Hawthorne Ward Relief Society

Jam sandwich cookies….Shawnna Oblander

1/2 c. shortening 1/2 c. sugar

1 egg 3/4 c. favorite flavor of jam or preserves

1/2 t. almond extract 1 1/2c. flour

1/2 t. salt

Preheat oven to 400 degrees. Blend Shortening, sugar, egg and almond ext. Combine flour, salt, and baking powder. Add flour mixture to shortening mixture and blend well. Spread half dough into greased 8x8. Spread jam over dough. Either spread remaining dough onto waxed paper and cut to fit pan and place over jam or pull remaining dough into quarter sized pieces and cover over jam in a "cobble stone" fashion. Be sure to cover all the jam as it will burn. Bake for 20-25 min.

Sugar cookies…. Shawnna Oblander

3/4 c. shortening 2 eggs

1 c. sugar 3 c. flour

1 t. vanilla 1 t. almond

1 t. salt 1 t. baking powder

preheat oven to 375 . mix all ingredients together and immediately roll out on lightly floured surface. Cut into shapes and either sprinkle with sugar or frost after baked. Bake 8-10 minutes.

Easy no bake cheesecake… Shawnna Oblander

1- 8oz pkg cream cheese softened 1- 8 oz tub of cool whip

1/4 c. powdered sugar 1 t. vanilla

1 graham cracker pie crust

Mix cream cheese and powdered sugar together until blended. Add vanilla. Fold in coolwhip. pour into pie crust and let set in fridge for atleast 2 hours or until set. Serve with favorite pie topping.

Chocolate cake mix cookies…. Shawnna Oblander

1 pkg chocolate cake mix 1/4 c. oil

2 eggs 1/8 c. water

1 cup chocolate chips

Mix cake mix, oil, eggs, and water together til well blended. add chocolate chips. drop by spoonfuls and bake at 350 for 10 min.

Extra crispy Apple crisp….. Shawnna Oblander

7 apples 2 c. cold water

1 T cornstarch 1/2 c. white surgar

1 T cinnamon 3 t. vanilla (divided)

1 1/2 c. flour 1 1/2c. brown sugar

1 1/2 c. old fashioned oats 3/4 c. butter melted

1 t. salt

Peel, core, and slice the apples thin. Place in greased 9x13. mix cold water with cornstarch the place in a small sauce pan over med.-high heat. Add sugar and stir til thick and syrupy, remove from heat and add 1 t. vanilla and cinnamon. Drizzle that mixture over apples evenly. In medium bolw add remaining ingredients (including the 2 t. vanilla) mix until they form a crumbly mixture. Crumble over apples and bake at 350 for 45 minutes.

Oreo truffles…. Shawnna Oblander

1 pkg oreos (NOT DOUBLE STUFFED) 1-8oz pkg cream cheese softened

appx 1 1/2 c.- 2 c. Melted chocolate (for dipping) can be apeels or chips and any flavor

Crush oreos into fine crumbs, either with food processor, blender, or rolling pin and ziplock bad. In a mxing bowl, mix oreos and cream cheese til well blended. refridgerate for atleast 1 hr til dough stiffens. roll into small balls and dip in chocolate. If the melted chocolate is a little too stiff, melt in 1 T. of shortening. Keeping the oreo dough chilled is the best way to keep them from falling apart while dipping.

Peanut butter pie….. Shawnna Oblander

1/2 pkg (4oz) of cream cheese softened 1/3 c.powdered sugar

1 c. peanut butter 1 graham cracker pie crust

1 small pkg vanilla pudding 1 t. vanilla extract

1 small pkg chocolate pudding mix hot fudge for drizzling

1-8oz tub coolwhip

Make each pudding mix seperately, according to their packages, and let chill in fridge. Mix cream cheese, peanut butter, vanilla extract, and powdered sugar together until well blended. add vanilla pudding mix and blend well. pour a thin layer of hot fudge on bottom of the crust then pour on the peanut butter mixure. then pour chocolate pudding on top of that. Lastly layer on coolwhip. place in freezer or fridge for atleast 1 hr before serving. just before serving drizzle hot fudge over the coolwhip.

Hot cocoa….. Shawnna Oblander

6 1/2 c. powdered milk 1- 5oz pkg choc. pudding mix

1 c. nesquick 1/2c. powdered creamer (any flavor)

1/2c. powdered sugar 1/2 c. cocoa

Mix all ingredients together and store in airtight container. make apx 2 qts of hot cocoa. Mix about 1/2 c. cocoa mix with 8 oz of hot water or adjust to preferances.

Chocolate chip cookies….. Shawnna Oblander

1 c. shortening 2 1/4c. flour

1/2 c. sugar 1 t. salt

1 c. brown sugar 1 t. baking soda

1 t. vanilla 2 c. chocolate chips

2 eggs (well beaten)

Cream together shortening, sugars, and vanilla. add well beaten eggs in. Add flour, salt, and soda. then add chocolate chips. drop by teaspoonfuls on an ungreased cookie sheet. bake 10 min at 375

Butterscotch bars….. Shawnna Oblander

1 c. sugar 1 c.corn syrup

1 1/2 c. peanut butter 6 c. rice krispies

1 c. chocolate chips 1 c. butterscotch chips

Mix sugar and corn syrup in sauce pan on medium-low heat until sugar has dissolved. Add in peanut butter. once mixture is melted together add rice krispies and stir together. pour into 9x13 pan. microwave chocolate and butterscotch chips until they are melted, stiring every 30 sec. pour over krispie mixture.

