Lemon Oreo Truffles

Serves: Makes about 24 truffles

Ingredients

• 1 package Lemon Oreos
• 8 oz cream cheese, softened
• 3 cups white chocolate melting chips

Instructions

1. Pulse Oreos, filling and all in a food processor until finely ground.
2. Beat together the Oreo crumbs and softened cream cheese until smooth.
3. Roll mixture into balls using a generous tablespoon per ball.
4. Freeze balls for 30 minutes.
5. Place white chocolate in a deep bowl. Microwave for 10 seconds at a time until smooth, stirring after each time.
6. Dip balls into white chocolate and place on parchment paper to harden.
7. If desired, tint some white chocolate yellow with food coloring and drizzle truffles.
8. Keep truffles refrigerated.

http://chocolatewithgrace.com/lemon-oreo-truffles/

Caramel Corn

1 lb. pkg. brown sugar
1 cup Karo syrup
1/4 lb. butter or margarine
1/2 tsp. salt
1 can sweetened condensed milk
1 tsp. vanilla
6 quarts popcorn; popped

Mix together sugar, syrup, butter and salt. Bring to a boil. When boiling starts, add milk. Cook to soft ball stage*, stirring constantly. Add vanilla. Remove from heat and pour evenly over popcorn. Mix until evenly coated.

*Soft ball stage is when you drop some caramel into a glass of cold water and it forms a ball, but does not completely harden.

Courtesy of Ashley Calaway and served at Relief Society Meeting in May 2011.

Shortbread Tidbit Cookies

1 (16 oz.) jar of your favorite preserves (strawberry, raspberry, apricot, etc)

2 sticks butter

1 C. sugar

1 egg

1 tsp vanilla

1 tsp lemon juice

3 C. flour

1 tsp. baking powder

Preheat oven to 350 degrees. Cream together butter and sugar. Add egg, vanilla, lemon juice, flour and baking powder. Blend well. Put a large scoop of dough aside in the refrigerator. Press the rest of dough into ungreased 10 x 14 rimmed cookie sheet. Spread jam on top with spatula. Grate the extra dough in fridge on top of jam through medium-holed grater. Bake for 30 min. Cool, then cut into squares, diamonds, or bars. Drizzle with vanilla icing if desired!

Courtesy of Diane Lee

Black Bottom Cupcakes

Ingredients

1 (8 ounce) package cream cheese, softened

1 egg

1/3 cup white sugar

1/8 teaspoon salt

1 cup semisweet chocolate chips

1 1/2 cups all-purpose flour

1 cup white sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 tablespoon vinegar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a heaping teaspoon of the cream cheese mixture.

Bake in preheated oven for 25 to 30 minutes.

Courtesy of Chris Sorenson

Crust-less Cheesecake Using Food Storage

3/4 cup milk

2 tsp vanilla

2 eggs

1 cup sugar

1/2 cup church pancake mix

2 packages (8 ounce each) cream cheese ,cut into small cubes and softened

1. Heat oven to 350 degrees. Grease 9 inch pie pan.

2. Place milk, vanilla, eggs, sugar and pancake mix in blender or food processor. Blend until smooth then add cream cheese. Then blend for 2 minutes. Then pour in to pie pan.

3. Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool.

Refrigerate until ready to serve. Cover and refrigerate any remaining. You can top or drizzle your favorite topping my daughter and husband love fresh fruit and berries, but for the chocolate lovers drizzles some melted chocolate of the top then put in the fridge until the chocolate has hardened then top with some whipped cream and enjoy a super sweet treat.

Courtesy of Rachele Stephenson

Tillie's Mini Cheesecakes

Ingredients:

2(8 oz) packages cream cheese.

3/4 cup sugar

1 tsp. vanilla 2 eggs

1 T. lemon juice

Vanilla wafers

1 can Cherry pie filling or 1 can Blueberry pie filling

Directions:

Preheat your oven to 375 degrees.

Mix everything (except the vanilla wafers and pie filling) in a mixer until light and fluffy.

Put cupcake liners in cupcake pan.

Place two vanilla wafers in the bottom of each cupcake slot so they overlap each other.

Fill cupcake liners 2/3 full of cheesecake mixture.

Bake at 375 for about 15 minutes.

