2006 Dessert Recipes

Congratulations to Nancy Utke. She won a $75 gift certificate for her Chocolate Éclair recipe that she entered in the Dessert Category of the ACS Recipe Contest.

Winning Recipe
Recipe Name: Chocolate Éclair
Ingredients: 1 Box Graham Crackers
2-3 3/4 ounce boxes French Vanilla Instant Pudding
3 Cups Milk
9 Ounces Frozen Cool Whip
1 Can Chocolate Frosting
Instructions: Line the bottom of pan with Graham crackers. Prepare pudding with milk and fold in cool whip. Layer with pudding mix and then crackers and then repeat. Put frosting on top of crackers. Chill 24 hours.
Comments: Easy dessert to make and it tastes like another helping!
Submitted by: Nancy Utke

Recipe Name: Apple Crisp
Mix together as for pie crust 1 Cup white sugar, 1 1/2 Cups flour, and 2/3 Cup butter. Should be crumbly. Add 1/2 Cup coconut.
Slice peeled apples into a 9x13 cake pan which is lightly greased. Sprinkle over apples 1 cup white sugar and 1 1/2 tsp. cinnamon,
Sprinkle crumb mixture on apples. Press lightly. Bake in a 350 degree oven for 35-40 minutes.
Submitted by: Tyler Schwichtenberg

Recipe Name: Best Ever Chocolate Layer Cake
Ingredients: 1 pkg. chocolate cake mix
1 pkg. instant pudding an pie filling
4 eggs
1 Cup sour cream
1/2 Cup Veg. oil
1/2 Cup water
1 pkg. (8 squares) semi sweet baking chocolate divided
1 tub (8 oz) cool whip whipped topping, thawed
2 Tbsp almonds, chopped, toasted
Instructions: Preheat oven to 350 degrees. Lightly grease 2 (9 inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in a large bowl with electric mixer on low speed just till moistened, scraping side of bowl often. Beat at medium speed 2 min. or until well blended. Stir in 2 squares of chopped chocolate. Spoon into prepared pans. Bake 30-35 min. or until toothpick comes out clean. Cool in pans for 10 min. Loosen cake from sides and invert cakes on rack. Remove pans and cool cakes. Place remaining 6 squares and whipped topping in medium microwaveable bowl. Microwave on high for 1 1/2-2 min. Stir till well blended and shiny. Cool 5 min. Place 1 cake layer on serving plate. Spread 1/4 of choc. Mix over cake. Place 2nd cake layer on top. Spread remaining choc. Mixture over top and sides of cake. Garnish with almonds.
Submitted by: Judy Sites

Recipe Name: Best Ever Oatmeal Cookies
Ingredients: 3 Cups uncooked quick-cooking oats
2 Cups firmly packed brown sugar
1 cup butter, softened
2 eggs
1 Tsp. baking soda
2 Tsp. vanilla
1/2 Tsp. salt
1 1/2 Cups all-purpose flour
Instructions: Heat oven to 375 degrees. Combine all ingredients together except flour in large bowl. Beat at low speed, scraping bowl often, until well mixed (1-2 min). Stir in flour by hand until well mixed. Drop dough by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheet.
VARIATIONS: Chocolate Drizzle: Prepare and bake cookies as directed above. Melt 1⁄2 Cup real semi-sweet or milk chocolate chips and 1 Tbsp veg. shortening. Drizzle over cooled cookies.
Stir in 1 Cup of one of the following Ingredients: mini choc chips, raisins, chopped mixed dry fruit, flaked coconut or chopped pecans. Bake as directed above.
Submitted by: Sherri Koehler

Recipe Name: Bread Pudding W/Vanilla Sauce
Ingredients: 4 Cups toasted bread crumbs
4 Cups Warm Milk
1 Cup Granulated sugar
1/4 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. coconut
1/4 Cup raisins
4 Oz soft butter/margarine
1 tsp. vanilla
9 fresh eggs
Instructions: Combine all above ingredients except eggs and mix well. Beat eggs separately until light. Stir into first mixture. Pour into buttered 4 Quart casserole and place in a pan of warm water in a 350 degree oven for about 1 hour or until golden brown and pudding is set. Serve warm with vanilla sauce.
Submitted by: Marlene Silbernagel

Recipe Name: Buster Bar Ice Cream Dessert
Ingredients: 2 Cups powdered sugar
1 1/2 Cups evaporated milk
1/3 Cup chocolate chips
1 Cup butter, Divided
1 tsp. vanilla
1 lb. Oreo cookies
1/2 Gallon vanilla Ice cream
1 1/2 Cups Spanish Peanuts
Instructions: Mix and boil powdered sugar, evaporated milk, chocolate chips, and 1⁄2 Cup butter for 8 minutes, stirring occasionally. Add vanilla and COOL. Crush the cookies and blend with other 1⁄2 Cups butter, melted. Press into a 9 x 13 pan. Chill. Spread the vanilla ice cream over the cookie crumb base. Press the peanuts onto the ice cream. Cover with cooled chocolate Mixture. Freeze & enjoy.
Submitted by: Valerie Filbert

Recipe Name: Butter Sauce Topping for Fruit Cocktail Cake
Ingredients: 1/2 Cup white sugar
1/2 tsp butter
1/2 Cup Half & Half cream
1 tsp. vanilla
Instructions: Bring these ingredients to a full boil and continue to boil while stirring for about 10 seconds. After you cake is baked, pour this sauce evenly over the top of cake. It doesn’t stay on the top and isn’t supposed to, but will soak into the cake.
Submitted by: Genelle Krause

