Nestle Toll House No-Bake Peanut Butter Bars

2 cups peanut butter, divided

3/4 cup (1 1/2 sticks) butter softened

2 cups powdered sugar, divided

3 cups graham cracker crumbs

2 cups (12-oz. pkg.) semi-sweet mini chocolate mini morsals, divided

Directions:

1. Grease 13 x 9-inch baking pan.

2. Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

3. Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.

Oreo Balls

• 1 package Oreo cookies, crushed
• 8 ounces cream cheese, softened
• 1 package white almond bark, or white chocolate chips


1. Separate the inside of the Oreo from the cookie.
2. Using a blender or hand held mixer, mix the Oreo inside and cream cheese together.
3. Smash the Oreo Cookies into crumbs.
4. Then mix into the cream cheese mixture.
5. Roll into walnut size balls.
6. Chill for an hour.
7. Melt white almond bark and then drizzle over the Oreo Balls.
8. Allow to harden on wax paper.

Chocolate Chippers

• 1 cup shortening
• 1 cup sugar
• ½ cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/3 cups flour
• 1 tsp salt
• 1 tsp soda
• 2 cups chocolate chips


1. Bake 350°F for 15-20 min in Bread Pans or individual pans.
2. Top with Vanilla Ice Cream right out of the oven and serve while still hot.

Caramel Apple Salad

• 1 (8-ounce) container frozen whipped topping, thawed
• 1 (4-ounce) package instant butterscotch pudding mix
• 1 (8-ounce) can crushed pineapple with juice
• 3 cups diced apples
• 1 cup dry roasted peanuts
• 1 cup miniature marshmallows

Directions

1. Mix cool whip, butterscotch pudding and crushed pineapple with juice.
2. Add apples, roasted nuts and marshmallows.
3. Keep in refrigerator until ready to serve. Serves 6.

Golden Graham S'mores

• ¾ cup light corn syrup
• 3 Tbsp butter
• 1 package (11.5 oz) milk chocolate morsels
• 3 cups miniature marshmallows
• 1 tsp vanilla
• 1 package (12 oz) Golden Graham cereal (9 cups)

Directions

1. Grease rectangular pan, 13x9x2 inches.
2. Heat syrup, butter and morsels to boiling, stirring constantly. Remove from heat, stir in vanilla.
3. Pour over cereal; toss until coated. Fold in marshmallows, 1 cup at a time.
4. Press in pan with buttered back of spoon.
5. Let stand 1 hour.
6. Cut into 2 inch squares. Store loosely covered at room temperature up to 2 days. Makes 24 squares.

No-Bake Candy Bars

• 1 cup peanut butter
• 1 up white corn syrup
• 1/2 up brown sugar, packed
• 1/2 cup sugar
• 6 cups cornflakes, crushed
• 1 cup chocolate chips
• 3/4 cup peanuts


1. Butter a 9" X 13" baking pan.
2. Heat sugars, syrup, and peanut butter in a heavy saucepan.
3. Mix until smooth.
4. Combine cornflakes, chocolate chips, and peanuts.
5. Pour peanut butter mixture over the cornflake mixture and mix well.
6. Press into the bottom of the prepared pan.
7. Allow to cool before cutting into bars.

Oreo Cookies

Dough:
• 1 devils food cake mix
• ¾ c shortening
• 2 eggs
Frosting:
• 1 lb powder sugar
• 8 oz pkg cream cheese
• ½ c butter
• ½ tsp vanilla

Cookies:
1. Mix cake mix, shortening, and eggs together.
2. Using a large melon baller, scoop balls out and place on cookie sheet.
3. Bake at 350°F for 8-10 min.
4. Cool on cooling racks. Place frosting between 2 cookies.

Frosting:
1. Mix butter and cream cheese together, add powder sugar, and vanilla.
2. Beat until smooth.

Rolo Cookies

• 2 ¾ c flour
• 1 tsp baking soda
• 1 c brown sugar
• 2 tsp vanilla
• 48 Rolos (Kisses, etc)
• ¾ c cocoa
• 1 c sugar
• 1 c butter
• 2 eggs

Directions

1. Heat oven to 375°F.
2. In small bowl combine flour, cocoa, and baking soda; blend well.
3. In large bowl beat sugar, brown sugar, and butter until light and fluffy.
4. Add vanilla and eggs and beat well.
5. Add flour mixture and blend well.
6. For each cookie, get 1 Rolo and shape about 1 Tbs of dough around it; covering completely. I flour my hand and the tablespoon to prevent dough from sticking.
7. Place on ungreased cookie sheet and bake 7 - 10 min or until cookie is slightly cracked. Makes 4 dozen.
8. *For Rolo cookies that are not chocolate, replace 3/4 c cocoa with 3/4 c extra flour.

Puffed Rice Balls

• 12 cups puffed rice
• 1 cup sugar
• 1 cup white corn syrup
• 1 package Jello
Directions

1. Pour syrup into a medium pot.
2. Stir in sugar and Jello.
3. Cook until sugar and Jello dissolve or just to boiling point.
Cool for a few minutes and then pour over puffed rice and make balls.
(Butter your hands first to keep rice from sticking.)

Dream Cake

• 1 box white cake mix
• 1 pint whipping cream
• 1 cup powdered sugar
• 8 ounces cream cheese
• 1 package Danish Dessert
• 1 small container frozen strawberries

Directions

1. Prepare one white cake mix – bake in cookie sheet for about 12-15 min.
2. Beat 1 pint whipping cream – add 1 c powdered sugar for one minute.
3. Add 8 oz cream cheese (soft).
4. Spread over cake.
5. Prepare 1 package Danish Dessert per instructions.
6. Fold in 1 small box frozen strawberries.

Mother-in-Law Cake

• 2 cups sugar
• 1 cup shortening
• 4 eggs
• 2 ½ cups flour
• 1 cup milk


1. Cream the first two ingredients.
2. Add eggs, baking powder, flour, milk.
3. Divide batter into two portions.
4. Add cocoa to one part and food coloring to the other part.
5. Grease and flour an angel food cake pan.
6. Layer batter in pan.
7. Bake at 350°F for 50-55 minutes.

