Category	Title	Author	Ingredients	Directions	Notes
DESSERTS	4 Minute Butter Frosting	Karie Apel	1/3 c. soft butter or margarine Pinch of salt 3 c. powdered sugar 1/4 c. milk 1 1/2 t. vanilla Chocolate: add 3 squares melted unsweetened chocolate to butter or margarine. Lemon: Use lemon juice in place of milk and omit vanilla. Orange: Add 2 T. grated orange rind and 1 unbeated egg yolk to butter or margarine. Substitute orange juice for milk and substitute lemon juice for vanilla.	Cream thoroughly butter, salt, and one cup powdered sugar until light and fluffy. Add remaining sugar and milk alternately blending until smooth and of spreading consistency. Add vanilla. Fills and frosts top and sides of two 9" layers.
	Almond Joy Cake	Charlotte Apel	1 box Milk Chocolate Pudding Cake mix 1 c. Milnot 1 c. sugar 26 large marshmallows 14 oz. coconut 1 1/2 c. sugar 1/2 c. Milnot 1 stick margarine 1 c. chocolate chips 3/4 c. sliced almonds
	Angel Lush	Tiffany Johnston	1 pkg (4 svg size) Jell-O Vanilla fat free sugar free instant pudding 1 can (20 oz) crushed pineapple in juice, undrained 1 cup thawed cool whip lite 1 pkg (10 oz) round angel food cake 10 fresh strawberries	Mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in whipped topping. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate; top with 1 1/3 cups of pudding mixture. Cover with middle cake layer and additional 1 cup of remaining mixture. Top with remaining cake layer; spread with remaining pudding mixture. Refrigerate at least one hour. Top with strawberries just before serving.
	Apple Cake In A Jar	Jennifer Rogers	2/3 cup shortening 2 2/3 cups white sugar 4 eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/2 teaspoons salt 2 teaspoons baking soda 3 cups all-purpose flour 2/3 cup water 3 cups grated apple 2/3 cup raisins 2/3 cup chopped walnuts	1. Preheat oven to 325 degrees. Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside. 2. Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. 3. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. 4. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. 5. Jars should be eaten or kept in refrigerator for up to a week.
	Apple Dumplings	Leah Kennedy	1 pkg. Pillsbury crescent rolls 4 apples, cut in half 1 stick margarine 3/4 c. 7-up 3/4 c. sugar 1 t. cinnamon Cool Whip/Vanilla Ice Cream	Cut apples in half. Wrap each crescent roll around each apple piece. Place each wrapped apple in a 9 x 13 pan. Bring to a boil the margarine, 7-Up, sugar, and cinnamon. Pour over the apples. Bake at 350 degrees for 30 minutes. Serve with vanilla ice cream or cool whip.
	Autumn Pumpkin Pie	Leah Kennedy	2 eggs, beaten 3 C. mashed cooked pumpkin (lg. can--not pie mix) 1 (12 oz.) evaporated milk 1 C. sugar 1/4 C. flour 1 t. vanilla 1/2 t. salt 1 t. cinnamon 1/2 t. ground ginger 1/2 t. ground allslpice 1/4 t. cloves 1/4 t. nutmeg (I use 1 1/2 t. pumpkin pie spice in place of these spices) 1 unbaked 10 in. pie crust Struesel Topping: 1/4 c. butter or margarine 1/2 c. flour 1/2 c. firmly packed brown sugar 1/2 c. chopped pecans	Combine ingred. and blend we.. Pour into pie shell. Makes a lot so you do need 10 in. shell. Bake @ 400 deg. for 10 min. Reduce heat to 350 and bake 35 min. While pie is baking, combine the butter, flour, and brown sugar for topping. Mix well. Stir in pecans. Sprinkle on pie. Bake an additional 10 minutes at 350 degrees.	Makes a large pie so you do need a 10 inch pie shell.
	Bacardi Rum Cake	Jennie Robinson	Cake: 1 cup chopped pecans 1-18 1/2 oz. pkg. yellow cake mix 1-3 1/4 oz. pkg. jello vanilla instant pudding and pie filling 4 eggs 1/2 cup cold water 1/2 cup wesson oil 1/2 cup bacardi rum Glaze: 1/4 lb. butter 1 cup granulated sugar 1/4 cup water 1/2 cup bacardi	Preheat oven to 325. Grease and flour bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool and invert on serving plate. Prick the top with scure. Spoon glaze enenly over top. Glaze: Melt butter in saucepan. Stir in sugar and water. Boil 5 min. Stirring constantly, remove from heat. Stir in rum.
	Banana Bars	Lori Parks	1 1/2 c. sugar 1 c. sour cream 1/2 c. margarine 2 eggs 1 1/2 c. mashed bananas 2 t. vanilla 2 c. flour 1 t. baking soda 1/2 c. nuts Icing: 2 c. powdered sugar 1 t. vanilla 8 oz. cream cheese	Combine the sugar, sour cream, margarine and eggs for one minute. Add the mashed bananas and vanilla; mix for one minute. Add the flour, baking soda, and nuts; mix one minute. Do not overmix. Pour into a jelly roll pan (10 x 15) Bake at 375 degrees for 20-25 minutes. Icing: Combine all icing ingredients; mix well. Pour over cooled cake.
	Banana Split Cake	Charlotte Apel	½ c. margarine, melted 2 c. graham cracker crumbs ½ c. margarine, softened 2 c. powdered sugar 2 eggs 3 med. bananas 20 oz. crushed pineapple, drained 8 oz. Cool Whip 1 c. pecans, chopped	Mix melted margarine and graham cracker crumbs; pat into a 9 x 13 pan. Mix softened margarine, eggs, and powdered sugar. Beat til fluffy. Gently spread over crust. Layer bananas, pineapple, cool whip and nuts. Chill one hour.
	Banana Split Cake	Robyn Stapleton	2 c. crushed graham crackers 2 sticks margarine 8 oz. cream cheese 2 c. powdered sugar 3-4 ripe bananas 1 lg. can crushed pineapple, drained 1 carton Cool Whip	Mix graham crackers with one stick margarine. Press into 9 x 13 pan. Mix 1 stick margarine, cream cheese and powdered sugar; beat til fluffy. Pour over cracker crust. Next layer, slice bananas over mixture, add pineapple over bananas. Top with cool whip, add chopped pecans and maraschino cherries to garnish top. Chill thoroughly.
	Black Bottom Banana Cream Pie	Tiffany Johnston	6 Tbsp butter or margarine, divided 25 Nilla wafers, finely crushed (about 1 ¼ cups crumbs) 2 Tbsp sugar 4 squares Baker’s semi-sweet baking chocolate 2 large bananas, sliced 1 pkg (4 svg size) Jell-O vanilla instant pudding 1 ¾ cups cold milk 1 cup thawed cool whip	Melt ¼ cup (4 Tbsp) of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 Tbsp of the crumb mixture; set aside for later use. Press remaining crumbs firmly onto bottom of 9-inch pie plate; set aside. Microwave chocolate and remaining 2 Tbsp of butter in microwaveable bowl on high 1 min or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto crust; top with bananas. Set aside. Prepare dry pudding mix with 1 ¾ cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hrs or up to 24 hrs. Top with cool whip just before serving; sprinkle with reserved 2 Tbsp crumbs .
	Black Forest Mousse Dessert	Tiffany Johnston	1 ½ c cold milk 1 pkg (4 svg-size) Jell-O chocolate instant pudding 1 tub (8 oz) cool whip thawed, divided 16 Oreo cookies, divided 1 ½ c canned cherry pie filling	Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended. Gently stir in 1 cup of whipped topping. Crush 10 of the cookies coarsely; stir into pudding mixture. Spoon half of the pudding mixture into 1 ½ qt serving bowl. Spread 1 cup of the remaining cool whip over pudding mixture. Top with 1 cup of the pie filling, remaining pudding mixture, remaining cool whip and ½ cup pie filling. Crush remaining 6 cookies; sprinkle on top of dessert.
	Blackberry Dumplings	Suzi Rosenhamer	2 c. blackberries 2 T. butter 1 T. vanilla 1 c. sugar 1/4 t. nutmeg 1 c. water Dumplings: 1 c. flour 1/2 t. salt 2 T. shortening 2 t. baking powder 1 T. sugar 1/2 c. milk	Combine the first ingredients and bring to a boil in a large open pan. Dumplings: Mix dry ingredients together. Cut in shortening and add milk. Drop by teaspoons into hot berry mixture. Cover. Steam for 15 minutes and serve hot with whipped cream or vanilla ice cream.
	Blonde Brownies	Karie Apel	1/3 c. margarine 1 c. brown sugar 1 egg 1 c. flour 1/4 t. baking soda 1/2 t. salt 1 t. vanilla 1 c. chocolate chips 1/2 c. nuts, chopped	Melt margarine in saucepan; add brown sugar. Beat in egg. Add flour, soda, salt and vanilla. Mix together. Add chocolate chips and nuts. Pour into greased pan. Bake at 350 degrees for 20-30 minutes.	These can be doubled. These are also best hot out of the oven. And they're great with ice cream!
	Blueberry Banana Cream Cheese Pie	Kristi Herd	2 baked pie shells 1 pkg. Dream Whip 8 oz. cream cheese, softened 1 c. sugar 2 cans blueberry pie filling 4-5 bananas	Whip Dream Whip according to package directions and set aside. Beat cream cheese and sugar and combine with Dream Whip. Line pie shells with sliced bananas; then cream cheese mixture. Top with blueberry pie filling. Chill. **I add fresh or frozen blueberries to the pie filling and you can also use graham cracker crusts.	This recipe is from a lady that attends church with us in Pauls Valley, Freta Pratt.
	Bohemian Cake	Leah Kennedy	2 C. white sugar 12 C. brown sugar 1 C. shortening 4 eggs 1 C. milk 2 1/2 C. flour 1 t. baking powder 1 t. vanilla 1 C. coconut 1 C. chopped pecans Glaze: 1/2 c. orange juice 1 c. sugar pinch of salt 1 T. grated orange peel juice of one lemon	Preheat oven 325. Grease and flour bundt pan. Cream sugar and shortening. Add eggs one at a time, beat well. Add milk and flour (with baking powder) alternately. Add vanilla, coconut, & pecans. Bake approx. 1 hour. Glaze: Mix and heat to a boil. Spread on cake while cake is hot.