Coconut Crispy Oatmeal cookies….. Shawnna Oblander

1 c. shortening 1 c. white sugar

1 c. brown sugar 2 eggs

2 c. flour 1 t. salt

1 t. baking powder 1 t. baking soda

1 c. oatmeal 2 c. flaked cocnut

2 t. vanilla 1 1/2 c. raisins (opt)

Mix all ingredients together until well blended. bake at 350 for 9-12 min or until golden brown.

Craving Peanut Butter?..... Ranae Porter

(3 tried and true recipes)

Peanut Butter Chocolate Chip Cookies

1 c margarine (softened)

1 c granulated sugar

1 c brown sugar

1 c peanut butter

2 eggs

1/2 tsp salt

1 tsp vanilla

1 tsp baking soda

2 1/2-3 c flour

1 c chocolate chips

Cream slightly margarine, sugars and peanut butter. Add eggs and cream just a bit more. Add all the rest of the ingredients except the flour and chocolate chips. The dough should be easy to touch and not be sticky so add 2 1/2 cups first as it is blending and add a bit more if needed to achieve the non-sticky dough. Stir in the chocolate chips. Make balls the size of golf balls and mush down with the palm of your hand on a non-greased cookie sheet. Bake at 350 degrees for 9-11 minutes. They should not be browned at all. Cool on a rack.

Three Ingredient Peanut Butter Cookies…Ranae Porter

(This really works)

1 c peanut butter

1 c granulated sugar

1 egg

Squish by hand peanut butter and sugar together in a bowl, then add egg and squish the dough to bled as well. Roll into golf ball sized balls and put on non-greased cookie sheet and squish flat with a fork. Bake at 350 degrees for up to 11-13 minutes, depending on your oven. Cookies do not generally look brown on top.

Peanut Butter Oatmeal Cookie Bars….Ranae Porter

1 c margarine (softened)

1 c granulated sugar

1 c brown sugar

3/4 c peanut butter

2 eggs

1 1/2 tsp vanilla

1/2 tsp baking soda

2 1/2 c flour

2 c old fashion oatmeal

Cream slightly margarine, sugars and peanut butter. Add eggs and cream just a bit more. Add all the rest of the ingredients except the oatmeal. Stir in the oatmeal. Spread the dough out and mush the dough evenly with the palm of your hand on a non-greased cookie sheet. Bake at 375 degrees for 12-15 minutes. Slightly browned edges. Let cool. Spread a layer of peanut butter over the top. Make or buy your favorite chocolate frosting and spread on the top as well.

No Sugar Oat Cookies ……Ranae Porter

Ingredients:

· 1 1/2 cups regular rolled oats

· 1 cup coconut flakes

· 1/2 teaspoon salt

· 1 teaspoon cinnamon

· 1/2 teaspoon allspice

· 1/4 cup of almond meal (found at Wal-Mart next to the canned milk)

· 1/2 cup mixed nuts, finely chopped

· 1 cup dried fruit (chopped dried dates, raisins, craisin etc.)

· 3 ripe bananas, mashed

· 1/4 cup canola oil

· 1 teaspoon vanilla extract

Directions:

-Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

-In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.

-In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

-Form into flat circles on lined baking sheet. Bake for about 18-20 minutes or until edges are a light golden brown.

French Apple Cobbler Michelle Wellard

FILLING:
5 c. peeled, sliced, tart apples
3/4 c. sugar
2 T. flour
1/2 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
1/4 c. water
1 T. margarine

BATTER:
1/2 c. flour
1/2 c. sugar
2 T. margarine
1/2 tsp. baking powder
1/4 tsp. salt
1 egg (slightly beaten)

Preheat oven to 375 degrees. In medium bowl, combine all filling ingredients except for margarine. Put in 9x9 inch baking pan or pie plate. Dot with butter.

Batter -- Combine all ingredients. Beat with spoon until smooth. Drop batter in 9 portions on apples, spacing evenly. Batter will spread during baking. Bake 35 - 40 minutes or until golden brown crust, and apples are fork tender. Be sure to check as baking. May need to cover with tinfoil if begins to get too brown. Serve warm with ice cream.

