Frozen Lemon Pie

We have this dessert every couple of months. It's easy and delicious!

Ingredients
Graham cracker crust
1/2 gallon vanilla ice cream
8 ounces Cool Whip
6 ounces undiluted lemonade frozen concentrate
Juice and zest from 1 lemon

Directions
In a large bowl, combine softened ice cream, Cool Whip, lemonade concentrate, and the juice and zest of lemon. Stir until blended. Pour in pie crust. Freeze overnight of for several hours.

Serves 8 - 12

Taken from: The Essential Mormon Cookbook

Fantasy Fudge

I make this every Christmas and sometimes more often. It freezes well, so I usually make a double batch and pull some out as I'm craving it.

Ingredients:

3 Cups sugar
3/4 Cups butter
2/3 c. evaporated milk

2 Cups semi-sweet chocolate chips
1 (7 oz.) jar marshmallow cream
1 Cups chopped nuts
1 teaspoon vanilla

Directions:

Stir together butter, sugar and milk in heavy 2 1/2 to 3 quart saucepan; bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients; mix until well blended. Pour into greased 9 x 9 inch or 13 x 9 inch pan. Cool at room temperature; cut into squares.

Prep time: 10 minutes. Cooking time: 15 minutes. Makes 3 pounds. High Altitude: Decrease recommended temperature (234 degrees) 2 degrees for every 1, 000 feet above sea level. NOTE: Do not substitute sweetened condensed milk for evaporated milk.

Taken from: Kraft marshmallow cream label

Tried and Liked: Chocolate Zucchini Muffins

These muffins actually come from a cake recipe, but I like muffins better!

Here's the original recipe:

Chocolate Zucchini Cake
(Adapted from Something Edible)
The usual suspects:

1/2 cup butter at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
4 tablespoons cocoa powder
2 cups all-purpose flour
4 cups grated zucchini, loosely packed
3/4 cup pecans roughly chopped
1 cup semi-sweet chocolate chips
2 tablespoons light brown sugar

The prep:
Preheat oven to 350º.
Cream butter and sugar until smooth and fluffy (stand mixer, hand mixer, elbow grease…) Add eggs and vanilla and continue beating/whisking until creamy. Add salt, baking soda, and cocoa; continue whisking until incorporated. Slowly add in flour in thirds, stirring after each addition until fully incorporated. Fold in the grated zucchini. Pour into a greased 9×13″ dish and top with brown sugar, pecans and chocolate chips. Bake for 40-45 minutes or until a toothpick comes out clean from the center of the cake. Keeps nicely covered at room temp for a few days.
Eat up!

I did a few things differently, I obviously put them into a muffin pan instead, and because of that I had to make more topping. I didn't really measure the topping but I would probably do about half of the recipe of topping extra. (Wow I don't know how to say that right, I'm a little tired!) I also added walnuts to my topping and it was so good!

Taken from: Whisk Flip Stir

Hershey's Best Brownies

These are my specialty! I get a lot of requests to make these brownies; I almost have the recipe memorized. I hope you enjoy them as much as we do.

Ingredients:

1 C butter

2 C sugar

2 teaspoons vanilla

4 eggs

¾ Cups cocoa

1 C flour

½ teaspoon baking powder

¼ teaspoon salt

1 Cup chopped nuts

Directions:

Preheat oven to 350. Grease 13” x 9” pan. Microwave butter for 2 minutes, or until its melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each. Add cocoa, beat until well blended. Add flour, baking powder, and salt; beat well. Stir in nuts. Bake for 30 - 35 minutes, until sides just pull away from pan.

Taken from: Hershey Homemade Cookbook

Oreo Bars

We're on a Rice Krispy Treat roll. This recipe doesn't have Rice Krispies, but substitutes crushed Oreos instead.

Ingredients:

One 16 oz package of Oreo Cookies
5 cups large marshmallows
4 tablespoons butter

Directions:

Butter an 8X8 inch baking pan. Line the baking pan with parchment paper letting the paper extend up two sides of the pan and overhang slightly on both ends. Butter paper; set pan aside.

Crush Oreos in a large zip-lock bag until ground.

In a large, microwave safe bowl, melt butter and marshmallows in the microwave until puffed, about 1½ - 2 minutes. Stir in ground Oreo Cookies until combined. Transfer to prepared baking pan. Using a piece of wax paper, press rice mixture evenly into prepared pan.

