Best Brownies

 From the kitchen of Jean McGee

1 cup butter
4 sq chocolate or 12 Tbsp cocoa
1 1/2 cups + 2 Tbsp flour
1/2 tsp baking powder
1 tsp salt
4 eggs, beaten
2 cups sugar
1 tsp vanilla
1 cup chopped nuts

Melt butter and chocolate or cocoa together. Sift flour, baking powder, and salt together. Mix all ingredients together. (Do not use electric mixer.) Bake exactly 30 minutes in a greased and floured pan at 350 degrees.

Frosting:
6 Tbsp cocoa
5 Tbsp butter
5 Tbsp milk
pinch of salt
1/2 tsp vanilla
2 cups powdered sugar

Melt butter and cocoa together. Add remaining ingredients and spread over cooled brownies.

 Applesauce Spice Squares  --Jean McGee

1 cup sugar                                            2 cups flour                                             

1 egg                                                      2 tsp. soda

1/2 cup butter                                         1 tsp. vanilla 

3/4 tsp. cinnamon                                   1 1/2 cups applesauce 

 1/4 tsp. nutmeg                                      1 cup chopped pecans

 1/4 tsp. cloves                                        1 cup raisins

Cream sugar, butter, and egg together.  Add applesauce and vanilla.  Add dry ingredients and mix well. Add nuts and raisins last.  Pour into jelly roll cookie sheet.  Bake at 350 degrees for 25-30 minutes.

Brown Sugar Frosting

1 cup brown sugar

1/4 cup water

3 Tbsp. butter

Put in pan and cook until dissolved.  Remove from heat and add enough powdered sugar to make frosting consistency 

                                 CHERRY DELIGHT

Blend one 8 oz. Cream Cheese and 1/2 cup Powdered Sugar

Add 1 tsp. Vanilla

Prepare 2 pkgs. of  Dream Whip according to package instructions 

Blend with Cream Cheese mixture and pour into a Graham Cracker crust

Refrigerate

Lemon Bars Deluxe

2 cups sifted flour
1/2 cup powdered sugar
1 cup butter or margarine

4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup flour
1/2 tsp baking powder

Sift together the 2 cups of flour and the powdered sugar. Cut in butter until mixture clings together (use beaters) and press into a 9 x 13 pan. Bake at 325 for 20 minutes or until lightly browned.

Beat eggs, sugar and lemon juice. Sift together the 1/4 cup of flour and the baking powder and stir into the egg mixture. Pour over baked crust. Bake at 325 about 25 minutes longer.

Sprinkle with powdered sugar. Cool and cut into bars.

Chocolate, Chocolate Chip Zucchini Cake

1/2 cup butter
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk
2 1/2 cups sifted flour
4 Tblsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups shredded zucchini

Pour batter into a 9x13 cake pan. Sprinkle top with chocolate chips and nuts liberally. Bake at 325 for 40 minutes.

Zucchini Bread

Makes 3 small or 2 large loaves

3 eggs
2 1/2 cups sugar
2 cups zucchini, peeled, seeded & grated
1 cup oil
3 tsp vanilla

Mix well, then add:
3 cups flour (a bit more for high altitude)
1 tsp salt
1 tsp soda
1/4 tsp baking powder
3 tsp cinnamon

Mix well, then add:
1 cup chopped nuts

Bake at 350 for 1 hour

Banana Nut Bread

Sift together:
2 1/2 cups flour
1 2/3 cups sugar
1 1/4 tsp. baking powder
1 1/4 tsp. soda
1 tsp. salt

Add & Mix:
2/3 cups shortening
1/3 cup buttermilk
1 1/4 cups mashed bananas (3)

Add & Beat 2 minutes:
3 eggs
1/3 cup buttermilk

Beat 2 more minutes

Add 2/3 cup chopped nuts (I use walnuts)

Grease and flour bread pans. Bake at 350 for 45-50 minutes.
Makes 2 large or 3 medium loaves.

