Snicker Cookies

In mixer beat until fluffy:

1 cup butter

1 cup creamy peanut butter

1 cup brown sugar

Add:

2 eggs

2 tsp vanilla

Add:

3 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

Wrap about a tablespoon of dough around snickers candy bar (either 1 whole mini-sized per cookie or 1/3 of a fun-sized)

Bake at 350 degrees for 10-12 minutes

Drizzle frosting over warm cookies

1 cup powdered sugar

2 Tbsp cocoa powder

2 Tbsp melted butter

canned milk

Mississippi Mud Brownies

These are one of my hubby's favorites at our house and seem to become a party staple in the summertime.

Fudge Brownie Recipe

absolutely amazing by themselves, with frosting or as Mississippi mud

In Bosch or Mixer

Beat:

1 pound (4 cubes) butter (not softened)

Slowly add:

4 cups sugar

Add:

7 large eggs

4 tsp vanilla

7/8 cups cocoa

4 cups all-purpose flour

1/2 tsp salt

1-2 cups nuts, chopped (optional)

Mix and pour into a well-greased jelly-roll pan.

Bake at 375 degrees for 25-30 minutes.

For Mississippi Mud add

10 oz miniature marshmallows for the last three minutes of cooking time. Cool and frost with homemade chocolate frosting.

The recipe says you should let rest for 24 hours--good luck.

Chocolate Frosting

4 Tbsp melted butter

4 heaping Tbsp cocoa powder (sifted)

4 cups powdered sugar (sifted)

dash of salt

enough cream, canned milk, or milk to make spreading consistency.

Beat with electric mixer and spread

Pumpkin Cheesecake

I got this from Sugarcrafter. I made a couple small changes.. and I felt like mine was a tad underdone. It was soft in the middle. But still pretty yummy!

For the graham cracker crust:

2 cups graham cracker crumbs

• 2 Tbsp brown sugar
• 1 tsp ginger
• 7 Tbsp butter, melted

For the filling:

• 2 pounds cream cheese
• 1 cup sugar
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cardamom
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup pumpkin purée

Preheat the oven to 450 degrees. Crush 2 cups worth of graham crackers into a medium bowl. Stir in the ginger, and then stir in the melted butter so that the mixture becomes moist.

Press the crust into the bottom and slightly up the sides of a 9″ springform pan. Stick the pan in the freezer while you make the cheesecake batter so that the butter will firm up the crust.

In a large bowl, beat the cream cheese until fluffy, about 2 minutes. Beat in the sugars and spices. Add in the eggs one at a time, beating well after each addition. Beat in the sour cream and pumpkin.

Pour the batter into the graham cracker crust and smooth out on the top.

Bake 15 minutes, and then open the oven door and lower the temperature to 200 degrees. Close the door and continue baking for about an hour longer or until the edges of the cheesecake are set but the center still wiggles when the pan is shaken. Cool the cheesecake on a rack and then refrigerate at least 3 hours before serving.

Serve drizzled with warm caramel sauce.

Pumpkin Muffins/Cupcakes

The inspiration for this recipe came from this Vanilla Bean Cake which was so yummy (particularly frosted with Nutella and topped with fresh strawberries) that I wanted to recreate it into some kind of pumpkin creation. Thanks to some dumb luck of accidentally leaving out the coconut oil they actually turned out yummy.

In a blender or food processor combine:

1 1/2 cups white beans (either use canned beans and rinse them or soak dry beans overnight and cook in the morning)

1/2 cup pumpkin puree

6 eggs

1 tsp vanilla

1/2 tsp vanilla creme stevia

1/3 cup honey

Blend until smooth and add:

1/3 cup coconut flour

1/2 tsp salt (only a 1/4 tsp if using canned beans)

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp cinnamon

pinch of nutmeg

Blend again

Pour into 12 muffin cups and bake at 325 degrees for around 28-30 minutes or until a toothpick inserted come out clean.

Top with Elana's Cream Cheese Frosting for the cupcake version.

4 oz cream cheese, room temperature

3 Tbsp agave

Half and Half or Cream

Beat cream cheese and agave until smooth and add enough liquid for desired consistency.

*This would make a great pumpkin cake if done in a square pan and topped with frosting.

Lemon Cupcakes

For cupcakes use vanilla cupcake recipe changing out the vanilla for lemon oil.


Lemon Frosting
1/2 cup butter, softened
zest of 1 lemon
1/2 tsp lemon extract
juice of half lemon
3/4 - 1 tsp lemon oil (a must if you want a really good lemon flavor)
6-7 cups powdered sugar

Mix above ingredients and add small amounts of milk to make desired consistency.