	Bread Pudding	Leah Kennedy	4 1/2 C. milk 4 slightly beaten eggs 4 C. 1" day-old bread cubes 1 C. brown sugar 1 t. cinnamon 2 t. vanilla 1/2 t. salt 1 C. seedless raisins Rum Sauce: 1 C. white sugar 1 C. brown sugar 1/2 C. butter 1 C. whipping cream 1 1/2-2 t. rum flavoring	Bread Pudding: Combine milk and eggs. Pour over bread cubes. Stir in remaining ingredients. Pour mixture in 9 x 13 baking dish. Place in shallow pan on oven rack; pour hot water around it 1 in. deep. Bake at 350 about 45 min. or until knife inserted halfway between center and outside comes out clean. Serve warm with rum sauce. Rum Sauce: Bring to a boil and serve hot.
	Brownie Cake	Renee Bauman	Cake: 2 sticks margarine 4 T. cocoa 1 c. hot water 2 c. flour 2 c. sugar 1 t. baking soda 2 eggs 1/2 c. buttermilk 1 t. vanilla Icing: 4 T. cocoa 6 T. milk 1 stick margarine 1 box powdered sugar 1 t. vanilla 1 c. chopped pecans (opt.)	Cake: Sift together flour, sugar, and baking soda; set aside. Mix and bring to boil margarine, cocoa, and hot water. Pour over sifted mixture and stir. Add eggs, buttermilk, vanilla, and stir. Bake at 400 degrees for 20 minutes in a 9 x 13 pan. Icing: Mix cocoa, milk, and margarine and bring to a boil. Remove from heat and add powdered sugar, vanilla, pecans and frost warm cake immediately.
	Butter Cake Supreme	Jill Porter	1 pkg. butter cake mix 1/2 cup margarine 1/2 cup oil 4 eggs 1 can (11 oz.) mandarin oranges with half juice. Icing: 1 sm. pkg. vanilla instant pudding mix 1 can. 20 oz. crushed pineapple 1/2 cup powdered sugar 1 9 oz. carton Cool Whip 1 cup shredded coconut	Blend all ingredients with mixer adding oranges last. Divide batter to make three layers. They will be thin. Bake in a 350 oven for 25 min. Icing: Blend instant pudding and pineapple together. Add powdered sugar and fold in Cool Whip. Add coconut. Put small amount of icing between layers when cake is cold. Ice outside of cake and refrigerate.
	Buttermilk Pie	Charlotte Apel	1 3/4 c. sugar 1 t. flour 1/4 t. salt 1 stick butter, melted 1 t. vanilla 1/2 c. buttermilk 9" unbaked pie shell	Melt butter; cool. Add remaining ingredients; mix well. Bake in an unbaked pie shell for one hour or until golden brown. Bake at 325 degrees.	This recipe came from my cousin, Max. He is quite a chef!! I would never try it because of the name...Buttermilk! When I finally tried it...I loved it! It is soooo easy to make.
	Buttermilk Pound Cake	Charlotte Apel	1 c. crisco 3 c. sugar 6 eggs, divided (you will need the egg yolks and egg whites) 3 c. flour 1 t. soda 1/4 t. salt 1 c. buttermilk 3 t. lemon extract Glaze: 2 c. powdered sugar 2 T. orange juice 2 T. lemon juice	Cream sugar and crisco together. Add egg yolks one at a time, beating well after each addition. Combine dry ingredients; add alternately to creamed mixture with buttermilk. Add lemon extract. Fold in stiffly beaten egg whites. Pour into greased and floured Bundt pan. (I use the Crisco with flour spray on the pan instead of greasing and flouring the pan...much easier!!) Bake at 350 degrees for 1hr. 10 min. Cool in pan for 10 minutes. Invert onto serving plate. Drizzle glaze onto cake while still warm, but not hot. I spread so there is more glaze on the edges.	This recipe was given to me from my mom. It is my absolute favorite. I have even ask for it for my birthday and the rest of my family gives me a hard time saying it is not a birthday cake. I think it is yummy! Don’t let the title fool you...it is awesome!
	Cheesecake	Karie Apel	Crust: 1 pkg. chocolate wafers, crushed 1/4 c. melted butter 2 T. sugar 1/4 c. finely chopped almonds Filling: 4 pkg. (8 oz.) cream cheese, softened 1 c. sugar 4 t. cornstarch 4 eggs 1/3 c. whipping cream 3 t. vanilla 1 1/2 c. mini semi-sweet chocolate chips Topping: 3 squares (1 oz. each) semi-sweet chocolate, melted 1 T. butter, melted 1 c. powdered sugar 1/4 c. whipping cream	In a bowl, combine crust ingredients. Press onto the bottom and one inch up the sides of a 10" springform pan; refrigerate for 15 minutes. In a mixing bowl, beat cream cheese until smooth. Combine sugar and cornstarch; beat into cream cheese. Add eggs, beat on low speed just until combined. Add the cream, vanilla, and chocolate chips. Pour into prepared crust. Place pan on a baking sheet. Bake at 350 degrees for 60-65 minutes or until center is nearly set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. (Cheesecake top may crack, but topping will cover.) For topping, combine chocolate, butter and sugar in a mixing bowl. Slowly beat in cream until mixture achieves spreading consistency. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.	Yummy cheesecake. With all of the cream cheese, eggs and cream...it is aptly called Heart Attack on a Plate...but it sure tastes good!!!
	Cherry Bars	Leah Kennedy	Crust: 2 c. flour 2 T. brown sugar 1 c. melted margarine Filling: 1 c. brown sugar 3 T. flour 1 t. baking powder 2 eggs 10 oz. bottle maraschino cherries, drain and slice (save juice) 3/4 c. chopped nuts 1/2 c. coconut Icing: cherry juice powdered sugar	Crust: Combine ingredients and pack into 9 x 13 pan. Pack up sides. Bake 8 minutes at 400 degrees. Cool. Filling: Combine ingredients and pour over crust. Bake 25 minutes at 350 degrees. Icing: Combine cherry juice with enough powdered sugar (most of a box) to make medium icing. Thick glaze--not as thick as icing. Best if left several days before slicing. Will keep a long time.
	Cherry Danish Dessert	Tiffany Johnston	2 cans (8 oz each) refrigerated crescent dinner rolls, divided 2 tubs (8 oz) light cream cheese 1 ½ cups powdered sugar, divided 1 egg white 1 tsp vanilla 1 can (21 oz) cherry pie filling 1-2 Tbsp fat free milk	Preheat oven to 350 F. Unroll 1 of the cans of crescent dough. Place greased 13x9-inch baking pan; press onto bottom of pan to form crust. Firmly pressing seams together to seal. Beat cream cheese spread, ¾ cup of the sugar, the egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard wax paper. Bake 30-35 min or until golden brown. Cool at least 20 min. Gradually add milk to remaining ¾ cup sugar, beating until well blended and thick. Drizzle over warm dessert. Cut into 24 rectangles to serve.
	Cherry Delight	Suzi Rosenhamer	1 1/2 c. powdered sugar 8 oz. cream cheese, softened 8 oz. cool whip Cherry Pie Filling	Mix the powdered sugar and the cream cheese together. Fold in the Cool Whip. Spoon in two 9" pie crust and top with Cherry pie filling.	You can use apple, blueberry, strawberry, or any pie filling. I use cherry because that is what my family likes.
	Cherry Freeze	Dawn Hubbard	1 can sour pitted cherries-drained 1 cup chopped pecans 1 cup whipped cream 1 can “Eagle Brand” milk juice of 2 lemons vanilla wafers	Fold together all ingredients except wafers. Crush wafers and line bottom of 9 x 13 pan. Top with mixture. Crush more wafers and sprinkle on top. Freeze.
	Cherry French Pie	Kristi Herd	Crust: 3 egg whites 14 soda crackers, crushed (saltines) 1 c. sugar 1/2 c. pecans, chopped 1 t. vinegar Filling: small pkg. cream cheese 1 c. powdered sugar 1 t. vanilla 1 pkg. Dream Whip Topping: cherry pie filling, chilled	Crust: Beat egg whites stiff. Add the following ingredients. Pour into greased and floured 9x9 pan. Bake at 350 degrees for 20 minutes. Cool. Filling: Mix dream whip according to package directions. Combine cream cheese, powdered sugar, and vanilla. Fold in Dream whip. Spread over cooled crust. Top with chilled cherry pie filling. Refrigerate before serving.	This can also be doubled for a 9x13 pan. My mom always made this for my birthday growing up.
	Cherry French Pie	Leah Kennedy	Crust: 3 egg whites 14 Zesta crackers, crushed 1 c. sugar 1/2 c. chopped pecans 1 t. vinegar Filling: 4 oz. cream cheese 1 c. powdered sugar 1 t. vanilla 1 pkg. Dream Whip (mix according to pkg. directions) Topping: 1 can cherry pie filling (refrigerate before opening)	Crust: Beat egg whites stiff. Add remaining ingredients. Pour into greased and floured 9 x 9 inch dish. Bake at 350 degrees for 20 minutes. Filling: Beat cream cheese, powdered sugar and vanilla til smooth. Fold in Dream Whip. Pour over cooled crust. Topping: After refrigerating cherry pie filling. Put cherry pie filling onto cream cheese layer. Chill for several hours before serving.	Recipe can be doubled and baked in a 9 x 13 in dish.
