Snickerdoodle Bread

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup butter (softened)
2 cups sugar
3 eggs
 1 tsp vanilla
3/4 cups sour cream
1 package cinnamon chips
3 tbsp sugar
3 tsp cinnamon

1.)  Cream butter, sugar, salt, and cinnamon until fluffy.  Add eggs and mix well.
2.)  Add vanilla and sour cream and mix well.
3.)  Mix four and baking powder in a separate bowl.  Add to wet ingredients and mix until  all combined.
4.)  Add cinnamon chips and stir into batter.  Set aside.
5.)  Spoon batter into 4 mini loaf pans until 2/3 full.
6.)  Mix 3 T sugar and 3 t cinnamon in a bowl and sprinkle over the batter in each  loaf.
7.)  Bake at 350 for 35 - 40 minutes.  Let cool before removing from pans.

YUMMY EASY Cake

This is always our go-to when we need to whip up a quick dessert. It’s always a hit with guests! It’s nothing fancy, just sinfully delicious cake.
1 pkg. devil’s food, chocolate, or German chocolate cake mix
1 can sweetened condensed milk
caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
4-5 Health or Skor bars, chopped up
Bake cake according to package directions for a 9×13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake. Let cake cool completely (I usually cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate a little longer, then serve!

Brownie Berry Pizza

1 box brownie mix
Butter and eggs called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly


Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.

In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.

Bake 18 to 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.

In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Cookie Pizza

2 sticks softened butter
1/2 cup light brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla
2 eggs
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/4 cups AP flour
3 cups semi-sweet chocolate chips

Topping:
2 cups mini marshmallows
Any candy you like..I used chopped Reese's Cups, M&M's and Sno-Caps

Preheat to 350
Combine dry ingredients in bowl (flour, baking soda and salt), set aside
Cream butter and sugars until light and fluffy
Add eggs one at a time beating between each addition and add vanilla and beat on medium until all combined.
Add dry ingredients.
Mix on low until just combined.
Stir in chocolate chips.


Spread batter on round baking dish, 16".

Bake 13 minutes until egdes are browned and middle is just set.
Remove from oven and spread 2 cups mini-marshmallows on top, leaving edges as the "crust".

Bake 2 more minutes.
Remove from oven and spread "toppings" on.
Let cool completely and cut into wedges.

Frosty Orange Creme Layered Dessert

2 cups orange sherbet
1 package cream cheese
1 can (14 oz) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz) cool whip

First, line a 9 x 5 inch loaf pan with foil. Spread the sherbet onto bottom of prepared pan to form even layer.Freeze 10 min.

Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in cool whip. Pour over sherbet in pan.

Freeze 3 hours. To unmold, invert pan onto plate; remove foil.

**I increased the sherbet to about 3 cups and would next time only use half of the creamy topping. While it is incredibly good, the topping is pretty rich. It turns out to be twice as much as the sherbet and I think it would taste much better and more balanced, if the two flavors were equal in quantity to each other.
But don't let this fool you. It is the perfect cool, sweet treat.

Chocolate Chip Cookie Pie

Recipe from Nestle

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving (a must! I prefer ice cream)
optional: chocolate sauce (honestly, doesn't really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

Saltine Toffee Bar

1 sleeve Saltine crackers (I used one sleeve, plus a few more crackers)
1 cup brown sugar
1 cup butter
2 cups chocolate chips
chopped pecans

*Spray a cookie sheet and line with crackers. Melt butter and brown sugar together, then boil for 3 minutes, stirring constantly. Pour over crackers and bake at 400 for 5 minutes. Remove from oven and sprinkle with chocolate chips. After 5 minutes, spread chocolate out evenly. Sprinkle with chopped pecans and let cool completely before cracking.

