Pumpkin Pie Dip

So good!

8 oz. cream cheese, softened
2 C. powdered sugar
1 15 oz. can pumpkin
5 t. cinnamon, divided
½ t. ground ginger
4 sheets pie pastry
4 tsp. sugar

Beat cream cheese until fluffy. Add the sugar, pumpkin, 1 tsp. cinnamon,
and ginger; beat until smooth. Cover and refrigerate. Roll out
pastry to a ¼” thickness. Cut into shapes or strips. Place on an
ungreased cookie sheet. Combine remaining cinnamon and sugar,
sprinkle over cutouts. Bake 6-8 minutes at 425.

Pumpkin Roll

3 eggs, beaten on high for 5 minutes
1 C. sugar
¾ C. flour
½ t. nutmeg
1 t. baking powder
½ t. salt
2/3 C. pumpkin
2 t. cinnamon
1 t. lemon juice
1 t. ginger
1 C. chopped nuts

Mix all ingredients together. Pour into greased and floured cookie sheet.
Sprinkle with nuts. Bake 15 minutes at 375°.
Put down a clean dish towel and sprinkle with powdered sugar.
Cool cake 5 minutes. Drop out on towel and roll up tightly
until cooled (long side to long side).


Pumpkin Roll Filling

1 C. powdered sugar
1 3 oz. pkg cream cheese
4 t. butter, softened
½ t. vanilla

Beat until smooth. Unroll pumpkin, frost, roll back up. Put in foil,
and freeze or keep in fridge.

Ruth's Texas Sheet Cake

Bring to a boil:
2 sticks butter 1 C. water
3 T. cocoa

Sift together and add to the hot mixture:
2 C. flour 2 C. sugar
½ t. salt

Mix together and add to above:
½ C. buttermilk 2 beaten eggs
1 t. cinnamon 1 t. baking soda

Grease and flour cookie sheet. Pour, and bake 25 minutes at 350°.

Frost while hot with:
1 stick melted butter 3 T. cocoa
1/3 C. milk 3 C. powdered sugar
1 t. vanilla

Waldorf Astoria Stew

The only stew I've ever liked.

Layer in a crock pot in order given:
2 lbs. meat, cut into bite size pieces
2 onions, chopped
1 C. celery, chopped
2 C. carrots, chopped
3 C. potatoes, chopped

Mix and pour over:
3 T. tapioca
1 t. salt
2 cans tomato soup
1 can water

Cook for 4-6 hours on high.

Cake Mix Cookies

Sheri gave me this recipe; she loves how easy they are to make! That is, of course, a downside...

1 box cake mix
2 eggs
½ C. vegetable oil

Mix well. Drop by tablespoons onto greased cookie sheet.
Bake 10 minutes at 350°. Let cool 2-3 minutes before
removing from cookie sheet.
Add-ins: chocolate chips, raisins, frosting, top with sugar, etc.

Taffy Apple Pizza

This is one of those Pampered Chef recipes; it's so good!

1 pkg. refrigerated sugar cookie dough
1 8 oz. pkg. cream cheese
½ C. packed brown sugar
¼ C. peanut butter
½ t. vanilla
2 medium Granny Smith apples
Cinnamon
¼ C. caramel ice cream topping, warmed
½ C. peanuts, chopped

Shape cookie dough into a ball, roll out to fit pizza stone. Bake 16-18
minutes at 350° until golden brown. Cool 10 minutes. Carefully
loosen the cookie from the stone, and then cool completely. Combine
cream cheese, sugar, peanut butter and vanilla, mix well. Spread evenly
over top of cookie. Peel, core and slice apples, and arrange apples evenly
over cream cheese mixture and sprinkle with cinnamon. Drizzle caramel
over apples, then sprinkle chopped peanuts all over.

Potato Casserole

This is Ruth's version.

1 lrg. bag hash browns
¼ C. margarine
1 can cream of chicken soup
1 pint sour cream
1 ½ C. grated cheddar cheese
1/3 C. green onions
¼ t. salt
1 C. crushed Cheetos

Thaw hash browns. Mix with melted margarine, soup and sour cream.
Add cheese, onion and salt. Pour in a 9x13 pan, sprinkle with Cheetos,
sprinkle lightly with paprika. Bake 45 minutes at 350°.

Sloppy Joes for a Crowd

This is the scaled down version; the original used 10 pounds of hamburger!

2 ½ lbs. hamburger
2 C. ketchup
½ C. pickles, chopped
1 t. Worcestershire sauce
1 t. mustard
1 T. brown sugar
1/3 onion, chopped

Brown hamburger and onion. Drain any grease and add the
rest of the ingredients. Simmer or keep warm in a
crock pot and heat well.