	Cherry Glazed Chocolate Torte	Dawn Hubbard	½ cup butter or margarine, melted 1 cup sugar 1 TSP vanilla extract 2 eggs ½ cup flour 1/3 cup unsweetened cocoa ¼ TSP baking powder ¼ TSP salt 1 (21 oz. Can) cherry pie filling 1 (8 oz.) pkg. Cream cheese 1 cup confectioners’ sugar 1 cup frozen whipped topping (thawed)	In large mixing bowl blend melted butter, sugar, and vanilla. Add eggs; using spoon, beat well. Combine flour, cocoa, baking powder, and salt; gradually blend into egg mixture. Grease the bottom of 9-inch spring-form pan and spread this mixture in it. Bake 25-30 minutes at 350* or until cake is set. (Cake is “fudgey” and will not test done.) Remove from oven and cool. Cream layer: Soften cream cheese and beat with confectioners’ sugar. Gradually fold in whipped topping. Spread onto top of cooled cake. Spread cherry pie filling onto cream layer as desired
	Chinese Noodle Crispies	Robyn Stapleton	1 bag butterscotch chips 1 bag Chinese fried noodles ½ c. nuts, (optional)	Melt chips in microwave and pour on noodles and nuts. Mix thoroughly and drop on wax paper by spoonfuls to cool.
	Chocolate & Peanut Butter Ribbon Dessert	Tiffany Johnston	12 nutter butter peanut butter cookies – divided 2 Tbsp butter, melted 1 pkg (8oz) cream cheese, softened ½ cup creamy peanut butter ½ cup sugar 2 tsp vanilla 1 tub (12 oz) cool whip, thawed, divided 2 squares baker’s semi-sweet chocolate	Crush 8 nutter butters in bag with rolling pin. Mix crumbs & butter. Press into bottom of foil-lined 9x5 loaf pan. Mix cream cheese, peanut butter, sugar & vanilla with mixer on medium until blended. Gently stir in 3 cups of cool whip. Spoon ½ cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended, set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture. Freeze 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top with dessert with remaining cool whip and cookie crumbs.
	Chocolate Bundt Cake	Kim Riley	1 swiss chocolate cake mix 1 small box of chocolate instant pudding 1/2 cup cooking oil 1/2 cup cold coffee 1 cup sour cream 4 eggs 12 oz. package milk chocolate chips	Put all in a bowl & blend with mixer for 2 minutes (except pudding & chips). Add pudding & chips last, by hand. Grease Bundt pan. Bake at 350 for approximately 1hour. Let cake cool completely before removing. Sprinkle with powdered sugar.
	Chocolate Bundt Cake	Kim Riley	1 Swiss Chocolate cake mix or Duncan Hines Chocolate cake mix 1/2 c. oil 1/2 c. cold coffee 16 oz. sour cream 4 eggs 12 oz. pkg. milk chocolate chips small box chocolate instant pudding	Put first five ingredients in mixing bowl and blend with mixer for two minutes. Add chocolate chips and pudding mix and stir by hand. Pour in greased and floured Bundt pan. Bake at 350 degrees for one hour. Let cool for 10 minutes and remove to cake plate to completely cool. Sprinkle with powdered sugar.
	Chocolate Cake	Robyn Stapleton	2 c. sugar 2 c. flour 1 t. baking soda 2 sticks margarine 4 T. cocoa 1 c. water ½ c. buttermilk 2 eggs 1 t. vanilla ½ t. cinnamon, (optional	Mix sugar, flour and soda in bowl. Melt in saucepan, margarine, cocoa, and water. Bring to boil; pour over flour mixture. Add buttermilk, eggs, and vanilla. Buttermilk substitute: 1 t. vinegar to ½ c. milk. Pour into greased jelly roll pan. Bake at 400 degrees for 20 minutes. Optional cinnamon to dry ingredients. Icing: Bring to quick boil 1 stick margarine and 6 T. milk, pour over 1 box (3 cups) powdered sugar and 4 T. cocoa. Mix well, spread over cake.
	Chocolate Chip Biscotti	Jennie Robinson	2 cups all purpose flour 1 teas. baking powder 1 teas. cinnamon 1/8 tsp. salt 1/2 cup brown sugar 1/2 cup granulated sugar 1 Tbsp. instant expresso powder 2 eggs 1 cup pecans, chopped 1 cup semi-sweet chocolate chips	Preheat oven to 325. Butter 2 baking sheets. Sift together the flour, baking powder, cinnamon and salt into a bowl, set aside. Combine the butter, brown sugar, granulated sugar and expresso powder in large bowl. Using an electric mixer, set on high speed, beat until light and fluffy. Mix in the eggs, one at a time, and beat until light and fluffy, aabout 2 min. Reduce the speed to low, add the nuts and chocolate chips and mix in. Add the flour mixture and mix until incorporated. Divide the dought in half. Place each half ona prepared baking sheet. Using lightly floured hands, form eacyh half into a log 2" wide and bake until firm to the touch about 25 min. (logs will spread while cooking) Remove from the oven and let cool for 5 min. Leave the oven set at 325. Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife cut on the diagonal into slices 1/2"thick. Arrange the slices cut side down on the baking shees and bake until the bottoms are brown about 10 min. Remove form the oven and turn the slices over. Bake until the bottoms are brown, about 10 min longer. Cool. Store ina airtight container for up to 2 weeks.
	Chocolate Chip Cake	Karie Apel	2 Jiffy yellow cake mixes 1 chocolate fudge instant pudding mix 4 eggs 1 c. oil 8 oz. sour cream	Mix and beat all ingredients for 4 minutes. Cover and let set for 20 minutes. Pour 1/2 batter in Bundt pan and then sprinkle 1 c. chocolate chips on batter. The pour remaining batter over chips. Bake at 350 degrees for 55-60 minutes. Invert at once and cover.	Another great cake!!
	Chocolate Covered Oreo Cookie Cake	Tiffany Johnston	Cake 1 pkg (2 layer size) devil’s food chocolate cake mix Glaze 4 squares Baker’s semi-sweet baking chocolate ¼ cup butter, cut up Filling 1 pkg (8oz) cream cheese, softened ½ cup sugar 2 cups thawed cool whip 12 Oreo cookies, coarsely crushed	Cake Preheat oven to 350 F. prepare and bake cake mix as directed on pkg in 2 (9 inch) round cake pans. Cool in pan 5 min. invert into wire rack; remove pans. Cool completely. Glaze Melt chocolate in small microwaveable bowl on high for 1 to 2 min. or until chocolate is melted, stirring after 30 sec. Blend in butter. Set aside to slightly thicken, about 5 min. Filling Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in cool whip and crushed cookies. Place 1 of the cake layers on serving plate, top side down. Spread top cake layer evenly with cream cheese mixture. Place remaining cake layer on top, top-side up. Spoon glaze to cover top of cake only.
	Chocolate Fudge Layer Cake	Tiffany Johnston	1 pkg (2 layer size) chocolate cake mix 1 pkg (4 svg size) chocolate instant pudding mix 4 eggs 1 cup sour cream ½ cup vegetable oil ½ cup water 1 pkg (8 squares) semi-sweet baking chocolate, divided 1 tub (8 oz) cool whip 2 Tbsp almonds, toasted	Preheat oven to 350 F. Lightly grease 2 (9 inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans. Bake 30-3 mins or until toothpick inserted comes out clean. Cool in pans 10 min on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack. Place remaining 6 squares of chocolate and whipped topping in medium microwaveable bowl. Microwave on high 1 ½ - 2 min. Stir until well blended and shiny. Cool 5 min. Place 1 cake layer on serving plate; spread ¼ of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds.
	Chocolate Mint Bars	Michelle Montgomery	1 c. sugar 1/2 c. margarine 4 eggs 1 c. flour 16 oz. chocolate syrup 1 t. vanilla 1/2 c. nuts Frosting: 2 c. powdered sugar 2 T. milk 1/2 t. peppermint extract 1/2 c. soft margarine 3 drops green food coloring Glaze: 6 oz. pkg. chocolate chips 6 T. butter	Mix in order given and spread in greased 11 x 16-inch pan. Bake at 350 degrees for 30 minutes. Cool completely. Combine frosting ingredients and spread on bars. Glaze – Melt, cool slightly, and pour over bars.
	Chocolate Mousse	Robyn Stapleton	6 oz. chocolate chips 2 eggs 1 T. rum 1/3 c. strong hot coffee 1 c. whipping cream	Blend chips and coffee until melted. Add eggs and rum. Whip cream in chilled bowl until it holds stiff peaks. Fold in chocolate mixture. Put in dessert glasses. Chill 30 minutes. Garnish with cream or chocolate shavings.
	Chocolate Raspberry Cream Cheese Pie	Renee Bauman	2 pkg. (3 oz.) cream cheese, softened 1 can (14 oz.) sweetened condensed milk 1 egg 3 T. lemon juice 1 t. vanilla 1 c. raspberries (fresh or frozen) 1 (6 oz.) chocolate pie crust Chocolate Glaze: 2 (1 oz.) squares semi-sweet chocolate 1/4 c. whipping cream	Pie: Heat oven to 350 degrees. With mixer, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add egg, lemon juice, and vanilla. Mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost soft, then cool. Chocolate Glaze: Melt over low heat: 2 (1 oz.) squares semi-sweet chocolate with 1/4 c. whipping cream. Cook and stir until thickened and smooth. Remove. Top cheesecake with glaze and chill.
	Chocolate Trifle	Renee Bauman	1 boxed chocolate cake mix 1/2 c. Kailua 4 boxes chocolate mousse mix 8 Score candy bars, crushed 32 oz. Cool Whip Hershey bar, small	Bake chocolate cake as directed on box. Pierce with fork and drizzle Kailua on top. Cut cake into pieces and place portion in bottom of trifle bowl. Add portion of candy bar bits, portion of mousse, and portion of cool whip. Repeat layers and top with shavings of Hershey bar. Recipe can be made without the Kailua as well.
	Cranberry And Caramel Date Bars	Kristi Herd	2 c. cranberries 1/2 c. plus 4 T. sugar 2 1/2 c. flour 2 c. oats 1/2 c. brown sugar 1/2 t. baking soda 1 c. margarine, melted 1 1/2 c. dates, chopped 3/4 c. chopped walnuts or pecans 1 c. caramel ice cream topping	Preheat oven to 350 degrees. In bowl, combine cranberries with 4 T. sugar. In separate bowl, combine 2 c. flour, oats, remaining 1/2 c. sugar, brown sugar, and soda. Add margarine and mix well. Reserve 1 c. crumb mixture; press remainder firmly in 9x13 pan. Bake 15 minutes. Sprinkle dates, walnuts, and cranberry mixture over crust. Mix caramel topping and remaining 1/2 c. flour; spoon over fruit and walnuts. Top with reserved crumb mixture. Bake 20 minutes or until lightly brown. Cool. Cut into bars.	This is my sister's recipe. It is a "must" over the holidays!
