View Full Version : Desserts

01-25-2007, 03:06 PM
Heath Bar Cookies

Pre-Heat oven to 350 degrees

7 Heath Bars ____________3/4 Cups Brown sugar
21/4 Cups flour __________3/4 Cups sugar
1 Tsp. Baking Soda _______ 1 Tsp. Vanilla
1 Tsp. Salt _______________ 2 Eggs
1 Cup butter (soft)

In Large bowl combine: flour, baking soda & salt. Mix well. In medium bowl combine: butter, brown sugar, granulated sugar, vanilla & eggs. Blend well. Slowly beat ingredients into the large bowl containing the flour. Unwrap Heath Bars and place them in a zip lock bag. crush bars until the pieces are dime size or smaller. Blend Heath Bars into mixture. Put rounded tablespoons on an ungreased cookie sheet. Bake for 10 minutes.

Makes 3 dozen

Sierrasuenos ~ California, USA

01-25-2007, 03:23 PM
German Chocolate Mousse Cake

1 Pkg. or your favorite German Chocolate cake recipe
1 4oz bar of "'Baker's' German Sweet Chocolate" (green box)
1/3 Cup milk
3 Tbs. milk
3 oz cream cheese (soft)
2 Tbs. granulated sugar
1 8oz tub of Cool whip

Bake the German Chocolate cake per manufacturers directions in (2) 9-inch round cake pans. Let cakes cool completely. Break up the chocolate bar into a microwave safe bowl. Add 3 Tbs. of milk and microwave to melt chocolate. In a large bowl add 1/3 cup milk, cream cheese and sugar. Mix well. Add chocolate and mix well. Finally add the cool whip and fold gently to mix together. After frosting the cake, if you wish to add some decoration some fresh black berries, raspberries, or strawberries (cut in half) would make a great (and tasty) presentation.

Sierrasuenos ~ California, USA

01-27-2007, 08:59 PM

Vanilla or French Vanilla ice cream, slightly softened
Maraschino cherries, chopped
Vanilla extract
Rum extract or peppermint extract

For each quart of ice cream, add:

1 tsp. vanilla extract
1 tsp. rum extract or peppermint extract
1 cup M&M's
1/2 jar maraschino cherries

Mix well, re-freeze, and enjoy!

02-06-2007, 01:21 PM
Chewy Praline-Chocolate Fudge Bars
These are not as complicated as you may think. And they are FABULOUS!

1 Cup butter, softened
1 Cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 Cups all purpose flour
1 Cup chopped pecans
1 bag (12oz) semi-sweet chocolate chips, divided
Praline Fudge Icing
2 tablespoons milk

Beat butter until creamy; gradually add brown sugar and vanilla, beating until light and fluffy. Stir in flour and pecans. Press dough evenly into an ungreased 13x9 inch pan. Bake at 350o for 20-25 minutes, until edges are golden and pull away from the sides of the pan. Sprinkle 1 ? Cups of chocolate chips evenly over hot bars. Pour warm Praline Fudge Icing over softened chocolate chips and spread to the edges of the pan.

Praline Fudge Icing
? cup butter
1 cup firmly packed light brown sugar
Pinch of salt
? cup milk
2 ? cups powdered sugar
? teaspoon vanilla extract
? cup chopped pecans

Melt butter in saucepan over medium heat. Add brown sugar and salt. Bring to a boil and cook, stirring constantly, for 2 minutes.
Slowly stir in milk. Return to heat. Bring to a boil stirring until smooth. Remove from heat and let stand for 5 minutes. Add powdered sugar and vanilla. Beat until smooth. Stir in pecans.

Microwave remaining ? cup chocolate chips and milk (from bar dough recipe) in a small bowl on high for 20 to 30 seconds. Stir until smooth. Drizzle melted chocolate over Praline Fudge Icing. Cool completely. Cut into bars.

Chaffin Bozeman
with Ruger & Lily in
Raymond, Mississippi

02-21-2007, 04:21 PM
(2) 8-oz. containers lemon yogurt
8-oz. container whipped topping
1 prepared graham cracker pie crust
Grated lemon peel for garnish

Fold together yogurt and whipped topping in a large bowl. Spoon into crust. Sprinkle with peel and freeze until set. Remove pie from freezer 15 to 20 minutes before serving. Cut into wedges and serve.

02-28-2007, 11:41 AM
Cherry Angel Dessert

One 10 inch angel food cake
1 can cherry pie filling
1 package instant vanilla pudding
2 1/2 cups milk
1 c. sour cream

Cut or tear cake into one inch cubes. Put half of cake cubes into 9 x 13 inch pan. Spoon cherry pie filling over cubes. Top with remaining cubes. Prepare pudding using 2 1/2 cups milk. Add sour cream, blend. Pour and spread over cake cubes in pan. Chill for at least 6 hours before serving. For serving cut into squares. May be topped with whipped cream.

