Homemade Almond Joys

www.favfamilyrecipes.com

 1/2 c. white Karo (corn) syrup
1/4 tsp. salt
10 large marshmallows (exactly 10 or the consistency is off)
2 c. coconut - its better if you chop it more finely
1/2 tsp. vanilla
roasted almonds
1 bag Ghiradelli milk chocolate chips (they are worth the extra money)

In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt until marshmallows are melted. Continue to stir over heat for an additional minute. Remove from stove and add coconut and vanilla. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls. In the meantime, melt the chocolate chips.  Stir until chocolate is melted and smooth. Roll the coconut mixture into small balls and press an almond into the top. Dip each one in chocolate then let cool  on wax paper over a chilled cookie sheet.

Caramel Apple Cider Cookies

www.the-girl-who-ate-everything.com

1 C. butter, softened
1 C. sugar
1/2 tsp. salt
1 (7.4 oz) box Alpine Spiced Apple Cider Instant Original Drink Mix (10 packets-found next to hot chocolate mix)
2 eggs
1 tsp. vanilla
3 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 (14 oz) bag of Kraft caramels

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a small bowl, whisk together flour, baking soda, baking powder, and cinnamon. With an electric mixer, cream together butter, sugar, salt, and all 10 packages of apple cider mix, until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined. Scoop out cookie dough balls about the size of a walnut. Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Shape the dough into a ball and place on parchment paper covered cookie sheets about 3 inches apart. Bake 11-14 minutes, or until very lightly browned around the edges. They may not look quite done in the center, but that is okay. Once the cookies are done, carefully slide the parchment paper off of the baking sheet right onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off the parchment paper and allow to finish cooling upside down on the parchment paper or on a cookie rack. If they are not upside down while they cool they may drizzle caramel out the bottom. Makes around 2-3 dozen cookies. Eat at room temperature or slightly warmed in the microwave.

Chocolate Cookie Ice Cream Slice (Kraft Foods)

5 C. chocolate ice cream, slightly softened (Or whatever flavor ice cream you prefer)
14 Chips Ahoy! Cookies, crushed
1/4 C. butter, melted
1 1/2 C. thawed Cool Whip
1 square Baker's semi-sweet chocolate

Line 9x5 inch loaf pan with foil, with ends of foil extending over sides. Spread ice cream onto bottom of pan. Mix cookie crumbs and butter. Sprinkle over ice cream. Cover with ends of foil. Gently press crumb mixture into ice cream. Freeze 6 hours or until firm. Invert dessert onto plate when ready to serve. Remove pan and foil. Frost dessert with Cool Whip. Coarsely grate chocolate square. Sprinkle over dessert.

Delightful Trifle

Make brownies (any kind you want) ahead of time and let cool completely. Cut up into squares.

Make large box of chocolate instant pudding according to directions on box.

Make homemade whipping cream. (Mix whipping cream with 2 tsp. sugar and 1 tsp. vanilla. Mix until it turns into whip cream. It will take a while.)

1st layer-brownies
2nd layer-pudding
3rd layer-fresh sliced strawberries, blueberries, and raspberries
4th layer-homemade whip cream

I do a thick layer of each, then repeat so you have 2 layers of each.

DELICIOUS!

Berry Squares (Kraft Foods)

1 pkg. white cake mix or angel food cake mix, prepared and cooled
3 Tbsp. orange juice
1 C. each- fresh blueberries, raspberries, and sliced strawberries
large pkg. Vanilla instant pudding
2 1/2 C. cold milk
1 tub (8 oz.) Cool Whip, thawed, divided

Drizzle prepared, cooled cake with orange juice. Top with berries. Beat pudding mix and milk in bowl with whisk 2 minutes. Stir in 1 C. Cool Whip. Spoon pudding mix over berries. Cover with remaining Cool Whip. Refrigerate 1 hour. Garnish with fresh berries just before serving.

Oreo Striped Delight (Kraft Foods)

35 Oreo cookies
6 Tbsp. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1/4 C. sugar
2 Tbsp. cold milk
1 tub (12 oz.) Cool Whip, thawed
2 pkg. (3.9 oz. each) Chocolate Instant pudding
3 1/4 C. cold milk

Process cookies in food processor until fine crumbs form. Transfer to bowl and mix in butter. Press onto bottom of 9x13 pan. Refrigerate until ready to use.

