3-Step Mini Cheesecakes

2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 Oreo Chocolate Sandwich Cookies
1 Kiwi, peeled, cut into 6 slices
36 blueberries (about 1/2 cup)
12 raspberries or blackberries (about 1/3 cup)

1. Preheat oven to 350 degrees. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
2. Place 1 cookie in bottom of each of 12 medium paper-lined muffin cups. Fill evenly with batter.
3. Bake 20 minutes or until centers are almost set. Cool. Refrigerate 3 hours or overnight. Cut kiwi slices in half. Top each cheesecake with seasonal fruit just before serving.

***NOTE: Instead of the topping they suggest, I usually put chocolate shavings and a few raspberries on each one. But the possibilities for toppings are endless. For example, here is a cute Easter themed topping:

Almond Torte

1 1/2 Stick Margarine, Melted
1 1/2 Cups Sugar
1 Tsp. Almond Extract

Mix until creamy then add...

2 Beaten Eggs (1 at a time)
1 1/2 Cups Flour
Pinch of Salt

When mixed, pour in a 10" skillet lined with foil.

Pour 1/2 cup sliced almonds over the mixture and sprinkle with about 2 tablespoons Sugar.

Bake about 40 minutes in 350 degree oven (or until almonds are browned).

Remove and let sit 10 minutes. Lift out by foil lining and let sit until cool.

Easy Favorite Brownies

Blend:
1 cup butter, melted
1/3 cup Hershey's cocoa
2 cups sugar

Add:
4 eggs, add one at a time and beat well
1 tsp vanilla
1 1/2 to 2 cups flour
pinch of salt

Mix well. Bake in 9x13 baking dish for 30 minutes.

Top with chocolate frosting, powdered sugar, Andes mint chips, whatever you like.

Cranberry Orange Bark

1 cup dried cranberries (preferably orange flavored)
1 tsp finely grated orange zest
1/4 tsp orange extract (optional)
1/2 cup walnuts
2 (11 or 12 oz) bag white chocolate chips
Heat oven to 250 degrees. Line a rimmed baking sheet with parchment paper. In a food processor (or with a knife)pulse together cranberries, orange zest, extract and walnuts. Spread mixture over the prepared pan to within 1 1/2 inches of edges then evenly cover that mixture with chocolate chips and put in oven. When the chips just start to look melty (about 5 minutes or so), take out of oven and use a rubber spatula to spread evenly over parchment. Chill, until firm about 1/2 hour, then break into pieces.
Ruth

See's Fudge

4 1/2 cups sugar
1 large can evaporated milk
1 cube butter
1 tsp vanilla
Put preceding ingredients in a 3 qt. saucepan. Stir to boil. Cook 9 minutes (higher altitude will change the time) on medium heat.
Put in large bowl:
1 large (12 oz) bag chocolate chips
1 large (8 oz) milk Hershey bar, broken
2 cups chopped nuts (optional)
1 jar (7 oz) marshmallow creme
Mix thoroughly. Pour hot mixture over the ingredients in bowl. Beat for about 5 minutes. Pour into buttered pan. Cool in fridge.
Ruth

Microwave Peanut Brittle

1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 tsp salt (I omitted this because my peanuts were already salted)
1 TBS butter or margarine
1 tsp baking soda
1 tsp vanilla
Stir together sugar, syrup, salt and peanuts in a 1 1/2 quart bowl. Cook on high for 7-8 minutes (newer microwaves was 6 minutes 30 seconds on 70% power). Stir well after 4 minutes. Add butter and blend. Cook on high for 2-3 minutes (new microwaves was 1 minute 45 seconds), or until peanuts have turned golden brown. Add soda and vanilla and quickly stir until mixture turns a light caramel color. Quickly pour onto a lightly buttered cookie sheet. Cool and break into pieces.
Ruth

