Pear Blueberry Crisp

1 small pea, peeled and chopped
1/2 cup fresh/frozen blueberries
2 Tbsp brown sugar
1 Tbsp all-purpose flour
1 Tbps quick cooking oats
1/8 tsp ground cinnamon
1 Tbsp cold butter

Divide the fruit between two custard cups coated with non-stick cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon. Cut in the butter until mixture is crumbly. Sprinkle over fruit. Bake at 350 degrees for 20-25 minutes or until topping is golden brown. Serve warm.

- Coulter Farms

Grandma's Apple Crisp

7-8 tart apples
2/3 cup sugar
1 cup brown sugar
1 cup flour
1/3 cup margarine (melted)
cinnamon to taste
chopped pecans or walnuts optional

Oven to 375 Minutes

• Peel & core apples, slice and place in 8''x8'' pan, filling almost to the top
• Sprinkle with sugar and cinnamon
• Prepare topping mixture  - brown sugar, flour and margarine, to form a crumbly mixture
• Press topping onto apples to form a crust. Sprinkle with nuts
• Bake 30-40 minutes.
• ENJOY!

From Diana Phillips

Apple Cake with Cream Cheese Frosting

• Preheat oven to 350 degress
• BEAT: 2 eggs until light and fluffy
• ADD: 2 cups sugar, 1/2 cup vegetable oil and 1 tsp vanilla
• SIFT: 2 cups flour, 1/2 tsp salt, 1 tsp baking soda, 2 tsp cinnamon
• ADD: 4 cups chopped apples, 1 cup nuts
• BAKE: greased 9x13 pan and let cool
• FROSTING, MIX until Smooth: 13 ozs softened cream cheese, 3 tbsp soft margarine,  1 1/2 cup confectioners sugar, 1 tbsp vanilla. 

From Diana Phillips

Grape Salad

Ingredients:
2 lbs green grapes
2 lbs red grapes
1 - 8oz package cream cheese
1 - 8oz sour cream
1/2 cup sugar
1 tsp vanilla

Topping:
1 cup brown sugar
1 cup crushed pecans

Method:
1. Let the cream cheese soften & blend with the sour cream until smooth.
2. Add the vanilla and sugar.
3. Fold in the grapes.
4. Mix together the brown sugar and pecans.
5. Sprinkle over the grapes.

From Diana Phillips

Zucchini Cobbler

Ingredients
8 cups peeled, chopped zucchini
2/3 cup lemon juice
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
2 cups white sugar
1 1/2 cups butter, chilled
1 teaspoon ground cinnamon

Directions

1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes.
2. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more.
3. Remove from heat and set aside.
4. Preheat oven to 375 degrees F. Grease a 10x15 inch baking dish.
5. In a large bowl, combine flour and 2 cups sugar.
6. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
7. Stir 1/2 cup of butter mixture into zucchini mixture.
8. Press half of remaining butter mixture into bottom of prepared pan.
9. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini.
10. Sprinkle with 1 teaspoon cinnamon.
11. Bake 35 to 40 minutes, or until top is golden.
12. Serve warm or cold.

Cherry Cheese Pie

Ingredients:
8 oz cream cheese
1 14-oz can condensed milk
1/2 cup lemon juice
1 tsp. vanilla
1 21-oz can cherry pie filling, chilled
1 graham cracker pie crust

Method:
1. Soften cream cheese and beat until light & fluffy.
2. Add condensed milk and blend thoroughly.
3. Stir in lemon juice & vanilla.
4. Pour into crust and refrigerate 3-4 hours or until firm, do not freeze.
5. When ready to serve, top with cherry pie filling.

Cake Batter Rice Krispy Treats

Original recipe from Rice Krispies

• 3 tablespoons butter
• 1 10-ounce bag of mini marshmallows (4 cups mini marshmallows)
• 3/4 cup Funfetti cake mix
• 6 cups rice krispies cereal
• 6 heaping tablespoons of sprinkles

1. Completely melt butter in a large saucepan over low heat.
2. Add marshmallows and stir until completely melted.
3. Next, stir in the cake mix until dissolved. 
4. Stir in the cereal until it is evenly coated with marshmallow. Sprinkle in half of the sprinkles and mix and continue stirring. 
5. Press the mixture into a 9 x 13 baking dish and top with remaining sprinkles. Cut and enjoy!

Strawberry Shortcake Popsicle

• 1 ½ cup pureed strawberries
• ½ cup crushed vanilla Oreos
• 2 cups vanilla yogurt

Instructions:

1. Puree strawberries.
2. Place Oreos in a food processor and pulse until cookies become fine crumbs. Alternatively, place Oreos in a Ziploc and using a rolling pin to crush cookies.
3. Add crushed Oreos to the yogurt and mix until combined.

Assembly 
To assemble as the seen in the picture, layer the yogurt portion first and let freeze for 30 minutes before adding the strawberry layer, let this second layer freeze for 30 minutes and then add the last yogurt layer. For a quick assembly, pour each layer on top of one another without any freeze time in between and then use a skewer or fork and gently swirl for a swirled Popsicle look.

