Fresh Cream Cheese Fruit Pie

1 Pre-baked pie shell

Mix together & spread mixture over pie crust:
3 oz pkg cream cheese soften stir in little milk to thin
1/4 C sugar
1 tsp vanilla

Heat on stove in pan stirring till boils approx 5min until clear consistancy:
2 C mashed fruit (raspberries, blueberries, strawberries)
1 C water
1 C sugar
1/3 C corn starch

 Remove and add:
1 T butter
1 tsp vanilla

Pour in pie. Chill in fridge. Serve with whipped topping.

From Lorie Butterworth via Jill Gray:)

Oreo Cream Cake

You can use a packaged chocolate fudge cake mix or use this recipe:

Cake Ingredients:

3/4 c. unsweetened cocoa powder
1 1/2 c. flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
3/4 c. buttermilk
3/4 c. warm water
3 Tbl. canola oil
1 tsp. vanilla

1. Preheat oven to 350. Pam spray two 8-in. round pans.  Sift cocoa, flour, sugar, baking powder, baking soda,& salt into the bowl of a mixer.  Combine on low speed for a second or two.Add eggs, buttermilk, water, oil and vanilla. Beat till smooth about 3 min.
2.  Divided batter between pans.   Bake until toothpick inserted in center comes out clean about 35 min.  Let cool for 15 min. Turn out from pans onto wire rack.  Let cool completely.

Oreo Whipped Cream:

* make sure to only whip the cream till soft peaks form.  Once the chopped oreos soften, the cream will continued to thicken.

50 Oreo cookies (really you need 50)
4 c. heavy whipping cream
2 Tbl. granulated sugar
1 Tbl. real vanilla

Carefully cut 6 Oreos in half (for decoration on top).  Chop remaining cookies into 1/4 inch pieces; set aside.

Make the Oreo whipped cream in two batches.  In bowl of standing mixer fitted with a whip attachment, whip 2 cups of cream on med. high speed to soft peaks, spoon into large bowl and refrigerate.In same mixer bowl whip remaining 2 c. cream, sugar and vanilla to soft peaks.  Fold into already whipped cream.  Fold chopped Oreos into cream.

Place 1 layer of cake on serving plate. Spread a really thick layer (3 inches or so) probably 1/3 of Oreo cream onto cake.  Top with second layer and use remaining Oreo whipped cream to frost top and sides of cake.  Chill in Fridge for at least 2 hours to allow cookies to soften. Garnish cake with reserved cookie halves.  Eat day it is made. Can eat leftovers the next day (if there are any) but you need to finish it by day 2.

Chocolate Praline Layer Cake

Praline:
1/2 cup butter
1/4 cup whipping cream
1 cup brown sugar, firmly packed
3/4 cup pecans, coarsely chopped

Cake:
1 pkg. Pillsbury Plus Devils Food Cake
1 1/4 cups water
1/3 cup oil
3 eggs

Topping:
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 tsp. vanilla
Whole pecans
Chocolate curls

Praline:  Heat oven to 325 degrees. In a small saucepan combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat stirring constantly just until butter is melted. Pour into two (8 or 9") round cake pans, sprinkle evenly with chopped pecans.

Cake: In a large mixing bowl combine cake mix, water, oil, and eggs at low speed until moistened and then beat two minutes at highest speed. Carefully spoon batter over pecan mixture. Bake at 325 degrees for 35-45 minutes or until cake springs back when lightly touched in center. Cool 5 minutes and remove from pans to cool completely.

Topping:  In a small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla, beat until stiff peaks form.

To assemble cake, place one layer on a serving plate, praline side up. Spread with 1/2 of the whipped cream. Top with second layer, praline side up and spread remaining whipped cream on top. Garnish with whole pecans and chocolate curls. Store in fridge. Cuts and serves better if made a day ahead.


