No Bake Cheesecake so -easy

Ingredients

3/4 cup finely ground graham cracker crumbs
3/4 cup pecan sandies cookies
3 tablespoons butter
3 tablespoons white sugar
8 ounces cream cheese
1/3 cup white sugar
1 TBS lemon juice
1 TBS almond or vanilla extract
1/2 cup heavy whipping cream, whipped or you can use sour cream
1/2 cup sliced fresh strawberries (optional)
Directions

In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
Press into a 7 inch springform pan. Place in refrigerator until ready for use.
In another bowl, beat cream cheese, 1/3 cup of sugar, lemon juice and extract
Whip cream, and fold into cream cheese mixture. ( if you use the sour cream instead of whip cream mix in here )
Spread into pan.
Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
Place in refrigerator 30 minutes before serving.

Cinnamon Swirl Bundt Coffe Cake

Ingredients

1 cup sour cream
3/4 cup butter
1 1/2 cups white sugar
2 1/2 cups all-purpose flour
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs
1 tablespoon ground cinnamon
1/4 cup white sugar
Directions

Preheat oven to 400 degrees F . Lightly grease one 10 inch bundt pan.
Cream 1 1/2 cups white sugar together with eggs until well blended. Add sour cream and butter or margarine and beat well. Add flour, baking soda, and baking powder and mix well. Stir in vanilla and the chopped nuts.
Mix the remaining 1/4 cup of white sugar with the cinnamon.
Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter.
Bake at 400 degrees F (205 degrees C) for 8 minutes. Lower heat to 350 degrees F and bake for an additional 40 minutes.

Mint Oreo Truffles

Mint Oreo Truffles

1 pkg. Double Stuf Oreos – Cool Mint Flavor – (1 lb. , 1 oz. pkg.)
• use 22 cookies with cream centers included
• use 10 cookies with cream centers discarded
1 pkg. (8 oz.) cream cheese, room temperature
chocolate bark or candy coating*

Finely crush the cookies in a food processor or a ziploc bag with a rolling pin.
Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely.
Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
Place covered in freezer or refrigerator for a few minutes to help retain shape when dipping in melted chocolate.
Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
Refrigerate and enjoy!
*Or, go green:

white chocolate bark/candy coating for dipping
green candy melts for dipping

Make your green and/or white shamrocks first (see picture below). You can use a ziploc bag with a small corner cut off or a decorating bag with with a small round tip attached to make the shamrocks. Use a toothpick to direct chocolate into desired shamrock shape. (Of course, in hindsight, this would have been a lot easier if I had found some little shamrock sprinkles.) Let dry.
Then, dip half the truffles in white chocolate and the other half in green.
If necessary, dip them again for a smooth finish. I found it necessary, especially for the white ones.
Then, on the second dipping, while still wet, press your cooled shamrocks gently on the top of your truffles.
For another effect, you can take the ziploc bag of chocolate and drizzle across each truffle with the alternating color.

Oreo Truffles

Oreo Truffles

1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark

1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.)
5. Once dry, refrigerate and enjoy!

Makes about 36 truffles.

Notes: I used a small cookie cutter to push the mixture through for the heart shaped truffles. Also, it helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate bark. And for an extra twist, use the mint oreo sandwich cookies.

Nutter Butter Balls

Nutter Butter Balls

1 pkg. Nutter Butter cookies (broken… use cookie with the cream center)
1 8oz. package cream cheese (softened)
chocolate bark

1. Finely crush all but 5 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency.
2. Combine with cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
5. Once dry, refrigerate and enjoy!

Makes about 30 balls.

Cheesecake Biscoff Bars

Chocolate Biscoff Cheesecake Bars

Crust
1 1/2 cups crushed Biscoff Cookies (about 27 cookies)*
3 Tablespoons packed brown sugar
6 Tablespoons melted butter

Mix cookies and sugar together.
Add butter and stir until combined.
Press mixture into a 13 X 9 pan.
Cheesecake
3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla

Preheat oven to 325 degrees.
Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition.
Add sour cream and vanilla and mix until just combined.
Pour on prepared crust and bake for about 45 minutes.
Remove and cool.
Prepare ganache.
Chocolate Ganache
8 oz. heavy whipping cream
2 oz. butter
8 oz semi-sweet chocolate
1/4 cup confectioners’ sugar

Heat cream and butter on stove until just before boiling.
Remove from stove and pour over chocolate. Stir until completely combined.
Add confectioners’ sugar and beat with a wire whisk until combined and smooth.
Pour over cooled cheesecake.
Cover and refrigerate overnight.
Cut into bars and serve.
Makes about 30 bars.

