PINEAPPLE-CREAM CHEESE-COCONUT BALLS

1 package (8 ounces) cream cheese, softened.

1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
Yield: about 2 dozen.
***If you actually follow the instructions, and don't try "taste testing" before the product is finished, you'll love this recipe. A few helpful hints to remember when making this recipe:
a. An inch is much smaller than you think, use ruler to measure an inch.
b. After you mix the drained crushed pineapple and softened cream cheese, don't taste it.
c. After you shape the balls, roll them in coconut, don't taste them. It is now cream cheese, pineapple, pecans and coconut.
4. If you made your snowballs SMALL, and they've chilled overnight (or at least 6 hours), the pineapple and cream cheese have "married", and are delicious.

A friend sent this to me a few years ago to share with you.

EASY CINNAMON ROLL MONKEY BREAD

1/2 cup butter, melted

1/2 cup packed brown sugar

1/2 cup sugar

1 tbsp ground cinnamon

2 cans (17 1/2-oz each) large, refrigerated cinnamon rolls with cream cheese icing, quartered

Preheat oven to 350-degrees. Place butter in a small bowl. In another small bowl, stir together both sugars and cinnamon. Dip each piece of cinnamon roll into butter, then roll in sugar-cinnamon mixture. Stack pieces in a greased 10-inch fluted tube pan.

Bake until edges are golden brown, 35-40 minutes. Let cool 10 minutes then invert onto serving platter. Place icing packages in a small bowl of hot water for 5 minutes. Drizzle icing over warm monkey bread. Serve immediately.

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TEXAS PRALINES

You just can't live in Texas and not like Pralines!

1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup evaporated milk
pinch of salt
1/2 stick (4 tablespoons) of softened butter
1 teaspoon vanilla extract
1 1/4 cups coarsely chopped pecans

1. In a heavy-bottomed medium saucepan, bring the sugars, milk, and salt to a rolling boil, stirring occasionally.

2. When rolling boil starts, begin timing and cook for 4 minutes. (Accuracy is important.) While its boiling, lay out wax paper on your counter.

3. Remove from the heat and add the butter, vanilla, and pecans. Beat vigorously until the mixture becomes thick.

4. Quickly drop by spoonfuls onto the wax paper. (Work quickly, otherwise it will harden too much to spoon out.) Let the pralines cool and set.

Makes about 12 pralines

Note: From I Love Texas Recipes

 

EASY OREO CHEESECAKE PARFAITS

14 Oreos

12-oz cream cheese, room temperature

2/3 cup confectioners' sugar

3 tbsp water

Grind the Oreos in a food processor, transfer to a bowl.

Wipe the food processor clean and add the cream cheese, confectioners' sugar and water. Pulse until smooth. 

Layer the Oreo crumbs and cream cheese mixture in 4 small glasses. Chill 2 hours before serving.

recipe and photo TOH 2025

EASY CINNAMON ROLL CASSEROLE

2 tubes (12.4-oz each) refrigerated cinnamon rolls with icing, rolls cut into quarters

1/2 cup evaporated milk

3 tbsp maple syrup

2 tsp vanilla extract

1 tsp ground cinnamon

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup cold butter, cubed

1/2 cup chopped pecans, optional

Preheat oven to 350-degrees.

Grease a 13x9-inch baking dish. Place cinnamon roll pieces in bottom of the prepared baking dish.

In a bowl, whisk milk, syrup, vanilla and cinnamon until blended; pour over the rolls.

In another bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans, if using. Sprinkle mixture over the cinnamon roll pieces. Bake, uncovered, until golden brown, 20-25 minutes. Cool slightly and drizzle the icing packers overall and serve immediately.

recipe and photo TOH 2025

 

 

FAVORITE DUTCH APPLE PIE

2 cups all-purpose flour

1 cup packed brown sugar

1/2 cup quick-cooking oats

3/4 cup butter, melted

Filling:

2/3 cup sugar

3 tbsp cornstarch

1 1/4 cups cold water

4 cups peeled chopped tart apples (about 2 large)

1 tsp vanilla extract

Vanilla Ice Cream, optional for serving

Caramel Sundae Syrup, optional for serving

Preheat oven to 350-degrees.