04-01-2007, 07:27 PM
Electric Fry Pan Peanut Brittle

From: Peanuts: Nature's Masterpiece of Food Values,
Texas Peanut Producer's Board, Texas Department of Agriculture

3 c White sugar
1 c White corn syrup
1/2 c Water
2 1/2 c Raw Peanuts
2 T Oleo or butter
1 tsp Salt
2 tsp Baking soda

Mix water, sugar, and syrup in cold fry pan. Set to 380 degrees. When starting to bubble, reduce to 350 degrees. Cook syrup, avoiding stirring, until it spins a thread (8-10 minutes). Grease cookie sheet generously with peanut oil. Add salt to syrup near end of cooking, then peanuts, stirring continuously. When syrup is a light, golden color, add oleo/butter and turn off. Add soda, stirring quickly. Pour onto cookie sheet and spread thinly. Cool and break into pieces.

04-15-2007, 10:25 AM
Arthur Family Pumpkin Bread

Cream 3 cups sugar, 4 eggs and 1 cup oil.

Add 2 cups canned pumpkin, 3 1/2 cups flour, 1 1/2 teaspoons salt, 1 teaspoon nutmeg, 1 1/2 teaspoons cinnamon, 1 tsp pumpkin pie spice, 2 teaspoons baking soda, 2/3 cup water and 1 cup chopped nuts (optional).

Bake in loaf pans for 1 hour at 350 F.

04-15-2007, 10:30 AM

3/4 cup butter (no substitutes)
3 1/4 to 3 3/4 cups sifted powedered sugar
1 cup peanut butter (creamy)
1 tablespoon milk
1/2 teaspoon vanilla
16 ounces semisweet chocolate
1 tablespoon shortening

Melt butter in a small saucepan over low heat. Or, microwave in a microwave-safe bowl on high for 1-2 minutes.

Combine melted butter and 2 cups of the powdered sugar in a medium mixing bow. Beat until smooth. Add peanut butter, beating until combined. Stir in milk and vanilla. Beat in enough of the remaining powdered sugar to make a firm, crumbly mixture.

Roll the mixture into 1 inch balls. Arrange on a non-stick tray and chill for 30 minutes.

While the balls are chilling, melt chocolate and shortening in a heavy saucepan over low heat. Cool slightly. Using a toothpick, dip 3/4 of each ball into chocolate mixture so the ball resembles a buckeye.

Place balls, undipped portion up, on a tray lined with wax paper. Chill until firm. Store in fridge.

Makes ~72 buckeyes

Clearwater, Florida

04-15-2007, 12:43 PM
The Best Carrot Cake EVER

1-1/2 c vegetable oil
4 eggs
2 tsp vanilla
1-1/2 c sugar
2 c all-purpose flour
1-1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
1T cinnamon
1/2 tsp nutmeg
2-1/2 c grated carrots
1 c shredded or flaked coconut
1 can (8 oz) crushed pineapple, drained
1/2 c chopped nuts

1/4 to 1/2 c butter at room temp
8oz cream cheese softened
1 tsp vanilla
3-1/2 c (a one pound box) confectioners' sugar (or to taste)
1 c chopped nuts
1/2 c minced crystallized ginger
milk, to make frosting spreadable

Preheat oven to 350 F
Beat together for at least two minutes the oil, eggs, vanilla, and sugar. Blend the flour, baking powder, baking soda, salt and spices together.
Add the liquid ingredients and stir just enough to blend. Gently fold in the grated carrots, coconut, pineapple, and nuts.
Pour this batter into a lightly greased 10 x 14 inch cake pan and bake for 35-40 min or a 9 x 13 inch cake pan for 45-50 min. After the cake is done, cool it completely.

Combine butter, cream cheese and vanilla. Beat until light and fluffy. Add the sugar gradually, beating well. Stir in the nuts and/or ginger if desired. Add milk, a very little at a time, until the frosting is a spreadable consistency

04-15-2007, 02:54 PM




04-15-2007, 03:55 PM

1 Lg. can pumpkin or 2 sm.
4 eggs beaten
2 C. sugar
2C. Milk
1 tsp ground cloves
1 tsp ground nutmeg
2 tsp.ground cinnamon
1 tsp. vanilla
1/2 tsp salt
crust for 2 pies

combine and fill crusts
start oven at 400 for 15 Minutes then reduce to 325. Done when knife inserted comes out clean.

04-15-2007, 07:13 PM
Uncle Rudolph's Favorite Pecan Pie
(This REALLY is the BEST pecan pie!)

1 Pillsbury Pie Crust
1/2 cup melted butter
3 eggs
1 cup light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup light corn syrup
1-1/3 cup pecan halves

Preheat oven to 375. Prepare pie crust per package instructions.
Mix butter, eggs, brown sugar, salt and vanilla with wire whisk until smooth. Stir in corn syrup. Stir in pecans. Pour into prepared pie crust. Turn pecan halves over so rounded sides are up. Bake 40-45 minutes (it should still be a little jiggly).