Strawberry Cupcakes

My mom has been experimenting a lot with cupcakes the last little while and came up with some yummy versions. Here's a couple that I made for my niece's birthday party.

Vanilla Cupcake (can be tweaked for any white based cake) Makes 24 cupcakes

1 cup canola oil

1 1/3 cup sugar

2 cup all-purpose flour

2/3 tsp baking powder

1/3 tsp baking soda

1/4 tsp sea salt

4 extra-large eggs

2 tsp vanilla extract

3/4 cup buttermilk

1. Preheat oven to 350 degrees
2. In the bowl of an electric mixer, cream the oil and sugar until light, about 5 minutes
3. In a bowl, sift together flour, baking powder, baking soda and salt.
4. With the mixer running on low, add eggs one at a time, scraping the bowl after each addition.
5. Add the vanilla
6. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.
7. Line muffin pan with paper liners.
8. Fill each cup 2/3 full using all the batter.
9. Bake for about 16 minutes, turning the pan halfway through the baking time.
10. Allow to cool in the pan for 5 minutes, then remove to a baking rack and cool completely.
11. Frost with your choice of frosting.

Strawberry Frosting

1/4 cup soften butter

1 - 8 oz cream cheese, softened

1 - 10 oz package frozen strawberries in syrup, thawed and pureed. Use 1/4 cup. OR 1/4 cup strawberry pastry filling (bought at your local bakery or cooking/candy supply store)

1/2 tsp strawberry extract

7 cups powdered sugar

1. In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy
2. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (the leftover puree can be used for ice cream or smoothies, etc.)
3. Gradually add powdered sugar, beating until smooth.

Deceptively Delicious Doughnuts

Here's the "healthy" version from our doughnut night. I baked them in a doughnut pan which made them look very cute but these would also be yummy muffins.

1/2 C firmly packed brown sugar
1/2 C canned pumpkin
1/2 C sweet potato puree
1/2 nonfat milk, or lowfat buttermilk
1 large egg white
1 Tbsp butter, melted
1 tsp vanilla
1 C all-purpose flour, or whole-wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon or pumpkin pie spice
1/4 C powdered sugar

1. Preheat the oven to 350 degrees. Coat a doughnut mold or 12 cup mini-muffin tin with cooking spray.

2. In a large bowl, beat together the sugar, pumpkin and sweet potato purees, milk, egg whit, butter, and vanilla. Add the flour, baking soda, baking powder, and spice, and mix until completely incorporated.

3. Divide the batter among the muffin cups or fill the doughnut mold. Bake until the tops are lightly browned and a toothpick comes out clean when inserted, 20 - 25 minutes. Turn the doughnuts out onto a rack to cool. When cool, dust with powdered sugar.

4. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.

Easy Pumpkin Cake

This recipe should have been posted a month ago. Sorry. It's from Amy H and so yummy.

1 large can solid pumpkin
3 tsp pumpkin spice
4 eggs
1 can evaporated milk
1/4 tsp salt
1/4 cup sugar

Mix well and pour into a 9x13 cake pan. Melt one cube butter. Add one package yellow cake mix to butter and stir until crumbly. Sprinkle over pumpkin. Bake for 45 minutes at 350 degrees. Cool and top each piece with whipped cream.

Starla's Pumpkin Bars

For those of you who know the woman whom I named these bars after, you'll understand just how memorable they are. Two years ago when I had my third baby Starla brought these over as a dessert and since I don't eat chocolate for my babies' first few months of life these were the perfect treat. So perfect, in fact, that I have thought about them for two years and finally got the recipe from her a couple of weeks ago. They were just as good as I remembered.

Bars:

4 eggs
1 cup oil (or Starla suggested 1 cup applesauce and they turned out perfectly)
2 cups sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 small can of pumpkin (I think it's about 14 oz)

Combine ingredients and bake on a greased jelly roll pan at 350 degrees for 30 minutes

When cooled spread on cream cheese frosting

Frosting
8 oz cream cheese
6 Tbsp butter
1 tsp vanilla
3 cups powdered sugar
Milk -- to make it the right consistency to spread

Beat with electric beaters and spread on bars.

**Be careful, this makes a big pan and they're addicting so you may want to have neighbors around to help you out. :)

Pineapple Cherry Pecan Ice Cream

This is Rebekah Westfall's Recipe.

Combine:
Juice from 3 lemons
3 cups pineapple juice
4 1/2 cups sugar

Add the above as well as the following to the freezer:
1 cup drained crushed pineapple
2 pints whipping cream
6-7 cups milk
8 oz marachino cherries
Chopped pecans

Add just enough milk to bring the mixture to within 3 inches of the top. allow mixture to stand 10-15 minutes before freezing.

