No Bake Peanut Butter Pie

 (Yield: 2 pies)

I made this a few years ago for our annual ward Labor Day picnic & won 1st prize. Just beware of all the other bakers who will be mad at you for winning. LOL

INGREDIENTS:
1 small pkg. instant choc. pudding mix
1 C. whipped topping
1 (8 oz) package cream cheese, softened 
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 oz) whipped topping, thawed
2 (9 inch) prepared graham cracker crusts or chocolate crumb crust

DIRECTIONS:
1. Mix chocolate pudding according to package for pie filling. Fold in 1 C. whipped topping. Spread half into each pie pan.
2. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
3. Spoon half of mixture into each pie. Cover and refrigerate until firm. Top with chocolate curls, small peanut butter cups (chopped) and chocolate sauce, if desired.

Raspberry Crisp

You can use frozen raspberries too. My kids even like this.. & it's even good the next day.

Ingredients
4 c. fresh raspberries,divided
3/4 c. sugar
2 T. cornstarch
1 3/4 c. quick oats
1 c. flour
1 c. packed brown sugar
1/2 t. baking soda
1/2 c. cold butter

Crush 1 c. of raspberries. Add enough water to measure 1 c. In a saucepan, combine sugar & cornstarch. Stir in raspberry mixture. Bring to a boil. Cook & stir for 2 minutes or until thickened. Remove from the heat & stir in remaining raspberries. Cool. In a bowl, combine oats, flour, brown sugar & baking soda. Cut in butter until mixture resembles coarse crumbs. Press half of the crumbs into a greased 9x9 pan. Spread with cooled berry mixture. Sprinkle with remaining crumbs. Bake at 350 degrees for 25-30 minutes or until top is lightly browned. Serve warm with ice cream or whipped cream. Yield: 8 servings

Chocolate Rice Pudding

2 1/2 c. milk
2 c. cooked white rice
1/2 c. sugar
1/4 c. semisweet chocolate chips
1 t. vanilla

Shaved chocolate (for the top)

Combine milk, rice, sugar & chocolate in 2-3qt saucepan. Cook over low-medium heat about 20 minutes or until thick & creamy. Stir often. Remove from heat & stir in vanilla. Pudding will thicken upon cooling. Spoon into serving dishes. Let stand 10 minutes. Serve warm or cold. Top with chocolate shavings, if desired.

Cookie Dough For Ice Cream (eggless)

  

3 T. brown sugar
3 T. sugar
3 T. butter, softened
1/4 t. salt
1/4 t. vanilla
2 T. milk
2/3 c. flour

In a medium bowl, mix together sugars & butter until smooth. Add salt, vanilla & milk. Mix in the flour until well blended. Shape into a loaf or log & freeze 1-2 hrs. Cut into small chunks & mix into softened ice cream. Freeze for about 15 minutes or until firm before serving. Makes about 1 cup of dough bits. I double this & keep some in the freezer for later.

Pumpkin Roll

CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 C all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 C granulated sugar
2/3 C canned pumpkin
1 C walnuts or pecans, chopped (optional)

FILLING:
1 8 oz cream cheese, room temperature
1 C powdered sugar, sifted
6 T butter, softened
1 tsp vanilla
Powdered sugar, to sprinkle on top

Directions:

FOR CAKE: Preheat oven to 375°. Grease 15 x 10-inch jelly-roll pan & line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, bake at 350⁰ & begin checking for doneness at 11 minutes.)

Immediately loosen cake and turn onto prepared towel. Carefully peel off parchment paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING: Beat cream cheese, 1 C powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Yield: 1 Roll, approx. 10 servings

COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it won't stick.

Easy Chocolate Sauce

1 tub (8oz.) Cool Whip
1 C. semi-sweet Chocolate chips

Microwave frozen whipped topping & chocolate in medium microwaveable bowl on HIGH 1 min or until chocolate is melted & mixture is shiny & smooth.
Makes 1 1/2 cups

We like this on ice cream! Also good with 3-4 T. peanut butter mixed in!! Yummy!

Chocolate Cobbler

1 1/2 C. flour
2 1/4 t. baking powder
3/4 t. salt
3/4 C. sugar
3 T. cocoa pwd + 6 T cocoa pwd, divided
3/4 C. milk
5 T. oil
1 1/2 C. brown sugar
2 1/2 C. hot water
In a bowl, combine the flour, baking pwd, salt, sugar & 3 T. cocoa pwd. Stir in Milk & oil until smooth. Pour into greased 11X7 pan. Combine the brown sugar & 6 T cocoa pwd. Sprinkle over the top of batter. Pour hot water over the top (do NOT mix) Bake at 350 degrees for 40-45 minutes or until top of cake springs back when lightly touched. Serve warm with vanilla ice cream.

Calico Beans

1 lb. bacon, cooked & crumbled (set aside)
1 lb. hamburger
1 onion
1 can baby butter beans,drained
1 large can baked beans
1 can red kidney beans, drained
Sauce:
1 c. Ketchup
1/2 c. brown sugar
1 T worchestershire sauce
1 T. liquid smoke
1 T. vinegar

Cook hamburger & onion until done. Put in crock pot. Add beans. Mix sauce together & add to beans. Stir well. Heat in crock pot on low 3-4 hours. When done, sprinkle with bacon to keep it crispy.