04-15-2007, 07:17 PM
Kahlua Chocolate Chip Cookies

1/2 cup shortening
1/2 cup butter or margarine, softened
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon Kahlua or chocolate liqueur
2 cups all-purpose flour
2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans

Preheat oven to 375 degrees F (190 degrees C). Grease cookie
sheets. Cream together shortening, butter, sugars and eggs. Add
the rest of the ingredients (in order) and mix well. Spoon a
tablespoonful amount into hand, shape into a ball and place on
greased cookie sheet. Bake for 10-12 minutes or until golden.
Cool on rack a few minutes before eating! Makes 2 dozen

04-15-2007, 07:20 PM
Puppy Chow Mix Recipe

9 cups Chex cereal (any variety)
? package Hershey's semi-sweet chocolate chips (1 cup)
? cup Reese's peanut butter
? cup butter or margarine (do not use spread or tub products)
1 teaspoon vanilla
1-1/2 cups powdered sugar

Measure cereal into large bowl; set aside. Microwave chocolate chips,
peanut butter and butter in 1-quart microwavable bowl uncovered on
High 1 minute; stir. Microwave 30 seconds longer or until mixture can
be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in
bowl, stirring until evenly coated. Pour into large plastic food-storage bag;
add powdered sugar.

Seal bag; shake until well coated. Spread on waxed paper to cool. Store
in airtight container in refrigerator. 9 cups snack.

Important: Because microwaves cook differently, times are approximate.

04-15-2007, 07:22 PM
Easy Snickerdoodles

3 tablespoons sugar
1 teaspoon ground cinnamon
1 package Duncan Hines Moist Deluxe Butter Recipe Cake Mix
2 eggs
1/4 cup oil

1. Preheat oven to 375?. Grease cookie sheets.

2. Combine sugar and cinnamon in small bowl. Set aside.

3. Combine cake mix, eggs, and oil in large bowl. Stir until thoroughly
blended. Shape dough into 1? balls. Roll in cinnamon-sugar mixture.
Place balls on cookie sheets 2? apart. Flatten with bottom of glass.

4. Bake at 375? for 8 to 9 minutes or until set. Cool 1 minute on cookie
sheets. Remove to cooling racks.

04-19-2007, 10:20 PM
12 Oreo chocolate sandwich cookies, crushed
1/4 cup (1/2 stick) melted butter
2 8-oz pkg softened cream cheese
1 12-oz can frozen limeade concentrate, thawed
1 8-oz tub Cool Whip thawed
2 tsp. grated lime peel

Line a 9" square pan with foil, with ends of foil extending over sides of pan. Mix crushed cookies and butter; press firmly onto bottom of prepared pan.

Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add limeade concentrate, beating until well blended after each addition. Add 2-1/2 cups of the whipped topping; stir with wire whisk until well blended. Spoon evenly over crust.

Freeze 3 hours or until firm. Remove from freezer 15 min. before serving. Lift dessert from pan, using foil handles, before cutting into squares to serve. Top each serving with about 1-1/2 tsp. of the remaining whipped topping. Sprinkle evenly with lime peel. Store lefover dessert in freezer.

Substitutes: For variety, prepare as directed using frozen raspberry, lemonade, fruit punch or grape concentrate.

Teddy & Taber's Mom
04-24-2007, 09:21 PM
This is a very heavy, moist and thick batter. It is excellent.

Mix all ingredients at once.

1 Devil's Food or Dark Choc. Cake Mix
1 Lrg. Package Instant Fudge or Choc. Pudding Mix
3 Eggs
1 Tsp Vanilla
1 Pint (2 cups) Sour Cream
1/3 Cup Oil
1/2 Cup Kahlua or Coffee Liquor

Add Semi Sweet Chocolate chips to taste and Walnuts if you like.

Bake at 350 degrees in a non stick Bunt pan 40 to 45 minutes.

When cooled, dust with Powdered sugar and serve.

Teddy & Taber's Mom
04-24-2007, 10:12 PM
This is a yummy easy to make cake that requires no eggs.

Preheat oven to 350 degrees.

Combine all dry ingredients.

2 Cups Flour (cake flour works best)
2 Cups Sugar
2 Tsps Baking Soda
1 Tsp Salt
8 Tablespoons Cocoa

Now add 12 tablespoons Vegetable oil.
2 Tablespoons White Vinegar
2 Tsp Vanilla
2 Cups cold water

Blend well and pour into a 9 X 13 inch pan or small tube pan, greased well with non stick cooking spray.

Bake 35 minutes or until a toothpick comes out clean.

Frost with your favorite frosting and serve.

04-25-2007, 08:41 AM
Rhubarb Cobbler

The best rhubarb recipe ever!

1 cup flour
3/4 c. oatmeal
1 tsp. ground cinnamon
1 cup brown sugar, packed
1/2 cup butter, melted
1 cup sugar
1 cup water
3 tbls. corn starch
1 tsp. vanilla extract
4 cups sliced fresh rhubarb

Combine flour, oatmeal, cinnamon , brown sugar and melted butter.
Press half of the mixture into bottom of an 8 x 8 inch pan.

Cook 1 cup sugar, water, corn starch and vanilla until VERY thick, stirring constantly.
Add rhubarb and mix thoroughly. Spread into pan on top of crust mixture and top with remaining oatmeal mixture.
Bake at 350 degrees F for 1 hour.
Serve warm or cold.
Delicious topped with vanilla ice cream!

