Snickerdoodle Cookies (Peggy)

This cookie is always a favorite.

1 1/2 c sugar
1 c butter or margarine, softened
2 eggs
2 3/4 c flour
2 t cream of tartar
1 t soda
1/2 t salt
2 T cinnamon
2 T sugar
Combine sugar, butter and eggs. Beat at medium speed til light and fluffy. Add flour,
cream of tartar, soda, and salt. Beat low speed until soft dough forms. Cover with
plastic and chill 1 to 2 hours or til firm. (hah!!!---not me! I'm in a hurry to get
them baked) Heat oven to 375*. In bowl mix cinnamon and sugar. Shape dough into
1 inch balls and roll in cin-sug mix. Place on cookie sheet and bake 10-12 min or
til light brown.

Chex Muddy Buddies (Laura J)

A great munchin' food for the family.











9 cups corn,rice,wheat Or chocolate chex cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cup powdered sugar
Into a large bowl, measure cereal; set aside

In 1 quart microwavable bowl, microwave chocolate chips, peanut butter, and butter uncovered on high for 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 bag
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
18 servings (1/2 cup each)
Recipe from General Mills

Lemon/Nut Refrigerator Cookies (Carolyn)

These cookies have a wonderful buttery lemon flavor.











2C sifted flour,
1/4 tsp baking soda
1/4 tsp salt
1 C sugar ( I used 1/3 white, 1/3 brown)
1 C shortening (butter, is better)
1 Egg
1 TBSP grated lemon rind (or as much as you can get from one lemon)
2 TBSP lemon juice
1/2 C walnuts

Mix the heck out of it, form into ball, roll in wax paper log shape then refrigerate as long as you want. Bake for 10 minutes at 400 degrees.

Cream Cheese Frosted Sugar Cookies (Carolyn)

The cream cheese frosting on these cookies is heavenly.











3-1/4 C sifted all purpose flour
1 tsp Baking soda
1/2 tsp Salt
1/2 C Butter
1 C Sugar (I used about 1/3 white & brown each)
1 Egg
1-1/2 tsp vanilla, (or use whatever you like or squeeze fresh citrus)
1/2 C Sour cream

Mix, roll out and cut cookies into size you like Bake 400o, 10 minutes (I did 375 and less time) COOL then frost w/
1/2 C butter (I used less)
4 oz Cream Cheese (I used more)
either 1 tsp vanilla, or fresh squeezed citrus of your choice)
1# Confectioners sugar (I used less than 1 C)

Be creative when you frost & use color!

Magic Cookie Bars (Donna)

Chocolate and coconut a yummy combination.











1/2 cup margarine or butter
1 1/2 cup graham cracker crumbs
one 14 oz. can sweetened condensed milk
1 6 oz pkg (1 cup) semi-sweet chocolate chips
1 cup chopped walnuts
1 1/3 cup flaked coconut
Oven 350.
In a 9x13 baking pan, melt butter. Sprinkle crumbs over butter and mix together and press into pan. Pour milk evenly over crumbs. Top with chocolate chips,walnuts and coconut. Press down firmly. Bake for 25-30 minutes or until lightly browned. Cool thoroughly before cutting. Store covered at room temperature.

Gingersnaps (Christy)

Spicy,chewy and yummy.











4 cup flour
1 T. ginger
4 t. soda
2 t. cinnamon
1 t. salt
1 1/2 cup shortening
2 cup sugar
2 eggs
1/2 cup molasses
1/2 cup sugar to roll cookie dough in
Make into small balls and roll in the 1/2 cup sugar. Flatten lightly on a cookie sheet. Bake at 350 until set and slightly browned.

Oreo Cookies (Laura S.)

2 chocolate fudge cake mixes
1 1/4 cup butter flavored shortening
4 eggs
2 teaspoon vanilla
Mix together and roll into ball.
Bake at 350 for 8-10 minutes

Frost with
1 8oz. pkg. cream cheese
2 cups powdered sugar
1 cup butter
1 teaspoon vanilla
Mix well on high speed

Sugar Cookies (Laura S.)

What would Christmas be without sugar cookies and this is a great recipe.











