Oreo Dessert

Ingredients

• 1 Quart container of vanilla ice cream
• 1 container of cool whip
• 1 package of Oreos (centers removed and finely crushed)

  Gluten Free:  Use Gluten Free Oreos

Directions:

1.  Set out your ice cream and cool whip to soften.
2.  Then in a bowl mix together 3/4 of crushed oreos, and ice cream mixture. 
3. Pour into a 9x13 pan.  Sprinkle the rest of the oreos on top.  
4. Put in the freezer for a couple of hours before serving.  

Oreo Cheesecake Cupcakes

Ingredients

• 22 Oreos: 16 left whole, and 6 coarsely chopped
• 2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 2 large eggs, room temperature, lightly beaten
• 1/2 cup sour cream
• Pinch of salt

Instructions

1. Preheat oven to 275 F.
2. Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
3. Place 1 whole Oreo in the bottom of each lined cup.
4. Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
6. Beat in the sour cream and salt.
7. Stir in chopped cookies by hand.
8. Pour the batter into the prepared tins, filling each almost to the top.
9. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
10. Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

Mud Slide Pie

Ingredients

1 package of pecan sandies
1/2 cup butter, softened
2 (3.9 ounce) packages instant chocolate pudding mix

2 cups cold milk
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1/2 cup heavy whipping cream

Gluten Free (Use Gluten Free Oreos instead of pecan sandies to make the crust)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, crush the pecan sandies, then stir in softened butter or margarine. Stir until ingredients are combined and mixture forms a ball. Press into bottom of a 9x13 inch pan. Bake in preheated oven for 20 minutes, until golden brown. Remove and cool.
3. Place pudding mix in a medium bowl and whisk in milk. Mix until smooth. Allow to set up for 5 minutes then spread on top of cooled crust.
4. In a large bowl whip cream cheese until fluffy. Beat in confectioner's sugar until mixture is smooth. In a separate bowl, whip cream until soft peaks form, then fold into cream cheese mixture. Spread over pudding layer. Chill before serving.

Mandarin Orange Cake

1 yellow cake Mix
1/2 oil
4 eggs
11 oz. mandarin oranges including the juice
Mix well and pour in cake pan
Bake 30 to 35 minutes 325degrees


Icing
a small box vanilla instant pudding
1 small container of cool whip
1 51/2 oz. crush pineapple (drained)
Mix together and spread over cool cake.

refrigerate

Gluten Free:  Use A Gluten Free Yellow Cake Mix

Mallow Cups

Chocolate melting wafers
marshmallow cream
toasted coconut

Line Reese cup mold with liners
Melt chocolate
In separate bowl add some chocolate and toasted coconut


Add a little bit of chocolate in the bottom of the liner.
Add small amount of marshmallow cream.
Put chocolate with coconut on top put in freezer until chocolate
hardens.

Hot Milk Cake

4 eggs
2 cups sugar
1/2 tsp vanilla
1/2 tsp lemon
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup hot milk
1 stick butter

Beat eggs and sugar until well blended, add vanilla and lemon.
Add flour baking powder and salt, blend well
Heat milk and butter  in pan until it is hot but not boiling.
Add this last to sugar/flour mixture.
Stir well
Bake 375 degrees  in tube pan for 45 minutes or until done.

Glaze top if desire/
This cake is good to serve with fruit.

Homemade Ice Cream

Ingredients:
 4 C Sugar
1 qt fruit (peaches, strawberries, raspberries etc)
1 qt Half and half
1 qt whipping cream 
1 T vanilla
** If you are not using a fruit increase your half and half and whipping cream)

Ice and Rock Salt

 Directions:
1. mix blend fruit with some of the sugar and cream/milk in a blender. If you want chunks add them after mixing the cream, sugar, and blended fruit. If it’s pre-frozen, the ice cream will finish faster.
2. Mix together sugar, fruit mixture, half and half, whipping cream and vanilla.  
3. Put into a six Qt. ice cream maker.  Put ice and rock salt around the ice cream container and turn on your machine, putting on more ice and salt as needed. 

