Fruit Pizza

I've never made fruit pizza before - this was a first.
(It was Simon's Family Night treat so he got to hold it for the pic.)

It was really good, and very easy. I used a boxed sugar cookie mix - I'm sure it would be good from scratch, but take more time.

Ingredients:
1 box sugar cookie mix
4oz reduced fat cream cheese, softened
4oz frozen lite whipped topping, thawed
1 TBS confectioner's sugar
Assorted fruit

Prepare cookie mix for "rolled sugar cookies" according to package directions (my mix required flour). Roll into shape of pizza, about 1/4" thick - if too sticky chill for 30 minutes before rolling. Bake until golden brown and set. I did 375 for about 10 minutes. Cool.

Combine cream cheese and sugar. Fold in whipped topping til combined. Spread on top of cooled pizza. Top with your choice of fruit.

Chocolate Chip Peanut Butter Bars

Ok this isn't a "real" recipe but it was surprisingly good so I'm passing it on.

Ingredients:
1 box Peanut Butter cookie mix (I used Krusteaz)
1 cup chocolate chips (I used dark chocolate)

Prepare cookie mix as directed.
Press dough into lightly sprayed 2 qt baking dish (9x9 or 8x11, etc.)
Top with chocolate chips - press lightly into cookie dough.

Bake 350 degrees for 22-28 minutes.

So easy...so addictive. Only cost about $2 since the cookie mix was on sale.

Peach Cobbler Dump Cake

2 (16 0z) cans sliced peaches - best if in natural juice or lite syrup, partially drain liquid
1 (18.25 oz) box yellow cake mix
1/2 cup butter, sliced
1/2 tsp. cinnamon, or to taste
1/2 cup brown sugar

Preheat oven 375 degrees.
In 9x13 dish: pour partially drained peaches into bottom. Pour dry cake mix on top and press down firmly. Sprinkle cinnamon and brown sugar over cake mix. Completely cover top with butter slices (use more or less if necessary). Sprinkle top with additional cinnamon if desired.

Bake 45 minutes till top is golden and crunchy.

Dump Cake

We have a new "favorite" dessert. Yummy and soooo easy to make.

1 (21 oz) can cherry pie filling

1 (15 oz) can crushed pineapple - do not drain

1 (18.25 oz) package yellow cake mix

1 cup butter or marg.

Lightly grease 9x13 pan.

Pour pie filling into bottom of pan. Pour pineapple on top of filling. Pour dry cake mix on top of pineapple. Thinly slice butter or marg. and arrange to cover cake mix. - I didn't use quite the whole cup.

Bake 325 degree oven for 35-45 min. til top is golden and crunchy. (Mine took a bit longer)

Serve warm (best) or cold.

Dump cake turns out more like a cobbler than a cake.

This smells divine while baking. It brought back memories of ward potlucks from my childhood the first time I lived in Sedalia, MO. Someone always brought this delicious cherry "cobbler" that I wished I knew how to make. As I was assembling the ingredients, my brain went, "A-ha! That's it!" And it was. Yea!

Brilliant Brownies in a Bag

I often make this when I have last minute guests and no time to run to the store.
It makes a more cake like brownie. To fancy it up I either spread it with frosting and crushed cookies or mix in some chocolate chips.
- of course all embellishments only add more sugar/calories :)

Recipe Yields: 2 dozen

Ingredients
2 1/4 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup chopped pecans (if desired)
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Directions
1. Mix all above ingredients together in a 1 quart zipper bag. If desired you may shake bag to mix all ingredients together.

2. Empty brownie mix into large bowl and mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan.

Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.

Faux Fudge - White & Chocolate

(We call these fudgies)

This is a great recipe for a quick, cheap, fudge-like candy.

It is very versatile - I'll put some variations after the recipe.

1 11-12oz bag vanilla baking chips

1 can vanilla frosting

crushed candy canes

peppermint extract (optional)

red food coloring

Prepare 8x8 pan by lining with waxed paper and using cooking spray or butter to coat wax paper.

Melt vanilla chips and frosting in pan on low heat; stirring to keep from scorching.

When melted, stir in crushed candy canes and extract - if desired.

Pour into 8x8 pan.

