Berry Bread Pudding with Vanilla Sauce

1 (16oz) French bread, cubed

1 c. frozen raspberries

1 c. frozen blackberries

4 eggs lightly beaten

1 c. sugar

¼ c. butter melted

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. vanilla

2 T melted butter

2 T sugar

Directions:

Mix the eggs, milk, sugar, butter, cinnamon, nutmeg, and vanilla together in a bowl.  Pour half of the bread cubes into a glass 9x13 pan.  Pour the berries over the bread and then pour the remaining half of bread cubes on top. Pour the egg/milk mixture over the entire pan.  Press the bread down with a wooden spoon to absorb the sauce.  Bake covered for 30 minutes.  Brush with melted butter and sprinkle with sugar.  Then bake uncovered for 30 minutes more.  Let stand 30 minutes.  Top with warm vanilla cream sauce.

Vanilla cream Sauce:

2 c. heavy whipping cream

1 c. sugar

2 T Flour

½ c. butter

1 tsp. vanilla

Mix together cream, sugar, and flour.  Add butter and cook over medium heat until butter is melted and mixture begins to boil. Stir constantly. Cook for 3 additional minutes.

by Becky B.

Frozen German Chocolate Pie

Cream:

4 T. sugar

3 oz. softened cream cheese

Add 1/3 c. milk to creamed mixture.

In saucepan over medium heat, melt:

2 1/2 T. cocoa

4 1/2 T. sugar

2 1/2 T. butter

Fold into cream cheese mixture and add 8 oz. Cool Whip. Spoon into pie crust* and freeze until ready to serve (at least 3 hours).

*Graham cracker, Oreo, and shortbread are my favorites.

by Tenille W.

Fudgy Salty Peanut Butter Brownies

1 box brownie mix ( or use your favorite brownie recipe)
1 1/2 c. semisweet chocolate chips

1 c. creamy peanut butter (don't use old-fashioned or natural)
1/4 c. unsalted butter, room temp.
1 c. powdered sugar
1/8 t. sea salt
1 1/4 T. milk
1 t. vanilla
1 1/2 c. salted cocktail peanuts (chop optional)

1 1/2 c. semisweet chocolate chips
5 T. unsalted butter, room temp.

Make brownies according to directions, adding in chocolate chips.

Line the bottom and sides of your 9x13 baking pan with parchment or foil. You will want to leave about 4" of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well. Bake as directed.
Let them cool completely on a rack. While the brownies are cooling make the buttercream and ganache.
Mix peanut butter and butter until totally blended. Slowly add powdered sugar and salt. Mix well and scrape sides of bowl. Add milk and vanilla; mix until fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of cooled brownies. Spread over the surface. Scatter the peanuts evenly over buttercream, pressing down firmly into buttercream.
Melt chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow to cool slightly for 10 minutes, then pour evenly over the peanut butter layer. Smooth out with a butter knife, making sure to cover the peanut butter and peanuts completely.

Chill in fridge until toppings are set, 1 1/2 hours or so. Remove these delicious guys from fridge. Lift up on foil handles and place brownies on cutting board. Cut into squares.


by Sariah R.

Chocolate Pretzel Bites

Pretzel Snaps (square shaped pretzels)
Rolos
Pecan halves

Unwrap and place Rolo on top of pretzel square. Top with a pecan half. Put into the oven (low temperature) for just a few minutes until chocolate starts to melt. Remove from oven and let cool.

by Jessica H.

Jell-O Cake

White cake mix

Make according to package directions. Let cake cool, then poke holes in cake with wooden spoon handle.

2 c. boiling water
1 Large package Strawberry Jell-O

Mix together and pour over cake. Chill for 3 hours.

Frosting:
1/4 powdered sugar
1 c. milk
1 small package Vanilla pudding
1-2 c. Cool Whip

Mix together and frost cake.
*Try different flavors of Jell-O and pudding.

by Sariah R.

