Delightfully Divine Desserts

Peanut Butter Mice

2012-02-01T01:00:00.000-08:00

Submitted by Katie Stark

1 cup creamy peanut butter
½ cup butter (no substitutes), softened
½ cup sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1 ½ cups all- purpose flour
½ teaspoon baking soda
½ cup peanut halves
2 tablespoons red and green M&M baking bits
4 teaspoons miniature semisweet chocolate chips Cake decorator holly leaf and berry candies (cake decorating gel can be substituted for the candies)
60-66, 2 inch pieces of red shoestring licorice

Directions:
In a large mixing bowl, cream peanut butter, butter, sugar, and brown sugar. Beat in egg and vanilla. Combine the flour and baking soda; gradually add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.

Roll into 1 inch balls. Place 2 inches apart on an ungreased baking sheet. Pinch each ball at one end to taper. Insert two peanut halves in center of each ball for ears. Add one M&M baking bit for nose and two chocolate chips for eyes. Arrange holly and berry candies in front of one ear.

Bake at 350 degrees for 8-10 min. or until set. Gently insert one licorice piece into each warm cookie for the tail. Remove to wire racks to cool completely. Makes approximately 5 dozen.

For cake decorating gel, wait for the "mouse" to cool before arranging the "holy and leaf" decoration on the ear. The gel will melt if put on immediately after they are taken out of the oven.

This recipe is a hit for Christmas parties, birthday parties, school parties and bake sales.

Chocolate Velvet Pie

2012-01-03T09:17:00.000-08:00

Submitted by Catherine Stark

Ingredients:

1 3/4 cups (11.5 oz. pkg.) milk chocolate chocolate chips

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

1 tsp. vanilla

1 cup heavy whipping cream, whipped

Enough sweetened whipped cream to liberally cover the top of pie

1 prepared 8-inch (6oz.) chocolate crumb crust

Directions:

Microwave morsels in medium, uncovered, microwave safe bowl on medium-high (70%) power for 1 minute. Stir. Chocolate chips may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until smooth. Cool to room temperature.

Beat melted chocolate, cream cheese, and vanilla extract in large mixer bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate for at least 2 hours or until firm. Top with sweetened whipped cream. If desired, decorate with chocolate curls and/or nuts.

Baker's Note: Though the recipe calls for milk chocolate chocolate chips, one can use any kind of chocolate according to their own personal preference.

Pastor’s Favorite Zucchini-Carrot Cake

2011-11-02T07:09:00.000-07:00

Submitted by Sheryl Shaffer

Ingredients:

4 eggs

2 cups sugar

1-1/3 cups vegetable oil

2- ½ cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground allspice

1 teaspoon ground ginger

½ teaspoon ground nutmeg

1 teaspoons salt

2 cups finely shredded carrots

2 cups finely shredded zucchini

1 cup coarsely chopped pecans or walnuts (optional)

Frosting:

1 package (8 ounce) cream cheese softened

½ cup butter softened

5 cups confectioners’ sugar

2 teaspoons vanilla extract

Whole or chopped pecans or walnuts for garnish

Directions:

In a large mixing bowl, beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts (optional). Pour into three greased 9-inch baking pans. Bake at 350 for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack.

For frosting, beat cream cheese and butter in a large mixing bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired. Yields 12-14 servings

Enjoy!

Simply Cherry Cobbler

2011-09-03T10:53:00.000-07:00

Submitted by Carol Hansen

Ingredients:

1 can (21 ounce) cherry pie filling

1 (18.25 ounce) yellow cake mix

1/2 cup butter, melted

1/3 cup chopped nuts

Directions:

1. Preheat oven to 350 degrees F

2. Spread pie filling into 9x9 inch baking dish.

3. In large bowl, stir together cake mix, nuts, and melted butter until

mixture is crumbly. Sprinkle over pie filling.

