Caramel Banana Trifle

Ingredients:
1 package of your favorite yellow cake mix (with all ingredients needed to make the cake)
1 small package instant vanilla pudding, prepared
1 small package butterscotch pudding, prepared
3 bananas, sliced
1/2 cup caramel ice cream topping
1 (8 ounce) tub frozen whipped topping- thawed
2-3 chocolate wafer cookies such as kit-kat, crushed (optional)

Directions:
*Make cake according to package directions. Let cool. Cut into small squares.
*In trifle dish or large serving bowl, place 1/2 of the cake.
*Spread vanilla pudding over the cake.
*Arrange 1-2 sliced bananas over pudding.
*Drizzle 1/4 cup caramel over banana.
*Spread whipped topping over top.
*Repeat process with butterscotch pudding in place of vanilla.
*Drizzle 2 tablespoons caramel topping over whipped topping and add crushed cookie pieces if desired.
*Enjoy!

Serves: 8-10
Time: 48 Min total


*Notes: This is SO easy and quick to throw together- even when living in the TLFs! You can also use pre-made pound cake to save on time. For an 'adult' version of the trifle, drizzle dark rum or kahlua over the two cake layers.

Gourmet Banana Pudding

Make this banana pudding with banana bread instead of vanilla wafers!

Ingredients:
1 loaf homemade banana bread
2-3 large bananas, sliced
1 jar caramel topping
1 (8 oz) container Cool Whip
1 cup chopped pecans, toasted (or candied)
1 small box vanilla instant pudding
1 can sweetened condensed milk
1 cup milk

Directions:
*Make filling by mixing pudding, condensed milk and milk in bowl
*Chop banana bread into cubes
*Place banana bread pieces in one layer in a 13x9 baking dish (or equivalent bowl or container of your choice)
*Spoon and spread pudding over banana bread
*Top with banana slices
*Top with small dollops of caramel topping
*Top and spread cool whip
*(If your dish is small enough to require multiple layers, repeat layers.  If not, you are done!)
*Sprinkle with pecans
*Cover and chill 1-24 hours
Submitted by:  DeAnne Anderson

Brownie Good Bars (aka Ridiculous Bars)

Ingredients:
1 box brownie mix (water, vegetable oil, and eggs called for on box)
1 container vanilla frosting (I used whipped)
3/4 cup salted peanuts, coarsely chopped
3 cups rice krispies cereal
1 cup creamy peanut butter
1 bag (12 oz) semisweet chocolate chips (about 2 cups)

Directions:
*Heat oven to 350.
*Make brownies as directed for 9x13' pan. 
*Cool completely.
*Frost brownies with frosting. 
*Sprinkle with peanuts
*Refrigerate.
*Meanwhile, put cereal in a large bowl and set aside.
*In a 1 quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly.
*Pour over cereal in bowl, stirring until evenly coated.
*Spread over frosted brownies.
*Refrigerate about 30 minutes or until set before cutting.
*Store covered in refrigerator.
*Makes 24 brownies.

Personal note:  I doubled the recipe (except for the frosting) in the 9x13 pan so they were taller.

Submitted by:  Becky Baughman

Chocolate Chip Cookie Pizza

Ingredients:
1 tube chocolate chip cookie dough
12 oz. cool whip
2/3 c. powdered sugar
1 pkg cream cheese
1 lg pkg chocolate pudding
2 3/4 c. milk
2 chocolate crunch bars
1 tsp. vanilla

Directions:
*Bake cookie dough at 350' for 12-15 min. on a cookie sheet. 
*Let cool.

*2nd layer: 
2 c. cool whip
1 pkg softened cream cheese
2/3 c. powder sugar
1 tsp vanilla
---Refrigerate to harden and keep layers

*3rd layer:  Chocolate pudding
---Refrigerate to keep layers

*4th layer:  Top w/ remaining cool whip
*Final layer:  Chop and crumble crunch bar and sprinkle on top

It's not fancy but it's delicious!!

Source: Londa Stanley

Submitted by: Becky Baughman

Coconut Cupcakes

Cupcake Ingredients:
1 box white cake (Betty Crocker)
3-4 tsp coconut extract

Directions:  Follow cake directions, making cupcakes.

Frosting Ingredients:

1 stick butter, softened
4 oz cream cheese (half bar)
1 jar marshmallow creme
1/2 tsp vanilla extract
1 cup powdered sugar (can use more to your liking)
Sweetened shredded coconut for topping

Directions:

Blend on low speed, med speed, adding sugar last.

Frost cupcakes once they have cooled and lightly sprinkle with sweetened shredded coconut.

*Personal Note:Cupcakes are better than cake. I tried making a cake, not quite the
same.
Rachael Moore made these for Sarah Ziegler's baby shower.  Delicious.  Made them for Travis and Haley and they absolutely love them. 

