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Recipe Number 1            Foolproof Cheesecake

From:  CathyOH                                       Makes: One 9”

Ingredients:

Directions:

CRUST

Combine the crust ingredients in a mixing bowl.  Spread crust across the bottom of a 9-inch or 9 ½-inch spring form pan.

Put the filling ingredients in a food processor, blender, or electric
mixer bowl. Process (or blend) until smooth then pour gently over the graham cracker crust.   Bake in a 375 degree oven for 30 to 35 minutes or until done. (The top will be brown and circular cracks will appear. If you shake the pan, the cheesecake should quiver slightly, as if it were custard. Do not overcook.)

 

Take the cheesecake out of the oven. Leave the oven on.

 

In a mixing bowl, combine the sour cream topping ingredients and stir until blended. Spread the sour cream topping over the top of the hot cheesecake. Return cheesecake to the oven for 5 minutes.

 

Remove cheesecake from the oven. Let cool on the counter for about one hour.  Refrigerate at least 3 hours, preferably overnight. ENJOY! 

·         3/4 c graham cracker crumbs

·         1 tb sugar

·         1 tb melted butter

FILLING

·         4 eggs

·         1 c sugar

·         1 ts vanilla

·         3 - 8 oz. pkg. cream cheese; room temp

TOPPING

·         2 c sour cream

·         2 tb sugar

·         1 ts vanilla

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Recipe Number 2                    No Flour Peanut Butter Cookies

From:      Lionpride                                 Servings: 1 dozen

Ingredients:

Directions:

·         1 cup of peanut butter (plain or chunky)

I have a cookie recipe I really like.  No flour peanut butter cookies.


Mix all ingredients together well. Roll in small balls. Bake 10 min. on a greased cookie sheet in a 350 degree oven.

Makes about a dozen cookies just have to be careful taking off cookie sheet as they are more crumbly. After they cool they are fine.

·         1 egg, beaten

·         1 cup of sugar

·         1 tsp baking soda

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Recipe Number 3                        Chocolate Carmel Brownies

From: AZHeart2Heart                                Makes: One 9x13”

Ingredients:

Directions:

·         1 pkg (14 ounces) carmels

I love this recipe for Brownies and they are always a hit if I take them somewhere

Preheat oven to 350 degrees.

Heat carmels and 1/3 cup evaporated milk in double boiler (or microwave) until melted. In bowl combine cake mix, melted butter and remaining evaporated milk and pecans. Stir until well mixed. Press 1/2 of dough into greased 9 x 13 inch pan and bake for 18 minutes. Sprinkle chocolate chips over cake and spread carmel mix on top, then rest of cake mix. Bake 18 minutes more. Cool completely before cutting into 2" squares.

NOTE: Second layer of cake mix is hard to spread, drop by spoonfuls over top of carmel layer.

·         2/3 cup evaporated milk-divided

·         3/4 cup melted butter

·         1 pkg (6 ounces) semi-sweet chocolate chips

·         1 cup chopped pecans

·         1 pkg devils food cake mix

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Recipe Number 4                   ITALIAN CREAM CAKE

From:     BrendaTX                             Makes: Three 8” layers

Ingredients:

Directions:

CAKE

This is my husband’s favorite cake. 

CAKE

 

Cream margarine & Crisco; add sugar, beat
smooth. Add egg yolks & beat well. Combine flour
& soda. Add to mixture alternately with buttermilk.
Stir in vanilla, coconut, and pecans. Fold in
beaten egg whites. Bake in 3 greased & floured
8" cake pans. Bake at 350* for 25 minutes or
until toothpick comes out clean.
Cool and frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING

Beat cream cheese and margarine until smooth.
Add powdered sugar slowly, mix well. Add vanilla.
Beat until smooth. Spread on cake & sprinkle top
with chopped pecans.

