Dessert

1.  Peanut Butter Bars: – Jennifer Nabors
3 Tbsp butter
1 Tbsp peanut butter
30 large marshmallows
6 cups peanut butter Captain Crunch
1 1/2 cup Reeses Pieces
Grease 13 x 9 pan.
Melt the butter, peanut butter and marshmallows together over medium heat, stirring constantly.
Remove from heat and stir in cereal and candy. Mix well and spread in pan. Let cool and cut into bars.
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2. “Old Timey Chocolate Pie”-Amy Gambrell
2 squares unsweetened chocolate
1 stick margarine
1 cup sugar
2 eggs, beaten
Melt chocolate & margerine together on stove. Add sugar, then eggs. Beat well…Pour in unbaked 9 inch pie crust. Bake at 375 for 25 minutes.
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3. Chocolate Cobbler- Louise Mcmahan
2 stk butter
1 1/4 c sugar
1 1/2 c self rising flour
1 tsp vanilla
3/4 c milk
FOR THE CHOCOLATE LAYER
1 c sugar 6 Tbsp cocoa powder 2 c boiling water.
Preheat oven to 350. In a 9×13 glass baking dish, melt the two sticks of butter in the oven.
Meanwhile in a bowl, mix together the 1 1/4cups of sugar, flour, vanilla and milk. Once the butter is melted pour the batter over the butter, but do not stir.
In a separate bowl mix the cocoa and remaining sugar together and sprinkle on top of batter. Do not stir.
Pour the 2 cups of boiling water on top of that (don’t stir) and bake for 30-45 minutes. I bake mine until I have a nice golden brown crust. In my oven this usually take about 35 minutes. Serve warm. Great with ice cream
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4. Key Lime Cooler- Tj Hutcherson
1 box White Cake-bake as directed
1 can Key Lime Pie Filling
1 tub Cool Whip
Bake cake in 13 x 9 pan. I use a glass baking dish, just because it looks prettier…Allow to cool slightly. Poke holes all over cake with the handle of a wooden spoon. Spread pie filling over top of cake…some of it will go into holes. Carefull spread cool whip over the top of pie filling. Refrigerate until serving. SOOO many variations on this…You can use any cake mix or pie filling flavor, even pudding. This particular way is really good when it’s hot out because it isn’t so rich…
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5. Easy Peach Cobbler-Cindy Rodgers
1 stick margarine
1 cup whole milk
1 cup self-rising flour
1 cup sugar
4 cups peaches, sliced and sweetened to taste
Melt margarine in a 9×12 baking dish. Combine milk, flour and sugar and mix thouroughly. Pour onto the melted margarine. (DO NOT STIR). Pour peaches on top. (DO NOT STIR). Bake at 375 Degrees for about 40 min. or until browned. Top with whipped cream or vanilla ice cream.
(I added a little sugar and some cinnamon to my peaches and mixed before adding. You can use other fruit if desired.)
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6. Impossible Coconut Pie- Cindy Rodgers
4 eggs, beaten
1 3/4 cups sugar
1/2 cup self-rising flour
1 cup coconut
2 cups milk
1/2 stick butter

Preheat oven to 350 degrees. Add ingredients in order. Mix well and pour into greased 9 inch pie pan. Bake for 45 min. or until well set.
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7. Lemonade Pie- Cindy Rodgers
1 large container Cool Whip
1 (12 oz) can frozen lemonade
1 can condensed milk
1 graham cracker pie shells
Mix thawed lemonade and Cool Whip together. Add condensed milk. Mix well. Pour into pie shells and refrigerate until ready to serve. Makes 2 pies
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8. Wild Berry Pie Filling/Dessert Topping- Jarrett Willis
Ingredients:
1/4 tbsp. Butter
1 Jar of Strawberry Preserves
1 pack of Blackberries
1 pack of Raspberries
Confectioner’s Sugar
Milk

In a pot, heat butter at MED-HIGH heat across so that it’s nice and coated. Add the strawberry preserves, blackberries and raspberries. Cook these over medium heat, stirring, for about 12 minutes.

Use this to top ice cream with, make a pie or a cobbler! For some extra sweet goodness, grab a bowl and add in some confectioner’s sugar and a little bit of milk (or you can use water, your choice). Mix thoroughly, and you have a simple icing! If you make a cobbler or pie, be sure to let it sit until it cools before adding the icing on top.
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9. Country Apple Dumplings – Cynthia Ergle
•2 large Granny Smith apples, peeled and cored
•2 (10 ounce) cans refrigerated crescent roll dough
•1 cup butter
•1 1/2 cups white sugar
•1 teaspoon ground cinnamon
•1 (12 fluid ounce) can or bottle Mountain Dew
1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2.Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3.Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4.Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
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10. Pumpkin Spice Cake-Cindy Rodgers
1 angel food cake mix
1 (15 oz) can pumpkin
1 cup water
2 tsp. apple pie spice

Mix cake mix with water, pumpkin and spice. Pour in prepared 9×13 inch pan and bake at 350 degrees for about 30 minutes.
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11. Grandmas old-fashioned Chocolate Pie- Rebecca Blanton
1 cup of sugar
1/3 cup baking cocoa
1/4 cup all-purpose flour
pinch of salt
2- 1/4 cups of water
1 Tablespoon butter
1 Tablespoon vanilla extract
1 pastry shell ( 9 inches) baked
whipped cream and choclate sprinkles
combine sugar, cocoa, flour and salt in a large saucepan, gradually add water. cook and stir over medium until mixture comes to a boil then cook and stir for 1-2 additional mins or until thickened. Remove from heat , add vanilla and butter.
pour into a pastry shell, refrigerate 2-3 hours before serving. garnish with whipped cream and chocolate sprinkles ^_^
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12. Peanut Butter Stacks (S. Living)- Taylor Bell

1/2 cup butter softened
1/2 cup chuncky p. butter
1 cup firmly packed b. sugar
1 large egg
1 teaspoon vanilla extract
1 and 1/4 cup all purpose flour
1/2 teaspoon b. soda
1/2 teaspoon salt
12 (.9oz) peanut butter cups

Beat butter and p. butter at meadium speed until creamy, gradually add sugar beating well. Add egg and vanilla beat well. combine flour, soda and salt, add to butter mixture beating well. Cover and chill dough at least 1 hour.

Shape dough into 24 balls; place half of dough balls 2 inches apart on lightly greased cookie sheet. Dip fork in water and flatten in criss cross pattern. Bake at 350 for 10 minutes. put on wire rack.

place reamining dough balls on greased cookie sheet; repeat crisscross procedure. Bake at 350 for 8 minutes. Cool slightly turn over and put p. butter cup on each cookie. Bake 2 more minutes, remove from oven and press baked cookie on top of each to make sandwiches!
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13.  EASY Peanut Butter and Choc. Bars (s. Living)- Taylor Bell
1 package yellow cake mix
2 large eggs
1 cup chunky p. butter
1 cup chocolate morsels
1 14 oz. can sweetened condensed milk
combine first 4 ingredients in a large mixing bowl, beat at medium speed. press half of cake mix mixture into an ungreased 13×9 pan. Bake at 350 for 10 minutes. Remove, sprinkle with choc morsels, drizzle with condensed milk. sprinkle with remaining cake mixture and bake at 350 for 30 minutes.
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14.  Brownie Pie-Rebecca Blanton

2 ounces unsweetened chocolate
2 tablespoons butter
3 eggs
3/4 cup corn syrup
1/2 cup sugar
1 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
1/2 cup chopped pecans
Vanilla ice cream or whipped cream, optional

In a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat the eggs, corn syrup and sugar until smooth; stir in vanilla and chocolate mixture.
Pour into pastry shell. Sprinkle with nuts. Bake at 350° for 45-50 minutes or until top begins to crack and crust is golden brown. Cool. Serve with ice cream or whipped cream if desired

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15. Candy Bar Brownies- Elizabeth Ergle Rinder
Ingredients:
Box of brownies, your favorite kind.
Hershey Symphony Candy Bars- 2 large (1/2 lb ones) (w/toffee chips)
Mix brownies according to box. Pour half brownie batter into greased dish. Place both candy bars in center. Top with other half of brownie batter. Bake according to box. Delicious. You can always change up the candy bar but the symphony hershey is amazing!
Awesome Brownies, got from a friend, Anna Gibson Bridges. Simple and yummy. Similar to the cookie cupcakes…try!
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16. RUM POUND CAKE- Kara Carter

1 Cup butter
½ Cup Vegetable shortening
3 Cups sugar
5 Large Eggs
3 ½ cups all purpose flour
½ tsp Baking powder
½ tsp salt
1 cup whole milk
¼ cup dark rum
1 tsp. vanilla extract
½ cup chopped pecans
Rum Glaze (recipe follows)

Preheat oven to 325 degrees. Grease and flour a 12 cup tube pan.
In a large bowl, beat butter and shortening at medium high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder and salt.
In a small bowl, combine milk, rum, and vanilla.
Gradually add flour to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition. Pour batter into prepared pan; sprinkle with chopped pecans.
Bake for 1 hour and 10 – 15 minutes, or until a wooden pick inserted in center comes out clean. Pierce top of cake 8 – 10 times with a thin wooden skewer. Pour rum glaze over hot cake. Let cool in pan 10-15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.

RUM GLAZE
(makes about 3 cups)

1 cup sugar
½ cup butter
¼ cup water
¼ cup dark rum.

In a medium sauce pan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.
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17. Graham Cracker Brittle- Kara Carter
1- 1 * packages of graham crackers
1-2 cups of pecans (chopped finely)
2 sticks of margarine
1 cup of powdered sugar
Line a pan with foil. Break the crackers along the scored line and
place on the foil. Sprinkle nuts over crackers. Melt margarine and sugar
in a pot and cook for about three minutes. Spoon this sauce over the
crackers and nuts.
Bake at 300 degrees for 12-15 minutes or until light brown.
Cool in pan and when completely cool, foil will pull off of the bottom
of the crackers. Break into pieces.
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18. Mississippi Mud Pie- Kara Carter

Crust:
3 Cups crushed cream filled chocolate sandwich cookies
½ cup melted butter

Filling:
½ cup butter
8 (1 ounce) squares unsweetened chocolate
2 Cups sugar
¼ cup light corn syrup
4 Large eggs
1 tsp vanilla extract
¼ tsp salt

Ganache Topping:
¾ Cup heavy whipping cream
6 (1 ounce) squares semisweet chocolate
2 cups crumbled brownies

For crust: in a medium bowl, combine cookie crumbs and butter. Press evenly into bottom and sides of 4 (5 inch) pie plated; set aside.
Preheat oven to 350 degrees
For Filling: In a small bowl, combine butter and chocolate. Microwave on high in 30 second intervals, stirring between each, until melted and smooth (about 2 minutes total) Set aside to cool.
In a medium bowl, whisk together sugar, corn syrup, eggs, vanilla and salt. Whisk in chocolate mixture until combined. Pour evenly into prepared pie shells. Bake 35 to 38 minutes, or until centers are set. Let cool on wire racks.
For topping: In a medium bowl, combine cream and chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth ( about 1 ½ minutes) Let cool 15 minutes, stir in crumbled brownies. Spoon mixture evenly over tops of pies. Chill at least 4 hours before serving.
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19. Angel Food Cake Dessert – Becky Barron
1 Angel Food Cake
1 tub of Cool Whip
2 yogurts (any kind really, I use either lemon, vanilla or strawberry)
Tear angel food cake apart and mix in yogurts and then cool whip.
Garnish with fruit, if desired.
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20. Pumpkin Pie Milkshakes (Halloween food and fun)

Ingredients
1 cup canned pumpkin pie mix
1 cup milk
1/2 teaspoon vanilla
4 cups vanilla ice cream
4 graham cracker squares
Whipped cream (optional)
1 graham cracker square, cut into pieces (optional)

Directions
1. Combine pumpkin pie mix, milk, and vanilla in blender. Blend until smooth. Add ice cream, blend until smooth. Add graham cracker squares, pulse using on/off action until small chunks remain.
2. Pour into four glasses. Garnish with whipped cream and graham cracker pieces.
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21. 3 Step Lime Cheesecake – Rissa Keller
Ingredients
2 packages (8ounces each) Philadelphia cream cheese, softened
1/2 cup sugar
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1/2 teaspoon vanilla
2 eggs
1 ready to use graham cracker crust (6 ounces or 9 inches)
Directions
1. Preheat oven to 350F. Mix cream cheese, sugar, juice, peel and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until blended.
2. Pour into crust.
3. Bake at 350F for 35 to 40 minutes until center is almost set. Cool. Refrigerate 3 hours or overnight.
(For lemon cheesecake – prepare as directed, substituting 1 tablespoon fresh lemon juice for lime juice and 1/2 teaspoon grated lemon peel for lime peel.)
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22. 3 Step Coconut Cheesecake – Rissa Keller

Ingredients
2 packages (8 ounces each) Philadelphia cream cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 ready to use graham cracker crust (6 ounces or 9 inch)
1 cup cool whip, whipped topping, thawed
1/2 cup bakers anger flake coconut toasted

Directions
1. Mix cream cheese, cream of coconut, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs, mix until blended.
2. Pour into crust.
3. Bake at 350F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut before serving.
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23.  Chocolate-Peanut Butter Trifle (for use with a Trifle bowl)- April Cullum
21 oz package brownie (or peanut butter brownie) mix
5 oz pkg instant vanilla pudding
1/2 cup creamy peanut butter
2 tsp vanilla
1 cup Cool Whip
2 1/2 cups chopped Reese’s cups
Cool Whip for topping
Prepare brownie mix by instructions on box for cake-like brownies. Cut into squares when cool. Mix pudding and milk until thick. Add peanut butter and vanilla and beat until smooth. Fold in Cool Whip. Layer brownies, candy, and pudding. Top with Cool Whip and garnish with additional Reese’s cups.
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24.  Banana Split Pie – April Cullum
2 graham cracker pie crusts
8 oz cream cheese
1 1/2 cups confectioners sugar
4 tblsp. water
Large can crushed pineapple
Chopped nuts (pecans or whatever you’d prefer)

MIX the above ingredients. Put on pie crusts. Cover with sliced bananas. Cover with crushed pineapple. Top with cool whip, chocolate syrup (striped across top), and chopped nuts.
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25. Oreo Balls – Whitney Overcash
1 pkg oreos,
1 8oz cream cheese
and chocolate melted.
crush oreos w/creme in food processer. Combine w/cream cheese. Form into 1in balls. Refrigerate for a little bit. Melt milk chocolate in microwave, stirring every 30sec-1min. Don’t want to burn chocolate. Use toothpick to hold oreo ball, dip into choc. Put on wax paper and refigerate!
They are kind of tricky to make! But once you get it right… they are fabulous!
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26. Chocolate E’Claire-Mandy Keller Thorne
One of the easiest and best Desserts EVER!!! My family and friends always ask me to make this!!!!

2 (3.4oz) Boxes French Vanilla Instant Pudding
1 (8oz) Container Cool Whip
1 Box Honey Grahams
1 (12oz) Container Chocolate Frosting (I get the whipped kind)

Prepare Instant pudding as directed on box, add Cool whip and Mix together.
In square dish, add thin layer of pudding/cool whip mix to just coat bottom of dish. Then a layer of Graham crackers. Continue layering this way, adding a littile more pudding mix to the layers until all graham crackers have been used. Top layer should be pudding/cool whip mix.
Heat chocolate frosting in microwave for about 30sec. Pour all over top until all the pudding is covered in chocolate.
Refrigerate for atleast 30mins. Serve. Enjoy… You won’t be disappointed
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27. Amazing Cobbler-Elizabeth Ergle Rinder
1 cup milk
1 stick of butter
1 cup of flour
1 cup of sugar
1/2 cup each of strawberries, blackberries,raspberries & blueberries
1 can condensed milk
8oz cream cheese
Cool Whip
Melt stick of butter. Mix sugar, milk & flour and pour over melted butter. Pour berries over this. DO NOT STIR. Bake 350 for 45 mins or Until lightly brown and bubbly.
After cobbler is cooked poke holes throughout and pour can of condensed milk over top. Top with cream cheese, cool whip and fresh fruit.
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28. Better Than Sex Cake -Elizabeth Rinder
German Choc Cake Mix
Can of Condensed Milk
1 Jar of Caramel Ice Cream topping
Cool Whip
Frozen Heath Bars (can substitute butterfingers)
Bake German Choc Cake Mix as box says. Once done, poke holes throughout cake and pour condensed milk & caramel sauce. Put cool whip and frozen crushed heath bars on top.
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29. Jello Cake -Elizabeth Rinder
1 box yellow cake mix
Box of Jello, any kind
1 can of icing, cream cheese or butter cream
Make Cake According to box. Make Jello, do not let harden, pour over cake. Refrigerate. Then Ice top with choice of icing.
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30. Peanut Butter Pie -Erica Johnson

1- graham cracker pie crust
1- 8 oz. cream cheese
1/2- cup milk
1/2- peanut butter
1- cup powdered sugar
1- container of cool whip

Cream peanut butter w/ cream cheese. Mix in powdered sugar and milk. Fold in cool whip. Pour into pie crust. Chill and serve!
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31. APPLE COBBLER PIE – Kara Carter
Use a buttered pyrex dish
3 cups apples (Sliced very thin)
Sprinkle apples with 1 small pkg. of strawberry jello.
Mix: 1 Cup Flour
¾ Cup Sugar
1 stick butter
Pour mixture over apples
Bake 350 degrees 35-45 minutes
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32. Earthquake Cake -Stephanie King

1 c Chopped Nuts
1 c Coconut
1 Stick Margarine (melted)
1 8oz Cream Cheese (softened)
1 lb Powdered Sugar
1 German Chocolate Cake Mix
Mix cake mix by the directions on the box. Mix melted margarine, softened cream cheese, & powdered sugar together well. Set aside. Spray the bottom & sides of 9×13 cake pan. Layer the following in order: nuts, coconut, cake mix, & then the cream cheese mixture. Bake on 350° for 40 minutes.
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33. Dirt Pie -Stephanie King
1 Lg pack Oreos (crushed)
1 12oz Cool Whip
2 Sm Vanilla Pudding Mix
1 can Condensed Milk
Mix pudding by box. In a 9×13 dish, make a layer of crushed cookies, then pudding, & then condensed milk on top until all used up. Refrigerate overnight. Cover the top with Cool Whip & serve.
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34. Strawberry Delight – Stephanie King

1 Sm Bag Unsalted Pretzels (crushed)
3 Tbsp Sugar
¾ c Margarine (melted)
1 8oz Cream Cheese
1 c Sugar
1 8oz Cool Whip
2 c Boiling Water
½ bag Strawberries (frozen)
1 Sm Strawberry Jello

Mix 3 Tbsp of sugar, meted margarine, & crushed pretzels together. Put in 9×13 pan & bake on 350° for 10-15 minutes then let it cool. Blend cool whip, cream cheese, & 1 cup of sugar together. Spread it over the baked crust. Mix Jello & boiling water together. Stir in frozen strawberries & let it stand 2-3 minutes until slightly thickened. Pour over cream cheese mixture. Refrigerate for two or more hours until Jello is firm.
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35. Southern Dump Cake
1 can pie filling (I use cherry.)
1 can crushed pineapple
1 yellow cake mix
1 stick butter
1 cup nuts (I prefer pecans.)
whipped topping optional
Spray/grease 13×9 casserole dish.
Dump pie filling.
Dump pineapple.
Dump nuts.
Spread dry cake mix over top.
Place butter slices all over the top of the cake mix.
Bake at 350 degrees for about 30 minutes. It should be bubbly.
Serve with whipped topping if you like.
This is so good and fruity that somethimes we will eat this for breakfast!
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36. Candy Apples -Stephanie King

Few Apples
1 Strawberry or Cherry Jello (Sm or Lg)

Peel apples if desired. Cut apples into pieces. Sprinkle each piece with Jello until covered completely. Refrigerate before serving.
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37. Surprise-Filled Cupcakes (makes 12 cupcakes) -Stephanie King
1 box chocolate cake mix
1 8oz cream cheese
1/2c granulated sugar
1 large egg
1 cup your favorite chocolate candy
Prepare chocolate cake mix according to package directions for cupcakes.
In separate bowl cream together cream cheese & sugar; beat in egg, mixing well. Stir in candy. Line a muffin pan with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to center & top with more cake mix. Bake according to directions for cupcakes. Cool & frost with chocolate or cream cheese frosting.
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38. Pumpkin Chiffon -Kelly Little Olson

Yield: Approximately 15 servings

1/4 cup sugar
1 3/4 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
2 eggs, beaten
3/4 cup sugar
3/4 cup milk
2 packages vanilla instant pudding
2 cups cooked, mashed pumpkin (1 small can)
dash ground cinnamon
1 (8 ounce) carton Cool Whip, thawed and divided
1/2 cup chopped pecans

Directions

Combine first 3 ingredients; press into a 13x9x2 inch baking dish. Set aside.

