Cream Cheese Pie
1 can (14 ox.) sweetened condensed milk
1 package (8 oz.) cream cheese (room temp.)
1/3 cup lemon juice
1 teaspoon vanilla
1 graham cracker pie shell
1 can (your choice) pie filling (optional)
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Bleand cream cheese with ½ the milk. Mix in rest of milk. Add
lemon juice and vanilla. Pour into pie shell. Place in freezer
until firm. Top with chilled pie filling just before serving (if desired.)
Carrot Cake
Sift together in a large bowl:
1½ cup flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Then add:
2/3 cup oil
2 eggs
1 cup finely grated carrots
½ cup crushed pineapple
1 teaspoon vanilla
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Mix until moistened. Beat 2 min. at med. speed. Grease and
flour a 9x9x2 pan and bake at 350ºF for about 35 min. or until
done. Cool 10 min. and remove from pan. Top with powdered
sugar or cream cheese frosting (see below).
Cream Cheese Frosting
8 oz. cream cheese
½ cube margarine
1 box powdered sugar
1 teaspoon vanilla
½ cup chopped pecans (optional)
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Mix well in a med. size bowl.
Snicker Cake
1 german chocolate cake mix
½ cup margarine
12 oz. caramels
1/3 cup milk
8 oz. chocolate chips
1 cup chopped peanuts
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Mix cake according to the directions on the box; pour ½ of the
cake mixture into a greased and floured 13x9 pan; bake at 350º
F for 20 min.Melt caramels, milk and margarine in a pan. Pour
over the baked portion of the cake. Top with chocolate chips
and peanuts. Pour remaining cake batter over the top and bake
at 275ºF for 20 min.; then at 350ºF for 10 min. Needs no icing.
Note: this is very very gooey and oh-so-yummy!
Holiday Oreo Honey Maid Graham House
Heavy cardboard or 3/16-inch-thick foam core
Masking tape and/or glue
White decorator icing
About 24 (5 x 2 1/2-inch)whole HONEY MAID Grahams
43 White Fudge Covered OREO Sandwich Cookies
8 OREO Holiday Red Creme Chocolate Sandwich Cookies, halved
Red and green LIFE SAVERS GUMMI Savers
Red and green decorator icing
cherry flavored fruit stripe gum
peppermint sticks
silver dragees
red string licorice
and other assorted candies for decorating
Kosher salt or artificial snow
About 25 NILLA Wafers
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Assemble cardboard or foam core with tape or glue into house shape as pictured. Attach to cardboard base for easier handling.
With white icing, attach grahams to front, back and sides of
house, cutting to fit as necessary. Separate two whole grahams into 8 (2 1/2 x 1 1/4-inch) pieces. Attach to house for shutters, leaving spaces in between for windows as pictured. Allow to dry completely.
With white icing, attach white fudge covered cookies to roof
sides, starting with bottom row and working upwards, overlapping each row slightly. Allow to dry completely. Carefully cut remaining white fudge covered cookies in half. With white icing, attach to house above windows as pictured.
With white icing, attach holiday red creme sandwich cookies along bottom edge of house and chewy roll candies along top of house, as pictured. Decorate house with white, red and green decorator icing, striped gum, peppermint sticks, silver dragees, red string licorice and other assorted candies as desired.
Arrange house on surface. Arrange Kosher salt or artificial snow around house. Cut 1 wafer cookie in half. Place by door for steps; arrange remaining wafer cookies around house as pictured.
**Note: Makes 1 house. Okay. We know you can't eat it, but it sure does look great! This decorative, house is a great project to help get you into the holiday spirit.
Oreo Mud Pie
26 Regular or Reduced Fat OREO Chocolate Sandwich Cookies,
finely crushed (about 2 cups crumbs)
1/4 cup FLEISCHMANN'S Margarine, melted
1 quart coffee ice cream, softened
1 1/2 cups chocolate fudge sauce
Prepared whipped topping, for garnish
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In small bowl, combine cookie crumbs and margarine. Press onto
bottom and side of 9-inch pie plate. Spread ice cream into prepared crust. Top with fudge sauce. Freeze 6 hours or until firm. To serve, garnish pie with whipped topping.
