Thank you! A warm, heartfelt thank you to the many volunteers who gave of their time and talents to make all of these delicious recipes for our guest artists for the 2014 Wesleyan Artist Market. Many Blessings, The 2014 Artist Market Committee
Beverages and Appetizers
Party Punch 1 large bottle cranberry juice 1 quart ginger-ale 1 large can pineapple juice 1 package fresh raspberries Mix all ingredients except raspberries. Float raspberries on top.
Delightful Punch 1 can thawed lime-aid concentrate 1 can thawed lemonade concentrate 1 can thawed orange juice 2 bottles ginger-ale 2 bags frozen strawberries Combine fruit juices. Add ginger-ale when ready to serve. Float frozen strawberries on top.
Creamy Lemon Dill Spread ⅓ cup sour cream ⅓ cup mayonnaise 1 small shallot, minced 2 tsp. chopped fresh dill 1 tsp. grated lemon rind 1 tsp. fresh lemon juice Stir together all ingredients in a small bowl. Cover and chill at least 30 minutes. Serve with fresh vegetables.
Cheese Ring 1 lb. sharp cheddar cheese, grated 1 cup chopped pecans 1 cup mayonnaise 1 small onion, chopped Black and cayenne pepper to taste Blend ingredients in food processor. Mold on round plate in shape of ring. Refrigerate overnight. To serve – fill center of ring with strawberry preserves and serve with crackers.
Fresh Basil Cheese Spread ¾ cup chopped walnuts ¼ cup coarsely chopped fresh basil leaves 1 chopped green onion 1 garlic clove, halved 2 8-oz. blocks cream cheese, softened 1 cup freshly grated Parmesan cheese ½ cup olive oil Bake walnuts in the oven at 350 for 5-10 minutes. Cool. Pulse basil, onion, and garlic in food processor until minced. Add walnuts, cream cheese, Parmesan, and oil. Process until smooth. Cover and chill. Serve with crackers and/or fresh vegetables.
Hot Corn Dip 1 15.25-oz. can white corn, drained 1 15.25-oz. can yellow corn, drained 1 8-oz. block cream cheese, softened ½ tsp. garlic powder Mix all ingredients and pour in a medium baking dish. Bake at 350 degrees for 30 minutes or until hot and bubbly. Serve with Frito’s.
Bean and Corn Salad 1 can 14-oz. black beans, rinsed and drained 2 cups frozen corn kernels 1 small red bell pepper, seeded and chopped ½ red onion, chopped 1½ tsp. ground cumin 2 tsp. hot sauce 1 lime, juiced 2 TBS. vegetable or olive oil Salt and pepper to taste Combine all ingredients in a bowl. Let stand at least 15 m  inutes for corn to fully defrost and flavors to combine, then toss and serve (or refrigerate). Serve with tortilla chips.
Pineapple Dip 2 8-oz. blocks cream cheese 1 cup mayonnaise 1 15-oz. can crushed pineapple, drained Mix together and chill. Serve with crackers. .
Blue Cheese Dip 8-oz. blue cheese, crumbled 2 garlic cloves, chopped ⅓ cup olive oil 1 TBS. lemon juice ½ cup chopped red onion ½ cup minced parsley Pepper to taste Combine all ingredients in a large bowl and mix well. Chill, covered, until ready to serve. Serve with crackers and apple and/or pear slices.
Sweet and Salty Honey Cheese Spread 1 10.5-oz. goat cheese log ½ cup roasted, salted sunflower seeds ⅓ cup honey 1 pint fresh raspberries Press or roll goat cheese log in sunflower seeds, thoroughly covering cheese, including ends. Drizzle with honey and sprinkle with berries. Serve immediately.
Vidalia Onion Spread 2 cups water ½ cup vinegar 1 cup sugar 6 Vidalia onions, chopped ½ cup mayonnaise 1 tsp. celery seeds Mix the water, vinegar, and sugar in a small bowl. Pour over the onions in an airtight container. Marinate in the refrigerator for at least 4 hours. Drain. Add the mayo and celery seeds and toss to mix well. Serve with crackers.
