Teddy Graham Peppermint Freeze

1 box chocolate Teddy Grahams, crushed and smashed into powder

1/2 cup sugar

1 cube melted butter

1/2 cup crushed peppermint sticks OR round peppermint candies (about 12-15 rounds; don't add more or it will be too strong)

1/2 gallon vanilla ice cream

1 8 oz. container Cool Whip

Mix together crushed Teddy Grahams, sugar and butter.  Smash half of the mixture into the bottom of a freezer-safe 9x13 pan.  Set other half aside.  Let ice cream and Cool Whip sit out and thaw until softened.  Whip them together with crushed peppermint.  Spread over crust layer.  Sprinkle remaining crust mixture over the top of the ice cream as evenly as possible.  Freeze at least 45 minutes before serving.  Serve with hot fudge drizzled over the top.

This recipe was given to me by my Wendy Nelson, who was my Beehive advisor in Young Women.  I turned 12 in 1994.  I've had this recipe for all of these years & I've never thought about making it until now.  I've REALLY been missing out!  This was yummy & has the perfect blend of flavors.  It's the perfect type of dessert for all of those hot summer days ahead.  My husband loved this especially, since he's such a huge ice cream fan.  If you love peppermint ice cream you MUST make this!!!

Peanut Butter Bars

1 cup peanut butter (you can use either chunky or smooth but I always use smooth)

1 cup butter

1 cup brown sugar

1 cup white sugar

2 eggs

vanilla, as desired

2 cups oatmeal

2 cups flour

1 tsp. baking soda

1/2 tsp. salt

chocolate chips

Cream butters & sugars.  Add vanilla & eggs.  Add dry ingredients.  Spread onto jelly roll pan (no need to grease) or large cookie sheet.  Bake 15 minutes at 350 degrees or until golden brown.  DO NOT OVERBAKE.  Sprinkle with chocolate chips & spread while hot.  Let cool; cut into bars & serve.

This is another recipe that my mom makes all the time.  Whenever we have a family get-together & she's asked to bring a dessert she makes these almost every time because they're so yummy & because they make enough for a big group.  She calls them peanut butter fingers, but I don't like using the word "fingers" in any recipe because it just doesn't sound all that appetizing.  :)

Red Velvet Cake Balls

I found this recipe while browsing on Mel's Kitchen Cafe recipe blog.  My finished product didn't look half as pretty as the ones on this blog did, and my camera isn't the greatest, but at least I have my own picture to make a digi-scrap recipe card with without infringing on copyright laws.  :)  These are oh-so-yummy!  In fact I think they may be just a wee bit too good, because after taking them with me to Young Women's last night, one of the other leaders asked me what they were, & when I told her she said, "Oh Julia, you are the devil!"  I don't know about that, but I sure wouldn't want to be responsible for wrecking anyone else's diet.  Then again I have to cook for somebody.  I love to bake so much, but I certainly can't eat all of this yummy goodness myself, so I have no choice but to give it all away.  ;)

1 box Red Velvet cake mix

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate), OR chocolate chips (I use Ghirardelli - they're by far the best chocolate chips I've ever tasted, & believe me, I've tried 'em all!)

wax paper

Prepare and bake cake according to the directions on the box.  Bake in a 9x13 pan; let cool completely.  After cake is cooled, crumble into a large bowl.  Mix thoroughly with all of the frosting.  If you need to, use your hands to mix, but be warned, it will get extremely messy.  I used a spoon & that worked just fine too.  Roll mixture into quarter-sized balls & place on a cookie sheet or tray covered with wax paper.  Chill for several hours - make sure they are really firm (you can speed this up by putting them into the freezer).  Melt chocolate in microwave according to directions on package.  * If using chocolate chips, just melt down in a saucepan on the stove, and don't forget to add a bit of shortening to the mixture.  If you don't, your chocolate will harden too quickly & trust me, you don't want this to happen.  Roll balls in chocolate and lay on wax paper until firm (you can use a spoon to dip & then tap off extra chocolate; 2 forks works great, too, if your chocolate is warm enough).  Drizzle with extra chocolate bark on top.  Like Oreo Truffles, these taste best cold, too.

