Desserts

Homemade Peanut Butter Squares

2 Sticks of Melted Butter or Margarine
1 ½ Cups of Graham Cracker Crumbs
1 Box of Powdered Sugar
1 Cup of Peanut Butter
2 Tablespoons of Shortening
12 oz. Package of Semi-Sweet Chocolate Chips

Combine margarine, graham cracker crumbs, powdered sugar, and peanut butter. Then press into a 9” X 13” pan. Mix together in saucepan the shortening and chocolate chips over low heat, stirring constantly until melted and smooth. Pour over the graham cracker mixture and allow to cool completely. Cut into squares. Best if kept in the refrigerator.
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Quick & Easy Chocolate Mousse

1 Can of Sweetened Condensed Milk
1 (4oz.) Package of Instant Chocolate Pudding
1 Cup of Cold Water
1 Cup of Heavy Whipping Cream (Already whipped)

Beat the Sweetened Condensed Milk, Dry Pudding Mix, and Water; Chill for about 5 minutes. Fold in the Whipped Cream. Spoon into serving dishes and chill.

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Easy Rice Pudding
This is great with leftover rice from your meal.

1 Cup of Cooked White Rice
1 Cup of Milk
1/3 Cup of Sugar
Cinnamon to Taste

Put all ingredients in a small pan and simmer until the mixture thickens; stirring frequently.

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Taffy Apple Pizza
(I got this recipe from a magazine several years ago. It is easy but a little time consuming. However, it is GREAT!)

1 (20oz.) Package of refrigerated sugar cookie dough
1/4 Cup of Flour
2 (3oz.) Pkg. of softened Cream Cheese
1/3 Cup of Peanut Butter
1/4 Cup of Packed Light Brown Sugar
1/2 tsp. Vanilla
1 Medium Apple, Cored and Thinly Sliced
Lemon Juice
1/4 tsp. Cinnamon
1/4 Cup Caramel Ice Cream Topping
1/2 Cup Chopped Nuts

Crust - In a large mixing bowl, knead together cookie dough and flour. Place dough on a greased 12-13 inch pizza pan, pressing from the center out to form a "pizza-type" crust. Bake at 375 degrees for about 12 minutes, or until golden brown. Let cool.

Topping - In a medium mixing bowl, combine cream cheese, peanut butter, sugar, and vanilla. Beat with an electric mixer on medium until it is well blended. Spread onto the cooled crust.

Drizzle the apple slices with lemon juice to keep them from browning. Arrange the apple slices around the out edge of the topping, in a circular design. Sprinkle with cinnamon and drizzle with the caramel topping. Sprinkle with chopped nuts. Cut into wedges to serve.

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Microwave Peanut Butter Fudge

1 ½ Cups of Smooth or Crunchy Peanut Butter
1 Bag of Peanut Butter Chips
1 Can of Sweetened Condensed Milk
1 teaspoon of Vanilla

In a microwave-safe bowl, combine peanut butter chips and peanut butter and melt by cooking in the microwave on high for 3 minutes. Remove and stir. Add vanilla & sweetened condensed milk, stirring until well blended. Pour into a baking dish and refrigerate for 1 hour. Cut into squares and enjoy!

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Peach Cobbler

1 Large Can of Peaches
½ Cup of Water
1 Boxed White Cake Mix
1 Stick of Margarine
Cinnamon

Pour peaches in a baking dish. Add ½ C. water. Cover with the cake mix. Cut up margarine & put over top of mix. Sprinkle with cinnamon & bake at 350 until golden brown.
(Recipe by Dawn White)

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Peanut Clusters
(Recipe by Rhonda Kimble)

1 (16 oz.) Package Chocolate Chips
1 Package of Peanut Butter Chips
1 Jar of Dry Roasted Peanuts

Melt both packages of Chips in the microwave. Stir in the jar of peanuts and mix well. Drop by spoonfuls onto waxed paper and let set. To speed up the setting process, put them in the refrigerator.

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Creamy Fudge
(Recipe from Paula Deen: Food Network.com)

½ Lb. Velveeta Cheese
1 C. Butter
1 t. Vanilla
1 C. Chopped Nuts
32 oz. Powdered Sugar
1/2 C. Cocoa

Spray a 9X9 pan. In a saucepan (medium heat), melt the cheese and butter, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl, sift together the sugar and cocoa. Pour the cheese mixture into the sugar mixture and stir until mixed well. Press evenly into pan. Pat the top with a paper towel to remove excess oil. Place in refrigerator until firm.

