Contributed by Rachel & Brendan Ingredients: 4 cups fresh or frozen berries, thawed 2 cups sugar 2 cups buttermilk Combine berries and sugar in food processor; process until smooth. Strain and discard seeds and pulp (if desired). Stir in buttermilk. Transfer to 9 x 13 dish. Freeze 1 hour or until edges begin to firm. Stir and return to the freezer. We made the sherbet with 2 cups raspberries and 2 cups strawberries. It was super yummy, but froze so hard we couldn’t get it out without letting it stand for awhile. Not sure if there is a way to … Continue reading Berry Sherbet

Contributed by Angie & Russ Ingredients: 1/4 cup butter, melted 4 large egg yolks 1 1/2 cup powdered sugar 1 large container of Cool Whip Angel food cake 6 Butterfinger candy bars With a mixer, blend thoroughly the butter, egg yolks, powdered sugar, and Cool Whip. Tear angel food cake into small pieces and layer into dish. Add layer of Cool Whip mixture and follow with a layer of crushed Butterfinger candy bars. Repeat, ending with candy bar pieces. Must be kept refrigerated. You can omit the egg yolks and substitute a small package of instant vanilla pudding mixed according … Continue reading Butterfinger Dessert Cake

Contributed by Angie & Russ Ingredients: 1/3 cup honey 2 Tbsp butter 4 cups mini marshmallows 6 cups Honey Bunches of Oats cereal Chocolate chunks (as many as desired) Microwave honey and butter in a large bowl on high for 1 minute, stir until well blended. Add marshmallows; toss to coat. Microwave 90 seconds or until marshmallows are puffed, stir until well blended. Add remaining ingredients, mix well. Press the cereal mixture firmly into a greased, foil-lined 9 x 13 pan. Best when cool. Continue reading Rocky Road Bars

Contributed by Mom & Dad Ingredients: 1/2 cup rice (Carolina) 1 cup boiling water 1 quart whole milk 1/2 cup sugar 1/2 stick butter 3 eggs 1/2 tsp vanilla 1/2 cup water (soaked 1 hr in cold water) Add rice to boiling water; soak 7 minutes. Add milk, sugar, and butter and bring to a boil. Simmer 45 minutes to 1 hour. Turn off heat. Beat eggs and vanilla in a separate bowl. Slowly add to cooked rice. Drain and add raisins. Pour mixture into a baking dish. Sprinkle with sugar and cinnamon and a few dabs of butter. Place … Continue reading Rice Pudding (Sister Liz’s Recipe)

Contributed by Mom & Dad Ingredients: 4 eggs 2/3 cup sugar 1/2 tsp salt 2 2/3 cups scalded milk 1 1/4 tsp nutmeg 1 uncooked pie shell Beat eggs slightly. Add sugar, salt, and scalded milk. Beat well and add to uncooked pie shell. Sprinkle with nutmeg. Bake at 450 degrees for 15 minutes. Reduce temperature to 350 degrees and cook for an additional 10-15 minutes until knife 1 inch from the edge comes out clean. Continue reading Custard Pie (Grandma’s Recipe)

Contributed by Mom & Dad Ingredients: 1 cup flour Pinch of salt 1 cup sugar 2 tsp baking powder 1 cup raisins 1/2 cup milk 1 cup brown sugar 2 cups boiling water 1 Tbsp butter Mix together flour, salt, sugar, and baking powder. Add raisins and milk and mix. Put in a greased square pan. Combine brown sugar, boiling water, and butter. Pour over raisin mixture. Bake at 350 degrees for 30-40 minutes. Continue reading Quick Pudding

Contributed by Mom & Dad Ingredients: 3 eggs 1 1/2 cups sugar 2 cups flour, divided 2/3 cup cold water 2 tsp baking powder 1/2 tsp cream of tartar 1 tsp vanilla 1 cup butter 1 cup powdered sugar 1 lb ground peanuts Beat eggs for 2 minutes. Add sugar and beat for 2 minutes. Add 1 cup flour and beat for…5 minutes (gotcha! bet you thought it would be 2 minutes). Add cold water and 1 cup flour, baking powder, cream of tartar, and vanilla. Pour into a 9 x 13 pan. Bake at 350 degrees for 20-25 minutes. … Continue reading Peanut Bars (Grandma’s Recipe!)

Contributed by Justin & Nicole Calling it a salad makes it good for you, right?!?! Ingredients: 2 Granny Smith apples 2 large Snickers 1 small instant vanilla pudding mix Cool Whip Put the Snickers bars into the freezer for later. In a large serving bowl, make the instant vanilla pudding like you would for a pie filling (this way, you are only adding milk). Cut up the Granny Smith apples into small cubes. Add the apple cubes to the pudding. Add Cool Whip (add it to taste, or about 2 cups). Take Snickers out of the wrapping and place in … Continue reading Caramel Apple Salad

Contributed by Pam Ingredients: 1 1/2 cups gingersnap crumbs 6 Tbsp melted butter 2 tsp vanilla, divided 1 Tbsp sugar 1/2 gallon vanilla ice cream, softened 1 can pumpkin 2/3 cup sugar 1/2 tsp salt 1 tsp cinnamon 1 cup Cool Whip Mix together gingersnap crumbs, melted butter, 1 tsp vanilla, and 1 Tbsp sugar. Press into bottom of 9 x 13 pan. Spread ice cream over crust. Mix together pumpkin, 2/3 cup sugar, salt, cinnamon, 1 tsp vanilla, and Cool Whip. Spread over ice cream. Freeze. Continue reading Pumpkin Ice Cream Dessert

From Cooking Light via Paula They say “measuring the bread by weight is important in this recipe- 12 oz of cubed bread can vary from 7-10 cups. If you use too little bread, the dessert will be loose and wet; too much bread, and it will be dry. But just the right amount yields a decadently creamy, rich dessert.” Ingredients: 5 1/2 oz sugar (about 2/3 cup) 3 large eggs 2 1/2 cups 2% milk 2 1/4 oz unsweetened cocoa (about 1/2 cup) 3 oz semisweet chocolate, finely chopped 2 tsp vanilla extract 1/2 tsp cinnamon Dash of ground nutmeg … Continue reading Chocolate-Cinnamon Bread Pudding