Peach Turnovers

Ingredients:
4 Tbsp sugar
2 Tbsp flour
1/4 tsp cinnamon
milk
5 cups chopped peaches (or peeled apples)
1 package of frozen puff pastry sheets
3/4 cup powdered sugar
1 Tbsp melted butter
1/2 tsp vanilla
pinch of salt
left over juice from the peaches

Directions:
Preheat oven to 400 degrees.  Line cookie sheet with parchment paper.  For peach filling, mix together sugar, flour, and cinnamon.  Add peaches and toss to coat.  Unfold thawed puff pastries.  Cut into 4 squares each.  Brush edges with milk.  Evenly spoon peach mixture onto center of each square.  Fold one corner to the opposite corner.  Press edges with the tines of a fork to seal.  Place on parchment paper.  Prick tops with fork.  Brush with milk and sprinkle with sugar.  Bake for 15-18 minutes until puffed and golden brown.  For icing, mix together powdered sugar, butter, vanilla, salt and peach juice.  Add enough milk to make icing drizzle.  Fresh raspberries or blueberries can also be added.

Apple Pie Enchiladas

Ingredients:
21 oz can of apple pie filling (or peach pie filling)
10 (6 inch) flour tortillas
1 tsp cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup water
1/2 tsp vanilla (optional)

Directions:
Preheat oven to 350 degrees.  Heat whole package of tortillas in microwave for 30-45 seconds.  Spoon fruit evenly into heated tortillas, roll, and place seam side down in lightly greased baking dish.  I used a 9 x 13 pan.  In a small sauce pan combine cinnamon, butter, sugars, and water.  Bring to a boil, reduce heat, and simmer for 3 minutes, then add vanilla.  Pour sauce over tortillas.  Cover and back for 20 minutes.  Serve warm.

Recipe from food.com.

Peach Crisp

Ingredients:
About 8-10 peaches, skinned and cut up
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/3 cup rolled oats
1/2 tsp cinnamon
1/4 tsp nutmeg
6 Tbsp butter, chilled

Place peaches in a casserole pan.  Mix the rest of the ingredients, cutting butter in until crumbly.  Sprinkle on top of peaches.  Bake at 375 degrees for 30 to 40 minutes.  Serve with vanilla ice cream or frozen yogurt.

Recipe from www.joyofbaking.com.

Chocolate Zucchine Cake

In a small sauce pan:
1/2 cube butter- melt
3 Tbsp cocoa- whisk inMix:
2 eggs- mix until frothy
1 1/4 C sugar- mix 4 min until thick and light color
1 C oil- slowly drizzle into batter

1 tsp vanilla

½ C sour milk (place a 1/2 tsp of vinegar in the milk to sour)

2 ½ C flour
1 tsp baking soda

½ tsp cinnamon

½ tsp salt

2 C finely shredded zucchini (drain any excess liquid)

Sprinkle on top of batter BEFORE you bake:

6 oz chocolate chips

½ c nuts (opt)

Melt butter and cocoa together. In a separate bowl  add eggs, sugar, oil, vanilla, milk.  Alternate flour with dry ingredients. Add zucchini last. Pour into sprayed 10×13 cake pan. Top with chocolate chips and nuts. Bake 325 degrees for 40-45 min till toothpick comes out clean.

Recipe from www.whatscookingwithruthie.com.

Ultimate Turtle Cheesecake

Ingredients:

24 Oreo Cookies, finely crushed (about 2 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (14 oz.) KRAFT Caramels
1/2 cup milk
1 cup chopped PLANTERS Pecans
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
3 eggs
2 squares BAKER'S Semi-Sweet Chocolate


Directions:

HEAT oven to 325°F.

MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

MICROWAVE caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

BEAT cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.

BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

MICROWAVE reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

Recipe from www.kraftrecipes.com

Philadelphia Classic Cheesecake

Ingredients:
1 1/2 cups graham cracker crumbs
3 Tbsp sugar
1/3 cup butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
4 eggs

Directions:
Heat oven to 325 degrees.  Mix graham cracker crumbs, 3 Tbsp sugar, and butter; press on bottom of a 9-inch springform pan.  Beat cream cheese, 1 cup sugar, and vanilla with mixer until well blended.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.  Bake 55 minutes or until center is almost set.  Loosen cake from rim of pan; cool before removing rim.  Refrigerate 4 hours.

Recipe from www.kraftrecipes.com.

Fruity Pebbles Rice Krispie Treats

Ingredients:
1 Tbsp butter
1 16 oz package of mini marshmellows
4 cups Rice Krispies
4 cups Fruity Pebbles

Directions:
In a microwave safe bowl, add the butter and marshmallows.  Microwave 1 minute, stir, microwave 1 minute, and stir.  Stir in Rice Krispies and then the Fruity Pebbles.  Pour into a prepared pan.  Wet hand with water and press mixture into pan.  Allow to cool for 20 minutes before cutting.  Cover to store.

Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog with step by step photo instructions at www.cookingwithruthie.com.

Bugels

Ingredients:
2 boxes of Bugels
2 cups brown sugar
1 can Eagle Brand evaporated milk
1 cup Karo syrup
1 cup margarine
Nuts, if you desire

Directions:
Boil sugar, milk, syrup, and margarine to make the caramel.  About 5 minutes.  Drop into a glass of cold water, if it collects together into a ball it's done.  Lay Bugels (and nuts, if you desire) out on a cookie sheet and drizzle caramel over.  Let dry and break into clusters.