Mix flour, brown sugar, oats and butter together, reserve 3/4 cup for topping. Press the remaining mixture onto the bottom and up sides of an ungreased 9-inch pie plate.

In a large saucepan, mix the sugar, cornstarch and water until smooth then bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from the heat and stir in apples and vanilla. Pour into the crust. Crumble the topping over the top of the filling.

Bake until crust is golden brown and filling is bubbly, 40 to 45 minutes. Cover edges with foil during the last 20 minutes to prevent overbrowning, if necessary. Cool on a wire rack. If desired, serve with the ice cream and/or caramel.

Yield: 8 servings

recipe and photo TOH 2025

CHUNKY PECAN PIE BARS

Crust:

1 1/2 cups all-purpose flour
1/2 cup butter, softened
1/4 cup packed brown sugar

Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking pan and set aside.

Beat the flour, butter, and brown sugar together in a small mixer bowl until crumbly.  Press into the bottom of the pan.  Bake 12 to 15 minutes or until lightly browned.

Filling:
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tbsp butter, melted
1 tsp vanilla extract
1 3/4 cups semi-sweet chocolate chunks
1 1/2 cups coarsely chopped pecans

Beat the eggs, corn syrup, sugar, butter, and vanilla together in a medium mixing bowl using a wire whisk.  Stir in the chocolate chunks and the pecans.  Pour evenly over the baked crust.

Bake for 25 to 30 minutes or until set, at 350 degrees.  Remove from oven and set pan on a wire rack to cool.  Cool completely before cutting into 36 bars.

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FOOLPROOF FUDGE WITH SWEETENED CONDENSED MILK

Servings: about 2 pounds

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Dash salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

Instructions
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.

MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.

CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

VARIATIONS
CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.

 

BROWN SUGAR FLUFF FROSTING

I have had this recipe for so many years I have no idea where I got it!

2 egg whites
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1/4 tsp cream of tartar
1/3 cup cold water
dash of salt
1 tsp vanilla

In the top of a double boiler combine the egg whites, both sugars, cream of tartar, cold water, and salt; beat for 1 minute. Cook the mixture over boiling water, beating constantly until the mixture forms stiff peaks - about 7 minutes. Remove from the heat (remove top of double boiler from the boiling water - don't just set the pan off the stove). Add the vanilla and beat until the frosting is of spreading consistancy,

Will frost and fill your favorite 2-layer cake.

file photo for reference

SHORTCUT CUTOUT COOKIES

1/4 cup all-purpose flour

1/2 of an 18-oz roll of refrigerated sugar-cookie dough

Heat oven to 350 degrees.

Knead the flour into cookie dough until completely blended together. Roll out dough with a rolling pin on a lightly floured surface to 1/8-inch thickness. Cut out cookie shapes and put about 1-inch apart on ungreased baking sheets. Re-roll the scraps and cut more cookies. Bake cookies at 350 degrees for 9 to 11 minutes or just beginning to brown around the edges. Cool on the pan for 5 minutes then transfer to wire racks to cool completely. Frost or decorate as desired.

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LAURA BUSH'S TEXAS BUTTERMILK COCONUT PIE

This really is a recipe from Laura Bush.

Serves: 6

Prep time: 50 minutes

1 unbaked nine-inch pie shell

½ stick melted butter

1 cup sugar

2 eggs

1 teaspoon vanilla extract

½ cup sweetened, shredded coconut, plus ½ cup of toasted coconut for garnish

1/3 cup buttermilk

2 cups whipped cream

Mix butter, sugar, eggs, vanilla, coconut and buttermilk, and pour into pie shell. 

Bake at 350 degrees for 35-40 minutes.

In a dry frying pan set at low heat, toast the coconut until it is golden brown.

Garnish pie with whipped cream, and sprinkle with toasted coconut.