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Spiced Cookies

1 ½ C. Softened Butter 2 C. Sugar
2 Eggs ½ C. Molasses
4 C. Flour 4 t. Baking Soda
2 t. Ground Cinnamon 1 t. Ground Ginger
1 t. Ground Cloves 1 t. Salt
Additional Sugar

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating after each addition. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves, and salt; add to creamed mixture. Refrigerate overnight.

Shape into ½ in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375 for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.
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Pumpkin Dip (Goes great with the Spiced Cookies or Ginger Snaps)

1 Pkg. (8oz.) Cream Cheese, Softened
2 C. Canned Pumpkin
2 C. Confectioner’s Sugar
½ - 1 t. Cinnamon
¼ - ½ t. Ginger

Beat creamed cheese and add pumpkin; beat well. Add sugar, cinnamon, and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator.

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Chocolate Peanut Butter Torte
(Although this has several steps, it is very easy. It looks very impressive. IT is one of those desserts that is not too sweet, so be careful. You could actually find yourself eating a lot of it.)

This only takes about 30 minutes to actually assemble, but about 6 hours to complete due to chilling time.

2 ½ C. Heavy Whipping Cream
1 Bag (10 oz.) Peanut Butter Chips
18 Whole Chocolate Graham Crackers

1. Heat 2/3 C. of cream in a large microwave safe bowl until it is steaming. Add chips and whisk until it is smooth. Slowly whisk in the remaining cream. Chill for 15 minutes.
2. Beat the mixture with a mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching, on a serving plate. Spread ½ C. of the cream mixture evenly on the crackers, holding them as closely together as possible. Repeat 4 more layers; add 1 more layer of crackers. Chill for 1 hour. Chill the remaining cream also.
3. Spread the top and sides of the cake with the rest of the cream mixture. Chill for 4 hours or up to 2 days.
4. Decorate with peanut butter chips if desired. Use a serrated knife in a sawing motion to cut the cake. It is beautiful.

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Chocolate Bundles

Puff Pastries (Frozen Section)
Milk Chocolate Chips
Chopped Nuts of Your Choice
Powdered Sugar

1. Defrost the puff pastries and preheat the oven to 425.
2. Roll the pastries into 12 inch squares.
3. In the center of each square, place ¼ cup of chocolate chips and 1 tablespoons of nuts.
4. Bring the pastry corners together above the chocolate and twist. Fan the corners out.
5. Place the bundles on an ungreased baking sheet for 10-15 minutes until they are golden brown. Let them stand for 10 minutes.
6. Sprinkle with powdered sugar and serve.

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Chocolate Malt Ice Cream Cake
(Taken from Woman’s Day Magazine 7/03)

12 Ice Cream Sandwiches
1 Can of Chocolate Spray Whipped Cream
1 ½ Cups of Malted Milk Balls, Coarsely Chopped (1 Cup)

1. Arrange 4 ice cream sandwiches long sides touching on a serving plate. Squirt an even layer of chocolate whipped cream over the top. Scatter with 1/3 cup of the chopped malted milk balls.
2. Repeat the layers twice. Freeze for 6 hours or until firm.
3. If you are not serving immediately, cover with plastic wrap and freeze for up to 1 week.

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Grilled Berry Shortcakes
I saw this dessert on Sandra Lee's show. My family loves it!

Individual Shortcakes (Found in the Produce Section)
2 Vanilla Pudding Cups
1 Medium Sized Container of Cool Whip
1 Small Package of Frozen Berries of Choice (drained & thawed)
Strawberry Syrup or Ice Cream Topping
Optional Fresh Berries for Garnish/Topping

1. Put the shortcakes on the grill, a couple of minutes per side, until crispy.
2. Carefully fold together the 2 pudding cups and the cool whip.
3. Add the berries to the cool whip mixture.
4. Top the grilled shortcakes with the cool whip mixture.
5. Add a fresh berry of your choice to the top, if desired.
6. Drizzle the strawberry syrup over the top of the dessert.

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Quick Tiramisu Parfaits
Taken from Quick Fix Meals with Robin Miller

8 oz. of Cream Cheese
2 T. (heaping) Powdered Sugar
1 t. Vanilla
1 Pint Heavy Cream (Whipped)
Cocoa for dusting
Lady Fingers
Cooled Coffee or Espresso

Mix together the cream cheese and powdered sugar until blended well. Stir in vanilla. Gently fold in about 1 1/3 cup whipped cream, reserving the rest for topping.