Submitted by: Kusha Keenan

Orange Glazed Apple Pie

Ingredients:

PIE:
¾ cup sugar
2 T flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups sliced, peeled, tart apples (about 5 medium)
1/3 c raisins
Pastry for double crust pie (9 inches)
3 T butter (or a little more)
2 T orange juice

GLAZE:
½ c confectioners sugar
4- ½ tsps orange juice
½ tsp grated orange peel

Directions:
*In large bowl, combine sugar, flour, cinnamon and salt.
*Add apples and raisins, toss to coat.
*Line a 9” pie plate with bottom pastry, trim to 1” beyond edge of plate.
*Spoon apple mixture into crust.
*Dot with butter
*Sprinkle with orange juice.
*Roll out remaining pastry to fit top of pie.
*Cut slits in top; place over filling and trim.
*Bake at 400 degrees for 40-45 minutes or until golden.
*In a small bowl, whisk glaze ingredients and blend.
*Spread over warm pie.
*Cool on wire rack.

Submitted by: Katie Nikolai

Cinnamon Walnut Coffee Cake

*Note: double the recipe if you want to use a Bundt cake/ring mold - you won't end up using all the batter, but if you don't double it, it won't fill up the mold enough.


Ingredients for topping:
2/3 cup flour
1/3 cup packed brown sugar
1/3 cup sugar
2 tsp pumpkin pie spice
1/8 tsp salt
6 Tbsp cold butter in pieces
1 and 2/3 cups chopped walnuts

Ingredients for cake filling:
2 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp salt
6 Tbsp butter room temp
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup buttermilk

Ingredients for icing:
1 cup confectioners sugar
1-2 Tbsp milk

Directions:
*Heat the oven to 350 F

**For the topping:
*Mix the first five dry ingredients together, then cut butter into the dry mixture, and stir in walnuts

**For the cake:
*Mix together the first five dry ingredients, set aside.
*Beat butter and both sugars until creamy and blended.
*Beat in eggs
*Add vanilla
*Beat until smooth.
*On low speed, beat in flour mixture, alternating with buttermilk.
*Spoon half of batter into prepared pan
*Sprinkle half of topping over batter
*Put rest of batter in, then the rest of topping on last.
**Note: If using a Bundt cake/ring mold, only fill the mold 2/3 full to let it rise. Can also make in any cake pan or casserole dish)

*Bake for 50-60 min until cake tester inserted is clean

*Cool on wire rack


**For the Icing:
*In a small bowl, mix confectioners sugar with enough milk to make it drizzly.
*Pour in a light drizzle over the finished cake while barely warm

Source: "My Momma"


Submitted by: Michelle Meadows Turner

Peanut Blossoms

Ingredients:
48 Hershey's Kisses
1/2 C shortening
3/4 C peanut butter
1/3 C granulated sugar
1/3 C packed light brown sugar
1 egg
2 Tbls milk
1 tsp vanilla extract
1 & 1/2 C flour
1 tsp baking soda
1/2 tsp salt
Granulated sugar

Directions:
*Heat oven to 375 F.
*Remove wrappers from chocolate.
*Beat shortening and peanut butter in large bowl until well blended.
*Add 1/3 C granulated sugar and brown sugar; beat until fluffy.
*Add egg, milk and vanilla; beat well.
*Stir together flour, baking soda and salt
*Gradually beat flour mixture into peanut butter mixture.
*Shape dough into 1-inch balls.
*Roll in granulated sugar
*Place on ungreased cookie sheet.
*Bake 8 to 10 minutes or until lightly browned.
*Immediately press a chocolate piece into center of each cookie
*Cookie will crack around the edges.
*Remove from cookie sheet to wire rack.
*Cool completely.

Makes 4 dozen.

Prep time: approx. 15 mins.

Bake time: approx 8 mins

Submitted by:  Heather Dufresne

Apple Dump Cake

Ingredients:
1 LARGE can or 2 REGULAR size cans Apple Pie Filling
1 cup brown sugar
1 package spice cake mix
1 cup chopped pecans or pecan halves
2 sticks butter (sliced into bits)

Directions:
*Preheat oven to 325*
*Layer all ingredients in the order provided above, ending with slices of butter scattered around the top
*Bake 1 hour
*Serve warm with vanilla ice cream (if desired)

Submitted by:  DeAnne Anderson

Sweet Potatoe Pie

Ingredients:
4 lbs. sweet potatoes, peeled and cut into 1 inch pieces
2/3 cup packed brown sugar
5 tblsp. butter
1 tsp. ground cinnamon
½ tsp. salt
¼ tsp. ground nutmeg
Pinch of ground ginger
2 cups miniature marshmallows (or more :o)

Directions:
*Preheat oven to 375 degrees.
*Arrange potatoes in 13 x 9 x 2 inch glass baking dish.
*Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. *Bring to boil, stirring until sugar dissolves.
*Pour over potatoes; toss to coat.
*Cover dish tightly with foil.
*Bake potatoes 50 minutes.
*Uncover, smash up potatoes and cook for about another 20 minutes or so.
*Increase oven temp to 500 degrees.
*Top potatoes with marshmallows.
*Return to oven and bake until marshmallows begin to melt and turn brown… about 3 minutes.

