Easy Pudding Cake

This is one of those 'recipes' from the junior high foods class... still, it is very yummy!

Ingredients:

• 1 white or yellow cake mix
• 1 large packet instant vanilla pudding
• 1 8 oz cool whip
• fresh fruit to top

Directions:

1. Make the cake mix following the instructions on the box.  Bake in a 9x13 baking dish.  After baking, let the cake cool.
2. Make a large package of instant vanilla pudding following the instructions on the box.
3. When cake is cool, poke holes in the cake with the end of a wooden spoon.  Poor the pudding over the cake.  Let it stand for a few minutes.  Then smooth whip cream over the pudding.  Refrigerate if not eating immediately.  Top with cut up fruit of your choice.

Death By White Chocolate Cookies

Ingredients:

• 1 pkg (8 squares) semi sweet baking chocolate
• 3/4 cup firmly packed brown sugar
• 1/4 cup butter, softened
• 2 eggs
• 1 tsp vanilla
• 1/2 cup flour
• 1/4 tsp baking powder
• 1 pkg (6 squares) premium white baking chocolate, coarsely chopped (makes 1 cup of chunks)
• 2 cups chopped macadamia nuts or slivered almonds

Directions:

1. Heat oven to 350*F
2. Microwave semi sweet chocolate in a large microwavable bowl on high for 2 minutes.  Stir until chocolate is melted and smooth.  Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended.  Stir in flour and baking powder.  Stir in white chocolate and nuts.  
3. Drop by 1/4 cupfuls onto ungreased cookie sheets.  
4. Bake 13-14 minutes or until cookies are puffed and feel set to the touch.
5. Cool 1 minute; remove from cookie sheets.  Cool completely on wire racks.  Makes about 18 large cookies.  

Note: if omitting the nuts, increase flour to 3/4 cup to prevent spreading.

No Bake Spiderweb Cheesecakes

Yield: 16 servings

Ingredients:
Crust and Cheesecakes:

• 16 nilla wafers
• 1 envelope (.25 oz) unflavored gelatin
• 2 pkg (8 oz each) cream cheese, softened
• 2/3 cup sugar
• 1 tsp vanilla extract
• 2 cups whipped topping or whipped cream
• 1/2 cup mini semi sweet chocolate chips

Spiderwebs:

• 1/2 cup mini semi sweet chocolate chips
• 1 tsp vegetable oil

Directions:

1. Crust and Cheesecakes:  Line 16 indents of 2 cupcake pans with foil liners.  Coat liners with nonstick spray.  Place 1 nilla wafer in the bottom of each prepared cup.
2. Sprinkle gelatin over 1/4 cup water in a glass measuring cup and let soak for 1 minute.  Microwave 30 seconds to dissolve.
3. Beat cream cheese and sugar in a large bowl until smooth.  Beat in vanilla, the fold in whipped topping or whipped cream.  While beating over medium speed, add dissolved gelatin in a thin stream.  Fold in mini chips.  Spoon 1/4 cup batter into each prepared cup, smoothing tops.
4. Spiderwebs:  Combine chips and oil in a microwave safe bowl.  Microwave 1 minute and stir until smooth.  Transfer to a resealable plastic bag or piping bag.  Snip off a small corner and pipe in a spiral pattern on each cake.  Starting a the center, run a thin knife through each spiral to resemble a spiderweb.  Refrigerate at least 4 hours.

Nutrition facts:

• 247 cal
• 16g fat (10g sat)
• 4g protein
• 23g carbs
• 1g fiber
• 97mg sodium
• 32mg cholesterol

Mini Whoopie Pies

Yield: 24 sandwich cookies

Ingredients:
Cookies:

• 2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 3/4 cup milk
• 1/2 tsp vanilla extract

Filling:

• 2 cups confectioner's sugar
• 1/4 cup butter, softened
• 1/2 tsp vanilla extract
• food coloring of your choice

Directions:

