Family Home Evening Treat Cookbook

by: Amy Griffeth

Texas Sheet Cake

Rich, moist, easy chocolate cake to feed a crowd. Small serving is more than enough. Great for community dinners or large get together of any sort. Prep Time: approx. 30 Minutes. Cook Time: approx. 30 Minutes. Original recipe makes 1 - 12x16 inch cake ( 20 servings).

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2 cups all-purpose flour

2 cups white sugar

1 cup butter

1 cup water

1/2 cup shortening

1/2 cup unsweetened cocoa powder

1/2 cup buttermilk

2 eggs

1 teaspoon baking soda

1-1/2 teaspoons vanilla extract

1/4 cup and 2 tablespoons milk

4 cups confectioners' sugar

Directions

1 Sift together and set aside in large bowl the flour and sugar.

2 In saucepan over medium heat bring to a boil: 1/2 cup margarine or butter, 1/2 cup shortening, 1 cup water, and 4 tablespoons cocoa.

3 Pour cocoa mixture over flour and sugar mixture. Stir in buttermilk, eggs, baking soda, and 1/2 teaspoon vanilla. Mix well and pour into a greased and floured sheet pan.

4 Bake in a preheated 400 degrees F oven for 20 minutes.

5 To Make Frosting: Five minutes before cake is done, bring to boil in a saucepan 1/2 cup margarine or butter, 6 tablespoons milk, and 4 tablespoons cocoa. Remove from heat and immediately stir in the confectioners' sugar, nuts (if desired), and 1/2 teaspoon vanilla extract. Beat until smooth and immediately pour frosting over cake. Cake may be served warm or at room temperature.

Hummingbird Cake

This is a strange name for a cake, but it is very good. Original recipe makes 12 cup bundt pan

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3 cups all-purpose flour

2 cups white sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1-1/4 cups vegetable oil

3 eggs

1 (8 ounce) can crushed

Pineapple with juice

2 cups diced bananas

1 cup chopped pecans

1 teaspoon vanilla extract

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup bunt pan.

2 Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into a mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.

3 Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.

Worm Cake

A favorite of youngsters in our house. Grownups love them too! Original recipe makes 24 cupcakes

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1 (18.5 ounce) package

chocolate cake mix

3 cups chocolate cookie crumbs

1 (16 ounce) package prepared

chocolate frosting

1 (16 ounce) package gummy worms

Directions

1 Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting.

2 Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top.

3 Cut gummy worms in half . Use as many as you like. Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy.

Pina Colada Cake IV

A layered dessert with cake mix, vanilla pudding, cream cheese, pineapple and coconut. Easy, quick and good! You may top with cherries if you like, or at Easter I use jellybeans and it's a beautiful Easter Cake. Prep Time: approx. 30 Minutes. Cook Time: approx. 32 Minutes. Original recipe makes 1 - 9x13 inch pan ( 16 servings).

1 (18.5 ounce) package yellow

cake mix

2 (5 ounce) packages instant

vanilla pudding mix

1 (8 ounce) package cream

cheese, softened

2 (12 ounce) containers

frozen whipped topping, thawed

1 (29 ounce) can crushed

pineapple, drained

1 (7 ounce) package flaked coconut

Directions

1 Prepare and bake cake mix according to package directions for a 9x13 inch pan. Cool cake completely. Prepare vanilla pudding according to package directions.

2 Spread vanilla pudding over cake. In a large bowl, beat cream cheese until smooth, then fold in whipped topping. Spread over pudding. distribute crushed pineapple evenly over top, then sprinkle with coconut.

Basic Recipe for fancying up a cake mix:

1 cake mix 4 eggs ¾ c. oil ¾ c. milk or water

1 (3.4 ounce) package instant pudding or Jell-O

This will make a mix taste like a cake from scratch. Rich and moist and yummy. You can have fun making variations. Chocolate cake with banana pudding, White cake w/ any kind of Jell-O for a colorful flavorful party cake, chocolate cake with chocolate pudding and 1 c. choc. chips and 1c. chopped nuts. Strawberry, Cherry or Raspberry cake mix, vanilla or coconut pudding, 1 c. coconut, 1 c. chopped pecans or walnuts baked in bundt pan (one of my favorite easy cakes). White cake mix w/ pistachio pudding, use lemon lime soda instead of water this is called (Watergate cake). Chocolate cake mix with cherry Jell-O or raspberry Jell-O, bake in layer pans and put raspberry or cherry jam between the layer

Hurricane Cake

An easy and delicious cake, also known as Earthquake Cake. Coconut and pecans are baked under a German chocolate cake mix, with a cream cheese mixture on top that sinks into the batter as it bakes. Prep Time: approx. 5 Minutes. Cook Time: approx. 50 Minutes. Original recipe makes 1 -

9x13 inch pan ( 12 servings).

