Cookie Balls my husband love them and wanted the recipe. Dipped mine in white candy coating and placed in red mini cupcake papers on green dish. Looked like a lot of work but was simple to do.

Ingredients of Cookie Balls

1 pound chocolate sandwich cookies, crushed

1 (8 ounce) package cream cheese, softened

1 pound vanilla-flavored candy coating, melted

Preparation of Cookie Balls

In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough. 

Roll into balls and dip with a fork in melted candy coating. Let rest on waxed paper until set.

Coconut Cream Cake I Since the cake mix and the coconut cream already had plenty of sugar, I omitted the sweetened condensed milk. The cake is perfect for me.

Ingredients of Coconut Cream Cake I

1 (18.25 ounce) package white cake mix

3 eggs

1/3 cup vegetable oil

1 cup water

1/2 teaspoon coconut extract

1 (14 ounce) can coconut cream

1 (14 ounce) can sweetened condensed milk

1 cup heavy whipping cream

1 tablespoon white sugar

1 cup flaked coconut

Preparation of Coconut Cream Cake I

Preheat oven to 350 degrees F (175 degrees C). 

Grease and flour a 9x13 inch pan.

In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. 

Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.

In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. 

Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.

In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Chocolate Ganache is very rich and intensely chocolate. I used Perugina Italian bittersweet chocolate and didn't use the optional rum. This was the perfect glaze for my Snickers Chocolate Peanut Butter Cake.

Ingredients of Chocolate Ganache

9 ounces bittersweet chocolate, chopped

1 cup heavy cream

1 tablespoon dark rum (optional)

Preparation of Chocolate Ganache

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. 

Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. 

When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. 

Start at the center of the cake and work outward. 

For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Chocolate Cobbler cobbler is rich and the right amount of rich. The sauce is a perfect smooth chocolate and is complemented by the cakey topping, which by itself is a treat. Chocolate cobbler is perfect for a chocolate fix.

Ingredients of Chocolate Cobbler

6 tablespoons butter

1 cup self-rising flour

3/4 cup white sugar

1 1/2 tablespoons unsweetened cocoa powder

1/2 cup milk

1 teaspoon vanilla extract

1 cup white sugar

1/4 cup unsweetened cocoa powder

1 1/2 cups boiling water

Preparation of Chocolate Cobbler

Preheat the oven to 350 degrees F (175 degrees C). 

Melt butter in an 8x8 inch baking dish while the oven preheats.

In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. 

Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.

Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.

Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

Chocolate Chip Cookie Ice Cream Cake I used Hershey chocolate syrup and I soften all the ice cream and spread it out smooth. When serving. I drizzled more chocolate sauce over the top of each slice.

Ingredients of Chocolate Chip Cookie Ice Cream Cake

1 (18 ounce) package small chocolate chip cookies

1/4 cup margarine, melted

1 cup hot fudge topping

2 quarts vanilla ice cream

1 cup whipped cream

12 cherries

Preparation of Chocolate Chip Cookie Ice Cream Cake

Crush half the cookies (about 20) to make crumbs. 

Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. 

Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.

Meanwhile, soften 1 quart of ice cream in microwave or on countertop. 

After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.

Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. 

Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Cheese Garlic Biscuits II My husband and I both agreed this tasted better than that seafood place. Maybe, because they were fresh out of the oven. the garlic amount was perfect. 

Ingredients of Cheese Garlic Biscuits II

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

5 tablespoons butter

1 cup milk

1 cup shredded Cheddar cheese

1/4 cup butter, melted

1 clove garlic, minced

Preparation of Cheese Garlic Biscuits II

Preheat oven to 450 degrees F (230 degrees C).

In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. 

Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet.

Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. 

Brush garlic butter over hot baked biscuits.

Cheese Cake Cups I Crushed the wafers in the food processor and added melted butter and put 1 tbs. in each paper and pressed down for crusts. Everyone here loved them

Ingredients

16 vanilla wafer cookies

2 (8 ounce) packages cream cheese, softened

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

Preparation of Cheese Cake Cups

Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with cupcake papers.

Place one wafer cookie in the bottom of each cupcake paper. In a medium bowl, cream together cream cheese and sugar. 

