Apple-Orange Jello

from Alicia Sorensen

2 pkg(6oz) jello (raspberry, strawberry, cranberry)

2 C orange juice

2-3 apples, peeled then grated

Bring oj to boil, remove from heat, stir in jello. Add 2 C ice cubes, when dissolved add apples and refrigerate for 1-2 hours.

Mrs. Field's Cookies

from Mom

1 C white sugar

2-1/2 C brown sugar

1 lb butter

3 eggs

6 C flour

2 T vanilla

1-1/2 t soda

1-1/2 t salt

4 C chocolate chips

Bake 350 degrees for 8 min, let stand on pan 3-5 min

Crispy Peanut Butter Marshmallow Balls

1 C creamy peanut butter

4 T butter, at room temperature

1/2 t vanilla extract

1-1/2 C confectioners' sugar

2 C puffed rice cereal

1/2 C marshmallow creme

chocolate for dipping

Cream the peanut butter and butter. Add the vanilla extract. Mix in the confectioners sugar and add the rice crispies. Stir in the marshmallow cream. Form into balls. Freeze for at least 1 hour. Melt chocolate and dip balls into it. Allow to set. Also good dipped in white chocolate!

Favorite Chocolate Cake

Darn Good Chocolate Cake

1 pkg devil's food or dark chocolate fudge cake mix

1 pkg (3.9 oz) chocolate instant pudding mix

1 C sour cream

1/2 C water

1/2 C vegetable oil

4 large eggs

1-1/2 C semi-sweet choc chips

Place cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Increase the mixer speed to medium and beat 2 to 3 minutes more. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Bake @350 degrees for 58 to 62 minutes.

Martha's Chocolate Icing

1 C granulated sugar

5 T butter

1/3 C shole milk

1 C semisweet chocolate chips

Place the sugar, butter, and milk in a medium size saucepan over medium-high heat. Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove the pan from the heat.

STir in the chocolate chips and continue to stir until the mixture is smooth and the chocolate has melted.

Spread the icing over the cooled cake or cupcakes of your choice.

Chocolate Cherry Chip Cupcakes

1 pkg devil's food cake mix

1 can (21 oz) cherry pie filling

2 large eggs

1 t pure almond extract

1 C semisweet chocolate chips

Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined, with pieces of broken-up cherries throughout. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Spoon the batter into the lined muffin cups, filling each liner three quarters of the way full. Place the pans in the oven. (350 degrees for 20-25 min).

Peanut Trix Squares

1 C sugar

1 C corn syrup

1 stick butter

2 C roasted, salted peanuts

1 C chocolate chips

4 C miniature marshmallows

6 C Trix cereal or similar favorite

1. Place cereal in a large bowl and set aside.

2. Butter a large 9x12 pan or similar and set aside

3. In a 5 quart saucepan, bring sugar, corn syrup and butter to a boil.

4. Add marshmallows and stir until completely melted.

5. Once the marshmallow mixture has melted, add the peanuts and chocolate chips.

6. Pour marshmallow mixture over the cereal.

7. Press mixture into a prepared pan, cool and cut into squares. Enjoy!

Fruit Salsa and Cinnamon Chips

From the ward newsletter. This is a healthy and delicious dessert idea.

2 kiwis, peeled and diced

2 apples, peeled, cored, and diced

1 lb fresh strawberries, diced

1 8-oz pkg. frozen raspberries, thawed (I used blueberries and they were perfect!)

2 T granulated sugar

1 T brown sugar

3 T fruit preserves, any flavor

In a large bowl, mix kiwis, apples, strawberries, raspberries, granulated sugar, brown sugar, and fruit preserves. Cover and chill for at least 20 minutes.

Cinnamon Chips

10 10-inch flour tortillas

Vegetable oil for frying

2 C cinnamon-sugar mixture to taste

Cut tortillas into strips or triangles. Heat oil in frying pan. Drop tortilla strips into hot oil a few at a time. When golden brown, remove and immediately drop into cinnamon-sugar mixture. Coat chips with mixture, then place on paper towels. Allow chips to cool. Serve with fruit salsa.

Black and White Brownies

Charlene discovered this recipe in a magazine and has made it several times. So delicious! The brownies start with a mix, but you would never know it!

1 19-21 oz pkg fudge brownie mix

1 pkg white baking pieces

1 C semisweet chocolate pieces

1/2 C pecan pieces

1/4 C butter, melted

3 T hot water

2 C sifted powdered sugar

1/4 C unsweetened cocoa powder

1 t vanilla

3/4 C pecan pieces

1. Preheat oven to 350 degrees. Grease the bottom of a 13 x 9 baking pan; set aside. Prepare brownie mix according to package directions. Stir in half of the white baking pieces, all of the semisweet chocolate pieces, and the 1/2 C pecans. Spread the batter into prepared baking pan.

2. Bake about 30 min or until center is set. Sprinkle with the remaining white baking pieces; bake for 1 min more. Cool in pan on a wire rack.

3. For frosting, in a small bowl combine melted butter and hot water, stir in powdered sugar, cocoa powder, and vanilla. Beat by hand until smooth. Spoon over top of brownies. Sprinkle with the 3/4 C pecans. Cool about 1-1/2 hours or until frosting is set. Cut into bars. Makes about 36 brownies.

Berry sauce

I love this on vanilla yogurt with a sprinkle of granola for breakfast or a snack. Also great on french toast, waffles and ice cream. So good!