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1/2 cup margarine

1 cup chopped pecans

1 cup flaked coconut

1 (18.25 ounce) package

German chocolate cake mix

1 (8 ounce) package cream cheese

1/2 cup margarine

3-3/4 cups confectioners' sugar

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.

2 Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.

3 Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.

Black Forest Dump Cake II

This recipe is so easy even kids can do it! Cherry pie filling, canned cherries and chocolate cake mix are all dumped into a pan and baked! Prep Time: approx. 5 Minutes. Cook Time: approx. 45 Minutes. Original recipe makes 1 - 9x13 inch pan ( 12 servings).

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1 (21 ounce) can cherry pie filling

1 (16.5 ounce) can pitted

dark, sweet cherries

1 (18.5 ounce) package

chocolate cake mix

1 cup chopped walnuts

3/4 cup butter, cut into pieces

Directions

1 Preheat oven to 375 degrees F . Spray 9x13 baking dish with cooking spray.

2 Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top.

3 Bake in the preheated oven for 45 minutes.

Dirt Cake

This is a great conversation piece at parties. Adults love it as much as the children do. Get a new garden trowel, medium sized flowerpot and artificial flower at a craft store for full effect. Original recipe makes 1 medium size flower pot ( 10 servings

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1/2 cup butter, softened

1 (8 ounce) package cream

cheese, softened

1/2 cup confectioners' sugar

2 (3.5 ounce) packages

instant vanilla pudding mix

3-1/2 cups milk

1 (12 ounce) container frozen

whipped topping, thawed

2 pounds chocolate sandwich

cookies with crème filling

Directions

1 Chop cookies very fine in food processor. The white cream will disappear.

2 Mix butter, cream cheese, and sugar in bowl.

3 In a large bowl mix milk, pudding and whipped topping together.

4 Combine pudding mixture and cream mixture together.

5 Layer in flowerpot, starting with cookies then cream mixture. Repeat layers.

6 Chill until ready to serve.

7 Add artificial flower and trowel. Enjoy!

Lemon Poke Cake II

This is a moist lemony cake. It is called a poke cake because you poke holes in it to absorb the glaze. If you want, you can serve this with vanilla ice cream or whipped topping. Prep Time: approx. 10 Minutes. Cook Time: approx. 45 Minutes. Original recipe makes 1 - 9x13 inch pan

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1 (18.5 ounce) package yellow

cake mix

1 (3.4 ounce) package instant

lemon pudding mix or Jell-O mix

3/4 cup water

3/4 cup vegetable oil

4 eggs

1/3 cup lemon juice

2 cups confectioners sugar

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or it can be made in a bundt pan.

2 In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.

3 Bake time according to box in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.

Mock Lemon Chiffon Cake

The combination of lemon and strawberries makes this a wonderful summer delight. The added instant pudding to the regular cake mix gives this cake the texture of a chiffon cake made from scratch. Prep Time: approx. 30 Minutes. Cook Time: approx. 1 Hour . Original recipe makes 1 - 2 layer 9 inch cake

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1 (18.25 ounce) package white

cake mix

1 (3.4 ounce) package instant

vanilla pudding mix

1 (3.4 ounce) package instant

lemon pudding mix

1 cup milk

1 (16 ounce) package frozen

whipped topping, thawed

2 cups fresh strawberries, sliced

Directions

1 Mix cake and pudding mix together then follow cake mix directions (I substitute Mayonnaise for oil in cake recipe) and bake as directed for 2 - 9 inch round pans. Allow to cool.

2 To Make Filling: Mix together instant pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping. Spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.

3 Add second cake layer and spread with remaining lemon filling. Arrange sliced strawberries over top of lemon filling. Frost sides of cake with remaining 8 ounces whipped topping.

