I don't know who gave me this recipe. I remember making it for a "Perrins Family Thanksgiving" in 1975. I was 7 months pregnant with Seth. Up to this point, I had managed to keep my weight where it should be. After making this recipe and the combination of Thanksgiving yummy food, I put on at least 30 pounds, I exploded! You have been warned.
2 cups flour
1 cup soft butter
1 cup powdered sugar
Crumble together with hand mixer, and pat into a 9X12 baking dish.
Bake 350 degrees 15 minutes
My sister Gwen Butler gave me this recipe in the early 1970's, it is one of my favorites, I haven't made it for years. We just made it 2017 Christmas and loved it!
8 0z cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla
mix together until smooth
gradually add:
2 cups whipping cream and beat until stiff
Pour into a 9x13 pan with a graham cracker crust.
Chill then top with 1 can cherry pie filling or blueberry pie filling
GRAHAM CRACKER CRUST:
2 Packages of graham cracker crushed into crumbs
1 stick (1/2 cup) butter melted
1/2 cup sugar
Mix together and pat into 9x13 pan
If you love lemon desserts.....this is super yummy! It really does taste like lemon bars!
6 c. Rice Chex cereal
1 c. white chocolate chips
1/4 c. butter
1/2 c. lemon curd (find in the jam/jellies isle)
1 1/2 c. powdered sugar
1. Melt white chocolate chips and butter in a small saucepan over medium heat, stirring constantly. (The melting won't be smooth - don't worry!)
2. Once melted, remove from heat and stir in lemon curd until smooth.
3. Pour Rice Chex into a large paper bag (grocery size) and pour lemon mixture over cereal. Fold the bag to seal and shake to coat cereal.
4. Add powdered sugar to paper bag and shake once more to coat.
5. Spread out on cookie sheet to cool; once completely cool, store at room temperature in airtight containers.
Made this pumpkin dessert yesterday. It was pretty good so I thought I'd share!
1 box yellow cake mix (or spice cake mix)
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-60 minutes.
Preheat oven to 350 °F. Line 24 cupcake pan cups with paper liners.
In a large bowl, mix the dry ingredients together with an electric mixer on low speed for 30 seconds until well combined.
Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape the sides of the bowl and resume mixing on medium speed for an additional minute. Stop mixer and fold in chocolate chips.
Fill the prepared cupcake liners with batter 3/4 full. Bake about 15–18 minutes in the preheated oven, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.
White Chocolate Frosting
8 ounces cream cheese, softened
¼ cup butter, softened
1 cup white chocolate chips or 6 ounces white chocolate, melted
1 teaspoon vanilla
2 1/3 cups powdered sugar
To make the frosting, beat cream cheese and butter in a large bowl with an electric mixer on medium speed for 1 minute. Add melted chocolate and vanilla; mix for an additional minute. Add powdered sugar gradually, beating until light and fluffy after each addition.
Spread the frosting on the chocolate cupcakes. Garnish with fresh raspberries, mini chocolate chips, or chocolate sprinkles.
Pizza dough (You can make your own or buy some at the store)
1 TBSP butter, melted mixed with Cinnamon
Streusel:
3/4 cups all purpose flour
1/3 cup white sugar
1/3 cup brown sugar firmly packed
6 TBSP (1/3 cup) butter
Icing:
1 cup powdered sugar 1 TBSP milk 1/2 tsp. vanilla
DIRECTIONS:
Mix together streusel ingredients with a fork, or your clean hands, then side aside.
To make pizza, pat dough into a 12 inch pizza pan that has been sprayed with oil. Perforate pizza dough with a fork (this keeps bubbles from forming), then brush with 1 TBSP melted butter. Sprinkle cinnamon all around buttered crust. Top pizza crust with streusel mix.
Bake at 460 F for 8 to 9 minutes depending on the thickness of the pizza. Mix icing ingredients until it is of a drizzle consistency. If it is too thick, then thin with a small amount of milk until you have reached your desired thinness.
When finished baking, top with icing in a circular pinwheel pattern. Cut up and enjoy!
I got this recipe from my roommate from Victoria, BC my freshman year of college! Crust Bottom Layer: 1/2 cup butter .......Melt complete in a medium saucepan 1/3 cup cocoa 1/4 cup sugar ........add to melted butter and stir til smooth 1 large egg ................{whisk at room temp. by itself first} add slowly to saucepan over . ................................................low heat while whisking constantly until smooth/thick consistency 1 tsp. vanilla ............add to chocolate sauce 2 c. crushed graham crackers 1 c. coconut.................add chocolate to these last ingredients and mix **Put in 9 inch square pan and chill for 1 hour!!