Pistachio Cake Joanna Moss

1 white or yellow cake mix

1 pkg pistachio pudding

4 eggs

1 1/4 C. water

1/4 C oil

7 drops green food color

Beat, bake in Bundt pan at 350 for 50-55 minutes. Cool on rack

Icing

2 pkgs pistachio pudding

3 C. milk

2 pkgs Dream-Whip

Beat well until peaks form

Cheesecake Pie (No Bake) Joanna Moss

(Can use lowfat or 'lite' items to make it healthier!)
1 8 oz Cream Cheese (softened)
1 prepared Graham Cracker Crust (regular size, not extra servings)
1/3 c. pdrd sugar
1/2 tsp. vanilla (or can use lemon juice if you want a tangier flavor)
1 tub (8 oz) Cool Whip (thawed)
1 can Cherry Pie filling (chilled)
Beat cream cheese & sugar in large bowl until smooth; stir in Cool Whip & vanilla. Spoon into
crust. Refrigerate 3 hrs, then top w/ chilled pie filling just before serving.
Makes 8 servings.

Granola Bars Joanna Moss

3/4 cup honey
2 tablespoons unsalted butter' pluss more for baking dish
3 cups old-fashioned rolled oats
1 1/3 cup silvered almonds
coarse salt
1 cup raisins or other dried fruit (I like to use Craisins) and I add chocolate chips
1/3 cup creamy almond butter
1/4 cup light brown sugar

Preheat oven to 325, in a small saucepan heat 1/4 cup honey and butter on low, stirring until butter melts 2 minutes. Ina large bowl combined oats, almonds and pinch of salt. Drizzle honey mixture over oat mixture and stir to combine; wipe saucepan clean. Spread mixture evenly on a large rimmed baking sheet. Bake until golden brown about 20 minutes, stirring occasionally. Let cool completely on sheet, 10 minutes. Return to large bowl and stir in fruit. Lightly butter an 8" baking dish. In saucepan combine 1/2 cup honey, almond butter, and brown sugar over medium. Stir occasionally until it comes to a boil and sugar dissolves. Drizzle over oat mixture and stir until combined; transfer to baking dish, press granola into dish with a spatula. Refrigerate until firm about an hour then cut into bars or squares.

Apple Pie Pork Chops Joanna Moss

1 can or jar of apple pie filling
6 pork chops boneless
1 pkg stovetop stuffing, prepared as on box
1 tbs olive oil

In a baking dish, pour apple pie filling in the bottom. Heat olive oil in a pan, on med-low heat, ser pork chops until golden brown, apprx 1-3 minutes each side. Lay pork chops on top of apple fillings. Top with stove top. Bake uncovered for 30 minutes on 350. Check pork to be sure it is fully cooked, not pink in the middle.

Snowy Trail Mix Joanna Moss

3 cups pretzel sticks
1 1/2 cups corn cereal (I use crispix)
1 cup cashews
1/2 cup craisins
12 oz of white chocolate

Mix together all ingredients except chocolate. Melt the white chocolate according to package directions, slowly pour it over the mix stirring gently. Scoop the mix onto wax paper to cool, then break into bite size clumps. Makes about 10 cups.

Peppermint Brownie Sundaes….Lisa Walker

Ingredients:

Pan of favorite brownies

Ice Cream (Peppermint is preferred, but vanilla also works)

Hot Fudge

Candy Canes chopped

Cut brownies in 2 inch squares, put a small scoop of ice cream

on the brownie, top with a drizzle of hot fudge warmed, sprinkle

with crushed candy canes. Enjoy!!

Chocolate Mint Snow Top Cookies - Wendy Valenzuela

1 1/2 cups flour

1 1/2 tsp baking powder

1/4 tsp salt

1 10 oz bag mint chips

1 tsp vanilla

6 tbl butter (3/4 of a stick)

1 cup sugar

2 eggs

powdered sugar

Preheat oven to 350. Combine flour, salt & baking powder. Set aside. Melt 1 cup mint chips in sauce pan. In large bowl cream sugar & butter. Add melted chips & vanilla. Beat in eggs. Add flour mixture & remaining chips. Wrap dough in plastic wrap. Freeze 20 mins or refrigerate over night. Roll into 1" balls. Roll balls in powdered sugar. Bake 10-12 mins. Careful not to over bake.

Knock You Naked Brownies …Shawnna Oblander

· 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)

· 1 cup Finely Chopped Pecans

· ⅓ cups Evaporated Milk

· ½ cups Evaporated Milk (additional)

· ½ cups Butter, Melted

· 60 whole Caramels, Unwrapped

· ⅓ cups Semi-Sweet Chocolate Chips

· ¼ cups Powdered Sugar

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies.

Crepes – Shawna Oblander

1 ½ c. flour
1 Tbsp sugar
½ tsp baking powder
½ tsp salt
2 c. warm milk
2 eggs
½ tsp vanilla
2 Tbsp melted butter

Mix all ingredients together. Pour a small amount on a hot skillet and swirl it around to thin it out. Cook until nearly golden and then flip

2 Ingredient Ice Cream ( NO MACHINE NECESSARY!!!)---Shawna Oblander
Recipe from Eagle Brand

Ingredients
4 cups half and half or cream (*only 2 cups needed for non-machine version)
14 oz can Sweetened Condensed Milk
2 tablespoons vanilla extract

Instructions
Ice Cream Machine: Combine all ingredients in a mixing bowl and mix well. Freeze according to manufacturer’s instructions and place in freezer after to set up if needed.

