Brownies from Scratch

I never buy brownie mixes anymore...these are just SO good and come together so easily with things I always have in the pantry anyway!


Ingredients:

• 1/2 c vegetable oil
• 1 c white sugar
• 1 tsp vanilla extract
• 2 eggs
• 1/2 c all-purpose flour
• 1/3 c unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt

Instructions:

• Preheat oven to 350.  Grease a 9x9in baking pan.
• In a medium bowl, combine flour, cocoa, baking powder, and salt; set aside.  In another bowl, mix together the oil, sugar, and vanilla.  Beat in eggs.  Fold in dry ingredients.  Spread batter evenly into prepared pan.
• Bake 20-25 minutes, or until brownie begins to pull away from edges of pan.  Cool on wire rack.
• I like to top it with Chocolate Chip Frosting.

Baked Pineapple Dessert

Ingredients:

• Fresh pineapple chunks
• Brown sugar
• Cinnamon
• Nutmeg
• 1-2 TBS melted butter

Instructions:

• Preheat oven to 375.
• Place pineapple chunks in baking dish.  Sprinkle with brown sugar.  Add a few dashes of cinnamon and nutmeg to taste.  Drizzle with melted butter.
• Bake for about 20 minutes.  Look for the brown sugar to melt and start to caramelize, and the edges of the pineapple to brown slightly.
• Allow to cool for a few minutes before enjoying over a bowl of ice cream!

Peaches & Cream

This is such a delicious summer-y dessert that is sure to please a crowd! The only hang-up is that you have to plan ahead for this one to give everything enough time to chill!

Ingredients:

Crust-

• 1/2 cup butter
• 1 cup flour
• 2 TBS sugar

Filling-

• 8 oz cream cheese
• 1 1/2 cup powdered sugar
• 8 oz cool whip

Topping-

• 1 cup sugar
• 3 TBS cornstarch
• 1 1/4 cups cold water
• 3 oz dry peach Jell-o
• 5 cups peeled & sliced peaches (If you want to 'cheat' and use canned peaches, you'll still come out with awesome results, so don't feel a bit guilty about taking a shortcut! Just be sure to drain them!) ;)

Instructions:

Crust-

• Preheat oven to 350 degrees.
• In a small bowl, stir sugar and flour together. Melt butter and add to sugar & flour mixture. Press into 9" x 13" pan.
• Bake for 8-10 minutes. Cool completely on a wire rack.

Filling-

• Whip all 3 ingredients together until they reach the consistency of melted marshmallows.
• Spread on cooled crust.

Topping-

• Combine first 3 ingredients in a small pan. Heat to boiling. Boil until thick.
• Remove from heat and add Jell-o. Stir until dissolved.
• Place peaches in a bowl. Pour Jell-o mixture over them and stir well. Cool completely.
• Spoon cooled peach mixture over crust and filling. Chill for at least one hour.

Apple Cranberry Crisp

A yummy twist on the classic apple crisp! The cranberries make for great eye appeal, too!

Ingredients:

• 3/4 cup and 1/2 TBS flour
• 1/2 cup brown sugar
• 1/2 cup old-fashioned oats (quick-cooking works fine too)
• 1 tsp cinnamon
• 1/2 cup cold butter
• 1/2 cup chopped pecans (optional)
• 4 apples, peeled and cubed
• 1/2 cup dried cranberries (fresh or frozen are great too!)
• 1/4 cup maple syrup

Instructions:

• Preheat oven to 375 degrees. Butter square pan.
• Combine 3/4 cup flour, brown sugar, oats, and cinnamon in a medium bowl. Cut in butter with a pastry blender. Fold in pecans. Set aside.
• Place apples in pan. Add cranberries, maple syrup, and remaining flour. Mix well.
• Spread topping over apple mixture.
• Bake 40-50 minutes.