Buster Bar Dessert

Makes 10+ servings
2 cups powdered sugar
1 can (13 oz) evaporated milk
1 pkg (6 oz) chocolate chips
1/2 cup butter
1 tsp vanilla
1 pkg (15 oz) Oreos, crushed in ziploc bag or between sheets of waxed paper. (42 cookies)
1/2 cup butter, melted
1 1/2 cup spanish peanuts
1/2 gallon vanilla ice cream, softened (stir it well after softened so no lumps)

Combine sugar, milk, choc chips and 1/2 cup butter. Boil 8 minutes, stirring constantly. Add vanilla and cool. Combine cookies and 1/2 cup melted butter. Put into greased 9x13" pan and freeze until firm. Sprinkle peanuts over cookie crust. Spread softened ice cream over peanuts and put back in freezer till set. Spread cooled chocolate mixture over top. Freeze until ready to serve. (Our family FAVORITE!!!)
Kami

Orange Julius

1/2 of 12 oz can frozen orange juice concentrate
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp vanilla
5-7 ice cubes

Blend all ingredients in blender about 30-40 seconds! (Jacob LOVES this!!!)
Kami

Slush

(This is a Stallings family summer tradition!)

1 can pineapple juice (46 oz)
2 lemons, juiced
2 cup prepared orange juice
5 bananas, mashed
6 cups water
4 cups sugar
red (or green!) food coloring
7-Up/Sprite for serving

Make syrup of water and sugar over med - med low heat. Add the rest of the ingredients - putting in the bananas last. Freeze in a large tupperware, stirring frequently. Once frozen, scoop desired amount into a glass and add 7-Up soda over it and "slush" it all together! (Best served on a porch in the heat of summer, cricket sounds in the background are optional, but I highly recommend them! :)
Kami

Naylor’s Hot Fudge sauce

Yummy on ice cream!
In a double boiler melt 1 stick butter, 2/3 cup chocolate chips.
Add alternating, 2 1/4 cup powdered sugar
2/3 cup evaporated milk
Simmer 30 sec, cook 1 minute.
Beat with blender
Rachel

Snipdoodles

8 TBSP (1 stick) unsalted butter, softened
1 ½ cups plus 3 TBSP sugar
2 eggs
1 tsp vanilla extract
¼ cup milk
3 cups flour
¾ tsp baking soda
1 teaspoon cream of tartar
½ teaspoon salt
½ teaspoon ground nutmeg
1 tablespoon cinnamon
1.Beat the butter and 1 ½ cups of sugar in the bowl of an electric mixer or with a wooden spoon until creamy and smooth, about 3 minutes. Add the eggs and vanilla and beat until fully incorporated. Add the milk and stir to incorporate. In a separate bowl, whisk together the next 5 ingredients (flour through nutmeg) and then stir into the butter/sugar mixture. Chill dough 2 hours.
2.Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
3.Shape dough into large, walnut-size balls, about 1 ¼ inches in diameter. Mix together the remaining 3 TBSP sugar and cinnamon in a small bowl. Dip tops in sugar/cinnamon mixture. Place balls 3 inches apart on lined baking sheet. Bake for about 12 minutes. Cookies will appear undercooked when removed from the oven; the centers will still be very moist and light. As they cook, the cookies will firm up.
Rachel

Apple Cake

3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
¼ tsp allspice
1 cup granulated sugar
1 cup packed brown sugar
1 cup cooking oil
2 beaten eggs
1 Tblsp vanilla
3 cups chopped apples (I used shredded)
1 cup chopped toasted pecans
2 tsp finely shredded lemon peel
Sifted powdered sugar
Grease and lightly flour a 10 inch tube pan
Stir together the flour, baking powder, baking soda, cinnamon, allspice and
salt. Set aside.
Combine sugars, oil, eggs, and vanilla and beet with an electric mixer on medium speed for 2 minutes. Add the dry mixture and beat on low till just combined. Fold in apples, pecans, and lemon peel. Pour batter into the prepared pan. Bake at 350 degrees F for about an hour. Cool cake on wire rack for 10 minutes, then remove from pan and cool
completely. Sprinkle with powdered sugar. Cover and store in the fridge.
Rachel

