Strawberry Pretzel Jell-O Salad

• 6 oz strawberry Jell-O
• 2 cups boiling water
• 2 1/2 cups salted pretzels (measured before crushing)
• 1/4 cup sugar
• 8 Tbsp unsalted butter
• 8 oz package cream cheese softened
• 1/2 cup sugar
• 8 oz cool whip (thawed in fridge)
• 1 lb fresh strawberries sliced-Don't use frozen-
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• Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.

1. Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
2. In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
3. When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
4. Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

Morning, Noon and Night Pudding Desert (Heidi Douglas)

Crust:
1 cup flour
1/2 cup butter
1 cup walnuts chopped

Combine and bake 15 minutes at 350* Cool completely.

Mix in bowl:
8 oz cream cheese (room temp)
1 cup powdered sugar

Spread on top of cooled crust

Mix
1 small pkg vanilla pudding
1 small pkg chocolate pudding
3 cups milk.

Pour over the top of cream cheese mixture. Let set up in fridge before serving.

Cheesecake

8 oz cream cheese
1 can sweeten condensed mil
1/3 lemon juice
1 teaspoon vanilla
1 graham cracker crust
1 can topping

Mix until smooth then spread in pie crust. Let set up in fridge before serving.

Un-Fried Ice Cream

(I found this yummy recipe off another blog- Gave it a try and we loved it!)

1 gallon of vanilla ice cream
1 C butter
1 1/2 C brown sugar
1 C shredded coconut
1/4 tsp cinnamon
1 (8 oz) pkg. sliced almonds
3 1/2 C. crushed Rice Chex

Crush your Rice Chex. I have found that putting about half of a regular size cereal box of Rice Chex into either a plastic bag to crush or a food processor yields the right amount.

Then remove your ice cream from the freezer. You need to be able to slice the ice cream like bread so it is easy to layer. You can either slice it in the container and scoop it out, or you can squeeze the whole container on to a cutting board and slice it that way.

Melt butter and sugar together over medium heat and bring to a boil.

Boil mixture for 1 minute.

Remove from heat and immediately add coconut, almonds, Rice Chex and cinnamon.

Press half of the mixture into a 9x13 pan. (Glass works best if you have it.)

Cover the mixture with the sliced ice cream and smooth over the edges so it covers the entire mixture.

Cover the ice cream with the rest of the coconut mixture. Cover with saran wrap and then tin foil to prevent freezer burn and freeze.

Serve once it has had some time to harden up.

Fresh Peach Cobbler

9 or 10 fresh peaches peeled and sliced
cinnamon sugar
1 yellow cake mix
1 1/2 cubes butter

Peel and slice peaches. Sprinkle with cinnamon sugar. Place in greased 9x13 pan. Sprinkle cake mix on top and wiggle it thru the peaches with a fork. Cut butter into thin slices and place on top of the cake mixture. Bake at 350* for approx 40 minutes.

Serve with vanilla Ice cream.

Lemon Cheesecake Bars

1 yellow cake mix (the one with the pudding already in it)
8 oz cream cheese
1/3 cup sugar
1 teaspoon lemon juice
1/3 cup oil
2 eggs
1 teaspoon lemon extract (optional)

Mix dry cake mix, 1 egg and oil together until crumbly- Pour all but about 1 cup into greased 9x13 pan and press lightly. Bake at 350* for 12 minutes. Beat together cream cheese, 1 egg, lemon juice and lemon extract until light and smooth- Bake again at 350* for approx 10-12 minutes.

Chocolate Zucchini Brownies-By Jani

2 cups flour
1/4 cup baking cocoa
1 teaspoon salt
1/2 cup vegetable oil
1 1/2 cup sugar
3/4 teaspoon baking soda
2 cups peeled and grated zucchini
2 teaspoons vanilla
nuts optional
sometimes a little bit of water

Mix oil, sugar and vanilla. Add zucchini. Slowly add the rest of the dry ingredients. Mix really good until well blended. If the batter is really thick add a very small amount of water. Pour into greased 9x13 pan and bake at 350* for approx 25-30 minutes or until toothpick comes out clean. (sometimes you have to check them several times and keep baking a few more minutes until your toothpick comes out clean.) The cooking time on these seem to vary a little bit. These brownies are VERY moist and so yummy!

