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.

Sheila's Homemade Rolls

2 packages dry yeast

1/2 cup warm water

1 1/2 cups milk

1/2 cup butter

2 teaspoons salt

1/2 cup + 3 tablespoons sugar

3 eggs, beaten

5 1/2 to 6 1/2 cups bread flour

Pour warm water over yeast in mixing bowl. Let stand. Scald (heat until just before it starts to bubble) milk in saucepan and remove from heat. Add butter, sugar and salt and stir until butter melts and sugar dissolves. Pour into mixing bowl with yeast, add beaten eggs and mix well. Add flour and combine (dough will be sticky). Refrigerate dough in a large Tupperware bowl overnight.

Melt 1/4 cup of butter Grease 3 cookie sheets. Divide dough in half. Roll half of the dough out on a floured surface into a large circle. Spread half the melted butter on top with a pastry brush and cut into 18 slices with a pizza cutter. Roll each slice up "croissant-style" and place on the cookie sheet. Repeat with remaining half of dough. Let rise for 3 hours. Bake 7-9 minutes at 400 degrees or until golden brown.

Taught by Ashley Calaway at February 8 Relief Society meeting.

Mabel's Spudnuts

1T yeast
1/4 cup warm water
1 cup warm milk
1/2 cup warm mashed potatoes
1/2 teas salt
1/2 cup sugar
1 egg
2 T butter
1/2 teas nutmeg
flour

Dissolve yeast in warm water. Combine milk, sugar, salt, beaten egg, nutmeg, potatoes and butter. Let cool (if necessary) and add to yeast mixture. Stir in flour to make soft dough. Let rise till double, let rise till double again--in the refrigerator. Cut into doughnuts and fry in hot oil. Yield depends on size. Recipe may be doubled.

Courtesy of Karen Utley

Frito Salad

3 tomatoes
1 cucumber
1 red onion
1 can olives, sliced
1 can red kidney beans, drained and rinsed
1 green pepper
1(16 oz.) bottle Catalina dressing
1 (10 oz) bag of Fritos

Chop vegetables; add beans and olives and combine with dressing. Marinage several hours or overnight. Before serving add the bag of Fritos.

Courtesy of Dianne Lathen