Cherry Dessert

 18 1/4 oz  package white cake mix

1 teaspoon lemon juice

1/2 cup butter, melted

21 oz can cherry pie filling

opitional-1/2 cup chopped nuts of your choice

In large bowl combine: dry cake mix, melted butter, lemon juice and nuts if you choose to use. Mix until crumbly with fork, then spread half in an 8x8 pan sprayed with cooking spray. Put the pie filling over the crumb mixture and then the rest of the mixture over the cherries.  Bake at 350 for 30 to 35 minutes, until golden brown--the top.  Can top with whipped cream or ice cream.

8 servings

Lemon Sheet Cake

I have lemon lovers in my family so I always try to do a lemon dessert.

1 package lemon cake mix
1 (15 1/2 oz.) can lemon pie filling
4 eggs

Beat cake mix and eggs until well blended.  Fold in pie filling.  Spread into a greased 10 x 15" pan.  Bake at 350 for 18-20 minutes or until toothpick near center comes out clean.  May serve with whipped topping or frost with cream cheese frosting.

Old Fashioned Rice Pudding

4 cups milk
1 cup quick cooking rice (uncooked)
1/4 cup raisins (optional)
1 egg, well beaten
1 package (4 oz serving size) vanilla or coconut cream flavor pudding and pie filling
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Combine milk, rice, pudding mix, raisins and egg in saucepan.  Stir over medium heat until mixture just comes to a boil.  Cook 5 minutes, stirring twice.  Pour into dessert dishes or serving bowl.  Sprinkle with cinnamon and nutmeg--serve warm.  Makes 10 servings.

Found in my grandmas recipe box when going thru it this past weekend.

Coconut Cream Delight

This recipe is in a cookbook from the church we belonged to.  Haven't had it in years but ran across the recipe so will share.

Mix:
1 cup flour, 2 tablespoons sugar, 1/2 cup oleo, and 1/2 cup chopped pecans, fine
Press into a 9x13 pan.  Bake 15 minutes in a 350 degree oven. Cool.  While baking crust toast 1 cup coconut.

Cream:
1 (8 oz.) package cream cheese softened, and 1 cup powdered sugar
Add 1 cup Cool Whip and spread onto cooled crust.

Cook 2 packages coconut cream pudding (3 oz. size) with 3 cups of milk.  Cool. Spread over cheese mixture then cover with 1 cup Cool Whip.  Sprinkle toasted coconut on top.  Refrigerate until thoroughly chilled.

Quick Fruit Cobbler

A different type of cobbler

1 roll sugar cookie dough
3-5 cups fruit (fresh, canned, frozen (thawed)
1/2 cup lemon juice
1/2 cup sugar (more or less to your taste)

Mix fruit with lemon juice and sugar.  Use more or less depending on your sweet level.  Pour in a 9x13 baking dish.  Drop pieces of cookie dough on top of fruit.  Use all of it.  Sprinkle with sugar and bake at 350 for 20 minutes.  It should be bubbly and light golden crust when done.

Cheesecake

3--8 ounce packages of cream cheese
1-- 8 ounce carton of sour cream
1 1/4 cups of sugar
5 eggs
1 tablespoon vanilla
Half roll of sugar slice & bake sugar cookies
Sprinkle of cinnamon on top

Mix the cream cheese and sour cream until light, then cream in the sugar.  Add the eggs 1 at a time, beating well after each egg.  Add vanilla and beat again.
Pour into a large pan about 11 x 14 that is sprayed and lined with cookie dough pressed thin.
Sprinkle cinnamon on top if desired.
Bake about 45 minutes at 350.

Cranberry Nut Bars

2 eggs
1 cup sugar
1 cup flour
1/3 cup butter, melted
1 1/4 cups fresh or frozen cranberries
1/2 cup chopped walnuts

Preheat oven to 350.
Beat eggs until thick.  Add sugar, beating until thoroughly blended.
Stir in flour and melted butter, blending well.  Add cranberries and walnuts, stirring just until combined.
Spread evenly in an 8" square greased baking pan.  Bake for 40 to 50 minutes or until golden brown and toothpick inserted comes out clean.  Cool.  Cut into bars. 
Serves 24

A change from all the chocolate.