Dandy Crackers 2 packages oyster crackers ½ tsp. garlic powder 1 tsp. dill weed 1 cup vegetable oil 1 packet ranch dressing mix Mix all ingredients together in a large bowl. Let stand, uncovered, for one hour, stirring occasionally. Cover in airtight container and enjoy within one week.
Glazed Pepper and Fennel Almonds 3 TBS. sugar 2 tsp. fennel seeds 1 tsp. dried crushed red pepper 1 tsp. salt 1 cup whole almonds 1 TBS. water Preheat oven to 325 degrees. Line heavy baking sheet with foil and spray with baking spray. Combine all ingredients and stir until well blended. Spread on baking sheet in a single layer. Bake until sugar melts and almonds are deep golden brown and glazed, stirring often (about 15–20 minutes). Remove from oven and separate almonds with a fork. Cool completely on cookie sheet. Store cooled almonds in a plastic bag. Can be prepared one week ahead.
Italian Brie 1 8-oz. round Brie 1 3.5-oz. jar prepared pesto ½ cup sun-dried tomatoes in oil, drained and chopped Trim and discard rind from top of Brie. Place Brie on a serving plate. Spread top with pesto and sprinkle with tomatoes. Serve with crackers.
Breakfast Breads and Muffins
Spiced Peach Carrot Bread ¾ cup chopped pecans 2½ cups all-purpose flour 1 cup sugar 1 tsp. ground cinnamon ¾ tsp. baking soda ½ tsp. baking powder ½ tsp. salt ¼ tsp. ground nutmeg 1½ cups peeled and chopped fresh, ripe peaches ¾ cup freshly grated carrots ½ cup milk 2 large eggs, lightly beaten Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 6-10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes. Stir together flour and next 6 ingredients in a large bowl; add peaches, next 4 ingredients, and toasted pecans, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 9x5-inch loaf pan. Bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
Molasses Oat Banana Bread 1 cup all-purpose flour ½ cup whole wheat flour ⅔ cup regular oats 1 tsp. baking soda 1 tsp. ground cinnamon ½ tsp. salt ⅔ cup sugar ¼ cup butter, softened ⅓ cup dark molasses 2 large eggs 2 ripe bananas, mashed ⅓ cup plain yogurt 1 tsp. vanilla extract Preheat oven to 350 degrees. Lightly spoon flours into dry measuring cups and level with a knife. Combine flours, oats, soda, cinnamon, and salt, stirring with a whisk. Place sugar, butter, and molasses in a large bowl and beat at medium speed until well blended. Add eggs, 1 at a time, beating well after each. Add banana, yogurt, and vanilla and beat until blended. Add flour mixture and beat at low speed just until moist. Spoon batter into a loaf pan coated with cooking spray. Bake for 55-65 minutes, or until just done in center. Cool 10 minutes on a wire rack in the loaf pan, remove from pan and cool completely on wire rack.
Reese’s Banana Bread
3 very ripe bananas, mashed ½ cup peanut butter ¼ cup oil 1 egg ½ cup sugar ¼ cup brown sugar 1½ cups all-purpose flour ½ tsp. baking soda 1½ tsp. baking powder ½ tsp. salt
1 8-oz. bag of Reese’s mini cups Preheat oven to 350 degrees. Grease a loaf pan. Whisk together flour, soda, powder, and salt. Set aside. In a large bowl, stir together bananas, peanut butter, oil, egg, and sugars. Pour dry ingredients into wet ingredients and stir until just combined. Batter will be lumpy. Fold in Reese’s mini cups and pour into loaf pan. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before loosing edges of pan with a knife and removing bread from pan.
Strawberry Bread 2 10-oz. packages frozen strawberries, thawed 3 cups flour 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 2 cups sugar 3 eggs, well beaten 1¼ cups vegetable oil ½ stick butter, softened ½ cup confectioners’ sugar Preheat oven to 350 degrees. Drain strawberries. Mix flour, soda, salt, cinnamon, and sugar in a large bowl. Make a well in the center and add the eggs and oil, stirring just until moistened. Stir in the strawberries. Spoon into two greased loaf pans. Bake for 50-60 minutes. Cool in pans for 10 minutes and then remove to a wire rack.