·         1 Stick margarine

·         2 C. flour, all purpose

·         1/2 C. Crisco

·         1 tsp soda

·         2 C. sugar

·         1 C. buttermilk

·         5 Egg Yolks

·         1 tsp vanilla

·         1 C. pecans, chopped

·         1 small can coconut

·         5 Egg Whites, beaten stiff

CREAM CHEESE FROSTING

·         1 -8oz pkg cream cheese (softened)

·         1 - 1lb box Powdered Sugar 1 tsp vanilla

·         1/2 Stick margarine Chopped pecans

 

 

 

Recipe Number 5                   Imitation French Pastry

From:     Claraine                                  Servings: 24 very small servings.

Ingredients:

Directions:

PASTRY

Here is a recipe that every time I make it and take it somewhere a phone call comes for the recipe.
I call it "Imitation French Pastry (It is fast and easy to make and oh SOOOO good.)
 
Method
Beat pudding & milk until smooth (as per box)
Line ungreased 13x9 pan with crackers (24 each layer)
Spread 1/3 pudding over top of crackers
Spread 1/3 whipped topping next
Repeat layers twice more.
Put in the refrigerator for 24 hours before serving.

Fruit Sauce
Mix 4 ingredients in saucepan
Heat and stir until boiling and thickened
Cool
Drizzle sauce over individual servings

This recipe can easily be halved for small dessert.

No one will believe you have used crackers. 

·         2 inst. puddings (4 cups) any flavour

·         72 unsalted soda crackers

·         4 cups whipped topping (thawed)

FRUIT SAUCE

·         2 cups strawberries, or blueberries, etc.

·         1 cup water

·         1/2 cup sugar

·         2 tbsp cornstarch

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Recipe Number 6                    PIG LICKING CAKE

From:     Claraine                                 Makes:  Three 8” layers or One 9x13”

Ingredients:

Directions:

CAKE

Choice of 3 8" round cake pans or 9x13 pan just frost the top

Cake

Beat with electric mixer
Bake at 350 till it pulls away a little from pans(s) 20-25 minutes Don't over bake

Frosting
Mix all together.

Frost

You can add coconut or 1/2 cup of nuts either to the cake and /or frosting.

Enjoy

 

·         1 box Duncan Hines butter cake mix -yellow (any butter cake will do-do not use butter listed on box

·         4 eggs

·         1/2 cup oil- plain cooking oil

·         1 can mandarin oranges, with juice(you can add another one-drained really well)

FROSTING

·         1 12oz cool whip

·         1 box instant vanilla pudding

·         1 small can of crushed pineapple (15 1/4oz) well drained.

 

                                   

                                   

Recipe Number 7                               Pecan Balls

From:     AZHeart2Heart                                 Servings:  Makes 5-6 dozen

Ingredients:

Directions:

Cookies

Mix in order given, form dough into 1" balls and place on ungreased cookie sheet. Bake at 275 degrees for 30 minutes. Then increase to 325 degrees and bake 10 minutes more.

Remove from cookie sheet, drop into powdered sugar while still warm and coat well. Place on wax paper until cooled.

 

*Note: I use 2 cups of pecans and use a small food grinder to chop them. They get really small, but my family likes them that way. I put my powdered sugar into a shallow bowl or pie pan.

·         1 cup butter, softened(don't substitute margarine)

·          4 tablespoons sugar

·          1 to 2 cups pecans, chopped very small

·          2 cups flour

·          3/4 teaspoon salt

·          2 teaspoons vanilla

·          Sifted powdered sugar

 

 

                                   

Recipe Number 8                               Snicker Doodles

From:     KeepYouInStitches                                 Servings: 

Ingredients:

Directions:

Cookies

Mix shortening and sugar. Add eggs, flour, cream of tartar, baking soda, and salt. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 tablespoons cinnamon.

Bake at 400 degrees on an ungreased cooked sheet for 8 - 10 minutes.

·         1 cup shortening

·          1 1/2 cups sugar

·           2 eggs

·          2 3/4 cup flour

·          2 teaspoons cream of tartar

·          1 teaspoon baking soda

·          1/2 teaspoon salt

 

 

Recipe Number 9              Cherry Mash Candy                                    

From:  Spottedcow                                    Servings:

 

Ingredients:

Directions:

 

 Step 1 

Empty the white frosting into a mixing bowl, with mixer, mix in one cup of powered sugar till well blended.