Banana Split Cake III

Your favorite banana split ingredients on a cake base. A summer treat. decorate with cherries and your favorite chopped nuts. Original recipe makes 1 - 9x13 inch pan ( 24 servings).

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1 (18.5 ounce) package yellow

cake mix

2 (3.5 ounce) packages

instant vanilla pudding mix

1 (8 ounce) package cream cheese

1-1/2 cups milk

3 ripe bananas

2 (8 ounce) cans crushed

pineapple, drained

1 (16 ounce) package frozen

whipped topping, thawed

1 (4 ounce) jar maraschino

cherries, drained

1/4 cup chopped walnuts

Directions

1 Bake cake as directed on package. Cool completely.

2 In a medium bowl, combine pudding, cream cheese and milk. Beat until smooth. Spread on cake.

3 Slice bananas thin and arrange on top of pudding mixture. Spread drained pineapple on top of bananas.

4 Cover entire cake with whipped topping. Garnish with drizzled chocolate sauce, cherries and chopped walnuts.

Cake in a Mug

Cake mix in a mug that can be made in the microwave. Use any flavor of cake mix and corresponding flavor of pudding mix. For the glaze, Use a corresponding flavor of powdered mix, such as lemonade for lemon, cocoa for chocolate, etcetera. Original recipe makes 8 coffee mugs ( 8 servings).

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1 (18.5 ounce) package yellow

cake mix

1 (3.4 ounce) package instant

vanilla pudding mix

2-2/3 cups confectioners' sugar

1/4 cup powdered lemonade mix

Directions

1 Check your coffee mugs to make sure each one holds 1 1/2 cups water.

2 Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. This will be about 4 to 4 1/2 cups of dry mix and will make 8 coffee cup cake mixes. Divide mix into 8 small plastic bags (about 1/2 cup each). Place mix into a corner of each bag and tie it there with a

twist tie.

3 Make glaze mix: in a medium bowl, combine confectioner’s sugar with powdered flavoring mix. Divide into 8 small plastic bags and close bag with a twist tie. Attach each glaze mix to the cake mix bags with a twist tie. Place one of each bag into each cup.

4 Attach the following instructions to each cup: Generously spray inside of cup with cooking spray. Empty contents of cake mix packet in cup. Add 1 egg, 1 tablespoon of oil, 1-tablespoon water to dry mix. Mix 15 seconds, carefully mixing in all dry mix. Microwave on full power for 2 minutes. While cake is cooking, place ingredients from Glaze mix into a very small container and add 1 1/2 teaspoon water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm.

Million Dollar Cake

This is such a light and refreshing cake. Original recipe makes 1 -8 or 9 inch layer cake

( 12 servings).

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1 (18.5 ounce) package yellow

cake mix

1/2 pound cream cheese

1-1/2 cups confectioners' sugar

1 (20 ounce) can crushed

pineapple with juice

2 (8 ounce) cans mandarin

oranges, drained

1 (3.5 ounce) package instant

vanilla pudding mix

1 (8 ounce) container frozen

whipped topping, thawed

Directions

1 Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool then split each layer in half so as to have 4 layers.

2 Whip cream cheese until soft, add the confectioners' sugar and thoroughly mix. Stir in the pineapple (juice also) and the drained mandarin oranges (Reserve about 5 mandarin orange slices to decorate the top of cake.), breaking up the oranges with back of a spoon. Stir in the dry pudding mix. Mix well until you feel the pudding mix has been dissolved. Fold in the whipped topping. Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one. Again spread with frosting. Repeat until all layers are used spreading last bit of frosting on top and sides of cake. Keep refrigerated. It is best if refrigerated overnight before serving.

Blueberry Cream Cheese Pound Cake II

This cake is so moist and easy! It is delicious served as a coffeecake or as a dessert. The blueberry glaze makes it a very pretty cake, too. Prep Time: approx. 5 Minutes. Cook Time: approx. 1 Hour . Original recipe makes 1 - 10 inch Bundt pan

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1 (18.5 ounce) package yellow

cake mix

1 (3.4 ounce) package instant

vanilla pudding mix

1/4 cup granulated sugar

1/4 cup water

3/4 cup vegetable oil

3 eggs

1 (8 ounce) package cream

cheese, room temperature

1 (16.5 ounce) can

blueberries, drained, juice reserved

1 cup confectioners' sugar

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2 In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.

