Eggnog Pie

1 sm package instant vanilla pudding

2 c. eggnog

1 tsp cinnamon

1/2 tsp nutmeg

8 oz thawed Cool Whip

graham cracker crust

Mix the first four ingredients.  Fold in Cool Whip.  Pour into prepared pie shell.  Refrigerator 4+ hours and serve cold.

Chess Cake

Chess Cake 

18 servings 

9x13 pan 

1 package yellow cake mix 

2 eggs 

½ c butter, melted 

1 8 oz package cream cheese, softened

½ c butter, melted 

2 eggs 

4 c confectioner’s sugar 

Preheat oven to 325̊. Grease and flour one 9x13 pan. In a large bowl, mix together cake mix, 2 eggs, and ½ c melted butter. Put into prepared pan. In another bowl, beat cream cheese until smooth. Blend in ½ c melted butter, and 2 eggs. Gradually beat in the confectioner’s sugar. Pour over the crust mixture already in pan. Bake for 1 hour. Cool.

CP Green Enchilada Chicken Soup

CP Green Enchilada Chicken Soup 

6-8 hours to cook 

Ingredients 

2.5 lbs boneless, skinless chicken breasts or thighs 

28 oz can green enchilada sauce 

24 oz chicken broth 

1 cup half and half (or heavy cream) 

2 cup Monterey jack cheese 

4 oz cream cheese, cubed and softened 

4 oz green salsa (salsa verde) 

salt and pepper to taste 

optional garnish: avocado, green onion, sour cream, cilantro 

In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours. Remove chicken and shred. Add jack cheese, cream cheese, half and half, and green salsa. Turn the crockpot to warm and stir until the cheeses are melted. Add chicken back to the pot. Use hot sauce or additional salsa to taste. Delicious topped with avocado, cilantro, green onion, and sour cream. Serve and enjoy!

Chocolate Peanut-butter Pie

Chocolate Peanut Butter Pie

Makes 2 pies
8 oz pkg cream, softened
½ c Jif smooth peanut butter
1 c powdered sugar
½ tsp pure vanilla flavoring
8 oz carton Cool Whip
two 9" Keebler graham cracker pie crusts

With electric mixer, whip cream cheese. Add peanut butter and blend well. Add vanilla and sugar. Mix well, then fold in Cool Whip. Spread into pie crusts.

Topping:
1 L box (5.9) oz Jello Instant Chocolate Pudding & Pie Filling

Mix with 2 ½ c milk until well blended. Spread over peanut butter mixture. Add Cool Whip to top, if desired.

 Pat & Jack Tucker

Impossible Coconut Pie

Impossible Coconut Pie

 All the ingredients are mixed together and poured into a pie tin, but when it cooks, it forms its own crust with filling. This has a coconut vanilla taste, like a coconut cream pie.

Ingredients
2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
½ cup all purpose flour
8 Tablespoons butter (1 stick)
3/4 cup sugar
1/4 teaspoon ground nutmeg

Directions
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well, and do NOT open top while blending! Pour into a greased and floured 10" pie plate. Sprinkle nutmeg on top. Bake at 350 degrees for 45-50 minutes.

Eclair Cake - No Bake

Eclair Cake–no bake Use 9x13 pan

INGREDIENTS
 2 (3.4 oz) packages Vanilla Instant Pudding mix dry
3 ½ cups whole milk
12 oz cool whip
2 (14.4) oz packages graham crackers

FROSTING
3 Tbsp butter
3 Tbsp milk
3 Tbsp cocoa
½ cup powdered sugar

INSTRUCTIONS
Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip. In a 9x13 pan, layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely. Poor half of pudding/cool whip mixture on top and level. Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly. Put the second half of pudding/cool whip mixture on top and level. Put the final layer of graham crackers on top with bumpy side down. This will help the top look smoother when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.

FOR THE FROSTING:
Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely.(**I usually double the frosting recipe.)

Refrigerate overnight and dig in!

Lemon Icebox Pie

No Bake Lemon Icebox Pie
 
 Crust
 1 ½ cups graham cracker crumbs (10 to 12 whole crackers)
1/4 cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted

Filling
 8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
½ cup freshly squeezed lemon juice
1 tablespoon grated lemon peel

Directions
 In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour. In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 4 hours, but no longer than 8 hours. Serve with whipped cream, if desired.

Apple Butter Stack Cake

Mix: 1 c shortening
2 c sugar
3 eggs
¼ c milk
½ tsp vanilla

 Sift together: 4 c flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt

 Mix all together and chill. Roll to 1/16” on floured board. Cut, using a 9” pie plate. Bake in 10” cast iron skillet 10-12 minutes @ 450 degrees. Spread each layer with dark apple butter.

