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
18 July, 2010
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
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
Caramel Apple Pie
Ingredients:
Pie Crust: (Makes a top and bottom)
3 cups flour
1 tsp. salt
1 tsp. sugar
1 cup + 1 Tbsp. shortening
1/3 cup ice water
1 Tbsp. vinegar
1 egg, beaten
Filling:
6 Jonathon Apples, peeled and thinly sliced
1 Tbsp. lemon juice
1/2 cup brown sugar
1/2 cug sugar
1/4 cup flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 tsp. vanilla extract
4 Tbsp. heavy cream
4 Tbsp. butter, melted
Vanilla Ice Cream
Directions:
For the crust, combine the flour, salt, sugar, and shortening in a medium bowl. Mix with a pasty tool till well blended. In a small bowl combine the ice water, vinegar, and the egg. Mix till smooth and add to the flour mixture. Mix everything until blended and chill in the refrigerator. Once chilled, cut the dough into halves and roll each half out on a lightly floured surface into a circle. Place one of the circles into a pie crust and form the edges however you want. Prick all the sides and bottom with a fork. Set aside the other circle until the pie is filled.
For the filling, sprinkle the sliced apples the lemon juice in a large bowl. In a small bowl combine together the brown sugar, sugar, flour, cinnamon, nutmeg, and salt. Add to the apples and stir till all apples are evenly coated. Add to the apples the vanilla extract and the heavy cream. Pour the apples into a large pan with the melted butter and cook about 8 minutes to soften the apples. Preheat the oven to 450 degrees. Pour the apples into the pie crust and top with the top crust. Seal the edges of the pie crust and cut slits into the top for steam vents.
Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees and cook 45 minutes longer. Let stand at least 1 hour before serving with vanilla ice cream.
Tips: You can use a dutch topping for this pie. Recipe found here.
Difficulty: Hard
Time to Make: about 2 + 1/2 hours
Recipe Origin: allrecipes.com
Pie Crust: (Makes a top and bottom)
3 cups flour
1 tsp. salt
1 tsp. sugar
1 cup + 1 Tbsp. shortening
1/3 cup ice water
1 Tbsp. vinegar
1 egg, beaten
Filling:
6 Jonathon Apples, peeled and thinly sliced
1 Tbsp. lemon juice
1/2 cup brown sugar
1/2 cug sugar
1/4 cup flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 tsp. vanilla extract
4 Tbsp. heavy cream
4 Tbsp. butter, melted
Vanilla Ice Cream
Directions:
For the crust, combine the flour, salt, sugar, and shortening in a medium bowl. Mix with a pasty tool till well blended. In a small bowl combine the ice water, vinegar, and the egg. Mix till smooth and add to the flour mixture. Mix everything until blended and chill in the refrigerator. Once chilled, cut the dough into halves and roll each half out on a lightly floured surface into a circle. Place one of the circles into a pie crust and form the edges however you want. Prick all the sides and bottom with a fork. Set aside the other circle until the pie is filled.
For the filling, sprinkle the sliced apples the lemon juice in a large bowl. In a small bowl combine together the brown sugar, sugar, flour, cinnamon, nutmeg, and salt. Add to the apples and stir till all apples are evenly coated. Add to the apples the vanilla extract and the heavy cream. Pour the apples into a large pan with the melted butter and cook about 8 minutes to soften the apples. Preheat the oven to 450 degrees. Pour the apples into the pie crust and top with the top crust. Seal the edges of the pie crust and cut slits into the top for steam vents.
Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees and cook 45 minutes longer. Let stand at least 1 hour before serving with vanilla ice cream.
Tips: You can use a dutch topping for this pie. Recipe found here.
Difficulty: Hard
Time to Make: about 2 + 1/2 hours
Recipe Origin: allrecipes.com
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
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
Banana Cream Pie
Ingredients:
1 large package of banana cream pudding mix
Milk
1 small container of cool whip, thawed
2 large bananas, sliced
1 - 9" graham cracker crust
maraschino cherries (optional)
Directions:
Prepare the banana cream pudding mix according to the pie directions on the box. Fold 1/2 of the cool whip into the pudding. Add the 2 sliced bananas to the pudding mix and fold gently. Pour the pudding into the graham cracker crust and top with the remaining cool whip. Refrigerate for at least 4 hours. Top with maraschino cherries just before serving.
Difficulty: Easy
Time to Make: about 20 minutes prep time plus 4 hours chill time
Recipe Origin: Nancy Drury
1 large package of banana cream pudding mix
Milk
1 small container of cool whip, thawed
2 large bananas, sliced
1 - 9" graham cracker crust
maraschino cherries (optional)
Directions:
Prepare the banana cream pudding mix according to the pie directions on the box. Fold 1/2 of the cool whip into the pudding. Add the 2 sliced bananas to the pudding mix and fold gently. Pour the pudding into the graham cracker crust and top with the remaining cool whip. Refrigerate for at least 4 hours. Top with maraschino cherries just before serving.
Difficulty: Easy
Time to Make: about 20 minutes prep time plus 4 hours chill time
Recipe Origin: Nancy Drury
Banana Cake
Ingredients:
1 + 1/2 cups sugar
3 eggs
1 cup butter, melted
3 bananas, mashed
2 Tbsp. sour cream
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 cup nuts
1 tsp. vanilla extract
Icing to frost cake with.
Directions:
Preheat oven to 350 degrees. In a large bowl, cream together the sugar and eggs. Add the melted butter, mashed bananas, and sour cream. Stir till well blended. Add the remaining ingredients and stir again till blended. Pour batter into a greased 9x13 pan and bake at 350 degrees for 25 minutes. Cool completely and frost with icing.
Tips: This cake is good with sour cream icing, peanut butter icing, or just plain vanilla icing.
Directions: Easy
Time to Make: about an hour + cooling and frosting time
Recipe Origin: Mom
Dutch Apple Pie
Ingredients:
1 Pie Crust
2 cans of apple pie filling (to use fresh fruit, see below)
Vanilla Ice Cream
Dutch Topping: (makes enough for 1 pie, double if you are making 2 pies)
2/3 cup flour
1/2 cup brown sugar (firmly packed)
1 tsp. cinnamon
6 Tbsp. butter
Directions:
Preheat oven to 375 degrees. Prepare a pie crust according to the baked pie directions found here. Pour 2 cans of apple pie filling into the unbaked pie shells. Mix together the ingredients for the dutch topping mix until well blended and top the pies with the topping. Bake at 375 degrees for 45 minutes. Serve warm with ice cream.
Fresh Fruit Ingredients: (this is enough for 1 pie)
4-6 Granny or Braeburn apples, peeled and thinly sliced
1 Tbsp. flour
1/2 cup sugar
3/4 tsp. apple pie spice
Directions:
Toss your apples with the other ingredients and pour fruit into the pie shells. Continue with directions above.
Difficulty: Medium
Time to Make: about 2 hours
Recipe Origin: Mom
1 Pie Crust
2 cans of apple pie filling (to use fresh fruit, see below)
Vanilla Ice Cream
Dutch Topping: (makes enough for 1 pie, double if you are making 2 pies)
2/3 cup flour
1/2 cup brown sugar (firmly packed)
1 tsp. cinnamon
6 Tbsp. butter
Directions:
Preheat oven to 375 degrees. Prepare a pie crust according to the baked pie directions found here. Pour 2 cans of apple pie filling into the unbaked pie shells. Mix together the ingredients for the dutch topping mix until well blended and top the pies with the topping. Bake at 375 degrees for 45 minutes. Serve warm with ice cream.
Fresh Fruit Ingredients: (this is enough for 1 pie)
4-6 Granny or Braeburn apples, peeled and thinly sliced
1 Tbsp. flour
1/2 cup sugar
3/4 tsp. apple pie spice
Directions:
Toss your apples with the other ingredients and pour fruit into the pie shells. Continue with directions above.
