Chess Squares

• 2 Sticks Butter
• 2 1/4 cup dark brown sugar
• 1 cup white sugar
• 4 egg yolks
• 2 cups flour
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped nuts
• 1 1/2 teaspoons vanilla
• 4 egg whites
• Powdered sugar

Blend melted butter and sugar. Add egg yolks and beat well. Sift flour, baking powder and salt together; add to creamed mixture. Fold in nuts and vanilla. Beat egg whites until stiff; fold into creamed mixture. Batter will be very thick. Spread batter in greased 9"x13" pan and bake  at 350 degrees for 35 minutes. When done sprinkle with powdered sugar. 

Chocolate Zucchini Cake

by Janell

3 eggs
2 cups sugar
1 cup oil
2 1/2 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup cocoa powder
1/2 cup milk
3 tsp vanilla
2 cups finely grated zuchinni

Mix well and pour into a 9 x 13 apn. Bake at 350 for 40 minutes or until center is done. Frost with chocolate frosting.

Zucchini cookies

by Janell

1 egg
1/2 cup butter
1/2 cup brown sugar
1/3 cup honey
1 Tbsp vanilla
1 cup flour
1 cup wheat flour
1/2 tsp baking soda
1/4 tsp of salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup finely shredded zuchinni
2 cups chocolate chips

Drop by teaspoon on greased pan. Bake at 350 10-15 mins.

Cinnamon Crisps

by Michel

2 cups flour
½ tsp salt
¼ cup oil
2/3 cup warm water

Topping:
2/3 cup granulated sugar
1 T cinnamon

Combine ingredients to form dough (by hand or hand mixer).

Cover dough with plastic wrap and allow to rest for 30 minutes.

Divide into 12 portions and roll each into a ball. With rolling pin, roll into a flat tortilla about 1/8 inch thick. With a pizza cutter, cut rolled tortilla into 4-6 triangles.

Heat vegetable oil on medium to high heat and drop tortilla triangles into hot oil. When the tortillas have formed bubbles, turn and brown slightly.

Remove and let cool slightly then toss with cinnamon/sugar topping. Enjoy!

Mona Caramel/Chocolate Chip Bars

By Julie
Cream together:

2 ½ cups brown sugar
1 lb. butter (4 cubes) soften

Mix in cream mixture:

2 eggs
1 tsp salt
1tsp baking soda
5 cups flour
2 pkg. chocolate chips

In a sheet cake pan (jelly roll pan) press dough down in a thin layer all over. Drizzle Mrs. Richardson caramel over top of the dough all over. Crumble more blobs of cookie dough over top of caramel. You will have some dough left over to make cookies with or whatever you want. Bake at 350 degrees for 20 -25 minutes or until dough is golden brown.

*Extra idea is when they come out of the oven cut them while warm and put scoop of ice cream on top, yummy!

Earthquake Cake

By Julie

Grease 9x13 pan

Sprinkle on bottom of pan:

1 cup coconut
1 cup Chocolate chips
½ cup nuts (optional)

Mix together:

1 box German chocolate cake mix
1/3 cup oil
3 eggs
1 1/3 cup water

Pour on top of ingredients in pan

In a sauce pan melt:
1 cube of butter
1 8oz pkg. of Cream Cheese

Remove from heat and beat in:
1 lb powder sugar

Spread cream cheese mixture on top of cake batter as best as possible. Bake at 350 for 40 minutes or until done. Yummy!!

Hot Milk Cake

By Julie

In a sauce pan, melt and set aside:
1 cube of butter
1 cup of milk

*Do not boil, just warm until small bubbles form

In a separate pan mix together:
2 cups sugar
2 cups flour
2 tsp. Baking Powder

In another bowl whisk together:
4 eggs
1 tsp vanilla

Add eggs mixture to sugar mixture and mix together, it will be a thick batter. Once that is fully mixed add warm butter/milk mixture to thick batter. Mix well.

Pour into a greased 9x13 and bake at 350 for 20-25 minutes. When baking is done pull out of oven and spread all over on top ¾ of a cube of butter then sprinkle with about a cup of sugar (however much you want) and with cinnamon. Enjoy!

Apple Crisp

By Paula

In a buttered 9x13 pan put:6-8 cups of sliced apples (this can vary, depending on how thick you like your apple crisp)

Sprinkle with:
2 tsp. cinnamon
1 tsp. salt
1/2 c. water
Mix together:
1 1/2 c. flour
2/3 c. margarine
2 c. sugar
1 c. oatmeal
Drop over apples. bake 35 or 40 min. at 350.

Better Than Pumpkin Pie

By Julie

Refrigerate 4 Hours before serving it is better.

Serves 8 (if you want it to serve more or make it in a bigger pan than just double or triple this recipe. This recipe might have left over’s for another pan)

8 oz cream cheese softened
1 tablespoon milk or half and half
2 table spoons sugar
1 ½ cup thawed cool whip
1 graham cracker crust or you can make your own

Mix cream cheese, 1 tablespoon milk, sugar, in a bowl, than stir in the cool whip. Spread this mixture over the crust

1 cup milk or half and half
1 pkg of the large vanilla pudding
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 cup of canned pumpkin (you can add a half cup more if you would like)

Mix together the cup of cold milk, pudding, pumpkin, and spices. Mix well and spread over the cream cheese mixture.

Refrigerate for 2-4 hours, serve with a dollop of cool whip.

Mile-High Turtle Pie

By Lisa

Ingredients

* 1 jar Caramel ice cream topping 12.25 oz
* 2 bars Milk chocolate candy 1.55 oz each broken into small pieces
* 12 Pecan shortbread cookies finely crushed 1-1/4 C crumbs
* 3 tblspoons Butter or margarine melted
* 1 cup Pecan halves toasted and divided
* 1 container Butter pecan ice cream 1/2 gal divided
* 1 container Chocolate ice cream 1/2 gal divided

Preparation

In a microwave safe dish, combine the ice cream topping and the chocolate pieces. Microwave on high for 1 to 1-1/2 minutes, stirring every 30 seconds until melted and smooth. Cool slightly.

Oil the inside of a springform pan. Line the sides of the pan with 2 inch wide strips of parchment paper.

Place cookies in a resealable plastic bag or a food processor and crush into fine crumbs. Stir the melted butter into the crumbs and press firmly onto the bottom of the springform pan. Place in the freezer.

To toast the pecans: Preheat oven to 350 degrees F. Spread the pecans in a single layer on a small baking pan. Bake 10 to 15 minutes, stirring once or twice, until lightly toasted. Cool completely. Reserve 1/2 cup of the pecans for topping. Coarsely chop the remaining pecans and set aside.

Scoop half of the butter pecan ice cream over the crust, pressing into an even layer. Drizzle with one third of the caramel-chocolate sauce and half of the chopped pecans. Scoop half of the chocolate ice cream over the first layer. Drizzle with half of the remaining sauce and sprinkle with the remaining chopped pecans. Scoop the remaining butter pecan ice cream around the outer edge of the pie. Scoop the remaining chocolate ice cream into the center, filling it. Top with the reserved pecan halves and drizzle with the remaining sauce. Wrap loosely with aluminum foil; place in the freezer.and freeze until firm, about 4 hours.

Before serving, refrigerate the dessert for 30 minutes. Release the collar from the pan; carefully remove the parchment paper. Cut using a sharp knife dipped into warm water. Wipe and dry the knife after cutting each wedge.