Strawberry Cake

1 (8oz) pkg.cream cheese
1 (8oz) container Cool-Whip
1 Ready-to-use Graham-Cracker Crust
1 tsp. vanilla
1/3 cup sugar

Mix cream cheese and sugar until well blended. Add vanilla and mix again. Gently stir in cool whip until well blended. Spoon mixture into pie crust and refrigerate 3 hours. Top with glaze.

Glaze:

1 pint strawberries
1/2 cup sugar
1 1/2 tsp. cornstarch
1/2 cup water

Slice enough strawberries to make 1 1/2 cups. Reserve some strawberries for the top. Place sliced berries in saucepan with sugar and 1/4 cup water. Bring to a boil and cook for 3 minutes. Remove from heat. Mix cornstarch with 1/4 cup cold water. Stir into berry mixture; return to heat and cook, stirring until thick (about 2 minutes). Cool to room temperature. Arrange reserved strawberries on top of cheesecake then spoon glaze over top. Chill and serve.

Strawberry Nut Cake

1 box yellow cake mix
1 cup Crisco oil
1/2 cup milk
1 cup Coconut
1 (3 Oz) box strawberry Jello
1 cup strawberries, mashed
1 cup chopped pecans
4 eggs

Mix together and bake in 3 layer pans for approximately 25 minutes at 30 degrees.

Icing:

1 (8 oz) pkg. cream cheese
1 stick butter, melted
1/2 cup coconut1 (16 oz) box powdered sugar
1/2 cup chopped pecans
1/2 strawberries, mashed

Mix cream cheese and powdered sugar. Add melted butter. Mix in other ingredients. Wait until cake is thoroughly cooled before icing.

Cranberry White Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup (2 sticks) margarine
1 1/2 cups brown sugar
1/2 cup sugar
1/2 cup Egg Beaters or 2 large eggs
1 tsp vanilla extract
3 cups old-fashioned rolled oats
1 cup sweetened dried cranberries
1 cup white chocolate chips

1. Combine flour and baking powder. Set aside.
2 In a mixing bowl, beat margarine and sugars until fluffy. Mix in Egg Beaters and vanilla extract until well blended. Add flour mixture and stir until just combined. Stir in oats, cranberries, and white chocolate chips.
3. For each cookie, drop a rounded tablespoon of dough onto a cookie sheet, leaving about 2 inches between each. Bake at 350 for 12 to 14 minutes or until edges of cookies turn golden brown and centers are still soft.

Makes about 2 dozen cookies

Marshmallow Crispie Bars

1 package Milk Chocolate Chunk Brownie Mix (Duncan Hines)
2 cups miniature marshmallows
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
1 cup crisp rice cereal

Preheat oven to 350 degrees
Grease bottom of 8" x 8" pan
Prepare and Bake brownies using Basic Recipe. Remove form oven.
Sprinkle marshmallows on hot brownies
Return to oven
Bake 3 minutes
Place chocolate chips and peanut butter in medium saucepan.
Cook on low heat. Stir constantly until chips are melted.
Add rice cereal. Mix well.
Spread mixture over marshmallow layer.
Refrigerate until chilled.

Makes about 16 bars

Caramel Brownie Delight

2 packages (21 to 22 1/2 ounces each) brownie mix
2/3 cup chopped pecans
1/2 cup instant coffee crystals
1 tablespoon ground cinnamon

Caramel:

1/3 cup heavy cream
1/2 cup packed light-brown sugar
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract

Filling and Topping:

1 jar (13 ounces) chocolate-nut spread (Nutella Brand)
1/3 cup chopped pecans
3 cups pecan halves

1: Heat oven to 350 degrees. Lightly grease two 9-inch round cake pans. line bottoms of pans with wax paper. Lightly grease waxed paper. Set aside.

2. Prepare each brownie mix according to package directions for fudgy brownies, stirring 1/3 cup of the chopped pecans, 1/4 cup of the instant coffee crystals and 1 1/2 teaspoons of the cinnamon into each brownie batter. Spoon batter into the prepared pans, spreading evenly. Bake at 350 for 45 minutes. Cool completely in pas on wired racks. Loosen edges and carefully remove from pans.

3. Caramel: Meanwhile, for caramel, in heavy medium-size saucepan, combine cream, brown sugar, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes longer. Stir in vanilla. Transfer to a bowl. cool completely (at least 2 hours).

