Buckeye Delights

Buckeye Delights

Cookie Dough

1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine, softened
1 egg

Filling
1/2 cup powdered sugar
1/2 cup peanut butter
2 TBS butter
1 tsp vanilla
1/4 tsp salt

Topping
1/2 cup whipping cream
1 cup plus 2 TBS semisweet chocolate chips
1 TBS peanut butter

Heat oven to 350 degrees. Spray mini muffin pan with nonstick spray. In large bowl, stir cookie dough ingredients until dough forms. Press about 1 TBS dough into each muffin pan cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.

In small bowl, mix filling ingredients until well blended. Press about 1 tsp mixture on top of each cooled cookie. in 1-qt saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 tsp chocolate mixture over each cookie cup.

Place remaining 2 TBS chocolate chips and 1 TBS peanut butter in a microwave safe dish. Microwave on high 30 to 60 seconds or until softened. Stir to mix. Spoon topping into a decorating bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set.

Ben's Chocolate Chip Cookies Submitted by Rachel

Yummy Chocolate Chip Cookies

1 cup real butter
1 tsp baking soda
2 eggs
1 tsp vanilla
1 tsp salt
1/2 cup brown sugar
1 12 oz package semi-sweet chocolate chips
1 cup granulated sugar
1/2 tsp hot water
2 1/2 cups of sifted flour

Cream butter and sugars add eggs and beat well. Sift remaining flour with salt and baking soda. Add to creamed mixture. Add hot water and vanilla mix until well blended. Add chocolate chips. Drop from spoon on greased cookie sheet bake at 375 for 10 minutes Makes 6 1/2 dozen cookies.

Easy Apple Crisp

Easy Apple Crisp

6 Granny Smith Apples, Peeled, Cored, and Sliced
1 Cup Water, or 1 TBS per ½ Pint Jar
1 White Cake Mix
1 Cup Packed Brown Sugar
1 tsp Ground Cinnamon
½ Cup Butter, Melted

Preheat oven to 350 degrees. Lightly grease a 9x19 inch
baking dish or 12 ½ pint jars. Arrange apples in an even
layer in bottom of baking dish or jars. Pour water over apples.
In a medium bowl, mix together cake mix, brown sugar, and
cinnamon. Stir in melted butter until ingredients are thoroughly
blended; mixture will be crumbly. Sprinkle mixture over apples.
Bake in preheated oven for 50 to 55 minutes. Serve with vanilla
ice cream.

Creamy Pumpkin Pie

Creamy Pumpkin Pie

1 Pillsbury Refrigerated Roll Out Pie Crust
1 Cooking Pumpkin (the small ones) - need 15 oz. pure pumpkin puree
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon ground cinnamon, plus more for serving
1 teaspoon pumpkin-pie spice
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup heavy cream
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup granulated sugar

Directions:

Pumpkin Puree: Cut pumpkin in half. Scoop out insides. Place pumpkins facing down on an aluminun covered cookie sheet. Bake in 350 degree oven for 30 - 45 minutes. Peel skin away and mash with a potato masher.

Cook pie crust according to directions. Let crust cool completely, and set aside.

Heat oven to 350 degrees.

Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.

Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.
With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more (or up to 1 day). Sprinkle with more cinnamon before serving.

I also made these in half pint jars. Use both crusts, cut them into fourths. Butter the inside of the jars, pack the crust down into the jars. Bake as directed. Let cool. Scoop pie filling 3/4 of the way up. Bake for 45 minutes. Cool completely. Add whipped topping. Makes 8 pies in a jar.

Friendship Bread Starter, Care of, and Bread Recipe

To make starter...

Ingredients

* 1 (0.25 ounce) package active dry yeast
* 1/4 cup warm water (110 degrees F/45 degrees C)
* 1 cups all-purpose flour
* 1 cups white sugar
* 1 cups milk

Directions
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. For the next 10 days handle starter according to the following instructions.

