Rhubarb Cake

This is another one of my favorites growing up.

1/2 c marg

1-1/2 c sugar

1 egg

1 c soured milk

2-1/2 c flour

1 t soda

1 t salt

1 t vanilla

3 c rhubarb

3/4 c Br sugar to sprinkle on top before baking

Mix all ingredients together and pour into greased 9x13 pan.   Before baking, sprinkle 3/4 c br sugar on top.
Bake at 350 for about 30-40 minutes. Cake is done when knife comes out clean. 

While baking, boil together:

1/2 c marg

1 c sugar

1 t vanilla

1/2 c Evaporated milk (or 1/2 c milk +1/4 c powdered milk or creamer)

Cool and pour over cake after it's done baking.

It's best fresh!

Sugar Cookies!!

This recipe is from my friend Stephanie's website.

1 cup sugar
1 cup butter
3 Tbsp milk
1 tsp vanilla
1 egg 
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt

Combine sugar, butter, milk, vanilla and egg.  Add dry ingredients.  Cover with plastic wrap and chill for 1 hour.  Roll out on a lightly floured surface.  Bake at 400 for 5-9 minutes.

Caramel Crispy Chex® Mix

(I usually Omit the M&M's)

1- 17 oz box Chex cereal
1 1/2 packed brown sugar

1 1/2 cup margarine

1/3 cup corn sypur

2 t vanilla
1/4 t baking soda

1 cup Nuts or M&M's (Optional, i usually omit this)

Melt Butter in pan and add brown sugar and syrup.  Bring to a boil.  Boil 3 minutes.  Remove from heat, add vanilla and baking soda. Pour over cereal. Mix and microwave 1 minute.  Mix and microwave an additional minutes.  Mix and spread on wax paper to cool.  Store in air tight container.

Microwave Instructions:

In large microwavable bowl, place cereals. In large microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until melted and smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated. Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute, just until cereal begins to brown. Cool 5 minutes; stir in candies if desired. Spread on waxed paper to cool; break into bite-size pieces. Store in airtight container.

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars

Ingredients

Crust:
• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened
Cheesecake Filling:
• 3 (8-ounce) packages cream cheese, softened
• 3/4 cup sugar, plus 2 tablespoons, divided
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
Apples:
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
Streusel Topping:
• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup (1 stick) butter, softened
Drizzle:
• 1/2 cup caramel topping for drizzling after baked

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

Read more at http://www.the-girl-who-ate-everything.com/2010/09/caramel-apple-cheesecake-bars.html#qJp5zP1KCs80z4fT.99

Peanut Butter Reindeer Cookies

Enjoy!

Reindeer Cookies

(You could make these with sugar cookies too!)
Printable Recipe

3/4 cup peanut butter

1 1/4 cup firmly packed brown sugar

1/2 cup shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered mini pretzels

Mini brown M&Ms

Regular-sized red M&Ms

Preheat oven to 375°F.

Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.

Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown. 

Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color... some of mine ended up with green noses. They might be South Pole reindeer.). 

Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely. 

Makes about 40 reindeer cookies.

Recipe found HERE

Ho Ho Bars

Ahh, Brings me back to my childhood!

Base: (I'm thinking about next time using a chocolate cake mix instead, I think it would taste better, but it's still good this way!)
1 stick marg

1/2 c oil

1 c water

3 T cocoa

2 c sugar

2 c flour

1 t soda

2 eggs

1/2 c buttermilk

Filling:

1 c sugar

1 c crisco

1/2 c evaporated milk

1 t vanilla

1/4 t salt

1 t water

2 c powdered sugar

Frosting:

1 c sugar

6 T milk

6 T marg

2 c chocolate chips

For base:

(If using a cake mix, prepare as directed and bake in a jelly roll pan.  I'm not sure on how long to cook it, so just keep an eye on it)  Combine first 7 ingredients; beat well. Add eggs and buttermilk; beat well.  Spread in 15x17'' greased and floured jelly roll pan.  Bake 20-25 min at 350.  Cool for 1 hour.