4. Bake in preheated oven for 25-30 minutes, until top is light brown.

5. Cool slightly and serve.

6. ENJOY!

A Lovely, Refreshing Summer-time Treat

2011-07-04T16:15:00.000-07:00

Written By Carol Hansen

Fruit-Topped Almond Cake

Cake: 1 3/4 cups Betty Crocker SuperMoist yellow cake mix (from a 18.25-oz. box)

1/2 cup water

1/2 cup slivered almonds, finely ground

3 tablespoons vegetable oil

1/2 teaspoon almond extract

2 eggs

Topping: 3 cups assorted fresh berries, washed

3/4 cup apricot preserves

3 tablespoons apple juice

3 tablespoons sliced almonds

Instructions:

1. Heat oven to 350 degrees F for dark or nonstick pan. Generously spray bottom and side of 8- or 9- inch round cake pan with baking spray with flour.

2. In large bowl, beat cake mix, water, ground almonds, oil, almond extract and eggs with electric mixture on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake as directed on box for 8- or 9- inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.

4. Place berries in medium bowl. In 1-quart saucepan, heat preserves and apple juice to boiling, stirring frequently. Pour over berries; toss berries until coated with preserves mixture. Let stand 5 minutes.

5. Gently cut off any dome from top of cake, using serrated knife, to make top level. On serving plate, place cake, sliced side down. Arrange berries on cake; drizzle with syrup remaining in bowl. Sprinkle with sliced almonds. Store leftover cake covered in refrigerator.

Makes 8 servings.

This will be a crowd pleaser!

Patriotic Pie

2011-06-02T08:28:00.000-07:00

Submitted by Rachael Coe

This delicious pie was fun to prepare for our church's Memorial Day Picnic. I am looking forward to making it for my family on 4th of July as well.

Ingredients

* 4 ounces white baking chocolate, chopped

* 8 whole fresh strawberries, halved lengthwise

* 1 reduced-fat graham cracker crust (8 inches)

* 3/4 cup sliced fresh strawberries

* 1 package (8 ounces) cream cheese, cubed

* 3/4 cup confectioners' sugar

* 3/4 cup cold fat-free milk

* 1 package vanilla pudding

* 1 cup fresh blueberries

* 1 cup whipped topping

Directions

In a microwave, melt white chocolate; stir until smooth. Dip the halved strawberries halfway in chocolate; allow excess to drip off.

Place cut side down on a waxed paper-lined baking sheet.

Refrigerate for 15 minutes or until set. Spread the remaining melted chocolate over the bottom and sides of crust. Arrange sliced strawberries in crust.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually add milk. Beat in pudding mix on low speed for 2 minutes or until thickened.

Spread evenly over sliced strawberries.

Place blueberries in center of pie. Arrange dipped strawberries around the edge. Pipe whipped topping between the strawberries and blueberries. Chill until serving. Yield: 8 servings.

*I modified this Taste of Home recipe to suit my family's tastes. The top picture is from Taste of Home.

Peach Upside-down Cake

2011-05-02T14:00:00.000-07:00

Shared By Carol Hansen

Ingredients:
1/2 cup vegetable oil
1 cup brown sugar, packed
1 can peach slices (28 ounces)
2 eggs
1 box white cake mix
whipped cream of your choice

Preparation:

Pour oil in 13x9x2-inch pan; sprinkle brown sugar evenly in pan. Drain peaches, reserving syrup. Arrange peaches (and optional maraschino cherries, halved) in the sugar mixture. Add enough water to peach juice to make 1 1/3 cups liquid. Add liquid and eggs to cake mix. Mix as directed on cake mix package. Pour batter over fruit. Bake in preheated 350 degree oven for 50 minutes or until cake pulls away from sides of pan. Let stand 5 minutes, then turn upside down on to a cake dish or large platter. Serve warm with whipped cream.

Mama's Gingerbread

2011-04-01T08:40:00.000-07:00

Shared by Carol Hansen

Ingredients:

3 cups all-purpose flour
2 tsp. baking soda
2 tsp. each -- ground ginger, ground cinnamon, ground allspice
1/2 tsp. each -- ground cloves, ground nutmeg
1/2 cup all-vegetable shortening
1 cup sugar
2 eggs
1 cup molasses
1 cup buttermilk
Whipped Cream (optional)

Directions
1. Preheat oven to 350 degrees. Spray 13x9x2-inch pan with no-stick cooking spray and set aside.
2. Stir together flour, soda, ginger, cinnamon, allspice, cloves and nutmeg. Set flour mixture aside.
3. In large mixing bowl beat shortening and sugar with electric mixer on medium speed until combined. Add eggs and molasses. Beat until combined.
4. Alternately add flour mixture and buttermilk to beaten mixture, beating on low speed after each addition until combined. Spread batter in prepared pan.
5. Bake for 30-35 minutes or until wooden toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm with whipped cream.

