Cookies and Cream Ice Cream Cake

Ingredients:
1 white cake mix (could also use chocolate) and ingredients listed on box
Cookies and cream ice cream
1 small package pudding
1/2 C. milk
12 oz. whipped topping
Crushed Oreos

Directions:
1. According to package instructions, bake cake in two 9" round cake pans. Remove from oven and let sit for about 5 minutes. Remove from pans and allow to cool completely.
2. Place a generous amount of cookies and cream ice cream between layers. I opened the carton from the side and used a knife to cut the ice cream into slices. You could also melt the ice cream a little bit and spread it between the layers, but I found the slicing method to be less messy and much easier.
3. Mix together pudding mix and milk. Make sure that the pudding is all dissolved. It will be really thick.
4. Gently fold in whipped topping. Frost the cake with the pudding and whipped topping mixture.
5. Garnish with a generous amount of crushed Oreos. Cover cake and place it in the freezer. Enjoy!

Notes: This is something that I just came up with quick. I am sure there are many variations that would make this even better!

Apple Crisp

Crust:
1/2 c. flour
1/2 c. oats
1/8 tsp. baking soda
1/2 c. brown sugar
1/8 tsp. baking powder
1/8 tsp. salt
1/4 c. butter

Cut butter into dry ingredients until well blended. Set aside.

Fruit:
4 c. sliced apples
1/2 tsp. cinnamon
1/3 c. sugar
2 Tbsp. butter

1. Mix apple slices, sugar, and cinnamon. Put in bottom of baking pan (8x8 or 9x9).
2. Put little chunks of butter on top. Pour crust on top and spread evenly.
3. Bake at 350 degrees for 45 minutes. Enjoy with vanilla ice cream or whipped topping.

Notes: I like using Granny Smith apples because they don't get very mushy. You can also use other fruit, such as peaches.

Easy Double Chocolate Chip Brownies

Ingredients:
2 C. (12 oz. package) chocolate chips, divided
1/2 C. butter or margarine, cut into pieces
3 large eggs
1 1/4 C. all-purpose flour
1 C. granulated sugar
1 tsp. vanilla extract
1/4 tsp. baking soda
1/2 C. chopped nuts

Directions:
1. Preheat oven to 350 degrees. Grease 9" x 13" pan.
2. Melt 1 C. chocolate chips and butter in large saucepan over low heat. Stir until smooth.
3. Remove from heat. Stir in eggs.
4. Add in flour, sugar, vanilla, and baking soda. Mix well.
5. Stir in remaining chocolate chips and nuts.
6. Spread into pan. Bake for 18 to 22 minutes or until toothpick inserted comes out slightly sticky.

*This recipe is adapted from the Old-Fashioned Bake Sale cookbook.

Zucchini Brownies

Ingredients:
1 1/2 C. + 2 Tbs. sugar
1/2 C. margarine
2 eggs
2 C. flour
1/2 tsp. cinnamon
1 tsp. baking soda
2 Tbs. cocoa
2 C. grated zucchini
1 C. chocolate chips

Directions:
1. Cream together the 1 1/2 C. sugar, margarine, and eggs.
2. Mix in flour, cinnamon, baking soda, cocoa, and zucchini until well-blended.
3. Stir in chocolate chips.
4. Spread into greased and floured 9" x 13" pan.
5. Sprinkle 2 Tbs. sugar over top.
6. Bake at 350 degrees for 45 minutes, or until toothpick inserted comes out clean.

*Thanks to Stephanie for this recipe

Pie Crust

Ingredients:
2 C. sifted flour
1 tsp. salt
2/3 C. shortening/lard
5 to 7 Tbs. cold water

Directions:
1. Sift flour and salt together.
2. Cut in shortening with pastry blender until pieces are the size of small peas.
3. Sprinkle 1 tablespoon water over mixture at a time, gently tossing with a fork after each addition.
4. Repeat until all is moistened. Form into a ball.
5. For double crust, divide in half.
6. Flatten on lightly floured surface. Roll from center to edge until 1/8 inch thick.

Notes: One recipe equals a double-crust pie. For a single-crust pie shell, fit pastry into pie pan; fold under and flute edges. Prick bottom and sides well with a fork. Bake at 450 degrees for 10 to 12 minutes, or until golden brown.