Toll-House Pies

• 30 graham cracker crusts
• 3 sticks margarine
• 4 eggs
• 1 1/3 cups sugar
• 1 1/3 cups brown sugar
• 1 cup flour
• 2-12 ounce packages chocolate chips
• 2 ½ cups chopped nuts


1. Melt margarine for 1 minute.
2. Let stand in microwave for 15 minutes.
3. After 15 minutes beat in eggs one at a time.
4. Add the rest of ingredients in the order listed.
5. Bake at 325°F for 37 minutes.

Pumpkin Chiffon Pie

• ¾ cup brown sugar
• 1 envelope unflavored gelatin
• ½ tsp salt
• ½ tsp nutmeg
• 1 tsp cinnamon
• ½ tsp ginger
• 3 slightly beaten egg yolks
• ¾ cup milk
• 1 ¼ cups canned or mashed pumpkin
• 3 egg whites
• 1/3 cup granulated sugar
• 1 9 inch pie crust or graham cracker crust

1. In saucepan, combine brown sugar, gelatin, salt, and spices.
2. Combine egg yolks and milk; stir till mixture comes to a boil.
3. Remove from heart; stir in pumpkin.
4. Chill till mixture mounds slightly when spooned. (Test every now and then - don't let it get too stiff.) Beat egg whites till soft peaks form.
5. Gradually add granulated sugar, beating to stiff peaks.
6. Fold pumpkin mixture thoroughly into egg whites.
7. Turn into crust.
8. Chill firm, garnish with whipped cream and you can drizzle caramel sauce over top of cream if desired.

Heath Bar Fruit Dip

• ½ cup brown sugar
• ½ cup white sugar
• 1 bar (8 ounces) cream cheese
• 1 tsp vanilla
• ½ package Heath bar toffee

Mix together and serve with fruit; great with apples and fantastic all by itself!

Acini de Pepe Salad

• 1 cup sugar
• ½ tsp salt
• Egg yolks, beaten
• Cans pineapple tidbits
• Can crushed pineapple
• Tbs spoons flour
• 1 ¾ cups pineapple juice
• 1 bag acini de pepe
• 8 ounce cool whip





1. Boil 2 quarts water and acini de pepe for 8-10 minutes blanch and cool.
2. Drain pineapple and reserve juice.
3. Combine pineapple juice, sugar, flour and egg yolks; boil over medium heat until thick.
4. Add to acini de pepe and let set.
5. Add pineapple, oranges and let set over night.
6. Stir in cool whip when ready to serve

Carrot Pudding

• ½ cup shortening
• 1 cup sugar
• 1 cup flour
• 1 cup grated cooked potatoes
• 1 cup uncooked grated carrots
• 1 tsp soda
• ½ tsp Allspice
• ¾ tsp cinnamon
• 1 cup raisins
• Pinch of salt
• Nuts
• ½ tsp nutmeg
• Vanilla

Directions

1. Cream shortening and sugar and mix as for cake.
2. Be sure to put soda in carrots and potatoes or pudding will not rise. I use quart jars and steam in cold packer. I like to do pudding a little longer than 3 hours.
3. Serve pudding hot with caramel sauce and whipped cream.

Caramel Sauce

• 1 square margarine
• 2 cups sugar

1. Melt until brown and keep stirring, do not burn.
2. Pour in 2 ½ cups cold water.
3. Melt again, and then thicken with a little cornstarch.
4. Add 1 t. vanilla

Banana Nut Bread

1 1/4 cups Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Vanilla
½ cup Margarine or butter, softened
Eggs
½ cup Buttermilk
½ cup flour
1 ½ mashed bananas (3 to 4 medium, ripe)

Directions

1. Mix all ingredients.
2. Bake at 350°F for 50 to 60 minutes. (Do not over bake!)

Macadamia Lemon Bars

Ingredients
• 1 cup all-purpose flour
• ¼ cup powdered sugar
• ½ cup butter, melted
• ¼ cup chopped macadamia nuts

Directions

1. Combine flour, powdered sugar and butter, stir in nuts.
2. Press into 8 in square pan.
3. Bake at 350°F for 15-20 minutes or until lightly browned.
Filling:
• 1 cup sugar
• 2 Tbs flour
• ½ tsp baking powder
• ¼ tsp salt
• 2 eggs
• 2 Tbs lemon juice
• 2 tsp lemon peel
• 2 Tbs chopped macadamia nuts
• Powdered sugar

Directions

1. For filling, mix sugar, flour, baking powder and salt.
2. Beat in the eggs, juice and lemon peel until light and fluffy.
3. Pour over hot crust.
4. Sprinkle with nuts.
5. Bake for 10-15 minutes more until lightly browned.
6. Cut into bars. Sprinkle with powdered sugar.

Lemon Loaf Cake

• 1 ½ cups flour
• 1 ¼ tsp baking powder
• ¾ tsp ground ginger
• ¼ tsp salt
• 1 cup granulated sugar
• Zest of 3 lemons
• ¾ cup unsalted butter, softened
• 3 ounces cream cheese
• 2 large eggs
• 8 ounces lemon yogurt
• ½ cup powdered sugar
• 3 Tbs fresh lemon juice

Directions

1. Preheat oven to 325°F.
2. Grease an 8 ½” x 4 ½” loaf pan and dust lightly with flour.
3. Sift together flour, baking powder, ginger and salt; set aside.
4. Sprinkle several tablespoons of granulated sugar on a cutting board.
5. Add lemon rind and chop as fine as possible.
6. Transfer to a large mixing bowl and add remaining granulated sugar, butter and cream cheese.
7. Beat on high until light and fluffy, 3 minutes.
8. Add eggs, one at a time, mixing well after each addition.
9. Add yogurt and mix well. Stop the mixer and add dry ingredients.
10. Mix just until combined.
11. Transfer batter to prepared pan.
12. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes.
13. Make glaze by mixing confectioners sugar and enough lemon juice to make a glaze. (I usually make about twice as much.)
14. Pour over warm cake. (I pour it on while the loaf is still in the pan so that it really gets soaked up on all sides.)
15. After the loaf has cooled and the glazed is soaked up remove from pan and slice to serve.