	Cranberry Cake	Michelle Montgomery	3 T. butter 1 c. milk 1/4 t. salt 1 bag fresh cranberries, rinsed 1 c. sugar 2 c. flour 3 t. baking soda Sauce: 1 c. butter 2 c. sugar 1 t. vanilla 3/4 c. whipping cream 3/4 c. half & half	Combine all ingredients except cranberries with mixer. Fold in cranberries by hand. Bake at 350 degrees for 45 minutes. Combine sauce ingredients, except vanilla in a small saucepan. Bring to a boil. Boil for 5 minutes. Add vanilla and blend together (doing this in a blender works well). Drizzle over individual pieces of cake when serving.
	Cranberry Snack Cake	Charlotte Apel	½ c. margarine 1 c. sugar 2 eggs 1 t. vanilla 1 ½ c. flour 2 t. baking powder ½ t. salt 3/4 c. milk 2 c. fresh cranberries, chopped Topping: 2 c. mini marshmallows ½ c. brown sugar ½ c. pecans, chopped 3 T. margarine, melted	Cream margarine and sugar; add eggs and vanilla. Mix well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 9 x 13 pan. Sprinkle with marshmallows. In a small bowl, combine brown sugar and nuts. Sprinkle over the marshmallows. Drizzle with melted margarine. Bake 35-40 minutes at 350 degrees.	Must have holiday treats!
	Cream Cheese Squares	Kathi Morrison	2 cans crescent rolls ¾ cup sugar 2 eggs 1 8-ounce pkg cream cheese 1 tsp vanilla	Roll out one can of crescent rolls in a lightly greased 9 X 13-inch pan. Press seams together to cover the bottom of the pan. Mix together 1 egg, cream cheese, sugar, and vanilla. Spread over rolls. Open second can of rolls and lay across the cream cheese mixture, covering all. Beat the second egg and brush across the rolls. Bake at 325 degrees for 30 minutes.	Prep Time: 10 minutes Cook Time: 30 minutes
	Cream Puffs	Tiffany Johnston	½ pkg (17.3 oz) frozen puff pastry (1 sheet), thawed 1 cup milk 1 pkg (4 svg size) vanilla instant pudding ½ cup thawed cool whip 1 square semi-sweet baking chocolate, melted	Preheat oven to 400 F. Unfold pastry sheet on lightly floured surface; roll pastry out to 10-inch square. Cut into 9 (3 inch) rounds using cookie cutter or rim of a glass. Place on ungreased baking sheet. Bake 10 min; cool completely. Meanwhile, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 min. Cut cream puffs horizontally in half. Spoon pudding mixture evenly into bottom halves of cream puffs; cover with tops. Drizzle with melted chocolate. Serve immediately or cover and refrigerate until ready to serve.
	Creamy Layered Fruit Sensation	Tiffany Johnston	1 pkg (9oz) angel food cake 3 T orange juice ¼ t almond extract 2 ½ c fat free milk 2 pkg (4 svg size) Jell-O Vanilla pudding – fat free, sugar free instant pudding 1 ½ c thawed Cool Whip Lite, divided 2 pkg (12 oz) frozen mixed berries, thawed, well drained (about 4 c. frozen or 2 ½ c thawed)	Cut cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly. Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. Gently stir in 1 cup of the cool whip. Layer half the cake cubes in bottom of 2-qt glass serving bowl or 2-qt round baking dish. Reserve a few berries for garnish. Top with layers for half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2-6 hours before serving. Top with remaining ½ cup cool whip and reserved berries just before serving.
	Crispy Rice Candy	Jennifer Rogers	2 cups crispy rice cereal 2 cups dry roasted peanuts 2 cups miniature marshmallows 1 cup crunchy peanut butter 2 pounds white chocolate, chopped	1. In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed. 2. In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture. Mixture will be slightly runny. 3. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.
	Date Cookies	Leah Kennedy	1 C. sugar 1 C. brown sugar 1/2 C. shortening 1/2 C. oleo 3 eggs 3 C. sifted flour 1 t. salt 1 t. soda 1 t. baking powder 2 C. chopped dates 2 C. chopped pecans	Cream sugars and shortenings until light. Add eggs beating well. Combine flour, salt, baking powder & soda. Add to creamed mixture. Stir in dates and nuts. Chill dough. Roll into walnut size balls. Place on greased cookie sheet. Bake in 375 oven 8-10 min. Do not overbake. Sometimes the cookie won't look completely done in center, but after it sets it will be. Makes approx. 6 doz.	This dough keeps well in a covered container or ziploc bag and you can make a few cookies at a time.
	Disneys Pineapple Frozen Treat	Chris Apel	1 Big Scoop of Vanilla Ice Cream 4 oz of pineapple juice 2 cups of frozen pineapple	Add all ingredients to a blender until it is a thick drink.	Released by Disney on 4/11/2020
	Double Chocolate Fudge Cups	Tiffany Johnston	3 squares Baker’s Semi-Sweet Baking Chocolate 1 Tbsp canola oil 1/3 cup unsweetened cocoa powder 4 egg whites ½ cup firmly packed brown sugar 4 Tbsp. thawed cool whip lite	Preheat oven to 350 F. Microwave chocolate and oil in glass measuring cup on high 1-2 min, or until completely melted. Stir in cocoa powder; let stand at least 5 min. Beat egg whites and sugar in medium bowl with electric mixer on high speed 3 min or until tripled in volume. Reduce speed to medium low; blend in melted chocolate mixture until well combined. Spoon batter into 6 paper-lined medium muffin cups. Muffin cups can be almost full. Bake 18 min or until puffed and center is set. Remove from oven; let stand in pan 5 min. Serve warm with whipped topping.
	Double Tree Chocolate Chip Cookies	Chris Apel	1/2 lb. butter, softened (2 sticks) 3/4 cup + 1 T. granulated sugar 3/4 cup packed light brown sugar 2 large eggs 1 1/4 teaspoons vanilla extract 1/4 teaspoon freshly squeezed lemon juice 2 1/4 cups flour 1/2 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt pinch cinnamon 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips 1 3/4 cups chopped walnuts	Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don't overmix. Remove bowl from mixer and stir in chocolate chips and walnuts. Portion dough with a scoop (about 3 T.) onto a banking sheet lined with parchment paper about 2 inches apart. Preheat oven to 300 degrees, bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. Remove from oven and cool on baking sheet for about 1 hour.	Makes 26 cookies. This recipe was released by Double Tree on 4/11/2020
	Easy Apple Dumplings	Leah Kennedy	u pkg. crescent rolls 2 Granny Smith apples Sauce: 1 stick butter or margarine 3/4 c. 7-Up (or Sprite) 3/4 c. sugar 1 t. cinnamon	Divide apple into 4 sections/pare & core. Divide crescent rolls into 8 sections. Wrap 1 apple section into each crescent roll section starting at wide part. Seal with end of crescent roll. Place in 9 X 9 baking dish. Sauce: Bring to boil sauce ingredients. Pour over apples. Bake 30 minutes at 350 degrees until brown.
	Easy Key Lime Pie	Renee Bauman	5 egg yolks, beaten 14 oz. can sweetened condensed milk 1/2 c. key lime juice 9 in. prepared graham cracker crust Whipped Topping Lime slices	Combine the egg yolks, milk, and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake at 375 degrees for 15 minutes. Allow to cool. Top with whipped topping and lime slices.
	Easy Petit Fours	Tiffany Johnston	¼ cup mixed berry cream cheese 12 Oreo white fudge covered cookies 6 strawberries, halved 1 square Baker’s Semi-Sweet baking chocolate, melted	Spread 1 tsp. cream cheese onto each cookie; top each cookie with 1 strawberry half. Drizzle each strawberry-topped cookie with melted chocolate.
	Éclair Pie	Michelle Montgomery	1 Box graham crackers 1 (3.4 oz) box instant French vanilla pudding 1 (8 oz) whipped topping 1 (16 oz) chocolate frosting	Prepare pudding as directing by package. Fold in the whipped topping. Line the bottom of a 9x13 pan with graham crackers. Heat the frosting in the microwave for 1 minute. Pour half of the frosting over the graham crackers. Spread the pudding mixture over the top. Add another layer of graham crackers. Top with the remaining frosting and chill overnight.
	English Toffee	Robyn Stapleton	1 c. brown sugar 2 cubes of butter (not margarine) 3 t. vinegar	Cook to crack stage. Pour onto greased cookie sheet. Spread thinly. When cooled cover with melted milk chocolate and sprinkle with ground pecans (finely chopped)
	Extra Moist Strawberry Cake	Dawn Hubbard	1 white cake mix 3 TBLS flour-sifted 1 small package strawberry jello-dry Mix above ingredients well 4 eggs ½ cup water ¾ cup oil Frosting Combine 1 box confectioners’ sugar ½ cup strawberries-thawed 1 stick margarine-softened	Mix next group of ingredients well then add ½ cup thawed strawberries. Bake at 350* 45 minutes.
	Firehouse Brownies	Michelle Montgomery	1/2 c. butter 2 c. sugar 4 eggs 2 t. vanilla 1 1/2 c. sifted flour 1/2 c. cocoa 1/2 t. salt 1 c. coconut, optional 1/2 c. chocolate chips 2 T. sugar 1/2 c. chopped nuts	Melt butter in saucepan over low heat. Add 2 cups sugar; beat well. Mix in eggs and vanilla; blend well. Sift together flour, cocoa, and salt. Add to sugar mixture and mix thoroughly. Stir in coconut. Spread in greased 13x9x2 pan. Combine chips, 2 tbsp. Sugar and nuts; sprinkle evenly over batter. Bake at 350 degrees for 25 minutes or until done.	These awesome brownies get their name from the Fire Chief’s wife of the local volunteer Fire Department in the small town I grew up in in Ohio. She was expected to make these for every training day or meeting the fireman had because they were such a huge hit with all of them. The recipe remains a secret in Ohio, but Linda lovingly passed it on to me as a wedding gift.