Combine cream cheese, eggs, and 3/4 cup sugar; beat until fluffy. Spread over crust. Bake at 350 degrees for 20 minutes; set aside to cool (allow to cool completely).

Combine pudding mix and milk; beat 2 minutes at medium speed. Add pumpkin and cinnamon; mix well. Stir in 1 cup Cool Whip. Spread pudding mixture over cream cheese layer.

Spread remaining Cool Whip over pudding layer. Sprinkle with chopped pecans. Store in refrigerator.
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39. Elf Biscuits – Cheryl Glover Deal
(it’s perfect for a quick treat or holidays.)
Layer cookie sheet with graham cracker squares.
Boil 1 cup of brown sugar and 1 cup of butter over low heat. Stirring constantly.
When sugar has completely dissolved, pour evenly over the graham crackers.
Sprinkle the tops with chopped pecans.
Let cool, break apart and serve.
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40. German Chocolate Cheesecake -Mary Beth Lucas

1 Pkg. german choc. cake mix
2 8oz. cream cheese (softened)
1 1/2 cup sugar
4 eggs

Frosting:
1 cup sugar
1 cup evaporated milk
1/2 cup butter (cubed)
3 egg yolks
1 tsp. vanilla
1 1/2 cup flaked coconut
1 cup chopped pecans

1) Prepare german choc. cake mix according to package directions, set aside. In small bowl beat cream cheese & sugar until smooth. Add eggs, beat on low speed until combined.

2) Pour half cake batter into greased 13 x 9 in. dish. Gently spoon cream cheese mixture over batter. Then gently spoon remaining batter over top, spread to edge of pan.

3) Bake for 70-75 min. at 325 degrees. Insert toothpick until comes out clean. Cool on wire rack for 1 hour.

Frosting:
4) Combine sugar, milk, butter, & egg yolks in a heavy saucepan. Cool & stir over medium-low heat until thickened and thermometer reads 160 degrees. Remove from heat. Stir in vanilla, fold in coconut & pecans. Cool until frosting reaches spreading consistency, frost cooled cake.
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41. Peanut Butter Rice Krispy Treats -Melanie Carver Inabinet
1 cup Karo Syrup
1 cup Sugar
1 cup of your fav crunchy peanut butter
3/4 box of Rice Krispies
Grease your pan with butter/margarine
On low heat, mix your syrup and sugar together, then slowly add in the peanut butter until blended.
Take off heat and stir in your Rice Krispies
Spread in pan and let cool and serve.
You can add less or more of the cereal…..but my kids love them this way.
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42. Blueberry Crunch- Melissa Stripling

pour one can of blueberry pie filling into greased casserole dish, top w/ one box yellow cake mix, cut 1/2 stick of butter and place evenly across top, bake at 350 for 30 mins or until golden brown….so good! Great served with vanilla ice cream, whipped cream, or alone. (Can substitute for any pie filling)
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43. Country Apple Dumplings -Cynthia Ergle
•2 large Granny Smith apples, peeled and cored
•2 (10 ounce) cans refrigerated crescent roll dough
•1 cup butter
•1 1/2 cups white sugar
•1 teaspoon ground cinnamon
•1 (12 fluid ounce) can or bottle Mountain Dew
1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2.Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3.Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4.Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
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44. Chocolate-Banana Mini Loaves -Rissa Keller

Cooking Spray
3/4 cup banana chips
(1) 17.1 ounce package banana-nut muffin mix
1/4 cup unsweetened cocoa powder
3/4 cup chocolate milk
1/4 cup vegetable oil
2 large eggs
3/4 cup semisweet chocolate chips
3/4 cup confectioners’ sugar, sifted
2 to 3 tablespoons heavy cream
1/2 to 1 teaspoon banana extract

Directions
1. Preheat over to 350F. Spray two 6 by 3 inch miniature loaf pans with cooking spray; set aside.
2. Place the banana chips in a large zip-top plastic bag. Press out the air and seal. Using a rolling pin, roll over the chips until crushed.
3. Whisk the muffin mix and cocoa in a large bowl. Add the chocolate milk, oil, and eggs, stirring until smooth. Stir in the crushed banana chips and chocolate chips. Divide the batter evenly between the pans.
4. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans on a rack for 20 minutes.
5. Meanwhile, make the glaze; Mix the confectioners’ sugar, heavy cream, and banana extract in a small bowl. Drizzle the glaze over the loaves and let cool completely.
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45. Chocolate Mint Cheeseball: Terri English
6-8 oz mint candy, crushed
1 pkg cream cheese
1 pkg choc chips, crushed
1 cup pecans, crushed
Soften cream cheese an combine all ingredients, minus about 1/4 c pecans. Form into a ball and then roll in remaining pecans. Refrigerate about 2 hrs and enjoy!
Serve w/Graham crackers
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46. Mint Delight – Jessica Cantrell
1 pkg Oreo cookies, crushed
1 3/4 cup colored after dinner mints (like Andes)
1 pint whipping cream
4 cup minimarshmallows
Butter 9×13 inch pan; pat 1/2 cookie crumbs in the bottom. In a separate bowl, fold the mints and marshmallows into whipped cream. Pour this mixture over the oreo cookie crumbs and sprinkle the top with remaining crumbs. Chill for at least 24 hours. 
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47. Peppermint Bark Chocolate Cookies (approx 3 dozen) – Jessica Cantrell
1 cup of butter
3/4 cup brown sugar
3/4 cup white granulated sugar
1 large egg
1 teaspoon vanilla extract
1 & 3/4 cups of all purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1 cup peppermint bark, broken into chip size pieces (or just add white chocolate chips & peppermint candies)
- Preheat oven to 350
- Cream the butter and sugars together for about 2 minutes at medium speed or until well mixed and light in color
- Add the egg and vanilla extract until well mixed, abou 1 minute. Be sure to scrape down the sides of the bowl and bottom about halfway through
- In a separate bowl sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at a medium speed, topping once all is mixed (do not overmix).
- Fold in the peppermint bark chips (or white chocolate chips & peppermint candies if you are using those instead)
- Take small spoonfulls and roll into 1 inch sized balls and place on baking sheet lined with parchment paper. Bake for 12 minutes. Let cool on pan for a few minutes then transfer to wire rack to completely cool.
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47. Chocolate Peppermint Cupcakes – Jessica Cantrell
3/4 cup butter, softened
1 and 1/3 cups sugar
2 large eggs
1 tsp peppermint extract
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 & 1/2 teaspoons baking soad
1/4 tsp salt
1 cup whole buttermilk
1/2 cup sour cream
Peppermint Cream Cheese Frost (recipe follows)
Garnish: Peppermint candy
-Preheat oven to 350. Line 2 (24 cup) miniature muffing pans with foil liners.
-In a large bowl beat butter and sugar together at medium speed with mixer until fluffy. Add eggs, one at a time, beating well after each. Beat in peppermint extract.
-In a separate bowl combine flour, cocoa powder, baking soda and salt. Gradually add to the butter mixture alternately with buttermilk, beginning and ending with the flour mixture, beating until just combined after each addition. Stir in sour cream. Spoon batter evenly into prepared muffin cups. -Bake for 12-15 min or until a toothpick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire rack. Spread cream cheese peppermint frosting over cup cakes and garnish with peppermints.
Peppermint Cream Cheese Frosting 
(goes with Chocolate Peppermint Cupcakes)
1- 8 oz pkg cream cheese, softened
1/2 cup butter, softened
1 tsp peppermint extract
6 cups confectioners’ sugar
In a large bowl beat cream cheese, butter and peppermint extract at medium speed with mixer until creamy. Gradually add confectioners’ sugar, beating until smooth.
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48. Paula’s Favorite Peppermint Cake (as in Paula Deen, so you know its good!) -
Jessica Cantrell
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1/2 tsp peppermint extract
3 cups all purpose flour
2 teaspoons baking powder
1/4 tsp slat
1 & 1/4 cups heavy whipping cream
1/3 cup sour cream
1/2 cup crushed peppermint candies
White Chocolate Frosting (recipe follows)
Garnish: peppermint sticks
-Preheat oven to 350. Spray 2 (9 inch) round cake pans with nonstick baking spray with flour
-In a large bowl, beat butter and sugar at medium speed with electric mixer until creamy. Add egg yolks, one at a time, beating well after each. Beat in peppermint extract
-In a separate bowl combine flour, baking powder, and salt. Gradually add to butter mixture, alternating with whipping cream, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream and crushed peppermints, just until combined.
-In another bowl, beat egg whites at high speed with electric mixture until stiff peaks form. Gently fold into batter.
-Spoon batter evenly into prepared pans. Bake for 26-28 minutes or until
toothpick inserted in center comes out clean. Let cool in pans 10 minutes then remove and cool completely on wire rack. Wrap cake layers in heavy duty plastic wrap, and chill for at least 1 hour or up to 24 hours.
-Using a serrated knife, cut each layer in half horizontally to make 4 layers. Place 1 layer, cut side down, on a cake plate and spread with 1/2 cup of White Chocolate Frosting (recipe below). Repeat procedure with remaining 3 layers. Spread sides and top of cake with remaining frosting. Garnish with peppermint sticks, broken into different lengths, around sides of the cake (like a fence) if desired.
White Chocolate Frosting
(goes with Paula’s Favorite Peppermint Cake)
8 (1 oz) squared of white chocolate
3/4 cup heavy whipping cream
3/4 cup butter, softened
1 tsp vanilla extract
9 cups confectioners’ sugar
-In a medium bowl, combine white chocolate and cream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1.5 minutes total). Let cool completely.
-In a separate bowl, combine chocolate mixture and butter. Beat at medium speed with electric mixer until creamy. Add vanilla, beating until combined. Gradually add confectioners’ sugar, beating until smooth.
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49. Cookie Pie -Elizabeth Ergle Rinder

1graham cracker crust
1pkg of chocolate chip cookies (chips ahoy chunky are the best)
Milk
Cool whip

Pour about 1/4 cup milk in a bowl. Dip cookies in milk,lay in cracker crust. Layer with cool whip. Repeat one more time. Cookies dont need to crumble but do need to soak in milk or 30secs or so. On very top crumble 3 cookies for looks.
Refrigerate before serving. Taste best if it refrigerates overnight;)
Can be made with any cookie. Oreo is also good,ive even made with the mint oreos. Yum!
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50. Turtle Pretzels-Jessica Cantrell
1 bag of Rolo Candies
1 bag of square pretzels
1 bag of pecan halves
-Preheat oven to 350. Line baking sheet with parchment paper.
-Place pretzels on sheet approximately 1 inch apart. Place a rolo on top of each pretzel and place in oven for 2 minutes, or until chocolate is soft, but not melted. Remove from oven.
- Place a pecan halve on top of each Rolo and slightly push down into chocolate. Return to oven for additional 1-2 minutes. Remove from oven and allow to cool. Place in refrigerator to allow chocolate to harden.

*Please watch these carefully when in the oven and don’t forget about them. The Rolo candies will melt very fast and if left in too long you will have a cookie sheet full of melted rolos and have to start all over.. I know from experience
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51. Homemade Mint Chocolate Chip Icecream – Jessica Cantrell
4 cups heavy cream
4 tsp. vanilla extract
4 pinches of salt
8 cups of half & half
2 & 2/3 cups sugar
1 & 1/2 tsp peppermint extract
1 bag Andes mint baking chips
green food coloring (as much as desired to get the color you want)
Pour all ingredients, except andes mints into bowl into bowl or pitcher. Stir thoroughly and chill mixture. Transfer into ice cream churn & churn until desired consistency is reached. Add Andes mints and stir. Freeze until ready to serve. Can add more food coloring at end if color isn’t exactly what you want.
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52. Rocky Road Cookie Pizza -Jessica Cantrell
1- 5lb, 4 oz tub of Pillsbury refrigerated chocolate chip cookies
1 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semisweet chocolate chips
1/3 cup caramel topping
-Heat oven to 350 degrees. Grease 12 inch pizza pan with shortening or cooking spray. In pan, break apart cookie dough. With floured fingers press dough evenly in pan to form crust.
-Bake 12 – 17 minutes or until light golden brown. Sprinkle marshmallows, peanuts, and chocolate chips evenly over crust. Drizzle with caramel topping.
-Bake 8 – 10 minutes longer until topping is melted. Cool completely, about 1 hr and 15 minutes. Cut into pizza wedges.
*Can make this with any type of cookie dough and toppings. I’ve seen it done with sugar cookies, let cool and spread with cream cheese & fresh fruit. The choices are endless. Kids would love this too!
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53. Marbled Peanut Butter Brownies- Cynthia Ergle

INGREDIENTS

•1box (18 to 23 oz.) brownie mix
•1/2cup Creamy, Super Chunk or Roasted Honey Nut Peanut Butter

DIRECTIONS
Prepare brownie mix according to package directions, pouring batter into 9-inch baking pan.
Microwave Creamy Peanut Butter in microwave-safe bowl at HIGH 30 seconds or until Peanut Butter is melted. Stir, then drizzle Peanut Butter over batter and swirl with butter knife to marble.
Bake according to package directions. Cool completely on wire rack. To serve, cut in squares.
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54. Sautéed Honey Cinnamon Apples -Cynthia Ergle
INGREDIENTS
•1/2cup Butter Honey Spread
•4Granny Smith apples, cut into 1/4-inch-thick slices
•1Tbsp. lemon juice
•1/2cup apple juice
•1/4cup firmly packed light brown sugar
•2tsp. cornstarch
•1 tsp. ground cinnamon
DIRECTIONS
In 12-inch nonstick skillet, melt Shedd’s Spread Country Crock® Honey Spread over medium heat and cook apples with lemon juice, stirring frequently, 12 minutes or until apples are almost tender.
In small bowl, combine remaining ingredients and, if desired, a pinch of salt; stir into skillet and simmer, stirring occasionally, 2 minutes or until warm. Serve warm as a side dish or as a delicious topping for ice cream, waffles or pancakes.
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55. Chocolate-Peanut Butter Cupcakes – Lindsay Mitchell McCraw

1 pkg. (2-layer size) devil’s food cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/2 cup PLANTERS Creamy Peanut Butter
1-1/2 cups thawed COOL WHIP Whipped Topping
4 squares BAKER’S Semi-Sweet Chocolate
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
make it
HEAT oven to 350°F.

PREPARE cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool 30 min. (Cupcakes need to still be warm to fill.)

BEAT pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off 1 bottom corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.

MICROWAVE COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.
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56. Chocolate Peanut Butter Bars -Angela Farr
1 cup butter, melted
2 cups graham cracker crumbs
2 cups confectioners sugar
1 cup and 4 tbsp peanut butter, divided (crunchy is best)
1 1/2 cups chocolate chips
1. Mix together butter, crumbs, sugar and 1 cup PB until blended. Press evenly into the bottom of an ungreased 9×13 pan.
2. Microwave choc chips with 4 tbsp PB on high for 1 minute. Stir. Continue microwaving every 30 seconds and stirring until smooth. Spread over crust.
3. Refrigerate for 1 hour before cutting into squares.
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57. White Chocolate Macadamia Nut Cookies -Angela Farr

1/2 cup butter
3/4 cup sugar
1 egg
1 tsp vanilla
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
8 oz white chocolate chips
6.5 oz macadamia nuts

Preheat oven to 375. Cream butter and sugar. Stir in eggs and vanilla. Combine flour, baking soda and salt and then add to mixture. Stir in white choc chips and macadamia nuts. Drop by heaping teaspoons onto cookie sheet. Bake 8-10 minutes.
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58. Easy Mocha Cake -Melissa Stripling

Add 2 tablespoons of instant coffe to store bought chocolate cake mix and beat 2 tablespoons of instant coffee into the store bought chocolate icing. Bake cake according to package directions.
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59. Ritz Chocolate Peanut Butter Cookies –Gennie Cook Raborn

1 box ritz crackers
1 pd Bark Chocolate
Crunchy Peanut Butter

Put peanut butter in between to crackers.
Melt chocolate in microwave. When chocolate is melted dip the ritz crackers in the chocolate. Put on wax paper to dry.
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60.Triple Chocolate Treat – April Cullum
(**EASY, just takes a little bit of time for each layer to cool)
1 cup plain flour
1 stick margarine
1 cup chopped nuts
Mix and mash the above into bottom of a baking dish. Put in oven and cook 20 mins at 350. COOL.
8 oz cream cheese
1 cup powdered sugar
Beat until smooth and mix with 13 oz Cool Whip. Put 1/2 over cooked layer and chill 20 mins.
2 boxes choc pudding mix
3 cups milk
Make 2 boxes instant choc pudding with 3 cups milk. Spread pudding on top of above mix. Then, put the rest of the cream cheese mix on top. Sprinkle with chopped nuts.
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61. Fruit pizza -Elizabeth Ergle Rinder

2 pkgs. cream cheese
1 roll refrigerated sugar cookie dough
1 tsp. vanilla
1/2 c. sugar (or to taste)

Assorted fruit of choice…Kiwi, strawberries, mandarin oranges, black or blue berries
Spread cookie dough over pizza pan or baking sheet. Cook the crust as directed on wrapper. Add vanilla and sugar to softened cream cheese. ( can sightly warm cream cheese in microwave if needed) Spread cream cheese mixture on top of cooled cookie. Cut and lay fruit on top of cookie. Serve immediately.
Yummy!!!
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62. My mother n laws chocolate eclaire – Elizabeth Ergle Rinder
Graham crackers
2pkgs french vanilla pudding
8oz cool whip
1 jar chocolate frosting
Mix pudding according to box. Fold in cool whip. In 9×13 place line crackers. Top w 1/2 pudding mixture. Top with another layer of crackers. Put rest of pudding mixture on top. Frost last layer of crackers w choc frosting and place on top. Refrigerate and Allow to set before serving.
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63. Mini pumpkin tarts -Elizabeth Ergle Rinder

