Caramel Chex Mix

1/2 cup butter
1 cup brown sugar
1/2 t. salt
1/3 cup karo syrup

1/4 t. baking soda
10 cups rice or corn chex

Combine the butter, brown sugar, salt, and syrup to a boil, then boil for 1 minute. Remove from heat. Add baking soda. Pour over chex cereal. Put into a microwave safe bowl. Microwave for 1 minute, then stir. Repeat 3-4 times. Pour out on wax paper and let cool. Break apart and put into bowl.

Strawberry Cream Trifle

1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar

Coarsely chop almonds.. Cut pound cake into 1-in. cubes; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In a bowl, combine fresh and frozen strawberries; mix well.

Juice lemon to measure 2 tbsp juice. In stainless mixing bowl, whisk lemon juice, yogurt and pudding mix until smooth using whisk; immediately fold in 1 cup of the whipped topping.

To assemble trifle, place one-third of the pound cake cubes into bottom of a trifle bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.

To garnish, spread remaining whipped topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar. Create strawberry fan with reserved strawberry; place into center of trifle.

Yield: 12 servings

Cook's Tip: To toast almonds, place almonds in microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.

Pear and Apple Phyllo

1/2 cup pecans, toasted and finely chopped
1/3 cup plain fresh breadcrumbs
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon ground cinnamon, plus more for dusting
6 sheets frozen phyllo dough (11 1/2 by 15 inches each), thawed
1 stick unsalted butter, melted
3 small firm pears, such as Forelle or Seckel
2 Granny Smith apples, peeled

1. Preheat oven to 400 degrees with a rack in top position. Combine pecans, breadcrumbs, sugar, and cinnamon.
2. Line a baking sheet with parchment, and top with 1 phyllo sheet. Brush phyllo all over with butter, and sprinkle pecan mixture evenly over top. Repeat 4 times. Top with remaining phyllo sheet, and brush with all but 2 tablespoons butter.
3. Slice pears and apples 1/8 inch thick; discard seeds. Arrange pear and apple slices in a single layer on phyllo, leaving space between fruit and a 1/4-inch border around edges. Brush fruit with reserved 2 tablespoons butter. Sprinkle with sugar, and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, 28 to 32 minutes. Let cool slightly. Cut into 8 pieces.

Pumpkin Delight

Crust:
1 beaten egg
1 pkg. yellow cake mix
1/2 c. melted butter

Filling:
1 lg. can pumpkin
4 eggs
3/4 c. sugar
2 t. cinnamon
2/3 c. evaporated milk

Preparation:
Oven 350 degrees
Mix crust and save 1 cup in freezer
Mix filling

Directions:
Use 9x13 greased pan
Use remainder of the crust on bottom of the pan
Pour filling and smooth on top

Topping:
Take reserve crust from freezer, add 1/2 cup sugar and 1/4 cup soft butter.
Mix with fork until crumbles
Sprinkle on top (if sticky press into small flat pieces and lay on top)
Bake for 50-60 minutes

Puppy Chow

1/2 cup butter
1 1/2 cup chocolate chips
1/2 cup peanut butter
10 cups rice chex
1 1/2 cups peanuts
2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Berry Orange Sorbet

Made with a food processor, this sweet and tangy sorbet is extra-smooth. You can make it in an ice-cream machine, too--just follow the manufacturer's directions.

1 1/4 cups water
1/2 cup sugar
1 1/2 cups fresh or thawed raspberries or blackberries
1 cup orange juice
2 tablespoons fresh lemon juice

1. In a small saucepan, combine 1 cup of the water and all of the sugar. Bring the liquid to a simmer and continue simmering it for about 3 minutes, stirring often, until the sugar dissolves. Remove the pan from the heat and let the syrup cool.
2. Put the berries and the remaining 1/4 cup of water into the bowl of a food processor and puree them for 30 seconds. Strain the puree to remove the seeds.
3. In a pitcher, stir together the cooked syrup, the orange and lemon juices, and the seedless berry puree. Pour the mixture into two ice-cube trays and freeze until firm (generally 6 or more hours). A pitcher or a mixing bowl with a spout will make filling the ice-cube trays easier and neater.
4. When you're ready to serve the sorbet, chill serving dishes in the freezer and briefly chill your food processor bowl and blade as well. Then transfer the fruit cubes to the food processor and pulse them, in short bursts, to make a smooth sorbet. Spoon the sorbet into the chilled dishes and serve immediately. Makes about 6 servings.

