesar salad.

Carrot Cake Cobbler

1 1/2 c. plain flour

2 t. baking powder

1/2 t. salt

3/4 c. sugar

1 t. cinnamon

1/4 t. nutmeg

1/4 t. ground ginger

8 oz. crushed pineapple, undrained

1/4 c. butter, melted

2 t. vanilla

1 c. carrots, grated

2/3 c. raisins, optional

Topping:

2/3 c. brown sugar

1/4 c. chopped pecans

1 1/2 c. boiling water

Preheat oven to 350. Whisk together first 7 ingredients. In separate bowl, stir together pineapple, butter, vanilla, carrots and raisins. Stir into dry ingredients. Place in 8x10 dish. Sprinkle brown sugar and nuts on top. Pour boiling water overtop of all. Bake until center is set, about 45 minutes. Cool 10 minutes before serving with ice cream. Enjoy!

Strawberry Chocolate Chip Cookies

18.25 oz. pkg strawberry cake mix* (other flavors mau be substituted too)

1 t. baking powder

1/2 c. oil

1/2 t. strawberry extract

2 eggs

freeze dried strawberries, pulsed to a dust, optional (makes a more intense flavor)

1 1/4 c. chocolate chips, I used milk, mini chips may be used too

Combine all ingredients. Use a cookie scoop to form balls and place on lined baking sheet. Making the balls taller will prevent them from spreading so much. (Place mini chips on top before baking if desired.) Bake at 350 for 11-13 minutes. 

 *cake mixes have changed sizes over the years. Most are now 15 oz. You'll need to add another another 2/3 c. cake mix to a 15 oz. mix. Some cake mixes are now 13.25 oz and you'll need to add 1 c. cake mix to make it turn out right.

**May also add sprinkles, red & pink m&m's or white chocolate chips for valentines day look.

One Pot Creamy Shrimp Linguine

1 lb. large raw shrimp, peeled and drained (may also use frozen salad shrimp, patted dry)

12 oz. linguine

1 T. oil

1 T. butter

12 oz. cherry or grape tomatoes, halved

1/2 small red onion, sliced thin

4 garlic cloves, thinly sliced

3 c. chicken broth

1 c. heavy cream

1 c. Parmesan cheese, grated

4-5 basil leaves, divided

1-2 t. parsley, chopped 

juice of 1 lemon

1 t. cajun spice, optional

1 t. + 1/2 T. Italian seasoning, divided

1 T. red pepper flakes, optional

1/8 t. black pepper

Place dry shrimp in bowl and season with cajun spices, if using, smoked paprika, 1 t. Italian seasoning, and pepper. Toss to coat evenly. Heat large skillet over medium high heat. Add oil and butter. Add shrimp and cook 1-2 minutes per side, leaving flavorful bits in skillet. Add linguine, tomatoes, onion, garlic, and basil. Sprinkle in 1/2 T. Italian seasoning & red pepper flakes, if using. Pour in chicken broth and heavy cream. Bring everything to a light boil. Reduce slightly and cook 10-12 minutes, stirring frequently to keep pasta from sticking and to release starch. Combine until linguine is al dente and most of liquid is reduced. Reduce heat and stir in Parmesan cheese until cheese is melted and sauce beomes smooth, creamy, and glossy. Add a splash of broth if needed to loosen sauce. Add shrimp, lemon juice, parsley and more basil if desired. Season to taste. Serve with garlic bread and Caesar salad.

Amish Onion Fritters

2/3 c. plain flour

1 T. sugar

1 T. cornmeal

2 t. baking powder

2/3 c. milk

2 c. white onion, chopped

salt & pepper, to taste

oil, for frying

Whisk together flour, sugar, cornmeal, baking powder, and milk. Add onions, salt and pepper. Stir. Heat 1/2" oil in skillet over medium high heat. Once oil reaches 375 drop by T. into hot owl, spreading out slightly. Brown on both sides until crisp. Remove to drain on paper towel. Serve hot with ranch dressing if desired. 

