Chewy Bugle Chex Mix

Sauce: 

3 sticks butter

2 cups Karo syrup 

2 cups sugar

Bring to a boil then pour over cereal mixture...

1 regular size box Chex cereal

3 cups bugles

3 cups of pretzels 

1/2 - 3/4 cup cashews (could do more or even leave out entirely)

Homemade Donuts with Maple Glaze

Donuts:
1 cup mashed potatoes
1 1/2 teaspoons salt
1 cup sugar
3 tablespoons yeast
6-7 cups flour
3 eggs, beaten
1/2 cup butter
2 cups milk
1/2 cup warm water

 Over medium heat, Cook butter, sugar and milk until butter is melted.  Let's cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let sit for 5 minutes.   In a large mixing bowl, add lukewarm milk mixture to eggs.  Add salt, mashed potatoes, yeast mixture, and half the flour; mix well.   Add remaining flour; mix well.  Dough should be smooth and elastic; knead for 5 minutes.  Place in greased bowl, cover and let rise, about 1 hour.  Lightly dust countertop with flour.  Roll out and cut with a donut cutter. Let rise again, about 20 minutes.  Put oil in fryer, heat to 375.   Cook donuts in oil,  turning when each side is brown. Remove from oil, and let drain on paper towel.  Dip in a bowl of sugar or glaze while hot.

Glaze:
1 pound powdered sugar
1 teaspoon of maple flavoring
1 tablespoon of butter, softened
1/3 cup warm water

 Mix above ingredients in a medium mixing bowl.  Dip donuts in glaze while hot.  Put on cooling rack with foil underneath to catch excess drips.

White Chocolate Chex Mix

10 ounces mini pretzels
5 cups corn Chex
5 cups Cheerios
1 pound M&Ms
2 cups salted peanuts
2 12-ounce bags of vanilla chips
3 tablespoons vegetable oil

In large bowl combine first 5 ingredients. In a microwave safe bowl heat chips and oil. Melt chips and stir until smooth. Pour over other ingredients and mix well. Spread onto wax paper lined baking sheets. Cool, break apart, and store in airtight container. Enjoy!

Rocky Road

12 ounces (2 cups) butterscotch chips
12 ounces (2 cups) chocolate chips
1 cup peanut butter
6 cups mini marshmallows
1 cup peanuts (salted or unsalted)

Melt chips and peanut butter in a large pan over very low heat (too hot will melt the marshmallows).  Remove from heat and add marshmallows and peanuts.  (I pulse the peanuts in the food processor a few times first.)  Pour into a buttered 9x13 pan.  Chill to set.  Cut into small squares and serve.
*This is a lot like fudge, so it's temperamental.  Don't take it to a potluck because it will melt.  It's best stored in the refrigerator.

Chico's Chocolate Cheesecake

This cheesecake was one of the best things served at the Mexican restaurant I waitressed at in high school.


Crust:
1½ cups vanilla wafer crumbs
½ cup powdered sugar
⅓ cup cocoa
½ cup melted butter

Combine. Pat down bottom and sides of 9-inch Springform pan.

Filling: 
12 ounces chocolate chips
3 (8-ounce) boxes cream cheese, softened
1 can (14½-ounces) sweetened condensed milk
4 eggs
2 teaspoons vanilla

Preheat oven to 300.Beat cream cheese until fluffy. Gradually beat in milk until smooth.

Melt chocolate chips on low, stirring constantly. Mix a couple of spoonfuls of cream cheese to the chocolate to temper. Add chocolate, eggs, and vanilla to cream cheese. Mix until combined.

Pour over crust. Bake for about 2 hours. Edges will get lighter. When circle gets smaller, check for doneness. If it jiggles just a little, remove cheesecake from oven and cool.

(This often cracks when I make it, so if you're interested in presentation, I would suggest a water bath. Don't forget to wrap the bottom of the Springform in foil first. I won't make that mistake again.)

Peach Cobbler

1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 cup milk
1 (21 ounce) can peach pie filling OR

• 3-4 cups peeled and sliced fresh peaches
• 2 tablespoons - 1/4 cup brown sugar (depending on how sweet you want it)
• 1 teaspoon cinnamon
• 1/2 tablespoon lemon juice

If using fresh peaches, mix those four ingredients together and let them sit while you go through the other steps.

Preheat oven to 350 degrees. Place butter in a 13x9-inch pan and melt in the oven while it's heating.

In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.

Remove pan of melted butter from oven. Pour mixture into pan but DO NOT STIR. Spread peaches (and juice) onto batter without stirring.

