PEANUT BUTTER BROWNIE COOKIES

1 box (19.5 oz.) fudge brownie mix

1/4 cup butter, melted

4 oz. cream cheese, softened

1 egg

1 cup powdered sugar

1 cup creamy peanut butter

1/2 container chocolate fudge frosting

Heat oven to 350º.  In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, 2 inches apart to make 24 cookies.  Smooth edge of each to form round cookie.

In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball.  With hands, roll rounded teaspoonfuls into 24 balls.  Lightly press 1 ball into center of each ball of dough.

Bake 10 to 14 minutes or until edges are set.  Cool cookies on cookie sheets at least 30 minutes.  Remove cooled cookies from cookie sheets.  Spread thin layer of frosting over peanut butter portion of each cookie.

PINTO BEAN FUDGE

1 cup cooked soft pinto beans (drained & mashed)

1/4 cup milk                             

1 Tbsp. vanilla

6 oz. unsweetened chocolate            

6 Tbsp. butter or margarine

2 lbs. powdered sugar            

Nuts/coconut (optional)

In a large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla.

Melt chocolate and butter or margarine and stir into bean mixture.  Gradually stir in powdered sugar. Knead with hands or stir until well blended.

Spread into lightly greased 9-inch baking dish or form into two 1 1/2 inch rolls.  Chill 1-2 hours.

REESES

1 pkg. graham crackers, crushed     

1 cube butter or margarine

1 cup peanut butter                

2 1/2 cups powdered sugar

Combine all ingredients.  Press into a 9 x 13 pan.

Melt a 12-ounce package of chocolate chips and spread over top.  Let set.

PEANUT BUTTER PLAYDOUGH

1 cup peanut butter                

1 cup corn syrup

1 1/4 cup powdered milk

1 1/4 cup powdered sugar

Mix all ingredients together.  Can roll into balls or refrigerate as is.

If desired, put peanuts on top or shape mixture around a whole peanut.

HELEN'S ORANGE BALLS

1 lb. powdered sugar

1 (11 oz.) box vanilla wafers, ground up

1/2 cup butter, melted

1 cup chopped pecans

1 (6 oz.) frozen orange juice, thawed

Mix all together and form balls.  Roll in coconut flakes.  Freeze.  Thaw slightly before serving.  Can be re-frozen.

MINT FROSTING

2 cups powdered sugar                     

1/2 cup butter, softened                       

1 Tbsp. water

3/4 tsp. mint extract

3 drops green food coloring

Cream together sugar, butter, water, extract and food coloring until smooth.

GINGERBREAD HOUSE ICING

9 cups powdered sugar

6 egg whites

1/2 tsp. cream of tartar

Beat egg whites until stiff.  Add other ingredients until stiff.

Make as close to the time needed as possible.  Always keep a damp cloth over the bowl.

CHOCOLATE BUTTERCREAM FROSTING

3 cups powdered sugar

1/3 cup stick margarine or butter, softened

2 tsp. vanilla

3 oz. unsweetened baking chocolate, melted & cooled

2 to 3 Tbsp. milk

Mix all ingredients except milk in medium bowl.  Stir in milk until smooth and spreadable.  Frosts one 9 x 13 inch cake generously or fills and frosts one 8- or 9-inch two layer cake.

CREAMY COCOA BUTTERCREAM FROSTING:

            Substitute 1/3 cup baking cocoa for the chocolate.

WHITE CHOCOLATE BUTTERCREAM FROSTING:

            Substitute 3/4 cup (3 oz.) white baking chips, melted and cooled, for the chocolate.

CINNABON CINNAMON ROLL FROSTING

4 oz. cream cheese, softened

1/4 cup butter, softened

2 1/2  – 3 cups powdered sugar

2 tsp. vanilla

1 1/2 tsp. milk

Cream ingredients together until desired consistency.

PUMPKIN CREAM CHEESE FROSTING

1 Tbsp. butter, softened

2 oz. cream cheese, softened

1 1/2 Tbsp. pumpkin

1/4 tsp. cinnamon

pinch of salt

2 cups powdered sugar

Mix all ingredients and spread over cooled cookies or cake.

PUMPKIN RIBBON CAKE

Cake:

2 1/2 cups all-purpose flour

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1 tsp. baking soda

1/2 tsp. salt

1 1/2 cups sugar

3/4 cup butter or margarine, softened

3 eggs

3/4 cup solid pack pumpkin

1/2 cup milk

1 tsp. vanilla

Filling:

1 (8 oz.) pkg. cream cheese, softened

1/4 cup sugar

Topping:

Powdered sugar

Frozen Whipped Topping, thawed (optional)

For cake, combine flour, baking powder, spices, baking soda and salt in small bowl; mix well and set aside.  In a medium bowl, beat sugar and butter until light and fluffy.  Add eggs, pumpkin, milk and vanilla; beat well.  Slowly add flour mixture to pumpkin mixture; mix well.  Set aside.

For filling, whisk cream cheese and sugar until well blended and smooth.  Spread 2 1/2 to 2 3/4 cups of the cake batter evenly over bottom of a greased 9 x 13 baking dish.  Spoon cream cheese mixture evenly over cake batter; carefully spread over batter.  Spoon remaining cake batter over cream cheese mixture, spreading evenly.

Bake at 350º for 45-50 minutes or until cake tester inserted in center comes out clean.  Cool completely.

Before serving, sprinkle cake with powdered sugar.  Cut into wedges.  Serve with whipped topping, if desired.

