Cherry Swirl Coffee Cake

Coffee Cake
4 cups Original Bisquick mix
1/2 cup granulated sugar
1/4 cup butter or margarine, melted
1/2 cup milk
1 tsp. vanilla
1 tsp. almond extract
3 eggs
1 can (21 oz.) cherry pie filling

Glaze
1 cup powdered sugar
1 to 2 Tbl. milk

Heat oven to 350 degrees.  Grease bottom and sides of a 15x10x1 inch pan with shortening or cooking spray.  In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.

Spread two-thirds of the batter (about 2 1/2 cups) in pan.  Spread pie filling over batter (filling may not cover batter completely).  Drop remaining batter by tablespoon onto pie filling.

Bake 20 to 25 minutes or until light brown.  Meanwhile, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle.  Drizzle glaze over warm coffee cake.  Serve warm or cool.

Can substitute any pie flavor of pie filing.

This recipe is easy to cut in half.  Use one 9-inch square pan, 2 eggs and substitute a 10-ounce jar of fruit.  Divide remaining ingredient amounts in half.

Banana Cake

1 1/2 cups sugar
1 cup sour cream
1/2 cup butter (one cube)
2 eggs
2 tsp vanilla
2 cups flour
1 tsp salt
1 tsp soda
5 mashed bananas

Mix butter and sugar. Add in sour cream, eggs, bananas and vanilla. Add dry ingredients and mix until blended. Spray jelly roll pan (lg cookie sheet) with non stick cooking spray. Pour batter into pan.

Bake @ 375 degrees for 20 minutes until toothpick inserted in center comes out clean. Cool then frost with cream cheese frosting.

CREAM CHEESE FROSTING
1/2 cup (1 cube) butter
1 8 oz cream cheese
2 tsp vanilla
4 cups powdered sugar

This is the best banana cake! Jaci Snow brought it for Lincoln’s baby blessing and we have been making it ever since! Delicious!!!

Holiday Snack Mix

1 package almond bark (16 oz)
12 cups popped popcorn
2/3-3/4 cup M&M’s
Sprinkles

Place popcorn in a large mixing bowl. Melt almond bark in microwave 1 minute on high. Stir and continue heating in 30 second intervals until smooth. Pour over popcorn and mix until popcorn is coated. Spread mixture out on aluminum foil or waxed paper. Immediately sprinkle with M&M’s and sprinkles before it cools. Let sit until it is completely dry. Break into clumps.

You can make this for any holiday or occasion by changing the color of M&M’s and sprinkles!

Easy Moist Lemon Bundt Cake

For the cake:
1 pkg lemon cake mix
1small pkg lemon instant pudding
1 cup sour cream
1 cup vegetable oil
4 large eggs
1/2 cup water

Lemon cream cheese icing:
2 oz cream cheese (softened)
1 Tbs butter (softened)
2-3 cups powdered sugar
2Tbs lemon juice
1 Tbs milk
1-2 drops Yellow food coloring

Lemon glaze:
2 cups powdered sugar
2 Tbs lemon juice
2 tsp lemon zest
1-2 Tbs milk

Preheat oven to 350 degrees. Grease and flour Bundt pan. Mix ingredients for cake and pour into pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 10-15 minutes in pan. Let cake cool completely before frosting. Squeeze the cream cheese icing over the cake. Drizzle the glaze over icing.

This cake is good with or without the frosting and glaze. You can also use just icing or just glaze.

Glazed Lemon Quick Bread

BREAD:
3 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
2 1/2 c. sugar
3 eggs
1 1/2 c. milk
1 c. oil
1 1/2 tsp. vanilla
3 Tbl. lemon juice, fresh is best
2 Tbl. lemon zest, loosely packed
4 Tbl. butter, melted
GLAZE:
3/4 c. sugar
1/4 c. lemon juice, fresh is best
1 1/2 tsp. vanilla
2 Tbl. melted butter
dash salt

Preheat oven to 350 degrees.  Into a large mixing bowl, place flour, salt, baking powder, sugar.  Whisk together.
In separate bowl, whisk together eggs, milk, oil and vanilla.  Add the wet ingredients to the dry and stir with a wooden spoon until the wet and dry ingredients are only half combined.  (You should still be able to see many streaks of flour.)
Add the lemon juice, lemon zest and melted butter and stir to combine completely making sure not to over mix.  Just stir until all of the flour is incorporated.
Line the bottom of 2 loaf pans with parchment paper and spray the edges with cooking spray.  Pour the batter into the pans.  Pop into the oven and bake for 40-45 minutes or until a toothpick inserted in center comes out clean.
Remove the pans and allow to sit for 5 minutes.  Remove bread from pans and place on wire rack to cool for 5 minutes.
Whisk together the glaze ingredients.  While the loaves are still warm, brush the glaze along the bottom and sides of each loaf.  Pour remaining glaze over the top of the loaves, making sure to cover completely.
Allow to cool.

