Original Rice Krispies Treats

 4 T. butter

1 pkg (10oz) marshmallows

6 cups Rice Krispy cereal

In large pot, melt butter and marshmallows over low heat. Remove from heat. Stir in cereal until well coated. Press into greased 9x13 pan.

Apple Crisp

10 cups sliced peeled apples

1/2 cup sugar

1 t. cinnamon

1 cup flour

1 cup brown sugar

1/2 cup quick cooking oats

1 t. baking powder

1/4 t. nutmeg

1 t. cinnamon

1/2 cup cold butter

vanilla ice cream, optional

Place apples in a large bowl and toss with 1/2 sugar and cinnamon. Put into greased 9x13 pan. Combine flour, brown sugar, oats, and spices. Cut in butter until you get coarse crumbs. Sprinkle over apples. Bake at 375 for 50 minutes or until apples are tender. Serve warm with ice cream.

From Taste of Home

Pecan Pie Bars

Pecan Shortbread Crust

1 3/4 cup flour

1/2 cup sugar

1/2 t. salt

1/3 cup finely chopped pecans

1 cup butter, room temperature

Pecan Pie Filling

2/3 cup brown sugar

1 t. salt

4 eggs

1 1/4 c. corn syrup

1/4 cup maple syrup

2 t. vanilla

3 cups roughly chopped pecans

Prepare crust by combining flour, sugar, salt, and pecans. Cut in butter until you get coarse crumbs. Press into a grease 9x13 pan making slightly curved edges. Bake in oven preheated to 350 for 18-22 minutes or until lightly golden.

While crust is baking, whisk together brown sugar and salt. Add eggs and vanilla. Add corn and maple syrups. Stir in pecans. Pour filling over hot crust and bake an additional 30-35 minutes or until a knife inserted comes out clean. Allow to cool completely before cutting.

From Souther Discourse

https://southerndiscourse.com/wprm_print/20889

Bread Pudding

 

From Abbie Dunham (her grandma's recipe)

Pearl's Banana Cake

1/2 cup shortening (or butter, softened)

1 1/2 cups sugar

2 eggs

2 ripe bananas, mashed

1 tsp. vanilla

2 cups flour

1/4 tsp. salt

1 tsp. baking soda

3/4 cup sour milk

Mix all ingredients together. Bake for 30 minutes (350 degrees) or until done. Frost with cream cheese frosting.

Cream Cheese Frosting:

Beat together 

3 oz cream cheese, softened

1/4 cup butter, softened 

1 t. vanilla

2 - 21/2 cups powdered sugar

Aunt Kathy Bars

1/2 cup sugar

1/2 cup brown sugar

1 cup corn syrup

1 cup peanut butter

1 cup peanuts, chopped (optional)

6 cups cornflakes

1 pkg. milk chocolate chips

Mix sugars and syrup. Add peanut butter (and peanuts if you're adding them). Mix in cornflakes a little at a time. With buttered fingers, press mixture into a greased 9x13 pan. Melt milk chocolate chips in a small glass bowl using the microwave. Spread melted chocolate over the bars and let harden. Cut into bars.

From Aunt Kathy McCormack

*For Christmas, I decorate with red and green M&Ms and cut into 1 inch pieces.

Christmas Sugar Cookies

6 cups flour

3/4 t. salt

2 1/4 cup butter

2 1/2 cup sugar

3 eggs

3 t. vanilla

Plan ahead: set out butter to soften. 

In medium bowl, combine flour and salt. In large bowl, cream butter and sugar on medium speed. Add eggs and vanilla, beat until combined. Slowly add flour a cup at a time. Don't overmix. 

Roll out dough to 1/4 inch thick and cut into desired shapes. Place on cookie sheet lined with parchment paper. Bake at 325 for 13-15 minutes or until edges are just starting to get golden. Let cool on cookie sheet for a couple minutes before moving to wire rack to cool.

Frost and decorate as desired.

Makes 7-8 dozen cookies, depending on size.

Recipe adapted over time. Original from Shirley Ditsworth.

*For my oven, I increase temp to 340 and bake two trays at a time for 13 minutes total, switching at the six minute mark.

Frosting:

4 cups powdered sugar

3 - 4 T. butter, melted or very soft

2 t. vanilla (or 1 t. vanilla and 1 t. almond extract)

milk as needed for consistency

Mix all ingredients well with mixer. Add milk until spreadable, but not runny. Add food coloring, if desired.

Frosting recipe adapted over time. Original from Carol Sullivan.

Muddy Buddies (aka Puppy Chow)

9 c. rice Chex cereal

1 c. semi-sweet chocolate chips

1/2 c. peanut butter
1/4 c. butter

1 t. vanilla

1 1/2 c. powdered sugar

Measure cereal into large bowl. In microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high, stir. Microwave 30 sec. longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal and stir until evenly coated. 

Put chocolate covered cereal into a paper grocery bag. Add powdered sugar. Fold bag closed and take outside to shake until well coated. Let cool.

From Betty Crocker

Pumpkin Pie

1 15 oz. can pumpkin
2 eggs, slightly beaten
1 cup sugar
1/2 t. salt
1/2 t. ginger
1/2 t. nutmeg
1/4 t. cloves, optional
2 t. cinnamon
1 can evaporated milk
1 9 inch pie shell

Mix ingredients in order given. Pour filling into pie shell. Bake at 425 for 15 minutes. Reduce temperature to 350 and continue baking for another 45 minutes or until knife inserted in center comes out clean. Cool on rack then place in refrigerator to chill.



