Pie Crust

2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold



Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl — I like to use a very wide one, so I can get my hands in — whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. Get out your pastry blender.
Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop. Even if it looks uneven.
Glue it together: Start by drizzling 1/2 cup of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/4 cup of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there. Gather the disparate damp clumps together into one mound, kneading them gently together.

Pack it up: Divide the dough in half, and place each half on a large piece of plastic wrap. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.
Do ahead: Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.


Makes 2 single crusts or 1 double crust


Source: Smitten Kitchen

S'mores Brownies

1 box brownie mix (or homemade recipe)

1 1/2 cups graham cracker crumbs

1 1/2 sticks butter

16 jumbo marshmallows

Preheat oven to 350 (or to directions on brownie mix).

In a 9×9 pan, melt butter. Add graham cracker crumbs, making sure they are fully moistened and press into a sturdy crust.

Mix up brownies, and pout batter over crust. Bake for recommended. Test with a toothpick before removing – the brownies likely need another 15-20 minutes because of the graham crust on the bottom.

Once fully finished baking, add on jumbo marshmallows. Set under the broiler for 1-2 minutes, or back into the preheated oven for about 10 minutes. Watch closely to make sure marshmallows don’t burn.

Let cool completely – 2-3 hours.

Source: How Sweet It Is

Butterscotch Bundt Rolls

18 frozen dinner rolls
1 (3 ounce) package butterscotch pudding (NOT instant)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 cup melted butter

Arrange frozen rolls in a greased bundt pan. Sprinkle pudding, brown sugar, and pecans over rolls. Drizzle butter over all. Cover bundt pan with a dish towel, plastic wrap, or waxed paper and let rise at room temperature overnight or about 12 hours. Remove dish towel. Bake at 350 for about 25 minutes. Cool 5 to 10 minutes before inverting to a serving plate. Serve warm.

Makes 18 rolls

Source: The Essential Mormon Cookbook

Raspberry Bars

1 yellow cake mix
3 cups oats
3/4 cup melted butter
2 cups raspberry jam

Mix cake mix and oats, add melted butter and combine well. Press half dough into cake pan. Spread jam over dough, sprinkle remaining dough over top and bake at 400 for 10-15 minutes. I have been known to add a few chocolate chips on top of the jam. Just sayin'

Source: Jane Basinger

Texas Sheet Cake

Cake:
2 cups sugar
2 cups flour
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup unsalted butter, melted
1/2 cup buttermilk
1/2 cup canola oil
1 cup water
2 eggs, lightly beaten
1 teaspoon vanilla

Frosting:
1/4 cup plus 2 tablespoons milk
1/4 cup cocoa
1/2 cup unsalted butter
1 pound sifted powdered sugar (about 4 cups)
1 teaspoon vanilla
1 cup chopped pecans (optional)

Preheat oven to 400. Grease 12x17 jelly roll pan. Sift sugar, flour, cocoa, soda, and cinnamon; set aside. Mix wet ingredients with dry ingredients, stirring until smooth.

Pour in pan, bake for 20 minutes.

For frosting, mix milk and cocoa in heavy saucepan (stir, stir), add butter and stir until butter melts, remove from heat, gradually stir in sugar and vanilla until smooth, add pecans.

When cake is out of oven, spread frosting over hot cake.

Let cool and serve.

Oatmeal Carmelitas

4 cups flour
4 cups oats
3 cups brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 1/2 cups butter
5 tablespoons flour
1 jar Mrs. Richarsons Butterscotch Caramel sauce
2-3 cups chocolate chips
1-2 cups toasted chopped walnuts

Mix the first six ingredients well. Press half of the dough into a 12x17 jelly roll pan. Bake at 350 for 10 minutes. Microwave or heat caramel sauce on stovetop just until it is easy to stir and pour. Mix flour with sauce. Spread caramel on baked cookie. Sprinkle with chocolate chips and walnuts. Top with rest of crust. Bake for 20 minutes. Let cool and cut into bars.

Source: Forester Family

Oreo Cookies

Cookies:
1 box devils food cake mix
3/4 cup butter, softened
2 eggs

Cream:
1 package 8 ounce cream cheese
1 pound powder sugar
1 cup butter
1/2 teaspoon vanilla

Mix cookie dough. Melt butter and cream cheese until runny. And sugar until not runny. Bake cookies at 350 for 5-8 minutes on ungreased cookie sheet. Let cookies cool and frost inside of one cookie and sandwich with another.