Peach Cake

½ cup butter
1 ½ cup brown sugar
1 egg
2 cups flour
1 tsp baking soda
½ tsp salt
1 cup buttermilk
4 large peaches peeled and diced
¼ cup sugar
1 tsp cinnamon
Cream the butter and brown sugar until fluffy, beat in egg.
Combine flour, soda, salt (I added an extra ¾ tsp cinnamon to this mixture).
Add this mixture to the creamed mixture alternating with the buttermilk (I
like to do this in three parts). Gently fold in peaches.
Pour into a greased 13x9 pan; sprinkle the top with the cinnamon sugar
mixture. Bake at 350 for 30-35 minutes.
Rachel

Neiman Marcus Cake

1 package yellow cake mix
2 eggs
1 cube (1/2 cup) butter, softened
Mix the above three ingredients in a mixer, spread in a greased 9x13 pan
16 oz cream cheese
2 eggs
1 lb powdered sugar
Blend these next three ingredients until smooth in the blender
Pour over the cake mixture in the pan
Sprinkle with 1/2 cup to 1 cup whole pecans
Bake at 350 degrees for 40-45 minutes
Watch closely because the edges can get very crispy.
Sprinkle with powdered sugar when cool.
Rachel

Scotcheroos

1 cup sugar
1 cup corn syrup, light
1 cup peanut butter
6 cups rice Krispies
6 ounces chocolate chips
6 ounces butterscotch chips
1.In large saucepan combine sugar and corn syrup. Heat to dissolve and bring to a boil; remove from heat. Stir in peanut butter. Add Rice Krispies and mix well. Press into buttered 9x13 pan.
2.In small saucepan melt together chocolate and butterscotch chips. Spread combined mixture over top of Rice Krispies mixture. Cool and cut into squares of desired size.
Mary

Mary’s Fabulous Carrot Cake

Cake:
1¼ cups oil
2 cups sugar
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
4 eggs
1 lb carrots peeled and grated
1 cup pecans chopped
1 cup raisins
Filling:
1 cup sugar
¼ cup flour
1 cup heavy cream
¼ cup butter
¼ tsp salt
2 tsp vanilla
Frosting:
4 oz coconut
8 oz cream cheese
1 cup butter (room temperature)
3 cups powdered sugar
1 tsp vanilla
1.Preheat oven to 350 degrees. Combine oil and sugar and beat well. Mix dry ingredients in a separate bowl. Pour half of the dry ingredients into sugar mixture and blend. Alter between dry ingredients and eggs, mixing well after each addition. Stir in carrots, pecans and raisins. Pour into two separate, lightly oiled, cake pans (or one lightly oiled angel food cake pan). Bake in 350 oven for 1 hour 10 minutes. Cool upright in pan(s).
2.Make filling: combine sugar and flour in saucepan and gradually stir in cream. Add butter and salt. Cook over low heat until mixture simmers (30 minutes). Simmer for 2-3 minutes. Cool to lukewarm. Stir in vanilla. Cool completely or overnight.
3.Toast coconut 10 minutes at 350 degrees and cool. Combine cream cheese and butter, sugar, and vanilla until mixed. Refrigerate. Spread filling between layers (if using an angel food cake pan, cut cake into 2 or 3 layers). Frost all over and pat with toasted coconut.
Mary

