Easy Fudge- Better Homes and Gardens

This is a pretty basic easy fudge recipe. I've seen variations of this that use powdered sugar instead of granulated, but you have to double the quantity or something like that. I'm not sure what the exact conversion rate is. 

I won't lie and say this is the most delicious fudge recipe around, but it's probably the easiest (microwave? Hello!), and one of the most versatile. You can substitute the chocolate chips for any flavor you wish, marbleize it, add chunks of delicious goodness, etc. For instance, this year I used dark chocolate chips and added in crushed up chocolate oranges in lieu of walnuts to make dark chocolate orange fudge. Yummers! The possibilities are endless, and it's so fast and easy to whip up that you'll find yourself making multiple batches just because you can.

Ingredients

• 1-1/2  cups  sugar
• 1  5-ounce can (2/3 cup)  evaporated milk
• 1/2  cup  butter
• 2  cups  tiny marshmallows
• 1  cup  semisweet chocolate pieces or chopped bittersweet chocolate (the higher quality of chocolate, the better your fudge will turn out so splurge on the Ghirardelli vs. the generic store brand)
• 1/2  cup  chopped walnuts
• 1/2  teaspoon  vanilla

Directions

1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
4. Spread fudge evenly in the prepared pan. Score into squares while warm (super important- this stuff is a beast to cut when it's chilled if you don't). Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
Peanut Butter-Chocolate Fudge: Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.
Nutrition Facts per piece: 58 cal., 3 g total fat (1 g sat. fat), 1 mg chol., 14 mg sodium, 9 g carbo., 0 g fiber, 1 g pro.
Daily Values: 0% vit. A, 0% vit. C, 1% calcium, 1% iron
Exchanges: 1/2 Other Carbo., 1/2 Fat
Microwave Directions: In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.

PB and Chocolate Chip Cups

Tollhouse
3/4 c butter
1/3 c sugar
1-1/2 c flour
1-2/3 c PB and Chocolate chips
2 lg eggs
1 c sweetened condensed milk
1 tsp vanilla

Preheat to 350
Grease 36 mini muffin cups. Beat butter and sugar until creamy. Add flour and beat. Roll a rounded teaspoon of dough and press onto bottom and halfway up side of muffin cup. Place 5 chips in each cup.
Beat eggs in medium bowl with whisk. stir in sweetened condensed and vanilla. Spoon into muffin cups, filling almost to the top. Bake 15-18 minutes, while cooling on wire rack. Top with 1/2 of remaining chips. (they will soften) Repeat with remaining chips. Cool completely on racks.

Buttery Oatmeal Crisps

1-3/4 c quick cooking rolled oats
3/4 c sugar
3/4 c flour
1/2 tsp baking powder
3/4 c butter, melted
1/4 c corn syrup
1/4 c whipping cream
1-1/2 c semisweet chocolate chips
3 tbsp shortening

1. Preheat to 350. Line a cookie sheet with foil, set aside. In a large bowl combine oats, sugar, flour, and baking powder; set aside. In another bowl combine melted butter, corn syrup, and cream. Add butter mixture to oat mixture and stir until combined. For each cookie, drop dough by rounded teaspoonfuls 3 inches apart onto the prepared cookie sheet.
Bake 10-12 minutes or until bubbly golden brown around edges. Cool cookies on foil. Carefully lift edges of cookies, then peel cookies off of foil.
2. In a small heavy saucepan heat chocolate pieces and shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool until chocolate is set. Makes about 60 cookies.

Raspberry Pistachio Cookies

1/2 c butter or margerine, softened
1/4 c powdered sugar
1 egg separated
1 tsp vanilla
1 c flour
1/8 tsp salt
1/2 unsalted pistachios, shelled and finely chopped
1/4 c raspberry jam or jelly

Combine butter, powdered sugar, egg yolk and vanilla; beat until light and fluffy. Stir in flour and salt; mix thoroughly. Chill dough for at least 30 minutes or until dough hardens.

With the palm of your hand, shape dough into small balls, about 1 to 1-1/4 inch in diameter. Beat egg white until foamy; dip balls in egg white then roll in chopped pistachios. Place on baking sheet that has been very lightly coated with cooking spray; make deep indention in each cookie.

Bake at 350 for approx 12 minutes. Remove from oven; cool. with back of a small spoon, fill indention with raspberry jam or jelly.

Hershey's Rich, Dark Tiger Kisses Cookies

1-1/2 c granulated sugar
1/2 c veg oil
1/2 c Hershey's Cocoa
1-1/2 tsp vanilla
1-1/4 c flour
1-1/2 tsp baking powder
1/2 tsp salt
3 eggs
48 Dark Chocolate Kisses, unwrapped
Powdered sugar

Combine granulated sugar and oil in large bowl. Add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder, and salt; gradually add to cocoa mixture beating well.

Cover, refrigerate until dough is firm enough to handle at least 6 hours.

Heat oven to 350. Grease cookie sheet. Shape dough into 1 inch balls (will be sticky). Roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.

Bake 11-13 minutes or until almost no indention remains when touched lightly and tops are cracked. Immediately press 1 kiss into center of each cookie. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

Oatmeal Raisin Cookies

Karlie Shaw Abrams and Camille Farias

1 c shortening
1 c brown sugar
1/2 c granulated sugar (mix)
2 tsp salt
1 tsp baking powder
2 tsp cinnamon (mix)
2 eggs (mix)
1 c flour (mix)
3 c oats (mix)
1-1/2 c raisins (mix)

Bake at 350 for 10-12 minutes

Pecan Sandies

Camille Farias

Combine 1-1/2 c (6 oz) chopped pecans with 1-3/4 cubes (7/8 cup) butter, cut into chunks. Cook, stirring frequently for about 5 minutes on medium heat, or until mixture is nicely browned.
Drain butter into medium bowl. Set pecans aside.
Freeze the butter mixture, stirring once or twice, until firm but not hard (20 minutes).

Whisk together chilled brown butter, 1/2 c veg oil, 2-2/3 c flour, 1-1/4 cup powdered sugar until biscuit consistency. Add 1/2 of the pecans. Mix well.

In a seperate bowl, combine remaining pecans with 1 c brown sugar. mix well. Add 1 egg and 1 egg yolk, 1-1/2 tbsp water, 1/4 tsp salt, and 1-1/2 tsp vanilla, until very well mixed.

Stir into flour mixture until just mixed. Knead with your hands until very well mixed.
Divide in half. Lay out on wax paper and cover with wax paper. Roll to 1/4 inch thick and refrigerate until very firm.
Cut out with 2-1/2 inch rounds.

Bake at 350 for 10-14 minutes on greased cookie sheet, after pressing whole pecan halves onto top.
Let cool 1 minute on cookie sheet, then transfer to a wire rack to cool.

*This is Luis's favorite cookie recipe. Hands down. I made it for him our first Christmas together.

Snickerdoodles

1 c shortening
1-1/2 c sugar
2 eggs
2-3/4 c flour
1 tsp cream of tartar
1/2 tsp soda
2 tsp salt
roll into balls and roll in cinnamon and sugar.
Dot with water and squish with fork.
Bake 8 minutes at 350

Madeleines

5 tbsp butter
1/2 c flour
1/2 tsp baking powder
pinch of salt
1 egg
grated zest of 1/2 lemon
1 tsp orange juice
1/2 c granulated sugar
confectioners sugar for dusting

Preheat to 375:
Melt the butter in a saucepan over medium heat. Brush a little of the melted butter in the molds of a madeleine plaque. reserve the remainder and let cool to lukewarm.

Sift the flour, baking powder, and salt into a bowl. Combine the egg, lemon zest, orange juce, and sugar. Beat lightly. Stir into the flour mixture and beat fora  few seconds longer until well combined.
Add the reserved butter and beat just long enough to incorporate thoroughly without overmixing. Spoon the batter into the molds of the prepared plaque, filling each one half full. Place on the middle shelf of the oven and bake for 12 to 15 minutes until golden and starting to brown at the edges. Unmold and place on rack. Dust with confectioners' sugar and serve while still warm. Makes twelve 3-inch madeleines.

Gumdrop Cookies (Oatmeal Chocolate Chip)

Linda Streeper

2 c brown sugar
2 c white sugar
2 tsp vanilla            cream or mix
2 cubes butter
1 c shortening

Add 4 eggs (mix again)
2 tsp. soda
2 tsp baking powder
1 tsp salt
4 c flour
4 c rolled oats
2 c chocolate chips

Bake at 350 for 10 minutes

*this is the famous chocolate chip cookie recipe that we used to make all the time when I was growing up. It was a neighborhood favorite.

Dot's Lemon Jello Cake

Dorothy Borwn
Temp 350        45 minutes        use toothpick to test

1 pkg of Duncan Hines Lemon Supreme cake mix

Add: 1-1/3 cup of water
three eggs
3/4 cup cooking oil
1 pkg lemmon jellow- dry (3 oz) pkg

Beat ingredients 4 minutes

When done, poke holes in top of cake with a meat fork or toothpicks

Mix 1 cup of powdered sugar with 3 tbsp of lemon juice and 1/4 c melted butter.

Pour over cake while still warm.

*This cake is a classic recipe of my Grandmother's. She used to make it whenever we went to visit her.

Christmas Cookies

Alice Brown

Temp 375            Yields 60              Cook time: 15-20 minutes

1 c butter
1 c brown sugar
2 eggs
2 tsp water
3 c flour
1/2 tsp baking powder
1/2 tsp vanilla

cream butter, add sugar, beaten eggs and water.
Add dry ingredients a little at a time, mix till smooth
Let dough stand 1 hour before rolling.