No Roll Pie Crust

Has anyone tried one of these?  I just ran across the recipe a few days ago.

1 1/2 cups flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 cup salad oil
2 tablespoons cold milk
Mix flour, sugar and salt in mixing bowl.  Add milk to salad oil.  Stir in flour.  Put mixture into 9" pie plate and shape.

Hawaiian Pie

A dessert that is alittle lighter than candies and cookies....

3 eggs beaten
1 stick margarine (melted)
1 1/2 cup sugar
1 small can crushed pineapple
1 cup coconut (flaked)
1 tablespoon cornmeal
1 tablespoon flour
1 tsp. vanilla

Beat first 3 items until sugar dissolves.  Then add rest of ingredients.  Pour into an unbaked pie shell.  Bake until golden brown in oven at 375.

(Mine oven is about 30 minutes)

Homemade Whipped Cream

1 pint heavy cream
1/2 cup sugar
1 teaspoon pure vanilla extract
Pinch of sea salt

In a large bowl, combine the cream, sugar, vanilla,a nd salt.  Beat with an electric mixer on high speed until fluffy and the cream holds a soft peak when you pull the beater out of the bowl.

Use at once or store in a covered container in the fridge for up to 30 minutes.

Use on pies, cakes, fruit cobblers or crisp, brownies, etc......

Cranberry Bars

You either like cranberries or you don't,,,,I don't think there is a in-between with them.

 1 1/4 cups butter softened divided
1 1/2 cups packed brown sugar divided
3 1/2 cups old-fashioned oats divided
1 cup all purpose flour
1 can (14 oz) whole berry cranberry sauce
1/2 cup finely chopped pecans

In a large bowl cream 1 cup butter and 1 cup brown sugar until light and fluffy.  Combine 2 1/2 cups oats and flour.  Gradually add to creamed mixture until crumbly. Press into a greased 13x9" pan. Spread with cranberry sauce.

In a microwave safe bowl, melt remaining butter stir in the pecans and remaining brown sugar and oats.  Sprinkle over cranberry sauce.  Bake at 375 degrees and until lightly browned 25 to 30 minutes.  cool and cut into squares.

Planation Peach Shortcake

Recipe to try now with peaches coming on


2 cups flour
1/3 cup brown sugar
1/3 cup shortening
1/2 cup chopped pecans
3/4 cup milk
1 egg

Generously grease 9x13" pan or 2 8" pans.

Cut sugar and shortening into flour using pastry blender or fork until fine crumbs form.  Add pecans, milk and egg.  Stir 40 to 50 strokes until well blended.  Spread into a greased pan.  Bake at 450 degrees 12 to 15 minutes or until light golden brown.

Top with peach slices and sweetened whipped cream.

Whatever Bars

18 1/2 ounce lemon cake mix
3/4 cup butter
1 1/4 cup chopped pecans--divided
8 oz package cream cheese softened
1 cup brown sugar packed

Mix together cake mix, butter and one cup pecans.  Spread into a greased 9x13 pan.  Blend cream cheese and brown sugar and spread over mixture, sprinkling with the 1/4 cup of remaining pecans.  Bake at 350 until light golden, about 25 to 30 minutes.  Makes 2 to 3 dozen.

Try German Chocolate, Red Velvet.....etc.

Strawberry Delight

First time I tasted this was many years ago at the holidays.  I haven't made it but have eaten it.

1 cup flour
1/4 cup brown sugar
1/2 cup margarine (1 stick)
1 package chopped pecans

Mix these first four ingredients like pie crust.  Bake in a 350 degree oven in a 9 x 12 pan for 15 to 20 minutes stirring occasionally with a fork.  Save some of this mixture for the top.

1 10 ounce package frozen strawberries
2 tablespoons lemon juice
2/3 cup sugar
2 egg whites

Beat for 20 minutes.  Then fold in one 9 ounce container of Cool Whip.  Sprinkle the remaining mixture on top.