4. Filling and Topping: Place one brownie layer, top side up, on a cake plate. Top with chocolate-nut spread, spreading evenly. Spoon 1/3 cup of the caramel over chocolate, spreading evenly. Sprinkle with 1/3 cup chopped pecans. Add the second brownie layer, top side up. Spoon remaining caramel over top of cake. Top with pecan halves. Let stand for 30 minutes before serving.

5. To serve, use a long serrated knife to cut torte into wedges.

Chocolate Chip Cookies

1/4 cup butter
1/2 cup sugar
3/4 cup packed brown sugar
1 egg
1/3 cup nonfat yogurt
1/3 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups sifted all-purpose flour
1 teaspoon salt
6 ounces miniature semisweet chocolate chips

Preheat oven to 350 degrees
Spray a Teflon coated cookie sheet lightly with canola oil. In a large bowl, cream butter with sugar and brown sugar. Add egg and mix well. Add yogurt, applesauce, and vanilla. Mix well and set aside. In a medium bowl, combine flour, baking soda and salt. Add to creamed mixture and mix well. Add chocolate chips. Refrigerate dough until well chilled. Measure 1 1/2 tablespoons dough per cookie and place 2 inches apart onto cookie sheet. Bake in oven for eight to ten minutes until cookies begin to turn golden on the edges. Let cool before removing from pan.

Note: For crispier cookies, freeze dough for at least two hours before baking.

Holiday Chicken Wreath

2 Packages (8-ounce) Crescent Rolls
1/2 cup chopped red bell pepper
1/2 cup chopped fresh broccoli
1/4 cup chopped water chestnuts
2 tbsp. chopped onion
1 cup shredded Colby-jack cheese
1 can (5-ounce) chicken, drained and flaked
2/3 cup canned cream of chicken soup


Preheat oven to 350 degrees F. Unroll crescent dough; separate into triangles. Arrange triangles in a circle on greased 14" pizza pan with wide ends overlapping in center and points toward the outside. In large bowl, combine bell pepper, broccoli, water chestnuts, onion, cheese, chicken, and soup. Scoop mixture evenly onto widest end of each triangle. Bring outside points of triangles down over filling and tuck wide ends of dough at center. (filling will not be completely covered). Bake 25-30 minutes or until golden brown. Serve Warm.


This as my cousin Kim's famous Christmas dish. I think she said it's just a good ole' Pampered Chef special. Real Good!

Butterfingers / Lady Fingers

1 cup soft shortening (half butter)
1/3 cup sugar
2/3 cup nuts
Sift together and work in
1 2/3 cups sifted flour
1/4 tsp. salt

Chill dough. Roll with hands..pencil thick. Cut in 2 1/2 lengths. Form into crescents on ungreased baking sheet. Bake until set..not brown. Cool on pan. While slightly hot, dip in 1 cup confectioners sugar.

Bake at 325 about 14 to 16 minutes.

This is another favorite of mine. Great at Christmas, weddings, showers, etc. These can also be made into balls or fingers.

My favorite Oatmeal Cookies

1 cup brown sugar
1 cup sugar
1 cup (2 sticks) butter or margarine
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 eggs
2 cups quick-cooking oatmeal
1 tsp. baking soda
2 cups flour

Preheat oven to 350 degrees. Cream both sugars, vanilla, and almond extract in a bowl. Add the eggs and mix.

Mix the oatmeal, baking soda, and flour in a separate bowl; add to the butter-and -sugar mixture and stir together.

Place the dough by teaspoonfuls onto ungreased baking sheets. Bake about 12 minutes, or until lightly brown around the edges. Cool cookies slightly before removing them from the sheet.

This makes about 42 of the best ever Oatmeal Cookie's.

Hot Fudge Swirl

Batter

Cooking spray
1 3/4 cups all-purpose flour
2 envelops rapid rise yeast ( I use Fleischmanns)
2 tbsp. sugar
1/2 tsp. salt
3/4 cup very warm water
2 tbsp. butter of margarine

Topping

1 cup hot fudge sauce (regular or dark chocolate) Do not substitute chocolate syrup for sauce.

Icing

1 cup confectioners sugar
1 to 2 tbsp. milk


Mix batter ingredients in a pre-sprayed 9 1/2-inch deep dish pie plate.

