Mounds Bars

Coconut bars on a graham cracker crust topped with chocolate.

2 C. graham cracker crumbs
1/4 C. sugar
1/2 C. melted butter
1 can sweetened condensed milk
2 C. sweetened coconut
1 pkg (12 oz) semi-sweet chocolate chips, melted

Preheat oven to 350 degrees.
Combine the graham cracker crumbs, sugar & melted butter. Mix & pat into 9X13 pan. Bake at 350 for 15 minutes.
Combine the condensed milk & flaked coconut. Spread over the crust & bake for 15 minutes. Spread the melted chocolate chips over the top. Let cool & cut into squares.

Frozen Chocolate Kisses

1 C. whipped heavy cream
6 oz. cream cheese, softened
2 T. sour cream
1/8 C. heavy cream
1/8 C. water
1 pkg chocolate pudding (sugar free for low carb)

whip 1 C. cream & set aside. In a seperate bowl, cream the cream cheese. Add in sour cream, heavy cream & water. Mix well. Stir in pudding powder & blend well. Fold in whipped cream until well mixed. Using a pastry bag fitted with a star tip, pipe Hershey kiss size dollops onto sheet pan covered with wax paper. Place in freezer until solid, then store in the freezer in a container.

Applebee's Blonde brownies

2 C. flour
1 t. baking powder
3/4 t. salt
1/4 t. baking soda
1 1/4 sticks of butter
2 C. brown sugar
2 eggs
2 t. vanilla
3/4 C. chocolate chips
3/4 C. pecans, chopped

Preheat oven to 350 degrees. Butter & flour 9X13 pan. Sift flour into a bowl. Mix flour ,baking powder, salt & baking soda. Set aside. Melt butter. In mixing bowl, place melted butter & add sugar, mixing well. Add eggs & vanilla, mixing well. Add flour slowly. Batter will be slightly thick. Spread in pan. Sprinkle chocolate chips and pecans over top. Bake for 25-30 minutes.

Oatmeal Butterscotch Cookies

1/2 C. butter, softened
1/2 C. shortening
3/4 C sugar
3/4 C. brown sugar
2 eggs
1t. vanilla
1 1/2 C. flour
1 t. baking soda
1/2 t. cinnamon
1/2 t. salt
3 C. rolled oats
1 2/3 C. butterscotch chips

Heat oven to 375 degrees.
In a large bowl, beat the butter, shortening & sugars together. Add the eggs & vanilla, beating well.
In a medium bowl, stir together the flour, b.soda, cinnamon & salt. Gradually add the flour mixture to the butter mixture. stir until blended. Stir in oats & chips. Drop by tablespoonfuls about 2" apart onto ungreased cookie sheets. Bake for 10 min. until edges begin to brown. Transfer to wire rack to cool.

Vanilla Crepes

1 1/2 C. milk
3 egg yolks
2 T vanilla
1 1/2 C. flour
2 T. sugar
1/2 t. salt
5 T. melted butter

In a large bowl, mix together the milk, egg yolks & vanilla. Stir in the flour, sugar, salt & melted butter until well blended.
Heat a 10-12" skillet over medium heat until hot. Coat with cooking spray. Pour about 1/4 C. of batter into the pan & tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over & cook until lightly browned on the other side & edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream to serve.

Our favorite is a sweetened cream cheese filling with fruit on top. Bananas & strawberries are good.
Filling:
8oz cream cheese
1/2 C. powdered sugar
1 C. cool whip

No Bake Peanut Butter Bars

From Jean Hendricks. I used to sneak into the kitchen at her house & steal these while we were visiting! They're so good & chewy!
1 C. Corn Syrup
1 C. sugar
2 C. peanut butter
4 C. special K cereal
2 C. chocolate chips

Spray 9X13 pan. Measure out cereal into large bowl. Bring corn syrup & sugar to a boil. Stirring constantly. Mix in peanut butter. Pour over cereal & mix until coated. Pour into pan. Melt chocolate & pour over bars. Chill until firm & cut into squares.

Quick Brownies

These are great to make if you don't have a brownie mix on hand, but you have a chocolate cake mix.

1 pkg. chocolate cake mix
1/2 C. butter or margarine, melted
1/2 C. oil
2 eggs
1 C. peanut butter chips

Preheat oven to 350 degrees. Spray 11X7 pan. Combine 1st four ingredients. Beat on medium speed 1 minute. Stir in chips. Bake 35-40 minutes.

