chocolate Gooey Cake Mix Cookies

8 Ounces Cream Cheese -- softened to room temperature 1 Stick Butter -- softened to room temperature 1 Large Egg 1 Teaspoon Vanilla Extract 1 Box Chocolate Cake Mix Confectioner's Sugar -- optional Raw Sugar -- optional {reheat oven to 350°. In a large bowl, beat with an electric mixer the cream cheese and butter until smooth. Beat in vanilla and egg. Combine cake mix with cream cheese-butter mixture. Cover and refrigerate at least 2 hours. Roll into balls** and place on an ungreased cookie sheet, 2 inches apart. Bake for 12 minutes ** At this point you can roll in powdered sugar or raw course sugar. NOTES : Recipe says makes 2 dozen, so I doubled it and made 4 dozen. Good recipe - You can change it up a bit by varying the cake mix.

Sharon's Gingered Apple Salad

3 Medium Apples -- diced, unpeeled 1 Can Water Chestnuts -- drained, finely chopped 2 Ribs Celery -- finely chopped 1/2 Cup Dried Cranberries 3 Tablespoons Crystallized Ginger -- finely chopped 1/2 Cup Vanilla Yogurt 1/4 Cup Mayonnaise 2 Tablespoons Sugar 1/4 Teaspoon Ground Ginger 1/8 Teaspoon Salt 1/4 Cup Chopped Pecans -- toasted In a large bowl, combine the first 5 ingredients. Combine the yogurt, sugar, ginger and salt, pour over the apple mixture and toss to coat. Chill until serving. Just before serving, sprinkle with pecans (or walnuts). NOTES : This is really good - I found the crystallized ginger in the bulk section.

Lemonade Dessert

1 1/2 Cups All-purpose Flour
3/4 Cup Packed Brown Sugar
3/4 Cup Cold Butter
3/4 Cup Chopped Pecans
1/2 Gallon Vanilla Ice Cream, Softened
12 Ounces Pink Lemonade Frozen Concentrate, Thawed

In a small bowl, combine flour and brown sugar, cut in butter until crumbly. Stir in pecans. Layer in a 15 X 10 X 1 inch pan and bake until golden brown, stirring once, Cool on a wire rack for 10 minutes.

In a large bowl, beat softened ice cream and lemonade together until smooth. In a 9 X 13 pan, sprinkle 1/2 the crumbs on the bottom. Spread ice cream on top and then the remaining crumbs on top. Cover and freeze overnight. Remove from freezer 15 minutes before serving.

Mom's Rhubarb Pie

4 Cups Rhubarb -- diced (or more)
1/2 3 Ounce Package Strawberry Gelatin Powder
1 Cup Sugar
3 Tablespoons All-purpose Flour
2 Tablespoons Butter

Place rhubarb in an unbaked pastry lined pie pan., Mix together the jello, sugar and flour and pour mixture over the rhubarb. Doit with butter. Cover with a top crust and slkit. Bake at 350° for 35-45 minutes, or until crust ius browned abd fruit is tender.

Rhubarb Bars

Crust:
3 Cups All-purpose Flour
1 1/2 Teaspoons Baking Powder
3/4 Cup Butter
3 Large Eggs
3 Tablespoons Milk

6 Cups Sliced Rhubarb
1 1/2 3 Ounce Packages Strawberry Flavored Gelatin

Topping:
3 Cups Sugar
1 1/2 Cups All-purpose Flour
3/4 Cup Butter

Preheat oven to 375°. Grease (or spray) a 10 X 15 jelly roll pan.

In a large bowl, stir together the dry crust ingredients. Cut in butter to make it crumbly. Stir in the eggs and milk just until moistened, Pat into bottom of the prepared pan. Spread rhubarb over the crust in an even layer (you might need more or less rhubarb. Then sprinkle the dry gelatin over the top.

Prepare the topping by stirring together the sugar and flour. Cut in the butter as you did for the crust, Sprinkle the topping evenly over the rhubarb.

Bake in preheated oven until the topping is golden brown and the rhubarb us tender, about 45 minutes. Cool completely and then cut into bars to serve.