3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)
1 (15-ounce) can pumpkin
2 cups (plus extra for garnish) frozen whipped topping, thawed
1 teaspoon (plus extra for garnish) pumpkin pie spice
1 (3.4-ounce) package cheesecake-flavor instant pudding

Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
Spoon about 1 tablespoon of the filling into each of the shells. then top the tarts with whipped topping, a sprinkling of the pumpkin pie spice.
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64. Pumpkin mousse pie-Terri English
Need: 1 1/4 c milk
1 pk vanilla pudding mix
1 tsp pumpkin pie spice
1 c canned pumpkin
1 tub whipped cream
1 gram cracker crust
To make:
Beat: milk, pudding, and spice with whisk
Add pumpkin and 1/2 coolwhip
Spread into crust
Top with remaining coolwhip and refrigerate about 2 hrs
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65. Caramel apple cheesecake –Terri English
You need:
1 can apple pie filling
1 gram cracker pie crust
2 (8oz) pkgs cream cheese
1/2 cup sugar
1/4 tsp vanilla
2 eggs
1/4 cup caramel topping
12 pecans-give or take

Preheat oven 350
Reserve 3/4 cup apple pie filling
Spoon remaining pie filling into pie crust
Beat together: cream cheese, sugar, vanilla then add the eggs and mix well
Pour into pie crust over filling
Bake 30-35 mins or til set

Topping: heat caramel and reserved filling in a med saucepan over med heat for about a minute til spreadable
Pour over cheesecake and top with pecans
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66. Banana split brownie pizza -Elizabeth Ergle Rinder
1 (20-ounce) box fudge brownie mix (recommended: Duncan Hines Chewy Fudge Brownie Mix)
1 (8-ounce) package cream cheese, softened
1 (8-ounce) can crushed pineapple, drained, juice reserved
2 tablespoons sugar
2 bananas, sliced and tossed in lemon juice to prevent browning
1 cup fresh strawberries, sliced
1 cup chopped nuts
Chocolate ice cream topping or chocolate syrup, for drizzling
Preheat oven to 350 degrees F.
Grease a 15-inch pizza pan. Prepare the brownie mix according to box directions. Pour into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise dispose of or save the juice for another use. Spread the mixture over the cooled brownie crust. Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate ice cream topping. Refrigerate. To serve, slice as you would a pizza, and enjoy!
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67. STRAWBERRY – OREO COOKIE JELLO PIE -Elizabeth Ergle Rinder
1 box sm. strawberry Jello
1 box frozen Birds Eye strawberries
1 chocolate graham cracker crust pie shell
1 lg. box Cool Whip
1/2 box Oreo cookies
Cook Jello with 1 cup hot water; mix and then add 1/2 cup cold water. Cool. Then put thawed strawberries into Jello and place in freezer for 10 minutes. Take out and combine Jello/strawberry mixture with the Cool Whip until almost mixed.
Break Oreo cookies into pieces and place them all over pie crust shell. Then pour Jello, strawberry and Cool Whip mixture into shell and decorate with whole Oreo’s and sprinkled broken ones. Refrigerate until set.
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68. Peanut butter fudge Oreo pie -Elizabeth Ergle Rinder
1 Keebler ready-made Oreo pie crust
1 (4oz) box instant French vanilla pudding mix
1 cup cold milk
3-4 tablespoons creamy peanut butter (or more if you like)
1 jar chocolate fudge sauce (Smuckers or Dove)
1 regular container Cool Whip (thawed)
Have pie crust ready. Carefully spread/frost the bottom and sides of pie crust with fudge sauce (if really thick microwave for a few seconds). You won’t need to use the whole jar.
In a bowl, blend instant pudding and 1 cup milk using a whisk. Using an electric mixer, add the peanut butter (mixture will be thick). Spoon onto the fudge layered pie crust. Top with Cool Whip. Garnish with any Oreo crumbs from the pie crust.
Refrigerate.
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69. PAULA DEEN’S OOEY GOOEY PUMPKIN CAKE -Elizabeth Ergle Rinder
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
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70. Marshmallow Graham Dessert –Cynthia Tarvin Ergle
1 (16 ounce) package large marshmallows
2 cups milk
1 1/2 teaspoons lemon extract
1 (20 ounce) can crushed pineapple, drained
2 cups whipping cream, whipped
2 cups graham cracker crumbs
1/2 cup butter, melted
1.In a heavy saucepan over low heat, melt marshmallows and milk. Remove from the heat. Cool, stirring occasionally. Stir in extract. Fold in pineapple and whipped cream. Combine cracker crumbs and butter. Press 1-1/2 cups into a greased 13-in. x 9-in. x 2-in. pan. Spread with the pineapple mixture. Sprinkle with the remaining crumb mixture. Refrigerate for 2-3 hours before serving.
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71.Banana Cream Dessert –Cynthia Tarvin Ergle

Ingredients
4 medium firm bananas, sliced
1/2 cup lemon juice
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
1 cup sour cream
1 (3.4 ounce) package instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1/3 cup chopped pecans

Directions
1.Toss bananas with lemon juice; drain well and set aside. In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9-in. spring form pan.
2.In a small mixing bowl, beat the sour cream and pudding mix on low speed for 2 minutes. Fold in banana and whipped topping. Pour into prepared crust. Chill for up to 6 hours. Sprinkle with pecans.
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72. My Grandma’s Blondies –Amy Lindsay Loper
*1 stick margarine, melted
*2 cups brown sugar
*2 eggs
*2 cups self-rising flour
*1 tsp. vanilla
*1 cup chopped nuts (opt.)
Combine all ingredients & pour into a greased 9×13 pan. Bake at 350 for 20-30 mins. (Should be very chewy!)
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73. Cream Cheese Cookie Cups (super yummy!)- Amy Lindsay Loper

*1 (18oz.) package chocolate chip cookie dough
*4 oz. cream cheese, softened
*2 tbs. butter, softened
*1/2 tsp. vanilla
*1 1/4 cup powdered sugar

Preheat oven to 350. Press about 1 tbs. of dough into bottom & up sides of greased mini muffin pan. (if you’re using the break apart dough, use 1 piece.) Bake 8-10 mins.

Using end of spoon handle, reshape the puffed cookie cups. Cool completely.
In small bowl beat cream cheese, butter & vanilla until blended. Gradually beat in sugar. Spoon into cookie cups & refrigerate until set
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74.Not Yo’ Mama’s Banana Pudding -Kelly Marie Williams
Ingredients
1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cup milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies
Directions
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Recipe courtesy Paula Deen
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75. Lemon Squares -Erica Rains Johnson

1- box lemon cake mix
1- 8 oz. cream cheese
3- eggs
1- box/bag powdered sugar (10x)
1- stick of butter, melted

Mix together cake mix, 1 egg, and melted butter. It will be in a dry, dough form. Press into 9×13 greased pan. In separate bowl, mix cream cheese, sugar, and 2 eggs. Pour on top of cake mixture. Bake 30-40 minutes at 350.
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76. Banana Pudding- Louise Mcmahan
1- 8oz container sour cream
2 Boxes white chocolate instant pudding
1-12oz container container cool whip
mix pudding as directed on pkg.Stir in sour cream and cool whip.
layer crushed pecan sandies in 9×13 dish, slice bananas over cookies and cover with pudding mix.Repeat untill pudding is all used. If pudding mixture is too thick add a little milk untill right consistency to sread easily. Chill for 2-3 hrs.before serving. Low fat and sugar free ingreds.work fine.

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77. Double Layer Pumpkin Pie -Louise Mcmahan

4-oz cream cheese–softened
1 Tbsp sugar
1 Tbsp milk

1-1/2 cups cool whip (thawed)
1-graham cracker pie crust
1-cup milk
2pkgs. 4oz.size jello instant vanilla pudding
1-16oz can pumpkin
1-tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
mix cream cheese,1-Tbsp.milk and 1Tbsp.sugar in lg. bowl whisk untill smooth..Gently stir in whipped topping.Spread on bottom of crust.Pour 1 cup milk into bowl,add pudding mix- whisk untill well blended–will be thick.Stir in pumpkin and spices- mix well and spread over cream cheese layer.Garnish w/cool whip.Refrigerate at least 3 hrs. before serving.
( I always use punmpkin pie mix and just add the vanilla pudding mix to it.If it is too thick add a little milk) If you use the pumpkin pie mix you don’t have to use the spices.
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78.Pumpkin Pie Cheesecake-Stephanie King Hall
Preheat oven to 350 degrees
3 packages of cream cheese (probably 8 oz., it didn’t say)
1 (15 oz.) solid pack pumpkin (not pumpkin pie filling with spices)
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 and 1/2 cups sugar
1/2 teaspoon of cinnamon
1/8 teaspoon of nutmeg
1/8 teaspoon of ground cloves
2 tablespoons of plain flour
1 teaspoon vanilla extract
Crust recipe
1 3/4 cups graham cracker crumbs, 1/2 teaspoons cinnamon, 3 tablespoons brown sugar, 1 stick melted butter. Mix and then press into springform pan.
Beat cream cheese smooth. Add pumpkin, eggs, egg yolk, sour cream, sugar and spices. Add flour and vanilla. Beat together. Pour into crust.
Bake for 1 hour in 350 degree oven. Let stand for 15 minutes. Refrigerate for at least 4 hours. Remove from springform pan. Serve.
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79.Oreo Stuffed Chocolate Chip Cookies
1 pkg of prepared choc chip cookie dough (can make your own cookie dough, but I like the simpler way )
1 pkg of oreos ( can use double stuffed or mint oreos, yum!)
Pat cookie dough around oreos. Be sure to cover oreo well. Place on foil lined baking sheet and bake according to package (or 350 for 10-15 mins).
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80. Oreo Stuffed Homemade Chocolate Chip Cookies-Sarah Hedgepeth Lee
this is the recipe i used:2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies, I used the double stuff
1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!
Makes about 2 dozen VERY LARGE Cookies
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81. Pineapple Lush-Angela Farr

1 pkg (4 serving size) instant vanilla pudding
1 can (20 oz) crushed pineapple in juice
1 cup thawed Cool Whip
1 (10 oz) angel food cake
1 pkg fresh strawberries (sliced)

Mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in cool whip. In a trifle bowl, break angel food cake into pieces and begin layering in bowl starting with cake, then pineapple mixture, ending with strawberries. Repeat until out of ingredients ending with pineapple mixture and a few whole strawberries on top. Refrigerate for about an hour before serving.
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82.Papa’s Pie Cake – Angela Farr
**I got this recipe from my Papa (my mom’s dad) and it so simple. He is such a great cook!
1 yellow cake mix
2 eggs
1 can Comstock Pie Filling (Apple and Strawberry are my favorite)
1/2 cup pecan chips (optional)
Mix all ingredients. Spray bundt cake pan with Pam. Pour mixture into pan. Bake at 350 degrees for 45 minutes.

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83. Banana Pudding Recipe-TJ Stacy Roberts

Prep: 30 min, Bake: 20 min

3/4 cup sugar, divided
1/3 cup flour
Dash of salt
3 eggs, separated
2 cups milk
1/2 tsp.vanilla (I use 1-1 1/2tsp)
45 NILLA Wafers
4-5 medium bananas (enough bananas for your liking)

Preheat oven to 350 degrees

Mix 1/2 cup sugar, flour and salt in top of double broiler (I just use regular saucepot and watch closely). Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10-12 minutes or until thickened, stirring constantly. Remove from heat, stir in vanilla.

RESERVE 12 of the wafers for garnish. Spread small amount of custard on bottom of 1-1/2 quart baking dish. Cover with 1/3 EACH of the remaining wafers and sliced bananas. Pour about 1/3 of remaining custard over bananas. Continue to layer, ending with custard. This is where I place cookies around edge of dish

Beat egg whites until soft peaks form. Gradually and 1/4 cup of sugar, beating until stiff peaks form. spoon over custard, spread evenly to cover entire surface. (At this point is where I crush 2-3 cookies and sprinkle over egg whites for extra garnish)

Bake 15-20 minutes or until browned

I have always used this recipe and have received rave reviews from my family!!
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84.Blueberry Yum Yum –Karen Bell Poston
2 cups Graham Cracker crumbs
1 stick butter, softened
1 can blueberry pie filling
1 large box dream whip
1 8 oz. cream cheese, softened
1 cup sugar
1 cup milk
Mix cracker crumbs and butter. Pat into bottom of 9×12 dish, saving 1/2 cup for top. Mix milk and both packages of dream whip. In separate bowl mix sugar and cream cheese. Blend two mixtures together. Spread 1/2 of mixture on top of crust. Spread blueberry filling next and then top with rest of mixture. Sprinkle crumbs on top. Chill to set.
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85.Candy Filled Cupcakes-Elizabeth Ergle Rinder

Box of Devils Food Cake Mix
Favorite Candy Bar in fun size, Snickers, Rolos or Milky Way are good
1 jar of Cream Cheese, White or Caramel Icing (or icing of your choice.)

Make cake mix according to box. Put half batter in bottom of each cupcake liner. Cut fun size candy bars into thirds. Place 1/3 in middle of ea cupcake batter…Top with more cake batter and bake cupcakes according to box instructions. Top with icing of choice. Can always add a chocolate chips, crushed candy bar or nuts to top. Enjoy!
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86.Crackers-Jennifer Ann Rapp
saltine crackers
peanut butter
marshmallows
microwave
glass of milk
spread peanut butter over cracker…i usually place about 4 miniature marshallows on top…place in microwave…take out when the marshmallows are starting to expand….serve with a glass of milk.
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87.Caramel Stuffed Apple Cider Cookies –Elizabeth Ergle Rinder
1 cup unsalted butter, nearly melted
1 cup granulated sugar
1/2 teaspoon salt
1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free*
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels
1. Preheat oven to 350 degrees F (190 degrees C). Line rimless cookie sheets with parchment paper. It has to be parchment this time.
2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.
3. With a standard cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.
4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.
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88. Reese Stuffed Cookies-Elizabeth Ergle Rinder
1 package of peanut butter cookies or chocolate chip cookies (Can use premade cookies or make your own… I use premade)
Reese cups
Bake cookies according to cookie package. Be sure to put a heaping teaspoon of cookie dough on bottom and top of reese cup. Sealing all sides.
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89. This is my Papa Deal’s pound cake (my mom’s dad). A favorite in our family.-Karen Bell Poston
3 cup cake or all purpose flour
1/2 cup butter (not margarine)
6 eggs
1 tsp. vanilla or butternut flavoring (butternut gives it a yummy flavor)
1/8 tsp. salt
3 cups sugar
1/2 pint sour cream
1 tsp. baking powder
1/4 tsp. baking soda
Cream butter and sugar (pour in 1/4 sugar at a time) until light. Add 1 egg at a time. Add sour cream. Add flour, 1 cup at a time. Add baking soda, baking powder, salt, and flavoring. Beat well for 2-3 minutes. Pour into greased tube pan. Bake at 325 for 1 1/2 hours until brown. Turn onto wire rack and cool.
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90.Cream Cheese Pumpkin Pie-Erica Rains Johnson
1- 15oz. can pumpkin
1- 8 oz. cream cheese, softened
1- teaspoon pumpkin pie spice
1- lg. tub cool whip
2- deep 9″ graham cracker pie crusts
cinnamon
ready-whip
Combine pumpkin, cream cheese, and spice in mixer until well blended. Fold into cool whip gently, so that it stays fluffy. Spoon into crusts. They should be well filled. Cover and refrigerate 1 hour. When ready to serve, top w/ ready whip and lightly sprinkled cinnamon.
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91.Easy Fudge-Erica Rains Johnson

3- cups semi-sweet chocolate chips
1- can sweetened condensed milk
dash of salt
1 1/2- teaspoons vanilla extract
In heavy saucepan, over low heat, melt chocolate chips w/ condensed milk and salt. Remove from heat; stir in vanilla. Spread evenly into wax paper lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.
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92. Skor Squares –Jenny Williams Stearns
Ingredients:
3 rolls ritz crackers (crushed)
1 can sweet condensed milk
1 bag toffee chips (w/o chocolate)
1 can vanilla frosting
Mix ritz crackers, condensed milk, and toffee chips together. Spread in baking dish. Bake at 350 degrees for 12 minutes. Spread vanilla frosting on top when cooled.
I got this dessert recipe from a girl that I used to work with. It is very yummy and easy!!!
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93. Double Cookie Brownies
2 rolls premade cookie dough (total of about 2lbs)
20 oreos (can use double stuffed or any flavor of oreo, I use regular)
1 box of brownies (& ingredients on box)
Grease 9×13 dish. Pat both rolls of dough into bottom of dish. Top w/ 20 oreos. Mix brownie batter according to box. Pour over oreos. Bake at 350 for 40-50mins.
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94.Sweet Potato Peacans Pie -Angela Ladousier
1 9 inch Deep dish Pie Crust unbaked
Filling:
1 large Egg
1/2 cups fresh sweet potatoes cooked and mashed (or u can get the canned and mash I have done both)
1/4 cup sugar
2 tablespoons unsalted butter softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
Pecan Topping:
2 large Eggs
1/2 cup sugar
1/2 cup dark corn syrup
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
1 dash ground cinnamon
1 cup pecan halves
Preheat oven to 350 degrees
Make sweet potato filling in medium bowl, with electric mixer beat 1 egg until frothy, add all the remaining filling ingredients; best at medium speed until the mixture is smooth, about 2 minutes.
Pour into pie shell and spread evenly.
Make pecan topping, in medium bowl beat eggs with mixer until frothy, add sugar, corn syrup, melted butter vanilla and cinnamon. Beat at low speed just until mixture is well blended, about 1 min. Stir in pecans. Pour over sweet potato mixture in pie shell. Bake for 60-70 minutes until inserted knife comes out clean.
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95.Pumpkin – shaped ice cream balls-April Mitchell

1 quart vanilla ice cream & orange sherbet, slightly softened
10 to 12 ounces orange candy coating disks
6 pretzel sticks, halved

*Scoop ice cream blend into twelve 2 inch balls, about 1/4 cup each. Place on a waxed paper lined baking sheet; freeze until firm.
*In a small microwave safe bowl, melt candy coating
*Remove one ice cream ball at a time; coat with melted coating. Insert a pretzel into the top for a stem. Place in a freezer container; cover & freeze. Repeat with remaining ice cream balls.

