Strawberry Salad -Chelsea

Dressing:
1 cup vegetable oil
1 tsp. salt
1/2 cup sugar
1/3 cup red wine vinegar
1 tsp. dry mustard
1 Tbsp. diced onion
1/4 tsp. poppy seed
1/4 tsp. celery seed

Salad:
spinach greens
small package walnuts or sugared pecans
jack cheese
strawberries, sliced

Spinach Salad -Regina

2 lbs. spinach, torn to bite-sized pieces
16 oz. fresh strawberries, sliced
1 cucumber, sliced
1/2 cup sliced green onions
1/2 cup poppy seed dressing (recipe follows)

Toss in salad bowl, drizzle with dressing just before serving.

Poppy Seed Dressing:
1 cup olive oil
1/3 cup sugar
1/4 cup vinegar
1/8 tsp. salt
1 tsp. paprika
1 tsp. poppy seeds
1/2 tsp. dry mustard

Combine in jar with lid and shake to mix.

Lynette's Spinach Salad -Lynn

5 bunches fresh spinach
1 (15 oz.) can water chestnuts
1/4 lb. bean sprouts
8 sliced crisp bacon

Toss ingredients with dressing (recipe follows).

Dressing: (makes a lot)
1/2  cup sugar
1/4 cup vinegar
3 to 4 green onions, chopped
1/2 cup catsup
2/3 cup oil

Senia's Fancy Salad -Senia

Romaine lettuce (or any other)
spinach, broken up some
mandarin oranges, drained
dried cranberries
onions, optional
mushrooms, optional
crumbled bacon, optional
broken up walnuts
2 avocados, sliced

Dressing:
3 Tbsp. tarragon vinegar
2 Tbsp. sugar
1 tsp. salt
3 Tbsp. olive oil

Pour dressing over salad just before serving, so salad does not get soggy.

Becky's Diet Salad -Becky

When I'm trying to cut back on calories I will make one of these for lunch, and before I put away the stuff, I'll wash out my bowl, make one for dinner, and stick it in the fridge. No measurements- just make it to your liking:

chopped romaine lettuce
fresh spinach
frozen peas (thawed)
grilled chicken, if you have it
tomatoes, quartered
carrots, shredded
grapes, halved

Toss in a bowl with evoo, balsamic vinegar, Mrs. Dashes seasoning, and a little sea salt.

Mandarin Almond Salad -Chelsea

Dressing:
1/4 cup vegetable oil
1/8 tsp. pepper
2 Tbsp. vinegar
1/8 tsp. hot pepper sauce
1 Tbsp. fresh parsley, minced
1 Tbsp. sugar
1/2 tsp. salt

Salad:
1/2 cup slivered almonds
1 can mandarin oranges
bunch red leaf lettuce, shredded
small red onion, sliced

Melt 2 Tbsp. sugar in a small pan, stirring constantly. Add almonds, stirring until coated. Let almonds cool, then break apart. In a jar, mix dressing ingredients. Before serving, add oranges to lettuce and onion. Toss with dressing and top with almonds.

Tossed Chicken Citrus Salad -Regina

1 package salad blend
1 1/2 cups cooked chicken, cut into strips
1 (15 oz.) can mandarin oranges, drained
1/3 cup raspberry vinaigrette
1/2  cup crumbled feta cheese

Toss salad blend with chicken and mandarin oranges in a large bowl. Drizzle with dressing; toss to coat. Sprinkle with cheese.

Oriental Cabbage Salad -Jane

1 package ramen noodles
1 cup slivered almonds
1/2 cup sesame seed

Toast ramen noodles at 350° for 3-4 minutes. Add almonds and seeds, then toast another 8-10 minutes. For the dressing, combine the following ingredients in a screw-top jar:

1/2 cup salad oil
3 Tbsp. red wine vinegar
2 Tbsp. sugar
1/2 tsp. ground pepper
1/4 tsp. salt
seasoning packet from ramen

Put the lid on the jar and shake well.

In a large bowl, combine:
1/2 head of cabbage, shredded
4-6 green onions, sliced
2 cups chicken, cooked and cubed

Just before serving, add the toasted noodles and dressing to the cabbage mixture, then toss.

Zucchini Fries -Josh

Wash and peel zucchini. Cut into long "french fry" strips. Dip in whipped eggs and coat with breadcrumbs. (I use a mixture of 1 cup seasoned garlic and herb breadcrumbs, and 2 cups plain breadcrumbs.) Fry in vegetable oil until golden brown. Mix up a ranch dressing packet as directed with mayonnaise and milk, and use as a dipping sauce for fries. Enjoy!

Party Tortilla Wraps -Katy

2 (8 oz.) packages cream cheese
1 cup sour cream
1 can chopped green chilies
1 can chopped black olives
1 cup shredded pepper jack cheese
1/2 cup chopped green onions
2 packages flour tortillas

In a large bowl, beat cream cheese until creamy. Stir in sour cream, chilies, olives, onion, and cheese. Spread mixture evenly on tortilla, roll up, and slice into pinwheels. Thank you Paula Deen!

Party Pinwheels -Amy

tortillas
turkey
tomato, thinly sliced
monterey jack cheese
avocado
cream cheese
lemon juice
garlic salt

Cream together the avocado, cream cheese, and lemon juice. Season to taste. Spread mixture thinly on a tortilla, and top evenly with turkey, tomato,  and cheese. Roll up, slice, and enjoy the party!

Bryndee's Cucumber Sandwiches -Katy

1 baguette
1 (8 oz.) package cream cheese
dill weed, garlic powder, onion powder, pepper
cucumber slices (European work best)

Thinly slice the baguette. Soften the cream cheese and mix in seasonings to taste. Spread a little cream cheese mixture on a slice of bread, then top with two thin slices of cucumber. So fancy.

Devilled Ham Roll-Ups -Grandma

1 pop can of crescent rolls
devilled ham

Spread crescent roll with devilled ham and roll up. Bake as directed on roll package. Serve with a fruit salad for a yummy ladies luncheon... or a ladies yummy luncheon!

Hot Chocolate Mix -Regina

4 cups powdered milk
1 cup instant cocoa
1/2 cup powdered sugar
1/2 cup coffee creamer
1/4 tsp. salt

Mix ingredients together. To serve, combine 1/3 cup hot chocolate mix with 1 cup hot water. You can double the ingredients. Store in an airtight container.

Purple Cow Jumped Over the Moon -Brenna

3 cups vanilla yogurt (I like to use vanilla ice cream)
1 cup milk
1/2 cup frozen grape juice concentrate (thawed and undiluted)
1 1/2 tsp. lemon juice

Blend ingredients until smooth. Serve immediately.

Strawberry Smoothies -Grandma

frozen strawberries
milk
sugar
pecans

While strawberries are in season, wash, hull, and freeze in bags. In a blender combine strawberries, milk, and sugar (we like lots!) Blend on high until smooth. Add more strawberries while blending until you get the desired thickness and taste you want. Add pecans at the end of blending until chopped to desired size.

Orange Julius -Sean

1 cup milk
3/4 cup sugar
1 tsp. vanilla
1 can frozen orange juice concentrate
1 can water
ice cubes

In a blender combine the first three ingredients and blend. Add in orange concentrate, then refill can with water and pour in. Fill blender to the top with ice cubes, cover, and blend until smooth.

Cami's Apple Grape Cucumber Drink -Sarah

1 can frozen white grape juice, prepared as instructed
1 packet crystal light lemonade, prepared as instructed
sliced cucumber

Mix in a pitcher, then let it sit for a while so the cucumber flavor comes out. Serve in a punch bowl. It looks really pretty! Yummy!

Dr. Butt's Famous Frozen Fruit Punch -Grandpa

6 cups water
4 cups sugar
1 (12 oz.) can frozen orange juice concentrate
1 small can frozen lemonade concentrate
1 (46 oz.) can pineapple juice
5 mashed bananas

Boil the water and sugar together; let cool. Stir in remaining ingredients. Pour mixture into containers and freeze. Take mixture out of freezer 4 hours before serving to partially thaw. Put partially thawed punch in punch bowl and add 1 (2 liter) bottle of ginger ale. Makes about 1 gallon.

Note: Freeze juice in disposable container, then just cut container apart when ready to use.

Cran-Raspberry Pina Colada Drink -Becky

1 1/2 (64 oz.) bottles of cranberry raspberry juice cocktail
1 (32 oz.) bottle of pina colada drink mix
2 (12 oz.) cans raspberry soda
1 (2 liter) bottle ginger ale

Combine the first two ingredients and freeze overnight. Remove from freezer 30 minutes prior to serving. Chop up slowly and add raspberry soda. Finally, add ginger ale to taste and desired consistency.

Aunt Linda's Limeade -Grandma

fresh juice of 4 limes
1 quart water
1/2 cup milk
2 cups sugar

Mix together and serve over ice (or chill). Yes, that is milk and I don't know what makes it soooo good, but it is soooooo good!