With your fingers, cover each cherry with whit frosting mixture. Place on cookies sheet covered with wax paper.

Place this in the freezer for 30 minutes.

 

Step 2 

Empty Cherry frosting into mixing bowl, mix in one cup of powered sugar till well blended. You can add a drop of red food coloring to make it more cherry colored if you wish.

Remove cherries from freezer. Using fingers put a layer of cherry frosting over the white frosting.

Place these back on the wax paper covered cookie sheet and put them back in the freezer for 30 minutes.

 

Step 3 

Using a double boiler met the 2 bags of chocolate chips. Be sure the top pan is deep enough that when the chips are melted you can submerge the cherry balls. Empty the bags of crushed peanuts into a small mixing bowl. Remove the cherry balls from the freezer, insert a tooth pick in one ball at a time and dip into the melted chocolate. Drop into peanuts, remove toothpick. Immediately roll each ball in the crushed peanuts. Set back on a clean piece of wax paper. Repeat till all of your Cherry balls have been coated.

 

These take a bit of work but are really delicious. I make them at Christmas and add them to a fancy plate with other fudge and divinity candies. 

·        1 can Cherry frosting

·        1 can White frosting    

·         2 cups powdered sugar        

·         1 jar of maraschino cherries, drained

·         2 bags chocolate chips

·         2 bags crushed peanuts 

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Recipe Number 10            Johnny's Buttery Love                 

From:   JudyTX                                               Makes: One 9x13” 

Ingredients:

Directions:

 CRUST

mix crust ingredients until crumbly--pat into greased 9x13 pan
cream filling ingredients together and pour over cake mix
bake at 350 for 35-40 minutes
remove from oven and sprinkle with powdered sugar--this is very important--folks get upset if you leave it off!!!!

 

NOTE:  This recipe is similar to the Neiman Marcus Bars (which uses pecans) and Ugly Cake.

·          1 yellow cake mix

·          1 egg

·          1 stick butter--margarine doesn't work as well

·          FILLING

·          1 pkg cream cheese-softened

·          2 eggs

·          1-1# box powdered sugar

 

 

                                   

Recipe Number 11        Old Fashioned Browned Butter Cookies     

From:  AZHeart2Heart                                   Servings: 

Ingredients:

Directions:

 

Procedure:  Heat oven to 350 degrees

Melt butter over med-high heat. Continue cooking, watching closely, until butter foams and just turns a delicate golden color (3 to 5 minutes). Immediately remove from heat; refrigerate for 30 minutes.

In large mixing bowl, combine sugar, browned butter, egg and vanilla. Beat at medium speed until well mixed. Continue beating, gradually adding in flour, until all flour is used and batter is well mixed.

Roll dough into 1-inch balls. Roll balls in colored sugar. Place 2 inches apart on cookie sheets. Flatten with tines of fork (like with peanut butter cookies).

Bake 12 to 15 minutes or until lightly golden brown. Let stand 1 minute. Remove from cookie sheet. Cool completely.

·          1 cup butter

·          3/4 cup sugar

·          1 egg

·          2 teas. vanilla

·          2 cups all purpose flour

·          Colored sugar

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Recipe Number 12               FORGOTTEN COOKIES               

From:    Kim/KFB                                  Servings: 

Ingredients:

Directions:

 

beat the egg whites till you can make a peak;
slowly beat in the sugar;
stir in the choc chips;
spoon onto a greased cookie sheet;
place the cookie sheet in the oven and TURN OFF YOUR OVEN; leave in the oven overnight and walla! They're done!

·          2 egg whites

·          2/3 c sugar

·          1 c choc chips

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Recipe Number 13                              Easy Fudge

From:  KeepYouInStitches                                 Serves:  One – “ME” 

Ingredients:

Directions:

 

Line an 8-inch x 8-inch baking dish with foil (for easy removal of fudge).

Now the "hard" part. Either on top of the stove or in the microwave, heat the milk, stirring. Add the chocolate chips and stir until the chips are melted and blended into the milk. You may have to return to stove top or microwave for a second or two.