Freezer Method: Omit half and half. Combine sweetened condensed milk and vanilla in large bowl. In a separate bowl, pour 2 cups heavy cream into bowl and whip until soft-medium peaks form. Slowly fold whipped cream into sweetened condensed milk mixture in 3 additions. Fold until well combined. Pour into container and freeze for at least 6 hours or until firm.

Add-ins may be added before freezing for both methods. Try fresh fruit, crushed cookies or candies, and different flavored extracts and spices.

Brownie in a Mug (individual portion)----Shawna Oblander

When you're having a chocolate craving and don't want to make a whole pan of brownies.

Ingredients:
4 Tablespoons Flour
4 Tablespoons Sugar
2 Tablespoons Cocoa powder (Note: don't use cocoa mix or quik, it shouldn't have any sugar)
2 Tablepsoons Vegetable Oil (Don't use one with a strong flavor, eg olive, sesame, etc)
2 Tablespoons Water
Dash of salt

Handful of choc. chips (optional but strongly suggested!)

You'll also need:
Mug
Microwave

Place wet ingredients in mug first. Then add dry ingredients. Mix well, make sure there are no clumps. Then stir in choc. chips. Microwave 45-60 sec.

No Sugar Oat Drops----Ranae Porter

Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Servings: 1 serving | Difficulty: Easy

Ingredients:

1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 chopped dried dates, and 1/2 raisins)
3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Directions:

Preheat oven to 175C. Line baking sheet with parchment paper.

In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.

In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.

Triple Threat Chocolate Fudge Peanut Butter Cookies

Shawnna Oblander

makes 30-40 cookies

1 cup butter, at room temperature

1/2 cup peanut butter

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

2 cups flour

1/2 cup dark cocoa powder (I use Hershey's Special Dark)

1 heaping teaspoon of baking soda

1/4 teaspoon salt

4 ounces semi-sweet chocolate, melted

1 cup milk and/or butterscotch chips

Cream butter, peanut butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Add in melted semi-sweet chocolate and mix until just combined.

Fold in chocolate chips. Refrigerate dough for 4-6 hours. When ready to bake, preheat oven to 350 degrees. Scoop large mounds of dough (about 2 tablespoons worth) and place on a cookie sheet. Bake at 350 for 10-12 minutes.

Cheesecake Brownie Bites…..Desserts FOR JUST TWO

Shawnna Oblander

Makes 12 mini bites

Ingredients

· Oil for greasing pan

· 3 tablespoons unsalted butter

· 2 ounces semi-sweet chocolate, chopped

· 7 tablespoons sugar, divided

· 1/2 teaspoon + 1/4 teaspoon vanilla, divided use

· 1 large egg

· 3 tablespoons unbleached flour

· 1 tablespoon cocoa powder

· 1/4 teaspoon baking powder

· 1.5 ounces cream cheese, softened

· 1 tablespoon heavy cream

Instructions

Preheat the oven to 350° and grease a mini muffin tin that holds 12 mini muffins with oil very well.

In a medium bowl, add the butter and chopped chocolate. Melt in the microwave in 20 second pulses, stirring between each pulse. Once the chocolate is sufficiently melted into the butter, add 5 tablespoons of the sugar, ½ teaspoon of the vanilla and the instant espresso powder. Stir well, then set aside to cool.

In a medium bowl, sift together the flour, cocoa powder and baking powder. Add the egg to the chocolate mixture and whisk very well. Add the flour mixture and stir gently to combine. Divide the mixture into the mini muffin tin.

Next, whisk together the creamy cheese, the remaining 2 tablespoons of sugar, heavy cream, and the last ¼ teaspoon of vanilla. Dollop a bit of the cream cheese mixture over each mini brownie bite. Using a toothpick, swirl the cheesecake mixture into the brownie batter.

Bake for 10 minutes. Remove from the oven and let cool for 5 minutes in the muffin tin. Run a knife around the edges of each brownie bite, then carefully move the bites to a wire rack to allow them to cool.

Luscious Lemon Bars

by Shawnna Oblander

2 cups flour

1/2 powdered sugar

2 T Cornstarch

1/4 tsp salt

3/4 cup butter

4 large eggs slightly beaten

1 1/2 cup sugar

3 T. flour

3/4 -1 cup lemon or lime juice (I used the juice of 3 large limes and the rest bottled lemon juice)

1/4 cup half n half, cream, or milk(don't leave out adds to the creaminess

Powdered sugar for dusting

In a large bowl, mix the flour, powdered sugar, cornstarch, and salt together. Cut in the softened butter with pastry blender or knife or until resembles coarse crumbs. Press into a 9x13 greased pan and bake at 350 for 15-18 minutes or until the edges turn golden.

Meanwhile for the filling, beat the eggs then add the sugar, 3 T. flour, lemon juice, and cream. Mix well and pour over the hot crust. Bake for 15-20 minutes or until center is set. Cool and then sift Powdered sugar over the top. Cut into bars. Cover and store in refrigerator.

Note: I baked mine for 20 minutes and they were still gooey just how a lemon bar should be but if you like them more firm then cook a tad bit longer!!!

Note: the recipe calls for 3/4 cup lemon juice but I added almost a full cup and it was perfect for us.

