Mallow Fudge

Mashmallow Creme Fantasy Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 package semi-sweet chocolate chips
1 jar (7 oz.) Jet-Puffed marshmallow creme
1 cup chopped walnuts (optional)
1 tsp. vanilla

*Place sugar, butter and evaporated milk in a saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil for 4 1/2 minutes, stirring constantly to prevent scorching. Remove from heat. Add chocolate chips and marshmallow creme. Stir until completely melted. Add vanilla and nuts and mix well. Pour immediately into a 9x13 pan and spread to even it out. Leave at room temperature for 4 hours or until completely cooled. Cut into 1-inch squares.

Black & White Cheesecake Bars

2 cups (12oz) semisweet chocolate chips
1/2 cup butter or margarine
2 cups graham cracker crumbs
8oz cream cheese, softened
1 can (14oz) sweetened condensed milk
1 egg
1 tsp. vanilla

In a double boiler or microwave, melt chocolate chips and butter, stirring occasionally. Stir in the graham cracker crumbs. Set aside 1/4 cup for topping. Press the remaining crumbs into an ungreased 13x9 inch baking pan. In a mixing bowl, beat cream cheese until smooth. Gradually beat in milk, eggs, and vanilla. Pour over crust. Sprinkle with reserved crumbs. Bake at 325 degrees for 25 to 30 minutes or until lightly browned. Cool. Refrigerate for 3 hours or until completely chilled. Cut into bars. Store in the refrigerator.

Cookies 'n Cream Banana Bread

Oreos and Banana Bread together? Could there be a better combination? This recipe was taken from picky-palate.com. Jenny Flake has some AWESOME recipes on there. Check it out!

1 1/2 sticks butter
1 Cup granulated sugar
2 eggs
4 medium size ripe bananas (or 3 Large bananas)
1 teaspoon vanilla
1 Cup flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
15 Oreo cookies, broken into pieces

1 Cup powdered sugar
2-3 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugar until well combined. Slowly beat in egg, bananas and vanilla until combined. Place flour, baking soda, cinnamon and salt into a large bowl. Slowly add to wet ingredients. Stir in Oreos until just combined.

2. Scoop dough into 16 very mini loaf pans or 2 bread pans that have been sprayed with cooking spray. Muffin tins would work great too. Bake for 28-35 minutes or until toothpick comes clean from center.

3. Whisk powdered sugar and cream in a medium bowl until a nice drizzling consistency is reached. Drizzle over top of each bread and serve. Makes 16 mini loaves or 2 full loaves.

Holiday Treats

Moist Pumpkin Bread
1 (15 ounce) can pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups white sugar

1 cup light brown sugar (this makes your bread super moist)
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves or 1 1/2 tsp pumpkin spice
1/4 teaspoon ground ginger

DIRECTIONS
Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 45-50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Buckeyes-The best chocolate covered treat you'll ever eat! I'm not even kidding.

2 sticks of butter-softened

1 lb peanut butter

1 1/2 boxes powdered sugar

Dipping chocolate

Mix together till creamy. Roll into nickel sized balls and place on wax paper. Melt chocolate into a small bowl. With a toothpick, dip buckeyes into chocolate. Leave a bit of the peanut butter showing. When done, lightly cover the whole in top with the smooth part of a spoon. Chill then serve.

Apple Dumplings

I don't know what it is about these bad boys, but they are To Die For! Warm with vanilla ice cream. Yum-O! I can't take credit for these little babies though. Click here for step, by step instructions.

Apple Dumplings

2 Granny Smith apples-Peel them if you'd like. I was too lazy!

2 cans crescent rolls

2 sticks butter

1 1/2 cups sugar

1 teaspoons vanilla

1 Tbsp cinnamon

1 small can Mountain Dew

Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered or greased pan. Melt butter, then add sugar and barely stir (I did it in the microwave). Add vanilla, stir, and pour over apples. Sprinkle cinnamon on top, or add it to the sugar like I did. Pour the Dew on the sides and down the middle of the rolls. Bake on 400 degrees 35-40 minutes.

They are quick and easy, so try it! You will not be disappointed.

Simple Dessert Cream Puffs

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Your favorite prepared pudding

Preheat oven to 425 degrees. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes until golden brown. Centers should be dry. When the shells are cool, carefully cut open. Fill bottom half with pudding and replace top. Dust with powdered sugar or dollop with chocolate ganache and whipped cream.

Chocolate Chip Cheesecake

Chocolate Chip Cheesecake*

1 1/2 C. chocolate cookie crumbs
1/3 C. sugar
1/3 C. butter melted
3 (8 oz) pkg. cream cheese, softened
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
3 eggs
2 t. vanilla extract
1 C. mini chocolate chips
1 t. flour

Preheat oven to 300. Combine crumbs, sugar and butter; press firmly on bottom of 9" sprinform pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle Brand Milk until smooth. Add eggs and vanilla; mix well. In small bowl, toss 1/2 C. chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 C. chips evenly over top. Bake 55 minutes or until center springs back when lightly touched. Turn oven off; allow cheesecake to cool in over with door slightly open. Chill. Refrigerat leftovers.

*I haven't tried this recipe, I just thought it sounded good and pretty easy.

Apple Cobbler

3/4 c. flour
3/4 c. oats
3/4 c. brown sugar
1 cube melted butter
1 can apple pie filling (peach is good too)

Mix dry ingredients. Pour melted butter on top and mix together. Pour pie filling in the bottom of a 9x9 pan. Sprinkle mixture on top. Bake uncovered at 350 degrees for 30 minutes. Serve warm with vanilla ice cream or cool whip. Enjoy!

Submitted by Kasey Turner

Fruit & Cream Trifle

Ingredients:1 cake mix or pre-made Angel Food Cake or Pound Cake
2 packets of custard or pudding mix (made as directed for pie filling - I prefer the thickness of custard)
2-1 pound bags frozen fruit or equivalent sliced fresh fruit
1/3 cup sugar
1/4 cup orange juice
1-1/2 cups heavy cream, whipped
additional fresh fruit for garnish

Basic Instructions: Prepare cake according to directions on package. Let cool completely. Prepare custard or pudding mix according to package instructions. Let cool completely. Mix fruit with juice and sugar. Whip the cream.

To assemble: Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Chill until serving time.