Put few drops of red food coloring on top and swirl - can sprinkle more crushed candy canes if desired.

Refrigerate 2 hours or til set. Keep cool. Pop waxed paper out of pan.

Cut into bite sized pieces to serve.

Variations:

#1 -

White chips

cream cheese frosting

stir in craisens and optional orange zest

#2 (Chocolate variety)

milk chocolate chips

fudge frosting

leave plain or stir in nuts or mint extract or anything you like

Our FAVORITE version:

1 bag milk chocolate chips

1 can fudge frosting

1/2 cup creamy peanut butter

Melt above ingredients together.

Pour into 8x8 pan.

Dollop additional peanut butter on top and swirl.

Chill.

Takes about 5 minutes to prep. My kids could do it alone. Very easy.

Tip: melting chips with frosting mellows the frosting flavor - makes them taste better.

Cherry Cheese Delight

Made this tonight for Allen's birthday treat...yummmm. Everyone loved it.

See after recipe for alterations I made.

12-15 Servings Prep: 20 min. Bake: 20 min. Chill: 2 hours.

Ingredients
1 cup all-purpose flour
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter, softened
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 carton (12 ounces) frozen whipped topping, thawed
2 cans (21 ounces each) cherry pie filling

Directions
In a bowl, combine flour, pecans and brown sugar. With a fork, stir
in butter until crumbly. Lightly pat into an ungreased 13-in. x
9-in. baking dish. Bake at 350° for 18-20 minutes or until
golden brown. Cool completely.

For filling, in a bowl, beat the cream cheese, confectioners' sugar
and vanilla until smooth. Fold in whipped topping. Carefully spread
over crust. Top with pie filling. Cover and refrigerate for at least
2 hours. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 slice) equals 344 calories, 21 g fat (11 g saturated fat), 33 mg cholesterol, 117 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

MY ALTERATIONS:

I made the dessert using:

- only 1/2 cup chopped pecans in crust

- 2-80z packages of reduced fat cream cheese

- only 1-21oz can cherry pie filling (didn't pick up two) - it was plenty. Also threw a few frozen blueberries on top to make up for lack of pie filling. Was good but not necessary.

Applebee's Blonde Brownies

Made these for the kids...they are really good. Don't think they are nutritious - but brownies aren't very good for us either. :)

2 cups flour
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1 1/4 sticks unsalted butter (10 Tbsp.)
2 cups packed golden brown sugar
2 large eggs
2 tsp. vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans

Preheat oven to 350 degrees. Flour and butter a 9 x13 x 2 pan.
Sift flour into a bowl. Mix flour, baking powder, salt, and baking
soda. Set aside. Melt butter. In mixing bowl, place melted butter
and add sugar, mixing well. Add eggs and vanilla, mixing well.
Add flour slowly, blending. Batter will be slightly thick.
Spread in pan. Sprinkle chocolate chips and pecans over all.
Bake for 25 − 30 minutes.

Nestle Toll House Cookies

Mix together:

2 ¼ cups flour

1 tsp baking soda

1 tsp salt

 

Cream together:

          1 cup softened butter

          ¾ cup white sugar

          ¾ cup brown sugar

          1 tsp vanilla

 

Then add:

2 eggs

One-bag morsels of your choice (or 2 cups)

 

Bake: 350 degrees for 11 to 13 minutes

Pecan Coffee Cake (MY FAVORITE!!!)

1 Package Yellow Cake Mix

1 Package Instant pudding (butterscotch)

¼ tsp imitation butter flavoring

4 eggs

1 cup sour cream

½ cup vegetable oil

¾ cup water

 

Beat well with mixer

 

Mix together:

          ¾ cup chopped pecans

          3 tsp cinnamon

          4 ½ Tbsp white sugar

 

Alternate layers of above and cake mixture in Bundt pan that has been greased.

 

Bake 350 degrees for 45 minutes

Chocolate Bundt cake

1 package Chocolate cake mix

1 small package chocolate instant pudding

1 cup sour cream

½ cup oil

½ cup water

4 eggs

Beat together

Add 12 oz package of chocolate chips.