Submitted by: Annie Distelzweig

Fresh Lemon Bars

Ingredients:
1 cup butter
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups flour
4 eggs
2 cups sugar
Grated rind of 1 lemon
6 Tbsp. lemon juice
1/4 cup powdered sugar for topping

Directions:
*Preheat oven to 350 F.
*Grease a 9x13" pan.
*In mixer bowl, combine butter, the 1/2 cup powdered sugar, and vanilla; beat until fluffy.
*Gradually add flour, mixing until well combined.
*Spread evenly in prepared pan.
*Bake 20 min.
*While pastry bakes, in a bowl combine eggs, sugar, lemon rind and lemon juice; stir to blend all ingredients (do not beat).
*Pour lemon mixture over baked layer.
*Return to oven and bake until topping is set and lightly browned (18-22 min).
*Sift additional powdered sugar over it while warm to cover the top generously.
*Cut into square bars.
*Remove from pan when cool.

Submitted by: Michelle Turner

Pumpkin Roll

Ingredients:
3/4 cup all-purpose flour
1 cup white sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 tsp lemon juice
2 TBSP confectioners' sugar

Filling Ingredients: (Or just use pre-made cream cheese frosting)
1 (8 oz) package cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
1 cup confectioners' sugar

Directions:
*Preheat oven to 375.
*Grease and flour a 9-13 inch jelly roll pan or cookie sheet.
*In a large bowl combine flour, sugar, baking soda and pumpkin pie spice.
*Stir in pumpkin puree, eggs, and lemon juice.
*Pour mixture into prepared pan.
*Spread the mixture evenly and bake at 375 for 15 minutes.
*Lay a damp kitchen towel on the counter, sprinkle it with confectioners' sugar and turn the cake onto the towel.
*Carefully roll the towel up with the cake in it.
*Place the towel on a wire rack to cool for 20 minutes.
*Mix the cream cheese, butter, vanilla and confectioners' sugar in a medium sized bowl with an electric mixer.
*Unroll the cake and spread the filling evenly on the cake.
*Immediately re-roll the cake (without the towel) and wrap it in plastic wrap.
*Keep the cake refrigerated.
*Before serving, cut the cake into slices

Submitted by: Missy Crabb

Pumpkin Cookies

Ingredients:
1/2 cup shortening
1 c. sugar
1 cup+ of pumpkin
1 tsp vanilla
2 cups flour
1 tsp soda
1tsp baking powder
1 tsp. salt
1 tsp. cinnamon

Directions:
*Cream shortening & sugar together.
*Add 1 cup pumpkin & 1 tsp vanilla.
*Mix dry ingredients together: flour, soda, baking powder, salt & cinnamon (can add a pinch of clove, nutmeg & ginger if desired).
*Combine with wet ingredients and mix well.
*Bake at 350F or 200C for 8-10 minutes.
*Cool on wire rack completely and frost with cream cheese frosting. (Can sprinkle/decorate if desired)

***Personal Notes:  This is my childhood neighbor Robin’s recipe. My sisters and I always crossed our fingers during the fall season in hopes that she’d bring some over!

Submitted by: Annie Lehmann

Bride of Frankenstein Treats

Ingredients:
1 can or tube of green decorating icing with decorator tips
12 prepared Rice-Krispie cereal treats
12 black jelly beans
12 small red licorice strips
24 green jellybeans

Directions:
*Pipe strips of icing across short end of Rice Krispie treat to create hair.
*Cut black jelly bean in half; attach to treat using small amount of icing to create 'eyes.'
*Attach 1 licorice strip using small amount of icing to create 'mouth'.
*Attach one green jelly bean using small amount of icing to each side of 1 treat to create 'bolts'.
*Repeat with remaining ingredients.

