Iced Brownies

1 c butter
1/2 c cocoa
2 c flour
2 c sugar
... 4 eggs
4 tsp vanilla
1 c chopped nuts.

Pour in 9x13 pan. Bake 20-25 mins on 350.
Check at 20 mins.

Icing

1/4 c softened butter
1/4 c can milk (regular milk is fine)
1/4 c cocoa
3 c powdered sugar
dash salt

Mix all together & frost as desired.

Chocolate Chip Reeses or Rollos Brownie

Preheat your oven to 350 degrees. Spray the insides of a square all edges brownie pan with Pam spray. Scoop out a heaping tablespoon of premade cookie dough and press into the bottom of each square. Top the cookie dough with a Reeses Peanut Butter Cup placed upside down. Then fill up the well with your favorite prepared brownie mix up to 3/4 full. Bake in oven for 15-18 minutes. Remove and cool slightly.

Here are some tips:

You can use cupcake/muffin tins (either small or large) in replacement of the all-edges brownie pan. For the large muffin tins, just bake about 5 minutes longer.

You can substitute Rollos for the Reeses Peanut Butter Cups. Youll have caramel instead of peanut butter.

You can substitute Peanut Butter cookie dough for the chocolate chip cookie dough to really make a peanut butter exprience!

 

You can use all the wonderful variations of prepared brownie mix as well. Use the caramel brownie with the rollo centers or the white chocolate brownie mix with the sugar cookie base and a rollo. BE CREATIVE.

This is a GREAT recipe to involve the kids, teens, everyone.

 

This recipe comes to you via Pinterest. I tried to trace it all the way back to its originator, but failed. It just kept going. So, I do not claim these as my own but thought they were to good not to share!! 

Apple Pie Enchilada

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water


Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 45 minutes.
Bake in preheated oven 20 minutes, or until golden.
Serve with vanilla ice cream

Apple Caramel Cheesecake

Im going to try this for Thanksgiving for sure!
Prep Time: 1 hour
Cook Time: 1 hour, 25 minutes
Total Time: 10 hours, 25 minutes (must be refrigerated overnight)

Ingredients

Crust:
1 ½ cups cinnamon graham cracker crumbs
¾ cup sugar, divided
¼ cup butter, melted

Cheesecake:
1 package caramels
⅔ cup evaporated milk
½ cup pecans, chopped and divided
16 ounces cream cheese, softened
2 tablespoons all-purpose flour, divided
2 large eggs, lightly beaten
1 ½ cups apples, peeled and chopped (Honeycrisp variety recommended)
½ teaspoon ground cinnamon

Instructions

1.Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.)

2.In a small bowl, combine cracker crumbs, ¼ cup sugar and butter. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack.

3.In a heavy saucepan over medium-low heat, cook caramels and milk, stirring constantly, until melted and smooth. Pour 1 cup over crust, and sprinkle with ¼ cup pecans. Set remaining caramel mixture aside.

4.In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour, and fold into cream cheese mixture. Pour into crust.

5.Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 40 minutes.

6.Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans.

7.Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

8.Refrigerate overnight.

Recipe Created By: Joe Shultz
Recipe From: Tennessee Home and Farm

Home Made Cracker Jacks

Set oven @ 250 ~ spray a cookie sheet with pam & set aside:

In a large bowl combine:
pop about 4 quarts of popcorn (I took out all old maids)
1 c salted peanuts

In a sauce pan cook bring to boil:
1 c Butter
4 c Brown Sugar
1/2 c Dark Corn Syrup
Cook with candy thermometer to 250 degrees then take off heat add:
1 tsp Vanilla

Pour over popped pop corn & stir quickly to coat all kernels & nuts
Pour coated popcorn on prepared cookie sheet & place in heated oven for 1 hr.
cool & eat....

Recipe Donated By: Tracy Redd

Lemon Cake

1 Yellow Butter Cake Mix
3 eggs
1 c. sour Cream
1 tsp vanilla

Mix in Bowl pour into 2 round cake pans greased & floured
Bake 350 15-18 min. or tooth pick test

Let cool completely

3 c. whipping cream (whip very stiff)
1/2 tsp lemon extract
2 to 3 cups powdered sugar
1 pkg cream cheese (creamed smooth)

place one cake on platter, spread cream mixture evenly around the cake layer it thick then place the top cake on & powder sugar the top of cake keep refrigerated.


