Nutter Butter Balls

Ingredients:

1 package Nutter Butter Cookies

8 oz. cream cheese, room temp.

1 package chocolate candy coating (or semi-sweet chocolate chips)

Preparation Instructions:

Finely crush cookies in a food processor or place them in a Ziploc bag and crush into a fine consistency.

Combine with softened cream cheese. Use the back of a large spoon to help mash the two together.

Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.

Melt chocolate candy coating as directed on the package and then dip balls into chocolate with a spoon. Tap off excess coating and slide balls on wax paper covered cookie sheet to dry.

Once dry, refrigerate and enjoy!

Pots de Creme

Ingredients

12 ounces, weight Semi-Sweet Chocolate Chips

4 whole Eggs, Room Temperature

2 teaspoons Vanilla Extract (or Cognac, Grand Marnier, Etc.)

1 pinch Salt

8 ounces, fluid Strong Hot Coffee

Preparation Instructions

First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.

When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.

Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.

Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.

Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!

Homemade Brownies

Ingredients: 

1/2 cup vegetable oil

1 cup white sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

Preparation Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.

In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.

Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Top With: Grandma's Chocolate Icing

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.

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!

No-Bake Chocolate Peanut Butter Bars

Ingredients:
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12 oz. package) Semi-Sweet Chocolate Mini Morsels, divided

Preparation Instructions:
GREASE 13x9-inch baking pan
BEAT 1 1/4 cups peanut butter and butter in large mixing bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared pan. Smooth top with spatula.
MELT remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth, or melt in microwave. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Red White and Blue Dessert

Ingredients:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy whipping cream, whipped
2 quarts strawberries, halved, divided
2 quarts blueberries, divided

Directions:
In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.

Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top. Yield: 18 servings.

Puppy Chow

Ingredients:
3/4 cup peanut butter
1 cup chocolate chips
1/4 cup butter
8 cups Crispix cereal
2 cups powdered sugar

Preparation Instructions:
Melt the peanut butter, chocolate chips, and butter together. Pour over the cereal in a large kettle or bowl and stir well. Pour the powdered sugar into a large brown paper bag and add the cereal. Fold the bag to seal and shake well to coat evenly.

Ingredients:

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar


Preparation Instructions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Peanut Butter Blossoms

Ingredients:
48 Hershey's Kisses Brand Milk Chocolates
1/2 cup shortening
3/4 cup Reese's Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Preparation Instructions:
1 Heat oven to 375°F. Remove wrappers from chocolates.
2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.