Pumpkin Cake Mix Cookies

 The first time I had these cookies was at a New Year's Eve party at my sister Rhoda's house.  I could not stop eating these cookies, especially when there is hot coffee!  My mouth is watering just telling you about them.  I will not tell how many cookies I actually ate that night but I will share this wonderful recipe with you.

2 boxes of spice cake mix
1 Lg. can of pure pumpkin
2 eggs
1 tsp. pumpkin pie spice
1 tsp. cinnamon
Mix all the ingredients together well in a large bowl.  Spoon onto cookie sheet and bake at 350 degrees for 12 minutes.  You can check the cookies with a toothpick to check for "doneness". These I frosted with cream cheese icing. You can also make a glaze to pour over top of them or sprinkle them with powdered sugar.  However, they are great plain as well.

Buttermilk Coffee Cake

The original recipe comes from the "Mennonite Country-Style Recipes and Kitchen Secrets" cookbook.  I discovered this recipe about 6 years ago.  I made it for the first time for our community group from church and it was a huge hit and it was asked for regularly.  Since then, it has become one of my favorite "go-to" recipes.  It is so simple to throw together.  Not to mention, I always have all these ingredients in my pantry.  This is great for Saturday morning brunch or Thursday night dessert!  Just don't forget to serve it with good coffee... it is a must! 

Buttermilk Coffee Cake

2 1/2 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1 c. brown sugar
3/4 c. white sugar
3/4 c. oil (i have never tried this with butter, i always use canola oil or coconut oil)

Mix these ingredients thoroughly with hands until crumbly.  Reserve 1 1/2 cups of crumbs for the top of cake. 

1 egg
1 c. thick sour milk, buttermilk, or plain yogurt
1 tsp. baking powder
1 tsp. baking soda

Combine and add to remaining mixture and beat for 2 minutes.  Pour into a greased 9x13 pan and sprinkle with reserved crumbs.  I like to sprinkle with chopped pecans and extra cinnamon as well...  Bake at 350 degrees for 30 minutes.  This cake is very easy to over bake.  I typically will set my timer for 25 minutes.  Check with a tooth pick for done-ness in the center. 

Grandma's Cinnamon Rolls

Cinnamon Rolls
1 1/2 T. yeast
1/3 c. sugar
1/2 c. oil
1 egg
1 1/2 c. warm water
3 1/2-4 c. flour
1 tsp. salt

Combine the following ingredient in a mixer and kneed about 5 minutes. Keep it sticky. This is the key to fluffy rolls. Cover and let rise once. Kneed down and roll out.
Combine 1 T. cinnamon and 1/3 c. brown sugar. Smear 3 T. soft butter on the dough then sprinkle with the cinnamon sugar mixture. Roll tightly then cut into 12 pieces. Place in 2 greased 9x13 pans. Let rise until doubled then bake for 20 minutes at 350 degrees.

Frosting:
1/2 c. butter
1 c. brown sugar
1/4 c. milk
2 c. powdered sugar

Melt butter and brown sugar in a sauce pan and bring to boil for 2 minutes. Add milk and cool to lukewarm. Gradually add powdered sugar till you reach the consistency you like.

Peanut Butter Pie

small box of vanilla (chocolate pudding to make chocolate peanut butter pie)
1 baked pie shell, 9 inch
1 - 8 oz cool whip
2/3 c. powdered sugar
1/3 c. peanut butter, creamy

Mix pudding according to directions. Let set up, then mix with 1/2 of the cool whip. For the crumbs mix together the powdered sugar and peanut butter. Save half of the crumbs for the top of the pie and the other half for in the bottom of pie shell. Add pudding mixture, top with other half of cool whip and crumbs. Chill for one hour before serving.

Fresh Strawberry Pie

1 1/4 c. sugar
pinch of salt
1/4 c. cornstarch
1 1/2 c. water
1 pkg. strawberry jello
1 qt. fresh strawberries
1 baked pie shell, 9 inches

Clean strawberries. Mix together sugar, salt, cornstarch, and water in a saucepan and bring to boil. When mixture turns clear remove from heat and stir in jello. Chill for a little till it starts to set. Fold in berries and pour into pie shell. Chill at least one hour before serving. Top with whipped topping to serve.

Old Fashion Custard Pie

9 inch pie crust, unbaked
4 eggs
2 1/2 c. milk
1/2 c. sugar
1 tsp. vanilla
1 tsp. almond extract
1 tsp. salt
1 tsp. nutmeg

Bake pie crust for 10 minutes at 400 degrees. Meanwhile, beat eggs in large bowl add the rest of the ingredients and mix well. Pour into pie shell cover the edges with foil and bake for 20 minutes at 400 degrees. When done, a knife inserted in center will come out clean. Cool before cutting.