Top batter with evenly spaced spoonfuls of hot fudge sauce. Using spoon, swirl fudge sauce into batter

Bake by placing in a cold oven; set temperature to 350 degrees. Bake 25 to 30 minutes, until lightly browned and firm n the center. Cool 10 minutes. Combine icing ingredients and drizzle oven warm cake.

Caramel-Walnut Brownies

1 (14-ounce) package caramels
2/3 cup evaporated milk, divided
1 (18.25-ounce) package caramel-flavored cake mix
3/4 cup butter, melted
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1 1/2 cups walnut halves or pieces

Preheat the oven to 350 degree. Unwrap caramels, and place in medium saucepan. Add 1/3 cup evaporated milk; cook over low heat until caramels melt, stirring often. Remove from heat, and set aside.

Combine remaining 1/3 cup milk. the dry cake mix, and next 3 ingredients; stir until just blended. Spread half the dough into a lightly greased 9" square pan. Chill remaining dough. Bake at 350 degrees for 10 minutes. Cool in pan on a wire rack 5 minutes.

Pour warm caramel mixture over brownie layer in pan. Sprinkle with walnuts.

Spoon remaining half of dough into 9 equal portions on wax paper. Pat each portion into a 3" circle. Place circles over walnuts in pan, overlapping slightly. (dough will spread during baking)

Bake at 350 degrees for 25 minutes. Cool completely in pan on a wire rack. Cover and chill thoroughly before cutting.


This recipe makes about 15 gooey good brownies.

Mark's Buttermilk Poundcake

2 sticks Land of Lakes butter
1/2 cup plain Crisco
3 cups sugar
3 cups plain Red Band flour, sifted
6 large eggs
3/4 tsp. baking powder
1 cup buttermilk (fat free)
1/2 tsp. almond of lemon extract
1/2 tsp. vanilla extract
1/4 tsp. yellow food coloring (if desired)

1st cream butter, Crisco, and sugar. Beat, beat, beat, until very creamy. Add eggs, one at a time, the beat until all of this is very creamy.
2nd Add sifted flour alternating with buttermilk to creamed butter, add sugar.
3rd Add extracts and coloring last.
4th add baking powder (adding this last will make the cake rise better)

Bake at 300 degrees for 2 hours...Baking at this temperature won't burn cake under bottom.

Secret Pan Dressing

1/2 cup plain flour
1/2 cup vegetable oil
1/2 cup Crisco(plain)

Beat all ingredients for 10 minutes, (This will last in refrigerator a long time)

Note: use your fingers to grease cake pan ,when cake is cool it will slide out. This dressing is good to use for anything that might stick to a pan.

This is my husbands Mark's special recipe. It's by far the best Pound Cake I have ever eaten. The pan dressing works everytime, never sticks, and I have used it for greasing pans for biscuits, cookies, etc....

Beth's Strawberry Delight Cake

48 large marshmallows
Juice of 1 lemon
1 (10 oz) pkg. frozen sliced strawberries (thawed, not drained)
2 cups whipping cream, whipped
1 (8 inch) commercial pound cake


Place marshmallows in top of double boiler, bring to a boil. Reduce heat to low, cook until marshmallows melt. Add strawberries, mix well. Fold whipped cream into strawberry mixture. Split cake horizontally into 4 layers. Spread each layer with 2/3 cup strawberry mixture. Frost top and sides with remaining mixture. Refrigerate overnight.

This is a recipe my sister-in-law shared with me. A real winner!

Praline Cake

1 cup buttermilk
1 stick butter
2 cups light brown sugar
2 eggs
2 cups sifted flour
1 tsp. soda
2 tbsp. cocoa
1 tbsp. vanilla

Warm buttermilk and butter over low heat until butter is melted. Add brown sugar and cream together. Add eggs and mix well. Add flour, soda, and cocoa and blend thoroughly. Add vanilla, pour mixture into a greased 13x9x2 inch pan and bake at 350 degrees for about 25 minutes.

Cream sugar and butter together. Add milk and blend until smooth or spreading consistency. Add pecans and spread topping over warm cake. Return cake to oven and broil until topping bubbles. Leave cake in pan and cut in squares when cool.

