COCONUT/PECAN TOPPED SWEET POTATO PIE

1 unbaked pie crust

1 1/4 cups granulated sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs
1 can (12-oz) evaporated milk
1 tsp vanilla
1 1/2 cups cooked sweet potatoes, mashed

Preheat oven to 425 degrees.

Combine the sugar, cinnamon, and nutmeg together in a large mixing bowl.

In a small mixing bowl beat the eggs; add the evaporated milk and the vanilla.  Pour this mixture into the sugar/spice mixture.  Stir in the mashed sweet potatoes and beat until well combined and smooth.

Pour the filling into the prepared pie crust and bake at 425 degrees for 15 minutes.  Reduce oven to 350 degrees and bake another 30 minutes.  Use a pie shield or ring of aluminum foil over the edge of crust if it starts to become too brown.

TOPPING:
1/3 cup unsalted butter
1/3 cup flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 cup shredded coconut
whipped cream for serving

While pie bakes, prepare the topping by combine the topping ingredients to make a crumbly topping.
Sprinkle over the entire top of the pie and continue baking at 350 degrees for another 12 to 15 minutes or until the topping is a golden brown.

Remove from oven to a wire rack to cool completely before cutting to serve.  To serve, top with a dollop of whipped cream, if desired.

Store leftovers in the refrigerator.

BANANA CAKE BALLS

1/2 cup cold milk
1 pkg (3.4-oz) JELL-O Vanilla Flavor Instant Pudding
1 small fully ripe banana, mashed
1 pkg (10.75-oz) frozen pound cake, thawed and crumbled into fine crumbs
3 pkgs (4.4-oz each) milk chocolate bars, chopped
2 tbsp multi-colored sprinkles

Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add banana and cake crumbs; mix well.

Shape mixture into 36 (1-in) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.

Melt chocolate in medium microwaveable bowl on High 1 1/2 minutes, stirring after 1 minute.
Dip the balls in the chocolate; return to baking sheet. Sprinkle the colored sprinkle over the tops of the balls immediately.

Let stand until the coating is firm.

file photo

This is a recipe I got from JELL-O in 2012.

CASHEW CANDY ROLLS

1 can (14-oz) sweetened condensed milk
3 cups white baking chips
1 tsp butter
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups chopped salted cashews

Place baking chips and condensed milk together in a microwave-safe bowl. Melt the mixture on high 60-80 seconds until mixture is smooth when stirred. If more time is needed, microwave in 15 second intervals until smooth. Set aside for 1 minute to cool then place in refrigerator 30 to 40 minutes.

Remove from fridge and divide in half. Place each half on a 24" piece of waxed paper. Shape each piece into a roll approximately 18" long and about 1 1/2" thick. Sprinkle half the cashews over each piece of waxed paper then roll the candy in nuts. Press nuts on gently so they will stick to the candy.

Wrap the candy rolls in clean pieces of waxed paper and refrigerate at least 2 hours until hardened.

Cut the candy rolls into 1/2-inch slices, approximately 24 slices each.

Miles Kimball photo used only for reference

OLD-FASHION VANILLA WAFER FRUITCAKE

1/2 lb candied cherries

1/2 lb candied pineapple slices
1 lb mixture of walnuts and pecans
1 lb vanilla wafers
1/4 lb raisins
2 large eggs
1/2 cup sugar
1/4 tsp salt
1 can (5-oz) evaporated milk

Preheat oven to 325 degrees.
Line an angel food cake pan (tube pan) with waxed paper; set aside.

Reserve 4 whole cherries, two pineapple slices and 16 nut halves for garnish; chop the remaining fruits and nuts.

Crush the vanilla wafers into fine crumbs and combine with the chopped fruits, nuts, and raisins; set aside.

In a large mixer bowl, beat the eggs well.  Stir in the sugar, salt, and evaporated milk.  Combine the vanilla wafer mixture with the egg mixture.  Pack the mixture into the paper-lined cake pan.  Decorate the top with the reserved fruits and nuts.