* Use the remaining cookies from the package to crumble and sprinkle over the chocolate before refrigerating.

Very Moist Yellow Cake

Moist Yellow Cake

1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract (Watkins)
1/2 teaspoon butter flavoring
Preheat oven to 350 degrees.
Grease and flour (3) 8 inch cake pans.
Using a mixer, cream butter until fluffy.
Add sugar and continue to cream for about 7 minutes.
Add eggs one at a time. Beat well after each egg is added.
Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
Add vanilla and butter flavoring to mix; until just mixed.
Divide batter equally into three cake pans.
Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
Bake for 25 – 30 minutes (depending on your oven) until done.
Cool in pans for 5 – 10 minutes.
Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
Once cooled, you are ready to assemble your cake.
Here’s a little trick to add moisture into your layers:

Combine 1 cup of sugar and 2 cups of water.
Bring to boil and boil for approximately 3 minutes. Let cool.
Pour liquid into a spray bottle or pouring bottle.


Cake assembly:

Unwrap first layer and using a serrated knife, level off the top of your cake.
Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much.
Add a layer of frosting to your bottom layer. Repeat on second and third layers.
Frost the sides.
Easy Buttercream Frosting

1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream

Using a mixer, cream softened butter and vanilla until smooth.
Add sugar gradually, allowing butter and sugar to cream together before adding more.
If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
Then, just use icing colorsto tint the frosting the color of your choice.
This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.

Brownie Candy Cups

Brownie Candy Cups

1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins

1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely.

Red Velvet Cake Balls

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

10 Cupcake Tips

10 Tips for Baking a Perfect Cupcake

Follow these tips for baking perfect cupcake treats for your friends and family.

1. Fill your cupcake wells 1/2 to 2/3 full. Any more and you will get a gooey mess instead of a beautiful cupcake. If you use less than 1/2 a well of batter, then you will get wimpy cupcakes and will have to use extra frosting to make them look larger.

2. Choose the right cupcake pan. Good cupcake pans are shiny and on the heavy side. They will cook 6 to 12 cupcakes at a time. Large muffin pans don't work well for baking precious little cupcakes. Make sure you have 2 pans available because then you won't have to cool a pan before you finish baking your cupcakes. Two 12 well cupcake pans should be enough for one batch of cupcakes.

3. Make it easy o remove the cupcakes from your pan. Either use paper or foil wrappers or spray the individual wells with a nonstick spray. If you are using the new silicone pans, wrappers or nonstick spray work fine in these also.

4. Don't overmix your batter. This will cause your cupcakes to be rather chewy instead of perfectly moist. Follow the directions in your cupcake recipe. If your recipe calls for a hand mixer and you are using a stand mixer, you will need to reduce you mixing time. Stand mixers mix batters faster than regular hand mixers. Consult your owners manual for mixing time adjustments.

5. Bring all ingredients to room temperature before mixing your cupcake batter. The items will mix evenly, and the result will be a wonderful cupcake batter. By mixing cold items into your batter, you risk having a lumpy batter which might cause you to overmix your batter. GASP! What a No No!

6. Bake your cupcakes at the proper temperature. Preheat your oven to the correct temperature BEFORE you put your cupcakes in the oven. An oven thermometer would also be a great idea to make sure your oven is set to the right temperature. If your oven cooks food faster at the rear of the oven, then make sure you rotate your cupcake pan halfway through the baking time.

7. Use your favorite cake batter to make cupcakes. Batter for an 8 inch layer cake usually makes 20-24 cupcakes. Just make sure you have mixed the batter well, and only fill the cupcake liners 1/2 to 2/3 full. Bake approximately 20 minutes, and check for doneness using a toothpick or cake tester inserted into the center of the cupcakes.

8. Test for doneness after the minimum cooking time. If the cupcakes aren't finished cooking after the minimum time, then place them back in the oven for some additional cooking time. Cupcakes are done when a toothpick inserted in the center comes out clean.

9. Cook only one pan of cupcakes at a time. Place your cupcake pan in the very center of your oven. If your oven tends to cook items more that are towards the back, then rotate your cupcake pan halfway through the cooking time. If you absolutely have to bake 2 pans of cupcakes at one time, make sure you switch cupcake pans halfway through the cooking time. By this I mean put the bottom pan on the top and move the top pan to the bottom.

