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Recipes -- Desserts
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Yellow cake mix 3 T lemon juice
2 T oil 2 cans cherry pie filling
2 pkgs. cream cheese 1/2 C sugar
4 eggs 1/2 C milk
3 t vanilla
Put aside 1 C dry cake mix. Mix remaining cake mix with 1 egg and oil. Crumble and press in 9 x 13 pan 3/4 up side. Mix cream cheese, sugar, 3 eggs, and remaining cake mix. Beat one minute. Add milk and flavorings. Bake 300° for 45-55 minutes. Add cherries.
PERFECT PIE CRUST
2 C flour
1/2 C oil
1/4 C water
1 tsp salt
Mix dry ingredients; add liquids. Just mix to wet flour. Divide and roll.
PINEAPPLE FLUFF
1 C sugar
2 eggs
1 Large Crushed Pineapple (drained)
Boil together. Add two small boxes of gelatin (any flavor)
and 2 C boiling water. Let set up.
Fold in container of whipped cream until mixed well.
FRUIT SALAD
1 can drained crushed pineapple
1 can cherry or blueberry pie filling
1 medium container of whipped cream
1 can evaporated milk
Blend well. Chill for a several hours or it
will be runny.
CHEX MIX
3/4 C margarine (12 T) 6 C corn chex
4 T Worcestershire sauce 6 C rice chex
3 t seasoned salt 6 C wheat chex
1 1/2 tsp garlic powder 2 C nuts
1 tsp onion powder 2 C pretzels
2 C cheese crackers
Bake 1 hour @ 250° Stir every 10 or 15 minutes
SUGAR COOKIES
1 C sugar 1 tsp vanilla
1 C margarine (1/2 shortening) 3 T milk
2 eggs, beaten 3 1/2 C flour
1/2 tsp. salt 1 tsp. baking soda
1 tsp. cream of tartar
Beat sugar & shortening until creamy. Add eggs, vanilla, milk; then beat again. Sift dry ingredients. Add to egg mixture; beat until well blended. Roll fairly thin, about 1/4 inch thick and cut into shapes. Bake @ 375° for 8 to 10 min. until bottoms are lightly browned.
NO BAKE COOKIES
1/2 C margarine 2 C sugar
1/2 C milk 4 T cocoa
Mix in saucepan; heat to boil. Boil for 2 min. Remove from heat. Mix in 1/2 C peanut butter and 3 C oats. Mix well. Drop by rounded teaspoon onto wax paper or foil. Allow to cool. Store in airtight container.
PEANUT BUTTER KISSES
(makes about 3 1/2 dozen)
1/2 C shortening 1 egg
1/2 C peanut butter 1 3/4 C flour
1/2 C brown sugar 1 t soda
1 C sugar 1 t salt
1/8 C milk sugar for rolling cookies
1 t vanilla 1/2 pkg. chocolate kisses
Combine shortening, peanut butter, and sugar. Stir in milk, vanilla and eggs. Sift together dry ingredients. Work into dough with your hands. Shape into 1 inch balls. Roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven; press a chocolate kiss on the center of each cookie. Bake for 3 more minutes.
ZUCCHINI BREAD
2 C sugar 1 C oil
3 eggs 2 tsp vanilla
2 C shredded zucchini 3 C flour
1 tsp salt 1 tsp baking powder
1 tsp baking Soda 1/2 C chopped walnuts.
Cream oil and sugar. Add eggs, vanilla, & zucchini. Combine dry ingredients and add to creamed mixture. Add nuts and mix well. Spray two loaf pans and sprinkle with flour. Bake @ 350 for 1 hour -- until fork comes out clean Makes 2 loaves.
BANANA NUT BREAD
1/3 C shortening 1 C sugar
2 eggs 3 large bananas, smashed
(put in ziploc bag and smash)
2 C flour 1 tsp. salt
1 tsp. soda 1 1/2 C chopped walnuts
Cream shortening and sugar. Add eggs and bananas. Combine
dry ingredients and add to creamed mixture. Add nuts and mix well. Spray loaf pan and sprinkle with flour. Bake @ 350 for 1 hour -- until fork comes out clean Makes 1 loaf.
PEANUT BUTTER PIE
1 1/2 C powdered sugar 3/4 C peanut butter
1 pkg. cream cheese 1/2 C milk
Mix together. Fold in 8 oz. Whipped Cream
Pour in graham cracker pie crust and refrigerate or freeze.
STRAWBERRY PIE
1 pkg. cream cheese 1/4 C sugar
1 tsp. vanilla 1 C strawberry slices (divided)
1 C cool whip (or whole container -- if you like it fluffy)
1/4 C powdered sugar
Combine softened cream cheese, sugar & vanilla. Mix until blended. Mash 1/2 C strawberries and stir into cheese mixture. Combine cool whip with powdered sugar. Fold into cheese mixture. Fold in remaining berries and spoon into graham cracker pie crust. Chill
BLUEBERRY DESSERT
6 egg whites
3/4 T cream of tartar
2 C sugar
2 C saltine crackers
3/4 C nuts
Beat egg whites until stiff. Slowly add cream of tartar and sugar. When stiff, add crackers and nuts.
Bake in 9 x 13 pan for 25 min. at 350°. Cool completely.
Spread with 2 pkgs. of cool whip, top 2 cans of blueberry pie filling. (This is very large, if for small group, cut recipe half and use smaller dish)
S’MORES BARS
8 TO 10 whole graham crackers 1 pkg brownie mix
2 C miniature marshmallows 1 C chocolate chips
2/3 C chopped peanuts
Spray a 9” x 13” x 2” baking dish. Arrange graham crackers on bottom on dish. Prepare brownie mix according to package. Pour over graham crackers. Bake at 350°;for 25-30 minutes until a toothpick comes out clean of the center. Sprinkle with marshmallows, chips, and peanuts. Bake 5 more minutes until marshmallows are slightly puffed and golden brown. Cool completely before cutting. Makes 2 dozen.
DIRT SALAD
1 C powdered sugar
1 1/2 C milk
1 pkg. cream cheese (8 oz)
1 tsp. vanilla
1 pkg. vanilla instant pudding (3 oz)
1 bag crushed oreos
1 8 oz. container Cool Whip
Cream p. sugar and c. cheese. Beat pudding and milk i
n thick. Mix sugar-cheese mixture with pudding. Whip in
cool whip and vanilla. In pan (starting with Oreos) alternate layers of cookie crumbs and mixture. Refrigerate.
FRUIT PIZZA
1 20-oz. pkg. Sugar Cookie Dough
1 oz. pkg. cream cheese 1/2 C powdered sugar
1 C whipped cream 1 tsp vanilla
Fruits: sliced bananas, red and green grapes, strawberries,
kiwi, and any other fruits.
Press sugar cookie dough in bottom of pizza pan. Bake
according to directions. Cool. Combine cream cheese,
powdered sugar, whipped cream and vanilla. Blend till
creamy (add a little milk if not spreadable.) Spread over
cooled crust. Arrange fruits on top.
ICE CREAM PUNCH
1/2 gallon of vanilla ice cream
2 liters of Strawberry, orange, or grape soda
Mix together and enjoy!
SHERBET PUNCH
1/2 gallon of any flavor sherbet
1 can Hawaiian fruit punch
2 liters of ginger ale