1 cup margarine
2 cup sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
1/2 tsp. baking soda
4 tsp baking powder
1/2 tsp salt
5 cups flour
Bake 10-12 minutes in 350 oven
Frost with cream cheese frosting.

Chewy Chocolate Caramel Bars (Gail)

Chewy,gooey,carmel and chocolate YUMMMMMMMMM











1 pkg 2 layer-size German chocolate cake mix
3/4 cup butter, melted
1 5 oz. can (2/3) cup evaporated milk (I used 1 % milk)
1 14 oz package vanilla caramels, unwrapped (I used homemade caramels)
1 cup chopped walnuts
1 cup semisweet chocolate pieces (I used milk chocolate)

350 Degree oven, greased 13X9X2 baking pan

Combine cake mix, melted butter and 1/3 cup of the milk. Beat with electric mixer on medium speed until smooth. Spread half the dough in prepared baking pan; set aside remaining dough. In a heavy large saucepan combine caramels and remaining 1/3 cup milk. Cook and stir over medium-low heat until melted and smooth. Pour evenly over dough layer in pan. Sprinkle with nuts and chocolate pieces. Crumble remaining dough evenly over nuts and chocolate pieces.
Bake for 25 minutes. Cool in pan on a wire rack. Cut into bars. Makes 48 bars.

Nauvoo (Scovil Bakery) Gingerbread Cookies (Keri)

This is the recipe of the old fashioned gingerbread cookies given as part of the tour for the Scovil Bakery in Old Nauvoo. The cookies freeze well and are softer and more flavorful after freezing.



1 cup sugar
1 cup sorghum or molasses
3/4 cup oil or lard
1/2 cup hot water
2 eggs
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 teaspoons ginger
6-7 cups white flour
2 eggs

Combine sugar, sorghum and oil. Rinse sorghum from cup with hot water.
Add 2 eggs.
Mix together the following: soda, cinnamon, ginger, salt, and flour.
Combine the two mixtures.
Refrigerate dough overnight.
Roll out and cut with cookie cutter.
Bake at 350°F for 10 minutes.

Oatmeal Peanut Butter Cookies (Michelle)

A great combination of peanut butter and chocolate chips












2 cups quick oats
1 ¼ cups flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup butter
1 cups peanut butter
1 cups sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 (12 oz.) pkg. chocolate chips
Combine first 5 ingredients in a medium bowl and set aside. Mix butter and peanut butter until smooth. Add sugars and mix well. Add eggs and vanilla. Mix well. Add dry ingredients. When thoroughly mixed, add chocolate chips. Drop by teaspoonfuls on to baking sheet. Bake at 350° for 10-12 minutes.

Eggnog Snicker Doodles (Mary)

Snickerdoodle cookie with eggnog...what a great holiday treat!


Makes about 48
2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 eggs
1 teaspoon nutmeg
1/4 cup colored (or plain) sugar
Heat oven to 400 F. In large mixer bowl, combine all cookie ingredients (except 1/4
cup colored or plain sugar and nutmeg). Beat at low speed, scraping bowl often, until well
mixed. Combine the 1/4 cup colored sugar with the nutmeg; set aside. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until edges are lightly browned. Remove.

Andes Peppermint Crunch Chunkies Cookies (Mary)

2 sticks unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
½ tsp. baking soda
½ tsp. salt
1 ¾ cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 ¼ cups coarsely chopped pecans
1 ½ cups Andes Peppermint Crunch Baking Chips
Preheat oven to 300°F. Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes). Beat in egg and vanilla extract. On low speed, add baking soda, salt, and then flour. Mix completely. Stir in oats, coconuts, pecans, and Andes Peppermint Crunch Baking Chips.
Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheet two inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie. Bake for 2 minutes for large cookies or 12-15 minutes for small cookies. Do not over bake. They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool. Yield approx. 30- 3” or 60- 1½ “ cookies.

Cakes in a Jar (Reba)

Make these ahead for an easy holiday treat for your family or use them for gifts.












Pumpkin Spice Jar Cake Recipe
8 (1 pint) canning jars) 1 cup raisins (opt.)
1 cup walnuts (opt.) 2 cups flour
2 tsp. baking soda 1/4 tsp. baking powder
1/2 tsp. salt 2 tsp.ground cloves
1 tsp. ground ginger 4 eggs
2 cups sugar 1 cup vegetable oil
16 oz.can pumpkin

Wash jars, allow jars to dry. Once dry, generously grease the inside of each jar with shortening.

