Cream Cheese Frosting

1 lb (2 8oz pkgs) cream cheese, softened slightly, cut into small pieces

½ c (1 stick) unsalted butter, softened slightly, cut into small pieces

1 ½ tsp vanilla

5 c sifted confectioners sugar

In a medium size bowl on the medium speed of an electric mixer, beat the cream cheese and the butter until smooth, about 3 minutes.  Add the vanilla.  Gradually add the sugar and beat until well incorporated.  This yields frosting for one 2 or 3 layer 9” cake, or a bunch of cupcakes. 

Submitted by Kathryn Myers, from the Magnolia Bakery cookbook

Mint Brownies

1 (20 oz) box of brownie mix

1 cup chopped walnuts - optional

12 oz chocolate frosting

 

Mint Frosting

 

5 T. softened butter

dash of salt

2 1/3 cups powdered sugar

1 T. light corn syrup

1/2 t. mint extract

food coloring

3 T. milk

 

Preheat oven to 350 degrees. In a large bowl, prepare the brownie mix according to package directions. Once mix is combined thoroughly, add the walnuts and then spread batter in 9x13 pan. Bake according to package directions.

 

To make the mint frosting, combine butter, salt, corn syrup and powdered sugar. Beat until smooth and creamy. Add mint extract and food coloring. Mix in and then add the milk gradually until frosting is a little more runny than cake frosting.

 

Spread the mint frosting over cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of freezer and carefully add a layer of chocolate frosting.

 

Shared by Judy Richins at Terrific Tuesday 2010

Magnolia Bakery's Famous Banana Pudding

• 1 (14-ounce) can sweetened condensed milk
• 1 1/2 cups ice cold water
• 1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
• 3 cups heavy cream
• 1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
• 4 cups sliced ripe bananas

1. In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
2. In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
3. To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving
   

(hints from the girl I got the recipe from:)

I always add more bananas than the recipe calls for.

I have always said the longer the pudding sits the better it is, even when the recipe says not to let is sit longer than 8 hours.

(my twist:)

I turned this into a trifle, adding strawberries, raspberries, blueberries, and even blackberries to each layer, and used less bananas.....yummy :)

submitted by Adele Lamb

Key Lime Cupcakes

Mix your favorite vanilla cupcakes.  Before scooping them into cupcake holders add 1/4 c key lime juice to your cake batter and mix.  Bake cupcakes as usual.

Italian Buttercream with Key Lime Flavoring Frosting

2 c sugar
1/2 c water
8 large egg whites
4 c unsalted butter, cubed, room temperature
key lime juice to taste

1 - Combine 1 1/2 c of the sugar with the water in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar.  Continue cooking without stirring to the softball stage (240).

2 - Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the wire whip attachment.

3 - When the sugar syrup has reached approximately 230 degrees, whip the egg whites on medium speed to soft peak consistency.  Gradually add the remaining 1/2 c of sugar and beat until the egg whites hold to medium peaks.

4 - When the sugar syrup reaches 240 degrees, immediately pour it into a heatproof glass measuring cup with a pouring spout.  This will allow better control of the flow of the hot syrup into the egg whites.  You can also stream the hot syrup into the egg whites directly from the pot, if desired.  Pour the sugar syrup into the egg whites with the mixer running on medium speed.  As soon as all of the syrup has been added, increase the speed to high and continue to whip until the meringue has cooled to room temperature.

5 - Add the cubed butter gradually, mixing after each addition until fully incorporated and scraping down the sides of the bowl as necessary.  Blend in the Key lime juice.  The buttercream is ready for use or may be tightly covered and stored in the refrigerator for up to 1 week.

submitted by Shirley Nault

Gooey Layer Bars

1 box yellow cake mix
1 cube (1/2 c) butter

Melt butter & mix with cake mix. Press into jelly roll pan. Top with:

1 bag milk chocolate chips
1 bag coconut
1 small bag mini marshmallows

Pour on top of all:
1 can Eagle brand sweetened condensed milk

Bake at 350 for 20 min.

submitted by Marsha Neeley

Crockpot Triple Rich Chocolate Cake

1 box devil’s food cake mix

4 eggs

1 c. light sour cream

¾ c. vegetable oil

1 c. water

1 pkg (3 oz) instant chocolate pudding

1 c. chocolate chips

Combine all ingredients by hand in a 2-qt mixing bowl. (Don’t use a mixer) Pour batter into greased 3 ½ - 5 qt. slow cooker. Cover and cook on low heat 5-6 hours*, or until done in the center.  Do not cook on High.  Makes 8-10 servings.    *This cooked in 2 hours for me. 