- See more at: http://americas-table.com/food/today-laura-bushs-texas-buttermilk-coconut-pie-whipped-cream

The above link is for Laura Bush's good friend's blog.

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CHOCOLATE CHIP PEANUT BUTTER BARS

2 cups quick-cooking oats

1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

 

file photo for reference

PATTI'S PERSIMMON PUDDING

Once more for those who did not get the late Patti Crane's persimmon pudding recipe. This is her persimmon pudding recipe that many friends have requested. A few years ago, when many were asking her for the recipe, she allowed me to share it here. This is exactly as she sent it to me, including the photo. She said, "I just took this one out of the oven." We miss her. She was a very talented lady.

Persimmon pudding recipe...almost like my Aunt Margaret's
1 1/2 c. Sugar
1/2 c.margarine melted ( I use butter)
3 eggs
1-2 cups persimmons
1 c. Milk
2t baking powder
1 t cinnamon
1/2 t vanilla
2 c.flour

Mix and put in 9x13 pan. Bake at 400 degrees for 45 minutes or until done

Topping
3T flour
1 1/2c. Water
1 c. Brown sugar
1 t. Margarine ....or butter
1 t. Vanilla
Mix flour and water...cook until it forms a smooth mixture...stirring constantly
Add...sugar,margarine and vanilla
Cook until very thick
Pour over pudding and cool

Eat and enjoy!!

This is Patti's picture of one just out of the oven.

THE PIONEER WOMAN'S CHOCOLATE CHIP CARAMEL ICE-CREAM SUNDAE

I got this recipe from a magazine somewhere around a dozen years ago. It is still a good one.

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 heaping tsp instant coffee
1 tsp salt
1 1/4 cups (8-oz) chocolate chips or chunks (more to taste)
Hot fudge
Caramel sauce
Ice cream
Whipped cream
Maraschino cherries

Preheat oven to 375 degrees.
Thoroughly grease and flour a 9 x 13-inch baking pan; set aside.

Mix the butter and sugars until combined. Add the eggs and vanilla and mix together.

In a separate bowl, stir together the flour, instant coffee, baking soda, and salt. Add flour mixture to the butter mixture in batches, mixing gently after each addition. Mix in the chocolate chips.

Spread the dough evenly into the prepared baking pan. Bake until golden brown and the center is just cooked, 22 to 24 minutes. Allow to cool slightly in the pan before cutting into squares.

To serve, warm the hot fudge and caramel sauces. Place squares of cookies on serving plate and top with ice cream. Drizzle with each of the warm sauces. Top with whipped cream and maraschino cherry/cherries.

Yield: 8 servings

the file photo

EASTER BUNNY EGG CARS

A fun project to make with or for your kiddos.

Reese's Peanut Butter Eggs
M&M’s
Mini M&M’s
Chocolate Cookie Frosting 
Bunny Graham Crackers

Start out by cutting out a opening from the top of the Reese’s egg. You will want to dip your knife in hot water while cutting so you do not break the egg. Then you will want to attach the regular sized M&M’s on the bottom for wheels using the chocolate cookie frosting. We added mini M&M’s for the steering wheel & head lights. Attach with the frosting. Press the bunny grahams in the driver's seat!

I believe I originally saw this on the site my three sons.

COFFEE ANGEL FOOD CAKE AND BUTTERCREAM FROSTING

This recipe is from the 1960s when it was a favorite in the South.

1 1/2 cups sifted sugar, divided
1 cup sifted cake flour
1/2 tsp salt
1 1/4 cups egg whites
1 1/2 tsp cream of tartar
1/2 tsp vanilla extract
1 tbsp instant coffee powder or granules

Sifting is important to this recipe and directions should be followed for best results. Combine 1/2 cup of the sugar with the cake flour and sift together 4 times.

Add the salt to the egg whites in a clean and cool mixing bowl; beat until foamy. Sprinkle the cream of tartar into the egg whites and continue beating until soft peaks form. Add the remaining cup of sugar, 1/4 cup at a time, beating well after each addition. Beat until stiff peaks form.