Spread the hot mixture in the pan. Put in refrigerator to cool. Remove from pan and cut into delicious, smooth and creamy bites.

·          1 can sweetened condensed milk (NOT evaporated!)

·          1 package (12 ounce) of chocolate chips (I like semi-sweet, but you can use milk chocolate or whatever you like)

·          1 teaspoon vanilla

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Recipe Number 14                            Great Pumpkin Dessert 

From:  PeggyinMaine                                    Makes:  One 9x13”

Ingredients:

Directions:

 Step 1

Step 1: Combine all and put into greased 9x13 glass pan

 

Step 2: Sprinkle cake mix on top of pumpkin, drizzle all over with butter and top with nuts
Bake 1 hour at 350 deg.
Yummy!

 

 

 

 

Note:  Also called Pumpkin Dump Cake

·          1 can Pumpkin

·          1 can evaporated milk –regular size

·          3 eggs

·          1 C Sugar

·          2 tsp Pumpkin Pie Spice

·          Step 2

·          1pkg Yellow or Butter Pecan Cake mix (dry)

·          3/4 C melted butter (yup 3/4 cup) that's a stick and a half

·          1-1/2 C chopped nuts (your choice)

 

 

Recipe Number 15                       Brownies from Scratch!      

From:    MandyLifeBoats                                  Servings:  24

Ingredients:

Directions:

 

Sift flour, baking powder and salt onto wax paper. Melt chocolate and butter in a small saucepan over low heat; stir in vanilla. Cool slightly. Beat eggs and sugar in a medium bowl until light. Stir in chocolate-butter mixture and flour mixture til smooth. Pour batter into greased 8 x 8 x 2 inch pan. bake in 350 degree oven for 25 min or until shiny and firm on top. cool in pan on wire rack. Makes 24. Don't forget to lick the beaters and bowl. mmmmm

·          1/2 cup sifted all purpose flour

·          1/2 tsp baking powder

·          1/2 tsp salt

·          2 squares unsweetened chocolate

·          1/4 cup (1/2 stick) butter

·          1/2 tsp vanilla

·          2 eggs

·          1 cup sugar

 

 

Recipe Number 16                           Preserve Cake  

From:   KeepYouInStitches                                   Makes: One bundt pan

Ingredients:

Directions:

 

 Sift together flour, cloves, cinnamon, and salt. In another bowl, cream butter, sugar, and eggs. Combine buttermilk and baking soda. Put buttermilk mixture into creamed mixture, blend. Add flour mixture and blend. Then, add preserves. Blend well. Stir in chopped nuts. Bake in a greased and floured Bundt pan or other tube pan at 325 degrees for 1 hour and 40 minutes.

·         3 cups flour

·          1/4 teaspoon cloves

·          1 teaspoon cinnamon

·          1/2 teaspoon salt

·          1 cup butter - NOT margarine!

·          2 cups sugar

·          4 eggs

·          1 cup buttermilk

·          1 teaspoon baking soda

·          1 cup preserves

·          1 - 1 1/2 cup nuts, chopped (I use pecans)

 

 

Recipe Number 17                     Pineapple Pound Cake and Glaze         

From:   KeepYouInStitches        Makes: One 10” tube pan or Two 8x4” loaf pans 

Ingredients:

Directions:

 

 Preheat oven to 325 degrees. Cream butter and sugar. Add eggs one at a time. Add vanilla; mix well. Sift flour salt, baking soda, and baking powder together; add alternately with buttermilk. Fold in crushed pineapple and pecans; blend well. Pour into a 10-inch tube pan or two 8x4-inch loaf pans that have been greased and dusted with flour. Bake for approximately 1 hour and 20 minutes or until toothpick inserted in center comes out clean. DO NOT over bake. Remove cake from pan while still hot and brush glaze on with a pastry brush covering top and sides. Decorate with maraschino cherries and pecans if desired.

 

 

 

Glaze:

Combine all ingredients and bring to a slow boil, stirring constantly. Boil one minute then apply to cake while still hot.

 

 

Note:  I add maraschino cherries to the cake and to the glaze.