Cool 10-15 minutes in pan.

Top each mini cheesecake with 1 T. pie filling.

Refrigerate until serving time.

Eat four, then serve the rest!

Courtesy of Sara Larson

Cinnamon Rolls

Use Sheila's Homemade Roll recipe for dough.

Cinnamon Roll Filling

1/2 cup butter; melted

1 cup applesauce

2 cups granulated sugar

1 cup brown sugar

1/4 cup cinnamon

Mix butter, applesauce, sugars and cinnamon. Spread on roll dough. Roll dough up tight and cut into 1 1/2 in. lengths. Put 20 rolls per pan on a cookie sheet. Let rise until double. Bake at 400 degrees for 7-9 minutes. Let cool, spread glaze on top.

Cinnamon Roll Glaze

1 cup butter

1/2 cup milk

1 teaspoon vanilla

1 teaspoon maple flavoring

3 cups powdered sugar

1/2 pint sour cream

Melt butter and milk together. Mix with rest of ingredients. Add more powdered sugar for a thicker glaze.

Taught by Ashley Calaway at February 8 Relief Society Meeting.

Hood River Fresh Apple Cake

2 c sugar
1 c shortening
2 eggs
2 c flour

2 tsp baking soda
1 tsp cinnamon
½ tsp salt
4 c cooking apples
1 c pecans

Sauce:
½ c packed brown sugar
½ c sugar
½ c butter
½ c whipping cream
1 tsp vanilla

Cream together the sugar, shortening and eggs. Sift the dry ingredients an add to mix. Add chopped apples and nuts. Bake in a greased 9x13 pan for 45 minutes @ 350degrees.
Sauce: In a small pan combine sugars, margarine and whipping cream. Bring mixture to a boil and then add vanilla. Pour sauce over individual servings of cake.

From Jill Laws

Pan Cream Puff

1 c water
1 cube butter
1 c flour
6 eggs
2 large vanilla puddings
6 c milk
1 (12 oz) Cool Whip
1 (8 oz) cream cheese
Chocolate syrup

Cream Puff: Boil water with butter until butter melts. Add flour all at once. Stir vigorously until batter leaves the sides of the pan.
Add eggs (beat one egg in at a time). Spread on greased large jellyroll pan (12x16). Bake at 450 for 20 minutes. Let cool.

Filling: Mix both packages of vanilla pudding (following direction on package). Blend cream cheese into pudding. Spread filling on cooled puff. Spread softened Cool Whip on top of Pudding. Drizzle chocolate syrup on Cool Whip.

From Jill Laws

Fruit Pizza

Crust:

1 cube of butter
1 ½ c flour
2 Tbsp sugar
1 c chopped nuts

Mix together and press onto pizza pan. Bake at 350 for 15 to 20 minutes. Cool.

Middle:

8 oz cream cheese, softened
4 oz Cool Whip
½ tsp Vanilla
1 c powder sugar

Blend and spread over cooled crust. Arrange fruit on top of cheese layer. Use fruit such as banana, kiwi, grapes, berries, peaches, pineapple tidbits, mandarin oranges etc. Top with glaze.

Glaze:

3/4 c water
¼ c lemon juice
¼ c orange juice
3 Tbsp cornstarch
1c sugar

Boil until thick and clear. Cool slightly; don’t let it get stiff. Drizzle over fruit. Refrigerate over night.

From Jill Laws

Raspberry Trifle

1 angel food cake
2 pkg raspberry Danish Dessert
2 pkg (10oz) frozen raspberries
2 pkg (3 ¾ oz) instant vanilla pudding
2 c sour cream
3c cold milk
Whipping cream or cool whip

Break cake into bite-size pieces. Layer in see-though bowl. Cook Danish Dessert according to package directions. Thaw raspberries and add to Danish Dessert when cooled. Mix pudding with milk and fold in sour cream; mix well. Spread cooled Danish Dessert over broken cake pieces. Spread pudding mixture over Danish Dessert and raspberries. Top with whipped cream or cool Whip and toasted slivered almonds. Refrigerate overnight. *Also good with strawberries.

From Jill Laws

Mango Sticky Rice

INGREDIENTS

• 1 1/2 cups uncooked short-grain white rice
• 2 cups water
• 1 1/2 cups coconut milk
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca or corn starch
• 3 mangos, peeled and sliced

Directions: Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice.