Maple Sugar Muffins 1 8-oz. carton sour cream 1 egg, beaten ¾ cup sugar ¼ tsp. maple extract ½ tsp. ground allspice 2¼ cups all-purpose flour ¾ tsp. baking soda ⅛ tsp. salt Preheat oven to 375 degrees. Grease a very large baking sheet and set aside. In large bowl, combine sour cream, egg, sugar, maple extract, and allspice. In a medium bowl, stir together flour, soda, and salt. Add the flour mixture all at once to the sour cream mixture and stir until just combined. Turn dough out onto a well-floured surface. Knead 10-12 strokes. Pat or lightly roll dough to a ½ inch thickness. Cut with a floured 2 ½ inch round cutter. Place muffins on greased baking sheet and bake for 12-15 minutes or until bottoms of muffins are lightly browned. Transfer to a wire rack to cool.
Poppy Seed Ginger Muffins 1¾ cup butter, softened 1⅓ cups sugar 2 large eggs, separated 3 cups cake flour 3½ tsp. baking powder ¼ tsp. salt 1¼ cups milk 1 TBS. loosely packed orange zest 2 tsp. grated fresh ginger 2 tsp. vanilla extract 4 tsp. poppy seeds GLAZE: 1½ cups powdered sugar, 2 TBS. fresh orange juice Preheat oven to 350 degrees. Beat butter at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating just until blended after each. Stir together flour, powder, and salt. Stir together milk and next 3 ingredients. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed after each addition just until blended. Beat egg whites until stiff peaks form, and fold into batter. Stir in poppy seeds. Spoon into lightly greased muffin pans, filling three-fourths full. Bake for 18-20 minutes or until just done in center of each muffin. Cool in pans on wire racks for 5 minutes, and then transfer to wire racks.
Overnight Coffee Cake ¾ cup butter, softened 1 cup sugar 2 large eggs 2 cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. ground nutmeg ½ tsp. salt 1 cup sour cream ¾ cup firmly packed brown sugar ½ cup chopped pecans 1 tsp. ground cinnamon Beat butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each. Combine flour and next 4 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread into a greased and floured 13x9 inch pan. Stir together brown sugar, pecans, and cinnamon and sprinkle over batter. Cover pan with plastic wrap and chill 8-18 hours. Preheat oven to 350 degrees. Bake 35 minutes or until just done in center.
Chocolate Chip Coffee Cake 1 cup semisweet chocolate chips 1 16-oz. package pound cake mix, divided 1 8-oz. container sour cream ½ cup milk 2 large eggs Streusel Topping: ½ cup brown sugar 2 TBS. all-purpose flour 1 ½ tsp. ground cinnamon 1 cup chopped pecans (toasted) 2 TBS. melted butter. T Preheat oven to 350 degrees. Topping: Combine first 3 ingredients, stir in pecans and butter until crumbly. Set aside. Stir together chocolate morsels and 1 tablespoon cake mix. Set aside. Beat sour cream, milk, eggs, and remaining cake mix at low speed until blender. Increase speed to medium and beat 3 more minutes. Spoon half of batter into a lightly greased 13x9 inch pan. Sprinkle morsel mixture evenly over batter. Spread remaining batter on top. Sprinkle streusel topping evenly over batter. Bake for 20-25 minutes or until just done in center. Cool on a wire rack.
Rosemary Muffins ¾ cup milk ¼ cup golden raisins ¼ cup raisins ¼ cup currants 1 TBS. chopped fresh rosemary ¼ cup unsalted butter 1½ cups all-purpose flour ½ cup sugar 2 tsp. baking powder ¼ tsp. salt 1 large egg, lightly beaten 4-oz. goat cheese Preheat oven to 350 degrees. Cook first 5 ingredients in a saucepan over medium heat, stirring often, for 2 minutes or until it begins to steam. Remove from heat. Add butter, stir until butter melts. Cool completely. Combine flour and next 3 ingredients in a large bowl. Make a well in the center of the mixture. Stir together egg and milk mixture until well blended, and add to flour mixture, stirring just until moistened. Spoon ⅓ batter into 1 lightly greased muffin pan. Add 2 teaspoons goat cheese to each muffin cup. Spoon remaining batter over goat cheese, filling each cup until two-thirds full. Bake for 2024 minutes or until golden brown. Cool in pan on wire rack for 3 minutes. Remove from pan.