Recipe Name: Carmel Apple Cheesecake
Crust Ingredients: 1 Cup graham cracker crumbs
3 Tbsp. sugar
1/2 tsp cinnamon
1/4 Cup melted butter
2 Tbsp. finely chopped pecans
Filling Ingredients: 3 pkgs. Cream cheese (8oz) softened
3/4 Cup sugar
3 eggs
3/4 tsp vanilla
Topping Ingredients: 2 1/2 chopped peeled apples
1 Tbsp lemon juice
1/4 Cup sugar
1/2 tsp cinnamon
6 Tbsp carmel ice cream topping
2 Tbsp chopped pecans
Sweetened whipped cream
Instructions: Combine the crust ingredients and press into a lightly greased spring form pan. Bake at 350 degrees for 10 minutes. Cool. In a mixing bowl, beat cream and sugar until smooth. Add eggs, beat on low until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon. Spoon over filling. Bake at 350 degrees for 55-60 minutes or until the center is just about set. Drizzle with carmel topping and chill overnight. Garnish with whipped cream, drizzle with carmel topping and pecans.
Submitted by: Rose Gallagher

Recipe Name: Carmel Bars
Ingredients: 1 pkg carmels
3/4 Cup whipping cream
nuts-optional
2 Cups flour
2 Cups Oatmeal
1 1/2 Cups brown sugar
1 tsp soda
1 Cup butter
1/4 whipping cream
chocolate chips
Instructions: Melt carmel and 3⁄4 Cup whipping cream. Add nuts.
Mix together; flour, oatmeal, brown sugar, soda, butter, and whipping cream. Save 1 1⁄2 Cups mixture for topping. Press remaining in ungreased 9 x 13 pan and bake 10 minutes at 350 degrees. Pour melted carmel mixture over first layer, then top with remaining 1⁄2 crumb mixture. Sprinkle with chocolate chips. Bake for 25 minutes at 350 degrees.
Submitted by: Candie Johnson

Recipe Name: Carmel Cream Brownie Trifle
Ingredients: 1 pkg Betty Crocker fudge brownie mix
1 pkg. (4 serving size) chocolate fudge instant pudding pie filling
2 Cups Milk
1/4 Cup carmel topping
1 container (8oz) thawed cool whip topping
1 Cup chopped walnuts
Instructions: Heat oven to 350 degrees. Bake brownie mix as directed for a 13 x9 pan. Cool completely, about 1 hour. Make pudding as directed on pkg for pudding, using milk-then refrigerate. Cut brownies into 1 inch pieces. Thoroughly stir carmel topping into whipped topping. In 3 quart glass bowl, layer half each of the brownies, pudding, walnuts, and whipped topping mixture. Repeat layers. Cover and refrigerate at least 2 hours before serving, but no longer than 24 hours. Store covered in refrigerator.
Submitted by: Marceil Bucholz

Recipe Name: Cherry Crescent Tarts
Ingredients: 8 oz can quick crescent dinner rolls
1 Tbsp butter, melted
2 Tbsp sugar
3oz pkg. cream cheese, softened
1/2 tsp. almond extract
21oz can cherry pie filling
2 Tbsp. slivered sliced almonds or chopped nuts
Instructions: Preheat oven to 375 degrees. Separate crescent dough into 8 triangles. Place each triangle in ungreased muffin cup; press dough to cover bottom and sides. Brush inside of each cup with butter. Combine sugar, cream cheese, sour cream, and almond extract; blend well. Spoon rounded tablespoonfuls of cream cheese mixture into each cup. Top each with scant 1⁄4 Cup fruit filling. Sprinkle each with nuts. Bake 22-27 minutes until crust is golden brown. Cool 10 minutes; remove from pan. If desired, serve with whipped cream.
Submitted by: Luetta Shodean

Recipe Name: Cherry Love Bars
Crust Ingredients: 1/2 Cup butter
Cup flour
Tbsp powdered sugar
Make a crumb crust from ingredients above. Pat into a 9 x13 cake pan. Bake at 350 degrees for 15-20 minutes. Cool
Mixture Ingredients:
2 eggs well beaten
1 Cup white sugar
1 tsp vanilla
1⁄2 Cup flour
1/2 tsp baking powder
3/4 Cup shredded or flaked coconut
1 Cup chopped walnuts or pecans
Pinch of salt
1 small bottle (4 oz) chopped maraschino cherries or juice
Frosting Ingredients: 2 Cups powdered sugar
1/3 Cup soft butter or margarine
1/4 Cup maraschino cherry juice
Milk if needed to make thin frosting
Put mixture on top of cooled baked crust. Return to oven. Bake at 350 degrees until brown (25-30 minutes). Let bars cool.
Submitted by: Pat Riggles

Recipe Name: Chocolate Apple Sauce Cake
Ingredients: 1/2 Cup butter or Crisco shortening
2 eggs
1 1/2 Cups sugar
2 Cups applesauce
2 Cups flour
1 tsp. salt
1 1/2 tsp. baking soda
3 Tbsp. cocoa
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
3/4 cups raisins
Instructions: In a bowl, cream together the shortening & sugar; add eggs and applesauce. Mix together the flour, salt, soda, cocoa, nutmeg, cinnamon, allspice and cloves. Add to cream mixture and mix well. Stir in raisins. Spay a 9x13 baking dish with Pam. Pour in batter. Sprinkle with topping and bake in 350 degree oven 35-40 minutes.
Topping Ingredients: 1/2 Cup brown sugar
1/2 Cup chopped nuts
1 1/2 Cup chocolate chips
Combine and sprinkle over cake batter and bake.
Submitted by: Luetta Shodean