Robin Netter
04-25-2007, 02:09 PM
Chocolate, chocolate, chocolate cake

1 box chocolate cake mix with pudding in mix
1 box instant chocolate pudding
1/2 cup sour cream
4 eggs
3/4 cup vegetable oil
3/4 cup water
1 12 oz. bag chocolate morsels

Mix 1st 6 ingredients together with blender, then add morsels.
Bake in greased ring mold or bundt pan for 1 hour @ 350 degrees
Test with toothpick. Frost with chocolate frosting or sprinkle powdered sugar on top.

Robin Netter
04-25-2007, 02:18 PM
Hummingbird cake

3 cups flour
2 cups sugar
3 eggs, beaten
1 teaspoon soda, salt
1 1/2 teaspoon cinnamon
2 teaspoons vanilla
1 1/2 cups oil
8 oz. crushed canned pineapple with juice
3 chopped bananas
1 cup chopped walnuts or pecans

Mix all ingredients together by hand.
Bake in greased ring mold or bundt pan for 1 - 1 1/4 hrs @
350 degrees. Frost when cool.


1/2 8 oz. pkg cream cheese
1 tbsp margarine
1 - 1 1/2 cups powdered sugar
2 tablespoons milk
2 teasp. cinnamon
1 1/2 teasp. vanilla

Using mixer, blend ingredients together. Drizzle frosting over top on cake and dripping down sides. Let cattledog lick beater blades until clean! Yum!

Teddy & Taber's Mom
04-27-2007, 12:13 PM
If you love spice cake then you are going to LOVE this.

Preheat oven to 350.
Grease and flour 9 X 13 inch pan or other cake pan.

Mix dry ingredients first.

2 1/4 Cups Flour
1 1/3 Cups Sugar
4 Tsps Baking Powder
1 Tsp Baking Soda
1 1/2 Tsps All Spice
1 Heaping Tsp of Cinnamon
1/2 Tsp Cloves

*Note: If you don't have these spices individually, you can use Pumpkin Pie spice instead. Just use 3 Tsps.

Now add:

1 Regular size can of condensed Tomato Soup
1/2 Cup Butter or Shortening, softened (melted works great).
Beat 2 minutes.

Now add:

2 Eggs
1/4 Cup Water
Beat 2 more minutes.

Optional: Add 1/2 Cup nuts, raisins and/or 1 Cup chopped Dates.

If using long pan, bake about 30 to 35 minutes - test with toothpick. Tube pans take 50 to 60 minutes to bake.

Cool and frost with Cream Cheese Frosting or even a light Buttercream Frosting.

*This recipe is courtesy of my Cousin Sharon Sucharski, the "Cake Queen".

04-28-2007, 05:48 PM
Light Snickers Pie

12 oz. fat free frozen vanilla yogurt
1 small box sugar free instant chocolate pudding
1/4 cup chunky peanut butter
1 cup cool whip fat free
3 ozs. grape nuts cereal

Mix all ingredients together and pour into 8" pie pan and freeze.

04-28-2007, 07:20 PM


1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 teaspoon butter flavoring
1/2 oz. red food coloring
3 level tablespoons cocoa
2 1/2 cups sifted cake flour
1 cup buttermilk
1 teaspoon salt
1 tablespoon vinegar
1 teaspoon baking soda

Cream shortening, sugar, eggs, vanilla and butter flavoring.
Make a paste of cocoa and red food coloring and add to first mixture.
Mix salt and flour.
Alternately add flour and buttermilk.
Mix baking soda and vinegar in a small bowl and add to batter. Blend.
Bake in three 9 or 10 inch pans for 20-25 minutes at 350 degrees.


6 oz. cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla
2 cups sifted powdered sugar

Blend all ingredients until smooth and spread on cooled cake.

05-02-2007, 01:55 PM
Lemony Delight

2 (3 oz.) pkgs. lemon jell-o
1 (20 oz.)can crushed pineapple, in it's own juice
1 can lemon pie filling (21 oz)

Make jell-o as directed on package except use 2 cups boiling water and
1/2 cup cold water. Mix pie filling and pineapple and stir into jell-o.
Put in refridgerator and let set.

05-11-2007, 02:22 PM

1 cup flour
2/3 cup sugar
1/4 cup cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup mik
1/4 cup vegetable oil
1 tsp vanilla
1/2 cup chopped nuts (optional)
3/4 cup brown sugar
1/4 cup cocoa
1-3/4 cup hot water

Combine flour, sugar, 1/4 cup cocoa, baking powder and salt in mixing bowl. Blend in milk, oil and vanilla. Stir in nuts. Pour into greased 9x9" pan. Combine brown sugar, 1/4 cup cocoa and spread evenly over batter. Pour hot water over batter. DO NOT STIR. Bake at 350 for 45 minutes. Serve hot, cut into squares, inverted on plate with vanilla ice cream.

Dog Country Kennels
05-16-2007, 12:45 AM
Monkey Bread
From - Sheena Collins - Dog Country Kennels, Edgerton, MO

4 Tubes Buttermilk Biscuits
*3/4 C. Sugar
*2 tsp. Cinnamon
*Mix together in a small bowl

1 C. Sugar
1/4 C. Milk
1 1/2 tsp. Cinnamon
3/4 C. Margarine
Chopped Walnuts

Sauce: In a sauce pan bring to a boil: 1 C. sugar, 1/4 C. milk, 1 1/2 tsp. cinnamon, 3/4 C. margarine.