Instructions for Starter...

Day 1: Receive the starter

Day 2: Stir (if in a bowl) or mash the bag (if in a Ziploc)

Day 3: Stir (if in a bowl) or mash the bag (if in a Ziploc)

Day 4: Stir (if in a bowl) or mash the bag (if in a Ziploc)

Day 5: Stir (if in a bowl) or mash the bag (if in a Ziploc)

Day 6: Add 1 cup each flour, sugar and milk.

Day 7: Stir (if in a bowl) or mash the bag (if in a Ziploc)

Day 8: Stir (if in a bowl) or mash the bag (if in a Ziploc)

Day 9: Stir (if in a bowl) or mash the bag (if in a Ziploc)

Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers or Ziploc bags of 1 cup each for three of your friends. Keep one for yourself (if you want to start the process over ~ if not give all bags to friends) and give a bag to two friends with the instructions for Day 1 through Day 10 and the following recipe for baking the bread. A nice touch is to give them a few slices of the bread as well.

DO NOT use metal bowls or utensils as the metal does react with the batter.

To make bread...

Ingredients

Remaining starter after the 4 cups have been separated

2 cups of flour

1 3/4 cup sugar

2/3 cup milk

1 cup vegetable oil or 1/2 cup vegetable oil & 1/2 applesauce

3 large eggs

1 tsp vanilla

1 1/2 tsp baking powder

4 tsp cinnamon

1 tsp salt

1/2 tsp baking soda

2 small pkg. instant vanilla pudding (you can use any pudding flavor and you can substitute sugar free)

1 cup chopped walnuts or pecans, optional (you can even try dried fruits, chocolate chips, etc.)

Directions

Preheat oven to 325 degrees. Add oil to bowl with remaining starter mixture along with eggs, milk, and vanilla extract. Stir until well combined; set aside.

In another large bowl, mix together remaining 2 cups flour, 1 cup of sugar, baking powder, 2 teaspoons cinnamon, salt, baking soda, pudding, and nuts, if desired. Add dry ingredients to starter mixture and stir until well combined. Divide batter evenly between two 8-by-4-by-2 1/2-inch loaf pans.

In a small bowl, mix together remaining 3/4 cup sugar and 2 teaspoons cinnamon (if using other pudding flavors such as chocolate you may want to omit the cinnamon); sprinkle evenly over batter. Transfer to oven and bake for 1 hour. Let cool 15 minutes before removing from the pan.

My favorites are to use the banana cream pudding, no nuts, no cinnamon and butterscotch pudding, no nuts, no cinnamon ~ YUMMY!

Dangerous Cake in a Mug

Just tried the vanilla one - Awesome! My students are going to make this tomorrow for one of their birthdays!

Dangerous Chocolate Cake in a Mug
Ingredients
4 TBS of flour
4 TBS of sugar
2 TBS of cocoa powder
1 TBS of Cornstarch mixed with 3 TBS water
3 TBS water
3TBS oil
1 TBS chocolate chips (optional)
1 dash vanilla

Required - 1 large coffee mug

Add dry ingredients to coffee mug and mix well. Add the Cornstarch mixture and mix well. Add water and oil and mix well. Add vanilla and chocolate chips. Put the mug in the microwave and cook on high for 3 minutes (1000 watts). The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little and tip out onto a plate if desired.

Dangerous Vanilla Cake in a Mug
Ingredients
6 TBS of flour
4 TBS of sugar
1/8 tsp baking powder
1 TBS of Cornstarch mixed with 3 TBS water
3 TBS water
3TBS oil
1 dash vanilla extract or lemon (or whatever flavor you like)

Required - 1 large coffee mug

Add dry ingredients to coffee mug and mix well. Add the Cornstarch mixture and mix well. Add water and oil and extract mix well. Put the mug in the microwave and cook on high for 3 minutes (1000 watts). The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little and tip out onto a plate if desired.