**If you want to make chocolate omit the fruit and and add 1/2 c cocoa and 1 c of half and half and mix it together and heat it up on the stove to let the cocoa dissolve. Then let it completely cool and then follow the above directions. 

From: Earl Brunner

Fruit Syrup

2/3 c of sugar

4  tsp cornstarch

16 oz of fruit

Combine blackberries and sugar in a small saucepan over medium heat. Cook for 5-10 minutes, stirring and mashing the berries while cooking to help them release their juices. Once the berries have broken down, add the cornstarch, stirring well to combine and so that no chunks remain, and remove from heat. Strain mixture through a mesh strainer into a clean bowl, pressing the berries against the sides of the strainer to get as much juice out as possible. Discard the solid blackberry seeds that remain. Cover the blackberry puree and chill in the refrigerator for 3-4 hours.

Homemade Granola Bars

Ingredients:
2/3 cup peanut butter
1/2 cup karo syrup
1 cube melted butter
2 teas vanilla
1 cup brown sugar

Mix all those together then add
3 cups oats
1/2 cup flour
1 cup chocolate chips (it only calls for 1/2 cup)
1/2 cup shredded coconut

once all mixed put in sprayed 13x9 pan cook at 350 for 20 min. wait for about 2 hours to cut

Homemade Cheesecake

Ingredients:
2 boxes of cream cheese
1 c sour cream
2 T cornstarch
1 C sugar
1 t vanilla
2 T butter
1 graham cracker crust

 Directions:
1. Soften Cream cheese and combine it with sugar and cornstarch.
 2.  Mix in the sour cream. Soften the butter and add vanilla to the bowl
.3. Stir until mostly dissolved but not too long or it will crack when baking
4. Bake at 375 degrees for 33 minutes. 
5. Cool and keep refrigerated.

Hershey's Perfectly Chocolate Cake

Cake
2 cups sugar
13/4 cups all purpose flour
3/4 cps Hershey's cocoa powder
11/2 tsp baking powder
11/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Frosting
1/2 cup butter
2/3 cup Hershey's cocoa power
3 cups confectioners' sugar
1/3 cup milk
1 tsp vanilla extract

Heat Oven 350
Grease and flour 2 9" round cake pans
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.  Add eggs, milk, oil and vanilla, beat on medium speed 2 minutes.  Stir in boiling water (batter will be thin)  Pour batter into prepared pans.
Bake 30 to 35 minutes, cool 10 minutes, remove from pans to wire rack to cool.

Frosting
Melt butter, still in cocoa, alternately add powered sugar and milk, beating to spreading consistency.  Add small amount additional mil if needed stir in vanilla.

Fudgy Brownies

Ingredients:

1/2 C butter

2/3 C of Cocoa

3 T of Shortening 

1 c sugar

2 eggs

1 t vanilla

2/3 c flour

1/4 t baking soda

Directions:

1.  Preheat oven to 350 degrees.   In a medium saucepan melt butter, cocoa and shortening over low heat until melted. Stir constantly.  Remove from heat and cool.

2. Stir sugar into the cooled chocolate.  Then add one egg at a time and beat until combined. Add in vanilla. 

3. Mix together Flour and baking soda, and then add to the chocolate mixture.  

4. Pour batter into a greased 9 by 9 pan and bake for 25 minutes. Cool on a wire rack. 

Serving size: 1 brownie

Serving size 1/16

Carbs: 18 grams

Fruit Trifle

1 Butter Loaf Cake store bought
1 box instant vanilla pudding
1 tsp vanilla
2 cups whole milk
1/2 cup sour cream
1 8 oz cool whip
1 lb fresh strawberries
1 pint fresh blueberries

In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate


In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries, then layer of blueberries.  Continue with layers until bowl is full, cover with plastic wrap; refrigerate until ready to serve.