Cookie Salad

2 c. buttermilk
1 can mandarin oranges, drained
1 can crushed pineapple tidbits, drained
2 boxes (3 oz.) instant vanilla pudding
16 oz. Cool Whip
1 pkg. Fudgestripe cookies, crushed

Whip buttermilk and pudding mix. Add Cool Whip. Stir in mandarin oranges and pineapple. Crush cookies and stir into pudding mix.

by Tiffany C.

Peanut Butter Squares

5 c. puffed rice
1 c. sugar
1 c. honey
1 t. vanilla
2 c. peanut butter

Put puffed rice in big bowl, set aside. Put sugar, honey and vanilla in saucepan. Bring to a boil. Remove from heat, add peanut butter. Stir until smooth. Pour over puffed rice. Press into ungreased 11 x 16 cookie sheet.
Cool and cut into squares.


by Jo Ann G.

Double Peanut Butter Cookies

1 1/4 c. all purpose flour
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
1/4 c. margarine, softened
1/4 c. shortening
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar, packed
1 egg
10 oz. pkg peanut butter & chocolate chips

Preheat oven to 375 degrees F. Combine flour, soda, baking powder, and salt; set aside. Beat margarine, shortening, peanut butter, sugars, and egg until well-blended. Gradually add flour mixture, mix well. Stir in peanut butter & chocolate chips. Using cookie scoop, place 2 inches apart on ungreased cookie sheet.
OR, roll into 1 in balls and flatten by pressing in a crisscross pattern with a fork.
Bake 10 minutes or until set. Cool slightly; remove from sheet to cooling rack.

Makes about 2 1/2 dozen cookies.

by Catherine S.

Caramel-Pecan Monkey Bread

20 unbaked frozen white dinner rolls

Caramel:
2/3 c. packed brown sugar
1/4 c. butter
1/4 c. heavy whipping cream

Assembly:
3/4 c. chopped pecans
1 c. sugar
1 t. ground cinnamon
1/2 c. butter, melted

For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 1 minute. Pour half into a greased 10 in. fluted pan; sprinkle with half of the pecans.
Dip balls in butter, then roll in sugar mixture. Place 20 balls in tube pan; top with remaining caramel and pecans. Cover with a damp towel or tightly wrap with plastic wrap. Let rise 8 - 10 hours or overnight.
Bake at 350 degrees F for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

by JoAnn G.

Candy Cane Cookies

1/2 c. crushed peppermint candy
1 c. sugar
2 c. margarine, softened
2 c. powdered sugar
2 eggs
3 t. almond extract
2 t. vanilla
1 t. red food coloring
5 c. flour
1 t. salt

In a small bowl, mix the crushed peppermint candy and sugar. Set aside.
In two medium bowls, mix the following ingredients (1 batch per bowl): 1 c. margarine, 1 c. powdered sugar, 1 egg, 1 1/2 t. almond extract, and 1 t. teaspoon vanilla. Add red food coloring to one batch and leave the other white.
Sift 2 1/2 c. flour and 1/2 t. salt into each bowl and mix well. (The red dough may require extra flour to compensate for the food coloring.) Chill the dough for 1 hour.
Shape both the white and red dough into 1/2" balls. Roll the balls into strips 4" long. Twist a red strip with a white strip to form a rope, then shape like a candy cane and place it on an ungreased cookie sheet. Repeat with the remaining strips.
Bake at 375 degrees for 8-9 minutes or until the edges are slightly browned. Remove the cookies from the cookie sheet while still warm and place on wire racks. Sprinkle the cookies with peppermint candy mixture. (For easier cleanup, place paper towel underneath the wire racks.)

(from The Friend magazine, Dec. 2003 p. 18-19)


by Catherine S.

