Creamy Pecan Crunch Grape Salad

1 pkg. 8 oz. cream cheese

1 8 oz. sour cream

1/3 c. sugar

2 tsp. vanilla

2 lb. seedless red grapes

2 lbs. seedless green grapes

4 T. brown sugar

5 T. chopped pecans 

In large mixing bowl beat the cr. cheese, sour cream and vanilla

with a hand mixer.  

Add grapes and stir to coat. Transfer to serving bowl and refrigerate

until serving. 

Just before serving add brown sugar and pecans mixed together to 

grapes. Sprinkle top with some of the brown sugar mixture and serve.

No Bake Pumpkin Cheesecakes

If you like cheesecake, these were soooooo good.

16 Biscoff cookies, finely crushed
2 T. butter, melted
1 2/3 c. heavy cream, divided
8 oz. cold cream cheese
2 T. caramel ice cream topping
6 T. packed brown sugar
1/2 t. vanilla
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1 pinch ground cloves
1 c. pumpkin puree, chilled

In a mixing bowl or food processor blend together butter and crushed Biscoff cookies.  Divide mixture among 6 small cups and gently press into an even layer.  In a mixing bowl, using a hand mixer, whip 1 c. heavy cream until stiff peaks form.  In a separate mixing bowl, whip cream cheese with caramel sauce until smooth, then blend in brown sugar, vanilla, cinnamon, nutmeg, ginger and cloves and whip until sugar has dissolved and mixture is fluffy.  fold in pumpkin puree, then fold in whipped heavy cream.  Pipe or spoon pumpkin cheesecake mixture over cookin crum layer in cups, then whip remaining 2/'3 c.heavy cream until stiff peaks form and pipe or dollop over tops.  Drizzle each with caramel sauce and serve.  YUMMMMM!!!

Just my thought:  you might need a little sugar in the whip cream so you don't make butter.

Sugar Cookies

These are delicious!

1 c. butter
1 c. sugar
2 eggs
1 tsp vanilla
3 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/2 c. sour cream

Cream butter and sugar, add eggs and vanilla

Combine all dry ingredients in separate bowl, then add to butter mixture.

Mix well and add sour cream very last

Chill overnight or at least 4 hours.

Cut cookies with cookie cutters

Place on greased cookie sheet and bake at 350 for 8-11 minutes.

Dad's Famous Caramel Popcorn

Brown sugar
Sugar
Butter
Milk
Karo syrup

Dry ingredients twice as much as wet ingredients.  Dad uses 1 cup dry and 1/2 cup wet to make his two big bowls.  Adjust accordingly for your batch side.

Cook in saucepan until it balls when put in water.

Strawberry Cream Cake

1/2 white cake mix
1 egg
3/4 c. water
2 T. flour
4 oz. cream cheese (softened)
1 c. powder sugar
1/2 pint whipping cream
2 c. fresh strawberries or 2 pkgs. frozen berries, thawed, and drained but save the juice
1 pkg. danish dessert or strawberry glaze

Mix cake mix with egg, water and flour.  (Can use a whole cake mix and follow directions, Just makes a thicker cake under toppings.)  Pour into 13x9 pan.  Cook at 325 degrees for 30 minutes if in glass pan.   350 degrees for 20 - 25 minutes in a metal pan.  Cool.

Place softened cream cheese in mixing bowl add pwdr sugar and beat until smooth. Whip cream and fold into the mixing bowl of cream cheese mixture.

Follow pkg. directions to make danish dessert using 1 3/4 c. liquid. (use liquid drained from frozen berries if using frozen).  Let mixture cool and add berries.

Spread cream cheese/whip cream over cake.   Spread berry mixture over the cheese mixture.
Chill for 4 hours or over night.

