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Sister Sullivan’s Monster Cookies – Mom and Dad’s mission president in Ukraine

Preheat oven to 350 degrees

  • 1 stick butter take out of refrigerator and let sit on counter til soft (important – use butter not margarine)
  • 1 1/2 cups peanut butter
  • 1 1/6 cups brown sugar
  • 1 cup granulated sugar
  • 1 1/2 tsp vanilla
  • 2 tsp baking soda
  • 3 eggs
  • 1/2 cup chocolate chips (1 1/2 cups if you don’t have m&m’s)
  • 1 cup plain M&M’s (approx)
  • 4 1/2 cups rolled oats

Cream butter with peanut butter. Add remaining ingredients in order, mix well. Add chocolate chips and m&m’s last once everything else is well mixed. It’s fun to put a couple extra M&M’s on each cookie after baking. Using a spoon drop onto cookie sheet, spacing about 2″ apart

Bake at 350 degrees for 10-12 min. (should be slightly browned)

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Key Lime Trifle

  • 1 box angel food cake mix (water called for on the cake mix box)
  • 2 cans (14 oz each) sweetened condensed milk
  • 1/2 cup freshly squeezed key lime juice
  • 2 1/4 cups whipping cream
  • 10 nature valley oats ‘n honey crunchy granola bars (5 pouches from 8.9 oz box)
  • 2 tsp grated Key lime peel
  • 2 containers (8 oz each) frozen extra creamy whipped topping with real cream, thawed
  • 2 bars (3.5 oz each) good quality white chocolate, coarsely chopped (do not use baking chocolate)

heat oven to 350 degrees ( or 325 degrees for dark or nonstick pan). Mix, bake and cool cake as directed on cake mix box using 13 by 9 inch pan. Cut cooled cake into about 3/4 inch pieces; set aside.

In large bowl, beat condensed milk and lime juice with whisk until well combined. In chilled medium bowl, beat whipping cream with electric mixer on high speed until medium to stiff peaks form. Using rubber spatula, gently fold whipped cream into condensed milk-lime mixture until smooth. Cover; refrigerate until needed.

Using food processor, process granola bars until ground.

Gently stir lime peel into whipped topping (do not overmix). Set aside.

In 3 quart glass trifle bowl, spoon layer of lime-cream mixture. Follow with layers of ground granola bars, chopped white chocolate and cake pieces. Repeat layers, leaving room for final layer of whipped topping. If desired, garnish with additional ground granola bar and key lime slices. Cover; refrigerate at least 1 hour before serving.

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Scones – Krista Loiacono/Jan Sanford

  • 1 quart buttermilk
  • 2 TBS sugar
  • 1 1/2 tsp salt
  • 2 pkg. yeast (2 TBS)
  • 6 TBS oil
  • 2 eggs, beaten

Combine all ingredients together. Then add:

  • 6-8 cups flour
  • 1 tsp baking soda
  • 3 tsp baking powder

Mix well.

Dough will be soft. Let rise one hour. Punch down and refrigerate overnight. (dough will last for one to two weeks.)

Heat your pan with oil until hot. Shape scones into circles (may need to add flour if too sticky). Drop into hot oil and turn over when underside is brown. Place on paper towel to drain. Serve with butter, honey, or jam.

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Chocolate Peanut Butter Truffles

  • 1 pkg (8 squares) semi-sweet baking chocolate
  • 1/2 cup peanut butter
  • 1 tube (8 oz) cool whip whipped topping, thawed
  • 1/4 cup powdered sugar

Microwave chocolate in large microwaveable bowl on high 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Stir in peant butter until well blended. Cool to room temperature. gently stir in whipped topping. Refrigerate 1 hour.

Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1 inch balls. Roll in sugar. Store in refrigerator. Makes 3 doz. or 12 servings, 3 truffles each

Substitute: prepare as directed and roll in finely chopped pecans, toasted coconut flakes, grated semi-sweet or premium white baking chocolate or finely crushed nabisco cookies instead of powdered sugar.

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Sun-Sational Cheesecake

  • 1 cup graham cracker crumbs (vanilla wafers for crust is great!)
  • 3 Tbs sugar
  • 3 Tbs margarine, melted
  • ********
  • 3 8oz pkgs cream cheese, softened
  • 1 cup sugar
  • 3 Tbs flour
  • 2 Tbs lemon juice
  • 1 Tbs grated lemon peel
  • 1/2 tsp vanilla
  • 4 eggs (1 separated)
  • ********
  • 3/4 cup sugar
  • 2 Tbs cornstarch
  • 1/2 cup water
  • 1/4 cup lemon juice

Combine crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees, 10 minutes.