Roll out a block of dough about 5 inches square
Spread with filling. Cover with more dough.
Bake on a greased cookie sheet. Cool. Cut into squares.

Date filling
1 pound dates- 1 cup of water
1 cup sugar      1/2 c walnuts
Add sugar to boiling water- stir until dissolved. Add dates stoned and cut. Boil until most of the liquid has evaporated. Remove and add nuts. Cool.

*this is a VERY old recipe from my great-grandmother. According to my grandmother this is one that great-grandma used to make as a special treat at Christmas time.

Apple Sauce Cookies

Stell Clark

Oven at 350

1 c shortening
1 c brown sugar
 1-1/2 tsp salt
2 tsp soda
5-1/2 c flour
3 tbsp cornstarch
4 eggs
2 tsp milk
2 c sweetened apple sauce

1 pkg chocolate chips, raisins, or nuts

Sift Dry Ingredients together
Beat sugar, shortening, eggs, and apple sauce with milk and 2 tsp vanilla
add dry ingredients
add chips, nuts, or raisins

Bake 11 minutes.

Frost with lemon frosting if desired.

*This is another favorite recipe of my grandmother's.

Raisin Molasses Gems

Dorothy Nihart

Oven 350 bake in upper third of oven

3/4 c shortening
1 c sugar
1/4 c molasses
1 egg
2 c brown sugar
2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/4 tsp salt
1 c raisins

Beat shortening and sugar until fluffy. Add molasses and egg.

Combine dry ingredients and add to above stir in raisins. Shape into 1 inch balls and roll in sugar. Cook 2 inches apart on greased sheet.
10 to 12 minutes.

Cool one minute and transfer to wire rack.

*When my grandma was diagnosed with terminal cancer, I spent several months visiting her and spending as much time as possible with her. I asked her for some of her recipes, so I could have them always. This is one of the ones she passed down to me.

Frosted Banana Bars

1/2 c butter
2 c sugar
3 eggs
1-1/2 c mashed banana
1 tsp vanilla
2 c flour
1 tsp baking soda
pinch salt

Cream butter and sugar. Beat in eggs, bananas. Combine flour, baking soda, and salt. Add to creamed mixture and blend well. Pour into greased 15x10x1 inch pan. Bake at 350 for 25 minutes. Cool.

Frosting:
1/2 c butter, softened
1 (8oz) pkg cream cheese, softened
4 c powdered sugar
2 tsp vanilla

Cream butter and cream cheese. Add powdered sugar gradually and vanilla. Beat well. Spread over bars. Yields 3 dozen.

Variation: Decrease sugar to 1-1/2 c, eggs to 2, and add 1 cup sour cream

Sugar Cookies

Linda Streeper and Kristy Grover

1 c margerine
1 tsp vanilla
1-1/2 c sugar
3 eggs

Cream first.

3-1/2 c flour
1 tsp soda
2 tsp cream of tartar
1 tsp salt

Add and mix. Roll dough out, cut into shapes, bake at 375 on greased cookie sheets.

Butter Frosting for cookies:
Mix
1 lb powdered sugar
1 tsp vanilla
1 cube margerine, softened

Add part of a can of evaporated milk slowly while beating to get a correct consistency.

Optional: Add cocoa for chocolate frosting. Can add food coloring and flavoring.

This frosting turns out cream colored, not white, so it looks best when some coloring is added.

*This is my step-mom's recipe. It's probably the easiest sugar cookie recipe ever, and it's an instant classic.

Great Pumpkin Cookies

Linda Streeper and Camille Farias

1 c margerine
1/2 c crisco
1 c white sugar
1 tsp vanilla
1 c brown sugar
1 egg
24 oz can pumpkin (Libby's)
Mix, then add:
4 c unsifted flour
1 tsp salt
2 tsp soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves

Stir in:
1 bag (12 oz) semi-sweet chocolate chips (Guittard or Ghirardelli are the best)

Will not be very thick

Drop in large spoonfuls onto greased baking sheet and cook at 350 for 20 minutes

*This is my step-mom's recipe with a few additions, substitutions, and changes that I came up with. The result is the moistest, most delicious pumpkin cookie recipe I've ever had. In fact, it's the only one I like- most pumpkin cookies kind of make me gag a little bit, but this one is fantastic!

The LAST Chocolate Chip Cookie Recipe You'll Ever Need

Camille Farias

This is, in my extensive experience, the best chocolate chip cookie recipe I've ever come across. It's the perfect blend of chewy and crispy, sweet and salty, and chocolately goodness. People always ask me for this recipe, and I don't give them the whole thing because I like being the only person who knows the secret which I stumbled upon in an act of sheer serendipity- I am now passing it on to you...

2 c brown sugar
1 c granulated sugar
1 c shortening            The original recipe called for 2 c shortening and no butter   
3/4 c butter                  I ran out of shortening once, substituted butter, and history was made
4 eggs
5 c flour
2 tsp soda
1-1/2 tsp salt
2 tsp vanilla
4-1/2 oz each of milk and semi-sweet chocolate chips
1 cup chopped nuts (optional)

Mix all ingredients in a bowl with hands (optional- I use my big honking wooden spoon for this) and compact dough together. Add chips and mix.

Bake 10-12 minutes or until golden brown.

Mystery Cake Recipe

This recipe has been sitting in my box for who knows how long. It has no instructions, and no title, but it's all stained up as if it was once loved. If you're feeling adventerous, give it a try and let me know what you come up with- cookies? cake? bars?

1 yellow cake mix
1/2 lb butter
1/4 c sour cream
1/2 c buttermilk
1 egg

The rest is up to you!

Mexican Wedding Cookies

1 c butter or margerine, softened
1/3 c dulce de leche
3/4 c powdered sugar
1 tbsp vanilla
1 tsp cinnamon
1/2 tsp salt
3 c flour
1/2 c finely chopped pecans
powdered sugar

Preheat oven to 375
Beat butter, sugar, dulce de leche, vanilla, and salt in large bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoonfuls of dough into 1-1/4 inch balls. Place on ungreased baking sheets. BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes, remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Store in airtight containers. Makes about 5 doz cookies.

Mini Chip Snowball Cookies

1-1/2 c butter or margerine, softened
3/4 c powdered sugar
1 tbsp vanilla
1 tbsp vanilla
1/2 tsp salt
3 c flour
2 c (12 oz) semi-sweet mini morsels
1/2 c finely chopped nuts
powdered sugar

Preheat oven to 375
Beat butter, sugar, vanilla, and salt in large bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoonfuls of dough into 1-1/4 inch balls. Place on ungreased baking sheets. BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes, remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Store in airtight containers. Makes about 5 doz cookies.

Coconut Macaroons

Oven at 325

2 egg whites, 1/2 tsp vanilla, 2/3 c sugar, 1-1/3 c flaked coconut

lightly grease a cookie sheet; set aside
In a medium mixing bowl, beat egg whites and vanilla with an electric mixer on high speed until soft peaks form. Gradually add sugar- about 1 tbsp at a time, beating until stiff peaks form. Fold in coconut.
Drop mixture by rounded spoonfuls onto cookie sheet. Bake at 325 for 20 minutes or until edges are lightly browned.

Lemon Macaroons: prepare as above, except substitute 1 tbsp lemon juice for the vanilla and add 1 tsp finely grated lemon peel

Almond Macaroons: Prepare as above, except substitute one 8 oz can almond pase (w/o syrup) for coconut. Stir 1/2 c beaten egg whites into crumbled paste, then stir mixture into remaining ingredients and continue as directed

Neiman Marcus Chocolate Chip Cookies

This went around on the internet a few years ago- I guess some disgruntled employee spilled the beans on the Neiman Marcus Chocolate Chip Cookie recipe, which at that time sold for around $18/lb. Not sure if that's true or not, but they're pretty darn delicious.

2 c butter
2 c sugar
2 c brown sugar
4 eggs
1 tsp vanilla
1 tsp almond extract
4 c flour
5 c oatmeal (measure, then blend in a blender to fine powder)
1 tsp salt
2 tsp baking powder
2 tsp baking soda
25 oz. chocolate chips (guittard big chips in the silver package are the best)
1 oz Hershey bar (grated)
3 c chopped pecans (or other nut)

Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips. Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10-15 minutes at 375.
Makes 112 cookies (recipe may be halved)

Dulce de Leche Cookies

Camille Farias

Preheat to 350

1/3 c butter, 1 c brown sugar, 2/3 c powdered sugar, 1 tbsp cocoa, 1 tsp baking soda, 1 tsp ground cinnamon, 2 egg whites, 1/2 can dulce de leche, 2 c flour 1-1/2 tsp salt

Cream butter and sugar, add soda, salt, cinnamon, eggs, and dulce de leche. Mix until smooth. Add flour.
Roll into balls and then roll balls in powdered sugar.

Cook 8-10 minutes.

*this is an original recipe of mine, made after messing around in the kitchen with cans of dulce de leche for a couple of weeks. It's still under construction, but the current version is pretty darn delicious.

Circus Popcorn

Camille Farias

1-1/2 c sugar
1/2 c milk
1/4 c butter
1 tsp vanilla
3 drops food coloring
3 drops raspberry, coconut, strawberry, etc. extract (optional)
1 c unpopped popcorn (2 bags microwave popcorn)

Boil all ingredients to soft ball stage. Pour over large pan of popped popcorn. Stir until hardened. Let sit for 2 minutes. Stir again to break up the clumps.

*I make this for my step-son's birthday party every year. We make the popcorn in different colors and flavors, to creat a rainbo effect. It's always a big hit, and SOOOO easy to make.

