Funfetti Cookies

• prep time 40 min
• total time 40 min
• ingredients 4
• servings 36

Ingredients

1(18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix

1/3cup oil

2eggs

1/2(15.6-oz.) can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting

1- Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.  

2- Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.  

3- Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Melissa's Homemade Brownies

I love these brownies of Melissa’s!!  They are my favorite treat that she makes.  They turned out dang good when I made them too.  And they are soooooo easy (almost as easy as opening a box).

2 cubes of butter

½ cup cocoa

2 C sugar

4 eggs

1 tsp vanilla

½ tsp salt

½ tsp baking powder

1 ½ C flour

Melt butter with cocoa.  While that cools mix sugar, eggs, vanilla.  Add chocolate mixture to egg mixture.  Add salt, baking powder, and flour.  Mix and put in a greased13x9 pan.   Bake for 25-30 minutes at 350 degrees.

Monkey Bread

Ingredients:

1/2 cup granulated sugar 1 teaspoon cinnamon 2 (16.3 ounce) cans Pillsbury® Grands! ® Homestyle refrigerated buttermilk biscuits

1/2 cup chopped walnuts (optional) 1/2 cup raisins (optional) 1 cup firmly packed brown sugar 3/4 cup butter or margarine, melted

Directions:

1.	Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2.	Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3.	In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4.	Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Ingredients:

Rolls:
• ½ cup warm water
• 2 tablespoons active dry yeast
• 2 tablespoons sugar
• 3 ½ ounce package instant vanilla pudding
• ½ cup butter, melted
• 2 eggs
• 1 teaspoon salt
• 6+ cups flour
Filling:
• 1 cup butter, softened to room temperature
• 2 cups brown sugar
• 4 teaspoons cinnamon
Frosting:
• 8 ounces cream cheese
• ½ cup butter, softened to room temperature
• 1 teaspoon vanilla
• 3 cups confectioner’s sugar
• 2-3 tablespoons milk

Directions

1. In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.
2. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Notes

Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter – about 4 hours, then let rise until doubled).

Toffee Apple Dip

8 oz Cream Cheese
3/4 C brown Sugar
1 1/2 tsp Vanilla
1 tsp Cinnamon
1/8 tsp Nutmeg
Toffee Bites (I crushed up a Heath bar)

Mix all ingredients together.  Serve with apple slices.
(from Melissa)

Carmelitas

Ingredients:

Crust

2 cups All Purpose or Unbleached Flour

2 cups quick-cooking rolled oats

1 1/2 cups firmly packed brown sugar

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups margarine or butter, softened

Filling

1 jar of Mrs. Richardson's Butterscotch caramel caramel ice cream topping

3 tablespoons All Purpose or Unbleached Flour

1 12oz package of milk chocolate chips

1/2 cup chopped nuts

• 1 Heat oven to 325°F.  Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of pan. Bake at 325°F. for 17 minutes.
• 2 Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.
• 3 Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
• 4 Return to oven; bake an additional 17 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.
•  NOTES: I don't use the nuts.  This is best made the day before you need it. 

Chocolate Pudding Pie

QUICK SHORTBREAD PIE CRUST 

1 1/4 c. flour
2 tbsp. powered sugar
1 cube butter

Put in mixer and blend. Press into pie shell. Pick with fork. Bake at 400 degrees for 10 minutes. Mom added maybe ¼ cup milk to moisten.  Baked a couple minutes longer too.

COOL WHIP PIE 

1 container Cool Whip
4 oz. cream cheese, softened
1/2 c. powdered sugar
1 pkg. Jello instant pudding (4 serving size), chocolate
1 c. cold milk
Graham cracker pie shell
Coconut (opt.)
Pecans or walnuts (opt.)
Chocolate flavored decors (opt.)

Cream cheese with 1/2 cup Cool Whip and 1/2 cup powdered sugar. Spread on pie shell. Mix pudding and milk (pudding will be thick), spread on cream cheese layer. Top with Cool Whip. Garnish with coconut and pecan pieces or chocolate flavored decors. Refrigerate for about 2 hours before serving. You can also make this with vanilla instant pudding.

Triple Layer Pumpkin Spice Pie

What You Need

2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding

1/4 tsp. ground cinnamon

2 cups cold milk

1 HONEY MAID Graham Pie Crust (6 oz.)

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/2 cup PLANTERS Pecan Halves

1 Tbsp. honey

Make It

BEAT dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.

STIR 1-1/2 cups COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.

REFRIGERATE 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.

Pumpkin Roll

Mix and set aside: 3/4 cup sifted flour, 1 Tbsp baking powder, 2 tsp cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp nutmeg, 1/2 tsp salt.

Blend: 3 eggs, 1 cup sugar. Beat eggs and sugar until thick and fluffy, about 5 minutes. Add 2/3 cup canned pumpkin solid. Beat into mixture.

Preheat over to 375, grease and line with wax paper 15 x 10 x 1 pan. Combined dry and wet mixtures all at once. Mix. spread into pan. Bake at 375 for 15 minutes. While hot take knife to loosen edges so falls out easy onto damp dish towel and powder sugar. Flip with towel on. Peal off wax paper. Let let it sit to cool. Trim crust off the edges. Roll towel and bread together while hot and let cool.

Filling: 1 cup powder sugar, 1 8 oz cream cheese, 6 T butter, 1 tsp vanilla. beat until smooth. Unroll cake and spread filling. Roll back up with out the towel. Powder sugar the top with sifter and put in fridge. Plastic wrap.