Dip a ladyfinger into the coffee. Break it in half, and place it into a parfait glass or bowl. Top with some of the cream cheese mixture. Repeat the layers again and top with whipped cream. Dust the top with cocoa and serve.

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Sugar & Spice Grilled Bananas
(This recipe was taken from last weeks issue of "Quick & Simple" magazine. If you like soft bananas, you will love it. I like my bananas kind of green, so this was not my favorite dessert, but Jay really liked it a lot.)

1/2 Cup light brown sugar
2 T. Ground Cinnamon
1/2 t. Ground Nutmeg
4 Large Bananas
3 T. Salted Butter, Melted

Mix all of the sugar and spices in a small bowl. Cut the bananas in half lengthwise, leaving the skin on. Brush the cut side of the bananas generously with the melted butter. Sprinkle the spice mixture on the bananas and pat it down to make a thick crust.

After brushing off the grill, spray it with cooking spray. Place the bananas on the grill, cut side down and grill them until they have carmelized. (About 2-3 minutes) Using a spatula, turn the bananas and grill them with the skin side down for another 2-3 minutes. They will pull away from the skin when they are ready. Serve right away with a scoop of ice cream.

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Waffle Sundaes
This is one of Jay's creations

Make fresh waffles according to any recipe or package directions. Before serving, top with your favorite flavor of ice cream, desired toppings, spray whipped cream, and a cherry. As simple as it sounds, it is great!

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Hot Chocolate Cake

1 Stick of Butter
3 T. of All Purpose Flour, plus extra for dusting
1/2 Cup of Sugar, plus extra for dusting
10 oz. Semisweet Chocolate Chips
4 Large Eggs
1 Large Egg Yolk
1 t. Vanilla
1/4 t. Salt
1/2 Cup of Mini Marshmallows
2 T. Cocoa Powder

Preheat the oven to 375 degrees. Butter, flour, and sugar 8 (6oz.) oven proof coffee cups. You can also use ramekins if you have them. Be sure to wipe the rims clean.

Place the stick of butter and the chocolate chips in a microwave proof bowl and melt together in the microwave. This will only take 1-2 minutes. Stir the mixture well before it is completely melted as well as when it is melted, until it is smooth. Let it cool for about 5 minutes.

Using a mixer, beat the eggs, yolk, vanilla, salt, and 1/2 cup of sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the 3 T. of flour into the chocolate, then gradually add it to the egg mixture, beating it on low until it is mixed well.

Ladle the batter into each cup, leaving about a 1/2 in. from the rim. Bake until the cakes puff and begin to crack, but the centers are still a bit runny, 13-15 minutes. Remove them from the oven and top with marshmallows. Return to the oven for about 2 minutes until the marshmallows are melted and starting to crisp. Remove and let them cool for about 5 minutes. Dust the tops with cocoa.

(This recipe was modified from a recipe printed in the February 2005 magazine, Real Simple.)

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Caramel Apple Pie
*One more excellent recipe (Jay's new favorite!) submitted by JoAnn Frost.

1 Can Sweetened Condensed Milk
1 Can Apple Pie Filling
1 Graham Cracker Pie Crust

Place 1 can sweetened condensed milk on it’s side in a large saucepan of boiling water. Boil for 3 hours making sure to keep can entirely covered with water.

Prepare pie crust and place apple pie filling in crust, sprinkle cinnamon and sugar on top.

Remove can from boiling water and carefully open can by completely removing lid and being careful not to allow contents to come into contact with skin.

Spread contents of can evenly over top of pie and serve hot.

If desired, 3 sliced bananas may be substituted for the apple pie filling for a Caramel Banana Pie.

Update: Last month a recipe was submitted that involved carmelizing a can of Eagle Brand Milk. I spoke with Mary Sue Cole, our local Co. Extension Officer. She said that the Eagle Brand company did not recommend using this method. Here are their alternative methods of carmelizing.

OVEN METHOD: Pour 1 can Eagle Brand into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425° for 1 1/2 hours or until thick and caramel-colored. Beat until smooth.

STOVETOP METHOD: Pour 1 can Eagle Brand sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel-colored. Beat until smooth.

MICROWAVE METHOD: Pour 1 can Eagle Brand sweetened condensed milk into 2-quart glass measure. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 12 to 18 minutes or until very thick and caramel-colored, stirring briskly every 2 minutes until smooth.

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Brownie Bottoms
This delicious dessert is from Rival. However, it is so rich that you can only eat a little at a time.