Jeweled Bars

These are very easy to make and look beautiful (not to mention how good they taste!). If you don't like an ingredient, substitute something similar that you do like. You almost can't mess this one up!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1 1/2 cups white chocolate chips (dark chocolate chips or a mixture of the two are good too!)
• 1 1/2 cups dried cranberries
• 1 14 oz can sweetened condensed milk
• 1 cup flaked coconut (Jordan doesn't like coconut, so I've substituted sliced almonds with very yummy results!)
• 1 cup pecan halves

Instructions:

• Preheat oven to 350 degrees. Spray 13" x 9" pan with non-stick cooking spray.
• In a medium mixing bowl, combine graham cracker crumbs and butter. Press into the bottom of prepared pan.
• In the same bowl, combine the remaining ingredients; mix well. Gently spread over crust.
• Bake for 25-28 minutes or until edges are golden brown. Cool on wire rack.

Peach Shortcakes

Ingredients:

• 1 cup flour
• 1/4 cup + 2 tsp sugar, divided
• 2 tsp baking powder
• 1/2 tsp lemon zest
• 4 oz cream cheese, cubed
• 1/3 cup + 1 TBS milk, divided
• 3 large fresh peaches, sliced
• 1 1/2 TBS lemon juice
• 1 cup thawed whipped topping

Instructions:

• Preheat oven to 425 degrees.
• Mix flour, 2 TBS sugar, baking powder, and zest in large bowl. Cut in cream cheese with pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture becomes dough.
• Divide dough into 8 equal balls. Place on baking sheet. Flatten to 1/2" thickness and brush tops with remaining milk. Sprinkle with 2 tsp sugar.
• Bake 12-15 minutes.
• Combine peaches, remaining sugar, and lemon juice.
• To serve, cut shortcakes in half and fill with peaches and whipped topping.

Strawberry-Rhubarb Crumb Pie

Ingredients:

(for filling)

• 1 egg
• 1 cup sugar
• 2 TBS all-purpose flour
• 1 tsp vanilla extract
• 3-4 cups fresh rhubarb, cut into 1/2" pieces
• 1 pint fresh strawberries, halved

(for topping)

• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup quick-cooking or rolled oats
• 1/2 cup cold butter

Instructions:

• Prepare pie shell.
• Preheat oven to 400 degrees.
• In a large mixing bowl, beat egg. Add sugar, flour, and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pie shell.
• In another bowl, combine flour, brown sugar, and oats. Cut in butter until crumbly. Sprinkle over the fruit.
• Bake pie at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.

Luscious Four-Layer Pumpkin Cake

Instructions:

• 1 yellow cake mix
• 1 can pumpkin
• 1/2 cup milk
• 1/3 cup oil
• 4 eggs
• 1 1/2 tsp pumpkin pie spice
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 8-oz tub whipped topping
• 1/4 cup caramel topping

Instructions:

• Preheat oven to 350 degrees.  Grease and flour 2 9" round cake pans.
• Beat cake mix, 1 cup of the pumpkin, milk, oil, eggs, and 1 tsp of the pumpkin pie spice together until well-blended.  Pour evenly into prepared pans.
• Bake 28-30 minutes.  Cool in pans 10 minutes.  Remove from pans to wire racks; cool completely.
• Beat cream cheese in a small bowl until creamy.  Add sugar, remaining pumpkin, and 1/2 tsp pumpkin pie spice.  Stir in the whipped topping.

To assemble the cake:

• Cut each cake layer horizontally in half with serrated knife.  (In order to make a clean, straight cut through the middle of the cake, place toothpicks around the cake as a guide and cut in a gentle sawing motion.)  Stack layers on a serving plate, spreading the cream cheese filling between layers (but do not frost the top of the cake).  Drizzle cake with caramel topping just before serving.  If you would like, sprinkle with pecans.  Store leftover cake in the refrigerator.  

Strawberry White Chocolate Shortcakes

Ingredients:

• 4 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 1/3 cup Bisquick
• 1/2 cup milk
• 3 TBS sugar
• 3 TBS butter, melted
• 1 cup white chocolate chips
• Whipped topping

Instructions:

• Mix strawberries and 1/2 cup sugar in a bowl.  Place in refrigerator.
• Preheat oven to 425 degrees.
• Stir Bisquick, milk, 3 TBS sugar, and butter until soft dough forms.  Fold in white chocolate chips.  Drop by 6 spoonfuls onto an ungreased cookie sheet.
• Bake 10-12 minutes or until golden brown.  

