Desert Recipes

Mar. 9, 2019

These can be colored and made for all occasions

Nov. 19, 2018

These are different cake flavors to try out.

I've tried the rootbeer and the coke one and they were pretty good. 

Sep. 30, 2018

INGREDIENTS:

1- 3oz. pkg. cream cheese, softened
1 stick of margarine or butter, softened
1 C. flour
Dash of salt
Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4″ muffin tins (press dough in bottom and sides with fingers, do not leave any holes).

Filling:
2 eggs, beaten
1 C. brown sugar
2 T. margarine or butter, melted
1 tsp. vanilla
Dash of salt
1 C. pecans, chopped

DIRECTIONS:

Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.

Feb. 22, 2018

Ingredients:

  • 3 cups corn flakes, crushed
  • 1 cup crunchy peanut butter
  • ½ cup sugar
  • ½ cup white corn syrup
  • 6 ounces chocolate chips

Directions:

  • Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
  • Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
  • Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm
Nov. 18, 2017
What You'll Need
16 oz. peanut butter
1 pound confectioners sugar
1.5 sticks (3/4 cup) butter
 
How to Make It
1. melted chocolate bark for dipping
2. -Mix together the peanut butter, sugar and butter.
3. -Roll into balls, insert tooth pick (to dip easier) and chill in freezer about 30 mins.
4. -Dip into melted chocolate, place onto cookie sheet lines in wax paper
5. *best stored in the fridge.
6. *coconut pecan cake icing and coconut flakes can be added to the mixture for new taste!
-Contributed by Charlotte Martin Delcamp