Pizza Enchiladas

1 lb. ground sausage, I use sage, can also use chicken, turkey, ground beef, etc..instead

14 oz. pizza sauce, divided

8 taco or burrito size flour tortillas

16 oz. shredded mozzarella cheese, divided, can also use other cheeses

1/2 c. chopped pepperoni

5 oz. mini pepperonis (for topping)

1/2 red onion, diced

1/2  green pepper, diced

sliced mushrooms, fresh or canned

2.25 oz. sliced black olives, drained, optional

1-2 t. Italian seasoning

Preheat oven to 400. Spray 9x13 dish. In large skillet over medium heat, cook sausage, onions, green pepper, and chopped pepperoni until sausage is fully browned and cooked. Drain grease. Add other chosen ingredients. Stir in 1/2 c. pizza sauce and Italian seasoning. Remove from heat. Fill each tortilla with 1/8th of sausage mixture and 8 oz. mozzarella. Roll up and place seam side down in dish. Pour remaining sauce over top and spread evenly. Sprinkle remaining cheese over top. Add mini pepperonis and more Italian seasoning, if desired. Bake uncovered 10-12 minutes until cheese is melted and bubbly. Serve hot with Caesar salad. 

 

Strawberry Chesscake Squares

15 oz. strawberry cake mix

4 eggs, divided, room temperature

8 T. (1 stick) butter, softened

8 oz. cream cheese, softened

1 t. strawberry extract

1/4 c. crushed fresh strawberries, or 1/2 c. freeze dried strawberies, pulsed into a dust

1 box powdered sugar

Preheat oven to 350. Spray 9x13 dish. Combine cake mix, 1 egg, and softened butter. Add a little water if needed, should be like dough. Press into dish. Combine remaining eggs, cream cheese, strawberries, extract, and powdered sugar until well blended. Pour over crust. Bake 45 minutes. Allow to cool before cutting. Dust with powdered sugar if desired. 

*Cake mixes used to be 18oz, but most are now 15oz. Add 2/3 c. yellow cake mix to make up the difference so recipe will come out right. In 12/2024, cake mixes were 13 oz. You'll need to add additional 1 c. cake mix. No other additions needed.

Lemon Chesscake Squares

15.25 oz. lemon cake mix

1/2 c. softened butter (1 stick)

1 egg (room temperture)

8 oz. cream cheese, softened

3 c. powdered sugar (1 box)

3 eggs (room temperature)

1/4 c. lemon juice*, OR

2 t. lemon extract

1 t. lemon zest, optional

Heat oven to 350. Spray 9x13 dish. Combine cake mix, softened butter, and 1 egg. If it's still too dry, add a little water, should be like dough. Press in bottom of dish. Beat cream cheese. Add powdered sugar. Add remaining eggs, 1 at a time, beating well after each. Add lemon juice* and extract. Beat well. Pour over crust. Bake 45 minutes. Cool before cutting. Dust with powdered sugar if desired. 

*Use lemon juice only if using yellow cake mix.

**The original chesscake square recipe (from the early 2000's) called for an 18 oz. box of cake mix, plus the same amounts of other ingredients in this recipe. Most mixes these days are 15 oz, and a few are 13! To make the recipe come out like the original, you will need to add 2/3 c. additional cake mix (can be yellow or white if you don't have lemon) to a 15 oz cake mix, and an additional 1 c. cake mix to a 13 oz. cake mix.

Bunny Ears Cookies

1 pkg. (24 ct) refrigerated sugar cookies, can also use homemade sugar cookie dough or tube dough

pastel m&m's, or any colors found, I haven't been able to find the pastel ones

Bake cookies as directed. As soon as they come out of the oven, press one m&m onto the cookie and place two of the same color m&m's on their sides above it. You should be able to put 2-3 bunny heads on each cookie. These make cute cookies for spring or Easter.