Difficulty: Medium
Time to Make: about 2 hours
Recipe Origin: Mom
16 July, 2010
Waffle Iron Cookies
Ingredients:
1/2 cup margarine
2/3 cup sugar
2 eggs
6 Tbsp. cocoa
1 cup flour
1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/2 tsp. salt
Directions:
in a large bowl, cream together the wet ingredients. Add the dry ingredients and stir till well blended. Heat a waffle iron. Drop dough by spoonful into the hot waffle iron. Bake for about 1 minute. Cool slightly and frost with chocolate icing.
Difficulty: Easy
Time to Make: about 45 minutes
Recipe Origin: Mom
Snickerdoodles
Ingredients:
1 cup shortening
2 eggs
1 + 1/2 cups sugar
2 + 2/3 cups flour
1 tsp. baking soda
2 tsp. cream of tartar
1/2 tsp. salt
Cinnamon/sugar coating:
2 Tbsp. sugar
2 tsp. cinnamon
Directions:
In a large bowl, cream together wet ingredients (above). Add the dry ingredients and stir till well blended. Chill dough in the refrigerator for 30 minutes. Preheat oven to 400 degrees. Once dough is chilled, roll it into balls. Roll the balls in the cinnamon/sugar mixture. Place the balls onto an ungreased cookie sheet and bake at 400 degrees for 8-10 minutes. Cool completely.
Difficulty: Easy
Time to Make: about 90 minutes
Recipe Origin: unknown
Raisin Filled Cookies
Ingredients:
1 cup shortening
2 cups brown sugar
2 eggs
1/2 cup sour milk
1 tsp. vanilla
3 + 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. cinnamon
Raisin Filling:
1 cup raisins
3/8 cup sugar
3/8 cup water
Directions:
Preheat oven to 350 degrees. In a large bowl, cream together wet ingredients. Add the dry ingredients and stir till well blended. Put the ingredients for the raisin filling into a blender and blend till smooth. Empty the blender into a small saucepan and cook till thickened. On a cookie sheet, sandwich the raisin filling in between two spoonfuls of cookie dough. Bake cookies at 350 degrees for 10 minutes. Cool completely.
Difficulty: Medium
Time to Make: about 90 minutes
Recipe Origin: Mom
1 cup shortening
2 cups brown sugar
2 eggs
1/2 cup sour milk
1 tsp. vanilla
3 + 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. cinnamon
Raisin Filling:
1 cup raisins
3/8 cup sugar
3/8 cup water
Directions:
Preheat oven to 350 degrees. In a large bowl, cream together wet ingredients. Add the dry ingredients and stir till well blended. Put the ingredients for the raisin filling into a blender and blend till smooth. Empty the blender into a small saucepan and cook till thickened. On a cookie sheet, sandwich the raisin filling in between two spoonfuls of cookie dough. Bake cookies at 350 degrees for 10 minutes. Cool completely.
Difficulty: Medium
Time to Make: about 90 minutes
Recipe Origin: Mom
Quacker's Best Oatmeal Cookies
Ingredients:
1 + 1/4 cups butter
3/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1 + 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
3 cups quick oats
Directions:
Preheat oven to 375 degrees. Cream together wet ingredients (above). Then add the dry ingredients and stir till well blended. Drop dough by spoonful onto a greased cookie sheet and bake at 375 degrees for 8-10 minutes. Cool 1 minute on the pan and then remove and cool completely.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: allrecepies.com
1 + 1/4 cups butter
3/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1 + 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
3 cups quick oats
Directions:
Preheat oven to 375 degrees. Cream together wet ingredients (above). Then add the dry ingredients and stir till well blended. Drop dough by spoonful onto a greased cookie sheet and bake at 375 degrees for 8-10 minutes. Cool 1 minute on the pan and then remove and cool completely.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: allrecepies.com
Pumpkin Chocolate Chip Cookies
Ingredients:
14.5 ounce can of pumpkin puree
2 eggs
2 cups sugar
1 cup vegetable oil
2 tsp. milk
2 tsp. vanilla extract
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 - 12 ounce pkg. chocolate chips
4 cups flour
4 tsp. baking powder
Directions:
Preheat oven to 375 degrees. In a large bowl, cream together everything but the flour and baking powder. Add the flour and baking powder and mix till well blended. Drop dough by spoonful onto an ungreased cookie sheet. Bake at 375 degrees for 10 minutes. Cool completely.
Difficulty: Easy
Time to Make: about 2 hours
Recipe Origin: online somewhere
Peanut Kissed Cookies
Ingredients:
1/2 cup shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1 + 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
48 Hershey Kisses, unwrapped
Directions:
Preheat oven to 375 degrees. In a large bowl, combine shortening, peanut butter, sugar, and brown sugar. Beat with a mixer till fluffy. Add the egg, milk, and vanilla extract and stir till blended. Add the flour, baking soda, and salt and stir again till well blended. Shape dough into 1" balls and roll in sugar. Put ball on a cookie sheet and bake at 375 for 8-10 minutes. Remove cookies from oven and immediately press a hershey kiss into the center of the cookie. Cool completely.
Difficulty: Easy
Time to Make: about 90 minutes
Recipe Origin: online somewhere
Peanut Butter Cookies
1 cup sugar
1 cup brown sugar
1 cup shortening
2 eggs
3/4 cup peanut butter
2 + 1/2 cups flour
1 + 1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
Directions:
Preheat oven to 350 degrees. Cream together the wet ingredients (above) and then add the dry ingredients and stir till well blended. Form dough into balls. Place balls on a cookie sheet and flatten with a fork (making a criss-cross pattern). Bake at 350 degrees for 6-8 minutes. Cool completely.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Mom
Monster Cookies
Ingredients:
1/2 cup shortening
1 cup brown sugar
1 cup sugar
1 Tbsp. vanilla extract
3 eggs
2 tsp. baking soda
1 + 1/2 cups peanut butter
4 + 1/2 cups quick oats
1 - 12 ounce package chocolate chips
Directions:
Cream together the wet ingredients (above). Then add the dry ingredients and stir till well blended. Chill dough in the refrigerator for about 30 minutes. Preheat the oven to 375 degrees. Once the dough is chilled, shape the dough into balls and place on a cookie sheet. Flatten the balls with a cup. Bake the cookies at 375 degrees for 15 minutes. Cool completely.
Difficulty: Easy
Time to Make: about 90 minutes
Recipe Origin: Mom
1/2 cup shortening
1 cup brown sugar
1 cup sugar
1 Tbsp. vanilla extract
3 eggs
2 tsp. baking soda
1 + 1/2 cups peanut butter
4 + 1/2 cups quick oats
1 - 12 ounce package chocolate chips
Directions:
Cream together the wet ingredients (above). Then add the dry ingredients and stir till well blended. Chill dough in the refrigerator for about 30 minutes. Preheat the oven to 375 degrees. Once the dough is chilled, shape the dough into balls and place on a cookie sheet. Flatten the balls with a cup. Bake the cookies at 375 degrees for 15 minutes. Cool completely.