Apple Betty

from the Betty Crocker Cookbook

4 cups peeled and sliced tart apples
       or 1 1lb 2oz. can pie-sliced apples, drained
1/4 cup orange juice
1 cup sugar
3/4 cup sifted all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Dash salt
1/2 cup butter

Mound apples in buttered 9-inch pie plate; sprinkle with orange juice. Combine sugar, flour, spices, and salt; cut in butter till mixture is crumbly; sprinkle over apples.

Bake at 375 degrees for 45 minutes or till apples are tender and topping is crisp.

Serve warm with cream.

Makes 6 servings.

German Chocolate Bars

1/2 cup softened butter 

1 pkg. Betty Crocker SuperMoist German chocolate cake mix
1 tub (1 lb.) Betty Crocker Rich & Creamy coconut pecan frosting
1 (6 oz.) bag semisweet chocolate chips
1/4 c. milk

Heat oven to 350 degrees. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In medium bowl, cut butter into cake mix, using pastry blender until crumbly. Press half of the mixture (2 1/2 cups) in bottom of pan; reserve remaining cake mixture. Bake 10 minutes.

Carefully spread frosting over baked layer; sprinkle evenly with chocolate chips. Stir milk into reserved cake mixture. Drop by teaspoonfuls onto chocolate chips.

Bake 25 to 30 minutes or until cake portion is slightly dry to the touch. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until firm. Cut into 8 rows by 6 rows. Store covered in refrigerator. Yields 48 bars.

Someone made these for my last book club meeting. They were super yummy!

Easy Pumpkin Cookies

1 Spice Cake Mix
1 3/4 cups pumpkin
2 cups chocolate chips (white chocolate is equally delicious!)

mix together thoroughly
scoop onto cookie sheet
Bake at 375 for 10-11 minutes (or until baked through) oven time varies
Makes about 4 dozen cookies

I made a powdered sugar glaze (powdered sugar, milk, butter, vanilla), spooned it into a zip lock bag then sniped a corner to drizzle it on top! it's prettier and less messy to do it this way! So yummy!

Super Simple Hot Fudge Sauce

Melt in a microwave safe bowl for 1 minute:

1 C. semi-sweet chocolate chips

1 cube (1/2 C. ) butter

Stir and melt for another 30 seconds if needed.

Add 1- 14 oz. can sweetened condensed

milk and 1/8 C. milk and stir until blended.

Heat through.

This is the best hot fudge sauce I have ever made. Next time you buy some good vanilla ice cream, just make this to go with it! Super delicious!

Chocolate Chip Cookies

Cream together:

1 1/2 cups shortening

1 1/2 cups sugar

3/4 cup brown sugar

Add:

3 well beaten eggs

Add:

3 cups + 6 Tblsp flour

1 1/2 tsp soda

1 1/2 tso salt

Add:

3/4 tsp hot water

1 1/2 tsp vanilla

Add:

1 pkg chocolate chips

1 1/2 cups nuts

coconut (optional)

Bake 350 - 375 for 8 - 10 minutes

Makes about 6 dozen

CHOCOLATE CAKE POPS

1. Bake a plain Chocolate Cake and let it cool.
2. Break it into pieces into a large bowl.
3. Add Chocolate frosting (about half a container) and mix until it it’s the consistency of Play Dough.
4. Use an ice cream scoop to get a portion of dough and put it on a cookie sheet covered with waxed paper.
5. Put them in the freezer until solid and firm.
6. Use a double broiler and melt Chocolate flavored Baker’s Chocolate (about 2 Boxes).
7. Use a toothpick or two spoons to roll each pop in the melted chocolate.
8. Let the excess chocolate drip off and place it on a plate covered with waxed paper and decorate with sprinkles or nuts and marshmallows.
9. Once a few are decorated (enough to fill a plate) put them in the freezer to harden (about 5-10 mins). Repeat until all cake pops are hard.
10. Store in refrigerator until ready to serve.

Homemade Oreo Cookies

1 Box Choc Cake Mix (Devil's Food)
2 Eggs
1/3 C. Oil
1 8 oz. Box Cream Cheese
3 Tbsp. Butter
2 C. Powdered Sugar

Mix cake mix, eggs, and oil well. Roll dough into balls a smaller than a golf ball, but bigger than a marble... Place on greased cookie sheet and bake @ 350 for 8 minutes.