submitted by Mary Bitner

White Chocolate Party Mix

16 c popped popcorn
3 c frosted cheerios
1 1/2 c pecan halves
1 pkg milk chocolate M&M's (14oz)
1 pkg pretzel sticks
1 pkg toffee bits (10oz)
2 pkgs vanilla chips (10-12oz)
2 tbsp vegetable oil

In a large bowl, combine the first six ingredients. In a microwave or heavy saucepan melt chips and oil. Stir unil smooth. Pour over popcorn mixture an dtoss to coat. Immediately spread onto two baking sheets; let stand until dry, about 2 hours. Store in an airtight container.

Yield 9 1/2 quarts.

Recipe Submitted by Michelle Westerlind (recipe exchange)

Pecan Goody Cups

3/4 c butter, softened
2 3oz pkgs cream cheese, softened
2 c flour

Filling:
1 1/2 c brown sugar, packed
2 eggs
1 tbsp butter, melted
48 pecan halves

In a large mixing bowl cream butter and cream cheese. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.

Filling:
In a small bowl combine the brown sugar, eggs and butter. Set aside. Roll dough into 48 balls. Press into the bottom and up the sides of greased miniature muffin cups. Spoon a scant tsp of filling into each cup. Top each with a pecan half. Bake at 350 for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.

Recipe Submitted by Michelle Westerlind (recipe exchange)

Mom's Oatmeal Cake

1 1/2 c boiling water over 1 c oatmeal. Set aside and cool.

Mix:
1 c white sugar
1/2 c vegetable oil
1 tsp soda
2 eggs, beaten
1 1/3 c flour
1 c brown sugar
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
nuts (optional)

Mix together the oil and the sugar until well blended. Add eggs and sift dry ingredients into mixture. Mix well and pour into the oatmeal. Mix well.

Bake in greased and floured pan at 350 for 30 minutes.

Topping:
1/2 c butter
1/2 c sugar
1/2 c cream (or evaporated milk)

Cook until thickens - about 15 or 20 minutes. Add 1 tsp vanilla. Pour over the cake and serve topped with a scoop of ice cream.

Recipe Submitted by Karen Mott (recipe exchange)

Creme Bulee (Culinary Institute of America)

1 1/2 quart heavy cream
1/2 vanilla bean (or 1 tsp vanilla extract)
8 oz sugar
10 oz egg yolks (1 1/4 cups, or 18 egg yolks)
sugar, for crust

Combine the cream, vanilla bean, and half of the sugar in a heavy bottemed stainless steel saucepan and bring to a boil. Stir often to avoid scorching.

Whisk together the remaining sugar and the egg yolks in a stainless steel bowl. Temper the egg mixture into the milk mixture and strain through a fine sieve. Fill 12 ramekins 7/8 full and place them in a water bath.

Bake in a 325 oven until just barely set, about 45 minutes. Let cool in the water bath. Remove, wipe the bottoms of the ramekins, and refrigerate overnight.

The custards are ready to be garnished and served at this point, or they may be stored, tightly wrapped, under refrigeration for up to 2 days.

To prepare for service (straight form the oven), set the ramekins in a pan filled with ice and cover the surface lightly with sugar. NOTE: If taken from the refrigerator, no need to put in ice. Caramelize under the broiler and serve at once.

Makes 12 5oz portions.

Recipe Submitted by Kathryn Myers (RS Cooking Class)

Peanut Butter Treats

We are fortunate to have 2 similar versions of this recipe, try them both ;)

3/4 c karo
3/4 c sugar
Bring to a boil. Take off heat.
Add
3/4 c peanut butter
Mix well.
Pour over
6 c cornflakes
Add dollop of melted milk chocolate on top or not either way they are yummy!

Submitted by Jolynn Skousen


1 c sugar
1 c corn syrup
1 - 1 1/2 c peanut butter
5 c corn flakes
OR
2 1/2 c corn flakes and
2 1/2 c golden grahams

Bring sugar & syrup to a boil, remove from heat immediately and stir in peanut butter. continue stirring until peanut butter is melted. Add cereal(s) and stir to coat. Drop on wax paper to cool. Drizzle with chocolate, if desired.

Contributed by Stephanie Olsen

(note: I have a similar recipe to this and make them as a bar cookie, just "moosh" into large cookie sheet, and then cut into squares when cooled)