Grandmother's Doctor Bird Cake

3 cups plain flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp. salt
1 1/2 cups cooking oil
1 8 oz. can crushed pineapple (do not drain)
1 1/2 tsp. vanilla extract
3 eggs
2 cups diced bananas (very ripe)

Preheat oven to 350 degrees. Grease an 8 in. tube pan and set aside. Sift together all dry ingredients. Add undrained pineapple, cooking oil, vanilla, eggs, and bananas. Mix until well blended. Do not beat. Pour into pan approximately 1 hour and 10 minutes.

This was my grandmothers recipe. It was also my brother Chip's favorite cake as a little boy. Grandmother fixed this for him whenever he asked just liked she stopped to fix anything for all her grandchildren.

Nana's Cheese Cookies

1/2 lb. butter, softened
2 cups plain flour
2 tsp. sugar
2 cups Rice Krispies
1/2 lb. sharp cheese, grated
1 tsp. salt
Red Pepper to taste
1 1/2 cup chopped pecans

Cream butter and cheese. Add other ingredients except Rice Krispies and pecans.
Mix thoroughly and add pecans and Rice Krispies.
Make into balls. Press in the palm of your hand until very thin.
Bake at 350 degrees until brown, about 15 minutes.

For me it doesn't get any better than this.This is Nana's (my mother-in-law) recipe and they are sinful and my weakness! I swear I think she wants to kill me when she makes them. They are my favorite!! Love you Mrs. Carolyn...

Tip: She makes this "her own" by adding extra cheese, pecans and Rice Krispies. This is a tough one for me so I leave them to Nana. Why bother when she does them so well. Good Luck!

Banana Split Cake

1 1/2 cups Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg (8oz. each) Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) Vanilla flavor instant pudding & pie mix
2 cups thawed Cool Whip Whipped Topping, divided
1 cup chopped pecans

Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 minutes.

Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.

This is a dessert shared with me by my good friend Pam. It's a great new spin on traditional Banana Pudding. How can you go wrong when you add pineapple!!!


Note: To change this one up a little you could use a 9-inch chocolate cookie pie crust, or 20 chocolate wafer sandwich cookies.

To make the cookie crust...mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.

Shortbread Cookies with Peppermint Candy

Cookies:

1 cup butter, softened
1/4 cup sugar
1/4 cup crushed peppermint candy
1 tsp. vanilla extract
2 cups all-purpose flour
1/4 cup corn starch
Parchment Paper

Mix butter, sugar, crushed candy and vanilla thoroughly using electric mixer. Gradually blend in flour and corn starch.

Form into 1-inch balls and place on parchment paper lined baking sheets. Gently press down on each cookie to flatten using fingers or flat bottom glass (dip glass in sugar to prevent sticking).

Bake in preheated 300 oven for 25 to 30 minutes, or until bottoms begin to brown.

Cool for 5 minutes; remove to a wire rack to cool completely.

Frosting:

1 cup confectioners sugar
1 to 2 tbsp. milk
1/2 vanilla extract
2 tbsp. crushed peppermint candy

Combine all ingredients (except candy) and mix until smooth. Drizzle cookies with frosting and sprinkle with crushed candy.


These are pretty cookies. Great for Christmas or Showers.

Peach Enchiladas

2-8 oz. tubes crescent rolls

2 sticks of butter

4 firm Peaches, peeled and quartered

1 1/2 cup sugar

1 tsp. cinnamon

1-12 oz. Mountain Dew

Melt butter, add sugar and cinnamon, unroll crescents and place peach quarters in each one. Roll from large end to small. Place in 12"x 10" x 2" pan. Pour butter mixture over rolled up peach quarters, then pour Mountain Dew on top. Bake at 350 for 45 minutes.


What could be better than a peach? Put it it in a crescent and try serving it with ice cream...This is fantastic!!!!

Blueberry Sour Cream Coffee Cake

1 package Blueberry Muffin Mix (I used Duncan Hines)
1/3 cups sour cream
1/4 cup milk
1 large egg
1/4 cup blueberry preserves
1/2 cup Creamy Home-Style Classic Vanilla Frosting

1. Preheat oven to 375F. Grease and 8-inch round baking pan. Rinse blueberries from mix and drain.

2. Combine muffin mix, sour cream, milk and egg in medium bowl.Stir until ingredients are moistened. Spread half the batter in pan.