This recipe is from jamiecooksitup.net.  This lemon bread is delicious and I know many of our lemon loving family members are going to enjoy it!

Delicious Sugar Cookies

1/2 cup butter (1 cube) softened
1/2 cup plus 1/3 cup butter flavored Crisco
2 cups sugar
Zest of 1 orange
2 eggs
1 tsp vanilla
8 tsp milk
4 cups flour
3 tsp baking powder
1/2 tsp salt

Cream butter, shortening and sugar until light and fluffy. Add in orange zest, vanilla, eggs and milk. Sift dry ingredients and add a cupful at a time until dough comes together. Refrigerate for an hour or freeze for 30 minutes. Roll to 1/8-1/4 inch thick on a floured board. Cut into desired shape. Place in cookie sheet that has been very lightly sprayed with cooking spray. Bake at 350 for 9-12 minutes just until tops look set. Let sit on cookie sheet for a few minutes. Remove to cooling rack, cool, frost and enjoy!

You can use all crisco if you prefer.

I baked them on the upper middle rack in my oven and they took about 11 minutes to bake. They do spread a little but are good enough to eat without frosting!

Pioneer Woman's Pecan Pie

1 pie crust (deep dish)
1 cup chopped pecans
1 cup white sugar
1/4 cup brown sugar
1/2 tsp Salt
1 tsp vanilla
1 cup light Karo syrup
4 eggs
2/3 of a cube of melted butter

Sprinkle pecans in bottom of pie crust. Mis remains ingredients and pour overbpecans. Cover loosely with foil. Bake at 350 degrees for 35 minutes. Remove foil and bake for 25-30 minutes more until pie is set. Cool and refrigerate.

Peanut Butter Bars

1 cup butter
1 3/4 cups peanut butter (divided)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 tsp baking soda
1 tsp salt
2 cups oats

Frosting
1/2 cup butter
2 Tbl cocoa
1/4 cup milk
1 tsp vanilla
3 1/2 cups powdered sugar

Preheat oven to 350 degrees. Cream butter, 1 cup of the peanut butter, sugar and brown sugar together until light and fluffy. Add eggs and vanilla and mix well. Add dry ingredients just until incorporated. Mix in oats. Spread into greased jelly roll pan. Bake 15 minutes or until just golden brown. Cool for 10 minutes.

The frosting is a 2 step process.
First whip remaining 3/4 cup of peanut butter until lightly colored and fluffy. Carefully spread over bars.

Add butter to saucepan and melt. Add cocoa and milk and bring to a boil stirring constantly. Remove from heat. Stir in vanilla and powdered sugar a cup at a time. Stir until frosting is smooth. Spread over peanut butter layer. Cut into bars. Serve warm or cold. These bars freeze well.

Classic Lemon Bars with Shortbread Crust

For the crust...
2 sticks (1 Cup) butter softened
1/2 cup sugar
2 cups flour
1/4 tsp salt

For the filling...
6 large eggs
2 1/4 cups sugar
1/4 cup plus 2 Tbl flour
1 cup lemon juice

For the crust...
Preheat oven to 350 degrees.
Spray 9x13 pan with cooking spray.
In a food processor mix the crust ingredients until crumbs are formed. You can also do this by hand with a pastry cutter.
Spread evenly into pan.
Bake for 20 minutes until the edges are just barely starting to turn golden brown. Let cool slightly.

For the filling...
In a bowl, whisk eggs with the sugar.
Add the flour and mix well making sure that there are no lumps.
Add lemon juice and mix to incorporate.
Pour mixture over crust.
Return to oven and bake for 25- 30 more minutes or until filling is set.
Let cool completely, sprinkle with powdered sugar.
Cut into squares and Enjoy!

This makes a thick crust... everyone in my family loves that! These are the best lemon bars!

Soft Oatmeal Cookies

1 cup butter softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
3 cups quick oats

Cream butter and sugars together until light and fluffy. Add in eggs and vanilla and mix well. Add flour, salt, soda, cinnamon and mix until combined. Add in oats and mix well.