Pumpkin Cake Roll -Lisa

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. ginger
1 tsp. nutmeg
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt

Beat the eggs for five minutes. Gradually add sugar. Mix in pumpkin and lemon juice. Sift together remaining ingredients and pour into pumpkin mixture. Spread dough in greased and floured jellyroll pan. Top with 1 cup chopped nuts. Bake at 375° for 10-15 minutes. Turn onto a towel sprinkled with powdered sugar. Roll towel and cake together from long end. Cool, unroll, then spread with filling (recipe follows).

2 cups powdered sugar
8 Tbsp. butter
6 oz. cream cheese
1 tsp. vanilla

Beat until smooth and spread on cake. Re-roll, then chill. Keep refrigerated; slice to serve.

Pecan Pie Cake -Jane

1 yellow cake mix
1 1/2 cubes margarine, melted
1 egg
3/4 cup dark corn syrup
1/4 cup brown sugar, packed firmly
2 eggs
1 tsp. vanilla
1 1/2 cups chopped pecans

Mix cake mix, margarine, and 1 egg into a thick dough- press into a greased 9x13 pan. Bake at 350° for 15-20 minutes. Mix together remaining ingredients. Pour over crust and bake 25 minutes more. Cool and serve. 

Cool and Creamy Strawberry Cake -Katy

1 white cake mix
2 (8 oz.) packages cream cheese
fresh strawberries and strawberry glaze
1 cup powdered sugar
4 cups cool whip

Bake the white cake according to package directions; let cool. Beat together the cream cheese, powdered sugar, and cool whip. Spread on cooled cake, then top with fresh strawberries and strawberry glaze.

Pina Colada Cake -Sarah

1 box yellow cake mix with pudding
1 can condensed milk
8 oz. pina colada mix
whipped topping
coconut (optional)

Bake cake according to directions in a 9x13 pan. While this bakes, mix together condensed milk and pina colada mix. Punch holes in warm cake with a straw, knife, or wooden spoon. Pour all the liquid over the cake. When cool, cover with whipped topping. Sprinkle with coconut, if desired. I like this best frozen.

Mandarin Orange Cake -Amy

1 box Duncan Hines pineapple cake mix (with pudding)
     (you can substitute a yellow cake mix if desired)
3/4 cup oil
1 (16 oz.) can mandarin oranges
4 eggs

Drain oranges into a measuring cup and add enough water to juice to make up the amount of water called for on back of the cake mix box. Mix together cake mix, oil, and juice/water, then beat in eggs one at a time. Fold in the mandarin oranges. Bake in 3 round cake pans for 20-25 minutes at 350°. Cool for five minutes, then remove from pans. Cool completely. 

Frost with:
1 large package dry vanilla instant pudding
1 large can crushed pineapple (including juice)
12 oz. cool whip

Stir together first two ingredients then fold in cool whip. Frost and stack the cake, then refrigerate until time to serve. Store leftovers in the fridge.

Lemon Cake -Jane

3/4 cup oil
4 eggs
1/4 cup sugar
1 lemon pudding cake mix
1 small box lemon jell-o
1 cup boiling water

Mix together the oil, eggs, sugar, and cake mix. Dissolve the jell-o into the boiling water, then add to mixture. Bake at 350° for 35 minutes. While still hot, poke holes in cake  about one inch apart. Mix together 7 Tbsp. lemon juice and 1 1/2 cups powdered sugar. Pour over hot cake, chill, and serve topped with cool whip.

Fresh Apple Cake -Lisa

1 1/4 cups oil
1 3/4 cups sugar
3 eggs, beaten
3 cups chopped fresh apples
1 tsp. vanilla
3 cups flour
3/4 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
1 cup chopped nuts

Preheat oven to 350°. Lightly grease and flour a 9x13 pan. Mix oil, sugar, and eggs; blend well. Add apples and vanilla. Sift the dry ingredients together and add to apple mixture. Mix well (batter will be really thick). Fold in nuts. Bake for 50-60 minutes, or until a toothpick comes out clean.

So good with whipped cream, or a scoop of vanilla ice cream and a little caramel sauce!

Hot Oatmeal Cake -Lynn

1 cup oats
1 1/2 cups boiling water
1 cup brown sugar
1 cube margarine
2 eggs
1 1/3 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt

Mix oats, sugar, margarine, and eggs. Stir (you don't beat with a mixer), then pour boiling water over mixture. Cover and set until lukewarm. Sift together dry ingredients and add to first mixture. Mix well. Batter will be very runny. Bake in a greased 9x13 pan at 350° for about 40 minutes (I think mine took less than that). Frost while warm (recipe follows).

Frosting:
1 cube margarine
3/4 cup brown sugar
1/4 cup evaporated milk
1 tsp. vanilla
1/2 cup nuts
1 cup coconut

Boil together the margarine, brown sugar, and milk for one minute. Add the remaining ingredients. Ice while both frosting and cake are warm. (I doubled the frosting recipe to cover my cake!) Enjoy!

Carrot Cake -Regina

2 1/3 cups flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 1/3 cups Wesson oil
4 eggs
2 cups sugar
1 (13 oz.) can crushed pineapple, drained
2 cups grated carrots
1 cup chopped pecans

Sift the first five ingredients together. In a separate bowl, beat the eggs. Add the sugar to the eggs; beat well. mix in oil, then add the egg mixture to the dry ingredients. Add the pineapple, carrots, and nuts. Bake in a large 11x15 pan at 350° for 50-55 minutes. Test with a toothpick. Frosting (recipe follows).

Frosting:
1/2 cup butter or margarine
1 lb. powdered sugar
1 (8 oz.) package cream cheese
1 tsp. vanilla

Beat all ingredients together-add a little cream if too thick. Add crushed nuts to icing if desired.

Zucchini Cake -Sally

1/2 cup butter or margarine
1/2 cup oil
1 3/4 cups sugar
1 tsp. vanilla
2 eggs
1/2 cup sour milk
2 cups grated zucchini
2 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
4 Tbsp. cocoa

Cream together first five ingredients. Add in remaining ingredients; mix thoroughly. Pour batter into pan, then sprinkle with chocolate chips. Bake at 325° for 45 minutes.

Chocolate Zucchini Cake -Lisa

3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
2 cups coarsely grated zucchini
3 cups flour
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. baking powder
4 Tbsp. cocoa

Beat together the eggs, oil, sugar, and vanilla, then add zucchini and mix. Sift together remaining ingredients and add to zucchini mixture. Spread into a greased cake pan. Top with 1/3 cup brown sugar, 1/3 cup chocolate chips, and 1/3 cup chopped nuts. Bake at 350° for one hour, or until done.

Miami Beach Cake -Grandma

1/2 cup graham cracker crumbs
1/3 cup butter, melted
1/2 cup chopped nuts
2/3 cup chocolate chips

Combine and set aside. For the cake:

2 cups flour, sifted
1 tsp. baking soda
1 tsp. salt
1/2 cup butter
1 1/2 cups sugar
2 eggs
1/3 cup chocolate chips, melted
1 tsp. vanilla
1 1/4 cups buttermilk

Combine dry ingredients and set aside. Cream butter and gradually add sugar; cream well. Add eggs, one at a time. Blend in melted chocolate chips; add vanilla. Add dry ingredients alternately with buttermilk, beginning and ending with dry, to the sugar mixture. Turn into 2 (9 inch) cake pans. Bake for 30-40 minutes at 375°.

Frosting:
1 (8 oz.) package cream cheese
1 cube margarine
1/2 cup nuts
1 package powdered sugar
1 tsp. vanilla

Cream cheese and margarine well. Add sugar, nuts, and vanilla. Frost cake, then sprinkle with topping.

Webby's $175,000 Cake -Josh

1 german chocolate cake mix
1 egg
1 stick butter
1 (12 oz.) package chocolate chips
1 cup chopped nuts
1 (8 oz.) package cream cheese
2 eggs
1 lb. powdered sugar

Combine cake mix, 1 egg, and butter; press mixture into a 9x13 pan. Sprinkle with chocolate chips and nuts. Cream together cream cheese, eggs, and powdered sugar; spread over cake. Bake at 350° for 40-45 minutes. Cool for at least two hours before serving.

Hot Fudge Sundae Cake -Chelsea

In an ungreased pan mix:

1 cup flour
1/4 tsp. salt
2 tsp. baking powdered
2 Tbsp. cocoa powdered
3/4 cup sugar

Then add:

1/2 cup milk
1 tsp. vanilla
2 Tbsp. oil
1 cup chopped nuts

Mix with a fork until smooth. Spread evenly throughout pan. Sprinkle with brown sugar and 1/2 cup cocoa powder. Pour 1 3/4 cups hot tap water over batter (do not mix). Bake in a preheated 350° oven for 40 minutes. Let stand 15 minutes. Invert each serving on a plate and serve with whipped cream or ice cream.

