Chocolate Chip Reese's Cheesecake Bars

Ingredients:

2 tubes cookie dough (16 oz each)
2 8 oz. blocks cream cheese
12 Reese's peanut butter cups
3/4 cup powdered sugar
1 tbsp vanilla extract

Recipe:

Flatten 1 tube of cookie dough onto the bottom of a 9" x 9" square baking pan.
Mix cream cheese, powdered sugar, and vanilla extract in separate bowl until smooth.
Lay 3 rows of 4 Reese's cups each on top of the cookie dough.
Pour and spread the cheesecake filling on top of the Reese's.
Lay another flattened layer of cookie dough on top.
Bake at 350 degrees F for 45 min.
After chilling, cut into bars and scarf down immediately.

From Buzzfeed including video here:

http://www.foodplease.com/story/prepare/2015/11/27/these-chocolate-chip-reeses-cheesecake-bars-are-everything-youve-ever

Pecan Pie Cookies

Pecan Pie Cookies 
1 prepared single pie crust (homemade or purchased, I used Pillsbury)
2 tablespoons butter, melted
½ cup pecans, chopped...
⅓ cup packed brown sugar
¼ cup corn syrup
2 eggs
⅛ teaspoon salt

optional
¼ cup semi sweet or milk chocolate chip for decorating.

Preheat oven to 400 degrees.
In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. 
Cook on the stove top over medium-low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding). 
Remove from heat and set aside.
Unroll dough and using a 3" cookie cutter, cut out circles. 
Gently fold about ⅛-1/4" up on the edges.
Spoon 1 tablespoon of the pecan mixture into each circle.
Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. 
Remove from oven and cool on a wire rack.
Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). 
Microwave about 15 seconds or until mostly melted. 
Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. 
Cool

Pecan Cheesecake Squares

Pecan Cheesecake Squares

Ingredients

For the shortbread layer

1. 1 1/2 cups all-purpose flour
2. 3/4 cup firmly packed light brown sugar
3. 1/2 cup butter, softened
4. 1/2 cup finely chopped pecans

For the cheesecake layer

1. 2 (8-ounce) packages cream cheese, softened
2. 1/2 cup sugar
3. 1/2 cup milk
4. 2 teaspoons vanilla extract

For the pecan pie layer

1. 3/4 cup firmly packed brown sugar
2. 1/2 cup light corn syrup
3. 1/3 cup butter, melted and cooled slightly
4. 3 large eggs, lightly beaten
5. 1/4 teaspoon salt
6. 1/2 teaspoon vanilla extract
7. 1 1/2 cups pecans

Instructions

1. Preheat oven to 350.
2. For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
3. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
4. For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.

Light and Lemony Fruit Salad

Ingredients

1 (3 1/2 ounce) packages instant lemon pudding
1 (10 ounce) bottles maraschino cherries, halved,drained...
1 (8 ounce) containers Cool Whip, thawed
1 (21 ounce) cans chunk pineapple, do not drain
1 (12 ounce) cans mandarin oranges, drained
2 cups mini marshmallows

Directions

In serving bowl, dump can of undrained pineapple.
Pour pudding mix over and mix into juices.
Set aside for 5 minutes to slightly set.
Meanwhile drain oranges and cherries, patting dry if necessary.
Mix into pineapple mixture along with marshmallows.
Gently fold in cool whip.

Banana Bread Brownies

Ingredients:

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:

Heat oven to 375F.
Grease and flour 15x10-inch jelly roll pan.
For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract.
Add flour, baking soda, salt, and blend for 1 minute.
Stir in walnuts.
Spread batter evenly into pan.
Bake 20 to 25 minutes or until golden brown.
For frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
Add powdered sugar, vanilla extract and milk.
Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).
Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Pralines And Cream Dream Dessert

INGREDIENTS

Crust

• 1 (11.3 oz.) box of crushed Sandies pecan cookies
• ¼ cup melted butter

Cream Cheese filling

• 8 oz. cream cheese, softened
• 8 oz. cool whip, thawed
• ¼ cup powdered sugar

Pudding

• 2 small boxes INSTANT butterscotch pudding, dry not prepared and NOT cook n' serve
• 3½ cup milk

Topping

• 12 oz. cool whip

Sugared pecans

• 1 cup chopped pecans
• ½ cup sugar

Remaining Ingredients

• ¼ cup Carmel ice cream topping

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. In a 9x13 baking dish combine cookies and melted butter to form crust layer. Press down evenly over bottom of pan and bake for 12 min. Set aside to cool.
3. In a small mixing bowl, beat cream cheese, powdered sugar, and cool whip until smooth and well combined. Set aside in fridge until ready to assemble.
4. In small mixing bowl mix pudding packets and milk and refrigerate until ready to assemble.
5. In a medium size skillet over medium heat, combine pecans and sugar. Stir until sugar is melted. Pour them out onto to a piece of parchment paper to cool.