	Foolproof Ice Cream	Dawn Hubbard	2 cans “Eagle Brand” condensed milk 8 cups milk (1/2 gallon) 2 TBSP vanilla flavoring (or maple) 1 pint whipping cream	Stir gently with paddle in freezer container (do not mix). Add in any fruit or candy you want, such as bananas or broken up butterfinger bars. Makes 4 quarts.
	Fruit Pizza	Renee Bauman	1 roll sugar cookie dough 1 pkg. cream cheese 3/4 c. sugar 1 t. vanilla Fresh slice fruit: bananas, strawberries, kiwi, grapes, raspberries, blueberries	Slice sugar cookie dough and cover a disposable pizza tin with slices; bake as directed on package for cookies. Cool. Mix cream cheese, sugar and vanilla. Spread onto cooled cookie. Top with circular rows of assorted fruits. Brush over fruit with lemon juice.
	Fudge Pie	Robyn Stapleton	1 c. sugar 2/3 c. flour 1 stick butter 2 eggs 3 T. cocoa 1 t. vanilla	Melt margarine; add other ingredients. Pour into greased pyrex pie plate. Bake 325 degrees for 25 minutes. Note: I double this recipe and ice for great moist brownies. Icing: ½ stick margarine, ¼ c. cocoa, 1 c. sugar, ¼ c. milk. Bring to boil; cook for one minute. Beat until thick about 1 minute. Spread over brownies.
	Gingerbread	Suzi Rosenhamer	1/2 c. butter 1/2 c. sugar 1 egg 2 1/2 c. flour 1 1/2 t. baking soda 1 c. hot water 1 t. cinnamon 1 t. ginger 1/2 t. cloves 1/2 t. salt 1 c. molasses	Cream butter with sugar; add egg and beat well. Alternately add dry ingredients and molasses mixed with hot water. Roll out, cut, bake...350 degrees for 10-12 minutes.
	Gingerbread Cookies	Lori Parks	1 c. crisco 1 c. sugar 1 egg 1 c. molasses 2 T. vinegar 5 c. flour 1 1/2 t. baking soda 1/2 t. salt 1 T. ginger 1 t. cinnamon 1 t. ground cloves	Combine crisco and sugar. Add egg; mix well. Add molasses and vinegar; mix well. Sift all dry ingredients and add to mixture. Chill. Roll out and cut in to shapes. Bake at 375 degrees for 6-8 minutes. Let cool. Decorate.
	Harvest Raisin Pie	Leah Kennedy	2 C. seedless raisins 1 C. water 3/4 C. sugar 2 T. flour 1 T.lemon juice 1/2 C. oleo 2 large eggs, separated 1 cup chopped walnuts or pecans	Simmer raisins in water for 10 min. and remove from heat. Blend sugar, oleo, flour, lemon juice, and beated egg yolks. Add to raisin mixture. Cook, stirring constantly, until mixture is slightly thickened. Cool briefly and stir in nuts. Fold in stiffly beaten egg whites. Spoon into unbaked pie crust, mounding slightly in the center and bake at 325 for 55 min.	I found this recipe in an old Garvin county cookbook with my mother-in-law's name. My husband says he doesn't remember his mother ever baking it but it is now his favorite.
	Impossible Pie	Suzi Rosenhamer	1 3/4 c. sugar 2 c. milk 4 eggs 1/2 c. flour 1 stick butter 1 c. coconut 1 t. vanilla	Dump all ingredients into blender; count to 10 slowly. Pour into greased 9" pie pan. Bake at 450 degrees for 15 minutes, then at 350 degrees for 40-45 minutes.
	Italian Cream Cake	Kristi Herd	1 c. buttermilk 2 c. sugar 1/2 c. shortening 1 stick margarine 1 1/2 c. coconut 1 t. baking soda 2 c. flour 5 eggs, separated 1 t. vanilla 1 c. pecans, chopped Icing: 8 oz. cream cheese, softened 1 stick margarine 1 box (1 lb.) powdered sugar 1 t. vanilla	Preheat oven to 325 degrees. Combine the baking soda and buttermilk; let stand a few minutes. Beat egg whites until stiff. Cream sugar, margarine, and shortening. Add egg yolks, one at a time, beating well after each addition. Add milk alternately with flour. Stir in vanilla, pecans, and coconut. Fold in egg whites. Bake in 3 layers or in a jelly roll pan. Icing: Combine the cream cheese and margarine and beat well. Add powdered sugar and vanilla.	This recipe came from my grandmother's sister, Marie Hunter. This is my Dad and my husband's favorite!
	Jello Pudding Cake	Suzi Rosenhamer	1 angel food cake small box instant vanilla pudding mix 6 oz. stawberry jello 1 c. cold milk 2 c. vanilla ice cream 10 oz. pkg. frozen strawberries	Break cake in bottom of 9x13 pan. Combine the pudding, milk and ice cream. Beat until smooth; spread over cake. Dissolve jello according to package directions; add strawberries. Cool until syrupy; pour over the other layers. Refrigerate. Serve in squares.
	Johnna's Brownies	Kristi Herd	1 1/2 c. flour 2 c. sugar 1/2 c. cocoa 1 t. salt 1 c. shortening 4 eggs 2 t. vanilla 1 c. pecans, chopped Icing: 1 stick butter 4 T. cocoa 6 T. buttermilk 1 t. vanilla 1 box (1lb.) powdered sugar 1/2 c. chopped pecans	Combine dry ingredients. Add eggs and shortening. Mix well. Add vanilla and nuts. Bake in 9x13 pan for 25 minutes at 350 degrees. Icing: Bring to a boil the butter, cocoa, and buttermilk. Add vanilla. Pour over 1 box powdered sugar in mixing bowl and blend til smooth. Add nuts. Pour over brownies while still warm.	I got this recipe from a lady I taught with at Pauls Valley, Johnna Bearden. She always brought these to school and they would be gone before the morning bell!! They are my Dad's favorite!
	Johnna's Brownies	Kristi Herd	1 1/2 c. flour 2 c. sugar 1/2 c. cocoa 1 t. salt 1 c. shortening 4 eggs 2 t. vanilla 1 c. pecans, chopped Icing: 1 stick butter 4 T. cocoa 6 T. buttermilk 1 t. vanilla 1 box (1lb.) powdered sugar 1/2 c. chopped pecans	Combine dry ingredients. Add eggs and shortening. Mix well. Add vanilla and nuts. Bake in 9x13 pan for 25 minutes at 350 degrees. Icing: Bring to a boil the butter, cocoa, and buttermilk. Add vanilla. Pour over 1 box powdered sugar in mixing bowl and blend til smooth. Add nuts. Pour over brownies while still warm.	I got this recipe from a lady I taught with at Pauls Valley, Johnna Bearden. She always brought these to school and they would be gone before the morning bell!! They are my Dad's favorite!
	Johnson Special Chocolate Cake	Karie Apel	2 c. sugar 3/4 c. butter 2 eggs 2 c. flour 1 t. baking soda 1 t. salt 1/2 c. cocoa 1/2 c. buttermilk 1 t. vanilla 1 c. hot water Frosting: 1/4 c. melted butter 4 oz. cream cheese 1 box (1 lb.) powdered sugar 1/2 c. cocoa	Preheat oven to 350 degrees. Grease and flour two 8" round pans. Blend sugar and butter until creamy. Add eggs and beat. Sift flour, before measuring and resift with soda, salt and cocoa. Add flour mixture to butter/sugar mixture alternately with buttermilk, making about three additions of each. Beat after each addition until smooth. Add vanilla and hot water. Beat until well mixed. Divide into pans and bake 35-40 minutes or until they test done. Frosting: Cream butter and cream cheese. Mix sugar and cocoa and add to mixture, creaming until well mixed. May need to add a little milk to make frosting smooth. Spread on cake.	This is my favorite cake of all time! This is our family's celebration cake.
	Lemon Cake	Charlotte Apel	Lemon Cake Mix 4 eggs 1 can Lemon pie filling 3 oz. cream cheese 1 stick margarine 2 c. powdered sugar 1 1/2 t. vanilla	Combine the cake mix and eggs; stir in lemon pie filling. Pour into jelly roll pan (10 x 15) that has been sprayed with Pam. Bake at 350 degrees for 18-20 minutes. Cool. Frosting: Combine cream cheese and margarine; add vanilla and mix well. Add powdered sugar and beat til smooth. Pour over cooled cake.
	Lemon Pie	Leah Kennedy	1 C. sugar 2 T. flour 2 T. cornstarch 2 egg yolks 1 1/2 C. hot water 1/4 t. salt Juice and rind of 1 lemon	Blend together flour, sugar, cornstarch. Stir in hot water and cool until thick. Remove from fire and add slowly beaten yolks, cooking again about 1 minute over low heat. Stir in lemon juice and rind. Cool and pour into baked pastry shell. Cover with meringue and bake until delicate brown.
	Meringue	Leah Kennedy	3 egg whites dash of salt 1/4 t. cream of tartar 3/4 - 1 c. powdered sugar	Beat egg whites and salt until frothy. Add cream of tartar; beat until stiff. Slowly add powdered sugar. Mix gently until powdered sugar is thoroughly mixed. Scoop onto pie filling. Put large blob in middle of pie and with the back of a spoon, pull meringue to edge of pie crust to seal filling in.
	Mexican Apple Dessert	Kristi Herd	8 or 10 flour tortillas 1 can apple or cherry pie filling Sauce: 1 1/2 c. sugar 1 c. water 1 stick margarine or butter 1/2 t. cinnamon	Divide pie filling and place in tortillas. Roll and place seam side down in 9x13 dish. Sauce: Put in saucepan and bring to a boil. Pour over tortillas and bake at 350 degrees for 30-40 minutes. Baste often.
