Carmel Peanut Nuggets - Jodi

 TOP and BOTTOM LAYERS (ONE AND FOUR)

1 cup milk chocolate chips 

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

Melt it and spread in bottom of 9x13 pan. Refrigerate till sets. Repeat for top layer.

LAYER TWO

Melt 1/4 cup butter

Add 1 cup sugar

1/4 cup evaporated milk

Boil 5 min. Take off heat and add:

1 1/2 cup marshmallow cream

1/4 cup peanut butter

1 tsp vanilla

1 1/2 cup peanuts

Spread over and refrigerate.

LAYER THREE

1 packet 14 oz caramel - melt with 1/4 cup whipping cream until smooth.

Refrigerate and add final layer from above.

Peanut Butter Bars - Marilyn Hill

CREAM

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

Add:

1 egg

1/3 cup peanut butter

1/2 tsp soda

1/4 tsp salt

1/2 tsp vanilla

STIR IN

1 cup flour and 1 cup oats and semi-sweet chocolate chips

BAKE 9x13 at 350 for 20-25 min

FROST

1/2 cup powdered sugar

1/4 cup peanut butter

2-4 Tbsp evaporated milk

Raspberry Parfait

 1 10 oz pkg frozen raspberries, thawed

1/4 cup sugar

2 T cornstarch

2 cups strawberries, sliced (fresh or frozen)

2 tsp lemon juice

1 quart vanilla ice cream

1 cup dairy sour cream

Drain raspberries, reserving syrup. Add enough water to syrup to make 1 cup liquid. In a small saucepan, combine sugar and cornstarch; stir in raspberry syrup. Add sliced strawberries. Cook and stir over medium-high heat till mixture thickens and boils. Remove from heat; stir in raspberries and lemon juice; chill. 

In parfait glasses, layer ice cream, berry sauce, sour cream, then more sauce; repeat layers. Top with a scoop of ice cream.

Makes 6-8 servings

Strawberry Freeze - Mom

 Crust Topping

1/2 cup butter

1/4 cup brown sugar

3/4 cup chopped pecans

1 cup flour

Melt butter and mix with above ingredients. Place in a 9x13 pan. Place in 325 oven until golden brown (about 25 min) Stir 3 or 4 times. Line bottom of pan with 3/4 mixture. Set remainder aside for topping.

Filling

10 oz pkg frozen strawberries

3 T lemon juice

1 cup sugar

3 egg whites

2 tsp vanilla

1/2 pint whipping cream

Beat strawberries, lemon juice, egg whites and sugar together till fluffy (15 min on high speed) Whip cream and add vanilla. FOLD into strawberry mixture. Place on top of crust. Sprinkle with remaining nut mixture. Freeze. Serves 12-15

Basic Buttery Biscuit - Lydia Ellis

 So good for Strawberry Shortcake! Servings 4-6

1 cup all-purpose flour

1 1/2 tsp baking powder

1 1/2 tsp sugar

1/4 tsp cream of tartar

1/8 tsp salt

1/4 cup butter

1/3 cup half and half, light cream, or milk

In a medium mixing bowl, stir together the flour, baking powder, sugar, cream of tartar and salt. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients, then ad the milk all at once. Using a fork, stir just until moistened.

Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10 to 12 strokes or until the dough is nearly smooth. Pat or lightly roll the dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter. 

Place the biscuits on an ungreased baking sheet. Bake in a 450 degree oven for 1-=12 minutes or until the biscuits are golden brown. Remove the biscuits from the baking sheet and serve hot. Makes 5 or 6 biscuits.

Floofalicious Dessert - Tilese Arrington

 Crust 

1 cup pecans

3 Tbsp sugar

1/2 cup melted butter

1 cup flour

Cream Cheese Layer

8 oz cream cheese, softened

1 cup powdered sugar

1 cup Cool Whip (or whipped cream)

Vanilla Layer

5.1 oz instant vanilla pudding

2 cups milk

Chocolate Layer

5.9 oz instant chocolate pudding

2 cups milk

Top Layer

2 cups Cool Whip (or Whipped Cream)

Shaved Chocolate

Directions: Preheat oven to 350. Spray 9x13 pan with cooking spray. Pulse pecans, sugar, melted butter and flour in food processor and press into the prepared pan. Bake for around 20 minutes. Cool completely. Prepare the vanilla and chocolate pudding in separate bowls. In another bowl, beat mix the cream cheese, powdered sugar and Cool Whip. Layer the cream cheese mixture, then the vanilla pudding, then chocolate pudding. Top with 2 cups Cool Whip and shaved chocolate.

