Grandma Great's Yummy Frozen Dessert

1/2 gal Pineapple Sherbet Softened
8 oz Cool Whip thawed
1 pkg. hard macaroon cookies crushed

Mix all ingredients together and pour into a 13x9 dish and freeze.

Snickerdoodles

3/4 C. sugar
1/2 C. butter
1 egg
1/2 tsp. vanilla

1 1/2 C. flour
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. cream of tarter

2 TBSP sugar
2 tsp. cinnamon

In a large bowl cream sugar and butter, add eggs and vanilla.
In a small bowl add flour, salt, baking soda and cream of tarter. Add to the butter mixture and mix well.
In a small dish mix sugar and cinnamon together.
Make small balls and roll into cinnamon/sugar mixture. Place on baking sheet.

Bake 375 for 8 min.

Rice Chex Mix

17 oz box Rice Chex (strawberry/blueberry/mix)
1 can mixed nuts of your choice

1 1/2 C. sugar
1 1/2 C. Karo Syrup
2 sticks + 2 TBSP butter
1 1/2 tsp. Vanilla (add after above 3 ingredients have boiled for 4 min)

Boil 4 min. Pour over chex and nuts. Mix gently and well.  Let cool before eating.

Oatmeal Cookies

1 stick butter

1 C. brown sugar

1/2 C. sugar

1 egg

1/4 C. water

1 tsp. vanilla

1 C. flour

1 tsp. salt

1/2 tsp. baking soda

3 C. Quick Oats

Beat butter, sugar, egg, water and vanilla until creamy. Add flour, salt & baking soda. Mix well. Stir in oats. Place on cookie sheet. 

Bake 350 for 12 min

Peanut Butter Cookies with Quinoa

2 cups cooked/cooled quinoa
3/4 cup peanut butter
1/4 cup pure maple syrup
1/4 tsp sea salt
3/4 cup rolled oats
3/4 cup unsweetened shredded coconut
1/2 cup mini chocolate chips

Preheat 350

Combine quinoa, peanut butter, syrup, salt and oats.  Blend with electric mixer.  Stir in coconut and chocolate chips. 

On paper lined cookie sheet scoop out 2 TBSP sized balls or use Pampered Chef medium scoop and press down slightly.  Bake 15-20 min.  Cool and store in refrigerator.

Honey Oatmeal NO-BAKE chocolate peanut butter cookies

1/2 cup organic honey
1/4 cup organic extra virgin coconut oil
4 TBSP Ghirardelli natural unsweetened cocoa powder
3/4 cup organic natural peanut butter, creamy or chunky
1 tsp vanilla
3/4 cup shredded unsweetened coconut
3/4 cup cooked quinoa
1/2 cup oatmeal

Bring honey, coconut oil and cocoa to a boil on medium heat.  Turn down heat and simmer for 3 minutes.  Remove from heat and stir in peanut butter, coconut, quinoa, oatmeal and vanilla.  Scoop out desired size (I used Pampered Chef small scoop) onto a cookie sheet covered in waxed paper.  Refrigerate until set.  Store in zip lock bags or air tight container in the refrigerator or freezer. 

Makes approximately 32 cookies using the small scoop.

Peanut Butter Banana Oatmeal Cookies

No sugar added (just from bananas and applesauce)

3 ripe bananas mashed (or 2 if using applesauce)
1/3 c organic natural peanut butter
2/3 cup applesauce (exclude if using 3 bananas)
1 tsp. vanilla
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 1/2 cup quick or old fashioned oats
1/3 cup mini chocolate chips
1/2 cup unsweetened shredded coconut
1/4 cup nuts (optional)

Preheat oven to 350

Line cookie sheet with parchment paper. 

Mix mashed bananas, peanut butter, applesauce, vanilla and spices. Add oats, chocolate chips, nuts and coconut.  Mix well.

Scoop 2 TBSP on baking sheet. Press down slightly. They do not spread when baking. 