1. Heat oven to 375*F.  Line 2 or 3 large baking sheets with nonstick foil.
2. Cookies:  In a medium size bowl, whisk flour, cocoa, baking powder and salt.  In a large bowl, beat together the butter and sugar until smooth.  Beat in eggs, one at a time, beating well after each, until mixture is a pale yellow color.  On low speed, beat in half of the flour mixture.  Beat in milk and vanilla and then remaining flour mixture.
3. Drop dough by level tablespoonfuls onto prepared sheets, spacing at least 1 1/2 inches apart, spreading slightly to a 2 inch round (about 48 total).  Bake at 375*F for 12-13 minutes, or until tops are dry.  Cool completely.
4. Meanwhile, prepare filling.  In a medium size bowl, beat together confectioner's sugar, butter, 2 Tbs. water, vanilla and food coloring until smooth and desired color.  Once cookies are cool, sandwich together (flat side to flat side) with a scant tablespoon of filling.  Store in airtight container.

Nutrition facts:

• 166 cal
• 7g fat (4g sat)
• 2g protein
• 26g carbs
• 1g fiber
• 51mg sodium
• 33mg cholesterol

Vanilla Rich Chocolate Chip Cookies

Ingredients:

• 3 1/4 cups flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1 1/3 cups butter, softened
• 1 1/4 cups granulated sugar
• 1 cup firmly packed light brown sugar
• 2 eggs
• 4 tsp vanilla extract
• 1 pkg (12 oz) semi sweet chocolate chips
• 1 cup coarsely chopped walnuts

Directions:

1. Mix flour, baking soda and salt in medium bowl.  Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy.  Add eggs and vanilla; mix well.  Gradually beat in flour mixture on low speed until well mixed.  Stir in chocolate chips and walnuts.
2. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
3. Bake in preheated 375* F oven 8-10 minutes or until lightly browned.  Cool on baking sheets 1 minute.  Remove to wire racks; cool completely.  Makes 5 dozen.

Aunt Helen's Cobbler Mix

Ingredients:

• 4 1/2 cups all-purpose flour
• 2 1/2 cups sugar
• 3/4 cup buttermilk blend powder
• 3 Tbsp. baking powder
• 2 tsp. salt

• 1/2 cup butter, melted (for each cobbler)
• 1 can (21 oz.) cherry pie filling, or pie filling of your choice (for each cobbler)
• 1/2 cup water (for each cobbler)

Directions:

1. In a large bowl, combine the first five ingredients.  Store in an airtight container in a cool dry place for up to 6 months.  Yield: 4 batches (8 cups total).
2. To prepare cobbler: Pour butter into an 11x7x2 inch baking dish.  Top with pie filling.  In a bowl, combine 2 cups cobbler mix and water.  Drop by rounded tablespoonfuls over pie filling; spread gently.
3. Bake at 350*F for 35-40 minutes or until topping is golden brown.  Serve warm.  Yield: 6 servings.

Mrs. Field's Cookies

Ingredients:

• 2 eggs
• 1 lb. butter
• 1 1/2 cup white sugar
• 2 cups brown sugar
• 5 cups flour
• 1 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 4-6 cups chocolate chips
• 2 cups walnuts or pecan

Directions:

1. Preheat oven to 375*F.
2. Cream the eggs, butter, vanilla, white sugar and brown sugar.  Add the salt and soda to the flour and then add to the butter mixture.  Add the chocolate chips and nuts last and mix thoroughly.  
3. Flatten balls of dough before baking.  Bake on waxed paper-lined cookie sheets at 375*F for 7 minutes.

Orange Cornmeal Cake

Ingredients:

• 1/2 cup olive oil, plus more for pan
• 2 large eggs
• 1 1/3 cup sugar
• 1/2 cup dry white wine (or orange juice)
• 1 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tsp. baking powder
• 1 tsp. salt
• finely grated zest of 1 orange
• orange segments, for serving (optional)

Directions:

1. Preheat oven to 375*F.  Brush bottom and sides of an 8 inch round cake pan with oil, line bottom with a round of wax or parchment paper, and brush with oil
2. In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine (or orange juice) until smooth.  Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
3. Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick).  Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35-40 minutes.
4. Cool in pan for 20 minutes.  Run a knife around edges of cake; invert cake gently onto a plate, and remove parchment paper.  Re-invert cake onto a rack to cool completely.  Serve with orange segments, if desired.

