Desserts...Yummy!

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4 Layer Dessert  by Heidi G.

1st Layer:

• 1 cup flour
• 1 cube margarine

combine and cut with pastry cutter until crumble


2nd Layer:
With hand mixer, beat:

• 1 package of cream cheese (8 oz)
• 1 cup powdered sugar
• 1 1/2 cups cool whip

pour over cooled crust and chill


3rd Layer:

• prepare 1 large, or 2 small packages of chocolate instant pudding (use 1/2 less milk than called for on the box). Mix well for 2 minutes then spoon pudding mixture over cream cheese mixture.

4th Layer:

• Cool whip
• chopped nuts

Just before serving, spoon cool whip over the top of the dessert. Sprinkle with chopped nuts.

12 LAYER JELLO  by Janet T.
This is such a pretty salad and always brings raves!

3 light colored small packages of Jello
3 dark colored small packages of Jello
1 pint sour cream

Add l cup hot water per package of Jello, using 1 package at a time. Split the Jello in half. Add to 1/2 cup Jello, 1/3 cup sour cream, and add to the other 1/2 cup of Jello, 1/4 cup cold water. Alternate clear and sour cream Jello into a 9"x13" inch pan until this procedure is completed with all six boxes. Pour 1 layer at a time and allow to set for 30 minutes before adding the next layer.


Apple Crisp  by Martha M.

 

In small bowl mix together:

• 1-cup flour
• 2/3-cup sugar
• 1.2 t. salt
• 1 t. baking powder  

3 heaping cups peeled sliced apples placed in 8x8” pan. Sprinkle with ½ t. cinnamon and ½ cup sugar mixed together. Mix: Add 1 egg cut into dry ingredients until mixture is crumbly.

Spoon over apples.  Sprinkle with cinnamon. Dribble 1/4-cup oil over top.

Bake 350 for 35-40 minutes or till topping is golden brown and apples are bubbling

Apple Dumplings  by Janet T.

• 2 whole Granny Smith Apples
• 2 cans (8 oz. cans with 8 rolls) Crescent Rolls
• 2 sticks butter
• 1 1 /2 cups sugar
• 1 teaspoon vanilla ( I add a little more)
•  Cinnamon to taste
• 1  12 oz. can Mountain Dew Soda

 Peel and core apples and cut each apple into 8 slices. Roll each slice of apple into a crescent roll

Place filled rolls  in a 9x13 buttered pan. Melt butter, then add sugar and barely stir. Add

vanilla, stir, and pour entire mixture over the apple rolls. Pour Mountain Dew around the

edges of the pan. Sprinkle with Cinnamon and bake at 350 for 40 minutes. Serve with ice cream

Oh, so yummy!!!!

BLONDE BROWNIES by Janet T.
When I was a teenager, these were a speciality of Mamma's and we loved them. They continue to be a favorite.

• 2 3/4 cups flour
• 2 1/3 teaspoons baking powder
• ½ teaspoon salt
• 2/3 cup melted margarine
• 1 1-pound package brown sugar
• (yes, this is correct!)
• 3 eggs
• 1 cup nuts
• 1 package chocolate chips

Mix the flour, baking powder and salt together, set aside. Add sugar to shortening, stir well, cool. Add eggs one at a time, beating well after each egg. Add dry ingredients and nuts. Pour into a greased 9"x13" pan. Sprinkle chocolate chips on top. Bake at 350 for 15-20 minutes. Cut while warm.

Cake Bites  by Janet T.

• 1 devil's food cake mix
• 3 eggs
• 1 1/4 cups water
• 1/2 cup oil
• 1/4 cup butter
• 6 ounces cream cheese
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• Milk, enough to make a good frosting
• Dipping chocolate 

Directions:
Make cake according to directions on box and bake as directed. While baking, mix together butter, cream cheese, powdered sugar, vanilla, and milk to make a frosting.
When cake is done dump immediately into a large bowl with the cream cheese frosting (or store bought frosting) and mix it all together while still hot (it will be a little mushy).
Line a 9 x 13 pan with waxed paper and pour the cake mixture into the pan. Put another layer of waxed paper over the top and work the mixture into the corners flattening it to make a layer of cake mixture that is about 1 inch thick. Be sure to get all the air pockets out so you can get a nice, smooth, dipping edge. Wrap with tinfoil nice and tight to keep the air out and then freeze it (preferably overnight).
Cut into squares and dip in melted dipping chocolate. They will freeze beautifully for months before they are dipped. Once cake bites are dipped do not refrigerate or freeze, just eat them! They are AMAZING!
 