Lemon Cream Pie

(a variation of the lemon meringue pie below)

• 1 (9-inch) Baked Pie Shell
• 1 ¾ cups sugar
• 6 Tbs all-purpose flour
• ¼ tsp salt
• 4 egg yolks
• 1 ¾ cups water
• 1 Tbs butter
• 1 Tbs finely shredded lemon peel
• ½ cup lemon juice

Directions

1. Prepare baked pie shell and set aside.
2. In a medium saucepan, combine sugar, cornstarch, flour and salt.
3. In a medium bowl, beat egg yolks and water until smooth.
4. Gradually stir into sugar mixture.
5. Stir constantly over medium heat until mixture thickens and comes to a full boil.
6. Stir and boil 1 minute. Remove from heat.
7. Stir in butter, lemon peel and lemon juice.
8. Pour into baked pie shell.
10. Bake as directed. Cool 2 hours. Place plastic wrap on surface of pie filling to prevent a film from forming while the pie is cooling.
11. Spread, pipe, or spoon sweetened whipped cream over cooled filling.
11. Refrigerate until ready to serve.

Lemon Meringue Pie

• 1 (9-inch) baked pie shell
• 1 ¾ cups sugar
• 6 Tbs all-purpose flour
• ¼ tsp salt
• 4 egg yolks
• 1 ¾ cups water
• 1 Tbs butter
• 1 Tbs finely shredded lemon peel
• ½ cup lemon juice
• Meringue topping, below


1. Prepare baked pie shell and set aside.
2. In a medium saucepan, combine sugar, cornstarch, flour and salt.
3. In a medium bowl, beat egg yolks and water until smooth.
4. Gradually stir into sugar mixture.
5. Stir constantly over medium heat until mixture thickens and comes to a full boil.
6. Stir and boil 1 minute. Remove from heat.
7. Stir in butter, lemon peel and lemon juice.
8. Pour into baked pie shell.
9. Immediately prepare meringue topping and top pie as directed.
10. Bake as directed. Cool 2 hours.
11. Refrigerate until ready to serve. Refrigerate leftover pie.

Meringue Topping
• 4 egg whites
• ¼ tsp cream of tartar
• ½ cup superfine or granulated sugar

Directions

1. Preheat oven to 400°F.
2. Combine egg whites and cream of tartar in a small bowl.
3. Beat with electric mixer on medium speed until soft peaks form, about 1 minute.
4. Increase speed to high and gradually add sugar 1 tablespoon at a time.
5. Beat until stiff peaks form and sugar is dissolved. Total beating time on high speed should be 3 to 4 minutes.
6. Immediately spoon meringue carefully around edge and in center of hot pie filling.
7. Spread over filling.
8. With narrow spatula or knife, seal meringue to rim of pie shell or crumb crust. This helps prevent shrinkage of topping during baking.
9. Use the knife or spatula to swirl meringue slightly but do not make high peaks.
10. Or, spoon meringue into a pastry bag fitted with a star tube. Pipe stars or rosettes over entire surface of filling or pipe a lattice pattern.
11. Bake about 5 minutes until golden brown.

Variations
Coconut Meringue Topping: Sprinkle ¼ cup flaked or shredded coconut over meringue before baking
Nut-Topped Meringue: Sprinkle 1 tablespoon finely chopped nuts over meringue before baking.
Chocolate-topped Meringue: Sprinkle 2 teaspoons chocolate candy sprinkles over meringue before baking.

Caramel Apple Spice Cake

• 3 cups flour
• 1 Tbs cinnamon
• ½ tsp nutmeg
• 1 tsp baking soda
• 1 tsp salt
• 1 1/3 cups vegetable oil
• 2 cups sugar
• 3 large eggs
• 3 large Granny Smith apples-peeled, cored and cut into ½ inch pieces
• 1 cup chopped walnuts
• 1 tsp vanilla extract

1. Preheat oven to 350°F. Generously spray a 12 cup Bundt pan with cooking spray, set aside.
2. Sift together flour, cinnamon, nutmeg, soda and salt, set aside.
3. In the bowl of an electric mixer combine oil, sugar and eggs; mix on high until light yellow in color.
4. With mixer on low speed, gradually add the sifted dry ingredients mix until just combined.
5. Add apples, nuts and vanilla, mix until just combined.
6. Pour batter into prepared pan and bake about 80 minutes, or until tester inserted into center comes out clean.
7. Cool for 10 minutes on wire rack, invert onto wire rack.
8. Cool completely and serve with Caramel sauce and fresh whipped cream.

Caramel Sauce:
• 1 cup brown sugar
• ½ cup butter
• ¼ cup evaporated milk
• 1 tsp vanilla
• Pinch of salt

1. Combine ingredients in small saucepan over low heat.
2. Cook, stirring until combined and slightly thickened.

Bananas Foster Stir-Fry

(Pampered Chef)

• 5 medium bananas
• 1 lemon
• 1 jar (12.23 oz) fat-free caramel ice cream topping
• ½ tsp Pantry Korintje Cinnamon
• 1 tsp rum extract
• 1 quart frozen vanilla low-fat yogurt or ice cream

Directions

1. Slice bananas.
2. Zest whole lemon; set aside.
3. Juice lemon with juicer to measure ¼ cup juice.
4. Combine caramel topping, lemon juice and cinnamon in stir-fry skillet.
5. Bring to a boil over medium-high heat, stirring occasionally; remove from heat.
6. Stir in bananas and rum extract; toss gently using bamboo spatulas.
7. For each serving, spoon about 1/3 cup of banana mixture over a scoop of frozen yogurt.
8. Garnish with lemon zest.

Chocolate Almond Cookies

• 1 cup butter
• 1 cup sugar
• 1 egg
• ½ tsp almond
• ½ tsp vanilla
• 2 cups flour
• ½ cup cocoa
• ½ tsp baking powder
• ¼ tsp baking soda
• 1/8 tsp salt

Directions

1. Mix dough until smooth.
2. Roll into balls and roll in sugar.
3. Place on greased baking sheet and press slightly with thumb.
4. Bake 350°F for 6 minutes.
5. Cookies will be very soft but set as they cool! Do not over bake.

Icing
Mix powdered sugar and milk into thin mixture. Add almond extract and drizzle over cookies.

Easy Butterscotch Peanut Butter Haystacks

• 1 cup butterscotch chips
• ½ cup peanut butter
• ½ cup salted peanuts
• 2 cups chow mein noodles

Directions

1. Place chips and peanut butter in bowl and cover with saran.
2. Microwave on med for 3-5 minutes until most of chips are shiny and soft.
3. Stir until blended.
4. Stir in peanuts and chow mein noodles with rubber spatula.
5. Drop by forkfuls onto wax paper. Cool until set. Makes about 2 ½ dozen.