Frosting:

6 tablespoons butter softened
1/4 cup baking cocoa
1 teaspoon vanilla
3 cups powdered sugar
1-2 tablespoons milk

Mix together until smooth and creamy.

This is one of the recipes I was lucky enough to have of my moms and boy was she a good cook. These brownies do not sound to appetising to me but once you taste them you will say "WOW" I can't believe how moist and yummy these are!

Banana Bars W/Cream Cheese Frosting-By Jani

1/2 cup butter softened
1 1/2 cup sugar
2 eggs
1 cup sour cram (8 oz)
2 teaspoons Vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2-3 medium ripe bananas

Cream butter and sugar. Add eggs, vanilla and sour cream. Add bananas. Mix in the rest of the dry ingredients. Pour into a greased cookie sheet pan 15x10x1. Bake at 350* for about 18-20 minutes or until a toothpick comes out clean. Cool then frost.

Frosting

8 oz cream cheese softened
1/2 cup butter softened
2 teaspoons vanilla
3 3/4 cups powdered sugar.

Cream butter and cream cheese. Add vanilla and mix well. Gradually beat in powdered sugar until you achieve desired consistency.

Banana Cake With Cream Cheese Frosting-By Jani

1 1/2 c bananas, mashed, ripe
2 tsp lemon juice
3 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 c butter, softened
2 1/8 c sugar
3 large eggs
2 tsp vanilla
1 1/2 c buttermilk--substitute (1 1/2 cups milk and 1 1/2 tablespoons vinegar or lemon juice)

Preheat oven to 275* Grease a 9x13 pan. Mash bananas. Mix in lemon juice and set aside. In a large bowl cream butter and sugar until light and fluffy. Beat in eggs and then stir in vanilla. Beat in the flour mixture alternating with buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for approx one hour or until toothpick inserted comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This is what makes the cake very moist Ü

Cream Cheese Frosting
1/2 c butter, softened
1 (8 oz) package cream cheese, softened
1 tsp vanilla
3 1/2 c powdered sugar

Cream the butter and cream cheese until smooth. Beat in vanilla. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts if desired.'"

Rainbow Cupcakes-By Jani

Rainbow Cream Cheese Cupcakes
8 ounces softened cream cheese
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1 t. vanilla

Preheat the oven to 350*. Line muffin tins with paper liners.
In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Batter will be thick.
Add the cake mix, water and vanilla and mix until smooth, about 3 minutes.
Separate batter into 4 bowls or zip lock baggies. Mix a different color food coloring into each one. (I like the paste kind because it makes the color brighter) You can buy it at Walmart by the wedding cake stuff.)
Place a little dob of each color batter in the muffin tins until they are just below the rim. Bake for about 18 to 20 minutes or until puffed and starting to brown.
Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
When cooled, frost with your favorite frosting."

Peach Crunch Cake- By Jani

29 oz can sliced peaches in light syrup-don't drain- (cut them again into smaller pieces)

1 yellow cake mix

1 stick butter (cut into 16 slices)

3/4 cup brown sugar

1/2 chopped walnuts

Preheat oven to 350*

Layer ingredients in a 9x13 glass dish. Starting with peaches, dry cake mix, butter slices, brown sugar and then the nuts. Bake for about 40 minutes. Serve with Ice cream or creamy cool whip.

Ice Cream Rice Crispy Dessert- By Jani

Take 1/2 gallon of vanilla ice cream and set out on counter so it can start to soften.

1 1/2 cubes margarine
1 cup coconut
1 cup brown sugar
1 cup chopped walnuts
3 cups rice crispy cereal

Melt margarine and brown sugar. Pour in coconut, nuts and rice crispies.
Press 1/2 of this mixture in a 9x13 pan.

Take vanilla ice cream and spread over rice crispy mixture- it helps if the ice cream has started to soften quite a bit.