Bake in preheated oven for 50 to 60 minutes, until fruit is bubbly and batter is set and golden brown.

Layered Mint Chocolate Brownies

from the Worldwide Ward Cookbook

Brownie:
1 cup butter, melted
2/3 cup cocoa powder
2 cups sugar
4 eggs
1 1/2 cups flour

Mint Frosting:
1/2 cup butter, softened
1 pound powdered sugar
1-3 tablespoons milk
1/2 teaspoon mint extract
Green food coloring

Chocolate Topping:
1/2 cup semi-sweet chocolate chips
2 1/2 tablespoons butter

Brownie:
Mix butter, cocoa and sugar; add eggs, one at a time, beating well after each one. Stir in flour. Spread into a greased 9x13-inch pan. Bake at 350 degrees for 25 minutes. Let cool completely. (You can cover the pan and put it in the fridge to speed up the process.)

Mint Frosting:
Mix butter and powdered sugar. Add only enough milk to make a smooth consistency. Add mint extract and enough food coloring for a light green color. Frosting will be thick. Spread over brownie layer. Refrigerate until frosting is firm.

Chocolate Topping:
Melt chocolate chips and butter in microwave (1-3 minutes, depending on your microwave). Stir well to combine. Drizzle over frosted brownies. Refrigerate until topping is set.

Let brownies sit at room temperature for 10 minutes before cutting. Cut into 24 small squares with sharp knife.

Hershey's Party Brownies

½ cup + 2 tablespoons butter or margarine
1 cup sugar
1 teaspoon vanilla
2 eggs
6 tablespoons cocoa
½ cup sifted flour
½ cup chopped walnuts

Preheat oven to 325 degrees.

Cream butter, sugar, and vanilla; beat in eggs. Blend in cocoa. Stir in flour and nuts

Bake in greased 8x8-inch pan 30-35 minutes. Cool. Cut into squares.

Raspberry Pie

4 cups raspberries
1 cup sugar
2 1/2 tablespoons tapioca
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 teaspoons butter
1 tablespoon half 'n half
2 perpared pie crusts

Mix raspberries, sugar, tapioca, lemon juice, cinnamon and salt until berries are well covered.
Pour into uncooked pie shell. Dot with butter. Top with uncooked crust. Make slits in the top crust and brush with cream. Bake in a preheated 425 oven for 15 minutes, then lower to 375 for 25 minutes.

Crust: (must double recipe for top and bottom)
1 cup flour
1/2 teaspoon salt
1/3 cup oil
2 tablespoons COLD water

Sift flour and salt; add oil and mix. Add ice water and handle very little. Roll between waxed paper. For a pre-baked crust, bake at 400 for about 15 minutes, checking the last few minutes for doneness.

Pan Chocolate Chip Cookies

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 12-ounce bag chocolate chips

Combine flour, soda and salt. Set aside. Combine butter and sugars, mixing well. Add vanilla and eggs, beating well after each egg. Add dry ingredients and mix well. Stir in chocolate chips. Spread mixture in a 10" x 15" sheet pan (slightly greased). Bake at 375 for 20 minutes.

Triple Chocolate Bundt Cake

1 box devils food cake mix
1 box instant chocolate pudding

1 cup sour cream
1/2 cup warm water
1/2 cup cooking oil
4 eggs
1 bag (2 cups) chocolate chips
Powdered sugar (optional)

Preheat oven to 350. In large bowl, combine all ingredients except chocolate chips and powdered sugar. Beat 4 minutes. Fold in chocolate chips. Bake in greased and floured (or try greased and powdered sugared) 12-cup Bundt pan for 50 minutes. Turn out on wire rack or serving plate to complete cooling. Sprinkle with powdered sugar if desired.

Homemade Oreo Cookies

2/3 cup shortening
2 eggs
1 box Devils Food Cake Mix (other flavors work too)
Cream cheese frosting

Preheat oven to 350. Mix first three ingredients with beaters, mixture will form into one big ball. Roll into balls and place on cookie sheets. Bake 8 minutes (cookies should look slightly doughy). Once cooled, frost with cream cheese frosting (add food coloring for a holiday look) and make into sandwiches.

Grovecrest Peanut Butter Fingers

¾ cup butter
¾ cup sugar
¾ cup brown sugar
¾ cup peanut butter (I use creamy, but chunky would work too)
2 eggs
½ teaspoon salt
¾ teaspoon baking soda
1½ teaspoon vanilla
1½ cups flour
1¼ cups oats

Mix well. Press on ungreased jellyroll pan (or cookie sheet with edges). The mixture will be sticky. I cover it with a sheet of waxed paper and just press it with my hands to fill the pan, then peel the paper off when I'm done. Bake at 350° for 10-15 minutes, until center doesn’t jiggle. Frost with chocolate frosting when cooled. (Recipe below.)