Cherry Cheese Pie

9 in Graham cracker crust.

1 8 oz package of cream cheese
1 can eagle brand milk
1/2 can cherry pie filling
1/3 cup lemon juice
1 tsp vanilla

Soften cheese, whip until fluffy- gradually add the milk to cheese. Continue to beat. Add lemon juice and vanilla. Blend well, pour into crust. Chill 2-3 hours, then garnish with cherry pie filling.

Berry Fruit Pie

Ingredients:
Double crust recipe (could do lattice)
2 cups blueberries
2 cups halved strawberries
1 cup blackberries or raspberries
1/2 to 2/3 cup sugar
1/3 cup flour
2 tsp lemon peel or 1/2 tsp cinnamon

Directions
1. Prepare crust and line pie plate, 9in
2. In large bowl combine sugar and flour. Stir in berries and lemon peel. Gently toss until coated.
3. Transfer berry mixture to pastry lined pie pan. Place 2nd pastry on and seal. Cut slits.
4. If desired brush with milk and sprinkle with sugar.
5. To prevent over browning cover pie with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake for 25 to 30 more minutes or until filling is bubbly and pastry is golden. Cool on wire rack.

Apple Crumb Pie

Place pie crust in pan. Cut up and add butter to bottom crust.
Apples: 6-7 granny smith apples pealed and sliced. 3 Tbsp flour, 1 cup brown sugar, 1 tbsp cinnamon, mix until syrupy
Top: 1 cup flour, 1/2 Cup firm butter, 1/4 cup powder sugar. Beat and use hands to mix. make crumbs. place on top of apples to cover.
Bake: 350 degrees for 50-60 minutes

Perfect Apple Pie

INGREDIENTS

Double crust recipe

6 cups thinly sliced, peeled apples (6 medium)

3/4 cup sugar

2 Tbsp all-purpose flour

3/4 tsp ground cinnamon

1/4 tsp salt

1/8 tsp ground nutmeg

1 Tbsp lemon juice

DIRECTIONS

1- Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2- In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3- Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Muddy Buddies

Ingredients:
9 cups corn chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cup powder sugar

Directions:
Put cereal into large bowl. In second bowl microwave uncovered for 1 minute: chocolate chips, peanut butter, and butter. Stir and do another 30 seconds. Stir in vanilla. Pour on top of chex, shake til coated. Pour into large zip lock bag. Add powder sugar and shake til coated. Put onto wax paper to cool. Put in fridge.

Chocolate Eclair Cake

Ingredients:
2 small instant vanilla puddings
3 cups milk
8 oz cool whip
1 box gram crackers
For the frosting:
2 whole squares unsweetened baking chocolate (Bakers)
3 Tbsp butter
2 Tbsp Karo Syrup
3 Tbsp milk
2 tsp vanilla
1 1/2 cup powdered sugar

Directions:
Whisk milk and pudding until stiff. Fold in whip cream. Place 1 layer of gram crackers on bottom of 9x13 pan. Layer half the pudding mixture down. Repeat one more time.

In Sauce pan over low heat melt butter and chocolate. Add karo, milk, and Vanilla. Take off heat and add powder sugar. Mix until runny. Pour over pudding when a little warm. Set up in fridge.

Note: Mine has NEVER turned out as good as Robyn's. I make frosting 1 1/2 times to get it to spread more even and cover the entire cake. When I make just a normal batch it wont cover whole pan....

Peach Pie

Ingredients:
3/4 to 1 Cup sugar
3 Tbsp Flour
1/4 tsp cinnamon
2 Tbsp butter
5 Cups peaches (5-6 whole peaches)

Directions:
Peel and slice peaches and place in separate bowl. Mix sugar, flour, and cinnamon. Add sliced peaches and mix together. Flour bottom of pie pan and roll out bottom crust. Add peach mixture. Slice and spread butter over mixture. Cut top crust lattice style. Put top crust on. Pinch top and bottom crust together. If desired brush crust with melted butter and sprinkle with sugar. Bake at 400 degrees for 45-5o minutes.

Oreo Balls

Ingredients:

Yield: 25-35

• 1 package regular size Oreo cookies, crushed
• 1 (8 ounce) package cream cheese, softened
• 1 package white almond bark
• 1 package chocolate almond bark

Directions:

1. Using a blender or hand held mixer, mix Oreos and cream cheese together.
2. Roll into walnut size balls.
3. Chill for an hour.
4. Melt approximately 3/4 package of white almond bark.
5. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
6. Allow to harden on wax paper.
7. Takes about 15 min.
8. While waiting, melt about 1/4 package of chocolate almond bark.
9. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
10. I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark

Notes: Put the balls, before dipping, into the freezer. Pull out a few at a time to dip. As they soften they crumble in the chocolate as you are dipping.

Chocolate Chips Cookies for High Altitude

Prep:

15 mins

Cooking:

9 mins

Level:

Easy

Cooling:

15 mins

Yields:

60

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts

Directions:

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

Homemade Oreo Cookies

Cookies:

1 devil's food cake mix
1/2 c. shortening
2 eggs

Mix the above ingredients together. Roll the dough into dime-sized balls and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.

FROSTING:

8 oz. cream cheese
1/2 square butter
2 tsp. vanilla
2 to 4 c. powdered sugar

Mix all of frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.

Notes: My young women girls love these. One batch of frosting will get you through two batches of cookies.