Faye Tieche

Crockpot Applesauce {Simple & Sugar Free!}

This recipe is one I found on Pinterest, and here is the link to the original recipe.  Since I was doubling it, I used a tablespoon of cinnamon.

8 apples
1/4 c. water
1 T lemon juice
1 T pure vanilla extract
1 tsp ground cinnamon
(If desired, add sweetener of your choice.)

Core and slice apples into 1" slices.  Just leave the peel on.
Place in a slow cooker.  Add the rest of the ingredients, stir a bit, and cook on low for 4 hours.

Use a potato masher to make chunky applesauce.  Puree in the blender if you prefer a smoother texture.

(On another site, I read that homemade crockpot applesauce would keep in the fridge for 5 days but could also be frozen for up to 3 months.)

Too Easy Cobbler

2 (20 oz) cans cherry pie filling 
1 (15 oz) can pitted dark sweet cherries in heavy syrup, drained
4 Tbsp all-purpose flour, divided
½ tsp almond extract
5 white bread slices, crusts removed
1 1/4 c sugar ½ c butter, melted
1 large egg

 Stir together pie filling, cherries, and 2 Tbsp flour. Stir in almond extract. Place in a lightly greased 8" square pan. Cut each bread slice into 5 strips. Arrange bread strips over fruit mixture. Stir together remaining 2 Tbsp flour, sugar and next 2 ingredients; drizzle over bread strips. Bake at 350 for 35-45 minutes, or until golden and bubbly.

 Too Easy Peach Cobbler: Substitute 3 (16 oz) packages frozen peaches, thawed and drained. Omit almond extract. Proceed as directed, BUT use 9x13 pan 9-10 slices of bread 2 ½ c sugar (I would use less), 6 Tbsp flour (divided), 1 c butter, and 2 eggs

Jane Stone brought the peach cobbler to the RV rally, and it was a big hit, served with vanilla ice cream!

Carrot Cake

In a medium bowl, sift together: 2 c cake flour 2 tsp of each: baking soda, baking powder, and cinnamon 1 tsp salt Set aside. In a large bowl, combine: 1 ½ c oil (can use ½ c oil and 1 c apple sauce) 2 c sugar 4 eggs, adding one at a time 4 c shredded carrots 1 ½ c chopped pecans raisins, optional Gradually add flour mixture into the large bowl. Pour into 3 8" cake pans that are greased and lined with wax paper, or a greased and floured 13x9" pan. Bake @ 325̊ degrees for 45-60 minutes until sides start to pull away from pan. Let cool 30 minutes before icing. Cream Cheese Icing 1 stick butter, softened 8 oz cream cheese, softened 1 tsp vanilla Box Confectioner's sugar Whip together butter and cream cheese. Add vanilla and powdered sugar. If too stiff for spreading, thin with milk. Sprinkle with nutty topping, if desired. Cook's note: Amy made this in cake pans and used the oil/applesauce combination, which made for a very moist cake. I will try that the next time. I always made this in the oblong glass dish, but cake pans worked very well.

Nutella Cookies

Our little one absolutely LOVES Nutella! She would eat a Nutella sandwich (Nutella and bread) every day if we would let her. She loved helping me make (and especially eat!) these cookies. Thank you, Pioneer Woman!

1 c. Nutella

1/2 c. sugar

1 c. all purpose flour

1 whole egg

Preheat oven to 350 degrees. Mix all ingredients. Form into 1" balls, and then smash flat with your hands (or the bottom of a cup). Bake for 7-8 min.

Slow Cooker Chocolate Pudding Cake

1 (3.9 oz) pkg chocolate instant pudding*
3 c. milk
1 pkg (2-layer size) chocolate fudge cake mix [and ingredients to make cake]
1/4 c. mini semisweet chocolate chips
2 c. thawed cook whip [or try vanilla ice cream]

Spray 3.5-4.5 qt. slow cooker with Pam. Add pudding mix and milk to slow cooker and beat with whisk for 2 minutes. Prepare cake mix as directed. [Consider substituting strong coffee for the water.] Slowly pour cake mix over pudding. Do not mix or stir. Cover.

Cook on low 2.5-3 hours or on high 1.5-2 hours or until toothpick inserted into center comes out clean. Sprinkle chocolate chips on top. Turn off heat and let sit for 20-30 minutes.

Serve with whipped cream or ice cream.