Pumpkin Chocolate Chip Muffins 1 ⅔ cups flour 1 cup sugar 1 tsp. pumpkin pie spice 1 tsp. cinnamon 1 tsp. baking soda ¼ tsp. baking powder 2 large eggs 1 cup canned pumpkin ½ cup butter, melted 1 cup chocolate chips Preheat oven to 350 degrees. Thoroughly mix all dry ingredients in a large bowl. Beat together eggs, pumpkin and butter. Pour over dry ingredients and mix until just moistened. Add chocolate chips. Spoon batter evenly into greased muffin tins. Bake for 20-25 minutes.
Brown Sugar Shortbread 1 cup flour 1 stick unsalted butter â…“ cup brown sugar Preheat oven to 350 degrees. Using an electric mixture, combine the ingredients. Press the dough evening into a 9x9 inch baking pan. Bake until golden around the edges, approximately 15-20 minutes. Let the shortbread cool slightly in the pan, then cut into squares and transfer to a wire rack to cool completely
Cookies, Cakes and Sweet Treats
Rolo Bars 36 Rolos 3.5-oz. evaporated milk ½ stick butter 1 box yellow cake mix Preheat oven to 350 degrees. Mix milk, butter, and cake mix, and pour half into lightly greased 9x9 inch baking pan. Bake for 12-15 minutes. Cut Rolos in half and place cut side down over mix. Spoon remaining batter over top and bake another 20-25 minutes.
Toffee Almond Blondies ½ cup butter, softened 1 large egg 1 17.5-oz. package chocolate chip cookie mix 1 tsp. vanilla extract 1 8-oz. package toffee bits Preheat oven to 350 degrees. Stir together butter and egg in a large bowl (mixture will not fully blend together). Stir in cookie mix and vanilla until a soft dough forms. Sir in toffee bits until well blended. Press into a lightly greased 13x9 inch pan and bake for 25-30 minutes or until center is just done. Cool in a pan on a wire rack and cut into bars.
Sweet Cereal Mix 6 cups Cheerios or Quaker Oat Squares (Can do 3 of each) 2 cups mixed nuts I cup pretzels ¼ cup butter ½ cup Karo syrup ½ cup brown sugar Preheat oven to 350 degrees. Combine cereal, nuts, and pretzels in a large bowl. In a saucepan, melt together the butter, syrup, and sugar until it just begins to boil. Pour over cereal mixture and stir until blended. Spread on a large cookie sheet and bake for 12-15 minutes. Use a metal spatula to scrape off tray immediately after removing from oven so it won’t stick. Once cool, break into chunks to serve.
White Chocolate Oreo Balls 1 package Oreos 1 8-oz. block cream cheese 2 large blocks white chocolate almond bark Grind Oreos in food processor. Add 1 block of cream cheese. Roll into balls and freeze for 30 minutes. Melt White Almond bark over low heat, stirring occasionally. Dip Oreo balls in melted bark to fully cover, and dry on wax paper. Refrigerate up to one week.
Apple Butterscotch Brownies 1 cup chopped pecans 2 cups firmly packed dark brown sugar 1 cup butter, melted 2 large eggs, lightly beaten 2 tsp. vanilla extract 2 cups all-purpose flour 2 tsp. baking powder ½ tsp. salt 3 cups peeled and diced Granny Smith apples Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring halfway through. Stir together brown sugar and next 3 ingredients. Stir together flour and next 2 ingredients. Add to brown sugar mixture and stir just until blended. Stir in apples and pecans. Pour mixture into a greased and floured 13x9 inch baking pan, and spread in an even layer. Bake for 35-45 minutes or until center is just done. Cool completely before cutting into bars.