Betty Crocker Divinity

2-2/3 c sugar,
2 c light corn syrup
1/2 c water
2 egg whites, stiffly beaten
1 tsp vanilla
3/4 c broken nuts (walnuts, pecans) optional

mix sugar, syrup, and water in pan and stir over low heat until dissolved. Then cook without stirring to hard boil (260 degrees)

pour into egg whites and add vanilla. Mix until dull and fold in nuts. Drop quickly from tip of buttered spoon or into buttere pan and cut into squares

Virginia Fudge (Penuche Fudge)

Lyn Babb

1 cube + 2 tbsp butter
2 c brown sugar
1/2 c evaporated milk
1/2-1 c chopped nuts
1 tsp vanilla
3 c sifted powdered sugar

melt butter in sauce pan. add brown sugar and milk. boil, stirring constanly for 3 min. Keep sugar crystals from forming on sides of saucepan. Remove from heat. Add vanilla, powdered sugar, and nuts.
Make sure candy is free from lumps and pour into 8x8 pan.

Cool completely before serving.
Store in refrigerator.

*This is my favorite candy recipe of all time. It reminds me of all my favorite holidays, because when I was little mom always made it for Christmas and Thanksgiving. It's a nice change from the chocolate-blitz you're usually hit with around Christmas, so I like to give this away as a holiday gift.

Baked Caramel Corn

2 gallons popcorn, popped

2 c brown sugar
2 cubes butter (not margerine)   boil in heavy saucepan 5 min.
1 c karo syrup

immediately remove from heat and add 1/2 tsp soda and 1 tsp vanilla

pour over popcorn and coat well. Divide onto 2 cookie sheets (greased).
Bake at 250 for 1 hour, stirring every 15 minutes

Cool on wax paper, separated and store in tightly sealed containers. Will remain
fresh for 2-3 weeks.

*I learned this recipe from a college roommate as well. It is the best/easiest caramel corn recipe I've ever used. I like to make this and give it away at the holidays, because it's always a crowd pleaser.

Cracker Candy

Deana Nicols Griffin

1 c brown sugar (packed)
1 c butter (not margerine)
1 (12 oz) pkg chips (chocolate, white chocolate, peanut butter, butterscotch, mint, etc)
Saltine Crackers

Cover bottom and sides of cookie sheet with tin foil. Cover bottom with crackers. Melt butter over medium heat and add sugar. Boil for 3 minutes, stirring constantly. Pour over crackers and spread evenly. Cook for 5 minutes at 350.

Cover with chips and let them melt, then spread evenly. Freeze. Remove from foil and break into pieces. Store in sealed container or ziploc in refrigerator.

*This has been a holiday staple in my house since I learned the recipe from my college roommate back in 2001. It sounds weird, but tastes crazy-amazing.

Divinity

Beat 2 egg whites stiff.
2 c sugar, 1/2 c hot water, 1/3 c corn syrup, 1/4 tsp salt
Combine in sauce pan and cook stirring constantly until boils. Cover for 2 min, then uncover and cook w/o stirring to hard ball (254 degrees).

Pour egg whites in a steady fine stream while beating until mixture loses gloss.
Stir in 1 tsp vanilla and 1/2-1 c pecan or walnut pieces

Drop by teaspoonfulls onto baking sheets covered with wax paper

Ghirardelli Chocolate Souffle'

1/4 c and 2 tbsp granulated sugar
1 tbsp flour
 1/2 c heavy whipping cream or half and half
4 eggs, seperated
1-1/2 bars (6 oz) semi-sweet baking chocolate, melted
1/2 tsp vanilla
pinch salt
pinch cream of tartar
2 tsp. confectioner's sugar

Preaheat to 375. Butter a 1-1/2 qt ceramic souffle' dish. Sprinkle the inside of the dish with 2 tbsp of the sugar to coat. In a medium sized heavy saucepan, combine the remaining granulated sugar and flour and mix well. Add the whipping cream. Cook over medium heat until the sugar melts. Beat egg yolks. Gradually add a small amount of the warm sugar-cream mixture to the egg yolks, stirring continuously. Pour the egg mixture into the saucepan and mix well. Remove the saucepan from the heat. Stir in the melted chocolate, vanilla, and salt. Set aside to cool. In a large bowl, beat the egg whites with the cream of tartar until soft peaks form. Gently fold the cooled chocolate mixture into the egg whites until no streaks of white remain. Spoon the souffle' into the prepared dish. Bake 30-35 muntes or until puffed. Dust with confectioner's sugar. Serve immediately. Makes 8 servings.

Ghirardelli Mississippi Mud Bars

1/2 c butter or margerine, softened
3/4 c brown sugar, firmly packed
1 tsp vanilla extract
1 large egg
1 c all purpose flour
1/2 tsp. baking soda
1/4 tsp salt
1 bar (4 oz) semi-sweet baking bar, chopped and divided
1 bar (4 oz) white chocolate baking bar, chopped and divided
1 c walnuts, chopped and divided

Preheat to 350. In a large bowl. beat butter with sugar at medium speed until light and fluffy (about 4 minutes). Add vanilla and egg, mix on low speed until incorporated. combine flour, baking soda, and salt; gradually add to creamed mixture. Mix in 1/2 of the chopped semi-sweet and white chocolate bars and 1/2 c walnuts. Spread in a greased 9" square baking pan. Bake for 12-15 min or until toothpick inserted in center comes out almost clean. Sprinkle with remaining semi-sweet and white chocolates. Cover with foil. Let stand 5 minutes or until chocolates are melted. Swirl chocolates with small knife to marbleize. Sprinkle with remaining 1/2 c walnuts. Cool in pan until chocolate is firm. Cut into bars. Makes 1 doz bars.

Ghirardelli Chocolate Cheesecake

Crust:
1-1/2 c thin chocolate wafers, crushed
1/4 c butter, melted

Filling:
16 oz. cream cheese, softened
1/2 c sugar
3 eggs
1 bar (4 oz) Semi-Sweet baking chocolate, melted

Topping
1 bar (4 oz) Semi-Sweet baking chocolate, melted
1/2 c sour cream

Crust: Mix wafer crumbs with butter and press with spoon onto bottom and part way up sides of 8" or 9" springform pan.

Filling: Preheat oven to 350. With a mixer, blend cream cheese with sugar; add eggs. Add melted chocolate to cream cheese mixture, beating until thick and smooth. Pour into prepared crust. Bake for 30-40 minutes or until firm in center. Chill 4 hours or overnight.

Topping: stir melted chocolate into sour cream, spread over top, chill until firm.

Makes 10-12 servings

Ghirardelli Chocolate Mousse

4 large egg yolks
1/4 c sugar
2-1/2 c heavy whipping cream
1-1/2 bars (6 oz) semi-sweet chocolate baking bars, chopped

Beat egg yolks in small bowl with electric mixer on high speed until thick and lemon colored (about 3 minutes). Gradually add sugar and beat on high speed. Heat one cup whipping cream in 2 qt saucepan over medium heat just until hot (do not boil!). Gradually stir half of the hot cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil!). Let cool for about 10 minutes. Add chocolate to egg yolk mixture and stur until mixture thickens and chocolate is well belnded, about 5 minutes. Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled. Beat 1-1/2 c whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Mix 3/4 of whipped cream into chocolate mixture until blended. Fold remaining whipped cream gradually into chocolate mixture until well blended. Pipe or spoon mixture into cups or small dessert bowls. Refrigerate leftovers.

Ghirardelli Double Chocolate Cookies

2 bars (8 oz) Semi-sweet Chocolate Baking Bars broken into 1" pieces
3/4 c brown sugar, packed
1/4 c butter, softened
2 eggs
1/2 tsp vanilla
1/2 c flour
1/4 tsp baking powder
1 cup semi-sweet chocolate baking chips
2 cups walnuts, optional

Preheat to 350. Place semi-sweet chocolate in a large bowl in microwave at medium power for 1 to 1-1/2 minutes. Remove and stir. If not melted, return and repeat heating step, stirring every 30 seconds. When small lumps remain, remove and continue to stir to complete melting. Stir in sugar, butter, eggs, and vanilla. Stir flour with baking powder; add to chocolate mixture, mixing well. Fold in chocolate chips and nuts. Drop by 1/4 cup onto ungreased baking sheet. Bake for 12-14 minutes. Cool 1 minute on baking sheet; remove to wire cooling rack. Makes 12-18 cookies.

Jello Popcorn Balls

Lyn Babb
1 c. white corn syrup
1/2 c sugar
1 (3 oz) pkg jello- any flavor
1/2 lb peanuts (coarsely chopped)
9 cups popcorn popped

Bring syrup and sugar to a boil. Remove from heat. Add jello stirring until dissolved. Add nuts and pour over popcorn, stirring well. Quickly form into 1-1/2 inch balls.

Makes 4 dozen

Butterscotch Nut Fudge

1-3/4 cups sugar
1 cup nuts
1 jar marshmallow cream
3/4 cup evaporated milk
1/4 cup butter
 1-2/3 cup Butterscotch chips
1 tsp. vanilla

Grease 8x8 pan. In saucepan combine sugar, cream, milk, and butter. Cook until mixture boils. Boil and stir 5 minutes. Remove from heat and add chips, stirring until melted. Stir in nuts and vanilla. Pour into pan and cool.

Mascarpone Chocolate and Strawberry Parfait

1/2 c semi-sweet chocolate chips
1-1/2 tbsp sugar, divided
2 tbsp half-and-half
3/4 mascarpone cheese
1/2 tsp vanilla extract
2 cups chopped fresh strawberries, divided
4 whole strawberries

1. Combine chocolate chips, 1/2 tbsp sugar and the half and half in a small heavy saucepan. Cook over very low heat 2 minutes or until chocolate melts, stirring constantly. Set aside. Stir together mascarpone, vanilla and remaining 1 tbsp sugar in small bowl. Set aside.

