Lazy Day Cobbler
1 stick Margarine
1-cup sugar
1-cup self-rising flour
¾ cup milk
1 large can sliced
peaches
1.
1stick margarine place in 9x13 pan and melt in 350*
oven
2.
Beat together 1 cup sugar, 1 cup self rising flour
(Or 1 cup regular flour, 1.5 t baking powder & ¼ salt), ¾ cup milk to a smooth batter
3.
Pour over melted butter (DO NOT STIR)
4.
Empty one undrained can of large sliced peaches over
the batter
5.
Bake 350* for 30-40 minutes until brown (batter will
rise to the top)
No Bake
Chocolate Cookies
1
stick of margarine
2 cups sugar
½ cup coco
½ cup milk
1 tsp. vanilla
1/2 cup peanut butter
3 cups oatmeal
chopped pecans (optional)
~~Melt butter, sugar, and coco. Add
milk, bring to a boil. Boil for 2 minutes. Add vanilla and peanut butter, then add oatmeal and pecans. Spoon out on wax paper,
FAST!
Cookie
Sandwhich
Vanilla ice cream
Cookies
Mini Chocolate chips
* Put a cookie on
bottom spoon ice cream on top put cookie on top and roll in mini chocolate chips
Kyles Martha Stewart
Rockie Road Brownies
Buy a 1 package brownie
mix (do not get out a double broiler!)
pecans chopped
bag of marshmallows
1.
make brownie mix according to directions
2.
add 1/8 cup nuts ¼ bag marshmallows
3.
cook as directed
4.
stop ½ way through cooking and sprinkle ¼ bag of marshmallows
over the top to cover the top and 1/8 cup of pecans
5.
cook til done let this item rest before serving
6.
embellish with vanilla ice cream for a fancy tasty
treat!
Banana Bread
1/2 cup oil
1 1/2 cups mashed ripe bananas (aprx. 4)
1/2 tsp. vanilla
3 eggs
2 1/3 cups baking mix (like bisquick)
1 cup sugar
1/2 - 1 cup chopped pecans (optional)
-
Beat all ingredients
-
Pour into a bundt pan or 2 loaf pans
-
Bake at 325 degrees about 45-60 minutes, or until a wooden
toothpick inserted comes out clean
Fabulous Peach Dump Dessert
1 bag frozen peaches
1 Tbsp. cornstarch
1/2 tsp. vanilla
1/4 cup brown sugar
1/2 tsp. cinnamon
1 jiffy white cake mix
4 Tbsp. melted butter
~~Lightly grease the slow cooker / crock pot; place peaches
in the bottom. Sprinkle with cornstarch. Drizzle with vanilla & sprinkle brown sugar all over. Sprinkle with cinnamon
then cake mix. Cover and cook on high for 3 to 3 1/2 hours. Serve with vanilla ice cream.
Strawberry Trifle
1-5oz. pkg. instant vanilla pudding mix
3 cups cold milk
1- 9inch angel food cake
4 bananas
1-16oz. package frozen strawberries,thawed, or 1 1/2
lbs. fresh
1-12oz. container frozen whipped topping, thawed
-
Prepare pudding with milk according to package directions.
-
Cube the angel food cake
-
In a trifle bowl, layer half the cake pieces, half the
pudding, half the bananas, half the strawberries and half the whipped topping.
-
Repeat layers. Cover & chill in refrigerator for
4 hours before serving.
Ashley’s Cream Cheese Bars
2
pkg pilsbury Crescent rolls
2
8oz pkg cream cheese
1
cup sugar
1
Tsp vanilla
spread
1 pkg of crescent rolls in pyrex dish. Combine cream cheese sugar and vanilla and spread over cresent rolls/ Top with second
package of crescent rolls
Topping:
¼
cup melted butter
½
cup sugar
1
tspn cinnamon
melt
butter and our over above. Sprinkle with cinnamon and sugar. Bake 350* for 30 minutes use 8X8 pyrex for ½ batch
Banana Split Cheesecake Squares
2
cups HONEY MAID Graham Cracker Crumbs |
1/3
cup butter or margarine, melted |
1
cup sugar, divided |
3
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened |
1
tsp. vanilla |
3
eggs |
1/2
cup mashed banana |
1
cup halved strawberries |
1
banana, sliced, tossed with 1 tsp. lemon juice |
1
can (8 oz.) pineapple chunks, drained |
PREHEAT oven
to 350°F. Mix graham crumbs, butter and 1/4 cup of sugar. Press onto bottom of 13x9-inch baking pan. |
MIX cream cheese,
remaining 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
Stir in mashed banana. Pour over crust. |
BAKE 30 minutes
or until center is almost set. Cool. Refrigerate 3 hours or overnight. |
CUT into squares.
Top with strawberries, sliced banana and pineapple. |
Not Yo’ Mama’s Banana Pudding
Paula
Deen
2
bags Pepperidge Farm Chessmen cookies 6 to 8 bananas, sliced 2 cups milk 1 (5-ounce) box instant French vanilla
pudding 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container
frozen whipped topping thawed, or equal amount sweetened whipped cream
Line
the bottom of a 13 by 9 by 2-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.
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Lemon Curd Pudding
PREHEAT oven to 350°F. Mix
graham crumbs, butter and 1/4 cup of sugar. Press onto bottom of 13x9-inch baking pan. |
MIX cream cheese, remaining
3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in
mashed banana. Pour over crust. |
BAKE 30 minutes or until
center is almost set. Cool. Refrigerate 3 hours or overnight. |
CUT into squares. Top with
strawberries, sliced banana and pineapple. |
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2
cups sugar 1/2 teaspoon salt 6 tablespoons flour 2 cups half-and-half 4 egg yolks 2 lemons, juiced, grated
zest 4 egg whites, stiffly beaten
Preheat
oven to 350 degrees F. Using a bowl, combine the sugar, and salt, flour, and stir well until all flour has disappeared. Slowly
add the half-and-half. Add the egg yolks, lemon juice, and grated zest. Gently fold in the beaten egg whites and pour mixture
into a buttered 8 by 2-inch square pan. Set the pan inside a larger pan. Carefully pour hot water into the larger pan so that
it reaches about 1-inch up the sides of the lemon curd pan. Be very careful not to get any of the water in the lemon curd
pudding. Bake for 30 to 35 minutes or until golden brown.
Fruit filled quesadillas
5
fresh apricots, halved
¼
cup apricot nectar
2
teaspoons sugar
½
cup sliced fresh strawberries
½
teaspoon ground cinnamon
2
flour tortillas (8”)
Butter
flavored non stick cooking spray
2
cups reduced fat vanilla ice cream
¼
cup fresh raspberries
In
a non stick skillet cook and stir the apricots, nectar and 1 teaspoon sugar over low heat until apricots are tender about
5 minutes. Stir in the strawberries; cover and remove from the heat. Combine cinnamon and remaining sugar set aside. Im another
nonstick skillet cook one tortilla over low heat for 1-2 minutes on each side or until golden and crisp Spritz one side with
butter glavored spray and sprinkle with half of cinnamon sugar. Repeat with remaining tortilla. Place a tortilla sugared side
down; spread with fruit mixture. Top with remaining tortilla, sugared side up, cut into four wedges . Serve each wedge with
½ cup of ice cream and a Tablespoon of raspberries.
Pie
Single Crust Peach Pie
3/4
cup white sugar
2
tablespoons butter, softened
1/3
cup all-purpose flour
1/4
teaspoon ground nutmeg
2
cups peaches in syrup
1
recipe pastry for a 9 inch single crust pie
Cream
sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange
peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
Bake
at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes,
or until brown.
Kim’s Apple Pie
1/2
cup white sugar
little all-purpose flour
6
cups apples
1
tspn cinnamon
1
recipe pastry for a 9 inch single crust pie
Crumble
1/3
cup sugar
1
tspn cinnamon
¼
margarine
Mix
sugar, flour& cinnamon and then toss the apples in the mixture until coated. Then
layer apples in the bottom of the pie crust, Mix the crumble ingredients and sprinkle on top of the pie or you can do what I usually do which is make a no roll crust top and put egg whites on top of the pie
and poke wholes in the top of the pie.
Pineapple Pie
1
(9 inch) deep dish pie crust
1
cup white sugar
1
tablespoon all-purpose flour
3/4
cup flaked coconut
2
eggs
3/4
cup crushed pineapple, drained
1/4
cup butter, melted
In
a small bowl, mix sugar and flour. Stir in coconut.
In
a larger bowl, beat eggs lightly. Mix in pineapple, and then coconut mixture. Add melted butter, and mix well. Pour filling
into deep dish pie crust.
Bake
at 350 degrees F (175 degrees C) for 45 to 60 minutes.
Frosty Fruit Pie
1
medium firm banan sliced
2
tbspn lemon juice
1
reduced fat graham cracker crust
3
cups reduced fat frozen strawberry yogurt softened
1
can reduced sugar fruit cocktail drained
1
½ cup reduced fat whipped topping
½
cup fresh raspberries
¼
cup coarsely chopped pecans
In
a small bowl combine banba slices and lemon juice, let stand for 5 minutes. Drain well. Arrange banana slice over bottom of
crust. Spread with frozen yogurt top with fruit cocktail and whipped topping. Freeae until firm. Remove from the freezer 10
minutes before serving. Garnish with raspberries and pecans.