Serves 32

Impossible Coconut Pie

2011-03-01T04:00:00.000-08:00

Submitted by Carol Hansen

1 stick butter (softened)
2 cups milk
2 teaspoons vanilla extract
1 cup sugar
4 eggs
½ cup flour
¼ teaspoon salt
1 cup shredded coconut

Grease and flour a 10 inch pie pan. Cream butter and sugar. Add eggs and blend well. Add milk, vanilla, flour and salt. Stir in the coconut.

Pour into prepared pan and bake for 30-40 minutes, or until set. “Pie” will make its own crust as it bakes. Serve at room temperature. Can put a dollop of Cool Whip on top when serving, if you prefer.

"All-to-Myself" Cheesecakes

2011-02-01T14:00:00.000-08:00

written by Carol Hansen

Ingredients:

24 OREO cookies

3 eggs
3 (8-oz. pkgs. cream cheese)

3/4 cup chocolate chips
3/4 cup sugar

2 teaspoons shortening (butter)
1 1/2 teaspoon vanilla

Directions: Split Oreos. Keep filling on 1/2 of the cookie. Line a muffin tin with foil baking cups. Place filling-covered cookie in baking cups, filling side up. Set aside. In a medium mixing bowl, beat softened cream cheese, sugar and vanilla until smooth and fluffy. Beat in eggs just until well-mixed. Spoon cream cheese mixture into baking cups. Crush remaining cookie halves and sprinkle over cream cheese mixture. Bake, uncovered, at 325* for about 25 minutes or until set. Cool. In a small saucepan, melt chocolate chips with butter over low heat, stirring frequently. Drizzle over baked cheesecakes. Cover and chill.

Optional: If you want to have a little more color on each cheesecake, you can top each with a small spoonful of cherry pie filling.

Little Pumpkin Tarts

2011-01-07T20:00:00.000-08:00

Written by Rachael Coe

~ I came up with this cute, easy recipe on Thanksgiving Day. Even those that don't like pumpkin pie seem to love these little tarts.

Ingredients:

* 3 packages (15 tarts each) prebaked frozen mini pastry shells (I use Athens Mini Fillo Shells)
* 1 (15-ounce) can pumpkin (I only use Libby's pumpkin)
* 2 cups (plus extra for garnish) whipped topping
* 1 teaspoon (plus extra for garnish) pumpkin pie spice
* 1 (3.4-ounce) package vanilla instant pudding and pie filling

Instructions:

Take your shells out of the freezer and thaw for 15 minutes at room temperature.

While they thaw, whisk your pumpkin, whipped topping, pumpkin pie spice, and vanilla pudding together. This should be smooth and thick.

To make filling the shells easier, put your pumpkin mixture in a ziploc bag and snip a corner. Now you can pipe in the mixture. Top each little tart with a little whipped topping (I also put this in a ziploc bag and piped it on) and sprinkle on a little pumpkin pie spice.

Refrigerate or serve immediately.

Apple Raspberry Pie

2010-12-02T20:00:00.000-08:00

Submitted by Sheryl Shaffer

Are you looking for an easy, delicious pie that is enjoyable any time of the year? Here is the perfect pie for you.

Begin with your favorite pie crust. You will need enough for a double crust pie.

Ingredients for filling:

1 cup of sugar

3 Tbsp. quick-cooking tapioca

3 cups coarsely chopped, peeled tart apples

3 cups fresh or frozen raspberries. (If you use frozen berries or frozen apples, allow them to sit in a bowl for 15-20

to warm to room temp.)

2 heaping Tbsp. frozen apple/raspberry concentrate undiluted

2 Tbsp. butter (no substitutes)

1. In a large bowl, combine sugar and tapioca. Add apples and raspberries and frozen concentrate; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9 inch pie plate with the bottom crust; trim
pastry even with the edge.

2. Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of the pie; place over filling.
Trim, seal and flute edges. Cut 3-4 slits in top of pastry for venting.

3. Beat one egg with wire whip and brush over top of pie crust. This gives your pie a nice golden look.

4. Bake at 375 for 50-55 min. or until crust is golden brown and apples tender. Lay a piece of foil loosely
over the top of the pie until baked about 40 min. Remove foil the last 10-15 min. for browning. Cool on wire rack.

Yield: 8 servings

BAKER'S CHOCOLATE BROWNIES With Raspberry Swirls

2010-07-15T08:37:00.000-07:00

Submitted By Hannah Banner our “Aspiring Gourmet”

4 sq. Baker's unsweetened chocolate

3/4 c. (1 1/2 sticks) butter

2 c. sugar

3 eggs

1 tsp. vanilla

1 c. flour

1 c. chopped nuts, optional

-swirl filling-

¼ c raspberry jam

1 pack cream cheese

1 egg

1 can condensed milk

1. Heat oven to 350 degrees.

2. Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. Stir until chocolate is completely melted.

3. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9 inch pan.

4. Soften cream cheese in the microwave for 30 seconds…transfer to a larger bowl and mix in condensed milk, egg and jam. Dollop spoonfuls of the mixture onto the brownies. With a fork or knife swirl the cream filling into the brownies.

4. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies. Serve with vanilla ice cream and a dollop of fresh whipped cream.

Shortbread Tarts with Cream Filling Recipe

2010-06-02T05:18:00.000-07:00

Submitted By Hannah Banner our “Aspiring Gourmet”

Shortbread Tarts:

INGREDIENTS

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup confectioners sugar

1 teaspoon pure vanilla extract

1 1/2 cups all purpose flour

2 tablespoons cornstarch or rice flour

1/8 teaspoon salt

Lightly butter, or spray with a nonstick vegetable spray, 36 miniature muffin tins (approximately 2 inch (5 cm) in diameter). Set aside. Preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (approximately two minutes). Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated.

Divide the dough into 36 even pieces and place one ball of dough in the center of each muffin tin. With your fingertips, press the dough up the sides of the individual muffin tin so there is an indentation in the center.

Once filled, place the tart pan, with the unbaked shells, in the freezer for about 10 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)

Bake for approximately 18 - 20 minutes or until lightly browned. About halfway through the baking time, lightly prick the bottom of each shortbread, with the tines of a fork, if they have puffed up. Check again after another five minutes and prick again if needed.

Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan. (These may be made in large quantities and frozen.)

CREAM CHEESE FILLING:

INGREDIENTS

One 8-oz. package cream cheese - softened
1-14 ounce can sweetened condensed milk
1/3 cup lemon juice (freshly squeezed)
Zest of one lemon
1 teaspoon pure vanilla extract
Garnish:
Any combination of berries (blueberries, strawberries, blackberries, raspberries) or other fruit such as slices of kiwi.
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.

In your food processor or electric mixer beat the cream cheese until fluffy. Add the condensed milk, lemon juice, zest, and vanilla and process until smooth. Transfer the filling to a bowl, cover, and refrigerate until serving time. It is best to make the filling at least a day in advance to give it time to become firm and for all the flavors to mingle.

To serve: Using two small spoons, fill the tart shells with the cream cheese filling. The filled tart shells can be made several hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.

Makes about 36 - 2 inch miniature tarts.

Recipe credit: Joy of Baking

90 Minute Cinnamon Rolls

2010-05-01T19:57:00.000-07:00

By Hannah Banner, “Our Aspiring Gourmet”
:

Ninety Minute Cinnamon Rolls

Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 1 Hour 30 Minutes
Servings: 12

INGREDIENTS:
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)
Cream cheese icing ( recipe follows)

DIRECTIONS:
1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Cream Cheese Frosting II

Prep Time: 10 Minutes Ready In: 10 Minutes
Servings: 24

INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS:
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Citrus Cream Pots

2010-03-02T12:36:00.000-08:00

Here is a light, simple Gourmet, after dinner dessert that is sure to be a crowd pleaser. This is a must try!

