Lemon Bars

1 lemon, yellow or white cake mix

3/4 c oil or substitute applesauce

4 eggs

1 small pkg lemon jello

1 c boiling water

Glaze:

2 c powdered sugar

5-6 Tbls lemon juice

Dissolve jello in boiling water. Mix cake mix, oil, eggs, adding 1 egg at a time and jello mixture until smooth. Pour into jelly roll pan. Bake for 25-30 min at 350 degrees. Prick with toothpick and spread mixed glaze over warm cake. Cut into squares and serve :)

Pumpkin Bread Pudding

Pumpkin Bread Pudding

Cinnamon Biscut Peach cobbler

Ingredients

• 1-1/2 cups all-purpose flour
• 1 tablespoon plus 1/3 cup packed brown sugar, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 6 tablespoons cold butter, cubed
• 1/2 cup 2% milk
• 2 tablespoons butter, melted
• 3/4 cup chopped walnuts
• 3/4 teaspoon ground cinnamon
• 
  FILLING:
• 1 cup packed brown sugar
• 2 tablespoons cornstarch
• 3/4 teaspoon grated lemon peel
• 1 cup water
• 9 cups sliced peeled peaches

Directions

• In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs. Stir in milk just until blended.
• Transfer to a floured surface; knead 10-12 times. Pat into a 12-in. square. Brush with melted butter.
• Combine the walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 in. of edge. Roll up jelly-roll style. Seal dough; set aside.
• For filling, in a large saucepan, combine the brown sugar, cornstarch and lemon peel. Gradually stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13-in. x 9-in. baking dish.
• Cut biscuit dough into twelve 1-in. slices; arrange biscuits over filling. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Yield: 12 servings.

Nutrition Facts: 1 serving equals 329 calories, 13 g fat (5 g saturated fat), 21 mg cholesterol, 210 mg sodium, 52 g carbohydrate, 3 g fiber, 5 g protein.

whole wheat spice bars with maple-cream icing

ingredients

• 1/2 cup butter, softened
• 1/3 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup molasses
• 1/2 cup water
• 2 eggs
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• Maple-Cream Icing

directions

1. Preheat oven to 375 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, cinnamon, ginger, baking soda, and salt; beat until combined.

2. Add molasses, the water, and eggs; beat until well mixed. Beat in all-purpose flour and whole wheat flour.

3. Spoon batter into prepared pan, spreading evenly. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack.

4. While bars are cooling, prepare Maple-Cream Icing. Spoon icing over uncut bars; spread evenly. Let stand until set. Cut into bars. Makes 32 bars.

Maple-Cream Icing: In a medium bowl, stir together 1/3 cup dairy sour cream, 1 teaspoon vanilla, and 1/2 teaspoon maple flavoring. Gradually whisk in 3 cups powdered sugar, whisking until smooth

Sweet Potato Cupcakes

ingredients

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup butter, softened
• 1-1/2 cups sugar
• 3 eggs
• 1 17.2-oz. can vacuum-packed sweet potatoes (unsweetened), mashed
• 1/2 tsp. vanilla
• 1 Recipe Cream Cheese Frosting, below
• Finely shredded orange peel

directions

1. Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.

2. In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.

3. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).

4. Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.

5. Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. Makes 24 cupcakes.

Mini Fluted Tube Variation:Coat 8 fluted individual tube pans with nonstick baking spray. Spoon batter into pans. Bake 30 minutes or until tops spring back when lightly touched. Cool in pan on wire rack 1 minute. Remove from pan and cool completely. Omit Cream Cheese Frosting and finely shredded orange peel. Dust cooled cakes with powdered sugar.

Cream Cheese Frosting: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.

