Butter Crisp Cookies

Borrowed from Rocks in My Dryer, a very cool blog!

Ingredients:
One box Pillsbury "pudding in the mix" yellow cake mix
1 egg, slightly beaten
3/4 cup butter, melted
1 cup Rice Krispies

Instructions:
Blend all ingredients together. Dough will be crumbly. Form into tight 1-inch balls, place on cookie sheet and flatten slightly. Bake in 350 oven for 10-12 minutes. Give them away to neighbors so you don't gain 12 pounds.

Apple Cider Cheesecake

1 pkg. cream cheese

4 pkgs. Apple cider

1 graham cracker crust

1/2 can apple pie filling

1 sm tub cool whip

Spread half a can pie filling over bottom of graham crust. Then beat the cream cheese and cider together, fold in the whip cream. And serve.

Pumpkin Dip

~ 2 (8-oz) packages cream cheese, softened

~ 1 (16-oz) packages powdered sugar, sifted

~ 1 (16-oz) can pumpkin

~ 2 tsp. ground cinnamon

~ 1/2 tsp. ground nutmeg

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in pumpkin, cinnamon, and nutmeg. Serve immediately, or cover and chill. Serve dip with gingersnaps,


Yield: 5 cups.

Saltine Toffee

37 saltine cracker squares
1 cup butter, cubed
3/4 c. sugar
2 cups (12 oz.) semisweet choc. chips
1 square (1 oz.) white baking choclate
1 tsp. shortening

Place crackers in a single layer in a foil-lined 15"x10"x1" baking pan. In
a saucepan, bring butter and sugar to a boil. Reduce heat; simmer,
uncovered for 5-6 min. or until mixture is thickened and sugar is completely
dissolved. Spread over the crackers.

Bake at 350 deg. for 7-8 min. or until bubbly. Sprinkle with chips. Bake
3-5 min. longer or until chips begin to melt; spread choclate evenly over
the top. Melt white choclate and shortening; drizzle over the toffee.

Chill for 15-20 minute or until set; break into pieces.

Store in the refrigerator.

Santa's Sleigh Cocktail

White sugar crystals, preferably coarse
2 C eggnog, chilled
1/2 C brandy
1/2 C amaretto
1 tsp ground nutmeg
2 scoops vanilla ice cream
4 cinnamon sticks

Dampen rims of 4 martini glasses and then line rims with sugar crystals.

Combine eggnog, brandy, amaretto, nutmeg and ice cream in blender. Pour mix into martini glasses and garnish each glass with a cinnamon stick.

Sun-Drop Pound Cake

5 eggs ½ c. shortening
3 c. sugar 1 tsp. vanilla flavoring
3 c. flour 1 tsp. lemon flavoring
2 sticks margarine 6 oz. Sun-Drop

Glaze:

2 c. confectioners sugar 2 tbsp. margarine
2 oz. Sun-Drop

Grease and flour tube pan. Cream shortening, butter and sugar. Add flour and eggs. Beat until blended. Add flavorings. Add Sun-Drop last. Pour into tube pan and bake at 325 degrees for 1 hour and 15 minutes. Cool completely.

Mix glaze ingredients and heat on low flame. Drizzle on top of cake.

Blueberry Crunch Dessert

Ingredients:
1 can crushed pineapple, 20 oz, do not drain
3 cups blueberries, fresh or frozen
3/4 cup sugar
1 package yellow cake mix
1 stick butter, melted
1/4 cup sugar
1 cup pecans, chopped


Directions:
Butter a 9x13-inch baking dish. Put pineapple, blueberries in pan; sprinkle with 3/4 cup sugar. Pour dry cake mix over blueberry mixture then drizzle melted butter over the dry mix. Sprinkle with 1/4 cup sugar and chopped pecans. Do not stir. Bake at 350 for about 45 minutes. Serve warm with ice cream.