Preheat oven to 325 F. Coarsely chop the raisins and walnuts; set aside. Sift together the dry ingredients in a large bowl. Add raisins and nuts; toss lightly to combine. In a separate bowl, beat eggs at high speed until thick and lemon colored, about 3 minutes. Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended.

Divide batter among jars (about 3/4 cup). Wipe batter from the rim of the jars. Place jars on a baking sheet, and bake 35-40 minutes or until a pick inserted into the center of each jar comes out clean.

While the cakes are baking, place the lids and rings in a pan of water and bring to a boil. Remove from heat and leave them in the water until the cakes are done. Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool, then check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat them within a week.


Carmel Nut Cake in a Jar Recipe

2 cups packed brown sugar 2/3 cup white sugar
1 cup butter, softened 4 eggs
2/3 cup milk 1 tbsp. vanilla extract
3 1/2 cups flour 1 tsp. baking powder
2 tsp. baking soda 1 tsp. salt
1 cup chopped walnuts 8 straight sided wide mouth pint jars

Wash jars. Boil lids and rings and leave in water until the cakes are done. Preheat oven to 325 F. Dry jars, and when they are room temperature grease the inside with shortening.

In a medium bowl sift together the flour, baking powder, soda, and salt and set aside.

In a large bowl, cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well. Add flour mixture and blend with a large spoon. Gently fold in nuts.

Place 3/4 cup of batter into each of the jars. Wipe any batter from rim. Place jars on baking sheet. Bake at 325 F for 50 minutes or until a toothpick inserted into center of cake comes out clean.

Put lids and rings on jars while they are still hot. (Make sure jar rims are clean before sealing)

Pumpkin Chocolate Chip Cookies (Beth & Corie)

This has to be the easiest cookie to make. Beth adds a secret ingredient of Cinnamon Chips to her recipe


1 box spice cake mix
1 15 oz can pumpkin (it's the small can you use to make one pie
2/3 bag chocolate chips of choice (milk chocolate, semi-sweet, etc.)


1/3 bag cinnamon chips(Beth's secret ingredient)

In mixing bowl, combine the cake mix and pumpkin until smooth. Stir in the chocolate and cinnamon chips. Drop onto a lightly greased cookie sheet. Bake for 20 minutes at 325* in a regular oven, or at 315* in a convection oven. (no other ingredients like eggs, salt, or water.are necessary.) Makes about 35 cookies.

Christmas Cookie Pizza (Joycelyn)

2 cups of your favorite Chocolate Chip Cookie dough or
l (16.5oz) roll Pillsbury refrigerated chocolate chip cookie dough
1 1/2 cups miniature marshmallows
1/2 cup read and green M&M's
1/2 cup hot fudge topping if desired

1. Heat oven t0 350. Grease a 12 inch pizza pan. In pan, break up cookie dough into pieces and press out dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes until light golden brown.

2. Sprinkle marshmallows and candies evenly over crust. Bake 2-3 minutes longer or until marshmallows are puffed. Put hot fudge topping in a sandwich zip lock bag, then cut off one corner of the bag and drizzle topping over pizza. Cool completely, about 1 hour. Cut with pizza cutter to form wedges and serve.

Ginger Spice Cookies (Joycelyn)

If you like the flavor of ginger snap cookies you're going to love the yummy chewy texture of these cookies.

cookie recipe by Paula Deen




3/4 C Butter flavored Crisco (not butter)
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt

Preheat oven to 350 degrees.

With an electric mixer, combine shortening and sugar and cream until light and fluffy. Add the egg and the molasses and beat until completely incorporated.

Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt;then add to the creamed mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.

Place on cookie sheets.

Bake for 8-10 minutes or until just set around the edges and you start to see "crackling" on the top.
Don't overbake! You want to keep them nice and chewy-soft in the middle.

