Almond Glazed Sugar Cookies

From: Your Home Based Mom

1 Cup butter, melted

3/4 Cup sugar

1 tsp. almond extract

2 Cups flour

1/2 tsp. Baking Powder

1/4 tsp. salt

Mix butter, sugar and extract in a large bowl. Beat until cream, 1-2 minutes. Add remaining ingredients.j Beat 1-2 minutes more. Roll dough into 1 inch balls. Place 2 inches apart on cookie sheet and flatten balls to 1/4 inch thickness with the bottom of a buttered glass dipped in sugar. Bake at 400 for 7-9 minutes or until edges are very lightly browned. Cool 1 minute. Move to a wire rack. Stir together glaze ingredients with a wire whisk. Decorate cooled cookies with glaze and sliced almonds.

GLAZE: 1 1/2 cup powdered sugar, 1 tsp. almond extract, 4-5 tsp. milk {I used whipping cream}

The BEST Chocolate Cake

 From: Martha Stewart

Ingredients:
1 Box Devil's food cake mix
1 small pkg jello instant chocolate pudding mix
1 C. sour cream
1 C. canola oil
4 eggs, beaten
1/2 C. milk
1 tsp. vanilla
2 C. Semi sweet chocolate chips

Directions:
Preheat oven to 350 degrees F. In a large bowl mix together all the ingredients except for the chocolate chips. Stir in the chocolate chips. Pour batter into a buttered and floured cake pan. I used two 9-inch pie pans.

For cooking time, use the cooking times of the cake box as a guide and add about 10 minutes to that. Check for doneness using a tooth pick.

FROSTING
*Crumb coat to conceal cake*
{Use a thin layer around whole cake}

2 Cups Shortening-Mix until fluffy
8 Cups Powdered Sugar-Add 2 cups at a time
1/2 tsp. salt
1 Tbsp. clear imitation vanilla
6 oz. heavy cream

Perfect Pie Crust

Ingredients:
1 1/2 cup Crisco {Vegetable shortening}
3 cups All-purpose Flour
1 whole egg
5 Tbsp. Cold water
1 Tbsp. White Vinegar
1 tsp. Salt

Instructions:
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 Tbsp. of cold water, 1 Tbsp of white vinegar and 1 tsp of salt. Stir together gently until all the ingredients are incorporated. Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough {about 1/2 inch thick} to make rolling easier later. Seal the bags and place them in the freezer until you need them. {If you will be using it immediately it's still a good idea to put in the freezer for about 15-20 minutes to chill.}

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. {Sprinkle some flour over top of the dough if it's a bit too moist}. If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it's about 1/2 inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Apple Pie

From: yourhomebasedmom

2 C. flour
1 C. sugar
1 egg yolk
1 tsp. baking powder
Mix and add

2 cubes butter, melted.

Press 1/2 of dough into a glass pie plate. Being sure you have an even layer on bottom and up the sides of the pie plate. {no holes!}

7-8 apples-sliced, cored and peeled. I prefer a crisp, tart apple.

After pressing 1/2 of pie dough into pie plate, pile apples onto crust. Sprinkle with cinnamon and 1 1/2 Tbsp. sugar {or more if you like it sweeter!}

Crumble remaining dough on top by breaking it into small pieces. Bake at 350 degrees for about 45 minutes-1 hour {Time will vary depending on how thick you slice the apples, you want them tender but not mush! I just stick a fork in to see how tender they are.}

Rocky Road Fudge

From: Mom

12 oz. package semi sweet chocolate chips
1/2 lb. butter {2 sticks or cubes}
4 C. sugar
1 1/2 C. evaporated milk
20 large marshmallows
2 C. nuts {optional}
1 tsp. vanilla

Instructions:
Bag of mini marshmallows, frozen. Just cover the bottom of a large cookie sheet and freeze. You will probably use about 2/3 of a 1 lb. bag of mini marshmallows.

Mix together sugar, milk and 20 lg. marshmallows and boil for 6 minutes, stirring constantly. Remove from heat and add chocolate chips and butter. Stir until thick, add nuts and let sit awhile to thicken up a bit, add vanilla and frozen marshmallows. If you are not adding nuts you may want more marshmallows. Pour into greased 9x13 pan.

