Peanut Butter Bars

~Katie Hall

Ingredients:

1 C. peanut butter

6 TBS. butter, softened

1 1/4 C. sugar

3 eggs

1 tsp. vanilla

1 C. flour

1/4 tsp. salt

1 pkg. milk chocolate chips, divided

Directions:

Preheat oven to 350 degrees. In a large mixer bowl, beat peanut butter and butter until smooth. Add sugar, eggs, and vanilla. Beat until creamy. Blend in flour and salt. Stir in 1 cup chocolate chips. Spread into 9 x 13 pan. Bake for 25 - 30 minutes until edges begin to brown. Remove from oven and immediately sprinkle remaining chocolate chips. Let stand 5 minutes or until chocolate chips become shiny and soft. Spread evenly over the top. Cool completely and cut.

Strawberry Marshmallow Pie

~Abby Viveiros

Graham cracker crust
24 Large Marshmallows
1/4 C. Water
1 C. Whipping Cream
3 C. Strawberries, sliced

Melt marshmallows in water. Refrigerate until cool but not set. Whip the cream and then fold into marshmallow mixture. Fold in strawberries and pour into crust. Chill until set.

Raw Almond Joys

~Annette Harkness

Recipe #1

CHOCOLATE version

3 C shredded coconut, unsweetened (Good Earth)

1 1/2 C organic cocoa powder (Good Earth)

1 C (grade B) maple syrup (Good Earth)

1/3 C coconut oil

1 T vanilla

1/2 tsp salt

Combine all ingredients and stir well, or use a standing mixer with a paddle attachment. Scoop out the dough onto the parchment paper with a small ice cream scoop.

Recipe #2

VANILLA version

3 C shredded coconut, unsweetened (Good Earth)

1 1/2 C almond meal (almonds blended briefly in a high speed blender - should be chunky, not almond flour)

1 C (grade B) maple syrup ("on tap" at Good Earth)

1/3 C coconut oil

1 T vanilla

1/2 tsp salt

Combine all ingredients and stir well, or use a standing mixer with a paddle attachment. Scoop out the dough onto the parchment paper with a small ice cream scoop. I like to drizzle a chocolate sauce over these.

Chocolate Sauce (for Vanilla version)

3/4 C coconut oil

1/2 C cocoa powder

1 T vanilla

1/4 C agave

Mississippi Mud

~Kay Harline

Preheat oven to 350 degrees. Bake for 30 to 40 min.

2 cubes margarine or butter

1 1/2 cup flour

2 Tbsp cocoa

1 tsp. vanilla

4 eggs

1 1/3 cup coconut

1 1/2 cup nuts chopped

Mix together and bake.

Take out of the oven and spread 1 jar Marshmallow Creme over top.

When cool frost with the frosting recipe below.

1 pound powdered sugar

1/2 cup evaporated milk

1/2 cup cocoa

1 cube margarine or butter

I used butter.

Serve after frosting sets a while.

Almond Cream Confections

~Loree Pettit

In a heavy sauce pan, combine:

1/2 cup butter

1/4 cup sugar

2 tablespoons cocoa

2 teaspoons vanilla

1/4 teaspoon salt

1 egg, beaten

Cook over low heat, stirring constantly, until butter is melted and mixture begins to thicken.

Stir in:

1 cup sliced almonds, lightly toasted

1 3/4 cup vanilla wafer crumbs

1/2 cup coconut

Press mixture into ungreased 9 inch square pan. Cover and chill.

1/3 cup butter, softened

1/4 cup milk

1/2 teaspoon vanilla

3 cups powdered sugar

Beat at high speed. Spread over crust. Cover and chill several hours.

Place 1/4 cup semi-sweet chocolate chips in Ziplock sandwich bag. Place in mug or bowl of hot water until melted. Snip a small hole in one corner to drizzle.

Cut into 36 squares. Arrange on a platter. Drizzle with chocolate.

Note: I use a foil pan so the bars are easier to cut. Before cutting bars, clip the corners of the pan and peel the sides down.

Chess Cake - (A Southern Tradition)

~Melanie Power

Ingredients:

• 1 (18.25 oz) package yellow cake mix
• 2 eggs
• 1/2 cup butter, melted
• 
  
• 1 (8 oz) package cream cheese, softened
• 1/2 cup butter, melted
• 2 eggs
• 4 cups confectioners' sugar

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 x 13 inch pan.
2. In a large bowl, mix together cake mix, 2 eggs, and 1/2 cup melted butter. Put into prepared pan.
3. In another bowl, beat cream cheese until smooth. Blend in 1/2 cup melted butter and 2 eggs. Gradually beat in the confectioner's sugar. Pour over the crust mixture already in the pan.
4. Bake for 1 hour. Cool...as in "awesome"

Cream Puffs/Eclairs

~Tracy Larson

Bring to a boil:

1 Cup Water

1 Cube Margarine

Dash Salt

Remove from heat. Add 1 Cup flour and stir until stiff. Allow mixture to cool enough so you don’t cook the eggs. Put mixture into mixing bowl and slowly add 4 eggs, one at a time. Mixing thoroughly until completely incorporated before added the next egg. Spoon or pipe the dough onto a cookie sheet.

Bake for 40 minutes with a starting temperature of 425. Reduce temperate 25 degrees every 10 minutes. So you bake them at 425 for 10 minutes, 400 for 10 minutes, 375 for 10 minutes, 350 for 10 minutes. Check them when you lower the temperature to 350 so as to not overcook them. They may not need the full 10 minutes depending on the size of the cream puffs/éclairs.

Pudding:

1 pkg. Large Instant Pudding (5.1 oz)

2 ½ Cups Milk

Combine and let set.

1 cup whipping cream (whipped)

Fold the whipping cream into the pudding.

Frosting:

1 ½ Cups Powdered Dugar

½ Cup Melted Butter

1 T water

1 tsp Vanilla

2 tbsp. Cocoa.

Add all ingredients and beat well.