Difficulty: Easy
Time to Make: about 90 minutes
Recipe Origin: Mom
Mincemeat Cookies
Ingredients:
3/4 cup margarine
1 cup brown sugar
1 egg, beaten
1/2 tsp. vanilla
2 + 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 cup mincemeat
1/2 cup nuts
Directions:
Preheat oven to 350 degrees. Cream together the wet ingredients (above). Then add the remaining ingredients and stir till well blended. Drop dough by spoonful onto a cookie sheet and bake at 350 degrees for about 15 minutes. Cool completely.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Mom
Jubilee Jumbles
Ingredients:
1/2 cup shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
1 cup evaporated milk
1 tsp. vanilla
2 + 3/4 cups flour
1/2 tsp. baking soda
1 tsp. salt
1 cup nuts (optional)
1 cup coconut
White Icing
Directions:
Preheat oven to 375 degrees. In a large bowl cream together the shortening, brown sugar, sugar, and eggs. Add the remaining ingredients and stir till well blended. Drop the dough by spoonful onto a cookie sheet and bake at 375 degrees for about 8 minutes. Cool completely and frost cookies with white icing. Makes about 4 dozen.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Leona Johnson (Grandma)
Honey Balls
Ingredients:
1/2 cup shortening
1/4 tsp. salt
1 cup flour
2 Tbsp. honey
1 cup nuts or coconut
1 tsp. vanilla
Powdered Sugar (for rolling the cookies after they are baked)
Directions:
Preheat oven to 350 degrees. In a large bowl, combine all ingredients and stir till well blended. Roll dough into balls and place on a cookie sheet. Bake at 350 degrees for 15 minutes. Remove cookies from oven and while they are still warm, roll them in powdered sugar. Cool completely.
Difficulty: Easy
Time to Make: about 45 minutes
Recipe Origin: Mom
Homemade Oreos
1 package chocolate cake mix
2 eggs
2/3 cup margarine, softened
Icing:
1 cup powdered sugar
2 Tbsp. butter, softened
1 tsp. vanilla extract
milk (enough to make a thicker icing)
Directions:
Preheat oven to 350 degrees. In a large bowl, combine all ingredients and mix well. Drop by small spoonful onto a cookie sheet and bake at 350 degrees for about 9 minutes. Cool completely and sandwich two cookies with the icing in the middle.
Tips: These cookies are best when stored overnight. They can be frozen for extended storage. For variety, try other flavors of cake mix.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Mom
Gingerbread (Mom's Recipe)
Ingredients:
1 cup molasses
1 cup shortening
1 egg
1 cup sugar
2 tsp. baking soda dissolved in 1/2 cup water
1 tsp. vanilla
6 cups flour
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1 tsp. salt
Directions:
In a small pot combine the molasses and shortening and bring to a simmer over medium-high heat. Simmer for 15 minutes. Set aside. In a large bowl, combine all other ingredients (adding the molasses and shortening at the end). Stir well and chill in the refrigerator until its cool. Preheat the oven to 375 degrees. Once chilled, roll out the dough between to pieces of wax paper. Cut into shapes. Place shapes on a cookie sheet and bake at 375 degrees for 8-10 minutes. Cool completely and decorate.
Difficulty: Medium
Time to Make: a couple of hours
Recipe Origin: Mom
1 cup molasses
1 cup shortening
1 egg
1 cup sugar
2 tsp. baking soda dissolved in 1/2 cup water
1 tsp. vanilla
6 cups flour
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1 tsp. salt
Directions:
In a small pot combine the molasses and shortening and bring to a simmer over medium-high heat. Simmer for 15 minutes. Set aside. In a large bowl, combine all other ingredients (adding the molasses and shortening at the end). Stir well and chill in the refrigerator until its cool. Preheat the oven to 375 degrees. Once chilled, roll out the dough between to pieces of wax paper. Cut into shapes. Place shapes on a cookie sheet and bake at 375 degrees for 8-10 minutes. Cool completely and decorate.
Difficulty: Medium
Time to Make: a couple of hours
Recipe Origin: Mom
Ginger Cookies
1 cup sugar
3/4 cup shortening
1 egg
1/4 cup light molasses
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. ground cloves
Directions:
Preheat oven to 375 degrees. In a large bowl, cream together all the wet ingredients. Add the dry ingredients and stir till well blended. Roll dough into balls and roll the balls in sugar. Place the balls on a cookie sheet and flatten them with the bottom of a cup. Bake at 375 degrees for 7-10 minutes.
Difficulty: Easy
Time to Make: an hour
Recipe Origin: Mom
Fudge Cream Cookies
Ingredients:
2 cups sugar
1 cup margarine or butter
1 + 1/2 cups milk
1/2 cup cocoa
4 cups flour
2 tsp. baking soda
2 tsp. vanilla extract
Filling:
2 cups powdered sugar
1/2 cup butter
2 Tbsp. flour
2 Tbsp. milk
2 tsp. vanilla extract
Directions:
Preheat oven to 350 degrees. In a large bowl, combine all the cookie ingredients and stir till well blended. Drop by spoonful[ onto a cookie sheet and bake at 350 degrees for 15 minutes. Cool completely. While cookies are baking, put the ingredients for the filling in a medium bowl and beat them with a mixer until they are thick. When cookies are cool, put a spoonful of filling on the bottom of one and sandwich with the bottom of another. Store in an airtight container.
Difficulty: Easy
Time to Make: about 90 minutes
Recipe Origin: Mom
Dutch Refrigerator Cookies
Ingredients:
1 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 + 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp nutmeg
1/4 tsp. cloves
1/2 cup nuts
Directions:
Preheat oven to 375 degrees. In a large bowl, cream together the wet ingredients. Add the dry ingredients and stir till well blended. Shape dough into logs and cover with plastic. Chill logs in the refrigerator for 1 hour. After chilling, remove the plastic from the logs and cut into medium slices. Place slices on a cookie sheet and bake at 375 degrees for 5 minutes. Cool completely.
Difficulty: Easy
Time to Make: about 2 hours
Recipe Origin: Mom
1 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 + 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp nutmeg
1/4 tsp. cloves
1/2 cup nuts
Directions:
Preheat oven to 375 degrees. In a large bowl, cream together the wet ingredients. Add the dry ingredients and stir till well blended. Shape dough into logs and cover with plastic. Chill logs in the refrigerator for 1 hour. After chilling, remove the plastic from the logs and cut into medium slices. Place slices on a cookie sheet and bake at 375 degrees for 5 minutes. Cool completely.
Difficulty: Easy
Time to Make: about 2 hours
Recipe Origin: Mom
Chocolate Sugar Cookies
Ingredients:
4 squares Baker's chocolate
1 cup butter
2 cups flour
1 tsp. baking soda
1/4 tsp salt
1 cup sugar
1 egg
1 tsp. vanilla extract
sugar (for rolling balls in)
Directions:
Preheat oven to 375 degrees. In a microwavable bowl combine the Baker's chocolate and butter. Heat ingredients in a microwave until melted. (Stir every 30 seconds until smooth). In a large bowl, combine the flour, baking soda, salt, sugar, egg, and vanilla extract. Stir all ingredients together and chill in the refrigerator for 15 minutes. Once chilled, roll dough into small balls and roll the balls into sugar. Place ball on a cookie sheet and bake at 375 degrees for 8-10 minutes. Cool slightly before removing from the pan.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: kraftfoods.com
4 squares Baker's chocolate
1 cup butter
2 cups flour
1 tsp. baking soda
1/4 tsp salt
1 cup sugar
1 egg
1 tsp. vanilla extract
sugar (for rolling balls in)
Directions:
Preheat oven to 375 degrees. In a microwavable bowl combine the Baker's chocolate and butter. Heat ingredients in a microwave until melted. (Stir every 30 seconds until smooth). In a large bowl, combine the flour, baking soda, salt, sugar, egg, and vanilla extract. Stir all ingredients together and chill in the refrigerator for 15 minutes. Once chilled, roll dough into small balls and roll the balls into sugar. Place ball on a cookie sheet and bake at 375 degrees for 8-10 minutes. Cool slightly before removing from the pan.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: kraftfoods.com
Coconut Jam Cookies
Ingredients:
3/4 cup shortening
3/4 cup brown sugar
1 egg
1 tsp. vanilla
1 + 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 + 1/2 cups oatmeal
flaked coconut
fruit jam for filling
Directions:
Preheat oven to 350 degrees. In a large bowl combine all the ingredients (except the jam and coconut) and stir until well blended. Form dough into ball and roll balls in flaked coconut. Place the balls on a cookies sheet and make a dimple in the center of them with your thumb. Fill the dimple with any fruit flavored jam. Bake the cookies at 350 degrees for about 10 minutes. Cool completely. Makes about 30.
