Monkey Bread

Ingredients:

3 (12 oz) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
½ cup margarine
1 cup packed brown sugar
½ cup chopped walnuts (optional)
½ cup raisins (optional)

Directions:
Preheat oven to 350. Grease one 9 or 10 inch tube pan, bundt pans are perfect for this recipe. A spring ring pan wouldn’t be a good idea since the caramel could leak out of the pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6-8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins arrange them in and among the biscuit pieces as you go along.
In a small saucepan melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut, the bread just pulls apart.

Apple Pie

Ingredients:

6 cups sliced apples

3/4 cup white (or brown) sugar

1 tsp ground cinnamon

1-2 Tbsp lemon juice

2 Tbsp flour

1/2 tsp vanilla

1/4 tsp nutmeg

1 tsp butter

1 recipe pastry for a 9 inch single crust pie 

Directions:

Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.

Combine sugar, cinnamon, lemon juice, flour, vanilla, and nutmeg. The amount of sugar used depends on how tart your apples are.

Arrange apples in layers in pastry lined pie plate. Dot top with small pieces of butter or margarine. Cover with top crust.

Cover cookie sheet with parchment paper. Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

Chocolate Chip Cookie Ice Cream Cake

I found this recipe on allrecipes.com and thought it looked so good! I had to save the recipe, because I'm definately making this one of these days!

Ingredients:

1 (18 ounce) package small chocolate chip cookies

1/4 cup margarine, melted

1 cup hot fudge topping

2 quarts vanilla ice cream

1 cup whipped cream

12 cherries

 

Directions:

Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.

Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.

Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Chocolate Crinkles

Ingredients:
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

Directions:
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Cake Mix From Scratch

Ingredients:

2 1/3 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1 1/2 cups white sugar

1/2 cup oil

2 eggs

1 1/2 cup milk

1 teaspoon vanilla extract

Directions:

1. For a Yellow Cake: In a large bowl, combine oil, milk, and vanilla. Sift together flour, baking powder, salt, and sugar. In a small bowl, beat egg whites until stiff peaks are formed. Gradually add flour mixture to wet ingredients until just blended. Fold in egg whites and pour the batter into the greased and floured 9x13 inch pan immediately. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
   
2. Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
   
3. Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
   
4. Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.

Cream Cheese Frosting

Ingredients:

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

2 cups powdered sugar

1 1/2 teaspoon vanilla extract

Directions:

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in 

the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after 

use.

Pumpkin Chocolate Chip Muffins

Ingredients:

3/4 cup white sugar

1/4 cup vegetable oil

2 eggs

1 cup canned pumpkin

1/4 cup water

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon ground cloves

1 1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup semisweet chocolate chips

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pan or use paper liners (or just pam'em).

Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 minutes.

Banana Split Ice Cream Pie

Ingredients:
1 (9 inch) prepared chocolate cookie crumb crust
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)

Directions:
Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.
Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
Place pie in freezer for 4 hours or until firm. Before eating, garnish with cherries, chocolate syrup, and carmel, if desired. Makes 8 servings.

Scotcheroos

Ingredients:
1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips

Directions:
Butter a 9x13 inch baking pan.
In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

Fruit Popscicles

From B.A.

1 part yogurt, 4 parts juice - pieces of fruit optional

Any juice, any yogurt - some combos better than others. You can freeze in any shape and eat with a spoon. The yogurt softens it a bit so you don't feel like you are knawing on a flavored ice cube!

Our favorite currently is Dole orange-peach-mango juice with peach yogurt.

Peanut Butter Chocolate Kiss Cookies

Gotta eat these with a cold glass of milk! And don't mess with greasing the pan - just use parchment paper.

Ingredients:
1/2 cup shortening
1/2 cup peanut butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup white sugar for decoration
1 (9 ounce) bag milk chocolate candy kisses, unwrapped

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together shortening, peanut butter, brown sugar, and white sugar until smooth. Beat in the egg, and stir in milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
Bake for 10 to12 minutes in preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools. Makes about 42 small cookies.

Peanut Butter Cookies

Ingredients:
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup sifted all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Directions:
Thoroughly cream butter, peanut butter, granulated sugar, brown sugar, egg and vanilla. Sift together flour, baking soda, salt. Mix in dry ingredients. Shape into 1 inch balls and roll in extra granulated sugar. Place on ungreased cookie sheet. Then press with fork. Bake at 350 For 8 minutes.