Apple Crumb Pie

5-7 tart apples
1 9 inch unbaked pie crust
1/2 c. sugar, 1/3 c. sugar
3/4 tsp. cinnamon
2-3 T. flour, 3/4 c. flour
6 T. butter

Peel, core, and slice the apples. Mix 1/2 c. sugar, cinnamon, and 2-3 T. flour in with the apples. Place the apples into the pie shell. Mix 1/3 c. sugar, with 3/4 c. flour and cut in butter. Sprinkle the crumbs over the apples in the pie shell. Bake for 35-40 minutes at 400 degrees.

Puppy Chow

1 pkg. semi-sweet chocolate chips
1/4 c. peanut butter
6 c. Chex Cereal
1 c. powdered sugar

In large bowl melt chocolate chips and peanut butter. Stir in cereal very gently till all of it is coated. Place powdered sugar in in a gallon size zip lock bag. Add the cereal mixture to the bag and shake to cover. Keep refrigerated when done.

Little Piece of Heaven

2 8oz. blocks of cream cheese
1 c. sugar, divided
1/2 tsp. vanilla
1/8 tsp. cinnamon
2 pkg. crescent rolls
1 stick of butter, melted

Grease a 9x13 pan. Roll out 1 pkg. of crescent rolls and press in bottom of pan. Then mix together cream cheese, 1/2 c. sugar, and vanilla. Spread on top of the dough. Then top with the second pkg. of rolls. Mix together 1/2 c. sugar with cinnamon and sprinkle on top of the dough. Melt the butter and pour over the top. Bake for 30 minutes at 350 degrees.

Soft Buttermilk Cookies

Batter:
3 c. sugar
1 c. butter
1 c. crisco
4 eggs
2 c. buttermilk
3 T. vanilla
6 c. flour
1/2 tsp. salt
2 tsp. baking soda
6 tsp. baking powder

Frosting:
1/2 c. sugar
3/4 c. milk
1 stick of butter
powdered sugar

Beat sugar, butter, crisco, and eggs together. Add buttermilk and vanilla. Combine with rest of ingredients and beat well. Drop onto cookie sheet and bake for 10 minutes at 350 degrees. For the frosting, boil the sugar, milk, and butter for one minute. Add powdered sugar till you reach the right consistency.

Buttermilk Cutout Cookies

Cookie Batter:
1 c. butter
1 1/2 c. sugar
3 eggs
5 c. flour
1 T. gluten
1 tsp. baking soda
3 tsp. baking powder
1 c. buttermilk, sour cream, or plain yogurt
1 tsp. vanilla

Frosting:
2 c. powdered sugar
1 stick of butter
1 tsp. vanilla
milk

Mix all together, adding flour last. Chill batter over night. (at least 12 hours) After chilling the dough, roll out with flour and cut out cookies. Bake on a cookie sheet at 350 degrees for 10 minutes. In a mixer, beat powdered sugar, butter, and vanilla adding milk to get a good consistency.

Mocha Truffle Cookies

1/4 c. butter
1/4 c. semisweet chocolate chips
1 1/2 tsp. instant coffee
1/3 c. sugar
1/3 c. brown sugar
1 egg
1 tsp. vanilla
1 c. flour
1 T. plus 2 tsp. cocoa
1/4 tsp. baking powder
1/8 tsp. salt
1/3 c. english toffee bits
1 square dark chocolate, melted

Melt butter and chocolate in microwave, stir until smooth. Stir in coffee and dissolve. Cool for 5 minutes. Transfer to mixing bowl and add remaining ingredients except the toffee bits. Mix well then stir in the toffee bits. Drop onto a greased cookie sheet and bake at 350 degrees fro 8-10 minutes. Makes 15 cookies.

Grandma's Chocolate Cake

2 c. sugar
1 c. shortening
1/2 c. cocoa
2 eggs
1 c. hot water
1 tsp. baking powder
1 T. vanilla
1 c. sour milk
2 c. flour
2 tsp. baking soda
1 tsp. salt

Mix all ingredients in a large bowl and beat for 3 minutes. Pour into a greased 9x13 pan and bake for 35-40 minutes at 350 degrees.

Texas Sheet Cake

Cake Batter:
2 c. flour
2 c. sugar
2 eggs
1/2 c. sour cream, buttermilk, or plain yogurt
1/2 tsp. salt
1 tsp. baking soda
2 sticks butter
1 c. water
4 T. cocoa

Frosting;
1 stick butter
6 T. milk
4 T. cocoa
4 c. powdered sugar
1 tsp. vanilla

Mix all the cake batter ingredients except for butter, water, and cocoa. In a saucepan bring the butter, water, and cocoa to a boil. Remove from heat and add to the other ingredients. Combine well and pour into a greased 10x15 sheet pan. Bake for 20 minutes at 350 degrees. While these are baking bring butter, milk, and cocoa for the frosting to a boil in a saucepan. Remove from heat and add powdered sugar and vanilla. Beat until smooth and spread over cooled cake.