Bake for 20 min. Cool slightly before eating. 
Makes 1 dozen. (You can add 1/4 cup cocoa to make chocolaty)

(2) Amazing Fruit Dips

#1

2 TBSP real lemon juice
3 8oz yogurt (cherry, vanilla, cherry vanilla is best if you can find it)
1 large pkg instant vanilla pudding mix (or cheesecake)
8oz whipped topping (whip up yourself, much healthier) Whipping cream and sugar to desired sweetness

Mix all together


#2

2-3 blocks Philadelphia cream cheese (generic's are gross)
1 small lemon juiced
2 tsp vanilla
1 cup powdered sugar
1 jar march mallow creme
homemade whipped cream equivalent to a small container of cool whip

combine all together and enjoy!!

No Bake Cookies

2 cups sugar
1/2 cups milk
1/2 cup butter
1/6 tsp salt
3 TBSP Cocoa
1/4 cup peanut butter (optional)

Combine all above  ingredients in tall pot.  Bring to a boil on MEDIUM HIGH heat, stirring.  Once boiling turn down heat to MEDIUM LOW (#3) and continue to boil for 10 minutes stirring occasionally.

Add:

3 cups quick oats
1 cup coconut (optional, if not using coconut add another 1 cup oats)

Stir well... add:
1 tsp. vanilla
Mix.

Drop onto wax paper and allow to set.  I like to use the small or medium scoop from Pampered Chef.

Cinnamon Rolls with Homemade Cream Cheese Frosting

Makes 24 cinnamon rolls

In a small bowl add the following and set aside:

1/2 cup war water
4 1/2 tsp yeast
1 TBSP sugar

In a VERY large bowl BLEND:

1 5.1oz box vanilla pudding mix
3 cups milk

Mix in: 

1/2 cup butter melted
2 eggs beaten
1 tsp salt

Mix in: 

Yeast mixture

Add:

8 cups white flour 2 cups at a time
Fold flour in until a non-sticky ball forms, remove from bowl and kneed 5 more minutes
Grease the same large bowl (or butter) and place the dough in bowl.  Cover with towel.  Rise for 1 hour or until double in size. Punch down. Rise another 45 min.

Split the dough in half and roll 1/2 the dough on a floured surface into a large rectangle until no more than 1/4" thick.  (you will want to roll out very thin because the dough likes to move back together and become thick again)

With a spatula spread soft butter to cover the dough.  Sprinkle about 1/2 cup sugar over dough. Sprinkle about 1/2 cup brown sugar over dough. (brown sugar is optional). Sprinkle GOOD cinnamon to cover dough.  I like a lot of cinnamon so it's up to you how much.  I cover it a good layer.

Cut dough into 12 strips.  They should be around 1 1/2" - 2" wide.  The strips a good 6" high.  Roll and place 1"-2" apart in a greased/buttered cake pan or dish the same size.

Set aside to rise 30 min or rolls are full and touching each other.  Repeat for the second ball of dough.  While second batch is rising you can bake the first batch.

BAKE:  350  for 15-20 min or until golden

While your first batch of rolls are cooking you can make the frosting!

Cream Cheese Frosting

8 oz butter
8 oz cream cheese
4 cups powder sugar
1 tsp vanilla

Blend all together.

***Spread a LIGHT coating over rolls immediately after pulling them out of the oven***  the frosting will melt into the rolls and make them oh so yummy.  After rolls have cooled place desired amount of frosting over top.  ENJOY!

Sugar-Licious Sugar Cookies

2 cups sugar
1 lb butter softened (4 sticks)
2 eggs
3/4 c. sour cream
2 tsp vanilla
2 tsp baking soda
6 cups white flour

Mix all together except flour.  Add flour 2 cups at a time.  Chill 2-24 hours.  Roll out on flour surface and cut.  Bake 350 for 10-12 minutes.

Containers with different colored frosting and an assortment of candies to decorate with made for a fun Birthday activity! And you can't go wrong with sugar cookies vs. gingerbread.  Everyone loves sugar cookies!!

Cake Mix Cherry Pineapple Cobbler

1 box yellow cake mix
1 can cherry pie filling
1 can crushed pineapple
1 stick butter softened

Pre-heat oven to 350.  In a cake pan add cherry and pineapple.  Spread to cover bottom.  In a separate bowl, with a fork mix cake mix and butter until well mixed and crumbly.  Sprinkle over top of fruit.  Bake until topping is lightly golden or hard to touch.  30-45 min.  Enjoy hot or cold! Serve as is or with ice cream!