Pumpkin Pie

Ingredients:
4 eggs, slightly beaten
1 can (29 oz.) pumpkin
1 1/2 C. sugar
1 tsp. salt
1 tsp. ginger
1/2 tsp. ground cloves
2 cans evaporated milk
2 9" unbaked pie shells

Directions:
1. Preheat oven to 425 degrees.
2. Combine all ingredients in order given.
3. Divide evenly into pie shells.
4. Bake for 15 minutes.
5. Reduce temperature to 350 degrees and bake an additional 45 minutes or until knife inserted into center of each pie comes out clean.
6. Let cool.
7. Garnish with whipped topping.

Frozen Pumpkin Pie

Ingredients:
1 C. canned pumpkin
2/3 C. corn syrup
1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 C. coarsely chopped walnuts
3 1/2 C. Cool Whip, thawed
1 prepared 9" graham crust
1/4 tsp. nutmeg

Directions:
1. Combine pumpkin, corn syrup, spices, and nuts.
2. Fold in Cool Whip.
3. Spoon into crust.
4. Freeze until firm, about 4 hours.
5. Before serving, let stand 15 minutes at room temperature.

Crepes

Ingredients:
3 eggs
1 1/4 C. milk
3/4 C. flour
1 Tbs. sugar
1/2 tsp. salt

Directions:
1. Beat eggs until thick and lemon-colored.
2. Stir in milk.
3. Sift dry ingredients. Add to egg mixture, mixing until smooth.
4. Drop by teaspoons onto moderately hot buttered griddle. (I like to use a round fry pan).
5. Spread batter evenly to make thin cakes.
6. Turn when underside is light brown.
7. Fill with fruit, powdered sugar, whipped topping, or other desired fillings and toppings!

Butter Frosting

Ingredients:
1/3 C. butter
4 1/2 C. sifted powdered sugar
1/4 C. canned milk, cream, or regular milk
2 tsp. vanilla
Dash of salt

Directions:
1. In a mixing bowl, beat butter until fluffy.
2. Gradually add 2 cups of powdered sugar, beating well.
3. Slowly beat in milk, vanilla, and salt.
4. Slowly beat in remaining powdered sugar.
5. Beat in additional milk if need to reach spreading consistency.
6. If desired, tint with food coloring.
7. This frosts tops and sides of two 8" or 9" round layers.

Variations:
Chocolate
Prepare as above, except beat in 1/2 C. unsweetened cocoa powder into butter and reduce powdered sugar to a total of 4 cups.

Lemon or Orange
Prepare as above except substitute fresh lemon juice or orange juice for the milk and add 1/2 tsp. finely shredded lemon peel or 1 tsp. finely shredded orange peel with the juice.

Peanut Butter
Prepare as above except substitute creamy peanut butter for the butter.

Whole Wheat Muffins

Ingredients:
1 C. whole wheat flour
1 C. white flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. oil
1 egg

Directions:
1. Sift together dry ingredients.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.

Notes: This recipe can be used with any other variation.

Sugar-coated Muffins

Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. oil
1 egg

Topping:
2 Tbs. melted butter
1/2 tsp. cinnamon
1/4 C. sugar

Directions:
1. Sift together dry ingredients.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
5. After baking muffins, brush tops with melted butter. Dip each muffin into mixture of cinnamon and sugar.

Streusel Muffins

Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. oil
1 egg

Directions:
1. Sift together dry ingredients.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. In a small bowl, mis together topping ingredients listed below. Sprinkle on top of muffins before baking.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.

Topping:
1/4 C. brown sugar
1 Tbs. softened butter or margarine
1/2 tsp. cinnamon
1/4 C. chopped nuts or coconut

Poppy Seed Muffins

Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
2 Tbs. poppy seeds
3/4 C. milk
1/3 C. oil
1 egg
1 tsp. almond or lemon flavoring (optional)

Directions:
1. Sift together dry ingredients and poppy seeds.
2. Mix milk, oil, and egg separately. Add almond or lemon flavoring, if desired.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.

Notes: When using lemon flavoring, you can also add a little bit of yellow food coloring.

Orange Muffins

Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1 Tbs. grated orange peel
3/4 C. orange juice or milk
1/3 C. oil
1 egg

Directions:
1. Sift together dry ingredients. Add grated orange peel.
2. Mix juice, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.

Lemon Muffins

Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1 Tbs. grated lemon peel
3/4 C. milk
1/3 C. oil
1 egg

Directions:
1. Sift together dry ingredients. Add grated lemon peel.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.

Jam Muffins

Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. oil
1 egg
Jam of any flavor

Directions:
1. Sift together dry ingredients.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. After putting batter into muffin pan, place 1/2 tsp. of any jam on top of each muffin. Push it down a little bit. Sprinkle with chopped nuts, if desired.
5. Bake in muffin tin at 400 degrees for 20-25 minutes.