Vanilla Pudding Chocolate Chip Cookies…. By Shawnna Oblander

Yield: 3-4 dozen cookies

Cook Time: 10-12 minutes

Ingredients:

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.

2. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.

3. Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

Peanut Butter Hot Fudge Pie

By Shawnna Oblander

1-graham cracker crust

1 cup of creamy peanut butter

4oz of cream cheese (half the bar) softened

1/3 c. powdered sugar

1 pkg vanilla pudding mix (mixed according to pkg but don't put in fridge yet)

hot fudge sauce (homemade or store bought)

Mix cream cheese and powdered sugar together til well blended, add PB and mix til smooth. Mix pudding according to pkg (minus the putting it in the fridge part) and add to PB mixture and blend til smooth and creamy. Dump into pie crust and drizzle hot fudge over top, in pretty designs if you are that talented...(I'm not) I also toyed with the idea of putting half the PB mixture in the crust...adding the layer of fudge on( and possibly some crushed up oreos)then put the remaining PB mixture on....but I forgot to do that :( oh well.... Then stick it in the fridge or freezer for a few hours to set up.

Chocolate Chip Cookie Pie
By Shawnna Oblander

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

Easy Pretzel Turtles

By Shawnna Oblander

Small Pretzels

Rolo candies

M&Ms or pecans

Preheat the oven to 350. Place small pretzels on a cookie sheet (I like to line it with parchment paper for super easy clean up). Top each pretzel with a rolo candy. Place in the oven for 3-4 minutes. The rolos will look shiny but still holding their shape. Remove from oven and push a M&M or pecan on top of each one. Let firm up for 5 minutes and enjoy!

Fudge Revel Bars

By Shawnna Oblander

1 c. butter
2 eggs
2 c. brown sugar
1 tsp. salt
1 tsp. baking soda
2 1/2 c. flour
2 tsp. vanilla
3 c. quick oats
Cream together the butter, brown sugar, and eggs. Add the vanilla. Add the salt, baking soda, and flour. Mix. Add oats and mix well. Press 2/3 of the dough into a greased cookie sheet.

Fudgey Goodness
1 can Sweetended Condensed Milk
1 pkg milk chocolate chips
1 Tbsp. butter
1/2 tsp salt

Put all into a microwave safe bowl and microwave for 1 minute and stir. Keep cooking at 30 second increments and stirring until melted. Pour over the dough and spread out. Sprinkle the rest of the dough over the fudge. Bake at 350 for 20 min.

Chocolate Cheesecake Bars
By Shawnna Oblander

1 box Chocolate Cake Mix (also good with carrot cake and spice cake)
1 egg
1 stick butter, soft
2 oz. semi sweet chocolate bar ( for shaving on top)

Preheat oven to 350 degrees
1. Beat the cake mix, egg, and butter until it turns into a thick dough. Press dough into a greased 9 x 13 inch pan. Set aside while you make the cheesecake layer.

Cheesecake Layer:
16 oz. cream cheese, soft
1/2 cup sugar
2 eggs
1 tsp vanilla

2. In a medium sized bowl beat the cream cheese until smooth. Add sugar, eggs, and vanilla and continue beating until creamy and smooth.
3. Pour the cheesecake layer over the chocolate bar in the pan. Bake for 30-40 minutes or until the edges start to pull away from the pan. Let cool completely.
4. Once cooled, top with semi-sweet chocolate shavings. Cut into squares and serve.

Triple Chocolate Chewy Brownies

(homemade version on Ghiradelli's triple chocolate brownies)

By Shawnna Oblander

Yield: 24 brownies

1/3 cup Dutch-processed cocoa
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups sugar
1¾ cups all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces

1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days

Grandma Margaret Smith's cake

By Kaycee Mckee

2C cake flour

1t bak pdr

1t soda

3/4t salt

1 1/3 cup sugar

2 eggs

1/2 cup shortening

1/2 cup butter milk (or reg mik with 1/2t vinegar)

1t vanilla

1C full ripe bananas.

Beat eggs till very thik. Cream shortening and sugar and add eggs. beat well. add flour bannabs. add sifted dry ingredinets and milk alternately. Can add walnuts but I'm allergic. and bake at 30m at 350.
Icing

2T water

4 1/2 T granulated sugar
2 1/3C pdr sugar

1 egg

1/2 C Crisco

1T vanilla

I also sometimes add banana to frosting too it's up to you. Boil water and granulated sugar together for few mins. mix pdr sugar and egg. Blend with syrup. add Crisco and vanilla. Beat til creamy.

STRAWBERRY SHORTBREAD BAR COOKIES
by Kristy Johnson
3 C all purpose flour (packed )
¾ c powdered sugar
1 ½ c salted butter, softened
1 can strawberry pie filling

Mix the flour and powdered sugar together in a medium bow.
Cut in the softened butter with two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal.
Spread HALF of this mixture (approximately 3 cups) into a greased 9X13 cake pan.
Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown.
Remove the pan to a wire rack or a cold burner on the stove
Let the crust cool for 5 minutes.
Spread the pie filling over the top of the crust and sprinkle with the other half of the crust mixture. Try to do this as evenly as possible
Gently press the top crust down with the flat blade of a metal spatula.
Bake at 350 degrees F. for 30 to 35 minutes, or until the top is lightly golden.
Cool completely and refrigerate before cutting.