Easter Chocolate Chip Cookies

2 1/2 c. SR flour

1 c. butter, softened

3/4 c. sugar

3/4 c. light brown sugar, packed

2 eggs

2 t. vanilla or almond extract

gel food coloring (pastel colors), optional

2 c. chocolate chips, vanilla chips, Easter sprinkles, etc..., your choice

Preheat oven to 350. Line baking sheets with parchment paper. Beat butter and sugars together until light and fluffy. Add eggs one at a time. Mix well after each. Add extract. Gradually add flour. Stir until combined. Divide dough into 4 bowls, or leave together if not coloring. Tint each with a different color (if using). Mix gently until evenly colored. Take small portions of each and press together to form a marbled ball. Place on baking sheet and gently flatten. Sprinkle with chocolate chips or other garnish. Bake 10-12 minutes until edges are golden. Cool 5 minutes. Serve warm if desired.

Strawberry Shortcake Crumbs (use w/Strawberry Shortcake Cookies)

3 oz. pkg. vanilla instant pudding mix*

3 oz. pkg. strawberry jello powder*

1/4 c. plain flour

1/4 c. butter, super soft, but not melted

14.3 oz. pkg. golden oreos

Preheat oven to 350. Add strawberry jello powder to butter in bowl. Beat until well combined. Add vanilla pudding powder. Beat. Beat in flour until no white specks are left. Spread onto parchment paper lined baking sheet. Bake 8 minutes. Remove and cool 3 minutes. Transfer to fridge for 15 minutes. Place oreos in food processor and pulse until cookies are crumbly. Break jello mixture into pieces. Place in food processor and pulse until crumbly. Toss mixtures together. Sprinkle on top of baked Strawberry Shortcake Cookies that have been drizzled with icing.

Also good sprinkled on vanilla ice cream.

*Make sure the pudding mix and jello powder are the same size.

Strawberry Shortcake Sugar Cookies

1 1/2 c. of Strawberry Shortcake Crumbs (separate recipe)

2 3/4 c. SR flour

3/4 c. butter, softened

1 1/2 c. sugar

2 eggs, room temperature

2 t. vanilla

Topping:

4 c. powdered sugar

3 T. milk

pink food coloring

Preheat oven to 350. Line baking sheet with parchment paper. Combine butter and sugar until creamy & light yellow in color (4-5 minutes). Add eggs one at a time. Beat into butter mixture. Add extract. Add flour. Roll dough into 1 T. size balls. Press down balls until flat (1/4" thick). Bake 10 minutes. Remove from oven. Cool completely 2-3 minutes. Once completely cooled, stir together first 2 topping ingredients. Divide into two small bowls. Leave one white and add pink food coloring to the other one. Use a fork to zigzag drizzle icing on cookies. Sprinkle with Strawberry Crumbs or other garnish. Allow to dry completely. 

Picture is with strawberry crumbs.

Easter Bunny Button Cookies

1 c. butter, softened

2/3 c. sugar

2 eggs, room temperature

1 t. vanilla/almond extract

2 1/3 c. plain flour

1/2 c. white sanding sugar (found at craft stores)

pastel m&m's or cadbury mini eggs

Preheat oven to 350. Line baking sheet with parchment paper. Beat together butter and sugar until light and fluffy. Add eggs and extract. Beat to combine. Add flour to butter mixture until combined. Do not overmix. Roll into 1 t. size balls. Roll in sanding sugar and place on baking sheet. Push candy in center of cookies. Bake 10 minutes. Allow to cool 3-5 minutes. Makes 2-4 dozen cookies (depending on size of balls).

Swedish Sticky Cake (Kladdkaka)

2/3 c. butter, melted

2 eggs

3/4 c. SR flour

1 1/3 c. sugar

1 t. vanilla

1/3 c. cocoa

Topping:

1/2 c. heavy cream

1/2 t. vanilla

1 1/3 c. semi-sweet chocolate chips

Preheat oven to 325. Spray 8" round springform pan. Combine sugar and butter until smooth. Add egg and vanilla. Add flour & cocoa until just combined. Spoon batter into pan and spread into a thin layer. Bake 17-20 minutes or until just set in the center. Allow cake to cool while making topping. Add cream to a large microwave safe bowl and microwave for 1 minute on high. Add chocolate chips and vanilla. Allow chocolate chips to melt for 5 minutes, then mix for 1-2 minutes until smooth. Pour chocolate over cooled cake and allow to set for 1 hour then refrigerate until ready to serve. Remove from pan to serving plate before serving.