No-Fry Fried Ice Cream

Ingredients

• 6 cups honey coated corn flakes cereal, crushed
• 2 Tablespoons white sugar
• 3 Tablespoons butter, melted
• 5 Tablespoons corn syrup
• 2 teaspoons ground cinnamon
• 1 gallon vanilla ice cream, softened
• (optional) Toppings: caramel syrup, chocolate syrup, whipped cream

Directions

1. Combine crushed cereal, sugar, butter, corn syrup. and cinnamon in a small bowl. Set aside.
2. Shape ice cream into 3-inch balls and roll in the cereal mixture, pressing lightly to ensure that the ball is fully coated.
3. Place ice cream balls in muffin tins and freeze until ready to serve.
4. To serve top with syrup, whipped topping, and a sprinkle of cinnamon if desired.

Hummingbird Cake

Ingredients
3 cups self-rising flour
2 cups granulated sugar
1 cup vegetable oil
2 very ripe large bananas, mashed
1 can (8 oz.) crushed pineapple
1 teaspoon vanilla extract
4 large eggs, beaten
1 teaspoon ground cinnamon
1/2 cup chopped pecans

Frosting
1 pound confectioners’ sugar
1 (8 oz.) package cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 tablespoon milk, more if needed
1/2 cup finely chopped pecans

Directions
Preheat oven to 325 degrees.  Grease and flour two 8-inch round cake pans. In a large bowl combine the sugar, oil, bananas, pineapple, vanilla, and eggs.  Blend in the cinnamon and then the flour.   Stir in pecans.  Stir until smooth.  Pour batter into the prepared pans and bake for 25-30 minutes, or until tops spring back. Let cool in pans for 10 minutes, then cool on racks completely.

Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tablespoon of milk in a large bowl with an electric mixer. Beat until smooth. If needed add more milk, 1 teaspoon at a time, to reach desired consistency. Frost between the layers and on the top and sides. Sprinkle with chopped pecans.


Paula Dean Recipe - kind of a tropical cake. It's really good.

You Betcha Chocolate Cake!

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup water
• 4 oz unsweetened chocolate, chopped
• 1 3/4 cups pastry flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup sour cream (low fat)
• 1 cup fudge cookie crumbles

Frosting

• 2 cups unsalted butter, room temperature
• 12 oz bittersweet or semisweet chocolate, chopped, melted and cooled to room temperature
• 2 tsp vanilla extract
• 1/4 tsp salt
• 2 1/2 cups icing sugar, sifted
• Caramel for drizzling

Method

1. Preheat oven to 350 F. Butter and flour 2 9-inch cake pans.
2. Cream butter and sugars together until fluffy. Beat in eggs and vanilla.
3. In a small pan stir water and chocolate over low heat until melted. Allow to cool slightly before beating into butter mixture.
4. Sift together flour, cocoa powder, baking soda, and salt. Stir into batter alternately with sour cream.
5. Divide evenly between the 2 pans and bake for 25-35 minutes, until a tester inserted in the center of the cake comes out clean.
6. Allow to cool 15 minutes in the pans, then turn cakes out onto a plate to cool completely.

Frosting

1. Beat butter on high speed, scraping sides frequently, until light and fluffy.
2. Add melted chocolate and mix in.
3. Add vanilla, salt and icing sugar and beat until smooth.
4. Spread icing on cake in whatever pattern you like and then coat the outside in the fudge crumbs by pressing them into the icing… it is messy but don’t worry  – it will taste great.

Zesty Tip: Chocolate should only be melted over low heat. The microwave is a good appliance to use because the cooking time is so controlled. If you stand there at the stove and stir constantly, you can melt chocolate in a pan set over very low heat. A double boiler (watch out for condensation) is a good method; make sure the water in the bottom is barely simmering.

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.



 
From Bakerella!

Oreo Truffles

1 package of Oreos (double stuffed if you want)
1 package of softened cream cheese
Chocolate (white, dark, whatever you prefer) or almond bark for melting
Cookie sheet lined with wax or parchment paper

1. Beat the Oreos to a pulp however necessary. Pastry cutter, mallet, potato masher, rolling pin etc. No chunks.
2. Mix Oreos with cream cheese.
3. Roll into balls (like 1 inch or so), insert a toothpick in the top of each one and chill in fridge for close to an hour or freezer for half an hour on a cookie sheet lined with parchment or wax paper.
4. Melt the chocolate or bark according to directions. Dip the balls using the tooth pick as a handle.
5. At this point you can get fancy and stand the truffles toothpick side down in a block of foam to prevent a flat side (it still tastes the same if you don't) or just put them back on the cookie sheet (parchment paper). Let them harden/cool (this part is hard because you really want to eat them.).