Spread the remaining rice crispy mixture over the top and lightly press it on top of the ice cream. Place in freezer for a few hours before serving.

Serve with caramel and chocolate ice cream topping.

Texas Sheet Cake- By Jani

1/2 cup margarine
1/2 cup shortening
1 cup water
4 tablespoons cocoa

Bring to a boil, remove from heat and put in mixing bowl.

Add:
2 cups flour
2 cups sugar

Mix until well blended.

Add:
1 teaspoon vanilla
1 teaspoon baking soda
2 eggs
1/2 teaspoon salt
1/2 cup sour milk (Just add 1 teaspoon vinegar to milk)

Grease and flour cookie sheet pan-(Don't use all the batter or it will over flow)
Bake @ 350* for 20 minutes.

Frosting

Bring to boil

1 stick margarine
4 tablespoon cocoa
1/3 cup milk

Add:
1 box powdered sugar = 4 cups

Mix well and spread over "Warm" cake.

Peanut Butter Bars- By Jani

3/4 cup margarine
3/4 cup peanut butter (Do not use no name brand)
2 eggs
1 1/2 cup brown sugar
1/2 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon vanilla

Mix together then add

1 1/2 cups flour
2 cups oats


Spread on ungreased cookie sheet and bake at 325* for 15-18 minutes or until golden brown. (it will not look all the way done)

Let cool about 10 minutes and spread approx 1 cup peanut butter on crust. Let cool completely and frost with milk chocolate frosting. ( I use Betty Crocker)


Chocolate Frosting

3/4 cup cocoa
1/2 cup softened margarine
1/2 teaspoon vanilla
2 1/2 cups powdered sugar
Enough milk to moisten

Mix until well blended.

Pumpkin Spice Dessert By Dawnelle

Crust
1Cup biscuit mix
1/2 Cup quick rolled oats
1/2 Cup Brown Sugar
1/4 Cup Butter
Mix Biscuit mix,oats,brown sugar, and butter until crumbly.Press into a 9x13 inch pan. Bake at 375 degrees for 10 mintues.

Middle Layer
1Can Pumpkin
1Can Evaporated Milk
2 Eggs
3/4 Cup Sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Beat pumpkin,milk,eggs,sugar,salt, and spices until well mixed. Pour over crust. Return to oven and bake 25 mintues longer.

Topping
1/2 Cup pecans chopped
1/2 Cup Brown Sugar
2 tablespoons Butter
whipped cream
Mix chopped pecans,brown sugar,and butter until crumbly. Sprinkle over pudding.Return to oven and bake 15 to 20 minutes longer.cool and serve with Whipped cream

Pumpkin Cobbler- By Jani

Mix together:
1 Large can pumpkin pie mix (the one with all the seasonings in it)
1 can eagle brand sweetened condensed milk
3 eggs
1/4 teaspoon salt

Mix until crumbly:
1 yellow cake mix
1 cube softened butter

Place pumpkin mixture in greased 9x13 pan. Pour crumbly cake mix and butter mixture on top. Bake at 350* for 40-45 minutes.
Serve with cool whip and store in refrigerater.

Pudding Dessert-By Jani

1 cup flour
1/2 cup softened margarine
3 tablespoons sugar
1 cup chopped nuts
8 oz cream cheese
1 cup powdered sugar
1 6oz instant chocolate pudding
2/3 cup milk
1 small cool whip

Mix together flour, margarine, sugar and nuts. Lightly press in a greased 9x13 pan. Bake at 350* for 15 min. Let cool.

Blend cream cheese and powdered sugar. Spread on cooled crust.

Mix instant chocolate pudding and milk. Spread on cream cheese mixture. Place in refrigerator.
Top with cool whip and nuts or grated chocolate pieces before serving.

No-Bake Cheesecake-By Jani

Combine the following ingredients in a blender:

1 8 oz package cream cheese
1 can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla

Blend for 1-2 minutes.

Pour into ready-made graham cracker pie crust.

Refrigerate 4-6 hours

Serve with your favorite pie filling!