3 Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4 Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.

Cartoon Cake

A double-layer cake made with cherry pie filling, topped with cream cheese frosting and cherry pie filling. Very moist and dense and cherry-licious. You can also put it in a 9 x 13 inch pan if you don't want to store the two-layer cake Original recipe makes 1 double layer 9 inch cake (12 servings).

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1 (18.5 ounce) package yellow

cake mix

3 eggs

1 (21 ounce) can cherry pie filling

2 teaspoons vanilla extract

1 (8 ounce) package cream

cheese, softened

1/2 cup butter, softened

4 cups confectioners' sugar

1 (21 ounce) can light cherry

pie filling

1 c. chopped nuts (optional)

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

2 Ignore instructions on cake box. In a large bowl, beat eggs, add 1 can pie filling and combine. Add cake mix and beat until well mixed and then add nuts if you want. The batter will be stiff.

3 Pour half of the batter into each pan and spread evenly. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until a toothpick inserted into the center of cake comes out clean. Cool a couple of minutes, then turn layers out onto cooling rack. Cool completely before icing.

4 For the icing: Beat butter, cream cheese, and vanilla until smooth. Add confectioners sugar and continue beating until smooth.

5 Ice a layer, add the second layer, and finish icing the cake. Refrigerate until time to serve. Just before serving, pour the cherry pie filling on top and spread it gently to the edges. A few of the cherries will roll down the sides. That's what you want.

Cherry Almond Coffeecake

Very impressive cake! Original recipe makes 1 15 1/2x10 1/2 jelly roll pan ( 24 servings).

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1 cup sour cream

1/4 cup water

3 eggs

1 (18.25 ounce) package white

cake mix

1 (21 ounce) can cherry pie filling

1/4 cup sliced almonds

1-1/2 cups confectioners' sugar

2 tablespoons milk

1 dash vegetable oil

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour one 15 1/2x 10 1/2 inch jelly roll pan.

2 Mix sour cream, water and eggs. Stir in cake mix until moistened. You will notice the batter will be lumpy. Spread into pan. Drop pie filling by large spoonfuls onto batter.

3 Bake at 350 degrees F (175 degrees C) for 25 minutes or until cake tests done. Sprinkle cake with almonds and drizzle with glaze.

4 To Make Glaze: Mix confectioner's sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over still warm cake.

Soda Pop Cake

A white cake with strawberry gelatin and whipped topping makes a great summer cake that is nice and cool. Prep Time: approx. 30 Minutes. Cook Time: approx. 40 Minutes. Original recipe makes 1 - 9x13 inch pan

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1 (18.25 ounce) package white

cake mix

1-1/2 cups boiling water

1 (6 ounce) package

strawberry flavored gelatin

2 cups strawberry flavored

carbonated beverage

1 (5 ounce) package instant

vanilla pudding mix

1-1/2 cups milk

1 (8 ounce) container frozen

whipped topping, thawed

Directions

1 Prepare cake according to package instructions for a 9x13 inch pan. remove from oven and poke holes in the cake with a wooden skewer or toothpick.

2 In a medium bowl, combine boiling water with strawberry gelatin. Stir until dissolved and allow to cool slightly. Pour in the strawberry flavored carbonated beverage. Pour slowly over cake, allowing it to soak in. Refrigerate until cool.

3 To make the Frosting: In a medium bowl combine pudding and milk. Beat until well blended and thickened. Fold in the thawed whipped topping. Spread on cake. Refrigerate for several hours before serving.

Red Velvet Cake

Moist and delicious easy cake! Original recipe makes 1

- 9 x 13 inch cake or 8" or 9" layer cake( 18 servings).

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1 (18.5 ounce) package yellow

cake mix

1 (3.5 ounce) package instant

vanilla pudding mix

4 eggs

1 ounce red food coloring

1/2 cup vegetable oil

1 cup water

1 tablespoon distilled white vinegar

1 tablespoon unsweetened

cocoa powder

1 teaspoon cinnamon

1 cup cold milk

1 (8 ounce) package cream cheese

1 (3.5 ounce) package instant

vanilla pudding mix

1 (8 ounce) container frozen

whipped topping, thawed

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.

2 Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.

