Apple Crisp

8 medium apples (I use granny smith)
1 1/2 c. brown sugar
1 1/2 c. flour
1 1/2 c. oats
1 c. butter or margarine
2 tsp. cinnamon
1 tsp. nutmeg

Preheat oven to 375 degrees. Coat the sides and bottom of a 9x13 baking dish with butter or margarine. Peel and core apples. Slice apples and place in coated baking dish. At this point you may want to put a few tablespoons of water (no more than 3) in the dish with the apples to keep them moist while baking. Mix the brown sugar, flour, oats, cinnamon and nutmeg together. Mix in butter until totally incorporated and mixture is in very small "pea-size" crumbs - sometimes it is easiest to use your hands. Sprinkle the mixture over the apples in the baking dish. Bake 30-40 minutes until the apples are tender and topping is golden brown.

From: Andrea Jensen

YUMMY Carrot Cake

This is the best carrot cake I've EVER had! YUMMY!!!

2 c. flour
2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
1 1/2 c. oil
3 c. grated raw carrots
4 large eggs
1 1/2 c. chopped walnuts
Raisins (optional)

Mix dry ingredients together. Add oil and mix. Then add carrots and optional raisins; mix. Then add eggs one at a time, mixing in between each one. Bake in floured bundt pan at 350 degrees for 30-40 minutes. Top with cream cheese frosting and chopped nuts.

CREAM CHEESE FROSTING:
3 oz. cream cheese
1/4 c. butter
2 c. powdered sugar
1 tsp. vanilla

From: Sandra Cooley

Cheesecake Brownies

Prepare 1 package of regular fudge brownie mix according to the directions on the box. Spread brownie mix in the bottom of a 9 x 13" pan. Beat together the following ingredients in a bowl until smooth:

1 package of cream cheese (room temperature)
1 egg
1/2 tsp. vanilla
1/2 c. sugar

Add spoonfuls of cheesecake mixture to brownies. With a knife, make swirls in the mixture. Bake at 350 degrees for about 30 minutes.

From: My friend Fiddle's Recipe Blog

Sherbet Surprise

1/2 gallon pineapple sherbet
1/2 gallon raspberry sherbet

Soften and stir together. Add cut up bananas, fresh cut strawberries and fresh raspberries. Refreeze. Thaw a little before serving.

From: Mom

Scotcheroos

1 c. sugar
1 c. Karo syrup
2 tblsp. butter

Put in pan and bring to boil while stirring on medium heat. When first bubbles appear, take off stove and stir in 1 c. peanut butter. (Do NOT heat longer than first bubbles or they will turn out too hard.) Then add to 7 c. Rice Krispies and mix well. Pour into buttered 9x13 pan and press well. Melt 1 1/2 c. chocolate chips and 1 1/2 c. butterscotch chips together. Spread on top. Let set.

If you are like me and don't like butterscotch, just do 3 c. of chocolate chips instead. Way better in my opinion!

From: Mom

Chocolate Peanut Butter Trifle

1 chocolate cake mix
1 pkg. peanut butter chips
4 ¼ c. cold milk, divided
½ c. whipping cream
¼ tsp. vanilla extract
2 small pkgs. Instant Chocolate Pudding Mix
1 small carton Cool Whip
8 Reese’s Peanut Butter Cups

Prepare cake mix according to package directions. Pour the batter into a greased 13 x 9 x 2” baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a heavy saucepan, combine chips, ¼ c. milk and ½ c. cream. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Cool to room temperature. Place the remaining milk in a mixing bowl; beat in pudding mixes on low speed for 2 minutes. Place pudding in the fridge for 3-4 minutes to set up a bit.

To assemble, crumble half of the cake into a 4 qt. Trifle bowl or large bowl. Layer with half of the peanut butter sauce, pudding, Cool Whip and ½ of the crumbled Reese’s Peanut Butter Cups; repeat layers ending with Cool Whip and remaining ½ of crumbled Reese’s Peanut Butter Cups. Cover and refrigerate for at least 3 hours before serving.

