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Two Ingredient Brownies

Published January 15, 2016 | By admin
Servings 12Brownies
Submitted by: Barbara J. Savoca Lot # 1455
Ingredients
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Servings: Brownies
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Submitted by: Barbara J. Savoca Lot # 1455
Ingredients
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Servings: Brownies
Units:
Servings 12Brownies
Instructions
  1. Mix together . Batter will be thick. Don't do anything else ! Could add chocolate chips . Bake in 9x13 pan sprayed with nonstick spray. Bake at 400 degrees for 18 minutes. Makes about 12 brownies.

Sopapilla Cheesecake

Published January 15, 2016 | By admin
Submitted by: Manda Jackson Lot # 1377
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Submitted by: Manda Jackson Lot # 1377
Ingredients
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Servings:
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Instructions
  1. Unroll and spread 1/2 can crescent rolls (what would be 4 crescent rolls normally) on bottom of un-greased 9x9 pan.
  2. Combine softened cream cheese, sugar, and vanilla.
  3. Spread mixture over crescent rolls.
  4. Unroll and spread remaining crescent rolls over mixture.
  5. Spread melted butter over the top and sprinkle with cinnamon and sugar.
  6. Bake at 350 degrees for 20-30 minutes.
Recipe Notes

*Double recipe to make a 9x13 pan

Death by Chocolate

Published January 15, 2016 | By admin
Submitted by: Danielle Jackson Lot #2141
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Submitted by: Danielle Jackson Lot #2141
Ingredients
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Servings:
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Instructions
  1. Use 1 chocolate cake mix and bake according to package directions in a 13 x 9 inch pan. Cool; cut into 2 inch squares.
  2. Prepared pudding according to package directions.
  3. You will need a large, deep clear bowl (trifle or punch bowl)
  4. Place half the cake squares in the bottom of the bowl, tucking them closely together. Next, spoon half the pudding mixture over the cake. Spoon Cool Whip on pudding and carefully spread to cover pudding. Next, sprinkle half of the Heath toffee bits on top of the Cool Whip. Repeat layers. Refrigerate.
Variations:
  1. You can use sliced Ho Ho snack cakes , with the pinwheel design facing out in the trifle dish, for a pretty design.
  2. Brownies can also be used in place of the cake.
  3. You can pour 3 Tbsp. of Kahlua liqueur on the cake for added flavor.
Recipe Notes

This dessert is to die for! Enjoy.

12-Minute Vanilla Frosting

Published January 15, 2016 | By admin
Submitted by: Danielle Jackson Lot #2141
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Submitted by: Danielle Jackson Lot #2141
Ingredients
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Servings:
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Instructions
  1. Using a stand mixer, cream butter, shortening and sugar until well-blended.
  2. Blend in flour one tablespoon at a time.
  3. Add milk and vanilla and continue beating for 12 minutes.
  4. The frosting may appear to curdle but will smooth itself out after beating is complete.
Recipe Notes

This makes a yummy but not-too-sweet white frosting with enough to generously cover a 13 x 9 cake.

Lemon Sugar Cookies with Lemon Icing

Published January 14, 2016 | By admin

Submitted by: Carrie Morris Lot # 2451
Servings 4dozen
Cook Time 25minutes
Ingredients
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Servings: dozen
Units:
Ingredients
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Servings: dozen
Units:
Servings 4dozen
Cook Time 25minutes
Instructions
  1. Preheat oven to 350 degrees.
  2. In medium bowl whisk together baking soda, baking powder, salt and flour.
  3. In large bowl, cream together butter and sugar until light and fluffy.
  4. Add egg, vanilla, lemon extract and lemon zest.
  5. Add flour mixture, a cup at a time, and stop once combined.
  6. Roll 2 Tbsp into a ball and place onto baking sheet, keeping them 2 inches apart.
  7. Dip a glass into sugar and press each ball lightly just until flattened.
  8. Bake for 13 minutes or just until barely browned on the bottom; allow to cool.
  9. Make lemon glaze: Mix all of the icing ingredients together in a Pyrex measuring cup with a whisk until smooth and no lumps; let it sit for a few minutes then pour/spoon it on each cookie.
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