Crunchy Freeze

From: Ruth Faust

1/2 cup butter

2 1/2 cups Rice Krispies

3/4 cup brown sugar

1 1/4 cup flaked coconut

1 cup nuts

3/4 or more gallon of ice cream

Melt butter in a 13x9 pan. Add rice Krispies, brown sugar, coconut and nuts. Mix well. Bake in a 300 degree oven until evenly brown. Stir frequently. Cool. Remove 1/2 mixture from pan. Spread remaining mixture over bottom of pan evenly. Spread softened ice cream evenly over mixture. Add remaining mixture. Freeze over night. Top with hot fudge or chocolate sauce. 

Chocolate Sauce

Serves 2

2 cups sugar

4 Tbsp cocoa

4 Tbsp butter

1 can evaporated milk

1 tsp vanilla

Mix sugar and cocoa together in a small pan. Add butter and mix with a spoon. Do not melt the butter. Add evaporated milk. Boil for 1 minute only. Take off the heat and add vanilla. 

Jamie’s Pistachio Cranberry Cookies with Orange Glaze

 

My good friend Jamie made these for our family and we were hooked! They are fun to make around Christmas time because of the red and green colors in the cookies, but they are really tasty all year round!

Jamie’s Pistachio Cranberry Cookies with Orange Glaze

1 package (8 ounces) cream cheese, softened

¾ cup butter, softened

1 cup sugar

2 tsp vanilla

2 ¼ cups flour

½ tsp baking soda

½ tsp salt

¾ cup pistachios, chopped

¾ cup craisins, chopped

 

Glaze

2 cups powdered sugar

1/2 tablespoon butter, melted

4 tablespoons orange juice

1 tablespoon orange zest

1/2 teaspoon vanilla extract

 

Preheat oven to 350 degrees. In a medium sized bowl mix flour, baking soda, and salt together, then set aside. In mixer beat cream cheese, butter, sugar and vanilla together until well blended. Add flour mixture to wet mixture about 1/3 of a cup at a time until all the flour has been incorporated. Add pistachios and craisins to the dough and mix just until it is incorporated through the dough. Put dough in the refrigerator for about 30 minutes. Use a cookie scoop about the size of a tablespoon to put dough onto a parchment lined cookie sheet. Bake at 350 for 10-12 minutes. Let the cookies cool. Make the glaze by whisking the glaze ingredients together until smooth. Put glaze in a Ziplock bag and cut one of the corners to form a piping bag and then pipe the glaze over the cookies.

Nutty Orange Coffee Cake

 Recipe from Foodnetwork by Paula Deen

3/4 cup granulated sugar

1/2 cup chopped pecans

2 teaspoons orange zest

2 (12 ounce) cans refrigerated buttermilk biscuits

1 (8 ounce) package cream cheese

1/2 cup butter (melted)

1 cup sifted confectioner's sugar

2 Tbsp fresh orange juice

Preheat oven to 350 degrees. Lightly grease a 12 cup bundt pan.

Combine sugar, pecans, and zest in a small bowl then set aside. 

Separate the biscuits.

Put 3/4 tsp cream cheese in the center of each biscuit. 

Fold each biscuit over the cream cheese and to seal press the edges down.

Dip the biscuits in the butter, then dredge in the sugar mixture.

Put biscuits curve side down into the bundt pan spacing them evenly do not stack.

Place any remaining biscuits around the tub to fill any gaps. 

Drizzle any remaining butter over the biscuits and sprinkle with any remaining sugar mixture. 

Bake for 35 to 40 minutes until golden brown.

Immediately invert the cake onto a serving dish. 

Combine confectioner's sugar and orange juice, stir well.

Drizzle the glaze over the warm cake. 

Serve warm.

Pie Crust

Recipe: Margo Stevenson

2 1/2 cups flour

1 tsp salt

1 cup shortening

1 extra large egg

1/4 cup cold water

1 Tbsp vinegar

Stir flour and salt together. Cut in shortening into flour and salt until pea size with pastry cutter. Beat egg and add vinegar and water. Slowly pour into flour mixture, blending with a fork as little as possible. Roll half the dough out on a floured pastry cloth until it fits a 9 inch pie pan. Roll up onto rolling pin and roll out over pie tin. Carefully press into tin and flute edge. Repeat for remaining dough. 

Libby's Pumpkin Pie

3/4 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

2 large eggs

1 (15 ounce) can pumpkin

1 (12 ounce) can evaporated milk

1 unbaked pie shell

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. 

Beat eggs in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk. Pour into pie shell. 

Bake in preheated oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 45 to 50 minutes or until a knife inserted in the middle of the pie comes out clean. Cool on wire rack for 2 hours. 