I am all for trying to make things more healthy so I will be experimenting with creating this delicious dessert with real cherries, fresh pineapple and a home-make topping perhaps with whole wheat flour.  I believe it is possible to make this more "healthy" and keep the sweetness!

ANY pie filling would be great in this.  I just made this with a tart cherry and peach pie filling.  It was good.  You can boil your own blueberries and apples in different pots, and add those as a combination as well.  

Butter-Cream Frosting AND Chocolate Frosting

Ever take off half the frosting on a cupcake or your slice of birthday cake because it just tastes nasty? Well, here is a frosting you can leave on! In fact, you can even spread it on some graham crackers and make a tasty treat!!!

BUTTER-CREAM FROSTING:

3 3/4 cups powdered sugar
1/2 cup soft butter or margerine (1 stick)
1/8 tsp salt
1 tsp vanilla
4 TBSP milk

Cream 1 1/3 cups powdered sugar with butter and salt.  Blend in vanilla and milk with the remaining 2 1/2 cups powdered sugar.  Add more powdered sugar to get the thickness you desire.

Frosting with thicken slightly in refrigerator or if left out.

This will frost approximately 2 (9 inch) round layers.

***CHOCOLATE FROSTING:
1/4 cup melted butter
1/2 cup cocoa
1/4 tsp salt
1/3 cup milk
1 1/2 tsp vanilla
3 1/2 cups powdered sugar

Combine butter, cocoa and salt.  Add milk and vanilla.  Mix in sugar in 3 parts.  Mix until smooth and creamy.  Add more powdered sugar to thicken or milk to thin.

Frosts 2 (8-9") layers or 1 (13x9")

Melt in Your Mouth FUDGE and Strawberry Fudge

3 cups sugar
3/4 cups margarine (1 1/2 cubes)
2/3 cups evaporated milk
1 1/2 cups MILK chocolate chips
1 (7oz) jar marshmallow creme
1 cup chopped nuts (OPTIONAL, I never do)
1 tsp. vanilla

In a tall pot combine: sugar, margarine and milk.  Over medium-high heat bring to a full boil stirring constantly.  Turn down heat to MEDIUM and continue to boil another 5 min. stirring constantly.  Remove from heat and stir in chocolate chips until fully melted.  Add marshmallow creme, nuts (optional) and vanilla.  Mix until well blended.  Pour into a buttered 13x9 pan or (2) 8x8 glass dishes.  I like my fudge more thick so I fill mine to about 1" thick.  Cool at room temperature.  Cut with a plastic knife.  Place on wax paper in a freezer safe container with lid.  I keep my fudge in the freezer :D

I'm not one to use generic brands when making desserts.  I have in the past and there are some brands that just taste better! Philadelphia cream cheese for example is a MUST... generic cream cheese???!! YUCK! Kraft Marshmallow Creme I have always used.

Don't ask my why I buttered it so high... I think I was just in a hurry to make this!!!

You see all that left over fudge still in the pot after your pour it in your dish??? Don't worry about scraping that out (wink wink)  You'll want to use a spatula and enjoy that while your fudge is cooling!

 

STRAWBERRY FUDGE

1.

2/3 cup evaporated milk

1 2/3 cups sugar

2 TBSP butter

1/2 tsp salt

2 cups miniature marshmallows

1 1/2 cups white chocolate chips

2 tsp. strawberry or vanilla extract

1/4 tsp. red food coloring

In medium pot over medium-high heat combine sugar, salt, milk and butter until sugar melts. 

Bring the mixture to boil for 5 min stirring constantly.

Remove from heat and stir in marshmallows, white chocolate chips and extract. 

Pour into 8x8 pan lined in foil or sprayed. 

Drop some red food coloring over top and take a toothpick and swirl around to design. 

Place in refrigerator until cooled. 

2.

1 Strawberry frosting

1 bag white chocolate chips

Melt chocolate chips and stir in frosting. 

Put in refrigerator. 

SUPER FAST Pumpkin Cookies

2 ingredients... yes that's it!