Chewy Oatmeal Bars
2 cups flour
2 cups quick oats 1½ cups brown sugar 1 tsp. baking soda ½ tsp. salt 1½ cups butter, melted 1 cup chocolate chips 1 12-oz. bag caramels 5 TBS. milk Preheat oven to 350 degrees. In a large bowl, combine flour, oats, brown sugar, soda, and salt. Stir in melted butter until thoroughly mixed. Set aside half of mixture. Press remaining mixture into a 13x9 inch pan. Bake for 10 minutes. Remove from oven and sprinkle chocolate chips on the baked crust. In a microwave safe bowl, combine caramels and milk and microwave on medium high power about 3 minutes, or until caramels are melted, stirring every 30 seconds. Pour caramel mixture over chocolate chips. Sprinkle reserved oat mixture on caramel layer. Bake 20 minutes. Cool completely before cutting into bars.
Meringues 3 egg whites Pinch of salt â…› tsp. almond extract 1 cup sugar 1 cup sliced almonds Preheat oven to 250 degrees. Add a pinch of salt and extract to egg whites. Beat until stiff. Add 1 tablespoon of sugar at a time, beating after each. Add nuts and drop by small spoonfuls on greased baking sheet. Bake for 1 hour. Turn off the oven and leave cookies inside until oven has cooled.
After-The-Dance Pralines 1 cup firmly packed light brown sugar 1 egg white, beaten 1½ cups chopped pecans, lightly toasted. Preheat oven to 400 degrees. Stir together sugar and egg white, and fold in pecans. Drop by heaping tablespoonful onto a heavy-duty aluminum foil lined baking sheet. Turn off oven. Place baking sheet in oven and let pralines stand for 8 hours in oven
Orange Dreamsicle Krispies ¼ cup butter 1 10-oz. package miniature marshmallows 1 ½ teaspoons vanilla extract ½ cup orange cake mix 6 cups crisp rice cereal 1 12-oz. package white chocolate morsels Melt butter over medium low heat in a large Dutch oven. Add package miniature marshmallows, stirring until melted. Remove from heat. Stir in vanilla extract. Add orange cake mix, blending well. Stir in crisp rice cereal and white chocolate morsels until well coated. Spread mixture into a lightly greased 13x9 inch pan. Cool completely. Topping: 3 cups powdered sugar 6 tablespoons softened butter 6 tablespoons orange juice ¼ teaspoon vanilla extract Meanwhile, stir together powdered sugar, softened butter, orange juice, and vanilla extract. Spread over cereal mixture. Let stand at least 1 hour before cutting.
Crust:
Pecan Squares
⅔ cup powdered sugar 2 cups unbleached all-purpose flour 2 sticks butter, softened Preheat oven to 350 degrees. Crease a 9x12 inch baking pan. Stir sugar and flour together. Cut in butter using two knives or a pastry blender, until fine crumbs form. Pat crust down in prepared baking pan, Bake for 20 minutes, then remove from oven. Topping: ⅔ cup melted butter ½ cup honey 3 TBS. heavy cream ½ cup brown sugar 3½ cups chopped pecans Mix melted butter, honey, cream and brown sugar together. Stir in pecans, coating thoroughly. Spread over crust. Bake for 25 minutes. Cool completely before cutting into squares.
Coconut Macaroons 1 14-oz. package flaked coconut 1 14-oz. can sweetened condensed milk 1 tsp. vanilla extract 1 tsp. almond extract Preheat oven to 325 degrees. Pulse the coconut in a food processor to break up lumps and long strands. Combine the coconut, milk, and extracts in a bowl and mix well. Drop by tablespoonfuls 1 inch apart on a cookie sheet lined with parchment paper. Bake for 10-12 minutes or until light golden brown around the edges. Remove immediately to wire racks to cool.
Marbled Berry Cheesecake Squares Crust: 2 sleeves chocolate graham crackers, crushed ¼ cup sugar ¾ cup unsalted butter, melted Swirl: ½ pint fresh raspberries 2 tsp. sugar Filling: 4 packages 8-oz. cream cheese, softened 1 cup sugar 3 large eggs 1 TBS. lemon juice 1 tsp. vanilla extract Preheat oven to 350 degrees. Line a 13x9x2 inch baking pan with foil. In bowl, mix crumbs, sugar, and melted butter. Press into bottom and up sides of prepared pan. Bake 7 minutes. Swirl: Set aside ½ cup raspberries. In small food processor, puree remaining berries with 2 teaspoons sugar. Strain to remove seeds and solids (should have ¼ cup). In large bowl, beat cream cheese until smooth. Beat in sugar, eggs, juice, and vanilla. Place 2 cups batter in medium bowl. Blend in berry swirl. Dot crust with reserved berries. Dollop with both batters. Swirl with sharp knife to marbleize. Bake for 35 minutes. Cool slightly in pan on rack. Refrigerate until cold.