**Note: Makes 8 Servings
Delicate Graham Cracker Cake
20 Nabisco Grahams, finely rolled (about 1 1/2 cups crumbs)
1/2 cup all-purpose flour
2 1/2 teaspoons DAVIS Baking Powder
1/2 teaspoon salt
1/2 cup FLEISCHMANN'S Margarine, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk
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In small bowl, combine cracker crumbs, flour, baking powder and
salt; set aside. In large bowl, with electric mixer at high speed, beat margarine and sugar until light and fluffy. Add eggs, one at a a time, beating well after each addition. Stir in vanilla. Alternately add flour mixture and milk, beating well
after each addition.
Divide batter into 2 well greased 8-inch round cake pans. Bake at 350°F for 25 minutes or until done. Cool in pans 15 minutes. Remove from pan; cool completely. Fill and frost as desired.
**Note: Makes two 8-inch cake layers
Double Chocolate Cheesecake
1 (11 3/4-ounce) package ROYAL No - Bake Cheesecake Pie Mix
1/2 cup margarine, melted, divided
1/2 cup sugar, divided
1 cup semisweet chocolate chips
1 1/2 cups cold milk
1 (4-serving) package ROYAL Chocolate Pudding & Pie Filling
1 3/4 cups water
Whipped cream, for garnish
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Mix contents of crumb packet, 6 tablespoons margarine and 2
tablespoons sugar; press on bottom and side of 9-inch pie plate.
In small saucepan, over low heat, melt 1/2 cup chocolate chips;
set aside. Prepare cheesecake filling according to package directions using milk; blend in melted chocolate. Stir in remaining chocolate chips. Spread in prepared crust. Chill 1 hour.
To make sauce, in small saucepan, over medium-high heat, heat
pudding powder, remaining 6 tablespoons sugar and water to a boil. Boil 1 minute; remove from heat. Stir in remaining 2 tablespoons melted margarine. Chill until serving time.
To serve, cut cheesecake into 8 wedges; top with sauce and whipped cream if desired.
**Note: Makes 8 servings
Pumpkin Pie
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1/2 teaspoon of each: salt, cinnamon,nutmeg,ginger
3 teaspoons baking powder
2 cups flour
1/2 cups nuts
3/4 cup milk
1 teaspoon vanilla
1 cup pumpkin
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Cream shortening and sugar, add eggs. Sift dry ingredients and mix alternately with the milk. Add pumpkin and nuts. Bake in 350 degree oven until done and ENJOY!
**Note: Exported from MasterCook
Great Pumpkin Cookies
2 cups flour
1 cup quick oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup margarine or butter softened
1 cup of firmly packed brown sugar (dark or light)
1 cup of sugar
1 egg
1 teaspoon vanilla
1 cup Libby's Solid Pack Pumpkin
1 cup semi sweet chocolate chips or M&M's candies
1 cup raisins
1 cup nuts (any kind)
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Preheat Oven to 350° F. Combine flour, oats, baking soda, cinnamon and salt. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into shape using a
thin metal spatula. Bake at 20 to 25 minutes until cookies are firm and lightly browned.
**Note: You can double the recipe if you use can pumpkin, since you usually have a lot left over.
Graveyard of Cookies
3 1/2 cups cold milk
2 packages (4 serve) Jello Chocolate Pudding
1 tub (12 oz. ) Cool Whip
1 package (16oz.) Chocolate Sandwich Cookies, Crushed
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Decorations: Asst retangular-shaped sandwich cookies, cake mate decorating icings and gels, candy corn pumpkins
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Pour milk into large bowl. Add pudding mixes. Beat with wire whisk or electric mixer on lowest speed 2 minutes or until blended. Gently stir in whipped topping and 1/2 of the crushed cookies. Spoon into 13 x 9 inch dish. Sprinkle with remaining crushed cookies. Refrigerate 1 hour or until ready to serve. Decorate rectangular-shaped sandwich cookies with icings to make "tombstones." Stand tombstones on top of dessert with candies to resemble a graveyard.
**Note: Makes 15 servings
Cara
Peanut Butter Fingers
1 cup margarine, soft
1 cup sugar
2 cups brown sugar
2 eggs
2/3 cup peanut butter
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 cups flour
2 cups quick oats
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Cream margarine and sugars. Blend eggs, peanut butter, baking soda, salt, and vanilla into sugar mixture. Add flour and oats. Mix well. Spread in LARGE, greased jelly roll pan. Bake 350 degrees for 20-25 minutes. While cookies are still hot sprinkle chocolate chips on top; let set 5 minutes; spread
evenly.