Cranberry Mellow Dessert

16 oz. can whole-berry cranberry sauce
8 oz. can crushed pineapple, drained
2 cups whipped topping
2 cups miniature marshmallows
1 tsp. lemon juice

In a large bowl, combine the cranberry sauce, marshmallows, pineapple, and lemon juice. Fold in whipped topping. Transfer to a serving dish. Cover and refrigerate until serving time.

Pumpkin Pudding

1 small can pumpkin
1 small package sugar free vanilla pudding
1 tsp. pumpkin pie spice
1 small tub fat free cool whip

Mix all ingredients together, chill and enjoy.

Chocolate Fondue

12 oz of dark chocolate (chips or roughly chopped if from a block)
8 oz of heavy cream
a pinch of salt
Dippables such as strawberries, banana pieces cut into 1 inch chucks, dried apricots, candied ginger, apple pieces

Method

1. Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.
2. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
3. Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other diappables into the hot melted cream chocolate mixture. Eat immediately.

If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.

Fuddles

4 tblsp. butter
1 1/3 cup peanut butter
40 big marshmallows
6 cups corn flakes
1 cup chocolate chips
1/2 cup powdered sugar

Melt butter for 30 sec. in the microwave. Add marshmallows and heat for another minute and 30 seconds. Stir well. Add chocolate chips. Stir till smooth. Stir in corn flakes. Spread in lightly greased pan. Sift powdered sugar over the top. Let sit until hardened. Yield: 30-50.

Twinkies or Ding Dongs

Bake cupcakes from any mix or scratch recipe. Don’t frost!
Mix together:
5 Tblsp. Flour
5 Tblsp. Sugar
1 cup milk
Cook stirring constantly until mixture comes to a boil. Cool completely.
When completely cooled add:
1/2 cup butter or margarine
1/2 cup Crisco
3/4 cup sugar
1 tsp. Vanilla
Beat at high speed for 3-5 minutes until fluffy. Fill cake decorator with the mixture (use a plain round tip) Insert tip into top center of cupcake and fill until cupcake bulges. Makes enough for 2 batches of cupcakes or freeze 1/2 for another time.

Chocolate Éclair Cake

Cream Puff crust:
1 cube real butter
1 c. boiling water
Pinch of salt
1 c. flour
4 eggs

Melt butter in boiling water. Quickly stir in flour until the dough forms a ball. Remove from heat and beat in one egg at a time using a hand mixer or wooden spoon. When thoroughly mixed drop spoonfuls into bottom of a 13x9 pan (I spray it with Pam first) then carefully spread to cover bottom of pan. Bake for 25 minutes at 400 F. or until golden brown. The crust will be very big and puffy. When it is cooled gently press down to allow room for the topping.

Topping:
1 large pkg. Instant vanilla pudding (made as directed on the package for pudding)
1 8 oz. pkg. cream cheese beaten separately until soft and fluffy

Gradually beat the pudding into the cream cheese. Spread over cream puff crust.

Top Layer:
1 8 oz. Cool Whip spread over pudding mixture.

Refrigerate. Drizzle chocolate ice cream topping over the Cool Whip. Serve.

Cottage Pudding

1 3\4 c.FLOUR
3/4 c. SUGAR
2 t. BAKING POWDER
1 EGG
1/2 t. SALT
3/4 c. MILK
1/4 c. SHORTENING
1 t. VANILLA

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR A SQUARE PAN, 9" X 9". MIX FLOUR, BAKING POWDER AND SALT. ADD REST OF INGREDIENTS AND BEAT UNTIL SMOOTH. POUR INTO PAN.
BAKE 25-30 MINUTES OR UNTIL LIGHTLY BROWNED AND TESTS DONE.

Ila's Lime Chocolate Dessert

WHEN MOM MADE THIS WE COULDN'T GET ENOUGH!!

CRUST:
2 C. CHOCOLATE COOKIE CRUMBS
1/3 c. MELTED BUTTER
MIX TOGETHER AND PUT IN 9" X 13" PAN.