Fold in the vanilla and coffee. Fold in the flour mixture, a half cup at a time, beating well after each addition.

Pour the batter into an ungreased 10-inch tube pan. Bake at 350 degrees for 35 to 45 minutes. Remove from the oven and invert pan over a wire rack.

Ice the above cake with this icing:

Coffee Butter Cream Icing
1/2 cup butter, softened
1/4 tsp salt
2 1/2 cups powdered sugar
3 to 4 tbsp milk
1 tsp vanilla
2 tbsp instant coffee
slivered toasted almonds for garnish, if desired

Cream the butter and salt together in a large mixing bowl. Sift the sugar into the creamed mixture, a little at a time, beating well after each time. Add enough milk to make the icing of a good spreading consistency (icing that is too stiff is hard to spread on angel food cake) and mix well. Add the vanilla and coffee and beat until light and fluffy. Spread over the cooled cake. Sprinkle with the almonds, if desired.

file photo of this recipe

QUICK ITALIAN CREAM CAKE

I got this recipe from a friend on facebook. I knew many of you would enjoy it, too. I am not sure where this recipe originated but you can see a website on the picture.

1 package white cake mix with pudding
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 T Rum (optional)
Cream Cheese Frosting (below)

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.

Spread Cream Cheese Frosting between layers and on top and sides of cake. 

Chill 2 hours before slicing.

CREAM CHEESE FROSTING
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

 

KRAFT FOODS CITRUS NO-BAKE CHEESECAKE

Great refreshing cheesecake recipe I got from Kraft Foods several years ago.

18

 chocolate chip cookies (2 inch), finely crushed (about 1-1/2 cups)

1/4

cup  butter, melted

1

pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened

2

Tbsp.  sugar

 Zest and 1/4 cup juice from 1 tangerine

2

cups   thawed COOL WHIP Whipped Topping

1

can   (11 oz.) mandarin oranges, drained

6

 fresh mint sprigs

MIX cookie crumbs and butter until well blended; press onto bottom of 9-inch springform pan.

BEAT cream cheese, sugar, zest and juice in medium bowl with mixer until well blended. Gently stir in COOL WHIP; pour over crust. Refrigerate 3 hours.

TOP with mandarin oranges and mint just before serving.

SUBSTITUTE

Substitute reserved drained mandarin orange liquid for the tangerine zest and juice. Or, substitute fresh orange zest and juice for the tangerine zest and juice.

SUBSTITUTE

Prepare using PHILADELPHIA Neufchatel Cheese.

CHOCOLATE PIE FROM POINT OF GRACE

Best Chocolate Pie Ever by Leigh

Growing up my Mom made this Chocolate Pie that was creamy and delicious!!! NO one knew the recipe and we were too afraid to ask. One Christmas, my mom surprised my sisters and me with the secret recipe. As well as the proper cookware. (It was the best gift ever according to my daughter). Now I get the "wow" at dinner parties when I bring my Mom's famous and VERY easy chocolate pie. Her secret is out and I'm glad that the WORLD can enjoy what I consider to be the best chocolate pie ever.

2 Graham Cracker pie crusts
2 cups sugar
1/2 cup all purpose flour
2/3 cup cocoa
pinch of salt
4 egg yolks
4 cups milk (2% or whole)
2 t vanilla

1. Measure dry ingredients and stir together until blended.
2. Separate egg yolks and egg whites
3. Add 4 cups milk, beaten egg yolks and vanilla flavoring to dry mixture
4. Heat in microwave on high in 2 minute increments in a glass bowl
5. Stir after each 2 minutes
6. When thickened to right consistency (thick and creamy) pour into pie crusts
7. Cool, then top with whipped cream
Serves 16 (makes 2 pies)

GINGER PEACH PIE

1/2-3/4 cup sugar

3 tablespoons flour
2 tablespoons finely chopped crystalized ginger
1/4 teaspoon ground mace
6 cups thinly sliced peeled peaches (or frozen unsweetened peach slices)
Pastry for Double-Crust pie
milk
additional sugar

Preheat oven to 375 degrees.