Mudslide Pie
7
ounces chocolate cookie crumbs, plus more for garnish 2 tablespoons butter, melted 3 (1-quart) containers coffee ice
cream Chocolate sauce Chopped nuts (optional)
Using
a large mixing bowl, place cookie crumbs and melted butter. Mix until the ingredients are well blended and moist. Keep mixture
at room temperature until needed for pie shells. Lightly spray 2 pie tins with vegetable oil. Place the prepared crust into
the pie tins and press firmly on the bottom and sides of each tin, forming a smooth and even thickness approximately 1/8-inch
thick. Use a ladle to even out the crusts. Place piecrusts in freezer before ice cream can be placed into crusts. Equally
portion the ice cream into the pie shells. Mound the ice cream to create a 3-inch high dome. Use a glove and napkin to help
with this process. Place pies on a sheet pan and place in the freezer for approximately 6 hours or more. To serve, Drizzle
with chocolate sauce and sprinkle with more cookie crumbs and chopped nuts, if desired.
Libby’s Famous Pumpkin Pie
3/4
cup granulated sugar
1/2
teaspoon salt
1
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/4
teaspoon ground cloves
2
large eggs
1
can (15 oz.) LIBBY'S 100% Pure Pumpkin
1
can (12 fl. oz.) CARNATION Evaporated Milk
1
unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped
cream (optional)
MIX sugar, salt, cinnamon,
ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated
milk.POUR into pie shell. BAKE
in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted
near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before
serving.
Strawberry Pie
2
pints fresh strawberries bulled
2
tablespoons cornstarch
1
½ cups cold water
1
package .3 oz sugar free strawberry gelatin
3
tablespoons sugar1 reduced fat graham cracker crust
2
cups reduced fat whipped topping
Set
aside four whole berries for garnish. Slice remaining strawberries and set aside. In saucepan, combine cornstarch and water
until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened Remove from the heat stir in gelatin and sugar
until dissolved. Stir in sliced strawberries, Pour into crust. Cover and refrigerate for 2 hours or until firm. Cut reserved
strawberries in half. Garnish each serving with whipped topping and berry half.
Cake
Rachel Baker’s Strawberry Dream Cake
1
white cake mix
3
oz strawberry jello
2
Tbspn flour
¾
cup canola oil
4
eggs
½
cup water
½
pkg frozen strawberries
Combine
cake mix, jello, flour, eggs and water. Add strawberries, syrup to batter. Beat one minute add oil and beat another minute.
Bake 350* for 35-45 minutes in double layer pans.
Tropical Dump Cake
Southern
Living
2
(20 oz) cans crushed pineapple undrained
1
(18.25 oz) package white cake mix
½
cup butter or margarine cup up
2
cups pecans toasted
Ice
Cream or shipped topping
Drain
1 can of crushed pineapple and spread all of the pineapple on bottom of a lightly greased 13”X9” pan. Sprinkle
cake mix over fruit. Dot evenly with butter & sprinkle with pecans. Bake at 350* for 45-50 minutes or until golden and
bubbly. Serve with ice cream.
Amy Barrett’s Busy Day Dump Cake
1
can apple pie filing
1
cup brown sugar
1
pkg spice cake mix
1
cup crushed pecans
2
sticks butter cut into small pieces
Preheat
oven to 325* Grease the 9X13 in Pan. Layer ingredients in the order they appear. Bake for one hour served warm with ice cream
enjoy
To
make the sugar free Old Fashioned Spice Cake Mix
1 cup raisins
1 cup water
1/2 cup shortening
1 egg
1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup chopped walnuts
3/4 cup white sugar
1/2 teaspoon baking soda
Crock Pot cake
1
choclate cake mix
1
small box instant choc. Pudding
4
eggs
1
cup water
2/3
cup oil
1
pint sour cream
1
8oz pkg chips
Spray
inside of crock pot thoroughly with cooking spray. Mix all ingredients together with a mixer. Place in a crockpot. Cook for
about 6 hours on low setting.
Quick & Easy Chocolate Cake
1
½ cup flour
1
cup sugar
3
Tblspn unsweetened cocoa powder
1
tspn baking soda
½
tsp salt
3
Tbspn vegetable oil
1
Tbspn white vinegar
1
tsp banilla
1
cup cold water
Preheat
oven to 350*. Mix all ingredients in a bowl; then poor into a 8X8 inch glass dish coated with cooking spray . Bake 30 minutes
or until a toothpick inserted in the center comes out clean.
