Rb Desserts

Peanut Butter Bars Karen ¾ cup butter or margarine 1 ½ cup peanut butter 1 ½ cup brown sugar 1 ½ cup white sugar 2 eggs

1 ½ tsp. Baking soda 1 tsp. Salt 1 Tbsp. Vanilla 3 cups flour 2 cups rolled oats

Mix together sugar, margarine, peanut butter, vanilla, and eggs. Add dry ingredients. Pat into 10 by 15 inch jellyroll pan. Bake at 350 for 12 minutes (only 12!-don’t overbake-the top will not be brown). Pour on chocolate chips when hot. They will melt most of the way, then put in still hot oven for a minute to melt the rest. (or you can put on your favorite chocolate frosting).

Raspberry Peach Torte

Michelle W. (read recipe first, for

all the ingredients)

Crust: 1 C. Bisquick ¼ C. soft butter 1 T. sugar

2 T. and 2 t. boiling water Add water to dry, mix with fork until dough cleans the bowl

Mix 1 cup powdered sugar and 8 oz. cream cheese, spread on cooled crust. Raspberry Glaze: 1 pkg. Frozen raspberries 2/3 C. water Simmer 3 minutes

Blend: ½ C. sugar 1/3 C. water 3 T. cornstarch Add mix to fruit and boil for 1 minute

Arrange peaches on cream cheese layer, pour glaze over the top and chill.

Banana Cream Pudding 2 bags chessmen (pep.farm) Pecan sandies (Nabisco) or other shortbread cookies about 6 bananas 2 cups milk

Wendy 1 8oz cream cheese softened 1 3.5 oz box instant French vanilla or vanilla pudding 1 can sweetened condensed milk 8oz cool whip

Line 9x13 pan with cookies. Slice bananas and lay over cookies. In a bowl combine milk and pudding and mix. In another bowl cream sw. cond. Milk with cream cheese until smooth then fold in cool whip. Then combine with pudding mixture. Mix till smooth, pour over bananas. Place more cookies on top and chill 2 hours before serving.

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Wacky Cake

Karen

Uses only one dish and great if you have no eggs!

3 cups flour 2 cups sugar 6 Tbsp. cocoa 1 tsp. baking soda 2 tsp. salt

¾ cup oil 2 tsp. vanilla 2 Tbsp. vinegar 2 cups cold water

Mix flour, sugar, cocoa, soda, and salt in 13x9 pan. Make 3 holes. Pour in oil, vanilla, and vinegar. Pour cold water over mixture, and mix well. Bake at 350 for 30 minutes.

Oatmeal Chocolate Chip Cake 1 cup oatmeal 1 ¾ cup boiling water 1 stick butter 1 cup brown sugar 1 cup sugar

Karen

1 ¾ cup flour 2 cups chocolate chips 1 tsp. soda ½ tsp. salt ¾ cup chopped pecans

Combine oatmeal and water; let stand for 5 minutes. Blend in butter and brown and white sugars. Add flour, soda, and salt. Add 1 cup of chocolate chips. Pour into greased and floured 13x9 pan. Top with the rest of the chips, and the nuts. Bake at 350 for 40-50 minutes.

Cookie Monster Sugar Cookies ¾ cup butter or margarine 1 cup sugar 2 eggs 1 tsp vanilla

Karen

2 ½ cups flour 1 tsp. baking powder 1 tsp. salt

Combine butter and sugar. Add eggs and vanilla and mix well. Add dry ingredients and mix until soft dough is formed. Cover and chill at least one hour. Roll out on a lightly floured board about ¼ inch thick. Cut into shapes and place on ungreased baking sheet. Bake at 400 for 6 to 8 minutes.

Peanut Butter Rice Krispie treats 1 cup light Karo syrup 1 cup sugar

Karen

1 cup peanut butter 6 cup Rice Krispies

Bring first 3 ingredients to a boil and boil for 3 minutes. Remove from heat. Add cereal. Press into greased pan. Serve when cooled.

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Crazy Craisin Cookies Michelle 1 cup butter ¾ cup sugar ¾ cup brown sugar 1 egg 1 tsp. vanilla

1 ½ cup Flour 1 tsp. baking soda 2 cups oatmeal 1 cup white chocolate chips 1 cup toffee bits ( Score/Heath)

Cream first three ingredients. Add the rest and mix well. Bake at 350 for 8 minutes.