Chocolate Cobbler

1 1/2 C. flour
2 1/4 t. baking powder
3/4 t. salt
3/4 C. sugar
3 T. cocoa pwd + 6 T cocoa pwd, divided
3/4 C. milk
5 T. oil
1 1/2 C. brown sugar
2 1/2 C. hot water
In a bowl, combine the flour, baking pwd, salt, sugar & 3 T. cocoa pwd. Stir in Milk & oil until smooth. Pour into greased 11X7 pan. Combine the brown sugar & 6 T cocoa pwd. Sprinkle over the top of batter. Pour hot water over the top (do NOT mix) Bake at 350 degrees for 40-45 minutes or until top of cake springs back when lightly touched. Serve warm with vanilla ice cream.

Rolo Cookies

3 C. flour
3/4 C. cocoa
1 t. baking soda
1 C. sugar
1 C. brown sugar
1 C. butter, softened
2 t. vanilla
2 eggs
1 bag of Rolos, unwrapped
1/2 C. sugar, for rolling cookies in

Combine flour, cocoa & baking soda. Set aside. Mix sugars, butter, vanilla & eggs. Add flour mixture & mix. Wrap just enough dough (about 2 T.) around 1 Rolo.  Roll in sugar & bake at 375 degrees for 8-10 minutes.

Very Soft Sugar Cookies

2 C. sugar
1 C. margarine, softened
3 eggs
1 t. vanilla
1 C. sour cream
5 C. flour
1 t. baking soda
1 t. baking powder
1 t. salt

Cream sugar and margarine. Add eggs, vanilla & sour cream. Combine dry ingredients in seperate bowl & add to wet mixture. Refrigerate about 2 hrs. Roll out to 1/2" thickness. Cut out into desired shapes. Bake at 350 degrees for 10-12 minutes. Frost when cooled.

Easy Chocolate Sauce

1 tub (8oz.) Cool Whip
1 C. semi-sweet Chocolate chips

Microwave frozen whipped topping & chocolate in medium microwaveable bowl on HIGH 1 min or until chocolate is melted & mixture is shiny & smooth.
Makes 1 1/2 cups

We like this on ice cream! Also good with 3-4 T. peanut butter mixed in!! Yummy!

Pumpkin Roll

This might look like it takes a long time to make or look difficult, but it really isn't. It is so yummy, you might want to make more than one.

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:

FOR CAKE:PREHEAT oven to 375°. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)

Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Yield: 1 Roll, approx. 10 servings

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Big Batch of Bismarks (filled donuts)

This recipe makes a lot! I cut it in half & it makes about 2 1/2 dozen!



2 T. yeast
4 t. sugar + 1 c. sugar, divided
1/2 c. warm water (110-115 degrees)
4 c. warm milk (110-115 degrees)
2 eggs
1 T. oil
1 1/2 t. salt
11-12 c. flour
Oil for deep frying
vanilla pudding
chocolate frosting

In a large mixing bowl, dissolve yeast, 4 t. sugar & warm water. Add the milk, eggs, oil, salt, remaining sugar & 8 c. flour until blended. Stir in enough remaining flour to form a soft dough. Divide dough in half.

Turn onto a floured surface; knead until smooth & elastic, about 6-8 minutes. Place in 2 greased bowls, turning once to grease tops. Cover & let rise in a warm place until doubled, about 1 hr.
Punch dough down. Turn onto a floured surface;roll out to 1/2" thickness. Cut with a floured 3" biscuit cutter. Place on greased cookie sheet. Cover & let rise until doubled, about 30 minutes.

In an electric skillet or fryer, heat oil to 375 degrees. Fry bismarks a few at a time for 1 minute on each side or until golden brown. Drain on paper towels. Cool for 2-3 minutes. Cut a small slit with a sharp knife in one side of each bismark; fill with filling. Decorate with frosting & sprinkles if desired. Yield: 5 dozen.
* try strawberry or raspberry filling & icing on top or chocolate pudding inside.

Saltine Cracker Toffee

This is a great gift idea for Christmas. Line tins with plastic wrap

& fill with this yummy candy! We have given this as teacher gifts

before. They always love it!

1 tube saltine crackers
1 c. butter
1 c. brown sugar
2 c. semisweet chocolate chips
3/4 c. chopped pecans-optional

Preheat oven to 400 degrees. Line cookie sheet with foil (up the edges too). Line with saltine crackers in a single layer. In a saucepan combine butter & sugar. Bring to a boil & boil for 3 minutes. Immediately pour over saltine crackers & spread the mixture to cover the crackers completely. Bake for 5-6 minutes. Remove from oven & sprinkle chocolate chips over the top & let sit for a few minutes until melted. Spread chocolate over all the crackers & sprinkle with pecans. Cool completely & break into pieces. Yummy!

