Peanut Butter Fingers

Submitted by: Adrienne Jacobs

I always double this recipe and it makes a whole cookie sheet. Perfect for Church parties or for Dereck!

Preheat oven to 350°. Cream: ½ c. butter, ½ c. sugar, ½ c. brown sugar

Blend in: 1 egg, 1/3 c. peanut butter, ½ tsp. vanilla

Add: 1 c. flour, 1 c. quick rolled oats, ¼ tsp. salt, ½ tsp. soda

Spread into a greased 13x9 pan. Bake at 350° for 20 minutes.

Sprinkle with: 1 c. chocolate chips. Return to oven to melt and spread to cover.

Combine: ½ c. powdered sugar, 2-3 T. milk, ¼ c. peanut butter (Drizzle over chocolate.)

Chocolate Marshmallow Cake

Submitted by: Alisa Chytraus

Click here for the recipe and remember that anything Alisa swears by is REALLY good.

Tres Leches Cake

Submitted by: Taryn Richardson

This is the cake we had the March Relief Society dinner. Taryn discovered the recipe on Pioneer Woman's Blog. Click here for the recipe. She has a great tutorial.

Lemon Poppyseed Bread

Submitted by: Misty Anderson

Beat together:

3 eggs

2 ½ c. sugar

1 c. + 2 Tbsp. oil

Add & Beat:

1 ½ c. milk

1 Tbsp. lemon extract

Add & Beat:

3 c. flour

1 ½ tsp. baking powder

1 ½ tsp. salt

2 Tbsp. poppy seed

Pour into medium sized greased bread pans, 2/3 full.

Bake at 350 degrees for 30 minutes or until tops are golden brown.

Glaze:

Mix: 4 Tbsp. melted butter, ½ tsp. lemon extract, 2 ½ c. powder sugar.

Add: ¼ c. hot water.

Pour over top when bread comes out of oven. Let cool.

Alisa's 7 Layer Bars

Submitted by: Alisa Chytraus

1 stick butter
1 1/2 cups Graham cracker crumbs
Preheat oven to 350 (325 for glass)
Melt butter in pan in oven while heating. Add Graham crackers and press down. Add remaining in order listed
14 oz. Can sweetened condensed milk
2 cups choc. Chips (I use milk)
1 1/3 cups coconut
1 cup chopped walnuts

Bake for 25 min.

Alisa's Cheesecake

Submitted by: Alisa Chytraus

1 3/4 cups finely crushed Graham crackers (24 squares)
1/4 cup finely chopped walnuts
1/2 t. Cinnamon
1/2 cup butter, melted
3 8oz. pkgs. cream cheese
1 cup sugar
2 T. Flour
1 t. Vanilla
1/2 t. Finely shredded lemon peel (optional)
2 eggs
1 egg yolk
1/4 cup milk

Crust- mix crackers, walnuts, and cinnamon. Add butter. Press into an ungreased 8 or 9 inch springform pan.
Filling- beat cream cheese, sugar, flour, vanilla, and lemon peel. Add eggs and yolk, beat on low speed until combined. Stir in milk.
Pour filling into crust lined pan. Place on a baking sheet. Bake 375 for 35-40 min for 9 inch pan and 45-50 min for 8 inch pan. Center will appear nearly set when shaken.
Cool in pan on wire rack 15 min. Loosen crust from sides of pan. Cool 30 min. more. Remove sides of pan. Cool 1 hour. Cover and chill at least 4 hours in fridge.

7 Layer Bars

Submitted by: Jacquelynn Sokol

1 cube margarine
1 Cup graham cracker crums
6 oz. chocolate chips
1 cup chopped walnuts
1 teaspoon vanilla
1 Cup coconut
1 can sweetened condensed milk

In 9x13 pan melt butter and add vanilla. Stir to blend. Sprinkle graham cracker crumbs evenly over. Next sprinkle cocnut, then chocolate chips. Dribble milk over the top then sprinkle nuts. Bake at 325 for 30 minutes.