(Original recipe from 12 tomatoes)

Chocolate Chip Pan Chewies

1/2 c. melted butter

1 c. dark brown sugar

1 egg

2 t. vanilla

1 c. SR flour

1 c. chocolate chips

Preheat oven to 350. Spray 9x9 pan. Combine butter, brown sugar, vanilla and egg until well combined. Add flour. Stir. Stir in chocolate chips. Spread in pan. Bake 20-25 minutes. Enjoy!

*May be doubled for 9x13 pan.

Butter Chicken

1 pound boneless skinless chicken, cut in chunks 

1 T. olive oil

butter chicken sauce, Sherwood or Patak's, your choice of heat (we like mild or extra mild)

Basmati rice, cooked (I use Ready Rice, cooks in pouch in microwave)

naan bread

Cook chicken in oil over medium heat until browned. Add sauce and simmer until warmed through. Serve over warm rice with side of naan bread. My daughter's favorite!

Seafood Pot Pie

1 lb. shrimp, peeled, deveined, and chopped, or use salad shrimp

1/2 lb. scallops or white fish, optional

3 T. butter

1 small onion, finely diced

2 cloves garlic, minced

2 T. plain flour

1 1/2 c. seafood or chicken broth

1 c. heavy cream

1/2 c. sharp cheddar cheese, shredded

1/2 t. old bay seasoning

salt & pepper to taste

1 T. fresh parsley, chopped

Cheddar Bay Topping:*

1 c. biscuit mix

1/2 c. shredded cheddar cheese

1/2 t. garlic powder

1/3 c. milk

2 T. melted butter

Over medium heat, melt butter. Add onion and garlic. Cook for 2-3 minutes until soft and fragrant. Add other seasonings, if desired. Stir in flour and cook for 1 minute. Slowly whisk in the broth and heavy cream. Stir continuously until sauce thickens and is smooth. Fold in shrimp, scallops, or fish, shredded cheese, & seasonings. Simmer gently for a few minutes until seafood is tender and coated in sauce. In a mixing bowl, combine all of biscuit mix ingredients. Stir until soft dough forms. Transfer seafood mixture into ramekins or baking dish. Drop spoonfools of biscuit dough over filling. Bake at 375 for 22-25 minutes until the biscuits are golden and the filling is bubbling. Sprinkle with parsley and serve hot for a rich, cozy seafood meal. Makes 4 servings.

*could also pour in unbaked pie shell instead of using biscuit mix

Easter Pastel Striped Shortbread Cookies

2 sticks butter, softened, name brand, not melted

3/4 c. powdered sugar

2 c. plain flour

1 t. vanilla or almond extract

1/4 c. cornstarch (makes chewier cookies)

1/4 t. salt

gel food coloring (soft pink, soft green, not bright)

1/2 c. sugar

Preheat oven to 325. Line baking sheets with parchment paper. Beat powdered sugar and soft butter for 3 full minutes (no less!) Add vanilla, mix briefly. Whisk flour, cornstarch, and salt together. Add other ingredients on low. Mix until all incorporated. Overmixing produces toughness. Dough should be soft and smooth, not sticky. Dovide sugar into 2 bowls. Add a tiny drop of gel coloring to wach bowl. Mix thoroughly using back of spoon to evenly distribute. You want muted colors, not vibrant. Roll dough into 1" balls. Roll in plain sugar. Place on baking sheet 2" apart. Flatten cookie to 1/2" thick. (too thick=undercooked, too thin=crispy cookie). Dip fork in colored sugar and press gently across cookie surface. Repeat until all cookies are striped. Alternate colors on the same cookie if desired. Each cookie should have 3-4 stripes. Bake 12-15 minutes. Bottoms should be lightly golden, tops should be pale. Do not wait for visible browning on top. Remove to cool. Shortbread forms as it cools.