Peanut Butter Balls

• 1 pound butter or margarine
• 2 ½ pounds powdered sugar
• 3 tsp vanilla
• 2 cups smooth peanut butter
• 1 package semisweet chocolate chips

Directions

1. Melt the butter, add vanilla, and peanut butter.
2. Add powdered sugar and mix by hand.
3. Roll into balls.
4. In a double boiler, melt chocolate chips and add paraffin wax (1/8-1/4 of one rectangle of paraffin- closer to 1/8).
5. Drop ball into melted chocolate and lift out with tongs or spoons.
6. Place on foil or wax paper lined cookie sheet.
7. Place in refrigerator to set- then bag or place in containers- but store in refrigerator until ready to serve. They can stay out of room temp for a while.

Apple Crisp

• 1 1/3 cups all-purpose flour
• 1 1/3 cups rolled oats
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 cup packed brown sugar
• 1 cup butter
• 5 1/3 cups peeled, cored and slice apples

Directions

1. Preheat oven to 350°F.
2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar.
3. Cut butter into mixture until crumbly.
4. Take half of the mixture and pat it into the bottom of 7x11 inch baking dish.
5. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
6. Bake at 350°F for 45 to 50 minutes or until apples are tender.

Hawaiian Delight Ice Cream

• 1 med can pineapple tidbits, Drain and chop fine in blender
• Small can orange juice concentrate
• 3 cups sugar
• 3-4 ripe bananas mashed
• 1 quart milk
• 1 pint cream
• 1 pint half and half
• ½ tsp salt

Fresh Peach Ice Cream

• 10-12 medium peaches
• 3 cups sugar (less if they’re sweet)
• ½ tsp salt
• 1 Tbs vanilla
• 1 Tbs lemon juice
• 1/4 tsp almond extract
• 1 pint cream (heavy whipping)
• 1 pint ½ and ½
• 1 quart whole milk

Directions

1. Peel peaches, chop and put them in the blender.
2. Mix sugar in and let sit 1 hour or more in fridge.
3. Add salt, vanilla, lemon, almond, then put in a freezer, add milk and cream.
4. Stir and freeze. Makes 5 quarts. Needs a 6 qt freezer.

Russian Tea Cakes

Mix together thoroughly:
• 1 cup soft butter
• ½ cup sifted powdered sugar
• 1 tsp vanilla

Sift and stir in:
• 2 ¼ cups sifted flour
• ¼ tsp salt
• ¾ cup finely chopped nuts (pecans or walnuts)


1. Chill dough.
2. Roll into 1 inch balls.
3. Place on ungreased cookie sheet.
4. Bake till set at 400°F for 10-12 minutes, but NOT brown.
5. While still warm, roll in powdered sugar.
6. Cool then roll in again.

Fruit Pizza

• 2 tubes of Pillsbury sugar cookie dough
• 8 ounce cream cheese (softened)
• 1 cup powdered sugar
• 12 ounce cool whip
• Fruits to your liking

Directions

1. Mix cookie mix and spread on a 12x15 pan.
2. Bake at temp on package until barely light brown, about 10-12 minutes.
3. Mix cream cheese with powdered sugar.
4. Add cool whip.
5. Spread on cooled cookie crust.
6. Top with small bits of diced fruit like kiwi, pineapple, strawberries, blueberries, mandarin orange or banana.
7. The key is to let the cream cheese mixture sit on the crust for a good number of hours before serving. Overnight works well. Otherwise, the crust is too hard.

Marshmallow Brownies

• 1 cup butter
• 2 cups sugar
• 4 eggs
• 1/3 cup cocoa
• 1 ½ cups flour
• 2 tsp vanilla
• ¼ tsp salt
• 1 ½ cups nuts
• Mini marshmallows

Directions

1. Beat butter and sugar.
2. Add eggs, cocoa, and flour.
3. Add vanilla and salt.
4. Fold in nuts.
5. Pour into a 9x13 inch pan.
6. Bake at 350°F for 30-35 minutes.
7. Test with toothpick and DO NOT OVERCOOK.
8. Remove from oven and cover top with mini marshmallows.
9. Return to oven for 3 minutes.
10. Let cool for 1 hour then frost.

Frosting:
Beat:
• ½ cube butter
• 1 2/3 cups powder sugar
• 1/3 cup cocoa
• 1/3 cup canned milk

Hawley's Peanut Brittle

• 2 cups sugar
• 1 cup white Karo syrup
• ½ cup water
• 2 Tbs butter
• 2 heaping tsp baking soda
• ¼ tsp salt
• 1 ½ tsp pure vanilla
• 2 cups raw Spanish peanuts

Directions

1. Make sure that your candy thermometer is working properly.
2. Use a large heavy bottomed pan. Attach thermometer to side of pan, making sure that the bottom of the thermometer is not touching the bottom of the pan.
3. Prepare 3 cookie sheets by either spraying Pam over them or buttering them well.
4. Put Karo, sugar, and water in pan. Stir together and heat to soft-ball stage (226°).
5. Add peanuts and reduce heat.
6. Stir constantly to hard-crack stage (296°).
7. Once it reaches hard-crack remove from heat and stir in butter and vanilla. Stir well.
8. Add soda and salt. Stir well.
9. Spread the candy out on the pans with the back of a wooded spoon.
10. With very thick rubber gloves, stretch the candy out into thin pieces.
11. Let cool. Break into pieces.

Buttermilk Sugar Cookies

• 5 1/3 cup flour
• 2 tsp baking powder
• 1 1/3 cup sugar
• ½ tsp salt
• 1 cup margarine (use 1 cube butter and 1 cube margarine)
• 3 beaten eggs
• 1 cup buttermilk
• 1 tsp soda
• 1 tsp vanilla

Cream Cheese Frosting
• 1 cube margarine
• 8 ounce cream cheese
• 2 pounds powdered sugar
• Canned milk to desired consistency
• ½ tsp vanilla

Directions

1. Mix soda and vanilla in buttermilk.
2. Mix eggs and margarine, add buttermilk.
3. Add sugar and mix well.
4. Add dry ingredients. If dough is too sticky or soft, add a little more flour.
5. Roll out on a pastry cloth that has been floured. No need to chill this dough!
6. Roll 3/8 to ¼ inch thick and cut out.
7. Bake at 375°F for 10 minutes.