Bake in Bundt pan 50 minutes at 350 degrees

Monster Cookies

3 eggs

1 ¼ cups packed light brown sugar

1 cup granulated sugar

½ tsp salt

½ tsp vanilla extract

1 12oz jar creamy peanut butter

1 stick butter softened

½ cup M&M’s

½ cup chocolate chips

¼ cup raisins

2 tsp baking soda

4 ½ cups quick cooking oatmeal (not instant)

 

Preheat oven to 35o degrees.  Line cookie sheets with parchment paper or non stick baking mats.

In a very large mixing bowl, combine the eggs and sugars.  Mix well.  Add the salt, vanilla, peanut butter, and butter.  Mix well.  Stir in the candies, chips, raisins, if using, baking soda, and oatmeal.  Drop cookies 2 TBSP apart onto cookie sheets.

 

Bake for 8 to 10 minutes.  DO NOT OVERBAKE.  Let stand for about 3 minutes before transferring to wire racks to cool.  When cool store in large resealable bags. 

Better than *anything* cake

1 Box German Chocolate Cake Mix—Bake as directed in a 9x13 cake pan

 

Poke Holes throughout the cake then pour:

          1 can Sweetened condensed milk

          1 bottle caramel ice cream topping

 

Smear 1 container cool whip and top with heath bar bits

Mrs. Fields Cookies

 2 cups brown sugar

2 cups white sugar

2 cups Crisco

4 eggs

3 tsp soda

2 tsp vanilla

1 ½ tsp salt

4 cups flour

4 cups oatmeal

2 cups coconut

3 cups chocolate chips

2 cups chopped nuts

Mix and bake at 350 degrees for 8 to 10 minutes

Ultimate Brownies

1/2 c butter(melted)
1 cup sugar
1tsp vanilla
2 eggs
cream together

In a seperate bowl mix
1/2c flour
1/3 c cocoa
1/4 tsp baking powder
1/4 tsp salt

add all of this to the creamed mixture and stir together bake at 350 for 20-25 minutes( until edges are coming apart from the side.

Frosting
3TBS butter
3TBS cocoa
1TBS of corn syrup or honey
1/2 tsp vanilla
1cup powdered sugar
1to2 TBS milk

Chocolate Covered Oreo Cookie Cake

This is one of my favorite cakes to make for birthdays. It is SO GOOD and a little something different!

Ingredients:

1 pkg. (2-layer size) devil's food chocolate cake mix

4 squares  BAKER'S Semi-Sweet Chocolate

1/4 cup (1/2 stick) butter

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2 cups  thawed COOL WHIP Whipped Topping

12 OREO Cookies, coarsely crushed

Directions:

HEAT oven to 350ºF.

PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

Peach Cobbler

This is an easy super tastey dessert that has become a standard in our house!

1/2 cup butter

1 cup sugar

1 cup floor

2 tsp baking powder

1/8 tsp salt

3/4 cup milk

Diced or sliced peaches

Melt butter in 8X10 baking dish in a 375 degree oven

Mix dry ingredients in bowl. Stir in milk until blended smooth. Pour onto melted butter and top with fruit. Do not stir!!! Bake 40 minutes or until topping is browned and crispy. Serve with cream or ice cream.

* We have found that the larger the pan using the same measurements the more crispy and we love it that way!!!!

Banana Dessert

Ingredients:

• 2 boxes Vanilla Wafers
  
• 1/4 cup margarine 
  
• 1 1/4 cup powdered sugar
  
• 2 eggs
  
• 1 container cool whip
  
• 6-8 bananas
  
• 1 tsp vanilla
  

Directions:

1. Crush both boxes of wafers and spread half on the bottom of desired pan.
2. Cream together soft (NOT MELTED) margarine and powdered sugar until nice and smooth. KEY-- do not let the butter get to room temperature... just soft enough to mix!
3. Add eggs one at a time and beat well. 
4. Add vanilla
5. Spread the cream mixture over the crumbs
6. Layer sliced bananas
7. Spread cool whip
8. Add last 1/2 of crushed wafers
9. Refrigerate for 2 hours before serving.

Thanks so much Cindy for getting us our First official Recipe for the Family! I think almost everyone loves this and always has to call mom for the directions!