Mix cream cheese, sugar, and 2 Tbsp. milk in bowl until well blended. Stir in 1 1/4 C. Cool Whip. Spread over crust.

Beat pudding mixes and 3 1/4 C. milk with whisk 2 minutes. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Cover with remaining Cool Whip. Refrigerate 4 hours.

Gingerbread Cupcakes

2/3 cup sugar
1/2 cup oil
2 egg whites
1 egg
1 cup unsweetened applesauce
1 cup molasses
1 1/2 cups all purpose flour
1 cup whole wheat flour
2 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground all spice
1/2 tsp salt

1. Combine sugar, oil, egg whites, and egg until well blended.
2. Add applesauce and molasses. Mix well.
3. Add flour, baking soda, ginger, cinnamon, all spice and salt.
4. Fill paper lined cups 2/3 full.
5. Bake at 350 degrees. (18-22 minutes for large cupcakes, 10-11 minutes for mini cupcakes, which are my preferance)
6. Cool completely, then add frosting.

Cinnamon Whipping Cream Frosting

2 cups Whipping Cream
1/2 cup powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

Beat cream, sugar and vanilla until almost set. Then add cinnamon. Put in a pastry bag and add a little dollop on each cooled cupcake!

OREO Truffles

1 pkg. (8 oz.) cream cheese, softened

1 pkg. Oreo cookies, finely crushed (I put them in a large Ziploc bag and sealed it then went over it with a rolling pin)

2 pkg. (8 squares each) Baker's semi-sweet chocolate, melted (I did half the batch with Baker's chocolate and the other half with chocolate chips and they both tasted great)

Mix cream cheese and 3 cups cookie crumbles until well blended. Shape into 48 1-inch balls. Dip in melted chocolate and place on cookie sheet covered in wax paper. Sprinkle with remaining cookie crumbs. Refrigerate one hour or until firm. Store in tupperware in fridge.

Hawaiian Dream Cake

1 package yellow cake mix

20 oz. can crushed pineapple, drain BUT save the juice

8 oz. cream cheese

8 oz. cool whip

1 package vanilla instant pudding

1 cup milk

shredded coconut

pecans (optional)

Mix cake according to directions, SUBSTITUTING pineapple juice for water. Pour into greased and floured large cookie sheet. Bake at 325 degrees for 20 minutes. Cool in pan.

Mix softened cream cheese, with pudding, milk and pineapple. Spread on cooled cake. Spread cool whip over the top and sprinkle with coconut and chopped nuts. Refrigerate until ready to serve.

Pumpkin Cream Cupcakes

1 pkg. spice cake mix
1 pkg. (3.4 oz.) Jello Vanilla Flavor Instant Pudding
1 C. canned pumpkin
1 pkg. (8 oz.) Cream Cheese, softened
1/4 C. sugar
1 egg
1/4 tsp. ground nutmeg
1 1/2 C. thawed Cool Whip

Heat oven to 350. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon batter into paper-lined muffin cups.

Beat cream cheese with mixer until creamy. Blend in sugar and egg. Add spoonful to each cupcake.

Bake 18 to 21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Remove from pans. Cool completely.

Stir nutmeg and Cool Whip together. Spread over cooled cupcakes. Keep refrigerated.

Makes 24 cupcakes.

Pumpkin Layered Pie

4 oz. cream cheese, softened

1 TBS. milk

1 TBS. sugar

1 1/2 cups cool whip (will eventually use all of the 8 oz.)

1 graham cracker crust

1 cup cold milk

1 can 16 oz. pumpkin

1 large package vanilla instant pudding

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

Mix cream cheese, milk, and sugar in a bowl with wire whisk until smooth. Fold in 1 1/2 cups cool whip. Spread in crust. In bowl, pour in milk, pumpkin, pudding and spices. Beat with wire whisk until combined. It will be thick! Spread over cream cheese mixture in pie crust. Refrigerate for 4 hours. Put cool whip on top when ready to serve.

