Coconut Cake

1 box Cake mix, white

1 cup Coconut                                                           

1 1/2 cups Milk                 

1/2 cup Sugar

8 oz Cool whip

Bake cake according to box directions in 13x9 pan. Allow to cool for 15 minutes. Mix milk, sugar and 1/2 cup coconut to a boil, simmer for 1 minute then spoon on warm cake. Cool completely. Stir 1/2 cup coconut into whipped topping and spread over cooled cake. Chill overnight.

Plump Peanut-Apple Cookies

3 cups Flour                                                                                   Preheat oven to 350

1/2 tsp Salt

1/2 tsp Baking soda

1 cup Shortening, softened

1 cup Sugar

1 1/2 cups Brown Sugar

1 cup Peanut butter

1 cup Apple sauce

1 tsp Vanilla

2 Eggs

1 cup Raisins, chopped           

Sift together dry ingredients together. Cream together shortening, peanut butter, white sugar and brown sugar. Stir apple sauce, vanilla and eggs together.  Slowly at the dry and wet ingredients to the creamed ingredients; mixing after each addition. Stir in raisins. Drop by teaspoon on greased cookie sheet. Bake at 350 for 10-20 minutes.

Peanut Butter Bars

1/2 cup Peanut butter                                                                  Preheat oven to 350

1/4 cup Margarine

1 tsp Vanilla

1 cup Brown sugar

2 Eggs

2/3 cup Flour, sifted

3/4 cup Salted peanuts, chopped

Cream together peanut butter, margarine, vanilla and brown sugar. Add eggs one at a time, beat well after each egg. Stir in flour and peanuts. Bake at 350 for 25-30 minutes in greased 8x8x2 pan. Cool and sift powdered sugar over the top. Yield appoximately 2 1/2 dozen bars.

Turtles

14 oz Carmels

2 tbsp Evaporated milk

2 cups Nuts

1/2 lb Chocolate chips

Melt carmels and evaporated milk together in microwave for 3-4 minutes. Stir and add nuts. Melt chocolate chips in separate bowl. Butter wax paper on cookie sheet. Dip teaspoons of nut mix in chocalate and place on wax paper to set up.

Earthquake Cake

1 box German chocolate cake mix                                             Preheat oven to 350

1 cup Coconut, flaked
1 cup Pecans, chopped
1 1/2 cups Sugar
1 8 oz Cream cheese
1/2 cup Margarine, melted

Grease bottom of 13x9 pan. Add pecans and coconut. Prepare cake mix as directed and pour over pecans and coconut. Combine cream cheese and melted margarine; beat until creamy. Add sugar and beat until smooth. Drop by teaspoons full on cake batter. Bake at 350 for 45-50 minutes.

Fruit Pizza

Layer 1- Box of sugar cookie mix (prepare following label) or package of cookie dough. Spread on ungreased cookie sheet, bake and cool.

Layer 2- Mix 2-8oz packages cream cheese and 1 cup powdered sugar. Spread on top of cookie

Layer 3- Slice 2 or 3 bananas over layer 2.

Layer 4-Mix 3 strawberry jello, 3 tbsp corn starch, 1 cup sugar and 1 cup water. Boil until thick. Cool before spreading over layer 3.  (can use strawberry glaze)

Layer 5- Spread any variety of fruit over the glaze. Strawberried, pineapple, kiwi, mandarin oranges, grapes, etc.

Microwave Peanut Brittle

2 cups Sugar                                                                

1 cup Light corn syrup

1/3 cup Water

1 lb Peanuts Salted

1 tbsp Butter or margarine

1 tbsp Baking soda

Grease cookie sheet, keep warm. In a 3 qt casserole dish mix sugar, light corn syrup, and water. Cool on full powedr 8-10 minutes or until softball stage is reached. Stir occasionally during cooking. Stir in the peanuts. cook 10-12 minutes or until crack stage.  Stir in butter, and baking soda. Pour mixture on cookie sheet; spreading to 1/4 inch thickness. Cool and break into pieces.