Gavin's Sugar Cookie Bars

{from: mom}

1 1/2 cup Sugar
1 cup Butter, softened
1 {8oz} Cream Cheese-softened
1 egg
***Cream for 4 minutes***

1/2 tsp. Almond Extract
1 tsp. Vanilla
***Cream for 1 more minute***

1/2 tsp. Baking Soda
1 tsp. Baking Powder
2 1/2 Cups Flour
***Mix for 2 minutes***

Press in cooking sheet.
Cook at 350 degrees
20 minutes

Cream Cheese FROSTING
1/2 cup Butter, softened
4 oz. Cream Cheese, softened
**Mix well**
3 1/2 cups Powdered Sugar
3-5 Tbsp. Milk
1 tsp. vanilla
Food coloring-optional

{Our family loves these for Valentine's Day!}
Especially if you want a sugar cookie but don't
want to spend all day making them.

Side Note: Gavin could eat the whole pan if I let him.

Peanut Butter Frosting

2 Sticks Butter--{Cream it}
8 oz. Cream Cheese
and 1 tsp. Vanilla--{Mix on high for 2 minutes}
4 cups Powder Sugar {Stir in one cup at a time}
{Add} 1/4 cup Peanut Butter
1/2 tsp. salt {Cream}

**This is one of our favorite frosting recipes!**
It won a contest at our 2010 Family Cook off!

Side Note: We recommend yellow cupcakes sprinkled
with crushed Reese's Peanut Butter cups! yummy!

Lemony Cheesecake

{We made this cheesecake for John's Birthday}

CRUST

1 1/4 cups graham cracker crumbs

1/4 cup sugar

1/4 cup butter, melted

FILLING

2 {8 oz} packages cream cheese, softened

1 {14-oz} can Eagle Brand Sweetened Condensed Milk

                 {NOT evaporated}

3 eggs

1/4 cup lemon juice

1 tsp. vanilla

1. Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

2. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well.

3. Pour into prepared pan. Bake 50-55 minutes or until center is set {center springs back when lightly touched}. Cool. Chill.

4. Serve with fruit {top cake with fruit or serve on side, optional}. Store leftovers covered in refrigerator.

    Side Note: We used a can of Premium Raspberry Pie Filling and for the butter and sweetened condensed milk, we used the real brand-not the generic.}

We have made several cheesecakes 

and this is our favorite so far!

Guacamole
From: Alberto Estrada

4 Avocados-cut in 1/2's-remove pit and scrape
1/2 Onion-finely diced
1/2 bunch Cilantro-very well rinsed and finely chopped
2 or 3 Jalapeño Peppers-finely chopped
1/3 Tbsp. salt-to taste
2 Tbsp. Olive Oil
Juice-1/2 Lime

Mix into a paste
Use Nacho Chips

{John isn't a huge fan of Guacamole, but he loves this!}

BYU Mint Brownies
{mom}

Brownies
1 cup butter
1/2 cup cocoa
2 Tbsp. honey
4 eggs
2 cups sugar
1 3/4 cup flour
1/2 Tbsp. Baking Powder
1/2 tsp. salt
1 cup nuts
Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder and salt. Mix well. Add nuts. Put in 9x13 greased pan. Bake 350 for 25 minutes. Cool.

Mint Filling
5 Tbsp. butter softened
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 cup powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
Soften butter-add salt, corn syrup and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until a little thinner than frosting. Spread over brownies. Place in freezer to stiffen the icing. Remove and add layer of chocolate frosting.

Chocolate Frosting
Same recipe as mint frosting except add 1/3 cup cocoa and leave out mint and green food coloring.

Clinton-Chip Cookies
{mom}

1 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup shortening
1 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
2 eggs
2 cups Old Fashioned oatmeal
1 pkg {12 oz.} semi sweet chocolate chips

Combine flour, salt and soda. Beat together shortening, sugars, and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop onto greased cookie sheets. 350 degrees. 8-10 minutes

Famous Amos Chocolate Chip Cookies
{mom}

2 cubes butter
3/4 cup brown sugar
3/4 cup white sugar
**Cream well**
2 eggs
**Cream again**
1 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
Chocolate Chips
**Mix**
375 for 7-10 minutes

Dads Favorite Cookies
from: KSL {mom}

1/2 cup margarine-softened
1/2 cup shortening
1 cup sugar
1 cup brown sugar
**mix until sugar dissolves**
2 eggs
1 tsp. vanilla
**mix**
2 cups flour
1 Tbsp. baking powder
1/2 tsp. soda
1/4 tsp. salt
**mix**
2 cups Oatmeal
1 1/2 cups angel flake coconut
1/2 cup nuts