Let set up for at least 10 minutes. Cut into bars and serve.

Yields: 16 bars

Taken from: Sweet Peas Kitchen

Caramel Krispies

Ingredients:

1 Cup butter

2 Cups Brown Sugar

1 Cup Karo Syrup

1 Can Sweetened Condensed milk

12 Cups Rise Krispies

Directions:

Mix butter, brown sugar and Karo Syrup. Boil for 3 minutes. Take off heat and add sweetened condensed milk. Boil for 3 more minutes and then add Rice Krispies. Put in 9x13 dishes and let cool.

Taken from: It's a Daisy Day blog

Chocolate Mousse Praline Pecan Pie

This is one of our traditional Thanksgiving pies, but sometimes I have to make it more often than that!

1/3 Cup butter or margarine
1/4 Cup packed brown sugar
2 Tablespoons water
1 Tablespoon cornstarch
2/3 Cup coarsely chopped pecans
8” graham cracker pie crust
Chocolate Mousse Filling (see below)

In a small microwave-safe bowl, place butter. Microwave at high for 1 minute or until melted. Add brown sugar, water and cornstarch; stir with wire whisk until smooth. Microwave at high for 1 minute of until mixture comes to full boil. Stir in chopped pecans; spread mixture on bottom of crust. Place crust in the freezer while preparing the filling. Prepare the Chocolate Mousse Filling and carefully spread over pecans. Cover and refrigerate for 3 - 4 hours. Refrigerate leftovers. Serves 6 - 8.

CHOCOLATE MOUSSE FILLING
1 1/2 Cups milk, divided
2 squares baking chocolate
1 4 ounce package instant chocolate pudding
1 1/2 Cups Cool Whip

Combine 1 cup of milk and baking chocolate in large microwavable bowl. Microwave on high 2 minutes. Stir till chocolate is completely melted. Stir in remaining milk. Add pudding mix; beat with wire whisk 2 minutes or till well blended. Refrigerate 20 minutes. Gently stir in cool whip.

Original recipe taken from: Hershey's Homemade, we've since modified the chocolate mousse recipe.

Whopper Cookies

Ingredients:
3/4 Cups softened butter
3/4 Cups packed brown sugar
3/4 Cups sugar
2 eggs
2 teaspoons vanilla extract
2 Cups flour
1 Cup quick cooking oats
1 teaspoon baking soda
3/4 teaspoon salt
2 Cups Whoppers, coarsely chopped

Directions:
Cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. In a separate bowl, mix flour, oats, baking soda and salt. Add dry ingredients to butter mixture; mix well. Stir in chopped Whoppers.

Bake at 350 degrees on an ungreased baking sheet for 8 to 12 minutes. Cool for a few minutes before moving to a wire rack.

Makes about 4 dozen.

Taken From: Your Homebased Mom who took it from Sprinkled with Flour.

Peanut Butter Cookies

Time: About an Hour

Ingredients:
1/2 Cup Butter
1/2 Cup Peanut Butter
1/2 Cup Sugar
1/2 Cup Packed Brown Sugar or 1/4 Cup Honey
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1 Egg
1/2 tsp. Vanilla
1 3/4 Cups Flour

Directions:
Mix butter, peanut butter and sugars. Add baking soda and powder. Add egg and vanilla. Mix well, then add flour slowly. Mix until everything is well combined, the dough should be like play dough.

Set oven to 375 degrees. Roll dough into 1 inch balls, roll them in granulated sugar. You can also sprinkle the sugar on top after you flatten the cookies, but the extra on the pan may burn. Flatten the cookies with the traditional criss-cross marks so that everyone knows its a peanut butter cookie. Bake for 7-9 minutes until the bottoms are light brown.

Taken From: Miller, Jan, ed. Better Homes and Gardens: New Cook Book. Des Moines, Iowa: Meredith Corporation, 2006. Simplified by Monica.

Raejean’s No Bake Cookies

AKA: Deer Cookies, Tewksbury Treats

Ingredients:
2 Cup Sugar
2 Tbs. Cocoa
1/2 Cup Peanut butter
1/2 Cup Milk
3 Cup Oatmeal
1 tsp. Vanilla
1/2 Cup Butter

Directions:
Mix sugar, milk, butter and cocoa in a large pan and boil for 1 minute. Remove from heat. Add oatmeal, peanut butter, and vanilla. Drop by spoonfuls onto wax paper.

Taken From: Our Family Recipe Box