Carmel Popcorn  by Angie G.

• 4-5 bags of popped microwave popcorn
• 2 cups brown sugar
• 1 cube of butter
• 1 cup Karo syrup
• 1 cup condensed milk

In Pan add: sugar, butter, karo syrup and condensed milk and boil for 3 minutes. Pour over popcorn.


Chocolate Banana Cake  by Emily Tho.
This cake is so light and delicious and simple. My kids love it and I crave it!

1 pkg. Devil's cake mix (or any chocolate cake mix)
2 eggs
1/3 c. water
1 c. sour cream
1 c. mashed bananas (3 or 4 ripe bananas)

Mix altogether. Bake at 350 for 30-35 minutes. Cool cake in fridge.

Frosting:
8 oz. carton cool whip
1 c. milk
1 pkg. instant banana cream pudding

Mix together and spread on top of cooled cake. Sprinkle chocolate shavings if you're a choc-o-holic like me!


Chocolate Chip Cheese Ball  by Shelly D.

• 1pkg cream cheese, 8 oz. softened
• 1/2 cup butter (no substitutes) softened
• 1/4 tsp. vanilla
• 3/4 cup powdered sugar
• 2 TBS brown sugar
• 3/4 cup MINI semi sweet chocolate chips
• 3/4 cup finely chopped pecans
• graham crackers, any flavor

Mix cream cheese, butter, vanilla until fluffy.  Add sugars gradually and beat until combined.
Add chips.  Cover and refrigerate for 2 hours.  Place cream cheese mixture on a large piece of saran wrap and shape into a ball. Refrigerate 1 hour before serving.  Before serving roll cheeseball in pecans.  Serve with graham crackers.  Makes 1 cheeseball (about 2 cups)


Chocolate Chip Cookies (easiest)  by Sally J.

• 1 cup shortening
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 tsp salt
• 1 tbsp water
• 2 1/2 cups flour
• 1 tsp baking soda
• 2 cups oatmeal
• 1 1/2 cups chocolate chips

Bake at 350 for 11 minutes.



Chocolate Chip Cookies  by Lindsay S.

• 2/3 cup shortening
• 2/3 cup softened butter
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp salt
• 1 tsp baking soda
• 3 cups flour
• 1 package milk chocolate chips (Guittard brand is my favorite)

Mix shortening, butter, sugar, eggs and vanilla until creamy. Blend in salt and soda. Add flour a little at a time and then the chocolate chips.
Bake at 350 for 8-10 min.

Chocolate Cream Cake (Lion House)  by Sharon B.

1 baked layer of chocolate cake
2 cups frozen whipped topping
1 recipe chocolate frosting
chopped nuts


Split cake layer horizontally. Spread bottom half with whipped topping to within 1/2 inch of edge. (Topping layer will be about 2 inches thick.) Carefully replace top half of cake. Frost top and sides with chocolate frosting. Sprinkle top with chopped nuts. Keep refrigerated until ready to serve.


Chocolate frosting:

4 tbsp cocoa
3 cups powdered sugar
4 tbsp soft butter or margarine
2-3 tbsp milk
1 tsp vanilla


Mix cocoa and powdered sugar in mixing bowl. Add softened butter, milk and vanilla. Beat until smooth

Chocolate Crumble Bars  by Kay J.

• 1 cup softened butter
• 2 cups flour
• 1/2 cup sugar
• 1/4 tsp salt
• 1 large package chocolate chips
• 1- 14 oz sweetened condensed milk
• 1 tsp vanilla
• 1 cup chopped nuts (optional)

Beat butter, flour, sugar and salt. Will be crumbly. Press 1/2 of mixture into greased 9x13 pan. Bake 10-12 min. at 350. Melt: 1 cup chocolate chips with 1- 14 oz sweetened condensed milk on stove top. Add vanilla. Pour over crust. Mix 1 cup chocolate chips with the rest of the crumbly mix. Sprinkle over chocolate mixture. Bake additional 25 min. or until golden brown.


