Orange Creamsicle Cake

1 White Cake mix, baked
1 1/2 cup milk
1 large orange jello
1 sm. box instant vanilla pudding
1 (12 oz.) can orange soda
1 (9oz.) cool whip

Bake white cake as directed on the box in 13x9 inch pan.
Boil one cup water.
Add orange jello and orange soda into bowl with boiling water.
Mix well.
Poke holes in top of cake.
Pour jello mixture over cake.
In large bowl mix milk, instant pudding, and cool whip. Spread over cake and refrigerate.

-Colleen Britt

Soft Oreos

2 boxes Devils Food cake mix
4 eggs
3/4 c oil

Mix all ingredients and roll into 80 even sized balls.
Bake at 350 for 8-10 minutes.

Frosting:
8 oz. cream cheese, softened
2 2/3 c powdered sugar

Spread frosting between two cookies.
Makes 40 cookies.

-April Homer

Fruit Pizza

1 pkg. Pillsbury sugar cookie dough
8 oz. cream cheese, softened
1/4 c sugar
Assorted fresh or canned fruit.
I use fresh strawberries, kiwi, bananas, and grapes

Press cookie dough into a 9x13 pan or on a round pizza pan.
Bake according to package directions.
When cool spread with cream cheese and sugar mixture.
Arrange fruit on top.

Option: Make single sugar cookies and let cool. Spread frosting on top of each individually and top with a few pieces of fruit.

Peanut Butter Cups

1 c chunky peanut butter
2 sticks butter, softened
3 1/2 c powdered sugar
12 whole graham crackers, crushed
1 bag of chocolate chips

Mix peanut butter, butter, and powdered sugar.
Add crushed graham crackers.
Spread in 9x13 pan.
Top with chocolate chips.
Bake @ 325 for 5-8 min.
Spread chocolate and cool completely

Sweet German Chocolate Cake

1 pkg. (4oz.)Bakers German Sweet Chocolate
1/2 c. water
2 c flour
1 tsp baking soda
1/4 tsp salt
1 c (2 sticks) butter, softened
2 c sugar
4 eggs, separated
1 tsp vanilla
1 c buttermilk
Coconut Pecan Filling and Frosting

Preheat oven to 350 degrees F
Cover bottoms of 3 (9 inch) round cake pans with wax paper.
Grease sides of pans
Microwave chocolate and water in large microwavable bowl on High 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute.
Stir until chocolate is completely melted.
Mix flour, baking soda and salt; set aside
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add egg yolks, 1 at a time, beating well after each addition.
Blend in melted chocolate and the vanilla.
Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
Gently stir into batter.
Pour evenly into prepared pans.
Bake 30 minutes or until toothpick inserted into centers comes out clean.
Immediately run small metal spatula around cake layers.
Cool in pans15 minutes; remove layers from pans to wire racks. Discard wax paper.
Cool cake layers completely
Spread Coconut Pecan Filling and Frosting between cake layers and onto top of cake.
Substitute: If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 minutes

-Kacie Sanders

Note: When Kacie made this for my birthday she used the coconut pecan frosting for the layers and the top and chocolate frosting for the sides of the cake. Perfect!

Phil's Birthday Cake (Mud Pie)

1/2 c butter, softened
1 c flour
1/2 c chopped nuts
8 oz. cream cheese, softened
1 c. powdered sugar
small and medium tub of Cool Whip
2 small pkg. instant chocolate pudding mix
2 1/2 c. milk

Mix flour and butter and press into bottom of 9x13 pan.
Press chopped nuts evenly into mixture.
Bake @ 350 for 10-14 min.
Cool completely.
Mix thoroughly cream cheese and powdered sugar
Fold in medium tub of Cool Whip.
Spread cream cheese mixture over cooled crust.
Mix pudding and milk.
Pour over cream cheese mixture.
Spread small tub of cool whip over top.

-Nicole Boal

Snowman Balls

1 pkg. oreos
1 8 oz. box cream cheese
White almond bark

Crush oreos in food processor
Add cream cheese and combine.
Roll into balls and dip into melted almond bark
Place on wax paper in a cookie sheet
Let cool in refrigerator

-Kacie Sanders

Chocolate Glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

Using a microwavable bowl combine chocolate chips, butter and corn syrup. Microwave at 20-30 second intervals and stir every time until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.

Chocolate Lover's Favorite Cake

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon vanilla extract
2 cups semisweet mini chocolate chips


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease an angel food cake pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and vanilla extract. Mix on low speed using the paddle instead of the beaters until blended. Scrape bowl, and mix 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Good served warm with Chocolate Glaze poured over top.

-Stacey Rudolph

Pretzel Jello Salad

2 cups crushed pretzel sticks (I like the waffle pretzels)
3/4 c melted butter
3 TBS sugar
8 oz. cream cheese
1 c sugar
1 6 oz. pkg strawberry jello
2 c boiling water
Two 10 oz. pkg frozen strawberries (or to your discretion)
1 container cool whip

Mix first 3 ingredients and press in to bottom of 9 x 13 pan. Bake at 350 degrees for metal pan, or 325 for glass pan for 8 minutes. Let cool. Beat 1 c sugar and cream cheese. Fold in container of cool whip. Spread over pretzels. Boil water and mix in jello until disolved. Add strawberries into jello, then set aside in the refrigerator for 10 minutes, or until it is partially set. Pour over cream cheese mixture. Chill.
-Jill Zinn

Mini Cheesecakes

Ingredients:
3/4 cup sugar
2 eggs
2 (8 oz) pkg. cream cheese, softened
1 tsp vanilla
2 tsp. lemon juice
24 vanilla wafers
Can of cherry pie filling, or whatever flavor you like

Directions:
Put one vanilla wafer round side up in 24 cupcake papers in muffin pans. Combine all ingredients except pie filling, beating until smooth and fluffy. Fill each cupcake paper half full. Bake at 350 for 18-20 minutes. Let cool. Remove from cupcake papers (or not) and top with cherry pie filling.