Recipe Name: Chocolate Chip Date Cookie
1 Cup cut up dates & 1 tsp. soda. Pour over this 1 1/2 Cups boiling water. (Cool)
Instructions: Mix 2 eggs, 1 Cup sugar, 1⁄2 Cup shortening. Add 2 Cups flour, 1⁄2 tsp soda to date mixture. Pour in greased cake pan. Top with 1⁄2 Cup sugar, 1 small pkg choc. Chips and 1⁄2 Cup walnuts. Bake 40 minutes at 350 degrees. Top with whipped cream.
Submitted by: Marilee Domier

Recipe Name: Chocolate Éclair
Ingredients: 1 Box Graham Crackers
2-3 3/4 ounce boxes French Vanilla Instant Pudding
3 Cups Milk
9 Ounces Frozen Cool Whip
1 Can Chocolate Frosting
Instructions: Line the bottom of pan with Graham crackers. Prepare pudding with milk and fold in cool whip. Layer with pudding mix and then crackers and then repeat. Put frosting on top of crackers. Chill 24 hours.
Comments: Easy dessert to make and it tastes like another helping!
Submitted by: Nancy Utke

Recipe Name: Million Dollar Pie
Ingredients: Pillsbury Pie Crust
1 stick Butter
1/2 Cup brown sugar
3/4 Cup corn syrup
3 eggs
1 tsp. vanilla
1/8 tsp. salt
2 oats and honey granola bars
1/4 Cup oatmeal
1/2 Cup chopped walnuts
1/4 Cup Chocolate chips
Instructions: Melt Butter on stove. Add brown sugar, corn syrup. Take off stove. Mix in eggs, vanilla, salt, crushed granola bars, oatmeal, walnuts and chocolate chips. Pour into pie crust. Bake at 350 degrees for 45 minutes. Let cool 1⁄2 hour before serving.
Comments: This recipe won on the Pillsbury bake off and is wonderful. It has a Pecan Pie flavor. My family loves it.
Submitted by: Joni Benson

Recipe Name: Chocolate Triffle
Ingredients: 1 chocolate cake mix
6 Heath or Skorr candy bars
2 pkgs. Instant chocolate pudding
1/2 Cup Kahlua
16 oz Coolwhip
Instructions: Bake cake as directed on box. Cool and cut into small squares. Crush candy bars. Make pudding according to box. Place 1 layer of cake on bottom of triffle (or other large) bowl. Drizzle with some of the kahlua. Add a layer of pudding and top with some of the crushed candy bars. Add a layer of whipped cream. Keep layering until bowl is full. Add last of the cool whip on the very top and sprinkle with remaining candy.
Submitted by: Kathy Beach

Recipe Name: Creamy Dessert
Instructions: Boil 1⁄2 Cup butter and 1 Cup water until butter is all melted. Add, 1 Cup flour, 4eggs-each separately, beat each one in. Lightly flour a 10 x 15 or larger pan. Bake 20-30 minutes at 400 degrees. Press any puffs that might rise in the crust.
Topping: Mix, 2 pkgs. Instant vanilla pudding (3oz) and 3 Cups milk. Beat in 8 oz cream cheese. Spread over the cooled crust. Frost with 12 oz cool whip. Drizzle with Chocolate syrup.
Submitted by: Mrs. David Mois

Recipe Name: Dairy bar Delight
Crust Ingredients: 2 Cups graham cracker crumbs
1/2 Cup sugar
1/2 Cup melted butter
Instructions: Combine crumbs, sugar and butter. Remove 1 Cup of crumb mixture and press remaining crumbs into bottom of 9 x 13 pan. Brown slightly. Also brown the reserve 1 Cup of crumbs.
Filling: Spoon 1⁄2 Gallon of softened vanilla ice cream over cooled crust. Freeze.
Sauce Ingredients: 2 Cups powdered sugar
2/3 Cup chocolate chips
1 1/2 Cups evaporated milk (13oz)
1/2 Cup butter
1 tsp. vanilla
Instructions: Boil sugar, chips, milk, and butter for 8 minutes. Add vanilla. Pour cooled sauce over ice cream.
Topping: Sprinkle with peanuts and cover with whipped cream. Sprinkle the rest of the browned graham cracker crumbs on top. Freeze.
Submitted by: Arlene Olson

Recipe Name: Dark Chocolate Cocoa Powder
Ingredients for Espresso Chocolate sauce: 1 tsp. espresso powder
8 oz bittersweet or semisweet choc chips
3 oz bitter
Salt
Ingredients for The Cakes: 2 Tbsp. unsweetened cocoa powder
2 large eggs, separated
1 large egg white
1/8 tsp. cream of tarter
3 Tbsp. sugar
Instructions: Chill a glass pie plate, and lightly butter 6-6oz ramekin cups. Coat each with sugar. To make the sauce; in a bowl, combine espresso powder & 2 Tbsp warm water to dissolve. Melt chocolate into butter and a pinch of salt. Transfer 5 Tbsp of the chocolate mixture into the espresso mixture and scrape into a puddle and chill plate again. When firm, use a teaspoon to make balls of chocolate for the bottom of each ramekin.
To make the cakes: reheat the remaining chocolate and whisk in the cocoa and the 2 egg yokes. In a clean bowl, beat 3 egg whites and cream of tarter until whites mound gently. Gradually beat in sugar till stiff yet glossy. In quarters, mix the whites into the chocolate mixture. Pour the cake mixture over the chilled chocolate balls that are in the bottom of the ramekin cups. You may bake right away at 400 degrees for 15 minutes, or refrigerate for up to 2 days covered. Let cool a few minutes and serve warm.
Submitted by: Mara Bergen