Cut each biscuit into four equal pieces and roll in cinnamon/sugar mixture. In a greased bundt pan, place nuts on the bottom. Place 1/3 of the biscuit balls in the bundt pan. Pour 1/3 of sauce over biscuits in bundt pan. Repeat steps until bundt pan is 1/2" from rim.
Bake at 350 degrees for 35min.
Let stand for 5-10 min before turning out onto cake plate.
This is a bread that can be cut like a cake or eaten with fingers.

05-19-2007, 08:22 PM
4 1/2 cups sugar
12 oz. evaporated milk
1/2 cup Marshmallow Fluff (or 2/3 cups marshmallow creme)*
1/2 cup unsalted butter, softened
1 1/2 large bags chocolate chips

Heat sugar and evaporated milk together over medium-high heat for 5-8 minutes, until the sugar is melted and mixture becomes smooth. Turn heat to medium-low and add rest of ingredients. Mix thoroughly over heat; remove from heat and pour into 2 (for extra-thick fudge) or 3 8x8 pans. Refrigerate overnight.

You can add pretty much anything you like to this recipe - nuts, carmel, toffee, etc. My favorite add-in is 5 or 6 smashed candy canes.

*Sadly, real Marshmallow Fluff is very hard to find these days, but if you can get it it really does make much better fudge than marshmallow creme.

Sarah McLain
Houston, TX, USA

06-24-2007, 12:31 PM

- 1/4 cup butter or margarine
- 1 cup graham cracker crumbs
- 1 cup shredded coconut
- 1 pkg (6oz) semi-sweet chocolate pieces
- 1 pkg (6oz) butterscotch flavored pieces
- 1 can (15oz) sweetened condensed milk
- 1 cup chopped nuts

Melt butter in 13x9x2-inch pan.
Sprinkle crumbs evenly over butter (topsides of pan to distribute crumbs).
In order, sprinkle on coconut, chocolate, and butterscotch pieces.
Pour sweetened condensed (not evaporated) milk evenly over top.
Sprinkle on nuts and press lightly into pan.
Bake in moderate oven (350 degrees F.) for 30 minutes.

Cut into1x2-inch bars. Serves about 20.

06-24-2007, 12:38 PM
For those of you that go both ways..... (DOGS AND CATS)


‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑ ‑‑‑‑‑‑‑‑‑‑
Prepare cake mixes and bake according to directions (any
size pans).

Prepare pudding mix and chill until ready to assemble.

Crumble white sandwich cookies in small batches in blender,
they tend to stick, so scrape often. Set aside all but about
1/4 cup.

To the 1/4 cup cookie crumbs, add a few drops green food
coloring and mix using a fork or shake in a jar.

When cakes are cooled to room temperature, crumble into a
large bowl. Toss with half the remaining white cookie crumbs
and the chilled pudding. You probably won't need all of the
pudding, mix with the cake and "feel" it, you don't want it
soggy, just moist; gently combine.

Line new, clean kitty litter box. Put mixture into litter

Put three unwrapped Tootsie rolls in a microwave safe dish
and heat until soft and pliable. Shape ends so they are no
longer blunt, curving slightly. Repeat with 3 more Tootsie
rolls and bury in mixture.

Sprinkle the other half of cookie crumbs over top. Scatter
the green cookie crumbs lightly over the top, this is
supposed to look like the chlorophyll in kitty litter.

Heat remaining Tootsie Rolls, 3 at a time, in the microwave
until almost melted. Scrape them on top of the cake and
sprinkle with cookie crumbs. This is my addition‑‑only
spread 5 of the remaining Tootsie Rolls over the top; take
one and heat until pliable, hang it over the side of the
kitty litter box; sprinkling it lightly with cookie crumbs.

Place the box on a newspaper and sprinkle a few of the
cookie crumbs around.

Serve with a new pooper scooper.

06-24-2007, 12:58 PM
Family Favorite Christmas Dessert!

* Exported from MasterCook *
Wreath Cookies
Recipe By : Mom
Serving Size : 25 Preparation Time :0:30
Categories : Holiday Cookies Desserts
Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 large Marshmallows
1/2 Cup butter
1 Teaspoon Vanilla
5 Cups corn flakes
Green food coloring
Melt butter and marshmallows carefully. Remove form stove when melted and add vanilla and greean color and cornflakes.
Stir in very carefully, so as not to crush the cornflakes. Form mixture into small cookie size wreaths. Decorate with cinnamon imperials.
Sit wreaths out to harden on wax paper, it will take a few days.
Shape wreathe next to a tap or running water, they will not stick to wet hands.

- - - - - - - - - - - - - - - - - -
NOTES : Great holiday cookies!

06-24-2007, 01:25 PM
Mystery Cookies

1 c. Chocolate Chips
1 c. Peanut Butter Chips
2 c. Smashed up Lays Chips
Cookie Sheet
Wax paper

Place wax paper on cookie sheet. Take both cups of Chocolate and peanut butter chips, melt in sauce pan over low heat. Stir until melted. Remove from heat. Pour in Lays chips, stir until coated. With spoon, drop spoonfuls of mixture onto wax paper.