To assemble

1. Spread cream cheese mixture over cooled crust.
2. Next gently spoon pudding over the cream cheese mixture.
3. Then top with the cool whip.
4. Sprinkle the cooled sugared pecans over the top.
5. Drizzle caramel sauce over the nuts and refrigerate for at least 2 hours before serving.

Fall Dip

Ingredients:

16 oz of cool whip, 3 small boxes instant vanilla pudding *** dry mix only*** DON'T make the pudding*** , one small can of pumpkin. 
Vanilla Wafers
Sliced Apples
medium pumpkin for serving (if desired)

Directions:
Mix everything together and then add some pumpkin pie spice. 
DON'T make the pudding***
Serve with graham crackers. 

Peanut Butter Brownie Pizza

Ingredients

1 package Fudge Brownie Mix
Peanut Butter Topping:
1 cup peanut butter
1 (14 oz) can sweetened condensed milk
½ cup milk chocolate chips
½ cup candy coated chocolate pieces. (M&M)

Directions

Preheat oven to 350°F.
Prepare brownie mix as directed.
Spoon batter into lightly greased, 12-inch pizza pan.
Bake 23-27 minutes. For Peanut Butter Topping:
Place peanut butter and sweetened condensed milk in medium saucepan.
Stir over low heat until mixture is smooth.
 Spread over prepared brownie pizza.
Melt chocolate chips and drizzle over peanut butter topping layer.
Top with candy coated chocolate pieces.

This will bake in our toaster oven, would be easy to make and take to partys.

5 Minute Fudge

Ingredients:

1 and 2/3 cups sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) package of milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped walnuts

Directions:

Combine sugar, milk, butter and salt in a medium sized saucepan. 
Bring to a boil, cook 5 minutes, stirring constantly. 
Add in chocolate chips; cook until melted. 
Remove from heat; 
Stir in marshmallows, vanilla and nuts. 
Mix well. 
Pour into a 8-inch pan. 
Cool cut into squares.

Best Darn Brownies

Best Darn Brownies

Lunchroom Ladies 50 year old recipe.




Reference if we need a brownie recipe.  Most likely to buy them or use a mix.

Ingredients:

1 c butter
1/2 c cocoa
2 c flour
2 c sugar
4 eggs
4 tsp vanilla
1 c chopped nuts

Directions:

Pour in 9x13 pan, bake 20-25 mins on 350. 
Check at 20 mins 

Icing 

1/4 c softened butter 
¼ c can milk (regular milk is fine) 
1/4 c cocoa 
3 c powdered sugar 
dash salt 

Mix all together & frost as desired.

Crock Pot Peach Cobbler

INGREDIENTS:


3/4 cup uncooked old-fashioned oats
2/3 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup biscuit baking mix
3/4 teaspoon ground cinnamon
5 fresh peaches, peeled and sliced


For blanched peaches rather than sliced

http://www.ehow.com/how_2282509_blanch-peaches.html

PREPARATION:


Grease inside of  3 or 4-quart slow cooker.


In a bowl, combine sugars, baking mix, oats and cinnamon. Stir in peaches and spoon into slow cooker.


Cover and cook on low for 4 hours.


Serve warm and top with vanilla ice cream!

Blanched Peaches (from ehow link)

Blanched peaches Instructions


    Peaches are quite perishable so if you are preparing them for storage, do so as soon after picking as possible to retain as much freshness as possible. To prepare for blanching, wipe off any particles or use a quick rinse in the sink or under the hose. Do not cut or trim off any bruises. If there are any stems, remove them with a couple of twists.

    Start a pot of water for boiling. The size of the pot will depend on the number of peaches you have to prepare. It is best to work in batches of 10 peaches at a time. Keep the pot covered to hasten the process.


    Drop whole peaches into the rapidly boiling water, making sure they are completely submerged. Cover the pot and bring back to a rolling boil.