Recipe Name: Easy Banana Cake
Cake Ingredients: 1 pkg. yellow cake mix
1/3 Cup vegetable oil
1 tsp. baking soda
2 eggs
1 Cup milk
2 ripe bananas, sliced or mashed
Frosting: 1 (3oz) coconut cream without pudding
1 Cup milk
1 8oz Cool Whip
Instructions: Stir cake ingredients until moist, then beat for 2 minutes with mixer. Pour into greased 9 x 13 pan. Bake at 350 degrees for 35 minutes or until well done. Cool completely.
Mix together pudding and milk. Beat until thick. Fold in cool whip. Spread on cake. Sprinkle with coconut or sliced almonds. Keep refrigerated.
Submitted by: Rita Frundt

Recipe Name: Ed’s Griddle Buster Pie
Ingredients: 1 ready made extra large graham cracker crust pie shell
1 quart coffee ice cream
(If you can’t find it, use your favorite flavor)
1 jar of commercial chocolate fudge sauce
1⁄2 Cup chopped pecans, walnuts or almonds.
Instructions: Soften ice cream. Fill prepared pie crust and freeze. When firm, spread chocolate sauce over top and sprinkle with nuts. Keep frozen until served.
Submitted by: Edward & Deborah Labonte

Recipe Name: French Silk Pie
Ingredients: 1/2 Cup butter, softened
1 Cup Powdered sugar
2 squares melted chocolate
1 tsp. vanilla
2 eggs
Instructions: Cream butter and powdered sugar together. Add melted chocolate & vanilla. Blend well. Add eggs, one at a time, beating well after each addition. Pour into graham cracker or pastry crust. Refrigerate at least 1 hour. Garnish with whipped cream and chocolate curls.
Submitted by: Jane Ballard

Recipe Name: Fresh Rhubarb Cheese Cake
Ingredients: 1/3 Cup soft butter
1⁄2 Cup chopped walnuts
1⁄2 Cup brown sugar
1 1⁄4 Cup flour
1⁄2 Cup brown sugar
1 tsp. vanilla
Instructions: Combine all ingredients in bowl. Press mixture into a buttered 9x13 pan. Bake in preheated over 375 degrees for 15 minutes.
Filling Ingredients: 2-8oz plus 3oz cream cheese, softened
3 eggs
2 tsp. vanilla
3/4 Cup sugar
Instructions: Beat in mixing bowl until smooth. Pour over crust. Bake for 15-20 minutes.
Rhubarb filling: 3 Cups finely chopped rhubarb
2/3 Cup fresh strawberries
1/4 Cup water
1⁄2 tsp. cinnamon
1 Tbsp. cornstarch, dissolved in water
Instructions: Combine all topping ingredients in a large saucepan. Cook over medium heat until rhubarb is tender. Spread over cheesecake. Chill.
Submitted by: Luetta Shoedean

Recipe Name: Fresh Strawberry Pie
Prepare the pie crust and bake a single crust. Let cool
Arrange strawberries in the baked pie shell.
Instructions: Make the following: Boil 3⁄4 Cup white sugar, 1 1⁄2 Cups water and 2 Tbsp corn starch. Boil until clear. Stir occasionally. Add 1-3oz box strawberry jello. Stir until blended. Cool this mixture slightly. Then pour over the berries that are in the baked pie crust. When pie is served, whipped cream and an additional strawberry can be placed on each piece.
Submitted by: Tara Schwitchtenberg

Recipe Name: Fruit Cocktail Cake with Butter Sauce Topping
Ingredients: 1 1/2 Cups white sugar
1 tsp. baking soda
2 eggs
one #2 can fruit cocktail
1/2 Cup chopped nuts
2 Cups flour
1/2 tsp. salt
1 tsp. vanilla
1/2 Cup brown sugar
Mix flour, sugar, soda & salt into a mixing bowl. Into the center of this mixture, pour the juice from the can of fruit cocktail, the vanilla & eggs. Beat on high until light and fluffy. Add the fruit and mix with a rubber scraper until blended. Pour batter into a greased 9x13 pan. Sprinkle with brown sugar and chopped nuts evenly. Bake at 350 degrees for 40-50 minutes.
Submitted by: Genelle Krause