Homemade Pop Tarts

Pastry
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk
1 additional large egg (to brush on pastry)

Cinnamon Filling (enough for 9 tarts)
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour
1 large egg, to brush on pastry before filling

Jam Filling
3/4 cup (8 ounces) jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

Alternate fillings: 9 tablespoons chocolate chips, 9 tablespoons Nutella or other chocolate-hazelnut paste or 9 tablespoons of a delight of your choice, such as salted caramel or a nut paste.

To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.

To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

Make the dough:
Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.
Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts:
If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Charming tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Bake the tarts:
Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Makes 9 tarts

Source: Smitten Kitchen, adapted from King Arthur Flour

Apple Cake

2 eggs
2 cups sugar
1/2 cup vegetable oil
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
4 cups diced peeled apples (Granny Smith or other firmer, sour apple)
1 cup chopped walnuts
Cream Cheese Frosting (recipe below)

Beat eggs until light and fluffy. Gradually add sugar, oil, and vanilla. In separate bowl, sift together flour, salt, baking soda, cinnamon, and nutmeg; stir into first mixture. Stir in apples and walnuts. Put in greased 9x13 baking dish and bake at 350 for 45 minutes. Let cake cool in pan on rack for 10-15 minutes. Spread cake with cream cheese frosting while cake is still somewhat warm.

Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
3 tablespoons butter, softened
Pinch of salt
1/2 teaspoon vanilla
1 1/2 cups confectioners' sugar

Combine all ingredients in mixing bowl, beat until smooth.

Indoor Smores Bars

8 cups Golden Grahams
6 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1/4 cup light corn syrup
5 tablespoons butter
1 teaspoon vanilla

Measure cereal into large bowl. Heat 5 cups marshmallows, chocolate chips, corn syrup, and butter in 3-quart saucepan over low heat, stirring occasionally, until melted. Remove from heat. Stir in vanilla. Pour over cereal in bowl; quickly toss until evenly coated. Stir in remaining 1 cup marshmallows.
Press mixture in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate for a firmer bar.

Source: Golden Grahams cereal box, slightly adapted

Peanut Butter Chocolate Fudge

Base Mixture:
1 1/3 cups sugar
6 tablespoons butter
1/3 cup evaporated milk


Bring to rolling boil for 3 minutes stirring occasionally.


Remove form heat and stir the following ingredients into base mixture:


6 ounces (almost a cup) semi-sweet chocolate chips
3/4 cup marshmallow creme
1/2 teaspoon vanilla


Pour into a greased 9x13 pan. Let cool.


Make base mixture again, remove from heat, then stir in:


1/2 cup peanut butter
3/4 cup marshmallow creme
1/2 teaspoon vanilla


Pour on top of chocolate layer. Let cool. 

First Lady's Peppermint Ice Cream Cake

1 angel food cake
1 pint peppermint ice cream
2-3 cups of cream or cool whip
Hot fudge sauce (recipe below) 


Cut angel food cake horizontally through the center. Take 1/2 to 1 1/2 cups softened ice cream and spread across inside surfaces of cake. Rejoin top with bottom. Whip cream (or use cool whip). Spread whipped cream along the top and sides of cake. Freeze for 1 to 2 hours.


Hot Fudge Sauce:
1/2 cup (1 stick) unsalted butter
4 oz. unsweetened chocolate
1/4 teaspoon salt
3 cups sugar
1 2/3 cups evaporated milk
1 tablespoon vanilla


Melt butter and chocolate in large saucepan over low heat. Add salt, sugar, milk, and vanilla one at a time, blending after each addition until smooth. Increase heat to medium and whisk, while bubbling, 1 minute. Remove from heat. 


Drizzle warm fudge over frozen cake. Slice and serve immediately.


Source: kutv.com

Chex Muddy Buddies

9 cups Chex (I like rice)
1 cup semisweet chocolate chips
1/2  cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

In a very large bowl, measure cereal; set aside. In a medium saucepan, melt butter, chocolate chips, peanut butter and butter and stir until smooth. Stir in vanilla.
Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon food-storage plastic bag. Add powdered sugar; seal bag and shake until well coated. Spread on waxed paper to cool, about 30 minutes. Store in airtight container in refrigerator.