Noni's Anise Italian Cookies

1/2 c. soft butter
4 oz. soft cream cheese
3/4 c. sugar
2 1/2 large eggs
1 t. vanilla
1 t. anise extract
2 1/2 t. baking powder
2 1/2 c. flour, sifted

Mix cream cheese, butter, sugar; then add beaten eggs. Add vanilla and anise extracts; mix until smooth. Add dry ingredients. Blend well.
Shape into small balls. Bake at 350 degrees for 10 minutes till barely brown on bottom.

Frosting:
1/2 c. softened butter
1-1 1/4 powdered sugar
a little bit of milk
1/4-1/2 t. lemon extract to taste
sprinkles - the tiny colored balls

After cookies cool, dip in frosting and sprinkle while wet.


by Dianna G.

Chocolate E'clair Bars

Crust:
1 1/2 sticks of butter
1 1/2 c. water
1 1/2 c. flour
6 eggs; slightly beaten

Filling:
8 oz. cream cheese
8 oz. cool whip
3 c. milk
3 T. milk
2 pkgs. small vanilla pudding
hot fudge topping

Combine butter and water in pan. Bring to a boil. Remove from heat and add flour. Stir until it forms a ball. Add beaten eggs slowly. Stir until smooth. Spray large cookie sheet with oil. Spread dough out on cookie sheet. Bake at 400 degrees for 25 minutes cool completely.
Mix cream cheese with 3 Tablespoons of milk until smooth. In another bowl, beat pudding and 3 cups of milk. Mix cream cheese in. Fold in cool whip. Spread over crust. Drizzle hot fudge topping over filling.


by Jana C.

Cheesecake Factory Pumpkin Cheesecake

1 1/2 c. graham cracker crumbs
5 T. butter, melted
1 c. plus 1 T. sugar
3 (8 oz.) pkgs. cream cheese, softened
1 t. vanilla
1 c. canned pumpkin
3 eggs
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
whipped cream

Preheat the oven to 350 degrees F.

Make the crust by combining the graham cracker crumbs with the melted butter and 1 T. sugar in a medium bowl. Stir well enough to coat all the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.

Press the crumbs onto the bottom and about 2/3 of the way up the sides of a springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.

In a large mixing bowl combine the cream cheese, 1 c. sugar, and vanilla. Mix with an electric mixer until smooth.

Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour the filling into the pan. Bake for 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Use dental floss to make a clean cut.

Serve with a generous portion or whipped cream on top. Serves 8.

by Joann G.

Pumpkin Cream Sandwiches

3 T. unsalted butter, at room temp.
1/3 c. brown sugar
1/4 c. sugar
1/2 c. canned pumpkin puree
1/2 t. pure vanilla extract
1 large egg
1 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/2 t. pumpkin pie spice
1/4 t. kosher salt
2/3 c. cream cheese, at room temp.
1/4 c. heavy cream
1/4 c. powdered sugar

Heat oven to 375 degrees F.

Beat the butter, brown sugar and sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg; beat until combined.

Combine the flour, baking powder, soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter. Beat on medium-low speed until fully incorporated.

Spoon heaping tablespoons of the mixture 2 in. apart onto parchment, or foil lined baking sheets. Bake until puffed and cooked through. About 10 minutes. Let cool for 5 minutes.

Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream and powdered sugar until smooth and spreadable.

Spread the flat sides of half the cooled cookies with cream cheese mixture. Top with the remaining cookies.


by Alison L.

Easy, Extra Creamy Pumpkin Pie

9 inch pie crust
1 1/3 c. (14 oz. can ) sweetened condensed milk
1 3/4 c. cooked/canned pumpkin
1 large egg
1/4 t. nutmeg
1/4 t. ginger
1/2 t. salt
1/2 t. cinnamon
1 c. hot water

Preheat oven to 375 degrees F. Beat all ingredients together until well combined. Mixture will be very watery in texture. Use a pie ring or gently cover edges of pie crust with aluminum foil. Pour filling into the crust. Bake for 35-40 minutes. Remove foil or pie ring from edges, and bake for 15-20 minutes more. (Total bake time is 50-60 minutes.) Remove and cool when the filling is puffed, lightly cracked around the edges, and the center wiggles slightly when jiggled. Cool to room temperature before serving. Serve alone or with whipped cream.

