Heather's Recipes
Desserts
Make and bake cake according to package directions. Cool.
Make pudding according to package directions. Spread evenly over cake.
Mix last 4 ingredients together. Spread evenly over pudding.
Refrigerate until serving.
Preheat oven to 350. Press 1 can of crescent rolls onto bottom of 13X9 pan (Do not spray with oil)
Mix cream cheese, egg yolk, vanilla, and sugar; blend well until really smooth. Spread onto crescent rolls in pan.
Top with 2nd can of crescent rolls. Make sure it goes to the edge and all seams are pinched or sealed.
Bake for 20-25 minutes or until lightly browned. Cool completely.
Pour milk into bowl. Add pudding mix. Beat until well blended. Let stand 5 minutes. Fold in whipped topping. Stir in 1 C of cookies & “rocks”. Spoon into pie crust. Sprinkle with remaining cookies & “rocks”. Freeze until firm, about 4 hours.
Preheat oven to 350. Spray bundt pan with cooking spray. Mix the sugar & cinnamon. In a saucepan, melt the butter & brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Take the biscuits out of the containers & sprinkle with 1/2 tsp of the cinnamon sugar. Place a cube of cream cheese in the center of each biscuit; wrapping & sealing the dough around the cream cheese. Sprinkle 1/2 C nuts into the bottom of the bundt pan. Place half the prepared biscuits into the pan. Sprinkle with cinnamon sugar, pour half the melted butter mixture over the biscuits & sprinkle on 1/2 C nuts. Layer the remaining biscuits on top, sprinkle with remaining cinnamon sugar, pour remaining butter mixture over the biscuits & sprinkle with remaining 1/2 C nuts. Bake for 30 minutes. Remove from oven & cool for 5 minutes. Place plate on top & invert.
Preheat the oven to 475. Place large pan or oven safe skillet (that the cheesecake pan will fit inside) filled with about 1/2″ of water into the oven while it preheats. This will be your water bath.
Combine graham cracker crumbs & cinnamon in a medium bowl. Mix in melted margarine. Press into 9″ springform pan that has been lined well on bottom & sides with parchment paper. Use bottom of glass to press crumbs flat on bottom & 2/3 the way up the sides. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry. Put crust in freezer until filling is done.
Use an electric mixer to combine the dream cheese with the sugar, sour cream, & vanilla. Blend for a couple minutes or until smooth & creamy. Be sure to scrape the sides of the bowl. Whisk the eggs in a medium bowl & add to cream cheese mixture. Blend just enough to integrate the eggs.
Remove the crust from the freezer & pour the filling into it. Carefully place cheesecake into preheated water bath. Bake for 12 minutes @ 475. Then turn oven down to 350 & bake for 50-60 minutes or until top of cheesecake turns a light brown or tan color. Remove to cool.
When cooled, combine sour cream & sugar. Spread over the top of the cheesecake. Cover & chill for at least 4 hours. To serve, slice into 12 portions. Apply a pile of shipped cream to the top & serve.
Heat oven to 350. Spray bottom of 13X9 pan with cooking spray. In a large bowl, mix cookie mix, butter, & egg with a spoon until soft dough forms. Stir in 1/2 C of the candies & baking chips. Press dough in bottom of pan. Sprinkle with remaining candies over the top. Bake 22-24 minutes or until golden brown. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.
Combine cream cheese & marshmallow cream, mixing at medium speed until well blended. Add sherbet & mix well. Fold in whipped topping. Pour into crust & freeze until firm.
from Clara Schreck
Preheat the oven to 375. Cream the sugar, shortening, pumpkin, & vanilla together. Mix until well combined. Mix the flour, baking soda, & ground cinnamon. Stir the flour mixture into the creamed mixture & mix until combined. Stir in the chocolate chips. Drop by teaspoon onto an un-greased baking sheet. Bake for 12 – 15 minutes or until set. Cool on a rack.
from Jen Bergler
Pour apple pie filling in crock pot. Mix cake mix & butter to form a crumble. Top apples with crumble mixture. Cover & cook on high 2 hours. Serve warm with vanilla ice cream.
Note: I usually freeze my bananas for future use. Remove the skin/ peel before freezing. Thaw in fridge the night before baking.
Mix ingredients together. Bake @ 350 for 1 hour
Makes 1 regular loaf; 3 small loaves; 12 muffins
You can use the same recipe for apple muffins by replacing the bananas with 1-2 C applesauce. Add cinnamon to taste. You can also grate fresh apples in the mix, 3-4 depending on the size. Nuts can also be added.
from Clara Schreck