I did a little twist on this recipe.... so here goes
I took those little one inch balls of ginger spice dough (did not roll these in sugar first) and placed each one in the greased cup of a mini muffin tin. I then pressed the dough to form a cup in the muffin tin and baked them for 9 minutes in the oven.
After they were cooled I put the following filling in each ginger spice cup.
They make a little mini ginger snap cheese cake. Yummmmmmy

Spicy Cream Cheese Filling
1 pkg low fat cream cheese at room temperature
1 cup powdered sugar
1 8oz pkg thawed cool whip
2 teaspoons pumpkin spice

Place all ingredients in a mixing bowl and blend with mixer until smooth.
Fill up a pastry bag with this mixture and fill the mini muffin cookies like this....



You can use this filling and just dip the Ginger Spice Cookies in it. It is really yummy that way too. See the picture at the top of this post.

Peanut Butter Fingers (Joycelyn)

Cream:
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
Blend in:
1 egg
1/3 cup peanut butter
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla

Stir in:
1 cup flour
1 cup quick cooking rolled oats
Spread in 9x12 pan and bake at 350 for 20-25 minutes.
Remove from oven and sprinkle with 1 cup chocolate chips. When melted spread evenly over cookies
Cool until chocolate layer is firm.

Mix:
1/2 cup powdered sugar
1/4 cup peanut butter
2-4 teaspoons evaporated milk
Drizzle peanut butter frosting over chocolate layer

Cake Mix Cookies (Joycelyn)

This recipe will work with any flavor of cake mix.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
18 oz. pkg. cake mix (any flavor) I used lemon
1/2 cup butter, softened
1 egg
Preparation:
Preheat oven to 350 degrees. In a large bowl, combine all ingredients at low speed until dry ingredients are moistened and dough is thoroughly mixed. Drop dough by rounded tablespoonfuls 2" apart onto ungreased cookie sheets. Bake at 350 for 9-12 minutes. Cool two minutes on cookie sheets, then remove to wire racks to cool.
If using chocolate cake mix, add 2 Tbsp. water along with egg. You can stir in chocolate chips, coated candy pieces, chopped nuts, or oatmeal. Frost the cookies, using canned frosting, or make sandwich cookies by spreading frosting between two cookies. These Cake Mix Cookies should be stored tightly covered at room temperature so they stay soft.

Yummy Chicken Bake (Christy)

Kris told us about this recipe. It sounded sooooooooo good we asked her for the recipe. Even her picky grandchild loved it! Try this recipe and let us all know how you like it. (take a picture of what you cook so we can add it to this post)

Frozen Chicken Breasts

Mix the following ingredients together and pour over frozen chicken breasts.
1 can cranberry sauce (jelly or whole berry)
1/2 bottle Catalina salad dressing
1 envelope Lipton onion soup mix

Bake at 350 for 50 minutes

FUDGE SUNDAE PIE (Peggy)

You are in for a treat with this pie.
Super yummy!!
I forgot to get pictures early in the meeting....sorry Peggy that this is a melted photo of your delicious pie... it really was a gorgous presentation when you brought it.
The rice crispy crust and the flavors blend to make this one great pie!

1/4 c corn syrup
2 T brown sugar
2 T butter
Bring to boil stirring constantly
Mix in 2 1/2 c rice krispies
Press into pie plate

1/2 c peanut butter
1/4 c fudge sauce (any will do)
3 T corn syrup
Mix and spread fudge mixture over bottom of rice krispie crust

Spread 1 qt vanilla ice cream on fudge sauce

For topping mix equal amounts of peanut butter, fudge sauce and
enough syrup to thin.
Drizzle over entire pie and freeze til ready to serve.

Chocolate Mousse (Carolyn)

This is delicious and so fudgie (is that a real word?...well it is now)
Carolyn has a secret ingredient that makes this taste extra special
The picture does not to justice to this yummy pie.
1 box semi sweet chocolate (Bakers)
1-1/4 C heavy cream - whipped
2 Egg whites whipped into stiff peaks
1 Whole egg plus the other yokes
1/3 tsp of Rum extract (or the real thing) or Almond extract
1 chocolate graham cracker pie shell

Melt chocolate in double boiler, add eggs individually, then extract
of your choice
Fold whipped egg whites and cream then fold in chocolate mixture and spoon into
any shell you want. Refrigerate approx 12 hours before serving unless
you're in a hurry.