Pumpkin Sheet Cake with Brown Butter Frosting - Paige (from Dear Crissy)

 Cake

1 (15 oz) can pumpkin

2 cups granulated sugar

1 cup vegetable oil

4 eggs, lightly beaten

2 cups all purpose flour

2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

Frosting

1/2 cup butter

4 cups powdered sugar

1/4 cup milk

2 teaspoons vanilla extract

• Cake
• Preheat oven to 350 degrees. Spray a 12 x 17 inch jelly roll pan with non-stick cooking spray.
• Combine the flour, baking soda, cinnamon, and the salt; set aside.
• In a mixing bowl, beat together the pumpkin, sugar, and the oil. Add the eggs and mix well.
• Add dry ingredients to the pumpkin mixture and beat until well blended.
• Pour into the prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
• Cool completely
• Frosting
• Mix together the milk and the vanilla and set aside.
• Add the powdered sugar to a mixing bowl and set aside.
• Over medium heat melt the butter stirring constantly. When the butter becomes very frothy and turns brown remove from the heat.
• Add the milk and the vanilla mixture to the powdered sugar. Add the browned butter. Mix with an electric mixer until well combined. Immediately spread on the cooled cake.

Raspberry Angel Delight

 2 pkg. frozen raspberries

2 pkg (3 oz) raspberry Jello

1 large angel food cake

2 cups whipping cream (whipped)

 

Set out and open raspberries

Break cake into walnut sized pieces

Whip cream stiff

Dissolve Jello in boiling water and add raspberries into hot mixture (stir carefully not to break the berries) until the mixture is syrupy, but not too thick. 

Stir cream into the mixture and our over cake pieces. Fold carefully. Pour into large bowl  and set at least three hours, preferably overnight. Can sprinkle flaked coconut.  

Cherry Bars - Trisha Wright

 1 cup butter

4 eggs

1 tsp almond extract

1 T baking powder

2 cans cherry pie filling

1 1/2 cup sugar

1 tsp vanilla

3 cups flour

1/2 tsp salt

Glaze:

1 cup powdered sugar

1 T softened butter

1/2 tsp vanilla

3-4 tsp milk

Cream together butter and sugar. Set aside. Mix eggs, vanilla and almond extract together. Add to butter and sugar and blend until smooth. Add flour, baking powder and salt. Blend until smooth. Spread 2/3 of dough onto sprayed jelly roll pan. Spread with cherry pie filling, leaving about 1 inch from edge. Drop rest of dough by spoonfuls onto cherries. bake at 350 for 35-40 minutes. Glaze while warm. 

Peach Cobbler - Mom

 1 1/2 Tbsp cornstarch

1/4 to 1/3 cup brown sugar

1/2 cup cold water

4 cups sweetened sliced peaches

1 Tbsp butter

1 Tbsp lemon juice

Preheat oven to 400°

Mix first 3 ingredients; add peaches. Cook and stir til thickened. Add butter, lemon juice. Pour into 8-inch round baking dish. Add biscuit topper. Bake at 400° for 20 minutes or until topper is done. Serves 6

BISCUIT TOPPER

1 cup sifted flour

1 Tbsp sugar

1 1/2 tsp baking powder

1/4 tsp salt

Cut in 1/4 cup butter til coarse like crumbs. Mix 1/4 cup milk and 1 slightly beaten egg. Add all at once to dry ingredients, stirring just to moisten. Drop by spoonfuls atop hot fruit. Sprinkle with sugar.

White Cupcakes & Buttercream Frosting - Baking with Blondie

Stef made these for Brady's reception. So good!

There is also THIS Simple Vanilla Buttercream.

Raspberry Compote (Cake Filling) - Jodi Chatham

 https://shanissweetart.com/recipe/raspberry-cake-filling-recipe/

Can use a bag of frozen berries.

Peanut Butter Crunch Brownies (Michelle S)

 Peanut Butter Filling

1 1/2 cups creamy peanut butter

1/2 cup confectioners sugar

4 Tbsp unsalted butter, at room temperature

1/2 tsp pure vanilla extract

pinch salt

Chocolate Ganache

10 oz semisweet or bittersweet chocolate, finely chopped

1 cup heavy cream

1 recipe My Favorite Brownies or Cakey Brownies, Baked and Cooled

1/2 cup cocao nibs

For the Filling: In a medium bowl, combine the peanut butter, sugar, butter, vanilla, and salt. and stir until completely smooth.