Heart Smart Cocoa Kisses

Ingredients:
2 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 c. sugar
3 tbsp. cocoa
3/4 tsp. almond extract
1/3 c. finely chopped almonds

Directions:
1. Preheat oven to 200 degrees. Line 2 cookie sheets with foil.
2. In small bowl, at high speed beat egg whites, cream of tartar and salt until soft peaks form. Beat in sugar, 2 tablespoons at a time, beating well after each addition. At low speed, beat in cocoa and almond extract until blended. Fold in almonds.
3. Drop mixture by slightly rounded tablespoons on cookie sheets. Sprinkle top with 1 tablespoon reserved almonds. Bake 1 hour and 15 minutes or until set. Cool on wire racks, after 10 minutes cooling on cookie sheets. Store in tightly covered container.

Comments: Makes about 2 dozen; each about 35 calories.

Guiltless Midnight Brownies

Ingredients:
1 15 oz. can black beans, drained and rinsed
1/2 cup agave syrup
1/2 cup self-rising flour
1/2 cup egg whites
1/4 cup unsweetened cocoa
2 tsp. baking powder
6 tbsp. mini semisweet chocolate chips

Frosting Ingredients:
6 oz. fat-free cream cheese
1/4 cup agave syrup
2 tbsp. vanilla extract
2 tbsp. semisweet mini chocolate chips, melted

Directions:
1. Preheat oven to 350 degrees. Lightly spray an 8X8 baking dish with nonstick cooking spray.
2. In food processor, mix brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds.
3. Add the chips in and stir well. Spread into the 8X8 baking dish. Cook for 20 minutes, until toothpick comes out clean. Cool for about 1 hour in dish at room temperature.

Frosting Directions:
1. With a whisk attachment on an electric beater blend all ingredients until light and fluffy.
2. Spread evenly over the top of the cooled brownies.
3. In a microwave safe bowl, melt the 2 tbsp. of chips with a second spray of nonstick cooking oil.
4. Using a spoon, swirl the chocolate on top. Allow it to set in the refrigerator for 20 minutes.

Comments: Recipe originates from a Dr. Oz show.

Tropical Sunshine Cake

1 pkg yellow cake mix
2 large eggs
1 can (20 oz) crushed pineapple in juice, drained. (juice reserved)
1 cup flaked coconut
1 can (12 fl ozs) evaporated milk
3/4 cup sifted powdered sugar
whipping cream

1. PREHEAT oven to 350 degrees F. Grease 13''x9'' baking pan
2. COMBINE cake mix, evaporated milk, and eggs in large mixer bowl. Beat on low speed for 2 minutes. Stir in 1 cup pineapple. Pour batter into prepared baking pan.
3. BAKE for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes.
4. COMBINE sugar and 2 Tbsp reserved pineapple juice in a small bowl; mix until smooth. Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving. Top with whipped cream.

Blueberry Cheesecake Bars

6 Tbsp. butter or margarine, melted
2 C. graham cracker crumbs
2 pkgs (8 oz) cream cheese, softened
3/4 C sugar
2 large eggs
1 tsp.  vanilla
1 jar (8 ozs) blueberry jam or preserves
1 C. blueberries

1. Preheat oven to 350 degrees F. Pour melted butter into 9''x13'' baking pan. Sprinkle crumbs over butter. mix well. Press firmly and evenly onto bottom of pan.

2. Beat cream cheese until smooth. Add sugar, eggs and vanilla, beating until well blended; set aside.

3. Stir jam in jar until softened. Spread jam evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.

4. Bake 30 minutes or until slightly puffedd. Cool completely in pan. Cut into 24 bars to serve.

Refrigerate leftover bars for up to 3 days.

Ambrosia

Lots of different ways to make this. This is a recipe I've had forever.

3 cans chunky fruit cocktail, drained
1 can mandarin oranges, drained
1 cup mini marshmallows
1 C. flaked coconut
2 bananas, thinly sliced
2/3 C. evaporated milk

Combine and refrigerate 30 min.

My kids don't like the coconut. And I'd like to find a similar recipe that has jello in it as well as cool whip and flavored marshmallows..... great summer dessert.

Chocolate Chews

12 oz. semi-sweet chocolate chips
2 C. chopped pecans
3 C. graham cracker crumbs
2 cans evaporated milk

Mix the chocolate chips, pecans and graham cracker crumbs together. Add the condensed milk. Mix well.
Press into greased jelly roll pan. Bake at 350 degrees until lightly browned. Let cool and then cut into 1 inch squares.

Easy Peasy.

Chocolate Caramel Brownies

1 pkg chocolate cake mix
1 C. chopped nuts
1/2 C. butter, melted
1 C. evaporated milk
10 oz. pkg caramels
12 0z chocolate chips

1. Preheat oven 350 degrees
2. Combine cake mix & nuts. Stir in butter & 2/3 cup evap. milk.
3. Spread 1/2 batter into ungreased 9'x13' pan. Bake for 15 minutes.
4. Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly until melted.
5. Sprinkle chocolate chips over brownie, drizzle with caramel mixture
6. Drop remaining batter by heaping teaspoon over caramel mixture. Bake 25-30 min or until center is set.