Fruit slush

  1 1/2 C sugar

2 C boiling water

2 small cans orange juice (reconstituted)

2 small cans undrained crushed pineapple

6 bananas, mashed

1 small jar maraschino cherries

1 large box frozen strawberries

Dissolve sugar into boiling water. Add other ingredients and mix well. Put into freezable containers (paper cups). Set out 30 minutes before serving. 

Pumpkin Roll

Ingredients 

 

3 eggs

1 cup sugar

2/3 cup pumpkin

3/4 cup flour

1 tsp baking powder

1/2 tsp nutmeg

1/4 tsp ginger 

1/2 tsp cloves

2 tsp cinnamon

1/2 tsp salt

Directions

Heavily grease and flour a cookie sheet (15x10 jelly roll pan). 

Beat eggs on high until frothy with volume. Slowly mix in the sugar and pumpkin. Add flour, baking powder, nutmeg, ginger, cloves, cinnamon, and salt. 

Pour mixture into pan and if desired, sprinkle with chopped nuts. 

Bake at 375 for 15 min.

Put powdered sugar on towel and cool on towel, nut side up. Roll up in towel. Cool. Unroll carefully and fill with cream cheese frosting. Roll back up. 

Chocolate Peanut Butter Balls

 Makes about 36

Ingredients: Ingredients:

3/4 cup peanut butter 3 tablespoons butter 3 tablespoons brown sugar 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 12- oz bag of milk chocolate chips Instructions: In a saucepan on the oven or in the microwave(my preference) combine the peanut butter, butter, brown sugar, salt, and vanilla and stir until creamy and smooth. Remove from heat, and stir in powdered sugar. Mix until combined. Allow mixture to cool to room temperature. Scoop into balls about 1/2-1" wide and place on a parchment lined baking sheet. Place the cookie sheet in a freezer for 30 minutes. When ready, melt the chocolate chips in a microwave safe bowl. Melt in 30 second intervals. Be sure to stir in between. Using a fork or toothpicks, dip the eggs in the chocolate to coat. Place on the baking sheet again to harden. Enjoy refrigerated or at room temp!

Makes about 36

French Silk Pie

3/4 cup butter
1 cup sugar
3 oz unsweetened chocolate
3 eggs
2 tsp vanilla
1 pie crust (baked)

Cream butter, add sugar. Melt chocolate and add to butter and sugar. Add eggs in one at a time. Add vanilla and beat for 5 minutes. Pour into bake pie crust. Let cool.

Chocolate Mint Cookies

3/4 cup butter
1 1/2 cups light brown sugar
1 TBS water
2 cups semi-sweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/4 tsp salt
1 package Andes Mints

In a large heavy sauce pan, over low heat, cook butter, brown sugar and water (until melted). Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until all the chips are melted. Pour into large bowl and let cool about 10 minutes. With mixer beat eggs one at a time. Add dry ingredients beating until just blended.

Chill dough for one hour. Preheat oven to 350 and line a cookie sheet with foil. Roll teaspoon size balls of dough about one inch in diameter. Bake 10-12 minutes (cookies will crisp as they cool). Remove from oven and immediately place a mint on each hot cookie. Allow mint to soften and swirl with back of spoon. Cool thoroughly.

English Toffee

1 cup sugar
1/2 lb butter
5 TBS water
10 Hershey's bars

Boil sugar, butter, and water until brown, stirring constantly. Pour over Hershey's bars in a 13x18x1 cookie sheet. Let cool and harden, then break into chunks

This is the toffee recipe that Martin Warr makes.

Hershey's No Bake Cookies

2 cups sugar
1/2 cup milk
4 TBS cocoa
1 stick butter
1 tsp vanilla
1/2 cup peanut butter
1/4 tsp salt
3 cups quick oats

Combine sugar, milk, cocoa, and butter in sauce pan. Cook until it boils, boil for 1 1/2 minutes. Remove from heat and add vanilla, peanut butter, salt and oats. Put spoonfuls onto wax paper and lot cool.

Lemon Fluff

Crust
1/4 cup melted butter
2 TBS sugar
2 cups crushed graham crackers
press 1/2 of the mixture into 9x13 pan

Filling
1 cup evaporated milk

• Chill in shallow pan in freezer until crystallized and whip until stiff.

Add 1/3 cup lemon juice and whip until stiff

In another bowl add 2 eggs, 1/2 tsp salt and 1/2 cup sugar and whisk. Fold into whipped milk mixture and pour into crust, sprinkle with remaining crumbs and freeze!

Cream Cheese Frosting

8oz cream cheese
1/4 cup butter
2 1/2 cup powered sugar
1 tsp hot water for consistency.

Beat together and enjoy!

Gooey Cake

Crust
1 yellow cake mix
1/2 cup melted butter
1 egg

Mix and press into bottom of 9x13 pan

Topping

8oz softened cream cheese
4 cup powdered sugar
1/2 cup melted butter
1 tsp vanilla
2 eggs

Mix and pour over crust. Bake at 350 degrees for 30-40 min. Turn pan around half way through.

I got this from Molly Warr.

Iced Italian Cream Cake

Ingredients

Cake:

1/2 cup (1 stick) unsalted butter, plus more for greasing

2 cups all-purpose flour, plus more for dusting

1 teaspoon baking soda 

1/2 cup vegetable shortening 

2 cups sugar 

5 large eggs, separated 

1 cup buttermilk, well shaken 

1 teaspoon vanilla extract 

1/2 cup chopped pecans 

1 cup sweetened shredded coconut 

Cooking spray

Italian Cream Frosting:

8 ounces cream cheese, at room temperature

4 tablespoons (1/2 stick) butter, at room temperature 

1 pound confectioners' sugar 

1 teaspoon vanilla extract 

1/2 cup chopped pecans 

1. For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
2. Sift the flour and baking soda together and set aside.
3. With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.
4. In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
5. Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
6. For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
7. When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.

https://www.foodnetwork.com/recipes/iced-italian-cream-cake-2138765

Easy Blueberry Ice Cream

A found this recipe and it was easy to make and easy for the kids to do it. I wanted to share so I could also have it again later.