1/2 Cup of Brown Sugar
3/4 Cup of Water
2 T. Cocoa Powder
1 Packaged Brownie Mix (2 1/2 Cups)
1 (2 3/4 oz.) Package of Instant Chocolate Pudding Mix
1/2 Cup Chocolate Chips
2 Eggs
3 T. of Butter
1/2 Cup of Water

Lightly grease the crock pot with cooking spray. In a small saucepan, combine the brown sugar, 3/4 cup of water and cocoa powder and bring to a boil. In a small bowl, combine the remaining ingredients to form a batter. Spread the batter into the crock pot and pour the boiling mixture over the batter. Cover and cook on high for 1 1/2 hours. Turn off the heat and let it stand for 30 minutes. Serve warm with vanilla ice cream.

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Apple Pie Pizza
This recipe is adapted from a Taste of Home cookbook. It is delicious!

1 Can of Refrigerated Cinnamon Rolls
1 Can of Apple Pie Filling
1/4 Cup Brown Sugar
1 T. melted butter
Cinnamon (to top with)

Separate the cinnamon rolls and roll out or press each one into a 4 in. circle. Arrange the circles on a greased pizza pan or cookie sheet, overlapping the edges so that it makes a "pizza crust." Bake at 400 degrees for about 8 minutes.

Spoon the apple pie filling on top of the crust, leaving 1/2 in. around the edge. Combine the brown sugar and butter; sprinkle over the apples. Top with cinnamon and bake 6-8 minutes longer or until the crust is golden brown. Let it cool for a few minutes and drizzle with the cinnamon roll icing.

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Chocolate Caramel Cake

1 Chocolate Cake Mix (+ any ingredients to make it)
Hershey's Chocolate Syrup
Smucker's Caramel Ice Cream Topping
1 Medium Size Container of Cool Whip

Bake cake according to package directions. While the cake is still warm, poke holes in it with a fork. Pour chocolate syrup and caramel sauce over the top of the cake. Be generous! Let the cake cool in the refrigerator and then top it with cool whip. It is wonderful!

I found a recipe similar to this in a Taste of Home cookbook. It added a topping of crushed Butterfinger candy bars.
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Peanut Butter Fudge Cake
This comes from a recipe subscription I receive from www.Natalies-recipes.com.

Time to Prepare: 20 minutes
Time to Cook: 2 hours
Number of servings: 8

Ingredients:
1 cup flour
1/3 cup sugar
1 1/2 tsp baking powder
2 tsp vanilla extract
2 tbsp vegetable oil
1/2 Cup milk
1/3 Cup peanut butter
1 cup chocolate chips
3/4 Cup sugar
2 tbsp cocoa
1 cup boiling water

Instructions:
Spray crockpot with cooking spray. In a medium bowl, combine flour, 1/3 cup sugar and baking powder. Add vanilla, vegetable oil, milk, and peanut butter, mix well. Spread in bottom of slow cooker. Sprinkle chocolate chips over peanut butter mixture. In a small bowl, combine 3/4 cup sugar, cocoa and boiling water. Pour over chocolate chips - do not stir. Cover and cook on high 2 hours. Serve with vanilla ice cream. ***********************************************************************************************************
Frozen Espresso
NOT low-fat, low-carb, or low-cal, but very good!

2 C. Ice
1 C. Sweetened Condensed Milk
4 Shots of Espresso or Strong Coffee
1/4 C. Chocolate Syrup
1 C. Whipping Cream
1/2 C. Chocolate Chips, optional

Blend well in a blender or smoothie maker. Top with spray whipped cream and serve.
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S'more Clusters
(From Taste of Home's 5-Ingredient Cookbook)

6 Milk Chocolate Candy Bars (1.55 oz. each), broken into pieces
1 1/2 t. Vegetable Oil
2 Cups of Miniature Marshmallows
8 Whole Graham Crackers, broken into bite-size pieces

In a large microwave-safe bowl, toss chocolate and oil. Microwave, uncovered at 50% power for 1-2 minutes or until chocolate is melted, stirring once. Stir in marshmallows and graham crackers. Spoon into paper-lined muffin cups (about 1/3 Cup each). Refrigerate for about 1 hour or until firm.

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Quick & Easy Shortbread Cookies
Taken from A Woman of Noble Character

1 1/8 Cup of Butter or Margarine
5/8 Cup of Sugar
2 ¼ Cup of Sifted Flour
1 Teaspoon of Vanilla
Powdered Sugar for Dusting

Mix all ingredients well and roll into small balls. Flatten with fingers onto a cookie sheet. Bake at 350 degrees for 10-12 minutes. As soon as you take them out, sprinkle them with powdered sugar. **********************************************************************************************
Berry Baskets
Ingredients are not really measured, just determined by taste.