Peanut Butter Bites ½ cup creamy peanut butter ¼ cup unsalted butter, softened 1 ¼ cups sugar 2 large eggs, beaten lightly 1 tsp. vanilla extract 2 cups all-purpose flour 1 tsp. baking powder ½ tsp. salt 1 cup chopped peanuts, plus more for garnish Frosting: ½ cup creamy peanut butter ⅛ cup unsalted butter, softened ½ cup confectioners’ sugar Preheat oven to 350 degrees. Line 13x9x2 inch baking pan with foil and coat with nonstick spray. In medium bowl, beat peanut butter and butter. Beat in sugar until well blended. Beat in eggs and vanilla. Stir in flour, powder and salt. Add peanuts (mixture will be stiff). Press batter into pan. Bake for 30 minutes or until bar pulls away from sides of pan. Cool completely in pan on wire rack. Frosting: In medium bowl, beat together remaining peanut butter and confectioners’ sugar until smooth and fluffy. Spread over cooled bar. Sprinkle with chopped peanuts.
Chocolate Bark Approximately 60 saltines 3 sticks butter ½ cups dark brown sugar 1½ tsp. vanilla extract 4 cups milk chocolate chips Preheat oven to 400 degrees. Line a cookie sheet with foil and spray with cooking spray. Arrange the saltine crackers in a single layer to cover sheet. Bring the butter and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat and simmer for 3 minutes. Remove from heat, add vanilla, stir, and pour evenly over crackers. Bake for 5 minutes. Remove from oven and sprinkle with chocolate chips, using the back of a metal spoon to spread the chocolate evenly over top as it melts. Let stand until completely cooled. Break into pieces and store in an airtight container in the refrigerator.
S’mores Bars 1 box graham crackers 2 cups mini marshmallows 1 bag milk chocolate chips ¾ cup butter ¾ cup firmly packed brown sugar Preheat oven to 350 degrees. Layer crackers, marshmallows, and chocolate chips on a jelly roll pan sprayed with cooking spray. Melt butter and sugar together in microwave and spoon over top. Bake for 8 minute.
Peanut Butter Candy Bites 1 16.5-oz package of refrigerated peanut butter cookie dough 1 12-oz. bag Reese’s Peanut Butter Cup Miniatures Preheat oven to 350 degrees. Shape package of refrigerated peanut butter cookie dough into 24 one-inch balls. Place in cups of lightly greased miniature muffin pans. Bake 15-18 minutes, or until edges are lightly browned. Remove from oven, and press 1 miniature peanut butter cup candy into each cookie.
Lemon Bars 2½ cups flour, divided ¾ cup sifted powdered sugar, divided 1 cup cold butter, cup up ½ tsp. baking powder 4 large eggs, beaten 2 cups sugar ⅓ cup lemon juice ¼ cup powdered sugar Preheat oven to 350 degrees. Combine 2 cups flour and ½ cup powdered sugar. Cut butter into flour mixture with a pastry blender (or large fork) until crumbly. Spoon flour mixture into a 9x13 inch pan. Press pan using fingertips until even. Bake 20-25 minutes. Combine ½ cup flour and baking powder and set aside. Combine eggs, 2 cups sugar, and lemon juice. Beat well. Stir dry ingredients into egg mixture and pour over baked crust. Bake 20-25 minutes, or until very lightly browned. Cool on a wire rack. Sprinkle with ¼ cup powdered sugar.