Citrus Cream Pots

3 ½ cups heavy cream

The juice and zest of 2 lemons

The juice and zest of 1 large orange

2 tsp. vanilla

1 ½ cups sugar

Sliced fruit from either, peaches, plums or apricots

Whipped cream for garnish

In a saucepan: Combine the heavy cream with the citrus zest and heat until scalded (just before it boils).

Remove from heat and stir in sugar, lemon juice and orange juice until incorporated into the mixture. Stir well. This will begin to set the cream. Let cool.

Pour into individual glasses with the sliced fresh fruit of your choice. Depending on the size of your serving glasses, you may not need very many slices. Let set in the refrigerator for 3 hours.

Garnish with whipped cream on top and or nuts.

Serves 4-6

Pistachio Cake

2010-02-01T18:00:00.000-08:00

This simple, unusual and very yummy dessert will be a memorable addition to any meal. We serve this to many of our missionaries who pass through and the reaction is always the same….."Wow….that's good"! I think you'll like it too!

Beautiful for Thee Editor

Pistachio Cake

Shared by Susan Nemoseck

1 box yellow or white cake mix

1 small box instant Pistachio pudding

2/3 cup vegetable oil

4 eggs

1 cup sour cream

5 ½ oz. Hershey syrup

In a large bowl, beat together the first 5 ingredients. Divide the batter evenly into 3 separate bowls. Take one bowl of green batter and add Hershey syrup to it. Mix well. Spray a Bundt pan with a cooking spray. Pour batter into the Bundt pan by layering each bowl of batter in the following order.

First pour in the green batter. Second, add the chocolate batter and lastly, the other green batter.

Take a knife and run it through the batter in a swirling circle manner.

Bake cake at 350 degrees for 50 minutes or until knife inserted comes out clean.

Cake will crack a little on top as it bakes.

Let it cool for 10 minutes before removing from the pan.

For presentation: Place the cake on a pretty platter or cake stand and sprinkle lightly with Confectioners' sugar. Enjoy!

Ice Cream Penguins

2010-01-02T06:00:00.000-08:00

1. Stack 1 scooped ball of vanilla ice cream on top of one slightly larger ball of ice cream, to make the body and the head.

2. Place 1 orange coated chocolate candy piece in the head to make the beak.

(I used Reese's Pieces)

3. Make eyes with mini chocolate chips.

4. Cut a chocolate cookie in 1/2 for the wings and place on each side of the body. (I used Thin Mints, but any cookie will do. Just use a thin one)

5. Tuck 2 black jelly beans into the base of the body for feet.

6. Freeze

7. Place your frozen ice cream penguins on a glass plate decorated with coconut to make it look like snow.

This simple little dessert will be the talk of the table during dessert time!

Seven Layer Bars

2009-12-01T12:30:00.000-08:00

Ingredients:

1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut

Directions:

1.	Preheat oven to 350 degrees F (180 degrees C).
2.	Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
3.	Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
4.	Bake until edges are golden brown, about 25 minutes. Let cool.

Pumpkin Bundt Cake

2009-11-03T19:20:00.000-08:00

Here is a very easy and simply delicious cake that is perfect for this season of the year!

Give this one a whirl and your family will be asking for another!

Pumpkin Bundt Cake

1 Box Spice Cake mix

1 can of pumpkin

3 eggs

½ cup of water

Combine all of the ingredients in a mixing bowl.

Beat at medium speed for 3 min.

Pour into a greased Bundt cake pan.

Bake @ 350 for 35 min.

Glaze

Whisk: 1/3 cup powdered sugar

             1 tab. Milk

             1 tsp. butter

             ½ tsp. vanilla

Drizzle over the top of cake and serve.

This is a keeper!

Dangerous Chocolate Cake-In-A-Mug

2009-10-01T15:09:00.000-07:00

Do you ever get a hankerin’ for chocolate? My friend, Sandy Landis sent me this recipe and instantly names of chocoholics came to my mind. For all of you dear friends of mine who just love chocolate…here you go!!

Ingredients:

1 large microwave safe coffee mug (lightly spray inside with Pam spray for easy removal. )
4 Tbsp. flour (plain, not self rising)
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips (optional)

Sift the dry ingredients together in a separate bowl
Add egg and mix thoroughly.
Pour in milk, oil and vanilla, mix well.
Pour into lightly sprayed mug.
Add chips to mug and mix in with a fork.