Cookies and Cream Pie (Joycelyn)

20 peanut butter creme filled cookies
6 large Reese's peanut butter cups chopped into 1/4 inch pieces
1 8oz. pkg whipped topping
1 cup milk
Dip 10 cookies into milk and place them on a plate to drain. Starting with the first cookie you dipped in milk, break the cookies into pieces to form a crust on the bottom of a pie dish. Sprinkle two of the chopped candy bars on top of the crust, then cover with a thin layer of whipped topping. Repeat these three layers---cookies, candy, topping. Sprinkle top layer of whipped topping with the remaining candy bar pieces. You could also drizzle some chocolate syrup over the top layer...you know, one can never have too much chocolate!
Refrigerate over night. (if you are in a hurry....place pie in the freezer for two hours to set before serving)

Crisp Topping (Reba)

This crumb topping is crisp yet soft and chewy. Yummmmmmm
1 cube butter
1 cup flour
1 cup brown sugar
1 cup oatmeal
Melt butter mix together and sprinkle over pie filling of your choice in a 9 X 13 pan and bake at 350 for 30-45 minutes until golden brown

Carolyn tells us she puts her secret ingredient of rum extract in her crumb topping so you might want to give it a try with Reba's recipe.

Chicken Pot Pie (Laura J)

2 cups cooked diced chicken
2 cup cooked bite sized carrots
3 cup diced potatoes(cooked a little)
1 can sweet peas (or frozen)
2 cans chicken gravy (I used 2 mix packets)
Mix veggies, chicken, and gravy in 9 x 13 pan. Top with 1 pkg of Stove Top Stuffing prepared according to package directions. Cook in 350 oven for 20 minutes.

Mexican Beef and Chip Casserole (Joycelyn)

1 lb. ground beef
1 sm chopped onion
1 minced clove garlic
1 can cream of celery soup(10 3/4oz.)
1 can (4 oz.) chopped green chilies
1 pkg (6 1/4 oz) crushed corn chips
1 can (10 oz) mild enchilada sauce
2 cup shredded Monterrey jack or cheddar cheese
Cook beef,garlic,and onions. Stir in soup,chilies,and enchilada sauce. Layer crushed corn chips, then meat mixture,and cheese in 12x8 baking dish. Repeat layers. Sprinkle with chips and cheese. Heat in 350 oven 15-20 minutes. OR Microwave uncovered 10-12 minutes in the microwave until hot and bubbly.

Fresh Veggie Salad (Gail)

2/3 c. vinegar
1/3 c. oil
3/4 c. sugar
1 tsp. salt
pepper
Mix all together and pour over vegetables.
I use tomatoes, cucumbers, onions, celery (just chop them in hunks)
can also use peppers, zucchini,garlic, ...anything in the garden.

Fresh Salsa (Joycelyn)

3 cucumbers diced
4 large tomatoes diced
1 small onion diced
1 finely chopped jalopeno pepper
6-8 leaves chopped cilantro
juice of 2 lemons

Peach Cheesecake Pie (Laura S)

This a a delicious pie. Be sure to make it at your home.


8 oz. cream cheese
12 oz cool whip
1/2 cup powdered sugar
1 tsp vanilla
Mix this together and put in a baked pie shell.

Add
2 cup water
2 1/2 cup sugar
1/8 teaspoon salt
Cook this together

Mix
3/4 cup cornstarch
1 1/2 cup cold water
Mix this together with cooked mixture and bring to a boil.

Add 1 small pkg orange jello and cook 1-2 minutes
Add 1/4 cup lemon juice and mix together until chilled.
Add 4 cup sliced peaches and 1-2 mashed peaches into jello mixture .
Spread jello and peaches on top of cream cheese mixture.

Italian Zucchini (Mary)

1 Tbsp. olive oil
½ cup chopped onions
1 medium green pepper, chopped
1 clove garlic, minced
½ lb. ground beef
1 cup zucchini
1 c. ripe tomatoes, peeled, seeded, and chopped
½ tsp. oregano
½ tsp. basil
Dash of hot pepper sauce
Salt and pepper
In olive oil, sauté onions, green peppers, and garlic 2 minutes. Stir in ground beef, cook until browned. Stir in remaining ingredients. Turn into 1 quart casserole. Bake 30 minutes at 350°. Serves 2.