3 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool. If you bake in round cake pans, let the layers cool and then split the layers. (you should end up with a 4 layer cake)

4 Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.

Scripture Cookies

Scripture Cookies~ The Friend Aug 89

Beat the following together:

3/4 c. Psalms 55:21 (butter)

1/3 c. 2 Nep. 26:25 (milk)

1-1/2 c. Jeremiah 6:20 (sugar)

1 tsp. Exodus 30:23 (cinnamon)

1 tsp. Matt. 5:13 (salt)

1/2 tsp. Matt. 13:33 (baking soda)

3 c. D&C 89:17 (oats)

1 c.  Samuel 30:12 (raisins)

&

Cake Mix Cookies

Cake mix cookies rolled in confectioners' sugar. You can also make this with lemon cake mix or chocolate or try any kind of cake mix and discover something delicious. M-m-mm m-m-mmm good! You can substitute any flavor cake mix you like in this recipe. Original recipe makes 4 dozen ( 24 servings).

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1 (18.25 ounce) package strawberry cake mix
2 cups frozen whipped topping, thawed
1 egg
1/2 cup confectioners' sugar

Directions

 Preheat oven to 350 degrees F.2 Mix well in a large bowl the cake mix with the dessert topping and the egg.3 Drop by small teaspoon into the confectioners' sugar and roll into a ball. Coat well.4 Place 1 1/2 inches apart on greased cookie sheet. Bake for 10 to 15 minutes or until golden brown. Remove and cool.

Hello Dollies
This is an old recipe. They a very rich and decadent bar type cookie also knows as 'Seven Layer Bars'. Prep Time: approx. 15 Minutes. Cook Time: approx. 30 Minutes. Original recipe makes 2 dozen

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2 cups graham cracker crumbs1/4 cup white sugar (optional)1/2 cup butter, melted1 cup semisweet or milk chocolate chips1 cup butterscotch or peanut butter chips 1 cup flaked coconut1 cup chopped pecans1 (14 ounce) can sweetened condensed milk

Directions1 Preheat oven to 325 degrees F (165 degrees C).2 Combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of an 9x9 inch baking pan. Layer the chocolate chips, coconut and pecans over the crumbs. Pour the sweetened condensed milk over the top.

3 Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares.

Chow Mein

Candy Clusters- Quick and easy, no-bake drop cookies. Recipe makes 2 dozen

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2 cups butterscotch chips2 cups chow mien noodles 1 cup salted peanuts

Directions1 In a double boiler over hot (not boiling) water, melt the butterscotch morsels until thoroughly dissolved. Remove from heat and stir in the chow mien noodles and peanuts.2 Drop by teaspoons on wax paper. Cool until firm.

Bake Sale Lemon Bars
They are very, very easy to make, and really fabulously delicious. Prep Time: approx. 15 Minutes. Cook Time: approx. 45 Minutes. Original recipe makes 1 - 9x13 inch pan

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1-1/2 cups all-purpose flour
2/3 cup confectioners' sugar
3/4 cup butter, softened
3 eggs
1-1/2 cups white sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice
1/3 cup confectioners' sugar for decoration

Directions

1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.

2 Combine the flour, 2/3 cup confectioners' sugar and butter. Pat dough into the prepared pan.

3 Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, and flour and lemon juice until frothy. Pour this lemon mixture over the hot crust.

4 Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.

Cup of Everything Cookies
 

These are one of my family's favorites. There's something for everyone in these. The kids love them. Original recipe makes 2 dozen - large (24 servings).

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3-1/2 cups all-purpose flour

1 cup white sugar

1 cup packed brown sugar

1 cup butter

1 cup vegetable oil

1 cup rolled oats

1 cup crisp rice cereal

1 cup flaked coconut

1 cup ground walnuts

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

2 eggs

1 cup semisweet chocolate chips

Directions

1 Cream together the butter and the sugars. Mix in the oil and the flour. Add in oatmeal, crispy rice cereal, coconut, nuts, vanilla, salt, baking soda, eggs and chocolate chips. Mix until well blended.

2 Drop by teaspoons or tablespoons on a greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 - 15 minutes.

Nestle's Quick Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old-fashioned rolled oats
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup Nestle's Quik powder

Preheat oven to 350° F.