Best Oatmeal Chocolate Chip Cookies

2 cups butter
2 cups brown sugar
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons salt
4 cups flour
5 1/2 cups oatmeal
4 cups chocolate chips

Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add Baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined. Bake at 350 degrees for 10-12 minutes.

Lemon Ricotta Cookies

2 1/2 Cups All-purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
1/2 Cup Butter -- softened
2 Cups Sugar
2 Large Eggs
15 Ounces Whole Milk Ricotta Cheese
3 Tablespoons Lemon Juice
1 Medium Lemon -- zested
Glaze:
1 1/2 Cups Powdered Sugar
3 Tablespoons Lemon Juice
1 Medium Lemon -- zested

In a medium bowl combine flour, baking powder and salt. Set aside. In a large bowl combine the butter and the sugar. Using an electric mixer, beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and zest. Beat to combine. Stir in the dry ingredients.

Line two baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking pan for 20 minutes.

Glaze: Combine the powdered sugar, lemon juice and zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Window Cleaner

1 pint Rubbing Alcohol
1 Cap Dish Detergent (not cup)
1 Gallon Hot Water

Fill gallon jug with hot water, add alcohol and liquid detergent. Fill squirt bottle and use as any other window cleaner.

Taco Joe Dip

1 16 oz. can Kidney beans -- rinsed and drained
1 15 1/4 oz. can Whole kernel corn -- drained
1 15 ounce can black beans -- rinsed and drained
1 14-1/2 oz can stewed tomatoes
8 ounces tomato sauce
4 ounces chopped green chilies
1 package taco seasoning mix
1/2 cup chopped onion
tortilla chips

In a 5-quart slow cooker, combine the first eight ingredients. Cover and cook on low for 5 to 7 hours. Serve with tortilla chips


NOTES : To kick this up a notch, put diced jalapeno's instead of the green chilies.

Nutty Broccoli Salad

1 3-ounce Package Chicken Top Ramen Noodles
16 Ounces Broccoli Slaw Mix
1 Bunch Sliced Green Onions
1 1/2 Cups Broccoli Florets
6 Ounce Can Ripe Olives -- drained and cut in half
1 Cup Sunflower Kernels -- toasted
1/2 Cup Slivered Almonds -- toasted
1/2 Cup Sugar
1/2 Cup Cider Vinegar
1/2 Cup Olive Oil

Set aside ramen noodle seasoning; crush Ramen noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds. In a jar with a tight-fitting lid, combine sugar, vinegar, olive oil and seasoning packet. Shake well and drizzle over salad and toss to coat. Yields 12 servings

Pam's Vegetable Lasagne

1 cup zucchini -- diced
1 cup yellow squash -- diced
1 cup fresh mushrooms -- sliced
1/2 Teaspoon garlic -- minced
6 tablespoons margarine
1 Teaspoon Italian seasoning
1 1/4 Teaspoons salt
1 cup carrots -- steamed and diced
1 cup broccoli florets -- steamed
6 Tablespoons flour
1/2 Teaspoon white pepper
3 cups 1% low-fat milk
1/2 cup Parmesan cheese -- freshly grated
1 Package lasagna noodles -- (16 oz.)
1 Pound Low-fat mozzarella cheese -- shredded 1
2 Cups Cottage Cheese
1 Package frozen spinach -- (10 oz.) thawed, chopped and drained
3 Tablespoons Parmesan cheese -- freshly grated
Fresh parsley -- chopped

Sauté zucchini, yellow squash, mushrooms and garlic until tender in 2 tbsp. margarine. Add Italian seasoning and 1/4 tsp salt. Stir in carrots and broccoli; set aside and cool. Melt remaining margarine in saucepan; add flour, pepper and remaining salt. Cook over medium heat 5 minutes. Stir in milk and cook until thickened. Remove from heat and stir in Parmesan cheese. Set aside. Cook pasta according to package directions. Rinse in cool water and drain. Grease lasagna pan. Spoon only enough white sauce into lasagna pan to barely cover the bottom. Line with 3 noodles; spoon 1/2 the vegetable mixture over noodles, placing it down the center of each noodle; sprinkle 1/3 of the mozzarella cheese over the vegetable mixture. Cover with another layer of pasta; spread with 1/2 the spinach; cover with 1/2 the remaining white sauce. Repeat the layering; 3 noodles; remaining vegetables, 1/2 remaining mozzarella; 3 noodles, remaining ricotta, spinach and white sauce. Cover with remaining mozzarella; sprinkle with Parmesan and parsley over top. Bake 45 minutes in a preheated 350 degree oven. Let stand 15 minutes before serving. Serve with crisp green salad and fresh bread.