Misty's Cheesecake

Submitted by: Misty Anderson

1 tall can evaporated milk
1 pkg (3 oz) lemon Jell-O
1 C boiling water
2 1/2 C graham cracker crumbs
2 Tbsp sugar
1/2 tsp cinnamon
1/2 C (1 stick) melted butter
1 pkg (8 oz) cream cheese
1/2 C sugar
2 tsp vanilla

1. Pour evaporated milk into deep small bowl; put in freezer along with beaters. Freeze until ice crystals from around edge.
2. Dissolve Jell-O in boiling water, cool to room temp.
3. Combine crumbs, 2 Tbsp sugar and cinnamon, and melted butter in medium bowl. Press half of mixture firmly over bottom of 9x13 pan. Reserve remaining crumbs.
4. Beat icy evaporated milk at high speed with chilled beaters until fluffy.
5. Beat cream cheese and 1/2 C sugar in large bowl until light and fluffy. Blend in cooled Jell-O and vanilla. Add whipped evaporated milk to cream cheese; beat at high for 2 min.
6. Pour cream cheese mixture into prepared pan and spread evenly. Sprinkle reserved crumbs evenly over top.
7. Chill until firm, about 3 hours. Cut into squares to serve.

Mandarin Cake

Submitted by: Martha Sorensen

Preheat oven to 350 degrees.

Cake: 1 (18 1/2 oz.) white cake mix
1 (11 oz) can mandarin oranges + juice
3 eggs
1/2 cup vegetable oil

Combine above ingredients; mix well on medium speed. Pour into a greased and floured 13 x 9x 2 inch pan. Bake at 350 degrees for 25-30 minutes. Cool completely before frosting.

Frosting: 1 (9 oz) container of cool whip, thawed
1 (3 1/2 oz) package instant vanilla pudding
1 (15 1/4 oz) can crushed pineapple plus juice

Mix all ingredient until well blended and spread on cooled cake. You may also add 1 cup of coconut to the frosting or sprinkle the cake with toasted coconut or top with fresh fruit such as sliced strawberries or kiwi.

This cake needs to be refrigerated.

Orange Cake

Submitted by: Carmen Smith
from allrecipes.com

Makes 1 10-inch bundt cake

1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
1/3 cup orange juice
2/3 cup sugar
1/4 cup butter

Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

Strawberry Dream Salad

Submitted by: Lynette Long

1 small pkg strawberry jello
1 small container cool whip
8 oz. cottage cheese (I use 16 oz.)
1 small bag frozen strawberries (whole or sliced)
2-3 bananas (sliced)
½ c. chopped nuts

Mix jello (dry) into cool whip. Add cottage cheese, thawed strawberries, bananas and nuts. Refrigerator to set. Serve.

Fruit Jello Salad

Submitted by: Sage Hoopiiaina

1 pkg Cottage Cheese
1 pkg Cool Whip
1 pkg Raspberry Jello mix
3 boxes of smashed raspberries
3 Bananas

Applesauce Chocolate Chip Cookies

Submitted by: Sage Hoopiiaina

In small bowl mix:
1 cup Applesauce
1/2 tsp Baking Soda
Let both sit until frothy

In mixer:
1/2 cup Shortening
1 cup Sugar
1 Egg

Mix two bowls together then add:
2 cups Flour
1/2 tsp Cinnamon
1/4 tsp Powdered Cloves
1/2 tsp Salt
1 tsp Baking Powder
Add 1 bag of Guittard Milk Chocolate Chips
Bake @ 400 for 10 minutes
(These cookies are best served out of fridge or freezer, or the next day)

Nutritious Oatmeal Cookies

Submitted by: Adrienne Jacobs

Cream together:
1 c. shortening (I use canola oil instead)
2 c. brown sugar
2 eggs
1 tsp. vanilla

Add and mix well:
1 1/4 c. whole wheat flour (or white)
1 tsp. baking soda
1/2 tsp. salt
3 c. quick oats
2 Tbsp. finely ground flax seed (this is optional. It adds omega-3's and fiber)
optional ingredients: nuts, cinnamon, nutmeg, 1 c. chocolate chips

Bake in 350 oven for 8-10 minutes until light brown. Makes 5 dozen.