Submitted by Juli

Pumpkin Gingerbread with Caramel Sauce

Gingerbread:
2 1/4 cups flour
1/2 cup sugar
2/3 cup butter
3/4 cup coarsely chopped pecans
1 1/2 tsp. ginger
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4. Tsp cloves
3/4 cup buttermilk
1/2 cup light molasses
1/2 cup pumpkin
1 egg

Caramel Sauce:
1/2 cup butter
1 1/4 cups firmly packed brown sugar
2 TB light corn syrup
1/2 cup whipping cream

Preheat oven to 350 degrees. In a large bowl combine the flour and sugar. Using a pastry cutter or fork cut in the butter until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 cups of crumb mixture into the bottom of ungreased 9 inch square pan. To remaining mixture add ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin and egg. Mix well. Pour evenly over base. Bake for 40-50 minutes or until toothpick inserted in comes out clean.

In medium saucepan melt butter,master in brown sugar and corn syrup. Bring to a boil, cook until sugar dissolves, about 1 minute.  Stirring constantly, stir in whipping cream and return to a boil. Remove from heat. Serve sauce over warm gingerbread topped with a scoop of ice cream. Garnish with chopped pecans if desired.

12 servings


Submitted by Juli

Heart Cookies

1 lb. butter, softened
1 cup powdered sugar
4 cups flour

Mix together. Roll, and cut into hearts with a cookie cutter. Chill on cookie sheet.

Cook at 300 degrees in preheated oven for 20-25 minutes.

Dip half the cookie in melted chocolate chips.

Makes about 48 cookies.


Submitted by Juli

Orange Brownies

1 1/2 cups all purpose flour
2 cups granulated sugar
1 tsp. salt
1 cup (2 sticks) butter, softened
4 eggs
2 tsp. pure orange extract
1 tsp. grated orange zest

Preheat oven to 350 degrees. Grease a 13x9x2 pan.

Brownies:
Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until lightly golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the orange cream cheese frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting:
1 (8oz) pkg. cream cheese, softened
4 TB softened butter
1 (1lb. ) box confectioners sugar
2 TB orange zest
2 TB orange juice

In a large mixing bowl, whip the butter and cream cheese together with an electric handheld mixer. Gradually beat in the confectioners sugar until it is well combined and smooth. Beat in the orange zest and juice. Spread over the brownies.


Submitted by Juli

Cinnamon Puffins

Makes 1 dozen regular size muffins.

1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 tsp. cinnamon
1 tsp. ground nutmeg, divided
1/3 cup shortening
1 cup granulated sugar, divided
1 egg
1/2 tsp. vanilla
1/2 cup milk

Preheat oven to 350 degrees. Combine flour, baking powder, salt and 1/2 tsp. nutmeg. In another bowl beat shortening, 1/2 cup sugar, egg and vanilla. Add flour mixture and beat in milk til smooth. Fill tins 2/3 full. Bake for 20 minutes or until light golden brown.

Melt butter. In a small bowl combine 1/2 cup sugar, cinnamon, and 1/2 tsp. nutmeg. While puffins are warm, dip each one in butter, then sugar mixture, coating thoroughly. Store in airtight container.


Submitted by Juli

Strawberry Bread

3 cups flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 cups sugar
4 large eggs
2 10oz. pks. Frozen strawberries
1 1/4 cup oil
1 1/4 cup chopped pecans

Mix dry ingredients together.  Mix the remaining ingredients together in the order given. Turn batter into 2 greased loaf pans.

Place into a 350 degree oven for 1 hour 15 minutes or until a toothpick comes out clean.

Leave in pan for 10 minutes, then place on a wire rack to cool.


Submitted by Juli

Coconut Cupcakes

3/4 lb. (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra large eggs at room temperature
1 1/2 tsp. pure vanilla extract
1 1/2 tsp. pure almond extract
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup buttermilk
14 oz. sweetened, shredded coconut

Frosting:
1 lb. cream cheese, room temperature
3/4 lb. (3 sticks) unsalted butter, room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 1/2 lbs. confectioners sugar, sifted

Preheat the oven to 325 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 oz. of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25-35 minutes, until the tops are brown and a toothpick inserted comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, vanilla and almond extracts. Add the confectioners sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut. Submitted by Juli courtesy of Barefoot Contessa

Pumpkin Spice Bundt

2 cups flour
2 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
1/2 tsp. salt
1 cup vegetable oil
4 beaten eggs
2 cups canned pumpkin

Bake at 350 degrees for 1 hour.

