Black Bottom Cupcakes

Black Bottom Cupcakes
Contributed By ???

8 oz. cream cheese (softened)
1 egg
1/3 cup sugar
1/8 teaspoon salt

Combine above and beat well, add 1 cup of chocolate chips, stir in and set aside.

Sift together:

1 cup sugar
1/4 cup cocoa
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking soda

Combine:

1 cup water
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla

Add to dry mixture. Beat until well combined.

Fill cupcake papers 1/3 full with chocolate batter. Add a heaping spoonful of the cream cheese mixture to the center of each cupcake.

Bake at 350 degrees for 30-35 minutes.

Red Velvet Cake Balls

Red Velvet Cake Balls
Contributed By ???

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.

Missie's Perfect Cookies

MISSIE’S PERFECT COOKIES
Contributed By Missie

1/2 c sugar
1/3 c brown sugar
1/2 c butter
1/2 c peanut butter
1/2 tsp vanilla
1 egg
1 c flour
1 tsp baking soda
1/4 tsp salt
1 c choc chips
1/2 c rolled oats

Cream sugars & butter
Add Peanut butter, vanilla & egg
Stir together flour, soda & salt add to 1st mixture
Stir in choc chips, then oats
Bake 350 for 9-12 mins

Ice Cream Cake

PAM’S ICE CREAM CAKE
Contributed By Pam

1 package Ice Cream Sandwiches ( 10 - 12 if I remember right )
Lg. Whipped Cream (Cool Whip)
1 Package frozen Snickers Bars

Line the bottom of a cake pan or glass casserole dish with the Ice Cream Sandwiches. Cut to fit if needed. Cover with a fairly thick ( 1/2" - 3/4" ) layer of Whipped Cream. Unwrap and put the frozen Snickers bars in a big baggie and beat with a hammer until broken into small pieces ( crumbs ). ( You might get the same results with a food processor...lol ). Sprinkle snickers crumbs on top of "cake". Put into freezer until completely frozen.

I have made this with strawberry cool whip and then sliced fresh strawberries on top instead of Snickers too. For the 4th of July you could make a flag cake and use regular cool whip, make stripes with strawberries and then use a dark berry ( blueberries ) for stars even. You can make it about any way you want really. They are both soooo good on a hot summer day but you need a heated knife to cut it...lol. The kids will LOVE IT!! I usually make 2 because my grandkids will wipe one out. If you cover it they should stay good in the freezer for a while I would think.

Peanut Ice Cream Squares

Peanut Ice Cream Squares
Contributed By Catie

2 C. confectioner’s sugar
1 can (12 oz.) evap. Milk
2/3 c. Choc. Chips.
2 Sticks butter (1/2 c. each)
1 tsp. vanilla extract
3 C. chocolate wafer crumbs (about 48 wafers)
½ gallon vanilla ice cream (try to get the kind in a square box)
1 3/4 C. salted dry roasted peanuts, crushed

In large sauce pan, bring sugar, milk, chocolate chips, and 1 stick butter to a boil. Reduce heat; simmer, uncovered, 8 min. Remove from heat stir in vanilla. Cool completely (over 45 min.)
Melt butter, toss in wafer crumbs. Lightly press into bottom of 13 x 9 pan. Cut ice cream into 1-1/2 in. slices; arrange over crust. Sprinkle with nuts. Freeze for 1 hr. (at least)
Spread cooled sauce over nuts. Cover and freeze for 2 hrs until firm. May be frozen for up to 2 months. Remove from freeze about 15 min. before serving.
About 20 servings.

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies
Contributed By Donna

1 ½ cup of butter, softened
2 ½ cups of peanut butter smooth or crunchy, If you want a real peanut butter taste then add another half cup of peanut butter
3 eggs
2 teaspoons of vanilla
3 cups of oatmeal
2 teaspoons of baking soda
2 cups of brown sugar
2 cups of flour
1 teaspoon of salt (optional I made mine with out still is Yummo)

Bake at 350 for about 12min’s maybe a little more, depends on how brown you want them!
Serve and Enjoy!!

Sugar Cookies

Sugar Cookies
Contributed By Sock (Bronwyn)

1 Cup Butter, softened
1 Cup Confectioner’s Sugar
1 Egg
1 ½ Tsp Almond Extract
1 Tsp Vanilla Extract
2 ½ cups All Purpose Flour
1 Tsp Salt

In a large mixing bowl, cream butter and confectioner’s sugar until light and fluffy. Beat in eggs and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill 1-2 hours.

On lightly floured surface, roll dough to 1/8” thickness. Cut with 2 ½ cookie cutters. Place on greased baking sheets. Bake at 375* for 7-9 minutes.

