Scratch Fruit Cobbler

Ingredients:

1/2 cup unsalted butter

1 cup flour

1 cup sugar

1 Tbsp. baking powder

pinch of salt

1 cup milk

ground cinnamon (for sprinkling on top if desired)

Fruit filling (see below for some options)

Directions:

Preheat oven to 375 degrees. Place the butter in a 9x13 glass pan and place pan in the oven while it preheats. Remove the pan once the butter is melted. Meanwhile mix together the flour, sugar, baking powder, and salt. Then add the milk and stir until ingredients are moistened. Pour batter over the butter (do not stir). Then pour your fruit filling over the batter layer (again, do not stir). Sprinkle with cinnamon if desired. Bake at 375 degrees for 35 - 45 minutes or until golden brown on top. Serve warm or cold with ice cream.

For peach cobbler:

In a large skillet, combine 1 cup sugar, 4 cups fresh peach slices (about 6-8 medium peaches), and 1 Tbsp. lemon juice. Bring ingredients to a boil over high heat stirring constantly. Use for the fruit filling.

For apple cobbler:

in a large skillet combine 1/2 cup white sugar, 1/2 cup brown sugar, 6-7 jonathon apples (peeled and sliced), and 1 tbsp. lemon juice. Cook over medium high heat until apple are softened (about 10 minutes) stirring constantly. Use for the fruit filling.

Homemade Vanilla Ice Cream

Ingredients:

2 quarts Half and Half

1 + 1/2 cups whipping cream

2 cups sugar

5 Tbsp. Vanilla

1/4 tsp. salt

Directions:

Mix all ingredients in a large bowl and stir until the sugar is dissolved.  Put in an electric ice maker and and make according to the manufacturers directions. Once complete in the ice cream maker, put in a freezer container and freeze for a few hours until it is hardened.

Time to Make: about 4 hours (including ice cream maker and freezing time)

Difficulty: Easy

Recipe Origin: cousin Renae who got it from an old family friend (Mimi)

Crepes

Ingredients:
1 cup flour
2 tsp. sugar
2 large eggs
1 + 1/2 cups milk
2 Tbsp. butter, melted

Directions:
In a medium bowl, combine all the ingredients and stir till smooth. Let batter sit for a few minutes to let the air bubbles rise. Meanwhile, heat a small skillet or crepe pan with some melted butter. Drop 3-4 Tbsp. of batter onto the hot pan. Tilt the pan to spread the batter out evenly in a circle. Cook batter until small bubbles appear on the top of the crepe. Check that the crepe is lightly browned underneath by lifting the edge with a knife. Once it is browned, flip the crepe to the other side and brown lightly. Cool crepes and serve with fruit, sour cream, and powdered sugar.

Tips: Loosed the crepe from the pan before trying to flip it over for a better flip. Also, spread the pan with melted butter after each crepe has cooked to keep the next crepe from sticking to the pan. You can store cooked crepes for up to 3 days in a refrigerator or 1 month frozen.

Difficulty: Medium
Time to Make: about 30 minutes
Recipe Origin: online somewhere

Miniature Cheesecakes

Ingredients:
18-24 vanilla wafers
2 - 8 ounce packages cream cheese
2 eggs
3/4 cup sugar
2 tsp. vanilla extract
2 tsp. lemon juice
blackberry pie filling (or any kind of pie filling you want to try)
whip cream (for topping)

Directions:
Preheat oven to 375 degrees. To prepare, place 18-24 muffin papers in a muffin tin and put 1 vanilla wafer in each paper. In a medium bowl, mix together cream cheese, eggs, sugar, vanilla, and lemon juice with a mixer until ingredients are smooth. Spoon mixture over vanilla wafers and bake at 375 degrees for 20 minutes. Cool the cheesecakes completely and top them with a spoonful of pie filling and whipped cream. Store in the refrigerator.

Difficulty: Easy
Time to Make: about 30 minutes prep time plus 40 minutes cooling time.

Chocolate Chip Cheesecake

Ingredients:
Crust:
1 + 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup unsweetened cocoa
1/3 cup melted butter

Filling:
3 - 8 ounce packages cream cheese, softened
14 ounce can sweetened condensed milk
3 eggs
2 tsp. vanilla
1 cup mini chocolate chips
1 tsp. flour

Directions:
For crust, combine all ingredients in a small bowl an mix until well blended. Press crumbs onto the bottom and sides of a 9" spring-form pan. Set aside.

Preheat the oven to 300 degrees. Put the cream cheese in a medium bowl and beat it with the sweetened condensed milk (gradually adding the milk). Add the eggs and vanilla and beat till smooth. Measure out 1/3 of the chocolate chips and sprinkle them with the flour. Fold the floured chocolate chips into the cream cheese mixture. Pour the filling into the crust and sprinkle the remaining chocolate chips on the top.

