Peppermint Pattie Brownies

Be careful not to over bake, there is nothing worse than a burnt brownie. Cool Completely before cutting.

Peppermint Pattie Brownies

24 small peppermint patties, chopped
1-1/2 c. butter, melted
3 c. sugar
1 T. vanilla extract
5 eggs
2 c. flour
1 c. baking cocoa
1 teas. baking powder
1 teas. salt


Preheat oven to 350 degrees. Grease a 9 x 13-inch baking dish.

In a large bowl, using a mixer, cream together butter, sugar and vanilla. Add in eggs and beat until well blended. Stir in flour, cocoa, baking powder and salt and blend well. Reserve 2 cups of this batter and set aside. Spread remaining batter into bottom of prepared dish. Sprinkle chopped peppermint patties in a single layer on top of batter. Carefully spread reserved 2 cups of batter over top of peppermint patties.


Bake in preheated oven for 45 - 50 minutes or until brownies begin to pull away from the sides of the pan.

Chocolate Strawberry Sandwich

Very easy dessert! If you don't have a panini grill, just lightly fry the pound cake slices on both sides in a pan. Then immediately spread the cake with the filling and arrange strawberries on top; cover with another cake slice. Allow to sit for a minute or so and the filling will warm up.

Chocolate Strawberry Sandwich

1/4 c. Nutella
12 (1/2-inch) thick slices pound cake (from 1 (10.75-ounce) loaf
6 fresh strawberries, hulled and very thinly sliced
Butter-flavored nonstick cooking spray

Heat a panini grill to medium according to the manufacturer's instructions. Spread the chocolate-hazelnut spread over 1 side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down.
Spray panini grill with nonstick spray and grill each panini until the pound cake is crisp and golden and the fillings are warm, about 2 minutes. Cut each panini in half and serve.

Chocolate Covered Strawberries

Our local candy store sells hand-dipped chocolate covered strawberries for $14.99 per pound. Outrageous considering how insanely simple they are to make! The secret to a good coating is to make certain the berries are completely dry before you dip them. You can either leave the stem on and dip the strawberries 3/4 way for a fancier look OR stem the berries and use a skewer to dunk them completely into the chocolate.

Chocolate Covered Strawberries

4 dozen lg. strawberries
12 oz bag chocolate chips (either semi-sweet or milk chocolate)
1 T. Crisco

Rinse the strawberries and pat to dry. Line a tray with waxed paper.

Microwave the chocolate chips and Crisco at 50% power for 2 minutes. Stir and continue heating at 50% power until completely melted. Stir well.

Dip each strawberry into the chocolate, allowing the excess chocolate to drip back into the bowl. Set on the waxed paper lined tray.

Chill in refrigerator for at least 1 hour to allow the chocolate to set. Can be made up to a day ahead. Remove from refrigerator about 30 minutes before serving.

Icebox Lemon Pie

So refreshing on a hot summer day. Best of all, it's no-bake! If you prefer Key lime pie, simply substitute the same amount of frozen lemonade concentrate with frozen limeade concentrate and the fresh lemon juice with fresh lime juice.

Icebox Lemon Pie

8 oz. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (6 oz.) frozen lemonade concentrate, thawed
1/4 c. fresh lemon juice
1 prepared graham cracker crust
1 c. whipping cream
1/4 c. powdered sugar

Using a mixer, combine the cream cheese and sweetened condensed milk until blended. Add the lemonade and lemon juice and mix well. Spoon filling into the prepared crust and chill until set, about 6 hours.

Whip the cream with the powdered sugar until stiff peaks form. Serve the pie with the whipped cream on top.

Blueberry Tart

A favorite summertime dessert-always a hit. If you want to make this ahead of time, loosen the sides of the pan after cooling so that the filling won't stick.

Blueberry Tart

1 c. + 2 T. flour (divided)
2/3 c. + 2 T. sugar (divided)
1/2 teas. salt
1/2 c. butter, cubed
1 T. white vinegar
5 c. blueberries
1/2 teas. ground cinnamon
1/2 teas. almond extract
Powdered sugar

Heat oven to 375. Grease a 9" tart pan (use one with a removable bottom) with cooking spray.

Using a mixer or food processor, combine 1 cup flour, 2 tablespoons sugar and salt until combined. Add butter and mix until crumbs form. Sprinkle with vinegar and mix just until blended. Using fingers, press dough into bottom of prepared tart pan.

Top crust with 3 cups of the blueberries. Mix together the 2 tablespoons flour, 2/3 cup sugar and cinnamon; evenly sprinkle over berries. Drizzle with the almond extract.

Bake for 45-50 minutes or until bubbly. Remove from oven and immediately top with remaining blueberries. Dust top with powdered sugar.

Serve warm or at room temperature.

Lemon Dessert

One of my favorite summertime desserts! Anything lemony just tastes especially delicious when the weather is hot. Use fresh lemon juice; it's so much better!

Lemon Dessert

1 c. flour
1 c. walnuts, chopped
2 T. finely chopped walnuts
1/2 c. butter
1 (8-oz.) package cream cheese, softened
2 (8-oz.) containers Cool Whip
3 (4-oz.) packages instant lemon pudding mix
3 T. lemon juice
3 c. milk


Preheat oven to 350 degrees.

In a bowl, combine flour, chopped nuts and butter. Mix together thoroughly. Press into a 9-by-13-inch baking dish. Bake in preheated oven for 20 to 30 minutes. Let cool.

In another bowl, soften cream cheese and fold in one container Cool Whip. Spread over baked crust.

