LEMON BARS (CHEESE CAKE STYLE)

Shauna Norton

Lemon Cake Mix
Lemon Frosting
1 Stick of Butter
3 Eggs
1 8 oz. Cream Cheese Softened

Mix together lemon cake mix, 1 stick of melted butter and 1 egg. Press into a 8 x 13 pan (greased.)

Mix together cream cheese and frosting. Set aside ¾ to 1 c for use later.

Add 2 eggs to remaining frosting mixture. Pour on top of crust. Bake @ 350 for 30 mins.

When cooled add the frosting that was set aside.

FAT BOY EXTREME SUNDAY

Good Things Utah

fat boy vanilla sandwiches (enough to fill a 9 x 13 pan)
1 can of sweetened condensed milk
hot fudge topping
caramel topping
whip cream
cherries

In a 9 x 13 pan lay fat boy vanilla sandwiches to capacity. Use fork to poke holes in each sandwich. Poor 1 can of sweetened condensed milk over top of sandwiches. Add hot fudge and caramel. Place in freezer till frozen.

Remove from freezer and add more hot fudge.

Serve and enjoy.

YELLOW BUNT CAKE

Shauna Norton

1 yellow cake mix
1 c. sour cream
4 eggs
3 T. flour
½ c. oil
¾ c. water
1 Vanilla instant pudding

Grease bunt pan, sprinkle with cinnamon and sugar. Pour above mixture into pan.

Bake @ 350* for 45 mins. Cool 10 mins.

MICROWAVE CHOCOLATE PUDDING CAKE

Misty Curtis

2 Tbsp butter or margarine                         
1 cup all purpose flour
¾ cup sugar
6 Tbsp unsweetened cocoa divided
2 tsp baking powder
½ tsp salt
Whipping cream
½ cup milk
1 tsp vanilla
¾ cup firmly packed brown sugar
1 ¼ cup water
Place butter in 1 cup glass measure. Cook on high for 45 seconds, or until butter melts. Set aside. Combine flour,
sugar, 2 tbsp of the cocoa, baking powder, and salt. Stir
in milk, melted butter, and vanilla. Pour into 8 inch
round microproof baking dish. Set aside. In 4cup glass measure, combine brown sugar, remaining cocoa, and
water. Mix well. Pour over batter. Do not stir. Cover with
paper towel. Cook on high for 9-11 min., or until cake
tests done. Remove from even and let stand 10 min. Top
with whipped cream and serve.

LEMON COOKIES

Misty Curtis

1 lemon cake
2 eggs
1/3 cup oil
1 Tbsp lemon juice
¾ cup coconut

Preheat oven to 375 degrees
Grease sheet
Combine in a bowl except coconut beat until blended then add coconut.  Make into 1 in. balls
Bake for 6-7 min. Cool for 1 min then sprinkle with powdered sugar.

JUSTIN’S COOKIES

Misty Curtis

2 cups butter
24 oz. semi sweet chocolate chips
4 cups flour
2 cups brown sugar
2 tsp soda
1 tsp salt
2 cups sugar
8 oz. Hershey bar
5 cups oatmeal (blended)
4 eggs
2 cups coconut
2 tsp baking powder
2 tsp vanilla
3 cups pecan (chopped)

Cream sugars, butter, and eggs
Mix dry ingredients
Add mix-ins
Bake at 375 degrees for 10 min.

RAW COOKIE DOUGH (for eating)

Misty Curtis

1 cup butter
¾ cup brown sugar
1 box instant vanilla pudding
¼ cup milk
½ Tbsp vanilla
1 tsp baking soda
2 ½ cup flour
2 cups chocolate chips

In large bowl, cream softened butter and sugar until fluffy. Add pudding and stir well. Add milk, vanilla, and baking soda. Slowly mix in flour until smooth. Stir in chocolate chips and chill. Don’t bake!

KNEADERS SUGAR COOKIES

Misty Curtis

2 cups butter
2 ¼ cups sugar
4 large eggs
1 cup milk
7 ¾ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp lemon flavor
½ tsp nutmeg
1 Tbsp honey

Cream together butter and sugar until fluffy. Add eggs,
then milk. Scrape the sides of the bowl often. Stir in
remaining ingredients. Dough will be soft and sticky.
Place dough on well floured pastry cloth or workspace.
Knead in just enough flour to make dough workable.
Dough will be very soft. It is best to knead with a rolling
motion so you have a smooth surface and you will not
get cracks on the tops of cookies.
Gently roll out to 3/8 inch thick. Bake at 325 degrees for
10-12 min. Makes about 4 dozen.

CHOCOLATE ZUCHINNI CAKE

Misty Curtis

3 eggs
Beat alone first

Add next
2 cups sugar
2 cups grated zucchini
½ cup cocoa
1 cup oil

1 tsp vanilla
1 tsp cinnamon
¼ tsp baking powder
3 cups flour
1 tsp salt
1 tsp soda

Add cocoa, vanilla, zucchini
Add dry ingredients mix well
Bake at 350 degrees for 1 hr.