Fudge Striped Cookie Fruit Salad

Submitted by: Adrienne Jacobs

INGREDIENTS
2 (3.4 ounce) packages instant vanilla pudding mix
1 pint buttermilk (2 Tbsp. lemon juice + enough milk to equal 2 cup. Let stand for 5 minutes before using)
16 ounces frozen whipped topping, thawed
2 (11 ounce) cans mandarin orange segments, drained
1 (20 ounce) package fudge stripe cookies, crushed

DIRECTIONS
In a large bowl, mix together the pudding mix, buttermilk and whipped topping. Cover and refrigerate until serving. Just before serving, fold in the oranges and cookie crumbs. You can also add other fruit such as pineapple, grapes, strawberries, bananas, etc.

Nanaimo Bars

Submitted by: Adrienne Jacobs

BOTTOM LAYER:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated white sugar
1/3 cup unsweetened cocoa
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups graham cracker crumbs
1 cup coconut (either sweetened or unsweetened)
1/2 cup walnuts or pecans, coarsely chopped

FILLING:
1/4 cup unsalted butter, room temperature
2 - 3 tablespoons milk or cream
2 tablespoons vanilla custard powder (Bird's) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups powdered sugar (confectioners or icing) sugar

TOPPING:
4 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter

BOTTOM LAYER: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).

FILLING: In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.

TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.

Yield: Makes about 25 squares

Chocolate Chocolate Chip Cookies

Submitted by: Katie Lowder

devils food cake mix
½ c. oil
2 eggs
1 c. chocolate chips

Form into round balls. Bake at 350 degrees for 10 minutes.

Apricot Bars

Submitted by: Jennie Schow

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares. Eat as many as you want because they don’t have any chocolate in them and therefore, they’re totally healthy and non-caloric.

Tres Leches Cake

Submitted by: Katie Lowder

Cake:
6 large eggs, separated
2 Cups sugar
2 Cups flour
2 tsp baking powder
½ Cup Whole milk
1 tsp vanilla

Cream topping:
1 (14oz) can evaporated milk
1 (14 oz) can Condensed milk
1 Cup heavy cream

To make cake: Preheat the oven to 350 degrees. Lightly grease and flour a 9 X 13 inch baking dish and set aside.

In a bowl with a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks (this takes a long time). Add egg yolks 1 at a time, beating well after each.

Stir together flour and baking powder and add to the egg mixture, alternating with the milk. (do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make cream topping: In a blender combine the evaporated milk, condensed milk, and heavy cream. Blend on high speed.

Remove the cake form the oven and while still warm, poke holes with a fork all over cake. Pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight. Serve with strawberries and whipped cream on top.

Fudgy Coconut Bars

Submitted by: Katie Lowder

Katie made these delicious ones for the ward Christmas party. 

4 squares (1 oz each) unsweetened chocolate

1 cup butter

2 cups sugar

1 cup all purpose flour

1/4 tsp salt

1 tsp vanilla

3 eggs, lightly beaten

 

Filling:

3 Cups flaked coconut

1 can (14 oz) sweetened condensed milk

1 tsp vanilla

½ tsp almond extract

 

Topping:

1 cup (6oz) semi sweet chocolate chips

½ cup chopped walnuts

 

1.     In a microwave, melt chocolate and butter; stir until smooth.   Remove for the heat; cool slightly.   Stir in the sugar, flour, salt, vanilla and eggs.  Spread half of the batter into a WELL greased 13X9X2 baking pan. I use cooking spry with flour in it.

2.     In a large bowl, combine filling ingredients.  Spoon over chocolate layer.  Carefully spread remaining chocolate mixture over the filling.

3.     Bake at 350 degrees for 35 to 40 minutes or until the sides pull away from the pan.  Immediately sprinkle with chocolate chips.  Allow chips to soften for a few minutes, then spread over bars.  Sprinkle with walnuts.  Cool completely before cutting.