Oreo Truffles

I'm not sure how many of you out there have seen recipes for these yummy treats, but you can find this recipe pretty much anywhere; Mel's Kitchen Cafe, Bakerella, My Girl's Kitchen blog, Kraft Foods; you name it.  I came across this recipe on this blog while I was just browsing there one day.  I'd always heard of these things & I remember eating them at my sister in-law Tessa's baby shower last year.  They are SOOOOOOOO yummy, but oddly enough, I didn't even think to make them myself until I whipped up a batch for FHE last night for us & the kids.  I wish I could say that my truffles looked as pretty as these do, but my camera battery died right when I went to take a picture of the ones I made & so I had to swipe this image off of a Google search.  Ah, well.  :)  This recipe is so versatile; you can do pretty much anything you want with it & the possibilities for yummy combos & add-ins are endless.  Here's the simple, basic recipe that is really super easy:

1 pkg. (18 oz.) Oreo cookies, crushed into small pieces
1 8 oz. pkg. cream cheese, softened
Chocolate chips for melting (I only use Ghirardelli chips; they are definitely the best)

Mix crushed Oreo's with softened cream cheese until well-combined.  The best way to do this is with your fingers - it will be messy!  Roll into 1-inch balls and place on a baking sheet or tray.  Refrigerate until firm; about 3-4 hours, or stick them into the freezer for about an hour instead.  I refrigerated mine because I made them after we got home from church yesterday at noon.  When truffles are firm, melt chocolate chips (I did mine on the stove but I'm sure it would work if you melted them in the microwave also) & coat each ball evenly.  Place back onto the baking sheet & refrigerate until chocolate has hardened.  Serve chilled.  The next time I make these, I'm thinking about using mint Oreo's instead.  I've also debated about whether or not I want to follow this same recipe, only melt mint baking chips & coat the truffles into that instead of regular milk chocolate chips.  Like I said, the possibilities are pretty much endless with these tasty treats.  They really do taste better cold!  :)  Watch out though; these things are ADDICTING!!!  You have been warned.  :)

Peach Cobbler

1 or 2 large cans peaches (depending on size of cans)
1 cup sugar
1/4 tsp. almond extract
1 tsp. lemon juice

Mix and turn into a square baking pan.

1/3 cup margarine
1/4 cup sugar
1 egg
1/2 cup milk
3 tsp. baking powder
1 1/2 cups flour
1/4 tsp. salt

Cream margarine and sugar. Add egg and milk. Combine dry ingredients and to milk mixture. Mix thoroughly. Drop the batter by tablespoonfuls evenly over the peaches. Bake uncovered at 400 degrees for 30 minutes or until light brown. Serve warm with whipped cream or vanilla ice cream.

This is the BEST peach cobbler recipe I've ever tried!

Twix Bars

Crust
2 sticks butter
1/2 cup sugar
2 cups flour

Cream butter & sugar & add flour. Press into ungreased 9x13 pan. Bake at 350 degrees for 15-20 minutes until light golden brown; cool.

Filling
2 sticks butter
1 can sweetened condensed milk
4 Tblsp. Karo Syrup (light)
3/4 cup sugar

Combine all ingredients in a medium saucepan & slowly bring to a boil. Stir constantly; approx. 5-10 minutes. Pour over cooled crust. Immediately cover w/ a bag of milk chocolate chips. After a few minutes, spread the melted chips over the crust evenly. Refrigerate at least 30 minutes before serving.

My aunt served these to my Mom when she was visiting her before she left on her mission. When my Mom came home from this visit she made them for me to try and they were sooooooo good! I love the crust especially. It tastes much better than the cookie part that they have in the regular Twix candy bars. Hope you enjoy this as much as we did. They went FAST! :)

Lush Pie

1 1/2 squares butter, melted
1 1/2 cups flour

Mix together and pat into a 9x13 pan. Bake at 325 degrees for 15 minutes; cool.

1 cup powdered sugar
2 cups Cool Whip (16 oz.)
1 8 oz. pkg. cream cheese, softened

Mix well in a large bowl. Place half of the mixture on top of cooled crust. Then, mix 2 boxes of instant chocolate pudding & put on top of the Cool Whip mixture. Put into the fridge for about 10 minutes, until pudding is slightly set. Place remaining Cool Whip mixture over the top of the pudding, and chill until ready to serve.

I don't know who gave my Mom this recipe, but it is soooooo good, especially now that the weather is starting to get warmer. I also love how this is still considered a pie. I'm still not very good at making the more traditional types of pies, but this recipe isn't nearly as "intimidating" for me. :)

Pumpkin Cupcakes w/ Cream Cheese Frosting

4 eggs
1 2/3 cups sugar
1 cup oil
2 tsp. cinnamon
2 cups pumpkin
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Mix all ingredients together and drop by tablespoon fulls into muffin cups placed inside muffin tins. Bake at 350 degrees for approx. 25 minutes, or until toothpick inserted comes out clean. Frost with Cream Cheese frosting:

2 cups powdered sugar
3 oz. cream cheese, softened
1/2 cup butter
1 tsp. vanilla

Beat together until creamy; spread on top of cooled cupcakes.

This is probably my all-time favorite fall recipe. ENJOY!