(Soaking nuts allows them to distribute better in the ice cream.)

Plain Frozen Yogurt

Thanks to all of you who could make it last night. And thanks to Elisa for being such a great hostess. We had a great time trying out all kinds of yummy ice cream and I can't wait to see all of your posts. :)

I chose to do plain frozen yogurt last night because after trying it for the first time last fall in California it has become my newest favorite flavor. Apparently, I have been really out of the loop because I had NO idea there were so many yogurt places around here that serve it.

The recipe I found is really easy. I opted to take the even easier route and go with Greek yogurt rather than strain regular whole milk yogurt. Greek yogurt is very rich and creamy and not quite as tart as regular so I found that I didn't need as much sugar as the recipe called for. The result was exactly what I wanted. You can serve this with any kind of fresh fruit, granola, candy, etc. but for me, I'm a purist, I love it just the way it's name says it should be...plain.

RECIPE

2 16 oz cartons of Greek yogurt (found easily at Good Earth)
1/2 cup + 2 Tbsp sugar (taste to make sure you like it)

Stir in a bowl until sugar is dissolved. Refrigerate for 1 hour. Pour in ice cream maker and churn for about 1/2 hour. Freeze.

*You can buy my favorite ice cream make here and it comes with an extra bowl (definitely worth it).

Grandma Nellie's Surprise Cobbler

1 1/2 C flour
1 C sugar
2 tsp baking powder
1/2 tsp salt
1 C milk

Mix into a batter and pour into a greased 9 x 13 pan or dutch oven. Batter will be thin.

If fresh fruit is used - use 6 cups sliced peaches, set aside in bowl.

If using bottled fruit - drained fruit (save juice) and cut in pieces, set aside in bowl.

In saucepan mix
1 C sugar
2 Tbsp cornstarch, heaping
2 C. water (I use the reserved juice to make up most of the liquid--1 1/2 C of juice + 1/2 C water)

Bring to boil, then add fresh fruit. Do not cook. Mix together and pour on top of batter. Batter will rise through the fruit.

Place dots of butter on top and sprinkle with 1 tsp cinnamon.

Bake at 400 degrees for 30 minutes. (not sure on dutch oven cook time)

Sam's Moist Chocolate Cake

We got this recipe from a family friend who is an amazing pastry chef on the side. This cake is seriously good and can be made a day or two in advance. This recipe is ALL Sam's.

Chocolate Cake

(from Gale Gand, modified for Utah's elevation)

Sugar 2 1/2 cups

All-purpose flour 2 3/4 cups

Cocoa powder, 1 1/8 cups (yep, that's CUPS)

preferably dutch-processed

Baking powder 2 tsp

Baking soda 2 1/4 tsp

Salt 1 1/2 tsp

Eggs 3

Milk 1 1/2 cups

Vegetable oil 3/4 cup

Vanilla extract 1 Tbsp

Very hot water 1 1/2 cups

Heat the oven to 350F degrees. Grease and flour pans (3 - 8X8 OR 1 9X13 and 1 8X8 OR 3 8" rounds)

Add sugar, flour, cocoa, baking powder, baking soda, and salt to the mixing bowl of a stand mixer(I used my bosch). Using the whisk attachment, whisk until dry ingredients are combined.

In a medium sized bowl whisk together the eggs, milk, oil and vanilla. Add the wet ingredients to the dry ingredients and mix on low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter should be thin enough to pour.

Divide the batter into the prepared pans, making sure that it doesn't come more than halfway up the side of the pan.

Bake for 35+ (it can be as much as 50 minutes) until a toothpick in the center comes out completely clean. Cake can cool in pan. Frost with your favorite frosting or eat plain.

Sam's note: It actually gets even better on the second and third days. You can store it at room temperature covered with plastic wrap.

Chocolate Butter Frosting

Better Homes and Gardens New Cook Book

1/3 cup real butter, room temperature

1/2 - 3/4 cup cocoa powder (preferably Dutch-processed)

4 1/2 cups powdered sugar

1/4 - 1/2 cup milk

1 1/2 tsp vanilla

In bowl beat the butter until fluffy. Add the cocoa powder and beat until combined with the butter. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the milk and vanilla. Slowly add in remaining sugar. Beat in additional milk if needed to make frosting spreading consistency.

*You'll need about 1 1/2 recipes to decorate a whole cake.

Baked Pears

This is from my sister-in-law Cherisse.