From: Heather White

Ice Cream Sandwiches

2 3/4 c. all-purpose flour, plus more for dusting
1/2 c. cocoa powder
2 1/2 tsp. baking powder
1/4 tsp. salt
12 tblsp. (1 1/2 sticks) unsalted butter, room temperature
1 1/2 tsp. pure vanilla extract
1 1/2 c. sugar
2 large eggs
1 tblsp. milk
2 to 2 1/2 pints strawberry ice cream, slightly softened

In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In large mixing bowl, (or the bowl of an electric mixer fitted with the paddle attachment), cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour. After and hour, preheat the oven to 350 degrees. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely. Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days. (Makes 24)

From: Martha Stewart

Citrus Cupcakes

5 tblsp. unsalted butter, softened
1 c. granulated sugar
Grated zest from 1 lime
Grated zest from 1 orange
Grated zest from 1 lemon
1 2/3 c. flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tsp. lemon juice
1 tsp. vanilla extract
2 large eggs

With an electric mixer on medium speed, beat together butter, sugar and citrus zests until smooth. In separate bowl, sift together flour, baking powder and salt. In a small bowl, stir together milk, lemon juice and vanilla extract. (Mixture will curdle slightly.) With mixer on low speed, alternately add dry ingredients and milk to butter mixture in 3 additions, stirring well after each addition. On medium speed, add eggs one at a time mixing well after each addition. Beat for 1 minute. Evenly divide batter between 12 muffin cups lined with cupcake papers. Bake at 350 degrees for 20 or until a toothpick comes out clean. Cool for 15 minutes. Remove cupcakes from pans.

FROSTING:
3 large egg yolks
3 large eggs
3/4 c. sugar
1/2 c. freshly squeezed lemon juice
3 tblsp. unsalted butter

Whisk together egg yolks, eggs and sugar. Whisk in lemon juice. Cook in a double boiler or on stovetop on low heat, stirring constantly until thickened, about 5 minutes. Transfer lemon mixture to bowl. Cool for 5 minutes, stirring occasionally. Stir in butter. Cover mixture with plastic wrap and refrigerate until cold and firm, 30 minutes to 1 hour. Frost cupcakes.

From: Good Things Utah

Brownies Fantastico

1 package Devil’s Food cake mix
1 cube margarine, melted
1 egg
2 ¼ c. miniature marshmallows
5 whole graham crackers, crumbled
½ c. semi-sweet chocolate chips
½ c. white chocolate chips
1 can Eagle Brand sweetened condensed milk

Heat oven to 350 degrees. Grease a 9-by-13 inch cake pan. Mix together cake mix, margarine and egg. Press into prepared pan. Bake 15 minutes. Remove from oven and poke 10 small holes in the cake. Sprinkle graham crackers, chocolate chips and marshmallows on top. Pour sweetened condensed milk evenly over all ingredients. Bake an additional 10 to 15 minutes, until marshmallows are golden brown. Cool completely and cut into bars.

From: Reagan on Good Things Utah

Coconut Frosting for German Chocolate Cake

1 c. sugar
3 egg yolks
1 c. evaporated milk
½ c. margarine
1 tsp. vanilla
7 oz. pkg. coconut
1 c. chopped pecans

Combine egg yolks, sugar, milk, margarine and vanilla. Cook and stir on medium heat until thickened. (12-15 minutes) Add coconut and pecans. Beat until thick enough to spread.

From: Mom

Caramel Frosting for Spice Cake

1/3 c. margarine
¾ c. brown sugar
1-2 tblsp. milk
1 tsp. vanilla
Powdered sugar

Melt butter over low heat in heavy saucepan. Add brown sugar. Heat until mixture boils and is very foamy. Pour into mixing bowl. Add vanilla and milk. Beat until blended. Add enough powdered sugar to make frosting consistency and is easy to spread. Spread quickly because it thickens like fudge when it cools, so spread it while it’s warm.

From: Mom

Pie Crust

1 c. shortening
2 c. flour
½ tsp. salt
1 egg, slightly beaten
3 tblsp. cold water
1 tblsp. lemon juice

Combine flour and salt. Cut in shortening. Add lemon juice and water to egg. Add to flour mixture. Roll out and place in pie tins. Poke holes in the crust with a fork. Bake at 425 degrees for 8 minutes. Makes 3-4.