Coconut Chews

• ½ cup all-purpose flour
• ½ tsp baking powder
• 1/8 tsp salt
• 2 large eggs, at room temperature
• ½ cup sugar
• 2 tsp vanilla extract
• 3 ½ cup sweetened flaked coconut

Directions

1. Preheat oven to 350°F.
2. Line several baking sheets with aluminum foil and lightly butter the foil.
3. In a medium-size bowl, stir the flour, baking powder and salt.
4. In a large bowl, using an electric mixer set on high speed, beat the eggs and sugar for 4 to 5 minutes or until the mixture thickens and is light in color.
5. Beat in the vanilla extract.
6. Using a rubber spatula, stir in the flour mixture, then fold in the coconut.
7. Drop the dough by heaping tablespoonfuls (each cookie should contain about 2 tablespoons of dough) onto the prepared baking sheets, leaving about 2 inches between the cookies.
8. One sheet at a time, bake cookies for 10 to 15 minutes or until the edges are just starting to brown.
9. Place the baking sheet on a wire rack and cool for about 10 minutes.
10. Using a metal spatula, transfer the cookies to the wire rack and cool completely.
11. When cool, store the cookies in an airtight container.

Lemon Sugar Crisps

• 1 package lemon cake mix
• ¾ cup butter, soft
• 1 egg
• 1 cup cornmeal
• 2 Tbs shredded lemon peel

Directions

1. Roll one inch balls, and roll in sugar.
2. Bake on ungreased pan for 9-10 minutes at 375°F.
3. Cool on cookie sheet.

Chocolate Bliss Peanut Butter Cookies

• 1 package 8 oz semi sweet baking chocolate
• ¾ cup brown sugar
• ½ cup peanut butter
• ¼ cup butter, soft
• 2 eggs
• 1 tsp vanilla
• ½ cup flour
• ¼ tsp baking powder
• 1 package semi sweet squares or chunks
• 2 cup peanuts

Directions

1. Preheat oven to 350°F.
2. Microwave the chocolate squares for 2 minutes.
3. Add peanut butter, butter, eggs, vanilla, then add flour, and baking powder.
4. Stir in chopped chocolate and peanuts.
5. Drop by ¼ cupfuls and bake 13-14 minutes.
6. Cool 1 minute, then remove.

Lori's Turtle Bars (Caramel Brownies)

Ingredients
• 1 German chocolate cake mix
• ½ cup melted margarine
• 1/3 cup canned milk
• ½ cup chocolate chips
• ½ cup nuts
• 16 ounces caramel
• ½ can of canned milk

Directions

1. Mix cake mix, margarine, and canned milk.
2. Pat half of mixture into a 9x13 inch pan.
3. Bake at 350°F for 6 minutes.
4. Melt caramels and mix with canned milk.
5. Top cake with chocolate chips, nuts, and caramel mixture.
6. Put other half of cake mix on top of that (crumble like cookie dough).
7. Bake at 350°F for 17 minutes.

Karlene's Krispies

Ingredients
• 1 cup Karo
• 1 cup sugar
• 1 cup peanut butter
• ½ bag butterscotch chips
• ½ bag milk chocolate chips
• 5 ¼ c Rice Krispies

Directions

1. Beat first three ingredients (Karo, sugar, & peanut butter) till sugar dissolves on top of stove.
2. Pour over 5 ¼ cups Rice Krispies.
3. Mix and spread in a 9 x 13 pan.
4. Top with ½ bag of butterscotch chips and ½ bag milk chocolate chips.
5. Put under broiler for 30 seconds, or just till melted enough to spread.

Peanut Butter Layer Brownies

(from Duncan Hines' "Bake it Easy" Cookbook)

Ingredients
• 1 package brownie mix for 9x13 pan, egg and oil and water as called for on mix.

Topping
• 1/3 cup sugar
• 1/3 cup light corn syrup
• 1/3 cup peanut butter

Frosting
• ½ cup semi-sweet chocolate chips
• 2 Tbs butter or margarine
• 1 Tbs light corn syrup

Directions
1. Bake brownies as directed.
2. After they come out of the oven, heat sugar and corn syrup till they boil.
3. Add peanut butter and spread over warm brownies.
4. Cool 10-15 minutes.
5. Make topping by heating ingredients in the microwave 1-2 minutes. Stir well and then spread over peanut butter layer.
6. Cool in the fridge till frosting is not sticky about 30 minutes.
7. Cut into bars.
8. It is optional to put a topping of sliced almonds on top of the chocolate layer.

Chocolate Eclair Cake

Cake Layer
• 1 stick margarine
• ¼ tsp salt
• 1 cup water

Directions

1. Boil the above ingredients, then remove from heat.
2. Add 1 cup flour and beat well.
3. Add 4 eggs, one at a time, mixing well after each.
4. Spread on a lightly greased 11x17 pan.
5. Bake at 400°F for 30 minutes.
6. After baking, use your hot pad to pat down any sections that have puffed up.


Pudding Layer
• 8 ounce cream cheese completely softened at room temp
• 3 cups whole milk
• 2 small packages instant French vanilla pudding
• 12 ounce cool whip
• Hershey’s syrup

Directions

1. Mix together the softened cream cheese and about 1 cup of the milk slowly (until there are no lumps in the cream cheese and it is runny.
2. Add the remaining 2 cups milk and 2 small packages vanilla instant pudding (or French vanilla) and mix well, till it starts to firm up.
3. Spread over cooled layer of éclair crust.
4. Spread 12 ounce cool whip over whole pudding layer, and drizzle with Hershey’s chocolate syrup.
5. Chill 2-3 hours before serving.

Macaroons

• 2 2/3 cups firmly packed coconut
• 2/3 cup sugar
• ¼ cup flour
• 4 eggs whites
• 1 tsp vanilla
• 1 tsp almond extract (or use a bit less for milder flavor)

Directions

1. Preheat oven to 325°F.
2. Combine dry ingredients, then stir in the wet ingredients.
3. Form into balls, or just spoon (about 2 Tbs size) on to parchment paper or foil lined cookie sheets.
4. Bake until they are slightly browned on the outside. Varies with size of cookie, but about 15-20 minutes. Watch them the first time.
5. Can also dip ½ in melted chocolate.