Fruit Pavlova

4 egg whites
1/4 tsp salt
1 cup sugar
4 tsp cornstarch
2 tsp vinegar
1/2 tsp vanilla
Cool whip or whipping cream
selected seasonal fruit

Prepare a baking tray by lining with foil and greasing with melted butter.
Beat the egg whites and salt until soft peaks from when the beater is lifted from the mixture.
Add the sugar a little at a time, beating well after each addition. Continue to beat until the mixture is very stiff.  Add cornstarch, vinegar and vanilla, beat thoroughly.
Pile mixture into a circle on the prepared baking tray.
Bake 250 degrees for 11/2 hours.  Turn oven off, and leave pavlova in the oven with door closed, until completely cold.
Remove carefully from the foil, and place pavlova on a serving plate. Just before serving, whip cream or use cool whip.  Spread it over the pavlova.  Prepare fruit and arrange on cream.

Frosting

Ingredients:
1/4 c margarine
1/2 c shortening
3 1/2 c powered sugar
1 tsp vanilla
1 T milk if needed

Directions:
Cream margarine and shortening. Add sugar and vanilla.  Beat until light and fluffy.  Add milk if needed.  Add food coloring if desired.

Fresh Apple Pound Cake

Prepare bunt pan, with Crisco and flour, spray does not do as well for this recipe.

3 eggs beaten
2 cups sugar
1 1/3 cup oil
1tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
3 cups self rising flour ( can use regular flour just add 1tsp salt and 4 tsp baking powder)
1 cup nut (if desired)
3 cups apples diced
1 cup coconut

Beat eggs, add sugar mix in oil vanilla.
Sift together flour, nutmeg, cinnamon and add to egg mixture
Add apples, nuts and coconut.

Bake 325 degrees for 1 hour and 20 minutes

Remove from pan immediately

Glaze the top if desired or sprinkle with powered sugar

Easy Cheese Danish

 Ingredients:

• 8 ounces cream cheese, at room
• temperature
• 1/3 cup sugar
• 2 extra-large egg yolks, at room
• temperature
• 2 tablespoons ricotta cheese
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 tablespoon grated lemon zest (2
• lemons)
• 2 sheets (1 box) frozen puff pastry,
• defrosted
• 1 egg beaten with 1 tablespoon water, for
• egg wash

Directions
1. Preheat the oven to 400 degrees F.
2. Line a sheet pan with parchment paper.
3. Place the cream cheese and sugar inthe bowl of an electric mixer fitted
with a paddle attachment and cream them together on low speed until
smooth. With the mixer still on low,
4.  add the egg yolks, ricotta, vanilla, salt, and
lemon zest and mix until just combined. Don't whip!
5. Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with
a floured rolling pin until it's a 10 by 10-inch square.
6.Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into
the middle of each of the 4 squares.
7. Brush the border of each pastry with eggwash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together.
8.Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat
with the second sheet of puff pastry and refrigerate the filled Danish for 15
minutes.
9. Bake the pastries for about 20 minutes, rotating the pan once during baking,
until puffed and brown. Serve warm.




From: http://www.foodnetwork.com/recipes/ina-garten/easy-cheese-danis...

Dirt Cake

 Ingredients:
1 package cream cheese
1/2 c Confectionery Sugar
2 packages of instant pudding (vanilla or chocolate)
3 1/2 c milk
1 12 0z container of Cool Whip
Oreos with Centers removed

 Gluten Free:  Use Gluten Free Oreos and Gluten Free pudding

Directions:

1. Crush the cookies.
2. Mix cream cheese, and sugar in a bowl.
3. Mix the pudding and milk in another bowl.  
4. Add the cool whip to the pudding
5. Combine the pudding mixture with the cream cheese mixture
6. Layer half the cookies crumbs on bottom of a 9x13 pan. Then add the pudding mixture. Then put another layer of crushed cookies on top.
7. Chill until ready to serve

Coconut Balls

Chocolate melting wafers
2 1/2 cups fine unsweetened coconut
1 cup karo syrup

Bring Karo syrup to a boil
take off heat
Add the unsweetened coconut

Refrigerate 1 hour

Roll into balls and dip into the melted chocolate.

Put candy in freezer until chocolate hardens.