Put mug in microwave and cook three minutes on 1000 watts.
Cake will rise over the top of the mug. Do not be alarmed!
(insert pic. 3792)

Eat and enjoy!

It you don’t want to feel terribly guilty by eating the whole thing…. this will feed two people (if you so choose to share).

And…why is this the most dangerous chocolate cake recipe in the world? Well, now you are only five minutes away from chocolate cake any time of the day or night!! That IS dangerous!

Powdered Sugar Cookies

2009-08-21T13:45:00.001-07:00

1 cup powdered sugar

1 cup white sugar

1 cup margarine

1 cup canola oil

2 eggs

1 t. vanilla

4 cups flour plus 4 heaping tablespoons

1 t. salt

1 t. soda

1 t. cream of tartar

Cream together until light and fluffy the sugars, margarine and oil. Mix in eggs and vanilla. Stir in dry ingredients. Roll into small balls and press down with a glass dipped in sugar. Bake at 375o for 10 minutes. Dough will be sticky. If you cannot handle it you may want to cover it and put it in the refrigerator for an hour to make it easier to handle.

Monster Cookies

2009-08-01T06:00:00.000-07:00

Ingredients

• 3 eggs

• 1 1/4 cups packed light brown sugar

• 1 cup granulated sugar

• 1/2 teaspoon salt

• 1/2 teaspoon vanilla

• 1 12-ounce jar creamy peanut butter

• 1 stick butter, softened

• 1/2 cup M&M's

• 1/2 cup chocolate chips

• 1/4 cup raisins, optional

• 2 teaspoons baking soda

• 4 1/2 cups oat meal (not instant)

Directions

Preheat the oven to 350 degrees F.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the M&Ms, chocolate chips and optional raisins. Add baking soda, and oatmeal and mix together. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags or Tupperware.

Neiman-Marcus Cookies

2009-07-16T10:29:00.000-07:00

Did you know that guys can bake too? Let us introduce you to a young man who is an expert at making a great tasting cookie! His name is Matt and he is a University of North Dakota graduate in meteorology and he likes to do some cooking and baking on the side.

Here is his well tweaked, yummy cookie recipe! Enjoy.

NEIMAN-MARCUS COOKIES

1 Cup Butter

1 Cup Sugar

1 Cup Brown Sugar

2 eggs

1 tsp. vanilla

2 Cups Flour

2 1/2 Cups blended oatmeal

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

12 oz. chocolate chips

4 oz. Hershey Bar (grated)

1 1/2 Cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder.

Cream the butter and both sugars.

Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda.

Add chocolate chips, Hershey Bar, and nuts.

Roll into balls, and place two inches apart on a cookie sheet

Bake for 10 minutes at 375 degrees

Makes 40-48 3 inch round cookies

Notes:

After following this recipe and other chocolate chip cookie recipes, I have found (through the art of experimenting) some creative ways to alter this recipe for the health conscious, to the following. And it tastes good too!

1 Cup Butter

3/4 Cup Sugar

3/4 Cup Brown Sugar (I use the dark brown sugar and usually add slightly more brown sugar than white sugar)

2 eggs

1 ½ tsp. Vanilla (I like to add a little extra vanilla to cookie recipes, but be careful not to add too much!)

2 Cups Flour – I have used 1 Cup unbleached white flour and 1 Cup of whole-wheat flour. Sometimes I add a tablespoon or two of extra flour to this flour amount.

2 1/2 Cups blended oatmeal

1/2 tsp. Salt

1 tsp. baking powder

1 tsp. baking soda

12 oz. chocolate chips or you may use carob chips

1 Cup chopped pecans – Reduced to retain the chocolate/nut balance

I found that 12 oz. of chocolate chips is plenty of chocolate for these cookies. If you are a chocolate lover, you can put back in the 4 oz. of grated chocolate, but the cookies may fall apart if you choose to make softer cookies.

I have baked these cookies in a variety of ovens and have found each one to be different when it comes to baking times. If you want softer cookies try baking them at 350 degrees for 15-20 minutes (using the top two racks in the oven and switching the pans after 8 minutes).