·          2 cups sugar

·          4 eggs

·          1 teaspoon vanilla

·          3 cups flour

·          1/2 teaspoon salt

·          1 cup butter

·          1 teaspoon baking soda

·          1/2 teaspoon baking powder

·          2/3 cup buttermilk

·          1/3 cup crushed pineapple, drained reserve juice

·         1/2 cup pecans, chopped

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·          Glaze:

·          1 cup sugar

·          1/2 cup pineapple juice

·          1/4 cup crushed pineapple

·          1/2 teaspoon vanilla

 

 

Recipe Number 18               Homesteader Cake              

From:   CrazyCrftr                                   Servings:  One-layer cake

Ingredients:

Directions:

 

 In a large mixing bowl sift the flour, sugar, cocoa, baking soda, and salt.

 

Make 3 holes in the dry mixture.

In the first hole put oil.

In the second hole put vanilla.

In the third hole put vinegar.

 

Over all of this pour water.


Mix well with fork.
Pour in ungreased 8x8 pan
Bake 350 degrees for 30 minutes -- or until a tester comes out clean
Dust with powdered sugar when almost cool

Try to leave some for when it is cool

·          1 ½ cup flour

·          1 cup sugar

·          3 Tbsp cocoa

·          1 tsp baking soda

·          ½ tsp salt

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·          6 Tbsp oil

·          2 tsp vanilla

·          1 Tbsp white or cider vinegar

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·          1 cup cold water

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Recipe Number 19                              Hot Fudge Pudding Cake          

From:   KeepYouInStitches                                      Makes:  One 8 or 9” layer 

Ingredients:

Directions:

 

Preheat oven to 350 degrees. In large bowl, combine 3/4 cup sugar, flour, 3 tablespoons, cocoa, baking powder, and salt. Blend in milk, butter, and vanilla; beat until smooth. Pour batter into ungreased 8- or 9-inch square baking pan. Stir together remaining 1/2 cup sugar, brown sugar, and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with cool whip, whipped cream, or powdered sugar.           

·          1 1/4 cups sugar, divided

·          1 cup flour 

·          7 tablespoons cocoa, divided

·          2 teaspoons baking powder

·          1/4 teaspoon salt

·          1/2 cup milk

·          1/3 cup butter, melted

·          1 1/2 teaspoons vanilla

·          1/2 cup packed brown sugar

·          1 1/4 cups hot water

 

 

Recipe Number 20                   Apricot-Cherry Slab Pie

From:     KeepYouInStitches                                Servings:  For a crowd! 

Ingredients:

Directions:

 

 For pastry: In a large mixing bowl, stir together the flour and salt. Cut in shortening. Lightly beat egg yolk in a measuring cup and add enough milk to the yolk to make 3/4 cup total liquid; mix well. Stir into the flour mixture; mix well. Set aside one-third of the dough. On a lightly floured surface, roll the larger piece of dough into an 18 x 12-inch rectangle. Transfer to pan by wrapping it around the rolling pin and unroll into a 14 x 10 x 1 inch baking pan. Pastry will hang over edges of pan. Preheat oven to 350 degrees.

For filling: In a large bowl combine sugar and cornstarch. Stir in apricots and cherries. Spoon into the prepared crust.

Roll the remaining dough into a 16 x 11 inch rectangle; place over fruit. Bring bottom pastry up and over top pastry. Seal edges. Prick top pastry. Bake about 40 minutes or until golden brown. Cool in pan. Serve warm or cool. Drizzle with Vanilla Glaze: Combine 1 1/4 cups powdered sugar, 1/2 teaspoon vanilla, and enough water (5-6 teaspoons) to make drizzling consistency.

Serves about 25...but not at my house!!

I honestly don't know what size my pan is. It is a cookie sheet with sides.

Be sure to use the tart cherries - they are a great compliment to the apricots!