Earthquake Cake

Place in the bottom of a greased 9 x 13 pan the following:

2/3 cup coconut
2/3 cup chocolate chips
2/3 cup crushed nuts

Prepare a chocolate cake mix according the box directions. Pour over other ingredients.

Combine

8 oz. cream cheese
1 cube butter
1 pound powdered sugar

Spoon mixture on to cake batter.

Bake at 350 degrees for 45-50 minutes.

Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup pumpkin, canned or cooked
1 tsp. lemon juice
3/4 cup all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup walnuts, finely chopped

Cream Cheese Filling:
2 packages cream cheese, softened, 3 oz. each
1 cup confectioner's sugar
1/4 cup butter of margarine, softened
1/2 tsp. vanilla
additional confectioner's sugar, optional

In a mixing bowl, beat eggs on high for five minutes. Gradually beat in sugar until thick and lemon colored. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt and nutmeg. Fold into pumpkin mixture.

Grease a 15x10x1 baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioner's sugar.

Carefully peel off paper and roll cake up in towel, starting with a short end. Cool. Meanwhile, in a mixing bowl, beat cream cheese, butter, sugar and vanilla until fluffy. Carefully unroll cake and spread filling over cake within one inch of edges. Roll cake up again and cover and chill until serving. Dust with confectioner's sugar, if desired.

Serving ideas: After chilling, slice into one inch slices and arrange on a serving platter. Dust with confectioner's sugar.

Submitted by Chantel Younger

Grape Dessert Salad

4 lbs. grapes (red, green, or combination), washed and dry
1 (8 oz) container of cream cheese, softened
1 (8 oz) container of sour cream
2 Tbsp. brown sugar
1/3 cup granulated sugar
1 Tbsp. vanilla extract
4 oz. chopped pecans

Combine cream cheese, sour cream, sugars, vanilla, and pecans. Gently fold in grapes. Chill in refrigerator until ready to serve.

Submitted by Nicole Stephenson

Turtle Brownies

Brownies:
3 ounces unsweetened chocolate, coarsely chopped
12 tablespoons (1 1/2 stick) unsalted butter, cut into pieces
3 large eggs
1/2 cup (105 grams) light brown sugar
1 cup (200 grams) granulated white sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons (90 grams) all-purpose flour
1/4 teaspoon salt

Caramel Topping:
40 Kraft caramels (10 ounces) unwrapped
1/2 cup heavy whipping cream
2 cups pecan halves, toasted
(Or you can choose to make your own Caramel topping)

Homemade Caramel Topping:
1 cup plus 2 tablespoons granulated white sugar
1/2 cup light corn syrup
5 tablespoons water
1/8 teaspoon salt
1/2 cup heavy whipping cream
1 1/2 teaspoons pure vanilla extract
2 cups pecan halves, toasted

Ganache Topping:
2 ounces semisweet chocolate, coarsely chopped
1/4 cup heavy whipping cream

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) rectangular baking pan.

Brownies: Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter.

Meanwhile, in the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Scrape down the sides of the bowl and, on low speed, beat in the flour and salt.

Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. Remove from oven and place on a wire rack.

Caramel: Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm.

If making Homemade Caramel Topping: In a three quart heavy saucepan, combine the sugar, corn syrup, water, and salt. Over medium heat, stirring constantly, bring the mixture to a boil. Once it boils, stop stirring, and cook the mixture until it turns a golden caramel color, about 10 - 12 minutes. (Swirl the pan as needed so the caramel cooks evenly.) Remove from heat and carefully add the cream and vanilla (the mixture will sputter and steam so be careful). Stir in the pecans and immediately pour over the still warm brownie layer, spreading evenly. Let cool to room temperature, then cover and refrigerate brownies for about an hour or until the brownies are firm.

Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (alternatively, heat the cream in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.

Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set. Using a sharp knife, cut the brownies into 48 bars.

Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage.

Makes about 48 brownies.

Note: To toast pecans - Bake in a 350 degree F (177 degree C) oven for 8-10 minutes or until lightly browned and fragrant.

