Chocolate Chip Cookie Pie (Nestle)

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

Peanut Butter Nutella Cookies

Ingredients
1/2 cup unsalted butter, softened
3/4 cup peanut butter (I used crunchy, but you can use smooth)
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella

Preparation
1. Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.

2. Add flour, baking soda and salt with mixer. If using Nutella, just drizzle it on top of the dough (use more or less to suit your taste) then swirl it through the dough with a butter knife. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.

3. Place on greased cookie sheet. Using a fork, press down the balls and create a criss cross pattern. Bake in a preheated 350 degrees F (175 degrees C) oven until edges are very lightly browned (about 7 to 10 minutes). Don't overbake.

Spiced Sweet Rice

• 2 cups Water
• 1 cup Rice
• 2 cups Milk
• ⅔ cups Sugar
• 2 Tablespoons Butter
• 1 teaspoon Cinnamon
• ½ teaspoons Nutmeg

Bring water to a boil, then add rice and cover the pan. Turn the heat to medium low, just enough to keep the water simmering and continue to simmer until all water has been absorbed.

Then add milk, re-cover the pan and allow to simmer until all milk has been absorbed. You should end up with the same consistency as oatmeal.

Before serving, stir in sugar, butter, cinnamon and nutmeg.

Note: do not use Minute Rice. You need to use real rice or you’ll end up with a sloppy mess!

Pumpkin Surprise Cake

1 Box yellow cake mix: reserve 1 cup and set aside 

CRUST: MIX TOGETHER

Remaining cake mix

1/2 cup butter

1 egg

mix well, press into a 9x13 pan

BATTER: MIX TOGETHER

30 oz. can pumpkin

3 beaten eggs

1 tsp. cinnamon

2/3 cup evaporated milk

3/4 cup sugar

Pour batter on top of crust

TOPPING:  MIX TOGETHER

1 cup remaining cake mix

1/4 cup sugar

1 tsp. cinnamon

2 Tbs. melted butter

1/2 cup chopped nuts (optional)

Crumble mix on top of batter.  Bake 425 for 15 minutes.  Reduce heat to 350 for 30 minutes. Let cool and serve with whipped cream.

Mom's Rice Pudding

Place 4 eggs, 1 cup sugar and 1/2 tsp. salt in baking dish and stir will with whip.  Scald (bring to almost boiling point) 4 cups milk.  Stir milk into egg mixture and add 1 tsp. vanilla.  Stir in 3 cups cooked rice.  Sprinkle with cinnamon and nutmeg over surface.

Place baking dish in a larger pan or dish filled with water to about 1" high.  Bake at 350 degrees for 60-70 minutes or until knife inserted 1-2" from edge comes out clean.  The soft center will set as it cools.

This is one of Travis's favorites.  He eats it for breakfast!  My mom adds raisons as well sometimes, but I am not a raisin fan.

Pumpkin Bars

Cream together:
4 eggs
1 1/2 cup sugar
1 C. oil
1 16 oz. can pumpkin

Then stir in:
2 tsp. cinnamon
2 C. flour
2 tsp. baking powder
1 tsp. salt
1 tsp. soda

Bake in a 15x9 pan at 350 degrees for 25 min.

Icing
8 oz. cream cheese
3 Tbs. butter
1 tsp. vanilla
1 1/2-3 cups powder sugar

Blueberry Buckle

3/4 cup sugar

1/4 cup shortening

1 egg

1/2 cup milk

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

2 cups blueberries (fresh or frozen, thawed if frozen)

Topping

1/2 cup sugar

1/3 cup flour

1/2 tsp. cinnamon

1/4 cup soft butter

Crumble all ingredients together

Mix sugar and shortening.  Stir in milk and then add flour, baking pwd. and salt.  Carefully add blueberries.  Sprinkle with topping.  Cook at 350 degrees for 45-50 minutes. In a 9 inch greased cake pan.  

You can bake this in any type dish you want.  You can make muffins as well. Just be aware that cooking times will be different for different size pans.

My Grandma Zalia's Fool Proof Pie Crust

4 cups flour

1 3/4 cup shortening

1 Tbs. sugar

2 tsp. salt

Mix in mixer  

Then add:

1 egg

1 Tbs. vinegar

1/3 cup ice water

Mix and let set in refrigerator an hour before using.  Makes two 9 inch pie crust bottoms.

Sour Cream Apple Pie with Streusel Topping

Filling

1 cup sour cream

2/3 cup sugar

2 Tbs. flour

1/4 tsp. salt

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 egg

1 lemon juiced

4 cups peeled, sliced granny smith apples, squeezing lemon juice over apples to cover

1- 9" unbaked pie shell, chilled in the fridge for at least 30 min.

Topping

1/2 cup brown sugar, packed

1/3 cup flour

1/4 cup butter, room temperature

1/2 tsp. cinnamon

Mix together all ingredients until the mixture resembles coarse crumbs.

1.  Preheat oven to 400 degrees

2.  Beat together sour cream, sugar, flour, salt, vanilla, spices and egg (slightly beaten by hand).  Add apples, mixing carefully to coat well.

3.  Put filling into a pie shell and bake initially for 25 minutes.

4.  Remove from oven and sprinkle with crumb topping. Bake for an additional 20 more minutes.

Let cool for an hour before serving.

This pie actually won me a blue ribbon.  Okay, it was a ward party blue ribbon!  But I'll take it!

Lemon Blossoms

18 1/2 ounce package yellow cake mix

3 1/2 ounce package instant lemon pudding mix

4 large eggs

3/4 cups vegetable oil

Glaze

4 cups confectioners sugar

1/3 cup fresh lemon juice

1 lemon, zested

3 Tbs. vegetable oil

3 Tbs. water

Preheat oven to 350 degrees.

Spray miniature muffin tins with cooking spray.  Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.  Pour a small amount of batter, filling each muffin tin half way.  Bake for 12 minutes.  Turn out onto a kitchen towel.

To make the glaze, sift the sugar into a mixing bowl.  Add the lemon juice, zest, oil, and 3 Tbs. water.  Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat.  Place on wire racks with waxed paper underneath to catch any drips.  Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

This is one of my all-time favorite desserts.  If you are not careful, before you know it you have ate a ton!!!

Chewy Cocoa Brownies

1 2/3 cups granulated sugar

3/4 cup butter, melted

2 Tbs. water

2 large eggs

2 tsp. vanilla 

1 1/3 cups flour

3/4 cup cocoa

1/2 tsp. baking powdered

1/4 tsp. salt

3/4 cups nuts (optional)

1.  Preheat oven to 350 degrees.  Grease 13 x 9 baking pan.

2.  Combine sugar, butter and water in large bowl.  Stir in eggs and vanilla.  Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture.  Spread into prepared baking pan.

3.  Bake for 18-25 minutes or until wooden pick inserted in center comes out slightly sticky.  Cool completely in pan on wire rack.  Sprinkle with powdered sugar.  Cut into squares.

I love these brownies.  I really like boxed brownies, but these are great too.  You always need a good homemade brownie recipe when you are craving them and you don't have a box in the pantry.  I also throw in a handful of chocolate chips sometimes.  (I only use semi-sweet)