Oatmeal Cookies

Oatmeal Cookies
From the Quaker Oatmeal Box
Contributed By Mickey

1 1/4 cup softened butter
3/4 cup brown sugar
1/2 cup sugar
1 egg
1 tspn vanilla
1 1/2 cup flour
1 tspn baking soda
1/2 tspn salt
1 tspn cinnamon
1/4 tspn nutmet
3 cups Oats

Mix 5 ingrediants together. In a separate bowl, mix dry ingrediants (minus oats) and add to wet mix slowly. Slowly add in oats to the mixture until fully mixed. Bake @ 350*

Chocolate Chip Cookies

Chocolate Chip Cookies
Contributed By Catie

1 c. butter
1/4 c. sugar
3/4 c. packed brn. sugar
1 tsp. Vanillia
1 Pkg Vanillia INSTANT pudding (4 serving size)
2 eggs
2 1/4 c. flour
1 tsp baking soda
1 pkg choc. chips

Oven 375 degrees
Mix wets (always put the egg in first and swirl it up, breaks up the proteins to help it mix with the other ingredients)
Mix drys
Blend together
Add chips
GREASED cookie sheets (if you don't use a baking stone) 10 min or so.

Peanut Butter Brownie Cookies

Peanut Butter Brownie Cookies
Contributed By Catie

Ingredients:

• 1 (19.5 oz.) package Brownie Mix
• 1/4 c. butter or margarine, melted
• 4 oz cream cheese, softened
• 1 large egg
• 1 c. powdered sugar
• 1 c. Creamy Peanut Butter
• 1/2 can Chocolate Fudge Frosting


Directions:

1. HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).

2. DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.

3. MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.

4. BAKE 10 - 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.

5. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.

Graham Cracker Éclair “Cake”

Graham Cracker Éclair “Cake”
Contributed By Catie

15 HONEY MAID Honey Grahams, broken in half (30 squares), divided
1-1/2 cups milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup chocolate ready-to-spread frosting

ARRANGE 10 of the graham squares, overlapping slightly, in bottom of 8-inch square baking pan; set aside. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. until thickened. Gently stir in whipped topping with wire whisk until well blended.

SPREAD half of the pudding mixture over graham squares in pan. Top with 10 of the graham squares and remaining pudding mixture. Cover with remaining 10 graham squares.

REFRIGERATE at least 3 hours. Spread with chocolate frosting just before serving. (and it gets better if you let it sit longer. In fact if you make it the night before a party, that is optional!)

Shirley Hatch’s Caramel Rolls

Shirley Hatch’s Caramel Rolls
Contributed By Val

Ingredients:
1 Roll of frozen bread dough
Butter
Combination of Cinnamon and Sugar
4oz Sour Cream
1 cup Brown Sugar

Directions:
1. Let dough thaw per package directions.
2. Let dough rise and punch down.
3. Roll dough into oblong shape.
4. Spread dough with soft butter then sprinkle with combination of cinnamon and sugar.
5. Put sour cream in bottom of 9x13 pan and mix with brown sugar.
6. Cook on medium until sugar dissolves, stir well. (I’m sure mom and Shirley had metal pans to do this, I don’t so I cook this in a pot and then transfer to my glass pan.)
7. Roll dough narrow side across until the dough is a long roll.
8. Cut about 1 ½ inch thick and lay in brown sugar & sour cream mixture.
9. Let rise until double in size.
10. Bake at 375 about 15 min until brown, rolls will raise more while baking.
Tip: I’ve frosted these with a cream cheese icing, they taste good with or without the icing. I also have made a from scratch bread dough, just use enough dough for one loaf of bread. This is a recipe Shirley told mom as she was making them, these ladies didn’t use exact measurements so be your own judge on the butter and cinnamon/sugar amounts.

Microwave Caramels

Microwave Caramels
Contributed By Sheila

1 cup butter
2 1/4 cups brown sugar
1 tsp salt
1 cup white corn syrup
14ounce can sweetened condensed milk
1 tsp vanilla

Put butter, sugar, salt, corn syrup and milk in 4 qt microwaveable bowl. Microwave on high 5 mins. Stir. Mircrowave 5 mins. Beat well. Microwave 5 mins. Beat again. Add Vanilla. Stir. Pour into a buttered 9 x 13 pan. Let cool. When cool cut ( Hint - Use Kitchen Shears ) and wrap caramels in waxed paper like a tootsie roll.

You get about 50 caramels if you cut them into 1x1 inch squares. I usually wrap them in 3x3 waxed paper in a roll. I have also just wrapped them square. I like to roll them because the waxed paper stays on otherwise they tend to unwrap.

As an alternative:
After I cut the caramels into smaller sqaures I make them into more of a block and then dip them in dark chocolate and sprinkle them with sea salt. I use a bag of dark chocolate chips with about a tbsp butter.