2 cups frozen berries (Costco mixed are good)
or 1 pint fresh strawberries
3 T sugar
1 T cornstarch
1/4 C water
1 T lemon juice

Mash berries; set aside. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in berries; remove from the heat. Stir in lemon jiuce. Transfer to a small bowl. Cover and refrigerate until chilled

Favorite chocolate fondue

• 24 ounces semisweet chocolate chips
• 1-1/4 C. evaporated milk
• 1/4 C. sugar
• 2 t. vanilla extract
• 1 T. fruit flavored liqueur
• Dippers: cubed poundcake, fruit, pretzels, cookies, marshmallows, rice crispie treats
  

Iced Lemon Cookies

Another great recipe from Stephanie's Kitchen!

2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, chilled
1 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest
1 egg

For the icing:
2 cups confectioners’ sugar
2 tablespoon fresh lemon juice
2 teaspoons milk

1. Whisk together the flour, baking soda, and salt. Set aside.
2. Mix the butter, sugar, lemon peel and lemon juice until light and fluffy. Add egg.
3. Slowly add dry ingredients until well combined.
4. Using a 1 1/2 inch ice cream scooper, scoop the dough into balls and place on a baking sheet lined with parchment paper. Chill in the freezer for 15 minutes or until firm.
5. Take out and cook 12 at a time at 350 degrees for 11-15 minutes or just until set. Do not overbake. Let cool on wire racks.
6. In a small bowl mix the confectioners’ sugar, lemon juice and milk until creamy. Top cookies with the icing.

Crepes

3 C flour
2 T sugar
1 t baking powder
3/4 t salt
4 C milk
4 eggs
4 T melted butter
1 t vanilla

In a large bowl, combine ingredients in order and beat with mixer after adding each one. Heat crepe pans or skillet to medium high. Butter pan, pour 1/2 cup batter in pan, and swirl from side to side until bottom surface is completely covered. When batter has become "dull", flip crepe over and cook for just a minute. Repeat process until all batter is gone.

Filling ideas:
Diced chicken, sauted in butter and cream cheese
Marshmallow cream/cream cheese mixture with apricot jam
bananas, nutella, cool whip
berries, whipped cream
plain with powdered sugar and chocolate syrup . . .

Caramel Crunch Cake

• from Light and Tasty Magazine
  
• 
  
• 1 package (18-1/4 ounces) devil's food cake mix
• 1-1/3 cups water
• 5 egg whites
• 1 can (14 ounces) fat-free sweetened condensed milk
• 1/2 cup fat-free caramel ice cream topping
• 5 fun-size Butterfinger candy bars, crushed
• 1 carton (8 ounces) frozen fat-free whipped topping, thawed

Directions:

In a large bowl, combine the cake mix, water and egg whites; beat on low speed for 30 minutes. Beat on medium for 2 minutes. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving. Yield: 18 servings.

Golden Graham Smores

3/4 C Light corn syrup
3 T butter
1 pkg milk chocolate morsels
1 t vanilla
1 pkg Golden Graham cereal (9 C)
3 C miniature marshmallows

Grease 9 x 13 inch pan. Heat syrup, butter, and morsels to boiling stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows 1 cup at a time. Press into pan with buttered back of spoon. Let stand 1 hour. Cut into 2 inch squares. Store at room temperature.

Coffee House Cookies

A little twist on chocolate chip cookies. These look as delicious as they taste!

1-1/2 C flour
1/2 t soda
1/4 t salt
1/2 C butter, softened
3/4 C brown sugar
1 egg
1 t vanilla
1 C chopped walnuts or pecans (opt)
1 C semi-sweet choc chunks
2 bars (1.5-2 oz) favorite candy bar (Snickers or Reese's work well)

Heat oven to 350. Beat butter and bworn sugar till creamy. Add eg and vanilla; beat well. Gradually beat in flour, soda, and salt.

Sitr 2/3 C nuts and 2/3 C choc chunks. Cut candy bars into small pieces; set aside. Drop dough into scoops about 3 in apart. Press remaining nuts and choc and candy onto tops of cookies. (I mix all the chocolate and nuts into the batter and only press the candy pieces onto the top) Bake 12 - 15 min or till cookies are almost set. (Center will be sort. Do not overbake.) Yield 1 to 1-1/2 dozen cookies, depending on size.

Brownies

Melt and then cool:

1 C butter
1/2 C cocoa

Add:

2 C sugar
4 eggs (1 at a time)
1-1/4 C flour
1 t vanilla
1/2 t salt
1 C walnuts (optional)

Pour into gresed 9x13 inch pan. Bake at 350 for 30 minutes.

Double Recipe: Use wheat flour, except for 3/4 C white flour. Bake in 10x15 inch pan for 45 minutes.

Recipe by Karen Acerson

This is a good basic brownie recipe. You can add nuts or chocolate chips. They are good with or without frosting.

Pumpkin Cobbler

3 eggs, beaten
15-oz. can pumpkin
12-oz can evaporated milk
1 C sugar
1/8 t. salt
1 1/2 t cinnamon
1 t ground ginger
2 t vanilla
18-1/4 oz pkg. yellow cake
1-1/4 c butter or margarine, melted (I'm a butter girl so I used butter. I cut the butter down to 1 C and it was still very rich. I think next time I would cut it to about 3/4 C)
1 c. chopped pecans

1. Mix the first 8 ingredients together; pour into an un-greased 13"x9" baking
pan. Sprinkle cake mix over the top; drizzle with margarine.

2. Bake at 350 degrees for 25 minutes; top with nuts. Bake for an additional 15 minutes. Makes 15 to 18 servings.

Recipe courtesy of http://tastethejoy.blogspot.com/