Icing: Mix Cream Cheese, Butter and Powdered Suger together.

*{Megs}*

Grandma McGee's Homemade Ice Cream

6 eggs, well beaten

2 1/2 cups sugar

2 quarts 1/2 & 1/2

1 1/2 Tblsp vanilla extract

1/2 tsp lemon extract

1/2 tsp salt

Gradually add sugar to beaten eggs and blend until mixture becomes thick and lemon colored.

Add remaining ingredients.

Add milk to finish filling if necessary.

Freeze in an ice cream freezer.

White Chocolate Bundt Cake

1 Box Yellow Cake Mix
1 Small box White Chocolate Pudding
1/2 C. Sugar
3/4 C. Water
3/4 C. Vegetable Oil
1 t. Vanilla
4 Eggs
1 C. White Chocolate Chips
1 C. Sour Cream

Mix all ingredients together in large mixing bowl. Spray bundt pan with LOTS of Pam. Heat oven to 350, bake for 45 mins. Use the rest of the white chocolate chips to smother top of cake with. To melt choc. chips, heat in microwave in 15 sec. intervals stirring in between. Once melted drizzle over cake. ENJOY!!

Love,

Megs

Julie's Fudge

4 1/2 cups sugar
1 can evaporated milk
1/2 lb. real butter (2 cubes)
2 bags milk chocolate chips
1 T vanilla
2 cups chopped pecans (optional)
Buttered 7x11 pan

Boil sugar and evaporated milk for 7 minutes. Stir constantly. Remove from heat. Add butter, chips, and vanilla. Beat for 3 minutes. Add pecans. Pour into pan. Refrigerate. (I prefer to drop the fudge by spoon fulls onto waxed paper. It looks very pretty.)

Our family loves this recipe. Let me know if any of you try it. I know that the holidays are over, so just tuck this one away for next year.

Not Yo Mama's Banana Pudding!

From Paula Dean

Ingredients
2 Bags Pepperidge Farm Chessmen Cookies
6-8 Bananas, Sliced
2 Cups Milk
1 5-ounce Box Instant French Vanilla Pudding
1 8-ounce Package Cream Cheese, softened
1 14-ounce can Sweetened Condensed Milk
1 12-ounce container Cool Whip

Directions
Line the bottom of a 13X9X2 inch dish with one bag of cookies and put bananas on top.
Blend Milk with the Pudding mix in electric mixer. Set aside.
Beat Cream Cheese and Condensed milk together in a bowl until smooth; fold in Cool Whip. Add to Pudding mixture, stirring until well blended.
Pour mixture over Cookies and Bananas; cover with remaining cookies. Refrigerate. Serves 12.

*I only used 5 medium bananas. The 6 to 8 seemed like a little too much.

*This is a dessert straight from Heaven. I just made it yesterday and everyone loved it. Nice presentation too.

A Truly Evil Dessert!!

Maple Pumpkin Cheesecake - Try this at your own risk!!

Maple Pumpkin Cheesecake

Rated:
Submitted By: EAGLE BRAND®
Prep Time: 25 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 12
"For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast."
Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8 ounce) packages cream cheese,
softened
1 (14 ounce) can EAGLE BRAND®
Sweetened Condensed Milk
1 (15 ounce) can pumpkin
3 large eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Maple Pecan Glaze:
1 cup whipping cream
3/4 cup pure maple syrup
1/2 cup chopped pecans
Directions:
1.
Preheat oven to 325 degrees.
2.
Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
3.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
4.
Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
5.
To serve, spoon some Maple Pecan Sauce over cheesecake.
6.
Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

Cherry Chocolate Popcorn

Ingredients:

1 bag Microwave popcorn, unflavored

In a sauce pan over medium heat:
½ cup Butter
½ cup Sugar
1 small Cherry jello
1 Tbl. Corn syrup
3 Tbl. Water

Directions:
Bring to a boil, boil for about 4 minutes. Pour on popcorn and mix well. Spread on cookie sheet and bake at 250° for 20 minutes. Melt semi-sweet chips and drizzle over the top.