Strawberry Coleslaw

10 oz. bag angel hair coleslaw

1/2 c. sliced almonds

1/2 c. raisins

2, 6 oz. lemon burst yogurt

1/4 c. mayo or miracle whip

2 T. lemon juice

1 t. salt

1/2 t. pepper

2 c. diced strawberries

In a large bowl, combinecoleslaw, raisins, and almonds. In another bowl, combine the yogurt, mayo, lemon juice, salt & pepper. Pour the dressing over the slaw mix. Mix well. Cover and chill at least an hour. Right before serving, add strawberries. (Adding them right before serving keeps them from getting too soggy and bleeding into the mixture making it pink.) 

Easter Swirl Pie #2 (No Bake)

1 graham cracker crust*

8 oz. cream cheese, softened

1 c. heavy whipping cream** or cool whip, thawed

1/2 c. powdered sugar

1 t. vanilla

1/2 c. Eaglebrand milk (14 oz can=1 1/4 c.)

gel food coloring: pink, blue, yellow, purple***

whipped cream, sprinkles, pastel candies, optional garnish

Beat cream cheese until smooth and creamy. Add vanilla, powdered sugar, and eaglebrand milk. Mix until well combined. Add cool whip*. Divide into 4 small bowls. Add a few drops of gel food coloring into each bowl and gently mix. Spoon each color randomly into pie crust, layering different colors. Use a toothpick or skewer to gently swirl the colors together. Do NOT overmix! Place in refrigerator at least 4 hours or overnight to firm up. Top with garnish before serving. Makes 1 pie.

*can also use mini graham cracker crusts or double recipe and place in 9x13 dish (you'll need to make a crust)

**To make whipped cream from heavy whipping cream, combine 1 c. heavy cream, 1-2 T. powdered sugar, and 1 t. vanilla, mixing on slow, gradually increasing to high speed until soft peaks form. Continue as directed for pie.

***for Christmas swirl pie use red and green gel

My pie didn't turn out as pretty as this picture, I couldn't find purple or orange food coloring gel. I tried mixing some colors but that didn't work either. But it was a yummy pie and I had several people ask me for the recipe.

Recipe from Tasty Gastronomic.

My pics are here: 1st pic: filling colors; 2nd pic: swirled pie without Easter sprinkles; 3rd pic: with Easter sprinkles; 4th pic: inside pie.

Easter Swirl Pie

Crust*:

2 c. graham cracker crumbs

1/2 c. melted butter

1/4 c. sugar 

Filling:

16 oz. cream cheese, softened

1 c. sugar

2 eggs

1 t. vanilla

1/2 c. sour cream

Swirl Colors:

**Gel food coloring: pink, blue, yellow, green

whipped topping, optional

pastel sprinkles, optional

Preheat oven to 325. Spray 9" pie dish. Combine crust ingredients, press firmly into dish, bake 8-10 minutes, Cool completely. Combine cream cheese and sugar until smooth, add eggs one at a time, then vanilla, and sour cream. Split filling into 4 bowls and tint each with gel food coloring. Spoon colored fillings over crust and swirl gently with a toothpick. Bake 35-40 minutes until edges are set but center is slightly jiggly. Leave pie in oven for 15 minutes with the door open. Remove from oven and cool completely on counter. Refrigerate overnight before serving. Garnish with sprinkles or whipped topping if desired. Makes 1 pie

*may use store bought crust, or mini graham crusts (6 per pack)

**Gel food coloring maintains vivid colors, even after baking, & without thinning the batter. For Christmas colors, use red and green gel.