Recipe Name: Ginger Crunch Cake With Strawberry Sauce
Crunch Topping Ingredients: 2 Cups chopped pecans
1 Cup graham cracker crumbs
1 Cup brown sugar
1 stick melted butter
2 tsp. ground ginger
Cake Ingredients: 1 pkg spice cake mix
3 eggs
1 Cup water
1 Cup molasses (unsulphured)
1/3 Cup vegetable oil
2 tsp. ginger (ground)
1 tsp. cinnamon
Other Ingredients: 4 Cups chilled whipping cream
2 tsp vanilla
1/4 Cup sugar
2 Pints strawberries (frozen)
1/2 pint whole strawberries (for garnish)
Instructions: Preheat oven to 350 degrees. Grease 3 8 x 12 round cake pans.
To make crunch topping: In a bowl combine crunch topping ingredients. Divide topping among pans and press evenly onto bottom of each pan.
To Make Cake: In a large bowl beat 3 eggs for 1 minute. Add 1 box cake mix, water, oil, molasses, ground ginger, cinnamon, with electric mixer. Beat on medium for 2 minutes. Carefully spread batter evenly over topping in each pan. Bake 20 minutes or until toothpick comes out clean. Immediately invert layers onto racks cool completely.
In a cold bowl beat 4 Cups cream with sugar and vanilla until stiff peaks form.
To assemble cake: Arrange 1 layer crunch side up on plate. Spread with large cup of cream. Repeat with 2^nd layer. Top with 3^rd layer crunch side up. Spread cream on side of cake leaving top plain. Save 1 Cup of cream for garnish. Chill cake for 4 hours or overnight.
Thaw strawberries, mash berries with fork. Serve cake with strawberry sauce. Garnish cake with whole berries.
Submitted by: Mrs. Duane Stende

Recipe Name: Graham Cracker Dessert
Ingredients: 22 graham crackers crushes
1/2 Cup melted butter
3 Tbsp sugar.
Instructions: Mix all but 3⁄4 Cup into 13 x 9 cake pan.
Over Low heat cook 2/3 Cup Sugar, 1⁄2 Cup milk, 2 beaten egg yolks. Stir constantly. Mix 3 Tbsp lemon jello into hot mixture. Let cool.
Beat 2 egg whites with 4 tsp sugar. Beat 1 Cup whipping cream and add to egg whites and cooled mixture. Pour over graham crackers. Sprinkle 3/4 Cup topping mixture on top. Refrigerate.
Submitted by: Sherryl Koep

Recipe Name: Grandma’s Lemon Party Pie
Ingredients: 6 eggs, separated (keep room temperature)
1/2 tsp. salt
1/2 tsp cream of tarter
2 1/2 cups sugar
2 tsps. Vanilla
1/2 Cup lemon juice
2 tsp. grated lemon rind (optional)
1 quart heavy cream
1/2 Cup ground nuts
Instructions: Beat egg whites until frothy. Add cream of tarter and 1⁄4 tsp. salt. Beat until it forms peaks.
Add: 1 1⁄2 Cups of sugar (2 Tbsp. at a time), 1 tsp. vanilla. Continue beating until it is no longer grainy. (try between fingers, if grainy, it’s not done) Grease the bottom only of a 9 x 13 pan. Put mixture in pan.
Preheat oven to 450 degrees. Put pan in oven and immediately turn the heat off. Leave pan in oven overnight to form a crust. Do not peak.
For the Topping: beat the 6 egg yolks well. Add 3⁄4 Cup sugar, 1⁄2 tsp salt, lemon juice and lemon rind.
Put topping mixture in double boiler over medium heat. Beat with beater while cooking until thickens. (be careful not to overcook or it will curdle) When thickens enough, let it cool. Pour on top of backed crust.
Whip together the heavy cream, 1⁄4 Cup sugar, 1 tsp. vanilla until thickens. Pour over topping. Sprinkle with 1⁄2 Cup ground nuts.
Submitted by: Jeanne Anderson

Recipe Name: Grandpa’s Gourmet Garbage Cookies
Ingredients: 1 Cup white sugar
1 1/4 Cup brown sugar
1 Cup butter or margarine
3 large eggs, beaten
2 tsp. vanilla
1 tsp. salt
1 1/2 tsp baking soda
3 Cup oatmeal
1 Cup walnuts
1 Cup Chocolate Chips
1/4 Cup sliced almonds
1/4 Cup toffee chips
1/4 Cup Heath Chips (chocolate covered)
Instructions: Cream together sugars & shortening. Add eggs and vanilla. Mix well. Sift together flour, salt & soda. Add to creamed mixture. Add oatmeal. Stir until well blended. Add chips and nuts. Drop by Tbsp. on cookie sheet. Bake at 325 degrees for approximately 15 minutes. If wanted 1 Cup of coconut may also be added.
Submitted by: Carl & Sandy Tegtmeier

Recipe Name: Heath Angel Food Cake
Instructions: Make or buy a large angel food cake and cut cake in 3 layers with a long serrated knife. Cream together; 1/4 lb. butter (1/2 Cup), 2 Cups powdered sugar. Then add 4 egg yolks, and 1 tsp. vanilla.
Fold in: 1 pint whipped cream or a box of rich whip. Set this mixture aside while you crush 6-7 heath bars into small pieces. Now spread the whipped cream mixture on the layers. Sprinkle each layer with candy pieces. Refrigerate until ready to serve.
Submitted by: Suzanne Schwichtenberg

Recipe Name: Ice Box Pudding
Ingredients: 1 scant cup butter
4 egg yolks
1 Cup marshmallows (miniature)
2 Cups powdered sugar
1 Cup crushed pineapple
1/2 Cup walnuts
Instructions: Line 9 x 13 pan with crushed graham crackers or chocolate wafers 1⁄2 inch deep. Cream together butter & powdered sugar. Add egg yolks one at a time. Add pineapple, chopped walnuts & miniature marshmallows. Fold in stiffly beaten egg whites and pour over cracker crumbs. Sprinkle a few cracker crumbs over the top and chill.
Submitted by: Doris Myers

