DESSERTS


No Cook Banana Pudding
from the kitchen of Karla Hickman
INGREDIENTS
1 lg Cool Whip
8 oz sour cream
2 lg vanilla pudding
1 box Nilla Wafers
6 bananas
5 cups milk
Method
Mix pudding with milk. Add sour cream. Layer Nilla Wafers and bananas in triffle bowl. Pour pudding mixture over bananas. Top with Cool Whip.


Chocolate Peanut Butter Pie
from the kitchen of Karla Hickman
INGREDIENTS
1 graham cracker pie crust
1 can chocolate sweetened condensed milk
¼ cup creamy peanut butter
8 oz Cool Whip
Method
In a large bowl, combine sweetened condensed milk and peanut butter; mix well. Fold in Cool Whip. Spoon into crust. Freeze for 6 hours.


Butterfinger Delight
from the kitchen of Karla Hickman
INGREDIENTS
4 tbsp butter
1 ½ cup graham cracker crumbs
6 full size Butterfinger candy bars
2 lg packages chocolate pudding
4 oz Cool Whip
METHOD
Set two candy bars aside for later. Crush the remaining four, put in a bowl, set aside. In a 12"x10"x12" serving dish, mix melted butter and grahan cracker crumbs. Press the mixture in the bottom of the dish. In a separate bowl, mix pudding according to directions on package. Pour pudding over pressed graham crackers. Using about three-fourths of your crushed candy bars, sprinkle over the top of the pudding. Spread Cool Whip, covering the candy layer. Top with remaining remaining crushed candy pieces. Cut the last two candy bars into bite size pieces and use as garnish. Chill before serving.


Peanut Butter Cup Dessert
from the kitchen of Karla Hickman
INGREDIENTS
12 servings
1 3/4 cup peanut butter cream filled sandwich cookies (about 12-14) finely chopped
3 tbs butter, melted
10 packages (.6 oz ea) peanut butter cup candy, chopped (save 2 for garnish)
1/4 cup peanut butter 1 1/2 cups cold milk
2 packages (3.4 oz) butterscotch pudding & pie filling
8 oz cool whip
chocloate sauce (optional)
METHOD
Finely chop cookies. Combine with butter. Press into bottom of a springform pan. Refridgerate whlie preparing filling. Coarsely chop 6 peanut butter cup candies. (cut the other 2 into quarters and set aside for garnish.) Whisk peanut butter into milk, then add pudding mix until dissolved and begins to thicken. Fold in 1 1/2 cups cool whip and chopped candy into peanut butter mixture. Spread evenly over crust. Decorate top if pie with dollops of cool whip and reese cup quarters. Drizzle with chocolate sauce if desired. Refridgerate for 10 minutes.


Blueberry Fluff Pie
from the kitchen of Danielle Lazenby
INGREDIENTS
20 large marshmallows
1/4 cup milk
4 cups fresh blueberries (divided)
8 ounces frozen whipped topping (thawed)
1 pastry shell (9 inches, baked).
METHOD
In heavy saucepan, combine marshmallows and milk, Cook and stir over medium-high heat until marshmallows are melted and mixture is smooth. Cool for 8-10 minutes, stirring several times. Stir in 3-1/2cups blueberries. Set aside 1/2 cup whipped topping: fold remaining topping into blueberry mixture. Pour into crust. Garnish with remaining blueberries and reserved topping.


Fruit Cobbler
from the kitchen of Lindsay Delk
INGREDIENTS
1/2 stick butter
3/4 c. self-rising flour
1 cup sugar
1/2 to 3/4 c. milk
2 c. peaches or other fruit (plus 1 c. sugar if using fresh fruit)
METHOD
Melt butter in dish (about 8"x8" square). Combine flour, sugar, and milk and pour into melted butter. Do not stir. If using fresh fruit, mix with approximately 1 c. sugar. Pour fruit into middle of batter. Bake at 350 for about 30 minutes. Serve with vanilla ice cream.


Berry Cinnamon Rolls
from the kitchen of Lindsay Delk
INGREDIENTS
1 pkg. Grands cinnamon rolls
blueberries
blueberry jelly
pecans
METHOD
Cut cinnamon rolls in half horizontally. Press each half into a muffin cup. Add berries, jelly, and pecans. Bake at 375 for 12 minutes. Drizzle icing over all.


