Frozen Pineapple Salad Recipe

Light and cold frozen treat for summer entertaining!

Ingredients:

1 can (20 oz.) crushed pineapple, drained
1 and 1/2 cups softened vanilla ice cream
1 and 1/2 cups sugar
1 cup sour cream
1 cup chopped walnuts
2 tbsp. freshly squeezed lemon juice
1 can (8 oz.) pineapple chunks, drained

Directions:

Combine the crushed pineapple, ice cream, sugar, sour cream, walnuts, and lemon juice in a large mixing bowl. Spoon evenly into 8 custard cups. Cover and freeze for 8 hours. One hour before serving, move the cups to the refrigerator to soften. Garnish with pineapple chunks. Serve chilled. 8 servings.

Oreo Brownie Treats Recipe

Ingredients:

1 (21.5 0z.) package deluxe fudge brownie mix
15 Oreo cookies, coarsely chopped
2 pints ice cream, any flavor

Directions:

Prepare fudge brownie mix according to directions on package. Stir in cookies. Grease bottom of a 13 X 9 X 2-inch baking pan. Bake according to package directions. Cool. Cut into squares. Serve with a scoop of ice cream. Makes 12 servings.

Chocolate Cake with Cream Cheese Topping Recipe

This cake is almost too easy to make!

Ingredients:

1 package devil's food cake mix
2 eggs
1/2 cup butter or margarine, softened
2 eggs
3 and 1/2 cups confectioner's sugar
1 (8 oz.) package cream cheese, softened

Directions:

• Preheat oven to 350 degrees.
  
• Combine cake mix, 2 eggs, and butter in a large bowl. Beat for two minutes.
  
• Spread batter in a greased and floured 9 X 13-inch baking dish.
  
• In a smaller bowl, beat 2 eggs, the sugar, and cream cheese until smooth.
  
• Spread over cake batter.
  
• Bake 35 to 40 minutes or until cake begins to pull away from the side of the dish.
  
• Cool.
  

Makes about 12 servings.

Double Chocolate Decadence Bars Recipe

Sinfully chocolate!

Ingredients:

1 package chocolate cake mix
1/3 cup vegetable oil
1 egg
1 cup chopped nuts
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 cup Nestle's semisweet chocolate chips
1 tsp. vanilla
dash salt

Directions:

• Preheat oven to 350 degrees.
• Combine cake mix, oil, and egg in a large mixing bowl. Beat on medium speed until of a crumbly consistency.
  
• Add nuts.
  
• Hold back 1 and 1/2 cups of this mixture, and press the rest into the bottom of a greased 13 X 9-inch baking pan.
  
• In a small saucepan, combine the remaining ingredients, and cook over medium heat, stirring constantly, until chips melt.
  
• Pour evenly over the prepared crust and top with remaining mixture.
  
• Bake 25 to 30 minutes.
  
• Cool. Cut into bars. Cover loosely and store at room temperature.

Makes 2 to 3 dozen bars.

Easy Divine Lime Tarts Recipe

This is a quick and easy recipe perfect for summer entertaining.

Ingredients:

4 eggs
1 cup sugar
1/2 cup fresh lime juice
1 tsp. lime peel, grated
1/2 cup sweet butter or margarine
3 dozen tart shells (frozen ready-to-fill)
lime slices for garnish

Directions:

• Beat eggs until frothy.
  
• Add sugar, lime juice, and peel.
  
• Turn into top of a double boiler.
• Add butter and heat over simmering water, stirring constantly until mixture thickens.
• Remove and cool.
  
• Fill tart shells to the brim and garnish with small line slices.
  
• Enjoy! Makes 3 dozen tarts.

Almond Cream Cheese Cookies Recipe

Ingredients:

3 oz. cream cheese, softened
1 cup butter, softened
1 cup sugar
1 egg yolk
1 tbsp. milk
1/8 tsp. almond extract
2 and 1/2 cups sifted cake flour
1 cup sliced almonds, toasted

Directions:

• Beat cream cheese with butter and sugar until the mixture is fluffy.
  
• Blend in egg yolk, milk, and almond flavoring.
  
• Slowly mix in cake flour.
  
• Gently add almonds and stir. Dough should be sticky.
  