10. Cupcakes are best eaten the same day they are made. Undecorated cupcakes can be frozen up to 3 months.

Why don't you bake your favorite cupcakes now? Enjoy one as soon as it's ready and then either share the rest with friends or freeze them for your future enjoyment!

PEANUT BUTTER COOKIES with Wicked Stuff on Top ♥

1/3 cup butter
1/3 cup brown sugar
1/3 cup white sugar
1/8 teaspoon baking soda
pinch salt
1/2 teaspoon vanilla
1 large egg
1/3 cup natural, creamy peanut butter
2/3 cup flour

Wicked Stuff:
chopped roasted, salted peanuts
chopped semi-sweet chocolate pieces
caramels (melted)
chocolate (melted)

In an electric mixer cream butter, sugar and brown sugar.
Add baking soda, salt and vanilla.
Add egg.
Beat until smooth.
Add peanut butter.
Beat until smooth.
Slowly mix in flour.
Beat dough till fluffed.
Spoon dough into container with tight fitting lid and allow to chill thoroughly in the refrigerator before forming into cookies.

When you are ready to make the magic…
Preheat oven to 300 (F). Chop peanuts. The smaller you chop the peanuts the better they will adhere to the cookies.
Chop chocolate pieces.
Spoon chilled dough onto cookie sheet. I like to use a teaspoon (yes, teaspoon) to ensure the cookies are nice and small. To ensure they are nice and round, roll into a ball before adding toppings or pressing.
Press chopped peanuts into some.
Press chocolate pieces into others.
Press chocolate pieces and peanuts into others.
Leave some plain.
Make classic hatch marks by pressing a (slightyly wet) fork one way…
and then the other.

Bake in preheated 300(F) oven for 11-12 minutes.
Allow to cool slightly before removing from tray.

To Top with Caramel…
Unwrap caramel candies and place in a microwave safe bowl.
Per six caramels, add 1/2 teaspoon half n’ half or milk.
Microwave about 30 seconds until caramel has melted. Remove from microwave immediately and stir with a fork.
Working quickly, drizzle caramel over cookies. If caramel becomes hard, add a few drops more milk or half n’ half and microwave 10 seconds more.

To Top with Chocolate…
Combine approximately 1/2 tablespoon butter per 1/3 cup chocolate pieces in a microwave safe bowl.
Microwave 20 seconds, stir and microwave 10-20 seconds more until melted and shiny.
Spoon chocolate into a plastic bag and snip off the tip of the bag to make a piping bag.
Pipe chocolate onto cookies. Makes 3-4 dozen mini-cookies. Store in airtight container. (Like you’ll have leftovers!)

Gingerbread Cookies

THESE ARE A SOFT COOKIE AND WOULD NOT BE SUITABLE FOR MAKING A GINGERBREAD HOUSE

ngredients for Gingerbread Cookies:
1 cup salted butter
1/3 cup firmly packed light brown sugar (6 tablespoons)
1 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/2 tsp vanilla
1/4 tsp baking soda
pinch salt
1 large egg
1/4 cup molasses
1 3/4 cups unbleached, all-purpose flour

Glaze:
1 cup powdered sugar
2 tbsp half n’ half (cream or milk)

sprinkles, chocolates or candies for decorating (if desired)
n an electric mixer, cream butter and add brown sugar.
Add ginger, cinnamon, cloves, vanilla, baking soda and pinch of salt.
Mix well and scrape down sides of mixer bowl to ensure all the spices are incorporated.
Your dough should be fluffy and well combined.
Add egg and molasses.
Crank up the speed on the mixer.
Add flour and mix on low until combined. Dough will be sticky.
Place dough in a container and refrigerate several hours or overnight for best results. The spices will ripen as the dough proofs.

Generously flour a wooden board and rolling pin. You will find this dough to be more delicate and much stickier than a typical sugar cookie dough.
Cut out shapes, place on baking sheet. Bake in a 325 (F) oven for 7-9 minutes. For softer cookies, do not allow to brown. Makes 2 dozen 3 inch cookies. Recipe doubles and freezes well.

NO GLAZE, NO GLORY!

Allow baked cookies to cool before glazing. Combine powdered sugar and half n’ half to make glaze. For a thicker glaze use more sugar and less liquid, for a thinner glaze, use more liquid.
The easiest method is to simply dip each cookie into glaze and carefully lift out. Place on cookie cooling rack and allow excess glaze to drip off. For a thicker, more refined look, spoon glaze over cookie and spread with the back of a spoon.
To decorate cookies with glaze, fill a plastic bag with glaze and snip the tip. Decorate as desired.