Difficulty: Easy
Time to Make: about 1 hour
Recipe Origin: Mom
Chocolate Drop Cookies
Ingredients:
1 cup brown sugar
1/3 cup shortening
2/3 cup milk
1 egg
1 tsp. vanilla
1/3 cup cocoa
1 + 1/2 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
Directions:
Preheat oven to 375 degrees. In a large bowl, cream together the wet ingredients. Add the dry ingredients and beat batter with an electric mixer for 3 minutes. Chill dough in the refrigerator for at least 1 hour. After dough is chilled, drop by spoonful onto a greased cookie sheet. Bake at 375 degrees for about 12 minutes. Cool completely and frost with chocolate frosting.
Difficulty: Easy
Time to Make: about 2 hours
Recipe Origin: Mom
1 cup brown sugar
1/3 cup shortening
2/3 cup milk
1 egg
1 tsp. vanilla
1/3 cup cocoa
1 + 1/2 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
Directions:
Preheat oven to 375 degrees. In a large bowl, cream together the wet ingredients. Add the dry ingredients and beat batter with an electric mixer for 3 minutes. Chill dough in the refrigerator for at least 1 hour. After dough is chilled, drop by spoonful onto a greased cookie sheet. Bake at 375 degrees for about 12 minutes. Cool completely and frost with chocolate frosting.
Difficulty: Easy
Time to Make: about 2 hours
Recipe Origin: Mom
15 July, 2010
Chocolate Crinkles
Ingredients:
1/2 cup vegetable oil
2 cups sugar
4 eggs
2 tsp. vanilla
2/3 cup cocoa
1/2 tsp. salt
2 tsp. baking powder
2 + 1/2 cups flour
Directions:
Preheat oven to 350 degrees. In a large bowl, cream together all the wet ingredients. Add the dry ingredients and stir till well blended. Roll dough into small balls and roll the balls into powdered sugar. Place balls on a cookie sheet and bake at 350 degrees for 8-10 minutes.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Mom
Choc-Oat-Chip Cookies
Ingredients:
1 cup margarine or butter
1 + 1/4 cups packed brown sugar
1/2 cup sugar
2 eggs
2 Tbsp. milk
2 tsp. vanilla
1 + 3/4 cups flour
1 tsp. baking soda
1/2 tsp salt
2 + 1/2 cups quick oats
1 - 12 ounce pkg chocolate chips
1 cup coarsly chopped nuts (optional)
Directions:
Preheat oven to 375 degrees. In a large bowl, cream together all the wet ingredients. Add the dry ingredients and stir till well blended. Drop dough by spoonful onto a cookie sheet and bake at 375 degrees for 9-10 minutes. Cool on a cooling rack for 1 minute.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Julie Hawks
Chocolate Chip Corn Flake Cookies
Ingredients:
1 cup shortening
3/4 cup brown sugar
3/4 cup sugar
1 tsp. vanilla extract
2 eggs
2 + 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
chocolate chips
3 cups corn flakes
Directions:
Preheat oven to 350 degrees. In a large bowl, cream together wet ingredients. Add dry ingredients and stir till well blended. Drop dough by spoonful onto a cookie sheet and bake at 350 degrees for about 10 minutes.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Mom
1 cup shortening
3/4 cup brown sugar
3/4 cup sugar
1 tsp. vanilla extract
2 eggs
2 + 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
chocolate chips
3 cups corn flakes
Directions:
Preheat oven to 350 degrees. In a large bowl, cream together wet ingredients. Add dry ingredients and stir till well blended. Drop dough by spoonful onto a cookie sheet and bake at 350 degrees for about 10 minutes.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Mom
Chocolate Chip Cookies (Ron's Recipe)
Ingredients:
2/3 cup shortening
2/3 cup butter or margarine
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp. vanilla
3 + 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
Chocolate Chips
Directions:
Preheat oven to 350 degrees. In a large bowl, cream together wet ingredients. Add the dry ingredients and stir till well blended. Drop dough by spoonful onto a cookie sheet and bake at 350 degrees for about 9 minutes. Makes about 4 dozen.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Darlene Gardner
14 July, 2010
Chocolate Chip Cookies (Grandpa's Recipe)
Ingredients:
2 cups shortening
1 + 1/2 cups sugar
1 + 1/2 cups brown sugar
6 eggs
2 tsp. hot water
2 tsp. vanilla extract
3 cups flour
2 tsp. baking soda
1 tsp. salt
1 + 1/2 tsp. ginger
2 tsp. nutmeg
6 tsp. cinnamon
1 bag chocolate chips
6 cups oatmeal
Directions:
Preheat oven to 375 degrees. In a large bowl cream together all the wet ingredients. Then add in all the dry ingredients and stir till well blended. Drop cookie dough by spoonful on a cookie sheet and bake at 375 degrees for about 10 minutes.
Difficulty: Easy
Time to Make: about 90 minutes
Recipe Origin: Wallace Manning (Grandpa)
2 cups shortening
1 + 1/2 cups sugar
1 + 1/2 cups brown sugar
6 eggs
2 tsp. hot water
2 tsp. vanilla extract
3 cups flour
2 tsp. baking soda
1 tsp. salt
1 + 1/2 tsp. ginger
2 tsp. nutmeg
6 tsp. cinnamon
1 bag chocolate chips
6 cups oatmeal
Directions:
Preheat oven to 375 degrees. In a large bowl cream together all the wet ingredients. Then add in all the dry ingredients and stir till well blended. Drop cookie dough by spoonful on a cookie sheet and bake at 375 degrees for about 10 minutes.
Difficulty: Easy
Time to Make: about 90 minutes
Recipe Origin: Wallace Manning (Grandpa)
Butterscotch Cookies
Ingredients:
1 cup shortening
1 + 1/2 cups brown sugar
2 eggs
2 cups flour
1 tsp. baking soda
2 cups corn flakes, slightly crushed
1 cup butterscotch chips
Directions:
Preheat oven to 350 degrees. In a large bowl, cream together wet ingredients. Once smooth, stir in dry ingredients. Drop cookie dough by spoonful on a cookie sheet and bake at 350 degrees for about 12 minutes.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Mom
1 cup shortening
1 + 1/2 cups brown sugar
2 eggs
2 cups flour
1 tsp. baking soda
2 cups corn flakes, slightly crushed
1 cup butterscotch chips
Directions:
Preheat oven to 350 degrees. In a large bowl, cream together wet ingredients. Once smooth, stir in dry ingredients. Drop cookie dough by spoonful on a cookie sheet and bake at 350 degrees for about 12 minutes.
Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Mom
Wilton White Icing
1 cup shortening
1 tsp. butter or vanilla flavor (clear color)
2 Tbsp. milk
4 cups powdered sugar
1 Tbsp. meringue powder (optional)
Directions:
In a large bowl, beat with a mixer the shortening, butter (or vanilla), and milk. Once ingredients are smooth, gradually beat in powdered sugar and meringue powder. Continue beating till icing is smooth and fluffy.
Makes about 3 cups
Difficulty: Easy
Time to Make: about 15 minutes
Recipe Origin: wilton.com
Sour Cream Icing
Ingredients:
1 cup sour cream
1 cup sugar
1 tsp. vanilla extract
Directions:
In a medium saucepan, cook the sour cream and sugar until it thickens. Remove from heat and stir in the vanilla till smooth.