Yields: 1 dozen
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96. Apple Butter Pumpkin Pie (Paula Deen style ya’ll)-Melissa Stripling
Ingredients
1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish
Directions
Preheat oven to 425 degrees F.
Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.
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97. Homemade Chocolate Chip Cookies-Anna Gibson Bridges

2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup crisco
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 oz package) nestle toll house milk chocolate chip Morsels

Preheat oven to 375 degrees
Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 9 to 11 minutes until golden brown.
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98.Yellow layer cake with chocolate icing-Melissa Stripling
1 cup butter
4 egg yolks unbeaten
2 1/2 cupst sifted Swan’s Down cake flour
1/2 teaspoon salt
1 cup buttermilk
2 cups sugar
1 teaspoon vanilla
1 teaspoon baking soda
4 egg whites stifly beaten
-Have butter, eggs, and buttermilk at room temperature
-Cream butter and sugar until fluffy.
-Add egg yolks one at a time and beat well after adding each.
-Add vanilla, mix well.
-Sift together flour, salt, and baking soda, add alternately with buttermilk to cake mixture.
-Beat until smooth..
-Fold in egg whites with a spoon.
*This will make for six layers of cake.
-Pour enough batter to cover bottom of round cake pan. Bake at 350 around 15 minutes or until toothpick inserted in center comes out clean. DO NOT OVERBAKE.
-Let each layer cool before icing and stacking.
Chocolate Icing
2 cups sugar
1 egg
1/2 cup cocoa powder (hershey’s)
1 teaspoon vanilla
1 cup canned cream
1/2 stick butter
1 milk chocolate hershey’s bar
Mix cocoa, chopped chocolate bar, sugar, and egg. Add cream a little at a time until all is mixed. Cook on low heat stirring most of the time until it will form a soft ball in cold water. Let cool.
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99.Red Velvet Cake-Cindy Buchanan Orris
1 1/2 cups Sugar
3 Eggs
1 T Vanilla
2 1/2 Cups Self-Rising Flour
1 1/3 Cups Wesson Oil
1 Bottle Red Food Coloring
1 Cup Buttermilk
1 t Baking Soda

Cream together sugar and oil; add eggs one at a time beating well. Add flour, baking soda, food coloring, vanilla and buttermilk alternately, beating well after each addition. Pour batter into greased & floured cake pans. Bake at 350 degrees until done, about 30 minutes. Makes 3 layers.

I usually make 5 layers, and it doesn’t take 30 minutes to bake, only about 10-15 minutes, because of the small amount of batter in each pan.

Frosting for Red Velvet Cake

2 Boxes of Confectioners Sugar
2 – 8 oz. Cream Cheese
1 Stick Soften Butter
3 T Milk
1 1/2 Cups Chopped Pecans

Beat together sugar and cream cheese, add butter and 3 T milk. Stir in 1 1/2 cups of chopped pecans.
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100. NUTTER BUTTER Frozen Peanut Butter Pie –Anna Bridges
(kraft foods recipe)
24 nutter butter peanut butter sandwich cookies crushed
5 tbsp. butter melted
1 pkg (8oz) Philadelphia Cream Cheese Softened
1 cup creamy peanut butter
3/4 cup sugar
1 Tbsp Vanilla
1 tub (8oz) Cool Whipped topping thawed and divided Mix cookie crumbs and butter. press onto bottom and up side of 9 inch pie plate. Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups cool whip, spoon into crust. Freeze 4 hours or until firm. Remove from freezer 30 minutes before serving. Let stand at room temperature to soften slightly. Top with remaining Cool Whip.
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101. Oreo pie! –Terri English
2 1/2 c milk
2 cookies and cream pudding packs
8 oz coolwhip- divided in half
Oreo pie crust
6-8 Oreo cookies whole
Beat milk and pudding
Add 1/2 coolwhip and mix
Pour into crust
Top with remaining coolwhip and cookies
Refrigerate 2-4 hrs
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102. Coconut Cake-Stacy Hartless
1 box white cake mix (and whatever ingredients are needed to bake it)
1 tub cool whip
1 package coconut
1 cup sugar
2 cups milk
make cake according to directions on box. you will put all the batter in one pan and bake. while the cake is baking bring the milk to a boil add 1 cup coconut, and sugar and stir until sugar is dissolved. set aside. when cake comes out of the oven, poke tons of hole in the top and pour all of the milk mixture on top, then let completely cool. once cooled spread the cool whip on top and sprinkle with desired amount of coconut

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103. Strawberry Punch Bowl Cake-Melissa Stripling

1 can condensed milk (Eagle brand)
1 large container of cool whip
3 packages of frozen, sliced strawberries
1 angel food cake sliced halfway around (can use store-bought or make your own)

-Mix condensed milk and 3/4 of cool whip together in a bowl and set aside.
-In a large bowl (I use a glass bowl, like a punch bowl), put one layer of cake and cover w/ 1/2 of the condensed milk/cool whip mixture
-Add one layer of strawberries
-Add the other half of the cake.
-Cover with remainder of condensed milk/cool whip mixture and a layer of strawberries
-Cover with remainder of cool whip and a few strawberries on top to garnish…may also garnish w/ a couple mint leaves if desired.
*Best if chilled in fridge a couple of hours before serving!
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104. Three Minute Yogurt Pie- Billie Jo Brown
2 (8 oz.) yogurts (flavor of your choice)
1 (8oz.) cool whip
1 graham cracker pie crust
Fold yogurt into cool whip. Spoon the mixture into pie crust. Freeze until firm – about 4 hours.
Remove from the freezer 30 minutes before serving (longer for a softer texture) and place in the refrigerator.
Store in the freezer.
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105. Cherry filled rolls-Elizabeth Ergle Rinder

1 (8 count) can crescent rolls
1 1/2 cups cherry pie filling
1/2 cup confectioners’ sugar

Unroll crescent rolls.
Place Tbsp cherry pie filling in center of each roll; roll up crescents
Bake according to directions on can.
Sprinkle with confectioner’s sugar.

**can really use any pie filling.. Use your favorite!
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106. Sugared CranberriesJessica Cantrell
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar (if you can’t find superfine sugar you can make your own by putting granulated sugar in food processor for a minute)
-Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
-Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
-Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.
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107. Frozen Peppermint Delight (Beautiful, easy dessert for Christmas)-April Cullum

1 pkg cream-filled chocolate sandwich cookies, crushed (Oreo)
1/2 cup butter, melted
1 gallon peppermint ice cream, slightly softened
1 carton frozen whipped topping, thawed
1 gar hot fudge ice cream topping, warmed
Crushed peppermint candy
In bowl, combine cookie crumbs and butter. Press into 13 X 9 in dish. Spread ice cream over crust. Top with whipped topping. Cover and freeze until solid. Just before serving, drizzle with hot fudge topping and sprinkle with crushed candy.
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108. Fudgy Mint Cookies- April Cullum
1 pkg devil’s food cake mix
1/2 cup butter, softened
1 tbsp water
2 eggs
2 tbsp confectioners’ sugar
2 packages (5 ounces each) chocolate-covered thin mints
In mixing bowl, combine cake mix, butter and water. Add eggs and mix well. Shape into 1 in balls; roll in sugar. Place 2 in. apart on ungreased baking sheets.
Bake at 375 for 8-10 minutes until set. immediately press a mint into the center of each cookie. Cool for 2 mins before removing to wire racks (if you have them) to cool.
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109. Sweetie Pie-Samantha James Workman

15 oz part skimmed ricitta cheese
1/2 lb semi sweet chocolate, chopped + more for shaving
6 oz ready to fill chocolate cookie pie crust
1 C heavy cream

1. Place the ricotta in a microwave safe bowl & microwave on high, stirring every 15 seconds, until no longer cold, about 1 min. transfer to a food processor & puree until smooth.
2. Place the chocolate in a microwave safe bowl and microwave on high, stirring every 15 seconds, until the chocolate is melted & smooth, about 1 min.
3. Add the warm chocolate to the food processor & puree until fully incorporated & very smooth.
4.Spread the mixture into the crust and refrigerate until firm, at least 3 hours & up to 3 days.
5. When ready to serve, using an electric mixer, beat the cream in a medium bowl until stiff peaks form.
6.Spread the whipped cream over the pie & top with shaved chocolate, if desired.
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110. No-Bake Peanut Butter Crunch Bars -Samantha James Workman
•2 cups slightly crushed whole-grain flake cereal (we used Kashi)
•2 cups whole-grain puffed rice cereal (we used Arrowhead Mills)
•1 cup dried cranberries
•1⁄2 cup unsalted cocktail peanuts
•1⁄2 cup reduced-fat creamy peanut butter
•1⁄2 cup packed light-brown sugar
•1⁄2 cup honey
•1 Tbsp unsalted butter
1.Line a 13 x 9-in. baking pan with nonstick foil (let the foil extend about 2 in. above pan at both ends).
2.Mix cereals, cranberries and peanuts in a large bowl.
3.Mix peanut butter, sugar, honey and butter in a 2-qt saucepan. Bring to boil over medium-high heat, stirring constantly; simmer for 1 minute.
4.Immediately stir into cereal mixture, tossing to evenly coat. Coat hands with cooking spray, then use them to spread and press the mixture in prepared pan. Chill until firm, about 1 hour.
5.Holding foil by ends, lift from pan onto a cutting board. Carefully cut lengthwise in 4 strips and then cut each strip in 6; remove foil.
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111. Better-for-You Brownies-Samantha James Workman

•1 cup (6 oz) semisweet chocolate chips
•1⁄2 stick (1⁄4 cup) unsalted butter, cut up
•1 cup packed light-brown sugar
•1 cup unsweetened applesauce
•4 large egg whites
•1 cup white whole-wheat flour
•1⁄4 cup unsweetened cocoa
•1⁄2 tsp salt
•1⁄2 cup coarsely chopped walnuts

1.Heat oven to 350ºF. Line a 13 x 9-in. baking pan with nonstick foil (let the foil extend about 2 in. above pan at both ends).
2.Microwave chocolate and butter in a large glass bowl on high, stirring every 30 seconds, until melted and smooth.
3.Whisk in sugar, applesauce and egg whites until mixed well. Stir in flour, cocoa and salt just until blended. Spread into prepared pan. Sprinkle walnuts on top.
4.Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
5.Holding foil by ends, lift from pan onto a cutting board. Carefully cut lengthwise in 4 strips and then cut each strip in 6; remove foil.
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112. Candy Corn Cookies-Samantha James Workman
•2/3 cup all-purpose flour
•1 roll (18 oz) refrigerated sugar-cookie dough
•1/3 cup light corn syrup
•Yellow and orange sugar crystals (about 1/2 cup each)
•1/2 cup white-chocolate chips
1.Heat oven to 350°F. Line 2 baking sheets with parchment paper.
2.Knead flour into dough until blended and smooth. Divide dough in half. Roll 1 half into an 8- or 9-in. circle. Cut circle in half; cut each half in quarters. Place wedges about 1 in. apart on prepared cookie sheet. Repeat with remaining dough.
3.Bake 10 to 12 minutes until cookes are golden brown. Transfer to a wire rack to cool.
4.Heat corn syrup in a small bowl in microwave until boiling. (Make sure it doesn’t boil over.) Pour yellow sugar crystals into a shallow bowl.
5.Working with 1 cookie at a time, brush all but 1 in. from tip with heated corn syrup. Dip about 1⁄2 in. of rounded edge into yellow sugar. Sprinkle remaining brushed area with orange sugar to coat. Repeat with remaining cookies and sugar. Let set about 30 minutes until dry.
6.Heat white-chocolate chips in microwave 1 minute or until melted. Dip pointed end of cookies in chocolate, shaking off excess. Place on a sheet of wax paper until set
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113. Candy Corn Fudge-Samantha James Workman
8 oz cream cheese, at room temperature
•2 cups confectioners’ sugar
•2 tsp pure vanilla extract
•3 cups white chocolate chips (about 18 oz)
•2 cups mini pretzels or broken pretzel pieces
•1 cup dried cherries
•1 cup candy corn

1.Line an 8- or 9-in. square pan with 2 sheets of parchment paper, leaving an overhang on all sides.
2.Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 2 minutes; beat in the vanilla.
3.Meanwhile, melt the chocolate in the microwave according to package directions.
4.Add the melted chocolate to the cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in the pretzels and cherries. Transfer the mixture to the prepared pan and top with the candy corn. Refrigerate until firm, at least 2 hours and up to 2 days.
5.Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. pieces. Serve in mini cupcake liners, if desired
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114. QUICK PUMPKIN DESSERT –Elizabeth Ergle Rinder
1 pkg. instant vanilla pudding
16 oz. can pumpkin
9 oz. Cool Whip
3 c. mini marshmallows
1/2 c. chopped nuts
Mix well and chill overnight.
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115. Candy Corn Cheesecake Mousse-Melissa Stripling
This recipe yields a sweet and fluffy, light cream cheese flavored dessert.

1 package (8 oz.) cream cheese
1/2 cup powdered sugar
1/4 cup milk or cream
1 teaspoon vanilla
1 small container (8 oz.) Cool Whip, thawed

orange and yellow food color
candy corn (for garnish)

Directions ~
Beat cream cheese in the bowl of an electric mixer until fully smooth. Slowly add powdered sugar, then milk (or cream). Add vanilla. Continue mixing. Beat about 1 minute on medium to medium-high speed. Fold cool whip into cream cheese mixture, and stir until fully combined.

Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange. Color another third of the mixture yellow. Leave the remaining third white. One color at a time (starting with yellow), scoop mixture into a piping bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice. Repeat with orange and then white Mousse.

Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn if desired.

Recipe yields 4 moderate servings or 6-8 mini servings
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116. PUMPKIN DESSERT –Elizabeth Ergle Rinder
1 1/3 c. ginger snap cookie crumbs
4 tbsp. melted butter
2 (4 oz.) pkgs. butterscotch pudding
1/2 c. brown sugar
2 c. milk
2 (16 oz.) cans pumpkin
1 tsp. vanilla
1/4 tsp. nutmeg
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1 c. marshmallows
1/4 tsp. cinnamon
1 tsp. vanilla
Mix ginger snaps and melted butter. Pat in bottom of 9×13 dish.
Mix ingredients,butterscotch pudding to ginger,and pour over crust.
Mix last 3 in gredients and Spread over pumpkin mixture. Chill.

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117. Candy corn cookie bark-Elizabeth Ergle Rinder

14 to 16 whole Oreos, broken up (use the orange Halloween oreos if you can find them)
1 1/2 cups mini pretzels, broken into pieces
1 lb white chocolate wafers (Wiltons or Guittard brand)
1 cup candy corn
brown and orange colored sprinkles as needed

Place waxed paper on large cookie sheet. Spread cookies, pretzels and about 3/4 cup of the candy corn into a 13×9-inch rectangle on the waxed paper.

Place chocolate in glass measuring cup and heat in microwave for about 1½ minutes. Stir and then microwave for about another 30 seconds until melted and smooth.

Drizzle melted chocolate immediately over cookie mixture, spreading with spatula (if needed) to coat evenly. Top with reserved candy corn and colored sprinkles. Work quickly before chocolate hardens.

Place into refrigerator until firm. Remove and gently break apart into small pieces for serving. Store in airtight container.
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118. Amazing  Fruit Dessert-Robin Marie Bledsoe
2 cans of Mandarian Oranges
1 can of Crushed Pineapple
1 16-24oz of Sour Cream
1 Package of Marshmellows
1 half to whole package of Crushed Pecans
1/2 cup of Sugar
1/2 Package of Coconut
**Also you can add in other nuts like almonds or walnuts and also cream cheese and whip cream if you do not like the sour cream, but honestly the sour cream really makes the whole dessert
Take all ingredients and Mix them in a Big Bowl and allow it all to chill for at least 1 hour. This is an amazing and refreshing Dessert to have at your next Gathering. Hope yall Enjoy
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119. Pound Cake-Melissa Stripling

3 sticks margarine
3 cups sugar
1 8 oz package of cream cheese

Blend these three items above really well. Before adding the next ingredients while still blending add the following:
6 eggs one at a time
2 cups plain flour
1 cup self rising flour (flours sifted together)
1 tablespoon vanilla

Beat well for fluffiness. Heat oven to 325 and bake 1 hour and a half in a greased and floured bundt pan.
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120. Reeses Cup Brownie Cake-Melissa Stripling
1 package Reeses peanut butter chips
1 package fudge brownie mix
1 container chocolate fudge icing
1 kingsize package of Reese cups
Make brownie batter by following package directions, mix in 1 cup Reeses peanut butter chips.
Pour batter in greased brownie pan.
Bake in oven according to package directions.
Let cool and spead icing over brownies.
Crush the Reese cups into course chunks and sprinkle over the top
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121.Hershey Bar Pie-Cindy Buchanan Orris

1 lb. Hershey Bar with Almonds
1 8 oz. Cool Whip (use Cool Whip brand or it doesn’t work well)
1 Graham Cracker Pie Crust

Break chocolate into pieces and melt in double boiler. Make sure Cool Whip is at room temperature and mix with melted chocolate. Pour in pie crust and freeze. Keep remaining pie frozen after eating because it will become too soft in refrigerator.
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122. Bananas Foster-Jessica Cantrell
1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
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123. BANANAS FOSTER CHEESECAKE-Jessica Cantrell
2 bananas
1/4 cup buttter
3/4 cup light brown suger
1 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon rum extract
1 teaspoon Durkee banana extract
4 slices bakery NY-style cheesecake
Slice peeled bananas into 1/2-inch slices; set aside. Melt butter with sugar and cinnamon in large sauce pan on medium-high 1-2 minutes, stirring often.
Stir in lemon juice, rum extract, and banana extract. Add bananas and cook 1-2 minutes, stirring often.