*Fresh or Frozen Berries
*Sugar
*1 Block of Cream Cheese
*2 Packages of Crescent Rolls

Blend the cream cheese and sugar together until it is smooth. Fold in the berries.

Take 2 crescent rolls and press seams together, making a rectangular shape. Trim a small portion off of the end to form a square. Place the dough flat with the edges sticking out of a sprayed muffin tin. Place some of the berry mixture inside of the dough. Bring the sides of the dough up around the mixture and twist to hold the mixture in. Bake according to the package directions. ***********************************************************************************************************
Caramel Graham Crackers
By Merlyn Rivers

2 Sticks of Butter
1 Cup Brown Sugar
Graham Crackers
Chopped Pecans

Preheat oven to 350. Line cookie sheet with foil and spray with Pam. Lay graham crackers out as closely as you can. Spread chopped nuts on top.

Melt butter in a saucepan. Add brown sugar and bring to a boil. Boil exactly 3 minutes. Pour the mixture over the crackers & nuts. Bake for 8 minutes. Cool before removing from the cookie sheet.

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Chocolate Chip Cheese Ball
Given to me by Traci Suits

1 (8 oz.) Pkg. of Cream Cheese, softened
1/2 Cup Butter, softened
3/4 Cup Powdered Sugar
2 T. Light Brown Sugar
1/4 t. Vanilla
3/4 Cup Mini Semi-Sweet Chocolate Chips
3/4 Cup Finely Chopped Pecans

Beat cream cheese & butter until smooth. Mix in powdered sugar, brown sugar, & vanilla. Stir in chocolate chips. Cover and chill for 2 hours.

Shape into a ball, wrap in plastic, and chill for 1 hour. Roll in pecans before serving.

Serve with graham crackers or chocolate wafers.
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Pumpkin Pie Cake
From What I Learned from God While Cooking
Recipe by Lynn Morrissey - It is delicious!

1 Regular Sized Can of Pumpkin
1 (12oz.) Can of Evaporated Milk
1 t. Salt
2 t. Cinnamon
1 t. Pumpkin Pie Spice
1 3/4 Cups of Sugar
4 Eggs

Topping:
2 Sticks of Butter, Melted
1 White or Yellow Cake Mix, dry
1 Cup of Chopped Pecans

Preheat oven to 350. Mix 1st 7 ingredients in mixer and pour into an ungreased baking pan. Evenly sprinkle the dry cake mix over the top of the mixture. Top with pecans and melted butter. Bake for 1 hour & 15 minutes or until knife comes out clean. Great warm or cool. Top individual servings with whipped cream if desired.
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Quick Sticky Buns

2 T. Butter (Sliced into 10 pieces)
1/2 Cup Chopped Pecans
4 T. Light Brown Sugar
1 Can of Biscuits (10 Count)

Preheat oven to 375. Put each slice of butter into the bottom of a muffin tin. Divide the pecans and brown sugar among each compartment also, placing them on top of the butter. Top each of those sections with a biscuit. Bake until golden brown (8-10 minutes).

Remove from the oven. Place a baking sheet on top of the muffin tin while they are still hot. Carefully flip the tin over, allowing the sticky buns to come out nicely. These are delicious!
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Oreo Truffles
(My daughter found this on the internet but did not have the source.)

18 oz. package of Oreo Chocolate Sandwich Cookies
8 oz. package of Cream Cheese, softened
16 oz. Semi-Sweet Baking Chocolate or Chocolate Chips, melted

Crush the cookies into fine crumbs in a food processor or a zip top baggie. Add cream cheese; mix until well blended. Roll the cookie mixture into balls, about 1 inch in diameter. Refrigerate until firm, about 30 minutes.

Melt the chocolate over a double boiler or in the microwave. Stir until smooth. Roll the balls in chocolate to coat completely. Use toothpicks or forks to remove the balls from the chocolate, allowing the extra chocolate to drip off. Place on a piece of waxed paper. Refrigerate another 30 minutes until the chocolate forms a hard shell. Store the truffles in the refrigerator.
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Never Fail Gingerbread
(From http://www.livingonadime.com)

This recipe can be mixed, poured into the pan, and frozen. When you want some, simply pull it out of the freezer and bake it.