CHOCOLATE ZUCCHINI BREAD
By Kristy Johnson
3 eggs
½ c sugar
1 c brown sugar
1 c oil
1 tsp vanilla
¼ cup cocoa
1tsp salt
1 tsp soda
½ tsp baking powder
½ tsp cinnamon
2 c zucchini
2 c flour
1 c mini chocolate chips

Prepare 2 8x4 loaf pans with grease and flour. Preheat over to 325

Mix dry ingredients. Beat eggs, sugars, oil, cocoa and vanilla until creamy.
Add zucchini. Mix in dry ingredients. Add chocolate chips Bake at 325 45- 50 minutes

COWBOY COOKIES
by Kristy Johnson
1 cup shortening or margarine ( I use Butter)
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups sifted flour
2 cups rolled oats
1tsp. soda
½ tsp. salt
½ tsp, baking powder
1 pkg. semi-sweet chocolate chips

Blend shortening, sugars, eggs and vanilla together. Add remaining ingredients and mix well. Bake at 350 degrees 10 to 15 minutes

THESE ARE THE BEST COOKIES!!!!
Raisin Cookies
Kaycee Mckee
Boil 2 C Raisins for 5 minutes in 1 C water.

Meanwhile mix:
1 1/2 C sugar
1/2 C light Karo syrup
1 C shortening
3 eggs
4 C flour
1 t soda
1/2 tsp bak pdr
1 t cinnamon
1/2 nutmeg
1/2 t allspice
1 t salt

Add flour a cup at a time to wet ingred while also adding some of the raisin mixture till all is added together.
Bake at 375 degrees for 12 minutes.
Frost while still warm.

Frosting
1/4 C softening butter
1/4 - 1/2 t mapleine flavoring
2 C pdr sugar
1 T milk or more as needed to consistency you want.

Chewy Cranberry-Oatmeal Cookies with Orange Icing

¾ cup butter or margarine, softened

1 cup packed light brown sugar

2 eggs

2 t vanilla

2 t grated orange peel

2 cups quick-cooking oats

1 cup all-purpose flour

2/3 t baking soda

1 t ground cinnamon

1 cup sweetened dried cranberries

ICING

1 cup powdered sugar

¼ t vanilla

3 to 4 t orange juice

DIRECTIONS

1. Heat oven to 350F. In large bowl, beat butter, brown sugar eggs vanilla and orange peel with electric mixer on medium speed or mix with spoon. Stir in remaining cookie ingredients.

2. On ungreased cookie sheet drop dough by tablespoonfuls 2 inches apart.

3. Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely , about 15 minutes.

4. In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small resalable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.

White Chocolate Cranberry Cookies

¾ cup butter or margarine, softened

¾ cup packed light brown sugar

½ cup sugar

2 t vanilla

1 t almond extract

1 egg

1 ¾ cups all-purpose flour

½ t baking soda

¼ t salt

1 cup white vanilla baking chips

1 cup sweetened dried cranberries

DIRECTIONS

1. Heat oven to 350F. In large bowl, beat butter, brown sugar, sugar, vanilla, almond extract and egg with mixer on medium speed until well mixed. Stir in flour, baking soda and salt. Stir in baking chips and cranberries

2. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

3. Bake 12 to 15 minutes or until light brown. Cool 2 to 3 minutes; remove from cookie sheet to cooling rack.

Mint Chocolate Chip Cookies

1 pouch(1 lb 1.5 oz) sugar cookie mix

½ cup butter or margarine, softened

¼ to ½ t mint extract

6 to 8 drops green food color

1 egg

1 cup crème de menthe baking chips

1 cup semisweet chocolate chunks

DIRECTIONS

1. Heat oven to 350F. In large, stir cookie mix, butter, mint extract, food color, and egg until soft dough forms. Stir in baking chips and chocolate chunks.

2. Using small cookie scoop or teaspoon drop dough 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to cooling rack. Store cooled cookies tightly covered at room temperature.

Raspberry Hazelnut Thumbprint Cookies

½ cup chopped hazelnuts

1 pouch (1lb 1.5 oz) oatmeal cookie mix

4 oz cream cheese, softened

2 eggs

1 t ground cinnamon

½ cup seedless raspberry preserves

DIRECTIONS

1. Place hazelnuts in food processor. Cover; process until ground. Sprinkle ground nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.

2. In large bowl, stir nuts, cookie mix, cream cheese, eggs and cinnamon. Cover; refrigerate about 2 hours or until firm.

3. Heat to 375F. Line cookie sheet with cooking parchment paper. Using floured fingers, shape dough into 1 inch balls. On cookie sheet place balls about 1 inch apart. Press thumb into center of each to make indentations, but do not press all the way to the cookie sheet.