For filling:

beat first 6 ingredients for 5 minutes on high.  Add powdered sugar. Beat well and spread on cooled brownies.

For Frosting:

Boil sugar, milk, and marg for 1 minutes.  Stir in chocolate chips and beat until smooth.  Drizzle over brownies.

Chewy Apple Oatmeal Cookies-Stephanie Wright

This recipe is courtesy of Stephanie Wright:

One of Joe's favorite desserts is Apple Crisp.  And let's face it, the best part of apple crisp is the top!  These cookies catch the best part of your favorite fall dessert!

1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
2 tsp cinnamon
1 tsp baking soda
3 cups oatmeal
1/2 cup chopped apples

In a large bowl cream butter and sugars until light and fluffy.  Beat in eggs and vanilla.  Combine the flour, cinnamon and baking soda in a bowl.  Gradually add to creamed mixture, beating well after each addition.  Stir in oats and apples.

Drop by rounded tablespoonfuls 2 in apart onto ungreased baking sheet.  Bake at 350 for 10-12 minutes.  Let stand for 1 minute before removing to a wire rack.

Blueberry Buckle

Streusel Topping:

1/3 cup (45 grams) all purposeflour

1/3 cup (65 grams) granulated whitesugar

1/2 teaspoon ground cinnamon

1/4 cup (56 grams) cold unsaltedbutter, cut into pieces

Cake Batter:

1 cup (130 grams) all purposeflour

1 teaspoonbaking powder

1/4 teaspoon salt

1/4 cup (56 grams) (4 tablespoons) unsaltedbutter, room temperature

1/2 cup (100 grams) granulated whitesugar

1 largeegg

1/2 teaspoon purevanillaextract

1/3 cup (80 ml)milk

2 cups (480 ml) fresh blueberries

Blueberry Cake Recipe:Preheat oven to 350 degrees F (180 degrees C).  Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) square baking pan.

Streusel Topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. With apastryblender, two knives, or your fingertips, cut the butter into the flour mixture, until it resembles coarse crumbs. Set aside while you make the cake batter.

Cake Batter: In a separate bowl whisk together the flour with the baking powder and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add theflourmixture (in three additions), alternately with the milk (in two additions), and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with the back of a spoon or an offset spatula. 

Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.

Bakeforabout 40 -50 minutesor until a toothpick inserted in the center of the cake comes out clean and the cake just starts to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool slightly. 

Serve warm, at room temperature, or even cold.

Makes about 9 servings.

Read more:http://www.joyofbaking.com/BlueberryCake.html#ixzz21U78ndCd

Caramel Apple Cupcakes

Caramel Apple Cupcakes
Recipe found HERE

1 (18.25-ounce) package spice cake mix
2 large eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple)
35 caramels
1/4 cup evaporated milk or heavy cream (or regular milk)
1/2 cup chopped pecans
24 wooden craft sticks

1. Preheat oven to 350 degrees. Combine cake mix, eggs, sour cream, milk, and vegetable oil until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes. Stir in chopped apple.

2. Spoon batter into paper-lined muffin pans, filling two-thirds full. Bake 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Do not overbake. Remove to a wire rack to cool.

3. Meanwhile, combine caramels and milk in a medium saucepan over very low heat; stir 4 minutes or until smooth. It's very important to keep the heat very low because if the caramel gets too hot it will become really hard when cooled.

4. Spread caramel mixture over cupcakes being careful to not touch the caramel to the paper liners or it will stick to the liners; immediately sprinkle with pecans, pressing in slightly. Insert a wooden stick into center of each cupcake. Store covered in an airtight container. It's best to serve the cupcakes the same day that you add the caramel topping. Caramel will soften if kept at room temperature for too long so store in the refrigerator until ready to serve then let come to room temperature to let caramel soften up a bit.

Makes 20-24 cupcakes.

