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Thin Mint Brownies

1/2 box crushed Thin Mints Girl Scout Cookies (or Keebler Grasshopper Cookies)

1 box of brownie mix

2 eggs (3 for cake-like brownies)

1/4 Cup water

1/2 Cup vegetable oil

Crush cookies into medium size chunks.  Mix all ingredients into mixing bowl.  Do not use electric mixer – batter will be stiff.  Spread batter evenly into greased baking pan (9X13) Bake at 350 degrees for 30-35 minutes.  Allow to cool before cutting.

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Sweet Kielbasa

2 lbs kielbasa sliced into bite sized pieces

1 Cup unsweetened apple sauce

3/4 Cup brown sugar

2 Tablespoons dijon mustard

2 Cloves garlic – minced

Add all ingredients to slow cooker and stir to combine.

Cook on low for 6 hours.

Stir once more and turn to warm to keep warm while serving

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Luscious Lemon Glazed Cake

3/4 cup cold water

3 oz. pkg. lemon Jello

4 eggs, slightly beaten

1 box moist lemon cake mix

3/4 cup oil

2 cups powdered sugar

Juice of 2 lemons

In large bowl mix cold water and Jello; stir in eggs.

Add cake mix then oil and mix.

Pour into greased and floured 9X13 baking pan.

Bake at 350 degrees for 35 minutes or until it stops sizzling.

 

While still warm use end of wooden spoon to poke holes all over the cake about 2 inches apart.  Be sure to go all the way to the bottom.

Mix powdered sugar and lemon juice together; drizzle over warm cake making sure to get into all the holes.

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Microwave Caramel Popcorn – Sharon Palmer

16 cups popcorn, popped, set aside

Place in glass bowl:

1 Cup brown sugar

1/2 cup butter (not margarine)

1/4 cup light corn syrup

Cook 2 minutes in microwave.  Stir and cook 3 more minutes.

Add 1/2 teaspoon baking soda and 1 teaspoon vanilla.

Place 1/2 of the popcorn in a large paper grocery bag and add 1/2 of the syrup; then add the rest of the popcorn and the rest of the syrup.  You can add peanuts here if desired.

Shake.  Microwave 1 minute.  Take out and shake.  Microwave 1 minute.  Take out and shake.  Microwave 30 seconds.  Take out and shake.  Microwave 30 seconds.  Take out and shake.  Pour out on cookie sheet.

You can also add M&M’s, pretzels, etc.

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Pumpkin Chocolate Chip Muffins

3/4 cup sugar

1/4 cup vegetable oil

2 eggs

3/4 cup canned pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1/4 cup water

1  1/2 cups flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup semisweet chocolate chips

  1. Preheat oven to 400 degrees (or 375 for dark or large muffin pans).  Grease and flour muffin pan or use paper liners.
  2. Mix sugar, oil, and eggs.  Add pumpkin and water.
  3. In a separate bowl mix together flour, baking soda, baking powder, spices, and salt.  Add wet mixture and stir in chocolate chips.
  4. Fill muffin cups 2/3 full with batter.  Bake in preheated oven for 20 minutes (25 for large)
  5. Makes 12 regular or 6 large muffins.
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Old Fashioned Strawberry Pie

2 (9 inch) pie crusts

1  1/4 cups white sugar

1/3 cup flour

4 cups fresh strawberries

  1. Preheat oven to 425 degrees.  Place one crust in a 9 inch pie pan.
  2. Mix together sugar and flour.  Mix lightly through berries.  Pour filling into pastry lined pan.  Cover with top crust, and cut slits in the top.   Seal and flute the edges.
  3. Bake for 35 to 45 minutes, or until crust is slightly browned.
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Peanut Butter Frosting

1/2 cup butter (1 stick), room temperature

1 1/2 cups creamy peanut butter

2 cups powdered sugar

1  1/2 teaspoon vanilla

2-3 Tablespoons milk

  1. Beat together butter and peanut butter till smooth.
  2. Add powdered sugar and vanilla and beat until combined
  3. Add milk, beating well till light and fluffy.  (Add more milk or powdered sugar if needed to make the frosting thicker or thinner)

Devin wanted a chocolate cake with peanut butter frosting for his 15th birthday.  So dad found this online.  It was so yummy.  It will become a staple I think.  It would be really good on cupcakes too.

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Frozen Chocolate Mousse Squares

12 Oreo cookies, crushed

1/4 cup (1/4 stick) butter or margarine, melted

2 containers (8 ounces) cream cheese

1 can (14 ounce) sweetened condensed milk

4 squares semi-sweet baking chocolate, melted

1 cup thawed Cool Whip whipped topping

  1. Mix crushed cookies and the butter in foil-lined 9-inch square pan.  Press firmly onto bottom of pan to form crust.
  2. Beat cream cheese in large bowl with electric mixer on low speed until creamy.  Gradually add milk, mixing well after each addition.  Blend in chocolate.  Gently stir in whipped topping.  Spoon over crust; cover.
  3. Freeze at least 6 hours or overnight.  Remove from freezer 15 minutes before serving to soften slightly.  Cut into 16 squares to serve.  Store leftover dessert in freezer.
  4. Mom suggests don’t use foil to line pan.
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Melt Aways – Martine Phelps

1/2 pound butter (softened)

3/4 cup cornstarch

1/3 cup powdered sugar

1 cup flour

 

ICING

3 oz cream cheese

1 Tablespoon vanilla

1 cup powdered sugar

Beat butter, cornstarch, powdered sugar, and flour until well blended.  Drop teaspoon fulls onto ungreased cookie sheet.  Bake 350 degrees 10-12 minutes.

Cool before icing.

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Sweet and Sour Meatballs

3 Tablespoons cornstarch

3/4 cup brown sugar

1  20 ounce can pineapple tidbits, drained, but save the syrup

1/3 cup and 5 Tablespoons vinegar

1  1/2 Tablespoons soy sauce

1/2 to 3/4 cup chopped green pepper

Meatballs (I buy frozen and thaw in the microwave)

 

Mix cornstarch and sugar in saucepan with a fork.  Stir in pineapple syrup reserved from the pineapple, vinegar, and soy sauce.  Stir until smooth.

Cool over medium heat stirring constantly until thickens and boils.  Boil and stir 1 minute.

Add meatballs, pineapple tidbits, and pepper.

Serve over rice.