Shakin' Ice Cream

Shakin’ Ice Cream Recipe

1 Gallon size zip block bag
1 Quart size zip block bag
Ice cubes
6 Tablespoons Rock Salt
1 Cup Half and Half
1 Tablespoon Sugar
½ teaspoon Vanilla
3 small Dixie cups
Strawberry syrup
Chocolate syrup

Fill the gallon size bag ¼ full with ice. Add the Rock salt. Seal bag and set aside. Put the remaining ingredients in the smaller bag. Seal bag and place inside the larger bag of ice. Shake the bag for 10 minutes. When the mixture is firm, take out and spoon into three small cups. Add strawberry syrup to one of the cups and stir. Add chocolate syrup to one of the small cups and stir. Enjoy!

Orange-Glazed Strawberry Cupcakes

Orange-Glazed Strawberry Cupcakes

1 2/3 c all-purpose flour
1 2/4 tsp baking powder
1/4 tsp salt
8 T (1 stick) unsalted butter, softened
2/3 c sugar
1 large egg plus 1 large egg white
8 T (1/2 c) orange juice
1/2 c finely chopped strawberries
1 c confectioners' sugar

Make cupcakes: Preheat oven to 375. Line a 12 cup muffin pan with paper liners. In a bowl, stir together flour, baking powder and salt.

Cream butter and sugar with a mixer on high speed until light and fluffy. Beat in egg and egg white until well combined. With mixer on low, beat in half of flour mixture. Beat in 6 T orange juice, then add remaining flour mixture and beat until combined, scraping down sides of bowl as needed. Gently fold in chopped strawberries.

Spoon batter into prepared muffin cups, filling each until almost full. Bake until a toothpick inserted into center comes out clean, 20 to 22 minutes. Let cool in pan on a wire rack for at least 5 minutes.

Make glaze: In a small bowl, stir together confectioners' sugar and remaining 2 T orange juice until smooth. If glaze it too thick, stir in additional juice, making sure to add only 1 tsp, at a time, until you reach desired consistency. Glaze should be loose enough to spread easily on cupcakes, but not so thin that it drips.

Remove cupcakes from pan and top evenly with glaze. Let cool completely on rack, about 1 hour. Garnish each cupcake with a strawberry half, if desired.

Makes 12 cupcakes

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries

16 large strawberries, washed and patted completely dry with paper towels
8 oz. bittersweet or milk chocolate, coarsely chopped or grated

Place berries on parchment-lined baking sheet and refrigerate until well chilled, at least 1 hour.

Place chocolate in a microwave-safe bowl and microwave on high, just until melted, 1 to 2 minutes. Whisk until smooth.

Hold a berry by stem end and dip 3/4 of it into melted chocolate, making sure to coat berry's surface and letting excess drip back into bowl. Return to parchment-lined baking sheet. Repeat with remaining strawberries. Refrigerate until chocolate is set, about 1 hour, or up to 6 hours.

2 Strawberries per serving 2 WW Point

Lemon-Glazed Candied-Ginger Cookies

Lemon-Glazed Candied-Ginger Cookies

2 c all-purpose flour, plus more for surface
1/2 tsp baking powder
Salt
6 oz. (3/4 c) unsalted butter, softened
1 c. light brown sugar
1/2 c finely chopped candied ginger
1 lg egg
2 T pure vanilla extract
4 c. confectioners' sugar
2 T finely grated lemon zest
2 tsp fresh lemon juice
2 T honey
1/3 c water

Sift flour, baking powder, and 3/4 tsp salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger and beat for 2 min. Beat in egg and vanilla untill well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.

Shape dough into two 1 inch thick disks. Wrap tigthly in plastic; and refrigerate for at least 1 hour (or up to 3 days).

Preheat oven to 350. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2 inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.

Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 min. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)

Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cookies the cooled cookies. Let stand until glaze is set, at least 20 minutes (Glazed cookies can be stored overnight).