Chocolate Cherry Fudge Cake -Amy

a.k.a Tom's Birthday Cake

1 can cherry pie filling
1 tsp. almond extract (I've made it with out and its just as good)
2 eggs
1 box chocolate fudge cake mix

Mix all ingredients together, being careful not to mash cherries too much. Put in a greased 9x13 pan. Bake at 350° for 25-30 minutes. Frost while still a little warm with fudge frosting.

Fudgey Fudge Cake -Grandma

1 stick margarine
1/2 cup shortening
4 Tbsp. cocoa
1 cup water
2 cups sugar
2 cups flour
1/2 cup buttermilk
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 1/2 tsp. vanilla

Combine margarine, shortening, cocoa, and water in a saucepan; bring to a rolling boil. Mix together the sugar and flour, then pour in cocoa mixture. Mix well. combine buttermilk, soda, and salt, stirring very well. Add to hot mixture. Add eggs and vanilla. Pour into a greased and floured cookie sheet. Bake 30 minutes at 325°. Pour fudge icing on at once:

1 stick butter
1 lb. box powdered sugar
4 Tbsp. cocoa
1 tsp. vanilla
1 cup nuts
6 Tbsp. milk

Combine margarine, cocoa, and milk; bring to a boil. Pour over powdered sugar; mix in vanilla and nuts.

Grandma O's Five Minute Chocolate Mug Cake -Katy

1/4 cup flour
1/4 cup sugar
2 Tbsp. cocoa powder
1/4 tsp. vanilla extract
1 egg
3 Tbsp. milk
3 Tbsp. oil
3 Tbsp. chocolate chips

Sift the dry ingredients together in a hot cocoa mug. Add the wet ingredients and mix well, then stir in chocolate chips. Microwave for 3 minutes. Tip onto a plate and serve with ice cream and chocolate syrup.

Triple Chocolate Bundt Cake -Amy

1 chocolate cake mix
12 oz. chocolate chips
1 small package instant chocolate pudding
2 eggs
1 3/4 cups milk

Combine ingredients by hand, then pour into a greased and floured bundt cake pan. Bake at 350° for 50-60 minutes. Let cool for five minutes, then transfer to a cake plate. You can drizzle the cake with warmed chocolate frosting and then sprinkle with powdered sugar, or just sprinkle with powdered sugar.

Crazy-Good Chocolate Mayo Cake -Lisa

1 chocolate cake mix
1 tsp. cinnamon (optional)
1 cup mayonnaise (NOT miracle whip!)
1 cup water
3 eggs

Preheat oven to 350°.  Blend together all ingredients. Bake as directed on box. Frost with your favorite icing.

For a great german chocolate cake make this cake with the cinnamon and top with Lynn's hot oatmeal cake frosting.

Red Velvet Cake -Grandma

2 cups oil
2 1/2 cups flour
1 1/2 cups sugar
1 cup buttermilk
2 eggs
2 tsp. cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. vinegar
1 oz. red food coloring
1 tsp. vanilla

Mix all ingredients together. Pour into greased and floured cake pans. Bake for 30 minutes at 350°. Makes 3 layers. Frost with:

1 box powdered sugar
1 (8 oz.) package cream cheese
1 cube margarine or butter
1 tsp. vanilla
1 cup nuts (optional)

Cream cheese and butter. Add sugar and vanilla; whip. Add nuts. Spread on cake.

Butter Cake -Jane

1/2 cup butter or margarine, softened
4 eggs
1 yellow cake mix
1 (8 oz.) package cream cheese
1 lb. powdered sugar

Preheat oven to 350° and lightly grease a 9x13 pan. In a medium mixing bowl, beat the butter and 2 eggs until mixed well. Add cake mix and beat until all is incorporated. Spread in prepared pan. In a separate mixing bowl, beat together the cream cheese and remaining 2 eggs. Slowly add in the powdered sugar and blend until smooth. Pour on top of the cake mix, covering completely. Bake for 40-45 minutes, or until golden.

Webby's Peaches 'n' Cream Cheesecake -Josh

1/2 cup flour
1 tsp. salt
2 eggs
1 cup milk
2 tsp. baking powder
2 small packages instant vanilla pudding
1 (20 oz.) can peaches
6 Tbsp. peach juice (from can)
2 (8 oz.) packages cream cheese
1 cup sugar
2 Tbsp. sugar and 1 tsp. cinnamon

Combine flour, salt, eggs, milk, baking powder, and vanilla pudding; and beat 2 minutes at medium speed. Pour into a greased 9x13 pan. Arrange peaches over top of batter. Combine cheese, sugar, and peach juice; spoon over peaches. Sprinkle cinnamon and sugar on top, then bake at 350° for 40 minutes.

Chocolate Covered Cheesecake -Jane

2 (8 oz.) packages cream cheese
1 egg
1 tsp. vanilla
1 (14 oz.) can sweetened condensed milk
2 Tbsp. lemon juice
2 oz. semi sweet chocolate squares
1/4 cup whipping cream

Whip cheese until fluffy. Slowly add condensed milk, egg, lemon juice, and vanilla; mix well. Pour mixture into prepared crust. Bake at 350° for 30-35 minutes. Melt chocolate in saucepan. Once melted, add whipping cream. Pour chocolate over baked cheesecake and chill.

No-Bake Cheesecake -Sally

1 package cream cheese
1/3 cup lemon juice
1 can condensed milk
1 tsp. vanilla

Cream the softened cream cheese. Beat in the milk, vanilla, and lemon juice until smooth. Pour the batter into a graham cracker crust. Cover and chill for at least 4 hours. May be topped with strawberries, cherries, or drizzled with chocolate, but its still delicious plain.

Cheesecake -Amy

2 (8 oz.) packages cream cheese
2 eggs
1/2 cup sugar
1 tsp. vanilla

Blend ingredients together; pour into a prepared graham cracker crust. Bake at 350° for 25-30 minutes.

Pumpkin Cheesecake -Amy

1 1/2 cups graham cracker crumbs
5 Tbsp. butter
1 cup + 1 Tbsp. sugar
3 (8 oz.) package cream cheese
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice

Make crust by combining graham cracker crumbs with butter and 1 Tbsp. sugar. Stir well enough to coat crumbs; press into bottom and halfway up sides of an 8 inch spring form pan (you can use two 9 inch pie plates instead). Bake crust for 5 minutes at 350°. In a large mixing bowl combine cream cheese, remaining sugar, and vanilla. Mix until smooth. Add pumpkin, eggs, and spices. Continue to beat until smooth and creamy. Pour filling over crust. Bake for 60-70 minutes, cool to room temperature, then put into fridge.

Whipped Pumpkin Chiffon Dessert -Amy

Crust:
3/4 cup cold butter
1/2 cup sugar
1 1/2 cups flour
1/2 cup chopped pecans

Cut together until crumbly and then stir in pecans. Press firmly and evenly into an ungreased 9x13 pan. Bake at 350° for 20 minutes. Cool.

1 (8 oz.) package cream cheese
1 cup powdered sugar
1 cup whipped topping

Beat cream cheese and sugar until fluffy. Fold in whipped topping. Spread over cooled crust.

1 cup cold milk
1 (16 oz.) can pumpkin
2 small packages instant vanilla pudding
1 1/4 tsp. pumpkin pie spice
1/2 tub whipped topping

Mix together the milk, pumpkin, pudding and spice until well blended. Fold in whipped topping and spread on cream cheese layer.

1/2 tub whipped topping
1/2 cup chopped pecans
nutmeg

Top the pumpkin layer with whipped topping. Sprinkle with nuts and a small amount of nutmeg. Refrigerate before serving.

Pioneer Cobbler -Lisa

1/2 cup sugar
1/2 cup milk
2 tsp. baking powdered
1 Tbsp. butter
1 cup flour

Mix ingredients together, then spread dough into a buttered 9x13 pan. Pour one large can of peaches over the top and sprinkle with nutmeg. Cook at 350° until dough rises and browns (the peaches will end up on the bottom). Serve with whipped cream or ice cream.

Peach Cobbler -Amy

1 yellow cake mix
2 cans peaches
1 cup butter, melted
cinnamon

Dump peaches in a 9x13 pan, then spread dry cake mix on top. Drizzle melted butter, then sprinkle with cinnamon. Bake at 350° for 45 minutes-1 hour, or until golden brown. Serve warm with a scoop of vanilla ice cream on top. Yum!

Blueberry Dump Cake -Amy

1 white cake mix
2 cans blueberry pie filling
1 cup butter, melted
1 cup chopped pecans

Dump pie filling in a 9x13 pan, then spread dry cake mix over filling. Sprinkle with chopped nuts and drizzle with melted butter. Bake at 350° for 30-40 minutes until golden brown. This is delicious served warm and topped with vanilla ice cream.

Cherry Dump Cake -Jane

1 (20 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple
1 yellow cake mix
1 cube butter
1 cup chopped nuts
1 cup coconut

Pour cherries and pineapple into a 9x13 pan. Crumble cake mix over the fruit. Melt butter and pour over the top. Sprinkle nuts and coconut, then bake at 350° for about one hour, or until the top is golden brown.