• Divide dough in half. Place each half on a large sheet of waxed paper.
  
• On the wax paper, shape each half into a 12 by 1 and 1/2-inch roll.
  
• Refrigerate until very firm.
  
• Preheat oven to 325 degrees.
  
• Cut rolls into 1/4-inch thick slices and bake on an ungreased cookie sheet for 10 to 15 minutes until edges are golden. DO NOT bake the cookies until they are brown.
  
• Cool and enjoy!

Makes about 4 dozen cookies.

Baked Banana Squares Recipe

A great dessert for a brunch...

Ingredients:

Crust:

1 and 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted

Filling:

1/4 cup butter or margarine
4 firm bananas, cut into 1/2-inch slices
1 and 1/4 tbsp. freshly squeezed lemon juice
1/4 cup firmly packed brown sugar

Directions:

• Preheat oven to 375 degrees.
  
• Combine graham cracker crumbs, sugar, and melted butter in a medium mixing bowl.
• Stir until well blended, then press into the bottom of a greased 8-inch square baking dish.
  
• Bake 5 minutes until browned. Set aside.
  
• Melt butter for filling in a medium saucepan over low heat.
  
• Add the bananas and lemon juice. Stir until the bananas are well coated.
  
• Layer the bananas on top of the crust.
  
• Sprinkle brown sugar over the bananas and bake 12 to 15 minutes until it bubbles.
  
• Serve warm.

Enjoy!

Old Fashioned Lemon Bread Pudding Recipe

Ingredients:

1 cup soft white bread cubes
2 tbsp. lemon grated lemon peel
1/2 tsp. salt
2 cups milk
2/3 cup sugar
3 tbsp. butter
4 eggs, separated
5 tbsp. fresh lemon juice
confectioner's sugar

Directions:

• Put bread crumbs in a large bowl and sprinkle them with grated lemon peel and salt.
  
• Heat the milk and sugar just to the boiling point in a saucepan.
  
• Add butter and stir to melt.
  
• Pour milk mixture over bread. Cool.
  
• Beat egg yolks and add them to the cooled bread mixture.
  
• Add lemon juice.
  
• Beat egg whites until they are stiff. Fold into bread mixture.
  
• Pour into a greased 1 1/2 quart baking dish and sprinkle with confectioner's sugar.
  
• Place the dish in a pan of hot water and bake in a preheated 350-degree oven for one hour, or knife inserted in the center comes out clean.
  
• Serve warm.
  

Yum!

Peanut Butter Fruit Dip Recipe

This is a great way to get kids to eat more fruit.

Ingredients:

1 cup creamy peanut butter
1 cup light cream
1/2 cup honey
apple wedges
strawberries
pear slices

Direction:

In a small non-stick pot, mix peanut butter, light cream, and honey over low to medium heat. Stir constantly until mixture starts to boil. Serve warm.

Chocolate Meringue Cupcakes Recipe

Light and crisp treat with chocolate chips and nuts...

Ingredients:

Crust:

16 chocolate wafer cookies, ground finely
3 tbsp. butter or margarine, melted
1 tsp. ground cinnamon

Filling:

3 egg whites
2/3 cup sugar
1/2 tsp. ground cinnamon
1/2 cup semisweet chocolate chips
1/2 cup nuts (pecans or walnuts)

Directions:

• Combine cookie crumbs, butter, and cinnamon in a medium mixing bowl, stirring until well blended.
  
• Line a muffin pan with foil cups. Press approximately 2 tsp. of this mixture into the bottom of each cup.
  
• Preheat oven to 325 degrees.
  
• To make filling, beat egg whites in a large mixing bowl until foamy.
  
• Add sugar and cinnamon slowly. Beat until stiff.
  
• Then fold in chocolate chips and nuts.
  
• Spoon approximately 2 tbsp. filling into each cup.
  
• Bake 30 to 35 minutes until lightly browned. The center should be set.
  
• Cool and store in an airtight container.
  

Makes about 1 and 1/2 dozen cupcakes.

