Custard Rhubarb Crisp

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Chocolate Peanut Butter Bars

Ingredients:

• 1 cup sugar
  1 cup light corn syrup
  1 cup creamy peanut butter
  6 cups crisp rice cereal
  2 cups (12 oz) semisweet chocolate chips melted
  

Directions:

1. In a large saucepan (or in a bowl in the microwave), combine the sugar, corn syrup and peanut butter.
2. Cook over medium-low heat until sugar is dissolved.
3. Remove from the heat; add cereal and stir until coated.
4. Spread into a greased 13 x 9 x 2 in pan; press lightly.
5. Spread melted chocolate over bars.
6. Chill.
7. Yield: 1 1/2- 2 dozen
   

Chocolate Toffee Bars

Ingredients:

• 24 soda crackers


• 1 cup brown sugar


• 1 cup butter


• 12 oz. chocolate chips
  

Directions:

1. In a greased 9x13 pan, layer 24 soda crackers.


2. Boil in a pot brown sugar and butter for 3 minutes. NO longer.


3. Pour over soda crackers.


4. Bake at 450' for 5 minutes, no longer.


5. Pour 12 oz. of chocolate chips over top.


6. Let sit until spreadable, spread with a knife.


7. Cut will warm and refrigerate.

Sopapilla Cheesecake

Ingredients:

• 1 c. sugar
• 2 ( 8oz. pkg.) Cream cheese (softened)
• 1 t. vanilla
• 2 cans crescent rolls( easier to spread if at room temperature)
• 1 stick of butter
• 1/2 c. Cinnamon & 1/2 c.sugar (mixed)
  

Directions:

1. Layer one can crescent rolls on bottom of 9x13 pan, pinch edges together to make one solid layer.
2. Combine first three ingredients until well blended.
3. Layer the other can of crescent rolls on top of the cream cheese mixture pinching rolls together to make one solid layer.
4. Melt 1 stick butter and pour over the top.
5. Sprinkle combined cinnamon and sugar over the butter.
6. Bake at 350 for 40-45 minutes.
7. Let sit a few minutes before serving.
8. Garnish each serving with with a dollop of Cool Whip, a sprinkle of cinnamon and a drizzle of Carmel syrup .
9. Enjoy!!

Peanut Drops

Ingredients:

• 1 1/2 lbs. White almond bark


• 1 c. Peanut butter


• 1 med. jar Dry roasted peanuts


• 2 1/2 c. Rice Krispies


• 2 1/2 c. miniature marshmallows
  

Directions:

1. Melt White almond bark and peanut butter in a large bowl in the microwave on high for 1 1/2 minutes. Stir and continue to melt in microwave at 30 sec. intervals until completely melted.


2. Stir in peanuts and Rice Krispies until well blended, then stir in marshmallows . Drop by spoonfuls onto cookie sheets and refrigerate until set. These freeze very well.

These are a family favorite and delicious!! Salty, sweet, and crunchy!!

Easy Eclars

Ingredients:

• whole graham crackers
• 2 packages instant french vanilla pudding
• 3 cups milk
• 8 oz. cool whip
• 1 container of fudge frosting
  

Directions:

1. Beat milk and pudding together.
2. Fold in cool whip.
3. Layer 9x13 pan with graham crackers.
4. Spread 1/2 of filling over crackers.
5. Layer with more graham crackers.
6. Spread with remaining filling.
7. Top with jar of fudge frosting(heat slightly until runny in microwave, spreads easier)
8. Let chill several hours.

A cool, simple, and light dessert.

Three Day Coconut Cake

Ingredients:

• 1 box yellow cake mix
• 1 large container of sour cream
• 2 cups of sugar
• 2 packages coconut
• large cool whip
  

Directions:

1. Make yellow cake according to box, bake in three round cake pans. Let cool.
2. Combine last three ingredients to form filling, reserve 1 cup for frosting.
3. Spread filling between cake layers.
4. Frosting: Mix reserved 1 cup of frosting with a large cool whip.
5. Frost and cover.
6. Refrigerate for three days.

This is one of my husband's family recipes, and it quickly became one of my favorites. You can eat it right away, but ohhh, if you can wait that long, it is even better after three days!!

Jelly Roll

Ingredients:

• 3 eggs
• 1 cup sugar
• 1/3 water
• 1 tsp vanilla
• 3/4 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
  
• Cool Whip
• sliced fruit of choice
  
• powdered sugar
  

Directions:

1. Line a jelly roll pan with wax paper and spray with PAM. Leave wax paper an inch or so longer than the pan to lift it out with. Heat oven to 375 degrees.
2. beat eggs for 5 minutes on high until light and cream color. Add sugar.
3. Blend in water and vanilla on low speed.
4. Gradually blend in flour, baking powder and salt just until smooth.
5. Pour into jelly roll pan and bake 12-15 minutes.
6. Invert onto tea towel sprinkled with powdered sugar. Carefully remove wax paper.
7. Roll towel and cake from narrow end and cool in fridge.
8. Unroll towel once cooled and spread with cool whip and sliced fruit.
9. Reroll and sprinkle with sugar.
   