6 ripe pears, peeled, cut in half and cored
1/2 C orange juice
1 C brown sugar
1 tsp cinnamon
1/2 tsp nutmeg

Combine juice, sugar and spice and put in the bottom of a 9 x 13 pan. Place pears on top with cut side facing up. Dot with butter. Bake at 350 degrees for 1 hour. Serve with ice cream.

Cherisse likes to double the sauce and then after the pears are done baking boil the sauce in a pot until it reduces down. I didn't have time for this but I'm sure it would be yummy.

Cinnamon Streusel Cake

Here's a quick easy way to dress up a yellow cake mix.  It's really yummy!

Crumb Topping:

2 cups graham cracker crumbs

3/4 cup chopped nuts (I used pecans)

1/4 tsp. cinnamon

3/4 cup butter or margarine (I usually cut this back)

Mix dry ingredients together.  Melt margarine and mix with dry to make crumbs.

Cake:

1 pkg. yellow cake mix

1 cup water

1/4 cup oil

3 eggs

In a 9 x 13 cake pan (spray with nonstick cooking spray) spread 1/2 of cake mixture and sprinkle with 1/2 of crumbs.  Spread other half of cake mixture and sprinkle with rest of crumbs.  Bake at 350 for 35-45 minutes or until done.  Cool and drizzle with glaze.

Glaze:

1 cup powdered sugar

1-2 Tbsp. water

Raspberry Bars

Set oven to 375.

Crust:
Mix together:
2 cups flour
1 cup margarine
1/2 cup powdered sugar.
Press into 9x13 pan. Bake for 15-17 minutes or until edges are slightly brown.

Immediately spread approximately 1 cup raspberry jam over crust and let cool.

Whip together:
6 oz. cream cheese, softened
2 Tbsp. milk
Add 8 oz. white baking chocolate (or vanilla milk chips)
Mix until smooth

Spread over raspberry layer and refrigerate.

Top with 4 oz. semi-sweet baking chocolate (again, choc. chips okay) and 2 Tbsp. shortening. Melt together and spread on white chocolate layer. Chill.
*It's easiest to rotate the pan to spread the chocolate - if you try to spread it with a spatula it mixes with the white.

Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg

Mix together and drop onto greased pan (sometimes I'm able to roll the dough into a ball. It just depends on the consistency of my PB).
Bake at 350 for about 8 minutes.


I know what you're thinking.....this recipe sounds crazy but they are actually pretty good. My sister got this recipe from a friend. It really came in handy for her when some neighbors came over. The wife was allergic to gluten so my sis was glad she could offer them gluten-free cookies!

Zucchini Brownies

Since the bounties of the harvest are upon us I thought I would post one of my favorite zucchini recipes. Eden actually brought this to the August Supper Club. I've always attributed this recipe to our neighbor, Leslie E., since she is the only one I recall ever making them, but my great aunt recently informed me that it's actually my Grandma Jesperson's recipe (which makes sense because she and Leslie were next door neighbors for years). The original recipe says that the chocolate chips are optional but I personally think they are a must. Anyway, we LOVE it and I've been freezing my extra grated zucchini so I can make this in the coming months.

Cream:
1/3 C oil
1 egg
2 tsp vanilla
1 1/2 C sugar

Sift together:
2 C all-purpose flour
1 tsp salt
1 1/2 tsp baking soda
1/4 C cocoa powder

Add to creamed mixture and then add:
1 C nuts (optional - I don't add them)
2 1/2 C grated zucchini

Spread in 9x13 greased pan and sprinkle with 1/3 C semi-sweet chocolate chips.

Bake 350 degrees for 20 - 25 minutes or until toothpick comes out clean.

Hershey's Creamy Frosting

It was requested that I post the chocolate frosting I use on the chocolate eclair cake. This is just the frosting in the hershey's cookbook and it tends to be what I go off of. This is a very small recipe though so I at least double it. Then, to top the chocolate eclair cake, I make me much thinner(so just add more milk) so it's easier to put on the cake and goes with the consistancy of the dessert better!

3T Butter
3 T Cocoa
1 T Corn Syrup
½ t Vanilla
1 c. Powered Sugar
1-2 T Milk

Peach Cobbler

My Mom found this recipe years ago in the Deseret News. We love it!

Filling
Combine:
7 c. peaches, peeled and sliced
1/2 c. sugar
2 T. flour
1 T. lemon juice
1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 c. water

Topping:
1 c. flour
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
4 T. butter
2 eggs slightly beaten

Combine all and beat until smooth. Drop over peach filling.
This is really thick and so I microwave (45 sec. or so) it so it covers more of the peaches instead of just falling in big globs.

Bake at 375 for 35-40 minutes.

Thanks for letting me join Supper Club! It's fun to be back!