In a large mixing bowl combine the 1/2-3/4 cup sugar, the flour, crystallized ginger, and mace. Add fresh or frozen peaches. Toss gently till peaches are coated. (If using frozen peaches, let stand for 15-30 minutes, or till peaches are partially thawed but still icy.)

Line a 9-inch pie plate with half of the pastry. Stir peach mixture; transfer to pastry-lined pie plate. Trim pastry even with rim. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry. Brush with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375° oven for 25 minutes for fresh peaches (50 minutes for frozen peaches). Remove foil and bake for 20-25 minutes more for fresh peaches (20-30 minutes for frozen peaches), or till top is golden. Cool on a rack.

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CHOCOLATE DREAM CAKE

A friend passed this recipe on to me several years ago. It is yummy!

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup + 1 Tablespoon cocoa powder
• 1 Tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 3 eggs, at room temperature
• 1 1/2 cups milk, + 2 Tablespoons vinegar to sour the milk
• 1 1/2 cups strong black coffee (warm, not hot)
• 3/4 cup melted butter (not hot)
• 4 1/2 teaspoons vanilla extract

White Frosting

• 3/4 cup butter at room temperature
• 3 1/2 cups confectioners’ sugar, sifted (more or less for desired consistency)
• 1/3 cup half and half cream (or whole milk or heavy cream) *more or less for desired consistency
• 2 teaspoons vanilla

Chocolate Frosting

• 3/4  cup butter at room temperature
• 3/4 cup unsweetened cocoa powder, sifted
• 3 cups confectioners’ sugar, sifted (more or less for desired consistency)
• 1/3 cup half and half cream (or whole milk or heavy cream) *more or less for desired consistency
• 2 teaspoons vanilla

Chocolate Ganache

• 4 ounces (113g) dark chocolate
• 2 Tablespoons butter
• 1/4 cup cream

Garnish * Optional

• 2 cups Chocolate chips
• 1/2 cup chocolate cake sprinkles,
• 2 ounces grated dark chocolate

Directions

1. Preheat oven to 350 degrees F.
2. Grease three 8-inch round cake pans, line bottoms with parchment paper, grease the parchment and lightly flour insides and bottoms of pans, set aside.  We used spring form pans.
3. Measure out the milk and vinegar and set aside.
4. In a large mixing bowl, sift together four, sugar, cocoa powder, baking soda, baking powder and salt.
5. In a medium sized mixing bowl using an electric mixer on medium, mix together the eggs, soured milk, coffee, melted butter and vanilla extract.
6. Add the wet ingredients to the dry and mix for 2-5 minutes with an electric mixer, scraping down the sides until well combined.
7. Divide the batter equally into the 3 pans.  If you do not have 3 pans, use a measuring cup to divide the mixture into bowls, set aside and bake in batches.
8. Bake each cake for 30 minutes.  If you are doing all 3 cakes at once rotate the pans in the oven. Insert a cake tester in the middle at 30 minutes and  if not baked, continue for another 5 minutes or until baked.
9. When baked remove from oven and place the cake pans onto cooling racks. Let cool for 20 minutes before removing the cake from the pan.  Let sit until cool before slicing the cakes in half.

White Filler Frosting

1. Using an electric mixer, cream the butter in a bowl, add the vanilla, and the confectioners’ sugar alternately with the cream, in increments until you reach the desired spreading consistency.

Chocolate Frosting

1. Using an electric mixer, cream the butter in a bowl, add the vanilla, and the cocoa. Add the confectioners’ sugar alternately with the cream, in increments until you reach the desired spreading consistency.

Chocolate Ganache

1. Over low heat, in a double boiler, melt together the chocolate and butter. Mix in the cream and stir until the sauce is thick and smooth. Let cool before drizzling onto the cake.

Assembly

1. On your cake place alternate a layer of cake and a layer of white frosting.
2. Frost the top and sides with the chocolate frosting.
3. Garnish with grated chocolate, chocolate chips and chocolate sprinkles and drizzle with chocolate ganache.

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