Difficulty: Easy
Time to Make: about 15 minutes
Recipe Origin: Mom
1 cup sour cream
1 cup sugar
1 tsp. vanilla extract
Directions:
In a medium saucepan, cook the sour cream and sugar until it thickens. Remove from heat and stir in the vanilla till smooth.
Difficulty: Easy
Time to Make: about 15 minutes
Recipe Origin: Mom
Peanut Butter Frosting
Ingredients:
1/3 cup peanut butter
3 cups powdered sugar
1 + 1/2 tsp. vanilla
1/4 - 1/3 cup milk
Directions:
In a medium bowl, beat together the peanut butter and powdered sugar. Add the vanilla and milk and beat until smooth and spreadable. Add more milk if necessary.
Difficulty: Easy
Time to Make: about 10 minutes
Recipe Origin: Unknown
Cream Cheese Icing
Ingredients:
1 - 8 ounce package cream cheese, softened
1/2 cup butter, melted
1 - 16 ounce package powdered sugar
1 tsp. vanilla
Directions:
In a medium bowl combine the cream cheese and butter. Stir till smooth. Add the powdered sugar and vanilla and beat well with a mixer.
Difficulty: Easy
Time to Make: about 15 minutes
Recipe Origin: Betty Crocker
1 - 8 ounce package cream cheese, softened
1/2 cup butter, melted
1 - 16 ounce package powdered sugar
1 tsp. vanilla
Directions:
In a medium bowl combine the cream cheese and butter. Stir till smooth. Add the powdered sugar and vanilla and beat well with a mixer.
Difficulty: Easy
Time to Make: about 15 minutes
Recipe Origin: Betty Crocker
13 July, 2010
Buttercream Icing
Ingredients:
1/3 cup butter
1 Tbsp. milk
1 tsp. vanilla
3 cups powdered sugar
Directions:
Combine all ingredients in a medium bowl and beat till fluffy. Store leftovers in the refrigerator.
Difficulty: Easy
Time to Make: about 10 minutes
Recipe Origin: Annette Gardner
1/3 cup butter
1 Tbsp. milk
1 tsp. vanilla
3 cups powdered sugar
Directions:
Combine all ingredients in a medium bowl and beat till fluffy. Store leftovers in the refrigerator.
Difficulty: Easy
Time to Make: about 10 minutes
Recipe Origin: Annette Gardner
Rice Crispy Treats
Ingredients:
1/4 cup butter
40 large marshmallows
6 cups rice crispy cereal
Directions:
Butter a 9x13 pan well and set aside. In a large pot, stir the butter and marshmallows over medium heat until the marshmallows are melted. Once melted, add the rice crispy cereal and stir. Pour the mixture into the buttered pan and use a buttered fork to spread out the mixture evenly. Cool completely and cut into squares.
Difficulty: Easy
Time to Make: about 15 minutes
Recipe Origin: unknown
Pie Crust (Mom's Recipe)
NON-BAKE PIES: (makes 2 pie crusts)
Ingredients:
1 heaping cup of flour
1/2 cup margarine
3 Tbsp. powdered sugar
pinch of salt
Directions:
Preheat oven to 350 degrees. Combine ingredients in a bowl and stir with fork till well blended. Pat into 2 pie shells and bake at 350 degrees for 15 minutes. Cool completely.
BAKED PIES: (makes 2 pie crusts)
Ingredients:
2 cups flour
3/4 cup shortening
1 tsp. salt
water (enough to moisten crust)
Directions:
Mix together the flour, shortening and salt with a fork till well blended. Slowly add cold water to the mixture, using your hand to moisten and form the crust into a ball. (You dont want the dough to be sticky). Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes. After chilling, unwrap the dough and divide it into 2 balls. Roll out the balls and line the pie shells with the dough. Prick the sides and bottom of the pie shells with a fork and fill the shells for baking.
Difficulty: Medium
Time to Make: about 15 mintues
Recipe Origin: Mom
Ingredients:
1 heaping cup of flour
1/2 cup margarine
3 Tbsp. powdered sugar
pinch of salt
Directions:
Preheat oven to 350 degrees. Combine ingredients in a bowl and stir with fork till well blended. Pat into 2 pie shells and bake at 350 degrees for 15 minutes. Cool completely.
BAKED PIES: (makes 2 pie crusts)
Ingredients:
2 cups flour
3/4 cup shortening
1 tsp. salt
water (enough to moisten crust)
Directions:
Mix together the flour, shortening and salt with a fork till well blended. Slowly add cold water to the mixture, using your hand to moisten and form the crust into a ball. (You dont want the dough to be sticky). Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes. After chilling, unwrap the dough and divide it into 2 balls. Roll out the balls and line the pie shells with the dough. Prick the sides and bottom of the pie shells with a fork and fill the shells for baking.
Difficulty: Medium
Time to Make: about 15 mintues
Recipe Origin: Mom
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
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
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
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
Lemon Squares
Ingredients:
Crust:
2 cups flour
1 cup butter
1/2 cup powdered sugar
Filling:
4 eggs, beaten
2 cups sugar
4 Tbsp. flour
1/4 tsp salt
1 tsp. baking powder
6 Tbsp. lemon juice
powdered sugar for garnishing
Directions:
Preheat the oven to 350 degrees. Mix the ingredients for the crust and press them into a buttered 9x13 pan. Bake at 350 degrees for 20 minutes.
While crust bakes, mix up the ingredients for the filling. Pour the ingredients on the hot crust and return the pan to the oven. Bake bars at 350 degrees for an additional 25 minutes. Cool bars completely and dust with powdered sugar.
Difficulty: Easy
Time to Make: about 55 minutes
Recipe Origin: Mom
Lemon Bars with Almonds
Ingredients:
1 + 1/2 cups flour
1/2 cup brown sugar
1/2 cup butter or margarine
2 eggs
1 cup brown sugar
1 + 1/2 cups flaked coconut
1 cup sliced almonds
2 Tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract
Lemon Icing:
1 cup powdered sugar
1 Tbsp. butter
lemon juice (enough to make the icing thin)
Directions:
Preheat oven to 275 degrees. Mix together the 1 +1/2 cup flour, 1/2 cup brown sugar, and the 1/2 cup butter (or margarine) in a medium bowl. Press ingredients into a buttered pan and bake at 275 degrees for 10 minutes.
While crust is baking, mix together the remaining ingredients and stir until well blended. When crust is done baking, spread the mixture over the crust carefully. Change the oven temperature to 350 degrees and continue baking the bars for about 20 minutes (until the top is golden brown). Spread lemon icing over the bars while they are still warm and cool completely.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Mom
1 + 1/2 cups flour
1/2 cup brown sugar
1/2 cup butter or margarine
2 eggs
1 cup brown sugar
1 + 1/2 cups flaked coconut
1 cup sliced almonds
2 Tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract
Lemon Icing:
1 cup powdered sugar
1 Tbsp. butter
lemon juice (enough to make the icing thin)
Directions:
Preheat oven to 275 degrees. Mix together the 1 +1/2 cup flour, 1/2 cup brown sugar, and the 1/2 cup butter (or margarine) in a medium bowl. Press ingredients into a buttered pan and bake at 275 degrees for 10 minutes.