2. Spoon 1/4 cup strawberries in each of 4 parfait glasses. Layer each as follows: 2 tbsp mascarpone mixture, 1/4 cup chopped strawberries, 1 tbsp chocolate mixture, 1 tbsp mascarpone mixture and 1/2 tbsp chocolate mixture. Refrigerate 1 hour. Top each parfait with 1 whole strawberry.

Serve 4

Corn Pops

Lou Ann Wilde
1 lg pkg Corn Pops
1 c syrup
1 c brown sugar
1 c corn syrup
1 can sweetened condensed milk

Bring syrup, brown sugar, and corn syrup to boil. Add can of milk. Boil to soft ball stage. Mix with corn pops

Creamy Berry Pie

Crust:
6 tbsp butter
12 graham cracker boards, crushed
1 tbsp sugar
pinch salt

Filling and Berries:
1 envelope unflavored gelatin
3 tbsp water
1 pkg (8 oz) cream cheese, softened
1 cointainer (8 oz) sour cream
1/3 c sugar
1 tsp vanilla
1/4 c strawberry jelly
1 pkg (6 oz) raspberries
1 c blueberries
1 c strawberries, halved and quartered
1/2 oz white chocolate
1/2 tsp vegetable oil

1. Crust: Melt butter in microwave for 20 seconds. In a medium bowl, stir graham sugar, and salt. Add butter- stir until crubs are evenly moistened. Press up sides and bottom of 9-inch pie plate. Use the bottom of a glass to firmly pack crumbs. Refrigerate while making filling.

2. Filling: In a small microwave-safe bowl, sprinkle gelatin over water. Let stand for 3 minutes. In a large bowl, combine cream cheese, sour cream, sugar, and vanilla. Beat with an electric mixer until smooth.

3. Transfer softened gelatin to microwave, heat 15-30 seconds. Stir until smooth. With mixer running, pour gelatin into cream cheese mixture and beat until smooth. Pour into chilled crust and smooth. Cover and refrigerate 3 hours or overnight.

4. Melt jelly in microwave for 10 seconds. Gently toss with berries in large bowl. Remove plastic from pie. Top pie with berries. Microwave chocolate and oil. Stir until smooth. Drizzle over pie. Slice and serve chilled. Refrigerate leftovers.

*You can make this with just one type of berry.

Lemonaide Pie

1 (12 oz) can Evaporated Milk, frozen for 1-1/2 hour
1 c sugar
1 pkg pink lemonaide

Whip milk on high speed until fluffy and slowly add sugar, continuing to whip. When peaks form by lifting beaters it is enough. Add lemonaide mix and blend thoroughly. Pour into Graham Cracker crust and freeze until firm.

Pecan Pie

Camille Farias

1 pie crust- unbaked
3 slightly beaten eggs
1/2 c corn syrup
1/2 c sweetened condensed milk
2/3 c brown sugar
1/3 c melted butter
1 tsp vanilla
1/2 tsp coconut extract
1-1/4 c pecan halves

Combine eggs, corn syrup, milk, sugar, butter, vanilla, & coconut extract. Mix Well
Stir in pecan halves. Pour into pie shell. Cover pie crust in aluminum foil to prevent over browning.
Bake at 350 for 25 minutes. Remove foil and bake 20-25 minutes more until knife comes out clean.

Pumpkin Cheesecake

Libby's

Crust:
1-1/2 c graham cracker crumbs
1/3 c butter or margerine, melted
1/4 c sugar

Cheesecake:
3 pkg (8 oz) cream cheese, softened
1 c granulated sugar
1/4 c packed brown sugar
2 large eggs
1-3/4 c libby's pumpkin
2/3 c (5 fl oz can) evaporated milk
2 Tbsp cornstarch
1-1/4 tsp cinnamon
1/2 tsp nutmeg

Topping:
1 container (16 oz) sour cream at room temp
1/3 cup granulated sugar
1 tsp vanilla

Preheat to 350
For Crust:
Mix graham cracker crumbs, butter, and sugar. Press onto bottom and 1 inch up side of a 9-inch springform pan. Bake 6-8 minutes (do not brown). Cool for 10 minutes

For Cheesecake:
Beat cream cheese, sugar, and brown sugar until fluffy. Beat in eggs, pumpkin, and evap. milk. Add cornstarch, cinnamon & nutmeg. Beat well. Pour into crust
Bake 55-60 minutes or until edge is set but center still moves slightly.

For Topping:
Mix sour cream, sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Chocolate Turtle Cheesecake

1 (7 oz) pkg caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9 inch) chocolate crumb piecrust
2 (3 oz) pkgs cream cheese, softened
1/2 cup sour cream
1-1/4 c milk
1 pkg chocolate instant pudding mix
1/2 c fudge topping

1. Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust

2. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix, process for about 30 seconds longer.

3. Pour pudding mixture over caramel layer. Cover evenly. Chill loosely covered until set- about 15 minutes

4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill loosely covered until serving time.

Chocolate Chip Ice Cream Pie

1/2 cup chocolate syrup
1/2 cup semisweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream softened

1. Coat bottom and sides of an 8-inch pie plate lightly with butter

2. Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave until hot, about 45 seconds. Stir until  smooth. Reserve 1/4 cup of the chocolate mixture.

3. Combine remaining chocolate mixture and ceral in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm- about 15 minutes.

4. Combine reserved chocolate mixture and sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm- about 1 hour.

Chocolate Banana Cream Pie

Keebler

1 chocolate pie crust
1 pkg (4 serving size) instant vanilla flavor pudding and pie filling
1 cup cold milk
1 tub (8 oz) frozen non-dariy whipped topping, thawed
1/2 tsp. vanilla
2 medium bananas sliced
Optional: 1/2 cup chocolate sundae syrup

1. In mixing bowl, combine pie filling, milk, vanilla, and 1/2 of the whipped topping; mix on low speed until blended. Increase speed and beat until thick, about 2 minutes.

2. Pour 1/3 of mixture into crust; layer sliced banans on top, reserving 1/2 banana for garnish. Pour remaining filling into crust. Chill 2 hours.

3. Garnish with remaining bananas, whipped topping, and optional chocolate sundae syrup.

Blueberry Cream Pie

Camille Farias

2 Graham Cracker Crusts
1 (8 oz) pkg cream cheese (softened)
1 envelope dream whip
1 c sugar
1 can blueberry pie filling
2 c whipped cream

Make dream whip and combine with sugar, cool whip, cream cheese.
Keep cool.
Spread on bottom of crusts. Cover with berries and marble.
Chill until set and serve cold. Garnish with more whipped cream.

Pie Crust

Linda Streeper

3 c sifted flour
1-1/4 cup Crisco                break to pea size with fork
1 tsp Baking Powder
1 tsp salt

1 tbsp vinager
5 tbsp ice water                 mix
1 beaten egg

Seperate into 5 balls and can use pastry cloth floured. Refrigerate to make easier.

Makes 5 pie shells.

Graham Cracker Crust

Camille Farias

1 pkg Graham Crackers
1/2 c sugar
6 tbsp butter

crush graham crackers in blender, add butter and sugar, mix well.
Press into pie tin and refrigerate well

Graham Cracker Crust

Camille Farias

1 pkg Graham Crackers
1/2 c sugar
6 tbsp butter

crush graham crackers in blender, add butter and sugar, mix well.
Press into pie tin and refrigerate well

Chocolate Raspberry Cheesecake

Camille Farias

1 graham crust
6 oz softened cream cheese
1 can sweetened condensed milk
1 egg
3 tbsp lemon juice
1 tsp vanilla
1 cup raspberries
chocolate glaze

Preheat to 350. Beat cream cheese until fluffy. Beat in milk until smooth. Add egg, lemon, and vanilla.
Arrange berries on crust. Carefully pour in mixture. Bake 30-35 minutes or until set.
Top with glaze and chill.

Glaze: in small saucepan, melt 2 oz. semi-sweet baking chocolate w 1/4 cup whipping cream. Cook, stirring, until thick and smooth.

Raspberry Blintz Casserole

Linda Morten

Preheat oven to 350
Grease a 3 quart rectangular baking dish, set aside (9x13)
1. Batter: combine 6 eggs, 2 egg whites, 1-1/2 c sour cream, 2 tsp finely shredded orange peel, 1/2 c orange juice, and 1/4 cup softened butter in blender or food processor. Process until smooth. Add 1 c flour, 1/2 c sugar, and 2 tsp baking powder. Process until smooth. Transfer to medium bowl and set aside.
2. Filling: in blender combine 1 (15 oz) container cottage cheese; and 1 (8 oz) pkg cream cheese, softened; 2 egg yolks, 2 tbsp sugar; and 2 tsp vanilla. Cover; blend until smooth. Set aside. Pour about 2 cups of the batter into prepared dish. Spoon filling mixture over batter in dish; swirl filling into batter with a knife. Pour remaining batter evenly over mixture in dish.
3. Bake approx. 45 minutes or until puffed and lightly golden. Cool 30 minutes on a wire rack (edges may fall during cooling). Serve with raspberry-orange sauce. If desired, serve with fresh raspberries, orange sections, and  mint sprigs.

Raspberry Orange Sauce: Wash blender. Thaw 1 (10 oz) pkg frozen raspberries in syrup; do not drain. Place in blender. Cover and blend or process until smooth. Strain through a fine mesh sieve; discard seeds. Place puree' in small pan. Stir in 1 tbsp cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in 1/3 cup orange juice. Serve warm or at room temperature.