Chocolate Butter Frosting
1/3 cup butter, softened
¼ cup + 2 tablespoons cocoa
2 cups powdered sugar
1 ½ teaspoons vanilla
About 2 tablespoons milk

Mix butter with sugar and cocoa until blended. Stir in vanilla and milk. Beat until frosting is smooth and spreading consistency. Fills and frosts two 8- or 9-inch layers or frosts 13x9-inch cake.

Vander Baan Carrot Cake

2 jars Stage 3 carrots or 3 jars Stage 2 carrots (12 oz. total)
2 cups white sugar
1 1/2 cup oil or 3/4 each oil and applesauce
4 eggs
2 cups flour
2 tsp soda
1 tsp salt
3 tsp cinnamon

Beat eggs slightly, then add other ingredients. Beat for 4 minutes. Add 2 tsp vanilla and mix well.

Pour into 13x9" pan. Bake in preheated 350 degree oven about 45 minutes until toothpick comes out clean. Cool, then frost with cream cheese frosting.

Gooey Chex Mix

1 cup butter
1 cup sugar
1 cup corn syrup
6 cups Chex (rice or corn) cereal
6 cups honey grahams cereal
1 cup slivered almonds
1 cup coconut

In large bowl combine cereals, coconut and almonds. In saucepan combine butter, sugar and corn syrup. Bring to a boil and boil for 2 minutes stirring constantly. Pour over cereal mixture and mix well. Spread mix on wax paper to cool.

Lemon Bars

2 cups flour, stirred & measured
½ cup powdered sugar
1 cup butter or margarine, barely softened
4 eggs
2 cups granulated sugar
5 Tablespoons flour
1 teaspoon baking powder
Pinch salt
¼ teaspoon nutmeg
⅓ cup lemon juice
2 Tablespoons grated lemon rind (2 lemons)
Powdered sugar

In large bowl combine flour and powdered sugar; cut in butter until crumbly. Press evenly in 9 x 13-inch pan. Bake 20 minutes. In meantime, in small bowl beat eggs and granulated sugar together until light colored; stir in flour, baking powder, salt, nutmeg, lemon juice and rind. While crust is still hot, spread immediately with lemon mixture; continue to bake for another 25 to 30 minutes or until light golden brown. While warm, sprinkle with additional powdered sugar. Cool; cut into bars.

Quick and Easy Brownies

2 cups sugar
1 cup butter or margarine
½ cup cocoa powder (or more to make them more chocolatey)
1 teaspoon vanilla extract
4 eggs
1 cup all-purpose flour (or 1½ cups for more cakey)
½ teaspoon baking powder
½ teaspoon salt
½ cup walnut halves

Melt butter and mix all ingredients in the order given.

Bake at 350⁰ for 20 to 30 minutes in a 9x13 inch greased pan.

Caramel Chocolate Trifle

1 package (9 ounces) devil's food cake mix
2 packages (3.9 ounces each) instant chocolate pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (12-1/4 ounces) caramel ice cream topping
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips

Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions. Cut cake into 1-1/2-in. cubes; place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving. Yield: 16 servings.

Peanutty Chocolate Candy Cookies

1 (1 pound 2.25 ounce) box chocolate fudge cake mix with pudding

1/2 cup butter or margarine, softened

2 eggs

1 (14 ounce) bag candy-coated peanut butter pieces

1 cup coarsely chopped salted peanuts

Heat oven to 350. Grease cookie sheets with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs with electric mixer on LOW speed just until moistened. With spoon, stir in peanut butter pieces and peanuts.

Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets.

Bake 7 to 10 minutes or until edges are set and tops appear dry. Cool 2 minutes; remove from cookie sheets.

Black Forest Pie

3/4 cup sugar
1/2 cup baking cocoa
2 tablesoons all-purpose flour
1/3 cup milk
1/4 cup butter or margarine
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling, divided
1 unbaked pastry shell (9 inches)
whipped topping, optional

This is a great pie if you want something fancy looking, but easy to make.

In a saucepan, combine sugar, cocoa, flour and mils until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. stir a small amount of hot mixture into eggs. Return all to the pan. Fold in half of the pie filling. Pour into pastry shell. Nake at 350 degrees for 35-40 minutes or until filling is almost set. Cool completely on wire rack. Just before serving, rop with remaining pie filling and whipped topping if desired. Serves 6-8.