While crust is baking, mix together the remaining ingredients and stir until well blended. When crust is done baking, spread the mixture over the crust carefully. Change the oven temperature to 350 degrees and continue baking the bars for about 20 minutes (until the top is golden brown). Spread lemon icing over the bars while they are still warm and cool completely.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Mom
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
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
Graham Cracker Crust
Ingredients:
20 graham cracker squares
1/4 cup sugar
1/4 cup butter, melted
Directions:
Preheat oven to 375 degrees. Place the graham crackers into a ziploc bag and seal the bag. Use a rolling pin to crush the crackers into crumbs. Mix the crumbs with the sugar and butter until well blended. Press with a fork into a 9" pie tin. Bake at 375 degrees for 8 minutes,
Difficulty: Easy
Time to Make: about 20 minutes
Recipe Origin: Mom
20 graham cracker squares
1/4 cup sugar
1/4 cup butter, melted
Directions:
Preheat oven to 375 degrees. Place the graham crackers into a ziploc bag and seal the bag. Use a rolling pin to crush the crackers into crumbs. Mix the crumbs with the sugar and butter until well blended. Press with a fork into a 9" pie tin. Bake at 375 degrees for 8 minutes,
Difficulty: Easy
Time to Make: about 20 minutes
Recipe Origin: Mom
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
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
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
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
Congo Bars
Ingredients:
2/3 cup shortening
2 cups brown sugar
1 tsp. vanilla extract
3 eggs
2 + 3/4 cups flour
2 + 3/4 tsp. baking powder
1/2 tsp. salt
1 - 12 ounce package semi-sweet chocolate chips
1 cup nuts (optional)
1 cup flaked coconut
Directions:
Preheat oven to 350 degrees. Cream together wet ingredients in a large bowl. Add dry ingredients and stir till well blended. Press mix into a greased large 13" baking sheet (with a lip). Bake at 350 degrees for 20-25 minutes or until golden brown on top. Cool completely before cutting.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Mom
2/3 cup shortening
2 cups brown sugar
1 tsp. vanilla extract
3 eggs
2 + 3/4 cups flour
2 + 3/4 tsp. baking powder
1/2 tsp. salt
1 - 12 ounce package semi-sweet chocolate chips
1 cup nuts (optional)
1 cup flaked coconut
Directions:
Preheat oven to 350 degrees. Cream together wet ingredients in a large bowl. Add dry ingredients and stir till well blended. Press mix into a greased large 13" baking sheet (with a lip). Bake at 350 degrees for 20-25 minutes or until golden brown on top. Cool completely before cutting.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Mom
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
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
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
Brownies (Mom's Recipe)
Ingredients:
2 cups sugar
1 cup flour
2/3 cup cocoa
1/2 cup vegetable oil
4 eggs
2 tsp. vanilla
Directions:
Preheat oven to 350 degrees. Mix all ingredients in a medium bowl and pour into a greased 9x13 pan. Spread evenly in pan. Bake at 350 degrees for 20-25 minutes. Cool completely.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
2 cups sugar
1 cup flour
2/3 cup cocoa
1/2 cup vegetable oil
4 eggs
2 tsp. vanilla
Directions:
Preheat oven to 350 degrees. Mix all ingredients in a medium bowl and pour into a greased 9x13 pan. Spread evenly in pan. Bake at 350 degrees for 20-25 minutes. Cool completely.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
12 July, 2010
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
Pumpkin Chocolate Chip Bread
Ingredients:
2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour (again, don't scoop)
2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. baking soda
1 + 1/2 tsp. baking powder
1 tsp. salt
1/2 cup brown sugar
1 + 1/2 cups white sugar
6 ounce container vanilla yogurt (3/4 cup)
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 tsp. vanilla extract
1 + 1/3 cups chocolate chips (plus a few extra to sprinkle on the top)
1 cup whole wheat flour (again, don't scoop)
2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. baking soda
1 + 1/2 tsp. baking powder
1 tsp. salt
1/2 cup brown sugar
1 + 1/2 cups white sugar
6 ounce container vanilla yogurt (3/4 cup)
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 tsp. vanilla extract
1 + 1/3 cups chocolate chips (plus a few extra to sprinkle on the top)
Directions:
Preheat oven to 350 degrees. Spray two 9x5 loaf pans with nonstick spray and set aside. Mix together dry ingredients using a whisk so that all the clumps are broken up. Then mix together the wet ingredients in a separate bowl and stir till smooth. Combine the wet and dry ingredients and add chocolate chips. Tip: If you toss the chocolate chips in 1-2 Tbsp. of flour before you add them to the batter, they won't sink to the bottom of the loaf while baking. Mix batter until its blended. Pour batter into 2 greased bread pans and bake at 350 degrees for about 50 minutes (until a toothpick comes out clean). Cool slightly in pan for 10 minutes. Run a knife around the edges and remove bread from the pans. Cool completely and store in ziploc bag. Bread also freezes well.
Makes 2 loaves.
Difficulty: Easy
Time to Make: about 20 minutes plus 50 minutes baking time.
Recipe Origin: http://www.ourbestbites.com/2012/10/chocolate-chip-pumpkin-bread/
Homemade Pizza
Pizza Crust Ingredients:
1 Tbsp. dry yeast
1 cup water, lukewarm
2 to 2 + 1/2 cups flour
1 + 1/2 Tbsp. sugar
1/2 tsp. salt
1 + 1/2 Tbsp. shortening
Pizza Sauce Ingredients:
1 (15 ounce) can tomato sauce
2 (6 ounce) cans tomato paste
2 tsp. dried oregano
2 tsp. dried basil
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground sweet paprika
2 tsp. sugar
1/2 tsp. salt
4 Tbsp. olive oil
2 tsp. white vinegar
black pepper, to taste
1 tsp. worcestershire sauce
2 (6 ounce) cans tomato paste
2 tsp. dried oregano
2 tsp. dried basil
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground sweet paprika
2 tsp. sugar
1/2 tsp. salt
4 Tbsp. olive oil
2 tsp. white vinegar
black pepper, to taste
1 tsp. worcestershire sauce
Directions for Pizza Sauce:
Combine all ingredients in a medium bowl. Stir till well blended and spread on pizza crust.
Directions for Pizza Crust:
Preheat oven to 350 degrees. Dissolve yeast in the lukewarm water and set aside. Combine flour, sugar, salt, and shortening and stir with a fork till well blended. Stir in the yeast and water mixture until dough is soft and sticky. Divide dough into 2 balls. Roll out each ball on a greased pizza pan or baking sheet. Bake at 350 degrees for about 12 minutes and then remove from the oven. Cover dough with pizza sauce and toppings and bake for another 12 minutes (or until cheese is melted and the bottom of the crust is not doughy).
Possible Pizza Toppings:
pineapple, crushed or chunked
olives, sliced
sausage or hamburger, cooked
pepperoni
green peppers, diced
onions, diced
red peppers, diced
mushrooms, sliced
canadian bacon
Difficulty: Easy
Time to Make: about 30 minutes
Crust Recipe Origin: Crust - Mom
Sauce Recipe Origin: http://www.bestrecipesevar.com/old-school-pizza-sauce/
Sauce Recipe Origin: http://www.bestrecipesevar.com/old-school-pizza-sauce/
Cream Puffs
Ingredients:
1 cup water
1/2 cup butter or margarine
1 cup flour
4 eggs
Directions:
Preheat oven to 400 degrees. In a 2.5 quart saucepan heat the water and butter (or margarine) until its a rolling boil. Once boiling, stir in flour. Reduce heat and stir mixture vigorously until it forms a ball. Cool mixture slightly and beat in eggs.
Drop mixture onto a greased cookie sheet and bake at 400 degrees for 20-25 minutes (until they are puffed and golden). Cool puffs away from drafts for about 30 minutes. Store in airtight containers or ziploc bags.
Tips: If you break all your eggs into a small bowl you can gradually add small spoonfuls of the hot dough to the eggs and mix them to gradually heat the eggs. This will prevent you from cooking the eggs when you add them to the rest of the dough.
Difficulty: Medium
Time to Make: about 45 minutes
Recipe Origin: Betty Crocker
Bisquick Mix
Ingredients:
10 cups flour
1/3 cup baking powder
1/4 cup sugar
1 Tbsp. salt
2 cups shortening
Directions:
Mix together all dry ingredients. Once blended, cut the shortening into the mix. Store up to 6 weeks at room temperature in an airtight container.