Makes: 12 Frankensteins

Pumpkin Oatmeal Cookies

Ingredients:
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1.5 cups packed light brown sugar
1/2 cup (1 stick) butter, softened
1 egg
1 teaspoon vanilla
1/2 cup solid-pack pumpkin
2 cups old-fashioned oats
1 cup dried cranberries (optional)

Directions:
*Preheat oven to 350 degrees.
*Line cookie sheets with parchment paper.
*Stir flour, cinnamon, salt, nutmeg and baking soda into medium bowl.
*Beat brown sugar and butter in large bowl with electric mixer at medium speed about 5 minutes or until light and fluffy.
*Beat in egg and vanilla.
*Add pumpkin; beat at low speed until blended.
*Beat in flour mixture just until blended.
*Add oats; mix well.
*Stir in cranberries, if desired.
*Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets.
*Bake 12 minutes or until golden brown.
*Cool 1 minute on cookie sheets.
*Remove from cookie sheets and cool completely on wire racks

Makes about 2 dozen cookies

Submitted by: Cherrill Beaudoin

Kessler Fini Flight Cupcakes

Ingredients:
Cupcakes:
1 cup sweet butter softened
1 cup superfine sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp vanilla extract

Frosting:
3 cups confectioners' sugar sifted
1 cup sweet butter softened
Pinch of salt

Directions:
*Preheat oven to 350 F.
*Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes.
*Spoon the batter into the cups.
*Bake for 20 minutes.
*Remove pans from the oven and cool for 5 minutes.
*Then remove the cupcakes and cool on a rack.
*To make the frosting, cream the confectioner's sugar, butter, and salt with an electric mixer until smooth. *Spread liberally over the cupcakes.

Submitted by: Susan Bellamy

Chocolate Eclair Pie

Ingredients:
Chocolate Mixture:
1 stick butter
1 cup sugar
1/3 cup cocoa
1/4 cup milk

Pudding Mixture:
2 (3 oz) packages vanilla instant pudding
3 cups milk
1 (8 oz) container frozen non-dairy whipped topping

Crust:
1 box graham crackers

Directions:
*Melt butter in a small saucepan over medium heat.
*Add sugar, cocoa, and milk.
*Stir until well blended.
*Boil 1 minute.
*Set aside to cool.
*To prepare pudding mixture, mix pudding and milk in a large bowl.
*Fold in the non-dairy topping and blend well.
*In 9x13 baking dish, arrange 1 layer of graham cracke squares.
*Spread half the pudding mixture on top.
*Add another layer of graham cracker squares.
*Pour remaining pudding on top.
*Add a final layer of graham cracker squares.
*Top with chocolate mixture.
*Cover and refrigerate overnight.

Submitted by: Susan Bellamy

Personal Note: Christy has been asking for this recipe for over a year - this is for her!

No-Bake Cookies

Ingredients:
2 cups of white sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract
1 pinch of salt
1/2 cup peanut butter (I use reduced fat JIF and it tastes great!)
3 cups QUICK cooking oats

Directions:
*In a saucepan over medium heat combine- sugar, cocoa powder, milk and butter.
*Bring to a boil while stirring occasionally.
*Boil for one minute and then remove from heat.
*Stir in vanilla, salt, peanut butter and oats.
*Drop by spoonfuls onto wax paper and then put into refrigerator for one hour to harden.
*After the one hour you can keep them in the refrigerator or store them at room temperature. I prefer room temperature. ;-)

Makes: 2 dozen or more


Prep Time and Cook Time- 15 minutes

Source: Cindy Loney (best friend's mother)

Submitted By: Cherrill Beaudoin

Cocoa Puff Cookies

Ingredients:
1 cup sugar
1/2 cup light corn syrup
1/4 cup honey
12 ounces of crunchy or creamy peanut butter (either is yummy)
4 cups of Cocoa Puffs

Directions:
*Mix together sugar, light corn syrup, and honey.
*Place mixture in pan and bring to a boil.
*Let boil for one minute then remove from heat.
*Mix in peanut butter and cocoa puffs
*Drop by spoonfuls onto wax paper and let cool.

Serves: *I can't remember exactly how many this makes, but at least a couple dozen cookies!

Source: Fellow school teacher in Enid, Oklahoma!

Submitted by: Cherrill Beaudoin

Apple Dessert Enchiladas

Ingredients:
1 can (21 oz) apple pie filling
8 medium size flour tortillas
2-3 tsp ground cinnamon
¾ cup butter
¼ cup powdered sugar
Optional: Vanilla ice cream or whipped cream

Directions:
*Empty pie filling into bowl.
*Add cinnamon and mix.
*Spoon small amount of mixture into center of tortilla.
*Roll up and place seam side down in greased 9x13 dish.
*Melt butter and brush over top of enchiladas.
*Bake at 300 degrees for 25 minutes.
*Sprinkle with powdered sugar.
*Serve warm.
*Optional: Serve with vanilla ice cream or whipped cream.

Note: You can make the enchiladas one or two days in advance, cover with foil and put in refrigerator. It is best to bring enchiladas to room temperature before cooking.

Submitted by: Kelli McCrea