Into a bowl sift together flour, baking soda, and salt and stir in oats.

In bowl of a standing electric mixer beat butter with sugars until light and fluffy. Beat in Nestle's Quik until combined well. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture, beating until just combined, and stir in chocolate chips.

Arrange rounded tablespoons of dough about 2 inches apart on ungreased baking sheets and bake in batches in middle of oven 12 minutes, or until golden. Transfer cookies to racks to cool.

Jello Cookies
 

Uses gelatin to flavor and color this sugar cookie. When I’ve made these I make a couple batches with different flavors and colors and then working with one quarter of the dough at a time I knead the different colors together till their swirled or mixed up and then when they bake they look like they’re tie-dyed cookies. Original recipe makes 4 dozen

3/4 cup shortening

1/2 cup white sugar

1 (3 ounce) package fruit flavored gelatin mix

2 eggs

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

Directions

1 Preheat oven to 400 degrees F (200 degrees C).

2 Mix thoroughly shortening, sugar, gelatin, eggs and vanilla. Blend in dry ingredients.

3 Roll dough into 3/4 inch balls. Place 3 inches apart on ungreased cookie sheet. Flatten each with the bottom of a glass dipped in sugar. Bake for 6 to 8 minutes.

Martian Cookies

I think these are called Martian cookies because of the green flecks, and they are out of this world!! Original recipe makes 4 dozen ( 24 servings).

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1/2 cup butter

3/4 cup white sugar

1 egg

1/2 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup quick cooking oats

1 cup grated zucchini

1 cup chopped walnuts

1/2 cup semisweet chocolate chips

1/2 cup butterscotch chips

Directions

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.

3 In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.4 Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!

Snickerdoodles
 

These wonderful cinnamon-sugar cookies became very popular with my friends at church. My pastor loves them! You will too! Crispy edges, and chewy centers; these cookies are a crowd pleaser for sure! Prep Time: approx. 20 Minutes. Cook Time: approx. 10 Minutes. Original recipe makes 4 dozen

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1/2 cup butter, softened

1/2 cup shortening

1-1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2-3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons white sugar

2 teaspoons ground cinnamon

Directions

1 Preheat oven to 400 degrees F (205 degrees C).

2 Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

3 Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

4 Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Chocolate Waffle Cookies

These taste like brownies. I always double this recipe! They are also good frosted with sprinkles or chopped nuts. Prep Time: approx. 10 Minutes. Cook Time: approx. 25 Minutes. Original recipe makes 2 dozen

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2 (1 ounce) squares semisweet chocolate

1/3 cup butter

2 eggs

3/4 cup white sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

2 tablespoons confectioners' sugar

Directions

1 In a heavy saucepan, combine the chocolate and butter. Cook over low heat, stirring constantly, until smooth. Preheat and grease waffle iron.

2 In a medium bowl, beat together the eggs, sugar and vanilla until light. Stir in the chocolate mixture, then gradually stir in the flour until smooth.

3 Drop batter by heaping spoonfuls onto the preheated waffle iron to make four cookies at one time. Close waffle iron and cook for 60 to 90 seconds, or until cookies are firm. Remove from iron to cool on wire racks. Dust with confectioners' sugar when cool.

Buried Cherry Cookies

Each of these chocolate cookies is filled with a buried treasure of cherry, hidden by a spoonful of chocolate frosting. Original recipe makes 3 1/2 dozen cookies ( 42 servings).

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2/3 cup sweetened condensed milk

1/2 cup Semisweet Chocolate Chips

1/2 cup butter

1 cup white sugar1 egg

1-1/2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1/3 cup Cocoa Powder

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 (10 ounce) jar maraschino cherries, drained

Directions

1 Prepare Chocolate Frosting: Place 2/3 cup sweetened condensed milk (not evaporated milk) and 1/2 cup Hershey's Semi-Sweet Chocolate Chips in small microwave-safe bowl; stir. Microwave at HIGH (100%) 1 minute or until chips are melted and mixture is smooth when stirred. Cool completely.

2 Heat oven to 350 F.

3 Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating until well blended.

4 Shape dough into 1-inch balls. Place on ungreased cookie sheet about 2 inches apart. Press thumb in center of each ball to make indentation; place one cherry in each thumbprint.