Good Apple Kuchen

I ran across this recipe yesterday a.m. in my Aunt Bee's Dessert Cookbook. 
I made it yesterday afternoon.

Good Apple Kuchen
3/4 cup margarine
1 box yellow cake mix
1 20-ounce can apple pie filling  (I used 2 because 1 only covered about half of cake)
1/4 cup sugar
1 teaspoon cinnamon
1 cup sour cream
2 egg yolks

Preheat oven to 350 degrees.  Cut margarine into dry cake mix until crumbly.  Pat mixture into an ungreased 13X9" pan, building sides up slightly.  Bake for 10 minutes.  Arrange pie filling on warm crust.  Mix sugar and cinnamon sprinkle on apples.  Blend sour cream and egg yolks, drizzle over.  Bake for 25 minutes.
Serves 12-15

Congo Bars

This recipe always seems to go over good when taken places

1 cup margarine, melted
2 1/4 cups brown sugar, packed
3 eggs
2 1/2 cups self rising flour
12 ounce package semi sweet chocolate chips

Mix margarine & brown sugar together, add eggs one at a time, beating well after each one.  Slowly stir in flour and chocolate chips.  Spread into a greased 13X9 baking dish.  Bake at 350 for 35 minutes.  Cool completely before cutting into bars.  Makes 2 dozen.

Cranberry Relish

I ran across this while reading cookbooks awhile back but haven't tried it yet.

1 pkg. washed cranberries
2 whole washed oranges
Put through meat grinder.  Add 1 cup of sugar.  Let set overnight.  Use 1/2 the mixture with large carton of whipped topping.  Freeze other half for later.

Fancy Fruit Pizza

18 oz pkg. refrigerated sugar cookie dough
3 oz, pkg. cream cheese, softened
1/3 cup brown sugar
1 cup sour cream
1/2 teaspoon vanilla
4 cups assorted fresh fruit, sliced into bite-size pieces
1/3 cup apple jelly, melted

To form crust, press cookie dough into a 12" pizza pan.  Bake at 350 degrees for 10 to 15 minutes or until golden, then set aside to cool.   Beat together cream cheese, brown sugar, sour cream and vanilla. Spread on cooled cookie crust.  Arrange sliced fruit on top and brush melted jelly over fruit.  Refrigerate at least one hour before serving.

Maybe a few pecans sprinkled over the top before the jelly? Or walnuts?

Philadephia Strawberry Fields No-Bake Cheesecake

This recipe is from a food & family kraft magazine that I get and was in the summer 2008 one.  I made it several times in the past and haven't in awhile so will make it as one of the desserts for Easter.

12 Honey grahams finely crushed to make 2 cups
6 tbsp. margarine melted
1 cup plus 2 tbsp. sugar divided
4 pkgs. (8 ozs each) Neufchatel Cheese (I use cream cheese)
1/2 cup strawberry preserves
2 cups fresh strawberries chopped
1 tub (8 ozs) cool whip lite whipped topping thawed (I use regular)

Mix graham crumbs, margarine and 1/4 cup of sugar, press onto bottom of 13x9 inch pan.  Refrigerate while preparing filling.

Beat Neufchatel cheese (or cream cheese) and 3/4 cup of the sugar in large bowl with electric mixer until well blended.  Add preserves, mix well.  Place strawberries and remaining 2 tbsp. sugar in small bowl, mash with fork.  Stir strawberry mixture and whipped topping into cheese mixture.  Spoon over crust and cover.

Refrigerate 4 hours or until firm.  Store in refrigerator.

Makes 16 servings

Cranberry Dessert

1 1/2 teaspoon melted butter
1/2 cup sugar
1 cup flour
1/2 cup evaporated milk
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups washed fresh cranberries uncooked
Mix well and place in 6 greased custard cups or 8 muffin cups.  Bake at 350 for 30 minutes.

Sauce:
1 stick butter
1 teaspoon vanilla
1 cup sugar
1/2 cup evaporated milk
Melt butter then add other ingredients.  Boil for 3 to 4 minutes.  Keep warm over hot water.  Serve the muffins covered with sauce in small dessert bowls.  Keep extra sauce handy for those who want more.