T o a s t e d C o c o n u t L i m e C o o k i e s

Cookies

· 1c Unsalted Butter Softened
· 1 1/4c Sugar
· 3/4c Powdered sugar
· 2/4c Vegetable Oil
· 2Tbsp cream
· 2 Eggs Room Temperature
· 1/2Tsp Cream of Tarter
· 1 1/2Tsp Salt
· 2c Unsweetened Coconut
· 5 1/2c Flour
Frosting
· 6c Powdered Sugar
· 6Tbsp Unsalted butter softened
· 4Tbsp Lime Juice
· 10Tbsp Cream
· 1/2Tsp vanilla extract
· 1 1/2Tbsp Lime Zest + more for topping (I would purchase 7-9 limes)

Directions
· Preheat the oven to 350 degrees.
· While oven is heating, toast the coconut. On medium heat, place the coconut in a large saucepan or skillet so it covers the bottom of the pan. Using a wooden spoon, stir the coconut around as it begins to brown. Keep stirring until the coconut is a nice even golden brown. Remove from heat and pour the coconut into a bowl. Divide in half. One cup will go into the batter and one cup will be used for the topping.
· In a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy. Add the eggs one at a time beating well between each one. Add the oil and cream and mix until it’s all combined.
· In a separate bowl, mix the baking soda, cream of tarter, salt, 1 cup of the toasted coconut and flour. Whisk together. Turn the mixer on low and gradually add the dry ingredients to the wet. The dough will be very thick and will not be very sticky like a traditional cookie dough.
· Roll dough into large golf sized balls. Place evenly on a cookie sheet. Approx, 3 across. Pour some sugar onto a plate. Using a dish cloth, lightly wet the bottom of the glass, just so when pressed into the sugar, the sugar will stick to it. Take the sugared glass and press down to flatten the cookies and give them a rough edge. Repeat dipping the glass every other cookie (you will not need to re-wet the glass once you start pressing the cookies.
· Bake cookies for 8-10 minutes. Once done, remove from the oven. Let cool on the pan for a few minutes then remove and place onto a wire rack.
For the Frosting
· In a stand mixer, fitted with a paddle attachment or a strong hand mixer, combine the powdered sugar, butter (make sure it really is soft so it will blend in), lime juice, cream and vanilla. Add in lime zest.

· Frost the cookies once they have cooled and sprinkle with the extra toasted coconut and lime.

Black Bean Brownies

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple syrup or agave or honey
pinch uncut stevia or 2 tbsp sugar
1/4 cup coconut or vegetable oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth.  Really blend well. (A blender can work if you absolutely must, but the texture - and even the taste- will be much better in a food processor). Stir in the chips, then pour into a greased 8x8 pan.  Optional: sprinkle extra chocolate chips over the top
Cook the brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
Makes 9-12 brownies.

White Chocolate Chip Bread Pudding

1 loaf King's Hawaiian round bread
2 cups heavy cream
1 1/4 cups white chocolate chips
1 1/2 cups sugar
2 cups milk
2 eggs, beaten
3 egg yolks, beaten
2 tsp vanilla extract
2 cups toasted pecans, chopped

Cube bread and leave out overnight.

In a medium saucepan, heat cream over medium heat until simmering.
In a large mixing bowl, whisk cream together with white chocolate chips until smooth.  Whisk in sugar, milk, eggs, egg yolks, and vanilla.
Stir in bread. Set aside for 30 to 40 minutes, tossing periodically.
Add pecans, then pour into a baking dish.
Bake at 350 degrees for 45 minutes, or until top is golden brown and inside is cooked through.

Makes 9 servings in about 90 minutes.

Orange Creamsicle Jello

2 small orange gelatin packages
1 c. boiling water
1 (6oz) frozen oj concentrate
1 c. cold water (OR the juices from the canned fruit)
1 can mandarin oranges, drained
1 small can crushed pineapples, drained

Topping:
1 small pkg. instant lemon pudding
2 c. cold milk
1 c. coolwhip

Boil 1 cup water and dissolve orange jellos until clear.  Add frozen oj and fruit.  Pour into 9x13" pan.  Let set in fridge until firm.

For topping, whip together pudding and milk.  Fold in coolwhip.  Pour pudding mixture over jello and keep in fridge until ready to serve.

No Bake Cookies

2 cups sugar
1/2 cup cocoa
1/2 cup shortening
1/2 cup milk
1/2 cup peanut butter
1 tsp vanilla
3 cups rolled oats

Bring the first 4 ingredients to a full rolling boil stirring the whole time.  Remove immediately from heat.  Stir in peanut butter and vanilla.  Stir in rolled oats, mix well.  Drop by teaspoonful on wax paper, to cool and set.