Serve immediately over cheesecake.
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124. Apple Dumplings-Angela Farr
8 slices of apple
1 can butter biscuits (8)
1 cup sugar
1 cup water
1/2 stick butter
cinnamon
Wrap apple slices in biscuits and place in a pie plate. Sprinkle with cinnamon and sugar. Boil water, sugar and butter for 5 minutes. Pour over biscuits. Bake at 425 for 20 minutes and then at 350 for 30 minutes. Baste periodically.
*I usually have to cover them with foil for some of the baking time b/c the tops tend to get brown before they are done. So simple and yummy
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125.Crock Pot Candy-Angela Farr

1 jar (16 oz) dry roasted peanuts unsalted
1 jar (16 oz) dry roasted peanuts salted
1 pkg (12 oz) semi-sweet chocolate chips
1 bar (4 oz) german chocolate
3 lbs or 2 planks white bark

Put ingredients into a 4-5 quart crock pot. Put in order listed. Cover and cook on low for 3 hours. Do not remove lid. Turn off and cool slightly. Mix thoroughly and drop by teaspoons onto waxed paper. Let cool thoroughly. Makes 170 pieces.
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126. Candy corn fudge-Melissa Stripling
8 oz cream cheese at room temp
2 cups confectioners sugar
2 tsp vanilla extract
3 cups white chocolate chips (bout 18 oz)
2 cups mini pretzels or broken pretzel pieces
1 cup dried cherries
1 cup candy corn
-Line 8 or 9 in square pan w/ 2 sheets parchment paper, leaving an overhang on all sides
-Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, beat in vanilla
-Meanwhile, melt the chocolate in the microwave according to package directions
-Add the melted chocolate to the cream cheese mixture and beat until smooth. Fold pretzels and cherries in. Transform the mixture to the prepared pan and top w/ candy corn. Refrigderate until firm, at least 2 hours and up to 2 days.
-Using the overhangs, transfer the fudge to a cutting board and cut into 1 in squares
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127. Pumpkin Spice Cupcakes –Melissa Stripling
1 cup unsalted butter
3/4 cup firmly packed light brown sugar
1/4 cup sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 cups pumpkin puree
1 container cream cheese frosting

-Preheat oven to 350. Line muffin pans with paper liners.
-In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add brown sugar and regular sugar, beating well. Add eggs, one at a time, beating well after each.
-In a medium bowl, sift together, pumpkin pie spice, baking soda, baking powder, salt, and ginger. Gradually add to butter mixture, beating to combine. Add pumpkin, beating well. Divide batter among prepared pans.
-Bake until a toothpick can be inserted in center and come out clean, about 18-20 minutes. Let cool in pans for 2-3 minutes. Remove from pans and let cool.
-Pipe or spread frosting on top after cooling.
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128. Peanut Butter Cornflake Candy-Billie Jo Brown
1 ½ C. peanut butter
1 C. sugar
1 C. Karo syrup (Light Karo)
5 C. cornflakes
Mix sugar and syrup in a pot. Cook on medium high and stir well while melting. Remove from heat and add peanut butter. Stir.
Add cornflakes. Stir until everything is completely mixed.
Roll into balls. Place on waxed paper to cool.
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129. Chocolate Peanut Butter Pie-Billie Jo Brown

2 regular (or 1 large) graham cracker crusts
8 oz. pkg. cream cheese
½ C. peanut butter
2 C. confectioner’s sugar
16 oz. cool whip
2 tsp. vanilla
Chocolate syrup or fudge sauce
4 regular Reese’s peanut butter cups
Mix peanut butter and cream cheese until smooth. Add confectioner’s sugar and vanilla. Mix.
Fold cool whip into the mixture.
Spoon mixture into pie crusts.
Top with coarsely chopped Reese’s cups and drizzle with chocolate syrup.
Freeze. DELICIOUS!!!!!!
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130. Kitty Litter Cake (great for kids and laughs)-Rissa Keller
Ingredients
1 (18.25 ounce) package German chocolate cake mix
1 (18.25 ounce) package white cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) package vanilla sandwich cookies
3 drops green food coloring
1 (12 ounce) package tootsie rolls
Directions
1. Prepare cake mixes and bake according to package directions (any size pan).
2. Prepare pudding according to package directions and chill until ready to assemble.
3. Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.
4. When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won’t need all of the pudding, you want the cake to be just moist, not soggy.
5. Line kitty litter box with the kitty litter liner. Put cake mixture into box.
6. Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.
7. Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper
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131. Pumpkin Spice Muffins -Melissa Rains Tindall
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 cup brown sugar
1/2 cup vegetable oil
1 1/2 cup pumpkin (1 can)
1 egg
1 teaspoon vanilla

cream cheese filling:
4 oz cream cheese (I used reduced fat and kept it cold so that it wouldn’t run everywhere)
2/3 cup powdered sugar
1 tsp vanilla
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132. Peanut butter Brownie cookies (these are amazing!!!!)-Melissa Stripling
1 (19.5 oz) package Pillsbury Traditional Fudge Brownie mix
1/4 cup melted butter
4 oz cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 can Pillsbury chocolate fudge frosting
-Heat oven to 350. Beat brownie mix, cream cheese, and egg in medium bowl 50 strokes w/ spoon until well blended, dough will be sticky
-Drop dough by rounded tablespoons 2 inches apart on ungreased cookie sheets to make 24 cookies, smooth edge of each to form round cookie
-Mix powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoons peanut mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
-Bake 10-14 min or until edges are set, cool
-Spread thin layer of frosting over peanut butter portion of each cookie.
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133. Caramel apples (yield: 5 apples)-Melissa Stripling
1 cup crushed butterfinger candy bars and 1 cup crushed salted peanuts in seperate bowls
1 14 oz bag individually wrapped caramels, unwrapped
1 tablespoon water
5 wooden popsicle sticks
5 apples

-In a large microwave bowl, combine caramels and water. Microwave on high, in 30 second intervals, stirring between each, until melted (about 2 1/2-3 min)
-Place sticks into centers of apples. Dip bottom halves of apples in melted caramel, allwoing excess to run off. Dip into candy bar pieces, or peanuts, or even both! Place on wax paper, let cool immediately. Store in fridge up to 2 days.

Definitely going to do this w/ my kids!
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134. Ice Cream Sandwich Overload-Melissa Stripling
10-12 ice cream sandwiches
1 8 oz container of Cool Whip
3 Butterfingers crushed (or favorite candy bar)
Lay the ice cream sandwiches in the bottom of a 11×8 baking dish. Cover ice cream sandwiches with Cool Whip. Sprinkle with crushed Butterfingers. Cover and place in freezer until frozen.
*May drizzle chocolate syrp over top before serving!
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135. Reese”s Peanut Butter and Hershey’s Pie –Addie Brown
About 1/2 bag of peanut Butter Reese cups
2 Tablespoons milk
1 graham cracker pie shell,
1 package (8oz) cream cheese, softened
3/4 cup sugar
1 cup Reese’s Creamy Peanut butter or Peter Pan
11/2 cool whip
direction: remove wrappers from reese’s cup. Microwave about 26 reese’s cup and milk about 30 seconds until melted and smooth when stirred. Spread evenly on bottom of crust. Refrigerate about 30 minutes.
Beat cream cheese in medium bowl until smooth; gradually add sugar, beating well. Beat in peanut butter. Reserve 1/2 cool whip; fold remaining whipped topping into peanut butter mixture Spoon into crust over chocolate.
Put remaining cool whip on top and shaves of reese cups. Place in refrigerated for about 6 hours.
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136. Apple Dumplings-Melissa Stripling
8 oz package crescent rolls
2 Granny Smith apples, peeled and quartered
1 cup sugar
1 cup orange juice
1 stick butter
Sprinlkle of cinnamon
Divide crescents into 8 pieces. Wrap each apple quarter with roll. Sprinkle top of them w/ cinnamon. Place in a casserole dish. Heat butter, sugar, and orange juie until it boils. Pour over wrapped apples. Bake at 375 until brown.
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137. Crunchy Peanut Butter Fudge Brownies- Lisa Mosley-Brantley

1/4 cup of crunchy peanut butter
1 box of fudge brownie mix
Make brownie mix, as directed on box, then melt crunchy peanut butter and pour over the top. Drag a knife through it to make swirls in it, then bake as directed.
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138. Pina Colada Pie-Elizabeth Ergle Rinder
1 can frozen pina colada concentrate
8oz cream cheese
1 can eagle brand milk (condensed milk)
12oz cool whip
pour into 2 small graham cracker pie shells Chill and enjoy..
*Can garnish with pineapple or coconut…or both (I do a can of crushed pineapple, drained)
(Can freeze for 2hrs then chill)
*Can cut recipe in ½
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139. Pumpkin pecan cheesecake -Terri English
2 pkgs cream cheese softened
2/3 c sugar
Dash pumpkin pie spice
2 eggs
1 can pumpkin
1 gram cracker crust large size
1 lg pk crushed pecans (1 1/3 c)
Approx 1/2 stick butter
Approx 2/3 c brown sugar

Mix cream cheese w mixer til fluffy
Add sugar and spice and blend
Add 2 eggs and blend
Spoon in and stir pumpkin
Pour in crust
Bake at 350 for 30 mins

While that bakes:
Melt butter in a bowl and then add and stir pecans and brown sugar
Top cheesecake and bake another 15 mins
Refrigerate approx 3 hrs
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140. Reese Stuffed Crescent Rolls-Elizabeth Ergle Rinder
4 Reese’s Cups(cut in half)
1 package Crescent Rolls
powdered sugar
Roll 1/2 sliced Reese in each crescent roll, pinching sides so chocolate will not seep through. Bake 8 mins. Sprinkle with powdered sugar. Eat warm.
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141. Rolo Cookies-Lindsay Mitchell McCraw
1 pkg. Rolo’s
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)
Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.
Sprinkle with powdered sugar, if desired
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142. Christmas Cookies –April Cullum
2 softened sticks of butter
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups sifted plain flour (I skip the sifting and it does fine )
1 tsp baking soda
1/2 tsp salt
1 bag SNICKERS minis
1 bag DOVE milk or dark chocolate gifts
Combine butter, peanut butter, and sugars using a mixer on medium to low speed until light and fluffy. Slowly add eggs and vanilla. Then mix in flour, salt and baking soda. Cover and chill dough 2-3 hours.
Unwrap all Snickers minis. Remove dough from fridge. Divide into 1 tablespoon pieces and flatten. Place Snicker mini in center of each piece of dough. Form dough into ball around Snicker mini.
Bake on greased cookie sheet at 325 for 10-12 mins. Cool.
Drizzle melted Dove milk or dark chocolate gifts over the top of each cookie!
(*Some steps involved, but OH SO easy and yummy!)
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143.Stewed Cinnamon Apples-April Cullum
6 cups chopped peeled Granny Smith apple (about 2 pounds)
 1/2 cup packed brown sugar
1/4 cup apple juice
 1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
 1/8 teaspoon salt
Preparation
Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand 5 minutes.
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144. Mixed Up Pumpkin Cake-Billie Jo Brown
1 pkg. yellow cake mix
1 tsp. cinnamon
4 eggs
Dash of nutmeg
¾ C. sugar
½ C. vegetable oil
1 C. canned pumpkin
¼ C. water
Cream Cheese Icing
Combine all ingredients for cake and mix well with electric mixer.
Pour into well greased and floured cake pans.
Bake at 350 degrees for approximately 1 hour if making a Bundt cake.
Bake about 35 minutes if making cake layers.
Top with cream cheese icing.
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145.Pumpkin brownies-Elizabeth Ergle Rinder

1box of brownie mix
1 15ounce can pumpkin
1 container of cream cheese frosting

Mix brownies according to box. Add can of pumpkin in batter. Bake as directed. Once cooled top w frosting
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146. Apple bars-Elizabeth Ergle Rinder
1/2 cup melted butter
1 cup white sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup apples – peeled & diced
1 cup chopped walnuts
Grease and flour 8×8 inch baking pan.
mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and walnuts. Spread batter into prepared pan.
Bake at 350 for approximately 40 minutes.
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147. Carrot-Cake Sandwich Cookies-Jessica Cantrell
2 packages (16 oz) Pillsbury,Ready to Bake, refrigerated oatmeal raisin cookies (24 cookies)
1/3cup all-purpose flour
1cup shredded carrots
Filling
1container (12 oz) cream cheese whipped ready-to-spread frosting
1 can (8 oz) crushed pineapple, well drained
Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. In large bowl, mix cookie dough, flour and carrots until well blended. Shape dough into 24 balls; place 2 inches apart on ungreased cookie sheets. Bake 13 to 17 minutes or until golden brown around edges. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. In medium bowl, mix filling ingredients until well blended. To make each sandwich cookie, spread about 2 tablespoons filling on bottom of 1 cookie. Top with another cookie, bottom side down. Store between sheets of waxed paper in tightly covered container.
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148. Banana Split Pie-Cynthia Tarvin Ergle
(This makes 3 small 9in pies)
3 graham craker crust
1 can crushed pineapple (drained)
1 package cream cheese
1 stick butter
1/2 tsp vanilla
banana’s
whip cream
cherry’s
Mix together the butter, cream cheese, vanilla, and the pineapple. Cut up the bananas (1 or 2 per pie) and place on the bottom of pie then evenly pour pineapple mixture over the bananas in all three!! Top with whip cream and cherry’s and you could even add chocolate syrup too!!
If you wanted to make only 1 pie instead of 3 you could try just cutting the recipe in half but you’ll prob still have some leftover. For some reason the recipe is wrote to make 3 at a time, but trust me this is so good you might actually need 3!! =)
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149.Devils Food Muffins-Billie Jo Brown
1 box Devils Food cake mix
15 oz. can solid pumpkin
½ C. water
2 egg whites
½ C. mini chocolate chips
Preheat oven to 350 degrees. Spray muffin pan with Pam.
Mix all ingredients and pour into muffin tins. Bake at 350 for 20 – 25 minutes.
Makes 12 muffins.
I have also made this as a sheet cake. Bake the amount of time indicated on the cake mix box.
I refrigerate my cake b/c I have had it mold quickly. I guess it’s the pumpkin in it.
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150. Strawberry Cake-Rissa Keller
1 (3 ounce) package strawberry flavored gelatin
1/2 cup cold water
1 (18.25 ounce) package white cake mix
4 eggs
1 cup vegetable oil
3 tablespoons all-purpose flour
1 (10 ounce) package frozen strawberries, thawed
6 tablespoons butter
2 cups confectioners’ sugar
Directions
1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
2. In a large bowl, dissolve the gelatin in cold water; stir in the cake mix, eggs, vegetable oil, flour and 1/2 of the strawberries. Beat for 5 minutes on the medium speed of an electric mixer. Divide the batter evenly between the prepared cake pans.
3. Bake for 30 to 35 minutes in the preheated oven, or until the layers spring back when lightly pressed in the center. Cool cakes in the pans on wire racks.
4. To Make Frosting: Cream the butter, sugar and the remaining half of the strawberries in a medium bowl until light and fluffy, adding additional confectioners’ sugar if needed for a spreadable consistency. Spread the frosting between layers and over the top and sides of cake.
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151. Easy Peanut Butter Pie-Jessica cantrell
1 cup creamy peanut butter
8 oz cream cheese (softened)
Small container of cool whip
Graham cracker pie crust.
-Mix peanut butter and cream cheese together. Fold in whip cream and mix until well blended. Pour into pie crust. Top with crumbled reese cup if desired. Chill and serve
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152. Cakeboss Sponge Cake-Rissa Keller
This recipe is best made in a stand mixer.
4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined. 3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined. 4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined. 5. Pour into two greased and floured 8″ round cake pans. 6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely. Hint: Cakes are close to being done when you start to smell them
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153. Cakeboss Red Velvet Cake-Rissa Keller

2 1/4 cups sifted cake flour (not self-rising)
1/4 cup Dutch-process cocoa powder
1/2 tsp. salt
8 Tbsp. (1 stick) unsalted butter , at room temperature
1 1/2 cups sugar
2 large eggs , at room temperature
2 Tbsp. liquid red food coloring
1 tsp. vanilla extract | Get the recipe!
1 cup buttermilk , at room temperature
2 tsp. distilled white vinegar
1 tsp. baking soda
2 packages (8 ounces apiece) cream cheese , at room temperature
8 Tbsp. (1 stick) unsalted butter , at room temperature
2 1/2 cups confectioners’ sugar , sifted
1 tsp. vanilla extract | Get the recipe!
Pinch of salt
To assemble: Cut layers in half horizontally with a serrated knife. Place 1 layer, cut side up, on a serving plate; spread with 1/2 cup frosting. Repeat twice. Add last layer, top side up. Ice cake thinly with 3/4 cup frosting to crumb-coat. Refrigerate 20 minutes; finish frosting.
To make cake: Preheat oven to 350°. Grease two 9″ x 2″ round cake pans. Line bottoms with parchment paper; grease.
Sift flour, cocoa, and salt into a bowl.
In stand mixer with paddle attachment, beat butter at low speed until creamy. Add sugar; blend on medium speed, scraping bowl occasionally, until fluffy, about 3 minutes. Add eggs 1 at a time, mixing well after each. Scrape bowl; add food coloring and vanilla. On low speed, beat in flour mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. In small bowl, stir together vinegar and baking soda. Stir into batter. Divide batter between prepared pans; spread evenly. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edges and turn layers out onto racks. Remove paper and flip cakes; cool completely. Freeze for 30 minutes.
To make frosting: In stand mixer with paddle attachment, beat cream cheese and butter at medium speed until smooth, about 1 minute. Add sugar, vanilla, and salt. Blend on low speed for 30 seconds; beat on medium-high until fluffy.
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154. Mini fruit pizza –Elizabeth Ergle Rinder
2pkgs of cream cheese
1/2cup sugar
1 tsp vanilla
Mini premade sugar cookies ( 2pks of 24)
Fresh fruit of choice (strawberries,blackberries,grapes,pineapple,kiwi,blueberries…)
Make cookies according to pkg. (350 for 11-15mins) let cool. Mix cream cheese,vanilla and sugar. Spread mixture onto each cookie. Top with desired fruit.
*Can cut recipe in half!
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155. Strawberry Cheese Pie -Louise Mcmahan
1-9in.graham cracker crust
1-8oz pkg. cream cheese
1/3 cup lemon juice
1-14oz can sweetened condensed milk
1-teas.vanilla extract
About 1 qt.strawberries
In large mixing bowl beat cream cheese untill fluffy. Gradually beat in condensed milk.Stir in lemon juice and flavoring
Pour into crust,put chopped strawberries on top
Chill 3-hrs.
I like to add strawberry glaze to the strawberries
It is found near the fresh strawberries in the produce dept.
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156. Strawberry cream shortcake -Elizabeth Ergle Rinder
1lg sara lee pound cake
1pkg of instant vanilla pudding
11/2 cups water
1cup condensed milk
1t vanilla
1 12oz tub cool whip
2cups strawberries,sliced(can use frozen,thawed)
Slice cake into thin slices. Lay in 13×9 casserole dish. Combine pudding,water,milk & vanilla. Fold in coolwhip. Pour half of mixture over slices of cake. Place half of strawberries on top of mixture. Repeat to make a second layer. Refrigerate until well chilled
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157. Berries and Cream Dessert Triangles-Samantha James Workman

Crust
2 rolls (16.5 oz) Pillsbury refrigerated sugar cookie dough

Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
Topping
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
1 1/2 cups sliced fresh strawberries
2 cups fresh blueberries
1 Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. Press cookie dough in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2 In small microwaveable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3 In 2-quart saucepan, mix sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool 10 minutes.
4 In medium bowl, gently stir strawberries and 1/4 cup cornstarch mixture together until well mixed. In another bowl, gently stir remaining 1/4 cup cornstarch mixture and blueberries together until well mixed. Spoon strawberry mixture lengthwise over half of cream cheese mixture and blueberries over remaining half of cream cheese mixture. Refrigerate 30 minutes.
5 Cut bars in half lengthwise; cut each half into eight 3 1/2-inch triangles. Store in refrigerator.
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158. Chocolate-Dipped Strawberries-Samantha James Workman
1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
1/2 cup semisweet chocolate chips or white vanilla baking chips
1 teaspoon shortening or vegetable oil
1 Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
2 In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.
3 Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined tray or cookie sheet.
4 Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).
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159. Strawberries and Cream Tart-Samantha James Workman
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/4 to 1/2 teaspoon almond extract
1 cup whipping cream, whipped
Topping
4 cups fresh strawberries, washed, hulled, halved
1/2 cup semisweet chocolate chips
1 tablespoon shortening
1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan or 9-inch glass pie plate. Cool on cooling rack 15 minutes.
2 In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually add sugar and almond extract; beat well. Fold in whipped cream. Spoon into crust.
3 Arrange strawberry halves over filling. Refrigerate while making drizzle. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and filling. Refrigerate until set, about 30 minutes. Cover and refrigerate any remaining tart..
For a different look, use whole strawberries and dip the pointed end of each strawberry into melted chocolate so it’s half covered. Set stem-end-down on waxed paper-lined tray. Chill until set. Arrange on top of chilled filling.
Instead of drizzling with semisweet chocolate chips, use white vanilla baking chips.
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160. Strawberry Fudge Pie-Samantha James Workman
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Brownie Layer
1 (10.25-oz.) pkg. fudge brownie mix
1/4 cup oil
2 tablespoons water
1 egg
Cheesecake Layer
1 (8-oz.) pkg. cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
Topping
3 cups fresh strawberries, halved
2 tablespoons hot fudge ice cream topping
1 Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on package for one-crust filled pie.
2 In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan.
3 Bake at 350°F. for 30 to 35 minutes or until top is shiny and center is set. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
4 Meanwhile, in small bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Working quickly, drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer. Bake an additional 18 to 20 minutes or until cream cheese is set. Cool at least 1 hour.
5 Arrange strawberry halves, cut side down, over top of cream cheese layer. Refrigerate 1 hour or until serving time. Immediately before serving, place ice cream topping in small microwave-safe dish. Microwave on DEFROST for 45 seconds. Spoon into small resealable plastic bag; seal bag. Cut small hole in bottom corner of bag; squeeze bag to drizzle topping over pie. Store in refrigerator..
Prepare the pie and let it cool. Do not garnish it with the fudge or strawberries. Wrap it tightly and refrigerate it for up to three days, or freeze for up to two weeks. To thaw the frozen pie unwrap it and refrigerate it for two to three hours. Bring the pie to room temperature, decorate it with the fudge and strawberries, and serve
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161. Three-Berry Cheesecake-Samantha James Workman