1/2 cup water, boiling
1/2 cup shortening
1/2 cup brown sugar
1/2 cup molasses
1 egg, beaten
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp soda
3/4 tsp. ginger
3/4 tsp. cinnamon
1/4 tsp. cloves
1 1/2 cup flour

Pour boiling water over shortening and stir. Add brown sugar, molasses, and egg. Sift the remaining ingredients and then add to the liquids. Beat with a mixer until smooth. Bake in a greased 8x8 pan at 350° for about 35 minutes; until toothpick comes out clean when inserted into center. If it is frozen, place it in the cold oven (don't pre-heat) and then set the oven to 350°. (This defrosts it more gradually so that it still cooks correctly.) It will take about 45-50 minutes to cook. Again, check with a toothpick.
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Jacob's Easy Chocolate Fudge Fondue

12 oz. Package of Semi-Sweet Chocolate Chips
1 Can of Eagle Brand Milk

Microwave the chocolate chips until they are soft and melted (about 2 minutes). Stir in the Eagle Brand Milk until it is mixed well.

Serve with strawberries, bananas, cookies, marshmallows, or other "dippers."
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Sopaipilla Cheesecake
(Several of you already have this, but I have had a request for it)

2 Pkgs. Crescent Rolls
2 (8oz.) Pkgs. Cream Cheese
1 C. Sugar
1 t. Vanilla
1 Stick of Melted Butter or Margarine
1/2 C. Sugar
Cinnamon

In a 9X13 pan, unroll 1 package of crescent rolls and line the bottom of the pan. Mix the cream cheese, 1 C. of sugar, and vanilla together, and spread over the crescent rolls. Place the 2nd can of crescent rolls onto the cream cheese mixture. Pour the melted butter over the entire dish. Sprinkle the 1/2 C. of sugar over the butter and top with cinnamon. Bake for approximately 30 minutes at 350 degrees.
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Blackberry Cobbler
(Taken and modified from Dianaskitchen.com)

1 Stick of Butter
1 Cup Flour
1 Cup Milk
1 Cup Sugar
2 tsp. Baking Powder
4-5 Cups Blackberries
1 Cup Sugar, divided

In a large bowl, pour about 1/2 Cup of sugar over berries and let them set until they are somewhat juicy. Preheat oven to 350. Melt the butter in a 9X13 baking dish.

Mix together the flour, milk, sugar, and baking powder; pour over the melted butter. Put the berries on top of the mixture. Sprinkle the last 1/2 Cup of sugar on top. Bake until golden brown, about 30-35 minutes.
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Potato Chip Cookies
(Recipe submitted by a friend)

1 Lb. Butter
1 Cup of Sugar
1 Cup of Crushed Potato Chips
1 teaspoon of Vanilla
3 Cups of Flour
1 Cup of Pecans, Chopped

Cream butter and sugar. Beat in crushed potato chips and vanilla. Gradually mix in flour. Mix well and stir in pecans. Drop by teaspoons onto cookie sheet and bake at 350 degrees for 15 minutes. Bake until lightly brown. Yields 10 dozen.
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Creamy Fruit Salad
This great recipe is taken from Old Timey Recipes, from the Happy Homemakers of Rains Co., Texas, 1986.

1 Can of Mixed Fruit in Lite Syrup
1 Can of Pineapple Chunks in it's own juice
1 Can Mandarin Orange Slices, Drained
2 Bananas, Sliced
1 Package of Vanilla Instant Pudding Mix, Dry

Mix all ingredients together and chill.
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Easy Homemade Vanilla Ice Cream
(Colleen Smith's Recipe)

3 Cans of Sweetened Condensed Milk
1 Quart of Heavy Cream
Milk (Enough to finish filling ice cream freezer)
1 t. Vanilla

In a bowl, mix together the sweetened condensed milk, heavy cream, and vanilla. Pour into an ice cream freezer. Add milk until the mixture reaches the fill line. Freeze according to the freezer directions.
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Tasha Tudor's Hot Fudge Sauce

1/2 Cup of Butter
1 Cup of Semi-Sweet Chocolate Chips
1 T. Corn Syrup
1 Cup of Evaporated Milk
2 Cups of Confectioner's Sugar
1 t. Vanilla

Place everything except vanilla in a medium sauce pan, over low heat. Stir frequently as it melts and continue until it has a silky texture. Whisk all together to ensure a smooth mixture. Bring to a low boil, reduce heat and cook for 5 minutes. Do not let it get to a rolling boil. Remove from heat and stir in vanilla. Pour into jars or serve over a really good ice cream.
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