Bake at 300 degrees for 1 hour. Turn the oven off (leaving the cheesecake in the oven and the door closed). Leave the cheesecake in the oven for another hour. Remove from oven and cool completely. Chill before removing the sides of the pan.

Directions: Medium
Time to Make: about 2 + 1/2 hours
Recipe Origin: online somewhere

Chocolate Cheesecake

Ingredients:
4 squares semi-sweet Bakers chocolate
2 pkgs cream cheese, softened
1/3 cup sugar
8 ounces cool whip, thawed
Oreo or chocolate pie crust

Directions:
Melt the Bakers chocolate in the microwave and stir till smooth. Add the cream cheese and sugar and stir till creamy. Gently fold in the cool whip and then pour mixture into the pie crust. Refrigerate for at least 3 hours (or overnight) before serving.

Difficulty: Easy
Time to Make: about 20 minutes prep plus at least 3 hours chilling time
Recipe Origin: Tricia Richards

Boston Cream Pie Minis

Ingredients:
24 chocolate or yellow cupcakes

Filling:
1 cup milk, cold
1 - 4 ounce instant vanilla pudding mix
1/2 cup cool whip

Icing:
1 cup cool whip
4 squares Baker's chocolate

Directions:
For the filling, beat together the milk and vanilla pudding mix. Let it stand 5 minutes and then fold in the cool whip. Fill each cupcake with about 1 Tbsp of the filling. For the icing, microwave together the cool whip and Baker's chocolate till the chocolate is almost melted. Stir till smooth. Frost each cupcake with the chocolate icing and refrigerate cupcakes for at least 15 minutes before serving.

Difficulty: Easy
Time to Make: about 90 minutes (including cupcake prep time)
Recipe Origin: Tricia Richards

Oreo Dessert

Ingredients:
12 Oreo cookies, crushed (for the crust)
4 cups mini white marshmallows
3/4 cup milk
2/3 cup chocolate bar with almonds, chopped
1/2 pint whipping cream
8 oreos, crushed (for garnishing)

Directions
Spread the crushed oreos on the bottom of an 8x8 pan. Whip the whipping cream until fluffy and set aside. In a medium saucepan, melt together the marshmallows and the milk. When the marshmallows are melted, add the chocolate bar. Stir till smooth. Fold in the whipped cream and spread mixture onto the crushed oreos. Garnish with remaining crushed oreos. Refrigerate for at least an hour before serving.

Difficulty: Easy
Time to Make: about 30 minutes plus an hour for chilling.
Recipe Origin: unknown

Mint Dazzlers

Ingredients:

Crust:
2 cups graham cracker crumbs
1/4 cup butter, melted
2 Tbsp. sugar

Middle Layer:
1/2 cup butter, melted
1 + 1/2 cups powdered sugar
3 eggs, beaten
3 squares unsweetened chocolate, melted

Top Layer:
1 package dream whip, prepared
1/4 tsp. mint flavoring
1 package small colored marshmallows

Directions:
Mix together the ingredients for the crust . Press crust into a buttered 9x13 pan and freeze. While crust freezes, beat together the ingredients for the middle layer until they are light and fluffy. Spread the middle layer over the crust and freeze. After middle layer is frozen, prepare the dream whip with the mint flavoring and whip until fluffy. Fold in the marshmallows and spread over the middle layer. Freeze dessert completely before serving.

Difficulty: Easy
Time to Make: about 30 minutes plus freezing time
Recipe Origin: Mom

Magic Mousse

Ingredients:
1 - 6 ounce package instant chocolate pudding mix
3 cups milk
1/2 cup powdered sugar
3 cups cool whip, thawed

Directions:
Mix the pudding mix and the milk according to the directions on the box. Let the pudding stand in the refrigerator for 15 minutes. Stir in 1/2 cup powdered sugar then fold in the cool whip. Place into dessert dishes and chill until serving.

Difficulty: Easy
Time to Make: about 25 minutes
Recipe Origin: Mormon Cookbook

Easy Ice Cream Cake

Ingredients:
1/2 cup fudge ice cream topping, warmed
1 cup cool whip, thawed
1 small pkg instant chocolate pudding
1/4 cup milk (optional)
8 Oreo cookies
12 Ice Cream Sandwiches
1 large tub cool whip
crushed oreos (for garnishing)

Directions:
In a medium bowl pour the fudge topping and 1 cup cool whip and stir with a wire whisk till well blended. Add the pudding mix and whisk again till well blended. If it is too thick to stir, add the 1/4 cup milk and blend again. (Keep adding milk until its a good spreadable consistency).