Bake cake at 325 degrees for 45 minutes.  Remove from oven and let stand for 10 minutes.  Run a sharp knife around the edge and gently remove cake from pan and invert onto a wire rack so the decorations are on top.

This cake improves with age and it may also be made ahead, wrapped well and frozen.

Yield: 36 to 30 thin slices

CHOCOLATE-COVERED MINT COOKIES

1 cup butter, softened
1 box (4-serving size) chocolate instant pudding mix
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg, beaten with fork
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1 cup all-purpose flour
1/2 cup white whole-wheat flour
1 1/2 cups quick oats
1 cup Junior mints candies
1 cup (6-oz bag) semisweet chocolate chips

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper; set aside.

In a medium mixing bowl, using an electric mixer on medium speed, beat softened butter with pudding mix; beat until light and fluffy.

Add both sugars to the butter mixture and continue beating on medium speed until well combined. Add the egg and vanilla to the mixture and mix well.

Add baking soda, salt, and cinnamon to the mixture; mix until incorporated.

Add the flours, 1/2 cup at a time, mixing after each addition until combined. Repeat the process with the oats.

Give the mixture a good stir with a wooden spoon or rubber spatula then gently stir in the candies and the chocolate chips.

Drop the dough by rounded teaspoonfuls onto the prepared baking sheets, only 12 per standard-sized baking sheet.

Bake cookies at 350 degrees for 10 to 12 minutes or until the edges are a golden brown.

Allow cookies to cool on the cookie sheets for 2 minutes before gently removing to a wire rack to cool completely.

Yield: Approximately 60 cookies.

Note: This is my version of a recipe in a Joanne Fluke novel.

Joanne Fluke promotional photo

HOMEMADE CHOCOLATE CARAMEL SAUCE

This is an old recipe from Kraft Foods and the picture is from Kraft Foods, too.

1 bag (14-oz) caramels
1 pkg (8-squares) Semi-Sweet chocolate
1 can (12-oz) evaporated milk
1 cup Touch of Butter spread

Microwave ingredients in 2-quart microwave-safe bowl on High 6 to 8 minutes or until caramels are almost completely melted, stirring every 2 minutes.

Beat with an electric mixer until smooth; cool.

Yield: 4 cups

May be kept in refrigerator for up to 3 weeks.

Place 1 cup in a small decorative jar or 2 cups into a pint jar, tie with a pretty ribbon and give as a gift.

Variation: For Fudge Caramel Sauce, increase chocolate to 12 squares.

NONALCOHOLIC CLASSIC FRUTCAKE LOAVES

1 1/2 cups unsalted butter, softened

3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
1/4 cup molasses
1 tbsp orange extract
3 cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
7 large eggs, lightly beaten
3 1/2 cups chopped candied pineapple
1 tub (8-oz) red candied cherries, chopped
1 tub (8-oz) green candied cherries, chopped
3 cups pecan halves, coarsely chopped and toasted
1 cup walnut halves, coarsely chopped and toasted
1 cup golden raisins
1/2 cup raisins
1/2 whole-wheat flour
3 tbsp root beer
Additional candied cherries and pecan halves for garnish

Beat the butter at medium speed with a heavy-duty electric mixer until creamy.  Gradually add the granulated and dark brown sugars, beating well.  Add the molasses and orange extract, beating well.  Combine the flour, cinnamon, allspice, and cloves together; add to the sugar mixture alternately with the beaten eggs, beginning and ending with the flour mixture.  Beat well after each addition.

In a large bowl combine the candied pineapple, chopped red cherries, chopped green cherries, pecans, walnuts, golden raisins, and raisins.  Sprinkle the fruits and nuts with the whole-wheat flour, stirring to coat nuts and fruits well.  Stir fruits and nuts into the batter.

Spoon the batter, evenly divided, into 3 heavily greased and floured 8 1/2 x 4 1/2-inch loaf pans.  Arrange additional candied cherries and pecan halves on the tops in your choice of design.