	Mini Jell-o Trifle Bites	Tiffany Johnston	2 cups boiling water 2 pkg (4 svg size) Jell-O Raspberry flavor gelatin 3 slices ( ¾ inch each) pound cake, cut into 24 cubes 1 pkg (8 oz) cream cheese, softened 1 cup powdered sugar 1 cup thawed cool whip 1 tsp. grated lemon peel	Place foil liners in 24 miniature muffin pan cups. Stir boiling water into dry gelatin mixes in large bowl 2 min until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely. Refrigerate 2 hrs until set. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Gently stir in whipped topping and lemon peel until well blended. Fill pastry bag fitted with star tip with cream cheese mixture (or use a snipped resealable bag). Pipe decorative dollop of cream cheese mixture on top of each trifle.
	Monster Cookies	Jennie Robinson	1/2 cup butter 1 cup sugar 1 cup and 2 T. brown sugar 2 cups peanut butter 3 large eggs 1 teas. light corn syrup 1/4 teas. vanilla extract 41/2 cups reg. oats (uncooked) 2 teas. baking powder 1/2 teas. salt 1 cup mm's 1 cup chocolate chips	Preheat oven to 350 degrees. Beat butter at medium speed until creamy and gradually add sugars, beating well. Add peanut butter and next 3 ingredients, beat well. Add oats, soda, salt, and stir well. Stir in mm's and chocolate chips. (Dough wil be stiff) Pach dough into 1/4 cup measure. (I use well rounded T.) and drop onto lightly greased cookie sheet. Lightl press with fingertip into 31/2 circles. Bake at 350 degrees for 12-15 min. Center of cookie will be slightly soft. Cool slightly on cookie sheets and remove to wire rack to cool.
	My Dog Has Fleas Cake (poppy Seed Cake)	Suzi Rosenhamer	1 box Duncan Hines Golden Butter Cake mix 3/4 c. oil 8 oz. sour cream 1/2 c. sugar 1/4 c. poppy seeds 4 eggs	Mix all ingredients with mixer. Grease bundt pan. Sprinkle bottom of pan with sugar. Pour batter into pan. Bake at 350 degrees for one hour or until done in the middle. Remove immediately.
	Never Fail Pie Crust	Robyn Stapleton	3 c. flour 1 t. baking powder 1 t. salt 1 1/3 c. shortening 1 egg 5 T. water 1 t. vinegar	Blend dry ingredients with shortening; mix egg, vinegar, and water in a cup and add to flour and shortening mixture. Makes 3 pie crusts. Can be stored in refrigerator for later use if you do not need 3 crusts. Bake at 375 degrees for 12 minutes.
	Oatmeal Cake	Charlotte Apel	1 1/4 c. boiling water 1 c. oats 1 c. white sugar 1 c. brown sugar 2 eggs 1 1/3 c. flour 1 t. baking soda 2 t. cinnamon 1/2 t. salt Icing: 1 c. brown sugar 1 stick margarine 1/4 c. milk 1 t. vanilla 1 c. pecans, chopped 1 c. coconut	Pour 1 1/4 c. boiling water over 1 cup oats. Add one stick margarine to oats. Let stand for 20 minutes. Combine the following in your mixer: 1 c. white sugar 1 c. brown sugar 2 eggs 1 1/3 c. flour 1 t. soda 2 t. cinnamon ½ t. salt Add oatmeal mixture after the 20 minutes. Pour into 9 x 13 pan and bake 35 minutes at 350 degrees. While hot: Mix in saucepan: 1 c. brown sugar 1 stick margarine 1/4 c. milk 1 t. vanilla Heat til boiling. Then add: 1 c. pecans, chopped and 1 c. coconut. Spread over hot cake evenly. Broil til browned and toasted.	This recipe was given to me by great-grandmother. It is one of my favorites!!
	Oatmeal Cookies	Leah Kennedy	1 C. shortening 1 C. sugar 1 C. brown sugar 2 eggs 2 C. flour 1 t. soda 1/2 t. baking powder 1/2 t. salt 2 C. quick oats 1 C. seedless raisins 1/2 C. chopped pecans	Cream first 3 ingred. Add flour, soda, baking powder, salt; then remaining ingred. Drop from teaspoon onto greased cookie sheet. Bake at 350 degrees for 8 - 10 minutes.
	Oklahoma Dirt Cake	Suzi Rosenhamer	1 c. chopped pecans 1 c. coconut 1 German Chocolate cake mix 1 lb. box powdered sugar 1 stick margarine 8 oz. cream cheese, softened	Preheat oven to 350 degrees. Coat 9x13 pan with Pam; set aside. Place one cup pecans in pan. Sprinkle coconut over the pecans. In large mixing bowl, mix according to directions the cake mix. Pour the cake mix over the pecans and coconut, spreading evenly, set aside. Mix together: the margarine (softened), cream cheese (softened), and the powdered sugar. May need to add a small amount of milk to make mixture spread over the cake mix, sealing edges. Bake for 40 minutes. Icing will go down into cake, top of cake will look like cracked dirt.	I make mine in a clay baking dish and it comes out like a chocolate molten cake where the center is cooked but a little syrupy.
	Oreo Ice Cream	Chris Apel	6 Eggs 2 Cups Sugar 1 Qt. 1/2 & 1/2 1 Pt. Whipping Cream 2 Teaspoons Vanilla 1 lb Package of Oreos	This is for a 4 Quart Freezer: Beat the eggs until well blended, add 1/2 cup sugar and blend well. Pour in a saucepan and heat until medium warm (scald it). Pour back into the mixing bowl (AFTER you wash out the mixing bowl with soap and water) add the rest of the Sugar and Vanilla - beat well. Refrigerate until cool. Then, add the 1/2 & 1/2 and Whipping Cream, mix well. Break the Oreos into 1/2 or 1/3rds. Pour the liquid into your ice cream freezer's canister, put the dasher in, then add the Oreo pieces. Let the Ice Cream Freezer due its' job.
	Out Of This World Pie	Kristi Herd	3/4 c. sugar 1 can cherry pie filling 1 lg. can crushed pineapple with juice 2 T. cornstarch 1 t. red food coloring 3 oz. pkg. cherry jello 4 lg. bananas, sliced Large Cool Whip chopped pecans, optional 2 baked pie crusts or graham cracker crusts	Mix first five ingredients. Cook until thickened. Remove from heat. Add jello. Stir until dissolved. Cool. Add bananas. Add chopped pecans, if desired. Pour into 2 baked pie crusts or graham cracker crusts. Top with Cool Whip when serving.	This recipe is from a special aunt from Missouri, Edgie Moody. We would go see them every summer when my sister and I were growing up.
	Out Of This World Pie (2 Pies)	Leah Kennedy	3/4 c. sugar 1 can cherry pie filling large can crushed pineapple with juice 2 T. cornstarch 1 t. red food coloring 3 oz. pkg. cherry jello 4 large bananas, sliced Cool Whip/Whipping Cream 2 pie shells, baked	Mix first five ingredients and cook until thickened. Remove from heat, add gelatin, stir until dissolved. Cool. Add bananas and can add 1 c. chopped pecans. Pour into 2 pie shells and refrigerate. Will keep several days. Serve with a dollop of cool whip or whipping cream.	Can use 2 graham cracker crusts.
	Pay Day Bars	Kristi Herd	1 pkg. Reese's peanut butter chips 1 can Eagle Brand milk 2 c. mini marshmallows 3 T. butter 16 oz. jar peanuts, dry roasted and salted	Butter bottom of 7x11 or 9x9 pan. Spread 1/2 jar of peanuts over bottom of pan. Microwave chips and butter. Stir. Add marshmallows and milk. Microwave and stir well. Spread over peanuts and add rest of peanuts on top. Pat peanuts down into mixture a little bit. **These need to set out until next day to be able to cut them easily.	You sometimes need to pour peanuts in a colander to dust them off a little. That way they will stick to the mixture well.
	Peach Cobbler	Michelle Montgomery	2 Cups peaches (about 3 fresh) 3 Tbsp. lemon juice 1 Cup brown sugar 1 Tsp. Cinnamon ¾ Cup flour ½ Cup sugar 2 Tsp. Baking powder ¼ Tsp. Salt ¾ Cup milk 1/3 Cup butter, melted	Arrange drained peaches in 10” pan. Pour on lemon juice. Spread brown sugar over peaches. Sprinkle on cinnamon. Combine flour, sugar, baking powder, and salt. Add milk and beat until smooth. Pour batter over peaches. Drizzle butter on top. Bake at 350 degrees for about 35 minutes. Top will be golden brown.	Great with ice cream!
	Peaches And Cream Pie (2 Pies)	Leah Kennedy	1 can (14 oz.) Eagle Brand sweet condensed milk 1/3 C. lemon juice 1 carton (16 oz.) Cool Whip 2 large cans (29 oz.) peaches, cut into bite-size and well drained 2 graham cracker pie crusts (9-inch)	Mix condensed milk, lemon juice and Cool Whip until smooth. Fold in peaches and divide evenly into pie crusts. Cover and refrigerate overnight.
	Pecan Pie	Leah Kennedy	3 eggs, beaten 1 C. sugar 1/2 c. Karo 6 T. melted butter (I use butter) 1 C. pecans	Mix and pour into unbaked pie shell. Bake @ 350 for 15 min.--then 300 for 30 min. Turn oven off--let sit until you can insert knife and it comes out clean.
	Pecan Pie	Renee Bauman	3/4 c. white corn syrup 1/4 c. sugar 1/2 c. brown sugar 3 eggs dash of salt 2 t. vanilla 3 T. melted margarine 1 c. chopped or halved pecans	Mix all ingredients, pour into a pie shell and bake at 400 degrees for 15 minutes, then turn oven down to 350 degrees and bake for 30 minutes.