Recipe Name: Italian Chicken Salad
Ingredients: 2 Chicken Breasts
1 Tbsp extra virgin olive oil
1/2 tsp. Mrs. Dash garlic & herb
1/2 tsp. Mrs. Dash onion & herb
lettuce
low fat Italian dressing
slivered almonds
parmesan cheese
Instructions: Boil chicken breasts until fully cooked. Rinse in cold water until cool enough to handle. Cut into cubes. Heat oil in pan on medium heat. Add both Mrs. Dash seasonings. Stir until mixed. Add chicken. Cook slowly until lightly browned. Build salad with remaining ingredients and top with chicken.
Submitted by: Delaney Selander

Recipe Name: Key Lime Pie
Ingredients: 1 prepared graham cracker pie crust
1 can sweetened condensed milk
1/2 Cup fresh lime juice
1 tsp lime zest
1 8 oz French vanilla cool whip
Instructions: Mix together milk, juice & zest. Pour into prepared pie crust. Spread cool whip over the pie filling. Refrigerate for a couple of hours before serving.
Submitted by: Dianne Ruegemer

Recipe Name: Lemon Cake
Ingredients: 1 pkg (18 1/4 oz) light yellow cake mix
1 pkg (3.4 oz) instant lemon pudding mix
1 3/4 Cup water
3 egg whites
3/4 Cup cold skim milk
1/2 tsp. lemon extract
1 pkg (1oz) instant sugar free vanilla pudding mix
1 carton (8oz) frozen light whipped topping, thawed
Instructions: In a mixing bowl, combine dry cake mix, lemon pudding mix, water & egg whites. Beat on low speed for 1 minute. Pour into a 13 x 9 x 2 baking pan with nonstick cooking spray. Bake at 350 degrees for 23-28 minutes or until toothpick comes out clean. Cool. In a mixing bowl, combine milk, extract & vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in refrigerator.
Submitted by: Jane Nygren Mchale

Recipe Name: Lemon Delight
Instructions: Crush 2 tubes Ritz crackers. Mix with 1⁄2 Cup melted shortening and 1⁄4 Cup powdered sugar. Place 3⁄4 of mixture in bottom of a 9 x12 pan. Press firm. In bowl, mix 6oz thawed lemonade or 1⁄2 Cup lemon juice and 1⁄2 Cup sugar. Add 1 14oz can sweetened condensed milk. Add 12oz cool whip. Spread in pan. Sprinkle remaining crumb mixture on top. Chill.
Submitted by: Pearl Aakhus

Recipe Name: M & M or Chocolate Chip Dream Bars
Ingredients: 1 Cup brown sugar
1 1/2 Cups flour
3/4 tsp. salt
1-14oz can sweetened condensed milk
2 Cups oatmeal
1 tsp. soda
1 Cup butter, melted
1/2 Cup peanut butter
Instructions: Combine sugar, oatmeal, flour, soda, salt & butter. Reserve 1 1⁄2 Cups and set aside. Press remaining in 9x13 pan. Bake 12 minutes at 315 degrees.
Combine milk and peanut butter and spread over partially baked crust.
Combine reserved crumbs with m&ms or chocolate chips and sprinkle over this. Bake 22 minutes more.
Submitted by: Arlie Shodean

Recipe Name: Marie Marotz’s Recipe
Ingredients: 3 softened pkgs. Cream cheese (24oz)
3/4 Cup sugar
3 eggs
1 tsp. vanilla extract
2 Cups mini semi-sweet chocolate chips
Store bought graham cracker pie crust (large)
2 Tbsp. whipping cream
Instructions: Preheat oven to 450 degrees. Beat cream cheese & sugar with mixer. Add eggs & vanilla. Beat well. Stir in 1 2/3 Cup chips. Pour into pie crust. Bake 10 minutes. (don’t open oven) Reduce to 250 degrees and bake another 30 minutes. Remove from oven, set on wire rack. Cool completely-cover and set in refrigerator.
Place 1⁄2 Cup chips and whipping cream in bowl or dish to use in microwave. Microwave on high 20-30 seconds. Cool slightly. Spread over pie. Set in refrigerator for 15 minutes to set. Serve with strawberries on top.
Submitted by: Marie Marotz

Recipe Name: No Bake Cheese Cake
Mix 1 1⁄2 pkgs lemon jello and 1 Cup hot water together. Let cool. Do not jell. Set aside.
For the Crust: Roll out 30 graham crackers real fine or 2 Cups of crumbs. Add 1 stick melted butter, 1 tbsp. powdered sugar. Mix together and press into 13x9x2 pan on the sides and bottom. Save about 1/3 Cup of crumbs to sprinkle on top.
For the filling: Beat 1-8oz pkg Cream Cheese. Add 1 Cup sugar a little at a time. Add 2 tsp vanilla. Add the cooled jello. Beat until smooth.
Take 1 can carnation milk and put it in a freezer pan and freeze about 20 minutes or until hard. Whip this until very stiff and fold gently into the cheese & jello mixture. Pour into the pan lined with crumbs. Sprinkle the top with remaining 1/3 Cup of crumbs. Refrigerate. You may add 1 tsp lemon juice to the evaporated milk. The lemon juice stabilizes the foam.
Submitted by: Lois Clausen