1 box Pillsbury refrigerated pie crusts, softened as directed on box
2 tablespoons water

2 tablespoons coarse sugar
2 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla
1 container (8 oz) frozen whipped topping, thawed
1/4 cup seedless raspberry preserves
1 can (21 oz) cherry pie filling
3 cups fresh strawberries, each quartered
1 cup fresh raspberries
Heat oven to 450°F. Remove 1 crust from pouch. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes.
Meanwhile, to make cheesecake decorations, grease cookie sheet with shortening or cooking spray, or line with parchment paper. Remove remaining crust from pouch; unroll onto cookie sheet. Cut crust into large holly leaves using cookie cutter. Cut small circles for holly berries. Place on cookie sheet; sprinkle with coarse sugar.
Bake decorations 8 to 10 minutes or until light golden brown. Carefully remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
In large bowl, beat cream cheese, granulated sugar, the lemon juice and vanilla with electric mixer on medium speed until fluffy. Fold in whipped topping until well blended. Spread 2 cups cream cheese mixture in cooled baked shell. Gently spoon and spread preserves over mixture. Spread with remaining cream cheese mixture.
In medium bowl, mix pie filling, 2 1/2 cups of the strawberries and 1/2 cup of the raspberries. Spoon over cream cheese mixture. Sprinkle with remaining strawberries and raspberries. Refrigerate at least 4 hours or until set. Just before serving, arrange some of the holly leaves and berries on cheesecake. Serve individual slices with additional holly leaves and berries. Store in refrigerator
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162. Strawberry-Pretzel Pie-Samantha James Workman
1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 egg white
1 cup crushed pretzels
1/4 cup sugar
6 tablespoons butter, melted
2 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
1 container (12 oz) frozen whipped topping, thawed
1 bag (16 oz) frozen unsweetened strawberries, partially thawed, sliced
1 cup boiling water
1 box (8-serving size) strawberry-flavored gelatin
Heat oven to 450°F. Unroll 1 crust in 10-inch glass pie plate or 9 1/2-inch deep-dish pie plate. Trim outside edges. Prick bottom and side with fork. Use second pie crust to put a braid on outside rim of crust. Cut crust into 1/4-inch strips, and braid three strips at a time. Brush egg white on crust edge and place braid on, pushing in slightly.
Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie crust. Bake 10 to 12 minutes or until crust is golden brown. Cool.
Stir together cream cheese and 1 1/2 cups sugar until sugar is dissolved. Carefully fold in whipped topping. Spread in cooled crust, reserving 2 cups filling to decorate pie. Place a flat layer of strawberry slices on top of filling. Mix boiling water and gelatin (with a few ice cubes) to make about 1 2/3 cups gelatin. Thicken slightly and pour over strawberries on pie. Refrigerate pie 8 hours or overnight.
Decorate outside edge of pie with 2 cups reserved cream cheese mixture
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163. Strawberry Daiquiri Cocktail Pie-Samantha James Workman

1 Pillsbury® refrigerated pie crust, softened as directed on box
2 cups strawberry sorbet, softened

2 containers (6 oz each) Yoplait® 99% Fat Free strawberry yogurt
1 cup frozen strawberries, thawed, chopped
1/4 cup rum
1/2 cup fresh strawberries
1/4 cup sugar
Heat oven to 450°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.
Mix sorbet, yogurt, chopped strawberries and rum until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 10 minutes before cutting. Roll moistend fresh strawberries in sugar; garnish each slice of pie with sugared strawberries
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164. Cheese Cake Bites-Theresa Bessette
2 – 8 ounce packages of cream cheese (room temperature)
Vanilla wafers
½ cup sugar
1-2 cans of cherry / blueberry pie filling
3 eggs
½ tsp. vanilla extract
cup cake papers
Place vanilla wafers bottom side up in cupcake papers in cupcake pan.
Mix cream cheese, sugar, eggs, and vanilla extract and beat with mixer until smooth. Fill cup cake papers ½ full.
Bake 350 degrees about 15 minutes or until cheese cake cracks. While still warm, spoon pie filling and chill.
Makes 18 so may want to double.
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165. Strawberry Cobbler-Jessica Cantrell
1/2 cup (1 stick) butter
2 cup sugars
3/4 cup self rising flour
3/4 cup milk
2 cups fresh strawberries (stems removed)
1 cup water
-Preheat oven to 350. While oven preheating, mix 2 cups fresh fruit with 1 cup sugar and 1 cup water in saucepan. Bring to boil, reduce heat, and simmer for 8-10 min, stirring occasionally.
-Once oven preheated, place butter in 2 qt baking dish and place in oven, let melt. While melting, stir 1 cup sugar and flour together in bowl, mixing well. Slowly add milk and continue to stir to prevent lumping.
-Once butter melted, remove from oven and pour batter (just mixed) over butter, DO NOT STIR! Spoon fruit from saucepan on top and gently pour desired amount of syrup (from saucepan) over – DO NOT STIR! Bake for 30-45 min or until golden brown. Serve warm with vanilla ice cream!
**This cobbler is by far our favorite cobbler ever. It’s Paula Deen’s peach cobbler, I just substitute the peaches for fresh strawberries
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166. Frozen Strawberry Cheesecake-Jessica Cantrell
2 (48 oz) containers of strawberry ice cream
1 & 1/2 cups graham cracker crumbs
6 tbsp butter, melted
1/4 cup plus 2 tbsp sugar
1 (6 in) store bought cheesecake, room temp
1 pint strawberries, hulled and cut into pieces
juice of 1/2 lemon
-Set ice cream out to soften (about 30 min). Meanwhile, mix graham cracker crumbs, butter, and 1/4 cup sugar. Press into bottom and partly up sides of 9 in spring form pan. Set aside.
-When ice cream is soften, cream with wooden spoon until soft but not melted. Break cheesecake into pieces and beat or fold into ice cream. Pour mixture into spring form pan and smooth the top. Put in freezer to set.
-Combine strawberries, remaining 2 tbsp sugar, and lemon juice in saucepan. Warm over medium heat 3-5 minutes then chill.
-To serve remove sides of springform pan and place cheesecake on plate. Top with chilled strawberries.
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167. No Bake Cookies- Amy Lindsay Loper
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 stick margarine
1 tsp. vanilla
1 pinch salt
1/2 cup chunky peanut butter
3 cups quick cooking oatmeal

In a pot, mix sugar, cocoa, milk & margarine; on medium heat, cook until it starts to boil. Remove from heat & cool for 1 minute.
Add vanilla, salt, peanut butter & oatmeal. Mix well.
Drop by teaspoonfuls on wax paper. Cool completely. Ready to eat!
*Have not made these but a lady I used to work w/ gave me the recipe... she made them & they are delish!

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168. Aunt Peggy's Ginger Snaps-Amy Lindsay Loper
2 1/4 cups all-purpose flour
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 cup white sugar

Combine half the flour, all of the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon & cloves. Beat w/ electric mixer on medium to high speed until combined. Beat in remaining flour.
Form dough into a big ball, wrap in plastic wrap & refrigerate about 30 mins.
Put white sugar into small bowl.
Pinch off dough & roll into 1 inch balls, roll in sugar & place on baking sheet.
Bake @ 350 for 8-10 mins. Should be soft/chewy.
*My absolute favorite cookie! Make these all the time!*

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169. Chocolate Gooey Butter Cookies-Amy Lindsay Loper

(Paula Deen recipe)

1 (18oz.) box chocolate cake mix
1 tsp. vanilla
1 (8oz.) cream cheese, softened
1 stick of butter, softened
1 egg
powdered sugar (enough for dusting)

With electric mixer, cream butter & cream cheese until smooth. Beat in the egg, then vanilla, then cake mix. Cover & refrigerate 2 hrs. to firm up.
Roll chilled batter into tbsp. sized balls & roll in powdered sugar.
Bake 12 mins. @ 350.

*These are my hubby's fave! He says they taste like Dunkin Donuts' Donut Holes.
*You can use any variety of cake mix!

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170. Banana Caramel Cheesecake-Elizabeth Ergle Rinder

2 cups graham cracker crumbs

1/3 cup margarine, melted

1/4 cup white sugar

3 (8 ounce) packages cream cheese, softened

3/4 cup white sugar

3 eggs

1 teaspoon vanilla extract

1/2 cup mashed banana

1 (12 fluid ounce) can evaporated milk

1 (14 ounce) package individually wrapped caramels, unwrapped

1 banana, sliced

1. Preheat the oven to 350 degrees
2. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 inch baking dish.
3. In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.
4. Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.
5. Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over. ------------------------------------------------------------------------------------
6. 171. Banana & Caramel Pockets-Elizabeth Ergle Rinder
   1 Jar of Caramel Sauce
   4 Bananas
   1 roll of crescent rolls
   Preheat oven @ 375*. Roll out crescent rolls and spread a layer of caramel out to about 1/2 in from edge. Cut bananas in thin slices and layer one side of crescent roll.  Fold and press sides together. Bake for 10-15 mins.
   
   
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   172. S’mores Crescent Pockets-Elizabeth Ergle Rinder
   2cans crescent rolls
   16large marshmallows
   2-3 hershey bars, separated into individual squares
   1/2cup butter, melted
   1cup graham cracker crumbs (about 14 squares)
   Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking spray. Separate dough into 16 triangles.For each, place 1 marshmallow with 2 squares of chocolate candy. Starting with shortest side of triangle, fold corners of dough over marshmallow and chocolate, then roll to opposite point, completely covering marshmallow and chocolate; pinch dough to seal well. Dip snacks in or brush with melted butter; roll in cracker crumbs to coat. Place in muffin cups. Bake 15 to 20 minutes or until golden brown. Serve  

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173. My mother in laws Buttermilk Coconut Pie-Cynthia Tarvin Ergle

1 c sugar
1/4 stick butter
2 eggs
1/4 c buttermilk
1 t vanilla
1 can or 7-8 oz coconut

Cream together butter and sugar, add eggs, then buttermilk. Stir in coconut and vanilla. Pour into regular pie shell and bake at 350 for 1 hour or until brown

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174. Oreo Cheesecake Pretzel Bites-Elizabeth Ergle Rinder

7 whole Oreo Cookies
1 oz cold cream cheese
24 square pretzels
1 Cup chocolate chunks or chocolate chips, melted
White Sprinkles
1.  Place Oreos into a food processor and process until finely ground.  Mix Oreo crumbs and cream cheese until dough forms.  Pinch 1 Tablespoon of dough and form into a little square.  Place onto pretzel then gently press top pretzel to close.  Top with melted chocolate and white sprinkles.  Chill until chocolate has hardened and serve.
(This only makes 12....48 servings: 28 oreos,4 oz cream cheese and 96 pretzels.)  ----------------------------------------
175. Peanut Butter-Finger Mini Cheesecakes-Elizabeth Ergle Rinder

1 Cup ground Vanilla Wafers
2 Tablespoons granulated sugar
2 Tablespoons butter
1/8 teaspoon salt

8 oz softened cream cheese
1/4 Cup creamy peanut butter
1/2 Cup sugar
1 egg
2 Tablespoons heavy cream
1/8 teaspoon salt
4 Fun Size Butterfinger Candy Bars, crushed

1 Cup semi sweet chocolate chips
2-3 Tablespoons heavy cream

2 Fun Size Butterfinger, crushed

1. Preheat oven to 350 degrees F. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheese cake pan or mini cupcake pan and press. Bake for 10 minutes and remove from oven.

2. Reduce heat to 300 degrees F. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfinger. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.

3. Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.

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176. Butterfinger Dessert-Elizabeth Ergle Rinder

Crust
4 crushed butterfingers
1 C crushed saltine crackers
1 C crushed graham crackers
1/2 c butter
1/2 c sugar(optional)

Filling
3 (3oz) packages instant vanilla pudding (not cook n serve)
2 C cold milk
4 C vanilla ice cream (softened, about half a "box")

Topping
1 9 oz. cool whip

Melt the butter and mix remaining crust ingredients until moistened. Reserve 1 c for topping and press the remaining into a 9X13 pan.

Beat the pudding and milk. Add ice cream and beat to smooth. Pour over crust and level.

Cover filling layer with cool whip. Sprinkle reserved 1 c of crust over the top. Serve chilled.

*Can use nutter butters instead of butterfingers in this dessert.

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177.Easy Butterfinger Pie-Elizabeth Ergle Rinder

1 graham cracker crust
6 butterfinger candy bars, crushed
1 8oz cream cheese, softened
Cool Whip (12oz)
Chocolate Syrup (optional for topping)

Mix cream cheese, butterfingers and coolwhip. Pour into crust. Swirl Choc Syrup on top. Chill or freeze. (Freeze or Chill at least 2 hours before serving)

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178. Key Lime Cake-Ronelle Miller Tibbs

‎1 Box Duncan Hines Lemon Supreme Cake Mix
1 3 oz box Lime Jello
3/4 Cup Orange Juice
1 Cup Wesson Oil
5 eggs
Mix all ingredients & bake approximately 20-25 minutes at 350. Do not let layers get too brown. Makes 3 layers. Leave cake in pans. After
layers have cooled from hot to warm-drizzle them with 1/3 cup Key Lime Juicemixed with 3 tablespoons confectioners sugar

When Layers have cooled completely remove from pansand frost with:

1 8oz cream cheese(softened)
1 Stick Margarine(softened)
1 box confectioners sugar
1 Tsp Vanilla

Refrigerate till served and between servings.

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179.Key Lime Cake-TJ Hutcherson

Ingredients
1 (18.25 ounce) package lemon cake mix
1 1/3 cups vegetable oil
4 eggs
1 (3 ounce) package lime flavored gelatin mix
3/4 cup orange juice

1/2 cup butter
1 (8 ounce) package cream cheese
3 tablespoons fresh lime juice
4 cups confectioners' sugar
Directions
1.Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
2.To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.

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180.Key Lime Pie-Cynthia Tarvin Ergle

1 can sweetened condensed milk
2 eggs
1 8oz cream cheese
1/2 c key lime juice
1/2 t vanilla extract
1 graham cracker crust
1 small container cool whip
2 drops green color (opt)

Preheat oven to 300
Beat cream cheese until soft and creamy. Add eggs and continue beating until smooth.
Pour in sweetned condensed milk, key lime juice, vanilla extract and a few drops of green food color. Beat until smooth.
Pour into crust, bake at 300 for 20 mins
Frost with cool whip, serve cold!!!

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181.Apple Cream Cheese Bundt Cake –Krystal Hutto 

Courtesy of Southern Living Magazine

Cream Cheese Filling:

1 8oz pkg cream cheese softened
1/4 cup butter softened
1/2 cup granulated sugar
1 large egg
2 Tbsp all purpose flour
1 tsp vanilla (I used paste)

Apple Cake Batter:

1 cup finely chopped pecans (optional)
3 cups all purpose flour
1 cup granulated sugar
1 cup firmly packed brown sugar
2 tsp ground cinnamon
1 tsp salt (forgot this too and it didn't matter)
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp ground allspice
3 large eggs lightly beaten
3/4 cup canola oil (used veg. oil)
3/4 cup applesauce (used unsweetened)
1 tsp vanilla ( find the paste, you'll thank me)
3 cups peeled and finely chopped Gala apples (Granny would be fine too)

Praline Frosting:

1/2 cup firmly packed brown sugar
1/4 cup butter
3 Tbsp milk
1 tsp vanilla
1 cup powdered sugar (or not if you like sticky toffee pudding)

Preheat oven to 350. Make filling by beating first three ingredients in mixer at medium speed. Add egg, flour and vanilla. Beat until blended and set aside in separate bowl while you make batter.

Toast pecans in oven for eight to ten minutes. In a large bowl; mix together three cups flour and next seven ingredients. Stir in eggs and next three ingredients. Mix just until incorporated. Add apples and pecans.

Spoon two thirds of the batter into buttered and floured Bundt pan. Spoon cream cheese mixture into the center of the batter. Use a knife to swirl the cream cheese mixture into the apple batter. Pour remaining batter on top. Bake for 1 hour or 1 hour and 15 minutes. Remove from oven and set on cooling rack for 15 minutes. Say a prayer that it comes out whole and flip upside down. Southern Living doesn't tell you that, but it couldn't hurt.

Let cool for two hours. For frosting; bring brown sugar, butter and milk to a boil whisking constantly. Boil for one minute. Remove from heat and stir in vanilla. Whisk in powdered sugar. Stir gently for 3-5 minutes or until mixture begins to cool slightly. Pour over cake. Lick fingers and pot (once cooled of course). Hide cake in fridge and have with coffee every morning and then another piece after dinner. That's what I'd do anyway.

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182. Pumpkin Cupcakes-Kristina Bell Cato
2 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 c butter, softened
1 1/3 c sugar
1 c canned pumpkin
3/4 c milk
2 eggs, beaten
3/4 c chopped pecans (optional)

Sft together flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg ino a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in pumpkin. Stir in sifted dry ingredients alternately with milk, blending until batter is smooth after each addition. Stir in chopped nuts. Spoon batter into well greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375 for 25 minutes or until wooden pick comes out clean.
Frost with cream cheese frosting or leave plain!

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 183.Creme Brûlée-Tiffany Meador Stapleton

5 egg yolks
2 cups of heavy cream
1/2 cup of sugar
1 1/2 tsp vanilla extract
Berries (if you want to add)

Preheat oven to 325' Mix egg yolks & sugar. Then add heavy cream then vanilla extract. Pour into 4 individual dishes. Put individual dishes inside casserole dish. I put 2 small dishes in 1 large dish. Fill large dish halfway up with hot water. Put in oven, bake for 1 hr. Take out- you can cool it if you want but I like to serve mine hot. Let cool for at least 10-15 minutes. Sprinkle sugar evenly on top. Set your oven to low broil, broil each for 2-5 minutes (until the top sugar layer melts & turns brown). Add berries to the top & serve. Delicious!!!