Peach Buckle

Ingredients:

• 1/2 cup unsalted butter, softened, plus more for skillet
• 3/4 cup plus 2 Tbsp. sugar
• 3 large eggs
• 1 tsp. vanilla
• 1 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 lb. peaches, pitted, peeled, and cut into 1/2 inch pieces (4 cups)
• 1/2 tsp. ground cinnamon
• 1/3 cup sliced almonds

Directions:

1. Preheat oven to 350*F.  Butter a 10 inch cast iron skillet, 9 inch square baking pan, or a two-quart shallow baking dish.  In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy.  Add eggs, one at a time, and vanilla; beat to combine.
2. In a medium bowl, whisk together flour, baking powder, and salt.  With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated.  Fold in peaches.
3. Spread batter in prepared skillet.  In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds.  Sprinkle mixture over the top; bake until a toothpick inserted in center comes out clean and topping is golden, 45-50 min.  Let cool 20 minutes before serving.

Cream Filled Chocolate Cupcakes

Prep: 30 min.      Makes: 12

Ingredients:
For the Cupcakes:

• 16 Tbsp. (1 cup) unsalted butter, room temperature, plus more for muffin tins
• 3/4 cup unsweetened cocoa powder, plus more for muffin tins
• 2 cups all-purpose flour 
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 cups sugar
• 3 large eggs, room temperature
• 1 cup sour cream, room temperature

For the Filling:

• 1 1/2 cups marshmallow creme (7.5 oz. jar)
• 8 Tbsp. (1/2 cup) unsalted butter, room temperature

Directions:

1. Preheat oven to 350* F.  Butter two 6 cup (each with 1 cup capacity) jumbo muffin tins; dust with cocoa powder to coat, tapping out excess.  In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
2. Using an electric mixer, beat butter and sugar until light.  Add eggs one at a time, beating well after each addition.  On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not over-mix).
3. Divide batter among prepared muffin cups.  Bake until a toothpick inserted in center of a cupcake comes out clean, 25-30 min. rotating tins halfway through baking.  Cool in tins, 5 min.; remove cupcakes and cool, right side up, on a wire rack.
4. Meanwhile, prepare filling.  In a medium bowl, whisk marshmallow creme and butter until smooth.  Chill until slightly firm, 15-30 min.  Transfer mixture to a heavy-duty resealable plastic bag, and seal, cut off one corner of the bag to make a 1/8 inch opening.
5. Using a small melon baler, scoop out center of each cupcake from the bottom, an dreserve (you will use this to plug cupcake after filling).  Hallow out each cupcake a bit more, discarding crumbs.  Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs.  Using remaining filling in plastic bag, decorate top of cupcakes.

Child Proof Sugar Cookies

Ingredients:

• 1 1/2 cups confectioners' sugar
• 1 cup butter
• 1 egg
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 2 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cream of tartar

Directions:

1. Preheat oven to 350* F (175* C). 
2. Mix the sugar, butter, egg, vanilla, and almond extract until creamy.  Mix in the flour, baking soda, and cream of tartar.  Make several small balls of dough.  Roll out dough to about 1/8 or 1/4 inch thick.  Cut into desired shapes with well floured cookie cutters.  If desired, press candies, raisins, nuts, or sprinkles into cookies.  Place cookies onto the prepared sheets.
3. Bake at 350* F for 8-10 minutes.  Remove cookies and let cool on a rack. 

Decadent Triple Layer Mud Pie

Prep: 15 min.      Serves: 10

Ingredients:

• 3 sq. semi sweet chocolate, melted
• 1/4 cup canned sweetened condensed milk
• 1 oreo pie crust (6 oz.)
• 1/2 cup chopped pecans, toasted
• 2 cups cold milk
• 2 pkg. (4 serving size each) chocolate instant pudding & pie filling
• 1 tub (8 oz.) whipped topping, divided

Directions:

1. Mix chocolate and condensed milk until well blended.  Pour into crust; sprinkle with pecans.
2. Pour milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 min. or until well blended.  Mixture will be thick.  Spoon 1 1/2 cups of the pudding over pecans in crust.  Add half of the whipped topping to remaining pudding; stir with a wire whisk until well blended.  Spread over pudding layer in crust; top with remaining whipped topping.
3. Refrigerate 3 hours.  Store in refrigerator.