Romance Bars

Ingredients:
1 cup margarine or butter
2 cups flour
1/4 cup sugar
1 tsp. salt

2 eggs
1 1/2 cups brown sugar
1 tsp. vanilla
1/2 cup coconut
1 cups crushed pecans
2 TBSP. flour
3/4 tsp. baking powder

Frosting:
3 cups powdered sugar
1 (8 oz) cream cheese
Crushed pecans



Preparation Instructions:
Crust: Blend first 4 ingredients with pastry blender. Press into rimmed cookie sheet and bake at 350 degrees for 10 minutes. 
Next layer: Beat eggs until light. Add brown sugar, vanilla, baking powder, and flour then stir well. Fold in coconut and crushed pecans. Spread mix over crust. Bake another 20 minutes or until rich gold color (do not over bake).
Frosting: Combine powdered sugar and cream cheese and beat until smooth. Spread on completely cool bars and sprinkle lightly with crushed pecans.
Enjoy room temp. or refrigerated!

Chocolate Scotcheroos

Ingredients:

1 cup white sugar

1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips

Preparation Instructions:

Butter a 9x13 inch baking pan.
In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars

Summer Celebration Ice Cream Cake

Ingredients:
1 cup sugar
3 tablespoons butter melted
3 tablespoons orange yogurt
1 egg
1 teaspoon grated orange peel
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup baking cocoa
1 cup (6 ounces) semisweet chocolate chips
1-3/4 quarts vanilla ice cream, softened
4 to 6 squares (1 ounce each) semisweet chocolate
1 tablespoon shortening
Mixed fresh berries

Preparation Instructions:Line an 8-in. square baking dish with foil and grease the foil; set aside. In a large bowl, combine the sugar, butter, yogurt, egg, orange peel and vanilla until blended. Combine flour and cocoa; stir into sugar mixture. Add chocolate chips. Spread into prepared dish. Bake at 325 for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack. Spread ice cream over cake. Cover and freeze for 3 hours or until firm. Remove from the freezer 10 minutes before serving. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Using foil, lift dessert out of dish; gently peel off foil. Cut into squares. Garnish with berries and drizzle with chocolate. Yield: 9 servings.

Zebra Butter Cookies

Ingredients:
1-1/4 cups butter, softened
1 cup sugar
2/3 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa

Preparation Instructions:In a large mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half. Add cocoa to one half; mix well. Roll each half between waxed paper into a 9-in. square. Cut both squares into three 3-in. strips. Cut the strips in half lengthwise to make six 4-1/2-in. x 3-in. rectangles. Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle. Repeat layers twice. Wrap in plastic wrap and refrigerate for 2 hours. Unwrap and cut widthwise into eighteen 1/4-in. slices. Cut each slice with a horse-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 375 for 8-10 minutes or until edges are lightly golden. Let stand for 2 minutes before removing to wire racks to cool. Yield: 1-1/2 dozen
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I also have just done squares. But this last time I made them, I did pinwheels! You just roll the dough out long and then roll it up, like a log! Put it in the fridge for 2 hours... then take out and slice! It works great! And tastes the same! :)

Citrus Cheesecake

Ingredients:

1/2 cup butter, softened
1/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon grated lemon peel
FILLING
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon peel
1-1/2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
5 eggs, lightly beaten
2 egg yolks, lightly beaten
1/4 cup heavy whipping cream
TOPPING
1-1/2 cups (about 12 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Preparation Instructions: 

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon peel; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle. 

Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll one half dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. Place on a baking sheet. Bake at 400° for 6-8 minutes or until light browned. Cool completely on a wire rack.Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal. 

For filling, in another large mixing bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet. Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Combine topping ingredients; spread over cheesecake. Refrigerate overnight. Remove sides of pan. Enjoy! Refrigerate leftovers.

Strawberry Whipped Sensation

Prep Time:20 min
Total Time:6 hr 20 minMakes:12 servings

Ingredients:
4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted 

Preparation Instructions:
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

Turtle Dessert

Ingredients:
17 ice-cream sandwiches

1 (12 1/4 ounce) jar caramel topping
1 1/4 cups chopped pecans, toasted
1 (12 ounce) container frozen whipped topping, thawed
3/4 cup hot fudge topping, heated

Preparation Instructions:
Place 8 1/2 ice cream sandwiches in a 13 x 9 inch baking dish.
Spread evenly with caramel topping, and sprinkle with 1 cup pecans.
Top with 2 cups whipped topping and remaining ice-cream sandwiches.
Spread remaining whipped topping evenly over sandwiches.
Sprinkle with remaining 1/4 cup pecans.
Cover and freeze at least 2 hours.
Let stand 5 minutes before serving; cut into squares and drizzle with additional fudge topping. 