Peanut Butter Pie Mom 6 inch Oreo pie shell ½ cup creamy Peanut Butter ¾ cup powdered sugar

3 oz package chocolate cook and serve pudding ¾ container cool whip

Mix peanut butter with powdered sugar. Put all but 2 Tbsp. of the mixture in the pie shell. Cook the pudding according to directions. Pour over peanut butter crumbs. Chill. When ready to serve, top with the cool whip and sprinkle with remaining PB crumbs.

Chocolate Raspberry Cheesecake 1 chocolate or Oreo pie shell 6 oz. cream cheese 1 14oz Sweetened condensed milk 1 egg 3 Tbsp. lemon juice 1 tsp. vanilla

Wendy 1 cup fresh or frozen raspberries * Chocolate glaze 2 squares (1 oz each) semi-sweet chocolate ¼ cup whipping cream

Preheat oven to 350. Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom of pie shell. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set. Cool. Top cheesecake with chocolate glaze. Refrigerate leftovers. *Chocolate Glaze: In small sauce pan over low, melt chocolate mixed with cream (I think I used whole milk, and it was still good). Cook and stir until thickened and smote. Remove from heat and cool.

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Wagon Wheel Cookies 4 oz unsweetened chocolate 2 ½ cups flour ½ tsp. salt 2 tsp. baking powder ½ cup oil

Mom 2 cups sugar 4 eggs, lightly beaten 2 tsp. vanilla 1 cup powdered sugar

In a double boiler, melt the chocolate and cool to room temp. Sift together the flour, salt and baking powder. Mix the oil, sugar, and melted chocolate well. Blend in eggs in fourths mixing well after each pour. Add vanilla, then stir in the dry ingredients. Place covered in fridge for a few hours or over night. (or freezer for 15-30 minutes). Preheat oven to 350, make 1 ½ balls, roll in powder and place on sheet. Bake 10-12 minutes.

Cherry Bars

(A Sister Hunsaker classic) 1 ¾ cup sugar 3 cups flour 1 cup butter or margarine 1 ½ tsp. baking powder 1 tsp. vanilla 1 21oz can cherry pie filling 4 eggs *Glaze Preheat oven to 350. Grease 15x10 jelly roll pan ( I used a cookie sheet with sides and it worked fine). Cream sugar butter and vanilla until light and fluffy. Add eggs, one at a time, beating after each. Gradually add flour and baking powder. Blend well. Spread 2/3 of the batter in the pan. Spread the pie filling over the batter. Drop remaining batter by teaspoonfuls over the pie filling. Bake 25 minutes or until lightly browned and toothpick comes out clean. Cool and glaze. Makes about 48 bars. *Glaze: 1-2 Tbsp. milk 1 cup powdered sugar ½ tsp. almond extract Blend together and drizzle over cooled bars.

Hello Dollies 1 stick butter 20 graham crackers crumbled 1 cup coconut 1 6oz package butterscotch chips

Wendy

Karen 1 6 oz package chocolate chips 1 can sweetened condensed milk 1 ½ - 2 cups chopped pecans

Melt margarine in 9x13 pan. Mix with crackers. Layer with remaining ingredients. Bake at 325 for 30 minutes.

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Chocolate-Chocolate Chip Cookies 1 pkg. Devil’s food cake mix 2 eggs 1 tsp. vanilla

Karen

½ cup oil 1 cup semisweet chocolate chips

Mix cake mix, eggs, and vanilla together by hand. Add chocolate chips. Drop by spoon on cookie sheet. Bake at 350 10-12 minutes. Let cookies cool on cookie sheet 1-2 minutes before removing.

Heavenly Coconut Cake 2 white cake mixes 1 can cream of coconut 1 pint Baker’s whipping cream,

Wendy whipped cream, or cool whip 2 cups flaked coconut

Mix cake and bake according to package directions. Put batter into three 8 or 9 in. round cake pans that have been greased and floured and lined with parchment paper. When cakes are done, remove from oven and immediately poke holes in the top of each one (1/4 can per lb). Refrigerate until cool. Just before serving, whip Baker’s cream (baker’s cream is just pre-sweetened whipping cream) until stiff and fluffy. And tint with two drops of red food coloring. Frost and sprinkle coconut as you stack the cake. Push skewers through cake to hold together.

Microwave Fudge Pie 1 cup sugar 3 Tbsp. cocoa powder ½ cup flour

Mom 1 stick butter 1 tsp. vanilla 2 eggs

Mix ingredients and pour into 9 in. pie plate, sprayed with non-stick spray. Place plate on inverted saucer. Microwave 8-12 minutes on heat level 6. Serve hot with ice cream.