Apple Slab Pie

We prefer an 18 by 13-inch nonstick baking sheet for this pie. If using a conventional baking sheet, coat it lightly with cooking spray. You will need 4 ounces of animal crackers.
Serves 18 to 20
Pie:
8 Granny Smith apples (about 3½ pounds), peeled, cored, and sliced thin
8 Golden Delicious apples ( about 3½ pounds), peeled, cored, and sliced thin
1½ cups granulated sugar
½ teaspoon salt
1½ cups animal crackers
2 (15-ounce) boxes Pillsbury Ready to Roll Pie Crust
4 tablespoons unsalted butter, melted and cooled
6 tablespoons Minute tapioca
2 teaspoons ground cinnamon
3 tablespoons lemon juice
Glaze
¾ cup reserved apple juice (from filling)
2 tablespoons lemon juice
1 tablespoon unsalted butter, softened
1¼ cups confectioners’ sugar
1.For the pie: Combine apples, 1 cup sugar, and salt in colander set over large bowl, let sit, tossing occasionally, until apples release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve ¾ cup juice.
2.Adjust oven rack to lower-middle position and heat oven to 350 degrees. Pulse crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture, brush half of one pie round with water, overlap with second pie round, and dust top with cracker mixture. Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust in the same way.
3.Toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush edges of bottom crust with water and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough. Use for to crimp and seal outside edge of pie, then to pierce top of pie at 2-inch intervals. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool 1 hour.
4.For the glaze: While pie is cooling simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to ¾ cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners’ sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer.
Mary

Millionaire Popcorn

Makes 10 cups
Prep: 10 min., Stand: 15 min.
Find the edible gold dust at cake or party supply stores.
1 (3.3-oz.) bag butter-flavored microwave popcorn, popped
1 cup salted mixed nuts
1 cup dried cranberries
1 (12-oz.) package white chocolate morsels
1/2 teaspoon ground cinnamon
Edible gold dust (optional)
1. Place popcorn in a large bowl, discarding unpopped kernels. Stir in nuts and cranberries.
2. Microwave white chocolate morsels in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Pour over popcorn mixture, stirring until evenly coated.
3. Spread mixture in a 15- x 10-inch jelly-roll pan. Sprinkle evenly with cinnamon. Let stand 15 minutes or until chocolate hardens. Sprinkle with gold dust. Break into pieces; serve immediately, or store in an airtight container up to 3 days.
Mary

Hot Fudge Pudding Cake

Do not over bake this cake or the pudding sauce will burn in the pan and the cake will be dry, not fudgy. Store leftover, covered with plastic, in the refrigerator. Reheat individual servings in a microwave on high power until hot (about 1 minute).
Serves 6 to 8
1 cup sugar
½ cup Dutch-processed cocoa powder (I just used normal cocoa powder)
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
½ cup milk
4 Tbsp (1/2 stick) unsalted butter, melted
1 large egg yolk
2 tsp vanilla extract
½ cup semisweet chocolate chips
1 cup boiling water
Vanilla ice cream or whipped cream
1.Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch square glass or metal cake pan with cooking spray. Whisk ½ cup sugar with ¼ cup cocoa in small bowl.
2.Whisk flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder and salt in large bowl. Whisk milk butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff).
3.Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa mixture evenly over top. Gently pour boiling water over cocoa. Do not stir.
4.Bake until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey are comes out the moist crumbs attached, about 25 minutes. Cool on rack for at least 10 minutes. To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream.
Baby Cakes
Put a fancy spin on this homey recipe by baking up individual pudding cakes. Spray eight 6-oz ovenproof bowls with cooking spray. Fill each with 2 tablespoons batter. Top each with 1½ tablespoons coca mixture, followed by 2 tablespoons boiling water. Arrange cups on rimmed baking sheet and bake until tops are just cracked, 20 to 25 minutes.
Ruth

Ice Cream Cake

1/2 cup butter (not margarine)
1 cup brown sugar
3 cups Rice Crispy Cereal
1/2 cup coconut
1/2 cup chopped nuts
1 cup mini or regular semi-sweet chocolate chips
1/2 gallon carton ice cream
1 carton frozen sliced strawberries in heavy syrup (or just sliced fresh berries, sweetened)
Hot fudge...of course!
Melt butter and brown sugar together. Add cereal and any or all of the other good stuff. ( Wait until mixture has cooled a little before adding chocolate chips.) Spread almost half of the mixture over the bottom of a 9x13 baking pan. Press softened ice cream over mixture and spread remaining cereal mixture over the ice cream. Freeze until served. Cut and serve, topping with sweetened strawberries (and hot fudge).
Kami