Lemon Bars

• 1 cup all purpose flour
• ½ cup butter or margarine
• ¼ cup powdered sugar
• 1 cup granulated sugar
• 2 tsp grated lemon peel, if desired
• 2 Tbs lemon juice
• ½ tsp baking powder
• ¼ tsp salt
• 2 large eggs
• Additional powdered sugar

Directions

1. Heat oven to 350°F.
2. In medium bowl, mix flour, butter, and ¼ cup powdered sugar with spoon.
3. Press in ungreased 8-inch or 9-inch square pan, building up ½-inch edges.
4. Bake crust 20 minutes; remove from oven.
5. In medium bowl, beat remaining ingredients except additional powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy.
6. Pour over hot crust.
7. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center.
8. Cool completely in pan on wire rack, about 1 hour.
9. Dust with powdered sugar.
10. For bars, cut into 5 rows by 5 rows.
11. For lemon coconut bars, add ½ cup flaked coconut into egg mixture.

Classic Peanut Butter Cookies

• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ tsp baking soda

Directions

1. Cream together butter, peanut butter and sugars.
2. Beat in eggs.
3. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
4. Stir into batter.
5. Put batter in refrigerator for 1 hour.
6. Roll into 1 inch balls and put on baking sheets.
7. Flatten each ball with a fork, making a criss-cross pattern.
8. Bake in a preheated 375°F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Killer Brownies

• ½ cup butter
• 3 ounce chocolate melted and cooled
• 3 eggs
• 1 ½ tsp vanilla
• 1 cup flour
• 1 ¼ cup sugar
• ½ cup chocolate chips
• ½ cup nuts

Directions

1. Mix eggs and sugar, add vanilla, add chocolate (melted with butter).
2. Fold in flour.
3. Add chocolate chips and nuts.
4. Bake at 350°F for 25 minutes in a 9 x 13 inch pan.

Painted Sugar Cookies

• 2/3 cup butter
• 1 cup sugar
• 2 eggs
• 1 tsp soda
• ¼ cup milk
• 1 tsp vanilla
• 4 cup flour
• ¼ tsp salt

Cookie Paint:
• 2 Tbs evaporated milk
• 3-5 drops of food coloring

Directions

1. Cream butter and sugar.
2. Beat in eggs.
3. Dissolve soda in milk.
4. Add to butter mixture.
5. Add vanilla.
6. Stir in flour and salt gradually.
7. Chill dough for 30 minutes.
8. Roll to 1/8” thickness and cut as desired.
9. Paint cookies before baking.
10. Bake at 375°F for 8-10 minutes.

Brownies

• 4 eggs
• 1 cup oil
• 2 cup sugar
• 2 tsp vanilla
• 10 Tbs cocoa
• 1 tsp salt
• 1 ½ cup flour

Mix and bake in greased 9 x 13 in pan at 350°F for 30 minutes.

Coconut Macaroons

• 14 ounce coconut flaked
• 14 ounce can sweet condensed milk
• 1 tsp vanilla
• 2 egg whites
• ¼ tsp salt

Directions

1. Beat egg whites till light.
2. Add mixture.
3. Bake two inches apart at 350°F for 25 minutes.

Gingersnaps

• ¾ cup shortening
• 1 cup brown sugar
• ¼ cup molasses
• 1/4 tsp salt
• 2 ½ cups flour
• 2 tsp soda
• ½ tsp cloves
• 1 tsp cinnamon
• 1 tsp ginger
• 1 egg, well beaten

Directions

1. Mix ingredients.
2. Roll in balls and dip in sugar.
3. Press onto pan.
4. Bake at 375°F for 8-10 minutes.

Triple-Layer Chocolate Sour Cream Cake

• 2 eggs
• 1 ½ cups flour
• 1/3 cup cocoa powder
• 1 bag of chocolate chips
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup shortening
• 1 ¼ cups sugar
• 1 tsp vanilla
• 1 16 ounce carton sour cream
• 1 cup milk
• 1 12 ounce bag of chocolate chips
• 1 cube butter
• 4 ½ cups powdered sugar

Directions

1. Preheat oven to 350°F.
2. Grease and heavily flour three 8 inch round cake pans.
3. In a small bowl combine flour, cocoa powder, baking powder, baking soda, and salt.
4. In a large bowl beat shortening and sugar on medium speed until combined.
5. Beat in eggs and vanilla until combined.
6. Beat in 1/3 cup of melted chocolate chips until combined and then add 8 ounces of sour cream.
7. Alternately add flour mixture and milk; beat on low after each addition until combined.
8. Spread batter evenly in three pans and place all three pans on the same rack in the oven.
9. Bake for 25 minutes or until the tops spring back when lightly touched.
10. Cool.
11. Make Frosting.
12. Melt the rest of your chocolate chips and 1 cube of butter in a small saucepan.
13. Cool for one minute and put in a medium sized bowl.
14. Add remaining sour cream and beat until combined. Add powdered sugar and beat until smooth.
15. Frost the tops of each layer of the cake with a thin layer of frosting and let it spill over on the edges a little so it looks good.

Chocolate Praline Cake

• ½ cup butter
• ¼ cup whipping cream
• 1 cup packed brown suger
• ¾ cup chopped pecans
• 1 package Devil’s Food Cake mix
• 1 ¼ cups water
• 1/3 cup oil
• 3 eggs

Topping Mixture:
• 1 ¾ cups whipping cream
• ¼ cup powdered sugar
• ¼ tsp vanilla

Directions

1. In a small saucepan, place butter ¼ cup cream and brown sugar.
2. Heat on low till butter is melted.
3. Pour into 2 round cake pans and sprinkle pecans over each evenly.
4. In mixing bowl, combine cake mix, water, oil and eggs until moistened.
5. Beat 2 minutes at high speed.
6. Spoon batter over pecans mixture in pans.
7. Bake at 325°F for 35-45 minutes.
8. Cool for 5 minutes before removing from pans onto racks.
9. Cool completely.
10. Spread ½ of topping mixture onto first layer.
11. Add second cake layer and remaining topping.
12. Garnish with pecans and chocolate curls, and store in refrigerator.