 Chocolate Mint Mousse Pie (Marshall's Mom's) by Rachel M.
Crust:

• 1 cup grahm cracker crumbs
• 4 tbsp melted butter
• 1/2 cup powdered sugar

Filling:

• 1/4 lb butter (softened)
• 1 cup powdered sugar
• 2 tsp vanilla
• 2 squares unsweetened chocolate (melted)
• 2 unbeaten eggs
• 1/2 tsp peppermint extract

Mix crust ingredients. Bake at 325 until golden. Cool. Beat butter and powdered sugar. Add melted chocolate and eggs one at a time, then vanilla and peppermint. Mix with hand mixer until fluffy. Gently spread into cooled crust. Chill 6 hours. (Will freeze well)

Chocolate Sheet Cake (Lion House)  by Sharon B.

1/2 cup butter or magarine, softened
1/2 cup shortening, softened
4 tbsp cocoa
1 cup water
2 cups flour
2 cups sugar
1/2 cup buttermilk
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
2 eggs, beaten
dash of salt

Mix together butter, shortening, cocoa, and water; bring to boil. Pour over flour and sugar, which have been sifted together. Mix well.  Add buttermilk, soda, cinnamon, vanilla, eggs, and salt and mix well. Bake at 400 for 20 minutes in a greased and floured jelly roll pan (10.15"). Five minutes before cake is done, prepare frosting.

Frosting:

1/2 cup butter or margarine
4 tbsp cocoa
1 tsp vanilla
1/3 cup milk
4 cups powdered sugar
1 cup chopped nuts

Melt butter; add cocoa, vanilla and milk, and bring to boil. Remove from heat and add powdered sugar and nuts. Mix well. Frost cake while hot.

Cream Cheese Bars by Bobbie T.
Preheat oven to 350

• 1 box butter recipe cake mix
• 2 packages of 8 oz. cream cheese
• 1 cup brown sugar
• 3/4 cup melted butter
• 1/2 cup chopped pecans

Mix together: Cake mix, butter and pecans and put into a 9x13 pan. Cream together 2 packages of cream cheese and 1 cup brown sugar. Spread on top of crust. Sprinkle with more chopped nuts.
Bake at 350 for 25-30 min, or until edges are brown and top is set.


GINGER COOKIES  by Marlene L.

• 3/4 cup shortening
• 1 egg
• 1 cup sugar
• 1/4 cup molasses
• 1 3/4 cup flour
• 2 teaspoons soda
• 1/2 teaspoon salt
• 1/4 teaspoon cloves
• 1/2 teaspoons ginger
• 1/2 teaspoon cinnamon

Beat first four ingredients together.  Add dry ingredients.  Shape in balls and bake at 350 degrees for 8 to 9 minutes.  While warm, roll in granulated sugar.

Makes 3 dozen cookies


Green Jello  by Sharon B.

• 9 oz. Cool Whip
• 1 small green jello box

whip top 2 ingredients together with a hand mixer

• 1 small can of crushed pineapple
• 1 small can of mandarin oranges
• 1 cup of cottage cheese
• 1/2 cup slivered almonds

Lemon Cream Dessert  by Sharon J.

• 1 1/2 cups sugar & 1/2 cup lemon juice
• 1/3 cup plus 1 tablespoon cornstarch
• 1 1/2 cups cold water
• 3 egg yolks, lightly beaten
• 3 tablespoons butter, cubed
• 2 teaspoons grated lemon peel

CRUST:

• 1 cup all-purpose flour
• 1/2 cup cold butter
• 1 cup finely chopped walnuts
• TOPPING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 2 cups cold milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 teaspoon vanilla extract
• 1 carton (16 ounces) frozen whipped topping, thawed

In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth.  Bring to a boil; cook and stir for 1 minute or until thickened.  Remove from the heat.  Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir for 1 minute.  Remove from the heat; stir in butter and lemon peel.  Gently stir in lemon juice.  Refrigerate until cool.


Oreo Cookies (Homemade) by Marlene L.
Oreo Cookies ingredients:

• 2 chocolate cake mixes
• 2/3 cup oil
• 4 eggs

Mix & roll into balls. Bake at 350 for 10 min. Put 2 cookies together with white butter cream frosting below.

Butter cream Frosting ingredients:

• 1/3 cup soft butter
• 3 cups confectioners sugar
• 1.5 tsp milk

Blend butter and sugar. Stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency



Oreo Cookies  by Emily L.