To make pancakes, add:
1 + 1/3 cup milk
1 egg
2 cups bisquick mix
To make biscuits, add:
1/2 cup milk
2 cups bisquick mix
To make muffins, add:
1 cup milk
1 egg
3 Tbsp. sugar
2 cups bisquick mix
Difficulty: Easy
Time to make: about 15 minutes
Recipe Origin: Mom
TV Rolls
Ingredients:
1 egg
1 cup powdered sugar
1/2 cup nuts, chopped
1/2 cup graham cracker crumbs
2 squares melted chocolate or 2 ounces cocoa powder
2 Tbsp. butter
25 colored mini marshmallows
2 cups flaked coconut
Directions:
Mix together everything but the coconut in a large bowl. Form mixture into a rolled log on wax paper and roll the log in coconut to coat the outside. Wrap the log in wax paper and tinfoil and chill in refrigerator. The logs will also freeze well. To serve, cut logs in 1/2 inch slices.
Difficulty: Easy
Time to Make: about 30 minutes plus a few hour chilling time
Recipe Origin: Mom
Peanut Butter Balls
Ingredients:
1/2 cup margarine or butter
1 cup peanut butter
powdered sugar (at least a few cups)
1 - 2 cups chocolate chips
Directions:
Stir the butter and peanut butter together in a large bowl until smooth. Add powdered sugar to the mix and stir till well mixed. Add enough powdered sugar so that the mixture can be rolled into balls without sticking to your hands. Once desired consistency is reached, add the chocolate chips. Roll mixture into balls and store covered.
Difficulty: Easy
Time to Make: about 15 minutes
Recipe Origin: Mom
Oatmeal Fudge
Ingredients:
2 cups sugar
1/2 cup milk
1/2 cup butter
3 Tbsp. cocoa
1/2 tsp. salt
3 cups quick oats
1/2 cup nuts (optional)
1/2 cup coconut
1/2 tsp. vanilla extract
Directions:
In a large pot combine the sugar, milk, butter, cocoa, and salt. Bring ingredient to a boil, stirring often. Once boiling, remove the pot from the heat and add the quick oats, nuts, coconut, and vanilla extract. Stir till well mixed and drop mixture by spoonful onto wax paper or large plates. Let cool completely.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
Karo Crazy Crunch
Ingredients:
4 batches plain popcorn (about 2 quarts)
1/2 cup Karo syrup
1 + 1/3 cups sugar
1 cube margarine
2 cups almonds
Directions:
Pop your popcorn and set it in a large bowl. Stir the almonds in with the popcorn and set aside. In a small saucepan heat the karo syrup, sugar, and margarin. Boil till light caramel color. Pour the caramel over the popcorn and almonds and stir the popcorn to evenly coat everything. Spread the ingredients out onto wax paper to cool.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
Chex Muddy Buddies
Ingredients:
9 cups Chex cereal
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp. vanilla
1 + 1/2 cups powdered sugar
Directions:
Measure the Chex cereal into a large bowl and set aside. In a separate, microwavable bowl measure the chocolate chips, peanut butter, and the butter (or margarine). Microwave ingredients until melted (stirring every 30 seconds). Stir ingredients until they are smooth then stir in vanilla.
Pour chocolate mixture over cereal and stir to evenly coat all the chex cereal. Then pour the coated cereal into a 2 gallon re-sealable ziploc bag. Add the powdered sugar to the bag. Seal the bag and shake the contents until all the cereal is well coated.
Spread the cereal on wax paper to cool. Store in an airtight container in the refrigerator.
Difficulty: Easy
Time to Make: 30 minutes
Recipe Origin: chex.com
Caramel Corn Puffs
Ingredients:
1 cup Karo syrup
1 cup butter
2 cups brown sugar
1 can sweetened condensed milk
1 - 16 ounce bag of Barrel o' Fun Corn Pops
Directions:
Combine Karo syrup, butter, brown sugar in a medium sauce pan. Bring mixture to a boil and boil for 4 minutes. Add sweetened condensed milk and continue boiling for 2 more minutes.
Pour caramel over the corn pops and stir until pops are evenly coated.
Difficulty: Easy
Time to Make: 30 minutes
Recipe Origin: Annette Gardner
Caramel Corn
Ingredients:
4 batches pop corn (about 2 quarts)
2 cups brown sugar
1 cup Karo syrup
1 cup sweetened condensed milk
1 pinch of salt
1/2 cup margarine
Directions:
Pop your popcorn and set aside in a large bowl.
Combine all ingredients in a medium pot and cook till rolling boil. Continue cooking on medium heat until mixture will form a soft ball when dropped in water (about 240 degrees on a candy thermometer). Pour caramel over popcorn and stir to evenly coat all the corn.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
Caramels
Ingredients:
1 cup butter
1 cup light Karo syrup
14 ounces sweetened condensed milk
1 cup sugar
1 cup brown sugar
dash of salt
Directions:
Put all ingredients in a medium sauce pan and bring to a rolling boil. Once boiling, turn to medium heat and keep mixture boiling until a soft ball will form in water (about 240 degrees on a candy thermometer). Pour caramel mix into a WELL buttered 9x13 pan. Cool caramels overnight.
Once cool, dump caramel onto a wax paper. Use a rolling pin to make the caramels more flat. Cut pieces into the size you want and wrap in wax paper.
Tips: Use a wooden spoon to stir while boiling the mixture. Use a metal pan 9x13 pan for cooling the caramels. Loosen the edges of the caramels with a knife before dumping them out. If you need to use a metal spatula to scrape the caramels out as you dump them.
Difficulty: Medium
Time to Make: 30 minutes prep, cooling overnight, 15 minutes cutting and wrapping
Recipe Origin: Annette Gardner
Pancakes
Ingredients:
1 + 1/4 cups flour
3 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
1 egg
1 cup milk
2 Tbsp. vegetable oil
Directions:
Combine all ingredients till well mixed. Drop batter onto a hot skillet and brown both sides. Serve with butter and pancake syrup.
Difficulty: Easy
Time to Make: 20 minutes
Recipe Origin: Mom
Granola
Ingredients:
6 cups quick oats
1/2 cup brown sugar
3/4 cup wheat germ (or 1/2 cup wheat flour + 1/4 cup oatmeal)
1/2 cup coconut
1 cup slivered almonds
1/4 cup sunflower seeds
1/2 cup nonfat dry milk
2/3 cup honey
2/3 cup vegetable oil
2 Tbsp. water
1 + 1/2 tsp. vanilla extract
1 cup raisins (optional)
Directions:
Preheat oven to 300 degrees. Mix all ingredients in a large bowl till well blended. Spread mix on a large baking sheet. Sprinkle the granola with nutmeg and cinnamon before putting pan in the oven. Bake at 300 degrees for 25 minutes (stirring twice while baking). Cool on the pans and store in an airtight container.
Difficulty: Easy
Time to Make: 20 minutes prep plus 25 minutes baking
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
Chicken Roll Ups
Preheat oven to 375 degrees.Stuffing:
4 T. Butter or Margarine, melted
1/2 tsp. Pepper
2/3 c. Mushrooms, chopped (optional)
2 Celery Stalks, chopped
2-3 oz. pkg. Cream Cheese, softened
1/2 small Onion, diced
1 T. Pimento (optional)
Rolls:
2 cans Pillsbury Rolls
6 T. Butter or Margarine, melted
2/3 c. dry Herb or Chicken Stuffing Mix, slightly crushed
1/2 c. Walnuts, finely chopped (optional)
Sauce:
1 c. Turkey or Chicken Broth
1 can Cream of Chicken Soup
Combine 4 T. melted butter, pepper, mushrooms, celery, cream cheese, onion and pimento. Roll out crescent rolls until thin. Spoon cream cheese mixture into center for filling, fold roll over and seal edges. Roll in remaining 6 T. melted butter and then in dry stuffing mix. Bake in 9 x 13 inch pan at 375 degrees for 15-20 minutes. While baking, combine turkey or chicken broth and cream of chicken soup in sauce pan. Heat and serve over cooked rolls.
