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Desserts

Cranberry Cream-Cheese Pull Aparts submitted by Robin Howey

1 package (5 oz) Sunsweet Cranberry Fruitlings or
1 package Craisins24 Rhodes frozen rolls, thawed but still cold
1/4 cup butter, melted
1 cup sugar, divided 2/3 cup (6oz) cream cheese
3 TBS fresh orange juice
1 TBS each, grated orange rind and lemon rind
1 cup powdered sugar
5 tsp. fresh lemon juice

1. Press about 1 tsp. cranberries into each thawed roll. Place rolls in a 9x13 pan coated with non-stick cooking spray.
2. Combine the butter, 1/2 cup sugar, cream cheese and orange juice. Blend well and pour over the rolls. Cover with plastic wrap and let rise until doubled in size.
3. Combine remaining 1/2 cup sugar, the rinds, and any remaining cranberries. Sprinkle this mixture over the risen rolls.
4. Bake immediately in a preheated 350 degree oven 25 minutes or until rolls in center are done. (You may need to lay foil over rolls if they are getting too brown).
5. Combine powdered sugar and lemon juice. Drizzle over rolls.
Chocolate Cream Cheese Cupcakes
Filling:1 package 8 oz. cram cheese
1 unbeaten egg
1/3 cup sugar
1/8 tsp. salt
1 package 6 oz. chocolate chips
Cupcake:
Sift the following:
1 1/2 cups flour 1 cup sugar
1/4 cup cocoa
1 tsp. soda
1/2 tsp. salt
Then add:
1 cup water
1/3 cup oil
1 TBS vinegar
1 tsp. vanilla

1. Beat the cupcake mixture well. Fill liners 1/2 full of chocolate mix.2. Mix the filling ingredients together. Add a TBS filling to each cupcake.3. Bake at 350 for 20-25 minutes.

Grandma's Homemade Brownies submitted by Tanya Raber

Brownies:    2 cups flour                          Frosting:     1 stick butter
                  2 cups sugar                                          1/4-1/3 cup cocoa
                   1/2 tsp. salt                                           1/3 cup buttermilk
                   1 stick butter                                         1 lb. powder sugar
                   1 cup water                                           1 tsp vanilla
                 1/2 cup canola oil
                   1/3 cup cocoa
                   2 beaten eggs
                   1/2 cup buttermilk
                   1 tsp baking soda
                   1 tsp vanilla

Instructions: Mix flour, sugar and salt together. Bring butter, water, oil and cocoa to a boil. Pour boiling mixture over the dry ingredients. Add beaten eggs, buttermilk, soda and vanilla. Mix well. Bake 20 minutes at 350 degrees in 10x13 pan and one 8x8 pan.

For frosting, bring butter, cocoa and buttermilk to a boil. Remove from heat and add powder sugar and vanilla. Spread on warm brownies.

Eclair Pie submitted by Kelli Johnson

On stove bring to boil 1 cup water, add 1/2 cup margarine. When melted add 1 cup of flour, take off the stove and quickly beat in 4 eggs. Once this is mixed, spread a thin layer into a greased 9x13 pan and the rest into a greased 9 inch round pan. Bake 400 for 30 min.
Meanwhile, mix 1 Large instant vanilla pudding mix according to directions and add 1 8 oz. cream cheese. Let pudding mixture set in the refrigerator.

Golda's Pumpkin Cake submitted by Kelli Johnson

2 cup flour
2 cup sugar
3 tsp. Cinn.
2 tsp. Soda
1 tsp. Salt
1 ˝ cup oil
2 ľ cup pumkin
4 eggs

Mix well. Pour into greased bundt pan Bake 1 hour 325 – Cool Flip over onto a pretty plate after cooled.

Add Cream cheese frosting

˝ lb powder sugar
Ľ cup butter
3 oz cream cheese
1 tsp. Vanilla
2 T. milk

Mix and when cake is cool, drizzle on top like so it looks like a mountain covered with snow!

Pineapple Cake submitted by Kelli Johnson

2 cups flour
1 ˝ cup sugar
2 eggs
2 tsp. Soda
1 tsp. Vanilla
1 large can crushed pineapple (16 oz)

Grease 9x13 pan. Bake 350 for 30 min. Mix all. Ten minutes before done, mix on stove 1 cup butter, 1 cup sugar, and 1 cup evaporated milk. (5 ˝ oz) Take cake out of oven. While hot, pour melted milk mixture on top of the cake. Add 1 dup coconut and 1 cup chopped nuts.

Karen's Lemon Bars submitted by Kim Ward

Crust:1. Sift together: 2 cups flour 1/2 cup powdered sugar2. Cut in 1 cup butter3. Press into a 9x13 pan and bake at 350 for 20-25 minutes. Make sure it does not get overly brown.
While the crust is baking, mix together:4 beaten eggs
2 cups white sugar
1/3 cup lemon juice
2 lemon zest (or to taste)
1/2 cup flour
1 tsp. baking powder

When you take the crust out of the oven, turn it down to 325 degrees.Pour the liquid mixture over the hot crust and bake an additional 25 minutes.
Cut into squares and dust with powdered sugar when cooled.

Aunt Eunice's Sugar Cookies submitted by Kelli Johnson

Mini Cheesecakes submitted by Kelli Johnson

1 box vanilla wafers
2 8 oz. Cream cheese
˝ cup sugar
1 t. vanilla
2 eggs.

Mix with blender While mixing put 1 wafer into the bottom of a cupcake liner, flat side up. Scoop one teaspoon on top of the wafer. Once cooled add 1 cherry with little topping on the top of each wafer. Cool. Bake 325 degrees for 25 minutes.

Buckeyes submitted by Alisa McCormick

This recipe makes about 22 dozen. Sounds like a bunch but trust me, you won’t be able to keep your hands out of these!

3 lb. Powder sugar
1 lb. softened butter
2 lb creamy peanut butter
3 – 12 oz pkgs, choc. Chips at least
3 tsp. Paraffin wax

Combine first 3 ingredients until like dough. Roll into 1 inch balls, put on wax paper, and into freezer. Melt chocolate and wax together, and dip peanut balls into chocolate using toothpicks. When chocolate hardens around balls, store in airtight container until ready to eat.

Lemon Poppy Seed Cake submitted by Kelli Johnson

Chocolate Caramel Candy submitted by Alisa McCormick

Chocolate Chip Banana Snake Cake submitted by Donna Paliga

Zucchini Chocolate Chip Bread submitted by Kelli Johnson

Easy Toffee submitted by Kelli Johnson