Chocolate Pudding Pie

Ingredients:
1 graham cracker crusts or 1 baked pastry pie shells
1 large box of pudding
2 1/2 C milk
3 T cocoa

Directions:
Cook pudding according to the box directions except use less milk and add in the extra cocoa.
Cook pudding until bubbly and thickened.
Pour into pie crust and store in the refrigerator with parchment paper on the top.
Serve with cool whip

Chex Muddy Buddies

   

Ingredients

9 cups Corn Chex™, Rice Chex™, Wheat Chex™ or Chocolate Chex™ cereal (or combination) 

1cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine 

1teaspoon vanilla

1 1/2cups powdered sugar

Directions:

• Into large bowl, measure cereal; set aside.
  1. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
  2. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container. 
  
   From: https://www.bettycrocker.com/recipes/chex-muddy-buddies/92e4756c-abc1-452a-9b2c-dd124d858050
  

Blackberry Cobbler

Ingredients

• 1/2 stick butter, melted, plus more for greasing pan
• 1 1/4 cups
• 1 cup self-rising flour
• 1 cup whole milk
• 2 cups fresh (or frozen) blackberries
• Whipped cream and/or ice cream, for serving 

Directions:

1. Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
2. In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
3. Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. 
4. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. 
5. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. 
6. Top with whipped cream or ice cream . . . or both! 

From: http://thepioneerwoman.com/cooking/the_great_cobbl/

Self Rising Flour:

1 C Flour

1 1/2 tsp baking powder

1/2 tsp salt 

Banana Pudding

2 pkgs instant  French Vanilla pudding
4 C milk
8 oz cool whip
bananas
vanilla wafers

Mix pudding as directed expect use 1/4 cup less milk
let it set until firm
mix cool whip

Layer vanilla wafers in bottom of bowl
Then bananas
Then pudding
continue with layers ending with pudding, save  a few vanilla wafers to crush to put on top for garnishing.

Apple Crumb Pie

Ingredients:
1 pie crust
6 cups of apples sliced, peeled and cubed
1 T lemon juice
2 T flour
1/2 t cinnamon
1/4 t nutmeg
Topping
3/4 C flour
3/4  c oatmeal
1/4 c sugar
1/2 tsp cinnamon
1 sticks of butter

Directions:
1. In a bowl put your apples and coat with lemon juice.  In another bowl combine flour, sugar, cinnamon and nutmeg.  Add apples and coat the apples.
2. Put the apples in the unbaked pie crust.
3. In bowl combing flour, oatmeal, sugar and cinnamon. Cut in the butter until it is crumbly.
4.  Put aluminum foil over the edge of the pie to prevent from becoming to brown. Bake for 40 minutes. Then remove the foil and bake another 20 minutes or until fruit is tender.
5. Let pie cool at least 2 hours before serving.

Apple Crisp

Filling:
8 c apples peeled and diced
 2/3 c lemon juice
1 c sugar
1 tsp cinnamon 1/2 tsp nutmeg

Cook apples in the lemon juice and spices for 15 minutes until the apples are tender. Then add 1/2 cup of the flour mixture and simmer 1 more minute.

Crust:
1 1/2 C flour
1 1/2 c oatmeal
1/2 c sugar
1 tsp cinnamon
2 sticks of butter

Cut the butter into the flour, oats, sugar and cinnamon. Take 1/2 cup out to mix with apples. Then in a butter 9 by 13 pan put half of the remaining crust. Then top with the apple mix and then cover the the apples with the remaining flour mixture.
Bake at 375 degress for 35 minutes. 

Snickerdoodles

 

Ingredients

• 1 1/2 cups sugar
• 1/2 cup butter or margarine, softened 
• 1/2 cup shortening
• 2 eggs
• 2 3/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar
• 2 teaspoons ground cinnamon

Directions:

• Heat oven to 400ºF.
• Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Rollo Cookies

Ingredients

• 12 ounces Rolo's caramels
• 1 box Devils Food Cake mix
• 2 eggs
• 1/3 c. oil

Instructions

1. Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)
2. Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.
3. Sprinkle with powdered sugar, if desired.

Rice Krispie Treats

Ingredients:

• 1 bag of marshmellows
• 1/2 c butter
• 5 C rice krispies

Directions

1. Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. ...
2. Add cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.