Oreo Cheese Cake

48 Oreo cookies crushed 3/4 cup margarine softened Crust: 3 envelopes unflavored gelatin 3/4 cup cold water 3 (8 ounce) packages of cream cheese 1 1/2 cups sugar 2 1/4 cups milk 3 cups Cool Whip 30 Oreo cookies crushed Filling:

Mix the 48 crushed cookies and 3/4 cup margarine together and press into a 9x13 inch pan. Softened gelatin in water, stir over low heat until dissolved. Mix cream cheese and sugar until blended. Add milk and gelatin gradually mix until well blended, chill until thickened but not set. Mix in whip cream, pour all but 1 1/2 cups mixture in pan. Add the cookies to the rest of the mixture, pour on top, refrigerate for at least a 1/2 hour before serving.

Oreo Cheese Cake

48 Oreo cookies crushed 3/4 cup margarine softened Crust: 3 envelopes unflavored gelatin 3/4 cup cold water 3 (8 ounce) packages of cream cheese 1 1/2 cups sugar 2 1/4 cups milk 3 cups Cool Whip 30 Oreo cookies crushed Filling:

Mix the 48 crushed cookies and 3/4 cup margarine together and press into a 9x13 inch pan. Softened gelatin in water, stir over low heat until dissolved. Mix cream cheese and sugar until blended. Add milk and gelatin gradually mix until well blended, chill until thickened but not set. Mix in whip cream, pour all but 1 1/2 cups mixture in pan. Add the cookies to the rest of the mixture, pour on top, refrigerate for at least a 1/2 hour before serving.

Yummy Choc. Chip Cookies

By Kim S.
2 sticks of salted butter (soften)
1/2 cup white crisco
1 1/2 cups sugar
1 1/2 cups brown sugar
BEAT TOGETHER

4 eggs (add one at a time and make sure one is mixed in before you add
the next)
2 tsp salt
2 tsp baking soda (add to 1/3 cups warm water and stir to dissolve
then add to batter)
2 tsp vanilla
6 cups flour (add 4 cups then the last two you should knead in with
your hands) IMPORTANT!
1 1/2 bags of Guittard milk cholcoate chips (expensive but yummy!!)

Cook at 350 degrees for 11-14 minutes

Buttermilk Syrup

1 Cup Sugar
1/2 Cup buttermilk
1/2 Cup butter
1/2 tsp baking soda

In a small saucepan, combine sugar, butter and buttermilk. Bring to a boil. Cool slightly then add baking soda. Serve Warm. This syrup is great for pancakes, brownies, ice cream etc.

Surprise Cupcakes

By Jakell M.
1 package Chocolate cake mix. Mix as directed on package. Fill cupcake cups 2/3 full.

Filling: cream 1/3 cup sugar, 4 oz cream cheese, 1 egg and a dash of salt.
Fold in 1 (6oz) package semi-sweet choc chips. Drop by spoonfulls into cupcakes
Bake as directed on package.

Frosting: beat together 3 ounces cream cheese, 1/2 tsp vanilla, 4 tsp butter, 2/3 box powder sugar.
Frost cooled cupcakes and watch as everyone enjoys their suprise!

German Pancakes

3 eggs
1/2 cup flour
1/2 cup milk
1/4 tsp salt
2 tbsp. butter

Mix all together.. except the butter.
Set empty pan in hot oven and leave a few min. Take out and add butter and let melt. Add mixture to hot pan. Cook at 350 until golden brown.
Serve with hot syrup and/or powdered sugar

Strawberry Mousse

From the "All You" Magazine

2 Cups hulled strawberries
1/2 Cup sugar
1 Tbsp sugar
1 packet plain gelatin (about 1 Tbsp)
1 Cup heavy cream

Combine strawberries, sugar and lemon juice in food processor and blend until smooth. Transfer to a large bowl and whisk in gelatin. Beat cream until it holds soft peaks. Fold 1/4 of cream into strawberry mixture to lighten it, then gently fold in remaining cream. Chill at least 4 hrs before serving.

Peach-Bananna Smoothie

From the "All You" Magazine

Peach-Banana Smoothie

Serves 4

Place 2 peeled, sliced peaches, 2 bananas, 27 oz. orange juice and 12 ice cubes in a blender and mix until smooth. Serve in tall glasses.

Choose the best fruit. Pick the ripest peaches you can find for the sweetest flavor.

Best-Ever Dutch Oven Peach Cobbler

By Jeri H.

We like this a lot more than the regular "cake mix and can of Sprite" campfire cobbler. I put all the dry ingredients together in a plastic bag before we leave for our camping trip to make it that much easier!

4 cups peeled, sliced peaches* (or 2 big cans)

1 cup sugar

8 tbsp butter

1 1/2 cups flour

2 1/4 tsp baking powder

3/4 tsp salt

1 1/2 cups milk

*If using fresh peaches, combine fruit with 1/2 cup water and 1 cup sugar. Boil gently for 10 minutes. You'll have your fresh fruit and the syrup that you need.

Prepare your dutch oven with 8-10 briquettes on the bottom, and 14-16 on the lid. Melt butter in bottom of dutch oven. Add milk to dry ingredients and mix slowly to prevent clumps. Pour mixture over melted butter, do NOT stir. Spoon fruit on top, gently pouring in about 3/4 cup syrup. Batter will rise to the top during baking. Cover dutch oven and let bake for about 60 minutes or until top of cake springs back when you touch it.

Lemon Delight Pound Cake

By Jeri H.
The perfect cake for summer - try serving with fresh strawberries on the side

Cake

2 1/2 cups white flour

1 1/2 cups sugar

3 tsp baking powder

1/2 tsp salt

3/4 cup apricot nectar or orange juice

3/4 cup oil

2 tsp lemon extract

4 eggs

Glaze

1 1/2 cup powdered sugar

1/2 cup lemon juice

Heat oven to 325. Grease and flour a 12-cup Bundt pan. Combine all cake ingredients, beat at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into pan. Bake at 325 for 40-50 minutes or until toothpick inserted in center comes out clean.

Remove cake from oven. With long-tined fork, poke deep holes in cake every inch. Blend glaze ingredients until smooth. Spoon half of glaze over hot cake in pan. Let cake stand upright in pan for 10 minutes.

Invert cake onto serving plate. Drizzle remaining glaze over cooled cake.

Applesauce Snack Cake (from my Mom's kitchen)

By Jeri H.
Moist and delicious - your kids won't even know it's good for them!

Cake

1/2 cup butter

3/4 cup white flour

3/4 cup wheat flour

3/4 cup brown sugar

1/2 cup chopped dates

1 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

1 cup applesauce

1 egg

Melt butter in saucepan. Beat the egg into the applesauce, slowly add into melted butter. Add the rest of ingredients, stir well. Pour into a greased 8x8" pan.

Topping

1/2 cup brown sugar

1/3 cup finely chopped nuts

1/4 cup wheat flour

1/2 cup softened butter

Cut together, sprinkle on top of cake. Bake at 350 for 30-35 minutes. You can add different things into the batter as you make it - grated carrots or zucchini, crushed pineapple, etc.