Lemon Pies

8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (6 oz) can frozen lemonade concentrate, thawed
12 oz whipped topping
1 (9-inch) graham cracker pie shells

Combine the cream cheese, condensed milk and lemonade concentrate in a bowl and mix well.  Fold in the whipped topping.  Spoon into the pie shells.  Chill for 3 hours before serving.

Serves 16.

Praline Pumpkin Dessert

From Mom:

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box yellow cake mix
1 1/2 cups chopped pecans or walnuts ( used pecans would probably decrease to 1 c.)
3/4 cup butter, melted

1.  Heat oven to 350 degrees (325 for dark or nonstick pan).  Grease or spray bottom and sides of 13 x 9 inch pan.  In medium bowl, beat pumpkin, milk, eggs sugar and pumpkin pie spice until smooth.  Pour into pan.

2.  Sprinkle dry cake mix over pumpkin mixtures.  Sprinkle with pecans.  Pour melted butter evenly over top.

3.  Bake 50 - 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.  

4.  Serve warm or chilled with whipped cream.  Store in refrigerator.

Makes 12 servings or more.

Caramel-Stuffed Snickerdoodles

Jsee sent this recipe to me. They are super easy, but yummy!   http://www.the-baker-chick.com

Caramel Stuffed Snickerdoodles

Makes 4 dozen cookies

Print this Recipe

Ingredients

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

1/2 cup pure vegetable shortening

1 3/4 cups sugar, plus more if needed

2 tablespoons ground cinnamon, plus more if needed

2 large eggs

48 soft caramel candies or Rolos unwrapped

Directions

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough. Break the ball into two and place the caramel into the middle. Form one large ball and roll in cinnamon sugar. (I had a problem with the caramel coming out the bottom once cooked. Make sure you have enough dough around the caramel.) Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.  Warm in the microwave for about 10 seconds afterwards to soften caramel again.

Muddy Buddies

I know everyone knows how to make these, but I made them with Laryssa and she had so much fun!

9	cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination) (I do not suggest the wheat chex!)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar 1Into large bowl, measure cereal; set aside. 2In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. 3Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Peanut Butter Chocolate Cupcakes

Peanut Butter Chocolate Cupcakes From http://thefarmgirlrecipes.blogspot.com

(click here for printable version)

Filling:

1 c. powdered sugar sugar

3/4 c. creamy peanut butter

4 T. unsalted butter, softened

1/2 t.. vanilla extract

Cake:

1 2/3 c. all-purpose flour

3/4 c. unsweetened cocoa powder

1 t. baking soda

1/2 t. salt

1 c. sour cream

2 T. milk

1 t. vanilla extract

8 T. unsalted butter, softened

1 1/2 c. sugar

2 large eggs

Frosting:

8 oz. cream cheese, softened

4 T. unsalted butter, softened

1/2 c. creamy peanut butter

3 1/2 c. powdered sugar sugar

1 c. frozen whipped topping, thawed

Chocolate chips, for garnish

1.  Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  To make the filling, combine the powdered sugar, peanut butter, butter and vanilla extract in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1-inch balls (at least 24) and place on a baking sheet.  Refrigerate until ready to use.

2.  To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.

3.  Spoon about two tablespoons of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

4.  To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the powdered sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.  Frost cooled cupcakes as desired.  Top with chocolate chips.  Enjoy!

Caramel Pull Aparts

24 Rhodes dinner rolls, thawed but still cold
3/4 cup sugar
1 tsp. cinnamon
1/3 c. butter, melted
1/2 c. caramel ice cream topping

Directions:
Cut rolls in half.  In a bowl, combine sugar and cinnamon (I had to make more!).  Dip roll halves in melted butter and then sugar mixture.  Place in a sprayed bundt pan.  Sprinkle any remaining sugar mixture over rolls.  Drizzle caramel topping over rolls.  Cover with plastic wrap and let rise until 1-inch below the top of the pan.  Remove wrap and bake at 350*F 30-35 minutes.  Cover with foil last 10 minutes if necessary to prevent over browning. Remove from oven and invert onto a serving platter.  Be careful it comes out WAY fast!

Peanut Butter Sandwich Cookies

These are absolutely to die for! They taste a little bit like nutter butters but better! I brought some over to the physical education department and they are all asking me for the recipe.