Chocolate Pudding Filled Cupcakes-yum ♥

Chocolate Pudding for filling:
6 tbsp sugar
1 tbsp cornstarch
3 tbsp unsweetened cocoa powder
1 cup fat free milk + 1/3 cup half n’ half (or 1 1/3 cups whole milk)
2 egg yolks
1/2 tbsp butter
1 tsp vanilla extract


One Dozen Cupcakes:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup butter, softened (1 stick)
3/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 large eggs, at room temperature
3 1/2 ounces unsweetened baking chocolate, melted
1/2 cup buttermilk
1 teaspoon vanilla extract


Vanilla Frosting:
2 1/2 cups confectioners’ sugar
1/2 cup butter
1 teaspoon vanilla extract
6 tablespoons whipping cream

Prepare the pudding 1st as it will thicken as it cools, and it will be the perfect consistancy
In a saucepan, combine sugar, cornstarch and cocoa powder.


Pulverize the mixture with the back of a spoon to remove all lumps.


Stir in fat-free milk and half-n-half mixture. (You can also use all regular milk: 1%, 2% or whole)


As heat takes over mixture, the bubbles will disappear and the powders will incorporate into the liquid.


Cook over medium heat until thickened and bubbly.


Turn the heat down to medium low. Pour some of the chocolate mixture into two beaten egg yolks and pour the egg mixture back into the pan.


This “tempers” the eggs and prevents them from scrambling. Cook and stir a few minutes more.


Turn off heat and stir in butter and vanilla.


Cover with plastic wrap. Press plastic wrap onto surface of pudding so a “skin” will not form.
Allow to cool and chill in the refrigerator.

On to the cupcakes…


Preheat oven to 350(F).
Melt chocolate in microwave carefully.


Start with 20 seconds, stir. Try 10-20 more seconds just until melted. Chocolate scorches easily and you don’t want that to happen.


In an electric mixer cream butter, white sugar and brown sugar.
Add eggs and combine thoroughly.


Add melted chocolate and vanilla and combine thoroughly.
Add flour and baking soda and combine thoroughly. (Noticing a pattern here?)


Add buttermilk slowly and combine thoroughly until smooth.


Fill muffin cups 3/4 full with batter and bake for 20-25 minutes.


Cool the cupcakes in the tins for 10 minutes.


Remove from the tins and cool completely on a wire rack before filling and icing.


For best results with the frosting, use the wire whisk attachment on your mixer and have all the dairy cold.


Either sift powder sugar or pour sugar into a bowl and mash with the back of a spoon to remove lumps.


Mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium-high and beat for another 3-4 minutes.
Blend in vanilla.
Add tablespoons of cream gradually and continue to beat on medium-high speed for several minutes more, until light, fluffy and smooth.


Mixture will have a pearly sheen and perfect spreading consistency. Do not refrigerate before frosting cupcakes.

To assemble the most amazing cupcake you will ever eat:


Cut a cone shape out of the top of the cupcake.


Cut the point off the cone. You can eat it if you like. MMMM. Good, huh?


Tunnel out a little more of the cake inside if you like.


Fill cake with pudding…


Replace top.


Get a big load of frosting on a knife ( use a butter knife).


Swirl frosting in a circular motion and make pretty.


Decorate as desired.


To get the look of those fancy store-bought cupcakes, heap on the frosting for maximum height!

Aloha Quick Bread

Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple
Directions
In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.
Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a greased 9-in. x 5-in. loaf pan.
Bake at 350° for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.

Coconut Banana Bread

Ingredients
1 cup butter, melted
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon rum extract sometimes I use Almond Extract, I like the almond flavor with banana and coconut
2 cups mashed ripe bananas (about 4 medium)
2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
6 ounces white baking chocolate, coarsely chopped
1/2 teaspoon salt
1 cup flaked coconut
1 cup chopped pecans
Directions
In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Apple Pancakes with Cider Syrup

Ingredients
1/2 cup all-purpose flour
1/4 cup whole wheat flour
2 teaspoons sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup minced peeled apple
1/4 cup raisins
2/3 cup buttermilk
1 egg, separated
2 teaspoons butter, melted
1/4 teaspoon vanilla extract

SYRUP:
1/4 cup sugar
2 teaspoons cornstarch
2/3 cup apple cider or juice
1 cinnamon stick (1-1/2 inches)
Dash ground nutmeg
Additional butter, optional
Directions
In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter.
Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and additional butter if desired. Yield: 6 pancakes (2/3 cup syrup).