If you want to have golden brown cookies, slightly raise the temperature (somewhere between 350-375) for 15-20 minutes.

This makes 40-48 cookies. I roll them into 1 3/4 inch balls and slightly flatten them and they turn into 3-inch round cookies.

Patriotic Fruit Pizza Crust

2009-07-01T11:01:00.000-07:00

1 cup flour

1/2 cup sugar

1/2 cup brown sugar

1/2 tsp salt

1/2 cup shortening

1 egg

1/2 tsp vanilla

2 Tbs milk

1 1/2 cup rolled oats

Frosting:

8 oz cream cheese

¼ cup sugar

Sift dry ingredients together, add the shortening, egg, vanilla and milk. Mix it well and then stir in the oats. Spread into the pan and bake for 10 min. at 375.

While that is baking, whip the cream cheese and sugar together to make the frosting.

Let the crust cool completely to the spread the frosting. Top with sliced fresh strawberries and blueberries for a fun patriotic look. You can also make it year round by topping it with your favorite fruit. Thank you Mrs. MacArthur for this wonderful recipe! I know it is a favorite of many people!

Chewy Oatmeal Raisin Cookies

2009-06-01T08:56:00.000-07:00

1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1-1/2 cup flour
1 teaspoon baking soda
1-1/2 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashion oats (texture is much better if you don't use quick oats)
1 cup raisins

Heat oven to 350 degrees. Beat together butter and sugars until they are creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt. Add flour combination to sugar mixture. Do not over mix this can cause cookies to become tough. Drop tablespoon fulls onto ungreased cookie sheet.

Bake 10-12 minutes. Cool 1 minute before removing them from cookie sheet. Place on cooling rack until no longer warm. Enjoy!

Makes 4 dozen

Bar Variation: Bake them in ungreased 9x13 ungreased metal pan. Bake 30-35 minutes.

Peanut Butter/Chocolate Rice Krispie Bars

2009-05-01T08:49:00.001-07:00

Measure the following into a sauce pan:

1 cup Sugar

1 cup Karo Syrup

Heat just until it starts to boil.

Add 1 ¾ cup peanut butter and mix thoroughly.

Add approximately 8 cups Rice Krispies.

Press into a 9” x 13” cake pan.

Topping: 1 ½ cup semi sweet chocolate chips

½ cup butterscotch chips

Place in a microwave safe bowl to melt. Microwave 1 minute and then stir. If the chips are not completely melted, microwave again in 20 second increments until smooth and creamy. Spread over bars.

These bars will be the hit of the picnic! Enjoy!

Something Yummy For Spring!

2009-04-01T08:52:00.000-07:00

Bird Nest Cookies

1 cup butter (softened)
½ c. + 2 Tbs. sugar
1 3/4 cup flour
¼ tsp. salt
½ cup cocoa
¾ cup semi sweet choc chips
(If you want a sweeter cookie, use 2 Tbs. less cocoa and substitute milk chocolate chips in place of semi sweet)
1 cup heavy cream
2 cups sweetened shredded coconut
Candy eggs

In a bowl mix butter and sugar till smooth.
In a separate bowl mix flour, salt and cocoa.
Add flour mixture to the butter mixture on low speed till the dough is stiff.
Place dough in plastic wrap, wrap it tightly and chill for 30 min.

Meanwhile, place chocolate chips and cream in a bowl and place over a pot (or double boiler) with simmering water stirring until the chips are melted. Remove from heat and set aside to cool. Stir it occasionally.

On a lightly floured surface, roll out chilled dough to 1/4 in thickness. Use a 2 ¼ in. round cookie/biscuit cutter and cut out approx. 24 cookies.

Place on a cookie sheet with parchment paper and chill 20 min.

Meanwhile, preheat oven at 350 and place coconut on a pan and bake 10 min. Be careful not to let it brown.
When coconut is done, place it in a bowl to cool.

Place cookies in oven and bake 14 min. till set. When they are done, cool on a rack—completely.
When the chocolate chips and cream mixture is cooled to room temp. whisk till stiff enough to be able to pipe on the cookies. Place mixture in a plastic sandwich bag and cut a small tip off the end of the bag. To make the cookie look like a nest, pipe around the outer edge of the cookie. Then dip the cookie upside down in the coconut and place candy eggs in it.