Jalapeno Bacon Poppers (Joycelyn)

12 Jalapeno peppers
1 8 oz. pkg cream cheese
1 cup finely grated sharp cheddar cheese
8 slices uncooked bacon

Cut tops off peppers, cut in half lengthwise and remove seeds.
Drain on a paper towel.

Preheat oven to 400 degrees

Fill each halved pepper with cream cheese. Place filled peppers on a plate and sprinkle with grated cheddar cheese.
Cut each slice of bacon into 3 pieces. Wrap one cut slice of bacon around each cut pepper (swirl bacon around the pepper) Place peppers on a foil lined cookie sheet.
Bake peppers for 15-20 minutes or until bacon is crispy. Cool slightly and serve.

Oven Roasted Red Potatoes (Joycelyn)

Wash well 2-3 cups of small red potatoes and boil with skins on until tender. Cool potatoes and then peel.
(for larger potatoes cook with skins then peal and cut into 2 inch pieces)

Preheat oven to 400 degrees.

Place cooked, peeled potatoes on a tinfoil lined cookie sheet.
Sprinkle potatoes with onion granules, garlic powder, celery salt and paprika.
Drizzle melted butter (about 1/4-3/4 of a cup)over potatoes.

Cook in oven for 30-45minutes or until golden brown.
Serve with sour cream, ketchup, or just eat the plain.

Green Beans

Boil fresh snapped green beans until just tender.
Drain beans and sprinkle Onion granules, Garlic powder, and a dash of celery salt on top of green beans. Pour 2-3 Tablespoons of melted butter over beans and stir.
Serve warm

Jello Veg Salad (Carolyn)

(2) small sugar free lime jello (follow pkg directions)
add (1) whole lime juiced

Meanwhile; slice cucumbers, shred carrots, dice peppers, grape tomatoes & onion
Approx. 1/2 C each.

Add to jello, refrigerate, serve

Black Bean Salad (Carolyn)

1 can Black Beans (15 oz)
2 ears corn sliced off
1/2 C each; red peppers, onion, green peppers, cilantro
juice of (1) whole lime
TBSP +/- of vinaigrette dressing, jalapeno jelly

Pistachio Salad (Mary)

12 oz cool whip
1 pistachio pudding
1 can of crushed pineapple
Mix all of the above and refrigerate

Oreo & Fudge Ice Cream Cake (Joycelyn)

1/2 cup hot fudge ice cream topping warmed
1 tub (8 oz.) COOL WHIP Whipped Topping thawed and divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

I crushed more oreo cookies and sprinkled them on the outside of the whip topping frosting to keep the cream from sticking to the tin foil.

FREEZE 4 hours. Watch a video here on how to make this.

Pumpkin Bars (Mary) from Taste of Home

24 Servings
Prep: 15 min. Bake: 25 min. + cooling

Ingredients4 eggs
1-2/3 cups sugar
1 cup vegetable oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

ICING: 1 package (3 ounces) cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk

Directions
In a bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes. Cool completely.
For icing, beat cream cheese, sugar, butter and vanilla in a small bowl. Add enough of the milk to achieve desired spreading consistency. Spread over bars. Yield: 2 dozen.
Nutrition Facts: 1 serving (1 each) equals 260 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 226 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

Pumpkin Ice Cream (Mary)

4-6 Servings Prep/Total Time: 30 min.

Ingredients• 1 cup canned pumpkin
1/4 teaspoon pumpkin pie spice
1 quart vanilla ice cream, softened
Gingersnaps, optional

Directions• In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 cup) equals 190 calories, 10 g fat (6 g saturated fat), 39 mg cholesterol, 72 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

Frozen Peach Yogurt (Mary)

1/2 cup sugar
1 teaspoon gelatin
1/8 teaspoon nutmeg
1/2 cup milk
2 tablespoons corn syrup
1 1/2 pound peaches, peeled & quartered
1 cup plain yogurt
1/2 teaspoon vanilla

Combine the first 3 ingredients in a saucepan. Stir in milk; let stand 1 minute. Place over low heat; cook 5 minutes or until the gelatin dissolves, stirring constantly. Remove from heat; stir in the corn syrup. Let the mixture cool completely. In a food processor, add the peaches and process until smooth; scraping the sides of the processor bowl occasionally. Combine the peach purée, gelatin mixture, yogurt, and vanilla in a large bowl; stir well. Cover and chill 8 hours. Pour mixture into an ice cream machine and freeze according to manufacturer's instructions.