Alfredo Chicken Lasagna for 2

Ingredients
6 ounces boneless skinless chicken breast, cut into bite-size pieces
1 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup Alfredo sauce
3/4 cup 2% cottage cheese
1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 egg, lightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
4 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Directions
In a large skillet, saute the chicken, mushrooms and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf pan coated with cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 3 servings.

Crescent Zucchini PIe

Ingredients
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups sliced zucchini
1 cup chopped onion
6 tablespoons butter, cubed
2 eggs, lightly beaten
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Directions
Separate crescent dough into eight triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard.
In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with a foil if crust browns too quickly. Yield: 6 servings.

Peanut Butter Cupcakes

1 box Betty yellow cake mix
1 1/4 cups water
1/4 cup vegetable oil
3 eggs
3/4 cup creamy peanut butter
1 container chocolate frosting
1/4 cup creamy peanut butter
1/3 cup chopped peanuts


Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.

Chocolate Macaroon Bundt Cake

Ingredients:

2 egg whites, reserving yolk
1 cup sugar
4 Tbsp. flour
2 tsp. vanilla
3 cups coconut
2 cup chocolate chips

2 cups flour
1-3/4 cups sugar
2/3 cup cocoa powder
1/2 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
3 eggs
1 reserved egg yolk
3/4 cup milk
1/2 cup butter, softened
1/2 cup sour cream
1/4 cup butter
3 cups powdered sugar
3 Tbsp. cocoa powder
3-4 Tbsp. milk
1 tsp. vanilla
Preparation:

Preheat oven to 350 degrees F.

Grease and flour a 10" bundt pan (nonstick too) and set aside.

In small bowl, beat egg whites until foamy. Gradually beat in 1 cup sugar until stiff peaks form. Fold in coconut, 4 Tbsp. flour, 2 tsp. vanilla, and chocolate chips. Set aside.

In large bowl, place 2 cups flour, 1-3/4 cups sugar, cocoa, salt, baking soda, 2 tsp. vanilla, 3 eggs, 1 egg yolk, milk, butter, and sour cream. With same beaters, mix batter on low until combined, then beat on medium high for 3 minutes.

Spoon one-third of cake batter into prepared pan. Drop half of coconut filling by teaspoons in the center of the batter, keeping the filling away from the edges of the pan. Cover filling with one-third of the remaining cake batter and top with rest of coconut filling. Cover with rest of batter and spread evenly to cover.

Bake at 350 degrees F for 55-65 minutes until cake is set, edges start pulling away from pan, and a toothpick inserted in the center of the cake comes out clean. Cool in pan for 10 minutes, then loosen edges and invert cake onto serving plate. Cool completely.

For chocolate glaze, in medium saucepan, melt 1/4 cup butter. Add powdered sugar, 2 Tbsp. cocoa powder, milk, and vanilla. Remove from heat, and beat with wire whisk until blended and creamy. Add more milk or powdered sugar, as needed, to reach desired spreading consistency. Spoon glaze over cake, letting it run down the sides. Store covered at room temperature. 12 servings

Banana Bundt Cake

2 bananas mashed
1 white cake mix
1 small box vanilla instant pudding
3 eggs
1 cup sour cream
1/3 cup water
2 TB oil
1/4 tsp baking powder
1 can (16 ounces) white frosting

Preheat over to 350 degrees
Combine bananas, cake mix, pudding, eggs, sour cream, water, oil and baking powder. Mix just until moistened. Pour batter into greased and floured bundt pan.

Bake 45-50 minutes, Invert cake onto a platter and let cool. Place frosting in microwave 10-15 seconds to soften. Drizzle over the cake.

Turtle Cheesecake

Ingredients
1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter, chopped

FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 eggs, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans

GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Optional garnish: pecan halves and additional caramel ice cream topping
Directions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired. Yield: 12 servings.

Blueberry Cheesecake Pancakes

Ingredients
1 package (3 ounces) cream cheese, softened
3/4 cup whipped topping
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
1-1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed
Additional blueberries, optional
Directions
For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.
In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired. Yield: 12 pancakes (3/4 cup topping).