Number Of Servings:24 mini cheesecakes

Description:
Yummy and quick! Perfect for baby showers and random RS events
-Jill Zinn

Indoor S'mores

8 cups Golden Grahams cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips (semi sweet are fine too)
1/4 c light corn syrup
5 tablespoons butter or margarine
1 teaspoon vanilla
1 c minature marshmallows, if desired

Into large bowl, measure cereal. Butter 13 x 9 inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup, and butter uncovered on high 2 to 3 minutes, stirring after every minute until melted and smooth when stirred. Stir in vanilla. Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows. Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar.

This recipe is on the back of the Golden Grahams box, and they are sooo yummy!
-Jill Zinn

Pistachio Salad

1 large container Cool Whip
2 small pkgs. pistachio instant pudding mix
1 large can crushed pineapple
1 c mini marshmallows
1 c chopped pecans
sliced almonds on top

Mix cool whip with pudding until smooth
Add marshmallows, pineapple and pecans, stir well
Add extra marshmallows and almonds to the top and chill thoroughly.

-For Lydia G. =)

Wyatt's Oatmeal Cookies

1/3 c butter
2/3 c shortening
1 c white sugar
1 c brown sugar
2 eggs
1 tsp vanilla
1 1/2 c flour
1 tsp salt
1 tsp baking soda
3 c quick oats

Cream together shortening, butter and sugars
Mix in eggs and vanilla
Mix dry ingredients in separate bowl
Add dry ingredients to the mixture
Bake in a preheated 350 degree oven 10-12 min

-Kacie Sanders

Strawberry-Heath Bar Ice Cream Pie

1 pint strawberry ice cream, softened (not melted)
1 9 inch graham cracker pie crust
1 c toffee bits
1 c heavy whipping cream, chilled
1/2 c powdered sugar
1/2 tsp almond extract
chocolate sauce and fresh strawberries (optional garnish)

Spread half of softened ice cream across bottom of prepared crust (drop it in small flat portions)
Smooth with rubber spatula
Sprinkle 1/2 c toffee bits over top of ice cream layer
Add another layer of ice cream and toffee using the rest of each.
Place in freezer while preparing whipped topping

Combine whipping cream, powdered sugar and extract in large bowl.
Beat until cream holds soft peaks.
Remove pie from freezer and top with whipping cream; spread evenly over pie
Cover with plastic wrap and freeze until frozen, at least 3 hours or up to one or two weeks.
After pie is frozen you can also cover with foil on top of the plastic wrap
Soften pie slightly before cutting and serving.
Serve with fresh strawberries on each piece and drizzle with chocolate sauce.

Elephant Ears

Otherwise known as scones or sopapillas. I grew up calling them Elephant Ears and they were a staple in our house. We would make them almost as big as the plate. Mom always made homemade bread so there was always fresh bread dough to use.

Fresh bread dough
Cooking oil 2 to 3 inches deep in skillet, heated

Break off chunks of dough and flatten all around with hands
Fry in hot oil on both sides until golden brown
Remove and drain on paper towels

Serve hot. Topping suggestions: Honeybutter, butter, jam, powdered sugar

We have started a tradition now of making these on Halloween evening after the trick-or-treating is done and we are all back home. The kids can bring their friends and we usually have some grown-up friends too. They go great with Hot Cocoa!

Double Layer Pumpkin Pie

4 oz. cream cheese, softened
1 Tbs. milk, or half and half
1 Tbs. sugar
1 1/2 c. thawed cool whip
1 6 oz. graham cracker pie crust
1 c. milk or half and half
2 small pkgs. vanilla instant pudding
1 16 oz. can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping
Spread on bottom of crust
Pour one cup milk into bowl
Add pudding
beat with whisk until well blended
Mixture will be thick
Stir in pumpkin and spices with whisk; mix well
Spread over cream cheese layer
Refrigerate at least three hours
Garnish with additional topping and nuts if desired

My Favorite Fudge

1 1/2 c. sugar
2/3 c. evaporated milk (5oz. can)
2 Tbls butter
1/4 tsp. salt
2 c. mini marshmallows
1 3/4 c. milk choc. chips
1/2 c. chopped pecans or walnuts
1 tsp. vanilla

Line 8 inch square pan with foil

Combine sugar, evaporated milk, butter and salt in med, heavy-duty saucepan
Bring to a full rolling boil over medium heat, stirring constantly
Boil, stirring constantly for 4-5 min
Remove from heat

Stir in marshmallows, morsels, nuts and vanilla extract
Stir vigorously for one minute or until marshmallows are melted
Pour into prepared pan
Refrigerate for 2 hours or until firm
Lift from pan, remove foil
Makes 48 pieces

variations for milk choc. chips:
1 1/2 c. semi-sweet chips
1 2/3 c. butterscotch chips

Caramel Popcorn

2 bags popped microwave popcorn put in a large bowl

In saucepan:
1 stick butter
1 c. Karo syrup
1 c. sugar

Bring to a boil and boil one full minute
Pour over popcorn and stir
Add slivered almonds if desired.

Cookie Salad

1 large box Vanilla instant pudding
2 c. milk
large cool whip
Lots of fresh, sliced strawberries and bananas
1 to 2 pkgs. Keebler fudge striped cookies, broken up

Mix pudding and milk
Fold in cool whip and fruit
Before serving add broken cookies