Heavenly Hash
4
eggs
2
cup sugar
2
stick margarine melted
1
½ cup self rising flour
4
Tbspn cocoa
1
cup chopped pecans2 tspn vanilla 1 bag mini marshmallows
preheat
oven to 325* , Grease and flour a 9X13 pan. Beat eggs slightly, stir in sugar and melted margarine In separate bowl, ix flour,
coca and nuts add vanilla to egg mixture and then add dry mixture and stir evenly. Bake at 325* for 35 minutes. When cake
is done cover with mini marshmallows. Then ice cake
Icing for Heavenly Hash
1 stick margarine melted
4 teaspoons cocoa
1 box powedered sugar, sifted
½ cup evaporated milk
Mix until creamy. Pour over marshmallows and hot cake. Let cool.
Cookie & Bars
Sam’s Choice Chocolate Chip Cookies
2
¼ c all purpose flour
1
teaspoon salt
1
tspn baking soda
¾
brown sugar firmly packed
¾
cup granulated sugar
1
cup softened butter or margarine
1
teaspoon vanilla extract
2
eggs
1
package Sam’s choice semi sweet schoclate chips
1
cup chopped nuts
Pre heat oven to 375* Combine flour salt and baking soda in bowl and set aside. Combine brown sugar
granulated sugar, softened butter or margarine and vanilla and beat until creamy. Add eggs and beat. Add dry ingredients and
mix well. Stir in Sam’s choice Semi Sweet Chocolate Chips and chopped nuts (if desired). Drop mixture by rounded teaspoonfuls
and ungreased cookie sheets. Bake 8 to 10 minutes . Makes apx. 100-2” cookies.
Kellog
Rice Krispies Treats
1.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add
KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. 3. Using buttered
spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares
when cool. Best if served the same day. Yield: 24 squares MICROWAVE DIRECTIONS: In a large microwave safe bowl, heat margarine
and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave
cooking times may vary.Note :For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be
substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days in airtight
container.
Sugar cookie Icing
1
cup confectioners’ sugar
2
teaspoon milk
2
teaspoon light corn syrup
¼
teaspoon almond extract
3
drops ---color??- food color
In
a small bowl stir together confectioners sugar and milk until smooth. Add the corn syrup and almond extract mix well if icing
is too thick add more corn syrup. Divide into separate bowls and add food colorings if desired intensity. Dip cookies or paint
them with a brush.
Whole Wheat Snickerdoodles
1/2
cup margarine (1 stick)
3/4
cup brown sugar
1
large egg
1/2
teaspoon vanilla extract
1
teaspoons baking powder
1/4
teaspoon salt
1-1/2
cups whole wheat flour
2
tablespoons white sugar mixed with 1-1/2 teaspoons cinnamon
In
a large bowl mash together the margarine and sugar. Add the egg and vanilla and beat until everything is creamy.
Add the baking powder, salt and whole wheat flour. Stir it up until you have a nice thick dough. Some folks chill
the dough, but I am usually in too much of a hurry to do that, so I never bother. In a cereal bowl, combine the cinnamon and
2 tablespoons sugar.
Now
comes the fun part, let the kids help. Shape the dough into balls the size of a walnut, or an egg yolk. Roll them
in the cinnamon-sugar mixture. Place the coated balls on an oiled cookie sheet. Using the bottom of a smooth cup
or glass, press the dough down to flatten the cookies slightly. Bake them at 400° for 10 minutes. If your oven runs
hot, turn it down to 375°. These cookies are great for lunch boxes and as after school snacks. These are an old
favorite of mine. My momma made a similar recipe for us as children, and they are exceptionally good.
Cinnamon
Raisin Bars
1
cup boiling hot water
1
cup raisins
1/2
cup oil or shortening
1
cup sugar
1
teaspoon cinnamon
1/4
teaspoon nutmeg
1
medium egg
1
teaspoon baking soda
1/2
teaspoon salt
2
cups flour
Place
the raisins in a large bowl while you heat up the water. When the water boils, pour it over the raisins. They
will swell up and absorb some of the water. Add the oil or shortening. The heat from the raisins and water should
be enough to melt the shortening, if that is the fat you use. Stir in the sugar, cinnamon and nutmeg. Add the
egg and mix everything until the oil is well combined with everything else. Add the baking soda, salt and flour.
Mix very well. The batter will be thin and lumpy. That's alright, it is supposed to be. Turn this batter
into a well oiled 9 by 13-inch rectangular pan. Bake at 375° for about 25 minutes. Remove from the oven and cool
before cutting. Frost if desired with a simple vanilla frosting.
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