Carmel Popcorn

Ingredients:
1/2 c. butter
1/2 c. dark Karo syrup
1 c. sugar
1 c. brown sugar
1 c. unpopped popcorn

Directions:
Pop popcorn. Remove unpopped kernels. Set aside popcorn.
Mix first four ingredients and bring to boil. Rolling boil for 1 minute. (don't cook too long)
Pour carmel over popcorn and mix. At this point you can either make popcorn balls as it cools or spread on a cookie sheet and let cool.

Texas Sheet Cake

From S.N.

Ingredients:
1 cup water
1 cup (2 cubes) margarine
4 heaping teaspoons of cocoa
2 cups flour
2 cups sugar
2 eggs
1/2 cup sour milk (add 1 tablespoon vinegar or lemon juice to milk)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla

Directions:
Mix together water, margarine, and cocoa in a saucepan, bring to a boil. Sift together flour and sugar. Pour chocolate over flour mixture. Add eggs, sour milk, soda, and salt. Beat well, pour into a greased and floured 18-12 inch baking sheet with 1/2 inch sides. Bake at 400 degrees for 20 minutes.

Great Grandma's Divinity

I like using crushed candycane or bits of chocolate chips.

Ingredients:
2 cups sugar
1/2 cup Light Karo Syrup
1/2 cup water
pinch of salt
2 egg whites
flavoring (vanilla, mint or etc)

Directions:
Cook sugar, syrup, water and salt, stirring constantly to 260 degrees. Whip egg whites until they will form stiff but not dry peaks. Slowly pour (drizzle) all of the hot mixture into the egg whites beating constantly on highest speed. Add flavoring, beat until it starts to set. It will begin to lose its shine. Quickly drop from spoon onto waxed paper or buttered surface.

No-Bake Cookies

From S.N.

Ingredients:
2 cups sugar
1/2 cup milk
1 stick (1/2 cup) butter or margarine
3 tablespoons cocoa powder
1/2 cup Peanut Butter (Creamy or Crunchy)
2 teaspoons vanilla
3 cups Quick Oats

Directions:
Use heavy pan. Boil sugar, milk, butter and cocoa for 2 minutes. Start stirring after it comes to a boil, stir constantly. Remove from heat, add vanilla and peanut butter. Mix well and add oatmeal. Spoon out quickly onto wax paper. Let cool.

Cheesecake

Ingredients:
Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 cup margarine, softened
1/4 cup sugar

Filling:
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1 (12.5 ounce) can cherry pie filling (or other filling of your choice)

Directions:
Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

Truffles

From B.F.

Ingredients:
4 tablespoons Butter
1 1/4 cups whipping cream
4 cups (2 - 12 oz. bags) milk chocolate chips
(optional) 4 tablespoons orange juice or 1-2 teaspoons mint extract

Directions:
Cook the butter and cream together for 1 minute. Stir in the chocolate chips. You may need to warm it just a little to get all of the chips melted. Add flavoring. Pour into a buttered 9" pan. Cool. Cut into small pieces and dip in chocolate. Instead of dipping in chocolate, you can roll in a mixture of 1/2 cup unsweetened cocoa and 1 cup powdered sugar and then chopped pecans.

Butter Frosting

Ingredients:

½ C Butter
4 Tbsp Milk
2 tsp Vanilla
4 Cups of Powdered Sugar
Food Coloring

Directions:
In mixing bowl beat butter till fluffy. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in the milk and vanilla.
Slowly beat in remaining powdered sugar. Add in additional milk if needed to reach spreading consistency. Add food coloring to make it different colors.

Sugar Cookies

Ingredients:
1 cup shortening
2 cups sugar
2 eggs
5 cups flour
½ tsp salt
1 tsp soda
2 tsp baking powder
1-cup sour milk (add vinegar or lemon juice)
1 tsp vanilla

Directions:
Mix together shortening and sugar. Beat in egg. Mix dry ingredients with milk alternating. You may need more flour.) Roll out and cut out shapes. Place on cookie sheet and bake at 350 for 8-10 minutes. Frost with Butter Frosting.