Blueberry Cake
1 package plain yellow or white cake mix
1 package (3.4-oz.) vanilla instant pudding mix
1 cup low-fat vanilla yogurt
1/2 cup canola oil
1/4 cup water
1 teaspoon ground cinnamon
4 large eggs
1 cup fresh blueberries, rinsed
2 teaspoons confectioner's sugar
Heat oven to 350 degrees. Spray 9x13-inch cake pan with baking spray. Measure out 2 tablespoons of cake mix and reserve it.
Combine remaining cake mix, pudding mix, yogurt, water, oil, cinnamon and eggs in large bowl. Beat on low speed for 30 seconds, then on medium for 2 minutes.
Toss blueberries with the reserved cake mix.
Pour two-thirds of the batter in the pan. Scatter blueberries over the batter. Spread the remaining batter over the blueberries. Place in oven.
Bake at 350 degrees for 40 to 45 minutes, until cake is golden brown on top and just starts to pull away from side of the pan. Let cool 10 to 15 minutes. Dust cake with confectioner's sugar and serve warm.
Emma Aumiller
Cream Cheese
Mints
2 1/2 cups powdered sugar
3 ounces softened cream cheese
Flavoring, to taste
Any coloring
Mash cheese and mix in sugar. (If using more than one color or flavor, put in separate bowls at this point.)
Mix like pie dough. Roll into small balls. Roll in granulated sugar. Press into mold, then unmold at once.
Rinse molds in clear water.
Dot Aurand
Peach Amaretto
Cheese Pie
1 (9-inch) unbaked pie shell
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can sweetened condensed milk
2 eggs
3 tablespoons amaretto liqueur
1 1/2 teaspoon almond extract
3 fresh medium peaches, peeled and sliced
2 tablespoons peach preserves
Bake pie shell for 15 minutes at 375 degrees.
In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, 2 tablespoons amaretto and 1 teaspoon almond extract; mix well. Pour into pastry shell.
Bake 25 minutes or until set. Cool. Arrange peach slices on top.
In small saucepan, combine preserves, remaining 1 tablespoon amaretto and 1/2 teaspoon extract. Over low heat, cook and stir until hot. Spoon over top of pie. Chill.
Nancy Aurand
Southern Pecan Pie
3/4 cup sugar
1 cup light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 cup melted margarine
4 eggs, slightly beaten
1 1/2 cups pecan halves
1 (9-inch) unbaked pie shell
Stir sugar, corn syrup, salt and vanilla into margarine. Blend into eggs. Stir in pecans. Pour into pie shell. Bake at 350 degrees for 40 minutes or until inserted knife comes out clean. Cool.
Shirley Felmlee
Ham and Cheese Rolls
Spread scallion cream cheese on a sun-dried tomato tortilla and top with thinly sliced ham. Roll up the tortilla and cut into 1/2-inch pieces.
Alyssa Strausburg
Bacon and Cheese Dip
1 (16-oz.) container sour cream
1 cup shredded cheddar cheese
1/4 cup real bacon bits
Ritz Chips original
Mix sour cream, cheddar cheese and bacon bits. Refrigerate 1 hour. Serve with chips.
Makes 16 (2 tablespoon) servings.
Alyssa Strausburg
Mini Cheese Cakes
Crust:
Graham cracker crust on the bottom only of cupcake papers.
Filling:
2 (8-oz.) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
Mix cream cheese, sugar and vanilla at medium speed with mixer until well blended. Pour into crust. Bake at 350 degrees for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight. Top with peanut butter cups or chocolate curls, or whatever you prefer.
Jamie Hannon
PB and Chocolate
Chip Cupcakes
Cupcakes:
1 package yellow cake mix
3/4 cup creamy peanut butter
3 eggs
1 1/4 cups water
1/4 cup canola oil
Frosting:
1 2/3 cups semisweet chocolate chips
1/2 cup heavy whipping cream
1/2 cup butter, softened
1 cup confectioner's sugar
For cupcakes:
Heat oven to 350 degrees. Combine cake mix, PB, eggs, water and oil in a large bowl; beat on low speed for 30 seconds, then on medium for 2 minutes.
Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-22 minutes. Let cool completely.
For frosting:
Place chocolate chips in large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioner's sugar; beat until smooth. Frost cupcakes.
Hannah Aumiller
Fudge Krispie Treats
1 (12-oz.) bag vanilla chips
1 heaping cup peanut butter
2 1/4 cups crispy rice cereal
2 cups miniature marshmallows
Melt vanilla chips in microwave. Add peanut butter. Stir until smooth. Add cereal and marshmallows. Mix well. Place in 8x9 pan. Refrigerate until firm. Cut and store at room temperature.
Alysa Strausburg
Peanut
Butter-Brownie
Pie
1 refrigerated pie crust, softened as directed on box
1 box (15.5-oz.) chocolate chunk brownie mix
1/4 cup peanut butter chips
1/3 cup vegetable oil
3 tablespoons water
1 egg
1 (8-oz.) package cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1 (8-oz.) container frozen whipped topping, thawed
2 tablespoons peanuts, chopped
2 tablespoons mini semi-sweet chocolate chips
Heat oven to 350 degrees. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for one-crust filled pie; flute edge.
In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownies. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.
Alyssa Strausburg
Chocolate Pie
8 ounces light whipped topping, thawed
6 ounces semi-sweet chocolate chips
1/2 cup 1% milk (or any other milk)
3 teaspoons sugar
4 ounces cream cheese, softened
Graham cracker crust
Melt chocolate chips and 2 teaspoons milk in microwave. Set aside and let cool while you beat the sugar into the cheese. Add remaining milk to cream cheese mixture and then add the chocolate mixture. Mix well into crust and freeze 3 or more hours.
If you desire, garnish with whipped cream, chocolate chips or chocolate chip pieces, or one pack of graham cracker crumbs and 1/2 cup sugar and 1/2 stick margarine (put graham crackers in food processor, add sugar, crumble, add melted butter and mix well.
Jamie Hannon