Kitchen Class Cookies

Ya'lls may hate me for this one but I made them today and about died I forgot how yummy these are. I made these everyday I had a "kitchen class" in culinary school because my classmates and teachers loved them so much also a odd tip if you have disposable pipeing bags and pipeing tips use the largest round tip you have and pipe out your cookie dough a nice bit at a time you get perfect shaped cookies and evenly sized as well for the most part
INGREDIENTS
2 (1 ounce) squares unsweetened chocolate
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white chocolate chips
3/4 cup chopped macadamia nuts
DIRECTIONS

Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets or line with parchment paper.
Melt unsweetened chocolate in top of double boiler or hot, not boiling water. Remove from heat; let cool.
Cream butter, melted chocolate and sugar in large bowl until blended. Add egg and vanilla; beat until light. Blend in flour, baking soda, chocolate chips and macadamia nuts.
Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. (or see above tip and WATCH THE COOKIES LIKE A HAWK THEY WILL BURN) Bake 10 to 12 minutes or until firm. DO NOT OVERBAKE. Remove to wire racks to cool.

Pumpkin Spice Frosted Snack Cake

1 package (2 layer size) spice cake mix
1 can (15 oz) pumpkin
1 cup Miracle whip dressing
3 eggs
1 pkg (8 oz) philadelphia cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tbsp milk
1 tsp vanilla
1 pkg (16 oz) powdered sugar (about 4 cups)
preheat oven to 350. Grease 13X9 inch baking pan; set aside. Beat cake mix, pumpkin, dressing, and eggs in large bowl with electric mixer on medium speed until blended. Pour into prepared pan
bake 32-35 min or until wooden toothpick inserted in center comes out clean. cool completely in pan on wire rack.
beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. gradually add sugar, beating after each addition until well blended. spread over cooled cake. cut into pieces to serve. store any leftovers in refrigerator.

Chocolate Macaroons

1 1/2 Cups granulated Sugar
5 Tbsp Cocoa
1/2 Cup of milk
1/2 Cup of Shortening
3 Cups Quick Oats
1 Cup Coconut (dry/sweetened)
1 Tsp Vanilla
1/4 Tsp Salt

Combine Sugar and Cocoa in a large saucepan. Add milk slowly and stir over low heat until sugar dissolves, then bring to boil. Add Vanilla, Salt and Shortening. When it is completely dissolved, remove from heat. Stir in the coconut, then the oats. Cool for a few minutes, stirring intermittently. Once cool enough to handle, shape, cool and eat

The best cake icing ever.......hands down

2 1/2 Tbsp Flour
1/2 Cup Milk
1/4 Cup Shortening
1/4 Cup Butter or Margarine (go with the butter!)
1/2 Cup Sugar or 1 Cup Icing Sugar (again... go with the icing sugar!)
1/8 Tbsp Salt
1 Tbsp Vanilla


Combine the flour and milk in a double boiler; cook to thick paste...... 2 or 3 minutes usually. Cover with wax paper and allow to cool.

Beat shortening, butter, sugar and salt.

Add cooked paste to the base mixture and beat for about 10 to 15 minutes. Double the recipe if needed (ie: layer cakes)

This stuff spreads like a dream and isn't too sweet - it's the secret recipe of a local bakery famous for it's cakes for over 85 years......

My Grandma's Cheesecake

Crust:
2 cups crushed graham crackers
1/2 cup sugar
1/2 cup melted butter

mix well, Put all but 1/2 cup of mixture in bottom of 9" spring form pan. Press down firmly


Filling:
2 8oz pkgs cream cheese
2 cups sour cream
5 eggs
1 cup sugar

Using mixer blend cream cheese and sugar until smooth. Add one egg at a time (beating after each) Then add sour cream; beat until smooth. Pour over cracker crust in pan. Top with 1/2 cup crumbs.

Bake 350 for 1 hour. Open oven door, cool cake 1 hour before removing from oven.

Refrigerate over night or several hours before slicing.

You can also add many things to this recipe. (pumpkin, choc chips, espresso, raspberries, what ever you want)