Marinated Bean and Corn Salad

15 oz. cans black beans, rinsed and drained

15 oz. can garbanzo beans, rinsed and drained

15 oz. can cannelini beans, rinsed and drained

15 oz. can red kidney beans, rinsed and drained

15 oz. can black eye peas, rinsed and drained

15 oz. can 3-bean salad, not drained

1-2 jars pickled vidalia onion slices, not drained

2 c. frozen corn kernels

2 cans white shoepeg corn

1 avocado, peeled, pitted, and diced, optional

1 red or green pepper, diced*

celery, chopped

sweet onion, chopped*

2 fresh tomatoes, chopped, I used 2 pts. grape tomatoes, halved

1/2 c. fresh cilantro, optional

Dressing**:

1 3/4 c. sugar

1 1/4 c. white vinegar

1/4 c. oil

2 T. water

1 t. salt

1/2 t. pepper

Combine all salad ingredients except avocado and tomatoes in a large bowl. Combine dressing (I didn't use dressing since I used 3 bean salad and pickled vidalia onions) ingredients, and shake well. Pour dressing over salad and place in refrigerator overnight. Just before serving add avocado and tomatoes. Gently stir before serving. Makes 20 servings. A colorful summer salad.

*may substitute frozen fajita vegetables instead: they contain colorful peppers & onions

**Optional dressing:

1 c. olive oil

1/2 c. fresh lime juice

1-2 garlic cloves, minced

2 t. salt

1/2 c. sugar/ splenda, optional

1/4 t. cayenne pepper, optional

Combine and pour over salad, place in refrigerator overnight, following same directions as above.

Cookie Cups

1 pkg 24 ct premade sugar cookie dough, other flavors may be used

20 oz. can pie filling, your choice, or pudding can be used too

powdered sugar, optional

frozen blueberries, optional, thawed (the frozen ones are smaller than the fresh)

lemon zest or true lemon

sprinkles, or pastel candies, optional

Preheat oven to 350. Spray mini muffin pan. Drop one cookie dough piece in each tin. Bake 12-14 minutes until edges are lightly golden. Immediately after taking out of oven, use a pestle or back of spoon to press centers down, creating a small well. Cool 10 minutes. Fill wells with pie filling. Dust with powdered sugar, lemon zest, or true lemon if desired. Top with 2-3 blueberries, sprinkles, or candies, if desired. Makes 24 cookie cups. These can be made very festive for the seasons.

Chocolate ganache sets up too hard to bite into if you decide to make these with chocolate chip cookie dough. Using chocolate pudding would be much better. Although some people said they liked it that way.

1st pic: placing dough in mini muffin tins, 2nd pic: after baking, pestle used to make a small well,  3rd pic: lemon filling in wells, 4th pic: placing the thawed blueberries on top of filling, 5th pic: making with chocolate chip cookie dough, 6th pic: chocolate ganache with Easter sprinkles, 7th pic: raspberry filling in sugar cookie cups, 8th pic: chocolate pudding in chocolate chip cups.

Peanut Butter Blossom Cookies from Cake Mix

15.25 oz. white or yellow cake mix, chocolate or red velvet can also be used

1 c. creamy peanut butter

1/2 c. butter, softened

2 eggs

1/4 c. sugar

food coloring gel

24 Hershey's kisses, or miniature peanut butter cups, unwrapped

Preheat oven to 350. Combine all ingredients. Mix well. Dough will be thick. Divide sugar into small bowls and add small amount of food coloring gel. Stir. Add more color if needed, until the desired color is reached. Scoop mounds of dough into balls and roll in colored sugar. Place on parchment paper lined baking sheet. Bake 8-10 minutes. Cool 1-2 minutes. Place Hershey's kiss or mini peanut butter cup in middle of each cookie. Cool completely. Store in airtight container.

Kentucky Butter Cake Cookies

1 box white or yellow cake mix, (flavored cake mixes may also be used)

2 eggs, whisked

1/3 c. butter, melted

Glaze:

1/4 c. butter

1/2 c. sugar

1 T. water

1 t. vanilla or other flavors to match cake mix

food color gel, optional (gel doesn't break down and has more vibrant colors even after baking)

powdered sugar

Preheat oven to 350. Combine cookie ingredients and mix well. Dough will be thick. Use a cookie scoop (1 T.) to make small balls. Place dough balls on parchment paper lined baking sheets. Bake 7-8 minutes. Remove from oven. Cool 4-5 minutes. Combine glaze ingredients in small saucepan. Cook until all of sugar is dissolved about 4 minutes on medium low heat. Be sure to whisk the entire time.  Spoon 1 t. of glaze onto each cookie and spread out. Add food coloring to glaze divided into separate  bowls before placing on cookies, for a more festive look, if desired. Let glaze set & sprinkle with powdered sugar, if desired. Keep in airtight container.