Crumble Topping for Fruit Pies -Amy

1/2 cup sugar
1/2 cup flour
1/2 cup blended dry oats
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 cup butter

Mix together flour, oats, sugar, and spices. Cut in butter. Put over fruit pie filling instead of a top crust.

Fresh Apple Pie -Amy

apples
3 Tbsp. lemon juice
2 Tbsp. flour
1/2 cup sugar
cinnamon
pie crust
1/2 cup sugar
1/2 cup flour
1/4 cup instant oatmeal
1/2 tsp. cinnamon
1/4 tsp. ginger
sprinkle of allspice
1/4 cup butter

Peel and slice several apples; sprinkle with lemon juice. In a separate bowl mix together the flour, sugar, and cinnamon. Make sure you mix together your flour and sugar before you stir in with the apples. Pour this into a crust. Combine the remaining ingredients and spread over apples for a crumbly top. Bake at 375° for 50-60 minutes.

Strawberry Pie -Amy

1 1/2 Tbsp. corn starch
3/4 cup sugar
3/4 cup water
1 (3 oz.) package strawberry jell-o
sliced strawberries

In a saucepan, combine the cornstarch, sugar, and water. Boil until clear. Turn off the heat; add in the package of strawberry jell-o. Set aside to cool. Arrange the sliced strawberries in prepared cookie crust. Pour jell-o mixture over strawberries when cool. Refrigerate until set.

Easy Strawberry Pie -Allison

1 large package fresh strawberries
1 container ready-made strawberry glaze

Wash and cut strawberries into bite-size pieces and put in bowl. Mix in strawberry glaze. Put mixture into a graham cracker pie crust, top with cool whip, and escape to heaven!

Lemon Meringue Pie -Amy

1 1/2 cups sugar
3 Tbsp. cornstarch
3 Tbsp. flour
dash salt
1 1/2 cups water
3 eggs, separated
2 Tbsp. butter
1/3 cup lemon juice

Bake a pie crust shell. In a saucepan combine the sugar, cornstarch, flour, and salt. Gradually stir in water. Cook, stirring constantly, over medium-high heat until thick and bubbly. Reduce heat; cook and stir two minutes more. Remove from heat. Beat 3 egg yolks (reserve whites for meringue) slightly. Stir about 1 cup of the hot mixture into beaten yolks. Return egg mixture to saucepan. Bring to a gentle boil; cook and stir two minutes more. Remove from heat. Stir in butter and lemon juice, mixing well. Pour into baked pastry shell. Top with meringue (recipe follows).

Meringue:
Whip together 3 egg whites, 1/2 tsp. vanilla, and 1/4 tsp. cream of tartar. Gradually beat in 6 Tbsp. sugar at high speed, until high peaks form. Spread meringue over hot lemon filling, making sure to seal all the way to the crust. Bake at 350° for 12-15 minutes, or until meringue is golden. Cool and refrigerate.

Lemon Cream Pie -Katy

1 (8 oz.) package cream cheese
1 cup powdered sugar
1 large box lemon cook pudding
1 (8 oz.) container cool whip

Prepare the pudding according to package directions. Beat together the cream cheese and powdered sugar. Add in pudding and fold in cool whip. Spoon mixture into 2 graham cracker crusts.

This recipe also works for Chocolate, coconut cream, key lime, etc.

Yogurt Pie -Regina

1 graham cracker crust
1 (8 oz.) container cool whip
2 small containers fruit yogurt

Mix cool whip and yogurt, then pour into graham cracker crust. Freeze.

Pecan Pie -Amy

1 unbaked pie crust
3 eggs
2/3 cup sugar
dash salt
1 cup corn syrup (light or dark)
1/3 cup melted butter
1 cup pecans

Beat eggs slightly, then add sugar and salt. Stir until dissolved. Mix in corn syrup and melted butter, then add pecans. Mix well. Pour filling into pie crust and bake at 350° for 50 minutes.

Peanut Butter Pie -Grandma Great

Crust:
1 1/4 cups chocolate cookie crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted

Combine ingredients; press into a 9-inch pie plate. Bake at 375° for 10 minutes. Cool.

Filling:
1 (8 oz.) package cream cheese
1 cup creamy peanut butter
1 cup sugar
1 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
1 cup heavy cream, whipped

In a mixing bowl, beat cream cheese, peanut butter, sugar, butter, and vanilla. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate cookie crumbs if desired. Refrigerate.

Chocolate Pie -Becky

graham cracker crust
chocolate pudding (prepared as instructed on box)
8 oz. cool whip
8 oz. cream cheese (at room temperature)
1 cup powdered sugar
nuts

Mix cream cheese, cool whip, and powdered sugar with beaters. Spread on bottom of graham cracker crust. Spread next layer of chocolate pudding, then top with cool whip and nuts. Chill before serving.

Chocolate Almond Pie -Katy

1 large Hershey bar with almonds
1/2 cup milk
16 large marshmallows
1/2 cup cool whip

Melt together the chocolate bar and milk. Add marshmallows and stir until creamy. Remove from heat and let cool. Stir in cool whip and spoon into a prepared graham cracker crust. Refrigerate to set.

Cookie Pie Crust -Amy

This is the recipe that will forever silence the debate on which pie crust should be used to make chocolate pies!

1 cup flour

1/4 cup powdered sugar

1/4 cup finely chopped pecans

1/2 cup margarine

Mix ingredients together to form a soft dough. Press evenly into a pie pan, making sure you don't go above the pie pan edges. Bake 10-12 minutes at 400° until lightly golden brown.

Graham Cracker Crust -Amy

1/3 cup butter
1/4 cup sugar
1 1/4 cups graham cracker crumbs

Soften butter and mix ingredients together. Press into pan and chill for 1 hour, or bake at 375° for 5 minutes. Cool before filling.

Perfect Pie Crust -Regina

4 cups unsifted flour
1 Tbsp. sugar
2 tsp. salt
1/2 cup water
1 1/3 cups shortening
1 Tbsp. vinegar
1 large egg

Put flour, sugar, and salt in bowl, then mix with a fork. Add shortening and cut in until crumbly. In a small bowl, beat the water, vinegar, and egg together. Combine mixture and stir with fork until moistened. Divide dough into four portions, wrap in saran wrap and refrigerate. This dough may also be frozen until needed.

Basic Ice Cream -Amy

2 cups sugar
1 quart heavy cream
1 large box vanilla instant pudding
1 Tbsp. vanilla
sprinkle of cinnamon

Mix together and pour into a 3-quart ice cream freezer. Add half & half until mixture reaches the fill line. Freeze according to directions with ice and rock salt.

Variations on a Great Ice Cream Theme....

Strawberry Ice Cream
Mix up the basic ice cream, but add 1 cup strawberry jam and several chopped/crushed berries before adding half & half. Omit cinnamon.

Chocolate Ice Cream 
Substitute chocolate pudding for vanilla and add 1/2 cup chocolate syrup. Mix 1/2 cup cocoa powder with the sugar before adding cream.

Fresh Peach Ice Cream
Crush several fresh peaches and add nutmeg instead of cinnamon to the basic ice cream. Add a little more sugar in, too.

Cookies and Cream Ice Cream
Make the basic ice cream and add in crushed Oreo cookies. This is good mixed into the chocolate recipe as well.

Ice Cream in a Bag -Brenna

1 cup milk
1/2 tsp. vanilla
2-3 Tbsp. sugar (its better with 3!)
dash of salt
3 Tbsp. rock salt
2 cups ice

Mix the ice cream ingredients in a quart size Ziploc bag. Push the air out and seal the quart bag. Double check to make sure it's sealed! Put the quart bag into the gallon size bag, and seal the gallon bag. Then,  knead the bags until the ice cream is ready! You can wrap the bags in a dishtowel while you knead, but I think its more fun to do it without one.

Super Easy Homemade Ice Cream -Grandma

1 1/2 gallons of your favorite vanilla ice cream
ice
water softener salt

Dump ice cream into freezer can (no need to insert paddle). Pack ice and salt around the can. This recipe is great when you have been given the assignment to bring a freezer of ice cream to a social. You will receive raves and many will ask for your recipe. Tell them you really don't measure anything- you just dump it in. Try to keep a straight face and NEVER give out your recipe secret!

Mary's Pink Ice Cream -Grandpa

1 large container cool whip
1 large can pie cherries
1 large can pineapple with juice
1 can Eagle brand sweetened condensed milk
1 cup chopped pecans

Fold ingredients together and chill.

Frozen Fudge Pops -Brenna

1/2 cup sweetened condensed milk
1/4 cup cocoa powder
1 1/4 cups evaporated milk
1 tsp. vanilla

Beat together the condensed milk and cocoa. Add in evaporated milk and vanilla; beat until smooth. Pour mixture into 8 paper cups or Popsicle molds. Freeze about 2 hours or until almost firm. Insert wooden Popsicle stick into center of each cup; freeze until solid.