Icing:
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1 cup sugar
6 Tbls. milk
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Mix peanut butter, sugar and milk. Drizzle over melted chips. Allow cookies to cool. Cut into 1X3 inch bars. Keep in air tight container.
Cyndi
Better Than Sex Cake
1 pkg. yellow cake mix
1 (20 oz.) can crushed pineapple
3/4 c. sugar
2 (3 1/2 oz.) pkg. vanilla instant pudding
3 c. milk
1 ctn. Cool Whip
3/4 c. flaked coconut
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In 13x9 inch pan, bake cake according to directions. Meanwhile, combine pineapple with its juice and sugar in saucepan. Cook over medium heat stirring occasionally, about 20 minutes. When cake is done, remove from oven and pierce top with fork at 1 inch intervals. Pour on pineapple mixture and spread evenly over cake. Cool completely.
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In medium bowl, combine pudding with milk. Blend until thick. Spread over cake, then spread Cool Whip over pudding. Sprinkle coconut over the top. Refrigerate 24 hours.
Alicia
Chocolate Whoppers
6 oz semisweet baking chocolate
2 oz unsweetened baking chocolate
3/4 stick (6 Tbsp) unsalted butter or margarine (not spread)
2 large eggs
3/4 cup of granulated sugar
2 tsp powdered (not granular) instant coffee or espresso
2 tsp vanilla extract
1/2 tsp salt
1/4 tsp baking powder
1/4 cup all purpose flour
1 cup (6 oz) semisweet chocolate chips
1 cup (4 oz) walnuts, chopped
1 cup (4 oz) pecans, toasted and coarsely chopped
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1) Place oven rack in middle of oven. Heat to 350 degrees F. Line cookie sheet with foil.
2) Microwave both chocolates and the butter in a meduim bowl on high 1 minute, then stir. Repeat at 30 second intervals until chocolate and butter have melted and mixture is smooth. Let cool slightly.
3) In another medium bowl, with mixer on high speed, beat eggs, sugar, coffee powder, vanilla, salt and baking powder until lighter in color and bubbly, about 2 minutes. Reduce speed to low and beat in chocolate mixture (which may still be quite warm). Add flour and beat just until blended. Stir in remaining ingredients.
4) Using a scant 1/3 cup batter per cookie, drop 5 mounds on each cookie sheet, 1 in the middle and 1 towards each corner (dough is gooey). Do not flatten tops.
5) Bake 13 to 15 minutes, no longer. Surface will be dry, shiny and cracked, but will be soft inside.
6) Slide foil off cookie sheet onto countertop. Cool cookies on foil, or remove to a wire rack to cool.
**Note: Prep time:20 min, Bake time:15 min, Makes:13 Large Cookies
Julie
Apple Harvest Cake
4 cups apples, peeled and diced, about 4 to 5 large apples*
2 cups sugar
2 eggs
1 cup vegetable oil
1 tsp vanilla extract
3 cups flour
1/2 tsp salt
2 tsp baking soda
1 cup walnuts, hazelnuts, or almonds, chopped
1 cup raisins
*Butter or nonstick cooking spray for greasing the pan
*Flour for coating pan
*Use an assortment of tart autumn apples, such as Granny Smith and McIntosh.
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Preheat the oven to 325 degrees. Butter and flour a 13x9x2" pan.
In a large bowl mix the apples and sugar; stir will to make sure all the apples are coated. Set aside for 30 minutes. In another large bowl, beat the eggs. Add the oil and vanilla and beat well. Sift the flour, salt, and baking soda into the mixture and mix well. Gently fold in the nuts, raisins, and apple-sugar mixture. Pour into the prepared pan and bake for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool to room temperature, then cut into squares.
**Note: Extracted from Parenting Magazine -- Prep Time: About 15 minutes, Sitting Time: 30 minutes
Baking Time: 50 miutes, Yield: 18 servings
PER SERVING (1/18 of cake): 358 calories, 5 g protein, 17 g fat (1.4 g saturate49 g carbohydrate, 100 mg sodium, 24 mg cholesterol, 2 g fiber)