·          PASTRY:

·          3 1/4 cups flour

·           1 teaspoon salt

·          1 cup shortening

·          1 egg yolk

·          milk

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·          1/2 cup sugar

·          3 tablespoons cornstarch

·          3 (15 1/4 oz) cans apricot halves, drained and quartered

·          1 (16 oz) can pitted tart red pie cherries, drained

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Recipe Number 21                   Mammaw’s Pecan Pie

From:      LindaTX                               Servings:  2 regular 9” pies (not Deep)

Ingredients:

Directions:

                                                             

Important: Do not preheat oven

 

Melt butter, set aside to cool. Mix flour and sugar together. Add milk and eggs, beat well. Stir in vinegar and vanilla. Add butter and nuts. Pour into crusts. Place in cold oven and bake at 300 for 1 hour.

·         ¼ lb. Butter 

·          3 Tbs. flour

·          1 box light brown sugar

·          6 Tbs. Milk

·          3 eggs

·          2 tsp vinegar (sometimes I use it and sometimes not)

·          1 ½ tsp vanilla

·          1 cup broken pecan meats

·          2 unbaked pie shells - Pet Ritz or Hytop

 

 

Recipe Number 22       Vanilla Ice Cream with Hot Fudge Sauce

From:    PeggyinMaine                                 Servings: 

Ingredients:

Directions:

 ICE CREAM:            

For ice cream:

Beat eggs and sugar; add Half & Half and 1 cup Milk
Cook until it coats the back of a spoon -
Add Whipping Cream and 4 cups Milk - CHILL
Add Vanilla and salt
Freeze in ice cream freezer

Hot Fudge Sauce:
Mix together Sugar and Cocoa mix together in a saucepan
Blend in Evaporated Milk and corn syrup
Cook over low heat stirring constantly, until it boils.
Boil and stir 1 minute.

Remove and add Vanilla and butter

·          4 eggs

·          2-1/2 C Sugar

·          2C Half & Half

·          1 C Milk

·          2C Whipping Cream

·          4C Milk

·          2 TBS REAL Vanilla

·          dash of salt

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·          Hot Fudge Sauce

·          3/4 C Sugar

·          1/2 C Cocoa

·          2/3 C Evaporated Milk

·          1/3 C corn syrup

·          1 Tsp Vanilla

·          1/3 C butter

 

 

Recipe Number 23                   Peanut Butter Fudge Bars

From:    Peggy in Maine                                 Makes:  One 9x13” 

Ingredients:

Directions:

 

9x13 pan, oven at 350
 
In bowl combine cake mix, peanut butter, egg and oil
Press 2/3 of the mix into the greased pan
Bake for 10 minutes; remove and cool for 5 minutes
In heavy saucepan heat sweetened Condensed milk, chocolate chips and butter over low heat, stir until blended
Pour over the crust, sprinkle remaining crumb mixture on top and bake for another 20-25 minutes or until golden brown.
Cool and cut into bars

·          1 pkg yellow cake mix

·          1 C peanut butter

·          1 egg

·          1/2 C Vegetable Oil

·          1 can Sweetened Condensed Milk (Eagle)

·          1 C semisweet Chocolate bits

·          2 TBS Butter

 

 

Recipe Number 24                   Summer Dreamsicle Dessert

From:   Pecasa                                  Servings: 

Ingredients:

Directions:

 

Prepared products can be sugar free fat free varieties if you choose.

Make Jell-o as directed on pkg - soft set only.

Add in Pudding Pkg and cool whip and blend well. (Makes nice orange foam)

Fold in mandarin orange slices - can hold a few for decor if you like. - Refrigerate until firm

·          1 pkg orange Jell-o (2 cup size)

·          1 pkg vanilla instant pudding

·          8 oz cool whip

·          1 can mandarin oranges

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Recipe Number 25                   Orange Fluff

From:     KeepYouInStitches                                Servings: 

Ingredients:

Directions:

 

Sprinkle dry Jell-o over cool whip. Stir to incorporate. Stir in cottage cheese and oranges. Chill. This can be made low calorie by using sugar free Jell-o and cool whip lite and low fat cottage cheese.

Of course, you can substitute any flavor Jell-o and any fruit - lime Jell-o with pineapple. Strawberry Jell-o with strawberries. Blueberry. Cherry. The changes are endless. But, we like orange the best.  Of course, then you have to change the name!

