Lemon drop cookies

From: Destiny Avery
Serving size 48

2 cups of sugar
1 cup butter-flavored Crisco
½ cup of butter
3 eggs- add one at a time
4 cups of flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
3 tsp. lemon juice
Zest of one lemon
6 ounces crushed lemon heads- put lemon heads in plastic bag and hit with a hammer
Glaze
1 cup of powdered sugar
Juice of one lemon

Directions:

Preheat oven to 375 degrees.

Cream sugar, shortening, butter, and eggs. Add lemon juice.

Mix dry ingredients lemon zest, and crushed lemon heads.

Fold dry ingredients into creamed mixture.

Roll into balls, and bake on parchment lined cookie sheet for 10-12 minutes. They will collapse after you take them out of the oven. Do not over bake.

Let them sit on pan 10-12 minutes, then brush lightly with glaze and cool completely.

This is a soft cookie, it keeps well. Serving size 48

Lemon Coconut Cheesecake Bars

*recipe from the desk in the NICU

3/4 cups butter softened

1 1/2 cup flour

1/2 cup powdered sugar

1 cup of toasted coconut

Place in a food processor. Mix well and press into the bottom of a 9X13 ungreased pan. Bake at 350 for 15-20 minutes, until light brown

1 8oz pkt cream cheese

2/3 cup sugar

2 eggs

1/3 cup lemon juice

1 Tbs lemon zest

Beat sugar and cream cheese until fluffy. Beat in eggs and lemon juice until mixed. Pour over crust and bake at 350 for 18-20 min.

1 1/2 cup sour cream

1/3 cup sugar

1/2 tsp vanilla

Mix well. Pour over the above layers. Sprinkle with 1 1/2 cups toasted coconut. Bake at 350 for 10 minutes.

Cool on wire rack. Refrigerate for at least 4 hours before cutting.

Lemonade Ice Cream Pie

FILLING:

1/2 gal vanilla ice cream

1 cup pink lemonade concentrate (softened)

Combine and set aside.

CRUST:

2 cups crushed corn flakes

2/3 c melted butter

1/2 cup sugar

Combine.

Spray 9X13 pan with cooking spray. Spread crust mixture on the bottom of pan. Layer with ice cream mixture on top. Freeze until hard.

Saltine Cracker Toffee

adapted from the-girl-who-ate-everything.com

40 saltine crackers

1 cup brown sugar ( I have also used granulated...delicious!)

1 cup butter

1-2 cups chocolate chips (milk or semisweet)

optional:

crushed pecans

slivered almonds

Line cookie sheet with aluminum foil. Place saltine crackers side to side covering the entire cookie sheet.

Combine sugar and butter in a sauce pan, bring to a boil and continue boiling for 3 minutes. Pour mixture over saltine crackers. Spread evenly over crackers with a metal spoon that has been sprayed with cooking spray.

Place in a 400 degree oven for 5-6 min. The mixture will start to bubble and darken in color.

Remove from oven and sprinkle with chocolate chips Let chips sit for a couple of minutes until melted, spread over crackers. Use desired amount of chocolate chips depending on how thick you want the chocolate chip layer. Now sprinkle with nuts, peppermint...be creative!!

Pumpkin Whoopie Pies!!

Pumpkin Whoopie Pies with Cream Cheese Filling

Makes 12-14

3 cups AP Flour

1 Tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground ginger

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 cup brown sugar

1 cup Splenda (use could white sugar if you like)

1 cup vegetable oil

1 - 15 oz. can of pumpkin

2 large eggs

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened

1 stick of unsalted butter, room temperature

1 - 16 oz. package of powdered sugar

about a capful of vanilla extract

a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill overnight.

Peanut Butter Scotchies

From Noreen Beus

1 c Caro Syurp

1 c Sugar

Boil until sugar has dissolved and is starting to thicken. Remove from heat

1 c Peanut Butter

Rice Crispies

1 pkg Butterscotch Chips

Stir in peanut butter until combined pour over rice crispes. Add enough rice crispies until desired texture. Add butterscotch chips, pour into cookie sheet and spread out. Let cool. EAT!!!

Peanut Butter Fudge Bars

From Danielle Smith

1 box yellow cake mix

1 c. Peanut butter

2 eggs

½ c. melted butter

Mix together. Set aside 1/3 of the mixture. Press remaining 2/3 into the bottom of a 9”x13” pan.

1 c. chocolate chips

1 can sweetened condensed milk

1 can coconut pecan frosting

2 Tbls. butter

Melt in saucepan on medium-low heat. Pour over bottom layer in pan. Crumble remaining mixture over top and bake at 350 for 30 min.

Pretzel and Nut Brittle

From Jamee Gibert

18 oz white chocolate (chips or melting chocolate)

4 c broken pretzels

2 c salted peanuts or cashews

Melt chocolate in double boiler. When melted add pretzels and nuts. Mix. Spread on cookie sheet to cool.

Eggnog Bundt Cake

From Jerold Wilcox

1 yellow cake mix (preferably with pudding in the mix)
3 T. flour
2 c. eggnog
¼ c. butter, softened
2 eggs, slightly beaten
¼ tsp. rum extract
1/8 tsp. nutmeg

Beat until smooth and creamy. Pour into greased bundt pan. Bake at 350 for 35-45 minutes. Dust lightly with powdered sugar for presentation.

Caramel sauce:
½ lb brown sugar (~1 1/8 c.)
½ lb butter
½ lb powdered sugar (~2 cups)
½ T. cinnamon
½ qt. rich vanilla ice cream

Melt together over medium heat. Pour warm over individual servings immediately before serving.

Soft Chocolate Chip Cookies

From Caytee Wankier

These are super tasty and stay really moist for a long time.

Cream REALLY WELL:

4 cubes butter, softened

4 eggs

2 tsp vanilla

1 1/2 cups brown sugar

1/2 cup white sugar

Add and mix ONLY until blended:

4 1/2 cups flour

2 tsp baking soda

2 small packages instant french vanilla pudding

Add 1 package milk chocolate chips. Bake at 350 degrees for about 7-9 minutes. ENJOY!

*Can substitue chocolate pudding/white chips. Mmmm...

Southern Sour Cream Cookies

From Jamee Gibert

1 cup shortening

2 cups sugar

3 eggs

1 tsp vanilla

1 cup sour cream

5 cups flour

3 tsp baking powder

1 tsp salt

1/2 tsp baking soda

Cream shortening, sugar and eggs. Add vanilla and sour cream. Add remaining dry ingredients. Scoop into balls and roll in 2 Tablespoons sugar and 1 teaspoon cinnamon (dough will be sticky). Place on greased cookie sheet at 350 degrees for 10-15 minutes.