Caramel Popcorn Recipe

 Recipe from Kelsey Hunzeker

1 cup light corn syrup

3 cups sugar

1 1/2 cups brown sugar

1 cup butter

1 1/2 cup whipping cream

1 1/2 tsp salt

3 tsp vanilla

Boil 5 to 8 minutes to keep caramel soft. If you boil longer the caramel will just harden when it is cool. 

Lemon Cake Mix Cookies

Recipe from allrecipes.com

Ingredients:

1 package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract or 2 to 3 Tablespoons of lemon juice
1/3 cup confectioner's sugar for decoration

Directions:

Preheat oven to 375 degrees Fahrenheit. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract or juice until well blended. Drop teaspoonfuls of dough into a bowl of confectioner's sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet. Bake for 6 to 9 minutes. The bottoms will be light brown and the insides chewy.

Peanut Butter Pudding Cookies

Recipe from Sweet Pea's Kitchen
Yield: 3 dozen  Prep Time: 15 minutes  Cook Time: 10 minutes

Ingredients:

2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (3.4 ounce) box instant vanilla pudding
3/4 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon honey
1 cup milk chocolate chips
1 cup Reese's Pieces
1 cup peanut butter chips

Directions:

Preheat the oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside. In a mixer beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs, scraping down the sides of the bowl as needed. Add vanilla extract and honey and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add chocolate chips, Reese's Pieces and peanut butter chips and mix until incorporated.
Roll a heaping tablespoon of dough into a 1 1/2 inch ball between your palms and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Using your palm, gently flatten the dough balls until they are about 3/4 inch thick. Bake 10 minutes.

Becky's Black and White Holiday Bark

Recipe from Mel's Kitchen Cafe

Black and White Holiday Bark

Black and White Holiday Bark

YIELD: MAKES ABOUT 25 PIECES

Note: If you are not a dark chocolate lover (I'm crying tears for your soul right now), you can try substituting milk chocolate, but I have not tried it and am guessing it will make the total package much, much sweeter so attempt at your own risk. Also, it's very important to use bar white chocolate, not white chocolate chips, as the chips can have serious issues when being melted.

INGREDIENTS

• 1 pound bittersweet or semisweet chocolate, chopped
• 1 cup Rice Krispies cereal
• 3/4 cup dried cranberries, divided
• 1 pound white chocolate, chopped (do not substitute white chocolate chips!)

DIRECTIONS

1. Line an 8X8-inch or 9X9-inch square baking pan with aluminum foil, allowing the foil to extend over the sides, and set aside. In a medium microwave-safe bowl, microwave all but 2 or 3 tablespoons of the chopped bittersweet or semisweet chocolate at 50% power for 1 minute. Stir, scraping down the sides. Continue microwaving at 30 second intervals, still at 50% power, until small lumps remain. Stir until the chocolate is completely melted and smooth. Spread the chocolate into the prepared pan and chill until firm, about 30 minutes.
2. Melt the white chocolate using the same method as the dark chocolate, keeping in mind that white chocolate melts at a lower temperature than dark chocolate so take care not to scorch it. When the white chocolate is completely melted, stir in the rice krispies and 1/2 cup of the cranberries until everything is evenly mixed. Spread this mixture over the chilled chocolate mixture in an even layer. Sprinkle the remaining 1/4 cup cranberries over the top. Chill for 30 minutes, until the white chocolate layer is set.
3. Melt the 2 or 3 reserved tablespoons of dark chocolate in the microwave and transfer to a small ziploc bag, making sure to pour it all into one corner of the bag. With the pan of bark right in front of you, snip a tiny corner off the bag where the chocolate is and drizzle it over the top of the bark. Let the bark sit for 10 minutes until the drizzle is set. Remove the bark from the pan by lifting up on the foil. Carefully peel the foil away. Cut the bark into squares with a sharp knife. The bark will keep, well-covered, in the refrigerator for up to a week.

Recipe Source: adapted slightly from America’s Test Kitchen Holiday Cookies 2010

Candy Cane Oreo Cake Balls

6 Oz Cream Cheese Room Temperature
1 PKG.Oreo Mini Candy Cane Cookies Finely Crushed
4 PKG. (4OZ each) Semi-Sweet Baking Chocolate Melted
1 PKG. Baking Peppermint Chips or Crushed Candy Canes

Mix the finely crushed oreos and cream cheese together until well blended. Shape into 1-inch balls then place on a cookie sheet with wax paper and freeze for 10 mins. Dip balls into melted chocolate then place on wax paper and put peppermint chips or crushed candy canes on top before it hardens.