Easy Chocolate Nut Pie

3/4 cup Peanuts                                                                          Preheat oven to 325
3 Eggs
2 tbsp Milk
1 tsp Vanilla
1/2 cup Brown sugar, packed
1/2 cup Sugar
1/2 cup Butter or margarine
2 tbsp Flour
1/2 cup Butter or margarine
2 squares Chocolate, Unsweetened

Grind 1/2 cup of peanuts in blender. Put the ground nuts on bottom and sides od well-greased  pie pan (9"). Combine eggs, milk, vanilla, sugar, brown sugar, flour, and butter in blender. Blend medium speed for 1 min. Add chocolate and blend on medium for 2 minutes or until smooth. Pour into pan. Chop up remaining peanuts and sprinkle on top. Bake at 325 for 40 minutes. Serve warm or cool.

Zucchini Cake

2 cups Flour                                                                                  Preheat oven to 350
2 cups Sugar

2 tbsp Cinnamon

2 tsp Baking soda

1 tsp Salt

1 cup Salad oil

2 tsp Vanilla

3 Eggs, beaten

2 cups Zucchini, grated unpeeled

1 cup Raisins, optional

1 cup Nuts, copped, optional

Combine flour, sugar, cinnamon, baking soda, salad oil, vanilla, eggs together in a bowl. Stir in zucchini, raisins, and 1/2 cup nuts. Pour in 13x9 pan coated with Pam. Sprinkle on remaining 1/2 cup nuts. Bake at 350 for 50 minutes. Cool in pan on rack. This is better when it's 3 or 4 days old.

Impossible Coconut Pie

2 cups Milk                                                                                    Preheat oven to 350

1 cup Coconut, flaked or shredded

3/4 cup Sugar

1/2 Bisquick mix

4 Eggs

1 1/2 tsp Vanilla

Grease 9" or 10" pie pan. In a bowl combine all ingredients, beat well or blend on high speed until thoroughly combined. Pour into prepared pan. Bake at 350 for 50-55 minutes or until knife inserted in center comes out clean.

Peanut Butter Pie

1/2 cup Peanut butter

1 cup Powdered sugar

1 box Vanilla Instant pudding (follow directions on box)

1 8" pie crust, baked

Whipped cream, optional

Combine peanut butter and powdered sugar, will be crumbly.  Put mixture in the bottom of a deep 8" baked pie crust. Save enough for topping. Pour pudding over crumbs. Top with whipped cream. Sprinkle crumbs over the top. Chill and serve.

Layered Chocolate Dessert

1 cup Nuts,                                                                                    Preheat oven to 350

1 cup Butter

1 cup Flour

1 8 oz pkg Cream cheese, softened

1 cup prepared Whipped topping

3- 3 oz boxes Chocolate pudding, instant*

4 cups Milk

Combine nuts, butter and flour; pat into 13x9 dish. Bake at 350 for 15 minutes, cool. Combine cream cheese, sugar and whipped topping; spread over crust. Prepare pudding using 4 cups of milk; spread over second layer. Top with additional whipped topping and sprinkle with nuts. *Can use other pudding flavors instead of chocolate.

Granny Cake

2 Eggs                                                                                              Preheat oven to 350

2 cups Flour

1 1/2 cups Sugar

1 tsp Salt

1 tsp Baking powder

1 tsp Baking soda

1 20 oz can Pineapple, crushed

1/2 cup Light brown sugar

1/2 cup Pecan pieces

Mix first 7 ingredients together and pour in a greased and floured 13x9x2 pan. Sprinkle with brown sugar and nuts. Bake at 350 for 40 minutes.

Topping

3/4 cup Milnot
1 cup Sugar
1 stick Margarine
1 tsp Vanilla

Mix together in a saucepan and slowly bring to a boil. Pour over the cake right after removing from oven.

Banana Split Cake

Layer 1- 2 cups Graham Crackers (about 30 crushed)
                1 stick Margarine

               1/4 cup Sugar

Mix: Spread in 13x9 pan

Layer 2- 2 cups Powdered sugar

                 1 stick Margarine

Beat with mixer and spread over Layer 1

Layer 3- 3 or 4 Bananas, sliced

Layer 4- 20 oz Crushed pineapple, well drained

 Layer 5- 9 oz Cool whip tub

Layer 6- Cherry and nuts, optional
Other options, chocolate graham crackers and a layer of sliced strawberries might give a more banana split flavor. Also, drizzling chocolate syrup on top will give a little different flavor.