4. Bake 6 to 8 minutes or until lightly browned. Quickly remake indentations with end of wooden spoon handle, dipped in flour to prevent sticking, if necessary. Immediately remove from cookie sheet to cooling rack. Fill each thumbprint with ½ teaspoon preserves.

Chocolate Mint Snow Top Cookies

1 ½ cups flour

1 ½ t baking powder

¼ t salt

1 10 oz bag mint chips

6 T butter

1 cup sugar

2 eggs

powdered sugar

DIRECTIONS

Preheat oven to 350F. Combine flour, salt, and baking powder. Set aside. Melt 1 cup mint chips in sauce pan. In large bowl cream sugar and butter. Add melted chips and vanilla. Beat in eggs. Add flour mixture and remaining chips. Wrap dough in plastic wrap. Freeze 20 minutes or refrigerate over night. Roll balls in powdered sugar. Bake 10 to 12 minutes. Careful not to over bake.

7 Layer Cookies (Marie Light)

½ cup butter or margarine

2 cups graham cracker crumbs

½ coconut

½ package (I cup) butterscotch chips

1 cup chocolate chips

1 cup chopped nuts

1-14 oz sweetened condensed milk

DIRECTIONS

1. Make graham cracker crust with crushed crackers and butter. Press in a 13 by 9 pan. Layer the other 5 ingredients in order given. Bake 350F for 25 to 35 minutes. Allow to cool before cutting.

Cherry Cream Pie

PIE

1 can sweetened condensed milk

1/3 cup lemon juice

½ t vanilla

½ t almond

Stir until mixture thickens. Fold in ½ cup cream, whipped. Pour into cooled baked pastry shell (or graham cracker crust). Top with 1 can cherry pie filling.

GRAHAM CRACKER CRUST

1 pack graham crackers, rolled fine (about 1 2/3 cup)

¼ cup sugar

¼ cup butter or margarine, softened

Thoroughly blend graham cracker crumbs, sugar, and butter. Press firmly against bottom and side of a 9 inch pie plate. Bake in 375F for 8 minutes. Cool.

Nutter Butter Cookie Balls

1 pkg. (8oz) cream cheese, softened

24 Nutter Butter cookies, finely crushed (about 3 cups)

2 pkg. (6 squares each) White chocolate, melted

¼ cup peanut butter

24 mini Nutter Butter peanut butter sandwich cookies cut crosswise in half

DIRECTIONS

1. Mix cream cheese and cookie crumbs until well blended. Shape into 48 (1-inch) balls; place on waxed paper covered baking sheet. Freeze 10 minutes. Mix chocolate and peanut butter until well blended.

2. Dip ball in chocolate mixture; return to baking sheet. Top each ball with 1 mini cookie half. Refrigerate 1 hour or until firm. Keep refrigerated.

Rugelach

1 cup cottage cheese

1 cup butter, softened

2 cups all-purpose flour

¼ cup butter, softened

¾ cup brown sugar

¼ t cinnamon

¾ cup chopped pecans

½ cup raisins

3 T orange marmalade or jam of your choice

1 egg white

2 T of water

DIRECTIONS

1. Combine cottage cheese and 1 cup of the cutter. Gradually stir in the flour.

2. The mix will be soft and sticky. Divide into thirds, wrap in waxed paper. Refrigerate for at least 2 hour.

3. Combine the rest of the butter with the brown sugar; add the other ingredients (except the egg white and water). Set aside.

4. On a well-floured board roll one third of the dough at a time into about a ten inch circle, (leaving the rest of the dough in the fridge while you do this, you want it to stay as cold as possible). Spread one tablespoon of marmalade evenly over circle. Press one third of nut mix into dough. Cut the circle into about 12 wedges. Roll up tightly from the wide end. Place the cookie point down on a lightly greased baking sheet. Repeat for the remaining dough. Beat egg white with water, brush the top of each cookie with this mixture. Bake for about 20 minutes in a pre-heated oven at 400F.

No Sugar Oat Cookies

1 ½ sups regular rolled oats

1 cup coconut flakes

½ t salt

1 t cinnamon

½ t allspice

¼ cup of almond meal

½ cup mixed nuts, finely chopped

1 cup dried fruit

3 ripe bananas, mashed

¼ cup canola oil

1 t vanilla extract

DIRECTIONS

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well evenly mixed. Make sure the dried fruit so not stick together in big batches.

3. In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

4. Form into flat circles on lined baking sheet. Bake for about 18-20 minutes or until edges are a light golden brown.

Peanut Blossom Cookies

2 ½ cup plus 2 T flour

1 t soda

½ t salt

¾ cup Crisco

¾ cup peanut butter

¾ white sugar

¾ brown sugar

2 eggs

1 ½ t vanilla

DIRECTIONS

1. Preheat oven to 375F.

2. Cream Crisco, peanut butter and both sugars. Add one egg at a time and vanilla ,beat well.

3. Sift all dry ingredients together and add it gradually to creamed mixture.

4. Shape dough into balls using teaspoons of dough. Roll balls into sugar.

5. Bake at 375F for 8 minutes. After removing from oven, press a chocolate kiss into cookie firmly.

Spritz

1 cup butter

2/3 cup sugar

3 egg yolks

2 ½ cup sifted flour

1 t almond flavoring

Food coloring

DIRECTIONS

1. Preheat oven to 400F.

2. Combine butter, sugar, egg yolks and flavoring completely. Add food coloring.

3. Work in flour.

4. Using ¼ of dough at a time, force through cookie press.

5. Place on ungreased baking sheet.

6. Bake 7-10 minutes or until set—cookies should not be brown.

Easy Fantasy Fudge

¾ cups (1 ½) parkay spread sticks

3 cups sugar

1 can (5oz) evaporated milk (2/3 cup)