Recipe Name: One Pot Brownies
Ingredients: 1⁄4 lb. butter (1 stick)
2oz. unsweetened baking chocolate
1 Cup sugar
2 large eggs
1 tsp. vanilla
3/4 Cup flour
1⁄2 Cup chopped nuts.
Instructions: In a small saucepan, melt the butter & chocolate over low heat. When melted, remove from heat and stir in sugar with wooden spoon until sugar is dissolved and mixture has cooled. Add eggs & vanilla. Stir in flour & nuts.
Pour batter into an ungreased 8x8 baking pan and place in the middle of preheated 350 degree oven. Bake 20-25 minutes; just until the sides of the brownies begin to pull away from the pan and the middle has barely set. Remove from oven, cool & serve.
Submitted by: Joyce Holter

Recipe Name: Pistachio Cake
Ingredients: 1 pkg. white cake mix
1 pkg. instant pistachio pudding mix
1 Cup lemon-line soda
1 Cup oil
3 eggs
1 Cup chopped walnuts
Frosting Ingredients: 1 1/2 Cups cold milk
1 pkg. instant pistachio pudding mix
1 carton (8z) frozen whipped topping (thawed)
1/2 cup pistachios, toasted.
Instructions: Mix first 5 ingredients, and beat for 2 minutes. Stir in walnuts. Bake in 9x13 pan at 350 degrees fro 45-50 minutes. Cool. Beat milk & pudding mix for 2 minutes. Fold in whipped topping. Spread over cool cake. Sprinkle with toasted pistachios. Refrigerate.
Submitted by: Carol Weis

Recipe Name: Pistachio Éclair Dessert
Ingredients: 1 pkg. (3.4oz) instant pistachio pudding mix
1 pkg. (3.4oz) instant French vanilla pudding mix
1 carton (8z) frozen whipped topping, thawed
1 pkg. (14.4oz) graham crackers
1 can (16oz) chocolate frosting (I use pour & frost)
Instructions: In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. In a 13x9x2 pan layer a third of the graham crackers. Top with 1⁄2 of the pudding mixture. Repeat layers. Top with remaining graham crackers. Refrigerate for at least 1 hour. Spoon or pour frosting into a microwave safe bowl and microwave for 15-20 seconds or until softened, stirring once. Spread over graham crackers. Chill for at least 20 minutes or until frosting is set.
Submitted by: Dorienne Smith

Recipe Name: Pecan Shortbread Triangles
Ingredients: 1 Cup unsalted butter
1 Cup sugar
2 Cups flour
1 egg, separated
1 tsp. pure vanilla extract
3/4 Cup chopped pecans
Instructions: Preheat oven to 300 degrees. Grease baking pan.
Combine butter, sugar, flour, egg yolk and vanilla. Blend thoroughly. Spread evenly into prepared pan. Beat egg white until foamy and spread over dough mixture. Sprinkle with pecans. Bake for 30-35 minutes. Remove from oven and cut into triangles. Allow to cool before removing from pan.
Comments: Wonderful with a cup of your favorite tea.
Submitted by: Steve Center

Recipe Name: Poor Mans Carmel Raisin Pudding
Ingredients: 1/2 Cup butter
1⁄2 Cup sugar
1/2 Cup milk
1/2 Cup raisins
1 1/2 Cup flour
1 rounded tsp. baking powder
Instructions: Mix all together and pour into a greased 13x9 cake pan.
Sauce Ingredients: 1 Cup brown sugar
2 Cups cold water
Instructions: Stir and pour over mixture in pan. Add small bits of butter. Bake for 35 minutes at 350 degrees. Serve with whipped cream.
Submitted by: Gloria Setterholm

Recipe Name: Pretzel Dessert
Ingredients: 1 1/2 Cup crushed pretzels
1 stick butter, melted
Mix and put in bottom of 9x13 and bake 8-10 minutes at 350 degrees.
Instructions: Combine: 8oz pkg. cream cheese, softened
1 Cup white sugar
1 12oz dream whip
Blend and spread over cooled crust.
Topping Ingredients: 3 pkgs. Red jello (strawberry)
2 Cups boiling water
1 Cup cold water
1 Cup frozen strawberries
Cool jello and add strawberries. Pour over cheese mixture. Can sprinkle nuts on top. Let stand overnight.
Submitted by: Luetta Shodean

Recipe Name: Rhubarb Crunch
Ingredients: 1 Cup flour
1 Cup brown sugar
3/4 Cup oatmeal
1/2 Cup butter
Instructions: Mix until crumbly and press into 9 inch pan. Reserve 1⁄2 Cup for topping
Put 4 Cups rhubarb, cut up on top crust
Cook until clear the following: 1⁄2 Cup white sugar, 1⁄2 Cup honey, 1 Cup water, and 2 Tbsps. Corn starch.
Pour over rhubarb, put the 1⁄2 Cup topping on and bake for 1⁄2 hour to 1 hour at 350 degrees.
Submitted by: Luetta Shodean

Recipe Name: Rice Pudding
Ingredients: 1/2 Cup rice
2 eggs, well beaten
1/2 tsp. salt
1/2 Cup sugar (scant)
1 tsp. vanilla
1/4 Cup butter or margarine
Instructions: Cook rice with salt in boiling water. When tender let lots of cold water run through rice in colander. Drain well.
Combine eggs, sugar, vanilla, & milk. Beat well.
Put rice in baking dish, add liquid mixture, butter or margarine and stir well. Raisins may be added if desired. Bake 1 hour at 325 degrees or until golden brown.
Top can be sprinkled with cinnamon and sugar if desired.
Submitted by: Arlie Shodean