after baking and glazing:

Daisy Shortbread Cookies with Pastel Candies

2 c. butter, softened, not melted

1 c. sugar

1 t. vanilla

4 c. plain flour

pastel m&m's or other candies

Preheat oven to 350. Beat butter and sugar until light and fluffy. Stir in vanilla and flour. Chill for 30 minutes. Remove from fridge and form into small balls. Place 5-6 balls in the shape of a circle on parchment paper covered baking sheet. Press candy in center of cookies. Place a small square of parchment paper over flower and press down with bottom of glass before baking. Use a knife to make lines on cookies. Bake 10-12 minutes until lightly golden on edges. 

after baking: 

*for a more stable flower a center ball of dough can be placed and candy placed on top of it. (seen in picture)

Daisy Cookie Cups

1 basic sugar cookie recipe, or premade dough in tube

1/2 T. vanilla, lemon, or almond extract, your choice

Filling:

any flavor instant pudding*, prepared

or homemade if desired

powdered sugar, to garnish

Preheat oven to 350. Make basic sugar cookies, adding extract for added flavor if you desire. Use a flower shape cookie cutter to cut shapes. Place one cookie shape in sprayed mini muffin tin with petals hanging on the outside/top. One cookie in every other tin to allow space for the petals. Bake at 350 degrees for 14-15 minutes. Cool. Make pudding flavor. Fill each cookie cup with pudding and sprinkle with powdered sugar if desired. (Might want to sprinkle powdered sugar on before adding filling).

*making these in different colors/flavors would be a great way to be festive for spring or Easter.

Chocolate Fudge Marshmallow Cake

1 chocolate cake mix, made in 8x8 pan as directed

1 c. chocolate fudge sauce, slightly warmed

1 c. marshmallow fluff

2 c. cool whip, thawed

sprinkles, optional

Poke holes all over cake with fork. Pour fudge sauce over cake (it spreads easier if warmed). Let it soak in. Spread marshmallow fluff over top. Top with cool whip. Spread evenly. Refrigerate 2 hours. Garnish with sprinkles before serving, if desired.

Easter Blossom Cookies

2 c. SR flour

1/4 t. salt

1 c. sugar

1/2 c. butter, softened, not melted

1 egg, room temperature

1 1/2 t. vanilla

1-2 T. milk

colored sanding sugars*

food coloring/gel*

32 Hershey's kisses, unwrapped

Preheat oven to 350. Line baking sheets. Whisk together flour and salt. Cream butter and sugar until light and fluffy. Add egg and vanilla, beating until combined. Gradually add flour on low until combined. Continue mixing on low while adding milk. Add just enough to soften the dough. (Too much will cause the dough to be too sticky and thinned out, you want the cookies to be puffy, see picture.) Use a small cookie scoop to portion out dough and use your hands to roll it into 1 T. size balls. Roll each ball in colored sugar and place 2" apart on baking sheet. Bake 8-10 minutes until puffed and edges are just set but not browned. Allow cookies to cool 2 minutes then press Hershey's kiss in middle of each cookie. (Kathy places the kiss on after the first 8-10 baking minutes and bakes an additional 2 minutes to help hold kiss in place as it cools.) Allow to cool 5 minutes, then cool completely, or place in refrigerator for a faster set up making it easier to stack.

*dough can be divided and colored with food coloring/gel before rolling into balls, instead of buying colored sanding sugar. 

**dough can also be made with premade cookie dough (in a tube). Divide into different balls and roll in colored sugar before baking.