Note: If using frozen blueberries, do not thaw them before adding to the pancake batter. Be sure to thaw any berries used in the optional garnish.

Butterscotch Dip

Ingredients
2 cans (14 ounces each) sweetened condensed milk
2 packages (11 ounces each) butterscotch chips
2 tablespoons vinegar
1 tablespoon ground cinnamon
Apple slices
Directions
In a heavy saucepan over low heat, combine milk, chips, vinegar and cinnamon. Cook and stir until smooth. Serve warm with apples. Leftover sauce may be reheated in a heavy saucepan over low heat. Yield: about 4 cups.

This sauce or dip can be used over cakes and desserts or ice cream

Apple Brickle Dip

Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 package almond brickle chips (7-1/2 ounces) or English toffee bits (10 ounces)
3 medium tart apples, cut into chunks
Directions
In a bowl, beat cream cheese, sugars and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers. Yield: 2 cups.

Caramel Peanut Butter Dip

Ingredients
30 caramels
1 to 2 tablespoons water
1/4 cup plus 2 tablespoons creamy peanut butter
1/4 cup finely crushed peanuts, optional
Sliced apples
Directions
In a microwave-safe bowl, microwave the caramels and water on high for 1 minute; stir. Microwave 1 minute more or until smooth. Add peanut butter and mix well; microwave for 30 seconds or until smooth. Stir peanuts if desired. Serve warm with apples. Yield: 1 cup.

Caramel Apple Dip

Ingredients
1 package (14 ounces) caramels
20 large marshmallows
1/2 cup butter, melted
1/3 cup heavy whipping cream
Apple slices
Directions
Place caramels in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute. Add marshmallows; microwave for 1 minute or until marshmallows are melted, stirring occasionally. Whisk in butter and cream until combined. Serve with apple slices. Refrigerate leftovers. Yield: 2-1/2 cups.

Taffy Apple Dip

Ingredients
1 package (8 ounces) cream cheese, softened
3/4 cup packed brown sugar
1 tablespoon vanilla extract
1/2 cup chopped peanuts
6 apples, cut into wedges
Directions
In a small bowl, beat cream cheese, brown sugar and vanilla until smooth. Spread mixture on a small serving plate; top with nuts. Serve with apple wedges. Yield: 6 servings.

Fluffy Apple Dip

Ingredients
1 package (8 ounces) cream cheese, softened
1 tablespoon peanut butter
1/2 teaspoon pumpkin pie spice
1 jar (7 ounces) marshmallow creme
Assorted apple wedges
Directions
In a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow creme. Serve with apple wedges. Yield: 2 cups.

Caramel Apple Bread Pudding

Ingredients
1 cup unsweetened applesauce
1 cup fat-free milk
1/2 cup packed brown sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
5 cups cubed day-old bread
1/2 cup chopped peeled apple
1/2 cup fat-free whipped topping
1/2 cup fat-free caramel ice cream topping
Directions
In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple.
Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers. Yield: 8 servings.

Baked Cranberry Sauce

Ingredients
1 pound fresh or frozen cranberries, thawed
1-1/2 cups chopped pecans
1 cup flaked coconut
1 cup orange marmalade
3/4 cup sugar
1/2 cup water
Directions
In a large bowl, combine all ingredients. Pour into a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers. Yield: 10 servings.

Pineapple Cheesecake Squares

Ingredients
1/2 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/4 cup cold butter

FILLING:
1 can (8 ounces) crushed pineapple
1 package (8 ounces) cream cheese, softened
3 tablespoons sugar
1 tablespoon all-purpose flour
1 egg, lightly beaten
1 cup milk
1 teaspoon vanilla extract
Ground cinnamon
Directions
In a bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Press into an ungreased 8-in. square baking dish. Bake at 325° for 12 minutes. Cool on a wire rack.
For filling, drain pineapple, reserving the juice; set pineapple and juice aside. In a large bowl, beat the cream cheese, sugar and flour. Add egg; beat on low just until combined. Add pineapple juice. Gradually add milk and vanilla. Sprinkle pineapple over crust. Slowly pour filling over pineapple. Sprinkle with cinnamon.
Bake at 325° for 1 hour or until a knife inserted near the center comes out clean. Cool on wire rack for 1 hour. Store in the refrigerator. Yield: 9 servings.

Bread and Butter PIckles

Ingredients
4 pounds cucumbers, sliced
8 small onions, sliced
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves
Directions
In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. drain; rinse and drain again.
In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.
Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 pints.