Place cookie sheet into frig, until firm, about 1/2 hour. Makes a dozen (depending on size of spoon).

2nd Recipe Same as the first, but instead of Lays chips use coconut, or straw like high fiber cereal or use Chinese noodles. Don?t need to smash these.

06-24-2007, 06:20 PM
"Empty" cookies because they expand so much during baking they become hollow! Fun for the kids.

2 egg whites
1/4 teaspoon salt
3/4 cup sugar
1/2 teaspoon vanilla
1/2 cup mini chocolate chips
2 tablespoons smashed candy canes

Preheat oven to 250.

Beat the egg whites and salt at high speed until it stands in peaks, but before it is dry. Add sugar gradually, beating each bit in well. Beat at least 5 minutes, until the peaks are very stiff and dry. Fold in the vanilla, choclate chips and crushed candy cane. Drop by teaspoon onto greased cookie sheet and bake for 40 minutes (watch cookies in last 10 minutes).

06-30-2007, 12:41 PM
Strawberry Margarita Dessert


1 1/4 c. pretzels, crushed
1/4 c. sugar
1/2 c. butter, melted


1 (14 oz.) can sweetened condensed milk (not evaporated)
1/2 c. frozen concentrated margarita mix, thawed
1 (10 oz.) pkg. frozen strawberries with syrup, thawed
1 c. cool whip

In small bowl, combine all crust ingredients; mix well. Press mixture firmly in bottom of ungreased 8" or 9" springform pan. Refrigerate while preparing filling.

In large bowl, combine sweetened condensed milk and margarita mix; beat until smooth. Add strawberries; beat at low speed until well blended. Fold in cool whip. Pour over crust. Freeze 4 to 6 hours or until firm. Let stand at room temperature about 15 minutes before serving. Garnish as desired. Store any remaining dessert in freezer. Makes 10 servings.

Tip: For alcoholic version, substitute 1/4 cup lime juice, 2 tablespoons tequila and 2 tablespoons orange-flavored liqueur for margarita mix.

07-06-2007, 10:41 AM
1 large angel food cake
6 (2.1 oz) Butterfinger candy bars
1/4 cup butter
2 cups powdered sugar
2 tsp vanilla
4 egg yolks
16-oz Cool Whip (fat free works well!)

Chop the Butterfinger bars into very small pieces - set aside. Cream butter, sugar, vanilla and egg yolks. Beat until smooth. Fold into Cool Whip. Break one half of the angel food cake into bite-sized pieces and spread in an ungreased 9x13 cake pan. Cover with one half of the cream mixture and spinkle one third of the chopped candy bars over the cream. Break the rest of the cake and spread over the first layer. Cover with the remaining cream mixture and top with the rest of the chopped candy bars. Cover and refrigerate. It will keep well for a couple of days - if it lasts that long!

07-06-2007, 12:20 PM
Irish Cream Brownies
16 brownies

1 cup all-purpose flour
? cup unsweetened cocoa
? tsp baking soda
? tsp salt
1/3 cup semisweet chocolate chips
? cup butter
1 cup sugar
? cup egg substitute
? cup Bailey?s Irish Cream
1 tsp vanilla extract
Cooking spray

Preheat oven to 350 degrees. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl; stirring with a whisk. Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 ? minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

07-06-2007, 12:21 PM
Amaretto-Pear Streusel Cake
15 servings

? cup packed brown sugar
2 Tbsp regular oats
2 Tbsp all-purpose flour
1 Tbsp butter, softened
1 tsp ground cinnamon
1/3 cup slivered almonds
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
? tsp salt
1 cup granulated sugar
1/3 cup butter, softened
3 large eggs
? cup reduced-fat sour cream
? cup amaretto
1 ? cups peeled Bosc pears, cored and finely chopped (about 2)
cooking spray

Preheat oven to 350 degrees. To prepare topping, combine brown sugar, oats, 2 Tbsp flour, 1 Tbsp butter, and cinnamon in a small bowl. Stir in almonds; set aside

To prepare cake, lightly spoon flour in a dry measuring cup; level with a knife. Combine flour, baking soda, baking powder, and salt. Place granulated sugar and 1/3 cup butter in a large bowl; beat with a mixer at high speed for 5 minutes or until well blended. Reduce mixer speed to medium; add eggs one egg at a time, beating well after each addition. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture. Stir in amaretto and pear.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; sprinkle topping evenly over batter. Bake at 350 degrees for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Warm slices in the microwave, if desired.

07-06-2007, 12:22 PM
Pumpkin Spiced and Iced Cookies
Makes 36 cookies

2 ? cups all-purpose flour
1 ? tsp pumpkin pie spice
1 tsp baking powder
? tsp baking soda
? tsp salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 can (15 oz) Libby?s 100% Pure Pumpkin
2 large eggs
1 tsp vanilla extract
2 cups (12-oz pkg) semi-sweet chocolate morsels
1 cup chopped walnuts
Vanilla Glaze (recipe follows)

Preheat oven to 375 degrees. Grease baking sheets. Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl until creamy. Beat in pumpkin, eggs, and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon on prepared baking sheet. Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cook completely. Drizzle or spread with Vanilla Glaze.

