Homemade Fudge

 Homemade fudge for ice cream:

1 c. Heavy whipping cream

2 c. Marshmallows

4 tbsp. Butter 

1 tsp. Vanilla

2 1/2 c. Chocolate chips 

Heat all ingredients over low/medium heat until melted and combined.

Don’t let it boil.

Store in fridge and reheat as needed (sometimes I’ll add a little milk to thin it if reheating)

Coconut Tres Leches

 1 white cake (bake as directed) 

Poke holes and add 

Lopez cream of coconut and 1 can sweetened condensed milk (I was unable to get Lopez cream of coconut so I added a coconut sweetened condensed milk found at Walmart. 

Make white filling: 

Heavy whipping cream 16 oz 

1/2 c powdered sugar 

1 tsp vanilla 

1/2 tsp coconut extract 

Top with 2 cups of toasted coconut 

1 pint of strawberries 

Raspberry Pretzel Salad

Layer 1: crust (make 1st and cool all the way) 

 2.5 c crushed pretzels (or 1/2 bag) 

3/4 c butter 

3 T sugar 

Mix and press into 11x13 and bake at 375 for 10-15 min and cool completely. 

Layer 2: white sauce 

8 oz cream cheese 

16 oz cool whip 

1 c powdered sugar 

Mix well and put on cooled crust. Make sure to spoon it to the edges so that the jello can’t seep down.  

Layer 3: raspberry jello topping. 

5 oz  raspberry jello packet 

2 c water 

10 oz frozen raspberries. 

Boil 2 c water. Add jello. Bring to a boil. Cook for 2-3 min and pull off heat add raspberries to cool off.  Put on top White later and refrigerate for 4 hours 

Tip: do not follow directions on water for jello. The raspberries make up the difference. Make sure to spread the white sauce along edges up. 

TRES LECHES

1st step 1 large bowl

1 c flour

1.5 tsp baking powder

1/4 tsp salt

another bowl: beat for 2 min

5 eggs YOLKS

3/4 c sugar

then add 1/3 c milk and 1 tsp Vanilla

in another BOWL: beat for 1 min

1/4 c sugar

5 egg whites

Step 4: pour egg yolk mixture over flour mixture and combine gently 

Step 5: gently fold in egg white mixture with spatula 

step 6: pour batter into pan sprayed cake pan

bake at 350 for 30-35 min (toothpick comes out clean)

Step 7: in Large bowl mix

1/3 c heavy whipping cream

12 oz evaporated milk

9 oz sweetened condensed milk

when cake is cool, poke holes all over and drizzle milk mixture over it 

Whipped cream frosting

2 c cold heavy whipping cream

2 T or more sugar

beat 2-6 min until consistency

 add to cake when completely cooled and top with strawberries

Banana Cookie with cream cheese frosting

1/2 c butter

1/2 c buttered  flavoring shortening

 Step 1 MIX WELL then add 

1 c sugar

step 2 MIX well 

1 c white bananas 

 step 3 MIX WELL 

2 eggs

1 tsp vanilla

step 4 MIX WELL

1/2 c buttermilk/or milk

1 tsp. lemon juice

Step 5 mix well then add and don't over beat 

1 1/2 tsp baking soda

1/2 tsp salt

3 1/4 c flour

bake at 350 for 9-12 minutes

CREAM CHEESE frosting

8 oz pkg cream cheese

1/2 c butter

2 tsp vanilla

5 3/4 to 6 1/4 c powdered sugar

Beat cream cheese, butter and vanilla with electric mixer until light and fluffy. gradually add 2 c powdered sugar and beat well until consistency.

FROG-EYED SALAD

Acini de Pepe 15 oz box 

cool whip 16 oz

mandarin oranges 2 cans

crushed pineapple 1-20 oz can 

pineapple tidbits 2-20 oz can

coconut 1 C 

1 pkg mini marshmallows

thickened --boil

2 c pineapple juice

1 c sugar 

2 T flour

1/2 tsp salt 

2 eggs beaten 

(take off heat and add lemon juice 1T)

cook noodles- cook longer than package required 12 min or longer

Drain fruit- use juice to 2 cups 

make sauce- combine ingredients, stir until thickened

take off heat- add lemon juice

cool sauce- and noodles completely

add noodles to sauce, stir in fruit, coconut, and marshmallows and then FOLD in cool whip

CARMELITAS

Yield: one 8-by-8-inch pan, 9 to 12 squares

Prep Time: 15 minutes

Cook Time: 25 to 28 minutes, divided

Total Time: 4+ hours or overnight, for proper cooling

Ingredients:

