Orange Sandwich Cookies

Ingredients

3 Tbsp butter
1 1/2 cup icing sugar
2 Tbsp orange marinade
1/2 tsp vanilla extract
48 thin gingersnap cookies


Directions

1. Beat butter in a small bowl with an electric mixer set at high speed until fluffy: about 1 minute.

2. Add confectioner's sugar: beat until mixture is crumbly.

3. Add orange marmalade and vanilla to bowl; beat until smooth.

4. Spread one heaping tsp of orange filling of one gingersnap, top with another. Repeat with remaining cookies until all are assembled.


*Compliments of Easy Everyday Cooking.

German Chocolate Cheesecake Squares

Ingredients
1 can, 3 oz, flaked coconut
1 cup chopped pecans
1 package German chocolate cake mix
2 Tbsp milk
8 oz cream cheese softened
1 lb icing sugar
1/2 cup melted margarine


Directions

1. Preheat oven to 350. Grease a large baking pan. Sprinkle coconut evenly in bottom of pan; top with a layer of pecans.

2. Prepare cake mix batter according to package directions. Pour batter into prepared baking pan.

3. Combine milk, cream cheese, icing sugar and margarine into a medium bowl. Beat with an electric mixer set at medium speed until blended about 2 minutes.

4. Drop tablespoonfuls of cheese mixture, 1 inch apart, onto batter. Bake until a toothpick inserted in center comes out clean, about 45 minutes. Cool. Cut into squares; invert onto a serving plate.


*Compliments of Easy Everyday Cooking

Chocolate Pecan Cookies

Ingredients

4 ounces unsweetened chocolate
12 ounces semisweet chocolate
1/4 cup butter or margarine
1 1/2 cups sugar
4 eggs
2 tsp vanilla extract
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup chopped pecans


Directions:

1. Preheat oven to 350. Combine chocolates and butter in a double boiler set over hot water. Heat stirring frequently; until melted and well blended. Pour into a bowl. Add sugar, mix well.

2. Add eggs to bowl one at a time, mixing well after each addition. Beat in vanilla. Add flour, baking powder and salt. Mix well. Stir in pecans.

3. Line two baking sheets with foil. Spray with cooking spray.

4. Drop dough by 1/4 cupfuls onto baking sheets, 2 inches apart. Bake for 12 minutes or until firm. Cool cookies on baking sheets for one minute, place on wire racks to cool completely.

*Compliments of Easy Everyday Cooking.

Milk Chocolate Biscotti

Ingredients

1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped almonds
2 eggs
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 cup miniature milk chocolate chips


Directions:

1. Preheat oven to 350. Line 2 baking sheets with foil: grease foil. Mix flour, baking powder, salt and almonds in a medium bowl.

2. Beat eggs and sugar in a large bowl with an electric mixer set at medium speed until blended. Add vanilla and almond extracts. Gradually beat in flour mixture. Stir in chocolate chips.

3. Shape dough into two 12 inch long logs on one prepared baking sheet. Bake for 20 minutes, cool slightly. Cut into 1 inch slices with a serated knife.

4. Place biscotti cut side down on other baking sheet. Bake for 10 minutes, turn. Bake until golden brown, about 10 minutes longer. Remove to wire racks to cool.

*Compliments Easy Everyday Cooking

Triple Chocolate Fudge

Ingredients:

4 squares (4 oz) unsweetened chocolate
2 (3 oz) pkgs cream cheese, softened
1/2 tsp vanilla extract
1/8 tsp salt
1 lb confectioner's sugar
1 cup chopped pecans or walnuts

Directions:

1. Line an 8 inch square pan with waxed paper or foil; set aside. Melt chocolate in a saucepan over low heat, stirring frequently. Remove from heat and cool slightly.

2. Beat cream cheese with an electric mixer until creamy. Add vanilla and salt. Gradually add confectioner's sugar, beating continually until smooth.

3. Beat melted chocolate into the cream cheese mixture. Add pecans and mix well with a wooden spoon.

4. Pour fudge into prepared pan. Refrigerate until firm, about 1hour. Cut into one inch squares.

Can stay in the freezer for up to one month.