Fudge

My mom's recipe

1 (14 oz.) can sweetened condensed milk
1 c. semisweet chocolate chips
1 c. milk chocolate chips
1 t. vanilla
Nuts, if desired

In medium saucepan, slightly warm up sweetened condensed milk. Add chocolate chips until completely melted & smooth. Add vanilla & nuts if desired. Pour into 8" square buttered pan. Let cool. Cut into squares.

Cookie Dough For Ice Cream (eggless)

3 T. brown sugar
3 T. sugar
3 T. butter, softened
1/4 t. salt
1/4 t. vanilla
2 T. milk
2/3 c. flour

In a medium bowl, mix together sugars & butter until smooth. Add salt, vanilla & milk. Mix in the flour until well blended. Shape into a loaf or log & freeze 1-2 hrs. Cut into small chunks & mix into softened ice cream. Freeze for about 15 minutes or until firm before serving. Makes about 1 cup of dough bits. I double this & keep some in the freezer for later.

Oreo Cake

1 lb. oreos-crushed, set aside 1/2 c. for topping
1/2 c. margarine, softened
8 oz cream cheese, softened
2 8 oz cool whip-divided
1 c. pwd. sugar
1 large chocolate pudding or 2 small ones

Mix margarine & cookie crumbs. Press into ungreased 9x13 pan. Chill 1 hr. Mix cream cheese, 8 oz cool whip & pwd. sugar. Chill 1 hr. Mix pudding as directed for pie filling. Spread on cream cheese mixture. Chill for 1 hr. Top with 8 oz cool whip. Sprinkle reserved crushed cookies on top.

Other options:

Pecan crust:
1 1/2 c. flour
3/4 c. butter
2/3 c. pecans, chopped
Press into 9x13 pan, Bake at 325 degrees for 15 min. Let cool. Top with cream cheese layer, choc. pudding layer & cool whip.

Graham Cracker crust: (for use with Banana Cream pie)
1 1/2 c. finely ground graham cracker crumbs ( I mix it in my blender, really fine)
1/3 c. sugar
6 T. butter, melted

Mix all together, press in the bottom of a 9x13 pan. I stick it in the freezer for a few minutes to cool faster, then top with cream cheese layer , 3 sliced bananas, banana pudding & cool whip.
*This recipe won 1st prize at our ward Memorial Day Picnic!

Chocolate Rice Pudding

2 1/2 c. milk
2 c. cooked white rice
1/2 c. sugar
1/4 c. semisweet chocolate chips
1 t. vanilla

Combine milk, rice, sugar & chocolate in 2-3qt saucepan. Cook over medium heat about 20 minutes or until thick & creamy. Stir often. Remove from heat & stir in vanilla. Pudding will thicken upon cooling. Spoon into serving dishes. Let stand 10 minutes. Serve warm or cold.

Raspberry Crisp

We love to make this with our fresh raspberries from our rows of raspberries in our yard. We also freeze the raspberries we have (without sugar), so you can use them from frozen too. My kids even like this & it's even good the next day.

Ingredients
4 c. fresh raspberries,divided
3/4 c. sugar
2 T. cornstarch
1 3/4 c. quick oats
1 c. flour
1 c. packed brown sugar
1/2 t. baking soda
1/2 c. cold butter

Crush 1 c. of raspberries. Add enough water to measure 1 c. In a saucepan, combine sugar & cornstarch. Stir in raspberry mixture. Bring to a boil. Cook & stir for 2 minutes or until thickened. Remove from the heat & stir in remaining raspberries. Cool. In a bowl, combine oats, flour, brown sugar & baking soda. Cut in butter until mixture resembles coarse crumbs. Press half of the crumbs into a greased 9x9 pan. Spread with cooled berry mixture. Sprinkle with remaining crumbs. Bake at 350 degrees for 25-30 minutes or until top is lightly browned. Serve warm with ice cream or whipped cream. Yield: 8 servings

No Bake Peanut Butter Pie (makes 2 pies)

I made this a few years ago for our annual ward Labor Day picnic & won 1st prize. Just beware of all the other bakers who will be mad at you for winning. LOL

INGREDIENTS:
1 small pkg. instant choc. Pudding
1 C. whipped topping
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping,
thawed
2 (9 inch) prepared graham cracker crusts or chocolate crumb crust

DIRECTIONS:
1. Mix Chocolate pudding according to package for pie filling. Fold in 1 C. whipped topping. Spread half into each pie pan.
2. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
3. Spoon over chocolate mixture; cover, and freeze until firm. Top with chocolate curls, small peanut butter cups (chopped) and chocolate sauce, if desired.