For the Ganache: Place the chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes. remove the plastic and whisk until completely smooth. Let cool to room temperature.

To Assemble: When the brownies have cooled, place the peanut butter filling on top and use an offset spatula to smooth the peanut butter. Sprinkle the cacao nibs evenly over the peanut utter. Chill in the freezer for 15 minutes. Remove the pan from freezer, and pour the room temperature ganache over the top of the peanut butter. Use an offset spatula to carefully smooth it over the top of the bars. Let the bars sit until the chocolate is set. Carefully remove the bars from the pan (you may need to run a knife around the edges to loosen them a bit) and move to a countertop. Cut the brownies into pieces. Store in an airtight container in the refrigerator up to 3 days.

Fresh Southern Peach Cobbler - Anna

Fresh Southern Peach Cobbler-All Recipes

Apple Pie - Jodi

 Apple Pie

Single pie crust:

1 ½ C all purpose flour

½ tsp salt

1/2C shortening

4-5 TBSP Cold water

Stir together flour and salt. Cut in shortening with pastry blade until pieces are the size of small peas. Sprinkle water over the top one TBSP at a time, tossing after each addition.

Form ball. Flatten dough, Roll to 1/8in thick

Pie Filling:

6-8 granny smith apple

1 ½ tsp cinnamon

2 TBSP lemon juice

1 C sugar

¼ C flour

Cut apples into small, thin pieces, mix all ingredients together and put in pie crust.

Crumble Topping:

1C Flour

½ C softened butter

1/2C brown sugar

Cinnamon

Place all in a bag/bowl and mix until crumbly. Place on top of apples

Place pie in brown grocery bag. Cut slits in the bag and fold under the ends. Put bag on cookie sheet. Bake at 350 for 1 ½ hours. Do not Peek!

Fluffy Frosting - Tammy Ashford

1 1/2 cups shortening
2 lbs powdered sugar
1 tsp vanilla
water or milk

Whip

Four Decker Chocolate Dessert

An oldy but a goody.

1/2 cup butter
1 cup flour
1 up chopped nuts
1 8 oz pkg cream cheese, softened
2 (4 serving size) pkgs instant chocolate pudding
3/4 cup sifted powdered sugar
1 8 oz carton frozen whipped topping, thawed
3 cups milk
grated chocolate

In mixing bowl, cut butter into flour until crumbly, stir in 3/4 cups of the nuts, press mixture evenly into bottom of a 9x13 dish. Bake in 350° oven for 20 min. Cool.

Meanwhile, in small mixer bowl, beat cream cheese on low speed of electric mixer oil fluffy. Beat in powdered sugar and half of the thawed whipped topping. Spread over crust. Chill.

In large mixer bowl, combine both pudding mixes and milk. Beat with rotary beater 2 minutes. Spoon atop cream cheese layer in dish.

Chill or freeze until firm, several hours or over night. Top with remaining thawed whipped topping. Sprinkle with grated chocolate and remaining nuts.

If frozen, let stand 10-15 min before serving. Yields 16 servings.

Apple Crisp - Grandma Davis

8-10 Granny Smith Apples, peeled and thinly sliced
2 T lemon juice
1/2 cup water
1 cup sugar
1 1/2 tsp cinnamon

Mix

1 1/2 cup flour
1 1/2 cube butter
1 cup sugar

Mix and crumble over apple mixture.
Bake at 375° 40-50 min.

Chocolate Eclair Cake - Erinn Hanson

https://www.the-girl-who-ate-everything.com/chocolate-eclair-cake/

Must make homemade chocolate sauce topping!

https://www.the-girl-who-ate-everything.com/chocolate-sauce-topping/

Key Lime Pie - Kelly Dickson

1 Graham cracker crust

4 egg yolks – whisked
1c. key lime juice
28oz sweetened condensed milk
Lime zest

Simmer lime juice down from 1c, to 1/4c. Mix juice, zest, egg yolks, and
sweetened condensed milk. Pour in pie shell.  Bake at 350 for 5-10min,
until firm in middle to touch. Chill for two hours before serving.

*Serve with whipped cream, or mango whipped cream (Peel ripe mango,
puree mango meat until smooth.  Add to whipped cream.)