*Compliments of Easy Everyday Cooking

Chocolate Nut Dipped Apricots

Ingredients:

6 oz bittersweet chocolate
15-20 dried apricots
1 cup finely chopped pecans

Directions:

1. Melt chocolate in microwave oven at medium power in 1 minute bursts. Stir between bursts as chocolate holds it's shape even after it's melted.
2. Dip each apricot into chocolate with a small fork.
3. Allow to drip then quickly roll or sprinkle on the pecans.
4. Place on waxed paper to dry.

Chocolate Spiders

Ingredients:

12 oz semi sweet chocolate grated, finely chopped or chips
5 oz chow mein noodles
1 cup salted peanuts

Directions:

1. Line a baking sheet with waxed paper.
2. Melt the chocolate at a low temperature.
3. Remove from heat.
4. Add noodles and peanuts. Fold until well coated with chocolate.
5. Drop by teaspoonful onto waxed paper baking sheet.
6. Chill until well set.

Peanut Butter Snowballs

Ingredients:

1 cup icing sugar
1/2 cup creamy peanut butter
3 tbsp margarine or butter
454 grams/1 lb/3 cups white chocolate wafers

Directions:

1. Measure sugar, peanut butter and margarine into a bowl, mix well.
2. Shape into 1" balls and place on waxed paper lined cookie sheet.
3. Chill 30 minutes or until firm.
4. Melt the chocolate wafers in the microwave using only low to medium heat. Stir frequently from start to finish.
5. Dip balls into melted chocolate and place on waxed paper to harden.

Strawberry Sorbet

Ingredients:

1 1/2 cups fresh or frozen strawberries
2 cups apple juice
1/4 cup sugar
1/4 tsp cinnamon
2 tbsp water (cold)
4 tsp cornstarch

Directions:

1. Blend strawberries and apple juice in blender until smooth.
2. In medium saucepan on medium, cook strawberry mixture, sugar and cinnamon. Stir frequently 5 minutes or until sugar dissolves.
3. Combine water and cornstarch. Add to hot mixture.
4. Cook for 3 minutes until thickened and clear.
5. Chill for one hour.
6. Pour into 8" pan and chill for three hours.
7. Break frozen mixture into chunks, beat with mixer until fluffy. Put in air tight container. Freeze until firm.

This will work with any seasonal fruit.

Berries and Cream Cake Rolls

Ingredients:

1 pkg angel food cake mix
1/2 cup icing sugar
8 oz whipping cream
1/2 tsp vanilla extract
3 tbsp sugar
2 cups fresh berries
1/3 cup chocolate chips, chopped
1 tbsp butter or margarine


Directions:

1. Preheat oven to 350. Line two 10x15 inch jellyroll pans with foil. Prepare cake mix according to package directions. Spread batter in prepared pans. Bake until cakes test done, about 15 minutes.

2. Sprinkle icing sugar on 2 clean kitchen towels. Invert cakes onto towels, peel off foil. Roll cakes in towels, refrigerate. Meanwhile whip cream, vanilla and sugar.

3. Unroll cakes on kitchen towels. Spread cream within 1/4 inch of cake edges. Arrange 1 cup of berries evenly over each cake. Reroll cakes in towels. Refrigerate for 10 minutes.

4. Place chips and butter in a resealable bag. Place in hot water to melt chocolate, squeezing bag to mix with butter. Snip off one corner of bag, drizzle chocolate in decorative pattern over rolls.

*Compliments of Easy Everyday Cooking

Chocolate Berry Layer Cake

Ingredients:

2 eggs
1 1/3 cups sugar
1 1/4 cups all purpose flour
1/4 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2/3 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1/2 cup strawberry preserves or jam
1 pint strawberries, hulled and halved


Directions:

1. Preheat oven to 350. Grease and flour two 9 inch cake pans. Beat eggs and sugar in a mixing bowl until thick and light colored. Sift flour, cocoa, baking soda and salt in a large bowl.

2. Add oil, buttermilk and vanilla to flour mixture: mix until blended. Fold in egg mixture. Pour batter into prepared pans. Bake for 30 minutes. Cool in pans on wire racks for 10 minutes.