Chocolate Eclair Cake

2 pkg Vanilla instant pudding
2 c milk
1 - 8oz tub cool whip
14 graham crackers

Frosting:
2 squares unsweetened chocolate (or 6 T cocoa and 2 t melted butter)
3 T melted butter
3 T milk
2 t light karo syrup
1 t vanilla
1-1/2 c pwdr sugar

In buttered 9x13 pan, layer the bottom with whole graham crackers.  Mix pudding, milk and cool whip.  Pour over graham crackers. Layer another layer of whole graham crackers.

Melt chocolate and butter.  Blend other ingredients together.  Spread over top layer of graham crackers.  Refridgerate 24 hours. (I like the graham crackers not as soft, so I don't refridgerate that long)

Twinkie Cake

No picture this time either.  But imagine with me a yellow cake with a white icing.  There you go!    Only this tastes like a Twinkie!


1 yellow cake mix (prepared as directed in a 9x 13)
If doing a two layer cake, line pans with wax paper for easy removal

Filling:
5 T flour
1 C milk
1 C sugar
1/2 t salt
1 stick margarine
1/2 c crisco
1 t vanilla

Mix flour and milk together.  cook in microwave stirring every 30 seconds until thick like paste.  Cool well.  Beat sugar, salt, margarine, crisco and vanilla until fluffy.  Add cooked mixture and beat until fluffy.

You can either just put the frosting/filling on top of the cake, or you can make it look authentic and use two layers and make a filling.  If you make a 9x13 cake, let cool.Cut into two layers (dental floss works well for this).  Return bottom half to pan.  Cover with filling and then place other half of cake on top. 

Best if you can let it set in the fridge for 2 hours, or overnight.

Snickers Salad

My Favorite!!!

2 c milk

2 pkgs instant vanilla pudding

1 carton cool whip

10 snickers fun size candy bars (Cut in bite size pieces)

4 Granny Smith apples (Cut in bite size pieces)

Mix milk and pudding.  Add cool whip.  Before serving, add candy bar pieces and apples.

Strawberry Cream Smootie

Using a blender, mix together...
Your favorite fruit (one whole banana, 1/2 c strawberries, or anything else you desire)
4 scoops vanilla Ice cream
Enough milk to make it desired thickness.

Blend until there are no chunks of fruit, and enjoy!

Strawberry Shortcake

3 c flour
2 T baking powder
1/4 t salt
1/4 c sugar
1 stick marg
Milk
Strawberries
Cool whip or Ice Cream

Mix first 4 ingredients together.  Cut in margarine with fork or pastry blender.  Add enough milk to make dough very soft, almost sticky.   On sprayed cookie sheet, drop dough into pieces about 1/4 c.  Sprinkle with sugar and bake at 425 for 10-15 minutes.   Serve with Strawberries and whipped topping or ice cream for a great summer dessert!

Watermelon Cake

Again, no recipe, but CUTE idea.  Strawberry cake with chocolate chips baked in. Pink frosting sprinkled with chocolate chips, and green frosting on the edges with green jelly beans stuck on.  Love it!

Fruitsicles

Again, no recipe, but great idea!  Stick fruit in the Popsicle containers and fill in with slightly concentrated juice.  Yum!

Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries
from HERE
Ingredients:
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Watermelon Pops

1 cup sugar, divided

1 pkg.  (3 oz.) JELL-O Lime Flavor Gelatin

2 cups boiling water, divided

  Ice cubes

1 cup cold water, divided

1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin

3 Tbsp. miniature semi-sweet chocolate chips

1/2 pkg.  (4 oz.) PHILADELPHIA Cream Cheese, softened

1-1/2 cups thawed COOL WHIP Whipped Topping

make it

1 MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min. 2   MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup. 3 BEAT cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups. 4 POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving. Recipe found HERE

Cookie Dough Ice Cream Pizza

 

Now, I don't have an exact recipe for this because I couldn't get to the website I "found" it on.   However, I imagine your favorite cookie dough baked on a pizza pan, spread with softened ice cream and topped with cookie dough and frozen hard, would turn out a little but like this!

REESE’S PEANUT BUTTER BARS

Reese’s Peanut Butter Bars(from Let’s Dish)

Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups semisweet chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.