1 pkg. (12 oz) baker’s semi-sweet real chocolate chips

1 jar (7 oz) fraft marshmallow crème

1 cup chopped nuts (optional)

1 t vanilla

DIRECTIONS

*Grease 13 by 9 pan*

1. Mix butter, sugar and milk in heavy saucepan. Bring to boil on medium heat stiffing constantly.

2. Continue boiling for 5 minutes on medium heat. Stir constantly to prevent scorching.

3. Remove from heat.

4. Gradually stir in the chips until melted. Add remaining ingredients; Mix well. Pour into prepared pan.

Salted Nut Roll

3 to 3 ½ cups chopped peanuts

1 pkg. peanut butter chips

3 T butter

1 can sweetened condensed milk

4 cups mini marshmallows

DIRECTIONS

1. Spread 1 to 1 ½ cups chopped peanuts on the bottom of a 9 by 13 pan.

2. In a saucepan, melt butter and melt chips.

3. Stir in sweetened condensed milk and mix until blended.

4. Add 4 cups of marshmallows. Lightly stir, take off heat and do not melt.

5. Pour mixture on top of nuts and spread around. Top with nuts and press down.

6. Refrigerate and cut into bars.

Mincemeat Squares

1 ½ cup regular rolled oats

1 ½ cup flour

1 ½ cup brown sugar

½ t salt

1 t cinnamon

¼ pound + 4 T (1 ½ stick) unsalted butter

1 pound mincemeat

½ cup walnuts

DIRECTIONS

In a food processor, combine oats, flour, sugar, salt, cinnamon, and butter. Pat two-thirds of mixture in bottom of baking pan. Spread mincemeat over mixture. Combine nuts with remaining oat mixture and sprinkle on top. Bake in preheated oven 40 minutes. Cool. Cut into 1 ½ inch squares. Makes 3 dozen.

BYU Brownies

MELT 1 cup =3 T shortening

1 cup + 1 T cocoa

BLEND 3 cups sugar

6 eggs

ADD 2 ¼ cups flour

1 ½ t baking powder

1 t salt

ADD cocoa and 2 t vanilla

BAKE 300F for 30 minutes in a large cookie sheet size cake pan. Frost with chocolate frosting.

Nanaimo (Canadian Christmas cookie)

CRUST

1 cup butter

2 eggs

2 t vanilla

1 cup chopped walnuts

10 T cocoa

½ cup sugar

4 cups crushed graham crackers

2 cups coconut

DIRECTIONS

In a double boiler or a glass bowl over a boiling pan of water, combine butter, cocoa, eggs, sugar, and vanilla. Cook until a light custard consistency. Add in the graham crackers, nuts and coconut and mix well. Press Firmly into a cookie sheet.

FILLING

½ cup butter

4 T powdered instant vanilla pudding mix

4 cup powdered sugar

6 t milk

DIRECTIONS

Cream butter, milk, and pudding mix together. Add in powdered sugar. You may color this if you like. Spread over crumb crust and let sit 15 minutes.

Melt 8 squares of semi-sweet bakers chocolate with 2 T of butter. Spread over filling. Wait until set to cut.

Caramels (Jackie West)

2 cups white sugar

2 cups whipping cream

¾ cups Rogers syrup

½ cup butter

DIRECTIONS
Mix together, put on stove and stir till come to rolling boil. Stir occasionally until candy reaches hard ball stage. Pour into buttered pan and let cool. When cooled, cut into size pieces you want and dip in chocolate or wrap in paper.

Quick Red Velvet Cake (Mary Savage)

1 box of yellow cake mix

½ cup oil

1 cup low-fat buttermilk

2 T cocoa

5 eggs

2 oz. red food coloring

DIRECTIONS

Mix the cake following the package directions and then add the buttermilk, cocoa, eggs and food coloring. Mix well. Bake according to instructions on the cake mix box.

Vanishing Oatmeal Cookies…Kristin Butsch

2 sticks butter

1 c. packed brown sugar

½ c. sugar

2 eggs

1 t. vanilla

1 1/2 c. flour

1 t. baking soda

1 t. cinnamon

½ t. salt

3 cups quick oats

1 cup dried cranberries or cherries

Cream butter and sugars, add eggs and vanilla, combine in dry ingredients, lastly oats and berries

Bake 350, ungreased, 10 – 12 min, yield 4 dozen

Hawthorne Ward Relief Society

Saturday, September 1, 2012

Wednesday, April 18, 2012

Dessert recipes