Crunchy Freeze -Sally

1/2 cup margarine, melted
1 cup chopped pecans
1/4 cup coconut
2 1/2 cups rice krispies
3/4 cup brown sugar
1 carton vanilla ice cream

Melt margarine in a 9x13 pan. Add chopped pecans, coconut, rice krispies, and brown sugar. Stir to coat. Bake at 300° for 20 minutes, until golden brown. Check it every 5 minutes and stir, careful not to burn. Remove half of the mixture, then spread remaining half evenly across the bottom of the pan. Let the ice cream soften slightly (this makes it easier to work with). Cover the crunchy layer with ice cream, then sprinkle the remaining mixture on top. Freeze. You can also make individual cakes by cutting the ice cream into squares and coating it with the mixture.

Fruit Pizza -Sally

1 (18 oz.) package refrigerated sugar cookie dough (or homemade)
1 (8 oz.) pkg. cream cheese, soft
1/3 cup sugar
1/2 tsp. vanilla
4 cups fresh, frozen, or canned fruit

Preheat oven to 375°. Roll cookie dough to fit pizza pan (or cookie sheet). Bake for 12 minutes or until lightly browned; cool. Blend together cream cheese, sugar, and vanilla. Spread over cookie crust. Place fruit on top of cream cheese mixture. Chill for one hour before serving. Top with whipped topping if you'd like.

Stuffed Strawberries -Katy

1 (8 oz.) package cream cheese
1/4 cup powdered sugar
1/4 tsp. vanilla extract

Remove tops of strawberries and press center open. Set aside. Combine ingredients together until blended but still stiff. Pipe into strawberries.

Grilled Peaches -Lisa

Halve fresh peaches and remove pits. Grill cut-side-down for about 2 minutes. Turn peaches over and fill each cavity with a little cinnamon sugar. Continue grilling until grill marks appear on skins. Serve immediately with a scoop of vanilla ice cream and a dash of nutmeg. I know this sounds weird, but the grilling just brings out all the juices and makes the fruit SO yummy! Grilled fresh pineapple is amazing, too! You don't need to add any sugar.

TC's Succulent Suckers -Trent

1/2 cup water
2 cups sugar
1/2 cup light corn syrup
2 tsp. highly concentrated hard candy flavoring
20 sucker sticks
20 sucker molds

Start off by putting the water, sugar, and corn syrup (in that order) carefully in a small pot over a medium-high flame. Be careful not to get any sugar on the sides of the pan. DO NOT STIR. In a few minutes it will begin to boil fast with small bubbles, and will soon work its way down to slower, bigger bubbles. DO NOT STIR. If it starts to stink like you burned it (that would be the sugar), DO NOT get disappointed or STIR. I promise it will turn out beautifully if you follow my every instruction.

Meanwhile, if you have the 20 metal individual molds, set out a large piece of tinfoil and assemble your sucker molds in a large circle to make pouring simple. Then, spray with a non-stick cooking spray on every side of the the inside of the mold, including the foil. It MUST be flavorless- I have made them using garlic cooking spray and they tasted like strawberry-garlic bread. If you have the plastic tray molds, lay them on the counter next to the stove and spray every nook and cranny, then insert the sticks.

After 10-15 minutes or so, and once the big slow bubbles form, perform a test (like the toothpick in the cake test.... except its nothing like that test). (DO NOT STIR) and extract a small portion of the mix, then pour it into the water. Stir the candy (in the water) around for a few seconds until it hardens. Taste test. If it is chewy, then obviously it is not done. DO NOT STIR! You may have to do this many times before the candy becomes hard. Once the candy starts to crunch instead of getting stuck in your teeth, then it is done.

Once it is done, remove from heat and add the flavoring and food coloring of your choice (usually the color will coordinate with the flavor; red with cherry, green with apple, yellow with piña colada, etc. Who wants purple watermelon sucker? I mean, honestly?). Finally, its time to cure that coloring and flavoring is mixed evenly. Gently pour the sucker mix into prepared molds until each is filled to the top. Allow about 5-10 minutes to harden, remove the suckers from their molds, and yes, you can eat them now! (If they did not turn out right then you probably don't belong in the kitchen.)

Jell-O Popcorn -Lisa

1 cup sugar
1 cup light corn syrup
1/2 tsp. vanilla
1 small package jell-o, any flavor
6-8 quarts popped popcorn

Bring corn syrup and sugar to a boil; stir in vanilla and jell-o. Pour over popcorn and mix well (I shake mine in a paper bag). Shape into balls while still hot, or spread on a lightly greased cookie sheet and let cool.

This is a fun, chewy treat to take to football games- you can even make it in your team colors!

Crazy Crunch -Grandma Great

2 quarts popcorn
1 1/2 cups pecans
2/3 cup almonds
1 1/3 cups sugar
1 cup margarine
1/2 cup Karo
1 tsp. vanilla

Spread popcorn and nuts on a greased cookie sheet. Boil the sugar, margarine, Karo, and vanilla on medium heat for 10-15 minutes, stirring constantly until golden brown. Pour over popcorn; let cool.

Ruth Brinkerhoff's Caramel -Grandma Great

2 cups sugar
2 cups karo
dash salt

Bring to a boil, stirring occasionally. Boil to 240°. Very slowly add:

1/2 cup butter
2 cups cream

Never let it stop boiling. Keep stirring until 232°, or it creates a firm ball in water. Remove from heat and add:

1 tsp. vanilla
2 cups nuts

Pour in buttered pan to cool.

Sugared Pecans -Lisa

1 lb. pecan halves
1 egg white
1 Tbsp. water
1 cup sugar
1 tsp. salt
1 tsp. cinnamon

Preheat oven to 300°. Beat egg white with water into a froth. In a large Ziploc bag combine, salt, and cinnamon. Dip pecans into the egg white, then shake in the bag of cinnamon sugar, coating well. Place on a well-greased baking sheet. Bake for 40 minutes, or until egg white is dry, stirring every 10 minutes. Cool well. Store in an airtight container. 

Cereal Treats -Regina

2 Tbsp. margarine
20 large marshmallows
3 cups frosted oats cereal with marshmallow bits (you can use other kinds)

Spray pan with non-stick cooking spray. melt margarine and marshmallows together until blended. Add cereal and stir until coated. Spread in prepared pan;  press down evenly. recipe can be doubled.

Chex Yummies -Chelsea

1 1/2 cups sugar
2 sticks + 2 Tbsp. butter
5 cups each of: golden grahams, rice chex, corn chex
1 1/2 cups light corn syrup
1 tsp. vanilla

Spread foil over a cookie sheet and grease with butter. Combine sugar, corn syrup, and butter in a saucepan. Stir mixture over medium heat until it boils. Boil for 4 minutes, stirring constantly. Remove from heat and add vanilla. Pour sauce slowly over cereal and mix thoroughly with a large spoon, making sure none is left dry. Pour onto buttered foil to cool and set.

Muddy Buddies -Amy

9 cups rice chex
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar

Measure the cereal into a large bowl. In a smaller bowl put in the chocolate chips, peanut butter, and butter; microwave on high for 1 minute. Stir and microwave for another 30 seconds, until smooth. Stir in vanilla, then pour over the cereal and mix to coat. dump the mix into a plastic bag and shake with powdered sugar. Spread on waxed paper to cool.

Peanut Clusters -Brenda

Melt together:
1 lb. almond bark
1/2 lb chocolate chips

Stir in salted, roasted peanuts. Drop onto waxed paper.

Peanut Butter Fudge -Amy

1 can evaporated milk
4 1/2 cups sugar
1 (12 oz.) package peanut butter chips
1/2 cup chunky peanut butter
1 cup butter

In a large saucepan bring the sugar and milk to a boil. Boil for exactly 7 minutes. Measure remaining ingredients into a separate bowl. Pour boiling mixture over the rest of the ingredients and stir until smooth. Spoon into a 9x13 pan that has been buttered on both the sides and bottom. Let cool and cut into squares. If you want to get really decadent, you can dip the squares in melted dipping chocolate (recipe on page 130).

Fudge -Regina

5 cups sugar
1 tall can of canned milk
1/4 lb. margarine
1 cup nuts
12 oz. chocolate chips
1 large Hershey bar

Combine sugar, milk, and margarine in a large saucepan. Stir and bring to a boil. Boil for five minutes, stirring constantly. Remove from heat. Add the nuts, chocolate chips, and Hershey bar. Stir until all chocolate is melted. Pour into a buttered pan; let cool. Cut into squares.

Fudge -Amy

1 1/2 (12 oz.) pkgs. chocolate chips
2 cups nuts
1 large can evaporated milk
1/2 lb. butter or margarine
4 1/2 cups sugar

Mix sugar and milk in a large pot. Bring to a boil and let boil for exactly 6 minutes. Take off heat. Measure chocolate chips and butter into a separate bowl. Pour boiling mixture over butter and chocolate, stirring until melted and well blended. Add nuts. Pour into a greased pan and keep in a cool place. Do not overcook!