Grand Prize Tin Roof Chocolate Pie

Carol Piermarini

1/3 cup semi-sweet chocolate chips
1 tbsp butter
1 baked deep-dish 9-inch pastry shell
20 caramels
1/3 cup heavy whipping cream
1-1/2 cups lightly salted peanuts, coarsely chopped
1/2 cup milk
1-1/3 cups semi-sweet chocolate chips
15 large marshmallows
1/4 tsp vanilla extract
1 cup heavy whipping cream

Topping Ingredients
3 caramels
2 tbsp heavy whipping cream
1 tbsp butter
Whipped Cream
1/3 cup semi-sweet chocolate chips

1. In a small saucepan, combine 1/2 cup morsels and 1 tbsp. butter. Cook and stir over low heat until melted and smooth. Spread chocolate mixture around bottom and sides of teh baked pastry shell; refrigerate about 15 minutes or until chocolate is set.

2. In another small saucepan combine 20 caramels and the 1/3 cup heavy cream. Cook and stir over medium until the carmels are melted and mixture is smooth. Stir in the peanuts. Spoon peanut mixture into pie shell; cover and refrigerate while preparing chocolate mixture

3. For chocolate mixture; in a medium saucepan combine milk, 1-1/3 cups morsels and the marshmallows. Cook and stir over low heat until chocolate and marshmallows are melted and mixture is smooth. remove from heat; stir in vanilla; set aside until cool.

4. When chocolate mixture is cool, heat the 1 cup heavy whipping cream until soft peaks form. Fold into the chocolate mixture. Spoon chocolate mixture over peanut layer in pie shell (will be full). Refrigerate until set, at least 3 hours (or cover and refrigerate overnight).

5. Before serving, in a small saucepan, melt 3 caramels. 2 tbsp of heavy whipping cream and 1 tbsp of butter over low heat. Let cool slightly. Top each serving with caramel mixture, whipped cream, and remaining chocolate chips. Serve immediately.

Serves 10-12

Chocolate Chunk Pecan Pie

1 unbaked 9 inch deep dish pie shell
3 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
1/4 cup butter or margerine, melted
1 tsp vanilla extract
1 cup pecan halves, coarsely chopped
3/4 cup semi-sweet chocolate chunks

Preheat to 350. Combine Eggs, corn syrup sugar, butter, and vanilla extract in medium bowl with a wire whisk. Stir in pecans. Sprinkle chunks over bottom of crust. Pour pecan mixture into pie shell. Bake for 50-55 minutes. If browning too quickly, cover with foil. Cool on wire rack for 2 hours, refrigerate until serving time.

Serves 8

The BEST Pumpkin Pie

Camille Farias

2 c sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp nutmeg
4 large eggs
1 can (29 oz) Pumpkin Puree' (Libby's)
2 cans (12 oz) Evaporated Milk
2 unbaked 9 inch deep dish pie shells or 4 9 inch shallow pie shells

Mix sugar, salt, cinnamon, ginger, cloves, and nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells
Bake in preheated 425 oven for 15 minutes. Reduce temp to 350. Bake 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve or refrigerate

*This is the recipe off the back of the Libby's Pumpkin can, with a few tweaks in it. Use Libby's if you can find it. I've used store brand pumpkin before and it's not so good. The extra sweetness and spice really up the yumminess of this recipe, and it's always the first pumpkin pie at Thanksgiving dinner to disappear.

Chocolate Strawberry Delight

1 graham cracker crust
1 container cool whip
1 pkg chocolate instant pudding
1 c sour cream
1 oz semi-sweet chocolate, melted
1 pt strawberries
2 tsp melted butter

Mix cool whip, pudding, and sour cream. pour 1/2 over crust. Laywer strawberries over pudding and cover with remaining mixture. mix butter and chocolate and drizzle over the top.

Chocolate Turtle Pie

1 premade Graham Cracker Crust
3 eggs, beaten
1 can (14 oz) Eagle Brand Sweetened Condensed Milk
2 Tbsp. butter or margerine
1 cup coarsely chopped pecans
3/4 milk chocolate chips (or semi-sweet)
Caramel Ice Cream Topping

1. Preheat oven to 350. Combine eggs, sweetened condensed milk, and butter. Stir in nuts and chips. Pour into pie crust
2. Bake 35 to 40 minutes or until a knife inserted near center comes out clean. Cool.
3. Best if served at room temperature with caramel topping. Refrigerate leftovers.

Quick Butterscotch Cream Cheese Pie

Eagle Brand

1 premade Graham Cracker Crust (6 oz)
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/4 c cold water
1 pkg (4 serving size) instant butterscotch flavor pudding and pie filling
1 tub (8 oz) cool whip thawed

1. In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
2. On low speed, beat in water and pudding mix until smooth. Fold in half of the cool whip and pour into crust.
3. Chill 2 hours or until set. Garnish with remaining cool whip and serve. Refrigerate leftovers

Cherry Cheesecake Tarts

2 (8 oz) pkgs of cream cheese
2 eggs
2 tsp vanilla
1 c sugar
MIX
1 can cherry pie filling, nilla wafers or graham crackers, cupcake papers

Oven at 350

Place papers in tins. 1 wafer or 1/4 crushed graham craker in the bottom of paper.
Put 1 heaping tbsp. of mix on top. Bake 15-20 minutes. Let cool. Put 3-4 cherries on top.

Makes 24

Black Forest Pie

Keebler

1 premade graham cracker crust (6 oz)
1 pkg (8 oz) cream cheese, softened
1/4 c sugar
1/4 c cocoa
1 egg
1/4 tsp almond extract
1 cup non-dairy whipped topping (cool whip) thawed
1 can (21 oz) cherry pie filling, chilled

1. Preheat oven to 350. Beat cream cheese until fluffy; add sugar and cocoa, mix well. Add egg and almond extract.
2. With spatula, scrape filling into crust, spread evenly.
3. Bake 35 minutes. Cool and refrigerate. Just before serving, top with non-dariy whipped topping and cherry pie filling

*Hint: stoften cream cheese in microwaveo n high 15-20 seconds

Raspberry Swirl Cheesecake Pie

Keebler

1 premade chocolate pie crust
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 egg
3 Tbsp plus 1 tsp lemon juice, divided
1/2 cup raspberry jam or preserves

1. beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 Tbsp lemon juice; mix well.
2. Pour half the batter into the crust. Combine remaining 1 tsp. lemon juice with preserves in a small bowl. Spoon half the preserves over the batter.
3. Pour remaining batter on top. Using a knife, swirl remaining preserves into a decorative pattern. Bake at 300 for 55 minutes. Cool. Refrigerate leftovers

So Easy Cheese Cake

Filling:
3 (3 oz) pkg cream cheese, softened
3/4 c sugar
1 tsp vanilla
4 eggs

Topping:
1 pt sour cream
1/4 c sugar

Crust:
1-1/2 c graham cracker crumbs
1/3 c butter, melted
1/4 c sugar
1/2 tsp cinnamon

Blend crumbs with butter, cinnamon, and sugar. Press into bottom of pie pan, reserving 1/2 crumbs for garnish.  Cream sugar and cream cheese; add eggs. one at a time. Mix well. Add vanilla. Pour into crumb crust. Bake at 350 for 40 minutes. For topping, mix sour cream with sugar. Pour over cheese cake; bake 10 minutes more. Sprinkle with reserved crumbs. Refrigerate.

Never Fail Cheesecake

1 (8 oz) can sweetened condensed milk
1 (8 oz) pkg cream cheese, softened
1/3 c lemon juice          add slowly

Beat until not lumpy and fill crust. Top with berry of choice

No-Bake Cheesecake

Karlie Shaw Abrams

8 oz cream cheese
2 tbsp milk                            mix
3/4 c sugar

Bowl: beat 1 egg white to stiff. Add to cream cheese mixture. ad 3/4 c sour cream

Pour into crust.

Crust recipe:
1-1/2 c graham crackers
3 tbsp sugar                            9 in. crust
1/3 c margerine

Refrigerate until firm

Mom's Cheese Cake

Linda Streeper
2 eggs well beaten
1/2 c sugar
1/8 tsp salt
1 tsp vanilla
8 oz. cream cheese, softened

Beat until smooth. Ad 1 lb sour cream and pour in graham cracker crust*

Crust:
2 cups crushed graham cracker  and 3 tbsp melted butter

Bake at 375 for 35 minutes. Cool overnight

Easy Chocolate Chip Cheesecake

Keebler and Eagle Brand

1 Premade Graham Craker Pie Crust (6 oz)
2 Pkg (3 oz) cream cheese, softened
1 can (14 oz) Sweetened Condensed Milk (not evaporated milk)
1 egg
1 tsp vanilla extract
1 cup mini milk chocolate chips
1 tsp flour
Chocolate Glaze*

1. Preheat oven to 350. With mixer, beat cheese until fluffy, gradually beat in sweetened condensed milk until smooth.
2. Add egg, vanilla; mix well. toss chips with flour, stur into cheese mixture. Pour into crust.
3. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze. Serve chilled. Refrigerate leftovers

*Chocolate Glaze
In a small saucepan, over low heat, melt 1/2 mini milk chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over pie

Mexican Bread Pudding

Ana Gloria Cano Montes de Farias (aka Mama')

2 pkg of dry, toasted bread (you can buy this pre-purchased in the Latin foods aisle of most grocery stores... or just take the intitiative and toast your own small loaves of bread)
2 cans sweetened condensed milk
1/4 lb pecans or almonds
" raisins
1 bar cinnamon
2 tsp vanilla
4 cups milk
4 eggs
2 bars butter

boil milk w/ sugar, raisins, and cinnamon, until raisins are soft. Remove from heat.
blend sweetened condensed milk and eggs.
add butter to hot milk mixture and blend until melted. Carefully add in sweetened condensed milk and eggs.
Grease pan. Cover with layer of toasted bread. Cover bread with milk, raisins, and nuts. Add another layer. Cover. Add a third layer and cover.