Cinnamon Cake

1 cube butter, softened
1 1/2 cups milk
2 eggs
2 tsp. vanilla
3 cups flour
1 cup sugar
4 tsp. baking powder
1/4 tsp. salt
*Mix together and pour into a 9X13 pan. Then mix:
1 cube melted butter
2/3 cup brown sugar
1 T. flour
1 T. cinnamon
*Pour on top of yellow mixture and swirl in using a fork. Don't mix completely. Bake at 375 for 30 minutes. Drizzle with frosting:
1/2 cube butter, softened
powdered sugar
some milk
1 tsp. vanilla
dash of salt

Easy Eclairs

1 box Graham crackers (3 sleeves)
2 small boxes instant vanilla pudding
1 tub cool whip (or whipped cream)
chocolate frosting

*Grease a 9X13 pan with butter. Put a single layer or crackers on the bottom. Make pudding as directed and fold in cool whip. I made whipped cream instead (cool whip issues) and just guesstimated on the amount to fold into pudding. Spread half of pudding mixture over crackers. Put another layer of crackers. Spread the rest of pudding mixture. Top with one final layer of crackers. Frost the top with chocolate frosting. You can use a container of frosting from the store, but if you're a frosting snob like I am, just make your own. I used the recipe on the Hershey's cocoa can and it was really good.
*Cover with plastic wrap and refrigerate overnight before serving.

Chocolate Dipped Peanut Butter Pretzel Bites

makes about 45 sandwiches

1 cup of peanut butter (creamy works best)
2 Tbsp softened butter or margarine
1/2 cup powdered sugar (you may need more)
3/4 cup brown sugar (you may need more)
Pretzels (the waffle shaped ones)
1 bag good quality chocolate (I like milk)

Using a mixer, combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball and set on a cookie sheet. I like to roll all the balls and then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.

Strawberry Delight

9 Graham crackers, crumbled (approx. 1 1/2 cups)
1/4 cup sugar
1/3 cup butter, melted
8 oz. cream cheese, softened
1/4 cup sugar
2 Tbsp. milk
1 (8 oz.) tub Cool Whip (or 3 1/2 cups)
4 cups strawberries, hulled and halved
1 (3.4 oz.) pkg. vanilla pudding
2 1/2 cups cold milk

--Combine crumbs, 1/4 cup sugar and melted butter. Press into 9x13 pan, chill (5-10 minutes). Beat cream cheese with 1/4 cup sugar and 2 Tbsp. milk until smooth. Fold in half of the Cool Whip. Spread over crust. Arrange strawberries in even layer. Prepare pudding with 2 1/2 cups milk. Pour over strawberries. Chill several hours or overnight. Before serving, spread remaining Cool Whip over pudding. Garnish with additional strawberries if desired. Serves 15. (Add more strawberries if you want to off-set the pudding and whip cream mixture balance. Or use 4 cups peaches for a variation from strawberries.)

Pretzel Crusted Caramel and Chocolate Brownie Cups

1 German Chocolate Cake Mix
1 egg
1/2 cup butter
Chocolate chips, saved until the end

Pretzel Crumble:
1/4 cup butter, melted
2 Tbsp. brown sugar
1 cup crushed pretzels

Caramel:
1/3 bag of caramels
1 cup (or more to desired consistency) milk

--In a large bowl, mix together the cake mix, egg, and butter until smooth. Scoop batter 2/3 full into a muffin tin sprayed with non-stick spray (I used a mini muffin tin). In a separate bowl, mix together the ingredients for the Pretzel Crumble. Scoop 1 Tablespoon pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set. Meanwhile, melt and stir the caramels with 1 cup (or more) milk until creamy and soft. Immediately after taking the brownie cups out of the oven, pour caramel over the cups, and then sprinkle with chocolate chips.

Fruit Soup

from Sister's Cafe

¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)

6 oz orange juice concentrate
1 ½ c. water

2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. I almost always use a tri-berry mix which includes raspberries, blueberries and blackberries.)


Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.

Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.