3/4 cup butter, melted (1 1/2 stick; I use unsalted butter but salted may be used)
3/ 4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup whole-rolled old fashioned oats (not instant or quick cook)
1 teaspoon baking soda
pinch salt, optional and to taste
35 caramel squares, unwrapped (I used Werther's Originals Baking Caramels which are slightly bigger than cellophane-wrapped caramels; if using those, I recommend using a couple more)
1/2 cup heavy cream
1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce
1 cup (6 ounces) semi-sweet chocolate chips or chunks (I used a combo)

Directions:

1. Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
2. In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
3. Add the brown sugar, vanilla, and whisk until smooth.
4. Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
5. Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
6. Bake for 10 minutes. While it bakes, make the caramel sauce.
7. In a large microwave-safe mixing bowl, combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.
8. Optionally stir in 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.
9. After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
10. Slowly and evenly pour caramel sauce over the chocolate.
11. Evenly crumble reserved oatmeal-brown sugar mixture over the top.
12. Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly.
13. Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don't wait for bars to cool completely, they'll be a literal hot mess. They'll taste fine (don't burn yourself), but they won't slice neatly with clean cuts. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

Recipe adapted from my Caramel and Chocolate Gooey Bars

Baby Ruth Bars

Got this recipe from my friend Ainsle

1-1/4 C Karo Syrup
1 C sugar
Bring these two to a boil, to dissolve sugar, remove from heat
then Add:
1.5 C peanut putter
5-3/4 C Special K cereal
Press into a greased cookie Sheet (don't pack it too tight)
Once it is cooled melt:
3 C chocolate chips
or
2 C chocolate chips and 1 C butterscotch
pour over the top... I like to put it in the freezer afterwards to have it set up fast

Strawberry Jello Pudding Salad

I got this recipe from a friend, Ainsle, it is smooth, no cottage cheese, super yummy for all the cottage cheese jello salad haters

1 lg Box COOKED vanilla pudding (or 2 small boxes)
instead of milk use water and boil and cook vanilla pudding
after done cooking add 1 lg box jello any flavor (strawberry, raspberry, peach)
Set aside and let it thicken for about 4 hours
Then beat in Lg tub of cool whip
Then fold in fresh fruit to match jello (strawberry, raspberry, mango)

Sugar Cookie Bars

This recipe is super fast and easy! given to be by my SIL's Courtney and Kristin....

1.5 c sugar
1 c butter
8 oz cream cheese
1 egg
1 tsp vanilla
1/2 tsp of lemon or coconut extract
3.5 c flour
1 tsp baking powder
Stir all this up and press into a cookie sheet
Bake at 375 for 20 min

Frosting
1 stick of butter
1/2 pkg of powdered sugar
1 T milk

Stephanie's Sugar cookies

** ok honest to everything that is holy...this is the BEST sugar cookie recipe EVER! I will testify til the day I die...My friend Stephanie made these for her daughters b-day party prob 2 yrs ago and Josi brought them home and I had to fight her to eat these cookies..I was totally selfish..(yep I will admit it) So I finally was able to borrow a kitchen aid(you will need a kitchen aid/bosch) from my good friend Sheriece and make these cookies....which turned out divine!

Cream:
1 cup shortening/butter
3 cups sugar

Then add:
4 eggs
1 cup buttermilk (if you don't have buttermilk you can make your own--put 1 T. lemon juice into 1 cup of milk)
7 cups of flour (works best if you alternate a little buttermilk, a little flour, etc)
1 teas. baking soda (can be added to flour)
5 1/2 teas. baking powder (can be added to flour)
1 T. vanilla (you can add this to the milk also)
1 teas salt (can be added to flour)

Roll out, cut into shapes and bake in a 350 degree oven for 7 minutes.
**Now when you get done adding the 7 cups flour..it will look completely sticky..thats ok..it is suppost to..DONT add more flour in bowl..get your hands sticky (it is worth it) pull all that dough out and place on FLOURED counter top and knead in flour as needed...while rolling out. It will still seem sticky..be patient because in the end these will be the best dang cookies you EVER had! AMEN (ahhhhhhh)

Cream Cheese Frosting:
8 oz cream cheese
1 stick butter
1 tsp vanilla
16 oz powdered sugar (3.5 cups)
almond extract (optional.. but makes it sooooooooo yummy!)