Preheat oven to 375 degrees. Drop by spoonfuls on ungreased cookie sheet. Bake on upper middle rack for 7-8 minutes.

I always use my small cookie scoop for these cookies. They are also good sandwiched with 1/2 of the batch of buttercream frosting mixed with 7 oz. jar of marshmallow cream.

Sugar Cookies

3 c sugar
1/2 c shortening
4 eggs well beaten
1 pint sour cream
2 tsp vanilla
Mix together.
Add:
8 c flour
1 tsp soda
6 tsp baking powder

Mix well. Refrigerate for at least 1 hour. Roll about 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake at 400 degrees for 7 to 7 1/2 minutes on the upper middle rack.

This recipe came from Carol! She makes the best sugar cookies!

Chewy Choco-Oat-Chip Cookies- Shaurie's recipe!

1 c. butter (2 sticks) softened
1 1/4 c. Packed brown sugar
1/2 c. Sugar
2 eggs
2 Tbl milk
2 tsp vanilla
1 3/4 c. Flour
1 tsp baking soda
1/3 tsp salt
2 1/2 c. Quaker Oats (quick or old fashioned, uncooked)
1 (12 oz) pkg chocolate chips (2 cups)
1 c. Chopped nuts (optional)

Heat oven to 375 degrees. Best together butter and sugars until creamy. Add eggs, milk and vanilla, beat well. Add combined flour, baking soda and salt, mix well. Stir in oats, chocolate chips and nuts. Mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9-10 minutes. Cool 1 minute on cookie sheet. Move to wire rack. Makes about 5 dozen cookies.

Bar cookies: Press dough onto bottom of ungreased 13x9 inch baking pan. Bake 30-35 minutes.

High Altitude Adjustment: Increase flour to 2 cups,

Nut Clusters

1 (12 oz) pkg milk chocolate chips
1 (12 oz) pkg butterscotch chips
12 oz nuts (can use mixed nuts, cashews, peanuts, dry roasted nuts, honey roasted peanuts etc...)

Melt chips in the microwave stirring every 15-30 seconds. Stir in nuts and drop by spoonfuls onto waxed paper lined cookie sheet. These take a few hours to set completely. You can put them in the fridge but turn out much better when left at room temp to set up. They look prettier too.

Easy Milk Chocolate Frosting... Perfect for Brownies!

From Brandy's kitchen

3 Tbl butter
1 1/2 cups powdered sugar
2 Tbl milk
2 Tbl cocoa
1 tsp vanilla

Melt butter in small saucepan.add cocoa and remove pan from heat. Stir in remaining ingredients until smooth. Spread over brownies or cake. (9x13 pan)

Oreo Surprise

1 regular pack Oreo cookies
1 cube margarine
1 small jar hot fudge topping
1 8 oz cool whip (thawed)
1 1/2 gallons vanilla ice cream (partially softened)

Crush 2 rows of Oreo cookies and mix with melted margarine. Press into the bottom of a 13x9 inch pan. Layer softened ice cream over crust. Pour 2/3 jar of hot fudge over ice cream. Spread cool whip over hot fudge sauce. Rough chop the last row of Oreo cookies and sprinkle on top. Freeze 2-3 hours before serving. Serve with a drizzle of remaining hot fudge sauce if desired.

Pecan Pie Surprise bars

CRUST
1 pkg yellow cake mix (reserve 2/3 cup)
1/2 butter or margarine melted
1 egg

Grease bottom and sides of 9x13 pan. Combine above ingredients until crumbly. Press into pan. Bake @ 350 for 15-20 minutes or until light brown. Remove from oven.

FILLING
2/3 cup reserved cake mix
1/2 cup packed brown sugar
1 tsp vanilla
1 cup chopped pecans
3 eggs
1 1/2 cups dark corn syrup

Mix all ingredients, pour over crust. Return to oven and bake for 30-35 minutes until filling is set. cool and cut into squares.

Baked Rice Pudding

Recipe from the kitchen of Leah Smith

1 cup water
1/2 cup long grain rice
4 cups milk
1/2 cup sugar
1/2 tsp salt
1 tsp vanilla

Preheat oven to 325 degrees. Bring water to a boil in saucepan. Reduce heat to low, add rice and simmer for 5 minutes. Drain rice. Return rice to saucepan adding milk, sugar, salt and vanilla. Heat just until warm. Pour into 1 1/2 quart greased baking dish. Bake for 1 3/4 -2 hours stirring every 30 minutes until rice is tender and pudding is creamy.