Bake cakes at 250 degrees for 2 1/2 hours or until a wooden toothpick inserted in the center comes out clean.  Brush each loaf with a tablespoon of the root bear.  Allow to cool completely on wire racks.

If desired, wrap loaves in root beer soaked cheesecloth and store in an airtight container for 3 weeks in a cool place.  Pour a small amount of root beer over the loaves each week, if desired.

 File photo for reference only.

EASY CUTOUT COOKIES & ICING

2 sticks butter

1 1/2 cups confectioners' sugar
1 large egg
1 tsp vanilla extract
2 3/4 cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar

Using electric mixer, beat butter and sugar together until light and fluffy; blend in the egg and vanilla extract.

Combine the flour, baking soda, and cream of tartar mixing together well.

Add the flour mixture to the butter mixture; mix well.

Divide the dough into thirds; flatten each to a 1-inch thickness.  Wrap in plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees.

On a lightly floured surface roll out 1/3 of the dough (1 wrapped package) to a thickness of 1/8-inch.  Cut with desired cookie cutter that have been lightly dipped in flour.  Place cookies on cookie sheets and bake at 350 degrees for 7 to 8 minutes or until the bottoms of the cookies are a lightly browned.

Decorate or frost with the frosting below:

ICING FOR COOKIES
3 cups confectioners' sugar
4 to 5 drops of milk
food coloring as desired

Mix the confectioners' sugar with 4 drops of the milk until well blended.  Add the remaining milk if needed to reach spreading or piping consistency.

Yield: Approximately 6 dozen 2-inch cookies and 1 1/3 cups frosting.

file photo

FRUIT & NUT DROP COOKIES

3/4 cup firmly packed brown sugar

1 stick butter, softened
1 large egg
1 cup all-purpose flour
1/4 cup whole-wheat flour
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp ground cinnamon
pinch of salt
1 cup diced candied pineapple
1 cup mixture of red and green candied cherries - do not chop
8-oz chopped dates
1 cup semisweet chocolate chips
1/2 cup whole hazelnuts
1/2 cup pecan halves
1/2 cup coarsely chopped walnuts

Preheat oven to 325 degrees.
Lightly grease cookie sheets; set aside.

In a large mixer bowl, cream the brown sugar and butter; add the egg and beat until light and fluffy.  Mix in the flours, vanilla, baking soda, cinnamon, and salt until blended.

Using a wooden spoon or silicone spatula, stir in the fruits and nuts.

Drop by rounded teaspoonful 2-inches apart on the prepared baking sheets.

Bake at 325 degrees for 15 to 20 minutes or until firm and lightly browned around the edges.

Remove cookies to wire racks to cool completely.

Yield: Approximately 8 dozen cookies.

VELVEETA CHOCOLATE FUDGE

That's right, this yummy fudge has an unusual ingredient - Velveeta Cheese!

1/2 lb Velveeta Cheese, sliced
1 cup butter
1 tsp vanilla
1 cup chopped pecans or walnuts
2 bags (16-oz each) powdered sugar
1/2 cup baking cocoa powder

Lightly spray the bottom of a 9-inch square pan with nonstick cooking spray; set aside.

In a saucepan, over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove pan from the heat. Stir in the vanilla and nuts.

In a large heat-proof  bowl, sift together the powdered sugar and cocoa powder. Pour the cheese mixture into the powdered sugar/cocoa mixture. Stir until the mixtures are completely mixed together. This will be very still and you may have to use your clean hands to combine completely.

Using your hands, press candy firmly and evenly into the prepared pan. If oil is visible on top, use paper towel to dab up excess.

Refrigerate to firm up then cut into 36 squares.

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FRESH BERRY COMPOTE

2 cups fresh strawberries, stemmed, washed, drained
2 cups fresh blueberries, washed and drained
2 cups fresh blackberries, washed and drained
1 1/2 cups fresh raspberries, washed and drained
1/2 cup granulated sugar

Preheat oven to 350 degrees.

Place strawberries, blueberries, blackberries and sugar in a shallow 12-inch baking dish. Stir to combine.