Refrigerate and enjoy!

Store in an air tight container in the fridge for up to 5 days.

Oatmeal Cranberry Cookies

2009-03-02T07:21:00.000-08:00

2/3 cup butter or margarine, softened

2/3 cup brown sugar

2 large eggs

1 1/2 cup old-fashioned oats

1 1/2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 (6 oz. ) package Craisins (dried cranberries)

1/2 cup flake coconut

2/3 cup white chocolate chunks (optional)

Preheat oven to 375.

Using an electric mixer, beat butter and sugar together until light and fluffy.

Add eggs, mixing well.

Combine oats, flour, baking soda and salt in a separate bowl and then add to butter mixture gradually. Stir in Craisins and coconut. (Add the optional chocolate chunks.)

Drop onto ungreased cookie sheets and bake for 10-12 minutes or until golden brown.

Makes approximately 2 1/2 dozen cookies.

A Cookie He Will Love!

2009-02-02T07:56:00.001-08:00

Cherry Chocolate Cookies

by Ashley Turner

2/3 cup butter, softened
3/4 cup sugar
1 egg
1-1/2 teaspoon vanilla extract
1-2/3 cups flour
1/3 cup cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
18 maraschino cherries, drained very well then halved

Chocolate Glaze
Combine 2 tablespoons of water and 2 tablespoons of sugar in small sauce pan. cook over medium heat, stirring constantly, until mixture boils and sugar is dissolved. Remove from heat ; immediately add 1/2 cup dark chocolate chips, stirring until melted.

Preheat oven to 350.
Beat butter, sugar, egg and vanilla in a large bowl, until fluffy. Stir together flour, cocoa, baking soda, baking powder, and salt; add to butter mixture (dough will be stiff). Shape dough into 1-inch balls. Place about 1-inch apart on an ungreased cookie sheet. Press cherry half into center of cookie. Bake 8-10 min. Be careful not to over bake. Cool completely then add chocolate glaze, leaving the cherry showing.

Makes about 2-1/2 dozen

Peanut Butter Mice

2009-01-02T10:24:00.000-08:00

by Katie Stark

1 cup creamy peanut butter
½ cup butter (no substitutes), softened
½ cup sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1 ½ cups all- purpose flour
½ teaspoon baking soda
½ cup peanut halves
2 tablespoons red and green M&M baking bits
4 teaspoons miniature semisweet chocolate chips Cake decorator holly leaf and berry candies (cake decorating gel can be substituted for the candies)
60-66, 2 inch pieces of red shoestring licorice

Directions:
In a large mixing bowl, cream peanut butter, butter, sugar, and brown sugar. Beat in egg and vanilla. Combine the flour and baking soda; gradually add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.

Roll into 1 inch balls. Place 2 inches apart on an ungreased baking sheet. Pinch each ball at one end to taper. Insert two peanut halves in center of each ball for ears. Add one M&M baking bit for nose and two chocolate chips for eyes. Arrange holly and berry candies in front of one ear.

Bake at 350 degrees for 8-10 min. or until set. Gently insert one licorice piece into each warm cookie for the tail. Remove to wire racks to cool completely. Makes approximately 5 dozen.

For cake decorating gel, wait for the "mouse" to cool before arranging the "holy and leaf" decoration on the ear. The gel will melt if put on immediately after they are taken out of the oven.

This recipe is a hit for Christmas parties, birthday parties, school parties and bake sales.

Honey Cookies

2008-09-02T18:47:00.000-07:00

Many years ago, as I was going through some recipes while baby sitting, I came across this very easy, basic cookie recipe. It proved to be a wonderful and quick after school snack for my children.

Honey Cookies

by Susan Nemoseck

Using a two quart pan mix all ingredients.

Melt 3/4 cup margarine. Take off the heat and cool slightly.
Add: 1 cup sugar
1/3 cup honey
1 egg

Mix well. Add to this mixture:
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 1/2 cups flour

Roll into one inch balls and press with a sugared glass bottom on a greased cookie sheet.
Bake 350 for 8-10 min.

ENJOY!