California Earthquake Cake

from Deseret News:

• 1 cup chopped nuts
• 1 can (3.5 oz.) sweetened flaked coconut
• 1 box German chocolate cake mix (prepare batter according to package directions)
• ½ cup margarine, melted
• 8 ounce cream cheese
• 1 pound box confectioners’ sugar

Directions

1. Preheat oven to 350* F.
2. Grease a 9 x 13 inch baking pan.
3. Cover the bottom of the pan with the nuts and coconut.
4. Pour prepared cake mix batter over the nuts and coconut.
5. In a medium bowl; combine melted margarine and cream cheese. If you will not be frosting the cake, add all the confectioners’ sugar. If you will frost the ckae, add 2 cups confectioners’ sugar now, reserving the remainder for the frosting.
6. Beat until smooth.
7. Spoon over the batter but do not spread.
8. Bake 45 minutes. You cannot test for doneness with a cake tester, because cake will appear sticky even when it is done.
9. Remove from oven and colon rack.

Optional Frosting:
• 2 Tbs unsweetened cocoa
• 6 Tbs cola
• ½ cup margarine

Directions

1. In a small saucepan over medium heat, combine cocoa, cola and margarine.
2. Bring to a boil, stirring constantly.
3. Add remaining confectioners’ sugar and beat with a whisk until smooth.
4. Spread over cooled cake.

Carrot Pineapple Cake

• 2 cups white sugar
• ½ cup brown sugar
• 1 ½ cups cooking oil
• 3 eggs
• 1 can (10 ounces) crushed pineapple with juice
• 3 cups sifted flour
• 2 tsp baking powder
• ¾ tsp salt
• 2 cups grated raw carrots
• 1 cup white raisins (optional)
• 1 cup chopped nuts
• 1 tsp cinnamon
• 2 tsp vanilla

Directions

1. Cream sugars and oil.
2. Add eggs one at a time and beat well after each addition.
3. Add pineapple.
4. Sift flour with remaining dry ingredients.
5. Add to creamed mixture.
6. Add carrots, raisins, nuts, cinnamon, and vanilla.
7. Pour into well-greased and lightly floured tube pan or bundt pan (I also use bread pans sometimes).
8. Bake at 325°F for 70 minutes or until cake tests done.
9. Cool and top with frosting.

Cream Cheese Frosting:
• ¼ cup butter or margarine softened
• 1 package (3 oz.) cream cheese, softened
• 1 Tbs milk

Poppy Seed Almond Cake

• 3 cups flour
• 2 ¼ cups sugar
• 1 ½ tsp salt
• 1 ½ tsp baking soda
• 1 ½ tsp vanilla
• 2 tsp almond extract
• 1 ½ Tbs poppy seed
• 3 eggs
• 1 ½ cups milk
• 1 1/8 cups oil
• 1 ½ tsp butter flavoring

Directions

1. Mix all ingredients together.
2. Pour into 4 small, or 2 large bread pans, or 1 angle or bundt pan.
3. Bake 1 hour at 350°F.
4. Cool 5 minutes in pan and turn out.

Glaze:
• ¼ cup orange juice
• ½ t. almond extract
• ½ t. butter flavoring
• ½ t. vanilla
• ¾ cup granulated sugar

Stir together; put on cake with pastry brush.

Banana Cake

From Nicole Robinson's Foods Textbook

• 2/3 cup shortening
• 1 2/3 cup sugar
• 2 eggs
• 2 ½ cups flour
• 1 tsp soda
• 1 ¼ tsp baking powder
• 1 tsp salt
• 1 ¼ cup mashed bananas
• 2/3 cup buttermilk

Directions

1. Beat shortening, sugar and eggs.
2. Add with dry ingredients to buttermilk and bananas.
3. Bake at 350°F for 30 minutes for a 9 x 13 pan.

Frosting:
• 3 oz cream cheese
• ¼ cup margarine
• 1 lb powdered sugar
• 1 t. vanilla

Directions

1. Cream margarine and cream cheese till fluffy.
2. Slowly add powdered sugar and vanilla until right consistency.
3. Frost cake.

JeNeal's Pumpkin Cake

• 2 cups sugar
• 2 cups pumpkin
• 1 ¼ cups cooking oil
• 4 eggs (large)
• 2 cups flour
• 1 tsp salt
• 2 tsp soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 cup chopped nuts
• ½ cup coconut (opt.)

Directions

1. Mix sugar, pumpkin, oil and eggs together.
2. Sift dry ingredients into pumpkin mixture.
3. Bake 350°F for 40 minutes in a 9x13 pan.

Frosting:
• ½ sick butter
• 8 ounce. cream cheese
• 1 box powdered sugar
• 1 tsp vanilla

Directions

1. Cream butter and cream cheese together.
2. Add powdered sugar and vanilla and beat till smooth.

Any-Old-Bottled-Fruit Cake

• 1 quart fruit blended with juice
• 2 cups sugar
• 4 cups flour
• 1 tsp salt
• 1 tsp nutmeg
• 1 cup oil
• 4 tsp soda
• 4 tsp cinnamon
• 1 tsp cloves
• Nuts raisins, dates, coconut (optional whatever you have)

Directions

1. Use fruit that has been sitting at room temperature.
2. Sift dry ingredients and add to wet mixture.
3. Bake in a greased and floured cake pan at 350°F for 40 minutes.

Pattie's Chocolate Cake

Devil’s food cake mix

Mix and bake in one tall round cake pan. You can use a square pan, but fill it quite full.

Frosting
1 package instant chocolate pudding mixed with half the milk
Cool whip or whipped cream

Directions

1. Mix the pudding with the cool whip or whipped cream.
2. Pile on top of the 1st layer.
3. Cut the 2nd layer of cake and layer on top of the creamy frosting.
4. Cut the second layer in pinwheel shapes and put on top of the cake, standing up on their sides.
5. Pipe some frosting into the center to cover the tips and make a pretty shape.
6. Keep in the fridge.

Cheesecake

3 eggs
2 eight ounce packages cream cheese, softened
¾ cup sugar
1 tsp vanilla

Graham Cracker Crust:
1 package crushed graham crackers
¼ cup sugar
¼ cup softened butter

Directions

1. Beat eggs and cream cheese.
2. Stir in sugar and vanilla.
3. Pour into unbaked 9” graham cracker crust.
4. Bake at 350°F for 30 minutes. (In the meantime, prepare the topping.)