Pear Blondies Recipe

Ingredients:

1 cup packed brown sugar
1/4 cup butter or margarine, melted
1 egg
1/2 tsp. vanilla
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup chopped firm/ripe pears
1/3 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees. Mix brown sugar, butter, egg, and vanilla in a mixing bowl. Blend well. In a smaller bowl, mix flour, baking powder, and salt. Stir in brown sugar mixture. Stir in pears and chips. Spread in a greased 8-inch square pan. Bake for 30 to 35 minutes until golden brown. Cool. Cut into squares. Makes 16 squares.

Lemon Pecan Candy Recipe

I love anything with lemon. These candies are an easy and fun no-bake treat.

Ingredients:

1 and 3/4 cups sugar
1 cup whipping cream
1 cup miniature marshmallows
1 tsp. dried lemon peel
1/2 tsp. lemon extract
1 and 3/4 cups chopped pecans

Directions:

• Combine sugar and whipping cream in a large microwave-safe bowl.
  
• Microwave on high for 8 to 12 minutes, 'til the mixture reaches the soft ball stage. (Test about 1/2 tsp. in ice water. The mixture should form a ball in the ice water.)
  
• Pour candy into a large heat-resistant bowl.
  
• Add marshmallows, lemon peel, and lemon extract, and beat 3 to 5 minutes or until mixture thickens and begins to lose its gloss.
  
• Stir in pecans.
• Drop by teaspoonful onto greased waxed paper. Cool.
  

Makes about 3 and 1/2 dozen pieces of candy.

San Francisco Cookies Recipe

Ingredients:

2 extra-ripe medium bananas, peeled and cut into chunks
2 cups granola
1 and 1/2 cups all-purpose flour
1 cup packed brown sugar
1 tsp. baking powder
1 tsp. cinnamon
2 eggs
1/2 cup margarine, melted
1/4 cup vegetable oil
1 cup chocolate chips

Directions:

• Preheat oven to 350 degrees.
• Puree bananas in a food processor or blender. This should make 1 cup of pureed bananas.
• Combine dry ingredients in a large mixing bowl.
  
• Beat in pureed bananas, eggs, margarine, and oil.
  
• Gently stir in chocolate chips.
  
• Drop by 1/4 cupfuls onto a greased cookie sheet and flatten into 2 and 1/2 to 3-inch circles.
  
• Bake approximately 15 minutes.
  

Makes about 16 cookies.

Easy Microwave Peanut Brittle Recipe

A quick and easy treat! Great to do with kids!

Ingredients:

1 cup sugar
1/2 cup light corn syrup
1 dash salt
1 cup shelled raw peanuts
1 tbsp. butter or margarine
1 tsp. vanilla
1 and 1/2 tsp. baking soda

Directions:

Generously grease a cookie sheet. Mix together sugar, corn syrup, and salt in a 3-quart casserole dish. Stir in the peanuts and microwave on high for 8 to 10 minutes or until light brown. Stir in remaining ingredients until the mixture is light and foamy. Quickly spread onto cookie sheet as thinly as possible. Let cool and enjoy!

Chocolate Cherry Upside Down Cake Recipe

Ingredients:

1 can (22-0z.) cherry pie filling
1 and 2/3 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup corn oil
1 tsp. vinegar
1/2 tsp. vanilla extract
Cool Whip, thawed

Directions:

Spread cherry pie filling into bottom of an ungreased 9-inch square pan. Combine flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. Add the water, oil, vinegar, and vanilla, and stir until smooth. Pour batter evenly over cherries. Bake in preheated 350-degree oven for 40 to 45 minutes or until knife inserted in middle comes out clean. Invert onto a serving plate immediately. Serve warm or cold with whipped topping.

Pink Lemonade Pie Recipe

Just like eating a slice of summertime...

Ingredients:

1 quart vanilla ice cream, softened
1/2 (12 oz.) can frozen pink lemonade concentrate
1 (4 oz.) container Cool Whip, thawed
Red food coloring
1 9-inch prepared graham cracker pie crust
Lime peel for garnish, if desired

Directions:

Combine ice cream, lemonade, whipped topping, and 5 drops food coloring. Mix well. Pour filling into piecrust and freeze for 4 hours or until firm. Let stand at room temperature for a few minutes for easier cutting. Garnish with lime peel, if desired.

Coconut Bonbons Recipe

"Bonbons"...just the word sounds decadent.