The Homestead's Caramel Pecan Cheesecake

The Homestead’s Caramel Pecan Cheesecake

Crust:

2 cups pecans (about 8 ounces)

¼ cup sugar

¼ cup unsalted butter, melted

½ (16 ounce) jar Mrs. Richardson’s caramel topping

Filling:

4 (8 ounce) packages cream cheese, softened

3 eggs

1 cup sugar

1 Tablespoon vanilla

Topping:

1 cup whipping cream, chilled

2 Tablespoons sugar

½ teaspoon vanilla extract

For crust:  Wrap foil around outside of 9-inch diameter springform pan with 2 ¾ inch high sides.  Finely grind nuts and sugar in processor.  Add melted butter and blend until moist crumbs form.  Press crumb mixture onto bottom of springform pan.  Warm caramel topping and drizzle over crust.

For filling:  Using electric mixer; beat cream cheese and sugar in large bowl until well blended.  Add eggs 1 at a time, beating just to combine after each addition.  Mix in vanilla.  Pour filling into crust.  Place cheesecake in large baking pan.  Add enough hot water to pan to come 1 inch up sides of cake pan.  Bake at 325 degrees until top appears dry and cheesecake no longer moves in center when shaken, about 1 hour.  Remove cheesecake from water bath.  Cool.  Remove foil.  Cover and refrigerate overnight.  For topping:  Release pan sides from cheesecake.  Beat whipping cream, sugar and vanilla extract in medium bowl to stiff peaks.  Spoon whipped cream on cake wedges when serving.

*Recipe from Favorites cookbook

Peach Cobbler

Peach Cobbler

8 large peaches, peeled and sliced

1 cup flour

1 cup sugar

½ tsp salt

¼ cup shortening

1 egg

1 tsp baking powder

Put peaches in an 8x8 greased baking dish.  Combine the rest of the ingredients in a bowl and then sprinkle the dough over peaches.  Bake at 350 degrees for 30 minutes or until golden brown and bubbly.

Banana Cream Bars

This is one of my favorite desserts that my mom makes.  The frosting is what makes this recipe and that is coming from someone who is not a huge fan of frosting :)  She actually bakes this like a sheet cake.  The consistency of this dessert is like cake not a bar.

Banana Cream Bars

½ cup butter, at room temperature

1 ½ cups sugar

2 large egg

2 tsp vanilla

¾ cup sour cream

2 cups flour

¼ tsp salt

1 tsp baking soda

3 ripe bananas, mashed

Frosting:

3 ounces cream cheese, room temperature

6 Tbsp butter

1 Tbsp milk

1 tsp vanilla

2 cups powdered sugar

1/2 cup chopped nuts (walnuts or pecans are good)

In a large electric mixer bowl, cream ½ cup butter and 1 ½ cups sugar together.

Add the unbeaten eggs and beat thoroughly.  Add 2 tsp vanilla and sour cream.  Mix well.

In a separate mixing bowl, blend together flour, salt, and baking soda.  Add alternately with the mashed bananas to the creamed ingredients.  Mix well after each addition.

Sppon into a greased 15x10x1 inch baking pan.  Bake at 350 degrees for 25 to 30 minutes, or until toothpick inserted comes out clean.  Cool on wire racks.

Make frosting:

Beat together a 3 oz package cream cheese, at room temperature, 6 Tbsp butter, 1 Tbsp milk, 1 tsp vanilla, and 2 cups powdered sugar.  Spread over cooled bars and sprinkle with ½ cup chopped nuts.

Recipe from Fix It and Enjoy It

Crepes

When I think of crepes I think of my Grandma Miller.  She always loved a good thin pancake.  I miss her, her humor, and zest for life.  Love you Grandma!

Crepes

Ingredients:

4 eggs

1 cup flour

½ cup milk

½ cup water

½ tsp salt

2 Tbsp melted butter

2 tsp sugar

1 tsp vanilla

Instructions:

Measure ingredients except flour into large mixing bowl.  Beat the electric mixer on low speed gradually adding flour, until all ingredients are combined.  If small lumps are still in batter, pour through a strainer.  Pour batter into a hot pan and cook until brown then turn.

Cherry Swirl

I haven't made this in such a long time.  I love this recipe and I think it is my favorite dessert from my childhood.  So easy to make!

Cherry Swirl

Ingredients:

2 sticks margarine

2 cups white sugar

4 eggs

1 tsp vanilla

½ tsp almond flavoring

3 cups all-purpose flour

1 can cherry pie filling

Instructions:

Beat margarine, sugar, eggs, vanilla and almond flavorings together until foamy.  Add flour 1 cup at a time.  Beat until smooth.  Spread ¾ of dough on a heavy cookie sheet.  Spread the pie filling over dough.  With a spoon carefully put dollops of remaining dough on top of the pie filling.  Bake about 20 minutes at 350 degrees.

Serves 15

Banana Cream Pie

This pie is what my Mom has always made for us on holidays.  We love it!