Lemon Bars -Sally

1 box lemon cake mix
1 cube margarine or butter, melted
1 egg
1 (16 oz.) package powdered sugar
2 eggs
1 (8 oz.) package cream cheese

Stir the cake mix, butter, and 1 egg until smooth. Pat into a 9x13 pan. Beat remaining ingredients together for 5 minutes, then pour over first mixture. Bake at 350° for 40-45 minutes. When cool sprinkle with powdered sugar, then cut into squares, nicely

Lemon Bars -Amy

1 cup butter
2 cups flour
1/2 cup powdered sugar
dash salt

Mix together and pat into jellyroll pan. Bake at 350° for 15 minutes.

4 eggs
2 cups sugar
1/2 cup lemon juice
1/4 cup flour

Mix together flour and sugar, add in eggs and lemon juice. Pour over baked crust and cook for 25 minutes. Watch this closely as it bakes and turn down the oven temperature for the last ten minutes if browning to quickly. Sprinkle powdered sugar over top.

Best Zucchini Bars -Regina

2 cups sugar
1 cup oil
3 eggs
2 cups flour
1 tsp. cinnamon
1 tsp. salt
2 tsp. baking powder
1 tsp. vanilla
2 cups shredded zucchini
1 small carrot, shredded
3/4 cup rolled oats
1 cup nuts

Blend the sugar, oil, and eggs together in a large bowl. Add flour, cinnamon, salt, baking powder, and vanilla. Beat 1-2 minutes.Fold in zucchini, carrot, oats, and nuts. Mix well, then pour into a jellyroll pan. Bake at 350° for 15-20 minutes. Frost (recipe follows) and cut into bars.

Blend together:
1/2 cup butter, softened
1/4 tsp. almond extract (optional)
2 tsp. vanilla
2 1/2 cups powdered sugar
1 (8 oz.) package cream cheese

Apple Banana Bars -Lisa

Great for toddlers!

1 cup mashed bananas (2 medium)
1/3 cup applesauce
3/4 cup sugar
2 eggs
1 cup flour (I use whole wheat)
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup quick oats (optional)

Mix ingredients together; spread in greased cake pan. Bake for 25-30 minutes at 350°. Sprinkle with powdered sugar, then cut into bars.

Banana Bars -Lynn

1 1/2 cups sugar
1 cup *sour cream or yogurt
1/2 cup margarine
2 eggs
1 1/2 cups mashed bananas
2 tsp. vanilla
2 cups flour
1 tsp. salt
1 tsp. baking soda
1/2 cup nuts

Mix ingredients together. Pour into a greased cookie sheet. Bake at 350° for 20-25 minutes. Frost with cream cheese frosting.

*I just add a little vinegar to milk and let it curdle.

Mud Cups -Brenna

1 package refrigerated cookie dough
1/4 cup cocoa powder
1 box chocolate pudding, prepared
1 1/4 cups Oreo crumbs (about 15 Oreos)
gummy worms

Preheat oven to 350°. Grease muffin pan cups. Remove dough from wrapper and let stand at room temperature for 15 minutes. mix the cocoa powder into the dough until well blended. Press dough onto the bottom and up the sides of the muffin cups. Bake for 12-14 minutes. Remove from oven and gently press down the center of each cookie with the back of a spoon. Let cool in pan for 10 minutes, then remove to a wire rack.

Fill cooled cups with chocolate pudding then sprinkle with cookie crumbs. Stick a gummy worm in there. Now eat it!

Black Bottom Cupcakes -Lisa

1 (8 oz.) package cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt
6 oz. chocolate chips
1 devil's food cake mix

Preheat oven to 350°. Combine cream cheese, egg, sugar, and salt; mix until well blended. stir in chocolate chips and set aside. Prepare cake mix according to package directions. Fill cupcakes 1/3 full with cake batter. Top with heaping teaspoon of cream cheese mixture. Sprinkle with sugar. Bake for 30-35 minutes. Makes 24 cupcakes.

Hello Dollies -Amy

1/2 cup butter
1 cup graham cracker crumbs
1/2 cup chocolate chips
1/2 cup butterscotch chips
1 cup coconut
1 cup chopped nuts
15 oz. can sweetened condensed milk

Melit butter in a 9x13 pan. Spread graham cracker crumbs evenly over melted butter, then sprinkle remaining ingredients in order. Bake at 350° for 30 minutes. Cut into squares.

Crunchy Peanut Butter Balls -Jane

18 oz. crunchy peanut butter
1 stick + 2 Tbsp. margarine
1 tsp. vanilla
1 lb. powdered  sugar
3 cups rice crispy cereal

Blend together peanut butter and margarine. Slowly add in remaining ingredients. Roll into small balls. Dip into melted chocolate (recipe on page 130).

O-Henry Bars -Lisa

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
1 cup salted peanuts
3 cups Rice Krispies
1 (6 oz.) package butterscotch chips
1 (6 oz.) package chocolate chips

Slowly bring sugar and corn syrup to a boil. Remove from heat and add peanut butter and nuts. Stir in cereal; mix well. Spread into a greased 9x13 pan. Melt chips together over low heat. Pour over bars and spread evenly. Cool and cut into squares.

Texas Golden Brownies -Amy

1 box Duncan Hines yellow cake mix (no pudding)
1 stick butter, softened
1 egg
1 cup chopped pecans

Mix together and press into jellyroll pan.

Topping:
1 (8 oz.) package cream cheese
3 eggs
1 lb. powdered sugar

Mix and spread over crust. Bake at 325° for 35-40 minutes.

Blondies -Lisa

2/3 cup melted butter
2 cups brown sugar
2 eggs
2 tsp. vanilla
1 tsp. salt
1/4 tsp. baking soda
1 tsp. baking powder
2 cups flour

Mix together ingredients, then spread dough into a 9x13 pan. Sprinkle with 1 cup chocolate or butterscotch chips and 1/2 cup chopped nuts. Bake at 350° for 30 minutes.

Banana Split Brownies -Katy

Bake a pan of brownies according to package directions. Top with frosting:

1 (8 oz.) package cream cheese
1 (8 oz.) can crushed pineapple, drained
2 Tbsp. sugar

Beat the cream cheese until soft, then stir in pineapple and sugar.  Spread over cooled brownies.

Chop strawberries, bananas, and pecans; sprinkle evenly over pineapple frosting. Drizzle with chocolate syrup. Holy Moly.

Mint Chocolate Brownies -Katy

Prepare brownies from a mix; bake in a cookie sheet as directed and set aside to cool. Top with:

Mint Layer:
3 1/2 cups powdered sugar
6 Tbsp. butter, melted
3 Tbsp. milk
1 tsp. peppermint extract
green food coloring

Beat together until fluffy. Spread on cooled brownies, then put into fridge to set.

Chocolate Topping:
1 1/2 cups semi-sweet chocolate chips
2 Tbsp. butter
1 tsp. milk

Begin once mint layer has set. Melt ingredients in microwave, stirring twice. Spread quickly on top of mint layer and refrigerate. Cool until set then cut into bars.

Cream Cheese Marbled Brownies -Lisa

1 brownie mix
1 (8 oz.) package cream cheese
1/3 cup sugar
1/2 tsp. vanilla
1 egg

Prepare the brownie mix batter according to the package directions. Spread batter into a greased 9x13 pan. Beat cream cheese until smooth, then add in sugar until well blended. Beat in egg and vanilla until just blended. Pour stripes of cream cheese mixture lengthwise over the brownie batter, then use a butter knife to cut back and forth crosswise for a marbled affect. Bake at 350° for 35-40 minutes, or until cream cheese mixture is lightly browned. Cool well (or refrigerate if desired) before cutting into squares. Recipe can be doubled in a big jellyroll pan.

Cake Mix Brownies -Jane

1 chocolate cake mix
1/2 cup margarine, melted
2 eggs
1 cup chopped pecans
1 cup chocolate chips

Combine ingredients and put mix into a greased 9x13 pan. Bake at 350° for 25 minutes.

Brownies -Katy

1/2 cup shortening
1 cup sugar
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
1/2 cup cocoa
3/4 cup flour
1/2 tsp. salt

Cream together sugar and shortening. Add vanilla and eggs, and beat until fluffy. Mix in dry ingredients. Bake in a 9 inch pan at 350° for 25 minutes.

Brownies -Regina

1 stick margarine
1 cup sugar
4 eggs
1 can Hershey's syrup
1 tsp. vanilla
1 cup chopped nuts
1 cup flour
1/2 tsp. baking powder
1/2 tsp. salt

Cream the margarine and sugar together. Mix in remaining ingredients. Pour into a large cake pan, then bake at 350° for 20 minutes.

Mark's Unbaked Brownies -Regina

2 cups sugar
1/2 cup butter
1/2 cup milk
4 Tbsp. cocoa
2 cups quick oats
1/2 cup nuts
1/2 cup peanut butter
1 tsp. vanilla

Mix and bring to a boil. Boil 1 1/2- 2 minutes; remove from heat. Stir in oats and mix well. Add nuts, peanut butter, and vanilla. Stir and quickly drop on waxed paper, or smooth into buttered pan.