Place in oven (approx 350) for 20 minutes or until the milk has been entirely absorbed by the bread and a knife inserted in middle comes out clean.

*I got this recipe from my MIL several years ago. She doesn't cook with recipes, but was kind enough to dictate this one to me. We made it for Christmas Morning Breakfast my first Christmas as a newlywed.

Angel Cake (Pastel de Angel)

Ana Gloria Cano Montes de Farias (aka Mama')

3 loafs of pound cake (Entemann's small size)
6 eggs
2 cans condensed milk
1/4 lb. butter
1 can evaporated milk
nuts and raisins

Slice pound cake approx. 1/4 inch-1/2 inch thick. Be as consistent as possible with your slicing.
Place one layer of sliced pound cake into pan. Butter in chunks goes on top.
In blender, milk with eggs
Pour onto bread and cover with raisins and pecans
Layer again, etc.
Put in over for 1/2 hour or until golden brown and knife comes out clean.

Can serve warm or cooled

*I got this recipe from my Mother-in-Law my first Christmas at the In-Laws. It's an old family recipe that's been passed down orally for a while. Mama' was kind enough to dictate it to me so I could put it down, since their family doesn't use recipes- they just cook from memory.

Hawaiian Wedding Cake

2 c flour
2 c sugar
2 tsp baking soda
2 eggs, lightly beaten
1 can crushed pineapple, with juice, undrained
1 c shredded coconut
1 c walnuts, coarsely chopped plus more to garnish
1/2 c butter, softened
4 oz cream cheese, softened
2 c confectioner's sugar
1 tsp vanilla

1. Heat oven to 325. Spray a 13x9 pan with non-stick spray
2. In a large bowl, mix flour, suguar, soda, eggs, pineapple with juice, coconut, and 1 cup of the walnuts. Stir with a wooden spoon until just combined and all ingredients are moist.
3. Spoon mixture into prepared pan and bake at 325 for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack.
4. In a bowl beat butter and cream cheese until smooth. Gradually beat in sugar and vanilla until smooth. Frost cooled cake with the cream cheese mixture. Garnish edges with chopped walnuts if desired.

Traditional Spiced Prune Cake

Carol Winder

Carol was my RS president. She has won the Betty Crocker cake competition multiple times, once with this recipe.

1 c sugar
3/4 c margerine
2 eggs
2 small jars (4 oz) Gerber's baby prunes (or prunes/pears)
1-1/2 c flour
1-1/2 tsp soda
1 tsp cinnamon
3/4 tsp cloves
1/2 tsp salt
1/2 c buttermilk or sour milk
1 tsp vanilla
1/2 c coarsely chopped walnuts

Cream sugar and margerine. Add eggs and prunes. Blend. Sift flour, soda, spices, and salt. Add to mixture. Stir in milk, vanilla, and nuts. Bake in lightly floured pan at 350 for 30 minutes. Double recipe for pan approx 10x14. Frost with cream cheese frosting.

Frosting
3 oz cream cheese
1-1/2 c powdered sugar
2-3 tbsp milk
Beat cheese until smooth, add sugar and just enough milk to make it smooth.

Honey Bun Cake

Betty Crocker

1 pkg butter recipe yellow cake mix
2 sticks butter, softened
4 eggs
1 container (8 oz) sour cream
1/3 cup chopped pecans
2 tsp cinnamon
1 cup powdered sugar
1 tbsp milk
1 tsp vanilla

Heat oven to 350. Generously grease bottom only of 9x13 pan. Remove 1/2 cup dry cake mix, reserve. Beat remaining dry cake mix, butter, eggs, and sour cream in large bowl on medium speed w minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together reserved dry cake mix, brown sugar, pecans, and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. To make spreading easier, drop batter by dollops over pecan mixture then spread.

Bake 40-45 minutes or until deep golden brown and cake springs back when touched lightly in center. Stir powdered sugar, milk, and vanilla until thin enough to drizzle, stirring in additional milk if necessary. Poke top of warm cake several times with fork. Spread over top of cake. Cool completely before serving. Store covered.

*My sister Emily and I made this cake one time just out of curiosity because we saw it on the back of a cake mix and we thought it sounded interesting. I was instantly hooked. You will be, too.

Texas Chocolate Sheet Cake

Preheat oven to 350
1/2 c butter
 4 tbsp cocoa
1 tsp cinnamon
1 c water
2 c flour
2 c sugar
3 eggs
1 c buttermilk
1/2 tsp baking powder
1 tsp vanilla
1 tsp baking soda

Bring butter, cocoa, and water to boil. Add in flour sugar, eggs (one at a time, stirring well to prevent cooking), milk, soda, baking powder, and vanilla. Add together and blend well. Add buttermilk, cinnamon, soda. Grease and flour 9x13 baking pan. Pour in batter and bake 25 minutes.

Frosting:
1/2 c. butter
4 tbsp cocoa
6 tbsp milk
1/8 tsp salt
1 tsp vanilla
1 lb powdered sugar
1 c chopped nuts

Melt butter. Add cocoa, milk, salt, and vanilla.
Blend well and pour over powdered sugar, mixing until smooth. Add nuts.

Pour icing on cake while still hot.

*Aside from the Apple Walnut Cake this is my favorite cake recipe. My step-mom got it from a lady at church after she made it for a potluck and everyone devoured it. We made it often when I was a child, although we baked it in a jelly roll pan. I believe that is actually the traditional way of making it, but I don't have a jelly roll pan so I've always made it in a cake pan.

Apple Walnut Cake

Karlie Shaw Abrams

2 c. flour
1 c. whole wheat flour
1 tsp. cinnamon
1 tsp. baking soda
3/4 tsp. salt
1/2 c. veg oil
2 c. sugar
3 large eggs at room temp.
3 c apples cupt into small pieces
1 c. chopped walnuts
3 tbsp. apple brandy- optional

Preheat to 325
Sift together dry ingredients.

Beat oil and sugar together unti smooth. Add eggs 1 at a time and beat until light.

Add dry ingredients in thirds beating after each addition until smooth. Will be extremely thick. With a spoon stir in remining ingredients until just blended. Divide between prepared pans and bake 40-45 minutes.

Icing: beat 1 lb. cream cheese with 1/2 c softened butter. Gradually add 1 cup caramel sauce until well incorporated.

Frost cooled cake. Garnish with chopped walnuts and drizzle 1/4 cup caramel sauce.

*I got this recipe from my college roommate and dear friend Karlie Shaw Abrams. It is my favorite cake, hands-down.

Classic Pear Crisp

Pear Mixture:
1/4 cup brown sugar
1 tbsp. flour
1 tps. cinnamon
4 cans sliced pears- drained

Topping:
1/2 cup flour
 1 tsp. cinnamon
1/2 cup crispy rice cereal
1-1/2 c quick oats
1 cup brown sugar
1/2 cup butter

Preheat oven to 350. In a 9x9 glas pan combine pear mixture ingredients and toss gently until well-combined. Spread evenly in pan.

In a separate bowl, combine the topping ingredients. Use your fingers or a fork to break up the butter into very small pieces and blend it into the other ingredients.

Spread topping evenly over pears. Bake 45 minutes until golden brown. Serve with warm with ice cream or whipped cream.

Chocolate Walnut Tart

1 refrigerated ready-to-use pie crust
1 cup semi-sweet chocolate chips
1 cup coarsely chopped walnuts
1/4 cup salted butter
1/2 cup packed light-brown sugar
3/4 cup dark corn syrup
3 eggs
1 tsp vanilla
whipped cream for serving (optional)

1. place oven rack in lower third of oven. Heat to 350.
2. Unfold the pie crust. Roll up on a rolling pin to transfer. Unroll into 9-inch tart pan with a removable bottom. Fold overhaning crust into pan; press crust against side of pan. (or do what I do and just dump the whole thing into a regular pie pan the best you can without tearing it to shreds). Sprinkle the chocolate and chopped walnuts evenly over the bottom of the pie crust.
3. Microwave the butter until melted. Beat in bowl with brown sugar, corn syrup, eggs, and vanilla until smooth. Pour evenly into crust.
4. Bake in the lower third of the oven for 45 minutes or until the crust is golden brown. Transfer pan to wire rack. Let cool. Remove from pan (if you're using the fancy-pants pan with the removable bottom). Serve with whipped cream if desired.

Black Forest Cake

2 (20 oz) cans tart pitted cherries, undrained
1 c granulated sugar
1/2 c cornstarch
1-1/2 tsp vanilla
2 (9 inch) chocolate cake layers baked and cooled
3 cups cold whipping cream
1/2 c. confectioners sugar
1. Drain cherries reserving 1/2 c juice. Combine reserved juice, cherries, granulated sugar, and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.

2. Split each cake layer into half horizontally. Crumber one half layer and set aside.

3. Beat whipping cream and the confectioners sugar in large bowl until stiff peaks form. Reserve 1-1/2 cups whipped cream for decorative piping

4. Place one cake layer on serving plate. spread with 1 cup whipped cream; top with 3/4 cup cherry topping. Top with second cake layer. 1 cup whipped creamand 3/4 cup cherry topping; top with third cake layer

5. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.