Pistachio Pudding Cake

1 pkg Pistachio instant pudding (4 serving size)                          Preheat oven to 350
1 pkg Yello cake mix

1/2 tsp Almond extract
4 Eggs
1 1/4 cups water
1/2 cup oil
7 drops Green food coloring

Combine all ingredients in large mixer bowl. Blend then beat at medium speed for 2 minutes. Pour into greased and lightly floured 10" tube or bundt pan. Bake at 350 for 50-55 minutes or until cake springs back. Cool in pan for 15 minutes.

Topping

1 1/2 cups Milk, cold
1 pkg Dream whip
1 pkg Pistachio instant pudding

Whip together and add nuts, if desired.

Japanese Fruit Pie

1 stick Butter, softened                                                              Preheat oven to 325
2 Eggs

1 cup Sugar

1 tbsp Vinegar

1/2  cup Coconut

1/2 cup Raisins

1/2 cup Nuts, chopped

Beat the butter, eggs, sugar and vinegar together. Mix in remaining ingredients. Pour into unbaked pie shell. Bake at 325 for 40 minutes.

Brown Sugar Chews

2 Eggs                                                                                             Preheat oven to 350

2 cups Brown sugar (packed)
2 tsp Vanilla
1 cup Flour
1/2 tsp Baking soda
1 1/2 cup Nuts
1/2 tsp Salt

Mix together eggs, brown sugar and vanilla. Then add flour, salt, and baking soda. Then add nuts. Spread mixture on well greased slab cookie pan. Bake at 350 for 18 to 20 minutes.

Miracle Cheese Cake

1 pkg Lemon gelatin

1 cup Boiling water

3 tbsp Lemon juice

8 oz pkg Cream cheese

1 cup Sugar

1 tsp Vanilla

1 tall can Milnot, chilled and whipped

1/2 lb Graham crackers

1/2 cup Butter, melted

Dissolve gelatin in boiling water. Add lemon juice, cool. Cream together sugar, vanilla and cream cheese. Add gelatin. Mix well. Fold in whipped Milnot.

Crush crackers and add melted butter. Pack in 13x9x2 pan. Add filling and sprinkle with crumbs. Chill for several hours.

Sunrise Cherry Pie

8 1/4 oz can Crushed Pineapple
8 oz pkg Cream cheese, softened
1/2 tsp Vanilla
21 oz can Cherry pie filling
1 cup Heavy cream
1/4 cup Powdered sugar
6 oz Graham cracker crust

Drain pineapple, reserve 2 tbsp of the syrup. Combine cream cheese, vanilla and syrup until blended. Stir in 1/4 cup pineapple and 1/2 cherry pie filling. Add sugar to cream, beating until soft peaks form. Fold into cheese mixture. Pour into crust. Top with remaining pineapple and pie filling. Chill.

3 Minute Yogurt Pie

2- 8 oz containers Strawberry Yogurt
1- 8-9 oz Cool whip
1 Graham cracker crust
4 Strawberries, sliced

Fold strawberry yogurt and cool whip together and spoon into graham cracker crust. Freeze until firm, about 4 hours. Remove from freezer 30 minutes before serving and place in refrigerator. Garnish with sliced strawberries.

Snickerdoodles

I cup Shortening (-2 Tbsp)                                                             Preheat oven to 375
1 1/2 cups Sugar
2 Eggs
2 3/4 cups Flour
2 tsp Cream of tarter
1 tsp Baking soda
1/2 tsp Salt

Cream together chortening and sugar. Add eggs and beat well. Add dry ingredients and mix well. Form into 1 inch ball. Roll in mixture of 4 tsp sugar and 4 tsp cinnamon. Bake at 375 for 10 minutes.

Impossible Pecan Pie

Grease 9" Pie pan                                                                             Preheat over to 350
Sprinkle 1 1/2 Chopped pecans in the pie pan.

In a bowl, combine:

3/4 cup firmly packed Brown sugar

3/4 cup milk

3/4 cup Light or dark corn syrup
1/2 cup Bisquick
1/4 cup Margarine, softened
4 Eggs
1 1/2 tsp Vanilla

Beat until smooth and pour into pan over pecans. Bake at 350 for 50-55 minutes or until knife inserted in center comes out clean. Cool.