Frito Salad (Michelle)

1 Whole Green Pepper (Diced)
1 Whole large Tomato (Diced)
1 Whole medium Onion (Diced)(or 1/2 large onion)
1 can Red Kidney Beans
1 Bottle Catalina Dressing
1 Bag of Regular Frito's
1/4-1/2 cup grated cheese

In a bowl combine Bell pepper,Tomato,Onion,Kidney Beans, & Catalina Dressing. Mix well and refrigerate until ready to serve.
Before serving add cheese and Frito's. Mix well.

Soda Pop Ice Cream (Keri)

Strawberry


Root Beer
3 cans any flavor soda (we like rootbeer the best)
1 can sweetened condensed milk

Mix together and pour in ice cream maker....churn till desired consistency. Only fills about half of the ice cream maker. Have fun experimenting with different flavors!

Vanilla Ice Cream (Peggy)

2 qt. milk
1 pt half & half
1/2 pt whipping cream
4 eggs
2 1/2 c sugar
3 Tb vanilla

Beat eggs. Add sugar gradually. Add vanilla. Pour 1 quart milk into freezer. Add egg mixture, then reamining quart of milk. Makes 1 gallon.

To make this mint chocolate chip like the picture.
I added 2 tsp peppermint to the ice cream base and churned til quite stiffened. Then added grated chocolate bar.

Orange Julius (Laura S.)

1 6 oz. Orange Juice
1 cup Milk
2 tsp Vanilla
1 cup Water
10 -12 Ice Cubes
Blend all ingredients in blender, except ice. With blender still going, add ice cubes one at a time. Blend until ice is pulverized. Serve immediately.

Tortellini Salad (Kristara)

one bag frozen tortillini
one cucumber quartered
one container grape tomatoes
1/2 c zesty italian dressing
salt and pepper to taste

Cook pasts according to package directions
meanwhile combine remaining inged and then add pasta
eat hot or cold

Quick and Easy Ice Cream Sandwiches (Joycelyn)

These make great quick, easy and fun treats for the summer
My kids used to help make these. It was a great way to keep them busy too.
For the cake part we used either Chips Ahoy Chocolate Chip cookies OR Graham Crackers.




Chocolate Chip Cookie Ice Cream Sandwich
Just place a scoop of ice cream on a Chips Ahoy Cookie and then press another cookie on top. Wrap in plastic wrap and place in a air tight freezable container and freeze cookies over night.
(you can also use homemade Chocolate Chip Cookies I just didn't like heating the house up on a hot day in the summer)





Graham Cracker Ice Cream Sandwich

Using ice cream that comes in a square container works best. Remove the ice cream from the box and slice the ice cream into squares about the size of a half of graham cracker.

Spread room temperature hot fudge topping on one side of the graham cracker and then place a slice of ice cream on top of it. Press another cracker on top, wrap in plastic wrap and place in an air tight freezable container and freeze cookies over night.

Sometimes we used strawberry or raspberry jam in place of the chocolate topping.
Any flavor of ice cream will work but the kids always liked Neapolitan because they had 3 flavors all a once.

Cherry Ice Cream Chocolates (Joycelyn)

Ingredients

1 carton of Cherry Dark Chocolate Ice Cream (by Deluxe Ice Cream Company)
36 Vanilla waffers
1 bottle Smucker's Magic Shell chocolate topping

With a small ice cream scoop place one scoop of Cherry Dark Chocolate ice cream on the top of each vanilla waffer. Place cookies on a cookie sheet lined with plastic wrap.Cover the cookies and ice cream with plastic wrap and freeze over night.




Empty the hard shell topping into a bowl(I used a cup to keep the chocolate topping deep enough to dip) and dip each cookie into the Magic Shell topping to coat. Place cookie side down on cookie sheet lined with plastic wrap and freeze .

These can be made ahead of time and are great for a dessert or bite size treat on a hot afternoon.