3. Remove cakes, cool on wire racks. Spread preserves on bottom layer, cover with top layer. For frosting, beat whipping cream with cocoa, icing sugar and vanilla.

4. Spread frosting over top of cake: cover loosely and chill until serving time. Decorate with strawberries just before serving.

*Compliments of Easy Everday Cooking.

Candied Apple Pie

Ingredients:

3/4 cup sugar
1/4 cup all purpose flour
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
6 cups peeled, thinly sliced tart apples
1 pkg pie crust (2 crust pie)
2 tbsp butter
2 tbsp lemon juice

Candy Topping:

1/4 cup melted butter or margarine
1/2 cup brown sugar
2 tbsp whipped cream
1/2 cup chopped pecans


Directions:

1. Preheat oven to 400. Mix sugar, flour, cinnamon, nutmeg and salt in a large bowl. Add apples and toss to coat. Spoon into pastry lined 9 inch pie plate. Dot with butter, sprinkle with lemon juice.

2. Top pie with second pastry crust: seal edges, cut vents. Bake for 40 minutes or until golden brown.

3. Meanwhile, for candy topping, mix butter, brown sugar and whipping cream in a microwave safe measure. Microwave on medium for 2 minutes. Stir in pecans. Microwave on high for one minute.

4. Spoon candy topping over top of hot pie. Bake for 2 minutes longer. Serve warm.

*Compliments of Easy Everyday Cooking.

New York Style Cheesecake

Ingredients:

1 cup graham cracker crumbs
1 cup plus 3 tbsp sugar
3 tbsp margarine melted
4 pkg cream cheese, softened
3 tbsp all purpose flour
1 tbsp vanilla extract
4 eggs
1 cup sour cream
Sliced strawberries (optional)


Directions:

1. Preheat oven to 325. Grease a 9 inch springform pan. Mix crumbs, 3 tbsp sugar and margarine in a large bowl until crumby. Press into prepared pan. Bake for 10 minutes.

2. Cool crust completely. Beat cream cheese, remaining sugar, flour and vanilla in a large bowl until light and fluffy. Add eggs one at a time beating well after each addition. Beat in sour cream.

3. Spoon batter into prepared pan. Bake cheesecake until center is almost set about 1 hour.

4. Loosen cheesecake from side of pan with a knife. Let cool completely. Garnish with strawberries and chill in refrigerator.


*Compliments of Easy Everyday Cooking

Old Fashioned Carrot Cake

Ingredients:

1 pkg frozen sliced carrots (9 oz)
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
2 1/2 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3/4 cup chopped pecans or walnuts/divided

Frosting:

1/2 cup margarine or butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
3 1/2 cup icing sugar


Directions:

1. Preheat oven to 350. Grease and flour a 9 x 13 inch pan. Cook carrots according to package directions until tender. Drain and mash in a large bowl. Add sugar, oil, and eggs beat well.

2. Mix flour, baking soda, cinnamon and salt. Beat into carrot mixture. Stir in 1/2 cup pecans. Pour batter into pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

3. Cool cake in pan on a wire rack. To prepare frosting, beat butter, cream cheese and vanilla in a bowl until creamy. Add enough icing sugar to make the frosting a spreadable consistency.

4. Spread frosting evenly over cake. Sprinkle top with remaining pecans. Cut into squares.

*Compliments of Easy Everyday Cooking

Deep Dish Apple Pie

Ingredients:

2 ready made frozen pie pastry sheets
2 tbsp lemon juice
6 cups peeled, sliced apples
2/3 cup plus 1 tbsp sugar
1/8 tsp salt
1/4 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp ground cloves
3 tbsp all purpose flour
2 tbsp butter cut into pieces


Directions:

1. Preheat oven to 425. Fit one sheet of pie pastry into a deep-dish pie plate. To prevent tearing the pastry, roll sheet around a rolling pin, unroll over pie plate.

2. Combine lemon juice and apples in a large bowl. Add 2/3 cup sugar, salt, allspice,cinnamon, cloves and flour toss well.

3. Spread apple mixture over piecrust in dish. Dot with butter. Arrange second pastry over apples. Press to lightly seal edges. Trim overhanging crust.