	Pecan Sandies	Kristi Herd	1/2 c. butter 1/2 c. shortening 1 c. sugar 1 1/2 c. flour 1/2 t. baking soda 1/2 t. baking powder 1/2 c. chopped pecans white sugar	Preheat oven to 350 degrees. Cream butter and shortening; gradually add sugar and cream again. Mix together dry ingredients; gradually add to creamed mixture. Stir in nuts. Chill for 1/2 hour. Shape into 1" balls; place 2" apart on greased cookie sheet. Flatten balls to 1/3" with the bottom of a glass. Slightly moisten the bottom of the glass and dip in white sugar. Bake 12-15 minutes.	You can also use red and green sugar sprinkles at Christmas.
	Pie Crust (2 Single Crusts)	Leah Kennedy	2 1/2 C. flour 1 C. Crisco (I always use Crisco) 1 t. salt 1/2 C. cold water	Combine the first three ingredients; using pastry blender to mix until like small peas. Add cold water; mix lightly with fork. Divide and roll on floured pastry cloth.	My grandfather taught me how to make a pie crust.
	Pie Filling For Cream Pies	Robyn Stapleton	1 c. sugar 1/3 c. flour ¼ t. salt 2 c. milk 2 T. butter 1 t. vanilla 3 egg yolks	Combine sugar, flour, salt. Stir in milk. Cook until thick, add egg yolks. Cook for 2 more minutes or until thick. Remove from stove; add vanilla and butter. (I use this for coconut cream pies) Just add 1 c. coconut to pie mixture. For Chocolate Pie: add 6 T. cocoa to sugar/flour mixture. You can also use pineapple or bananas for pies as well. Meringue: Beat egg whites with 5 T. sugar until stiff. Put under broiler until slightly brown.
	Pineapple Chess Pie (2 Pies)	Leah Kennedy	1 1/3 c. flaked coconut 1 Large can cruched pineapple (drained) 3 cups sugar 4 T. flour 1 stick oleo, room temp 3 eggs, beaten	Mix sugar and flour. Cream in oleo. Add beaten eggs. Beat up, don't whip. Add pineapple and coconut. Pour into 2 unbaked pie shells. Bake l hour @ 325.	I made these for all the bake sales that I had to take something for. These travel well.
	Pineapple Upside-down Cake	Leah Kennedy	1 stick butter 1 c. packed brown sugar can pineapple slices, drained chopped pecans 1 c. sugar 3 eggs 1/3 c. boiling pineapple juice 1 c. flour 1 t. baking powder	Melt butter in 10 inch skillet (use one that is ovenproof--I use cast iron) Stir in brown sugar. Place pineapple slices on butter/sugar mixture. Sprinkle with pecans. Combine the sugar, eggs, boiling pineapple juice, flour, and baking powder. Pour over pineapple and bake at 300 degrees for 45 minutes. Remove from pan when cooled. (Invert onto cake plate)	I use crushed pineapple, drained.
	Pizza Pie	Bob The Builder	1 Cup Pizza Sauce 1 Cup Cheese 1 Pizza Crust	Make the crust, put the sauce on top then put the cheese on top of the sauce. Bake at 450 degrees for 17:13 exactly! Cut to size.	This recipe was donated by the wonderfull people at Bob's farm
	Plum Cake	Leah Kennedy	2 C. flour 1/2 t. salt 1/2 t. soda 1 t. cinnamon 2 C. sugar 3 eggs 1 C. oil 2 jars baby food plums 1 t. red food coloring 1 C. chopped nuts GLAZE: 1 C. powdered sugar l t. butter 2 1/2 T. lemon juice Zest of 1 lemon 1 t. red food coloring	For cake: Sift together and set aside the first four ingredients. Beat together the sugar, eggs and oil. Add baby food plums and red food coloring. Add dry ingredients and chopped nuts; beat until fluffy. Bake in bundt pan for one hour @ 350 degrees. Remove from pan immediately and glaze while hot, using a pastry brush. Glaze: Heat over low heat until smooth the powdered sugar, butter, lemon juice, and zest of lemon. Add red food coloring. Completely glaze with pastry brush.	Any other baby food fruit may be substituted for the plums.
	Popcorn Balls	Robyn Stapleton	2 c. sugar 1 ½ c. water ½ t. salt ½ c. light corn syrup 1 t. vinegar 1 t. vanilla 5 quarts popped corn	Butter sides of saucepan and combine sugar, water, salt, syrup, and vinegar. Cook to hard ball stage (250 degrees) Stir in vanilla. Slowly pour over popped corn, stirring just to mix well and coat corn good. Butter hands lightly and shape into balls. (mixture will be very hot) Makes about 15-20 balls depending on size.
	Pot De Creme	Chris Apel	2 Cups Heavy Cream 8 Large Eggs (Yolks Only) 1/2 Cug Sugar 3/4 teaspoon Vanilla	Heat cream to almost a simmer. In a medium glass bowl, stir with a wooden spoon until blended: 8 Large Egg Yolks and 1/2 Cup Sugar. Gradually stir in the cream (1/4 cup first to temper), continuously stir until blended. Strain through a fine mesh sieve into a bowl or measure that has a pouring lip. Add 3/4 teaspoon of Vanilla, stir with a wooden spoon. Pour into 4 7oz ramikins (custard bowls). Place ramikins in a cake pan, place in a cold oven, fill the pan with water until the level is half way up the ramikins. Turn the oven to 250. Bake until set - a little quivery in the mniddle if you tap the bowl gently, about 1 1/2 hours. Take out of the water bath, cool to room temperature. Cover with plastic, refrigerate for at least 8 hours to 2 days. Chocolate Sauce Mix in a heavy sauce pan over medium heat: 1/4 Cup Heavy Cream, 1/4 Cup Whole Milk, 2 Tbsp Sugar, 1 Tbsp Unsalted Butter. Stir constantlyuntil a heavy boil, remove from heat. Immediatly stir in 2 oz Bitter Sweet Chocolate and 2 oz Semi-Sweet Chocolate (both finely chopped in a food processor). Let sit for 1 minute. Whisk unitl smooth with 1 teaspoon vanilla. Serve Warm. Fruit Sauce 1 Pint Strawberries, 3 Tablespoons Sugar, 1 Tablespoon Strained Fresh Lemon Juice - Mix in a blender and chill. Creme Brulee Use the Pot De Creme from above then sprinkle evenly 1 1/2 - 2 teaspoons Sugar, No Thicker than 1/16 of an inch. Propane torch w/ Flame about 2 inches above surface - slowly.
	Praline Pecan Apple Pie	Kristi Herd	1 c. sugar 1/3 c. flour 1 t. cinnamon 8 c. thinly sliced peeled apples (I use Granny Smith apples) 3 T. butter 1/2 c. brown sugar 2 T. cream or milk 1/2 c. chopped pecans Pie crust (2 crust)	For filling: stir sugar, flour and cinnamon together. Add apples; toss gently until coated. Put in pie crust; it will be mounded. Place top crust and make slits and crimp edges. Bake pie at 350 degrees for 35 minutes, covered with foil. Remove foil and bake 35 more minutes. Meanwhile in saucepan, stir butter, brown sugar, and milk. You can add cinnamon to this if you wish. Bring to a boil. Remove from heat; stir in pecans. Remove pie from oven. Place on jelly roll pan. Pour brown sugar mixture over pie. Bake 5 more minutes. Cool on wire rack.	I always make this recipe for Charlotte's birthday. It is her favorite!!
	Pumpkin Crunch	Dawn Hubbard	1 box yellow cake mix (Duncan Hines w/0 pudding) 1 large can pumpkin (28 oz) 1 large can carnation evaporated milk (12 oz) 3 eggs 2 sticks butter or 1 cup margarine 1 cup sugar 1 tsp cinnamon 1 cup chopped nuts	Melt butter in small saucepan or plastic container in microwave. In a separate bowl, mix pumpkin, evaporated milk, eggs, sugar and cinnamon in large bowl. Line 13 x 9-inch pan with tin foil (spray with cooking spray). Pour pumpkin mixture into pan. Sprinkle cake mix over pumpkin mixture. Pat down. Sprinkle nuts. Drizzle butter. Bake for 1 hour at 350*. Let stand at least 10 minutes before turning out on cutting board. Better to stand 2 hours or may refrigerate to speed cooling. Turn cake over on cutting board. Peel off foil. Slice. Serve with Cool Whip Topping or Vanilla Ice Cream.
	Pumpkin Praline Dessert	Michelle Montgomery	1 (15 ½ oz) can pumpkin 1 (12 oz) can evaporated milk 3 eggs 1 cup sugar 4 tsp. Pumpkin pie spice 1 box yellow cake mix ¾ cup melted butter 1 ½ cups chopped pecans	Combine the first five ingredients. Transfer to a greased 9x13 pan. Sprinkle with the dry cake mix. Top with nuts. Drizzle with butter. Bake at 350 degrees for one hour. Serve with ice cream or whipped topping.
	Pumpkin Roll	Robyn Stapleton	2/3 c. pumpkin 3 eggs 1 c. sugar 1 t. lemon juice 1 c. pecans ¾ c. flour 1 t. baking powder 1 t. ginger 2 t. cinnamon ½ t. nutmeg ½ t. salt Filling: 1 c. powdered sugar 6 oz. cream cheese, softened 4 T. butter ½ t. vanilla	Beat eggs on high for 5 minutes. Gradually add sugar. Add pumpkin and lemon juice. In separate bowl, combine all dry ingredients. Fold dry ingredients into pumpkin mixture. Spread in a greased and floured cookie sheet and top with chopped nuts. Bake at 375 degrees for 15 minutes. Turn hot cake onto a tea towel sprinkled with powdered sugar. Start at narrow end and roll cake and towel together and let cool. Unroll and spread with filling then roll back up. Filling: Mix all ingredients and beat until smooth. Spread over unrolled pumpkin roll and roll back up.
	Quick Chocolate Cake	Karie Apel	1/2 c. flour 1 c. sugar 1/2 t. salt 3 T. cocoa 1 t. baking soda 1 c. cold water 1 t. vanilla 6 T. oil 1 T. vinegar	Sift together in a mixing bowl: flour, sugar, salt, cocoa, and soda. Add in order listed: cold water, vanilla, oil, and vinegar. Stir until smooth. Pour into greased 9" pan or make cupcakes. Bake for 25-30 minutes at 350 degrees.	This is a great "pantry cake." You always have these ingredients on hand. Good for cupcakes. Frost with basic buttercream frosting.