Place berry mixture on the center rack in the 350 degree oven, Bake approximately 10 minutes or until fruit is soft and juices appear.

Remove berries from oven and stir in the raspberries.

Serve warm or room temperature over pound cake, angel food cake, ice cream, etc.

file photo for reference only

RED VELVET WHIPPERSNAPPER COOKIES

1 box (approx 18-oz) red velvet cake mix
1 large egg, beaten with a fork
2 cups whipped topping, thawed (not the whole carton)
1 tsp vanilla extract
1 cup semi-sweet mini chocolate chips
1/2 cup powdered sugar
small jar maraschino cherries, without stems, cut in half vertically

Pour half of the dry cake mix into a large bowl.

Use a smaller bowl to mix the two cups whipped topping with the beaten egg and vanilla. Stir gently with a silicone or rubber spatula until combined. Add mixture to the dry cake mix; stir very gently with wooden spoon or above spatula. Stir only until combined (do not stir all the air from the whipped topping).

Sprinkle the remaining dry cake mix over the top and using a rubber or silicone spatula, fold in. Again, fold in gently so as not to remove the air from the whipped topping.

Sprinkle the mini chocolate chips on top and gently fold into the airy mixture. Cover bowl and refrigerate for 1 hour to chill. You cannot form into balls until mixture is chilled. This mixture may be chilled overnight, if desired.

Preheat oven to 350 degrees. Place oven rack in the middle position.
DO NOT remove chilled dough from the refrigerator until the oven is preheated.
Prepare cookie sheets by spraying with a nonstick cooking spray or lining with parchment paper (parchment paper is my preference).

Place the powdered sugar in a small, shallow bowl.

If you haven't already done so, cut cherries in half.

When oven is ready, remove chilled dough and using a teaspoon (from silverware drawer, not a measuring spoon), drop dough by rounded spoonful (one at a time) into the powdered sugar. Roll dough ball around to coat with powdered sugar. You may want to coat your fingers with powdered sugar before trying to handle the dough balls.

Place cookie balls on the cookie sheets, 12 to a standard size sheet. Top each cookie ball with a cherry half, rounded side up.

Bake cookies at 350 degrees for 10 to 12 minutes. To test for doneness, tap gently with a fingertip to see if set.

Cool on cookie sheets for 2 minutes before removing to a wire rack to cool completely. If you used parchment paper you can pull the sheet onto the wire rack without having to move each cookie individually.

Cooled cookies may be stored between sheets of waxed paper in a cool dry place (not the refrigerator, it is too moist.).

Yield: 3 to 4 dozen

This is my version of a cookie recipe in this novel.

Joanne Fluke has great recipes in her novels.

SPICED CRANBERRY CIDER from BH&G

5 cups apple cider or apple juice

5 cups cranberry juice

1 1/2 cups guava juice or mango nectar

1/4 cup lime juice

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

Honey (optional)

Lime slices (optional)

 

In a 4-quart Dutch oven, combine apple cider, cranberry juice, guava juice, lime juice, ginger, cinnamon, and allspice. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. If desired, sweeten to taste with honey.

To serve, ladle into mugs. If desired, garnish with lime slices.

 

 

Servings Per Recipe 8,

Calories 182,

Carbohydrate (gm) 46,

Sugar, total (gm) 43,

Vitamin C (mg) 52,

NOTE: Recipe and picture from Better Homes & Gardens

CHOCOLATE CHIP-FUDGE CUPCAKES

1/2 cup granulated sugar

3/4 cup butter, softened

3 large eggs

1 tsp vanilla extract

3/4 cup all purpose flour

2 tbsp whole-wheat flour

1/2 tsp baking soda

1/4 tsp salt

3/4 cup buttermilk

12-oz semisweet baking chocolate, melted

1 pkg (12-oz) semisweet chocolate mini chips

Preheat oven to 350 degrees.

Line 24 muffin cups with paper baking liners; set aside.

Cream the butter and sugar together in a large mixer bowl until fluffy.  Add the eggs and vanilla extract, beating until well blended.