4. Make 4 slits in top crust, sprinkle with remaining sugar. Bake for 20 minutes. Reduce heat to 350. Bake until filling bubbles, about 30 minutes longer. Let pie cool completely before slicing.

*Compliments of Easy Everyday Cooking.

Key Lime Pie

Ingredients:

4 egg yolks
1 can sweetened condensed milk
2/3 cup fresh lime juice
1 graham pie crust
1/2 cup whipping cream
2 tbsp sugar
1 lime, thinly sliced


Directions:

1. Combine egg yolks and condensed milk in a heavy saucepan over medium heat.

2. Add lime juice to saucepan. Cook, stirring continually until mixture reaches 160 or until mixture is thick enough to coat the back of a spoon, about 8 minutes.

3. Pour filing into piecrust. Chill pie in freezer until firm.

4. Beat cream and sugar in a chilled bowl with an electric mixer set at high speed until soft peaks form, about 5 minutes. Slice pie. Garnish pie with whipped cream and lime slices.


*Compliments of Easy Everyday Cooking

Double Crunch Pie

Ingredients:

1 pkg instant chocolate pie filling
8 oz whipped topping
1 prepared chocolate crumb piecrust
15 chocolate creme sandwhich cookies, crushed into chunks
1/2 cup chocolate chips
1/2 cup peanut butter chips


Directions:

1. Prepare pie filling in a large bowl according to package directions.

2. Fold whipped topping into pie filling; stir until well blended.

3. Spread pie filling mixture evenly in piecrust. Chill in freezer until slightly set, about 10 minutes.

4. Combine cookie chunks, chocolate chips and peanut butter chips in a small bowl. Sprinkle over pie filling. Refrigerate until ready to serve.


*Compliments of Easy Everyday Cooking

Fudge Nut Brownie Cake

Ingredients:

1/2 cup dark corn syrup
1/2 cup butter or margarine
1 cup semisweet chocolate morsels
1/2 cup sugar
3 eggs
1 tsp vanilla extract
1 cup all purpose flour
1 cup chopped walnuts

Frosting:

2/3 cup semisweet chocolate morsels
2 tbsp butter or margarine
4 tbsp dark corn syrup
2 tsp milk
chopped nuts and raspberries for topping


Directions:

1. Grease and flour a 9 inch round cake pan. Combine corn syrup and butter in a saucepan; bring to a boil, stirring continually. Add chocolate and stir until melted. Remove from heat.

2. Add sugar, eggs and vanilla. Stir until well combined. Blend in flour and walnuts. Preheat oven to 350.

3. Pour mixture into prepared pan. Bake until toothpick inserted in center comes out clean,a bout 30 minutes. Cool in pan for 10 minutes. Loosen cake edges, turn out onto rack to cool.

4. For glaze, combine chocolate; butter and corn syrup in saucepan; cook over low heat until chocolate melts. Remove from heat, stir in milk. Pour glaze over cake. Let stand. Top with nuts and berries.


*Compliments of Easy Everyday Cooking

Double Fudge Cake

Ingredients:

3 eggs
1 1/2 cups sugar
1/2 cup milk
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup butter or margarine
4 oz semisweet chocolate
1 can prepared chocolate frosting

Directions:

1. Preheat oven to 350. Whisk eggs, sugar and milk in a medium bowl. Mix flour, baking powder and salt in a large bowl. Pour egg mixture into flour mixture, mix until well blended.

2. Grease a 9x13 inch pan. Melt butter and chocolate in top of double boiler set over gently simmering water. Cool slightly.

3. Blend chocolate mixture into batter. Pour into prepared baking pan.

4. Bake for 35 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on wire rack; remove. Spread top with prepared frosting.

*Compliments of Easy Everyday Cooking

Chocolate Turtle Cheesecake

Ingredients:

1 pkg caramels (7 oz)
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 chocolate crumb piecrust
2 pkg cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 pkg chocolate instant pudding mix
1/2 cup fudge topping

Directions:

1. Place caramels and evaporated milk in a heavy saucepan. Heat over medium low heat, stirring continually: until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust.

2. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix, process for about 30 seconds longer.

3. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered until set, about 15 minutes.

4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered until serving time.


*Compliments of Easy Everyday Cooking