White Chocolate Crunch 6 cups Crispix cereal 2 cups broken pretzel sticks 3 cups Cheerios 1 cup peanuts 1 lb. bag of M&M’s candies 2 lbs. white chocolate (almond bark) Melt the white chocolate according to directions on package. Mix the remaining ingredients and pour melted chocolate over top, stirring with a wooden spoon to coat. Spread on waxed paper and let stand until set. Break into pieces. Store in an airtight container
Lemon Whippersnappers 1 egg 2 cups cool whip 1 box lemon cake mix Powdered sugar Preheat oven to 350 degrees. Combine egg, cool whip and cake mix. Drop about 1 tablespoon dough into powdered sugar to cover. Place onto greased baking sheet. Bake for 10 minutes
Lemon Blueberry Bread 1 box bakery style blueberry muffin mix with crumb topping 2 TBS. poppy seeds 1 egg ž cup water 1 TBS. grated lemon zest 1 TBS. lemon juice ½ cup powdered sugar 1 TBS. lemon juice Preheat oven to 350 degrees. Drain canned blueberries from muffin mix. Rinse and drain once more. Combine muffin mix, poppy seeds, egg, water, lemon zest and 1 tablespoon lemon juice in large mixing bowl. Beat for 50 strokes. Fold in blueberries. Pour into loaf pan sprayed with nonstick cooking spray. Sprinkle the crumbs from the muffin mix on top. Bake for 40-50 minutes or until a toothpick inserted in center of bread comes out mostly clean. Cool in pan for 10 minutes. Loosen loaf from sides of pan and remove to a wire rick. Beat the powdered sugar and 1 tablespoon of lemon juice until smooth and drizzle over warm bread.
Ginger Cookie Sticks 1¼ cups all-purpose flour ½ cup cornstarch 2 TBS. ground ginger ½ tsp. cinnamon ½ tsp. white pepper ¼ tsp. ground cloves ¼ tsp. salt 2 sticks unsalted butter, softened ⅔ cup packed dark-brown sugar ⅓ cup molasses 2 TBS. crystallized ginger, finely chopped 2 TBS. coarse decorating sugar Preheat oven to 350 degrees. Line a 13x9x2 baking dish with foil with slight overhang. Coat with cooking spray, into a bowl, sift together flour, cornstarch, ginger, cinnamon, pepper, cloves, and salt. In large bowl, beat butter until creamy. Add sugar and molasses and beat until smooth. On low speed, beat flour mixture into butter mixture until blended. Spread in prepared pan and sprinkle with ginger. Bake 15 minutes. Sprinkle with coarse sugar, Bake 10 minutes or until center is set. Cool in pan on rack. Use foil to lift bar to rack.
Cappuccino Frosted Brownies 4 1-oz. unsweetened chocolate baking squares ¾ cup butter 2 cups sugar 4 large eggs 1 cup all-purpose flour 1 tsp. vanilla extract 1 cup semisweet chocolate chips Cappuccino Buttercream Frosting: 1 envelope 1.16-oz. instant mocha cappuccino mix ¼ cup hot milk ½ cup butter, softened 1 16-oz. package powdered sugar Preheat oven to 350 degrees. Microwave chocolate squares and butter in a large bowl at high 1 ½ minutes, stirring every 30 seconds until melted. Stir until smooth. Stir in sugar. Add eggs, one at a time, beating with a spoon until just blended after each. Stir in flour and vanilla, stir in chocolate chips. Pour mixture into a lightly greased 13x9 inch baking pan. Bake for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Frosting: Dissolve cappuccino mix in hot milk, stirring to combine. Pour into a mixing bowl, add butter and beat until well combined. Gradually add sugar, beating until smooth and fluffy. Spread frosting evenly over brownies when cool and cut into squares. Cover and chill, if desired.
Chocolate Mint Cookies ¾ cup butter 1 ½ cups brown sugar 2 TBS. water 2 cups semisweet chocolate chips 2 eggs 2 ½ cups all-purpose flour 1 ¼ tsp. baking soda ½ tsp. salt 3 packages 4.5-oz. Andes mints In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour. Preheat oven to 350 degrees. Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, be careful not to over bake. When cookies come out of the oven, press one Andes mint into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick.