Make Ahead:Freeze unfrosted cupcakes in airtight containers up to 1 month. Store frosting in an airtight container in refrigerator up to 3 days.

nutrition facts

• Calories400,
• Total Fat (g)17,
• Saturated Fat (g)10,
• Monounsaturated Fat (g)5,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)71,
• Sodium (mg)210,
• Carbohydrate (g)60,
• Total Sugar (g)48,
• Fiber (g)1,
• Protein (g)3,
• Vitamin C (DV%)9,
• Calcium (DV%)3,
• Iron (DV%)5,
• Percent Daily Values are based on a 2,000 calorie diet

Homemade Vanilla Ice Cream 2

6 eggs

3 1/4 + 1/8 c sugar

7 1/2 cups milk

6 cups whipping cream

6 3/4 tsp vanilla extract

1 1/2 tsp lemon extract

3/4 tsp salt

Carnation Malt Powder, to taste, OPTIONAL (I love malt, so I like to add it to my ice cream)

Beat your eggs and sugar together. Add vanilla and lemon extracts and salt and beat until mixed. Pour into ice cream canister. Add whipping cream and stir. Add milk to fill line. Freeze according to manufacturer's instructions. Makes 6 quarts.

Ice Cream Crunch

2 1/2 cups Rice Krispies

1 1/4 cups coconut flakes

1 cup chopped nuts

Mix above ingredients together and pat into a 9x13 pan.

Melt together 3/4 cup brown sugar and 1/2 cup butter. Pour melted mixture over Rice Krispies mixture. Bake at 300 degrees for 25 minutes until light brown, stirring two times. Remove from oven and take approx 1 cup of mixture out and set aside. Press the remaining mixture evenly into the 9x13 pan. Let cool. Spread 1/2 gallon softened vanilla ice cream over the mixture. Sprinkle with remaining Rice Krispie mixture and freeze.

Topping:

Mix 2 pkg frozen strawberries with 1 pkg Strawberry Danish Dessert mixed according to pkg directions (for fruit glaze).

To serve: cut dessert into squares and spoon topping over and enjoy!!

BTS in a pan ~ AKA Chocolate Cream Dessert

Mix and pat into a 9x13 pan:

1 cup flour

1/2 butter

1/2 cup chopped nuts

Bake at 350 degrees for 15 minutes. Cool.

Mix together:

2 8 oz pkgs cream cheese

1 c powder sugar

Mix together:

1 cup powder sugar

1 cup Cool Whip

Combine both mixtures and spread on top of cooled pie crust.

Mix 1 large pkg instant chocolate pudding using 2 1/2 cups milk. Pour over cream cheese mixture. Refrigerate. Before serving, cover with 1 1/2 cups more cool whip and sprinkle with chopped nuts and chocolate shavings.

Pumpkin Crisp

1 pkg yellow cake mix

1 egg

1/2 cup butter, melted

1 (29 oz) can pumpkin puree

2 eggs

1 tsp ground nutmeg

1 tsp cinnamon

1/2 cup sugar

2/3 cup evaporated milk

3/4 cup sugar

1/2 cup butter, softened

Set aside 1 cup cake mix. Combine remaining cake mix, 1 egg, and melted butter. Pat into a 9x13 pan. In a large bowl, mix pumpkin, 2 eggs, nutmeg, cinnamon, 1/2 cup sugar, and evaporated milk. Pour pumpkin mixture over the cake mix crust. In another bowl, combine 1 cup cake mix, 3/4 cup sugar, and softened butter. Sprinkle mixture on top of the pumpkin mixture. Bake at 350 degrees for 55 minutes.

Homemade Fresh Fruit Ice Cream

9 eggs

3 3/4 cups sugar

2 1/4 tsp vanilla

1 1/2 tsp salt

3 cups heavy whipping cream

1 1/2 quarts half and half

2 1/4 cup mashed fresh strawberries or peaches, sweetened to taste

Beat together eggs, sugar, vanilla, salt and whipping cream. Place in canister and add fruit and half and half to fill line. Cover and freeze to manufacturer's instructions. Makes 6 quarts.

