Cheesecake Miniatures

My mom made these a lot growing up and I loved them.  So for our ward party a couple of weeks ago I made them.  They turned out just as yummy as I remembered!

• 24 Nilla Wafters
• 2--8 oz. cream cheese 
• 3/4 cup sugar
• 1 Tbsp. lemon juice
• 1 tsp. vanilla
• 2 eggs
• 24 foil cupcake liners
• 1 can pie filling--whatever your heart desires

Soften cream cheese.  Place foil liners in muffin tins.  Place one wafer in each liner.  Mix the rest of the ingredients together and place 1 heaping tablespoon in each cup.  Bake @ 350 for 15 minutes.  When cooled, top with 1 tablespoon pie filling.  Refrigerate.

Chocolate Moose

• 1/2 cup margarine
• 1 cup flour
• 1/2 cup chopped walnuts
• 2 small pkg. mild chocolate instant pudding mixed with 3 cups milk
• 1 cup powdered sugar
• 8 oz. cream cheese
• 8 oz. cool whip

Blend butter, flour and nuts together.  Spread and pat into 9x13 pan.  Bake @ 300 for 15-20 minutes.  Let cool.  Combine pudding and milk.  Pudding will be thick.  Let stand. Blend powdered sugar, cream cheese and 4 oz. cool whip.  Spread this mixture over crust.  Spread pudding mixture over next.  Then spread top with 4 oz. cool whip.  Refrigerate and enjoy!

chocolate marshmellow rice krispie dessert

My friend, Kristen, brought this to our Bishop's bbq picnic. It was so good. I love peanut butter and chocolate. You have to try this recipe. Sorry no picture. But trust me, it is delicious. Thanks Kristen

chocolate marshmellow rice krispie dessert

Bottom:

1 cup margarine

2 cups sugar

4 eggs

6 tbsp cocoa

1 cup flour

2 tsp vanilla

1/2 tsp salt

Middle:

7 oz marshmellow cream

Top

1 package semi-sweet chocolate chips

1 cup peanut butter

3 cups rice krispies

Mix the bottom ingredients and spread in a greased cake pan. Bake for 25-30 min at 350 degrees. (It usually just takes 25 min)

Let cake cool slightly and then spread marshmellow cream over the top.

Heat chocolate chips and peanut butter together (I just melt chocolate chips in microwave and then mix in peanut butter while it's hot)

and mix with rice krispies. Pour over top and chill.

Delicious Fruit Pizza

2 pkg. Pillsbury sugar cookie dough
2 lemon yogurts
1 8 oz. cool whip
fruit of your choice

Place cookie dough in jelly roll pan.  roll out until it covers the bottom evenly.  Cook dough according to package directions (I cooked mine a little longer than the directions said).  Let cool.  Mix yogurt and cool whip.  Spread over cookie. Add cut up fruit to the top.  Whatever your little heart desires strawberries, kiwi, blueberries, raspberries, mangerine oranges, bananas, etc.

Grandma Hill's Homemade Ice Cream

Oh this is to die for.  I promise!

Small Ice Cream Freezer:
4 eggs
2 1/2 cups sugar
10 cups 1/2 & 1/2
1 1/2 Tbsp. Vanilla
1/2 tsp salt

Large Ice Cream Freezer:
6 eggs
3 cups sugar
15 cups 1/2 & 1/2
2 Tbsp. vanilla
1 tsp salt

Mix eggs and sugar; beat well.  Add 1/2 & 1/2 vanilla and salt.  Mix and freeze by placing ice and ice cream salt around the outside of the ice cream maker.  Let sit for a few hours.  You might have to switch out the ice about half way through.

Christmas Sandwich Cremes

My Aunt Melanie made these at my sisters "wrap it up" baby shower.  They were SOOO yummy!  Sorry, no picture.  They were all gobbled up by the time I thought of it.  Drat!