Chocolate Peanut Butter Pie

For Crust:
25 whole Oreos
4 Tablespoons Butter, Melted

Peanut Butter Filling:
1 cup Creamy Peanut Butter
1 package (8 Ounce) Softened Cream Cheese
1-¼ cup Powdered Sugar
1 package (8 Ounce) Cool Whip, Thawed


Crust:
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.


Filling:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!


Source: Pioneer Woman

Lemon Drop Cookies

2 cups sugar
1 cup butter flavored Crisco
1/2 cup butter
3 eggs
4 cups flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
3 teaspoons lemon juice
Zest of lemon
6 ounces lemon heads, crushed


Preheat oven to 350. Cream sugar, shortening, butter, and eggs one at a time. Stir in dry ingredients, lemon juice, zest, and lemon heads. Roll into balls, bake 10-12 minutes. Brush with glaze when cool. Glaze: 1 cup powdered sugar, juice of 1 lemon.

Caramel Brownies

3/4 cup (1 1/2 sticks) unsalted butter
4 ounces unsweetened chocolate
4 eggs
2 cups sugar
1 1/4 cup all-purpose flour
2 teaspoons vanilla
1 cup chopped pecans
1 bag (12 ounces) chocolate chunks
1 packages (14 ounces) soft caramels, unwrapped
1/4 cup heavy cream

Heat oven to 350. Line 9x13 pan with nonstick foil.
In a large microwave-safe bowl, melt together butter and chocolate in microwave oven for 2 minutes; stir until smooth. Whisk in eggs, sugar, flour, and vanilla. Stir in pecans. Spread half the batter into prepared pan. Sprinkle with 1 cup chocolate chunks.
In a medium-size saucepan, melt together caramels and heavy cream over medium-low heat until smooth, about 5 minutes. Evenly pour over batter in pan. Spread with remaining batter. Sprinkle with remaining 1 cup chocolate chunks.
Bake at 350 for about 35 minutes or until top is dry to the touch. Let cool completely in pan on wire rack. Grab foil and lift brownie from pan. Cut into squares and serve.

Makes 32 brownies

Source: Family Circle Magazine

Glazed Cheese Croissants

• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup small-curd cottage cheese
• 1 cup all-purpose flour (spooned and leveled), plus more for rolling dough
• 1/4 teaspoon salt
• Sugar Glaze (see below)
• 
  
• In a medium bowl, combine butter, cottage cheese, flour, and salt. Shape into a disk, and wrap in plastic; refrigerate until firm, about 2 hours.
• Preheat oven to 375 degrees. On a well-floured surface, roll dough out to a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent shape. Place croissants 3 inches apart on a rimmed baking sheet (to catch any drips); bake 30 to 35 minutes or until golden brown.Transfer to wire rack. Cool 10 minutes.
• Meanwhile, make Sugar Glaze: In a glass measuring cup, add 2 teaspoons milk by 1/2 teaspoonfuls to 1/2 cup confectioners' sugar, stirring until glaze is of a drizzling consistency. It should be thin enough to pour while still thick enough to coat croissants. Drizzle over croissants. Serve warm, or let cool to room temperature. Store at room temperature in an airtight container, up to 2 days.

Makes 8 

Source: Everyday Food

Great Pumpkin Dessert

15 ounce can pumpkin
12 ounce can evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 package yellow cake mix
3/4 cup butter
1 1/2 cup pecans

Preheat oven to 350 degrees. Grease 9x13 pan. Mix together first five ingredients and pour mixture into greased pan. Sprinkle yellow cake mix on top of mixture. Drizzle with melted butter and nuts. Bake for 1 hour. Serve with whipped cream or vanilla ice cream. Or eat for breakfast, like I do.

Elvis Presley Cake

1 box yellow cake mix
1 20 ounce can crushed pineapple in its own juice
1 cup granulated sugar

Icing:
1 box powdered sugar
1 8 ounce package cream cheese
1/2 stick butter
1 cup chopped pecans

Mix and bake cake mix according to directions on box. Bake in 9x13 pan. Mix pineapple and sugar in saucepan. Boil for 3 minutes. Punch holes in cake while still hot. Pour mixture over cake.
For icing, beat together powdered sugar, cream cheese, and butter. Add chopped pecans. Spread on cake while still warm.

Cream Cheese Frosting

4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Source: foodnetwork.com