5 Bake 8 to 10 minutes or until edges are set. Remove from cookie sheet to wire rack. Cool completely. Spoon scant teaspoonful frosting over each cherry, spreading to cover cherry.

Amazingly Yummy Surprise Inside Cookies

These amazingly yummy cookies have a chocolate/caramel surprise in the middle! So easy to make. Prep Time: approx. 15 Minutes. Cook Time: approx. 15 Minutes. Original recipe makes 5 dozen

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2 cups butter, softened

2-3/4 cups all-purpose flour

1 (18.5 ounce) package yellow cake mix or chocolate cake mix

1 (13 ounce) package chocolate covered caramel candies (e.g. Rolo TM)

1/4 cup confectioners' sugar for rolling

Directions

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a large bowl, beat the butter and flour together until soft and smooth. Stir in the cake mix to form a soft dough. Roll dough into 1 inch balls. Press a candy into the center of each ball, covering completely. Place 2 inches apart onto an ungreased cookie sheet.

3 Bake for 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cookies in confectioner’s sugar while still warm.

Adam's Dirt Cookies

Why smash perfectly good cookies just to make another batch of cookies? 'Cause they're YUMMY! Made with crushed sandwich cookies, the small pieces of broken cookie dust make the dough speckled - I've been told they look like they're made with dirt! Prep Time: approx. 10 Minutes. Cook Time: approx. 10 Minutes. Original recipe makes 4 dozen

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2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup white sugar

1/2 cup packed brown sugar

1 cup butter, softened

2 eggs

1 teaspoon vanilla extract

1-1/2 cups chocolate sandwich cookie crumbs

Directions

1 Sift together the flour, baking soda and salt. Set aside. In a medium bowl, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla. Add the flour mixture, and stir until just combined. Stir the crushed cookies into the dough. Cover and chill the dough for 1/2 hour.

2 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

3 Drop dough by rounded spoonfuls onto the prepared cookie sheet. Bake for 10 to 11 minutes in the preheated oven. Remove to cool on wire racks.

Easy Tootsie Rolls

These are softer than the variety in the store, and they taste even better! Only 10 minutes to make. Original recipe makes 2 dozen ( 12 servings).

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2 tablespoons butter, softened1/2 cup unsweetened cocoa powder3 cups confectioners' sugar 1 teaspoon vanilla extract3/4 cup dry milk powder1/2 cup white corn syrup

Directions1 Mix all ingredients together. Knead like you would for bread. Roll into rope shapes and cut into desired lengths.

You can put all the ingredients into a large Ziploc bag and then during family home evening have everybody take turns kneading it and mashing it. When it looks all mixed and tootsie roll like it’s ready to be rolled and cut. This is especially good as an object lesson for a lesson on teamwork or on the importance of every member of the family.

Chocolate Chip Rice Crispies

Like the rice crispy treats, but with chocolate chips and peanut butter. Original recipe makes 2 dozen

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1 cup corn syrup

1 cup white sugar

1-1/2 cups peanut butter

8 cups crisp rice cereal

1 cup semisweet chocolate chips

Directions1 Pour the sugar, syrup, and peanut butter into a large microwave bowl .

2 Microwave on high until it begins to bubble (two or more minutes).

3 Once it starts to bubble, quickly pour in the crispy rice cereal and chocolate chips. Stir until coated.

4 Pat mixture into a greased 13 x 9 inch pan. Wet hands and press down mixture until smooth. Let cool and cut into squares.

No Bake Cookies III

Easy peanut butter cocoa flavored cookies without turning on the oven. Recipe makes 4 dozen

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2 cups white sugar

3 tablespoons unsweetened cocoa powder

1/2 cup butter

1/2 cup milk

1 pinch salt

3 cups quick cooking oats

1/2 cup peanut butter

1 teaspoon vanilla extract

Directions

1 In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.

2 Add quick cooking oats, peanut butter, and vanilla mix well.

3 Working quickly drop by teaspoonfuls onto waxed paper and let cool.

Apricot - Coconut Squares

The yummiest apricot-coconut squares you've ever tasted! Original recipe makes 2 dozen

Directions
1 Rinse apricots. In small saucepan, cook apricots in boiling water for 10 minutes. Drain well and chop; set aside.