Cookie

• 1 ½ cups shortening (Crisco)
• 4 eggs
• 2 chocolate cake mixes

Filling

• 8 oz cream cheese
• ½ cup margarine
• 1 pound confectioner’s sugar

For cookies: mix shortening, eggs, and cake mixes together using an electric mixer till well blended.  Roll into 1 inch balls, and place on an ungreased cookie sheet, 2 inches apart.  Bake for 7 minutes, and then let the cookies cool on the pan for 3 minutes before transferring to a cooling rack. 

For Filling: cream together cream cheese, margarine, and confectioners’ sugar with an electric mixer till well blended.  Match cookies into pairs, spread filling on one cookie and top with the other.

Peanut Brittle (microwave)  by Gloria L.

In a 2 quart glass container mix:

• 1 cup of sugar
• 1 cup of corn syrup

Microwave for 5 minutes on high and add:

• 1 cup raw shelled peanuts

Microwave for 3-5 minutes on high and add:

• 1 tsp vanilla
• 1 tbsp butter
• 1 tsp baking soda

Spread on buttered cookie sheet to cool.
 

Pumpkin Spice Squares by Susan F.

• 4 eggs
• 2 cups sugar
• 1 cup oil
• 2 cups flour
• 1- 16 oz. can of pumpkin
• 3/4 tsp salt
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 to 1 package chocolate chips (depends on how much you like them)

Heat oven to 350. Grease cooking sheet, (I use a jelly roll pan 15.5"x10.5"x1"). Beat eggs, sugar, oil and pumpkin. Stir in flour baking powder, cinnamon, baking soda, ginger, and cloves. Mix in chocolate chips and pour into pan.
Bake at 350 for 25-30 min. Let cool.

Quick German Chocolate Cake (Lion House) by Sharon B.

• 1 package white or yellow cake mix*
• 1 package (3 0z) instant chocolate pudding mix*
• 1/4 cup flour
• 2 cups milk
• 3 egg whites, beaten stiff

combine first ingredients and beat according to cake package directions. Fold in egg whites. Spoon into 9x13x2" pan. Bake at 375 for 35-40 minutes, or until cake tests done.


Rachel Raye's 5 minute Fudge   by Gloria L.

• 1 bag of semi sweet chocolate morsels (12 oz.)
• 3/4 bag of butterscotch morsels (9 oz. of a 12 oz. bag)
• 1 can of sweetened condensed milk (14 oz.)
• 1 tsp vanilla extract
• 1 can or package of walnut halves (8 oz.)
• 1/2 cup currants (optional)

Prepare: square or round cake pan if you want to make a wreath. Place a heavy pot on the stove and pre-heat it over low heat. Add chocolate and butterscotch morsels and milk and stir until morsels are melted and milk is combined. Stir in vanilla and remove fudge from heat. Add nuts and currants if desired, and stir immediately. The fudge will set up almost immediately. So quickly add to pan. (Save the empty condensed milk can if you want to make the wreath, cover the open can with plastic wrap so that it can be placed in the center of the round pan. Then you can spoon the fudge around it and quickly garnish the wreath with holly and candied red and green cherries)
Chill covered in the refrigerator and slice fudge very thin when ready to serve. A little goes a long way! This great fudge has never failed me yet! Enjoy!

Scotcheroos  by Gloria L.

• 1 cup sugar
• 1 cup peanut butter
• 1 cup corn syrup
• 6 cups Rice Krispie Cereal
• 1 package butterscotch chips
• 1 package semisweet chocolate chips

Stir in sugar, peanut butter and corn syrup together in pan until melted, (about 2 min.) Pour over pre-measured Rice Krispie Cereal and stir. Press into a 9x13" pan or use a jelly roll pan. Melt chocolate chips together in microwave, stirring often every 30 seconds to 1 minute intervals. Spread on top of Krispie Mix. Set in refrigerator. Cut into squares and serve. 

Sugar Cookies (Donna Lee's)  by Billie W.  

• 1 Cup Butter
• 1 Cup Sugar
• 2 Eggs
• 1/2 Cup Milk
• 3 1/2 Cup White  Flour
• 1 Tsp Soda
• 1 Tsp Salt
• 2 Tsp Cream Tarter 

Cream Butter, Sugar, Eggs then add dry ingred.  Chill and roll out.  I like mine not real thin.  Make frosting with a 6 oz cream cheese, 1 Tlb butter 3 cups of powder sugar 1 tsp vanilla  and dash salt.  Add hot water if you need more liquid to make sure of consistency.

Bake at 350 for 10 minutes

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