Beat in eggs and vanilla until smooth. Pour over wafers in cupcake papers.

Bake in preheated oven 15 minutes, until golden and set.

Caramel Apple Pie II nice recipe. I added extra flour, used caramel sundae topping and also used a crumb topping instead of two crusts. tasty and fabulosa

Ingredients of Caramel Apple Pie II

1 recipe pastry for a 9 inch double crust deep dish pie

1/2 cup packed brown sugar

1/4 cup butter, melted

1/3 cup all-purpose flour

5 cups thinly sliced apples

2/3 cup white sugar

3 tablespoons all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon lemon juice

20 caramels, halved

2 tablespoons milk

Preparation of Caramel Apple Pie II

Preheat oven to 375 degrees F (190 degrees C).

To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.

To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. 

Toss until all ingredients are mixed well and apples are thoroughly coated.

Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. 

Repeat process with remaining apple filling, caramels and taffy mixture. 

Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). 

Cut steam vents and brush top crust with milk or light cream.

Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. 

Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.

Caramel Apple Dip I served this at my last dinner party nd what a hit grown up caramel apples. What a great idea. we will make it again

Ingredients

16 individually wrapped caramels, unwrapped

1/4 cup water

1 (8 ounce) package cream cheese

1/2 cup brown sugar

Preparation of Caramel Apple Dip

In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. 

Remove from heat. In a medium bowl, cream together cream cheese and sugar. 

Fold in caramel mixture. Serve immediately.

Melt In Your Mouth Shortbread Used chopped Walnuts on top and 1 teaspoon of minced candied ginger for extra flavor cuz' it's the holidays although the recipe is perfect as is too.

Ingredients

1 cup butter, softened

1/2 cup confectioners' sugar

1/4 cup cornstarch

1 1/2 cups all-purpose flour

Preparation of Melt In Your Mouth Shortbread

Preheat the oven to 375 degrees F (190 degrees C).

Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. 

Beat on low for one minute, then on high for 3 to 4 minutes. 

Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.

Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

Banana Oatmeal Crumb Cake  I actually thought the crumbly top looked pretty falling onto the plate. But be sure to use a very ripe banana for good flavor.

Ingredients

1/2 cup butter, softened

2/3 cup packed brown sugar

2 eggs

1 cup mashed bananas

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1 1/3 cups rolled oats

1/4 teaspoon salt

1 teaspoon baking soda

3/4 cup rolled oats

1/3 cup packed brown sugar

2 tablespoons butter, melted

2 tablespoons chopped walnuts

1/2 teaspoon ground cinnamon

Preparation of Banana Oatmeal Crumb Cake

Stir together flour, 1 1/3 cups oats, salt, and baking soda.

In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. 

Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. 

Turn the batter into a greased and floured 8 inch square pan.

Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. 

Sprinkle evenly over the top of the batter.

Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.

Brown Family's Favorite Pumpkin Pie It has a light taste and texture, not to mention how simple it was to make.

Ingredients

1 (15 ounce) can pumpkin puree

1 (14 ounce) can sweetened condensed milk

2 egg yolks

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 egg whites

1 (9 inch) unbaked pie shell

2 tablespoons all-purpose flour

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

2 tablespoons butter, chilled

1 cup chopped walnuts

Preparation of Brown Family's Favorite Pumpkin Pie

Preheat the oven to 425 degrees F (220 degrees C).

In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. 

Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, 

whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.

Bake for 15 minutes in the preheated oven. 

While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. 

Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.

Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

Blueberry Crisp II was very quick and easy to prepare. We enjoyed it very much! I used last years crop of frozen blueberries and it worked fine.

Ingredients of Blueberry Crisp II

4 cups fresh blueberries

1 cup all-purpose flour

3/4 cup white sugar

1/2 teaspoon ground cinnamon

1/2 cup mayonnaise

Preparation of Blueberry Crisp II

Preheat the oven to 350 degrees F (175 degrees C).

Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. 

Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.

Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.

Blueberry Cream Cheese Pound Cake I cake was delicious. It disappeared quickly. I used the vanilla cake mix as recommended by previous users. I also baked at 350 for 55 minutes. 