All-American Trifle
from the kitchen of Lindsay Delk
INGREDIENTS
2 (12 oz) Cool Whip
1 lg. pkg. instant vanilla pudding plus ingredients
1 whole angel food cake, cut into 1" cubes
Sliced fresh strawberries and blueberries
Slivered almonds
METHOD
Prepare pudding according to pkg. directions. Layer ingredients as follows from bottom of trifle bowl to top: 1/3 of Cool Whip, 1/2 of cake cubes, 1/2 of pudding, strawberries, 1/3 of Cool Whip, cake cubes, pudding, blueberries, Cool Whip, and top with almonds.


Blueberry Yum Yum Recipe.
from the kitchen of Emily Waller
INGREDIENTS
2 cups blueberries
2 cups sugar, divided
1/4 cup water
1/4 cup cornstarch and 3 Tbsp. water
1 cup all purpose flour
1/2 cup margarine, softened
1 cup finely chopped pecans
8 oz package cream cheese, softened
9 oz container cool whip, thawed
METHOD
Combine blueberries, 1 cup sugar and 1/4 cup water in saucepan. Cook over low heat until berries are soft (about 15 min.) Combine cornstarch and 3 Tbsp water in a small mixing bowl--stir well. Add cornstarch mixture to blueberries. Stir constantly until thickened. Set aside to cool. Combine flour, margarine and pecans in a small mixing bowl;mix well. Press dough evenly into a 9x13 dish. Bake at 350 for 20 min. Set aside to cool. Combine cream cheese and 1 cup sugar. Beat until smooth. Fold in cool whip. Mix. Spread mixture evenly over cooled crust. Then pour blueberry mixture evenly over topping mixture. Refrigerate. Cut into squares and serve.


Fudgy Oatmeal Bars:
from the kitchen of Rebecca Miller
INGREDIENTS
Cookie Dough:
2 cups packed brown sugar
1 cup butter softened
2 eggs
1 tsp vanilla
2 1/2 cups flour
3 cups quick cooking oats
1 tsp baking soda

Chocolate Mixture:
1 package semi-sweet chocolate morsels
1 can (14 oz) sweetened condensed milk
2 tablespoons butter
1 tsp vanilla
METHOD
Heat oven to 325 Grease cookie sheet Mix brown sugar, butter, eggs and vanilla. Stir in flour, baking soda and oats. Reserve 1/3 of mixture for topping. Press oatmeal mixture on cookie sheet. Heat chocolate chips, condensed milk, and butter over low heat, stirring constantly until melted. Remove from heat and add vanilla. Spread over oatmeal mixture. Drop reserve dough on top. Bake 25-30 minutes until golden brown. Do not overbake. Cut when cool.


Seven Layer Bars::
from the kitchen of Rebecca Miller
INGREDIENTS
1/2 cup butter
1 1/2 cup graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 1/3 cup shredded coconut
1 cup chopped walnuts
1 (14 oz) can sweetened condensed milk
METHOD
Preheat oven to 350° Place butter in 13" x 9" pan and melt in oven, swirl to coat pan Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts Pour condensed milk over nuts Sprinkle coconut over milk Bake until edges are golden brown, about 25 minutes


Peanut Butter Fudge
from the kitchen of Rebecca Miller
INGREDIENTS
3 cups sugar
2/3 cup peanut butter
1 ˝1/2cup milk
1 tablespoon corn syrup
1 tablespoon butter
1 teaspoon vanilla
METHOD
Cook over medium heat until boiling- about 10 minutes Turn heat to low & add syrup & stir Boil for 20-30 minutes until it forms a firm ball in cold water Do not stir while boiling Remove from heat, and add vanilla and butter Cool & do not stir Beat when cool, pour into buttered pan with edges (about 9x9)


Glazed Lemon Pound Cake
from the kitchen of Rebecca Miller
INGREDIENTS
5 T unsalted butter, softened, plus more for pan
3/4 c plus 3 T sugar, plus more for dusting
1 c all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
3 T fresh lemon juice plus finely grated zest of 2 lemons, plus more zest for garnish
1/4 c milk
2 large eggs
METHOD
1) Preheat oven to 350 degrees. Butter a 9X5 " loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 T lemon juice and the milk.
2) Put butter and 3/4 c sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
3) Meanwhile, stir together remaining 3 T sugar and 2 T lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.