From Aldi Pumpkin can

Easy Double Pie Crust

2 cups flour
1/2 t. salt
2/3 cup shortening
6-7 T. cold water

Stir together flour and salt. Cut in shortening with pastry blender. Sprinkle water into flour 1 T. at a time using fork to moisten dough after each addition. Use just enough water to form a ball. Divide dough into 2 equal balls. Roll out to ~12 inch circle on lightly floured surface. Use rolling pin to transfer dough to pie plate. Trim dough to fit. Repeat with second piece of dough. Use to make 2 single crust pies or one double crust pie. Bake as directed in pie recipe.

Pumpkin Bread

Combine in bowl:
4 1/2 cups flour
2 t. baking soda
1 t. salt
1 T. pumpkin pie spice (or 1/2 T. cinnamon, 1/4 T. ginger, 1/8 T. cloves, 1/8 T. nutmeg)

Mix well and set aside.

Combine in LARGE bowl:
4 eggs, beaten
4 cups sugar
1 cup oil
1 16 oz. can pumpkin

Beat until well mixed then add flour mixture and stir until just moistened. Do not over mix. Divide batter evenly between THREE greased loaf pans. Bake on middle rack at 350 for about 1 hour or until a sharp knife inserted in center comes out clean. Rearrange pans at after about 30 minutes of baking time. Remove and cool on rack. Wrap in foil and refrigerate. Best eaten the next day.

Makes three 9-inch loaf pans.

From Carolyn Papylham

Ice Cream (Sandwich) Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) Cool Whip Topping, thawed, divided
1 pkg. (3.9 oz.) Chocolate Instant Pudding
16 Oreo Cookies, chopped (about 2 cups), divided
12 vanilla ice cream sandwiches

Whisk fudge topping and 1 cup Cool Whip in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies. Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the Cool Whip mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil. Freeze 4 hours.

Note: If your fudge topping mixture is too thick to spread easily, stir in up to 1/4 cup milk.

Peanut Butter Chocolate Eclair Cake

1 box chocolate graham crackers
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

http://www.plainchicken.com/2011/08/peanut-butter-eclair-cake.html

Chocolate Coconut Bars

3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

 Preheat oven to 375º. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.

In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.

Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

SOURCE: EVERYDAY FOOD, JUNE 2005

Easy Vanilla Buttercream Frosting

 This is the frosting I used on the ice cream cone cupcakes. Easy and delicious!

3 cups powdered sugar
1 cup butter
1 tsp vanilla
1 to 2 TBS milk

Mix together sugar and butter in a mixer or with beaters. Mix on low speed until well blended and then increase speed to medium and beat for 3 minutes. Add vanilla and milk. Continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.

Triple Fudge Brownies

1 (3.9 ounce) package instant chocolate pudding mix
1 package chocolate cake mix
1 package semisweet chocolate chips
ice cream (optional)

Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 30-35 minutes or until the top springs back when lightly touched. Optional: Dust with confectioners' sugar or serve with ice cream.

Easy Homemade Ice Cream

2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
plus mix ins of your choice (candy, nuts, chocolate, etc.)

Whip heavy cream to stiff peaks in large bowl.  Mix sweetened condensed milk with your choice of flavoring. Fold in whipped cream. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

(We used 2 Butterfingers coarsely chopped as our mix-in. Delicious!)

Grasshopper Fudge Cake

Grasshopper Fudge Cake

1 box white cake mix, plus: water, vegetable oil and egg whites called for on cake mix box
2 teaspoons mint extract
Green food color
1 jar large hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
Thin rectangular crème de menthe chocolate candies (aka Andes), unwrapped and cut into pieces, if desired

Heat oven to 350°F. Spray 13x9-inch pan with baking spray. Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3-4 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan; repeat cutting for swirled design. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, and 4-5 drops green food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces, if desired. Store covered in refrigerator.

Buster Bar Dessert

Buster Bar Dessert
1 lb. chocolate sandwich (Oreo) cookies, crushed
1/2 cup butter or margarine
1/2 gallon of ice cream, softened slightly
1 cup peanuts, chopped - optional
1/2 cup butter or margarine
2/3 cup chocolate chips
2/3 cup powdered sugar
1 can (12 oz.) evaporated milk
1 tsp. vanilla

Mix crushed cookies and 1/2 cup butter or margarine. Pat into 9 x 13 " pan. Freeze for a few minutes to harden. Spread softened ice cream over top of cookies. Sprinkle peanuts over ice cream. Place in freezer. Mix 1/2 cup butter or margarine, sugar, chips and evaporated milk in a saucepan. Boil, stirring constantly, 5 to 8 minutes until thick. Cool and add vanilla. Once cool, pour over ice cream mixture. If it's not cool, it will melt the ice cream. Freeze. Remove from freezer a few minutes before serving (makes it easier to cut it).

Cool and Easy Pie (aka Pink Fluff)

 

2/3 cup boiling water

1 pkg. strawberry flavor gelatin (4 serving size)

ice cubes

1/2 cup cold water

1 tub (8 oz.) Cool Whip, thawed

1 graham cracker pie crust, store bought or homemade

Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Spoon into crust. Refrigerate at least 4 hours or until firm.