Recipe Donated By: Tracy Redd

OVER-THE-TOP BLUEBERRY BREAD PUDDING

3 eggs
4 cups whipping cream
2 cups sugar
3 tsp vanilla
2 cups fresh or frozen blueberries
1 pkg (10 to 12 oz ) white baking chips
1 loaf (1 lb) french bread, cut into 1 inch cubes (I made my own)

SAUCE:
1 pkg (10 to 12 oz) white baking chips
1 cup whipping cream

In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.

Transfer to a greased 13" X 9" baking dish. Bake, uncovered at 350 degrees for 50 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips whisk until smooth. Serve with bread pudding. Yummy

Recipe Donated By: Donna Hoggard

BLACK BERRY WHOLE WHEAT COFFEE CAKE

This low-guilt coffee cake is high in luscious blackberry flavor. Wonderfully moist and tender. It's also good made with fresh or frozen blueberries or raspberries.

1 1/2 Cup flour
1 1/3 cup packed brown sugar
1 cup whole wheat flour
2 tsp baking powder
1/2 teaspoon baking soda
dash salt

1 egg
1 cup buttermilk
1/3 cup canola oil
1/3 cup unsweetened applesauce
2 tsp vanilla
2 cups fresh or frozen blackberries

In large bowl, combine the first six ingredients. In another large bowl, combine egg, buttermilk, oil, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in Blackberries.

Transfer to a 13" X 9" greased and floured baking dish.

Bake at 375 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Serve with whipping cream or vanilla ice cream. Yummy


Recipe Donated By: Donna Vigil

SPUDNUTS (glazed doughnuts)

Heat together:

1 cup water
1 cup shortening
1 1/2 cup sugar
3 cups milk
2 tsp salt
2 cups of mashed potatoes

Cool and pour into a large bowl.

Add:

6 eggs
2 pkgs yeast
2 tbsp lemon juice
1 tsp lemon rind
12 to 13 cups of flour

Make a soft dough and let it rise for about two hours.

While dough is rising make a thin glaze : Powdered sugar and milk.
Punch down dough and roll out on a floured board. Cut with a doughnut cutter and deep fry in a large skillet or a deep fryer.

Dip in the glaze and let dry.

Makes 12 dozen Spudnuts.
Delicious.

Cut recipe in half for 6 dozen doughnuts.

Aunt Marylou's family makes this recipe when her family has a reunion. It has become a family tradition. She says they look forward to helping and her boys have gotten really good at making the doughnuts.

Recipe Donated By: Donna Vigil

ORANGE HOT CROSS BUNS

3 cups of flour
2/3 cups sugar
3 to 4 tsp orange rind
3/4 tsp cinnamon
1/2 tsp salt
1 cup raisins
3 eggs
1/2 cup butter, softened
1 1/4 cup orange juice , divided
2 packages of Yeast or ( 2 rounded tbs) Dissolve the yeast in 1/2 cup of warm orange juice.

Glaze:
1 Cup powdered sugar
1/4 tsp vanilla
3 tsp water or use enough to make a thin frosting.


Dissolve yeast in 1/2 of the orange juice,

In large mixing bowl, put flour,sugar,orange rind, cinnamon, salt. Mix these and make a hole in middle. In hole put, eggs ,butter, 3/4 cup orange juice. Add the yeast and mix well , add more flour, little at a time until you have a soft dough.

Turn dough onto a lightly floured surface, knead until smooth and elastic.
Place in a greased bowl, turning once to coat top. Cover let rise in a warm place until doubled in size. Approx. 1 hour. Punch the dough down and place on a lightly floured surface. Divide into 24 pieces. shape each into a ball, placing on a greased cookie sheet 2 in. apart
Use a sharp knife ,cut a cross in the top of each roll. Cover and let rise until doubled, about 30 minutes.

Bake: 350 Degrees for 13 to 15 minutes. Remove from pan and cool on wire rack.

In small heavy duty resealable plastic bag, combine powdered sugar, vanilla, and water, mix until smooth. Cut a small hole in corner of bag; pipe a cross on each bun.

Recipe Donated By: Donna Vigil

POTLUCK BANANA CAKE

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp pure vanilla
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 1/2 cups of mashed ripe bananas (about 3 med.)
1 cup (8 oz ) sour cream

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, beating well after each egg. Stir in vanilla.
In small bowl, combine the flour, baking soda and salt, stir until it is mixed. Add to creamed mixture alternately with bananas and sour cream, beating well.
Pour into a greased and floured 13 X 9-in baking pan. Bake at 350 degrees for 35 to 40 min.
Cool completely on rack.