3. Combine blueberries and preserves in small bowl. Spread half the blueberry mixture on top of the batter. Spread remaining batter over blueberry mixture. Spread remaining blueberry mixture on top, avoiding edges.

4. Bake 30 to 35 minutes or until golden brown.

5. Place frosting in microwave on high for 15 seconds. Stir until smooth. Drizzle over hot coffee cake. Serve warm...

Caramel Pecan Coffee Cake

Batter

Cooking Spray
1 3/4 cups All-Purpose Flour
2 Envelopes Fleischmann's RapidRise Yeast
2 tbsp. sugar
1/2 tsp. salt
3/4 cup very warm water
2 tbsp. butter, melted

Caramel Pecan Topping

1/3 cup Karo Light or Dark Brown Syrup
1/3 cup sugar
2 tbsp. butter, melted
1/2 cup chopped pecans

Cinnamon Sugar Topping

1/4 cup Domino Sugar
1 tsp. ground Cinnamon


Mix batter ingredients in a pre-sprayed 9-1/2 inch deep dish pie plate. Stir together corn syrup, brown sugar, and butter in a small bowl. Add pecans and mix well. Combine cinnamon sugar topping ingredients in a small bowl.

Top batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping over the batter.

Bake by placing in a cold oven; set temperature to 350F. Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.


I found this recipe in December 2007 in the coupon books of the Sunday Paper. It is truly a "find". A real hit with everyone.

Easy Peach Cobbler

1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick butter

Directions:

Melt butter in oblong baking dish. Mix all above ingredients and pour over butter. Add 2 cans drained peaches or 3 cups fresh peaches.

Bake in oven at 350 or until golden and slightly crispy on top.


There are lots of cobbler recipes...but this one is the easiest. Substitute the fruit of your choice for the peaches. You can also use more or less fruit depending on how much breading you like.

Mom's Butterscotch Brownies

1 1/2 cups brown sugar
1 1/2 cups self rising flour
1 sitck margarine
2 eggs
1 teaspoon vanilla
nuts (optional)

Bake a 350 for 30 minutes.

This is one of by brother Chip's favorites.

Almond Joy Cake

1 Box Butter Recipe Chocolate Cake
1/2 cup Slivered Toasted Almonds
1 can Cream Of Coconut
1 Container Cool Whip
1 cup grated coconut, toasted

Mix cake according to package directions. Bake in a greased and floured 13 x 9 pan for minutes, then add almonds. Return to oven and bake completely according to package directions. As soon as cake is removed from oven, punch holes all through cake with a wooden spoon handle and pour cream of coconut over the warm cake. Mix Cool Whip and grated coconut and spread on cake when cool. Keep refrigerated.


This recipe is one of the simple joys.

Pecan Puff

20 Ritz Crackers
1/2 tsp. Baking Powder
3 egg whites
1 cup sugar
1/2 cup nuts
1 tsp. vanilla

Crumble crackers and add baking powder

Beat eggs stiff and slowly add sugar

Fold egg mixture and cracker crumbs

Add nuts and vanilla

Pour into a greased pie pan and bake at 325 for 30 minutes or just browned.


My husbands boss shared this one with me and Oh what a surprise it is

I served with whipped cream on top........Enjoy!!!!!!!

Zucchini "Crab" Cakes

Ingredients:


2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying

Directions:

In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

Shape mixture into patties. Dredge in flour.

In a medium skillet, heat oil over medium heat until hot. Fry patties in oil until golden brown on both sides.


Note: this is the way the recipe was when I found it. I have tried many different things to make it even better....Like:

Instead of using eggs I use a Cajun Crab Dip that we have in our grocery stores. It kinda serves as a binder and has all the good flavors of a crab cake in it.

I always use Panko Bread crumbs instead of flour to dredge in before frying.

Also I like Ritz Crackers instead of Bread Crumbs.

and I like to add a grated bell pepper or any other kind of hot pepper and a little Worcestershire to taste and some extra Old Bay.

This is one of our favorite ways to eat Zucchini other that just sauteing it. Go ahead and try it and if you come up with a better way to improve it...please let me know....

This is a wonderful recipe. You don't even miss the crab however, I've tried adding lump and/or can crab meat. I've also added cheddar cheese. All ways are good.