Oreos -Lisa

1 Devil's Food cake mix
3/4 cup shortening
1/2 tsp. vanilla
2 eggs

Mix together and roll into balls. Bake at 350° for 8-10 minutes. Chill, then add filling:

1/2 lb. powdered sugar
2 Tbsp. margarine
4 oz. cream cheese

Mix well, then spread between two chilled cookies. Keep refrigerated.

Chocolate Chocolate Chip Cookies -Sally

1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 tsp. vanilla
2 cups semi-sweet chocolate chips
1/2 cup coarsely chopped nuts (optional)
2 cups flour
2/3 cup cocoa
3/4 tsp. baking soda
1/4 tsp. salt

Heat oven to 350°. In a large mixer bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Stir together flour, cocoa, baking soda, and salt; add to butter mixture. Stir in chocolate chips and nuts. Drop by rounded spoonful onto cookie sheet. Bake for 8-10 minutes.

Chocolate Chip Meringue Cookies -Brenna

1 tsp. flour
4 large egg whites
1 cup sugar
1/2 cup semi-sweet chocolate chips
1/2 tsp. vanilla

Preheat oven to 200°. Coat a large baking sheet with cooking spray and 1 tsp. flour; set aside. in a large mixing bowl, beat egg whites with an electric mixture until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form. Gently fold in chocolate and vanilla. Drop mixture by heaping tablespoons onto prepared baking sheet and 1 inch apart, making 24 cookies. Bake until pale gold and no longer sticky on surface, about 1 hour. Turn off oven and leave them for 1 hour more. Transfer cookies to wire racks to cool completely. 

BIG Batch Chocolate Chip Cookies -Grandma Great

2 cups shortening
1 1/2 cups brown sugar
1 1/2 cups sugar
2 tsp. vanilla
4 eggs
1 tsp. salt
1 tsp. baking soda
4 cups flour
2 cups nuts
1 (12 oz.) package chocolate chips

Mix all ingredients together. Bake at 350° for 8-10 minutes.

This is the cookie recipe we used to make cookies in the mountains for everyone- the Forest Rangers, Game and Fish, Sheriff's Office, Bureau of Land Management, and family. I would add the ingredients and Daddy would mix them.

Allison's AMAZING Chocolate Chip Cookies -Allison

3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp. vanilla
1 cup shortening
2 1/4 cups flour
1 tsp. salt and a pinch extra
1 tsp. baking soda
2 1/2 cups milk chocolate chips

Beat together sugars, shortening, eggs, and vanilla. In a separate bowl mix flour, salt, and baking soda. Add flour mixture a little at a time to other mixture. Add chocolate chips. Spoon up your freaking dough and bake at 375° for 10-12 minutes.

Ghirardelli Chocolate Chip Cookies -Sally

1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup brown sugar
2 tsp. vanilla
2 eggs
1 tsp. baking soda
1/2  tsp. salt
2 1/4 cups flour
1 cup pecans
2 cups chocolate chips

Cream together the butter, sugars, vanilla, and eggs. Blend in remaining ingredients. Spoon onto cookie sheet; bake at 375° for 9-11 minutes.

Chocolate Cake Mix Cookies -Jane

1 chocolate cake mix
2 eggs
1/3 cup oil
powdered sugar

Combine cake mix, eggs, and oil; roll into balls. Roll dough in powdered sugar, then bake at 350° for 8-10 minutes.

Pudding Cookies -Sally

1 1/2 cups butter or margarine
3 eggs
1 cup brown sugar
1/2 cup sugar
1 1/2 tsp. vanilla
1 1/2 tsp. baking soda
3 1/2 cups flour
1 (8 oz.) pkg. vanilla instant pudding
2 cups chocolate or butterscotch chips (or one of each)

Cream together the first five ingredients. Add in remaining ingredients and mix well. Roll into balls; bake at 350° for 12-13 minutes.

Care Package Cookies -Lisa

2 1/4 cups flour
1 tsp. baking soda
1 cup margarine
1/4 cup sugar
3/4 cup brown sugar
1 small pkg. vanilla instant pudding
2 eggs
1 tsp. vanilla
1 package chocolate chips
1 cup chopped nuts

Mix flour and baking soda. in another bowl, combine margarine, sugars, vanilla, and pudding. Add eggs and then flour mixture. Stir in chips and nuts. Bake at 350° for 8-10 minutes. These will stay soft for a week or more in an airtight container... perfect for missionary car packages!

Cowboy Cookies -Regina

2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
2 cups rolled oats
1 package chocolate chips
1 cup shortening
1 cup sugar
1 cup brown sugar
1 tsp. vanilla
2 eggs

Beat together shortening, sugar, vanilla, and eggs; add sifted dry ingredients. Mix in oats and chocolate chips. Roll in balls the size of walnuts. Drop on a greased cookie sheet. Bake 15 minutes or less at 350°. These are better under baked.

Ranger Cookies -Lisa

1 cup brown sugar
1 cup sugar
1 cup shortening
2 eggs
2 cups rolled oats
2 cups rice krispies
1 cup coconut
2 cups flour
1 tsp. vanilla
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
raisins or chocolate chips

Cream shortening and sugars. Add eggs. Sift the dry ingredients together, then mix in. Stir in oats, krispies, coconut, and raisins or chocolate chips. Drop on cookie sheet or roll into small balls and flatten with a fork or a glass dipped in flour. Bake at 375° for 8 minutes.

Peanut Butter Cup Cookies -Sally

1 cup sugar
1 cup brown sugar
1 cup butter
1 cup peanut butter
2 eggs
1 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
2 1/2 cups flour
1 family size bag of Reese's Peanut Butter Cups

Cream together the first 6 ingredients. Add in salt, baking soda, and flour; mix well. Form into balls and bake in mini muffin tins for 8-10 minutes at 350°. Once removed from oven, place an unwrapped peanut butter cup in the middle of each cookie. Let cool before removing from pan. 

Jiff Peanut Butter Cookies -Sally

1 cup shortening
2 1/2 cups brown sugar
2 eggs
1 1/2 cups peanut butter
6 Tbsp. vanilla
3 1/2 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda

Cream shortening, brown sugar, and eggs. Add peanut butter, milk, and vanilla. Mix in dry ingredients. Bake at 350° for 10 minutes. 

Helen's Peanut Butter Cookies -Grandma

2 cups brown sugar
2 cups white sugar
4 eggs
2 cups shortening
2 tsp. vanilla
4 tsp. baking soda
1 tsp. salt
5 cups flour
2 cups peanut butter

Blend together sugars, eggs, shortening, and vanilla. Sift together baking soda, salt, and flour, then combine the mixtures together. Mix in peanut butter and drop by spoonfuls onto pan. Mash gently with a fork and bake at 325° for 10-12 minutes.

Coconut Krispies -Lisa

1 cup sugar
1 cup brown sugar
1 cup vegetable oil
1 cup butter, softened
1 egg
3 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 cup quick oats
1 cup rice krispies
1/2 cup coconut

Preheat oven to 350°. In a large bowl, mix sugars, oil, egg, and butter. Stir in baking soda, salt and flour. Add vanilla, rice krispies, coconut, and oats; 12 minutes. Makes about 3 dozen cookies.

Pecan Sandies -Sally

1 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1 tsp. cream of tartar
3/4 tsp. salt
2 cups flour
1 cup chopped pecans

Cream together the first column of ingredients. Blend in remaining ingredients. Roll dough into balls and smash lightly with a spoon. Bake at 350° for 10-12 minutes.

Mexican Wedding Cookies -Amy

2 cups flour
1 cup butter
1/2 cup sugar
1/2 tsp. vanilla
1 cup chopped pecans
powdered sugar

Mix all ingredients but powdered sugar. Roll dough into balls (I use a cookie scoop). Bake on an ungreased cookie sheet at 400° for 8-10 minutes. Roll in powdered sugar while still warm.

Snowball Cookies -Lisa

Beat until soft:

1/2 cup butter

Add and blend well:

2 Tbsp. sugar

1 tsp. almond flavoring

Sift and measures:

1 cup flour

Mix together. Roll in small balls. Bake at 300° for 45 minutes. Roll in powdered sugar while hot, then roll again when cool.

Snickerdoodles -Amy

1 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1 tsp. cream of tartar
1/2 tsp. salt
2 cups of flour

Cream together the first five ingredients. Add in remaining ingredients and mix until dough is stiff. Roll balls of dough into a cinnamon and sugar mixture. Bake at 350° for 10-12 minutes.

Lemon Cookies -Katy

1 cup sugar
1 cup powdered sugar
2 cups shortening
2 eggs
3/4 tsp. lemon extract
4 cups flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
yellow food coloring

Combine ingredients together. Bake for 8-10 minutes at 350°. Sprinkle with sugar, and let them sit for 2 minutes in pan before removing.

You can substitute vanilla for the lemon extract for plain sugar cookies.