Chocolate Chip Muffins

Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. mini chocolate chips
3/4 C. milk
1/3 C. oil
1 egg
Topping:
3 Tbs. sugar
3 Tbs. brown sugar

Directions:
1. Sift together dry ingredients. Add chocolate chips.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Place batter in muffin pan. Sprinkle tops with topping mixture.
5. Bake at 400 degrees for 20-25 minutes.

Blueberry Muffins

Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1 C. blueberries (fresh or frozen)
1 tsp. grated lemon or orange peel (optional)
3/4 C. milk
1/3 C. oil
1 egg

Directions:
1. Sift together dry ingredients. Add blueberries and lemon or orange peel, if desired.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.

Notes: Do not thaw frozen blueberries. They will bleed throughout the muffin.

Apple Muffins

Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 C. peeled, finely chopped apples
3/4 C. apple juice or milk (see notes)
1/3 C. oil
1 egg

Directions:
1. Sift together dry ingredients. Add chopped apples.
2. Mix juice, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.

Notes: Apple juice tends to tone down other flavors. For a stronger apple flavor, use milk.

Basic Muffin Recipe

Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. oil
1 egg

Directions:
1. Sift together dry ingredients.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.

Banana Bread

Ingredients:
2 large bananas
1/2 C. sugar
1/2 C. brown sugar
2 eggs
1/4 C. butter, margarine, or oil
3 Tbs. buttermilk (or regular milk)
2 1/4 C. flour
1/4 tsp. salt
1 tsp. nutmeg
1 tsp. baking soda
1 C. chopped nuts (optional)

Directions:
1. Mash bananas. Mix in sugars, eggs, buttermilk, and butter.
2. Add remaining dry ingredients. Mix well. Stir in nuts.
3. Bake at 350 degrees for 45-50 minutes.

Notes: You can also try adding other ingredients, such as chocolate chips.

Zucchini Bread

Ingredients:
2 C. peeled and grated zucchini
3 C. all-purpose flour
1 tsp. salt
1/4 tsp. baking powder
1 tsp. baking soda
3/4 tsp. nutmeg
3 tsp. cinnamon
3 eggs
2 C. sugar
1 C. vegetable oil
3 tsp. vanilla

Directions:
1. Grate zucchini. Set aside.
2. Sift together flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Set aside.
3. In a large mixing bowl, beat eggs thoroughly.
4. Add oil, sugar, vanilla, zucchini, and sifted dry ingredients. Mix well.
5. Pour into greased and floured 8 1/2" x 4 1/2" loaf pans and bake 1 hour at 325 to 350 degrees, depending on your oven.
6. Remove from oven when inserted toothpick comes out clean. Let stand in pans for 5 minutes, then turn out onto wire rack to cool.

Notes: I like to add chocolate chips to my zucchini bread for a sweeter flavor.

Marble Cookies

Ingredients:
2 1/4 C. all-purpose flour
1/2 tsp. baking powder
Pinch of salt
1/2 C. packed brown sugar
1/2 C. granulated sugar
1 stick slightly salted butter, softened
1 egg
1/2 C sour cream
1 tsp. vanilla extract
1 C. semi-sweet chocolate chips

Directions:
1. Preheat oven to 300 degrees F. Grease cookie sheets.
2. Sift together flour, baking powder, and salt into a bowl.
3. Beat together butter and sugars in a large bowl until well blended. Add egg, sour cream, and vanilla and beat until light and fluffy. Add the flour mixture and blend until just combined.
4. Melt chocolate chips in a bowl set over a saucepan of barely simmering water (or in a double boiler). Cool chocolate for a few minutes, then pour into the cookie mixture. Using a wooden spoon, very lightly fold chocolate into the cookie mixture. Do not completely mix.
5. Drop rounded tablespoons of the mixture spaced 2 inches apart onto the baking sheets. Bake for 18-20 minutes. Transfer to a flat surface to cool.

Yield: About 2-3 dozen

Thanks to Kimberly for this recipe

Chocolate Cheesecake

Ingredients:
Crust
1 C. flour
1/2 C. butter
1 C. chopped walnuts
Filling
8 oz. cream cheese, softened
1 C. powdered sugar
8 oz. whipped topping
1 small pkg. instant chocolate pudding
1 small pkg. instant vanilla pudding
3 C. milk

Directions:
1. Cut butter into flour, then stir in nuts
2. Press into 9" x 13" baking pan
3. Bake at 350 degrees for 20 minutes; allow to cool
4. Mix together softened cream cheese and powdered sugar, then fold in 2 cups of the whipped topping; spread mixture over crust
5. Mix together pudding and milk; spread over cheese mixture
6. Let stand, then spread a generous layer of whipped topping over top
7. Chill for 1 hour before serving. Keep refrigerated

Notes: This isn't like normal cheesecake, but it is so delicious! I recently made the crust using 1/2 cup walnuts and 1/2 cup sliced almonds that I chopped up a little bit--since that is what I had--and it seemed to work fine.