Recipe by Tina Day

Magic Cookie Bars

Ingredients:
3-4 cups of finely crumbled graham crackers
1-1 1/2 cups butter
Chopped nuts
Butterscotch chips
Chocolate chips
Flaked coconut
Eagle Brand evaporated milk

Directions:
Blend graham crackers and butter. Pat down into a greased cookie sheet pan.  Top with butterscotch chips, chocolate chips, nuts, and flaked coconut.  Pour evaporated milk over the top.  Bake at 350 degrees for 20 to 25 minutes or until golden.

Recipe from Tina Day

Peanut Butter Bars

Ingredients:
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1 egg
1 tsp vanilla
1/2 cup peanut butter
1/2 tsp baking soda
1/8 tsp salt
1 cup flour
1 cup oatmeal

Directions:
Mix wet ingredients first then add the dry ingredients.  Bake at 300 degrees for 20 to 25 minutes.

Frosting:
1/2 cup peanut butter
1 tsp vanilla
1/4 cup milk
2 cups powered sugar
1//4 cup butter

Recipe from Shauna Campbell

Caramels

Ingredients:
1 quart Karo syrup light
4 cups sugar
2 cubes (1 cup) of butter
1 large can evaporated milk
1 pint heavy whipping cream

Directions:
In a stock pot, combine Karo syrup and sugar.  Bring to a boil on medium high heat and boil for 4 minutes.    Add cubes of butter one at a time melting each one before adding the next.  Add evaporated milk and whipping cream.  Keep on Low for an hour at 210 degrees stirring every 5 to 7 minutes.  Slowly bring final temperature to soft ball stage on Medium High, almost 240 degrees.  It will scorch if you do it too fast.  Spray with oil two 8 x 10 glass casserole dishes and pour into.  Let set, cut, and wrap in wax paper.  If caramels don't set, put caramels back in stock pot and bring your temperature up higher than before.  If the temperature gets too high, caramels will be too hard to cut.

Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog at www.cookingwithruthie.com.

Bananas Foster

The first time I had Bananas Foster was with my best friend, Ruth.  We were at a restaurant called Hamilton's in Logan, Utah.  She showed me how to make this recipe, and I think it's my all time favorite!

Ingredients:
1 stick of butter
1/2 cup brown sugar
4 bananas peeled and halved, cut lengthwise
1/4 cup dark rum
Vanilla ice cream or pound cake

Directions:
Melt butter in a large skillet.  Add brown sugar and stir together.  Add the bananas and cook until caramelized over medium-high heat.  Pour in the rum and catch a flame off the gas stove or a BBQ lighter. Stand back when ignite and blambe.  Be careful; a flame will shoot up above the pan.  Let flame die down.  Serve over vanilla ice cream and/or a slice of pound cake.

Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog with step by step photo instructions at www.cookingwithruthie.com.

Cookie Sheet Cheesecake

Ingredients:
3 packages of cream cheese, softened
1 cup sugar
1 pint sour cream
3 tsp vanilla
12 oz cool whip
3 packages graham crackers, crushed
1 cup butter, softened

Directions:
Spray cookie sheet with non-stick spray.  Mix crushed graham crackers and butter together.  Press onto a cookie sheet and sprinkle with sugar.  Beat cream cheese until smooth then add sugar and beat again.  Blend or beat in sour cream and vanilla.  Fold in cool whip.  Spread on top of graham cracker crust.  Chill before serving.  Cut and serve with cherry or blueberry pie filling on top.

Recipe from Debbie Allred

Blonde Brownies

Ingredients:
2 cups flours, sifted
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 cup pecans, chopped
1/2 cup and 3 Tbsp shortening
2 Tbsp hot water
2 cups brown sugar
2 eggs, slightly beaten
2 tsp vanilla
1 package chocolate chips

Directions:
Melt shortening, add sugar, and 2 Tbsp hot water.  Cool.  Stir in eggs and vanilla.  Sift flour, add baking powder, baking soda, salt, and nuts.  Grease large cookie sheet.  Sprinkle chocolate chips on top before baking.  Bake at 350 degrees for 15 to 25 minutes.

Recipe from my mom, Margie Lanclos

Microwave Divinity

Ingredients:
3 cups sugar
1/2 cup light corn syrup
1/2 water
1/4 tsp salt
2 egg whites
1/2 tsp vanilla
1 cup chopped nuts, if desired

Directions:
In a large microwave bowl, combine sugar, syrup, and water.  Microwave on high for 12 to15 minutes.  It should spin a fine thread.  While this is cooking, take you egg whites and add salt, then beat on high until stiff.  When syrup mixture is ready slowly with a thin stream pour it into egg whites, beating constantly until mixture loses its shine, about 7 to 10 minutes, and thickens.  Stir in vanilla and nuts.  Drop by the teaspoon at once onto wax paper.

Recipe from my mom, Margie Lanclos

Fudge

Ingredients:
4 cups sugar
1 large can of evaporate milk
2 sticks of margarine (Do not use butter!)
3 large Hershey Chocolate Bars (I like 2 milk chocolate and 1 dark chocolate, but you can do any combo.)

Directions:
Combine sugar and milk in a large sauce pan.  Stir constantly and bring to a boil over medium heat.  Stir another 10 minutes with a rolling boil.  Turn heat off, add both sticks of margarine.  Stir until melted.  Add broken up chocolate bars and stir until melted.  Then beat with a mixer until smooth (usually a couple of minutes). Pour into a 9 x 13 pan that is lined with buttered foil.  Freeze once the fudge is room temperature.  When ready to use take out of the freezer and thaw for an hour.  Then cut into squares.

Recipe from Melissa Stevenson