Lemon Blueberry Squares Crust: 1 ½ sticks butter, melted ½ cup 10x sugar 2 tsp. vanilla extract ¼ tsp. salt 2 ¼ cups all-purpose flour Filling: 2 cups sugar ⅓ cup all-purpose flour 6 large eggs 2 tsp. grated lemon rind ½ cup lemon juice 1 cup blueberries ¼ cup 10x sugar Preheat oven to 350 degrees. Line a 13x9x2 inch baking pan with aluminum foil and spray with nonstick cooking spray. For crust: Stir together butter, 10x sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough over bottom of prepared pan and bake for 20 minutes or until edges are lightly browned. Filling: Mix sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust. Bake until set, approximately 30 minutes. Cool in pan on wire rack. Dust with 10x sugar and cut into squares.
Apple Cream Cheese Bundt Cake Cream Cheese Filling: 1 8-oz. package cream cheese, softened ¼ cup butter, softened ½ cup sugar 1 large egg 2 TBS. all-purpose flour 1 tsp. vanilla extract Apple Cake Batter: 1 cup finely chopped pecans 3 cups all-purpose flour 1 cup sugar 1 cup firmly packed light brown sugar 2 tsp. ground cinnamon 1 tsp. salt 1 tsp. baking soda 1 tsp. ground nutmeg ½ tsp. Allspice 3 large eggs, lightly beaten ¾ cup canola oil ¾ cup applesauce 1 tsp. vanilla extract 3 cups peeled and finely chopped Gala apples
Praline Frosting: ½ cup firmly packed light brown sugar ¼ cup butter 3 TBS. milk 1 tsp. vanilla extract 1 cup powdered sugar Filling: Beat cream cheese, butter and sugar until smooth. Add egg, flour, and vanilla and beat just until blended. Batter: Preheat oven to 350 degrees. Bake pecans in a shallow pan 6-10 minutes or until toasted and fragrant, stirring halfway through. Stir together flour and next 7 ingredients in a large bowl. Stir in eggs and next 3 ingredients just until dry ingredients are moistened. Stir in apples and pecans. Spoon 2/3rds of apple mixture into a greased and floured 14 cup Bundt pan. Spoon cream cheese filling over apple mixture, leaving a 1 inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over cream cheese filling. Bake for 60-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes, remove from pan to wire rack to cool completely. Frosting: Bring ½ cup brown sugar, ¼ cup butter, and 3 Tablespoons milk to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat and stir in vanilla. Gradually stir in powdered sugar until smooth. Stir 3-5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.
Strawberry Banana Split Cake 2 cups graham cracker crumbs ½ cup butter, melted ¼ cup sugar Filling: ½ cup butter, softened 2 cups 10x sugar 1 TBS. milk 1 tsp. vanilla extract 3 large, firm bananas, cut into thin slices 2 8-oz cans crushed pineapple, drained 2 quarts fresh strawberries, sliced Topping: 2 cups whipping cream ¼ cup 10x sugar 1 ½ cups chopped walnuts Combine crumbs, butter and sugar and press into an ungreased 13x9x2 inch pan. Chill for 1 hour. Filling: In large bowl, cream butter, 10x sugar, milk and vanilla. Spread over crust. Chill for 30 minutes. Layer with bananas, pineapple, and strawberries. Topping: In a small bowl, beat cream until soft peaks form. Add 10x sugar and beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.
Blackberry Peach Cobbler Bars 1 cup butter, softened 1 cup firmly packed light brown sugar 1 ½ cups sugar, divided 4 large eggs 1 TBS vanilla extract 1 tsp. baking powder ¾ tsp. salt 3 ¼ cups all-purpose flour, divided 4 cups fresh blackberries 4 cups peeled and sliced firm, ripe peaches 3 TBS. bourbon 1 cup roasted glazed pecan pieces (Diamond Glazed Pecans) Preheat oven to 350 degrees. Beat butter, brown sugar, and 1 cup sugar until creamy. Add eggs, one at a time, beating until just blended after each. Stir in vanilla. Stir together baking powder, salt, and 3 cups flour. Gradually add to butter mixture, beating just until blended. Spread ¾ of batter in a greased and floured 13x9 inch pan. Sprinkle with blackberries. Stir together remaining ½ cup sugar and ¼ cup flour. Add peaches and bourbon to coat, and spoon over blackberries. Stir pecans into remaining batter and dollop over peach mixture. Bake for 1 hour or until golden and bubbly. Cool completely on a wire rack and cut into bars.
Notes