Favorite Chocolate Frosting Mom Melt 1 stick Unsalted butter (real) 12 oz semi sweet chocolate chips

Add 2/3 cup milk 1 tsp vanilla

Gently mix in 1 1/4 cups powdered sugar. Chill. Take out of fridge and beat every 15 minutes for one hour

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Mel’s Chocolate Cake 1 pkg. Pillsbury Plus Devils Food Cake with Pudding mix 1 pkg. instant chocolate pudding mix 4 eggs

Karen

1 c. sour cream 1/4 c. vegetable oil 3/4 c. water 1 6 oz. pkg. semi sweet chocolate chips

Mix with wooden spoon. Do not use electric beaters. Bake at 350. Test at 45 mins. Do not overcook.

Almond Cookies

(Swedish Oatmeal Cookies) Michelle

These take time and only make about 2 dozen, but they are worth it!

First, make almond topping: 2/3 cup sugar ½ cup butter

1 Tbsp. Karo syrup (light) 1 ½ tsp. almond extract 2/3 cup slivered almonds

Then, make cookies: ½ cup butter 2/3 cup brown sugar ¾ cup flour ½ tsp. baking soda

½ tsp. salt 1 ½ cup quick oats 1 egg beaten 1 tsp. vanilla

For the topping combine the sugar, butter and syrup in a pot and bring to a boil. Remove from heat and add the almonds and the flavoring. Set aside. For the cookies cream the butter and brown sugar. Then add the flour, soda, salt, oats, beaten egg and vanilla. Drop cookies by teaspoonful on cookie sheet. Bake at 350 for 7-8 minutes. Take pan out of oven and allow to cool a minute then pour a full tsp. of topping on cookie pressing down lightly. Cook for 4-5 minutes more. Remove, let sit a few minutes and remove cookies with spatula.

Caramel Molten Chocolate Cakes Wendy Individual chocolate volcanoes with caramel and chocolate lava…mmmm

1 ¼ cups butter (2 ½ sticks of butter) ¾ cup semisweet chocolate chips 4 medium eggs

¼ cup sugar ¾ cup flour caramel topping

Preheat oven to 325 and grease about 15+ muffin cups. Combine butter and chocolate chips in a double boiler. Cook, stirring continually, until chocolate is melted. Let stand to cool slightly. Combine eggs and sugar in a large bowl beat with an electric mixer on medium about 5 minutes or until thickened. Add flour gradually, beating at low speed. Add chocolate mixture and beat until thick and glossy, about 3 minutes. Fill prepared muffin cups 2/3 full. Bake the cakes 5 minutes. After 5 minutes, remove cakes and spoon about 2 teaspoons caramel sauce on each cake. Bake 8 more minutes. Invert cakes on plates to serve.

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Chocolate Coconut Pie Wendy (FAST prep, but needs to chill 4 hours) 2 squares semi-sweet baking chocolate (1 ounce each) ¾ cup flaked coconut 8 oz whipped topping prepared graham cracker crust

1 ½ cups cold milk 1 package vanilla or coconut pudding mix (if you want you can add ½ tsp. coconut extract to vanilla pudding)

Microwave chocolate squares in microwave for one minute. Stir until melted. Add ¼ cup coconut and 1 cup of whipped topping. Stir until well blended and spread onto bottom of crust. Put in fridge for next step. Pour milk into medium bowl and add pudding mix. Beat with wire wisk about two minutes or until thickened. Pour into crust and top with remaining cool whip and coconut. (Coconut on the top may be toasted to add a little color). Refrigerate at least 4 hours.

Easy King Cake (a traditional cake eaten during Mardi Gras in February) 8 oz. cream cheese ½ cup powdered sugar ¼ tsp. vanilla dash of salt 2 crescent roll tubes

cinnamon sugar green, purple, and gold sugar sprinkles powdered sugar icing (powdered sugar + milk)

Using a large square (if possible) cookie sheet unroll crescent roll triangles. Place in a circle pattern like a sun. (bases of the triangles overlapping in a circle shape). Mix the first 4 ingredients and spread on the rolls. Fold triangle tips over the filling. Bake in the oven according to crescent roll package directions. Top with icing and sprinkles.

Fruit Pizza 1 roll store-bought sugar cookie dough 1 cup powdered sugar 8 oz cream cheese 1 tsp. lemon juice Any fruit you want: Strawberries, grapes, kiwi, cantaloupe, honeydew, pineapple etc. Spread the roll of cookie dough on a cookie sheet (easier with sides). Bake according to package directions. Meanwhile, mix cream cheese, sugar and lemon juice. When the cookie crust is done and cooled, spread on cream cheese mixture. Cut up fruit and lay in desired pattern. .

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