Frosted Bananna Bars

Batter:
1/2 c. butter
2 c. sugar
3 eggs
2 c. flour
2 c. mashed banana (3 medium bananas)
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt

Frosting:
1/2 c. butter
8 oz. cream cheese
4 c. powdered sugar

Cream together butter and sugar. Add eggs, bananas, and vanilla and mix well. Add remaining ingredients and mix till combined. Pour into greased 15x10 pan. Bake for 25 minutes at 350 degrees. While baking, cream together butter and cream cheese for the frosting and gradually add powedered sugar. Spread over cooled bars.

Gorrilla Bread

1/2 c. sugar
1 T. Cinnamon
20 Buttermilk Biscuits
8oz. cream cheese
1 stick of butter
1 c. brown sugar
1 c. pecans

Combine sugar and cinnamon in separate bowl. Separate biscuits and flatten each on with your hand. Divide cream cheese into 20 equal pieces and place a piece on each biscuit. Fold the biscuit in half and pinch to seal. Grease a bunt pan and place the chopped pecans in the bottom. Next roll each biscuit in the cinnamon sugar and place a row in the bunt pan. Then sprinkle more of the cinnamon sugar. Repeat in with each layer. In a saucepan, melt the butter and brown sugar till it comes to a boil. Remove from heat and pour over the layers in the bunt pan. Bake at 350 degrees for 30 minutes. Flip bunt pan over onto a plate while still hot.

Fresh Fruit Dessert

Crust:
1 1/2 c. flour
1 stick of butter (melted)
1 c. finely chopped pecans
Bake @ 350 degrees for 15 minutes in a 9x13 pan.

Cream Cheese Layer:
8oz. cream cheese
8oz. cool whip
1 c. powdered sugar
Beat together in mixer and spread over top of cooled crust.

Fruit Topping:
2 c. sugar
2 c. water
6 T. cornstarch
pinch of salt
Bring to boil stirring constantly until thick. Take off of heat and add 1 box of jello (whatever flavor of fruit you are using) and cool. After it has cooled add 2 quarts of fresh fruit. The spread fruit topping over the cream cheese layer. Cool in fridge for at least 2 hours before serving.

Almond Thumbprint Cookies

Cream together:
¾ cup softened butter
½ cup white sugar
2 egg yolks
1 tsp vanilla
Gradually add 1 ¾ - 2 cups flour until you get a soft dough. Roll into 1" balls. (If dough is too sticky, refrigerate 20 minutes) Using your finger, or similar shaped utensil (wooden spoon handle?) form "thumbprints" in each cookie. Bake at 350 for 10-12 minutes. (The bottoms of the cookies will only be starting to brown.) While cookies are still warm, re-indent each thumbprint. Cool and fill with raspberry jam. Drizzle the following glaze over cookies:
2 tsp soft butter
1/2 tsp almond extract (or vanilla)
1-2 Tbsp milk
enough icing sugar to make a thin icing

If you really only make the balls 1", you will get about 5 dozen. I think half a recipe of glaze is plenty for the cookies, and half the amount almond extract that the recipe asks for is enough, in my opinion.

Oatmeal Cake

1 c. quick oatmeal
1 1/4 c. boiling water
1/2 c. margarine or shortening
1 c. brown sugar
1 c. white sugar
2 eggs, beaten
1 1/3 c. flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda

Pour boiling water over oatmeal; let stand for 10 minutes. Cream margarine and sugars together. Add to oatmeal, then add eggs. Add dry ingredients to oatmeal mixture. Bake at 375 in a 9x13 pan for 20-30 minutes. Remove, then turn oven to broil.

Frosting:
2/3 c. brown sugar
6 tbsp. butter or margarine, melted
4 tbsp. cream or milk
1/2 c. quick oatmeal
1/4 c. pecans
1/4 c. coconut

Put frosting on cake and back into oven until frosting bubbles, about 2 minutes.

Mocha Cheesecake

Crust: 8 chocolate graham crackers, crushed (in the blender, of course)
1/8 c. sugar
5 tbsp. butter or margarine, melted

Filling:
6 oz. semisweet chocolate
3 pkg. (8 oz each) cream cheese
1/2 c. sugar
2 lg. eggs
1 c. heavy cream
1/3 c. very strong coffee
1 tsp. vanilla

Preheat oven to 350 F. Melt the chocolate, set aside. In large
mixing bowl, beat cream cheese and sugar until light. Add the eggs,
one at a time, beating well after each addition. Beat in heavy
cream. Pour melted chocolate slowly into cheese mixture, then add
coffee and vanilla. Stir well to blend ingredients Pour into crust
and bake 45 min. or until edges are puffed up slightly. Cool in oven
with door cracked open, then cool to room temp. Chill thoroughly
(preferably overnight).

You'll probably be tempted to overbake it...don't do it! It might be
a little shaky when you turn off the oven, but it will set up. Also,
try not to over-mix it. I think those 2 things are the leading cause
of cheesecake cracks.