FILLING:
1 EVAPORATED MILK (13 OUNCE)
1 SMALL PACKAGE LIME JELLO
1 & 3/4 c. HOT WATER
1/4 c. LIME JUICE
2 t. LEMON JUICE
1 c. SUGAR

CHILL MILK TILL ICY COLD. DISSOLVE JELLO IN HOT WATER, CHILL UNTIL PARTIALLY SET. WHIP UNTIL FLUFFY; STIR IN JUICE AND SUGAR. WHIP MILK UNTIL LIKE WHIPPED CREAM; FOLD INTO JELLO MIXTURE. POUR INTO PAN AND REFRIDGERATE. MOM ALWAYS TOPPED THIS WITH WHIPPED CREAM AND CHOCOLATE CURLS.

Zucchini Cobbler

Cut zucchini in 1/2 inch pieces
deseed and peel

Cook for 15 minutes:
10 cups sliced zucchini
1 cup lemon juice
Add:
1 1/2 cup sugar
2 tsp. cinnamon
1 tsp. nutmeg
Cook the mixure for 2 1/2 more minutes.
Place in bottom of a 9x13 pan.
Cobbler Mixture:
1 white or yellow cake mix
1 cube of butter
Mix this mixture together until crumbly.
Mix a handful together with the zucchini mixture
and place the rest on top.
Bake at 350 degree for 35 minutes
Top with ice cream or whipped cream

Lime-Chocolate Dessert

Cookie crust (see below)
1 13oz can evaporated milk, chilled
1 pkg. lime jello
1 3/4 cup hot water
1/4 cup lime juice
2 tsp. lemon juice
1 cup sugar

1. Set jello until thick syrup. 2. Whip canned milk until stiff. 3. Whip jello. 4. Whip jello and lime juice, lemon juice and sugar. 5. Fold in whipped milk. 6. Pour into crust, put into refrigerator until firm. 7. Serve with dab of whipped cream.

Crust- combine
1 pkg. chocolate cookies crush into crumbs,
1 cup butter

Mix together; spread in bottom of 8 x 10 inch pan. Note: A few curls of chocolate on top of whipped cream makes an attractive granish.

Layer Dream Dessert

Part 1:
1 cup flour
1 cube margarine
1 cup finely chopped nuts

Blend well and press into 9X13 inch pan and bake for 20 minutes at 350 degrees. Let cool.

Part 2:
1 8 oz. pkg. cream cheese
1 cup Cool Whip
1 cup powdered sugar

Mix well and pour into cooled crust.

Part 3:
1 pkg. instant chocolate pudding
1 pkg. vanilla instant pudding
3 cups milk

Beat until thickened and pour over top. With the remaining Cool Whip, spread evenly over top.

Steamed Persimmon Pudding

3 cups persimmon pulp
2 1/2 cups sugar
3 eggs
2 tsp. cinnamon
8 Tbs. butter
4 cups flour
6 1/2 tsp. baking soda (this IS right amount)
1/3 cup sweet milk
1 cup raisins
1 cup nuts

Add ingredients in order they are listed. Steam 2 hours. Put into 4 (number 2 1/2) cans, greased. Will be very dark when cooked. Stand cans on lids in large kettle with lid. Put water half way up on the cans. Pudding will rise 2 1/2 to 3 inches so leave room.

Sauce:
1 cup brown sugar
1/8 cube butter

Topping:
Mix 2 Tbs. cornstarch in sugar. 2 cups water or apple juice or cherry juice. If cherry or apple juice use 1/4 teaspoon almond flavoring, 1/4 teaspoon vanilla. Mix all together and cook 2 minutes.

Fudge-like chocolate frosting

1/2 c butter
4 T cocoa
4 T milk
Heat in saucepan until melted. Then add...
1 t vanilla
1 lb powdered sugar

Drizzle on yellow cake while warm or spread on thick after it cools. Great on graham crackers or by itself as fudge.

Grey's Favorite Chocolate Sauce

1/2 c. butter
3 unsweetened chocolate squares
1 can evaporated milk
3 c. sugar
1 t. vanilla

Melt butter and chocolate over low heat. Stir in milk and sugar until dissolved. Add vanilla last. Serve hot over ice cream.