Chop the 8 oreo cookies into small pieces and add to the pudding mix. Stir till blended.

Line a cooke sheet with tin foil (being generous with the foil because you will need it to cover the cake while freezing. Lay 4 ice cream sandwiches flat across. Top with 1/2 of the pudding mix. Lay 4 more sandwiches on top of that and spread with the remaining pudding mix. Top that with the remaining 4 ice cream sandwiches. Frost the top and sides of the cake with cool whip. Bring up the foil around the sides and top of the cake and double fold the foil edges to loosely seal the cake. (Dont worry about messing up your frosting job because it turns out fine after its been frozen). Freeze at least 4 hours before serving. Just before serving, garnish cake with oreo crumbs.

Difficulty: Easy
Time to Make: about 30 minutes prep time plus 4 hours freezing time.
Recipe Origin: kraftfoods.com

Easy Fruit Cobbler

Ingredients:
1 can fruit pie filling
1 pkg. yellow or white cake mix
1 can 7-up (or other lemon lime pop)
Vanilla Ice cream

Directions:
Preheat oven to 350 degrees. Spread the pie filling in a 9x13 baking pan. Top filling with the dry cake mix (unprepared) spreading the mix evenly over the filling. Pour the can of 7-up over the cake mix. Do not mix. Bake at 350 degrees for about 1 hour (until the top is golden brown). Serve warm with vanilla ice cream.

Difficulty: Easy
Time to Make: about 70 minutes
Recipe Origin: Mom

English Trifle

Ingredients:
1 box white cake mix, prepared
2 pints fresh strawberries
1/4 cup sugar
2 large bananas
1/4 cup orange juice
1 pint fresh blueberries
1 - 3.5 ounce package instant vanilla pudding
2 cups milk
1 cup heavy whip cream
maraschino cherries
1/2 cup slivered almonds

Directions:
Prepare the cake mix according to the directions on the box (baking it into 2 round cake pans). Cool completely and cut into 1 " cubes.

Wash and slice the strawberries and sprinkle with 1/4 cup sugar. Set aside.

Slice the bananas and toss them with orange juice. Set aside

Wash the blueberries and set aside.

Blend the vanilla pudding mix with the milk until smooth.

Layer 1/2 of all the ingredients in a trifle bowl in this order: cake, strawberries, blueberries, bananas, pudding. Repeat layers once more.

Whip the heavy cream until stiff peaks form and spread over the trifle. Garnish with maraschino cherries and slivered almonds. Chill in the refrigerator until ready to serve. Serves about 14 people.

Difficulty: Easy
Time to Make: about an hour
Recipe Origin: online somewhere

Eclairs

Ingredients:
Cream Puffs
1 - 5 ounce box of instant vanilla pudding, prepared
1 cup heavy cream
1/4 cup powdered sugar
1 tsp. vanilla extract

1 cup heavy cream
1 cup semi-sweet chocolate chips
2 Tbsp. butter, melted

Directions:
Prepare cream puffs according to this recipe.

For filling, prepare the vanilla pudding according to the directions on the box. In a separate bowl, beat 1 cup heavy cream with the powdered sugar and vanilla until it is fluffy. Gently fold in the whip cream with the pudding. Put pudding mixture into a pastry bag and fill the cooled cream puffs with the pudding.

For the icing, heat 1 cup of heavy cream till hot (hot enough to melt chocolate). Pour cream over the chocolate chips and let it sit until the chocolate is soft. Mix the chocolate and cream until it is smooth. Add the melted butter to the mixture for more shine.

Dip the eclairs into the frosting and hold to let the excess drip off the sides. Refrigerate the eclairs until frosting sets and serve.

Difficulty: Medium
Time to Make: about an hour
Recipe Origin: online somewhere

Chocolate Trifle

Ingredients:
1 brownie mix, prepared
1 pkg instant chocolate pudding
1/2 cup water
14 ounce can sweetened condensed milk
8 ounces cool whip, thawed (for chocolate pudding)
12 ounce container of cool whip, thawed
chocolate shavings

Directions:
Prepare the brownie mix according to the directions on the box. Cool completely and cut into 1" squares. Set aside.

In a medium bowl, combine instant pudding, water, and sweetened condensed milk. Mix till smooth. Fold in 8 ounces thawed cool whip.

In a trifle bowl, layer 1/2 of the brownies, 1/2 of the pudding, and 1/2 of the 12 ounces of cool whip. Repeat the layers and garnish with chocolate shavings. Refrigerate for 8 hours before serving. Serves about 12.