To Serve:

• Split warm shortcakes; fill and top with strawberries and whipped topping.  Jordan likes a scoop of vanilla ice cream with it too!  ;)

Oatmeal Cranberry White Chocolate Chip Cookies

Ingredients:

• 1 cup butter, softened
  
• 1 cup brown sugar
• 2 large eggs
• 2 cups old-fashioned oats
• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups sweetened dried cranberries
• 1 cup white chocolate chips

Instructions:

• Preheat oven to 375 degrees.
  
• With an electric mixer, stir butter and sugar until light and fluffy. Add eggs; mix well.
• In a separate mixing bowl, combine oats, flour, baking soda, and salt. Gradually add to butter mixture.
• Stir in dried cranberries and white chocolate chips.
• Drop by rounded teaspoonfulls onto cookie sheets. Bake about 10 minutes or until golden brown. Cool on wire rack.

**Yields about 40 cookies.

Nestle Toll House Pie

Ingredients:

• Pastry for one-crust pie
  
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 cup chocolate chips

Instructions:

• Preheat oven to 325 degrees.
• Prepare pie shell.
  
• Beat eggs with mixer on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in chocolate chips. Spoon mixture into pie shell.
• Bake for 55-60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with ice cream, if desired.

**To reheat, bake at 350 degrees for about 15 minutes.

Molten Chocolate Cakes

Ingredients:

• 4 squares chocolate-flavored almond bark
• 1/2 cup (1 stick) butter
• 1 cup powdered sugar
• 2 eggs
• 2 egg yolks
• 6 Tbs. flour

Instructions:

• Preheat oven to 425°F. Butter 10 regular-sized muffin cups.
• Microwave chocolate and butter in a large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared muffin cups.
• Bake 10 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto a cookie sheet. Serve immediately with ice cream.

Yield: 10 servings

*Batter can be made a day ahead! Prepare batter as directed; pour into prepared muffin cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed. (It is very important to let them return to room temperature before baking!)
**Leftovers should be kept in the refrigerator. They can be warmed up in the oven or microwave and taste just as good as they did fresh!

No-Bake Cookies

Ingredients:

• 1 stick butter
• 1/2 cup milk
• 2 cups sugar
• 1 cup semisweet chocolate chips
• 4 TBS peanut butter
• 3 cups old-fashioned oats

Instructions:

• Place chocolate chips, peanut butter, and oats in a large mixing bowl.
  
• Combine the butter, milk, and sugar in a saucepan. Bring to a rolling boil; boil and stir for 1 min.
• Add the hot mixture to the chocolate mixture; stir well.
• Drop by spoonfuls onto waxed paper. Put in the fridge for about 10 minutes to harden.
  

Chocolate Revel Bars

Ingredients:

• 1 cup butter
• 2 cups packed brown sugar
• 2 eggs
  
• 2 tsp vanilla
• 2 1/2 cups flour
• 1 tsp. baking soda
• 3 cups quick-cooking rolled oats
• 1 14-oz. can sweetened condensed milk
• 1 12-oz. package semisweet chocolate chips
  
• 2 tsp. vanilla

Instructions:

• Preheat oven to 350 degrees.
  
• Set aside 2 TBS of the butter. In a large mixing bowl beat the remaining butterwith an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 tsp. vanilla.
  
• In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
• In a medium saucepan combine the reserved butter, the sweetened condensed milk, and chocolate chips. Cook over low heat until the chocolate melts, stirring occasionally (this can also be done in the microwave). Remove from heat. Stir in the 2 tsp. vanilla.
• Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15"x10"x1" baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.
• Bake about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack before cutting into bars.
  

Chocolate Cranberry Oat Bars

Ingredients:

• 1 cup dried cranberries
• 1/4 cup orange juice
• 1 1/2 cups flour
• 1 1/2 cups quick-cooking oats
• 1 tsp. baking powder
• 1/4 tsp. salt
• 3/4 cup (1-1/2 sticks) margarine, softened
• 1-1/2 cups firmly packed brown sugar
• 2 eggs
• 1 bag semi-sweet chocolate chips

Instructions:

• Preheat oven to 350ºF. Spray a 13"x9" baking pan with cooking spray.