For Vanilla Glaze: Combine 1 cup powdered sugar, 1 to 1 ? Tbsps of milk and ? tsp vanilla extract in small bowl; mix well.

07-06-2007, 12:23 PM
Homestead Pear Crisp
12 1-cup servings

1/3 cup packed brown sugar
2 Tbsp cornstarch
2 Tbsp fresh lemon juice
2 tsp ground cinnamon
? tsp salt
12 peeled Bartlett Pears, cored and cut in ?-inch pieces (about 5 lbs)
cooking spray
? cup all-purpose flour
1 cup regular oats
1/3 cup packed brown sugar
? tsp ground cinnamon
6 Tbsp chilled butter, cut into small pieces

Preheat oven to 350 degrees. To prepare crisp, combine the first 6 ingredients in a large bowl; toss well. Spoon into 13 x 9-inch baking dish coated with cooking spray. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, 1/3 cup sugar, and ? tsp cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over the pear mixture. Bake at 350 degrees for 1 hour or until topping is golden and fruit is tender. Serve warm.

07-06-2007, 01:52 PM

4 eggs, beaten
1/4 cup milk
Grated rind of one lemon
1/4 cup lemon juice
1 1/2 cups sugar
1 tbs all-purpose flour
1 tbs cornmeal
1/4 cup butter or margarine, melted
1 9-inch unbaked pastry shell
Ground nutmeg

Combine first four ingredients; mix well.

Combine sugar, flour, and
cornmeal; stir gently.
Add dry ingredients to egg mixture and mix until
Stir in butter. Pour filling into pastry shell and sprinkle nutmeg lightly over top.

Bake at 350? F. for 45 to 50 minutes or until set.

Let cool on a wire rack.

Yield: one 9-inch pie

07-06-2007, 02:48 PM

1/3 cup butter
1/4 cup raspberry jam
1 egg
1 1/2 cups all purpose flour
1/3 cup white sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup chopped macadamia nuts
8 ounces white chocolate chips

Preheat oven to 350 degrees
Cream butter and sugars. Add egg and beat in.
Add vanilla and raspeberry jam, mix well.
Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips.
Drop by rounded teaspoonfuls onto lighhtly greased cookie sheets, about 2 inches apart.
Bake for 8-10 minutes.
Don't overbake, cool on racks.
Makes about 42 cookies.

07-07-2007, 03:40 PM
Pineapple Bread Pudding

1/2 cup butter (1 stick)softened
1 cup sugar
4 eggs
1 20 oz. can crushed pineapple in syrup
7-8 slices white bread broken up

Cream butter and Sugar together, then blend in 1 egg at a time. Stir in the can of pineapple mix well. Add bread mixing well.
Bake at 350 degrees for about 1 hour or until top is brown.

07-13-2007, 06:34 PM
Butterscotch Pecan Cookies

? cup (1 stick) margarine
1 ? cups brown sugar, packed
1 teaspoon vanilla
1 cup chopped pecans
1 egg
1? cups sifted flour, self-rising

Cream margarine. Add brown sugar and vanilla. Cream until well blended. Beat in egg. Add flour and nuts and stir until all the flour is moistened. Drop by rounded teaspoons onto cookie sheet. Bake in preheated oven at 350? for about 12 minutes or until cookies are brown on edges.

07-13-2007, 06:35 PM
Butter Pecan Poundcake

1 box butter pecan cake mix
1 small box vanilla instant pudding
? cup warm water
? cup vegetable oil
8 ounces sour cream
4 eggs

Preheat oven to 325?. Mix ingredients together and pour into a greased and floured cake pan. Bake for 1 hour.

Note: Add chopped pecans, to taste

07-13-2007, 06:37 PM
Apple Pizza

? cup cream cheese
1 prepared (12-inch) pizza crust
3 large apples
1? cups shredded cheddar cheese

Preheat oven to 450?.

Spread cream cheese over pizza crust and arrange apple slices to cover crust. Sprinkle cheese on top.

Bake for 30 minutes.

07-13-2007, 06:38 PM
Apple Ladybug Treats

2 red apples
? cup raisins
1 tablespoon peanut butter
8 thin pretzel sticks

Slice apples in half from top to bottom, and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first and then slice. Place each apple half flat side down on a small plate.

Dab peanut butter on to the back of the 'lady bug', and stick raisins onto the dabs for spots. Use this method to make eyes, too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.

07-13-2007, 06:43 PM
Chocolate Swiss Cake

1 box German chocolate cake mix
1 small package instant chocolate pudding
3 eggs
1? cups milk
1 cup oil

Mix all ingredients and beat until smooth. Pour mix into 4 small cake pans evenly. Bake at 325? for 25 to 30 minutes or until done.

Icing for cake:

1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 container (12 ounces) Cool Whip
1 Hershey?s bar, grated
1 Hershey?s bar, garnishment (optional)

Let cake cool completely before icing. Mix cream cheese and sugar until smooth. Add Cool Whip and grated Hershey bar. Ice between layers and all around cake. Garnish with other Hershey bar, if desired.

07-13-2007, 06:43 PM
Caramel Apples

5 large apples
Wooden craft sticks
1 package (14 ounces) individually wrapped caramels, unwrapped
2 tablespoons water
Hershey?s Milk Chocolate candy bar, broken into pieces
2 tablespoons shortening
1 cup colored candy coating melts

Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.

Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1-minute intervals until caramel is melted and smooth.

Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.

Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.

Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.

07-13-2007, 06:49 PM
Pineapple Cheesecake

Mix: 1 package lemon Jell-O
1 cup hot water & let cool

Mix: 1 cup sugar
8 ounces cream cheese

Whip: 1 can (14 ounces) evaporated milk. Put can of milk in freezer and let ice crystals form and it will whip better.

Add Jell-O mixture and sugar-cream cheese mixture together. Add 1 cup crushed pineapple. Fold into whipped milk.

Mix together: 1? cups graham cracker crumbs
1/3 cup margarine
1/3 cup sugar

Put ? crumbs mixture on bottom of oblong dish. Put mixture on top and top with remaining crumb mixture. Chill several hours.

07-13-2007, 06:50 PM
Pumpkin Cake

1 can (15-ounce) pumpkin
1 can (12-ounce) evaporated milk
4 eggs
? cup sugar
1 tablespoon pumpkin pie spice
? teaspoon salt
1 box yellow cake mix
1 cup pecan pieces
1/3 cup brown sugar
1 stick butter, melted

Heat oven to 350. Grease and flour 9x13 pan.

In large bowl, combine pumpkin, milk, eggs, white sugar, pie spice, and salt. Mix well and spread in pan. Sprinkle cake mix over top and pat down (more like smush very well). Sprinkle nuts evenly over mixture. Scatter brown sugar over nuts. Drizzle melted butter over top.

Bake for 70 to 80 minutes. Serve with whipped topping.

07-13-2007, 06:50 PM
Nana?s Butter Cookies

1/2 cup soft shortening (Crisco)
1/2 cup butter
1-1/2 cups sugar
2 eggs
2-3/4 cups all purpose (plain flour)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
Colored or granulated sugar

Mix butter, shortening, and sugar until light and fluffy. Add eggs and beat well. Combine flour, cream of tartar, soda & salt; add to creamed mixture & mix well. Roll into balls the size of small walnuts. Dip top in sugar. Place on ungreased cookie sheet. Bake at 325? until lightly browned. Makes about 5 dozen.

Note: You can use self-rising flour. Omit cream of tartar, baking soda, and salt.

07-13-2007, 06:51 PM
Italian Cr?me Cake

1 stick margarine
? cup Crisco
2 cups sugar
5 egg yolks
1 teaspoon baking soda, add to flour
2 cups all-purpose (plain) flour
1 cup buttermilk
1 teaspoon vanilla
1 cup chopped nuts
1 cup coconut
5 eggs whites, beaten

Beat egg whites with pinch of salt or cream of tartar until stiff. Set aside. Cream margarine, Crisco and sugar. Add egg yolks. Sift flour and soda and add to creamed mixture alternating with buttermilk, flour first and last. Stir in nuts, coconut and vanilla. Fold in egg whites. Bake in 3 greased and floured 8-inch pans at 350?


1 package (8 ounces) cream cheese, softened
? cup Crisco
1 box powdered sugar
1 teaspoon vanilla

Mix all ingredients well. If too thick, add a little milk. Spread on top, between layers and sides.

07-13-2007, 06:51 PM
Ice Cream Sandwiches

1 (18.25 ounce) package of chocolate cake mix
? cup margarine, softened
1 teaspoon vanilla
2 eggs
? cup semi-sweet chocolate chips
? cup butterscotch chips
? gallon vanilla ice cream, softened

Preheat oven to 350?. Lightly grease cookie sheets.

In a large bowl, mix together the cake mix, margarine, vanilla, eggs, chocolate chips an butterscotch chips. Roll dough into 2-inch balls and place them on cookie sheets. Bake for 10 minutes. Do not over bake; the cookies should be set, but soft. Remove cookies and cool completely.

Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid.

Sandwich cookies can be stored in freezer bag for up to two weeks.

Note: You may use any flavor of cake and ice cream.

07-13-2007, 06:52 PM
Traveling Cupcakes

4 squares semi-sweet chocolate
2 stick butter (do not substitute margarine)
1 1/3 cups pecans, chopped
4 large eggs
1 ? cups sugar
1 cup plain flour
1 teaspoon salt

Melt semi-sweet chocolate and butter. Add chopped pecans, stir until coated.

Beat eggs and sugar and add to chocolate mixture. Add plain flour and salt and mix well.

Pour into cupcake papers and bake 20-25 minutes at 350?.

07-13-2007, 06:52 PM
Strawberry Pudding Parfaits

1 package (4 serving size) instant vanilla pudding mix
2 cups strawberries, sliced
2 tablespoons strawberry jam
2 tablespoons sugar

Prepare vanilla pudding according to package directions, except do not chill.

In a medium saucepan over medium-low heat, stir together strawberries, jam, and sugar until jam is melted and the mixture is heated through, about 4 minutes. Remove from heat.

In glasses, layer 1/8 of the pudding and 1/8 of the strawberry sauce. Repeat layers. Chill 45 minutes, or until set, before serving.

Note: This recipes serves 4, but you may modify it to make more.