2 1/2 cups (300g) fresh blueberries
2 tbsp sugar
grated zest and juice from 1 lemon
1 1/4 cup heavy cream
16 oz natural milk yogurt (unsweetened)
2 tbsp confectioners' sugar

Place blueberries in a pan with the sugar, lemon zest and juice. Bring to a boil and then simmer for 4-5 minutes until the berries have popped.

Remove from heat and press berries through a fine sieve into a bowl, leaving a blueberry syrup. Let cool.

Place the cream in a large bowl and whip with an electric mixer until starts to thicken.

Using a metal spoon, fold in the yogurt and confectioners' sugar until smooth. Add the berry sauce and stir to combine.

Pour into a freezer safe container and freeze for 4-5 hours. Every hour take a fork and break up the ice crystals. 

Easy Coconut Macaroons

2 (8oz) packages flaked coconut
1 (14 oz) can sweetened condensed milk
2 tsp vanilla

Mix all the ingredients together and drop onto a greased cookie sheet. Bake at 350 F for 10-12 minutes. Let cookies set on pan before removing. 

Swedish Party Cookies

1 cup brown sugar

1 cup butter

2 egg yolks

pinch of salt

2 cups flour

red current jelly

chopped nuts

Cream butter and sugars together.

Add beaten egg yolks, flour and salt

Make into small balls

Dip balls in egg whites

Roll in chopped nuts

Grease cookie cookie sheet

Make jelly hole with the blunt end of a knife (but these are thumb print cookies so use your thumb:) )

Bake at 350 for 5 min

Remove and make the hole bigger

Cook 15 more minutes until done.  

Fill with tart red current jelly immediately

No-bake Pumpkin Oatmeal Cookies

Since fall doesn't really happen here, I've been looking for recipes to make that taste like fall.  My kids like these and they are so easy to make.  I found the recipe here. 

• 3/4 cup quick oats (60g)
• 1/2 cup oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.) (75g)
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup xylitol or sugar (or coconut sugar or sucanat) (55g)
• 1/4 tsp cinnamon (optional: a pinch pumpkin pie spice as well)
• optional: handful mini chocolate chips
• 1/3 cup canned pumpkin (or sweet potato puree) (80g)
• 2 to 2 1/2 tablespoons milk of choice, as needed
• 1 tablespoon oil (omit if you desire, but I can’t vouch for the results)
• 1/2 tsp pure vanilla extract

Combine all dry ingredients and stir very well. In a separate bowl, combine all liquid (including pumpkin). Then stir to combine, and form into balls or cookies. Or put in the fridge to firm up a little before forming cookies.

A modest proposal

For a Halloween-themed dessert:

Ingredients:
1 20 oz. bag of assorted Mars candy bars
1 10 oz. bag of M&Ms

Unwrap all the candy bars. Dump them unceremoniously into a heavily buttered 8-inch cake pan. Create the top crust by dumping all the M&Ms on top. Bake at 110 F for 30 minutes. Allow the dessert to rest at room temperature until solid. Serve with a garnish of Karo syrup (optional).

Peanut Butter Honey Snack Balls

Ingredients

1 cup peanut butter (an all natural PB is recommended — the only ingredient necessary is crushed peanuts)
1 cup honey
3 cups rolled oats (oatmeal)
1 cup of nuts or dried fruit (or whatever your heart desires)
Crushed nuts, granola cereal, or unsweetened coconut

Directions

Mix the first four ingredients together thoroughly. Form them into balls (makes about 10-12 depending on size) then roll them in the crushed nuts, granola cereal, or unsweetened coconut. Serve or refrigerate.

I did about 3/4 a cup cranberries for the fruit and 1/4 cup chopped pecans! I would also consider cutting back on the honey because it was well, pretty honey-y!

http://www.fitsugar.com/Peanut-Butter-Honey-Ball-Recipe-13331197

Cinnamon Sugar Pecans

1 stick butter melted

2 large egg whites

1/4 tsp salt

3/4 cup sugar

1 1/2 lbs. pecans (6 cups)

1. Preheat oven to 325.  Pour melted butter over large cookie sheet and spread evenly.  
2. Beat egg whites and salt until foamy.
3. Gradually add sugar and cinnamon, beating only till blended.  DO NOT OVER BEAT.  Mixture should be runny.
4. Spread onto buttered pan.
5. Bake until pecans are crisp and butter is absorbed, turning pecans with a spatula every 10 minutes, for 30 minutes
6. Cool on cookie sheet.  Loosen and store in airtight container.

Sour Cream Raisin Pie

I'm adding this for Mom because I asked for the recipe to make for Thanksgiving this year.  It wouldn't be Thanksgiving without this pie!  The "I"'s are Mom, not me.

1       cup raisins                              

3/4     cup sugar                               

1       cup sour cream                        

3       Tbsp. corn starch    

2.       eggs separated    

1        tsp vanilla      

1.       Tbsp butter     

1/2     tsp salt

Add sugar to raisins in a sauce pan.  Barely cover with water and simmer until tender, (it just takes a few minutes).  Add sour cream and bring to a boil.  Thicken with cornstarch that is thinned with cream (Grandma Kilgore used cream, I  used milk).  Add egg yolks and cook 2 minutes.  Remove from heat and add vanilla, butter and salt.  Cool.  Pour into a baked shell.  Cover with meringue. 

I would bake the pie the day before Thanksgiving and then add the meringue the next day.