You can add raisins before putting mixture in oven. My mom used to make rice pudding quite a bit when I was growing up. It still brings back so many good memories... Comfort food for sure!

Perfect cupcake frosting and filling

3 Tbl flour
1/2 c milk (whole works best but I have used skim and it still works)
1/2 c good quality butter
1/2 c granulated sugar (not powdered)
1 tsp vanilla (or almond)
Whisk together the flour and the milk. Heat in small sauce pan over medium heat. Whisk continuously until it starts to thicken. Cook until it looks like thick pudding. It should come together and you should be able to see the bottom of the pan. Let it cool completely. I usually refrigerate it. You can push it through a mesh strainer to remove any lumps. I never do. It has to be completely cooled before you move onto the next step. In an electric stand mixer, beat the butter and sugar for a couple of minutes until well combined and fluffy. You'll want to use the whisk attachment, not the flat paddle. Then while beating, add in the milk/flour mixture and the vanilla. Beat it on the highest speed that you can without it flying all over the place. Beat for 7 minutes! Maybe even longer. It goes from looking like a weird gloopy mess to a thick, velvety smooth and perfectly fluffy frosting. You can't go wrong with this frosting/ filling. I ALWAYS double it. The original recipe will frost about 12 cupcakes using a pastry bag and tip but that is never enough for me. This frosting pipes beautifully! Not too rich or sweet... Just perfect!

Old Fashioned Bread Pudding with Caramel Sauce

7 cups white bread cut into 1 inch cubes
1/2 cup melted butter
4 eggs
1 cup sugar
1/2 cup brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
2 tsp vanilla
2 cups half & half
2 cups whole milk

Place bread cubes in a buttered 9x13 glass pan. Drizzle the melted butter over the bread. Do not mix into the bread. Set aside. In a large bowl,  beat eggs until broken up and blend in the sugars,  nutmeg, half & half and milk. DO NOT OVERBEAT THIS MIXTURE, JUST COMBINE. Pour the mixture over the bread cubes and let it all soak in, gently patting the bread down into the milk every now and then. Preheat oven to 350 degrees. Bake pudding for 50 minutes, checking it at 40 minutes to make sure that it's not getting too brown. If it is, cover loosely with foil. Pudding is done when it is puffy all over and golden. Let cool.

CARAMEL SAUCE
1/2 cup butter
1 cup brown sugar
1/4 tsp salt
1 tsp vanilla
1/2 cup evaporated milk

In a saucepan over medium heat, melt the butter with the brown sugar.  Bring to a boil and remove from the heat. Whisk in this salt, vanilla and milk.  The sauce can be made ahead of time then warmed in the microwave.  Cut putting into squares and top with warm sauce. It can  also be served with vanilla ice cream.

 This recipe was delicious!  We've served it with ice cream and without ,  it's great either way!!! I used croissants in place of the white bread.  I'm sure it would work well with any kind of bread you have.

Pumpkin roll

Beat 3 eggs for 5 minutes. Gradually add 1 cup sugar. Stir in 2/3 cup pumpkin and 1 tsp lemon juice.

Add:
3/4 c. Flour
2tsp. Cinnamon
1/2 tsp. Nutmeg
1 tsp. Baking powder
1 tsp. Ginger
1/2 tsp. Salt

Line cookie sheet with waxed paper. Pour onto waxed paper and bake @ 375 for 13 minutes. Powder sugar a dish towel (a sifter works great) and turn cookie sheet over on towel. Peel off paper and powder sugar other side of roll. Roll up long ways in towel and let cool. When cool, unroll and spread with filling. Roll up again without the towel. Cover with waxed paper and plastic wrap and refrigerate. Can be frozen also.

Filling:

1 cup powdered sugar
6 oz. cream cheese (softened)
4 Tbsp. margarine or butter (softened)
1/2 tsp. Vanilla

This is an all time family favorite! I got this recipe from a good friend of mine, Kathy Karren. We have been making it for years!

Note: I always make 3 rolls when I make them. Still mix the batter one at a time but for the filling, I use:
3 8 oz cream cheese
2 squares of butter or margarine
4 cups of powdered sugar
2 tsp. Vanilla

 This makes a little more filling than the original recipe but we like more filling 😊. Enjoy!