Ingredients of Blueberry Cream Cheese Pound Cake I

1 (18.25 ounce) package yellow cake mix

1/4 cup white sugar

3 eggs

1 (8 ounce) package cream cheese, room temperature

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 1/4 cups blueberries

Preparation of Blueberry Cream Cheese Pound Cake I

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. 

Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Blackberry Pie I I would recommend only brushing the pie with one tablespoon of milk before sprinkling the sugar, as two made the top a little watery still delicious though

Ingredients of Blackberry Pie I

4 cups fresh blackberries

1/2 cup white sugar

1/2 cup all-purpose flour

1 recipe pastry for a 9 inch double crust pie

2 tablespoons milk

1/4 cup white sugar

Preparation of Blackberry Pie I

Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. 

Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. 

Brush the top crust with milk, and sprinkle with 1/4 cup sugar.

Bake at 425 degree F (220 degrees C) for 15 minutes. 

Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.

Black Bean and Corn Quesadillas I added fresh chopped jalapeno and a little chopped cilantro. My husband went nuts over these. I paired them with a Puffy Chile Relleno Casserole and it made a perfect dinner.

Ingredients of Black Bean and Corn Quesadillas

2 teaspoons olive oil

3 tablespoons finely chopped onion

1 (15.5 ounce) can black beans, drained and rinsed

1 (10 ounce) can whole kernel corn, drained

1 tablespoon brown sugar

1/4 cup salsa

1/4 teaspoon red pepper flakes

2 tablespoons butter, divided

8 (8 inch) flour tortillas

1 1/2 cups shredded Monterey Jack cheese, divided

Preparation of Black Bean and Corn Quesadillas

Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. 

Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. 

Place another tortilla on top, cook until golden, then flip and cook on the other side. 

Repeat with remaining tortillas and filling.

Best Ever Popcorn Balls is the first time I made popcorn balls and it took me a little while to realize that you have to press realy hard on the balls to make them stick together. 

Ingredients of Best Ever Popcorn Balls

3/4 cup light corn syrup

1/4 cup margarine

2 teaspoons cold water

2 5/8 cups confectioners' sugar

1 cup marshmallows

5 quarts plain popped popcorn

Preparation of Best Ever Popcorn Balls

In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. 

Heat and stir until the mixture comes to a boil. 

Carefully combine the hot mixture with the popcorn, coating each kernel.

Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. 

Wrap with cellophane or plastic wrap and store at room temperature.

Italian Cream Cake I It was very very good. I took it to work and my coworkers loved it. It was even better after a couple to days. I will definately make it again.

Ingredients of Italian Cream Cake I

1 cup butter

5 egg yolks

1 teaspoon baking soda

2 cups all-purpose flour

5 egg whites

2 cups white sugar

1 1/2 cups buttermilk

1 cup chopped walnuts

1 cup flaked coconut

1 (8 ounce) package cream cheese

1/2 cup butter

3 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

1/4 cup chopped walnuts

Preparation of Italian Cream Cake I

Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. 

Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.

Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.

Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.

Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. 

Spread onto cooled cake. Top iced cake with chopped walnuts.

Italian Cream Cake I

Blueberry Sour Cream Coffee Cake Very delicious recipe, I did use Two cups blueberries and a little more cinnamon than suggested. Will make again.

Ingredients of Blueberry Sour Cream Coffee Cake

1 cup butter, softened

2 cups white sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

1 5/8 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup fresh or frozen blueberries

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 cup chopped pecans

1 tablespoon confectioners' sugar for dusting

Preparation of Blueberry Sour Cream Coffee Cake

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. 

Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.

Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. 

Sprinkle half of this mixture over the batter in the pan. 

Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. 

Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. 

Dust with confectioners' sugar just before serving.

Blueberry Sour Cream Coffee Cake

Blueberry Muffins II I was looking for a different type of recipe for blueberry muffins when I came across this one. I just followed the original recipe and they are just the best.

Ingredients of Blueberry Muffins II

1/2 cup butter

1 1/4 cups white sugar

2 eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup milk

2 1/2 cups fresh blueberries

1/4 cup white sugar

Preparation of Blueberry Muffins II

Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.

In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in.

Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.

Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. 

Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.

Blueberry Muffins II