Dessert Kabobs

Here is what you need:
strawberries
large marshmellows
Sara Lee frozen pound cake
semi-sweet chocolate chips
kabob sticks

Wash the strawberries and cut off the tops. Cut the cake into 1 inch squares. Have the kids put all of the treats on the stick. Melt the chocolate in the microwave or on the stove. Lay the kabobs on a cookie sheet covered with wax paper. Drizzle with chocolate. Put in the refrigerator for the chocolate to set

Peanut Butter Cup Trifle Dessert

9x13 pan of brownies, cut into 1 inch pieces5.1 oz instant vanilla pudding3 cups milk½ cup creamy peanut butter2 tsp vanilla8 oz container thawed whipped topping (Cool Whip), divided20 peanut butter cups, crumbled (buy in a 10-pack. Not the bite-sized)6-8 peanut butter cups to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. (Or shaved chocolate curls, as I did.) Chill until serv

Deceptively Easy Ice Cream Cake

4 boxes (6 ct) ice cream sandwiches (roughly 24 sandwiches)
1 container Cool-Whip
1 jar Dove hot fudge
1 jar caramel (optional)
a few handfuls unsalted peanuts

Unwrap ice cream sandwiches and place one layer of sandwiches on the bottom of a 9x13 glass pan. You may have to cut some of the sandwiches a little bit to get the perfect fit. Drizzle some of the chocolate and caramel over the sandwiches. Next, spread 1/2 of the whipped cream over the top, then finally sprinkle with nuts. Repeat for the second layer. Chill and serve with extra chocolate, caramel, or nuts! That's it!

Strawberry Shortcake

Shortcake
2 cups of flour
1/4 cup of sugar
1/2 tsp salt
1 tsp baking powder
6 tbsp cold unsalted butter, cut into small chunks
1 large egg
1/2 tsp vanilla
3/4 cup of milk (divided)
1 egg yolk

Preheat oven to 375 degrees. Combine flour, sugar, salt and baking powder and mix thoroughly. Add small chunks of butter and knead by hand until flaky. Whisk together egg and 1/2 cup PLUS 2 tbsp of milk; slowly add to the dry mixture. Roll out the dough until one inch thick. Use a small cup to cut dough into circles. Whisk together egg yolk and the remainder of milk; glaze the top of each shortcake. Bake 20 minutes or until golden brown. These shortcakes reminded me of a small scone and I loved their texture next to the soft strawberries and cream.

Strawberries
2 lbs strawberries, cleaned a sliced thinly
2-3 tbsp white sugar
Combine sliced strawberries and sugar in a bowl then cover. Let them marinate in the refrigerator for at least 1- 2 hours before serving.

Whipped Cream
1 pint of whipping cream
1/4 cup white sugar
1 tsp vanilla

Mix all ingredients with a hand blender for 5-7 minutes until fluffy.
Slice the shortcake in half. Place the bottom half on a plate, add spoonfuls of strawberry mixture, add the remaining shortcake then top with fresh whipped cream. Enjoy!

Homemade Vanilla Ice Cream

1 cup whole milk--well chilled
3/4 cup sugar
2 cups heavy cream--well chilled
1 to 2 tsp vanilla extract

In a medium bowl, use a hand mixer or a whisk to combine the milk and sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream and vanilla. Turn machine on (I use my Cuisinart), pour mixture into freezer bowl through ingredient spout and let mix until thickened--about 25 to 30 minutes.

You may also add fruit or cut up pieces of candy bars for a fun change!!

Magic Fudge Sauce

1 Cup (6 ounces) MILK Chocolate Chips
1/4 Cup Butter, cubed
3 Tbs. Evaporated Milk (1 Tbs. Dry Powdered Milk + 3 Tbs. Water)

Vanilla Ice Cream
1/2 Cup Sliced Almonds (opt.)

In a heavy saucepan, combine chocolate chips, butter and milk. Cook and stir over low heat until chips are melted and mixture is smooth. Serve warm over ice Cream (Sauce will harden.) Sprinkle with almonds. Refrigerate any leftovers. Sauce can be reheated in the microwave.

Yield: about 1 Cup.