Rhubarb Crisp

Ingredients:

6 cups Rhubarb

3 1/2 cups Sugar divided

1 1/2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. salt

2 tbsp. butter

2 eggs

cinnamon

red food coloring

Preparation Instructions:

Mix 6 cups cut up rhubarb (1/2 inch pieces) and 2 cups sugar...Put in buttered 9x13 pan

Combine:

1 1/2 cups sugar, flour, baking powder and salt. Cut in 2 tbsp. butter.

Add 2 eggs and mix with fork until lumpy.

Sprinkle over rhubarb....sprinkle with cinnamon and a few drops red food coloring to make it more color appealing.

Bake at 350 for about 50 - 60 minutes.

This also is good with some half and half on it as well as vanilla ice cream.

Chicken Ragu

Ingredients:
Boneless chicken breasts
Ragu or other spaghetti sauceLemon pepper (spice)


Preparation Instructions:
Rinse chicken. Place in 9x13 pan. Pour Ragu sauce over chicken, covering completely. Sprinkle with lemon pepper. Bake at 350 degrees for 20 minutes, covered, then 10 minutes, uncovered.

Breaded Ranch Chicken

Ingredients:
1 1/2 cups crushed cornflakes
1 1/2 cups parmesan cheese
2 envelopes ranch dressing mix
8 boneless skinless chicken breasts, halved
1 cup butter, melted

Preparation Instructions:
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in melted butter, then roll in cornflake mixture to coat. Place in a greased baking dish(es). Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear.

Seasoned Potato Sticks

Ingredients:

12 potatoes

4 T. grated parmesan cheese

1 tsp. garlic powder

A couple of shakes of pepper

1/2 cup oil

2 tsp. salt

2 tsp. paprika

Preparation Instructions: 

Scrub potatoes and cut into strips. (leave peeling on) Combine other ingredients in a plastic ziplock bag. Place potato strips in mixture and shake well to coat evenly. (obviously, closing the bag before shaking) Spread strips on cookie sheets, in single layer.

Bake at 400 degrees for 20-30 minutes or until golden brown. Serve hot and crispy.

Chicken and Biscuits

Ingredients:
2 pkg. frozen peas
4 c. cooked chicken
2 c. condensed cream of chicken soup
1 c. sour cream
1 c. milk
1 tsp. salt
1 tsp. pepper
biscuits
2 1/2 c. shredded Cheddar cheese 

Preparation Instructions:
Heat oven to 425 degrees. Rinse peas to separate. Heat peas, chicken, soup, sour cream, milk, salt and pepper to boiling, stirring frequently. Prepare biscuits. Pour hot chicken mixture into two 11 3/4 x 7 1/2 x 1 3/4 baking dishes. Sprinkle with cheese. Place biscuits on cheese. Bake until peas are tender, and biscuits are browned. About 25-30 minutes. 

10 servings.
Note: You can also use rolled biscuits from the can to make it go faster. But we think homemade biscuits are much better!

Granny's Chicken Casserole

Ingredients:
About 8 c. cooked, deboned chicken, chopped
12 slices cubed white bread
2 c. milk
1 c. mayonaise
2 can cream of chicken soup
3 c. shredded cheddar cheese
Saute: 1 c. celery; 1 c. onion; 1 c. bell pepper


Preparation Instructions:
Mix all together. Put into 2 greased 9x13 pans. Bake at 350 degrees for 45 minutes.

Hearty Vegetable Soup

Ingredients:
1 can (46 oz.) of vegetable (or tomato) juice
4 cups water
1 medium head green cabbage, finely chopped
1 medium onion, sliced
6 or 7 carrots, sliced (about 2 cups)
3 medium stalks celery
3 tblsp instant beef or chicken bouillon


Preparation Instructions: 

Heat all ingredients to boiling; reduce heat. Cover and simmer 1 hour.

Yield: 16 servings (about 1 cup each)

Orange Smoothie

Ingredients:

2/3 cup milk

2/3 cup water

1/4 cup sugar

6 oz. orange juice concentrate

1 tsp. vanilla

2 cups ice cubes

Preparation Instructions:

Mix in the blender in that order. Serve and Enjoy! 