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184. Southern Blackberry jelly cake-Elizabeth Ergle Rinder
3 cups sifted flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup chopped pecans
1 cup raisins optional
1 cup butter
1 1/2 cups sugar
3 eggs, beaten
1 cup blackberry jam
1cup buttermilk

In a medium bowl, sift together flour, soda, salt, and spices. Sift a little of the flour mixture over the nuts and raisins or dates. In a mixing bowl, cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs and blackberry jam. Add flour mixture alternately with buttermilk. Beat until smooth after each addition. Fold in nuts and raisins or dates. Pour into three 9-inch layer cake pans and bake at 350° for 20 to 25 minutes. Spread a buttercream or cream cheese icing between layers and over cake

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185. Old fashioned jelly cake-Elizabeth Ergle Rinder

1 cup margarine, softened
2 cups white sugar
4 eggs
3 cups self-rising flour
1 cup whole milk
1 teaspoon vanilla extract
2 cups raspberry jelly

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla. Pour the batter into the prepared pan.
Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake.

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186.Apple Cheesecake Cupcakes-Samantha James Workman

Ingredients
•1 package Bob Evans Sliced Glazed Apples (20 oz)
•12 vanilla wafers
•1 pound cream cheese, room temperature
•3/4 cup sugar
•2 large egg
•1 teaspoon vanilla
Directions
Preheat oven to 375F. Line muffin pan with cupcake liners. Place 1 vanilla wafer in each cup. In large bowl, combine cream cheese, sugar, eggs and vanilla. Beat at medium speed until smooth. Fill muffin pan cups 3/4 full with cream cheese mixture. Bake for 15 to 18 minutes or until just set in center. Refrigerate cupcakes until cold. Heat glazed apples according to package directions. Remove cupcakes from liners and serve topped with warm apples.

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187. Pineapple Upside Down Cake -April Moore Boone

Melt a stick of butter. 

1 CUP chopped pecans 

1 can crushed pineapple or pineapple rings 

Cherries

Butter Cake mix (and ingredients on box to make mix)

In bottom of pan melt stick of butter, add pecans and add pineapple, placing cherries in center of rings. In seperate bowl mix butter cake mix according to direction and pour it over the pineapple . Bake according to size of pan and instructions on box . Can use a 9x12 . I have a large old cast iron frying pan I often use. Let it sit 5 -10 min when done then turn onto a serving dish. Cut and serve its wonderful warm.

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188. SIMPLE BUTTERNUT CAKE -Elizabeth Ergle Rinder          

1 box cake, butter recipe, yellow cake

2 sticks butter

1 tsp. butternut flavoring

1 box powdered sugar

1 (8 oz.) cream cheese

1 bag walnuts, chopped

Mix cake as directed. Add 1 stick butter and butternut flavoring. Cook and cool.

Frosting: Mix sugar, butter, softened cream cheese and walnuts. When cake is real cool frost.

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189.Butternut Pound Cake-Elizabeth Ergle Rinder

FOR THE CAKE:

1-¼ cup Crisco

6 whole Eggs

2 cups Sugar

¼ teaspoons Salt

3 teaspoons Butter Nut Vanilla Flavoring

½ cups Sweetened, Condensed Milk

2 cups All-purpose Flour

1 teaspoon Baking Powder

_____

FOR THE FROSTING:

1 stick Margarine Or Butter

1 package (8 Oz) Cream Cheese

1 teaspoon Butter Nut Flavoring

1 pound Powdered Sugar

2 cups Chopped Pecans

Cake:
Preheat oven to 325 degrees F.
Mix the Crisco, eggs, sugar, salt and butter nut vanilla flavoring until light and fluffy.
Add 1/2 cup of sweetened condensed milk. Mix well.
Sift the flour and baking powder together and then add to the fluffy mixture. Mix well on high speed.
Bake for 90 minutes for pound cake. Bake 40 minutes for two layer cakes. (Just make sure you test whether a fork or toothpick come out clean before you remove them from the oven). Baking times may vary depending on oven!
Frosting:
Mix butter, cream cheese and flavoring until fluffy. Add powdered sugar one cup at a time, blending on high speed in between each addition. Lastly, add pecans and mix well. Frost over cooled cake.
This icing recipe is enough for three pound cakes. You can freeze whatever you do not use
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190. Cheesecake-Topped Brownies-April Cullum

1 pkg fudge brownie mix
1 pkg cream cheese, softened
2 tbsp butter/margarine, softened
1 tbsp cornstarch
1 can sweetened condensed milk
1 egg
2 tsp vanilla extract
Chocolate frosting

Preheat oven to 350. Prepare brownie mix according to pkg. in 13 X 9 dish.
In large mixing bowl, beat cream cheese, butter and cornstarch until fluffy.
Gradually beat in milk. Add egg and vanilla. Beat until smooth. Pour cheesecake mix evenly over brownie batter.
Bake 40-45 minx until top is lightly browned. Cool. Spread with froshing and store in fridge.

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191. Red Velvet Cake-TJ Hutcherson
CAKE
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

Preheat oven to 350 degrees.
Grease and flour two 8 inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
Bake for about 30 minutes or until a toothpick inserted comes out clean.
After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
Then make the frosting.

Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

Sift sugar and set aside.
Beat cream cheese and butter on high until creamy. Add vanilla.
Then, add the sugar in batches. Scrape down the sides in between each addition.
And frost away.
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192.Chocolate Pudding Pie-Elizabeth Ergle Rinder
*Crust
12 whole honey graham crackers, crushed
3T brown sugar
6T butter, melted
*Filling
1 1/2 cups milk
1pkg of choc instant pudding
1 8oz container of sour cream

For crust, preheat oven to 300. Grease 9 in pie plate. Combine crumbs and sugar. Add butter. Mix and press into bottom and sides or pie plate. bake 10 mins. cool completely.

For filling, combine milk and pudding. Mix well. add sour cream until well blended. Pour into crust. Chill at least 2hrs before serving.

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193. Aaaamazing Homemade Butterfinger-Robin Marie Bledsoe 

1 Package of Candycorn
1 Jar of Creamy Peanut Butter (I bought the Honey Roasted Creamy Peter Pan Peanut Butter)
1 Package of Your Choice (White, Dark or Milk Chocolate Bark Bars or you can use Your choice of any chocolate chips.

This is a very easy and awesome recipe from my sis-in law
Put a bag of candy corn in a microwave safe bowl and melt in microwave, You will have to stand there and watch and stir until it is fully melted. It will be kinda thick.
Once that is done take it out and stir in your peanut butter about 3/4's of the jar or the whole jar if you like extra.
Pop back in the microwave for about a minute or until the consitency comes together really good.
Grab a cookie or baking sheet and layer it with wax or parchment paper.
Add your mix to the paper and spread so you get an even distribution.
Put it in the refrigerator so it can chill. Approx 2 hours or longer. It is best the next day.
When you are ready to eat your butterfingers take it out of the refrigerator and slice it into any size pieces you would like.
Melt your chocolate in a separate bowl. Once thats done just dip your butterfingers into the chocolate and you have your very own homemade butterfingers. 

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193-"14-Carat Cake" :Cindy Soule

2 cups flour,

2 tsp. baking powder

3 tsp. cinnamon

1 1/2 tsp. baking soda

1 tsp. salt

2 cups sugar

4 eggs

1 1/2 cups oil

 2 cups grated carrots (or the two cans of sliced carrots, mashed)

 1 cup of crushed pineapple

1/2 cup chopped pecans (which I leave out because I don't like nuts in my cake).

 Mix everything together in a large bowl. Bake in 3 greased and floured 9-inch layer pans at 350 for 35-40 mins or until cake tests done with a toothpick. Cool in pans 10 mins. then remove to baking racks to finish cooling. When completely cool, frost with cream cheese icing: Beat 1 stick butter, 1 8-oz. pkg. cream cheese and 1 tsp. vanilla till fluffy. Beat in 1-lb. box of powdered sugar. If too thick, add milk, a tsp. at a time, till spreadable. Fill and frost cake. Keep in refrigerator.

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194. Pumpkin brownies with pumpkin spice marshmallows –Elizabeth Ergle Rinder
1box of brownie mix
1can pumkin
1-1/2 cups pumpkin spice flavored marshmallows

Make brownies by box. Add pumpkin. Mix well. Bake 350 for 40mins(or time on brownie pkg). Top with marshmalllows,bake another 3mins,or til they melt.
* i think itd also be good with choc chips added to batter and to top w choc icing( once marshmallows have cooled)

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195. Sweet Potato Pie-Karen Bell Poston

4 c. cooked mashed sweet potatoes
1/2 c. butter, softened
3 eggs, separated
1 c. brown sugar
1/2 c. milk
1/4 c. sugar
1/4 tbsp. salt
1/2 tbsp. ginger
1/2 tbsp. cinnamon
1/2 tbsp. nutmeg
Combine potatoes, butter, egg yolks, brown sugar, salt and spices. Mix well. Add milk and blend until smooth. Beat eggs whites until foamy, add 1/4 cup sugar, beat until stiff. Fold into potato mixture. Pour into 2 regular pie shells. Bake at 400 for 10 minutes. Reduce heat to 350 and bake for 30 more minutes.

This is my mom's recipe. We can't have Thanksgiving without these pies. I love it so much that I get to take one home because it is close to my birthday. Much better than a birthday cake.

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196.Cake Balls-Chanelle Midyette Tallmage

Cake Mix, of choice

1 jar of frosting, of choice

Almond Bark Chocolate

Use any kind of cake mix, follow the ingredients and recipe on the box and bake. Once cooled, crumble cake and add any kind of frosting. Roll into quarter sized balls and refrigerate a few hours or freeze an hr or so. Melt chocolate and roll balls in chocolate. Place on wax paper and refrigerate. If wanted to decorate with sprinkles, jimmies or anything like that than do so right after u roll n chocolate.(for the chocolate, I use the Almond Bark u can find at Walmart... also way cheaper than other chocolate u find).

*Another way to make the balls instead of using cake is use regular or yellow oreos, finely crush them (with the creme) in a food processor and roll into balls.

**To make into Cake pops: put  a little chocolate on the end of the stick, then insert that end into cake ball then roll the balls into the chocolate. Stand pops up using hard Styrofoam.

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197. Mini cherry cheesecakes-Elizabeth Ergle Rinder
2 (8 ounce) packages cream cheese
3/4 cup sugar
2 eggs
1 teaspoon lemon juice
1 teaspoon vanilla
12 vanilla wafers
1 (21 ounce) can cherry pie filling

Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl.

Place wafer in bottom of each of 12 cupcake papers (in cupcake tin).

Spoon in cream cheese mixture 3/4 full.

Bake in 375 degree oven for 15 minutes.

Let cool.

Top each with cherry pie filling and refrigerate for 1 hour or more.

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198.3 Ingredient Peach Cobbler –Cindy Rodgers

2 cans of peaches in light syrup
1 box of yellow cake mix
1 stick of butter
Directions:
Pour peaches into an oven safe dish
Add entire bag of yellow cake mix and spread on top.
Melt one stick of butter and pour evenly on the top of the cake mix.
Bake at 350 degrees for 50 minutes or until top is golden brown.

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199.Eclaires made easy-Stacey Boggs Chafin

unroll 1 can of crescent rolls, shave semisweet chocolate (chocolate chips, butterscotch chips, white chocolate chips, whatever you like), roll the crescent roll up, bake on a greased cookie sheet until golden brown

while in the oven, mix 1 cup of milk (any sweet milk), 1 box of instant vanilla pudding, and 1 cup of heavy whipping cream, chill in the fridge

serve crescents warm w/ dipping sauce

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200. Thunder Cake-Elizabeth Ergle Rinder

1 box devil's food chocolate cake mix
1 can sweetened condensed milk
1 jar caramel sauce
1 small container cool whip
Butterfingers, crushed

Bake Devils food cake according to box. Poke fork holes in cake as soon as it comes out. Pour can of condensed milk and jar of caramel sauce over top. Refrigerate,at least 4 hours. Best overnight. Top with coolwhip and crushed butterfingers.

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201.Buckeyes –Elizabeth Ergle Rinder

3 cups confectioners’ sugar
1 cup creamy peanut butter
½ stick of butter, room temp
1 teaspoon vanilla extract
3 cups semisweet chocolate chips

1. Line a baking sheet with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the sugar, peanut butter, butter, and vanilla at medium speed. The dough should end up slightly crumbly. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet and stick a toothpick into each ball. Place in the freezer and chill for 1 hour.

3. In the top of a double boiler, or in a bowl snugly on top of a pan with a few inches of simmering water, melt the chocolate chips, stirring until smooth. Holding a ball by the toothpick and placing a fork under the ball to stabilize it, dip it into the hot chocolate, leaving a small hole of the peanut butter dough showing at the top of the ball as the “buckeye.” Let the excess chocolate drip back into the pot. Return the buckeye to the baking sheet. Repeat with the remaining balls.

4. Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight. Remove the toothpicks before serving.

*Paula deen style
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202.S'mores Layer Cake :)-Jessica Cantrell

1 box Devil's food cake (and the ingredients you need to make)
7 oz. container marshmallow creme
8 oz. container whip cream
1/2 cup butter (1 stick) - softened
graham crackers (optional)

Make devils food cake according to box. Pour into two 8x8 greased pans and bake at 350 for 25-30 min or until toothpick inserted comes out clean. Allow to cool 10 min in pans then remove and cool completely on wire racks. Once cooled completely cut each layer in 1/2 with serrated knife. Beat butter and marshmallow creme until smooth. Add whip cream and beat until slightly thickened. Place slice of cake cut side down on plate, spread 1/4 of icing over layer and place 2nd layer cut side down and spread with 1/4 of icing. Repeat with remaining 2 layers. Top with crushed graham crackers if desired.

203.French Pecan Pie:- Kara Palachuk

For crust: 3 egg whites, 1c sugar, 1tsp Vanilla, 1c chopped pecans, 22 Ritz Crackers-CRUSH EM :)
Beat egg whites, add sugar slowly, beat until thick and glossy. Add vanilla and crackers and pecans. Put into buttered 10 inch pie dish bake at 300 for 30 mins. Cool.
Cover "crust" with Dream Whip (or cool whip if you prefer) grate german sweet chocolate over top of whip for garnish.
THIS IS A GREAT PIE AND SOO EASY!!

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204.Cream Cheese Bars-Heather Goldman

2 cans crescent rolls
16oz cream cheese
1 cup sugar
1 tsp vanilla
cinnamon and sugar (i just mix them together in a cup) enough to cover the top

lay out one thing of crescent rolls in a 9x13 pan
mix cream cheese, sugar, and vanilla together(i use my mixer) and spread over crescent rolls
add other layer of crescent rolls over mixture
sprinkle cinnamon and sugar over the top.
Bake 25-30 minutes at 350 (my oven cooks fast so I only bake them for about 20 mins or until done.

Everyone LOVES these! You can't eat just one!

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205. My dads cherry cheesecake-Elizabeth Ergle Rinder

1graham cracker crust
1can of cherry pie filling
(also good with blueberry or your fav pie filling) 1/3 cup lemon juice
1-8oz cream cheese
1 can condensed milk
1tspn of vanilla

Combine last four ingredients. Pour in crust. Top with cherry pie filling. Refrigerate.

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206. Coconut pineapple pie-Lindsey Wagoner

1 cup sugar
3/4 stick of butter
4 eggs
1 small can of pineapple chunks
1 cup coconut
Cream sugar and butter together (melt butter but make sure its at room temp before creaming). Add eggs and stir together. Stir in small can of pineapple and coconut. Bake at 350 until light brown on top. This makes 2 pies!

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207. Gooey Cake w/icing-Lindsey Wagoner
1 stick butter, melted
1 box German chocolate cake mix
1 egg
1 cup nuts
Icing:
8 oz. cream cheese
2 eggs
1 box powdered sugar
1 tsp. vanilla flavoring
Mix butter, cake mix, egg and nuts; it will form into a dough ball. Press into pan. Mix icing and pour over pressed dough. Bake at 350 for 40 minutes.

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208. Crock pot peach cobbler --Yummy and super easy!- Lindsey Wagoner
2 lb. fresh or canned peaches, sliced
2/3 cup oats
2/3 cup flour
2/3 cup light brown sugar
1 tsp ground cinnamon
1/4 tsp nutmeg
3/4 cup softened butter
Place the peaches in crock-pot slow cooker. Combine the oats, flour, brown sugar, cinnamon, and nutmeg and pour over the peaches. Add the butter and stir. Cover; cook on low for 3 hours! Enjoy!

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209.Rice Krispy Treats

1/4 cup butter
1 10 oz bag marshmallows
6 cups cereal

Melt butter (and I think the butter is the trick, not margarine, or spread, but REAL butter) in a large saucepan over low heat. Add marshmallows and stir constantly until completely melted. Remove from heat and immediately add cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 pan. Allow to cool, then cut into squares.

What experience has taught me...Use real butter! The other stuff has water added and it just doesn't work the same. Have the cereal measured out and the pan greased BEFORE you start melting the marshmallows. They start firming back up very fast, so you definitely want to have everything else ready to go. Don't get impatient and turn up the heat! It will seem like it is taking forever to start melting, but it will get there eventually. I use ziploc bags on both hands to press it into the pan. Press it down really well, otherwise when you try to cut it, it will just fall apart.

Good Luck! It seems messy when you are making it, but once you add hot water to the pot, it cleans right up.

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210.Lemon Cheesecake: -Jasmine Rita Jones
2 boxes of cheese cake pudding mix
1 box of lemon pudding mix
1-8oz tub of cream cheese
1cup white powdered sugar
Nilla waffers crust (I either make a home made or store bought)
tub whipped cream
4cups milk (do not use soy of the pudding wont set)

mix 3 cups of milk with the cheese cake pudding let it set then refrigerate, mix 1 cup of milk with the lemon pudding mix and let it set and refrigerate. Bake the (store bought) nilla crust on 375 for 5 mins and let it sit while makeing cream cheese filling. Mix 8oz cream cheese with one cup of powered sugar until creamy and place on top of pie crust, then put the cheese cake fillin on top on the cream cheese filling and then on top of the cheese cake filling put the lemon filling refrigerate for 3 hours and serve with whipped cream or ice cream what ever u prefer

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211.Lemon Pie-Jasmine Rita Jones
2 boxes of lemon pudding mix
3 cups of milk
1 cup powdered sugar
1 nilla crust (store bought)
1-8oz tub of cream cheese
tub of whipped cream

mix lemon padding mix with 3 cups of milk let set and refrigerate. Bake nilla crust on 375 for 5 mins and let it sit. Mix one cup powdered sugar with 8z tub of cream cheese place in the bottom of pie crust. Add a layer of whipped cream on top of cream cheese mix and then add lemon filling and another layer of whipped cream. Refrigerate for 3 hours and serve. U can add fruit to the top if you'd like also

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212.Pound Cake Dessert-Elizabeth Ergle Rinder

Pound Cake, premade or boxed pound cake mix
1/2 c. Water
3 oz. pkg Raspberry jello
1/4 c. Seadless  Raspberry Jam
8 oz. Cream Cheese
1/3 c. Cold Milk
12 oz Cool Whip
3.3 oz. box White Chocolate *or* Cheesecake Pudding
Fruit of Choice - sliced strawberries or kiwi, raspberries, blueberries, etc

If using a pound cake mix, make cake according to package directions. Cool completely.