Frosting:
8 oz. softened cream cheese
1 cup softened butter
2 cups sifted powdered sugar
1 tsp. vanilla


Submitted by Juli

Oatmeal Lace Cookies

3 Sticks unsalted Butter
3 cups uncooked rolled oats, do not use instant
1 1/2 TB flour
1 tsp. Salt
1 3/4 cups Sugar
2 tsp. Vanilla Extract
2 large eggs, lightly beaten

Heat oven to 325 degrees. Cover a baking sheet with parchment.
In a large saucepan over low heat, melt butter. Let cool a bit and add remaining ingredients except the eggs. Stir well to combine, then add the eggs.  Mix until thoroughly incorporated.
Place 1 1/2 tsp. of batter per cookie on parchment, leaving at least 3 inches between. Flatten batter into a circle with the back of a spoon. Bake for 13-15 minutes, or until just golden brown. Cool on wire racks.

Submitted by Juli

Elephant Ears (navajo fry bread)

4 cups flour

1 tsp salt

2 tsp baking powder

1/2 cup powdered milk

2 cups warm water

Mix well until mixture forms a stiff dough. Break off into small 3" pieces. Roll out each very thin. Drop into hot cooking oil about 1-2" deep and fry on both sides.

Delicious served with cinnamon, sugar or honey butter.

For tacos:

1/2 cup refried beans

shredded cheese

chopped green chilies

chopped onion

chopped lettuce

chopped tomato

salsa

Use as a topping for the fry bread.

Recipe from: Barbara Townsend

P.F. Chang's Torte

1/2 cup butter
3 cups semi-sweet chocolate chips (18 oz).
4 eggs
1/2 cup sugar
1 tsp vanilla

Vanilla Sauce:
2 cups cream
1/2 cup sugar
1/4 vanilla bean, split lengthwise
4 egg yolks

Raspberry Sauce:
1 bag frozen raspberries, thawed, (12oz).
3 TB sugar
2-4 TB water
2 TB raspberry liqueur

Preheat oven to 350 degrees.

Melt butter in a medium saucepan over low heat. Add chocolate chips and stir occasionally until chocolate is completely melted. Be very careful not to overcook chocolate or it may burn and taste funny. Remove chocolate from heat.

Beat 4 eggs until fluffy in a large bowl. Then add sugar and vanilla and mix well until sugar is dissolved,

Temper the egg mixture by mixing a a few TB of the warm chocolate. Add the rest of the chocolate and mix until well combined.

Pour the batter into a 9" springform pan that has been lined on the bottom and sides with parchment paper (butter the pan before you add the parchment). Bake for 40-50 minutes or until the middle of the cake begins to firm up. Remove, cool, cover and chill the cake until you are ready to serve it.

As the torte bakes, prepare vanilla sauce by combining cream with 1/4 cup sugar in a medium saucepan over medium-low heat. Use a knife to scrape the seeds from the inside of the vanilla bean, then add the seeds and the pod to the pan. Heat mixture, stirring often, just until boiling and then turn off heat. Watch the cream closely so that it doesn't boil over.

In a medium bowl whisk together remaining 1/4 cup sugar and egg yolks until smooth. Temper the egg yolks by by adding a TBS hot cream mixture. Pour the entire mixture back into the pan and heat it up again. , stirring often until it begins to boil. Immediately pour the sauce into a medium bowl that has been set in a larger bowl filled with ice. Cover and chill the sauce until you are ready to serve.

Make the raspberry sauce by pureeing the thawed raspberries in a blender. Add 2-4 TB water to thin. Pour pureed berries into a medium saucepan over medium heat. Add 3 TB sugar and the raspberry liqueur. Heat until boiling then remove raspberry sauce from heat. Cover and chill it.

When you are ready to serve, first spoon some raspberry sauce and vanilla sauce onto plate. Carefully place a slice of torte onto the sauces., but turn over the cake so the bottom is on top.

Serves 8

Snicker Cookies

preheat oven to 350 degrees.