FROSTING

1/3 cup butter, softened
2 1/2 cups powdered sugar
3/to 4 tbs milk or enough to make easy to spread
1 tsp pure vanilla

In small bowl, beat all ingredients until smooth enough to spread. If too thick
add a little more milk.
Spread over cake and enjoy.

This cake is very good with a dob of whipped cream on each piece of unfrosted cake, as you serve it.
DO NOT put whipped cream all over the cake unless you are going to eat all of the cake at one sitting
Very good also with a serving of vanilla ice cream.


Recipe Donated By: Donna Vigil

Girdle Buster

Crust:
1 cup Flour
1/2 cup Butter (soft)
1 cup chopped nuts
Mix & press into a 9X13 pan bake @ 350* for 15 minutes ~cool completely

Next Layer:
11 oz Cream Cheese
1 cup Powdered Sugar
1 cup cool whip ( I use real whip cream its better)
Beat until smooth & spread over crust carefully

Next Layer:
1 large Chocolate Instant Pudding
1 large Vanilla Instant Pudding
4 1/2 cups Milk
Mix until thickened, pour over cream cheese mixture

Chill 2 to 3 hours
Just before serving top with cool whip (or Real whip cream) sprinkle grated chocolate or nuts over the top & serve.

Optional puddings~ exchange chocolate (who would do that ... for) Pistachio or Butterscotch

Recipe Donated By: Tracy Hoggard Redd

OVER NIGHT CHERRY DANISH

2 Packages of dry yeast
1/2 cup warm 2 percent milk
6 cups (level) flour
1/3 cup sugar
2 tsp salt
1/3 cup of butter, cubed
1-1/2 cups warm half-and-half cream (110 to 115 degrees)
6 egg yolks, lightly beaten
1 can (21 ounces) cherry pie filling

ICING:

2 tbs butter, softened
3 cups of confectioners sugar
1/4 tsp. pure vanilla
dash of salt
4 to 5 tbs of half and half cream

In a small bowl, dissolve yeast in warm milk. In a large bowl or the mixer bowl, combine the flour, sugar and salt. Cut in butter (in flour mixture) until crumbly. Add the yeast mixture, cream and egg yolks, stir until mixture forms a soft dough ( dough may be sticky). Cover and refrigerate overnight

In the morning, punch down dough, divide into quarters. Roll each portion into an 18 in x 4 in. rectangle, cut into 1 in. x 4 in strips. Don't make strips longer that 5 inches. They are suppose to be small.

Place 2 strips side by side, twist together. Shape into a ring, pinch ends together. Repeat with remaining strips. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 min.

Using the end of a wooden spoon handle, make a 1/2 in deep indentation in the center of each roll. Fill each with about 1 tablespoon of cherry pie filling. ( I just made sure that I had 1 whole cherry in each roll with some juice).

Bake at 350 for 14-16 min or until lightly browned, do not over cook.
Remove from pans if you want, I left mine on the cookie sheet to frost.

FOR THE ICING:

In a large bowl beat butter until fluffy, gradually beat the confectioners sugar, vanilla, salt, and enough cream to achieve a drizzling consistency. Drizzle over rolls. Yield: 3 dozen

I got this from one of my taste of home books. Yummy


Recipe Donated By: Donna Vigil

Grandma Harvey's famous Popcorn Balls

1 lb. Powdered Sugar
1 Cup Miniature Marshmallows
1 Cup White Karo Syrup
1 Cup butter or margarine
2 Tablespoons Water
1 tsp. Vanilla

Mix and bring to a boil. Stir until marshmallows melt, add vanilla and food coloring if desired. Pour over approximately six quarts popped corn. Shape into balls. (I make small ones and place in center of square of plastic wrap, pull corners together and tie with a ribbon.) They will keep un-refrigerated for up to 2 months.

Recipe Donated By: LaVeda Rhodes Harvey Demarest

EASY ICE CREAM

CHOCOLATE ICE CREAM

2 cups half and half
1 1/2 cups sugar
1/2 cups baking cocoa
3/4 tsp pure vanilla
2 cups whipping cream

In blender combine the first 4 ingredients and process on low until smooth. Stir (don't whip) in whipping cream. Pour in regular freezers and process. Tastes like fudgecicles. Yummy
Makes 2 qts of ice cream.