·          1 pkg orange Jell-o

·          8 ounce cool whip

·          4 - 8 ounces cottage cheese

·          1 can mandarin oranges (2 for decadence)

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Recipe Number 26                   Lowfat Strawberry Shortcake

From:      QuiltsRFun                               Servings: 

Ingredients:

Directions:

 

Thaw strawberries if frozen and put a little Splenda on it to sweeten. If you want a syrup in the strawberries, use real sugar. If you poke holes in the cake it'll soak up the syrup better. The Splenda sweetens but doesn't form a syrup in the strawberries.

·          package of frozen or fresh strawberries

·          sugar or Splenda

·          angelfood cake (great for diabetics)

·          a container of low fat Cool Whip

 

 

Recipe Number 27                   Cream Cheese Bars

From:    KeepYouInStitches                                 Makes:  On 9x13” 

Ingredients:

Directions:

 

Open first tube of crescents, do not separate, just unroll crescents and lay in bottom of a 9 x 13" baking pan - don't worry about sealing the perforations. Beat cream cheese and 1 cup sugar until smooth, mix in vanilla. Spread on top of crescents. Open second tube of crescents, do not separate, lay on top of cream cheese. Pour butter over all this good stuff. Mix remaining sugar and cinnamon and sprinkle over the top. Bake at 350 degrees for 30 minutes. Store in refrigerator.

This can easily be halved and will fit in an 8 x 8" baking dish.

 

Note:  I believe this is the same thing as Sopapilla bars.

·          2 8-oz refrigerated tubes crescent rolls

·          2 8-oz packages cream cheese, softened

·          1 cup sugar

·          1 teaspoon vanilla

·          1 stick butter, melted

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·          4 tablespoons sugar

·          1 teaspoon cinnamon

 

 

Recipe Number 28                  Fresh Pear Cake

From:     KeepYouInStitches                                Makes:  One 10” tube or 2 loaves 

Ingredients:

Directions:

 

Preheat oven to 325 degrees. Cream butter and sugar. Add eggs, one at a time. Add vanilla and mix well. Sift flour, spices, salt, and soda and add alternately with buttermilk. Mix well. Fold in pears and pecans. Pour into a 10-inch tube pan OR 2 loaf pans that have been greased and dusted with flour. Bake 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. DO NOT overbake. Remove from pan.

This freezes really well!

·          2 cups sugar

·          1 cup butter

·          4 eggs

·          2 teaspoons vanilla

·          3 cups flour

·          1 1/2 teaspoon cinnamon

·          1 teaspoon allspice

·          1/2 teaspoon nutmeg

·          1/2 teaspoon salt

·          1 1/2 teaspoon baking soda

·          3/4 cup buttermilk

·          1 cup fresh pears, grated

·          1/2 cup pecans, chopped

 

 

Recipe Number 29                  Chocolate Pear Cake

From:     KeepYouInStitches                          Makes:  One 10” tube or Two loaves

Ingredients:

Directions:

 CAKE:

Combine flour, sugar, cocoa, baking soda, baking powder, cinnamon, and salt in a mixing bowl; set aside. Combine eggs, oil, buttermilk, and vanilla in a large mixer bowl. Beat on low speed until blended. Gradually add dry ingredients; stir in pears and pecans until evenly mixed. Pour into greased and floured tube pan or two loaf pans. Bake at 350 degrees for 60 - 65 minutes or until cake tester inserted in center comes clean. Cool 10 minutes. Remove from pan; cool completely. Drizzle with chocolate glaze.


 

Chocolate Glaze:
Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly until mixture thickens. Do not boil. Remove from heat. Gradually beat in powdered sugar and vanilla until smooth and of glazing consistency. Add additional water, 1/2 teaspoon at a time, if needed.