Magic Cookie Bars

1/2 cup Butter or margarine                                                       Preheat oven to 350
1 1/2 cups Graham cracker crumbs

1 (6 oz) pkg Semi-sweet chocolate chips

1 (14 oz) can Eagle brand milk

1 1/3 cups Flaked coconut

1 cup Chopped nuts

In 13x9 baking pan melt margarine in oven. Sprinkle graham cracker crumbs over the margarine. Pour Eagle brand milk evenly over crumbs. Top with remaining ingredients and press down. Bake 25-30 minutes or until lightly browned. Cool, chill if desired. Cut into bars. Store loosely covered at room temperature. May substitute half the chocolate chips for butterscotch chips for a richer taste.

Peach Cake

1 large can Sliced Peaches with juice                                         Preheat oven to 350
1 box White cake mix

1 stick Margarine, cut in pieces

1/4 cup Coconut or 1/2 cup Chopped nuts

Pour sliced peaches with juice in 13x9 cake pan. Sprinkle white cake mix over the peaches. Spread the slices of margarine over the cake mix. Sprinkle coconut or chopped

nuts over the top. Bake for 55-60 at 350. Serve warm and top with whipped cream, if desired.

Swedish Nut Cake

1 20 oz can Crushed Pineapple (don't drain)                            Preheat oven to 350

2 cups Sugar

2 Eggs

2 cups Flour

2 tsp Baking soda

1/2 cup Chopped nuts

1 tsp Vanilla

Mix well. Bake in 13x9 pan for 30-40 minutes at 350. Cool and cover with topping.

Topping

1 stick Butter
8 oz Cream cheese
1 3/4 cups Powdered sugar
1 cup Chopped nuts
1 tsp Vanilla

Cream butter and cream cheese together. Add powdered sugar, mix well. Stir in chopped nuts and teaspoon vanilla. This will keep for several days in the refrigerator or may be frozen.

Creamy Ice Cream Pie

2 cups Cold milk
1 1/2 cups Vanilla ice cream, softened
2 pkgs Banana cream instant pudding
1 Graham cracker crust

Blend milk and ice cream in a bowl. Add pie filling mix. Beat 1 minute. Pour in shell. Chill until set (about 1 hour)

May garnish with whipped cream and nuts. Sliced strawberries make a nice topping and you can use a chocolate crust to make this more like a banans split.

Butter Crunch

1 cup Butter

1 cup Sugar

2 tbsp Water

1 tbsp Light corn syrup

3/4 cup Chopped nuts
1 pkg (6oz) semi-sweet chocolate pieces

Butter baking sheet. Melt butter in 2 qt xauce pan on low heat. Add sugar. Heat to boiling while stirring. Stir in water and corn syrup. Cook over medium heat stirring to 290 on thermometer or until separates into threads in cold water.

Remove from heat, stir in nuts. Pour on baking sheet, spread 1/4" . As it cools, loosen from pan with spatula.

Melt chocolate in a double boiler. Spread half over crunch. When firm, turn and spread the other half of the chocolate on other side. Break into pieces.

Date Balls

1/2 cup Margarine
1 1/2 cups Sugar
2 cups Dates

Mix together and cook in sauce pan until dates are dissolved. Stiring constantly.

Add

2 beaten Eggs

1/4 tsp Salt

1 tsp Vanilla
2 tsp Milk

cook 2 minutes

Add
4 cups of Rice crispies
3/4 cups nuts

Mix it all together and make into balls. Roll the balls in coconut.

Dump Cake

Dump: 1 can (20 oz) crushed pineapple in 13x9x2 ungreased pan. Spread evenly.
Dump: 1 can (21 oz) cherry pie feeling. Spread over above.
Dump: 1 box yellow cake mix over the filling.
Dump: 1 cup chopped pecans over cake mix.
Dump: 2 sticks (sliced) butter or margarine over pecans.

Bake: 1 hour at 350

Topping: Spread whipped cream over the top and serve slightly warm.

Pineapple Pound Cake

1/2 cup Vegetable shortening
2 sticks Butter or margarine
2 3/4 cups Sugar
6 Large eggs
3 cups Flour, sifted
1 tsp Baking powder
1/4 cup milk
1 tsp vanilla
3/4 cup Crushed pineapple and juice

Cream shortening, butter, and sugar. Add eggs one at a time; beat after each egg. Sift baking powder with flour. Add to mixture one spoonful at a time, alternating with milk. Add vanilla. Stir in pineapple and juice. Blend well.

Pour batter in a well greased 10" tube pan. Place in cold oven. Turn oven to 325 and bake 1 1/2 hours or until springs back when touched. Run knife around edges and carefully remove to rack.

