Turtle Pumpkin Pie

What You Need

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Note: Store leftover pie in refrigerator.

Award Winning Strawberry Pie

Evisa Given's

Strawberry Cream Pie
1st Place Pie at the Neely Ward's BBQ!

1 baked 8 or 9 inch pie shell
1 package vanilla instant pudding (small)
1 package Cool Whip
1 pint fresh strawberries, cleaned and sliced

In a deep bowl, mix pudding as directed; using only 1 cup milk. When thickened add 1 cup Cool Whip, then fold in strawberries. Toss lightly - turn into shell and chill. Top with remaining whipped cream and strawberries, if desired.

Baked Graham-Cracker crumb pie crust


for a 9 inch pie shell -

1 1/2 cups graham -cracker crumbs
6 Tbsp. butter or margarine (3/4 stick) melted
1/4 cup sugar

Preheat oven to 375 F. If you would like to make your own graham cracker crumbs, put the crackers in a blender or food processor, or place them in a sturdy plastic bag and roll into fine crumbs with rolling pin.

In a pie plate or bowl, mix crumbs with remaining ingredients. If you like, set aside 3 tbsp mixture for topping. With hand, press mixture onto bottom and up side of pie plate. Back crust 8 minutes, cool on wire rack. Fill as recipe directed.. top with reserved crumb mixture as garnish, if desired.

Super Easy and a Neely ward 'Best Pie contest winner!' :)

Elmo Birthday Cake

Christie Perkes'

Elmo Birthday Cake

Pattern from coloring book (attached)
1 - 9 inch round, layered cake frosted.
Butter Cream Frosting:
2 sticks butter (can use 1/2 shortening)
4 cups powdered sugar
2 Tbls milk
1 tsp vanilla
(I made this recipe 1 1/2 times because I made 1/2 into chocolate to frost the cake. Add 4-6 Tbls of cocoa and 1 T. milk to make part of it into chocolate)

Use attached pattern of Elmo's face (or call Christie Perkes for a copy)
Cut out Elmo, his nose, and mouth (leave eyes)
Set Elmo pattern on cake and trace outline, nose, and mouth with a toothpick.
Use writing tip to trace black outline around face, eyes, nose, mouth (fill in mouth)
Use star tip to complete cake with white for eyes, orange for nose, and red for face.
Do a fun border with whatever is left in your tubes.
Have fun and remember, it is for a child who won't care if it's perfect!!
** I have the Wilton colors and a couple tips/bags if you want to borrow them.

Happy Birthday Ava!!!

Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies
http://picky-palate.com/2010/02/11/cinnamon-roll-sugar-cookies-yes/

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
~
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

Makes at least 6 dozen

Apple Caramel Crunch

Apple Caramel Crunch

Valerie Miller

(My delicious Grandma)

CheeseCake Filling (WalMart)

Caramel Topping

Crushed Heath Bar topping (find in baking isle)

Spread the Cheesecake filling on bottom of platter

Then drizzle the caramel syrup over

Next sprinkle the heath bar toppings

Arrange sliced apples around platter.

Dip and Enjoy!!!

Young Women Cookie Trains

Post By: Michelle Wendelschafer
Last night I went over to the Laura Robinson's home (YW president) and helped the Laurels with our family tradition... Cookie Trains!!! We couldn't find the exact cookies our family normally uses for the trains so we improvised with Graham Crackers... they worked just as well.. They turned out cute.. the girls had fun.. I'm sure if they had more time they would've decorated much more!! It was fun!! Thanks girls for letting me play!!!

This is my family's train from 2000.

monster cookie recipe

Recipe courtesy Donna Haney as adapted by Paula Deen

Ingredients
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Directions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Pumpkin cookies

Kathy Miller's

Pumpkin cookies

1 box spice cake mix
1 small can pumpkin
1 cup Chocolate chips

Mix cake mix and pumpkin together.
Add chocolate chips.

Bake 375* about 10 minutes

Molasses Spice Cookies

Arian Hatch's

Molasses Spice Cookies

1 ¾ c flour 1 t. baking soda
1 t ginger 1 t cinnamon
¼ t cloves ¼ t. salt
1 c sugar ¾ sugar
¾ c butter 1 egg
¼ c molasses
White chips and chopped walnuts (opt)

Combine dry. Beat sugar and butter – add egg and molasses. Beat in flour mixture. Chill 20 minutes. Roll into balls. Roll in walnuts. Bake 9-11 minutes at 375. Cool on sheets for 2 minutes before removing.

Peach Dessert

Arian Hatch's

Peach Dessert
1st layer
1 c flour ¼ c brown sugar
½ c chopped nuts ½ c melted butter
2nd layer
6 oz cream cheese 2 T milk
2 T sugar ½ tub cool whip
3rd layer
Peaches w/ lemon & sugar
4th layer
Small pkg vanilla pudding 1 c milk ½ tub cool whip

Refrigerate

Quick Fruit Cobbler

Arian Hatch's

Quick Fruit Cobbler

1 can fruit

1 C Bisquick

1/4 c milk

1t sugar

1t butter

Bake at 400 for 20 Minutes

Cream Cheese Frosting

Arian Hatch's

Cream Cheese Frosting

2C Powdered Sugar

3 oz Cream Cheese

1/2 cube butter

1t vanilla

HomeMade Oreo's

Michelle Tucker's

Homemade Oreos

1 package Super Moist Chocolate Fudge cake mix

1/2 cup margarine, melted

1 egg

1 carton whipped vanilla frosting

~

Pre-heat oven to 350. (You're not actually making the cake mix, so don't even look at the box! You just want the mix in the bag.) Combine all of the ingredients. Shape into 1" balls and place on ungreased cookie sheet. Bake 9-10 minutes. Cool and spread frosting between 2 cookies.