Honey Apple Salad

3 1/2 Cups Diced Red Apples -- unpeeled
2 Tablespoons Lemon Juice
2 Cups Green Grapes -- halved
1 Cup Thinly Sliced Celery
1/2 Cup Craisins or Raisins
2 Tablespoons Sour Cream
1/2 Cup Mayonnaise
1/2 Teaspoon Salt
1/4 Cup Honey
1/2 Cup Chopped Walnuts or Pecans

In a large bowl, toss apples with lemon juice. Add grapes, celery, and raisins. In a small bowl, combine sour cream, mayonnaise, salt and honey. Mix Well. Pour over apple mixture and stir to coat. Refrigerate. Stir in nuts just before serving.

Chocolate Chip Toffee Cookies

1 Cup Butter
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla
2 1/4 Cups All-purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
2 Cups Quick Cooking Oats
1 Cup Grated Coconut -- I put shredded in food processor to cut up
1 Cup Chocolate Chips
1/2 Cup Toffee Bits

Preheat oven to 375° In a large electric mixer bowl, cream butter sand sugars together until creamy. Add eggs and vanilla and mix until fluffy. In another bowl, sift together the flour, baking soda, baking powder and salt. Add to creamed mixture alternately with the dry oatmeal.

Stir in coconut, chocolate chips and toffee. Drop by teaspoonsful onto cookie sheet and bake for 10 minutes. Makes 5 dozen


NOTES : I always double the recipe. After you bake the first pan, if they spread out to much, add some more flour. They are really good

Banana Pudding Pie

Crust:
2 cups vanilla wafer cookies (about 1 1/4 cups crumbs)
1/4 cup granulated sugar
4 Tablespoons unsalted butter -- melted
Filling:
2 cups heavy cream
1/3 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 ripe bananas -- (2 to 3)
For The Topping:
1 cup heavy cream -- chilled
1/4 cup powdered sugar
1 teaspoon pure vanilla extract

Preheat oven to 325° F.

To Make The Crust: In a food processor, finely grind the cookies. Add the sugar and pulse until combined. Slowly add the butter and pulse until well incorporated and moist clumps form. Transfer to a 9-inch pie pan. Press the crust evenly into the bottom and up the sides. Bake until set, about 8-10 minutes. Cool completely on a wire rack, or overnight
.
To Make The Filling: In a medium saucepan, combine the cream, cornstarch, salt, egg yolks, sugar and vanilla. Over medium-low heat, cook, whisking continuously, until mixture thickens, about 10 minutes. Remove from the heat and transfer to a large mixing bowl. Place plastic wrap directly onto the surface of the pudding and place in the refrigerator and cool completely, at least two hours or overnight.
Assembly: Spoon half the cooled pudding evenly over the bottom of the crust. (My pudding was very thick, so I thinned it out slightly with a little milk prior to assembling the pie). Peel the bananas and cut into 1/4-inch thick slices. Create a layer of banana slices, reserving some for garnish. Spoon the remaining pudding evenly over the bananas. Place the pie in the refrigerator to set while making the whipped cream topping.

To Make the Topping: In the large bowl, place the cream, sugar, and vanilla. Beat with an electric mixer until soft peaks form (You want the cream stiff enough to hold it's shape but not over whipped or it will curdle.) Spoon or use a pastry bag to pipe the whipped cream evenly over the pie filling. Chill the pie until set, at least 4 hours or overnight. Before serving garnish with extra vanilla wafers or bananas, if desired.


NOTES : I usually do my cream pies in the microwave. Check out Mom's Cream Pie in this blog.

Snickerdoodle Bread

2 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 cup butter -- softened
2 cups sugar
3 eggs
1 tsp. vanilla
3/4 c. sour cream
1 pkg. Hershey’s cinnamon chips
TOPPING:
3 T. sugar
3 t. cinnamon


Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full.
Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.