1 cup butter (no substitutes), softened
1/3 cup whipping cream
2 cups all-purpose flour
sugar

FILLING:
1/2 cup butter (no substitutes), softened
1-1 1/2 cups confectioners sugar
2 tsp. vanilla extract
Food coloring

In a mixing bowl, combine butter, cream, and flour; mix well.  Cover and refrigerate for 2 hours or until dough is easy to handle.  Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out).  On a floured surface, roll out dough to 1/8 inch thickness.  Cut with a 1-1/2 in round cookie cutter.  Place cutouts in a shallow dish filled with sugar; turn to coat.  Place on ungreased baking sheets.  Prick with a fork several times.  Bake at 375 for 7-9 minutes or until set.  Cool on wire racks.  For filling, in a mixing bowl, cream butter and sugar.  Add vanilla.  Tint with food coloring.  Spread about 1 tsp. off filling over half of the cookies; top with remaining cookies. **My aunt said she was in a hurry and just used frosting she bought at the store and they still tasted great!**Yield: 4 dozen

Chocolate Thin Mints

Chocolate Thin Mints

2 sleeves Ritz Crackers
3 candy canes, crushed
1 bag Andes Mints baking chips (in baking section)

Microwave half of the bag of Andes mints in small microwaveable bowl for about 30 seconds, stir, then another 30 seconds. Stir until melted. Dip crackers in melted chocolate, completely coating cracker with chocolate. Remove with tongs and shake off the excess. Place on wax paper-covered baking sheets. Sprinkle with crushed candy canes after you place them on wax or parchment paper. Let completely dry or refrigerate for 30 minutes. Repeat with second half of chocolate.

These are so yummy. My friend Summer made these for a cookie exchange a couple years ago and I loved them. I made them for a cookie exchange at Callie's preschool. They are so easy.

Marshmallow Pilgrim Hats.

HAPPY THANKSGIVING!!

I made these for my daughter's preschool. They are super fun and easy to make.

Here is the recipe:

24 chocolate-striped shortbread cookies

12-ounce package of chocolate chips

24 marshmallows

Yellow frosting

1. Set the cookies stripe side down on a cookie sheet.

2. Melt the chocolate chips in microwave.

3. One at a time, stick a wooden toothpick into a marshmallow. Dip the marshmallow into the melted chocolate, and center it on top of the cookie. Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.

4. Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.

Hot Fudge Sauce

• 1 cup butter
• 3 cups sugar
• 1/2 cup cocoa
• 1 tsp. vanilla
• 1 can evaported milk

Melt butter on medium heat in saucepan.  Add cocoa, then milk.  Gradually stir in sugar and stir constantly until it comes to a low simmer.  Take off heat and add vanilla.
Eat over ice cream or with fruit. (apples, grapes, bananas, oranges, strawberries, etc.)
This is the best hot fuge sauce ever!  I promise!

Caramel Corn

• 2 qts. popped popcorn
• 1 can sweet & condensed milk
• 2 cups brown sugar
• 1 cube butter
• 1 cup Karo syrup
• pinch of salt

Pop popcorn and place in large bowl.  Cook all the rest of the ingredients on stove top to soft ball stage, stirring constantly --to test for soft ball stage put room temp. water in a small bowl and drop some of the caramel in.  If it forms a "soft ball" in the water then it's done--  Mix with popcorn. 
So soft and gooey!  It's my FAVORITE!!

Texas Sheet Cake

• 2 cubes butter
• 4 Tbsp. cocoa
• 1 cup water
• 2 cups plus 2 Tbsp. flour
• 2 eggs
• 2 cups sugar
• 1 tsp. vanilla
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 cup milk

Bring butter, water and cocoa to a boil.  Pour over all the rest of the ingredients and mix well.  Bake at 350 for 20 minutes.

Frosting:

• 1 cube butter
• 4 Tbsp. cocoa
• 6 Tbsp. milk
• 1 tsp. vanilla
• 1 lb. powdered sugar

Monkey bread

I love to make this for breakfast and made it for Callie's school for a parents meeting. I forgot how good it is. Excuse the picture, it fell apart because I was trying to hurry and didn't let it completely cool.

Monkey Bread

2 Cans refridgerated biscuits (Pillsbury is what I used)
1 cup brown sugar
1 tablespoon cinnamon
1 stick butter, melted

Cut each biscuit into 4 pieces. Mix sugar and cinnamon together and put into ziploc plastic bag. Put biscuit pieces into bag and shake until all are coated. Dump mixutre into a greased bundt pan and pour melted butter over the whole thing. Bake at 375 for 20 minutes. Let cool and pour onto plate or eat it out of the bundt pan.