In large mixing bowl add 1 box SPICE CAKE MIX and 1 small can of PUMPKIN.  Mix by hand well.  Scoop onto cookie sheet close together.  They don't spread much so you can get a lot of cookies onto one sheet.  I like to use the Pampered Chef small/medium scooper. BAKE 350 for 25-30 min.(these are soft cookies)

 

Cranberry Pie

2 cups fresh cranberries rinsed
1 egg
3/4 cups sugar
1/3 cups brown sugar
3/4 cups four (whole wheat four)
1 stick melted butter
1/4 cup chopped nuts, walnuts or slivered almonds (optional)

In a 9" pie pan non-stick or greased on the bottom only ADD cranberries.  Spread out evenly.  Sprinkle with 1/3+ cup brown sugar.

In bowl add egg and sugar.  Mix. Add flour and butter. Mix.  Pour over top of cranberries and carefully spread to cover all cranberries and make even.  If you are using nuts, sprinkle nuts over the top.

Bake 325 40-45 min until golden.

White Flour on the left whole wheat flour on the right:

Cherry Cheese Sweet Bread

Makes 2 large loafs! (or you can cut the FILLING ONLY in half and make one loaf and the rest rolls! The dough makes delicious rolls!)

This is NOT a quick creation!  APPROX 3-4 hours

Dough preparation time: 10-15 min mix time ~ 45 min to 1 hour rise time
Bread preparation time: 5 min filling mix time ~ 30 min loaf creation ~ 30 min loaf rise
Cook time: 20 min each loaf

2 TBSP Yeast
1/2 cup warm water
1/2 cup scalded milk (heat to a little bubbly)
1/2 cup sugar
1/2 cup butter/margarine (soft)
1 tsp salt
2 eggs (beaten)
4 1/2 - 5 cups flour (divide in half)

Filling: (cream together)
2 - 8 oz cream cheese
2/3 cup powdered sugar
2 cans cherry/blueberry pie filling

You can do this in a mixer OR a bread maker on the "dough" setting

Soften yeast in the 1/2 cup warm water. In a kitchen aide type of mixer (or your bread maker), mix scalded milk, sugar, salt, margarine, eggs, and 2 1/2 cups flour. Add yeast and mix until smooth. Add remaining flour to make a smooth dough (not sticky). Knead 5 min. (or let the bread maker finish the mix time). Place dough in a grease bowl. Cover and let rise 1 1/2 hours or until doubled in size.  Punch down and let rise 10 min.

Divide dough in half; roll each into a rectangle (16x7) and place on a greased baking sheet. Place 1/2 the cheese/sugar mixture down the center and top with 1 can of cherry/blueberry filling. Cut 2 inch long cuts along each side 1 inch wide. Crisscross strips over the top, let rise 30 min.

Bake at 375 degrees for 15/20 min. You can frost with a butter frosting and garnish with red and green cherries, nuts etc... or leave plain.

ENJOY warm or even cold! You will want to store leftovers in the refrigerator. 

Oatmeal Craisen White Chocolate Chip Cookie

Beat:

3/4 c. soft butter
2/3 c. brown sugar

Add and mix:

2 large eggs

2 c. OLD FASHIONED OATS
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt

1/2 tsp. vanilla
1 6oz. bag of craisins
2/3 c. white chocolate chips

Bake 375 for 10-12 min. or LIGHT brown on top
Makes 2 doz + cookies

Cocoa Nut Balls - No sugar!

20 minutes start to finish!

MIX:

1 c. cashews ~ ground (I used the blender, be careful you don't chop too long or it gets pasty, or use the chopper)

1/4 c. unsweetened coconut

2 TBSP unsweetened cocoa

ADD:

1/2 c. dried berry fruit blend

1/2 c. Craisens

1/2 c. peanut butter

4 tsp. honey

4 TBSP coconut milk

Roll into balls and then roll in coconut. Put into refrigerator for a bit to harden up, will still be soft.

Macaroon Cookies

In a large food processor put all the ingredients in and blend for a few seconds, form into balls, refrigerate them to harden or the coconut oil will keep them too soft depending on room temperature and they will fall apart.

2 cups raw organic almonds or almond meal

2 cups organic unsweetened coconut

1/3 c. organic extra virgin coconut oil

1/3 c. agave nectar (or honey)

1/2 tsp. vanilla

1/4 tsp. salt