Recipe found at www.marthastewart.com/cookies

We won't count these calories but hey, they can't be too bad. They have lemon and ginger. Smiles!

Orange Sherbert Pie

Orange Sherbert Pie

8 oz. Cream Cheese
7 oz. (1 jar) Marshmallow cream
2 c. Orange Sherbert
2 c. Extra Cool Whip
2 Graham Cracker Crust

Fold the cream cheese and marshmallow cream together. Do not beat. Fold the Orange Sherbert and Cool Whip together. Combine all. Pour into the Graham Cracker Crust and freeze. Keep frozen and it will keep forever.

Monkey Bread

Monkey Bread - I used to make this all of the time when my kids were small. I guess we sorta forgot about it. It's easy, simple, and delicious. For any kid, any age.

Ingredients:
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter
1/2 cup white sugar
2 tablespoons cinnamon

Directions:
Preheat oven to 350 degrees F and grease a 9-10 inch bundt cake pan. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

Icing:
Ingredients:
1/4 pound cream cheese
1/4 pound butter
1/2 pound powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice

Directions:
Allow cream cheese and butter to get to room temperature. Beat butter and cream cheese together in a large bowl with a mixer. Slowly add in the pound of powdered sugar. After all the powdered sugar is added mix for 12 minutes (do not mix less than that). When almost done, add in the extract and lemon juice. Wait until the bread is cooled before spreading the icing on.

Servings? Who's counting? Calories? What's that?

Lemon Cake Submitted by Kristine Cahill

Lemon Cake

1 small box lemon jello
1 lemon cake mix
3/4 cup vegetable oil

4 eggs

Dissolve lemon jello in 1 cup boiling water. Let cool a little. Mix in the cake mix and vegetable oil. Add 4 eggs, beating after each one. Bake at 350 degrees for 30 min. in 9X13 pan. (depends on your oven) could be up to 35 min.

Glaze:
2 cups powdered (confectioners) sugar
1/3 cup lemon juice (from fresh lemons) (it took me 3 small ones)(it tastes even better if you can use some of the lemon pulp with it)

Mix the sugar and lemon juice thoroughly. Poke the cake all over with a tooth pick. Pour the glaze over cake while warm.

Fudge in a Baggie

Fudge in a Baggie

Ingredients for a Group
3 oz pkg of cream cheese
1 lb box of powdered sugar
1/3 cup of cocoa
1 stick of butter
1/2 teaspoon vanilla
2 1 gal zip lock storage bags

Place all ingredients in one of the zip lock bags, close and put it in the next zip lock bag. Give everyone a turn at squishing the bags to mix. Mix until smooth... Enjoy!

Ingredients for a Single Serving
2 teaspoons Cream Cheese
1/2 cup powdered sugar
2 teaspoons cocoa
1 tablespoons butter
1/8 teaspoons vanilla

Better-than-Almost-Anything Cake

Better-than-Almost-Anything Cake

aka Better-than-Sex Cake but we will call it the first name

My co-teacher made me this cake for my birthday - It was to die for.

She used caramel topping and frozen whipped topping.

1 box Betty Crocker SuperMoist German Chocolate cake mix

Water, vegetable oil and eggs called for in cake mix

1 can (14 oz) sweetened condensed milk

1 jar (16 to 17oz) caramel, buterscotch or fudge topping

1 container Betty Crocker Whipped fluffy white frosting or 1 container (8 oz) frozen whipped topping, thawed (3 cups)

1 cup toffee chips or bits (found by the ice cream toppings)

Heat oven to 350 degrees (325 for dark or nonstick pan). Make cake as directed for 13x9 inch pan; cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Sprinkle with toffee chips. Store covered in refrigerater. 15 servings.

Little Brownie Bites

1 Box Betty Crocker Original Supreme Brownie Mix
Cream Cheese Frosting
Dove Chocolate Hearts

Prepare Brownie Mix according to box. Bake in mini-muffin tins.