Blackberry Pie
from the kitchen of Rebecca Miller
INGREDIENTS
1/4 c. flour
1/2 cup sugar
3-4 cups berries (approx 2 bags frozen)
METHOD
Mix and put in pie shell sprinkle with cinnimon top with another pie crust sprinkle sugar Bake at 400 for 40 minutes


Cherry Cream Cheese Pie
from the kitchen of Lindsay Delk <
INGREDIENTSbr>6-8 servings
9” crumb crust
8 oz. cream cheese, softened
15 oz. Eagle brand milk
1/3 c. lemon juice
1 tsp. vanilla
1 can cherry pie filling
METHOD
Whip cream cheese until fluffy. Gradually add milk and beat well. Add lemon juice and vanilla. Pour into crust and chill for 2-3 hours before garnishing with cherry filling.


Chocolate Chip Pie
from the kitchen of Lindsay Delk <
INGREDIENTS
1 c. sugar
1/2 c. flour
2 eggs, beaten
1 stick butter, melted
1 Tbsp. vanilla
1 c. semi-sweet chocolate chips
3/4c. chopped pecans
1/2 c. flaked coconut
1 unbaked pie shell (regular depth)
METHOD
Blend sugar, flour, eggs, butter, and vanilla. Add chocolate chips, pecans, and coconut. Pour into pie shell. Bake at 350 for 30-35 minutes.


Dirt Cake
from the kitchen of Lindsay Delk <
INGREDIENTS
2 bags Oreos, crushed
2 pkgs. instant vanilla pudding plus ingredients
3/4 c. powdered sugar
8 oz. cream cheese, softened
1 stick butter, room temperature
8 oz. Cool Whip
METHOD
Mix pudding according to package directions. Mix sugar, cream cheese, and butter, and add to pudding. Fold in Cool Whip. Layer mixture and Oreos in a clay pot.


Grasshopper Mint Pie
from the kitchen of Lindsay Delk
6-8 servings <
INGREDIENTS
6 oz. chocolate pie crust
8 oz. cream cheese, softened
1/3 c. sugar
8 oz. Cool Whip
Several drops green food coloring
1 c. chopped Grasshopper cookies
METHOD
Mix cream cheese and sugar with electric mixer until well blended. Fold in Cool Whip, food coloring, and cookies. Spoon into crust. Refrigerate at least 3 hours.


Ice Cream Sandwich Turtle Dessert
from the kitchen of Lindsay Delk
10 servings <
INGREDIENTS
16 ice cream sandwiches
12 oz jar caramel sauce
1 1/4 cups chopped pecans, toasted
12 oz Cool Whip
Hot fudge sauce, heated
METHOD
Place 8 sandwiches in a 9x13 dish. Spread caramel sauce evenly over sandwiches. Sprinkle evenly with 1 cup pecans. Top with remaining sandwiches. Spread Cool Whip over sandwiches. Sprinkle with remaining pecans. Cover and freeze at least 1 hour. Let stand 5 minutes before serving; cut into squares. Drizzle with warm hot fudge sauce.


Ooey Gooey Bars
from the kitchen of Lindsay Delk <
INGREDIENTS
1 box yellow cake mix
1/2 c. melted butter
3 eggs
8 oz. cream cheese, softened
16 oz. box powdered sugar
METHOD
Preheat oven to 350. Combine cake mix, butter, and 1 egg with a fork. Press into 9”x13” pan. With mixer, cream cream cheese, 2 eggs, and sugar. Pour over crust. Bake for 45 minutes. Cool and cut. Refrigerate.


Texas Sheet Cake
from the kitchen of Lindsay Delk
12-15 servings <
INGREDIENTS
2 cups sugar
2 cups all-purpose flour
1/2cup butter
1/2 cup shortening
1/4 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 tsp. baking soda
1 tsp. vanilla
METHOD
Sift together sugar and flour in a large bowl; set aside. Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt. Remove from heat, and pour over sugar mixture, stirring until dissolved. Cool slightly. Stir in buttermilk and next 3 ingredients. Pour into a greased and lightly floured 15x10 inch jellyroll pan. Bake at 400 for 20 minutes. (Cake will have a fudgelike texture.)
Icing:
Make the icing 5 minutes before taking the cake out of the oven, and spread it on the hot cake.
1/2 cup butter
1/4 cup unsweetened cocoa
1/3 cup milk
1 lb. pkg. powdered sugar
1 tsp. vanilla
1 cup chopped pecans
Combine butter, cocoa, and milk in a medium saucepan. Cook over low heat 5 minutes or until butter melts. Bring to a boil over medium heat. Remove from heat, and stir in sugar, vanilla, and pecans. Beat at medium speed with an electric mixer until smooth and sugar dissolves.