Vanilla Blueberry Cake

15.25 oz Pillsbury creamy vanilla cake mix

1 c. water

1/2 c. oil

3 eggs

1 can blueberry pie filling

whipped cream

fresh blueberries

Preheat oven to 350. Spray 9x13 pan. Prepare cake mix as directed on box. Pour into pan. Add pie filling. Filling will sink to the bottom when baking. Bake 35-40 minutes. Top with whipped cream and fresh blueberries to serve.

Pistachio Pudding Cookies

3/4 c. butter, softened

1/2 c. brown sugar

1/2 c. sugar

1 egg

1 t. vanilla extract*

1 3/4 c. SR flour

3.4 oz. box dry pistachio instant pudding mix**

1 c. white or milk chocolate chips

1/2 c. chopped pistachios, optional

Preheat oven to 350. Line baking sheets with parchment paper. Cream together butter, brown sugar & sugar until light in color and fluffy (about 2 minutes). Scrape down sides of bowl. Add egg and extract. Mix in well. Add flour and pudding mix. Mix until soft dough forms. Fold in chips until evenly dispersed. Portion out 3 T. dough. Press the top of each cookie dough ball into chopped pistachios, if using. Press more white chocolate chips on top if desired. Bake at 350 degrees 7-9 min until tops aren't glossy. Allow to cool for 5 minutes. Store in an airtight container. Very soft and yummy!

*I like using almond extract with pistachio pudding mix

**cook and serve pudding mix can also be used instead

Before baking:

After baking: 

Cake and Pudding Mix Cookies

15.25 oz. white or vanilla cake mix

3.4 oz. instant pudding mix*, any flavor

1 stick butter, melted

2 eggs

1 t. vanilla or other extract**

1 c. white chocolate chips

food coloring, if needed

water, if batter too stiff

Combine all ingredients except chips. Add chips, or just place on top of dough balls before baking, food coloring, if needed. Place water a little at a time if batter is too stiff. Place dough balls on parchment paper lined baking sheets. Bake at 350 for 10-15 minutes only. Remove from oven and cool 2 minutes. Very soft and delicious!

*can also use cook and serve pudding instead of instant if that's the only way you can find the flavor you desire.

**I like using almond extract with pistachio pudding mix. I added a little green food coloring to the dough before I baked the cookies. These would be festive at Christmas with red sprinkles added.

Crockpot Peanut Butter Candy Clusters

1 bag peanut butter chips*

12 oz. white chocolate wafers

1 c. salted peanuts*

1 c. creamy peanut butter, crunchy can also be used

chocolate melting wafers

Place peanut butter chips, white chocolate, peanuts, and peanuts in lined crockpot. Turn to low and cook for 1 hour. Stir well at 30 minutes to keep the mixture from having hot spots that will scorch. Stir again to fully coat peanuts. Line a baking sheet with parchment paper. Use a cookie scoop or T. to drop the warm mixture onto sheets, leaving enough room so they don't spread into each other. Place chocolate wafers in bowl in microwave. Heat in 15 second increments, stirring in between, until fully melted and smooth. Drizzle the melted chocolate over the clusters using a spoon or piping bag. Place sheet in refrigerator and allow them to cool about an hour to retain their shape.

*Butterscotch chips may be substituted, marshmallow bits may be added, peanuts can be omitted.

Chocolate Marshmallow Chubbies

1 c. butter, softened

1/2 c. sugar

1/2 c. brown sugar

2 eggs

1/2 t. vanilla

1/2 c. cocoa

2 c. SR flour

2 c. milk chocolate chips

2 c. mini marshmallows, frozen,* or marshmallow bits

Preheat oven to 325. Line 2 baking sheets with parchment paper. Combine butter & sugars until light and fluffy. Add eggs and vanilla. Beat until fully combined. Add cocoa. Stir in flour until dough comes together. Fold in chocolate chips and marshmallows. Scoop 2 T. dough out and roll into a ball. Repeat until 24 balls are made. Place in freezer for 30 minutes. Bake in oven for 12 minutes. Cool 5 minutes. 

*Freezing marshmallows will keep them from spreading out and melting into the cookie too much. Pull them out of the freezer just before placing in cookies. Be sure to spread them out on a small tray to freeze, instead of freezing them all in one clump.