• Combine cranberries and orange juice in microwaveable bowl. Microwave on high for 30 seconds. Let stand 10 min.
  

• Meanwhile, combine flour, oats, baking powder and salt; set aside.
  

• Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, mixing well after each addition. Stir in cranberry mixture, chocolate and pecans.
  

• Spread dough into prepared pan.

• Bake 25-30 min. or until lightly browned and middle is set.
  

• Cool completely on wire rack before cutting into bars.

Pumpkin Chocolate Chip Muffins

Ingredients:

• 3/4 cup sugar
• 1/4 cup vegetable oil
• 2 eggs
• 3/4 cup pumpkin
• 1/4 cup water
• 1 1/2 cup flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. ground cloves
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 tsp. ground nutmeg
• 1 cup chocolate chips

Instructions:

• Preheat oven to 400 degrees. Prepare a muffin pan by lining 12 baking cups with paper cups.
  
• Cream the first 5 ingredients.
• In a separate bowl, stir together the dry ingredients, except the chocolate chips. Gradually add dry ingredients to the batter. Stir in chocolate chips.
• Fill muffin cups 2/3 full with batter. Bake 20-25 minutes. Allow to cool on wire racks.
  

Grandma Rabe's Microwave Peanut Brittle

***This recipe was submitted by my Grandma Rabe. I have actually never made it, but she says it's great!

Ingredients:

• 2 cups raw peanuts
• 2 cups sugar
• 1 cup white corn syrup
• 1/4 tsp salt
• 2 tsp baking soda
• 4 tsp margarine
• 2 tsp vanilla

Instructions:

• Lightly butter (do NOT use margarine for this!) a large baking sheet. Grandma uses a Formica 'sink cut-out' board.
  
• In a 2-quart microwavable dish, stir together peanuts, sugar, syrup and salt. Cook 7 minutes on high, stirring well after 3 ½ minutes.
• Add margarine and vanilla. Cook 6 minutes on high.
  
• Add baking soda and stir until light and foamy.
  
• Pour onto baking sheet and spread thin as it cools, using spatula and fingers to pull it.
  
• Break candy when cool.

**Note: this is the correct time using a 1100-watt microwave. For 1150 watt, cut back time to 6 ¼ minutes the first cook time, and 5 ¼ for the second cook time.

Hot Fudge Sundae Cake

Ingredients:

• 1 cup flour
• 3/4 cup sugar
• 2 TBS baking cocoa
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup milk
• 2 TBS vegetable oil
• 1 tsp. vanilla
• 1 cup packed brown sugar
• 1/4 cup baking cocoa
• 1 3/4 cups very hot water

Instructions:

• Preheat oven to 350 degrees.
• In a bowl, mix flour, sugar, 2 TBS cocoa, baking powder, and salt in ungreased 9"x9"x2" pan. Mix in milk, oil, and vanilla with fork until smooth. Spread in pan.
• Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water evenly over batter.
• Bake about 40 minutes or until top is dry. Cool 10 minutes. Serve warm with ice cream.
  

Fruit Crisp

Ingredients:

• 4 cups fruit of your choice
  
• 1 cup + 2 TBS packed brown sugar
• 3/4 cup flour
• 3/4 cup oats
• 1/2 cup butter, melted
• 1 1/8 tsp. ground cinnamon
  
• 3/4 tsp. ground nutmeg

Instructions:

• Preheat oven to 375 degrees. Grease bottom and sides of 8"x8"x2" pan.
• Spread fruit in pan.
  
• In a bowl, mix remaining ingredients. Sprinkle over fruit.
• Bake about 30 minutes.
• Serve warm with ice cream.
  

Strawberry-Rhubarb Pie

Ingredients:

• Pastry for 2-crust pie
• 2 cups sugar
• 2/3 cup flour
• 3 cups sliced strawberries
• 3 cups 1/2" pieces of rhubarb
• 1 TBS butter

Instructions:

• Preheat oven to 425 degrees. Prepare pastry.
• Mix sugar and flour in a large bowl. Stir in fruit.
  
• Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over rhubarb.
  
• Cover with top pastry; seal, and cut slits in the top.
• Bake about 55 minutes. Allow to cool before serving.