6. Spoon reserved 1-1/2 cups whipped cream into pastry bag fitted with star tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake

Dump Cake

Deana Nichols Griffin

1 yellow cake mix
1 (20 oz) can crushed pineapple, undrained
1 (20 oz) can pie fruit filling (strawberry, cherry, blueberry, etc)
1 c nuts
1/2 c butter

Dump fruit and filling into 9x13 pan and spread evenly. Sprinkle with nuts. Dump cake mix on top and spread evenly. Pour melted butter evenly over cake mix. Bake 45-50 minutes at 350.
Serve warm or cooled. Can top with ice cream or whipped cream if desired.

*Deana was one of my favorite college roommates. She made this recipe once for a church potluck. I loved it, and swiped the recipe from her.

Classic Natural Vanilla Cake

Betty Crocker

1 pkg. Vanilla Cake Mix
1 stick butter, softened
4 eggs
1 cup milk
vanilla bean or 2 tsp. real vanilla extract

Make cake as directed on package- except use 1 cup milk instead of water, 1 stick butter instead of oil, and 4 eggs. Add vanilla extract or scrap vanilla bean and mix well.
Note: Batter will be extra thick.

If using 8" rounds or bunt, fill pans only 2/3 full and make 8-10 cupcakes with remaining batter. Bake time in minutes:
13x9: 36-41
8" rounds: 36-41
9" rounds: 35-40
Bundt: 38-43
Cupcakes: 20-25 (makes 34 cupcakes)

Chocolate Pound Cake

1 cup butter or margerine, softened
1-1/2 c. sugar
4 eggs
1 (1-1/8 oz) milk chocolate candy bar melted
1 c buttermilk
2-1/2 c all-purpose flour
pinch of salt
1/2 tsp baking soda
1 c. pecans, chopped
5-1/2 ounces chocolate syrup
2 tsp vanilla extract

1/2 c. melted white chocolate or butterscotch chips mixed with 1 tbsp. cooking oil for garnish

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. add melted candy bar and buttermilk; mix well. Combine flour, salt, and soda; add to chocolate mixture, mixing well. Add pecans, chocolate syrup, and vanilla, blending well.

Spoon batter into a greased and flourd 10-inch round cake pan. Bake at 325 for 1 hour and 15 minutes or until done. When cake is cool, frost with chocolate frosting. Drizzle melted white chocolate or butterscotch chips over top of frosting to garnish.

Better Than Whoopie Cake- Betty Crocker

1 pkg German Chocolate Cake Mix, plus indicated ingredients as listed on package
1 can (14 oz) sweetened condensed milk
1 jar (16-17 oz) caramel, butterscotch, or fudge topping
1 cointainer (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits

Heat oven to 350. Make and bake cake as directed on package for 13"x9" pan.
Cool 15 mintues. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milke evenly over top of cake. Let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

Hershey's "Perfectly Chocolate" Chocolate Frosting

Seriously the best Chocolate Frosting EVER. I could eat this without the cake if given the opportunity.

1 stick butter or margerine
2/3 c. Hershey's Cocoa
3 c. powdered sugar
1/3 c milk
1 tsp. vanilla

1. Melt butter
2. Stir in Cocoa
3. Alternately add sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Add vanilla

Makes 2 cups

Hershey's "Perfectly Chocolate" Chocolate Cake

2 c. sugar
1-3/4 c. all purpose flour
3/4 c. Hershey's Cocoa
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c boiling water

1. Heat oven to 350
2. Combine dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla. Beat for 2 minutes on medium speed. Stir in boiling water (Batter will be thin). Pour into two 9" round greased and floured pans.
3. Bake 30-35 minutes. Cool 10 minutes. Remove from pans to wire rack. Cool completely. Frost.

Decadent Strawberry Shortcake

1 cup milk
1/2 cup butter
4 eggs
2 cups sugar
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 pint strawberries, stems removed, cut into small pieces
2 tbsp. sugar
1 tsp. orange extract
Whipped Cream as garnish

Preheat oven to 350. In a saucepan bring the milk and butter to a boil.

Meanwhile beat eggs until light and very fluffy. Add the sugar and vanilla and mix in well, then gradually add the flour.

Drizzle in the hot milk, then add baking powder. Pour into an ungreased tube pan with straight walls. Bake for 1 hour.

Combine strawberries, 2 tbsp. sugar, and orange extract in a bown and set aside. Let the cake cool in the pan, and then use a blunt knife to losen. Turn over and serve with strawberries and whipped cream.

Tres Leches Cake

1 pkg. yellow, white, strawberry, or butter cake mix (I've even had tres leches chocolate cake before) I like butter cake best, because it holds its own against the tres-leches topping.
Prepared according to instructions. Set aside to cool

1 c. milk
3/4 cup sweetened condensed milk
1/2 can evaporated milk
1/2 cup coconut milk
Mix thoroughly

Poke holes in the top of cooled cake with a fork or toothpick. Pour milk mixture over cake until it has reached your desired level of moistness (some people like just a bit of gooeyness, some people like the cake drowning in milk- your call)

1-1/2 c. heavy whipping cream- whipped
3 tbsp. sugar
1/3 to 1/2 cup sour cream
1 tsp. vanilla
Gently fold sugar, vanilla, and sour cream into whipped cream.
Spread over cake.

Garnish with sliced strawberries, peaches, mango, or raspberries
Serve cold and store leftovers in freezer

*I came up with this tres-leches recipe as a twist on the traditional tres-leches that is served at EVERY birthday party in my husband's family. Luis's cousin Hector told me it was the best tres leches he'd ever had. He wasn't kidding. The sour cream in the whipped topping gives it a little bit of zip and keeps the whole thing from getting overly sweet. The coconut milk plays warmly off of the buttery cake. I never have leftovers when I serve this cake at parties.

Chocolate Tapioca

Lenore Skinner

3 Tbsp. Minute Tapioca
3 baking chocolate squares
1 egg, well beaten
1/2 c. sugar
3 c. milk

Combine all ingredients except chocolate. Let stand five minutes. Add chocolate. Cook on medium heat, stirring constantly until mixture comes to a full boil. Immediately remove and cool 20 minutes. Serve warm or chilled

Triple Chocolate Cake

Carolynn L. Smith

1 pkg. chocolate cake mix
1 pkg. jello chocolate instant pudding (4 serving size)
1-3/4 cup milk
1 pkg 12 oz chocolate chips

Combine all ingredients. Mix 2 minutes. Pour into a bundt pan sprayed with Pam. Bake at 350 for 50 to 55 minutes. Cool at least 15 minutes in pan before removing.

Quick, Easy Penuche Icing

Carolyn Smith

1/2 c. butter or margerine
1/4 c. milk
1 c. brown sugar
1-3/4 to 2 c. powdered sugar

Melt butter, add brown sugar. Boil 2 min, stirring constantly. Add milk, bring to boil, then remove and cool 3 minutes. Gradually add powdered sugar, beating with electric mixer. Keep warm while spreading, or reheat to spread. May be refrigerated for about a week. Will not sugar

*You can spread this on cardboard and people will gobble it up. It's a classic recipe from the 50's that I got from my first RS President.

Vanishing Oatmeal Cookies

Doretta Wheeler

1 c butter or margerine softenend
1/2 c granulated sugar
1-1/2 c whole wheat flour
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. clove
3 c. Quick Oats
1 tsp. vanilla
1 c firmly packed brown sugar
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1 c. raisins boiled in 1 c. water and cooled

Heat oven to 350. Cream butter and sugars. Add eggs and vanilla, mixing well. Add dry ingredients, mixing well. Stir in oats and raisins. Drop by rounded tablespoonfulls onto ungreased cookie sheet. Bake 10-12 minutes until golden brown. Cool 1 minute on cookie sheet. Transfer to wire rack.

Makes 4 dozen

* I got this recipe from my first visiting teacher as a newlywed. Doretta was a librarian at BYU for 40 years. She never married. She had come to the US from Australia to help her elderly mother who had immigrated previously. These cookies are dang good.

Butterscotch Bars

Butterscotch Bars- Olene Walker

2/3 c. flour
1/4 tsp. salt
1 tsp. Baking Powder
1/4 c. melted butter or margerine
1 c. brown sugar (light)
1 egg beaten
1 tsp vanilla
1/2 c. chopped nuts

Sift flour, salt, baking powder. Mix sugar and beaten egg, add to melted butter then add vanilla. Add sifted dry ingredients. Add nuts. Bake in 8" square pan at 350 for about 30 minutes. Cut in squares

*I got this recipe from a lady in my first ward as a newlywed. It is probably the prototype blondie recipe, guessing by her advanced age and reputation as a master pasty chef.

Scotch-a-Roos

From Emily-A-Roo

1 c sugar
1 c corn syrup         Stirring Frequently, melt and bring to just a boil
1/2 c butter              Stir in 1 c. Peanut Butter

Add butter mixture to 7-8 cups rice krispies
press into jelly roll pan

Melt 1 bag (12 oz) butter scotch chips with 1 bag (12 oz) chocolate chips in microwave-safe bowl. Pour over rice krispy mixture. Cool before serving.

*I got this recipe when I was a newlywed from my sister Emily who is queen of all desserts

Ruth's "Miracle" Brownies

1-1/2 c. flour
2 c sugar
2/3 c cocoa
1 tsp. salt
1 tsp. baking powder
1 c. shortening
4 eggs
2 tsp. vanilla
2 tsp. corn syrup

Sift dry ingredients together.
Add shortening, egg, vanilla, and corn syrup

Bake at 350 for 30 minutes

*I got this recipe from a college roommate. It is the go-to recipe that I use when I am making brownies because the brownies come out so soft, without the super-hard crusty edges that many home-made brownie recipes have. It also has a better flavor than many home-made brownies I have had, and it whips up quick.

