Shar’s Krispies

 1 1/2 cubes of butter

18 oz rice krispes

M and ms peanut butter full size

3 16 oz bags or 5 big bags marshmallows 

Slow and low heat stir butter adding marshmallows as they melt, all melted take off stove.  Mix cereal with m&ms, pour marshmallows on top.  

Thumbprint Cookies

• From Cooking classy.  Made for Christmas plates one year.  Definitely a keeper, yum!  Don’t skip the chill time.
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• 2 cups + 2 Tbsp (300g) all-purpose flour*
• 1/4 tsp salt
• 1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
• 2/3 cup (140g) granulated sugar
• 1/2 tsp almond extract
• 1/2 cup seedless raspberry jam

Glaze (optional)

• 1 cup (124g) powdered sugar
• 1 tsp almond extract
• 2 - 4 tsp water

Instructions

• For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold).
• Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry and crumbly at first).
• Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. 
• Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam. 
• Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.Cool several minutes on baking sheet then transfer to a wire rack to cool.
• For the glaze: Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. 
• Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cool cookies. Let set at room temperature then store in an airtight container.

Notes

• *To measure flour scoop with measuring cup and level with a butter knife. Don't whisk or sift first and don't spoon into the measuring cup.
• Recipe adapted from Land O Lakes and Allrecipes.com

Black Bottom Cupcakes

 Janine Sherman

(from Sister LeDuc made these for our youth after baptisms.  Think chocolate, with a dop of cheesecake.  She used to make these for the girls at girls camp.)

Cream Together:

8 oz. cream cheese--softened

1 egg

1/3 cup sugar

1/8 tsp. salt

Stir in 6 oz pkg or 1 cup of chocolate chips

Set Aside

Cake mixture:

Stir together:

1 1/2 cup flour

1 cup sugar

1/4 cup cocoa

1 tsp. baking soda

1/2 t. salt

Add:  

1 cup water

1/3 cup oil

1 T. vinegar

1 tsp. vanilla

Fill cupcake papers 1/2 full add 1 T. cheese mixture. Drop on top, bake 350 for 30-35 min.

Shannon’s Popcorn

Carmel popcorn

2 sticks of butter

1 cup brown sugar

Heat over the stove and mix until they slightly bubble

Than mix in 1/2 can of marshmallow cream or about 1/4- 1/2 a bag of marshmallows and mix until the marshmallows melt together. 

Pour over 2 bags of popcorn 

(Don’t forget to take out the seeds)

Aunt Kathy’s Toffee

Kathy's English Toffee (Kathy Mackay)

 1) Preparation: Line cookie sheet with tin foil. Cover evenly with abt. 2 cups pecan halves. 

 2) Cooking:

 1 cup sugar 1 cup butter 2 tsp. vanilla 1/4 tsp. salt 

 Put the 4 ingredients in a heavy sauce pan (no reflon). Cook over med/high heat,STIR CONTINUOUSLY with wooden spoon until candy is a dark tan/camel color. (NOTE: if recipe "doesn't victite stirring Keep edge on better work" it will be because it wasn't cooked long enough or was of pan burned ©). Lift pan off heat (keep stirring). Pour immediately to cover pecans on cookie sheet (it won't reach to edges). Do not scrape pan- the bottom may be burned by now. 

3) Assembly: After candy has cooled slightly, sprinkle with abt. 1 cup chocolate chips (Semi-Sweet or MilkChocolate. I often do one side of each). When the chips have melted, spread evenly with the back of a spoon. Chop very finely: abt. cup pecans. Sprinkle on melted chocolate, & press lightly with hand. Let candy cool slowly until set (many hours or over night). Break into pieces.

WOW the best pie

Creamy Blueberry Pie

"This is one of my favorite pies-not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make."  Original recipe yield: 1 deep dish pie.

INGREDIENTS:

·         3 cups fresh blueberries

·         1 (9 inch) deep dish pie crust

·         1 cup white sugar

·         1/3 cup all-purpose flour

·         1/8 teaspoon salt

·         2 eggs, beaten

·         1/2 cup sour cream

·         1/2 cup white sugar

·         1/2 cup all-purpose flour

·         1/4 cup butter

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DIRECTIONS:

1.     Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.

2.     Place blueberries in pastry shell, and spoon sour cream mixture over berries.

3.     In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.

4.     Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until lightly browned. If desired, garnish with additional blueberries and mint leaves.

I don't know who to give credit...  Elise for finding the recipe, and her friend for sharing it, but I didn't want to share unless it was already on the internet and it is!!  But the line is from allrecipes, so I don't know who's recipe it was in the first place... But thanks for whoever shared it first, it was amazing, my hubs liked it a lot and he doesn't like blueberries... 

http://allrecipes.com/recipe/12155/creamy-blueberry-pie/

Mississippi Mud Pie

From Adena

1/2 c pow sugar

3/4 c butter, softened

1 1/2 c flour

Here you are my friend--

Mississippi Mud Pie

Mix together and press into the bottom of a 9x13 pan.  

Bake at 400 for 10 min or until it starts to brown.  

Pull out of oven and cool crust.

1 c pow sugar

1 c coolwhip

1- 8oz cream cheese pkg, softened ( i actually used 1 1/2 containers)

1 pkg vanilla pudding mix (3.5 oz)

1 pkg chocolate pudding mix (3.5 oz)

2 c milk

Mix next 3 ingredients together (pow sugar, cool whip, cream cheese) 

and pour onto cooled crust. Mix pudding mixes and milk and pour over 

cream cheese layer.  Lastly, spread another layer of cool whip on top to 

cover all the chocolate pudding and refrigerate to harden.  

She also put a mint leaf on top that made it super fancy and just gave it that extra delicious touch.

Texas Sheet Cake

Family favorite

Bring to a boil:

 1 cup butter
 1 cup water

1/4 cup cocoa 

Pour over:       

 2 cups flour 

 2 cups sugar
Beat well----------------

Add:
2 beaten eggs, 

1/2 cup sour milk ( add 1 1/2 teaspoon of vinegar to make sour milk), 

1 teaspoon baking soda, and 1 teaspoon vanilla. 

Mix well and bake in 11x 17 pan@ 350 degrees for 20 minutes.
Five minutes before cake is done, make the frosting.

Frosting

Put:
1/2  cup butter, 4 Tablespoons cocoa and 1/3 cup of milk in a pan. Stir and bring it to a boil, remove from stove and add 3 3/4 cups powder sugar and 1teaspoon of vanilla and beat till smooth. Ice cake right out of the oven.

Flag Cake

Growing up my mom made this cake almost every 4th of July.  I will have to make everything from scratch here in Jyvaskyla, hope it makes me(and my guests) feel at home!  Hopefully, I'll remember to take a picture too.

Flag Cake:

1 pkg. white cake mix

     ( make as directed only bake 15 min. in Texas sheet size pan )

Edith made cake from scratch this year’23.  Subbed 1/3 cup oil with applesauce, 1 cup of wheat flour, almond milk and used almond extract. 

 It was the best I’ve ever had.  Also used zero cool whip for topping it was so good.  

Modified from:  https://sugarspunrun.com/the-best-white-cake-recipe/#recipe

• ▢ 6 Tablespoons unsalted butter softened to room temperature (85g)
• ▢ ⅔ cup canola oil or vegetable oil (160ml) [1/3 oil, 1/3 applesauce]
• ▢ 2 cup sugar (400g)
• ▢ 1 Tablespoon clear vanilla extract [added almond extract]
• ▢ 2 ⅔ cup + 2 Tablespoon all-purpose flour(345g) [one cup wheat]
• ▢ 1 Tablespoon baking powder
• ▢ 1 teaspoon salt
• ▢ 1 cup milk room temperature preferred (235ml) [used almond milk]
• ▢ 6 large egg whites room temperature

• • Preheat oven to 350F and prepare two 8-inch round cake pans [used the rectangle for flag] by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
  • In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
  • Add sugar and oil and beat until all ingredients are well-combined and creamy.
  • Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
  • In separate bowl, whisk together your flour, baking powder, and salt.
  • Measure out your milk.
  • With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
  • Pause occasionally to scrape down sides and bottom of bowl.
  • In separate bowl combine your egg whites and using a hand-mixer on high-speed beat until stiff peaks form.
  • Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
  • Evenly divide cake batter into prepared pans.
  • Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
  • Cakes will be a light golden brown when done baking.
  • Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.
    
    

Topping:

1 large vanilla instant pudding  ( mix with 2 cups of milk till thick )

add 8 oz. softened cream cheese ( whip first )

then add 1 pint of whipping cream ( whipped ) or 8 oz. cool whip

May be decorated as the flag with blueberries and strawberries

or with crushed pineapple and slivered almonds

Finnish blueberries stain your hands, but they are delicious!!!

BEST Brownie EVER!

I'm picky about my brownies. I don't want them cakey or too densey. I've tried all kinds of brownie recipes NEVER satisfied. I was talking to my friend and she said she had the best, and she did!!
 from Wendy

 Fudgy Brownies

1 1/3 c flour
1 tsp baking powder
1/2 tsp salt
1 cup butter
2 cups sugar
4 eggs
1 1/2 tsp vanilla
1 cup cocoa

 Mix flour, baking powder, and salt in a bowl. Melt butter in a saucepan on low heat. Remove butter from heat and stir in cocoa. Add sugar eggs, and vanilla. Pour into dry ingredients and mix. Pour into greased 9x13 pan. Bake at 350 for 35-40 minutes.

Charli's Ice Cream Pie

In-laws came in town and made this, very refreshing summer sweet! (especially if you like lemonade, kinda reminded me of key lime pie) For the ice cream pie: 2 cups ice cream 8 oz cool whip (we used the light) 1/3 cup strawberry lemonade (we could only find pink lemonade) 1/3 cup water Whip together and put in graham cracker crust. When we make it, it usually completely fills the crust. But, if you use the bigger crusts, just up your ingredients. Then chill.

Scotchmallows

So, Sally tried the marshmallow but the website I gave doesn't tell you to adjust for elevation, b/c its different depending on where you are. Hers came out harder more like taffy she said. So, here is the whole scoop now. Just made the caramel and didn't cook long enough, but she told me this is her caramel sauce, you just cook it longer to harden it.. They are a lot of work, but yummy!!

from Catherine Hornman

Adjusting for Elevation

Before you get started, you need to know what temperature water boils at. It sounds like an unnecessary step, but it will make a difference and it's easy. Just put a small pot of water on to boil and check the temperature when it reaches a full boil. At sea level, water boils at 212 degrees F. In Colorado it boils at a lower temperature, say 204. That's a difference of 8 degrees, so any candy you cook needs to be cooked 8 degrees less than the recipe says. Otherwise, your're going to overcook your candy and end up with brittle when you wanted caramel.

Grease a half sheet pan and make the caramel as follows:
1 cup butter
2 cup white sugar
1 cup brown sugar
1 cup corn syrup
1 cup sweetened condensed milk (14 oz can)
2 cup whipping cream
1 1/4 teaspoon vanilla

In large heavy pan (4qt) melt butter, then add everything but vanilla. Cook over medium to medium-high, stirring constantly till temp is 240-245(after adjusting cooked to 234). Remove from heat stir in vanilla and pour in greased pan.

After carmel sets up, make Alton Brown's Marshmallows:
3 pkgs. unflavored gelatin
1 cup ice cold water, divided
12 oz sugar (about 1 1/2 cups)
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of water. Whisk attachment ready.
In a saucepan combine the remaining 1/2 cup water, sugar, corn syrup, and salt. Place over medium heat cover and cook for 3-4 min. Uncover, clip candy themo onto the mixture till reaches 240F (234) approx 7-8 min. Once mixture reaches temp immediately remove from heat.
Turn mixture on low speed and while running pour the sugar syrup down the side of the bowl into gelatin mixture. Increase to high speed and continue to whip for 12-15 min. Add vanilla during last minute of mixing. Using spatula, scrape bowl onto the carmels. Let dry 4 hours.

Cut candy into squares and dip in chocolate. Rest on wax paper. Delicious!!

Marshmallows

http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe/index.html

Seriously, it was so fun to make these with my girls. We died them pink for valentines, and cut them with a heart shape cookie cutter. If that's not enough we dipped them in chocolate and added sprinkles. I also used peppermint extract instead of vanilla, so leftovers will be perfect for my hot chocolate.

Updating.. in Scotchmallow ..

Vanilla Cream Pie

From Grandma Lu's kitchen to Sharlynn's kitchen to mine! Nick loves the coconut version.

4 eggs
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups half-and-half, light cream, or milk (i usually just use milk)
1 tablespoon butter or margarine
1 1/2 teaspoons vanilla

Separate egg yolks from whites; set white aside for meringue. In a medium saucepan, combine sugar and cornstarch. Gradually stir in half-and-half (or cream or milk). Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a rotary beater or fork. Gradually stir about 1 cup of the hot filling into yolks. Add egg yolk mixture to filling in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla.


COCONUT CREAM PIE: prepare as above, except stir in 1 cup flaked coconut with butter and vanilla.

BANANA CREAM PIE: prepare as above, except before adding filling, arrange sliced bananas over bottom of shell.

DARK CHOCOLATE CREAM PIE: prepare as above, except increase the sugar to 1 cup. Stir in 3 ounces chopped unsweetened chocolate with the half-and-half.

SOUR CREAM-RAISIN PIE: prepare as above, except decrease sugar to 2/3 cup and increase the cornstarch to 1/3 cup. Fold in 1 cup raisins and 1/2 cup dairy sour cream with the butter and vanilla. Heat filling mixture through (do not boil).



This is an easy recipe. I usually cook it low and slow - that way it doesn't curdle or burn. ENJOY!

Red Velvet Crinkle Cookies

Pinterest! Love it. These are delicious and very festive! Lemon zest is a must!

Hands-On Time: 20 minutes
Total Time:
Servings: About 4 dozen cookies
Rating: 4.5 stars
Description:
A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar.
Ingredients
6 tablespoons butter
1 cup powdered sugar
1 teaspoon cornstarch
1 box Duncan Hines® Red Velvet Cake Mix
2 large eggs
1 teaspoon lemon zest
Baking Instructions
Preheat oven to 375°F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
Store in airtight container with wax paper or parchment separating layers.
Tips:
For consistency, use a small scoop (1 to 1-1/4 inches in diameter) to form dough into balls.
For best results, bake only one sheet of cookies at a time. If two are baked at once, rotate sheets midway through baking.
Copyright © 2011 Pinnacle Foods Corp. LLC. All Rights Reserved.

Salted Nut Roll

from Cinda, from my shower and EVERYONE loved it!

16 oz. dry Roasted peanuts (salted) 3 Tbs. butter or margarine
1 can sweetened condensed milk 4 c. miniature marshmallows
12 oz. Reeses Peanut butter chips (I use 1½ bags)

Butter 9 x 13 inch pan. Pour ½ peanuts in pan. Mix butter and peanut butter chips in sauce pan over low heat. Heat until melted, add milk, and mix well. Remove from stove, add marshmallows. Pour over peanuts, and then top with remaining peanuts. Press in and refrigerate until ready to serve. Cut into squares and serve.

No Bake Cookies

When I was in Utah visiting my cousin she made these. Hers didn't set, but they were still delicious. So tonight I got the craving to make them. Found a recipe on allrecipes.com, and thanks to the comments of people I figured out that she probably didn't let it boil long enough. I made sure it was really boiling for 1.5 to 2 minutes.