Combine the flours, baking soda, and salt together in a small bowl.

Alternately add the flour mixture, buttermilk, and melted chocolate to the butter-sugar mixture.  Beat mixtures until well blended.  Stir in the mini chocolate chips.

Spoon batter into the lined muffin cups filling each about 2/3 full.  Bake at 350 degrees for 18-22 minutes or until a wooden toothpick inserted in the centers comes out with a few crumbs clinging to it.

Cool cupcakes in the pans for 10 minutes.  Remove to wire racks to cool completely.

Frost with your favorite fudge or vanilla frosting and garnish with more mini chocolate chips, etc, if desired.

file photo

CHERRY CHEESE BROWNIE SQUARES

1 pkg (21.5 to 23.6-oz) fudge brownie mix
1 pkg (8-oz) cream cheese, softened
1 (14-oz) can sweetened condensed milk
1 egg
1 tsp almond extract
1 can (21-oz) cherry pie filling

Preheat oven to 350 degrees.
Lightly grease a 13x9-inch baking pan; set aside.

Prepare brownie mix according to package directions and spread evenly in the prepared pan. Bake 20 minutes at 350 degrees.

Meanwhile, in a small mixer bowl beat cream cheese until fluffy. Gradually beat in the milk then the egg and 1/2 teaspoon of the almond extract. Pour evenly over the brownie layer; bake 25 minutes longer or until set. Cool then chill.

Stir the remaining almond extract into the pie filling. Use to top the brownie squares.
Leftovers should be refrigerated.

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NESTLE'S TOLL HOUSE PIE

2 eggs
1/2 cup all purpose flour
1/2 cup sugar
1/2 cup firmly packed light brown sugar
3/4 cup butter, softened
1 cup chopped walnuts
1 cup Nestle Toll House semi-sweet chocolate morsels
1 9-inch unbaked pie shell
Whipped cream or ice cream for serving, if desired

Preheat oven to 325 degrees.

In a large mixer bowl, beat eggs at high speed until foamy, about 3 minutes. Beat in flour, sugar, and brown sugar until well blended. Beat in the softened butter. Stir in walnuts and chocolate morsels. Pour mixture into the pie shell.

Bake at 325 for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean and top is golden brown.

Cool on a wire rack before cutting to serve. Serve with whipped or ice cream, if desired.

NOTE: If you use a frozen pie shell, use deep-dish style, thaw completely and place on a cookie sheet. Increase baking time by 10 minutes.

COUNTRY CROCK'S CRANBERRY ORANGE BREAD CRANBERRY ORANGE BREAD

Click on picture to enlarge for easier reading.

GERMAN SWEET CHOCOLATE CREAM CHEESE BROWNIES

Click on picture to enlarge for easier reading.

LOW-FAT CHOCOLATE & RASPBERRY CHEESECAKE

Crust:

1 cup finely crushed chocolate graham crackers
1 large egg white, lightly beaten

Preheat oven to 350 degrees.
Spray a 9-inch springform pan with nonstick cooking spray.
Remove 3 large eggs from refrigerator.

Combine the graham crackers and egg white in a small bowl until thoroughly combined.  Press mixture onto the bottom of the prepared springform pan.  Bake at 350 degrees for 6-7 minutes.  Allow to cool while making filling.

Filling:
1/2 cup baking cocoa powder
1 1/3 cups sugar, divided
4 tbsp flour, divided
1 oz grated semisweet choclate
3 blocks (8-oz each) reduced-fat cream cheese
8 oz fat-free sour cream
3 large eggs, room temperature
1 tsp vanilla extract
1 tsp chocolate extract
1 cup fresh raspberries

Combine cocoa, the 1/3 cup of sugar, 3 tablespoons of the flour, and the grated chocolate in a small mixing bowl; set aside.

Mix the cream cheese, sour cream, eggs, and the remaining cup of sugar in a food processor until until smooth.  Add the chocolate mixture, the vanilla extract, and chocolate extract; blend until smooth.