I made this today at a friends house, and it is mouth-watering! I will definitely be making again. :) 

Berry Lemonade Slush

Ingredients:

Country Time Lemonade Flavor Drink Mix (dry)

1/2 cup water

3 cups ice cubes

*1 cup fresh or frozen strawberries

Preparation Instructions:

Measure drink mix into cap to 1-qt. line (1/2 cup). Empty into blender container.

Add remaining ingredients; cover. Blend on high speed 10 sec. Turn off blender. Stir with spoon; cover. Blend an additional 5 sec. or until smooth, using pulsing action.

Serve immediately. Store leftover slush in freezer.

*Substitute blueberries or sliced peeled peaches for the strawberries.

Feather Light Muffins

Ingredients:

1 cup shortening

1 1/2 cup sugar

3 eggs

4 1/2 cups flour

4 1/2 tsp. baking powder

1 1/2 tsp. salt

3/4 tsp. nutmeg

1 1/2 cup milk

Topping:

1 1/2 cup sugar, 3 tsp cinnamon, 1 stick marg. or butter.

-

Preparation Instructions:

Cream shortening, sugar, and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins 2/3 full. Bake at 325 degrees for 20-25 minutes - or until golden. Let cool for 3-4 min. Meanwhile, combine sugar and cinnamon in small bowl. Roll warm muffins in melted butter, then in sugar mix. (top of muffins onlt) Serve warm! Yield 24-30 mufffins.

Buttermilk Spice Cake

Ingredients:

• 2 cups brown sugar
• 1 stick butter, softened
• 1/2 cup vegetable oil
• 5 large eggs, separated
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fresh grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• Pinch salt
• 1 cup buttermilk
• 1 1/2 to 2 x recipe Roasted Walnut Cream Cheese Frosting

Preparation Instructions:

Preheat the oven to 350 degrees F.

Lightly grease 2 (9-inch) cake pans. Cut 2 (9-inch) parchment paper rounds and line the pan bottoms. Greaseand flour the parchment rounds.

In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, 1 at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

Spread a layer of the frosting over 3 layers of the cake. Place the layers of cake on top of each other and top with the fourth layer of cake. Frost the top and sides of the cake with the remaining frosting. Slice the cake into individual servings.

Roasted Walnut and Cream Cheese Frosting

• Ingredients:
• 8 ounces cream cheese, softened
• 1/2 stick butter, softened
• 3/4 pound (about 3 cups) confectioners' sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk
• 1 cup roasted walnut pieces
• 
  
• Preparation Instructions:
• In a large mixing bowl, with an electric mixer, cream the cheese and butter. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and milk, if needed to thin consistency, and mix well. Fold in the walnut pieces.
• 
  
• Yield: about 3 cups

Vanilla Buttercream Frosting

Ingredients:
3 cups powdered sugar
1/3 cup butter, softened
1 ½ teaspoons vanilla
1-2 tablespoons milk

Preparation Instructions:
Mix powdered sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Sweet Charity Pie

Ingredients: 

1 Baked pie shell

1 package cream cheese 8 oz., softened

1 cup powdered sugar

1/2 tsp. almond extract

Cream and set aside.

1 cup chopped nuts (we use pecans)

1 cup flour

1/2 cup brown sugar

1 stick butter

Blend together until crumbly - Bake at 350 for 15 minutes, stirring occasionally. Cool.

1 can cherry pie filling

1 can cool whip

Combine and set aside.

Assembly:

1 - Bake pie shell

2 - When pie shell is cool, spread with cream cheese mix

3 - Sprinkle with 1/2 crumble mix

4 - Spread on cherry filling/cool whip mix.

5 - Sprinkle with remaining crumble mix

6 - Eat and Enjoy!

7 - Store leftovers in refrigerator.

Grands Strawberry Shortcakes

Ingredients:
Grands Biscuits
Butter, melted
Sugar

Strawberries
Sugar

1/2 cup whipping cream
2 Tablespoons sugar
1/4 teaspoon vanilla, if desired

Preparation Instructions:
Heat oven to 375. Separate biscuits. Dip tops and sides of each biscuit in butter, dip in sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.

Meanwhile, in medium bowl, mix strawberries and sugar. Set aside.

In another small bowl, beat whipping cream and sugar with electric mixer on high speed until soft peaks form. Beat in vanilla.

Put together and enjoy!