·          2 1/4 cups flour

·          2 cups sugar

·          2/3 cup cocoa, unsweetened

·          1 1/2 teaspoons baking soda

·          1/2 teaspoon baking powder

·          1 teaspoon cinnamon

·          3/4 teaspoon salt

·          3 eggs

·          1 cup oil

·          1 cup buttermilk

·          2 teaspoons vanilla

·          2 cups pears, grated

·          1 cup pecans, chopped

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·          Chocolate Glaze:

·          2 tablespoons butter

·          1 tablespoons cocoa

·          1 cup powdered sugar

·          1/2 teaspoon vanilla

·          2 tablespoons water

 

 

Recipe Number 30            Really Good

From:  Peggy in Maine                 Servings: 

Ingredients:

Directions:

·         1 box Spice Cake Mix

Take a Spice Cake Mix and mix in one can of Pumpkin
that's it, just the pumpkin and cake mix.
Add a handful of chocolate chips (chocolate makes everything better) Spoon into muffin papers and bake
These are low fat (only fat is in the mix) and has fiber from the pumpkin, they taste just like pumpkin chip cookies! WICKED GOOD.

·         1 can pumpkin

·         Handful of chocolate chips

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Recipe Number 31            Oh My Gosh Oreos!!!

From:  RolliePollie                                Makes:  About 40 

Ingredients:

Directions:

·         1 pkg (1lb 2oz) Oreos, finely crushed

Finely crush Oreos (food processor works best) and add softened cream cheese. Mix until cream cheese is completely combined into the crumbs. Place in the fridge for about an hour.

Take dough out of fridge and roll into 1-inch balls. Place them on a cookie sheet. Return balls to the fridge. Melt almond bark and chocolate chips. Stir to combine. Dip balls into melted chocolate and lay on waxed paper to harden. Store in fridge.

·         1 pkg (8 oz) cream cheese, softened

·         1 24oz pkg chocolate almond bark

·         1 12oz pkg semi-sweet chocolate chips

 

 

Recipe Number 32           Susan’s Christmas “Crackers”

From:  JudyTX                                     Servings: 

Ingredients:

Directions:

 

Line a cookie sheet with regular saltine crackers.
Spread chocolate chips over these crackers--in tact.
Put in a warm oven (like 200-225) until the chocolate chips begin to melt well.
Remove from oven and spread melted chips over saltines and sprinkle chopped pecans on top of the soft chocolate. Let this cool and set.

This old hard-headed MOian really did HAVE to be showed this snack. I just cringed when Susan told me what it was---then, I tasted them. Leaves you licking your chops for more.

I want to try this w/ butterscotch chips.

·         Regular Saltine Crackers

·         Chocolate Chips

·         Pecans

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Recipe Number 33      CHOCOLATE TRUFFLE TART

From:  Ann in OR                      Makes: One 10 ½” Tart 

Ingredients:

Directions:

 Crust

It would not be Valentines without chocolate. This is from Sunset magazine from years ago. Really easy to make.

Crust:

1) Butter and flour 10 1/2 inch TART pan with removable rim.  Cheesecake pan would work also
2) In a bowl, mix flour, powdered sugar, cocoa, cinnamon and salt.  Add butter, cut into chunks. Mix until fine pebbles/peas.  (I start with fork and then used mixer, a food processor would work nicely, if I had one....lol) With floured
hands, press crust mixture evenly over bottom of pan.
3) Bake 350 degrees for about 15 - 18 minutes.

Filling:
4) Place 1/2 of the chopped chocolate and butter in microwave save
bowl, using 50% power, melt mixture till smooth, about 1 -
1 1/2minutes ***see note***, add sugar, egg and vanilla, mix well, add remaining chocolate. Pour into warm crust.
5) Bake at 350 degrees about 20 minutes; filling barely jiggles when pan is shaken. Cool on rack at least 1 1/2 hours.
6) If making ahead, cover and chill, bring to room temp.
before serving.

Topping: Your choice

*** Note: I misread the instructions and melted all the chocolate in the microwave. It was still raved over.

 

·         1/2 C butter or margarine

·         3/4 C flour

·         1/2 C powdered sugar

·          3 tbsp unsweetened cocoa

·          1/4 tsp cinnamon

·          1/4 tsp salt

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·         Filling

·         1/2 C butter or margarine

·         1 lb** (box) bittersweet or semisweet chocolate (I use the semi), chopped - yes a whole box...

·         1/2 C granulated sugar

·         4 eggs

·         1 tsp vanilla

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