Toss the raspberries in the last tablespoon of the flour to coat then gently stir into the filling mixture.  Pour into the cooled crust.  Bake cheesecake at 350 degrees for 1 hour or until the center is just set.  Allow to cool completely at room temperature then cover and refrigerate overnight.

Drizzle:
1/2 oz dark chocolate
1 1/2 tsp butter

In a small microwave-safe bowl or cup, melt the chocolate and butter together.  Whisk until smooth then drizzle over the cake before serving.

Garnish with some fresh raspberries, if desired.

Yield: 12 servings
Per serving: 332 calories, 37 g carbs, 10 g protein, and 27 grams fat (10 saturated)
Note: This recipe is a make over of the Cheesecake Factory's 1,090 calories, 45 g saturated fat Chocolate Raspberry Truffle Cheesecake.

PUMPKIN STICKY BUNS

2 cups pecan halves and/or big pieces, toasted*

1 stick butter, melted
1/2 cup firmly packed brown sugar
2 tbsp corn syrup
2 1/2 cups all-purpose flour
1 cup whole-wheat flour
3 cups sugar
1 tsp baking soda
1 tsp salt
1 tbsp pumpkin pie spice
1 can (15-oz) pumpkin
1 cup canola oil
4 large eggs
2/3 cup water

Preheat oven to 350 degrees.
Lightly grease 24 muffin cups; set aside.

In a small bowl combine the melted butter, brown sugar, and corn syrup.  Spoon 1 heavy teaspoonful of this mixture into each of the prepared muffin cups, top with 1 rounded tablespoonful of the toasted pecans; set aside.

In a large mixing bowl, stir together the two flours until well blended.  Stir in the sugar, baking soda, salt, and pie spice.  When well blended, make a well in the center.

In another bowl, using a wire whisk, blend together the pumpkin, canola oil, eggs, and water.  When mixture is whisked together, pour into the well of the dry ingredients; stir just until all the dry ingredients are moistened.

Spoon the batter over the pecans in the muffin cups.  Fill each cup about 3/4 full.  Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the centers comes out clean.

As soon as buns are removed from the oven, invert the pans to release muffins.  Spoon any topping remaining in cups over the tops of the muffins.  Allow to cool on wire racks for 5 minutes before attempting to taste as the sticky mixture will be very hot.

Yield: 2 dozen 

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COCONUT AND VANILLA WAFER CAKE

file photo

The vanilla wafers in this cake replace the flour.

2 sticks butter softened
2 cups granulated sugar
6 large eggs
1 box (12-oz) vanilla wafer cookies, crushed
1/2 cup milk
1 1/2 cups flaked coconut
1 cup chopped pecans
additional coconut for garnish, if desired

Preheat oven to 350 degrees.
Grease a flour a 10-inch tube pan with removable bottom; set aside.

Cream the butter and sugar together in large mixer bowl; add the eggs, one at a time beating well after each one until mixture is light and fluffy.

Alternately add the cookie crumbs and the milk.  Gently fold in the coconut and pecans.  Pour the batter into the prepared tube pan.

Bake cake at 350 degrees for 1 hour then test for doneness.  Will probably need another 15 minutes.

Cool cake in the pan for 15 minutes before gently removing to a cake plate.  Sprinkle additional coconut on top of cake, if desired. Allow cake to cool completely.

To serve, slice cake and top slices with ice cream, if desired.

Yield: 12 servings.

VANILLA CHOCOLATE CHIPPERS

2 1/4 cups all-purpose flour

1 cup whole-wheat flour
1 tsp baking soda
3/4 tsp salt
1 cup butter, softened
1/2 cup canola oil
1 1/4 cups granulated sugar
1 cup firmly packed brown sugar
2 large eggs
4 tsp vanilla extract
12-oz semisweet chocolate chips
1 cup chopped pecans, optional

Preheat oven to 375 degrees.

In a medium bowl combine the two flours, baking soda, and salt.

In a large mixer bowl, beat the butter, oil, granulated sugar, and brown sugar together until light and fluffy.  Add the eggs and vanilla and mix together well.

