2 c. crushed pretzels
¾ c. melted butter
2 tsp. sugar
18 oz. cream cheese
1 c. sugar
18 oz. Cool Whip
2 c. boiling water
16 oz. strawberry jello
20 oz. frozen raspberries
Mix first 3 ingredients and press into the bottom of a 9×13 pan. Bake at 400 for 8 minutes and cool. Beat sugar and cream cheese, then fold in Cool Whip. Spread over crust and chill. Prepare jello and add raspberries. Let set partially then spread over the cream cheese mixture. Chill until set.
6 Tbs. cocoa
½ c. +2 Tbs. butter
1 c. sugar
2 eggs
1 tsp. vanilla
¾ c. flour
Melt butter then add cocoa and sugar. Mix in eggs, one at a time. Add vanilla and flour, mix well. Pour into 8×8 pan and bake at 350 for 30 min.
1 yellow cake mix
1 (11 oz. can) Mandarin oranges (drain and reserve juice)
3 eggs
1/3 c. vegetable oil
1 (20 oz. can) crushed pineapple (drain and reserve juice)
1 (12 oz. tub) Cool Whip
1 (3 oz. pkg.) vanilla instant pudding
Combine reserved juice with water to equal 1 1/3 cups. Blend cake mix with juice mixture, then add eggs and oil. Blend until moist then add oranges and beat for 2 min. Pour into two 8 or 9 inch round pans and bake at 350 for 35-35 minutes and cool completely.
Frosting:
Mix Cool Whip with crushed pineapple and slowly add vanilla pudding. Frost cakes and chill for several hours or overnight.
1 can lemonade concentrate (try different flavors)
½ gallon ice cream
1-2 graham cracker crusts
Mix concentrate with ice cream until soft and completely mixed. Pour into pie tins and freeze for 2 hours. Serve with coolwhip or whipped cream.
Seed and chop:
1 Jalapeno pepper
2 Anaheim peppers
10 c. tomatoes
Add:
2 Tbs. salt
¾ c. sugar
4 c. chopped onion & green pepper
Simmer until about desired consistency then add 1 c. vinegar and simmer an additional 30 min. Bottle and process for 25 minutes.
1 8oz. package cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt
6 oz. chocolate chips (about half a bag)
1 devil’s food cake mix
Mix cream cheese, egg, sugar and salt together. Add chocolate chips; set aside. Prepare devil’s food cake mix according to package directions. Fill baking cups 1/3 full with cake mix; add heaping spoonful of cream cheese mixture on top. Bake at 350 for 30-35 minutes.
2 c. self-rising flour
1 tsp. baking powder
1 tsp. sugar
1/3 c. shortening
¾ c. grated sharp cheddar cheese
1 c. buttermilk
salt
¼ stick butter, melted
Preheat oven to 350. Mix dry ingredients using a fork. Cut in shortening until it resembles cornmeal. Add cheese and then stir in buttermilk all at one time until just blended. Do not over stir.
Drop by tablespoonfuls onto a well greased baking sheet. Brush dough with melted butter. Bake for 12-15 minutes. (Makes 12 biscuits.)
2 ¾ c. flour (more for dusting)
½ tsp. salt
1 tsp. baking powder
2 tsp. sugar
2 tsp. instant yeast
1 egg
½ c. plain yogurt or sour cream
½ c. milk
Stir together flour, salt, baking powder, sugar, and yeast in mixer bowl. In a small bowl, mix egg, yogurt, and milk. Pour egg mixture into the dry ingredients and mix for about 1 minute, until incorporated.
Increase speed to 2 and knead dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until doubled, about 1 hour.
Place a baking stone or heavy sheet on lowest rack of oven. Preheat the oven to 475 for at least 30 minutes prior to baking.
Divide dough into 8 pieces and form into teardrop shapes with your hands, about 6 to 8 inches across. Cook 2 or 3 pieces at a time, dropping them onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3-5 minutes. Remove from oven and butter the naan with garlic butter.
1 Tbs. yeast
2 c. warm water
2 Tbs. sugar
2 tsp. salt
5-6 c. flour
Combine yeast, sugar, and water and let sit for a few minutes. Mix together with salt and flour and let rise for 30 minutes. Roll out and cut into sticks with a pizza cutter. Place on cookie sheet and top with butter, parmesan cheese and garlic salt. Bake @375 for 15-20 minutes. (Dried basil is also good.)
Vegetable oil cooking spray
2 cups plus 2 tablespoons all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
½ teaspoon salt
10 ounces (2 ½ sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 ½ teaspoons pure vanilla extract
8 ounces cream cheese, softened
½ cup confectioners’ sugar
1. Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
2. Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
3. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
4. Mix cream cheese, confectioners’ sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.