CHOCOLATE MOUSSE CAKE

Misty Curtis

1 (18.5 oz.) pkg. Chocolate cake mix
1 (14 oz.) can sweetened condensed milk
2 (1oz.) squares unsweetened chocolate, melted
½ cup cold water
1 (3.9 oz.) pkg. Instant chocolate pudding mix
1 cup heavy cream, whipped

Preheat oven to 350 degrees. Prepare and back cake mix according to package directions for two 9-inch layers. Cool and remove from pans. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in water, then instant pudding until smooth. Chill for at least 30 min. Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to fridge for at least another hour. Place one layer of cake onto a serving plate. Top it with 1 ½ cups of mousse, then cover with the remaining cake layer. Frost with remaining mousse and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

PEANUT BUTTER CUPS

1 cup peanut butter
1 ½ cups powdered sugar
½ cup real butter

Mix with hands and put in fridge to firm, then make into balls. Return to fridge while melting chocolate. To finish, put chocolate
in the cup, add the peanut butter balls and then cover with more chocolate.

RHUBARB CRISP

Misty Curtis

Crumb toppings:
1 cup sifted flower
¾ cup uncooked old fashioned oatmeal
1 cup brown sugar firmly packed
½ cup melted butter or margarine
1 t. cinnamon

Fruit mixture:
4 cups diced rhubarb or apples
1 cup sugar
2 T. cornstarch
1 cup water
1 t. vanilla
Combine in saucepan. Cook, stirring until thick and clear

Mix together topping mixture until crumbly. Press half of crumbs into a greased 9” layer cake pan. Cover with fruit. Pour cooked mixture over fruit. Top with rest of crumbs. Bake at 350 degrees for 1 hr.

GRANDMA’S FUDGE

 Misty Curtis

Mix together in pan:
1 large can evaporated milk
4 ½ cups sugar
1/3 cup margarine

Bring to boil slowly and then boil for 5 min. then pour over
1 lb. Shredded milk chocolate Hershey bar
1 pint marshmallow cream
2 bags of chocolate chips (1 semi, 1 milk)

Stir until chocolate is melted. Add 2 cups nuts if desired. Pour into greased cake pan.

IDAHO SPUDS

Misty Curtis

1 large Hershey bar
1-8 oz. cool whip
Unsweetened macaroon coconut

Melt chocolate very slowly.  Allow to cool until almost cool. 
Have cool whip at room temperature.  Blend chocolate into
cool whip.  Set in fridge for an hour or two and then put a
spoonful at a time in coconut.  Shape into balls.

RASPBERRY BARS

MISTY CURTIS

3 cups flour   
½ t baking soda
1 egg   
1 ½ cups sugar
1 cup chilled butter

Combine flour, sugar, soda, cut in butter and egg until coarse crumbs. Reserve 2 cups for topping. Press remaining into ungreased pan. Bake at 350* for 8 minutes. After adding filling sprinkle remaining crumbs over the top and bake for 10-20 min, (until top barely starts to brown). Cook and drizzle with glaze.

Filling:
12 oz pkg frozen raspberries
½ t vanilla
¼ cup water
1 ¼ cup sugar
3 T cornstarch

In a saucepan, combin sugar and cornstarch, add remaining filling ingredients and cook over medium heat until thickened. Spread over crust.

Glaze:
1 ¼ cup powdered sugar
1 -2 T lemon juice
1 T softened butter

Melt in sauce pan just until melted.

CHEESECAKE

MISTY CURTIS

Crust:
1 pkg graham crackers
1/3 cup sugar
1/3 melted butter

Filling:
1 can sweet milk
Large pack cream cheese
1/3 cup lemon juice
1 cup sour cream
½ t vanilla

AUNT ELVA’S CARAMELS

In a saucepan combine:
2 cups sugar
1 ½ cups dark karo
½ lb butter
1 cup whipping cream

Boil exactly 5 minutes. Add another cup of whipping cream 0one tablespoon at a time. Cook to firm ball stage (244 degrees) about 20 min. Remove from heat and add pinch of salt and 2 T vanilla. Pour into buttered baking dish. Cool overnight.

PUMPKIIN BARS

 MISTY CURTIS

Mix:
1 xup oil
4 eggs
2 cups sugar

Add:
2 cups flour
1 t soda
½ cup chopped nuts
2 t baking powder
1 ½ t cinnamon
2 cup pumpkin

Pour into cookie sheet and bake at 350* for 15-20 min.

Frosting:
3 oz cream cheese
1 T milk or cream
¾ stick butter
1 t vanilla
Powdered sugar (about 1 ¾ cup)

CHOCOLATE CHIP BARS

MISTY CURTIS

Combine
2 cups flour
½ tsp. Baking soda

Add and blend until smooth
2 sticks softened butter
1 lg. egg
2 tsp vanilla
Chocolate chips
Do not over mix

Bake at 300 degrees for 34-45 min.

ÉCLAIR DESSERT

MINDY HAYCOCK

1 cup water
1 cube margarine
Boil together
Remove from heat & stir in 1 cup flour
Let cool
Beat 4 eggs, then mix in with paste in beater. Put in greased 9x13 pan. Cook at 400 degrees for 30 min. Trim of edges.
1 large pkg. Vanilla Pudding
8 oz. cream cheese
Mix together
Cover with cool whip