2 In medium bowl, mix together butter, sugar and 1 cup flour. Press onto bottom of 9 x 13 inch pan. Bake at 325 degrees F (165 degrees C) for 25 minutes.
3 In medium bowl, beat eggs and gradually add brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts, chopped apricots and coconut, if desired. Pour over crust and bake at 325 degrees for an additional 20 minutes. Cool. Dust with confectioners' sugar.

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Crumble 1 1/4 cup flour, 1/3 cup brown sugar, and 1/2 cup butter or margarine together well. Press into ungreased 9 inch square pan. Bake for 15 minutes.
3 Beat eggs slightly. Mix in sugar, flour, baking powder, salt, coconut, nuts, and cherries in this order.
Spread over first layer. Return to oven, and bake for 25 minutes until brown. Cool.
4 Beat together confectioners' sugar, 2 tablespoons butter or margarine, vanilla, and 1 tablespoon water, milk, or cherry juice. Add more liquid if necessary to make a more spreadable mixture. Spread over cooled squares.

Pineapple juice, coconut cream and pineapple sherbet garnished with a fresh pineapple wedge and a cherry - this is a favorite of kids... Prep Time: approx. 5 Minutes.

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1 cup pineapple juice

2 cups pineapple sorbet

2 tablespoons cream of coconut

1 slice fresh pineapple

2 maraschino cherries

Directions

1 In a blender combine pineapple juice, pineapple sherbet and coconut cream. Blend until smooth. Pour into glasses and serve garnished with a wedge of pineapple and a cherry.

6 B’s Banana Pudding

Fun treat for FHE after a lesson on Pres. Hinckley’s talk to the youth. This is a rich banana pudding. It is very delicious. Prep Time: approx. 25 Minutes. Original recipe makes 1 - 9x13 inch dish

2 (3.4 ounce) packages instant vanilla pudding mix
1 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container sour cream
1 (8 ounce) container frozen whipped topping, thawed
6 bananas, sliced
1/2 (12 ounce) package vanilla wafers

Directions

1 In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.

2 Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.

3 Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

Delightful Fruit Dip

Sweet creamy dip for fresh fruit -- strawberries, cantaloupe, pineapple, apple -- This is a great one for the kids to eat and to make. Prep Time: approx. 5 Minutes. Original recipe makes 2 cups ( 16 servings).

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1/4 pound cream cheese

1 cup and 2 tablespoons marshmallow fluff

1/2 cup vanilla yogurt

2 T. frozen orange juice concentrate zest from one lemon or orange

Directions

1 Mix cream cheese, marshmallow crème, yogurt and food color until smooth. Serve with fresh fruit.

Fantasy Fudge in a Cloud

Rich, white chocolate infused, cream cheese clouds are layered with buttery yellow cake, bananas, cherries, and toasted pecans, and smothered with fudge topping and whipped cream. This is a fudge sundae at its best -- better yet, feed it to your honey and he'll swoon from the sweetness of it all! Oh, yeah, small portions recommended. Prep Time: approx. 15 Minutes. Cook Time: approx. 30 Minutes. Original recipe makes 20 servings.

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1 (18.5 ounce) package yellow cake mix

1 (3.3 ounce) package instant white chocolate pudding mix1 cup milk

1 (8 ounce) package cream cheese, room temperature

1 (8 ounce) container frozen whipped topping, thawed

3 bananas, sliced

1 cup chopped toasted pecans

1-1/4 cups chocolate fudge topping

1 (21 ounce) can cherry pie filling

Directions

1 Prepare cake according to package directions and bake in a 9x13 inch pan. Let cool completely. Cut half the cake into 1-inch cubes (saving the other half for another dessert).

2 In a large bowl, beat together pudding mix and milk until thick and creamy. Beat in cream cheese until fluffy. Fold in half the whipped topping.

3 In a large punch or trifle bowl, layer one-third of the cake cubes, one-third of the cream cheese mixture, one-third of the banana slices and one-third of the pecans. Top with one-third of the fudge sauce.

4 Repeat cake and cream cheese layers and top with half the cherry pie filling. Cover the pie filling with one-third of the bananas, one-third of the pecans and one-third of the fudge sauce.

5 Repeat step 4, omitting the pecan layer. Top with remaining whipped topping; drizzle with remaining fudge sauce; and sprinkle with remaining pecans. Refrigerate 4 hours.

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