BANANA SNACK CAKE

1/2 cup shortening

3/4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 cup mashed ripe bananas (2-3 medium)

1 tsp. vanilla extract

2 cups all purpose or whole wheat flour

1 tsp. baking soda

1 tsp. salt

1/2 cup buttermilk

1/2 cup chopped nuts

Frosting:

1/2 cup packed brown sugar

1/4 cup butter or margarine

6 Tbsp. milk

2 1/2  – 3 cups powdered sugar

In a mixing bowl, cream shortening and sugars.  Add eggs, one at a time, beating well after each addition.  Beat in bananas and vanilla.  Combine flour, baking soda, and salt; add to the creamed mixture alternately with buttermilk.  Stir in nuts.

Pour into a greased 9 x 13 inch pan.  Bake at 350° for 25 – 30 minutes or until toothpick inserted near center comes out clean.  Cool on wire rack.

For frosting, combine brown sugar, butter, and milk in a saucepan.  Bring to a boil over medium heat; boil and stir for 2 minutes.  Remove from heat; cool to lukewarm.  Gradually beat in powdered sugar until frosting reaches spreading consistency.  Frost the cake.

HERSHEY'S "PERFECTLY CHOCOLATE" FROSTING

1/2 cup butter

2/3 cup cocoa

3 cups powdered sugar

1/3 cup milk

1 tsp. vanilla

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating to spreading consistency.

Add vanilla.  Add small amount of milk if needed to the right consistency.

CINNABON CINNAMON ROLLS

Dough:

            1/4 cup butter, melted

            1/4 cup water

            1/2 (3 oz.) pkg. instant vanilla pudding (1.5 oz.)

            1 cup milk

            1 egg, beaten

            1 Tbsp. sugar

            1/2 tsp. salt

            4 cups bread flour

            2 1/2 tsp. yeast

Filling:

            1/2 cup butter, softened

            1 cup brown sugar

            2 tsp. cinnamon

Frosting:

            4 oz. cream cheese, softened

            1/4 cup butter, softened

            2 1/2  – 3  cups powdered sugar

            2 tsp. vanilla

            1 1/2 tsp. milk

Place ingredients in bread machine.  Set on dough cycle.  Once dough cycle is done, roll dough out into a 17 x 10 rectangle.

Spread softened butter over dough.  Sprinkle brown sugar and cinnamon over butter.  Roll tightly from long end, pinching seam closed.

Slice in 1” slices and place onto greased cookie sheet.  Let rise until double (1 hour).  Bake at 350º for 15-20 minutes.  Frost and serve.

CINNAMON OR ORANGE ROLLS

2 Tbsp. yeast, dissolved in 1/4 cup warm water and 1 tsp. sugar

1/2 cup margarine

2 cups milk

2 tsp. salt

1/2 cup sugar

2 eggs, well beaten

6-7 cups bread flour

Dissolve sugar in water and add yeast.  Let stand 20 minutes.  Meanwhile, melt margarine in saucepan, then add milk, salt, and sugar.  Warm through, Don’t let milk mixture get too hot.

Add milk mixture to yeast.  Add eggs and flour, one cup at a time.  When mixed together, let dough stand about 20 minutes, covered. 

Filling for each rectangle:

butter (I use soft spread butter)

1/2 cup sugar, divided

1 1/2 tsp. cinnamon or 1 grated rind of orange

When dough has risen, divide into two parts.  Roll out onto well-floured surface, into two rectangles.  Roll until about 1/2 inch thick.  On each rectangle spread a thin layer of soft butter over top of dough, then sprinkle sugar and cinnamon and roll up into logs.  Cut with a piece of string, an inch or wider.  (Each roll should produce 12 pieces for a total of 24.) 

Place on greased jelly roll pan; cover and let rise another 20 minutes.  Bake at 375º for 20-25 minutes or until golden brown.  Frost while still hot.

Frosting:

4 oz. cream cheese, softened

            1/4 cup butter, softened

            2 1/2  – 3  cups powdered sugar

            2 tsp. vanilla

            1 1/2 tsp. milk

I added a little bit of orange zest to the frosting when I made the orange rolls.  Adds a little bit of color and more orange flavoring.

LION HOUSE LEMON BARS

Crust:                                     Filling:

1 1/4 cups butter                     4 eggs

2 1/4 cups flour                       2 cups sugar

1/2 cup powdered sugar         6 Tbsp. lemon juice

                                                4 Tbsp. flour

                                                1 tsp. baking powder

CRUST: Preheat oven to 350º.  Put butter in mixer bowl and beat until softened.  Add flour and powdered sugar and mix on low speed until just combined.  Spread dough evenly in a 9 x 13-inch pan.  Bake for 10 minutes or until the corners are light golden brown.  Remove from oven and pour filling on top of crust.

FILLING: In a small mixing bowl, mix together eggs, sugar, lemon juice, flour, and baking powder with a wire whisk or on low speed of a mixer for just a few minutes.  (It is important not to mix a lot of air into the filling.)  Pour on top of partially baked crust and bake for 30-35 minutes.  Allow to cool slightly and dust with powdered sugar.  Cut into small bars.

FRUIT DIP 2

8 oz. pkg. cream cheese

1 lb. powdered sugar

1/2 tsp. vanilla

Combine ingredients and beat until smooth.  Serve with strawberries, cantaloupe, pineapple, bananas, honeydew, etc.