Lemon Cookies -Regina

2/3 cup miracle whip
1 yellow cake mix
2 eggs
2 tsp. grated lemon peel

Preheat oven to 375°. Beat miracle whip, cake mix, and eggs at low speed until moistened. Add lemon peel. Beat on medium speed for 2 minutes (dough will be stiff). Drop rounded teaspoonfuls of dough 2 inches apart onto a greased cookie sheet. Bake 9-11 minutes or until lightly browned. Cool and frost (recipe follows).

Frosting:
2/3 cup ready-to-spread vanilla frosting
4 tsp. lemon juice

Stir ingredients together until well blended. Spread on cookies. Makes about 4 dozen. 

Sour Cream Cookies -Grandma Great

1 1/2 cups sugar
4 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup shortening or butter
3 eggs
1 cup sour cream
1 tsp. vanilla
2 cups raisins
2 cups nuts

Drop by spoonfuls onto a baking sheet; cook for 10-15 minutes at 350°.

1/4 cup butter
1/4 cup cream
powdered sugar
1 tsp. vanilla
Scald the butter and cream, then whip in sugar and vanilla. Frost cookies.

Soft Sugar Cookies -Grandma Great

2 cups brown sugar
2 cups sugar
2 cups shortening
2 cups buttermilk
4 eggs
2 tsp. baking soda
2 tsp. baking powder
2 tsp. salt
7 1/2 cups flour
1 Tbsp. vanilla

Sift dry ingredients; set aside. Cream together sugars, shortening, eggs, and vanilla. Beat in buttermilk a little at a time. Mix in dry ingredients, then refrigerate dough overnight. Drop spoonfuls of dough onto a greased cookie sheet; bake at 350° until golden brown. Recipe for icing follows.

1/4 cup chopped walnuts
butter
1/2 cup brown sugar
powdered sugar

In a small saucepan, combine walnuts and butter. Melt over low heat. add brown sugar and stir until melted. Cool, then stir in powdered sugar. 

Lynn's Sugar Crinkle Cookies -Regina

1 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp. vanilla
1 tsp. cream of tartar
1/2 tsp. baking soda
1 tsp. salt
2 cups flour

Cream together shortening, sugars, vanilla, and egg until fluffy. Sift dry ingredients together and mix into creamed mixture. Mix to a moderately stiff dough. Roll balls of dough in sugar and place on an ungreased cookie sheet. Bake at 350° for 10-12 minutes.

Mother's Fine Sugar Cookies -Grandma Great

1 cup butter or margarine
1/2 cup powdered sugar
3/4 cup granulated sugar (divided)
1/8 tsp. salt
1 egg
1 tsp. vanilla
2 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. nutmeg

In a large bowl, beat butter, powdered sugar, 1/2 cup granulated sugar, and salt until well blended. Add egg and vanilla, beat until light and fluffy. stir together flour, soda, and cream of tartar. Stir into creamed mixture. Chill about 2 hours, or until dough is easy to handle. Shape into 3/4 inch balls and place 2 inches apart on a baking sheet. Flatten with the bottom of a glass, buttered and dipped in a mixture of the remaining sugar and nutmeg. Bake at 350° for 10-12 minutes.

Sugar Cookies -Amy

2 cups sugar
2 1/2 cups shortening
2 eggs
2 tsp. vanilla
1 (8 oz.) package cream cheese
2 tsp. salt
3 tsp. baking powder
6-7 cups flour

Cream together wet ingredients and sugar. Add flour and dry ingredients. Refrigerate dough (or you can freeze for later use). Roll out and cut into shapes. Bake at 400° until brown; baking times vary depending on cookie size. Frost and decorate however you like.

Sugar Cookies -Amy

2 cups sugar
2 1/2 cups shortening
2 eggs
2 tsp. vanilla
1 cup sour cream
2 tsp. salt
3 tsp. baking powder
6-7 cups flour

Combine sugar, shortening, eggs, vanilla, sour cream- best until smooth. Add in salt, baking powder, and 1 cup of flour at a time while mixing. When dough is stiff, roll flat on a floured surface, then cut into desired shapes. Bake at 400° for about 10 minutes.

Dad's Seasoning Salt -Grandpa

10 lbs. salt
16 oz. black pepper
20 oz. granulated onion
5 oz. celery salt
1 1/4 oz ground cumin
24 oz. New Mexico mild red chili powder
2 oz. sweet basil
24 oz. granulated garlic
4 1/2 oz. parsley flakes (blend until fine)
1 1/4 oz. coriander

Mix together and store in airtight containers. Turn (or shake) container to mix before using.

Gravy -Grandpa

4 Tbsp. Crisco oil
5 Tbsp. flour
salt and pepper, to taste
1/4 tsp. poultry seasoning
3 beef bouillon cubes
3 chicken bouillon cubes
4 cups water

Brown together the oil and flour in a large pan. Add remaining ingredients, stirring thoroughly. Bring to a boil and boil until thickened.

Marinade -Grandma

This is a favorite of Grampa's and mine. Years ago Grampa helped Gary and Karen Mack pour a little patio on their house. They had everyone who helped come over and they served us boneless/skinless chicken thighs they had barbequed. it was so flavorful and tender. This recipe is from her:

1 cup vegetable oil
1 cup soy sauce
1 cup 7-Up or lemon lime soda

Marinate meat in the fridge for several hours before grilling. We use this on all meats- it will make your tough steaks so tender and delicious! (You may cut back on the soy sauce and oil if you'd like.)

Barbeque Marinade -Amy

16 oz. Sprite or 7-Up
1 cup oil
1 cup soy sauce
1/4 tsp. minced garlic

Mix everything together and marinate meat for several hours before grilling. This is especially good with chicken breast!

Zesty Barbeque Sauce -Katy

1 cup ketchup
1 Tbsp. Worcestershire sauce
1 cup water
1/4 cup vinegar
1/2 cup brown sugar
1 tsp. salt
2-3 dashes cayenne pepper sauce

Heat to boiling; reduce heat and simmer 30 minutes.

Joyce Holman's Chili Sauce -Grandpa

8 quarts tomatoes, peeled
3 cups chopped green peppers
3 cups chopped onion
3 tsp. ground cloves
3 tsp. cinnamon
2 tsp. ginger
2 tsp. nutmeg
4-5 cups sugar
1/3 cup salt
1-2 cups vinegar

Blend tomatoes. Boil ingredients together for three hours; process in jars.

Creamy Tomatillo Salad Dressing -Allison

1 packet Hidden Valley buttermilk Ranch dressing
1 cup buttermilk
1 cup mayonnaise
3 tomatillos (look like green tomatoes... a must)
2 cloves garlic
1 cup fresh cilantro
1/2 tsp. cayenne pepper

Blend all ingredients in the blender. Refrigerate.

Honey-Lime Dressing -Amy

1/4 cup Dijon mustard
1/4 cup honey
1 1/2 Tbsp. sugar
1 Tbsp. sesame oil
1 1/2 Tbsp. apple cider vinegar
1 1/2 Tbsp. lime juice

Blend together until smooth. This is a recipe for the dressing on Chili's Caribbean Salad.

Blueberry Plum Jam -Katy

2 pints blueberries
2 lbs. plums
1/2 cup water
4 cups sugar
1 box sure-jell
1 tsp. butter

Wash blueberries. Pit plums. Chop down fruit, or use a blender or food processor. Put fruit and water in a pan and bring to a boil. Reduce heat and simmer 5 minutes. Measure 1/4 cup sugar and mix with sure-jell; stir then stir in remaining sugar. Return to full boil and boil for 1 minute, stirring constantly. Remove from heat, pour into jars and process 10 minutes in water bath canner.

Peach Jam -Amy

2 quarts peeled and crushed peaches
1/2 cup water
6 cups sugar

Combine peaches and water in a large saucepot. Cook gently for 10 minutes. Add sugar and bring slowly to a boil, stirring until sugar dissolves. Cook until thick. Pour into jars and process in steamer or water bath to seal.

Peach Butter -Amy

2 quarts peach pulp
4 cups sugar
1 tsp. ginger
1 1/2 nutmeg

To prepare pulp, wash, pit, and chop peaches. Cook until soft, adding just enough water to prevent sticking. Press through food mill or sieve. Add sugar and spices and cook until thick. Pour into jars and process in steamer or water bath to seal.

Apple Butter -Amy

2 dozen medium apples, quartered
2 cups sweet cider
3 cups sugar
1 Tbsp. cinnamon
1 tsp. ground cloves

Cook apples in cider until tender. Press through a food mill or sieve. Cook pulp until thick enough to round a spoon, stirring frequently. Add sugar and spices. Cook slowly, stirring frequently until thick. Pour into jars and process in steam or water bath.

Jell-O Jam -Regina

4 cups crushed fruit
4 cups sugar
1 (3 oz.) package flavored gelatin

Freezer Jam: Boil together fruit and sugar for 20 minutes. Add gelatin, then freeze in jars and containers.

Processed Jam: Mix together all three ingredients; place in jars and process to seal.