1 C. Crisco
1 C. creamy peanut butter
1 C. Sugar
1 C. Packed brown sugar
1 t vanilla
3 eggs
3 C. flour
2 t baking soda
½ t salt

Filling:

1 C creamy peanut butter
½ C. butter, softened
4 C. powdered sugar
2 t vanilla
3-4 Tbs milk

Cookies:

Preheat oven to 375 degrees.

Cream shortening, peanut butter, and sugars together until light and fluffy. Add in vanilla, and eggs one at a time. Add flour, baking soda, and salt to dough. Mix to combine. The dough will be very soft-that’s normal!

Roll dough into ½ inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do the little forky criss-cross thing. (I used a regular size 40 ice cream scoop and divided them into two cookies in order to make the perfect size balls, a mini scoop is perfect).

Bake for 6-8 minutes, or until puffed and set, but not browned. Remove from oven. Let cool on baking sheet for 2-3 minutes and then transfer to cooling rack.

Filling: beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desire consistency is reached. When cookies are completely cooled, spread a layer of frosting on one side and sandwich together.

Yield: about 4 dozen sandwiches.

Cream Puffs

1 (3.5 ounce) packages instant vanilla pudding mix

1 cups heavy cream

1/2 cup milk

1/2 cup butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

1. Preheat oven to 425 degrees F (220 degrees C).

2. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

5. To cool, turn off oven and open door.

6. While shells are cooling, put cream mixture into baggie. Cut small hole in one corner of baggie.

7. When the shells are cool, use baggie to pipe the pudding into the shells.

Yummy Brownies

1 c. butter or margarine
4 oz. unsweetened baking chocolate
 2 c. granulated sugar
1 ½ c. all-purpose flour
 4 large eggs
 1 c. chopped nuts (optional)

1. Preheat oven to 350⁰F.
2. Grease a 9x13” pan.
3. Place the butter and unsweetened chocolate in a large microwave-safe bowl.
4. Cover bowl with a paper towel.
5. Melt the butter and the chocolate in the microwave on high for 1 minute. Stir. Repeat until melted.
6. Stir sugar, flour, eggs and nuts into the chocolate/butter mixture until well blended.
7. Spread into the grease 9x13”  pan.
8. Bake 20-25 min. or until brownies begins to pull away from the sides of the pan.
9. Cool completely on wire rack.
10. Sprinkle with powdered sugar.

Refrigerator Bread Dough

1 Tbsp. dry yeast1 c. warm water
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening
2 eggs
1/2 c. instant potato flakes (mixed with 1 c. warm water) Prepare before starting dough
7 to 7 1/2 c. flourDissolve the yeast in warm water. Stir in the sugar, salt, shortening, eggs, mashed potatoes, and 4 cups flour. Beat until smooth. Mix enough of the remaining flour to make the dough easy to handle. Turn the dough onto a lightly floured board. Knead until smooth and elastic, about 5 minutes. Place dough in a greased gallon zip lock bag, making sure the air is out Refrigerate at least 8 hours.Use dough to make:
-Cinnamon rolls
Roll into 12x6 rectangle. Spread melted butter on top. Sprinkle 2 T. sugar, 2 T. brown sugar and 2 t. cinnamon on top. Roll, beginning from the longest side. Slice into 1" thick pieces. Let rise for 15 minutes. Cook at 375* for 20-25 minutes. Cover with icing.
-Pizza
Preheat oven to 400*. Knead dough for 5 minutes. Press into pan and bake 5 minutes. Top pizza dough and bake for 15 more minutes.
-Scones/Navajo Tacos (fry in hot oil)
-Bread Sticks
Preheat oven to 350*. Roll 1/3 of dough into a 3/4" thick rectangle. Cut 1" long strips. Dip in butter and coat with cheese. Sprinkle Italian seasoning or garlic if desired. Twist bread sticks and place on baking sheet. Bake 13-15 minutes.
-Donuts
Put dough on floured surface and gently roll out to 1/2" thickness. Cut with floured doughnut cutter. Let rise again by cover loosely with cloth. Heat oil to 350*. Fry doughnuts (or doughnut holes) and drain on wire rack. Dip in glaze while still hot.