Difficulty: Easy
Time to Make: about 45 minutes prep time plus 8 hours chilling time.
Recipe Origin: online somewhere

Chips Ahoy Cheesecake Sandwiches

Ingredients:
1 -4 ounce package cream cheese, softened
2 Tbsp. sugar
1 cup Cool Whip
Dipping Chocolate
Chips Ahoy Cookies (about 20)

Directions:
Beat together cream cheese and sugar in a medium bowl. Once smooth, add the cool whip and stir again. Scoop about 2 Tbsp. of the mixture onto a chips ahoy cookie and top it was a second cookie. Melt your dipping chocolate and stir till smooth. Dip half of the sandwiched cookie in the melted chocolate. Drip of the excess chocolate and put the cookie on some wax paper in an airtight container. Freeze cookies for about 3 hours, then serve.

Difficulty: Easy
Time to Make: about 30 minutes prep time plus 3 hours freezing time.
Recipe Origin: Tricia Richards

Brownie Pudding

Ingredients:

1 cup flour

3/4 cup sugar

2 Tbsp. cocoa

1/2 tsp. salt

2 tsp. baking powder

1/2 cup milk

2 Tbsp. vegetable oil

1 tsp. vanilla extract

3/4 cup walnuts, chopped (optional)

3/4 cup brown sugar

1/4 cup cocoa

1 + 3/4 cup hot water

Vanilla Ice Cream

Directions:

Preheat oven to 350 degrees. Combine together the flour, sugar, 2 tbsp cocoa, salt, and baking powder. Mix well and then add milk, vegetable oil, and vanilla extract. Mix the ingredients and stir in the walnuts. Pour batter into a greased 8x8 pan.

Combine the brown sugar, 1/4 cup cocoa, and hot water. Pour over the batter and bake at 350 degrees for 45 minutes. Serve warm with ice cream.

Difficulty: Easy

Time to Make: about 20 minutes prep time plus 45 minutes baking time.

Recipe Origin: Grandma Johnson

Better Than Sex

Ingredients:

1 + 1/2 cup Graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

1 package cream cheese, softened

1/4 cup sugar

2 Tbsp. milk

2 packages instant chocolate pudding, prepared

milk for the chocolate pudding

1 tub Cool Whip

Chocolate Bar (for chocolate shavings)

Directions:

Mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Press into the bottom of a 9x13 pan.

Mix together cream cheese, 1/4 cup of sugar, and 2 Tbsp milk. Spread over the graham cracker crust.

Prepare your chocolate pudding according to the pie directions on the box and spread evenly over the crust and cream cheese mixture.

Top the pudding with cool whip. Top the cool whip with chocolate shavings.

Chill at least 2 hours before serving.

Difficulty: Easy

Time to Make: about 30 minutes prep time plus 2+ hours chill time.

Recipe Origin: Unknown

Apple Crisp

Ingredients:

4 large apples, cored, peeled, and sliced

3/4 cup quick oats

3/4 cup brown sugar

1/2 cup flour

1 tsp. cinnamon

1/2 cup butter

Vanilla Ice Cream

Directions:

Preheat oven to 350 degrees. Place sliced apples in a buttered 8x8 pan. In a medium bowl, combine other ingredients and stir till well blended. Top fruit with the crisp mixture. Bake at 350 degrees for 35 minutes. Serve warm with ice cream.

Difficulty: Easy

Time to Make: about 30 minutes plus 35 minutes baking time

Recipe Origin: Mom

Apple Turnover

Ingredients:

2 + 1/2 cups flour

1 Tbsp. sugar

1 cup shortening

1 tsp. salt

1 egg yolk (save the white for later)

2/3 cup milk

2 handfuls of oatmeal

Apple Pie Filling

Glaze:

2 Tbsp milk

2 Tbsp. Butter

1 Cup Powdered Sugar

1 tsp. vanilla extract

Directions:

Combine and blend flour, sugar, shortening, and salt. Mix the egg yolk and milk together till smooth. Once the shortening is well blended, add the milk and egg to the flour mix. Stir till ingredients are blended (the more you mix the tougher the crust will be).

Roll out the dough into a square. Transfer dough onto a baking sheet. (It helps if you roll the dough out onto wax paper). Sprinkle 2 handfuls of oatmeal onto half of the dough. Spread the apple filling on top of the oatmeal. Fold over the top crust and seal the edges with a little bit of water. Beat the egg whites till foamy and brush onto the top crust. Cut slits into the top crust for steam vents. Bake at 350 degrees for 1 hour. Frost with glaze while warm.

Difficulty: Medium

Time to Make: 30 minutes of preparation plus 1 hour baking time.

Recipe Origin: Mom