*Next time I want to try this with caramel (do they make this?) or butterscotch pudding.
From Kraft Recipes

Creamy Caramel Apple Dip

3/4 c. brown sugar
1/4 c. sugar
1 tsp. vanilla
8 oz. cream cheese
apple slices

Mix the first four ingredients together until creamy. Serve with apple slices.

Quick Apple Turnovers

Quick Apple Turnovers


(makes 16)

2 cans crescent rolls
2 large apples (granny smith) peeled and cut into 8 pieces each
Separate dough into triangles--place apple wedges on large end and roll up
Place on a buttered 9x13 baking dish

Mix together:
1 1/2 cups of sugar
2 sticks of butter melted
1 tsp vanilla

Pour over rolls:
Take 8 ounces of lemon/lime soda and pour around edges ONLY
Sprinkle with cinnamon and bake at 350 for 40 minutes

Can easily cut recipe in half and use an 8x8 baking dish. Delicious!

Joan Crooks

Granny's Burnt Caramel Cake

From Logan's grandmother Pauline's recipe book...


The recipe for Burnt Caramel Cake is:

2 1/2 cups brown sugar, separated
1/2 cup water
2/3 cup butter
2 eggs, separated
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1 cup cold water
3 cups flour

Place 1/2 cup brown sugar in a pan on the stove until it smokes intensely and is quite dark. Then add 1/2 cup boiling water and cook until it forms a syrup, having 2/3 cup when done.

Beat 1 1/2 cup brown sugar and 2/3 cup butter together till it creams. Beat 2 egg yolks and whites separately. Add the yolks and 1 cup cold water, also the 'burnt' syrup to the batter mixture.

Sift the 3 cups flour six times. Add half to mixture, then beat. Add the other half lastly. Then add the stiffly beaten egg whites with one teaspoon vanilla, soda and baking powder.

This recipe makes a medium size cake. Bake in a hot over in layers or square tin.

Peach Upside Down Cake

Fellow Close To My Heart consultant Aaron Brown shared this delicious recipe on her blog. She is an amazingly talented artist (and baker)!

Peach Upside Down Cake
Bake: 45-50 minutes
Cool: 15 minutes
Prep: 25 minutes

Ingredients
•1/4 cup butter
•1/2 cup packed brown sugar
•1-1/2 to 2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
•1-1/4 cups all-purpose flour
•1-1/4 tsp. baking powder
•1/4 tsp. salt
•1/2 cup butter, softened
•3/4 cup granulated sugar
•1 egg
•1 tsp. vanilla
•1/2 cup milk
•I added some chopped pecans as well

Directions
1. Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid over browning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.

2. In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.

3. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm. Makes 8 servings.

Triple Chocolate Cake

1 pkg. deep chocolate cake mix
1 sm. (3 oz.) pkg instant chocolate pudding mix
1/2 c. oil
1/2 c. strong coffee, cooled
8 oz. sour cream
4 eggs
1 (12 oz.) pkg. semi-sweet chocolate chips (1-1/2 c.)
powdered sugar

Preheat oven to 350 degrees. Spray a Bundt pan with Pam. Mix all ingredients except chips and powdered sugar for 5 min. with mixer. Add chips last and stir thoroughly. Pour into pan and bake for 65 min. After cake cools and is turned onto plate, sprinkle with powdered sugar and serve.

Birds Nests for Easter

1 cup of butterscotch chips
1/2 cup light corn syrup
1/3 cup of sugar
1/2 cup creamy peanut butter
2 1/2 cup chow mein noodles
2 cups chex cereal, lightly crushed
assorted candies such as malted eggs and marshmallow chicks

Combine butterscotch chips, syrup, peanut butter and sugar. Microwave in 30 second intervals till smooth. Stir mixture into noodles and cereal until coated. Quickly shape small balls into nests and add chocolate eggs. Makes about a dozen nests

Lemon Squares

This recipe came from long-time family friend and the bestest cook ever, Faye Tieche. She was Aunt Faye to our kids, Miz Tieche to Dick when he worked for her in the school cafeteria back in middle school. We miss this wonderful lady!

2 c sugar
4 Tbsp Lemon juice
½ tsp salt
1 c butter, softened
4 eggs, slightly beaten
2 c flour, sifted
½ c powdered sugar
1 lemon rind, grated

Make dough of flour, powdered sugar, and butter. Knead together with salt. Spread in 9x12 ungreased pan. Bake at 350 degrees for 20 minutes.

Beat remaining ingredients with wire whisk; pour over baked dough and bake again at 325 degrees for 25 minutes. Allow to cool in fridge at least two hours. Sprinkle the top with powdered sugar, then cut into squares.