Ingredients:

1/4 cup butter
1 pound powdered sugar
1 cup sweetened condensed milk
2 cups flaked coconut
9 (1-oz.) squares semi-sweet chocolate
2 tablespoons shortening

Directions:

Combine butter, sugar, and sweetened condensed milk in a medium bowl. Stir in the coconut and mix well. Roll mixture into 1-inch balls and refrigerate until set (about one hour). Melt chocolate and shortening over a double boiler, stirring until melted and of a smooth consistency. Remove from heat and stir. Using toothpicks, dip the balls into the chocolate and set them on waxed paper to dry. Yum!

Happy Mother's Day!

Microwaved Bananas Royale Recipe

Ingredients:

6 tbsp. butter or margarine
1/3 cup plus 2 tsp. light brown sugar, packed
1/4 tsp. cinnamon
1/4 cup heavy cream
4 firm medium bananas, peeled and cut in 1/4-inch slices
1/4 cup brandy or rum
6 scoops vanilla ice cream, scooped and frozen ahead of time

Directions:

1. Melt butter or margarine in a glass baking dish on high for approximately 30 seconds.
   
2. Stir in brown sugar, cinnamon, and cream.
   
3. Microwave on high for 1 and 1/2 to 2 minutes, until the mixture starts to thicken, and set aside.
   
4. At serving time, reheat mixture on high for 1 minute.
   
5. Add the bananas, stirring and coating them. Microwave on high for approximately 30 seconds.
   
6. Heat brandy or rum in a glass measuring cup for approximately 30 seconds and pour over bananas.
7. Ignite with long match. Spoon over ice cream.

Serves six.

Chocolate Almond Biscotti Recipe

Ingredients:

1 and 1/2 cups all-purpose flour
1/2 cup Nestle Cocoa
1 and 1/2 tsp. baking powder
1/2 tsp. baking soda
2/3 cup sugar
3 tbsp. butter, softened
2 eggs
1/2 tsp. almond extract
1/2 cup almonds, coarsely chopped

Directions:

Preheat oven to 350 degrees. In a bowl, combine the flour, cocoa, baking powder, and baking soda. Set aside. In a larger mixing bowl, beat sugar, butter, eggs, and almond extract until creamy. Gradually add in the flour mixture, then almonds.

Divide dough in half and shape into two 12-inch long logs. Place on greased cookie sheet. Bake 20 to 25 minutes. Let cool for 5 minutes, then cut log into 1/2-inch-thick slices. Place slices on cookie sheet, cut sides down and bake for 20 more minutes. Cool and enjoy! Makes about 4 dozen cookies.

Grandma's Carrot Cake with Honey Vanilla Frosting

Straight from Grandma's recipe box...

Ingredients:

4 cups carrots, grated
1 cup honey
1 cup butter
2 and 1/2 cups whole wheat flour
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 eggs
2 tbsp. lemon juice

Directions:

Simmer carrots, honey, and butter 5 minutes and set aside to cool. Combine dry ingredients and set aside. Beat eggs. Combine all ingredients, adding the lemon juice last. Pour batter into a buttered, floured cake pan. Bake in preheated 350-degree oven for 30 to 40 minutes, or until a knife inserted in center comes out clean. Cool cake before icing with Honey Vanilla Frosting.

Honey Vanilla Frosting:

1 package cream cheese (8oz.)
1 stick butter
1 cup honey
2 tsp. pure vanilla extract

Cream together ingredients with an electric mixer until smooth. Chill until firm and ready to spread.

Quick Blueberry Cheesecake Bars Recipe

These bars are super quick to fix.

Ingredients:

1 package Duncan Hines Bakery Style Blueberry Muffin Mix
1/4 cup butter or margarine, softened
1/3 cup finely chopped pecans
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
1 egg
3 tbsp. lemon juice
1 tsp. grated lemon peel

Directions:

Preheat oven to 350 degrees. Grease a 9-inch square pan. Rinse blueberries with cold water and drain. Pour muffin mix into a large mixing bowl. Cut in butter or margarine with two knives. Stir in the pecans. Press this mixture into the bottom of the pan and bake for 15 minutes or until set.