	Raspberry Sensation	Tiffany Johnston	1 pt (2cups) raspberry sorbet or sherbet 1 cup cold milk 1 pkg (4 svg size) Jell-O cheesecake flavored pudding mix 1 tub (8oz) cool whip 1 cup raspberries	Line 9x5 loaf pan with foil. Spoon sorbet into pan. Freeze 10 mins. Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 mins or until well blended. Gently stir in cool whip. Spread pudding mixture over sorbet in pan. Freeze 3 hrs or overnight. To unmold, invert pan onto plate; remove foil. Top with berries just before serving. Let stand 10 to 15 min to soften before cutting into slices. **save fat and calories by using skim milk, fat free Jell-O pudding mix and fat free cool whip.
	Snicker Cake	Dawn Hubbard	1 (super moist Duncan Hines) chocolate cake mix 1 stick margarine 1/3 cup milk 1 package caramels ¾ cup chocolate chips 1 cup chopped nuts	Mix cake as directed on box. Pour ½ of the batter into greased and floured 9 x 13-inch pan. Bake 20 minutes at 350*. While cake is baking, melt caramels, margarine, and milk until smooth. Remove cake and lower temperature to 250*. Pour caramel over cake layer with chocolate chips and nuts. Top with remaining cake batter. Bake at 250* for 20 minutes, then turn oven up and bake at 350* an additional 15 minutes. Needs no icing.
	Snickerdoodles - Angie Chase	Chris Apel	1 Stick Butter 3/4 Cup Sugar 1 T Milk 1 Egg 1/2 tsp Vanilla 1 1/4 Cup Flour 1/2 tsp Salt 1/2 tsp Soda 1 tsp Cream of Tartar Cinnamon and Sugar Mixed Together	Mix first 5 ingrediants together until creamy. Next, add the Flour, Salt, Soda and Cream of Tartar - mix well. Form into balls about 1 1/2 inches in diameter. Roll the balls in the Cinnamon and Sugar mixture, place on a parchment paper lined cooking sheet and back for 8-10 minutes at 350 degrees.
	Sopaipilla Cheesecake	Charlotte Apel	2 pkg. Pillsbury Crescent Rolls 1 ½ c. sugar 2 ½ t. cinnamon 2 pkg. cream cheese 1 stick margarine	Combine ½ c. sugar and cinnamon; set aside. Combine in mixing bowl, 1 c. sugar, cream cheese, and margarine til smooth and creamy. In 9 x 13 pan, place one can crescent rolls in bottom of pan, sealing perforations. Sprinkle ½ of the cinnamon/sugar mixture over the rolls. Top with cream cheese mixture; spread evenly. Unroll second package of crescent rolls and very carefully place them on top of the cream cheese mixture. Seal perforations. Sprinkle remaining cinnamon/sugar mixture over crescent rolls. Bake 20-25 minutes at 375 degrees. **Best if served cold.
	Sour Cream Coffee Cake	Charlotte Apel	2 sticks margarine (do not use butter) 1 1/4 c. sugar 2 eggs, well beaten 8 oz. sour cream 1 t. vanilla 2 c. flour 1 t. baking powder ½ t. soda Topping: 1 c. pecans or walnuts, chopped 6 T. sugar 2 ½ T. cinnamon	Cream margarine and sugar; add eggs. Mix well. Add dry ingredients alternately with sour cream. Pour ½ mixture in 9 x 13 pan. Sprinkle ½ topping mixture (below) over batter. Top with remaining batter. (Place spoonfuls of batter over topping mixture carefully to spread.) Top with remaining cinnamon topping mixture. Bake 45 minutes at 350 degrees.	This recipe is special...I won grand champion at the State Fair with this cake. I also won first place doing a demonstration in 4-H with this recipe. Great breakfast cake!
	Sour Cream Pound Cake	Robyn Stapleton	3 sticks margarine 3 c. sugar 6 eggs 3 c. cake flour ¼ t. baking soda 1 t. vanilla 1 t. lemon extract 8 oz. sour cream	Cream margarine and sugar. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with sour cream to butter and egg mixture. Mixing well. Bake at 325 degrees for 1 hour and 15 minutes or until done.
	Special White Cake	Leah Kennedy	Duncan Hines White Cake 1 can Eagle Brand milk 1/3 can Creme de Coconut Icing: 1-8 oz. Cool Whip 1 C. chopped nuts 1 1/3 C. coconut	Bake white cake mix according to pkg. directions in 9 x 13 baking pan. While cake is hot, poke lots of holes in it with a large meat fork or something similar. Combine Eagle brand milk and creme de coconut and pour over cake while hot. Chill. Icing: Fold together ingredients and spread on cooled cake. Keep refrigerated.
	Strawberry Dessert	Michelle Montgomery	2 10 oz. Angel Food Cake loaves 16 oz. sour cream 16 oz. whipped topping 1 Cup confectioner’s sugar 1 small evaporated milk 2 packages strawberry glaze 1 quart strawberries	Cut angel food cake into small squares. Mix sugar and evaporated milk together. Fold the sour cream and whipped topping into the sugar/milk mixture. Fold in cake. Cut berries into small slices and mix with glaze. Layer half of cake in truffle bowl. Top with half of berry/glaze mixture. Repeat layers. Chill.
	Strawberry Surprise Dessert	Michelle Montgomery	3/4 c. melted butter 4 T. sugar 2 c. crushed pretzels 2 (8 oz.) cream cheese 8 oz. cool whip 1 c. sugar 6 oz. strawberry jello 16 oz. frozen strawberries	Mix butter with 4 Tbsp sugar until sugar is dissolved. Add the crushed pretzels. Spread into a 9x13” glass dish. Bake at 400 degrees for 6 minutes, or until lightly toasted. Let cool. In medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In medium bowl, dissolve gelatin in 2 cups boiling water. Add strawberries. Pour over cream cheese mixture and chill for at least 1 hour.
	Symphony Brownies	Jill Porter	1 box Duncan Hines Brownie Mix (13x9 pan) 3 lg. Symphony candy bars - The big ones with toffee and almonds in them	Follow directions for "cake like" brownies printed on the box. Mix batter-pour 1/2 of batter into 13x9 pan. Place the the Symphony bars across the top of batter. Pour remaining 1/2 of batter over candy bars - completely covering them. Bake according to directions.
	Thumbprint Cookies	Kristi Herd	1 c. shortening 1/2 c. brown sugar 2 egg yolks 1 t. vanilla 2 c. flour 2 egg whites finely chopped pecans	Mix together thoroughly: shortening, brown sugar, egg yolks and vanilla. Sift and stir in the flour. Roll into 1" balls. Dip in slightly beaten egg whites. Roll in pecans. Place about 1" apart on ungreased baking sheet. Bake 5 minutes. Remove from oven. Quickly press thumb gently on top of each cookie. Return to oven and bake 8 more minutes. Place in thumbprint a bit of chopped candied fruit, sparkling jelly, or tinted powdered sugar icing.	My favorite is the icing. This is my great grandmother's recipe.
	Ultimate Banana Cream Pie	Barbara Holden	Crust: 1 1/4 cups reduced fat graham cracker crumbs 3 T margarine or butter, melted 2 T splenda 1/4 cup semisweet mini chocolate chips Filling: 1 cup sour cream 1/2 cup milk 1 pkg instant french vanilla pudding mix 12 oz frozen light, whipped topping, thawed 3 lg bananas, sliced 2 tsp lemon juice 2 T semisweet mini chocolate chips (to garnish)	Preheat oven to 350. Lightly coat 9" springform pan with cooking spray. Prepare crust by combining all ingredients and pressing into pan (A regular 9 inch pie pan can also be used). Bake 10 minutes. Remove from oven and sprinkle with chocolate chips. Prepare filling by whisking sourcream and milk until blended. Add pudding mix and whisk til dissolved, then add whipped topping and blend. Spread half of the filling over prepared crust. Place bananas in small bowl and drizzle with lemon juice, then layer bananas over filling.. Spread remaining filling over bananas and sprinkle chocolate chips on top. Cover and refrigerate overnight.
	Walnut Pumpkin Pie	Kristi Herd	15 oz. pumpkin 14 oz. Eagle Brand milk 1 egg 1 1/4 t. cinnamon 1/2 t. ginger 1/2 t. nutmeg 1/2 t. salt 1/4 c. brown sugar 2 T. flour 2 T. cold margarine or butter 3/4 c. chopped walnuts	Heat oven to 425 degrees. In mixing bowl, combine pumpkin, milk, egg, 3/4 t. cinnamon, ginger, nutmeg, salt; mix well. Turn into pie crust. Bake 15 minutes; remove pie from oven. Reduce oven temperature to 350 degrees. In small bowl, combine sugar, flour and remaining 1/2 t. cinnamon; cut in margarine or butter until crumbly. Stir in walnuts. Sprinkle walnut mixture evenly over pie. Bake 40 minutes or until knife inserted 1" from edge comes out clean. Cool. Top with Cool Whip when serving. Refrigerate leftovers.	You can use pecans if you desire. You can also use a graham cracker crust, but I prefer a pie dough crust (and she even makes it from scratch!!)
	Watermelon Sorbet	Robyn Stapleton	4 c. water 2 c. sugar 8 c. watermelon, cubed 12 oz. frozen pink lemonade (do not dilute)	Combine and freeze.
	“not-baked” Alaska	Tiffany Johnston	1 pkg (12 oz) pound cake 2 cups chocolate ice cream (1 pt) slightly softened 1 tub (8 oz) cool whip, thawed ¼ cup Baker’s Angel Flake coconut, toasted	Cut cake horizontally into 3 even layers. Place bottom cake layer on serving plate; spread with 1 cup of ice cream. Repeat layers of cake and ice cream. Cover with top cake layer. Frost sides and top of cake with whipped topping; sprinkle with coconut. Serve immediately or store in freezer until ready to serve.

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