Submitted by Kecia Bond

Pumpkin Gingerbread Trifle

2 (12 oz.) packages gingerbread mix
1 (5.1 oz.) box cook and serve vanilla pudding mix
1 (30 oz.) can pumpkin brown sugar
1/3 tsp. ground cardamom or cinnamon
1 (12 oz.) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight.

Submitted by Alicia Bay

Carrot Cake

2 cups sugar
1-1/2 cups of canola oil (could substitute applesauce for part oil)
3 eggs room temperature
2 cups of flour
2 tsp ground cinnamon
2 tsp baking soda
1 tsp fine salt
(1)-8 oz can crushed pineapple with its juice
(1)-14 oz bag of sweetened coconut
1 cup finely chopped pecans (or walnuts)
2 tsp vanilla extract
2 large carrots, trimmed and shredded in box grater (about 2 cups)

Preheat over to 350 degrees. Grease pan and line with parchment paper on bottom.

In large bowl, whisk together sugar, oil and eggs. Add flour, cinnamon, baking soda and salt, combining with a wooden spoon or a spatula until just mixed together into a batter (will not be runny). Fold in and combine pineapple with its juice, coconut, pecans, 2 tsp vanilla, and carrots. Transfer batter to the prepared pans, smooth top with spatula and bake until deep golden brown and a toothpick inserted in the middle of cake comes clean. This is approx 45 - 55 minutes: Watch carefully as this cake is easy to burn. Cool completely before frosting.

Icing:
4 cups of confectioners sugar
(2)-8 oz packages of cream cheese
12 tsp salted butter
1 tsp vanilla extract

Using an electric mixer beat cream cheese butter and vanilla until fluffy, slowly add confectioners sugar until blended approx 3 - 5 mins.

Submitted by Kecia Bond

Classic Creme Brulee

1 cup whipping cream
2 egg yolks
1/3 cup sugar
pinch of salt
1/2 teaspoon vanilla
6 to 8 teaspoons of sugar for top

Preheat oven to 300 degrees F. Put cream in saucepan and stir over medium heat, just to the point of boiling. Set aside.

In a small bowl, whisk the egg yolks, sugar, and vanilla until blended. Into this, add the hot cream a little bit at a time, whisking as you go until all incorporated. Place 4 (4 oz) ramekins in a hot water bath, and fill them evenly. Bake for about 35 minutes. Custards should be mostly set, but the centers should still jiggle slightly. Remove hot water bath from oven and cool until ramekins are comfortable enough to handle. Cover with clear wrap and refrigerate at least one and a half hours or as long as two days.

Just before serving, evenly sprinkle 1 to 2 teaspoons of sugar on the surface of each custard and torch until caramelized.

Submitted by Sarah Rice

Saint Cupcake's Red Velvet Cupcakes

2 1/2 cups sifted cake flour
1 teaspoon salt
2 tablespoons Dutch-process cocoa
1 teaspoon baking powder
1 cup buttermilk
2 tablespoons red food coloring
1 teaspoon vanilla
1/2 cup unsalted butter (1 stick)
1 1/2 cups granulated sugar
2 eggs
1 teaspoon apple cider vinegar
1 teaspoon baking soda

Preheat oven to 375 degrees. Line two standard-size muffin pans with baking-cup liners. In a bowl, whisk together the cake flour, salt, cocoa and baking powder to combine. In a pitcher, whisk together the buttermilk, food coloring and vanilla until blended.

In a stand mixer set on medium to medium-high speed, beat the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating until fully incorporated; scrape down the sides and bottom of the bowl as necessary. Add the flour mixture in portions, alternating with the buttermilk mixture, until smooth and just blended. In a cup, combine the vinegar and baking soda, allow to fizz, then fold into the batter by hand.

Working quickly, divide the batter evenly among the muffin pan cups and place into the oven immediately. Bake for 15 minutes, then check the center of the cupcakes with a toothpick. If you have a few crumbs clinging to the pick, the cupcakes are done. If the pick is coated with more than a few crumbs, return cupcakes to oven for a minute or so, watching closely. Cool cupcakes in pan on a wire rack until cool enough to handle, about 15 minutes. Carefully lift each from pan, and set on wire rack. Cool to room temperature before icing, about 30 minutes. Frost cupcakes with your favorite cream cheese frosting recipe. Proceed with cupcake eating.

Submitted by Sarah Rice