Cinnamon Rolls

Cinnamon Rolls
Contributed By Sheila

Ingredients

1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour

FILLING

1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened

ICING

8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

Directions

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 400 degrees.
8. To make filling, combine the brown sugar and cinnamon in a bowl.
9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. Bake for 10 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing.

Chocolate Caramel Bars

Chocolate Caramel Bars
Contributed By Joy

Preheat oven to 350 deg.
In large bowl combine
1 cup flour
1 cup oats
3/4 cup softened butter
3/4 cup firmly packed light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
Beat at low speed until well mixed. (I acutally use my hands) Evenly pat mixture onto ungreased 13x9 pan. Bake 10 min.
While crust is baking mix the following:
1 (12.5 oz) jar of caramel topping
3 Tablespoons flour
Mix until well mixed, no lumps.
When crust is done remove from oven, sprinkle 1 (12 oz) pkg chocolate chips on top of crust
sprinkle top of choc chips with 1/2 cup finely chopped walnuts
Drizzle the caramel mixture over the top put back in oven and continue baking 20 to 25 min, or until browned.
Cool, before cutting into bars.

I don't use all the caramel topping. I use about 3/4 of the mixture unless I doubled the crust receipe and put it in the foil cookie sheet pans, then I use all the topping.

Caramel Corn

Caramel Corn
Contributed By Pam

4 bags of microwave popcorn - popped
1 cup real butter
1 cup brown sugar
16 oz bag of marshmallows
Vanilla to taste (1 - 2 tsp)

Spray the pan and bowl you will use with non stick spray.
Pop the popcorn and put it in a large bowl or roaster.
Melt butter & brown sugar together.
Add marshmallows and vanilla.
Stir until marshmallows are all melted. The longer you cook it the harder the caramel. I take it off as soon as the marshmallows are melted.

Pour over popcorn and stir stir stir until it is all mixed up. Yummo!! The kiddos will love it. I just put it in big zip locks after it cools because this makes a lot.

Pumpkin Bars

Pumpkin Bars
Contributed By Gigi

In large bowl combine;
4 eggs slightly beaten
2 cups sugar
1 cup oil
2 cups pumpkin (2/3 of large can)
1 t vanilla
2 cups flour
1 t salt
1 t baking soda
2 t cinnamon

Mix well and pour into a ungreased 11 by 17 jelly roll pan
bake 400 for 25 to 30 minutes
Cool completely and frost

Frosting

1 cube butter ( room temp)
1 8 oz package cream cheese ( room temp)
1 t vanilla
1 box powdered sugar

Mix well and spread on cooled bars.

Banana Bread

Melt in your Mouth Banana Bread
Contributed By Gigi

3 cups flour
2 cups sugar
1 box of 5.1 oz vanilla instant pudding
2 t cinnamon
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 cup half and half ( can use milk if you like)
1 cup oil
1 1/2 t vanilla
4 to 5 extremely ripe bananas, freeze them and then thaw to use (this makes for really moist bread).
Cinnamon sugar, for coating pan.

325 oven
Prepare 2 loaf pans by greasing and then coating with the cinnamon sugar.
Add dry ingredients to large bowl and mix.
Add milk, oil, eggs and vanilla and mix with beater or stand mixer. Batter will be slightly thick. Add thawed bananas including juice from them. Mix well.
Pour into pans and bake for 1 hour 15 minutes
Cool and enjoy.

Ginger Snap Cookies

Ginger Snap Cookies

These cookies do not freeze well but they are never enough left to freeze. Megan's hubby says they are crack since once he started eating them he kept going back for more.

1/2 pound butter
1 3/4 cups sugar
1 egg
1/3 cup molasses
2 3/4 cups flour
1 1/4 t baking soda
1 3/4 t cinnamon
3 1/2 t ginger
1/2 t salt
sugar to dip into

Oven 350*

Cream together butter and sugar till fluffy. Beat in egg and molasses In another container mix flour, baking soda, spices, and salt. I use a whip. Add to butter mixture and mix. I use a cookie scoop and scoop walnut size balls then drop them into the "sugar to dip". Place on ungreased cookie sheet. Bake for 12 to 13 minutes. If you like these cookies soft in the center, remove from oven when cookie is puffed and cracked on top. If you like crisp ginger cookies bake 2 minutes longs until cookies has fallen. Allow to rest on cookie sheet 2 minutes before removing them to cooling rack. 36 cookies

Buckeyes

Buckeyes
Contributed By Jann

1 lb butter
2 lb peanut butter
3 lb powdered sugar
3 12 oz pkg chocolate chips
1/2 bar paraffin wax

· Blend peanut butter and butter
· Gradually add sugar, kneading the last bit.
· Knead about 15 minutes until blended well.
· Make into small balls
· In double boiler melt the chocolate chips and paraffin.
· Dip balls 2/3 way down into the chocolate with a toothpick.
· Cover toothpick holes over.