Spicy Plum Sauce

Ingredients
4 pounds fresh plums, pitted and quartered
1 small onion, quartered
1 garlic clove, peeled
3-1/2 cups sugar
2 cups cider vinegar
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon ground cinnamon
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cloves
Directions
In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer for 60-90 minutes or until reduced by a third.
Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 9 half-pints.
Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Tri-Berry Jam

Ingredients
4 cups fresh or frozen blueberries
2-1/2 cups fresh or frozen red raspberries
2-1/2 cups fresh or frozen strawberries
1/4 cup bottled lemon juice
2 packages (1-3/4 ounces each) powdered fruit pectin
11 cups sugar
Directions
Combine the berries and lemon juice in a stock pot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.
Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 6 pints.
Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Chewy Coconut Macaroons

Ingredients
2-1/2 cups flaked coconut
3/4 cup all-purpose flour
1/8 teaspoon salt
1 can (14 ounces) fat-free sweetened condensed milk
1-1/2 teaspoons almond extract
Directions
In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky).
Drop by rounded teaspoonfuls 3 in. apart on lightly greased baking sheets. Bake at 300° for 18-22 minutes or just until golden brown. Cool for 2 minutes before removing from pans to wire racks. Yield: 32 cookies.

Pina Colada Cheesecake

Ingredients
15 shortbread cookies, crushed
1 cup flaked coconut, toasted
3 tablespoons butter, melted

FILLING:
3 packages (8 ounces each) reduced-fat cream cheese
3/4 cup sugar
3/4 cup cream of coconut
3 tablespoons 2% milk
3/4 teaspoon rum extract
3 eggs, lightly beaten

TOPPING:
1/2 fresh pineapple, peeled and cored
3 tablespoons apple jelly
Edible blossoms, optional
Directions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. J

Chocolate Coconut Candies

Ingredients
1-3/4 cups confectioners' sugar
1-3/4 cups flaked coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
Directions
In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.
In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: 2-1/2 dozen.

Peanut Butter Brownies

Ingredients
3 eggs
1 cup butter, melted
2 teaspoons vanilla extract
2 cups sugar
1-1/4 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips

FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup sugar
1 egg
2 tablespoons 2% milk
Directions
In a large bowl, beat the eggs, butter and vanilla until smooth. Combine the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan.
In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl.
Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill until serving. Yield: 3 dozen.

Lemon Sheet Cake

Ingredients
1 package (18-1/4 ounces) lemon cake mix
4 eggs
1 can (15-3/4 ounces) lemon pie filling
1 package (3 ounces) cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
Directions
In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla. Spread over cake. Store in the refrigerator. Yield: 30-35 servings.

Mint Chocolate Cake

Ingredients
1 package (18-1/4 ounces) chocolate cake mix

FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring

TOPPING:
1-1/2 cups milk chocolate chips
6 tablespoons butter, softened
1/4 teaspoon peppermint extract
Directions
Prepare cake batter according to package directions, using a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set. Yield: 20-24 servings.

Coconut Chocolate Cake

Ingredients
1 package (18-1/4 ounces) chocolate cake mix
1 package (3.9 ounces) instant chocolate pudding mix
4 eggs
3/4 cup vegetable oil
3/4 cup water
1 teaspoon vanilla extract

FILLING:
2 cups flaked coconut
1/3 cup sweetened condensed milk
1/4 teaspoon almond extract
1 can (16 ounces) chocolate frosting
Directions
In a large bowl, combine the cake mix, pudding mix, eggs, oil, water and vanilla. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour 3 cups into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the coconut, milk and extract. Drop by spoonfuls onto batter. Cover with remaining batter.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with chocolate frosting. Yield: 12 servings.

Peanut Butter Chocolate Cake

Ingredients
1 package (18-1/4 ounces) devil's food cake mix
4 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons confectioners' sugar
1 cup whipped topping
1 cup heavy whipping cream
1 cup (6 ounces) semisweet chocolate chips
Directions
Prepare and bake cake mix according to package directions. Pour into a greased and floured 10-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, beat cream cheese until fluffy. Beat in peanut butter and confectioners' sugar until smooth. Fold in whipped topping.
Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled.
In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving. Yield: 12 servings.
Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

Ice Cream Tunnel Cake

Ingredients
1 package (18-1/4 ounces) chocolate cake mix
1 quart vanilla ice cream, softened
1/2 cup mint chocolate chips
1/2 cup light corn syrup
1 tablespoon heavy whipping cream
1/2 teaspoon vanilla extract
Directions
Prepare cake mix according to package directions. Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely.
Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell (save removed cake for another use). Cover and place cake shell in freezer for 1 hour.
Fill tunnel with ice cream; replace cake top. Cover and freeze for at least 6 hours.
Just before serving, in a microwave, melt chips and corn syrup; stir until smooth. Stir in cream and vanilla until smooth. Drizzle over cake. Yield: 12 servings.