Banana Cream Pie

Ingredients:

¾ cup sugar

2 Tbsp cornstarch

2 Tbsp flour

½ tsp salt

2 cups milk

2 slightly beaten eggs

1 cup heavy cream (divided)

1 tsp vanilla (and a little more to sweeten topping)

Powdered sugar

3 bananas

Pie Crust Recipe

Instructions:

Mix first four ingredients.  Gradually stir in milk, stirring constantly.  Bring to a boil.  Cook until thick.  Stir a little hot mixture into eggs.  Return the mixture to the hot mixture and stir.  Bring to a boil, stirring constantly.  Cool then chill.  Beat well.  Whip ½ cup heavy cream until semi-stiff peaks form. Fold in the whipped cream and vanilla into the filling mixture.  Line a baked pie shell with the *bananas.  Top with filling.  Beat ½ cup cream and sweeten with powdered sugar and vanilla.  Spread whipped cream over filling and decorate with more bananas if desired.  Chill for an hour before serving.

*Note if you want the bananas to not turn brown toss them in a little fruit fresh before you line them in the pie pan.

Here is a wonderful Pie Crust recipe that is very simple and easy to make it is from Our Best Bites.

White Texas Sheet Cake

Another favorite!  The frosting really makes this recipe.  Just a warning, this is very addictive it's best to have people to share it with.

White Texas Sheet Cake

Ingredients:

1 cup butter

1 cup water

2 cups all-purpose flour

2 cups sugar

2 eggs, beaten

½ cup sour cream

1 tsp almond extract

1 tsp salt

1 tsp baking soda

Frosting:

½ cup butter

¼ cup milk

4 to 4 ½ cups powdered sugar

½ tsp almond extract

1 cup chopped walnuts

Directions:

In a large saucepan, bring butter and water to a boil.  Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.  Pour into a greased 15 x 10 x 1 inch baking pan.  Bake at 375 degrees for 20 to 22 minutes or until cake is golden brown and tests done.  Cool for 20 minutes.  Meanwhile, for frosting, combine butter and milk in a saucepan.  Bring to a boil.  Remove from heat; add sugar and extract and mix well.  Stir in walnuts; spread over warm cake.

Heather's Sugar Cookies

I got this recipe from my friend Heather Hales who is a very talented baker.  These cookies are soft and stay puffy after they are baked.

Super Soft Sugar Cookies

Ingredients:
1/2c butter
1c sugar
2 eggs + 1 yolk
1t vanilla
1/2t baking powder
1/2t baking soda
add 1/2t salt
3/4c sour cream
3c flour (add 1/2c more, or more to get consistency right)

Instructions:

Cream butter and sugar.  Beat in eggs, sour cream, and vanilla.  Mix dry ingredients in a separate bowl, and slowly add to wet mixture.  Adding more flour as needed.  Refrigerate if your dough is too soft to roll and shape.  Roll out to 1/4″-1/2" thick and usecookie cutters.  Bake for 8min at 425f.  Cool on wire rack before frosting.

For Frosting:
1/4c butter at room temperature.
1t vanilla
1/8c heavy whipping cream (more or less to right consistency)
3c  Powdered Sugar

Beat butter and vanilla until smooth.  Add 1cup of powdered sugar at a time- be sure to beat it really well.  After 2 cups of sugar add the whipping cream.  Continue adding powdered sugar/whipping cream until the desired texture is reached.

Layered Ice Cream Cake

I have made this a few times for birthday cakes and it is always a hit! I got the recipe from here.

Layered Ice Cream Cake

Ingredients

15 chocolate and cream sandwich cookies (such as Oreo)

1 tablespoon milk

8 to 9 ice cream sandwiches, depending on size

1 pint mint chocolate chip ice cream

1 pint vanilla frozen yogurt

1 pin tstrawberry ice cream or frozen yogurt

1container (8 ounces)frozen whipped topping, thawed

Directions

1. Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.

2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.

3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.

4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.

5. To serve, remove side of pan, then waxed paper. Cut into wedges. 

Chocolate Pumpkin Muffins

My good friend Becky gave me this recipe.  These muffins are delicious and have just enough pumpkiny goodness!

Chocolate Pumpkin Muffins

1 ½ cups all-purpose flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon cinnamon

½ teaspoon salt

1 cup milk

½ cup solid pack canned pumpkin

¼ cup butter, melted

1 egg

One 6 ounce package (1 cup) semi-sweet chocolate chips

¼ cup finely chopped nuts

Preheat oven to 400 degrees F.  In large bowl, combine flour, sugar, baking powder, cinnamon, and salt; make well in center.  In small bowl, combine milk, pumpkin, butter and egg; add to well in flour mixture.  Add semi-sweet chocolate chips; stir until dry ingredients are just moistened.  Spoon mixture into greased muffin cups, filling each ¾ full.  Sprinkle 1 teaspoon nuts over each muffin.  Bake at 400 degrees F for 18 – 20 minutes.  Cool 5 minutes; remove from pans.  Cool completely on wire racks.