Difficulty: Easy
Time to Make: 30 minutes prep time plus 20 minutes cooking time.
Recipe Origin: Mom
11 July, 2010
One Pan Sausage and Zucchini
Ingredients:
1 lbs ground sausage
1 medium zucchini, grated
1 medium tomato, diced
Louisiana Hot Sauce
Parmesan Cheese, grated
Directions:
In a medium pan, brown the sausage until its cooked. Drain off any grease. Add the diced tomato and the grated zucchini and cook till zucchini is tender. Add Louisiana hot sauce to taste. Sprinkle with parmesan cheese just before serving.
Difficulty: Easy
Time to Make: 20 minutes
Recipe Origin: Mom
Zucchini Bread
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup applesauce
1 + 1/2 cups white sugar
3/4 cups brown sugar
3/4 cups brown sugar
3 tsp. vanilla extract
2 cups grated zucchini (about 2 medium zucchinis - but still measure)
1 cup chopped walnuts (optional)
Directions:
Grease and flour 2 bread pans. (Especially the bottom because the bread will stick.) Preheat oven to 325 degrees.
Sift together dry ingredients and cream together wet ingredients. Add wet ingredients to dry ingredients and mix well. Pour batter into the 2 prepared bread pans.
Bake for 45 to 60 minutes (until a knife comes out clean). Cool in pan on rack for 20 minutes. Remove bread from pan and cool completely.
Difficulty: Easy
Time to make: 30 minutes preparation, 60 minutes cooking, 30 minutes cooling
Recipe Origin: allrecipes.com
Sugar Cookies
Ingredients:
1 cup butter, softened
1 cup sugar
1 egg
1 + 1/2 tsp. vanilla
3 cups flour
1 + 1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 egg
1 + 1/2 tsp. vanilla
3 cups flour
1 + 1/2 tsp. baking powder
1/2 tsp. salt
Directions:
Cream together butter and sugar till fluffy (about 2 minutes). Add egg and vanilla. mix well. In a separate bowl add all dry ingredients. Stir till blended and then add dry ingredients to wet ingredients.Chill dough for at least an hour (or overnight). Roll dough out on a floured surface and cut into shapes. Bake at 350 degrees for 8 to 12 minutes depending on how crisp or soft you like the cookie. Cool completely and frost if desired.
Difficulty: Medium
Time to Make: About an hour plus decorating time.
Recipe Origin: Our Best Bites website
Tator Tot Casserole
Ingredients:
Tator Tots
1 lb ground beef or ground turkey
10 ounces broccoli, cooked
1 small can of French Fried Onions
1 Can Cream of Celery Soup
1/3 cup milk
1 cup Cheddar Cheese, grated
1/4 tsp. Garlic Powder
Directions:
Preheat oven to 400 degrees. Line a square casserole dish with tator tots and bake at 400 degrees for 10 minutes.
While tots are baking, brown and drain ground beef and cook your broccoli.
After tator tots are done, top them with the ground beef, the broccoli, and half of the French Fried Onions.
Combine the soup, milk, garlic powder, and 1/2 cup of the cheddar cheese. Spread the mixture over the top of the casserole. Bake the casserole at 400 degrees for 20 minutes. Then top the casserole with the remaining french onions and cheddar cheese and return the dish to the oven. Bake the casserole until the cheese is melted.
Difficulty: Easy
Time to Make: 20 minutes prep and 25 minutes baking time.
Recipe Origin: Mom
Corned Beef and Cabbage
Ingredients:1 can Corned Beef
1 medium onion, diced
3-4 cans beef broth
1/2 head of Cabbage
1/2 package of baby carrots, cooked
Salt and Pepper
Butter
Directions:
In a large pot, combine the onion, butter, and pepper. Saute until the onion is tender. Add the corned beef, beef broth, and cabbage. Heat over med until heated through and serve hot.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
Homemade Marshmallows
Ingredients:2 envelopes (each 1 scant tablespoon) unflavored gelatin
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray
Directions:
Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.
Difficulty: Medium
Difficulty: Medium
Time to make: About 30 minutes preparation, setting overnight, and 15 minutes of cutting out.
Recipe Origin: marthastewart.com
Chocolate Chip Cheese Ball
Ingredients:1 package cream cheese, softened
1/2 cup butter, softened
3/4 cup powdered sugar
2 Tbsp. brown sugar
1/4 tsp. vanilla extract
3/4 cup mini chocolate chips
Directions:
In a medium bowl beat together cream cheese and butter. Mix in the powdered sugar, brown sugar, and vanilla. Once mixture is smooth, stir in chocolate chips. Cover the mix and chill in the fridge for 2 hours. After chilling, form the mix into a ball and wrap it in plastic wrap. Chill again for 1 hour. After the hour is up, roll the ball in finely chopped pecans and serve with graham crackers or vanilla wafers.
*You can shape this into any shape you want, just do it quickly because it is harder to work with the longer you have it at room temp.
Difficulty: Easy
Time to make: 15 minutes for preparation, 3 hours for chilling.
Recipe Origin: online somewhere
08 July, 2010
Cinnamon Rolls (Mom's Recipe)
Ingredients:
1 small pkg quick rise yeast (2 + 1/4 tsp.)
1/4 cup warm water
1 cup hot milk
2 Tbsp. shortening
2 Tbsp. sugar
1/4 cup flour
1/2 tsp. salt
1 egg
3 + 1/4 cups flour
Cinnamon Spread:
1 cup sugar
1/2 cup butter, melted
3 tsp. cinnamon
Glaze:
1 cup powdered sugar
2 Tbsp. butter
1 tsp. vanilla extract
milk (enough to make a runny frosting)
Directions:
In a small bowl combine the yeast and 1/4 cup of warm water. Set aside. In a large bowl, combine the hot milk and shortening. Stir until the shortening is fully melted. Add the salt, sugar, and 1/4 cup of flour. Stir till smooth. When the mixture is cool enough, add the yeast and the egg. Stir again till mixed. Add the 3 + 1/4 cups flour. Stir just enough to make it blended. Knead it lightly. Let dough rise for an hour and a half.
After dough has risen, roll it out into a rectangle on a floured surface. In a small pan melt the butter for the cinnamon spread and stir in the sugar and cinnamon. Spread the cinnamon and sugar mixture over the rolled out dough. Roll up the dough and cut it into rolls. Place the rolls on a greased baking sheet. Cover them with plastic wrap (sprayed with non-stick spray) and let them rise another 30 minutes. Preheat your oven to 350 degrees. After the rolls have risen 30 minutes, bake them at 350 degrees for 20 minutes (until light brown on top). While the rolls are warm, frost them with the glaze and serve warm.
Difficulty: Medium
Time to Make: about 3 hours
Recipe Origin: Mom
Banana Bread
Preheat oven to 350 degrees.
In a large bowl mix: (leave batter slightly lumpy)
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
2 mashed bananas
Then add:
2 cups flour
1 tsp. baking soda
1/2 cup nuts (optional)
Pour batter in a greased bread pan and bake at 350 degrees for 1 hour. For muffins, pour batter into muffin pan lined with cupcake liners and bake for 20-25 minutes (until a toothpick comes out clean).
Makes 1 loaf or 15 muffins.
Difficulty: Easy
Time to make: 15 minutes or prep plus 20 minutes cook time (for muffins) or 1 hour (for bread).
Recipe Origin: Mom
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