Cover cookie sheet with dull side foil up. Roll in balls and flatten with fork.
375 for 8-10 minutes

Peanut Butter Rice Crispies with Chocolate
{mom}

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispie Cereal

1-6oz. (1 cup) semi sweet chocolate chips
1-6oz. (1 cup) butterscotch chocoate chips

Combine sugar and corn syrup. Cook over moderate heat, stirring frequently, bubble. Remove from heat. Stir in Peanut butter. Add cereal until well coated. Press mixture into buttered 13x9x2 inch pan.

Melt morsels in microwave in low heat. Stir consistantly. Remove from heat, spread over Rice Krispies mixture. Cool until firm. Cut into bars.

Carrot Cake
{mom}

2 cups flour
2 cups sugar
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
4 large eggs
1 1/2 cups salad oil
2 cups grated carrots

Mix eggs and oil. Add to rest of ingredients. Add carrots and mix.
9x13 pan
350 for 30 minutes
Cool and frost.

Frosting
1 small cream cheese
1 cube butter
**Cream**
1 box powdered sugar
1 tsp. vanilla
1 cup walnuts

Old Fashioned Apple Crisp
*Corby's Favorite*
{mom}

8 Large tart *apples {peeled and sliced}
1 tsp. cinnamon
1 cup brown sugar
1 cup sugar
1 cup flour
1 egg
1/2 tsp. salt
1 tsp. baking powder
1/2 cup butter melted

{*You can use peaches instead of apples}

Place apples in 9x13 greased pan. Combine cinnamon and brown sugar. Sprinkle apples with half of this mixture. Combine sugar, flour, eggs, salt, and baking powder and spread over apple slices. This will act as a pre-crust. Sprinkle remaining cinnamon and brown sugar over contents. Pour melted butter over top and bake at 350 for 40 minutes or until done. Can be frozen after prep and cooked after being frozen. 10 servings.

Peanut Butter Pie
from: Taste of Home {mom}

1/3 cup creamy peanut butter
3 oz. cream cheese softened
2 Tbsp. margarine softened
1 cup powdered sugar
1/4 cup milk
8 oz. cool whip thawed
9-inch chocolate crumb crust

In mixing bowl, beat peanut butter, cream cheese and butter until smooth. Add powedered sugar and milk. Fold in cool whip. Pour into crust. Cover and freeze for 4 hours. Remove just before serving. Garnish with more whipp topping-chocolate curls-peanuts, etc.

Dirt Cake
{mom}

1 pkg. oreo cookies-crush until fine
**put 1/2 in 9x13 pan**

3 cups milk
2 small packages vanilla instant pudding (3.4 oz)

1 Tbsp. vanilla
1-8 oz. cream cheese
1 cube margarine
**Blend until smooth. Mix in powdered sugar. Fold in cool whip**
1 cup powdered sugar
1-8oz. cool whip

In seperate bowl mix pudding, milk, and vanilla. Fold in cream cheese mixture to pudding. Pour over crumbs. Top with other 1/2 of crumbs.

Cinnamon Sugar Pecans
{mom}

1/2 cup sugar
2 1/2 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. allspice
1 egg white
3 cups pecans

Preheat oven 250.
In a medium bowl beat egg white until foamy. Add nuts and toss until well coated. Mix sugar, cinnamon, salt in a small bowl. Add spice mixture to nuts and toss until coated evenly. Spread nuts in a single layer on a parchment lined baking sheet. Bake 30 minutes stirring once. Cool completely. Store in airtight container.

Easy Eclair Dessert
{mom}

27 whole graham crackers, halved
3 cups milk
2 pkg. (4 serving size) vanilla flavor instant pudding
1-12 oz. thawed cool whip
1-16 oz. chocolate ready to spread frosting

Arrange 1/3 of the crackers on the bottom of 9x13-breaking to fit if necessary. Pour milk into large bowl. Add pudding mixes. Beat with wire. Whisk 2 minutes. Gently stir in cool whip. Spread 1/2 of the pudding mix over crackers. Place 1/2 of remaining crackers over pudding top with remaining pudding and crackers. Remove foil from frosting. Microwave on high for one minute or until pourable. Spread over crackers. Refrigerate 4 hours over night.