Gradually beat the flour mixture into the butter mixture using low speed until well combined.  Stir in the chips and pecans.

Drop dough by tablespoons 2-inches apart on ungreased cookie sheets.

Bake cookies at 375 degrees 8 to 10 minutes or until lightly browned.  Remove from oven and allow to cool 1 minute on the cookie sheets.  Remove to wire racks to cool completely.

Yield: Approximately 60 cookies

BLUEBERRY-PINEAPPLE DUMP CAKE

1 can crushed pineapple
1 can blueberry pie filling
1 box white cake mix
1 stick of margarine or butter
1 cup chopped nuts

Put pineapple and pie filling in a 13x9x2-inch greased pan. Sprinkle the cake mix over the filling. Cut butter into pieces all over cake mix. Sprinkle the nuts on top.

Bake at 350 degrees for 50 minutes.

Note: Your favorite fruit pie filling may replace the blueberry but always use crushed pineapple.

Note: Delicious topped with vanilla ice cream or whipped topping.

Photo from Southern Bite

ROSE'S BLUEBERRY CHEESE CAKE

1 1/2 cup flour
2 tbsp sugar
1 1/2 cups margarine, softened
3/4 cup chopped pecans
2 cup powdered sugar
8 oz cream cheese, softened
1 carton whipped topping
1 can blueberry pie filling

Combine flour, sugar, margarine, and pecans; press into a 9 X 13-inch pan. Bake at 350 degrees for 20 minutes. Remove from oven and allow to cool.

Combine the powdered sugar, cream cheese, whipped topping, and pie filling; Spread over of the top of baked crust.

COOL WHIP PEANUT BUTTER PIE

4 ounces cream cheese, softened
3/4 cup peanut butter
1 carton (9-oz) Cool Whip
1 cup powdered sugar
1/4 cup milk
1 Graham Cracker pie shell

Mix the cream cheese, peanut butter, powdered sugar,  and milk together in a mixing bowl. Fold in the Cool Whip. Pour mixture into the pie shell. Freeze pie until ready to serve.

File photo

GERMAN CHOCOLATE PIE

1 deep dish pie shell or 2 regular pie shells
3 cups sugar
7 tbsp cocoa powder
1 can (13-oz) evaporated milk
4 eggs, beaten
3/4 cup butter
1 tsp vanilla extract
2 cups flaked coconut
1 cup chopped pecans

Stir sugar and cocoa powder together in a large mixing bowl. Stir in the milk, eggs, butter and vanilla extract. Stir in the coconut and pecans. Pour mixture into shell/s and bake at 350 degrees for 40 minutes or until set.

Betty Crocker Photo

EASY CHOCOLATE COVERED PEANUT-RAISIN CANDIES

1 pkg (12-oz) semisweet chocolate chips

1 pkg peanut butter chips
1 cup lightly salted peanuts
1/2 cup raisins

If you want the candies in paper cups, set 5 dozen candy paper cups out on cookie sheets.  If you aren't using paper cups, very lightly spray the cookie sheets.

In a heavy-duty medium-size saucepan, melt the chocolate and peanut butter chips over low heat, stirring to melt and combine.  When chips are melted remove from heat; stir in the peanuts and raisins.

Drop candy by teaspoons onto the cookie sheets or into the paper cups.

Chill candies in refrigerator for about half an hour to firm up.

May be gift boxed for gifting or stored in an airtight container.  Keep in a cool, dry place.

YUMMY PEAR HONEY

7 cups ripe pears, cored and chopped (8 large pears)

4 cups sugar
1 can (15 1/4-oz) crushed pineapple in juice, drained

Place pears in a food processor and process until finely chopped.

Combine the pears and the sugar in a large heavy-duty Dutch oven.  Bring to a boil, stirring frequently, over medium heat and cook until sugar is dissolved.  Reduce the heat to low and cook, stirring occasionally, 45 minutes or until mixture is thickened.

Add pineapple to the mixture and cook at a simmer for 5 minutes.