Butter Cream Center Layer: 4 TBSP butter ...............................................beat (kitchenaid, hand mixer, etc) at room temp til creamy 2 TBSP vanilla pudding powder 1/2 tsp vanilla extract 2 c. powdered sugar.................................add to butter and mix until consistent 2-4 TBSP Milk .................................................start with 2, add more if needed and mix until thick ............................................................................................but creamy {needs to be spreadable} **Spread over refrigerated crust and refrigerate for 1 hour
Chocolate Top Layer: 4 oz. semi-sweet chocolate chips .......NOT milk chocolate 1 TBSP butter.......................................................... melt chips and butter in double boiler and spread ................................................................................................... over refrigerated butter cream **Refrigerate for 10-15 minutes (if it's too long, when you slice them the chocolate will crack/break, if that's the case, let it sit out for 5 minutes until they can be sliced easily. Put on plate and refrigerate until you need to serve them. ***They're quite rich so slices should be small!! Here's a video if you want to see the steps.
This is an old family favorite and I figured out why they've been so sticky as of late!!
Ingredients: 1c. butter (softened NOT melted) 1c. peanut butter 2c. powdered sugar 1 pack + 3more graham crackers {Here's the fix!!}
12 oz. pkg. chocolate chips {melted}
Instructions: Put graham crackers in a ziploc and smash them until VERY fine with a rolling pin. Mix the first four until uniform and spread in a large cookie sheet. Cover with melted chocolate. I refrigerate to make it set faster and leave it in when it's not being eaten to keep it fresh.
These are the best brownies I have ever tasted! They taste exactly like BYU's brownies! So good. The recipe says to bake at 350 for 25 minutes. I had to let them bake for 40 minutes in my oven. So gooey and yummy!
1 cup margarine 1/2 cup cocoa 2 tbsp honey 4 eggs 2 cups sugar 1 3/4 cup flour 1 1/2 tsp baking powder 1/2 tsp salt 1 cup chopped walnuts
1. Melt margarine and mix in cocoa. Allow to cool. 2. Add honey, eggs, sugar, flour, baking powder and salt. 3. Mix well and add nuts. 4. Pour batter into greased 9 x 13 pan. 5. Bake for 25-40 minutes or until knife comes out clean. 6. LET COOL COMPLETELY.
Prepare Mint Icing:
5 tbsp room temp margarine dash of salt 1 tbsp light corn syrup 2 1/3 cup powdered sugar 1/2 tsp mint extract 2-3 drops green food coloring 3 tbsp milk
Mix margarine, salt, corn syrup and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring and mix. Add milk gradually until the consistency is a little thinner than cake frosting.
Prepare Chocolate Frosting:
1/2 cup margarine 1/4 cup cocoa powder 1/3 cup milk 4 cups powdered sugar, sifted
Spread mint icing over the brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate frosting (I used store frosting).
This recipe was given to me by Tim Morganson. He is a GENIUS! He and his brother owned a restaurant for a lot of years. This recipe is the closest thing I've tasted to Magleby's chocolate cake. So delicious!
Tim makes this cake in a full sheet, but I only have 9x13 pans, so this is a recipe for 9x13. The frosting is for the full sheet, hence his note by that recipe.
CAKE
Preheat oven to 350 degrees
Blend the following ingredients together:
2 cups sugar
1-3/4 cups flour
3/4 cup cocoa
1-1/2 Teaspoons baking soda
1-1/2 Teaspoons baking powder
3/4 Teaspoon salt
Stir in:
1/2 cup melted salted butter
2 large eggs
1 cup buttermilk
3 Teaspoon vanilla extract
Beat on medium speed until well incorporated then turn mixer to slowest speed and add:
1 cup boiling water
Pour into buttered and floured 9 x 13 baking pan.
Bake until done? (Tim's note: I have never done one this small. I would guess about 30 min. If you gently insert a wooden tooth pick and it comes out clean it is done. Don't be alarmed if the cake appears to fall just a bit, that is normal and can be filled with frosting. You know my motto when it comes to cake. "A cake is only as good as its frosting is thick!") Cool cake completely before frosting.
FROSTING
(Tim's note: I use this recipe to frost the one of the cakes I usually make. If you make it all up you can save what you don't use in a plastic bag refrigerated for along time. Good for brownies, sugar cookies, graham crackers, and some of us consider it finger food.)
Gently blend together
2 pounds powdered sugar
3/4 cup cocoa
In small pieces add:
1/2 pound (2 squares) softened butter
Add:
3 Teaspoon vanilla extract
1-1/2 to 2 cups of heavy whipping cream (This will depend on the thickness of the cream.)
Turn to high speed and whip for approx. 3 minutes.
This is awesome. Very easy... We had them on Father's Day.