The Best Sugar Cookies ~ EVER!

1 cup shortening

2 cups sugar

3 eggs

1 cup sour cream

1 tsp lemon extract

5 cups flour

1 tsp baking soda

1/4 tsp salt

Mix all ingredients and let chill overnight. In the morning, roll out to 1/2 thick and use whatever cookie cutters you like. Place on cookie sheet and bake at 350 degrees for 8-10 minutes.

Butter Icing

1 small pkg powdered sugar

1 stick butter

1/4 cup milk

1 tsp vanilla

dash of salt

OR

Whipped Cream Cheese Frosting

1 8oz pkg cream cheese, softened to room temp

1 1/2 cups powdered sugar

1/8 tsp salt

1 tsp vanilla

1 1/2 cups heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters – and make sure the peaks are stiff not soft). Fold whipped cream into cream cheese mixture and mix carefully but well.

OR

Cream Cheese Frosting

1 8 oz box cream cheese
1/2 cup butter
2 tsp vanilla
2 cups powdered sugar

Homemade Vanilla Ice Cream

4 eggs, whipped

2 c sugar

2 Tbls vanilla

1/2 tsp salt

1 pint whipping cream

Milk to fill line

Beat eggs and gradually add sugar until nice and smooth. Add vanilla and salt and mix well. Pour into canister. Add whipping cream and top off with milk until 4-5 inches BELOW the top.

Janeen's Lemon Sheet Cake

We had this at a church function last week and it was to die for!! So stinkin good!!

1 lemon cake mix

1 can lemon pie filling

4 eggs

Mix ingredients well. Spread onto greased jelly roll pan. (batter will be thick) Bake 350 for 18-20 minutes. (maybe even more) Cool. Frost.

Frosting

1 stick butter

1 8 oz pkg cream cheese

zest and juice from 1 lemon

2-3 cups powdered sugar

Beat butter and cream cheese until smooth. Add lemon juice, zest and powdered sugar. Beat until smooth.

Ann's Caramel Popcorn ~ SINFULLY DELICIOUS!!

I got this recipe from my neighbor and I made it for my daughter's birthday party tonight. As much as the kids devoured it, I may have eaten half the batch all on my own!! ...and slightly drooled on the keyboard typing this recipe for you all right now! SOOOO GOOD!!!

20 cups popped corn
2 cups brown sugar
2 sticks butter or margarine
½ cup white karo syrup
½ tsp. Salt
2 tsp. Vanilla
½ tsp. Baking Soda
¼ tsp. Cream of tartar

Bring to a boil, sugar, margarine, karo and salt. Boil 5 minutes. Remove from heat and stir in vanilla, baking soda and cream of tartar. Mix well. Pour over popcorn. Put in large roaster. Place in 250* oven for ½ hour. Stir every 15 minutes. Pour on wax paper. Store in airtight container.

Funnel Cake - Deep fried, of course! :D

If you want to make deep fried candy bars, you can use snickers, milky ways, three musketeers, twix or baby ruths. Make sure you freeze your candy bars then dredge them in the funnel cake batter then drop in the hot oil. Deep fry to a light to medium golden brown then remove from oil to a paper towel to drain excess oil. Serve hot. You can also do twinkies and oreos using this same recipe and process. ENJOY!! Super naughty and super good!

1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder


Directions:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.

Eclaires with Chocolate Cream Cheese Frosting

This was so good! I tried them for the first time today and they turned out perfect!!

1 Cup water
1/2 cup butter
1/8 tsp. salt
4 eggs

1 lg box vanilla pudding (make with 1 pint half and half and 1 cup milk)

In a medium saucepan melt butter. Add salt and water and bring to a boil. Add 1 cup flour to boiling mixture, stir until it forms a ball. Be careful not to burn. Remove from heat and let sit for 10 minutes. Crack 4 eggs into the mixture ONE at a time and stir with a wooden spoon after each egg until well mixed. Drop onto a greased cookie sheet in twelve egg shapes.