*This is our favorite pumpkin pie recipe. It's not too spicy, and it is so creamy that we often enjoy it without any whipped cream.

by Dianna G.

Pear Tart

Crust:
1 1/3 c. all purpose flour
3 T. sugar
1/4 t. salt
7 T. cold butter, cubed (no substitutes)
3 T. cold water

Filling:
3/4 c. sugar
1/4 c. slivered almonds, toasted
1/4 c. all purpose flour
1/2 to 3/4 t. ground cinnamon
4 medium ripe pears, peeled and sliced
1 T. butter

Glaze: (optional)
1/4 c. confectioners sugar
1 1/2 t. milk
1/4 t. vanilla extract

In a bowl, combine flour, sugar and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. (May also form with hands.) Roll out to a 14 inch circle. Transfer pastry to a 14 inch pizza pan. In a bowl, combine the sugar, almonds, flour and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 inches of edges; dot with butter. Fold edges of pastry over pears. Bake at 375 degrees for 45-50 minutes or until golden brown.

For glaze, combine the confectioners sugar, milk and vanilla. Pour over tart.

Yield: 8-10 servings


by Joann G.

Zucchini Bread

3 eggs
1 c. oil
2 1/2 c. sugar
3 t. vanilla
1 t. salt
1 t. soda
1/4 t. baking powder
1 t. cinnamon
1 t. pumpkin pie spice (optional)
3 c. flour
2 c. raw zucchini, grated
1 c. nuts, chopped (optional)

Combine eggs, oil, sugar and vanilla. Mix together. Add dry ingredients. Stir in zucchini and nuts. Bake in 2 greased and floured loaf pans or a 10 cup bundt pan at 325 degrees for 1 hour or until done. Cool. Meanwhile, combine icing ingredients. Drizzle over cooled loaf.

Icing:
1 t. butter, melted
2 t. milk
2 t. lemon juice
1 c. powdered sugar


by Sariah R.

Fresh Peach Delight

1 vanilla wafer crust
2 pkgs. cream cheese (8 oz. each)
1 c. powdered sugar
1 c. water
6 oz. pkg. peach-flavored gelatin
1 c. cold water
1/2 t. almond extract (optional)
6 large peaches, peeled
1/4 c. sugar

Prepare vanilla wafer crust and refrigerate or freeze until firm. In a large bowl beat cream cheese and powdered sugar together; spread over chilled crust. Refrigerate or freeze until firm.

Bring 1 cup water to a boil. Dissolve gelatin. Remove from heat and add 1 cup cold water. Refrigerate until syrupy. Cut peaches in slices, then sprinkle with sugar. Place peach slices on surface of chilled cream cheese mixture. Pour thickened gelatin over peaches. Refrigerate several hours until set. Makes 12 servings.


Vanilla Wafer Crust:
1 box vanilla wafers, crushed
1/2 c. butter or margarine, melted

Stir crushed wafers and melted butter together. Pat into a greased 9x13 inch pan. Place in refrigerator or freezer until firm.


(The Essential Mormon Cookbook)

by JoAnn G.

Cool 'n Easy Strawberry Pie

2/3 c. boiling water
1 small pkg. (3 oz.) Strawberry jell-o
1/2 c. cold water
ice cubes
8 oz. container Cool Whip
1 c. chopped strawberries
graham cracker crust

Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any un-melted ice.

Add Cool Whip; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.

Refrigerate 6 hours or overnight until firm. Store in fridge.


(Kraft Food & Family magazine)

by Catherine S.

Fruit Pizza

Use your favorite sugar cookie dough, cut out shapes, and bake.
Frost with your favorite cream cheese frosting.
Decorate with blueberries, peaches, strawberries, grapes, etc.


by Tiffany C.