Spoon the mixture into hot jars and add lids to seal.  Be sure to refrigerate any jars that do not seal and keep refrigerated after opening.

EASY CHERRY HONEY

1/2 cup good grade honey

1 jar (12-oz) cherry preserves

Combine the ingredients in a small bowl and stir until well blended.  This will make about a cup and a half of cherry honey that may be stored in the refrigerator in a jar or other air-tight container.

This honey is great on biscuits, English muffins, bagels, pancakes, etc.

PUMPKIN PIE WITH CHOCOLATE GLAZE

1 (9-inch) unbaked pastry crust

leaves cut from pastry crust for a pretty Autumn border, if desired
2 cups (15-oz can) cooked pumpkin
1 can (14-oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
Chocolate glaze (recipe follows)

Preheat oven to 425 degrees.

In a large mixing bowl beat the sweetened condensed milk, pumpkin, eggs, spices and salt until well blended.  Pour into the crust and bake at 425 degrees for 15 minutes.

Reduce the oven temperature to 350 degrees and bake another 35 to 40 minutes more.  Cool completely before adding the chocolate glaze garnish.

Chocolate Glaze:
1/2 cup semisweet chocolate chips
1 tsp shortening

Place chips and shortening in a cup or small bowl.  Microwave 15 seconds, stir to melt.  Microwave a few seconds more if chips do not melt completely when stirred.  Drizzle chocolate over top of pie before serving.

DREAMY CREAMY ICING

1 cup butter, softened

3 cups confectioners' sugar
1 tsp vanilla extract
1 - 2 tbsp whipping cream

In mixer bowl cream butter until fluffy; add confectioners' sugar gradually beating until smooth.  Add the vanilla and half the cream; beat 1 minute.  Add more cream if needed for spreading consistency.

Use to frost your favorite cake or cupcakes.

FRUIT AND NUT BISCOTTI

1 1/2 cups all-purpose flour

1/2 cup whole-wheat flour
1/2 cup yellow cornmeal
1/2 tsp baking powder
1/2 tsp salt
4 tbsp canola oil
1 cup granulated sugar
2 eggs
2 tsp vanilla
2 tsp orange zest
1 cup pistachios
1 cup dried apricots, sliced thin

Preheat oven to 350 degrees.
Line 2 baking sheets parchment paper; set aside.

Whisk the flours, cornmeal, baking powder, and salt together in a medium mixing bowl.

With an electric mixer, combine the canola oil, sugar, eggs, vanilla, and orange zest in large mixer bowl. Gradually add the flour mixture and mix until fully incorporated and very stiff. Fold in the pistachios and apricots.

Lightly flour hands and divide the dough into 6 equal portions. Roll each portion into a log about 6-inches long and 1 1/2-inches in diameter. Place the rolls crosswise (3 per) on the prepared baking sheets. Just slightly flatten the tops.

Bake for 30 to 40 minutes or until light golden brown with tops beginning to crack. Turn baking sheets after 15 minutes.

Remove pans from oven and allow to cool for 15 minutes.

Cut with a serrated knife into slices approximately 1/4-inch thick.

On the same baking sheets, arrange slices in a single layer and bake until lightly browned, approximately 10 minutes. Transfer to wire racks to cool completely.

EASY STRAWBERRY CUPCAKES

1 box (18 1/4-oz) white cake mix

1/3 cup canola oil
1/4 cup water
3 eggs, lightly beaten
1 can (21-oz) strawberry pie filling
2 dozen small fresh strawberries for garnish, if desired

Preheat oven to 350 degrees.
Line 24 muffin cups with paper cupcake liners; set aside.

In large mixer bowl beat the cake mix, oil, water, and eggs together until smooth.

Add the pie filling to the batter a small amount at a time while swirling to create swirls.

Fill muffin cups about 2/3 full each.

Bake cupcakes at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the center comes out clean.

Remove from muffin tins and place on wire racks to cool completely.

Frost with your favorite buttercream frosting.  Top each with a fresh strawberry, if desired.