Icing

1 stick Butter or margarine
1 1/2 cups Powdered Sugar
1 cup Crushed pineapple

Combine butter, powdered sugar and 1 cup of drained pineapple. Pour over top of cake while hot.

Chocolate Carmel Layer Squares

1 14 oz Bag of Carmels                                                                   Preheat oven to 350

2/3 cup Evaporated milk

1 box German chocolate cake mix

3/4 cup softened margarine
1 cup Chopped nuts
1 6 oz pkg Chocolate chips

Combine carmels and and 1/3 cup evaporated milk in double boiler. Melt and remove from heat. Combine cake mix, remaining 1/3 cup evaporated milk and margarine with electric mixer. Stir in nuts. Press 1/2 cake mixture into greased 13x9 pan. Bake at 350 for 6 minuts. Sprinkle chips over the hot cake. Pour carmel over the chips. Drizzle remaining cake mix over carmel. Bake 15 to 18 minutes. Cool 30 minutes before cutting.

Ultimate Sugar Cookies

1 1/4 cup Sugar                                                                              Preheat oven to 375

2 Eggs1/4 cup Light corn syrup

1 tbsp Vanilla

3 cups Flour
1/2 tsp Baking soda
1 cup Butter flavor Crisco
3/4 tsp Baking powder
1/2 tsp salt

Combine sugar and crisco in a large bowl. Add eggs, syrup and vanilla. Beat well. Combine flour, baking powder, baking soda and salt. Add to the mixture. Divide dough into quarters.

Spread 1 tbsp of flour on wax paper. Put 1 quarter of dough on the wax paper, flatten slightly and turn over. Cover with wax paper and roll to 1/4" thick. Cut into cookies with shaped cutters. Sprinkle with decorations, if desired.  Bake at 375 for 5-9 minutes.

Crunch Bar Brownies

2 sticks Margerine                                                                             Preheat oven to 350
2 cups Sugar
6 tbsp Cocoa
2 tsp Vanilla

4 Eggs

1 cup Flour
1/2 tsp Salt
7 oz Marshmallow creme

Cream margerine, sugar, cocoa and vanilla. Beat in eggs. Mix in flour and salt. Spread on cooking sheet. Bake 350 for 25-30 mins. Remove from over and carefully spread on marshmallow creme.

While cooling, melt the following in a saucepan, stirring constantly:

1 cup Peanut butter
6 oz Chocolate chips
6 oz Butterscotch chips

Add 3 cups rice crispies and spread over cooled marshmallow creme. Cool and cut into bars.

No Bake Cookies

1 stick Butter
2 cups Sugar
1/2 cup Cocoa
1/2 cup Milk
1/4 tsp Salt

Boil above ingredients for 1 minute on medium heat. Then add:

1 cup Peanut butter
1 tsp Vanilla
3 cups Oats

Drop by teaspoon on waxed paper.

Fruit Cocktail Cake

1 box Yellow cake mix                                                                     Preheat oven to 350
3 Eggs

1/3 cup Oil

2 cups Fruit cocktail (not drained)

Combine all ingredients. Beat well. Bake 35-40 mins at 350

Frosting

1 stick Butter or margarine

1 cup Sugar2/3 cup Evaporated milk
1 tsp Vanilla
1 cup Coconut
1/2 cup Chopped nuts

Combine butter, sugar and milk in a saucepan. Bring to boil and cook for 3 minutes, Remove from heat and stir in vanilla, coconut and nuts. Cool in refrigeratir before putting on cake.

Sloppy Pineapple Cake

2 cups Sugar                                                                                   Preheat oven to 350
2 Eggs

2 cups Flour

2 tsp Soda

Dash of salt

1 No.2 can of crushed pineapple

Mix all ingredients together and bake at 350 for 35-40 mins ib a 13x9 pan.
Icing

1 stick Margarine
1 cup Sugar
1 tsp Vanilla
2/3 cup Canned milk

Boil ingredients together for 5 minutes and let cool. Pour over the cake after cake has cooled for 5 minutes.

Easy Peanut Butter Cookies

1 pkg, Duncan Hines Deluxe yellow cake mix                             preheat oven to 350
1/2 cup Crisco oil

1 cup Crunchy peanut butter
2 tbsp Water
2 Eggs

Combine all ingredients and mix well. Drop from a teaspoon on ungreased cookie sheets. Bake at 350 for 10-13 minutes.