    After about 5 minutes, remove the peaches carefully with a large slotted spoon and place them directly in a large bowl of ice water. They will bruise easily so be gently. At this point the skins will slip off easily in your hands, once the peaches are cool enough to handle. Remove the skins. If you wish to remove the pit at this time, the peach can be sliced in half and then quarters and the pit can be pulled out or cut out depending on the kind of peach you are working with.

    

    The peaches are now ready for your favorite recipe or freezing method.


Read more:

http://www.ehow.com/how_2282509_blanch-peaches.html#ixzz2q7vbCrEg

Chocolate Chip Cookies

 

 

 

 

 

 

 

 

 

Ingredients:

1 cup softened butter or margerine
3/4 cup firmly packed Brown Sugar
3/4 cup granulated sugar
1 tsp vanilla
2 cups of chocolate chips (semi sweet)
1/2 teaspoon water
2 eggs
2 cups all-purpose flower
1 tsp baking soda
1 tsp salt
1 cup chopped nuts (walnuts, pecans, etc.) optional

Directions:

Beat Butter, sugars, vanilla, water and eggs until light and fluffy.
Mix flour with soda and salt ;blend into butter mixture
Stir in nuts and chips.
Drop 2 inches apart from teaspoon onto greased baking sheets.
Bake at 375 for 8 to 10 minutes or until golden brown.


Makes about 8 dozen.



Seems too be Toll House.  Toll house has 2 1/4 cup flour

Pumpkin bread

Ingredients:

Pumpkin Bread:

1 can (15 oz) pumpkin puree  (not pie mix)

4 eggs

1/2 C. vegetable oil

1/2 C. applesauce

2/3 C. milk

2 tsp. vanilla extract

2 C. sugar

3 1/2 C. flour

2 tsp. baking soda

1 1/2 tsp. salt

3 tsp. cinnamon

2 tsp. nutmeg

1 tsp. cloves

1/2 tsp. ginger

1 1/2 C. mini chocolate chips.

Cream Cheese Filling:

16 oz. cream cheese, room temperature

1/4 C. sugar

1 egg, room temperature

1 Tbsp. milk

Directions 

1. Preheat oven to 350 degrees and grease loaf pans, muffins pans or come of each 

2. In a large bowl, combine pumpkin, eggs, vegetable oil, applesauce, milk, vanilla extract and sugar.

3. In a separate bowl, sift flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together.

4. Combine the 1st and 2nd bowl and stir only until combined.

5. Stir in chocolate chips.

6. Filling: Beat cream cheese, sugar, egg and milk together until smooth.

7. For Loaf Pans: Pour a little bit of batter into the loaf pan, spread to cover the bottom and then spoon cream cheese filling and spread it on top. Continue to alternate until your pan is 3/4 full and then bake for 60-80 minutes or until an inserted knife comes out clean.

8. For muffins: Fill each muffin tin 1/3 full, then spoon your filling in the pan, then top with another spoonful of pumpkin batter. Bake for 14-18 minutes or until an inserted knife comes out clean.

NOTE: sprinkle extra chocolate chips on top of  bread before baking

Cherry Cheese Coffee Cake Cake & filling

 

 

 

 

Ingredients:

2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling

Glaze
1/2 cup powdered sugar
2-3 teaspoons milk

Directions:

Preheat oven to 350 degrees F.
Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center.
Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough.
Top with pie filling.
Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern.
Press ends to seal at center and outer edges.
Bake 25-30 minutes or until golden brown.
Cool slightly.
Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

CROCK POT PECAN PIE

Ingredients

1 uncooked pie-crust
3 eggs
1 cup sugar
2/3 cup dark Karo syrup
1 cup pecans, broken up
1/2 cup margarine, melted
1 teaspoon vanilla

Directions

1: Spray the slow cooker with nonstick cooking spray.
2: Place uncooked pie-crust in the slow cooker and press up the edges about 1/2 inch up the sides.
3: In a medium-mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the pie-crust.
4: Cover and cook on HIGH for 2 to 3 hours.

Easiest PB Fudge EVER

2 cups sugar,
1/2 cup milk (or use half and half)
1 tsp. vanilla,
3/4 cup peanut butter.
Bring sugar and milk to a boil. 

Boil two and a half minutes. 

Remove from heat and stir in PB and vanilla. 
That's it

Apple things

*YUMMY*

• 1 (21 ounce) can apple pie filling
• 6 (8 inch) flour tortillas
• 1 teaspoon ground cinnamon
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup water

• Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
• Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
• In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
• Pour sauce over enchiladas and let stand 45 minutes.
• Bake in preheated oven 20 minutes, or until golden.
• Serve with vanilla ice cream