Maury’s Cookie Recipe
from the kitchen of Angela Wilhite
(This recipe came from a former coworker. I’ve left her annotations. The only thing I did differently was to add just vanilla extract to the icing because I didn’t have butter flavoring on hand. Enjoy! –Angela) Here's the recipe, straight from the 1953 Family Circle Cookbook:
INGREDIENTS
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 butter or margarine  (I only use butter)
1 cup sugar
1 egg, unbeaten
1 tbsp milk
1 tsp vanilla
Sugar
METHOD
Cream butter until soft in medium-size bowl; add sugar gradually, creaming after each addition, until mixture is well blended. Beat in egg, milk and vanilla Add dry ingredients to creamed mixture, blend well.  Cover bowl; chill dough until firm. (I usually leave in fridge overnight.) Grease cookie sheets. (Or, since it's not 1953 anymore, spray them.) Roll out chilled dough, a small amount at a time (actually, I do about half the batch at a time), to a 1/8-inch thickness (I like them thicker)  on lightly floured board; cut with fancy-shape cookie cutters. Transfer cookies with wide spatula or pancake turner to prepared cookie sheets; sprinkle with sugar. Bake in a moderate oven (375) 5 to 7 minutes, or until edges are very light brown. (I try to let the edges hardly even get brown - I like my cookies SOFT.) Also, I don't sprinkle them with the sugar, because I put that icing on them.  It is just a "Confectioner's Glaze," from the same cookbook.  Roughly 1 cup sifted confectioner's sugar to 3 1/2 tsp water with 1/4 tsp almond extract.  You might want to use less water and get a little thicker frosting.  Also, I don't use almond anymore, I use equal parts butter flavoring, vanilla and coconut extract.  These are the same flavorings that go into an Italian Cream Cake - much better I think.  Also, a teaspoon of cream of tartar will help the icing set up faster and harder so you can stack the cookies on a plate.


Grandma Gia's PEANUT BUTTER COOKIES
from the kitchen of Karla Hickman
INGREDIENTS
1/2 C. SHORTNING
1 1/4 C. FLOUR
1/2 C. GRANULATED SUGAR
1/2 TSP. SODA
1/2 C. BROWN SUGAR
1/2 TSP. BAKING POWDER
1/2 CUP PEANUT BUTTER ( I USE CHUNKY)
PIN CH OF SALT
1 EGG
1 TSP. VANILLA
METHOD
CREAM SHORTNING AND SUGARS TOGETHER THEN MIX IN remaining ingredients, ROLL INTO LITTLE SAUSAGE SHAPE ROLLS AND PLACE ON COOKIE SHEET. FLATTEN WITH TINES OF A FORK. BAKE AT 375 DEGREES FOR 10-12 MINUTES.


Cake Batter Cookies
from the kitchen of Lindsay Delk
INGREDIENTS
1 box yellow cake mix
1/2 cup butter, softened
1 tsp vanilla
2 eggs
2/3 c. chocolate chips
1/2 c nuts (optional)
METHOD
Mix half of the cake mix with butter, vanilla, and eggs until smooth. Add chocolate chips. Stir in remaining cake mix until absorbed. Scoop onto ungreased cookie sheet and bake at 3550 for 10-12 minutes.


Peanut Butter Blossoms
from the kitchen of Jessica Benjamin
INGREDIENTS
Betty Crocker Peanut Butter Cookie Mix
1 egg
1 tbsp water
3 tbsp vegetable oil
1 bag Hershey's kisses
sugar
METHOD
Heat oven to 375 degrees. Remove at least 2 dozen Hershey's kises from their wrappers and set aside. Stir together cookie mix, egg, oil and water. Shape into 1 in balls; roll in sugar. Place on cookie sheet and bake 10-12 mins or until edges are light brown. Immediately place Hershey's kiss in the center of each cookie. Remove from cookie sheet and cool completley. Makes at least 2 dozen cookies.


Snickerdoodles
from the kitchen of Lynette Whitlock
INGREDIENTS
1/2 cup butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tarter
Topping:
2 tbs granulated sugar
1 tsp cinnamon
METHOD
In a large bowl, cream together butter and sugars with electric mixer on high speed. Add the egg and vanilla and beat until smooth. In another bowl, combine the flour, salt, baking soda and cream of tarter. Pour the dry ingredients into the wet ingredients and mix well. Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator. In a small bowl, combine the sugar with the cinnamon for the topping. Take about 1 1/2 tbs of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies. Bale for 12-14 minutes. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled, they should be soft and chewy in the middle.


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