Frozen Apple Oatmeal Sandwiches

1 pkg (8 oz) cream cheese, softened
2 tbsp. sugar
2 tbsp. apple juice or milk
2 tbsp. apple jelly or apple sauce
1/4 tsp. ground cinnamon
2 pkgs. (8.6 ounces each) soft-baked oatmeal cookies
6 ounces milk chocolate
2 tsp. vegetable oil

1. in a medium sized bowl, combine cream cheese sugar, apple juice, apple jelly, and cinnamon. Beat on medium-high speed with electric mixer until very smooth

2. spread 2-1/2 tbsp mixture over flat side of one cookie. Sandwich with flat side of second cookie, being careful not to let filling ooze out side. Repeat with all cookies and filling for a total of 8 sandwiches. Place on a small waxed paper-lined cookie sheet and freeze for at least 3 hours or until firm.

3. combine chocolate and vegetable oil in a small microwave-safe bowl. Microwave on high for 1 minute. Stir until smooth, returning to microwave in 15-second intervals if needed. Remove sandwiches from freezer. Half-dip in chocolate. Return to wax paper-lined sheet. Return to freezer for 15 minutes.

Serve Cold

Chocolate PB Squares

Makes 4 doz. Squares

2 pkgs (10 oz) peanut butter chips (such as Reese's)
1/3 cup unsalted butter, cut up
2 cans (14 oz each) sweetened condensed milk
2 cups finely ground honey graham cracker crumbs (15 whole crackers)
1/2 cup unsalted peanuts, finely chopped, plus 1 cup coarsely chopped or left whole
1 pkg. (12 oz) semi-sweet chocolate chips

1. Line 13x9x2 baking pan with non-stick foil

2. Combine PB chips and butter in large glass bowl. Microwave on 50% power for 30 seconds. Stir. Return to microwave, heat on HIGH for 1 minute and 30 seconds, stirring every 30 seconds. Whish in condensed milk.

3. Gradually stir in crumbs and 1/2 cup of chopped peanuts (use hands if necessary to mix well). Pat the mixture evenly into the prepared pan. Refrigerate until firm, about 30 minutes.

4. Microwave chocolate chips in a medium-sized microwave-safe bowl on HIGH for 1 minute. Stir until smooth; microwave in additonal 15 second increments if necessary. Spread over top of peanut mixture. Sprinkle with remaining 1 cup nuts. Let stand at room temp until firm- about 1 hour.

Cut into 48 squares

Brownies-Double

Brownies Double- Linda Streeper

2 1/2 cups margerine
1/4 cup cocoa                     Melt on Medium Heat
2 cups sugar

4 eggs- one at a time stir
2 tsp. vanilla
1/2 cup flour
1 cup nuts or walnuts (optional)
1 cup chocolate chips (optional)

Bake at 350 for 20-25 minutes

*This was the first recipe I ever made entirely on my own. My step-mother Linda Streeper taught me how to cook and this was one of my favorite recipes of hers. I always think of her when I make it.

Tollhouse Blondies

3/4 c. flour
3/4 tsp. baking powder
1/8 tsp. salt
1/2 c. brown sugar (over-fill)
1/4 c. softened butter
1 egg
1/4 tsp. vanilla
1-2 cups chocolate chips

Combine dry ingredients. Cream soft ingredients and then add into flour mixture. Add chocolate chips.
press into greased 9x13 inch baking dish.
Bake at 350 for 20 minutes or until golden brown.

Lemon Bars- Betty Crocker

Betty Crocker Lemon Bars

1 c. flour
1/2 c. margerine
1/4 c. powdered sugar
1 c. granulated sugar
2 tbsp. lemon juice (I usually up this to 1/4 cup because I like mine with extra zing)
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
powdered sugar to garnish

Heat oven to 350. Mix flour, butter, 1/4 cup powdered sugar until smooth. Press into ungreased 8x8 pan, building up 1/2 inch edges. Bake 20 minutes or until golden brown.

Beat remaining ingredients except powdered sugar with electric mixer on high for about 3 minutes or until light and fluffy. Pour over hot crust.

Bake 25-30 minutes or until no indention remains when touched lightly in center.
Dust with powdered sugar

Sand Castle Brownie Mix

Sand Castle Brownie Mix- Audrey Lindsey
Holiday Gift 1999

In a 1 qt. jar layer the following:
1/3 cup chopped nuts
1/2 cup chocolate chips
1/3 cup coconut
1/2 cup packed brown sugar
3/4 cup sugar
1/2 cup baking cocoa
1 cup flour

Additional Ingredients
2 eggs
1/2 cup melted butter or margerine
1 tsp. vanilla

To prepare: In bowl, combine wet ingredients. Stir in dry ingredients until well blended. Spread in a greased 8" square pan. Bake at 350 for 25 minutes. Let cool before serving.

* I received this as a gift from the Lindsey family for Christmas in 1999. They put the dry ingredients in a mason jar which they decorated. The printed instructions above were attached on a tag. It was a fun and delicious gift and I thought it would be a great idea for a holiday gift.

Rice Krispies Drumsticks

These drumsticks are a fun twist on the traditional rice krispy treat.

3 tbsp. margerine or butter
1 pkg. 10 oz. marshmallows or 4 cups mini marshmallows
6 cups puffed rice cereal
1/2 cup peanut butter
4 tbsp. powdered sugar
Frosted flakes

1. In a large microwave safe bowl, melt margerine and marshmallows on High for 2 minutes stirring after 1 minute. Stir until smooth.

2. Add puffed rice cereal until well coated. When slightly cooled, shape cereal mixture into drumstick shapes using buttered hands. Place on waxed paper or a surface coated with cooking spray and cool.

3. Mix peanut butter with sugar. Spread over top of each drumstick. Crush frosted flakes with rolling pin. Dip drumsticks in crushed frosted flakes.

* you can substitute cocoa krispies cereal for frosted flakes

Easy Gingerbread Bars

Easy Gingerbread Bars
1-1/4 cups sugar
1 cup  butter, softened
1 egg
3 tbsp. molasses
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. nutmeg
1/4 tsp. cloves
3 tbsp. decorator or granulated sugar

Heat oven to 350. Combine first four ingredients in a large bowl. Beat at medium speed until creamy. Add remaining ingredients. Reduce speed to low. Beat until well mixed.

Press dough into ungreased 15x10x1 jelly-roll pan. Sprinkle with decorator sugar. Bake for 16-20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars. Makes 48 bars.

*I think it's a good idea to glaze the bars while still warm with a maple glaze, or if you're a fan of hypoglycemic comas, you can frost it with the Penuche Frosting listed above. Gaaaaahhhh!

Lemon-Lime Daiquiri Layered Dessert

Lemon-Lime Daiquiri Layered Dessert

2 cups lemon or lime sherbet, softened
1 container Cream cheese Spread
1 can  (14 oz) sweetened condensed milk
1/2 cup lime juice or lemon juice
1 tub (8 oz) Cool Whip, thawed

Line 9x5 inch loaf pan with foil. Spoon sherbet into prepared pan; spread to form even layer in pan. Freeze 10 minutes.

Beat cream cheese in large bowl with wire whisk until creamy. gradually add sweetened condensed milk and lime juice, beating until well blended. Stir in whipped topping; spread over sherbet layer in pan.

Freeze at least 3 hours or overnight. Cut into 12 slices to serve. Store leftovers in freezer.

Makes 12 servings.

Raspberry Margarita Squares

Raspberry Margarita Squares- Kraft Foods
1-1/4 cups crushed pretzels
1/4 cup butter or margerine melted
1 can sweetened condensed milk
1 cup pureed strawberries
1/2 cup lime juice
1 8oz. tub Cool Whip, thawed

Mix preztel crumbs and butter in a 13x9 inch pan; press crumb mixture firmly onto bottom of pan. Refrigerate until ready to fill.

Mix sweetened condensed milk, strawberries, and lime juice in large bowl until well blended. Gently stir in whipped topping. Pour over crust.

Freeze 6 hours or overnight. Let stand at room temperature 15 minutes before cutting to serve. Garnish with sliced strawberries.

Serves 12

Neufchatel Brownies

1 pkg. family-style brownie mix (simple, not fudge)
1 8oz pkg. Neufchatel cream cheese softened
1/4 cup sugar
1 egg
1/2 tsp. vanilla

1. Preheat oven to 325
2. Prepare bronie mix according to package directions. Sppon the batter into greased and floured 9-inch square pan. Set aside
3. Beat Neufchatel cheese and sugar until light and fluffy. Add egg and vanill extract. Beat 30 seconds, scraping down sides of bowl. Drop cheese mixture by tablespoonfuls onto brownie layer. With tip of knife, swirl vanilla into chocolate batter. Bake 45 minutes or until brownies pull away from sides of pan and center is firm. Cool; refrigerate until well chilled before slicing.

Note: Stir 1 cup chocolate chips into the chocolate batter as preparing, if desired.

Ghirardelli Classic Brownies

Ghirardelli Classic Brownies
4 oz. Ghirardelli semi-sweet batking bar
1/2 cup unsalted butter cut into pieces
1 c. brown sugar, packed
1 tsp. vanilla
2 large eggs
3/4 cup and 2 tbsp. all purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 cup Ghirardelli semi-sweet chips

Preheat oven to 350. Butter and flour an 8"x8" pan. In a heavy 1-1/2 qt. saucepan melt chocolate bar and butter over low heat, stirring until smooth. Remove pan from heat; let cool to room temperature. Stir in brown sugar and vanilla. Add eggs, mix well. In bown, sift together flour, baking powder and salt. Slowly fold flour mixture into chocolate mixture; mix well. Stir in chips. Pour batter in pan. Bake for 25-30 minutes, or until a tester comes out clean.