1 cup butter
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 bag of bite sized snickers

Frosting:

1 cup powdered sugar
2 TB milk
1 TB cocoa powder

Cream together the butter, peanut butter and sugars. Add the eggs and vanilla. Mix in the flour, baking soda and baking powder. Unwrap all the snickers. Divide dough into pieces about the size of a golf ball and flatten. Place 1 snickers in the center of each disk and wrap the dough around the candy to form a ball. Bake on ungreased baking sheet at 350 degrees for 11 minutes. After cookies have completely cooled, drizzle frosting over the top with a fork. Makes about 4 dozen.

Magnolia's Famous Banana Pudding

This is really easy and really yummy!

One 14-oz can sweetened condensed milk

1 1/2 c. ice cold water

One 3.4 oz. pkg. instant vanilla pudding(preferable Jell-O brand)

3 c. heavy cream

One 12 oz. box Nabisco Nilla Wafers (no substitutions)

4 c. sliced ripe bananas

In a small bowl beat together the cold water and the sweetened condensed milk until well combined. Add the pudding mix and beat well, about 2 min. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on med. speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the desert, select a large bowl (preferable glass) with a 4-5 qt. capacity. Arrange one-third of the wafers to cover the bottom of the bowl, then one-third of the bananas and one-third of the cream mixture. Repeat the layering twice more, garnishing the top of the cream with wafer crumbs. Cover tightly with plastic wrap and allow to chill in the fridge for 4 hours- or up to 8 hours, but no longer- before serving. Makes a ton! serves 12-15

Pumpkin Bread

3 c. sugar
4 eggs
1 c. oil
2 c. pumpkin
Mix until fluffy.

3 1/3 c. flour
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. all spice
2/3 c. water
1-2 c. chocolate chips
Mix everything together.
Pour into 2 greased loaf pans.
Bake at 350 degrees for 1 hour.
In smaller pans cook 40 minutes. Makes 7 small loaves

Submitted by: Heidi

Carmel Brownies

1 lb. Kraft carmels
2/3 c. butter
1 german chocolate cake mix
1 sm. can evaporated milk
1 c. semi-sweet chocolate chips
1 c. pecans, chopped

In a double boiler (or microwave) melt caramels and 1/3 c. evap. milk.
Grease 9x13 pan
Combine:
Cake mix
1/3 c. evap. milk
2/3 c. melted butter

Spread 1/2 of cake mixture in pan and bake at 350 degrees for 6 minutes. Remove and spread chips and pecans on top. Pour melted caramel on top and pack remaining cake mixture on top. Bake 15-18 minutes.

Submitted by: Heidi

Sugar Cookie Bars

1 1/2 c. sugar
1 c. butter
8 oz. cream cheese
Cream together and then add:
1 egg
1 tsp. vanilla
1/2 tsp. lemon extract
Mix together and add:
3 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt

Put in greased jelly roll pan. Bake at 375 degrees for 20 minutes. (don't overcook-lightly browned)
Let cool. Frost

Frosting:
1 cube butter
3 1/2 c. powdered sugar
4 TB. milk
1/2 tsp. lemon extract

Submitted by: Heidi

Pumpkin Bars

3/4 c. honey
4 lg. eggs
1 c. oil
Beat until light and fluffy

2 c. pumpkin
1 c. unbleached flour
3/4 c. whole wheat flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
Mix all together and pour in a jelly roll pan.
Bake 25-30 minutes at 350 degrees. Let cool

Frosting:
8 oz. cream cheese
1/2 c. softened butter
1 tsp. vanilla
1 c. honey
Cream together and frost bars

Submitted by: Heidi

Almond Joy Cake

1 chocolate cake mix with pudding
Mix cake as directed on box and pour into a greased 17x13 pan. Bake at 350 degrees until done. About 10 minutes.

Coconut Filling:
1 c. evaporated milk
1 c. sugar
24 lg. marshmallows
Heat until marshmallows are melted. Remove from heat and add 14 oz. shredded coconut. Pour over cake while still hot.

Chocolate Topping:
Bring to a boil:
1 1/2 c. sugar
1/2 c. evaporated milk
1 stick butter
Remove from heat and add:
1 1/2 c. chocolate chips. Stir until melted. Then add 1 c. chopped almonds or pecans. Spread over coconut.

Submitted by: Lisa