(for kitchenaid ice cream makers, cool mixture in fridge for 12 hrs or over night. Process. Store in freezer container in freezer for 12 hrs before using)


STRAWBERRY ICE CREAM

2 eggs
2 cups milk
1 1/4 cup sugar
1 cup marshmellow
2 cups pureed unsweetened strawberries
1 cup half and half
3/4 cup whipping cream
1 tsp vanilla

In saucepan, put the first 3 ingredients, cook and stir over mid-low heat until mixture is thick enough to coat the back of a tablespoon, 160 degrees. Remove from heat.
Stir in marshmallows, stir until melted.
Set Pan in ice cubes , stir until cool.
Stir in remaining ingredients.
(Cool over night for Kitchenaid ice cream mixers)
Fill Ice Cream freezer 2/3 full, add enough milk to 3/4 full and process.
Makes 2 1/2 qts.

VANILLA ICE CREAM

2 cups half and half
1 cup sugar
1 1/2 tsp vanilla
2 cups whipping cream

Combine first 3 ingredients in blender, on low, process until sugar has dissolved and is smooth in texture.
Stir (don't whip) in the whipping cream.
(Cool in fridge for 12 hrs or over night for kitchenaid ice cream mixers).
Process in regular Ice Cream freezers. Makes 1 1/2 qts.

For Rasberry or Strawberry Ice Cream, use 2 cups fresh or frozen berries in the place of 1 cup half and half. yummy

Recipe Donated By: Donna Vigil

SUGAR 'N' SPICE NUTS

3 egg whites
3 tbs water
2 cups walnut halves
2 cups whole almonds
1 cup pecan halves
2 cups sugar
2 tbs ground cinnamon
2 tsp ground ginger
1 tsp salt
1 tsp ground nutmeg
1 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp cayenne pepper
1 tsp grated orange peel

In large bowl, beat egg whites and water until frothy. Add nuts: stir gently to coat. In another qt. size bowl mix sugar and remaining ingredients. Stir to mix and add to the nut mixture and stir gently to coat all the nuts. Make sure all the nuts are coated.

Spread into two greased 15in x 10-in. x 1 in baking pans. Bake, uncovered, at 300 degrees for 30 min. stirring every 10 minutes. Cool on two waxpaper lined cookie sheets. Break apart those that are still together. Store in an airtight container. Leave some in a bowl to eat.

Recipe Donated By: Donna Vigil

Candied ChexMix

Mix all together in big bowl:

1 box Rice Chex
1 cup coconut
1 box Golden Grahams
1 pkg. slivered almonds or sliced almonds


In saucepan bring to boil for NO LONGER than 2 minutes:

1½ cup Karo Syrup
1 cup sugar
Add 1½ cubes of BUTTER. Stir till melted.
Add 2 tsp. vanilla
Pour on cereal mixture.

WARNING: ONCE YOU START EATING THIS, YOU WON'T STOP!!
Recipe Donated By: JoAnna Hurst Hall

Cheesecake

Mix together thoroughly:

3 8oz cream cheese
1½ c. powder sugar
1 8oz cool-whip

Put in graham cracker crust. Put on any topping of pie filling, or fresh strawberries.

Fattening but soooo good!

Recipe Donated By: JoAnna Hurst Hall

Oatmeal Chocolate Chip Cookies

1½ cup shortening
2 cups brown sugar
1 cup white sugar
2 eggs
½ cup water
2 tsp. vanilla (I love vanilla so I add 4 tsp.)
Mix well.

Mix together in a seperate bowl-
2 cups flour
2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. ground cloves
½ tsp. nutmeg
Now mix the dry ingredients with the wet and add 6 cups of oatmeal and the amount of chocolate chips you want.
Place by the spoonful on greased cookie sheet about an inch apart and cook at 350 degrees for 12-15 minutes.
Recipe Donated By: Elaine Hoggard Hurst

Pumpkin Crumble

1 15oz can pumpkin or 2 cups cooked pumpkin
1 can Sweetened Condensed Milk
2 eggs
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 tsp pumpkin pie seasoning
1 white cake mix
1 cube butter (softened)

spray a 13X9 pan & pour pumpkin pie mix in the pan, in a bowl mix the dry cake mix with the softened butter mix with 2 knives or a pastry cutter until the butter is mixed well and the butter is no bigger than a small pea.
Sprinkle the cake mix over the top of the pie mixture and bake.
350 degree's for 45 to 50 minutes or until a tooth pick can be inserted & comes out clean.

serve with whip cream or ice cream..

Recipe Donated By: Tracy Hoggard Redd