Lemonade Bars

** got this recipe from my friend Lisa Stanley..it is so refreshing..and helps satisfy my OCD with lemons.

1/2 gallon of vanilla frozen yogurt or ice cream
2 c. cool whip
12 oz can frozen lemonade or pink lemonade
(let these unthaw a little and mix together and pour ontop frozen crust)

crust:
1/4 cup butter
1/4 cup sugar
10 graham crackers (crushed)
(mix all together and press in 9x13 and freeze for 15 min)

let mixture set up in freezer for a few hrs and serve with cool whip on top

Heidi's Everything Cookies

Heidi’s Everything Cookies

1 cup butter
3/4 cup peanut butter
1 cup sugar
1 cup light brown sugar
1 tsp. vanilla
2 eggs
2-1/4 to 2-3/4 cup flour
1 tsp. baking soda
1 tsp. salt
1-1/2 cup oats
1-1/2 to 2 cups chips (I like 1 cup butterscotch, 1/2 cup chocolate chips and 1/2 cup white chocolate chips -- can also use peanut butter chips or m&m's)

Beat together butter, peanut butter, sugars and vanilla until light & fluffy; blend in eggs. Gradually add flour, soda, & salt; mix well. Stir in oats and chips. Drop onto cookie sheets. Bake @ 375 degrees for 7-9 minutes.

Gooey White Chocolate Fluffmutter Cake Bars

**got this recipe from my friend Kara...she made these for us when I had Kambree..they are so good=)
1 box Yellow Cake Mix
1 large egg
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
14 ounce can sweetened condensed milk
12 ounce bag white chocolate chips

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with foil and spray with cooking spray.

2. Place cake mix, egg, and butter into a large bowl. Mix until well combined, will be the consistency of thick cookie dough. I used my hands towards the ends. Press dough into prepared baking pan.

3. Place peanut butter, marshmallow creme and condensed milk into a large bowl and mix until well combined. Pour over crust then top with white chips. Bake for 23-25 minutes, until cooked through. Center will seem somewhat jiggly, but will set up while cools.

4. Let cool completely, cut into squares and serve.

Makes 12 bars

Tongo Bars

** recipe from Heidi Andersen..these are yummy!
¾ cup butter, softened
1 lb. brown sugar (2-1/3 cups)
3 eggs
2-2/3 cup flour
1 tsp. salt
1-1/2 tsp. baking powder
12 oz. semi-sweet chocolate chips

Beat butter, sugar and eggs until creamy. Add flour, salt, and baking powder. Mix well. Stir in chocolate chips. Spread into greased 10 X 15” jelly roll pan. Bake at 325 degrees for 25 minutes.

Paula Dean's Simply Delicious Strawberry Cake

** got this recipe from my friend Whitney Larsen....it is delish...and you should know anytime a recipe is from Paula Dean it may go straight to your butt..but it will be DELISH!

Strawberry cake (makes 2 round cakes)
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar

Freshly sliced strawberries, for garnish, optional

Directions:
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Chocolate Sheet Cake

CHOCOLATE SHEET CAKE:

**Got this recipe from my friend Whitney
Bring to a boil: all 4 of these
1 stick butter
1/2 cup oil
1 cup water
Dissovle: 1 1/2 tea baking soda in 1/2 cup buttermilk

Then add in mixing bowl:
2 cups sugar
2 cups flour
1/4 cup cocoa
2 eggs beaten
1 tea vanilla
*Combine all ingredients.

Bake @350 20 minutes

Frosting:
1 stick butter, melted
1/3 cup buttermilk
1/4 cup cocoa
1 tea vanilla
1/2 bag powdered sugar (about 3.5 or 4 cups)

*Mix butter, buttermilk, cocoa and vanilla. Then slowly add powdered sugar to desired consistency.

Frosted Pumpkin Cookie

1 c. Sugar
1 c shortening
1 ½ c. Pumpkin
1 egg
2 c. Flour
1 t. baking soda
1 t. cinnamon
½ t. salt
1 cup butterscotch chips

Cream together shortening and sugar. Then, add pumpkin and egg. Combine with dry ingredients. Drop on greased cookie sheets (about 2 inch mounds). Bake at 375 for 10-12 minutes or until toothpick comes out clean. Let cool before frosting.

Frosting:
6 T . butter
2 ½ T. milk
1 c. Brown Sugar
Cook over low heat until sugar is dissolved. Let cool.

Add:
2 cups Powdered Sugar
1 ½ t. vanilla
***Frost cookies while frosting is still warm. This is important! It is MUCH harder to frost them as the frosting

Grape Salad! (more like Dessert!)

** got this recipe from my friend Starla

(dont judge me..but I was licking my finger covered with the sauce out of my bowl!!!!!....so yummy)

8 oz sour cream
8 oz cream cheese
(whip these together..than add)
1 cup sugar
1 c brown sugar
(whip these together really good...than add)
1 tsp vanilla
(whip and add)
1-2 c. walnuts or pecans (crushed)
2 lb red grapes
2 lb green grapes

NO bake....Peach Cheesecake!

I got this recipe from my friend Rachelle and it is yummy! She is such a great cook!
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. Margarine, melted
1 cup Sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

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

BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.

REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator