Cookies & Desserts

Key Lime Pie

4 egg yolks (beat till stiff)

1 can sweet condensed milk

1/2 cup key lime juice

2 drops green food coloring

Graham cracker crust

Mix all ingredients for about 7 minutes. Cook at 350 for 10 minutes.




Denise’s Fudge

3 cups (1 1/2 pks) milk chocolate chips

1 can (14 oz) sweetened condense milk

Dash of salt

1 1/2 tsp of vanilla

Line square pan with wax paper and put chips, milk, and salt in pan. Melt over medium heat till completely smooth. Turn off heat and add vanilla (and nuts, etc.). Spread evenly in pan. Cool in fridge for at least 2 hours.

To serve, turn onto cutting board, peel off wax paper, and cut.




Buttermilk Pie

1 1/2 cups of sugar

1 cup Buttermilk

1/2 cup Bisquick

1/3 cup (5 1/3 Tbsp) butter, melted

1 tsp vanilla

3 eggs

Preheat oven to 300. Grease 9″ pie pan. Put all ingredients in bowl and blend with else. Mixer, pour into pan. Bake for 50 minutes. Cool for 5 minutes.




Homemade Oreos

Box of chocolate devil’s food cake mix

2 eggs

3/4 cup of shortening

Cream Cheese Frosting

Mix the cake mix, eggs and shortening together. Roll into small balls-they are pretty small so you may want to try out first and make sure they come out a good size. Bake at 350 for 8 minutes. They should be soft and just starting to crack. Let cool. Put frosting on top of one cookie and put another cookie on top to make an Oreo looking sandwich.




Sugar Cookie Bars

1 1/2 cup sugar

1 cup butter (2 sticks; softened makes it easier to mix)

8 oz. cream cheese (softened at room temperature makes it easier to mix)

1 egg

1 tsp. vanilla (could use real vanilla)

1/2 tsp. lemon extract (optional)

3 1/2 cup flour

1 tsp. baking powder

Cream sugar, butter and cream cheese. Add egg, vanilla and lemon extract. Add flour and baking powder. Press into a jelly roll pan which has been sprayed with Pam. Bake at 375 degrees for about 20 minutes. Watch to be sure you don’t burn the edges.


1 cube butter

1/2 pkg. powdered sugar

1 tbsp milk

Can add lemon extract or almond extract or vanilla extract.

The amounts listed for the powdered sugar and milk are a bit approximate. Cream all ingredients together and spread on cooled bar cookies.





1 pkg semi-sweet chocolate chips

1 can sweetened condensed milk

2 tbsp butter

1/2 tsp salt

2 tsp vanilla




Ooey-Gooey-Chex Mix

16 oz Rice Chex Cereal

1 1/2 cups sugar

1 1/2 cups karo syrup

2 cubes and 2 tbsp butter

Mini m&ms

Combine sugar, syrup, butter in a pan and boil for 5 minutes. Drizzle over cereal in a bowl. Add m&ms and spread on wax paper to cool.




Colleen’s Christmas Fudge:

3 Cups Chocolate Chips ( 1 & ½  bags) I use 2 cups milk chocolate and 1 cup semi-sweet

1 can sweetened condensed milk

a pinch of salt

1 tsp vanilla (or other flavoring, mint, etc.)

optional add ins:

3 cups miniature marshmallows

½ cup finely chopped candy cane

options on the chocolate chips:  You can use any mixture of chips you want.  White chocolate, Mint chocolate, etc.

Prepare 8×8 pan with butter or line it with wax paper.  (9×13 pan if you are adding the 3 cups of marshmallows)

Over low heat in a NON-STICK pan, heat the condensed milk, the chocolate chips, and a pinch of salt, constantly stirring with a rubber spatula.  Heat and stir until smooth.  Add vanilla, stir until smooth, remove from heat and add the other ingredients and immediately pour into prepared pan.  Cool in refrigerator for 2 – 3 hours, remove from refrigerator and serve.




Michelle’s Peach Cobbler:

½ cube margarine or butter

1 cup flour

1 cup sugar

2 ½ tsp baking powder

¾ cup milk

1 tsp cinnamon

1 large can peach slices (drained)

Melt margarine in glass rectangle baking dish.  Mix next 5 ingredients in a

bowl and pour over melted butter. Spoon peaches over the top of batter. Bake at 350 for 45 minutes.  Serve warm with a scoop of vanilla ice cream.




Rice Krispie Treats:

Serves 12

3 tbsp butter/margarine

1 pkg of regular marshmallows (or use 4 cups of mini marshmallows)

6 cups of rice krispies cereal

In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add cereal. Stir until well coated (might want to act quickly—marshmallows will cool off quickly).

Using buttered spatula or waxed paper evenly press mixture in a 9x13x2″ pan coated with cooking spray or wax paper. Cool. Cut into 2×2″ squares. Best if served on the same day.

To store: put into airtight container and then into refrigerator. If not properly store, they will harden a lot and will hurt teeth to bite into.




Chocolate No-bake Cookies:

2 cups of sugar

1/2 cup milk

1 cube butter or margarine (1/2 cup)

2 1/2 tbsp coca

1 tsp vanilla

3 cups oatmeal (can use quick oats)

Melt butter for 2 minutes in microwave in a microwavable bowl. Stir cocoa, sugar and milk in with the butter. Microwave on high and covered with a paper-towel for 6 1/2 minutes. Stir in vanilla and oats. Once the consistency starts to thicken, drop them onto wax paper. Let cool completely and then peel them off to serve.




Jessica’s sugar/snicker-doodle cookies:

1 cup of sugar

1 1/2 tsp vanilla

2 1/3 cups of all purpose flour

1 cup of butter

1 egg

1/2 tsp of baking soda

For snicker-doodles:

3 tsp of cinnamon

3 tbsp of sugar

Preheat oven to 375 degrees

Beat butter and 1 cup of sugar together on low speed. Stir in vanilla and egg. Stir in flour and baking soda. Shape dough into inch balls, and place them 2 inches apart onto greased pan. For snickerdoodles: Mix 3 tbsp of sugar and 3 tsp cinnamon. Roll balls of dough into mixture. Bake for 9-11 minutes. Remove to cool. Makes approx. 4 dozen cookies.




Jessica’s Cake-Mix Cookies:

Any cake mix box (whether Pillsbury or betty crocker or whatever you can find). Preheat oven to degrees it says on box for regular cake recipe.

1/3 cup of oil

2 eggs

Mix together all ingredients and spoon out onto cookie sheet at least 1 inch apart from each other. Cook for approximately 7 minutes (could take longer, so cook until cookies are golden brown). Serve warm. Makes approximately 2 1/2 dozen cookies—great for serving a lot of people!




Panna Cotta: Serves 6

1/3 cup skim milk

1 (.25 oz) envelope unflavored gelatin

2 1/2 cups heavy cream

1/2 cup white sugar

1 1/2 tsp vanilla extract

Pour milk into a small bowl, and stir in the gelatin powder. Set aside. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.




Caramel Popcorn

Pop 1/2 -3/4 cup of popcorn kernals

1 cup of margarine/ butter

1/2 cup sugar

16 large marshmallows (or 1 1/2-2 cups small)

Pop popcorn; set aside. Melt margarine in microwave. Add brown sugar and mix, add marshmallows and melt. Whips quickly until smooth and melt a few seconds more. Pour over popcorn, stir and serve!




Caramel Popcorn II

1 cube of butter

1 lb brown sugar (2 1/4 cups)

1 cup corn syrup

1 can milk (eagle brand)

Bring butter, brown sugar, and corn syrup to a boil and stir constantly. Remove from heat and add 1 can milk. Boil for 3 minutes still stirring constantly. Pour over popped popcorn.




Popcorn Balls

1 cup light corn syrup

1/2 cup sugar

1 3 oz pkg Jello gelatin (any flavor)

9 cups of popped popcorn

Bring syrup and sugar to a boil in a saucepan. Remove from heat and add Jello, stirring until dissolved. Pour over popcorn and mix well. Quickly form into balls.




Great Oatmeal Bars (24 bars):

2 sticks of margarine or butter

1 cup brown sugar

1 cup white sugar

2 eggs

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

1 1/2 cups flour

3 cups of rolled oats


3 tbsp margarine or butter

1 1/2 cups of powdered sugar

1 tsp vanilla

Milk to spreadable consistency

For oatmeal bars: cream butter and sugars; add eggs and vanilla. Add dry ingredients and mix well. Press into greased 10×15 inch pan. Bake at 350 degrees for 15 minutes or until very lightly browned. For Frosting: Combine all ingredients for icing, adding milk a little at a time. Frost while warm and store in air tight container.




Pumpkin Cheesecake Bars (about 18 bars):

1 pkg (18 oz) refrigerated ready-to-bake sugar cookie dough

1 pkg (10 oz) cinnamon-flavored baking chips

3 pkgs (8 oz each) cream cheese, softened

3/4 cup sugar

1 tsp vanilla extract

1 cup pure pumpkin

1 tsp pumpkin pie spice

3 eggs

Arrange 15 of the cookie dough pieces in greased 9×13 inch baking pan; pat out to cover bottom of pan. (Reserve remaining dough for another use) Sprinkle chips over dough. Bake in 350*F oven until crust is lightly browned, about 12-14 minutes. In a large mixing bowl, beat cream cheese, sugar, and vanilla at medium speed until smooth. Add pumpkin and spice; beat at low speed until blended. Beat in eggs. Pour batter over crust. Bake until center is set, about 30-35 minutes. Cool in pan on wire rack to room temperature. Chill for several hours before cutting into squares. (If cinnamon chips aren’t available, butterscotch or white baking chips will do the trick!)




Gooey Butter Brownie Bars (about 24 bars):

Brownie Base:

2 squares (1 oz each) unsweetened chocolate

1/3 cup butter

1 cup sugar

2 eggs

1 tsp vanilla extract

1/2 cup flour

Gooey Butter Topping:

2/3 cup sugar

1/4 cup butter, softened

1 egg

1/4 cup milk

1/4 cup light corn syrup

1 tsp vanilla extract

1/2 cup flour

Dash of salt

Powdered sugar

For base: in large microwave-safe bowl, combine chocolate and butter. Microwave on high for 1 1/2 – 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar. Stir in eggs and vanilla until well blended. Stir in flour. Spread into an 8-inch square pan that has been lined with foil and coated with non-stick cooking spray. Bake in 350*F oven for 20 minutes. For topping: In large mixing bowl, beat sugar and butter at medium speed until light and fluffy. Beat in egg. Gradually beat in milk, corn syrup, and vanilla. With mixer at low speed, beat in flour and salt until well combined. Pour over partially baked brownie base. Bake in 350*F oven until light golden brown and center of topping is set, about 17-20 minutes.  Cool completely in pan on wire rack. Sprinkle powdered sugar over top. Use edges of foil to lift from pan on wire rack. Sprinkle powdered sugar over top. Use edges of foil to lift from pan onto cutting board. Cut into bars.




Impossible Pie:

1/2 cup butter

4 eggs

1/2 cup flour

1 cup sugar

2 cups eggnog

2 tsp vanilla

Blend all ingredients and pour into 10-inch greased pie pan. Bake at 350* for 40-50 minutes. This pie forms its own crust.





Indiana Butterscotch Pie:

1 1/2 cup brown sugar

4 tbsp butter

1/3 cup flour

1/2 tsp salt

2 egg yolks

2 cups milk

Melt brown sugar and butter in saucepan. Add rest of ingredients. Cook until thick in double boiler. Put in baked crust. Top with Meringue (for company).




Arizona Buttermilk Pie:

1/2 cup butter

1 1/2 cups white sugar

3 tsp all-purpose flour

3 eggs

1 cup buttermilk

1 tsp vanilla extract

1/4 tsp ground nutmeg

1 (9-inch) unbaked pie crust

Preheat oven to 350*F. In a large bowl cream butter and sugar until smooth. Mix in the flour, eggs, buttermilk and vanilla. Pour filling into pie shell. Sprinkle top with nutmeg. Bake in the preheated oven for 60 minutes, or until golden brown.




Lemon Berry Tiramisu (about 12 servings)

2 pkgs (3 oz each) frozen ladyfingers, thawed (divided)

1/2 cup berry syrup or seedless berry jam (raspberry)

1 can (15 3/4 oz) lemon pie filling

1 container (15 oz) ricotta cheese

1 cup powdered sugar

1 tsp vanilla extract

1 cup heavy whipped cream

2 cups fresh blueberries

1 cup fresh raspberries

Brush flat-side of lady fingers with syrup (or jam). Trim one end of half of the lady fingers to make straight edge; use to line sides of 9-inch springform pan. Use trimmings and additional ladyfingers to cover bottom of pan. In large mixer bowl, beat pie filling, ricotta, powdered sugar, and vanilla at medium speed until light and fluffy. Fold in whipped cream. Spread half of the lemon mixture into pan and top with half of the blueberries. Repeat layers with remaining ladyfingers and lemon mixture. Cover and refrigerate several hours or overnight. Just before serving, top with remaining blueberries and raspberries.




Lemon Lover’s Cheesecake (about 12 servings):


1 1/3 cups shortbread cookie crumbs

3 tbsp butter (melted)


3 pkgs (8 oz each) cream cheese, softened

3 tbsp fresh lemon juice

1 cup sugar

1 tbsp cornstarch

1 tbsp grated lemon peel

3 eggs


1 jar (10-12 oz) lemon curd

Whipped cream, raspberries, and mint sprigs

For crust: In medium bowl, combine shortbread crumbs and butter until evenly moistened. Firmly press mixture into bottom of 9-inch springform pan that has been coated with no-stick cooking spray. Wrap foil under bottom and around outside of pan. Bake in 325*F oven for 8 minutes; set aside.

For filling: In large mixer bowl, beat cream cheese at high speed until smooth. Beat in lemon juice. In small bowl, combine sugar, cornstarch, and lemon peel. Add to cream cheese mixture and beat until well mixed, scraping bowl occasionally. Add eggs, 1 at a time, beating at low speed after each addition just until blended. Pour filling into crust. Bake in 325*F oven until edges are set and center is almost set, about 40-45 minutes. Turn off the oven. Loosen edges of cake from pan with sharp knife. Leave cheesecake in oven with door ajar for 30 minutes. Remove from oven. Cool on wire rack to room temperature. Cover and chill for 8 hours or overnight.

For topping: Spread lemon curd over cheesecake. Chill before removing springform ring. Just before serving, add dollop of whipped cream, fresh raspberries, and mint sprigs.




Lemon Bars:

2 cups flour

1/2 cup powdered sugar

1 cup melted butter

2 cups sugar

4 eggs, beaten

4 tbsp lemon juice

1 tsp baking powder

4 tbsp flour

Mix first 3 ingredients and press into bottom of 9×13 pan. Bake for 15 minutes at 350*. Mix the rest of the ingredients while crust is baking. Pour over crust and bake for an additional 20-25 minutes.




Nauvoo, IL Scovil Bakery Ginger Bread Cookies:

1 Cup Sugar

1 Cup Molasses

3/4 Cup Oil or Lard

1/2 Cup Hot Water

Combine—Rinse molasses out of cup with hot water.

Add 2 Eggs

Mix together the following:

1 tsp Soda

1/2 tsp Salt

1 tsp Cinnamon

1 heaping tsp Ginger

6-7 Cups Flour (use 1/3 Whole Wheat Flour)

Use more flour if needed

Refrigerate dough. Roll out and cut with cookie cutter. Bake at 350* for 10 minutes.




Snickerdoodles (66 cookies):

3 3/4 cups all purpose flour

1/2 tsp baking soda

1/2 tsp cream of tartar

1/2 tsp salt

2 eggs

1/4 cup milk

1 tsp vanilla

1 cup butter or margarine

2 cups sugar

3 tbsp sugar

1 tsp ground cinnamon

Grease a cookie sheet. Stir together the first four ingredients. Beat the 1 cup of butter for 30 seconds, adding the 2 cups of sugar and beat till fluffy. Add the eggs, milk, and vanilla; beat well. Add the dry ingredients to the beaten mixture, beating till well combined. Form dough into 1 inch balls; roll in a mixture of the 3 tbsp of sugar and cinnamon. Place balls 2 inches apart on a cookie sheet; flatten slightly with the bottom of a drinking glass. Bake in a 375*F oven for about 8 minutes or till light golden.




Nana King’s Buckeye Balls (about 5 dozen) (Jessica’s peanut-free version):

1 1/2 Cups Crunchy Cookie Butter

1/2 Cups Margarine/Butter (room temperature)

1 tsp vanilla

1 lb powdered sugar

1 6 oz pkg semi-sweet chocolate chips

2 tbsp Crisco

Line a baking sheet with waxed paper. In a medium sized bowl mix the cookie butter, margarine, vanilla and sugar with hands to form a smooth dough. Mixture will be crumbly. Shape dough into balls, using 2 tsp for each. Place on wax paper and put into refrigerator. Melt chocolate and Crisco together in top of double broiler. When smooth, pour into a small bowl of measuring cup. Insert a wooden toothpick into a ball and dip into melted chocolate so that 3/4 of the ball is coated. Return the ball to the wax paper, chocolate side-down, and remove the pick. Refrigerate for another 30 minutes or until chocolate is firm. Store in plastic containers with wax paper between layers; freezes as well.




Nana King’s Creamy Caramels:

1 cup dark brown sugar

1 cup corn syrup

1 cup butter

1 can (14 oz) sweetened condensed milk

1 tsp vanilla extract

Line an 8-inch square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3 qt saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from heat and stir in milk. Reduce heat to medium-low and cook until candy thermometer reads 238* (soft-ball stage), stirring constantly. Remove from heat and stir in vanilla. Pour into prepared pan—cool. Remove from pan and cut into 1-inch squares. Wrap individually in waxed paper; twist ends. These are really good dipped in chocolate as well! (Tip: add milk quickly—can burn at this stage)




Brittney Fry/Hoskin’s Cookies:

2/3 cup butter, softened

2/3 shortening

1 cup sugar

1 cup brown sugar

2 tsp vanilla

2 eggs

3 cups flour

1 tsp salt

1 tsp baking soda

Mix the first 4 ingredients together. Using a separate bowl, mix the vanilla and eggs together. Add that to the mixture. In another separate bowl, mix the flour, salt and baking soda. Add that to the mixture as well. Place the cookies onto cookie sheet and bake at 375*F for 8 minutes or until golden brown.






1 1/2 cups sugar

1/2 cup butter or margarine, softened

1/2 cup shortening

2 eggs

2 3/4 cups flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1/4 cup sugar

2 tsp ground cinnamon

Heat oven to 400*F. Mix 1 1/2 cups sugar, the butter, shortening, and eggs in a large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 1 1/4 inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until set. Remove from cookie sheet to wire rack.




Homemade Gingerbread Cookies (5 dozen):

3/4 cup butter, softened

1 cup packed brown sugar

1 egg

3/4 cup molasses

4 cups flour

2 tsp ground ginger

1/4 tsp salt

1 1/2 tsp baking soda

1 1/2 tsp ground cinnamon

3/4 tsp ground cloves

In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight. On a lightly flour surface, roll dough to 1/8 inch thickness. Cut with floured 2-1/2 inch cookie cutters. Place 1-inch apart on ungreased baking sheets. Bake at 350*F for 8-10 minutes or until edges are firm. Remove to wire racks and decorate when cool.




Betty Crocker Vanilla Buttercream Frosting:

3 cups powdered sugar

1/3 cup butter/margarine, softened

1 1/2 tsp vanilla

1-2 tbsp milk

In a medium bowl, mix powdered sugar and butter with a spoon or electric mixer on low-speed. Stir in vanilla and 1 tbsp milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick=add more milk/if too thin=add more powdered sugar.

Add a drop of food coloring for color!




Hershey’s “Perfectly Chocolate” Chocolate Frosting (About 2 cups):

1/2 cup (1 stick) butter/margarine

2/3 cup cocoa (Hershey’s)

3 cups powdered sugar

1/3 cup milk

1 tsp vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla.




Classic Crisco Pie Crust

(For a double crust 9-inch pie)

2 cups flour

1 tsp salt

3/4 stick Crisco baking sticks or 3/4 cup Crisco Shortening

4-8 tbsp ice cold water

Blend flour and salt in mixing bowl. Cut cubed, chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining. Sprinkle 4 tbsp ice water over flour mixture; mix gently with a fork. Add more water by the tbsp, mixing until dough holds together. Divide dough into two, with one ball slightly larger than the other. Flatten dough into 1/2 inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes. Place larger disk of dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2 inches wider than pie plate. Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions. Roll top pie crust; lift onto filled pie. Trim dough with 3/4 inch overhang; fold top edge under bottom crust. Press edges together and flute. Cute slits in top crust. Bake pie according to recipe directions.




Ultimate Chocolate Chip Cookies

3/4 Stick Crisco Baking Sticks or 3/4 Cup Crisco Shortening

1 1/4 Cups firmly packed light brown sugar

2 tbsp milk

1 tbsp vanilla extract

1 large egg

1 3/4 cups flour

1 tsp salt

3/4 tsp baking soda

1 1/2 6-oz packages semi-sweet chocolate chips (1 1/2 cups)

Heat oven to 375 degrees F. Beat shortening and brown sugar in large bowl with an electric mixer at medium speed until light and fluffy. Beat in milk, vanilla and egg. Stir in flour, salt and baking soda. Blend in chocolate chips and nuts. Drop by rounded measuring tbsp 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies. Cool 2 minutes on cookie sheet. Transfer cookies to cooling rack.


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