Ingredients: Your favorite brownie mix 6 mini butterfinger bars or 2 full size bars 1/2 cup of chocolate chips
Directions: Prepare the brownie mix as directed. Fold in the chocolate chips. Spray pan and pour batter in 9x13 pan. In a ziplock bag, put your butterfinger bars in. Take out your frustrations, and beat it with a rolling pin to crush them. :) Then sprinkle on the top of the brownie batter. Bake as directed on the box.. And wha-la, you have yummy butterfinger brownies!
2 c. brown sugar 1 c. Karo (corn) syrup 1 pinch salt
1 cube butter or marg. 1 tsp. baking soda
1 large bowl of popped corn - usually two full batches in an air popper is plenty.
Instructions: Pop your popcorn, set aside. Bring to boil brown sugar, corn syrup and salt. Boil for approximately 2 -3 minutes, or until color changes to darker brown. remove from heat. Add butter and baking soda. Pour over popcorn and mix well. Spread over wax paper to cool.
This recipe takes only about 20 minutes (if you have all your ducks in a row). Also, I find that it works best with fresh popcorn.
I got this recipe from Carolyn Nielson when they lived in Moses Lake.
Crust: 1 Cup Flour 1/2 cup chopped pecans (can use walnuts) 1/2 cup margarine 1/4 cup sugar
Combine as if for pie crust. Pat into bottom of 9x13 pan. Bake 15 minutes at 350 degrees. Cool.
8 oz cream cheese softened 1 c. powdered sugar 1 (12 oz) Cool Whip 1 large package instant chocolate pudding 2 3/4 cup milk
Mix softened cream cheese, powdered sugar, and 1 cup Cool Whip together. Spread on crust. Mix together pudding and milk following package directions, pour on cream cheese layer. Spread with remainder of Cool Whip.
Tastes good with butter scotch pudding instead of chocolate as well. You can also use lemon pudding and call it lemon luscious. I have heard of people making this ahead, freezing it and thawing it in time to serve. I haven't done it.
These are super easy, and with the granola and fruit in them, I just might eat them for breakfast!
1 1/2 C flour 1 tsp baking powder 1/2 tsp salt 1 1/2 C oats 1 C brown sugar 1 3/4 sticks butter (softened at room temp) cut into pieces 1 10-12 oz jar of raspberry preserves (could use apricot, strawberry etc)
Mix all ingredients together except for the preserves. Press 1/2 of the mixture into a buttered 8" baking dish. Spread the preserves over this layer. Sprinkle remaining crumb topping over preserves layer-tap lightly in place.
Bake at 350* for 30-40 minutes, or until top is lightly browned and preserves are bubbling.
I serve them hot with vanilla ice cream, but they are delicious cooled!
Mix all together and pour into a greased and floured bundt pan and cook for 50-60 minutes on 350 degrees. It is pretty moist so it needs to be cooked all the way through. You can put powdered sugar on top, or drizzle chocolate sauce, or for Christmas chopped candy cane.
Brownies: Make brownie mix with cake like directions and bake them in a mini muffin tin for 14 minutes at 325* When you take them out of the oven press the centers right away with a spoon or whatever you have that will make a small indentation in the middle.
Frosting: Mix together 8 oz softened cream cheese and 1/4 Cup powdered sugar. Add in: Melt 1/3 bag of white chocolate chips in microwave until soft. Fold in: 1 Cup thawed cool whip (or more if you like).
Assembly:Put the frosting in a zip top bag, snip a small corner off and squeeze the frosting into the brownies. Top with fresh strawberries or a small amount of strawberry jam (or another fruit that goes well with chocolate and cream.)
These are great little desserts that taste like you spent hours in the kitchen!!
I got this recipe out of my new cake mix cook book. I made these for New Years Eve and everyone raved about them!
1 pkg chocolate cake mix 1/2 C butter, melted 1/4 C milk 1 C semisweet chocolate chips 1 C chopped pecans or walnuts 1 jar (12 oz) caramel ice cream topping
1. Preheat oven to 350. Spray 9x13 pan with nonstick cooking spray. 2. Combine cake mix, butter and milk; mix until well blended. Press half of batter into prepared pan. Bake 7 -8 mins or until crust begins to form. 3. Sprinkle chocolate chips and half of the nuts over partially baked crust. Drizzle with caramel topping. Drop spoonfuls of remaining batter over caramel mixture; sprinkle with remaining nuts. 4. Bake 18-20 mins or until top springs back when lightly touched. Cool completely in pan on wire rack. Cut into bars.
3 egg whites 2tsp Cream of Tartar 4 cups powdered sugar (scooped, not packed)
Beat until thick; minimum of 10 minutes. Easy icing and it works. Turns hard as a rock! For really easy gingerbread houses, use graham crackers. But, you all probably already knew that!