Recipe Name: Salted Nut Bars
Ingredients: 2 Tbsp. vegetable oil
1 12oz pkg Reese Peanut butter chips
1 can Bordon sweetened condensed milk (14oz)
10oz bag of mini marshmallows
16oz jar of dry roasted peanuts
Instructions: Melt oil, chips and condensed milk together. Stir in 1 pkg. of 10oz mini marshmallows, stirring until melted. Pour into greased 9x13 pan. Sprinkle top with 16oz jar of dry roasted peanuts. Press into the mixture and cool.
Submitted by: Kimber Waggoner

Recipe Name: Simple Sautéed Asparagus
Ingredients: 1/2 Cup Kraft Special collection Roasted garlic vinaigrette dressing
1 small yellow pepper, seeded, thinly sliced
1 small red onion, thinly sliced
1lb fresh asparagus, cleaned and trimmed
1/4 Cup grated parmesan cheese
Instructions: Heat 1⁄4 Cup dressing in Large nonstick skillet. Add pepper and onion. Cook and stir on med heat 3-5 minutes or until tender. Add asparagus to skillet. Pour remaining 1⁄4 cup dressing evenly over asparagus. Cover. Reduce heat to med-low; cook 5-7 minutes or until tender. Spoon onto serving platter. Sprinkle with parmesan cheese.
Submitted by: Wendy Brownlee

Recipe Name: S’more Cookie Pizza
Ingredients: 1 18oz. roll refrigerated sugar-cookie dough
2 Cups semi sweet chocolate chips
1 14oz. can sweetened condensed milk
2 Cups candy-coated milk chocolate candies (M&Ms-any kind)
2 Cups miniature marshmallows
1/2 Cup peanuts
Instructions: Preheat oven to 375 degrees. Press cookie dough into 2 ungreased 12 inch pizza pans. Bake 10 minutes or until golden. Remove from oven. In medium saucepan, melt chips with sweetened condensed milk. Spread over crust. Sprinkle with milk chocolate candies, marshmallows and peanuts. Bake 4 minutes or until marshmallows are lightly toasted. Cool. Cut into wedges.
Submitted by: Becky Blasing

Recipe Name: Strawberry Éclair Dessert
Ingredients: 6 Tbsp. butter
3/4 Cup hot water
1/2 tsp. salt
3 eggs
2 pints strawberries sliced and chilled
Cream filling Ingredients: 1 pkg. 1.5oz sugar free instant vanilla pudding
2 1/2 Cups milk
8oz bar of cream cheese, softened
Glaze Ingredients: 1 Cup powdered sugar
2-3 Tbsp. warm water
Instructions: In saucepan, combine butter and water. Bring to a boil. Add flour and salt. Stir constantly until mixture leaves side of the pan in a smooth compact ball. (about 2 minutes) Cool 1 minute. Add an egg one at a time beating constantly until mixture is smooth and glossy. Spoon dough into a ring shape on a greased cookie sheet or pizza pan. Bake at 425 degreed for 30-35 minutes until golden brown. Turn off oven, prick sides with a sharp knife and leave oven open for 20 minutes. Cool and cut off the top of the ring.
Mix pudding with milk. In a separate bowl beat the cream cheese until smooth. When the pudding starts to thicken slowly add a little at a time to the cream cheese until it is all blended together. Fill the bottom of the ring with cream mixture an layer strawberries on top. Repeat layers until all ingredients are used. Put the top ring back on top. Mix the glaze and drizzle over the ring. Refrigerate until served.
Submitted by: Becky Mallow

Recipe Name: Rocky Road Candy
Ingredients: 1 pkg. (6oz) semisweet choc pieces
1 square (1oz) unsweetened chocolate
1 Tbsp. butter
2 eggs
1 1/4 Cups confectioners’ sugar
1/2 tsp. salt
1 tsp. vanilla
2 Cups salted peanuts
2 Cups miniature marshmallows
Instructions: Melt chocolate pieces, chocolate & butter in large saucepan over low heat, stir until smooth. Remove from heat.
Beat eggs until foamy. Mix in sugar, salt & vanilla. Blend in chocolate mixture. Stir in peanuts and marshmellows. Drop by teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in refrigerator. Remove just before serving.
Submitted by: Linda Ronning

Recipe Name: Upside Down German Chocolate Cake
Ingredients: 1 1/4 Cups water
1/4 Cup Margarine or butter
1 Cup firmly packed brown sugar
1 Cup coconut
2 Cups miniature marshmellows
1 Cup chopped nuts
Instructions: Preheat oven to 350 degrees. In small saucepan, heat 1 1/4 cups water and 1/4 cup butter until butter melts. Pour into ungreased 9x13 pan. Stir in brown sugar and coconut. Sprinkle with marshmallows and nuts over the top. Set aside.
Cake Ingredients: 4oz bar german sweet chocolate
1/2 Cup water
2 1/2 Cups all purpose flour
1 1/2 Cups sugar
1 tsp. soda
1/2 tsp. salt
1 Cup sour cream
1/2 Cup butter, softened
1 tsp. vanilla
3 eggs
Instructions: In saucepan over low heat, melt chocolate with 1⁄2 Cup water (lightly spoon flour into measuring cup; level off). In large bowl, combine chocolate mixture with remaining cake ingredients. Beat 3 minutes at medium speed. Carefully spoon batter over coconut-marshmellow mixture. (Place pan on foil or cookie sheet during baking to guard against spillage) Bake 40-50 minutes until toothpick comes out clean. To serve, cut into squares and invert onto serving plates. (Cake has formed its own frosting) Store in refrigerator.
Submitted by: Luetta Shodean