Hersheys Best Brownies

These are the brownies Kimmie swears by.

1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)

Heat oven to 350°F. Grease 9-inch square baking pan.
Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon.
Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture,
beating until well blended. Stir in nuts, if desired. Spread batter
evenly in prepared pan. Bake 20 to 25 minutes or until brownies begin to
pull away from sides of pan. Cool completely in pan on wire rack.

Eve's Pizza Crust

This recipe doesn't need to rise before you make the pizza. Nice!

1 T. active yeast
1 C. warm water
1 t. sugar
1 t. salt
2 T. vegetable oil
2 ½ C. flour
Oregano or Italian seasoning

Mix well, roll out crust, top with toppings, bake at 450° for 12-15 minutes.

Morleys Rolls

This is Grandma Johnson's roll recipe that we've all been making for years. The mystery is Who's Morley?

1/3 recipe Full
2 T. ½ C. Sugar
2/3 C. 2 C. milk
2/3 C. 2 C. water
1 T. 3 T. yeast
1 3 eggs
Add flour until it’s the right texture.

Mix all ingredients. Rise once until doubled. Punch down.
Roll out and cut, do butter thing, and let rise until doubled again.
Bake about 15 minutes at 375°.

Snow White Butter Cream Icing

This is the frosting I use when I need it to be white for a purer color, or if I need a lot of frosting. It makes a ton!

3 lbs. powdered sugar
1 ½ C. Crisco
1 ½ t. salt
2/3 C. water
1 t. almond extract
1 t. clear vanilla extract
1 t. butter flavoring

Mix all ingredients together, adding the sugar slowly at a low speed.
Mix until completely smooth. You can freeze any extra in a tight seal
container in the freezer.

Hamiltons Sweet Potato Casserole

Whipped Sweet Potatoes - Hamiltons Steakhouse, Logan UT
Ingredients:
4 or 6 sm. sweet potatoes
1 1/2 tbsp. butter
1/8 tsp. cinnamon
6 tbsp. milk
¼ c - ½ c sugar, depending on sweetness
1egg
Brown sugar crust
½ c brown sugar
1 tbsp flour
1/8 tsp cinnamon
¼ c melted butter
Method:


Peel and boil sweet potatoes. When tender, pour off water. Add butter, milk, sugar, egg and cinnamon and whip with mixer.

Pour mixture in a 9x9 square baking dish and smooth out. Combine flour, brown sugar, and cinnamon. Spread melted butter evenly over sweet potato mixture. Sprinkle topping over butter and bake for 20 - 25 minutes @ 375º to create a nice crust. Top with chopped pecans.

I doubled it, did 3/4 cup sugar in the mashed potatoes, and then baked it at 400 nfor 40 minutes. 20 is enough to get it hot, but not to make the topping crusty . . .

Sheri's Pineapple Cheese Ball

2 8 oz. pkg. cream cheese
1 8 oz. can crushed pineapple, drained really well
2 T. minced onions
1 t. minced green pepper
1 T. Lawrys seasoning salt

Mix really well, form into a ball, roll in nuts if you want, and refridgerate for at least an hour. Serve with crackers or vegetables.

Pink Lemonade Buttercream Frosting

This is the recipe I found, but I don't think it needs as much powdered sugar as they say; maybe only 2-2.5 cups.

3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Red food coloring
Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

Pink Lemonade Cupcakes

These are totally yummy! The frosting has a good lemony flavor without being too strong. I think I'll try some lemon extract and maybe some lemon zest in the batter next time for a stronger flavor in the cake.
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Pink Lemonade Concentrate
1/4 c. buttermilk
2 or more drops red food coloring
Preheat oven to 350 F. Line muffin pan with liners.
In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.
Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).

Linzer Cookies

From Sisters Café

3/4 pound unsalted butter at room temperature (3 sticks)
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry preserves
Confectioners' sugar, for dusting
Preheat the oven to 350°. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough out (about 1/4-inch thick) and cut hearts with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes. (I don't usually chill.) Bake the cookies until the edges begin to brown, about 12 minutes. Allow to cool to room temperature. Thinly spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.

Caramel Toffee Apple Dip

I got this recipe from the lunch lady at Zach's school; it's so good! She makes it whenever the kids have sliced apples for lunch, and they gobble them up.

1 8oz block of cream cheese
1 C. brown sugar
2 t. vanilla
Sliced apples for dipping.

Mix cream cheese with brown sugar.
Spread on a plate, and top with a drizzle of caramel sauce and a sprinkle of toffee bits.
Sliced apples for dipping.
**Dip the apple slices in pineapple juice after slicing to keep them from going brown.