Cook at 400 degrees for 28-30 minutes. (until golden brown)
After they've cooled, carefully make a cut in the top and fill with vanilla pudding.

Chocolate Cream Cheese Frosting

1 8 oz box cream cheese
1/2 cup butter
2 tsp vanilla
2 cups powdered sugar
1/3 - 1/2 cup cocoa powder

Mix together cream cheese and butter. Whip for 1 to 2 minutes until creamy and smooth. Add vanilla and mix well. Mix in powdered sugar 1 cup at a time. Add cocoa powder to your liking. And whip together well. Frost eclaires and seal the cut and serve. Oh! And try not to drool all over them! :D

Peanut Blossom Cookies

1 8 0z pkg (or larger) of Hershey's Kisses (found in the baking aisle - they are a little smaller than normal sized Hershey Kisses and they aren't individually wrapped)
1/2 c butter
3/4 c Creamy peanut butter
1/3 c Packed light brown sugar
1/3 c sugar
1 egg
2 Tbls milk
1-2 tsp vanilla
1 1/2 c flour
1 t baking soda
1/2 t salt
Bowl of sugar to roll dough in

Beat shortening and peanut butter in a large bowl. Add sugar and brown sugar, beat until light and fluffy. Add egg, milk and vanilla; beat well.. Stir together flour, baking soda, and salt and gradually beat into peanut butter mixture. Shape dough into one inch balls. Roll in sugar and place on ungreased cookie sheet. Bake 8-10 minutes or until lightly brown at 375 degrees. Immediately press Hershey Kiss into center of each cookie. Cookie will crack around the edges. Remove from cookie sheet to wire rack. Allow time to cool.

Dani's Dirt Cake

1 bag Oreo's crushed
1/2 c butter, melted

Mix together. Keep 1 c aside and press rest into 9x13 pan.

Filling:

1 lg pkg cream cheese
2 c powdered sugar
16 oz Cool whip

Mix together and spread 1/2 mixture over Oreo crust in pan. Chill.

Make 1 lg package of chocolate pudding according to package instructions and spread over chilled cream mixture. Top with the remaining cream mixture and sprinkle remaining oreo's over the top.

Try not to consume the entire pan by yourself!! ;)

Sarah's Caramel Popcorn/Puffs

1 lg bag corn puffs (walmart or winco have them)
1 cup margarine
1/2 cup light karo syrup
2 cups brown sugar
1-2 tsp vanilla (Sarah only uses one but I always double the vanilla in any recipe cause I love it!)
1/2 tsp baking soada

Bring margarine, karo syrup and brown sugar to a boil, turn down to low and cook for 5 minutes continuously stirring. Add vanilla and baking soda.

In a clean grocery bag, pour over corn puffs or freshly popped popcorn and shake up to distribute syrup mixture evenly. Serve and enjoy!!

Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars

Bake at 350 blog
2 c all-purpose flour (could use white whole wheat here)
1 & 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
1 tsp baking soda
3/4 tsp coarse salt
1 c unsalted butter, room temp
1 & 1/4 c sugar
1 egg
2 tsp vanilla
1 c pumpkin puree
12 oz chocolate chips

Preheat oven to 350. Line bottom and side of 13x9" pan with foil, leaving an overhang on all sides.

Whisk together the flour, spices, baking soda and salt.

Cream together the butter and sugar on medium-high until smooth. Beat in the egg & vanilla. Beat in the pumpkin puree (it will look curdled...do not worry).

Add the dry ingredients and mix on low just until combined. Stir in the chocolate chips.

Using an offset spatula (or the back of a spoon), spread the batter into the prepared pan. Bake for about 35-40 minutes or until a toothpick comes out clean (or with a few crumbs, not batter). Cool completely in the pan. Lift the bars from the pan using the foil. Peel off the foil and cut into squares.