Ingredients

1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter (used creamy, added a few more oats to keep crunchy)
3 cups quick-cooking oats
1 teaspoon vanilla extract
Directions

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Whoppen Cake

It's really called Chocolate Cake with Malt Topping, the best cake EVER.

From Better Homes and Garden

Cake ( I actually made frosting first, needs refrigeration)

Put in bowl:

1/2 cup unsweetened cocoa powder

(use 3 8x8x2 inch pans, grease and put one teaspoon of cocoa in pans, put the rest in bowl)

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

In another bowl:

2/3 cup butter, softened

1 3/4 cup sugar

Beat and add one at a time;

3 eggs

4 oz unsweetened chocolate, melted and cooled

2 teaspoons vanilla

Alternate beating in flour mixture and 1 1/2 cups milk into butter mixture. Pour into pans bake 350 for 17 to 20 min.

Malt topping Frosting- seriously yummy

Heat 2 cups heavy whipping cream just until boiling, remove from heat add 1/3 cup malted milk powder, stir. Add 2 11.5 oz milk chocolate pieces do not stir, cover and let sit for 10 min. Then stir and refrigerate 3 hrs. Beat with electric mixer for 3 min, becomes light brown and fluffy.

Layer frosting and cakes. Mine was a little crumbly, but it was a day or two old, but ummm..

2 cups of malted milk balls for decor

Mudslide cookies

I made these cookies at Christmas for a few neighbors who gave them rave reviews. Mudslides are a cross between meringue cookies and brownies, which sounds weird but is actually delicious. Joey declared them his favorite cookie EVER. I'm not sure I'd go that far, but I do really love them--after all, they contain four kinds of chocolate. The batter is more like cake than cookie, so don't let the texture throw you off. Also, the recipe is big and makes 24 - 30 large cookies.

3/4 cup plut 2 T cake flour

1 T baking powder

1/8 tsp salt

1 T cocoa

1 T boiling water

1 tsp vanilla

7 oz unsweetened chocolate, coarsely chopped

6 oz bittersweet chocolate, coarsely chopped

1 stick (8 T) unsalted butter

7 large eggs

2 3/4 cups sugar

2 cups chopped walnuts

1 1/2 cups bittersweet chocolate chips

Preheat oven to 350 degrees. Lightly spray cookie sheet or line with parchment paper.

Sift the flour, baking powder and salt into a bowl and set aside.

Combine cocoa and boiling water to make a paste. Blend in the vanilla.

Melt the unsweetened and bittersweet chocolates with the butter in a bowl in the microwave in 15 to 20 second intervals. Gently stir to blend.

In a stand mixer fitted with the whisk attachment, beat together eggs, sugar and cocoa paste on high speed until light in texture and thick, 6 - 8 minutes. Add the chocolate mixture with the machine running on medium speed. On low speed, mix in the dry ingredients until just blended. Mix in the walnuts and chocolate chips until blended. Scrape down the bowl as needed during mixing to blend evenly.

Using a 1/4 cup measure as a scoop, fill it with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 - 4 inches between the cookies.

In batches, bake the cookies until they are cracked on top but still slightly moist, rotating the pans as necessary to bake the cookies evenly, 14 minutes. Allow the cookies to cool slightly on the baking sheet before transferring them to wire racks to cool completely.

Turtles

Okay so I know Christmas is over, but these are delicious! I made them for a Christmas party, everyone loved them and they are so easy to do! I don't like chocolate pretzels at all, but I LOVE these. My mom showed me how to do these.

All you need is pretzels, rolos, and nuts. Heat the oven to 350 degrees. Place pretzel down and rolo on top, put in oven just until the chocolate is glistening around 5 minutes. Press nut or nut pieces down into the top of the rolo. I drizzled red Wilton Chocolate over them and green sprinkles to make festive.