Cream Cheese Frosting
1 8-oz. Cream Cheese
1 stick of butter, softened
1 tsp. Vanilla
1 lb. powdered sugar
Red Food Coloring

Cream all ingredients together until smooth. Dab icing on top of Brownie Bites and stick a chocolate on each one.

Definitely Sinful but Beautiful!

Candy Cane Coffee Cake

Candy Cane Coffee Cake

Braided and fruit-filled, these shapely coffee cakes are perfect for entertaining or giving as gifts. This delicious recipe is from the award-winning Betty Crocker’s Best Christmas Cookbook.

Prep Time: 30 min
Total Time: 1 hour 50 min
Makes: 3 coffee cakes (12 slices each)

2 packages regular or quick active dry yeast
1/2 cup warm water (105°F to 115°F)
1 1/4 cups buttermilk
2 eggs
5 1/2 to 6 cups Gold Medal® Better for Bread™ flour or Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons salt

Filling
1 pint of preserves, jam, or jelly

1 - 8 oz pkg cream cheese

1 1/2 c powdered sugar

Coffee Cake Glaze

1 1/2 cups powdered sugar

1/8 tsp vanilla

2 T milk

sprinkles, if desired

1. Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.)

2. Grease 3 cookie sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. Divide dough into 3 equal parts. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet.

3. Mix cream cheese and powdered sugar. Spread one-third of the cream cheese mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. Spread one-third of the preserves on top of the cream cheese mixture. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)

4. Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Mix powdered sugar, milk, and vanilla until smooth. Drizzle Glaze over warm coffee cakes. Decorate with sprinkles.

Dr. Pepper Cake

Dr. Pepper Cake

 

Cake:

Betty Crocker Germam Chocolate Cake Mix

Jello Brand Vanilla Instant Pudding, small box (not sugar free)

2/3 cup Crisco Vegetable Oil

4 Eggs
12 oz. Dr. Pepper

1 tsp. McCormick's Vanilla

Mix all ingredients with a blender. Grease and flour 3 - 8 inch cake pans. Pour mix into the pans and bake at 325 for 30 - 35 minutes.

Icing:

8 oz. Philadelphia Cream Cheese

1 lb. Powdered Sugar

1/4 cup Hershey's Cocoa

1 stick Butter

1 tsp. Vanilla

Cream all ingredients together and spread on cooled cake. Enjoy!

Root Beer Cake

Kody's been begging me to make a Root Beer Cake since I made a Dr. Pepper Cake. I found this recipe on the internet. We made it, yesterday. If you like Root Beer you will like this cake!

Root Beer Cake
1 box Betty Crocker white or yellow cake mix
3 egg whites
1/4 cup of Crisco Vegetable Oil
1 can of A&W Root Beer (not diet)

Mix all and bake for 28 to 32 minutes at 350 degrees. Frosting: 1 can Betty Crocker Rich and Creamy Vanilla Icing 1 tablespoon of McCormick Root Beer extract Mix and ice your cake after it cools. NOTE: You can also crush up some of the old-fashioned root beer candy and put it on top.

Chocolate Peanut Butter Bars

This is one of Kody's favorite desserts. They taste like Reese's Peanut Butter Cups!

Chocolate Peanut Butter Bars

Yields About 4 dozen

1 cup (2 sticks) butter or margarine
4 cups powdered sugar

1 cup Honey Maid Graham Cracker Crumbs

1 cup Reese's Creamy Peanut Butter

2 cups (12 ounces) Hershey's Semi-Sweet Chocolate, melted

Coat a 10" by 15" rimmed baking sheet with nonstick cooking spray. In a large bowl combine all the ingredients except the chocolate. Spread the mixture over the baking sheet. Spread the melted chocolate evenly over the top. Freeze for 15 minutes; then cut out into squares. Serve, or cover and keep chilled until ready to serve.

Option: For extra peanutty flavor, use chunky peanut butter in place of the creamy.