Bring water to a boil in the microwave. Add jello powder & stir until dissolved. Add jam, whisking until smooth.

Cut the pound cake in half lengthwise (so you have two rectangle pieces that are long & thin). Using a pastry brush, brush both pieces with the raspberry jam mixture & let soak in.

In a bowl whisk cream cheese & milk until smooth. Add cool whip & pudding mix. Mix well (will be thick).

Place one cake layer on a serving plate. Spread about 1/3 of the cream cheese mixture over the cake layer. Top with 2nd layer & frost entire cake with remaining cream cheese mixure. Arrange fruit around the base & on top of the cake.

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213.Lemon Squares-Elizabeth Ergle Rinder

1 box of lemon cake mix
1 stick of MARGARINE
4 eggs
8 oz cream cheese
1 box of powdered sugar

Mix 1 egg, cake mix and melted margarine and press in bottom of greased 9x13 pan.
Mix remaining 3 eggs, cream cheese and powdered sugar. Pour over cake mix mixture
Bake at 350 for 30mins or until lightly brown.

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214.Coconut-Caramel Pie-Laura Starling Kanagy

  Ingredients: 2-9 inch pie crusts (deep dish), 7 ounce package of coconut, 1 cup pecans, 6 tablespoons of margerine, 12 oz container of caramel topping, 16 oz cool whip, 8 oz cream cheese, 1 can of sweetened condensed milk. Melt your butter; add coconut and pecans. Brown just a little, then set aside. In a seperate bowl, mix your cream cheese and condensed milk; fold in cool whip. Now it's time to layer the cake. Make sure your crusts are already prepared. Use 1/4 cool whip mixture in each pie crust, use 1/4 coconut mixture in each pie crust, drizzle 1/4 of caramel in each pie crust, repeat. The layers should be cool whip, coconut, caramel. Then freeze the cake. Can be kept covered in the freezer for 3 months.

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215.cookie dough truffles-Elizabeth Ergle Rinder

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds dark or milk chocolate

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.
Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.

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216.Reese Cake-Elizabeth Ergle Rinder
1yellow cake mix
1chocolate cake mix
Chocolate icing
1-8 pack of reese cups( freeze 4 of them)
Eggs,water,veg oil (according to cake mix)
1cup peanut butter

Mix yellow cake mix according to box. Add in 3/4 cup peanut butter to batter. In separate bowl mix choc cake mix according to box. Add 3-4 chopped reese cups to batter. In greased bundt pan pour 1/2 yellow batter in bottom and 1/2 choc batter on top of yellow. With buttered knife swirl batter,making yellow and choc mix a little. Bake according to box.. I did 350 for 35mins.
For icing mix 1/4 cup peanut butter with choc icing. Ice cake once cool and top with chopped frozen reese cups.
Repeat steps for 2nd cake. 

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217.Chocolate Peanut Butter Cupcakes-Ashley Murray
¾ cup creamy peanut butter
¼ cup powdered sugar
2 ½ cups all-purpose flour
1/3 cup cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
¾ cup butter ( ½ sticks), softened
1 cup granulated sugar
3 eggs, room temperature
4 ounces chocolate chips, melted and cooled
1 cup buttermilk
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Grease two 6 cup muffin tins, or line with papers.
2. Combine peanut butter and powdered sugar, beat until light and fluffy. Set aside.
3. Whisk four, cocoa, baking soda, and salt together in a medium bowl.
4. Combine butter and granulated sugar, beat until light and fluffy. Beat in eggs, one at a time. Add chocolate and beat until combined.
5. Add flour mixture and buttermilk alternately to butter mixture and beat to combine. Add vanilla and mix well.
6. Fill muffin tins half full with batter. Spoon about ½ tablespoon of peanut butter mixture on top of batter (do not spread). Spoon remaining batter over peanut butter. Bake 15-18 minutes. Cool and frost with your favorite chocolate or peanut butter icing.

I used homemade peanut butter frosting with the following recipe:

½ cup butter (1 stick), room temperature
1 cup Brand Name peanut butter, room temperature
2 cups powder sugar, sifted
2-4 tablespoons milk or cream

Cream butter and peanut butter together with an electric mixer. Gradually add powdered sugar and beat until well blended. Add milk, one tablespoon at a time, to mixture and beat on medium-high for 3-4 minutes.
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218.PMS COOKIES-darlene Dorsey train
1 box of Ritz crackers
1 jar of smooth peanut butter
1 jar of marshmallow cream
1 box of chocolate bark or melting chocolate

1-Spread peanut butter, then marshmallow cream on Ritz crackers.
2-Sandwich together.
3-Melt chocolate bark in microwave or double boiler.
4-Dip sandwich cookies into chocolate, covering both sides.
5-Place cookies on waxed paper and allow to harden. (I find that if you put the paper on a cookie sheet and place in the freezer for 5 minutes, the cookies harden up faster.
6-Store in airtight container.
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219.Chocolate Raspberry Eclair Cake:-Renee Ault Diehl
1 box chocolate grahams
2 boxes chocolate pudding mix
2 cups milk
1 8oz tub xtra creamy cool whip
1 pint raspberries
1 bag semi sweet choc chips

Line a 9x13 pan with a single layer of graham crackers. In a large bowl, mix pudding and milk, once well mixed and thickened a bit, fold in cool whip. Using about 1/3 of this mixture, top graham crackers. Repeat and top last layer with crackers. Melt choc chips with a tbspn of shortening or coconut oil (my pref), til liquidy smooth. Pour over graham crackers. Tilt pan to cover. Arrange raspberries on top. Allow to chill at least 6 hours.

You will be amazed at how the graham crackers practically melt into the pudding...it's delectable!
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220.Apple Jacks Cookies:Jessica Cantrell
1 c. butter or margarine
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
1 T. baking powder
1/4 t. salt
3 c. Apple Jacks (or cereal of your choice), coarsely crushed
1/3 c. sugar, for garnish

1. Cream butter or margarine with sugar until creamy. Beat in eggs. Add flour, baking powder and salt. Beat just until combined. Stir in coarsely crushed cereal.
2. Roll a heaping teaspoon of dough into a ball and roll in sugar. Place on a cookie sheet and bake for 8 to 10 minutes at 400 degrees.
*Recipe makes 5-6 dozen. Can freeze half the dough for a later time. Can also substitue another type of cereal.
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221.Strawberry Shortcake Cookies:-Terri English

12 ounces strawberries, hulled and cut into 1/4-inch pieces (2 cups)
2 teaspoons fresh lemon juice
2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Coarse sugar, for sprinkling over the cookies

Preheat oven to 375°F. Line two baking sheets with parchment paper.

In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.

In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.

Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.

Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.

Makes 3 dozen cookies.
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222.Cupcakes-Terri English
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cut in half, plus more for decorating

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.

Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.

Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.

Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture.

Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case. I had a little bit ooze over into the oven. Oops.

This recipe will make at least 12 cupcakes. I had a some batter from each left over so you can probably get more like 14-16.

Let cool and top with ganache.

Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Pour over cupcakes and add more marshmallows if you desire.
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223.Cake batter puppy chow-Elizabeth eagle rinder
5 cups Chex cereal (I prefer the Rice Chex)
10 oz (5 squares) vanilla flavored Almond Bark
1 1/2 cups yellow cake mix
1/2 cup powdered sugar
vegetable shortening, optional
1. Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.
2. Pour the cereal, cake mix, and powdered sugar into a paper bag or container with a lid.
3. Drizzle melted Almond Bark over the cereal and fold down the top of the paper bag or put the lid on the container.
4. Shake bag or container until the cereal is evenly coated.


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224.Lemon-Lime bars-Melissa stripling

For the crust:

•3/4 lb. unsalted butter, at room temperature
•3/4 cup granulated sugar
•3 cup flour
•1/4 tsp. kosher salt
For the filling:

•6 large eggs, at room temperature
•3 cups granulated sugar
•1 Tbsp. finely grated Meyer lemon zest
•1 Tbsp. finely grated lime zest
•1 cup freshly squeezed lemon/lime juice (I used 6 small Meyer lemons and 2 limes)
•1 cup flour
•Confectioners' sugar, for dusting
Butter a 9 x 13 x 2" baking pan, then line the bottom and sides of the pan with parchment paper. This is optional but will make removing the bars from the pan, much simpler.

For the crust: Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.

Combine the flour and salt and, with the mixer on low, add to the butter mixture until just mixed.

Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the bottom of prepared pan.

Chill the pan while the oven preheats to 350° F.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling: Whisk together the eggs, sugar, lemon and lime zest, lemon and lime juice, and flour.

Pour over the crust and bake for 35-45 minutes, until filling is set.

Let cool to room temperature. Cut into squares or triangles and dust with confectioners' sugar.

Store any leftovers in a covered container in the refrigerator.

Makes about 24 squares.
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225.honey bun cake-Renee Ault Diehl

1 yellow cake mix
1 cup sour cream
3/4 cup veg oil
4 eggs

Mix all and pour into prepared 9x13 pan.

Mix:
1/3 cup brown sugar
1/3 cup of honey
1 tspn of cinnamon

Sprinkle over cake batter, then use a knife and swirl it in lightly.

Drizzle cake with extra honey.

Bake in a preheated 350 degree oven for 35-45 min.

When a knife inserted, comes out clean, remove from oven. Glaze immediately.

Glaze:
2 cups powdered sugar
1/3 cup milk
1 tspn vanilla

Mix well and pour over hot cake, using spoon to cover edges with glaze.
Allow to set about 20 minutes, serve warm.
* Also the original recipe called for 1/2 cup broken pecans, If desired
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226.cookies-robin Marie Bledsoe

One package of Peanut Butter Cookie Dough (Already made in cold section at grocery store- or your favorite cookie mix)
2 packs of your favorite chocolate candybars (Snickers, Milky Way, etc)
1 cup of Powdered Sugar
Chocolate Glaze

Open cookie batter and one piece of the candy. Get enough batter so that it will cover the entire candy bar and roll it up so the candy bar is in the middle of the batter and you cant see it anymore. Repeat until all candy bars and/or cookie dough runs out.

Put on a cookie sheet and dust all of your cookies with the powdered sugar.
Then drizzle your glaze over all of your cookies and bake according to the cookie dough instructions.

This is supposively a very decadent cookie and I cant wait to try :)
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227.Velvet Pound Cake-Kara shaw carter
This pound cake — a rich dark brown outside, with a fine, golden crumb — is the perfect base for sliced fruit and a dollop of whipped cream.
14 tablespoons (1 3/4 sticks) unsalted butter
3-ounce package cream cheese
3/4 teaspoon salt
1 1/2 cups sugar
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1/4 teaspoon almond extract
5 eggs
Directions:
1) In the bowl of an electric mixer, beat together the butter and cream cheese, at high speed, until they're very light and fluffy. Add the salt, sugar, flour, and baking powder, and mix to combine; the batter will be stiff. Add the extracts, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well after each egg is added; the finished batter should be extremely light and fluffy.
2) Spoon the batter into a greased 9" x 5" loaf pan. Bake the cake in a preheated 325°F oven for 90 minutes, tenting it lightly with aluminum foil after 60 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a rack. Serve the cake warm or at room temperature; store it well-wrapped at room temperature.
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228.Very Vanilla Cupcakes with Lemon Filling-Kara shaw carter
These cream-colored cupcakes with their sunny yellow filling combine two flavors that dance together just like Fred and Ginger: vanilla and lemon. We give directions for homemade lemon filling here, but feel free to use lemon curd, or any other favorite lemon filling recipe you have. You'll need about 1 to 1 1/4 cups (12 to 15 ounces) filling. If you need an idea for what to do with the extra egg whites, check out our Sparkling Kisses.
Filling
4 large egg yolks
1/2 cup (4 ounces) fresh-squeezed lemon juice (the juice of 2 medium-to-large lemons)
zest of 3 lemons (scant 1/4 cup, not packed)
1/8 teaspoon salt
1 1/2 cups (10 1/2 ounces) sugar
6 tablespoons (3 ounces) unsalted butter
3 tablespoons cornstarch
1 1/2 tablespoons (3/4 ounce) freshly squeezed lemon juice
Cupcake batter
1/2 cup (1 stick, 4 ounces) unsalted butter
1 cup (7 ounces) sugar
1 vanilla bean (optional)
2 large eggs
1 tablespoon vanilla extract
1/8 teaspoon almond extract
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/8 cup (1 ounce) cornstarch
3/4 cups (10 ounces) whole milk or half and half
Topping
coarse white (sparkling) sugar

To make the filling: Stir the egg yolks, 1/2 cup lemon juice, lemon zest, salt, sugar, and butter together in the top of a double boiler over simmering water. Whisk or stir frequently, taking care that nothing sticks to the bottom. The sugar will dissolve, and the mixture will begin to thicken. Cook for about 15 minutes, stirring frequently. In a separate bowl, stir together the cornstarch and 1 1/2 tablespoons lemon juice, and stir this into the hot filling. Gently bring the mixture to a boil, and cook it, stirring constantly, for 1 minute. Remove from the heat, cover the surface with plastic wrap, and refrigerate for several hours, or preferably overnight.
To make the cupcakes: Preheat the oven to 350°F. Lightly grease 15 silicone muffin cups, or 15 paper-lined wells of a muffin or cupcake pan. Note: If you only have 12 cups, or only want to make 12 cupcakes, simply bake any excess batter in a small ramekin or custard cup, or mini loaf pan.
Place the sugar in a food processor, add the vanilla bean, and process until the bean is finely chopped.
In a medium-sized mixing bowl, beat the butter and vanilla-sugar together until smooth. Add the eggs, vanilla and almond extracts, salt, and baking powder, and beat at high speed for 5 minutes, until very smooth.
Mix the cornstarch with the flour, and add one-third of the mixture to the batter, beating at medium speed until fully incorporated. Add about half the milk, beating until smooth. Then add half the remaining flour, the remainder of the milk, and the rest of the flour, beating in between each addition.
Scoop the batter into the prepared cupcake cups; a muffin scoop works well here. Sprinkle the top of each cupcake with coarse white sugar. Bake the cupcakes for 24 minutes, tent them with aluminum foil, and bake for an additional 4 minutes, until a cake tester inserted into one of the center-of-the-pan cupcakes comes out clean. Remove them from the oven, and cool the cupcakes in the pan just long enough for you to be able to handle them. If you've baked in silicone cups, remove the cupcakes from the cups-the cups will peel off very nicely, with no tearing-and place them on a rack to cool. If you've used paper cups, simply place the cupcakes on a rack to cool.
To finish the cupcakes: With a serrated knife, carefully slice the top off each cake. Using a paring knife, carve out some of the cupcake's interior. Dollop a heaping tablespoon of filling into the hole you've made, and set the cupcake's top back in place. Serve immediately, or cover and refrigerate until 30 minutes before serving time. Yield: 15 filled cupcakes.
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229.Orange Cream Angle Food Cake-Samantha James workman

Cake
1 box white angel food cake mix
1 1/4 cups cold water

Orange Cream
6 egg yolks
1 cup sugar
2 teaspoons cornstarch
2/3 cup orange juice
Pinch salt
3/4 cup butter or margarine, cut into pieces
1 cup whipping cream
1 tablespoon grated orange peel
Orange peel twists, if desired

1 Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
2 Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
3 Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter; cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture (orange curd) through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange curd. Refrigerate about 1 hour or until completely chilled.
4 In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.
5 On serving plate, place cake with browned side down. Cut off top 1/3 of cake, using long, sharp knife; set aside. Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving. Garnish with orange twists. Store covered in refrigerator..


When making fresh orange curd, it’s important to stir constantly to help prevent any of the egg from cooking too quickly. If this does happen, strain the mixture through a fine-mesh strainer to easily remove any cooked bits.

When frosting this cake, first seal in the crumbs by spreading a thin layer of orange cream around the side of the cake. Then frost the top and go back over the side for complete coverage.
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230.Oreo Layered Dessert :)-Terri english
1 pkg of regular Oreos
1/2 c. of butter melted
1 lg box of instant chocolate pudding
2-8 oz cool whips
8 oz. of cream cheese, softened
1 c. powdered sugar

Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin. Save a 1/2 c. to sprinkle on top of dessert when it's done. Pour remaining crumbs in a 13x9 pan. Melt butter and pour into crumb mix. Stir it up good and press crumbs in bottom of pan to make a crust. Make chocolate pudding according to package directions and let it setup in the fridge. In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix. Then fold in 1-8 oz thing of cool whip. Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top. Cover and refridgerate until ready to serve.
We LOVED it!!! :)
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231.Peanut Butter Cup Brownie Bites: -Elizabeth Bassham Swift

Mix up your favorite brownie batter (I used Duncan Hines Triple Chunk). Generously spray your muffin pan with Pam or other non-stick spray. Pour the brownie batter evenly into the 12 cups. Place a mini Reese cup into the center of each brownie. Bake at 325 for 20 minutes or until a toothpick comes out clean. Sooo good!

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232.Cream Cheese Pound Cake: -Terri English

1/2 lb real butter
8oz cream cheese
3 cup cake flour
1/4 tsp baking soda
3 cup sugar
5 eggs
1/2 cup buttermilk
2 tsp. Vanilla
Mix butter & cream cheese. Add sugar & mix well
Add eggs one at a time and blend
Blend in flour & baking soda 1 cup at a time
Add vanilla
Fold in buttermilk
Pour into greased & floured tube pan.
Bake for 1 hr & 15 min. @ 325
:) It's wonderful!

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233. Peanut Butter Marbled Brownies:-Terri English
Pkg of fudge brownie mix
1/2 c peanut butter
1/4 c powdered sugar
1 egg
Prepare brownie mix as directed and spread into pan
Mix peanut butter, egg, and sugar til smooth
Dollop peanut butter mixture into brownie batter and swirl
Bake as per brownie directions :)

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234.Chocolate Symphony Bar Pie -Jessica Cantrell
- graham cracker CHOCOLATE pie crust (may use regular)
- Symphony bar (may use different kind of candy bar if you'd like)
- small container cool whip (can use light cool whip too)

Reserve 2-3 pieces of Symphony bar for topping. Melt remaining Symphony bar in microwave. Mix with cool whip. Pour into pie crust. Top with broken candy bar pieces. Ideally should freeze for 2-3 hours, but if don't have that time then you can refrigerate it until serving. Good either way :)

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235.Oreo Layered Dessert :)-Terri English
1 pkg of regular Oreos
1/2 c. of butter melted
1 lg box of instant chocolate pudding
2-8 oz cool whips
8 oz. of cream cheese, softened
1 c. powdered sugar

Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin. Save a 1/2 c. to sprinkle on top of dessert when it's done. Pour remaining crumbs in a 13x9 pan. Melt butter and pour into crumb mix. Stir it up good and press crumbs in bottom of pan to make a crust. Make chocolate pudding according to package directions and let it setup in the fridge. In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix. Then fold in 1-8 oz thing of cool whip. Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top. Cover and refridgerate until ready to serve.
We LOVED it!!! :)