Pineapple Cherry Crisp

Ingredients:
2 c. pitted cherries
1/2 c. water
1/2 c. sugar
2 tbsp. cornstarch
6 tbsp. butter
1 1/8 c. flour
1/2 c. rolled oats
6 tbsp. packed brown sugar
1/8 tsp. salt
20 oz. can of crushed pineapple

Directions:
1. In a medium saucepan, combine cherries and water. Bring to a boil and cook for about 10 minutes.
2. Mix together sugar and cornstarch and add to cherries. Continue to cook until filling is thick. Remove from heat and set aside.
3. Melt butter in a large saucepan. Remove from heat. Stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms.
4. Pour undrained crushed pineapple into the bottom of a 9x9 baking dish. Layer cherry filling on top. Sprinkle dough on top of the cherry filling. Bake at 375 for about 30 minutes, or until golden brown. Serve warm with whipped topping or vanilla ice cream.

Notes:
This recipe resulted from a few different recipes. I liked how it turned out, although I think it could have used more cherry pie filling. If you don't have fresh cherries or want to make this easier, use 20 oz. of canned cherry pie filling instead of making your own. I made my own since we had cherries that needed to be eaten up. Also, my oven cooked this in about 20 minutes. I am not sure if my new oven bakes a little on the hot side, but it would be a good idea to keep an eye on the crisp and remove it from the oven once it is golden brown on top and the filling is bubbling around the edges.

Snickerdoodles

Ingredients:
1/2 C. shortening
1/2 C. butter
1 1/2 C. sugar
2 eggs
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 3/4 C. flour
Sugar and Cinnamon Mix
2 Tbs. sugar
1-2 tsp. sugar

Directions:
1. Mix shortening, butter, and sugar together thoroughly until light and fluffy.
2. Add eggs and mix well.
3. Sift together dry ingredients and add to shortening and sugar mixture.
4. Roll into balls the size of small walnuts.
5. Roll balls in sugar and cinnamon mix.
6. Place on baking sheets and bake at 400 degrees for 8-10 minutes.

Notes: For a tasty, "healthier" variation, try substituting half of the flour with wheat flour. It adds a nice nutty flavor.

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!