Yogurt Cake

Yogurt Cake {Pierina Stutz}

Cake
1 White Cake Mix
2 Low Fat {Berry Flavored} Yogurts
4 Egg Whites {Approximately}

Follow Cake Mix instructions.
Substitute Oil for Yogurts.
Substitute Egg Whites for Whole Eggs.

Icing
1 Tub Cool Whip
2 Low Fat {Berry Flavored} Yogurts

Whip together. Top on cooled cake.

Fruit Pizza

Fruit Pizza {Mom Riedel} 

Filling: 12 oz. cream cheese
¾ cup sugar
3 Tablespoon pineapple juice (optional – other juice)

Sugar Cookie Fruit: Blueberry, Pineapple, Kiwi, Raspberry, Blackberry, Banana, Mandarin Oranges, Strawberry

 Make giant sugar cookie on pizza pan. Spread filling over top of cooled cookie. Arrange fruit on top of pizza.

Royal Icing Sugar Cookies

Royal Icing Sugar Cookies {Mom Riedel}

3/4 cups shortening (part butter or margarine)
1 cup sugar
2 eggs
1 teaspoon vanilla or more for me
2 1/2cups flour
1 teaspoon baking powder
1 teaspoon salt

Mix shortening, sugar, eggs, and vanilla. Blend in flour, powder and salt. Cover and Chill 1 hour. Heat oven to 400. Roll out dough and cut shapes about 1/8 inch thick. Place on ungreased baking sheet. Bake 6 to 8 minutes. Makes 4 dozen 3 inch cookies.

Royal Icing

9 cups powder sugar (2 lbs)
½ cup water
½ cup light corn syrup
1 teaspoon vanilla

 Stir and heat to medium and dip cookies. Dry till hard.
{Icing for 2 batches of cookies}

Blonde Brownies

Blonde  Brownies {Mom Riedel}

1 cup flour
½ teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon soda
½ cup nuts
1/3 cup butter
1 cup brown sugar
1 beaten egg
1 teaspoon vanilla
Chocolate chips

Sift dry ingredients; add nuts. Melt butter. Add sugar, egg, and vanilla. Add flour mixture to butter mixture; spread into square pan. Sprinkle chocolate ships over top. Bake 25 minutes at 350°

No Bake Chocolate Oatmeal Cookies

No Bake Chocolate Oatmeal Cookies {Mom Riedel}

2 cups sugar
½ cup cocoa
½ cup butter
½ cup milk
½ teaspoon salt

Bring to boil. Boil 1 minute. Add ½ cup peanut butter and 1 ½ teaspoon vanilla and 2-3 cups oatmeal. Drop on wax paper. Let set.

Peanut Butter Balls

Peanut Butter Balls {Mom Riedel}

2 pounds powdered sugar
1 pound soft margarine
4 cups peanut butter
3 pounds of chocolate

Mix butter with peanut butter work powdered sugar in. Shape into balls. Chill till firm. Melt chocolate and dip balls halfway or totally. Place on wax paper. Freeze 2 to 4 minutes.

German Chocolate Cake

German Chocolate Cake {Mom Riedel}

½ cup boiling water
4 oz sweet cooking chocolate
1 cup softened butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon soda
 ½ teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

 Heat oven to 350°. Grease 3 round layer pans, 8 or 9 inch. Line bottom of pans with waxed paper. In small bowl, pour boiling water over chocolate, stirring until chocolate is melted; set aside to cool. In large mixer bowl, cream butter and sugar until light and fluffy. Add yolks one at a time, beating after each egg. Beat in chocolate and vanilla on low speed. Mix in dry ingredients alternately with buttermilk. Beat till smooth. Fold in egg whites. Divide batter among pans. Bake 30 to 40 minutes until top springs back. Cool Frost cake with Coconut Pecan Frosting.


 Coconut Pecan Frosting

1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter or margarine
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

Combined evaporated milk, sugar, yolks, butter and vanilla in small saucepan. Cook and stir over medium heat until thick (about 12 minutes). Remove from heat. Stir in coconut and pecans. Beat until thick and spread on cake.

Cream Cheese Pound Cake

Cream Cheese Pound Cake {Mom Riedel}

1 cup butter or margarine
8 ounces cream cheese
3 cups plain flour
3 cups sugar
6 eggs
2 teaspoon vanilla

Combine butter and cream cheese till fluffy. Add sugar till well blended. Add one cup flour with egg, beating one at a time. When all eggs and flour added, blend in vanilla. Pour batter into a well greased 10 inch Bundt pan. Bake in 325° for 1 hour and 20 minutes. Cool and remove from pan.

Coconut Cake

Coconut Cake {Loraine Stone}

1 White or Yellow Cake Mix
4 oz Cream of Coconut (sold with drink mixes)
1 Can Sweet and Condensed Milk
½ C Coconut
12 oz Cool Whip

Directions: Mix and bake cake as directed on box in 9x13 pan. Mix cream of coconut and sweet and condensed mike. As soon as cake is removed from the oven; poke holes in the cake with a fork. Pour mixture over cake. Cool cake. Top with thawed cool whip and coconut. Store cake in refrigerator.

Key Lime Cake

Key Lime Cake {Mom Riedel}

 1 C Water
 3 Eggs
1/3 C Orange Juice
 1/3 C Oil
3 oz Package Lime Jello
1 Lemon Cake Mix
3 Tb Lime Juice
3 Tb Powdered Sugar

 Directions: Mix cake mix with orange juice. Bake cake as directed on box. Mix lime juice and powdered sugar. As soon as cake is removed from the oven; poke holes in the cake with a fork. Pour Lime juice mixture over cake. Frost cake with cream cheese icing.

 Cream Cheese Icing
 8 oz. Cream Cheese
1 Lb Powdered Sugar Vanilla
 Nuts (optional)

Muddy Buddies {Chex Mix}

Muddy Buddies {Chex Mix} 

 9 cups chex cereal
1 cup chocolate chips
½ cup peanut butter
¼ cup butter
1 teaspoon vanilla
½ cups powdered sugar

 Microwave chips, peanut butter and butter uncovered for 1 minute. Stir and microwave 30 seconds longer. Stir in vanilla. Pour chocolate mixture over cereal in bowl until evenly coated. Pour in gallon ziplock bag and add sugar. Shake till well coated. Cool.

Chocolate Cake

The Best Chocolate Cake Ever {Kevin & Amanda}

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips

Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.


Buttercream Frosting

1 cup shortening (Crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Peanut Butter Cookies

Peanut Butter Cookies

3/4 cup Peanut Butter
1/2 stick Crisco Baking Sticks All-Vegetable Shortening
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups All Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon salt


1.HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

2.COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

3.BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Fudge Pie

Old Fashion Fudge Pie {Food Network: Paula Dean}

Ingredients:
2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust

Directions:
Preheat oven to 375 degrees F.

Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.

Homemade Oreos

Homemade Oreos

1 Chocolate Cake Mix
3/4 shortening
2 eggs

1 Can Cream Cheese Frosting

Mix ingredients well. Roll into 1 inch balls. Bake at 350 degrees for 8-10 minutes. Let cool. Spread frosting between cooled cookies like a sandwich.