Tortilla Roll-Ups

8-10 soft flour tortillas

1 lg. can pie filling
½ C. sugar
½ stick butter
½ C. water 

Roll 2 tablespoons pie filling in each tortilla

Place in a 9 x 13 inch greased pan

Sprinkle cinnamon on top

Bring water, butter and sugar to a boil and pour over the tortillas.

Let stand 40 minutes.

Bake at 350 degree oven for 25-30 minutes, until golden brown.

Pumpkin Cake

Submitted by Tammy Anderson

Ingredients

Directions

1.     Mixed ingredients and pour into greased pan 9 x 13               

2.     Sprinkle Dry Yellow Cake Mix over Top

3.     Melt ¾ Cup Butter Over Mix

4.     Bake @ 350° for 1 hour

Submitted by Tammy Anderson

Insanely Chocolate Chocolate Chip Cake

For this one, you can opt to use the same frosting from my grandma’s Holy Mother of Chocolate Cake.  This cake also works pretty well without any frosting at all.  It’s up to you.

2  cups flour  

1 1/2  cups sugar  

2  teaspoons baking powder  

1  teaspoon baking soda  

1/2  teaspoon salt  

1 1/4  cups sour cream  

3/4  cup butter, softened  

1  teaspoon vanilla  

3  eggs  

1/2  cup sugar  

1  teaspoon cinnamon  

1 (6  ounce) package chocolate chips (I like the mini kind)  

Heat your oven to 350 degrees. Grease a 13 x 9 pan.  In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, sour cream, butter, vanilla and eggs.  Mix all of that goodness together.  You can use a mixer at medium speed for about 3 minutes.

Then, pour half of the batter into your pan.  In a separate small bowl, combine the sugar and cinnamon.  Sprinkle half of that sugar mixture and ½ cup of your chocolate chips over the batter.  Repeat with the remaining batter, sugar mixture, and chocolate chips.  Bake it all at 350 degrees for 30-35 minutes

Submitted by Tammy Anderson

7 Layer Cookies

Makes 1 batch

Ingredients

1 cup graham cracker crumbs
1 cup shredded coconut
6 oz butterscotch chips
6 oz chocolate chips
1 can sweet condensed milk
1 cup walnuts

Directions

Melt 1 stick butter in a jelly roll pan. Spread in pan (in layers) - 1 cup of graham cracker crumbs, 1 cup of shredded coconut, 6 oz of butterscotch chips and 6 oz. of chocolate chips. Drizzle one can of sweet condensed milk on top. Add 1 cup of chopped walnuts on top. Bake at 350 degress for 30 minutes. Remove and let cool - then cut into squares.

Broiled Tilapia Parmesan

1/4 cup Parmesan cheese
2 tablespoons butter, softened
1 tablespoon and 1-1/2 teaspoons mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
1 pound tilapia fillets

DIRECTIONS
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Chocolate Cookie Bark

Prep: 20 minutes

Total: 1 hour 20 minutes (incl. refrigerating)

Makes 14 servings, one piece each

INGREDIENTS

1 pkg (8 squares) Baker’s Semi-Sweet Baking Chocolate
1 pkg (6 squares) Baker’s Premium White Baking Chocolate
2 Tbsp. peanut butter
10 Oreo Chocolate Sandwich Cookies

DIRECTIONS

1. PLACE semi-sweet chocolate and white chocolate in separate
   medium microwaveable bowls. Microwave until completely melted,
   following directions on package. Add peanut butter to white
   chocolate; stir until well blended. Crumble half the cookies over
   chocolate in each bowl; mix well.
2. DROP spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.
3. REFRIGERATE at least 1 hour or until firm. Break into 14 pieces. Store in airtight container in refrigerator.

Submitted by Robin Hyde

Swedish Cookies

1 cup Butter
1/2 cup Powdered Sugar
1 Egg Yolk
2 cups Flour, sifted
1 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda 

1.       Form into long roll, one inch in diameter.
2.       Let stand in refrigerator overnight.
3.       Cut in slices 1/4" thick.
4.       Dip first in beaten egg whites, then into chopped nuts.
5.       Sprinkle sugar on top.
6.       Bake until light brown at 325 degrees.

Red Velvet Sandwich Cookies
by Paula Dean

These are very yummy-Tammy Anderson

Ingredients

For the Cream Cheese Frosting:

Directions

Preheat oven to 375 degrees F.

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Rachaels 5 Minute Fudge

Ingredients

1 bag semisweet chocolate morsels (12 ounces)

9 ounces butterscotch morsels (3/4 of a 12 ounce bag)

1 can sweetened condensed milk (14 ounces)

1 teaspoon vanilla extract

1 can or package of walnut halves (8 ounces)

1/2 cup currants (a couple handfuls)

8-inch cake pan, lightly greased with softened butter

Candied red and green cherries, for garnish (optional)

Preparation

Place a heavy pot on the stove and pre-heat it over low heat. Add chocolate and butterscotch morsels and milk and stir until morsels are melted and milk is combined. Save the empty condensed milk can. Stir in the vanilla and remove the fudge from heat. Add the nuts and currants and stir in immediately. 

Cover the empty condensed milk can with plastic wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to center the can if it drifts. 

The fudge will set up almost immediately. Garnish can only be added in the first minute or two that the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. 

Chill covered in the refrigerator. Slice the fudge very thin when ready to serve – a little goes a long way!

Chocolate Angel Pie

1/2 cup sugar

1/8 teaspoon cream of tartar

2 egg whites

1/2 cup chopped nuts (optional if you like nuts)

3/4 cup semi-sweet chocolate chips

3 tablespoon hot water

1 teaspoon vanilla

1 cup heavy cream whipped

Mixing instructions:  Mix sugar and cream of tartar.  Beat egg whites stiff, but not dry.  Add sugar gradually while beating.  Place mixture in buttered pie place or 9" square pan.  Bake at 275 for 1 hour.  Cool. 

Melt chocolate and stir in hot water.  Cook until thickened; cool slightly.  Add vanilla and fold in whipped cream.  Pour into pie shell.  Cool for 2 to 3 hours.

Baked Acorn Squash Filled with Petits Peas (serves 8)

4 medium acorn squash

2 cups light brown sugar

1/4 cup maple syrup

2 - 16 oz packages frozen sweet peas in butter sauce (or use sweet peas and add your own butter - or skip the butter). 

About 1 1/2 hours before serving preheat oven to 350 degrees.  Cut 4 medium acorn squash into halves.  With spoon scoop out and discard seeds.  Place squash halves, cut-side up, in a roasting dish.  Brush cavities and cut edges of squash applying 1/4 cup maple syrup.  Sprinkle each lightly with salt and with 2 tablespoons brown sugar from 1 cup packed brown sugar.  Bake squash 1 hour and 15 minutes or until fork tender, occasionally brushing edges with syrup mixture in cavity.  

Prepare 2 packages of frozen sweet peas in butter sauce as label directs.  You can use sweet peas in butter sauce (original recipe) or use frozen peas and add about 1 table spoon or butter per package (when making it for only two people) or skip the butter altogether.  When squash are done, spoon peas into squash halves and serve.