In the same bowl, mix together pudding, lemon juice and milk. Fold in remaining Cool Whip and spread over cream cheese layer. Sprinkle finely chopped nuts on top. Refrigerate. Makes 12 to 15 servings.

Coca-Cola Cake

The first time I made this, I didn't think it would turn out very good because the batter was so very thin. Don't worry though, it's delicious!

Coca-Cola Cake

2 c. flour
2 c. sugar
2 sticks butter
2 T. cocoa
1 cup Coca-Cola
1/2 cup buttermilk
1 teas. baking soda
2 eggs, beaten
1 T. vanilla
1-1/2 cups miniature marshmallows

Icing

1/2 cup butter
3 T. cocoa
6 T. Coca-Cola
2 c. powdered sugar


Preheat oven to 350°F and lightly grease and flour a 9- by 13-inch sheet cake pan.

Sift flour and sugar into a large mixing bowl. Set aside.

In a small saucepan, bring butter, cocoa, and cola to a boil over medium heat. Pour over flour mixture and stir. Add buttermilk, baking soda, eggs, vanilla, and marshmallows, and stir. (Batter will be thin and marshmallows will float to the top).

Bake cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

About 5 minutes before the cake is done, make the icing by bringing all the ingredients to a boil in a large saucepan. Cook until it reaches the consistency of a thin glaze. Poke holes in the cake with a toothpick or wooden skewer (to let the icing sink into the cake), then spread the icing over the cake while both are hot. Set aside to cool; slice and serve.

Chocolate Chip Cake with Chocolate Frosting

Made with one pound of butter and lots of chocolate chips-not for calorie-counters! The cake layers can be made ahead and frozen.

Chocolate Chip Cake

2-1/4 c. PLUS 2 T. flour
2 teas. baking powder
1/2 teas. baking soda
1/2 teas. salt
3/4 c. mini chocolate chips
1 c. butter at room temperature
1-2/3 c. sugar
4 eggs
1/2 c. sour cream
2 teas. vanilla
1 c. milk

Preheat oven to 350. Butter and flour 2 (9-inch) cake pans.

Mix 2-1/4 c. flour, baking powder, baking soda and salt.

Toss chocolate chips with remaining 2 T. flour.

In a bowl, on medium speed, beat butter and sugar until fluffy. Beat in eggs one at a time. Beat in sour cream and vanilla until combined. Alternately beat in flour mixture with the milk. Stir in the flour-coated chocolate chips.

Divide batter evenly between the two pans. Bake for about 35 minutes or until a toothpick comes out clean. Cool for 5 minutes in pans, then remove to a wire rack to cool completely.

Chocolate Frosting

1-1/2 c. mini chocolate chips
1 c. butter at room temperature
2 c. powdered sugar
Additional mini chips (optional)
Chocolate kisses (optional)

Microwave chocolate chips on 50% power until melted. Stir until smooth. Cool to room temperature.

On medium speed, beat butter until fluffy, beat in melted chocolate, then gradually beat in powdered sugar, until fluffy.

Frost cooled cake layers. You can decorate the cake with mini chocolate chips and chocolate kisses, if desired.

Peachy Bundt Cake

I've tried other fillings with this and they were...okay, but it tastes best with the peach. Because peaches are a summer fruit, this may seem like it wouldn't fit in on a Thanksgiving dessert table. Don't worry, it does! Some around here would venture to say it just wouldn't be the holidays without it. Very simple recipe. Just make sure to let it cool in the pan at least 10 minutes before removing to a wire rack, otherwise it might fall apart on you.


Peachy Bundt Cake

1 box white cake mix, regular size
1/2 cup water
1/2 cup vegetable oil
3 eggs
3/4 cup sour cream
1 box (4 serving) instant vanilla pudding
1 large can peach pie filling
1-1/2 cups confectioners sugar
1/4 cup butter, melted


Grease and flour a bundt cake pan. Preheat oven to 350 degrees.

In a bowl, using a mixer, combine cake mix, water, oil, eggs, sour cream and vanilla pudding. Blend well. Pour 1/2 of batter into prepared bundt pan. Spoon pie filling evenly over batter in pan. Pour remaining cake batter over peaches.

Bake in preheated oven for 1 hour or until a toothpick comes out clean when tested. Place on wire rack and leave in pan for 10 minutes. Remove cake to serving platter and allow to cool.

While cake cools, in a small bowl, combine confectioners sugar, melted butter and enough milk to form a glaze. Pour over top of cake and allow to drizzle down sides of cake. Makes 12 servings.

Bird's Nest Apple Pie

Not a traditional apple pie, but delicious all the same. The big argument in our house is whether to serve it alongside a scoop of vanilla ice cream (John) or a thick slice of extra-sharp cheddar cheese (my choice). Either way, I think this will become one of your favorite recipes to use at apple harvest time.

Bird's Nest Apple Pie
5 apples, peeled and sliced
2 c all-purpose flour
1 c sugar
1/2 teas baking soda
1/2 teas cream of tartar
1 c sour milk (see note)
2 egg whites

Topping:
1/4 c sugar
1 teas cinnamon
1/4 teas nutmeg

Divide apples between 2 (9") greased pie plates. In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg whites; mix well. Divide batter and pour over apples. Bake at 350 for 25 minutes or until lightly browned. Invert onto serving plate. Combine topping ingredients and sprinkle over apples while still warm.


Note: To make sour milk, put 1 T vinegar into a measuring cup and add enough milk to equal 1 cup. Let stand for 5 minutes.