From: Mom

Jell-O Cake

Bake 1 white cake mix. Let cool for 15 minutes. Mix 1 small package red jell-o with ¾ c. hot water and ½ c. cold water. Poke holes with fork in cake. Make sure it has cooled. Pour hot jell-o over cake. Refrigerate. For frosting: make 1 small package instant vanilla pudding as directed and fold in as much cool whip as you want for desired consistency and fluffiness.

From: Mom

Ice Cream Sandwich Cake

12 ice cream sandwiches
1 jar hot fudge topping (Mrs. Richardson’s is the best!)
16 oz. Cool Whip
3-4 heath or skor bars

Spread half of very softened cool whip in 9x13” pan. Arrange ice cream sandwiches on top (cut if needed to fit). Spread remaining cool whip on top. Spread the hot fudge on top. (Can microwave for a minute or so if it’s too thick to spread.) Crush candy bars and sprinkle on top. Freeze. Cut into squares to serve.

From: Kay Lundquist

Homemade Ice Cream

3 c. sugar
¾ c. lemon juice
1 ½ pt. whipping cream
2 pkg. frozen strawberries

Put in ice cream freezer then add milk until it’s 1 ½” down from the top. Freeze according to directions on freezer.

For peach ice cream: cut and smash 6 peaches sprinkled with a little sugar.

From: Mom

Hello Dolly's

Melt 1 square butter or margarine and add 2 c. graham cracker crumbs. Mix and press into a 9x13” pan. Then layer the following ingredients on top.

1 ¼ c. chocolate chips
1 c. coconut
1 c. chopped nuts (optional)
1 can Eagle Brand

Bake at 350 degrees for 20 minutes.

From: Mom

German Chocolate Caramel Brownies

14 oz. pkg. caramels
2/3 c. canned milk
1 pkg. German chocolate cake mix
¾ c. melted margarine
1 c. nuts (walnut or pecan chips)
1 c. chocolate chips

Combine in heavy saucepan: caramels and 1/3 c. canned milk. Cook over low heat, stirring constantly until melted and smooth. Keep warm. Combine cake mix with margarine and remaining 1/3 c. canned milk. Add nuts. Press ½ of the dough in pan and press well. Bake at 350 degrees for 6-8 minutes. Sprinkle on chocolate chips. Cover with caramel mixture. On a piece of wax paper, press the remaining cake mixture into a 9x13 pan size. Flip onto the gooey mixture already in pan. Peel off wax paper. Bake 15-20 minutes more at 350 degrees. Cool, cut and enjoy!

From: Mom

Fudge

3 – 6 oz. packages of milk chocolate chips
1 pt. marshmallow whip
2 tsp. vanilla
5 c. sugar
2 squares margarine
1 can evaporated milk
1 dash salt

In large bowl, combine chocolate chips, marshmallow whip and vanilla. In large pan, combine sugar, margarine, evaporated milk and salt. Bring to a slow boil. Boil 8 minutes, stirring constantly with a wooden spoon. Pour over mixture in bowl. Stir quickly until chocolate chips are melted. Pour in buttered pan. Let cool.

From: Grandma Lancaster

Cream Pie

5 tblsp. cornstarch
1 c. sugar
¼ tsp. salt
2 ¼ c. milk
1 c. half and half cream
3 egg yolks
2 tblsp. butter or margarine
1 tsp. vanilla

Mix cornstarch, sugar and salt very fine with a fork in a 3 quart saucepan. Add milk and cream and cook over medium heat until smooth and thick, stirring constantly with wooden spoon. Pour small amount of hot mixture into egg yolks; blend thoroughly, then pour back into saucepan. Cook another 2-3 minutes. Remove from heat and add butter and vanilla. Pour into pie shell. Chill. Top with bananas and whip cream.

Chocolate Cream Pie:
Decrease sugar in filling to ¾ c. Add ½ c. chocolate syrup to cooked mixture. (Or use the full cup of sugar and ½ c. melted chocolate chips.) Pour into pie shell. Chill. Top with whip cream.

From: Lion House/Mom

Cream Cheese Cupcakes

Make 1 large package chocolate cake mix as directed. Fill muffin lined tins with batter 2/3 full. Drop rounded tsp. of cream cheese filling into center of each cupcake. Bake as directed on box.

Cream Cheese Filling:
8 oz. pkg. cream cheese
1 egg
1/3 c. sugar
6 oz. pkg. chocolate chips
Dash of salt

From: Mom