Note: If mint chocolate chips are not available, place 1/2 cup semisweet chocolate chips and a few drops of peppermint extract in a plastic bag; seal and toss to coat. Let stand for 24-48 hours before using.

Buttermilk Syrup (for Kaitlyn) ♥

2 cubes of butter
1 cup buttermilk
2 cups sugar
2 tsp. Karo Light Syrup

combine the above ingredients and boil for 1 minute then take it off the heat and add:

1 tsp baking soda
2tsp water
2 tsp vanilla

**use a big pan so the syrup doesn't overflow when you add the baking soda**

Peach Butter (For Sammy)

18 medium Peaches
4 cups sugar

To prepare the pulp: wash and blanch the peaches. Peel, pit and chop the peaches. Cook peaches until soft.only add enough water to prevent them from sticking to the pan (about 1/2 cup) Press this through a sieve or food mill. ( I have one you can borrow) Measure 2 quarts of peach pulp.

To prepare the butter: Combine peach pulp and sugar in a large saucepan. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking to pan. Ladle the hot butter into hot jars, leaving 1/4 inch headspace. Adjust two piece caps. Process in a boiling bath for 10 minutes. This should make about 4 pints.

Spice Cake

CAKE:
flour to dust pans
1 Tbs ground cinnamon
¾ tsp ground cardamom
½ tsp ground allspice
½ tsp ground cloves
¼ tsp ground nutmeg
16 Tbs butter (2 sticks), softened (divided)
2¼ cups unbleached all-purpose flour (11.25 ounces)
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs, at room temperature
3 large egg yolks, at room temperature
1 tsp vanilla extract
1¾ cups granulated sugar (12.25 ounces)
2 Tbs light molasses or mild molasses
1 Tbs grated fresh ginger
1 cup buttermilk, at room temperature
FROSTING:
5 Tbs unsalted butter, cut into 5 pieces, softened
1¼ cups powdered sugar (4½ ounces)
8 ounces cream cheese, cut into 4 pieces (softened)
½ tsp vanilla extract
¾ cup coarsely chopped walnuts, toasted (optional)
1. For the cake: Adjust oven rack to middle position and preheat oven to 350°F. Grease and flour 13×9-inch baking pan.
2. Combine all of the spices in a small bowl; reserve ½ tsp for frosting.
3. Heat 4 Tbsp. butter in 8-inch skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices (make sure you save the ½ tsp. for the frosting) and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
4. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a small bowl, gently whisk eggs, yolks and vanilla to combine. In standing mixer fitted with paddle attachment, cream remaining 12 Tbsp. butter with sugar and molasses at medium-high speed until pale and fluffy, about 3 minutes, scraping down sides and bottom of bowl twice with rubber spatula. Reduce to medium speed and add cooled butter/spice mixture, ginger, and half of egg mixture; mix until incorporated, about 15 seconds. Repeat with remaining egg mixture; scrape down bowl again. Reduce to low speed; add about one-third flour mixture, followed by half of buttermilk, mixing just until incorporated after each addition, about 5 seconds. Repeat using half of remaining flour mixture and all of remaining buttermilk. Scrape bowl and add remaining flour; mix at medium speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
5. Transfer batter to prepared pan; zigzag tip of metal spatula through batter, pulling it to pan edges. Lightly tap against counter 3 or 4 times to dislodge any large air bubbles; smooth surface with spatula.
6. Bake until toothpick inserted in center of cake comes out clean, 32 to 37 minutes. Cool cake to room temperature in pan on wire rack, about 2 hours.
7. Prepare frosting: In a medium mixing bowl, beat butter, sugar and reserved spice mixture at medium-high speed until light and fluffy, 1 to 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and beat until no lumps remain, about 30 seconds.
8. Run paring knife around edge of cake to loosen from pan. Using spatula, spread frosting evenly over surface of cake. Sprinkle cake with walnuts, if using. Cut into squares and serve.