Pumpkin Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

DIRECTIONS
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Zucchini Bread & Icing

3 eggs

2 cups sugar

2 cups grated zucchini

1 cup veggie oil

3 tsp. vanilla

3 cups flour

1 tsp. salt

4 tsp. cinnamon

1/2 tsp. cloves

1 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. nutmeg

1/2 tsp. allspice

1 cup chopped nuts (optional)

Mix all ingredients together. Grease 2 loaf pans and bake at 350 degrees for 50-60 minutes. Makes 2 loaves.

ICING

3 cups powdered sugar

1 cube butter

1 tsp. vanilla

1/4 cup milk

1 tsp. almond extract

Drizzle over warm bread.

I know there are a lot of zucchini bread recipes out there but this is one of the best ones I've tasted. Thanks to my friend Cassie!

Fresh Peaches and Cream Pie

This recipe was shared by one of my friends. It's DELICIOUS!!!!

1/4 pint whipping cream
5 oz. cream cheese
1/2 cup powdered sugar
9" graham cracker pie shell

1/4 pint whipping cream whipped until firm with1/4 cup powdered sugar
5 oz cream cheese, whipped with 1/4 cup powdered sugar
fold together, and put in baked and cooled 9" pie shell

peach glaze:
1 cup sugar
1 cup water
2 1/2 Tablespoon cornstarch
1 cup mashed peaches
Stir and bring to boil; cool, Put peach glaze into pie that is filled with the whipped cream & creamed cheese. Slice 2-3 large peaches on top of peach glaze.

Banana Pudding Squares

50 Nilla wafers, finely crushed
1/4 C. margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/2 C. powdered sugar
1 tub (8 oz.) Cool Whip, thawed
3 bananas, sliced
2 small pkg. Vanilla instant pudding
3 C. cold milk
1/2 square Baker's semi-sweet chocolate

Mix crumbs and margarine. Press onto bottom of 9x13 pan. Refrigerate until ready to use. Beat cream cheese and powdered sugar in bowl until blended. Stir in 1 1/2 C. Cool Whip. Spread over crust. Top with sliced bananas. Beat pudding mixes and milk with whisk 2 min. Spread over bananas. Top with remaining Cool Whip. Grate chocolate over top. Refrigerate 3 hours.

Strawberry Shortcake Cake

1 box white cake mix (make as directed on box, pour in a sheetcake pan, and cook for about 12 minutes or until toothpick comes out clean)

Frosting:
1 box cream cheese
1 tub cool whip
1/2 C. sugar

Mix frosting ingredients together with hand mixer until smooth. Smooth over cake.

Strawberry sauce:
2 C. water
3/4 C. sugar
1 packet Strawberry Kool Aid
3 Tbsp. cornstarch

Boil water and add sugar and Kool Aid. Slowly add cornstarch and constantly stir with wire whisk. Sauce will thicken. Let sauce cool. Cut up fresh strawberries and put on cake. Pour sauce over top of cake.

Peach Crisp

Peach Crisp

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

Enjoy!

Homemade Oreos

1 Box Devil Food Cake Mix (without pudding)
3/4 Cup Shortening
2 Eggs

Mix dough throughly- will be thick. Roll into round walnut size balls.

Bake at 350 degress on ungreased cookie sheet for 7-8 min.

Allow to cool then frost with vanilla frosting and sandwitch the cookies together.

Enjoy!

Chocolate & Pretzels

This is an easy and yummy treat!

You need:

1 bag of Rolos

Pretzels

First Preheat oven to 325 degrees.

Unwrap Rolos and place on top of pretzels. It's best if you lay parchment paper underneath.



Bake for about 5 minutes, just until the Rolos are melted. Cool and enjoy! (you can speed up the process by sticking them in the fridge)

Yummy Vanilla Bars

Vanilla Bars

Ingredients:
***Crust***
1 box (18.5 oz size) yellow cake mix
1 stick butter, melted
1 egg
1 cup chopped pecans (optional)
***Filling***
1 package (8 oz size) cream cheese, softened
2 eggs
1 box (1 lb size) powdered sugar
1 teaspoon vanilla

Directions:

For the crust: Combine cake mix, butter, egg and nuts. Mix well. Pat into 9 x 13" pan.

For the filling: Combine cream cheese, eggs, powdered sugar and vanilla. Mix at low speed and pour over crust.

Bake at 300 degrees for 55 minutes. Cool and cut into squares. Recipe can be frozen after baking.