Bake at 350° for 35-38 minutes. Let cool before removing from pan.


NOTES : Makes 4 Mini Loaves.

Snickerdoodle Muffins

1 1/2 Cups Self-rising Flour
1 Cup Quick-cooking Oatmeal
1/2 Cup Sugar
1 Large Egg
4 Tablespoons Butter, Melted
1 Cup Milk
1 Teaspoon Vanilla Extract
Topping:
1/3 Cup Sugar
1 Teaspoon Cinnamon

Mix all dry ingredients together; flour, oats, 1/2 cup sugar and cinnamon. Mix egg, butter, vanilla and milk together. Add wet mixture to dry mixture until combined, mixing by hand. Fill muffin cup 3/4 full and bake at 400° for 12 to 14 minutes.

While baking, mix the topping together - 1/3 cup sugar, 1 teaspoon cinnamon. Once they are out of the oven, put topping on muffins. If you prefer, brush muffin with some melted butter before you put the topping on, it will help it stick better.

Pizza Sandwich

1 pound Hamburger
5/8 tablespoon Chili Powder
1/4 tablespoon Garlic Salt
1/4 tablespoon Italian Seasoning
1/4 tablespoon Oregano
1 can Pizza Sauce

Brown hamburger. Drain and put in a large pan with the remaining ingredients. Simmer for approximately 45 minutes.

To serve, grill sour dough bread and top with Swiss or Mozzarella cheese.

Blue Ribbon Casserole

1 Pound Ground Beef
1 Package Sloppy Joe Mix
1 8 Ounce Can Tomato Sauce
1 Can Water
3 Cups Cut Cabbage
3 Cups Sliced Zucchini
1 Cup Sliced Onions
Cheese Slices

In a large skillet, brown hamburger. Stir in sloppy joe mix, tomato sauce and a can of water. Stir and simmer for 10 minutes. In a 9 X 12 baking dish, layer cabbage, zucchini and onions. Pour beef mixture over and bake 30-40 minutes at 350°, or until vegetables are done. Put cheese on top and return to oven until melted.

NOTES : This is a great casserole. I used Mexican style tomato sauce and it provided an extra zing. My husband said don't lose the recipe, it's a keeper.

Spicy Macaroni & Cheese

4 Cups Elbow Macaroni -- cooked until almost al dente
8 Ounces Cheddar Cheese -- 1/2 cubed, 1/2 grated
8 Ounces Colby Cheese -- cubed
8 Ounces Monterey Jack Cheese -- cubed
4 Teaspoons Flour
1 Teaspoon Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Cayenne Pepper
1 Teaspoon Dry Mustard
1/4 Teaspoon Ground Nutmeg
8 Tablespoons Sour Cream
2 Large Eggs -- beaten
2 Cups Heavy Cream
2 Cups Half-and-half
1/4 Cup Finely Grated Onions
Buttered Bread Crumbs

Preheat oven to 350°. Prepare a large 9 X 13" baking dish.

In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.

In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard and nutmeg. Add the sour cream, eggs, heavy cream, half-and-half and onions. Pour over macaroni and cover with shredded cheddar cheese. Bake uncovered until the top is just beginning to brown, about 35 minutes. Add a layer of buttered bread crumbs and bake an additional 10 minutes.

Quick & Easy Lemon Pie

3 Medium Lemons -- (One for juice)
6 Large Eggs -- 2 1/2
2 1/2 Cups Granulated Sugar
1/4 Cup Fresh Lemon Juice
1/2 Cup Butter -- melted
1 Unbaked 9-inch Pastry Shell

Preheat oven to 350°.

Grate rind from two lemons, set aside. Remove and discard pith. Separate sections and discard any seeds you find. Put the lemons in a blender. With third lemon, juice it to make 1/4 cups. Add juice to blender along with sugar and grated rind. Blend for a minute or so until smooth. Add eggs and blend well and when thoroughly combined, add melted butter, keeping machine running.

Pour into prepared shell and bake for 45 minutes at 350°

Garnish with whipped cream and a thin slice of lemon.