Combine cream cheese, sugar, flour, juice, peel, and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white; reserve yolk for glaze. Pour over crust. Bake at 450 degrees, 10 minutes. Reduce over temperature to 250 degrees; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture; cook 3 minutes, stirring constantly. Cool slightly. Spoon over cheesecake; chill.

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Oreo Truffles

  • 1 pkg (1 lb. 2 oz.) Oreo chocolate cookies, divided
  • 1 pkg (8 oz) cream cheese, softened
  • 2 pkg (8 oz) semi-sweet baking chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. Makes 3 1/2 doz. or 42 servings, 1 truffle each.

How-to: For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

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Chocolate Walnut Coconut Bars

  • 11 Honey Maid Honey Grahams, crushed (about 1 1/2 cups crumbs)
  • 1/4 cup ( 1/2 stick) butter or margarine, melted
  • 1 pkg. (8 oz.) Baker’s Semi- Sweet Baking Chocolate, chopped
  • 1 1/2 cups Coconut
  • 1/2 cup walnut pieces
  • 1/2 cup raisins
  • 1 can (14 oz) sweetened condensed milk

Preheat oven to 350 degrees. Line 13 by 9 inch baking pan with foil, leaving 3 inches of foil extending over short sides of pan. Create handle by crunching up extended foil; grease foil lining. Mix crushed grahams and butter. Press evenly onto bottom of prepared pan.

Sprinkle chocolate, coconut, walnuts, and raisins over crust. Pour sweetened condensed milk over mixture in pan.

Bake 25 to 30 min or lightly browned, Cool in pan. Lift out of pan onto cutting board, using foil handles. Cut into 32 bars to serve.

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Chocolate toffee crunch fantasy

  • 1 package DUNCAN HINES moist deluxe devil’s food cake mix
  • 12 bars(1.4 ounces each) chocolate covered toffee bars, divided (our buy toffee pieces)
  • 3 cups whipping cream, chilled

Preheat oven to 350 degrees. Grease and flour 10-inch tube pan

Prepare, bake and cool cake following package directions. Split cake horizontally into three layers; set aside. Chop 11 candy bar into pea-size pieces. Fold candy pieces into whipped cream.

To assemble, place on split cake layer on serving plate. Spread 1 1/2 cups whipped cream mixture on top. Repeat with remaining layers and whipped cream mixture. Frost sides and top with remaining filling. Chop remaining candy bar coarsely. Sprinkle over top. Refrigerate until ready to serve.

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Muddy Buddies

Set aside 9 cups Chex cereal (any kind-ride, wheat, corn, etc.). Put 1 1/2 cups powdered sugar in large ziploc bag.

Mix together in microwave-safe bowl:

  • 1 cups semi-sweet chocolate chips
  • 1/2 cups peanut butter
  • 1/4 cups butter (nothing else)

Mix until smooth. Add 1/2 teaspoon vanilla to melded chocolate mixture. Pour over cereal. Add chocolate-covered cereal to ziploc bag with powdered sugar. shake well. Pour covered mixture onto wax paper until cool. Refrigerate. Eat up!

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Cream Puffs

  • 1/2 cup water
  • 1/4 cup margarine or butter
  • 1/2 cup all-purpose flour
  • 2 eggs
  • Cream filling (below) or Sweetened whipped cream
  • powdered sugar

Heat oven to 400 degrees. Heat water and margarine to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.

Bake until puffed and golden, 35 to 40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with cream filling. Replace tops; dust with powdered sugar. Refrigerate until serving time.

Cream filling

  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups milk
  • 2 egg yolks, slightly beaten
  • 2 Tablespoons margarine or butter, softened
  • 2 teaspoons vanilla

Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks in a bowl. Once at least half of the mixture is mixed into the eggs pour it into the hot mixture in the pan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla; cool.

Chocolate Eclairs: Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet. Shape each into finger 4 1/2 inches long and 1 1/2 inches wide with spatula. Bake; cool. Fill puffs with cream filling. Frost with chocolate frosting. Refrigerate until serving time.

Quick Cream Puffs: Omit Cream Filling. Fill puffs with ice cream or fruit pie filling. Frost with chocolate frosting or dust with powdered sugar.

Chocolate frosting: Heat 1/2 square (1/2 ounce) unsweetened chocolate and 1/2 teaspoon margarine or butter over low heat until melted. Remove from hear; stir in 1/2 cup powdered sugar and about 1 Tablespoon hot water. Beat until smooth.