Lemon Lush

2 cups all-purpose flour 

 1 cup butter, softened  

2 (8 ounce) packages cream cheese 

 

1 cup white sugar 

 

2 (3.4 ounce) packages instant lemon pudding mix 

 

3 1/2 cups milk 

 

1 (12 ounce) container frozen whipped topping, thawed

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
2. Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
3. In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

Yummy with other flavors of pudding.

Pumpkin Cake

1 large can pumpkin
1 spice cake mix
6 eggs

Mix ingredients, blend well. Pour into 9X13 cake pan.  Bake at 350 for 20-30mins.  Let cool.  Frost with cream cheese frosting.

Raspberry Jello Salad

3 1/2 cups boiling water
1 lg. pkg. rasberry jello
1 sm pkg. inatant vanilla pudding
8oz cool whip
1 pkg frozen raspberries

Bring water to boil.  Add jello and pudding.  Stir till dissoved.  Cool until set solid.  Add cool whip and frozen berries, thawed and drained.  Stir well and serve.

Jello Popcorn

1 package marshmellows
1/4 cup butter
1 small box any flavor jello
12 cups popped popcorn

Melt marshmellows and butter together.  Add jello stir well.  Pour over popcorn.

Gooey Carmel Popcorn

1 bag marshmellows
1 cube butter
1 cup brown sugar

Cook butter and marshmellows till melted. Add brown sugar cook 1 minute
pour over 12 cups popped popcorn.

Chocolate and Peanut Butter Chip Cookies

1 cup butter flavored crisco
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
3 1/4 cup flour
1 tsp soda
1/2 tsp salt
1 cup chocolate chips
1 cup Peanut Butter chips

mix butter, sugar and brown sugar till creamy.  Add eggs, beat well then add vanilla.  Beat until light and creamy.  Add dry ingredients.  Mix well.  Add chocolate chips and bake 350 for 10-12 mins.

Peanut Butter Sandwich Cookies

1 cup butter-flavor shortening
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
1 tsp. vanilla
3 eggs 3 cups flour
2 tsp baking soda

Filling:
1/2c. creamy peanut butter
3 cups powered sugar
1 tsp vanilla
5-6 T. milk

Cream shortening, peanut butter and sugars.  Add vanilla.  Add eggs one at a time beating after each addition.  Combine flour and baking soda.  Add to creamed mixture.  Shape into 1 inch balls and place on 2 inches apart on ungreased baking sheets.  Flatten with a fork.  Bake at 375 for 7-8 mins or till golden brown.  In a mixing bowl beat filling ingredients until smooth.  Spread on half of the cookies and top each with another cookie.

Pumpkin Delight

1 16oz can pumpkin
4 eggs slightly beaten
1 can evaporated milk
1 1/2 sugar
1tsp salt
1tsp ginger
1 1/2 tsp cloves
1/4 tsp nutmeg
2 tsp cinnamon

Mix until smooth and pur in 9X13 inch pan.  Sprinkle over top 1 box white or yellow cake mix.  Melt and drizzle 2 cubes of butter over cake. 

Bake at 350 for 1 hour.  Top with cool whip before serving.

Brown Sugar Muffins

1 cup butter
2 cups brown sugar
2 eggs
4 cups flour
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 cups milk

Combine and bake at 375 for 15 minutes.  Makes about 2 dozen.

sugar cookie bars

 

makes 3-4 dozen bars

ingredients

for the cookies:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
for the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
pinch of salt
4 cups confectioner’s/powdered sugar, sifted
5 tablespoons milk
food coloring, if desired
sprinkles, if desired

directions

preheat the oven to 375 degrees. grease a 13” x 18” rimmed baking sheet + set aside.
in a stand mixer, or in a large bowl with an electric mixer, cream butter + sugar on a medium-high speed until light + fluffy. add eggs, one at a time, beating well after each addition + scraping down the sides of the bowl as needed. add in vanilla extract + mix well.
in a separate bowl, whisk together the flour, salt, + baking soda. slowly add to butter mixture + mix on a low speed just until combined.
transfer the cookie dough to the prepare rimmed baking sheet + press into an even layer.
bake for 15-20 minutes, until light golden brown + a toothpick inserted into the center comes out clean. allow to cool completely on a wire rack before frosting.
to prepare frosting: in a large bowl or a stand mixer, beat butter on a medium-high speed until light + fluffy. add in the vanilla + salt. add the powdered sugar 1 cup at a time until combined, then add milk + mix until smooth. tint with a few drops of food color, if desired. spread over the cooled cookie in the baking sheet, decorate with sprinkles if desired, then cut into bars.

Kabob Marinade

1 cup vegetable oil

3/4 cup soy sauce

1/2 cuplemon juice

1/4 cupWorcestershire sauce

1/4 cupprepared mustard

1 1/2 teaspoons coarsely cracked black pepper

2 clovesgarlic, minced

 

In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper and garlic.   Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

Snickerdoodle Cupcakes

 

1 package plain white cake mix or yellow cake mix
3 large eggs
1 cup milk
1/2 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
Preheat oven to 350 degrees. Place cupcake liners in pan (I always set out 24 regular sized, sometime I get 24 sometimes less. I have often found it depends on the cake mix). Mix together cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl for three minutes. Scrape bowl half way through. Pour batter into muffin pans. Bake 15-20 minutes. Check at 15 minutes. Do not overbake. Allow the cakes to cool completely.

Snickerdoodle Frosting Recipe

1/2 cup softened salted butter
1 teaspoon vanilla extract
2 teaspoons cinnamon
pinch of salt
3 3/4 cups powder sugar
1/4 cup brown sugar
add milk 2 tablespoons at a time until you reach the consistency you desire

Sunshine Lemon Bars

Crust  Ingredients:
2cups flour
1/2 cup powered sugar
1 cup soft butter

Fillling Ingredients:
4 eggs
2 cups white sugar
1/4 cup flour
1 tsp baking powder
1/4 cup lemon juice

Preheat oven to 350.
Crust:  In medium bowl, stir together the flour and sugar. Cut in buttr untilmixture is crumb like.  Press into bottom of 9X13 pan.  Bake at 350 for 20-25mins, until crust is golden brown.
While the crust is baking, make the filling.  In the same bowl, beat the eggs, sugar, flour, and baking powder with mixer until light aout 3mins.  Then sitr in the lemon juice.  Pour filling over the crust and bake for an additional 25-30 mins until top is slightly browned  Remove from oven and cool.  Dust with powered sugar.  Cut into squares and enjoy.