The Best Chocolate Chip Cookies

Ingredients:
1 1/4 C. white sugar
1 tsp. salt
1 C. brown sugar
3/4 tsp. baking soda
4 C. flour
1 1/2 C. vegetable shortening
2 Tbs. milk
2 eggs
2 tsp. vanilla
1 C. chocolate chips
1 C. chopped nuts or coconut (optional)

Directions:
1. Cream sugars and shortening
2. Add eggs, milk, and vanilla and beat well
3. Mix dry ingredients (flour, salt, soda) separately
4. Add dry ingredients to wet ingredients
5. Stir in chocolate chips and nuts or coconut
6. Bake at 375 degrees for 10-15 minutes or until golden brown

Aloha Cake

Ingredients:
1/2 white cake mix or 1 Jiffy Cake Mix
1 small box instant vanilla pudding
1 8 oz. can crushed pineapple, drained
1 C. milk
Whipped topping
Coconut

Directions:
1. Mix 1/2 cake mix or Jiffy Cake Mix according to package instructions and bake in 9" x 13" pan
2. Let cool
3. Mix milk, pudding, and cream cheese together well
4. Spread over cake
5. Spread pineapple over pudding mix
6. Top with generous layer of whipped topping
7. Sprinkle with coconut
8. Refrigerate leftovers

White Chocolate Fondue

Ingredients:
3/4 C. heavy cream
12 oz. white chocolate, chopped
1 tsp. vanilla

Directions:
1. Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes.
2. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla.
3. Transfer to a warm fondue pot.

Yield: 6 or more servings

Notes: This is delicious served with fresh strawberries, bananas, apple slices, angel food cake, or anything you like to dip!

Classic Chocolate Fondue

Ingredients:
1 C. heavy cream
12 ounces semi-sweet chocolate, chopped
1 tsp. vanilla

Directions:
1. Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes.
2. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla.
3. Transfer to a warm ceramic fondue pot to serve.

Number of Servings: 6 or more

Notes: This is delicious with fresh strawberries, bananas, apples, angel food cake, pretzels, and pretty much anything else you like to dip in chocolate!

Oatmeal Cake

Ingredients:

1 C. oats
1 ¼ C. boiling water
½ C. butter/margarine
1 C. brown sugar
2 eggs
1 ½ C. flour
1 tsp. baking soda
1 C. white sugar
¼ tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon

Directions:
1. Add oatmeal and butter to boiling water.
2. Cover and let stand 20 minutes.
3. Mix together well the next group of 8 ingredients.
4. Add oatmeal mixture and mix well.
5. Pour into greased, floured 9” x 13” pan.
6. Bake at 350 degrees for 35-40 minutes.
7. Cool before icing.

Oatmeal Cake/German Chocolate Cake Frosting

Ingredients:
½ C. butter/margarine
1/3 C. canned milk
2 tsp. vanilla
1 C. sugar
1 ½ C. coconut
1 C. chopped walnuts

Directions:
1. Mix all ingredients together in medium saucepan.
2. Heat over medium heat until butter/margarine is melted.

Lemon Bars

Ingredients:
1 3/4 cups all-purpose flour
1/3 cup powdered sugar
1 cup (two sticks) butter (cold)
4 eggs
2 cups white sugar
1/3 cup lemon juice
1/4 all purpose flour
1/2 tsp baking powder
Confectioner sugar to dust on top

Directions:
1. Into a large bowl, sift together 1 1/3 cups flour and 1/3 cup powdered sugar. Cut in butter until the mixture resembles corn meal.
2. Press evenly and firmly onto the bottom of 13X9 glass pan. Bake at 350 degrees F for 20-25 minutes, or until lightly brown.
3. Meanwhile, beat the eggs, sugar, and lemon juice until the sugar is dissolved. Sift 1/4 cup flour and baking powder, and add to the egg mixture. Beat at low speed until just blended.
4. Pour over baked crust. Bake an additional 25 minutes. Remove from the oven, and sprinkle confectioner sugar on the top.
5. Cool and cut into squares.

Number of Servings: 12

Preparation Time: 40 minutes

Thanks to Laurel for this recipe!