Poke Cake

Ingredients:

• 1 (18.25 oz) pkg. white cake mix
• 1 (3.5 oz) pkg. instant vanilla pudding mix
• 4 eggs
• 1 cup water
• 1/4 cup vegetable oil
• 1 (3 oz) pkg. fruit flavored gelatin mix
• 1 cup boiling water
• 1 cup ice water
• 1 (12 oz) container frozen whipped topping, thawed
  

Directions:

1. Preheat oven to 350 degrees. Grease and flour one 9x13 inch baking pan.
2. Combine cake mix, pudding mix, eggs, 1 cup water and vegetable oil and blend well. Beat at medium speed of an electric mixer for 4 minutes. Pour batter into the prepared pan.
3. Bake at 350 degrees for 45-50 minutes or until the cake springs back when lightly touched. Let cake cook in pan for 15 minutes.
4. Meanwhile, dissolve the gelatin in the boiling water, then add the cold water.
5. Poke holes in the warm cake with a fork at 1/2 inch intervals. Pour gelatin over cake. Chill cake for 3-4 hours then frost with whipped topping. Keep cake refrigerated.

Peanutty Nuggets

Ingredients:

• 1/3 c. peanut butter
• 1/4 c. margarine
• 3 c. miniature marshmallows
• 4 c. Life cereal, whole pieces
  

Directions:

1. Combine peanut butter and margarine and microwave at high 1 minute. Stir well
2. Stir in marshmallows and heat another 1 minute 30 seconds. Stir well
3. Fold in Life cereal
4. Spread on greased cookie sheet (I use wax paper), chill and break into nuggets.
   

Cherry Torte

Ingredients:

• 1 angel food cake, baked
• 2 small packages instant vanilla pudding
• 3 c. milk
• 2 c. sour cream
• 1 can cherry pie filling
  

Directions:

1. Tear cake into small pieces and put in a 9 x 13 pan.
2. Mix pudding, milk and sour cream, pour over cake pieces
3. Let set
4. Spread cherry pie filling over cream mixture
5. Refrigerate
6. Can also use blueberry pie filling

Better than almost anything cake

Ingredients:

• 1 German Chocolate Cake mix (plus ingredients for cake mix)
• 1 can sweetened condensed milk
• 1 jar caramel ice cream topping
• 1 small Cool Whip
• 1 bag Heath bits topping
  

Directions:

1. Make and bake cake in 9x13 pan, as directed on box.
2. Remove from oven, let stand 5 minutes.
3. Using a wooden spoon handle, poke holes all over top of cake.
4. Pour sweetened condensed milk over top of cake and caramel topping. Spread with spoon if necessary to get in all the holes.
5. Refrigerate until cool.
6. Frost with Cool Whip, sprinkle with Heath Bits topping.

I like to make this the night before. This is an oldie, but a goodie. I was the one who introduced it to my husbands family, so it is known to them as "Heather's Cake".

Parmesan Potato Rounds

Ingredients:
1/3 cup butter or margarine, melted
1/4 cup all-purpose flour
1/4 cup grated parmesan cheese
salt and pepperdxs to taste
6 medium potatoes unpeeled, each sliced into 4 rounds
Italian seasoning to taste

• 
  

Directions:

1. Pour butter into a 15-1/2 in. x 10-1/2 in. baking pan. In a plastic bag, combine flour, salt and pepper. Shake a few potato slices at a time in the bag to coat with the flour/salt/pepper mixture. Shake off excess flour and place in a single layer over the butter. Sprinkle parmesan cheese over the top of the potatoes. Bake at 375 degrees for 30 minutes. Turn slices and sprinkle with Italian seasoning. Bake for another 30 minutes or until tender. Yield: 6 servings
   

Black Bottoms

Ingredients:
Cake

• 1 1/2 c. flour
• 1/4 c. cocoa
• 1 c. sugar
• 1 tsp. soda
• 1/2 tsp. salt
• 1 c. water
• 3/4 c. oil
• 1 tsp. vanilla
• 1 Tbsp. vinegar

Filling

• 8 oz cream cheese, softened
• 1/3 c. sugar
• 1 egg
• 1/8 tsp. salt
• 6 oz. chocolate chips
• 1/4 c. chopped nuts, optional
  

Directions:

1. Mix together the cake ingredients.
2. In a separate bowl, mix the filling ingredients together, except the choc. chips and nuts.
3. Stir in choc. chips and nuts.
4. Can place either in cupcake liners or greased 9x13 pan.
5. If using cupcakes, fill about 2/3 full of cake mixture, then drop about 1 Tbsp of filling on top.
6. If using a 9x13, spread all the cake mixture on the bottom, drop spoonfuls of the filling on top. Using a knife, cut through the filling and cake to 'marble it' slightly.
7. Bake at 350 for 25-30 for cupcakes, slightly longer for cake.

Chocolate Creme Pie

Ingredients:

• 1 large, Fatfree Chocolate pudding
• 12 oz. Cool Whip Free
• 2 pie crusts of your choice
• 2.5 C. water or milk for pudding
  

Directions:

1. Mix water/milk with pudding.
2. Add pudding mixture to Cool Whip.
3. Pour 1/2 mixture into each pie crust.
4. Let gel in fridge.