Topping
1 cup sour cream
¼ cup sugar
1 tsp vanilla

5. Remove from oven and spread on topping. Bake at 400°F for 5 minutes.




Top cheesecake with canned pie filling or fresh fruit thickened with 2 Tbsp sugar and 1 Tbsp cornstarch.

Rocky Road

• 2 large Hershey bars
• 1 cup walnuts, broken into pieces
• 15 lg. marshmallows, cut in quarters

Directions

1. Melt chocolate in double boiler.
2. Place ¼ of the chocolate in buttered square pan.
3. Spread marshmallows on top of chocolate.
4. Stir walnuts into remainder of chocolate. Next, spread over top of marshmallows, pressing down slightly.
5. Then refrigerate. Once cold, cut into bite-size pieces of candy.

Fruit Dip

• 1 eight ounce package of cream cheese, softened
• 1 cup sour cream
• ½ cup marshmallow creme
• 3 Tbsp sugar
• 1 tsp vanilla

Mix all of the above ingredients together and chill.

Key Lime Pie

Crust

16 graham crackers- crushed (coconut cookies work as well)
3 tablespoons sugar
1 cube of melted butter

Mix and press into a nine inch pie pan. Bake at 350°F in the oven for ten to twelve minutes. Then cool.

Filling

4 large egg yokes
1 (14oz) can sweetened condensed milk
½ cup fresh lime juice
2 teaspoons grated lime peel

1. Mix yokes until thick and light yellow. Do not over mix.
2. Add sweet condensed milk, turn speed to low and add ½ of the lime juice.
3. Once incorporated, add remaining lime juice and zest. Blend for a few seconds.
4. Pour into pie plate/crust and bake at 350°F for twelve minutes.
5. Serve with real whipped cream.

Cream Cheese Pie

• 8 oz pkg cream cheese (softened at room temperature)
• 1 can condensed milk
• 1/3 cup lemon juice (fresh or bottled)
• 1 teaspoon vanilla

Directions

1. Beat in a mixer in the following order: cream cheese, condensed milk, lemon juice, and vanilla. Each of these above ingredients added after each has been mixed well. This will make it light and airy.
2. Place in graham cracker pie crust and refrigerate.
3. Top with cherry pie filling or whatever your preference or leave plain.

Monster Cookies

• 6 eggs
• 1 lb box light brown sugar (2 ½ cups, packed)
• 2 Cups granulated sugar
• ½ tsp salt
• ½ tsp vanilla extract
• 1 24 oz jar creamy peanut butter
• 1 cup butter, softened
• 8 oz M&M’s
• 4 tsp baking soda
• 9 cups quick-cooking oatmeal (not instant!)

Directions

1. Preheat the oven to 360°F.
2. Line cookie sheets with parchment paper or nonstick baking mats.
3. In a very large mixing bowl, combine the eggs and sugars. Mix well.
4. Add the salt, vanilla, peanut butter, and butter. Mix well.
5. Stir in the M&M’s, baking soda, and oatmeal. c
6. Drop by tablespoonfuls 2 inches apart onto the prepared cookie sheets.
7. Bake for 8 to 10 minutes. Do not over bake.
8. Let stand for about 3 minutes before transferring to wire racks to cool.

Chocolate Banana Bread

• ½ cup toasted walnuts or pecan, coarsely chopped
• 1 ¾ cups all purpose flour
• ¼ cup Dutch-processed cocoa powder
• 1 cup granulated white sugar.
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup white chocolate chips
• 2 large eggs, lightly beaten
• ½ cup unsalted butter, melted and cooled
• 3 ripe bananas, mashed well
• 1 tsp pure vanilla extract

Directions

1. Preheat oven to 350°F and place oven rack to middle position.
2. Butter and flour (or spray with a non stick vegetable/ flour spray) the bottom and sides of a 9x5x3 inch loaf pan. Set aside.
3. Place nuts on a baking sheet and bake for about 8-10 minutes or until lightly toasted.
4. Let cool and then chop coarsely.
5. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Set aside.
6. In medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
7. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky.
8. Fold in the nuts and chocolate chips.
9. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional).
10. Bake until bread has risen and a toothpick inserted into the center comes out clean, about 55 to 65 minutes.
11. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Peanut Butter Cups

• Oreos
• Melted chocolate chips
• Peanut butter
• Whipped cream
• Powdered Sugar
• Oil

1. Crush Oreos without the filling.
2. Add some melted chocolate chips and stir.
3. Put in a mini muffin pan.
4. Mix peanut butter with some whip cream and a little powdered sugar.
5. Put a dab on top of the oreo crust.
6. Pour melted chocolate chips mixed with a tsp of oil on the top and refrigerate.

Pumpkin Bread

• 3 cups sugar
• 3 ½ cups flour
• 2 tsp soda
• 1 ½ tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 4 eggs
• 1 cup Crisco oil
• 2/3 cup cold water
• 1 big can pumpkin

Mix and pour into a pan. Bake at 350°F for 1 hour.

Chocolate Chocolate Chip Cookies

• 1 cup unsalted butter
• 1 ½ cups white sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp kosher salt
• 2/3 cup unsweetened cocoa powder
• 1 cup chopped pecans
• 2 cups milk chocolate chips

Directions
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 10 minutes. Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.
3. In a 1 gallon plastic food bag, place the all-purpose flour, baking soda, kosher salt and cocoa powder. Seal the bag and massage the ingredients to combine. The mixture will appear homogenous with no separate ingredients showing.
4. Add the flour and cocoa mix to the creamed butter and sugar. Mix together until the dough appears completely combined-about 3 minutes. Add all the pecans and chocolate chips and stir them into the dough. Drop by two teaspoonfuls onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your finger.
5. Bake for 11 minutes at 350°F. The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely.

Chocolate Mousse Cake

Ingredients (Cake)
• 2 cups white sugar
• 1 ¾ cups flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Directions (Cake)
1. Preheat oven to 350* F. Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake test done with a toothpick. Cool in the pans for 10 minutes, and then remove to a wire rack to cool completely.


Ingredients (Mousse)
• 1 (14 oz) can sweetened condensed milk
• 2 (1 oz) squares unsweetened chocolate, melted
• ½ cup cold water
• 1 (3.9 oz) package instant chocolate pudding mix
• 1 cup heavy cream, whipped

Directions (Mousse)
1. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 20 minutes.
2. Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
3. Place one layer of cake onto a serving plate. Top with 1 ½ cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.