Combine cream cheese and sugar in medium bowl and beat until smooth. Add egg, lemon juice, and lemon peel. Beat well and spread over baked crust. Sprinkle with blueberries. Sprinkle topping packet from mix over the blueberries. Return to oven and bake for an additional 35 to 40 minutes or until the filling is set. Cool and refrigerate until ready to serve. Makes about 16 bars.

Pineapple Shortbread Cookies Recipe

Melt in your mouth good...

Ingredients:

1 cup margarine or butter, softened
1 3 oz. package cream cheese, softened
1 cup sugar
1 egg, beaten
2 tbsp. frozen orange juice concentrate
2 and 1/2 cups all-purpose flour
1 tsp. baking powder
1 8 1/2 oz. can crushed pineapple, drained

Directions:

Blend cream cheese and margarine thoroughly, while slowly adding sugar. Add egg and juice concentrate, and mix well. Sift the flour and baking powder together, and mix into the cream cheese mixture. Fold in the crushed pineapple. Chill mixture in refrigerator for 30 minutes. Drop by tablespoons onto a greased baking sheet. Bake in a preheated 350-degree oven for 10 to 12 minutes until lightly browned. Cool and enjoy.

Banana Pound Cake Recipe

Combining two of my favorites: bananas and pound cake.

Ingredients:

1 package yellow cake mix
4 eggs (room temperature)
1/3 cup corn oil
1 and 1/3 cups mashed ripe bananas (about 4 medium)
1/2 cup water
1 package instant vanilla pudding mix (3 and 3/4 oz.)
1/2 tsp. cinnamon
confectioner's sugar (if desired)

Directions:

Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl and mix until blended. Beat at medium speed for 4 minutes. Pour batter into a greased, lightly floured 10-inch Bundt or tube pan. Bake for one hour, or until toothpick inserted in cake comes out clean. Cool. Turn out onto plate. Dust with confectioner's sugar if desired. Enjoy!

Spiced Molasses Cookie Recipe

Sweet with a hint of spice...

Ingredients:

2 and 1/4 cups all-purpose flour
1 cup sugar
1/2 cup butter softened
1/2 cup light molasses
1/4 cup milk
1 egg
1/2 tsp. baking soda
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. salt
Sugar for rolling cookies

Directions:

Combine flour, sugar, butter, molasses, milk, egg, baking soda, ginger, cinnamon, and salt in a large mixing bowl. Beat at low speed until well mixed (about 3 minutes). Cover and refrigerate until firm (about 2 hours).

Preheat oven to 350 degrees. Form rounded teaspoonfuls of dough into 1-inch balls, and roll in sugar. Place 2 inches apart on an ungreased cookie sheet, and bake 10 to 12 minutes, until the cookies are slightly firm to the touch. Cool. Makes about 4 dozen cookies.

Cookies and Cream Pie Recipe

If you love Oreos, you'll love this...

Ingredients:

1 (3.9-oz) package instant chocolate pudding mix

1 container (8-oz) frozen Cool Whip

1 and 1/2 cups Oreos (crushed)

1 9-inch prepared chocolate crumb pie crust


Directions:

Prepare pudding as directed and let set. Fold Cool Whip into pudding. Add crushed Oreos and stir. Pour mixture into pie crust. Freeze until firm. Thaw in refrigerator before serving. Enjoy!

Peanut Butter Chocolate Chip Fudge Recipe

Mmm...chocolate and peanut butter. How could you go wrong?

Ingredients:

1 and 1/2 cups sugar
2/3 cup evaporated milk (5 oz. can)
2 tablespoons butter
1 and 1/2 cups miniature marshmallows
1 and 3/4 cups peanut butter
11 oz. package milk or dark chocolate chips
1 tsp. vanilla extract

Directions:

Line an 8-inch square pan with aluminum foil. After lining the pan, grease with butter and set it aside. Combine sugar, evaporated milk, and butter in a saucepan and cook over medium heat, stirring constantly. Bring to a rolling boil, then let boil, stirring constantly for five minutes. Remove from heat. Stir in marshmallows, chips, and vanilla, and continue stirring until the marshmallows are completely melted. Pour mixture into the greased pan. Refrigerate until firm.

Enjoy!