Contributed by Dave & Barb This one is a revised version of a mint pie Barb found on the internet that flopped. Finally, Anita has her Andes Candies dessert from Barb! Ingredients: 1 box of your favorite original brownie mix, prepared in 9 x 13 pan 1 cup chopped Andes mint candies, plus some for topping 2 cups whipped cream from a can (i.e., Reddi Whip) 1 cup white chocolate chips 1/2 cup heavy cream, divided Green food coloring 1 cup semisweet chocolate chips Melt chopped Andes candies and whipped cream in a double boiler until smooth. Smooth this over … Continue reading Andes Candies Mint Brownies

From the back of the HERSHEY’S cinnamon chips wrapper Contributed by Rachel and Brendan Yes, it would probably be more convenient to just get the recipe from the back of the bag, but to avoid the potentially tragic situation where Hershey’s changes their packaging and the recipe is lost forever, we thought we’d submit this recipe to the cookbook. The same holds true for the cinnamon chip filled crescents. Noel and Sam had fun making these when Pam, Paula, and Angie came to visit us in Davis! Ingredients: 1 cup (2 sticks) butter or margarine, softened 1 cup packed light … Continue reading Oatmeal Cinnamon Chip Cookies

Contributed by Rachel & Brendan Ingredients: 2 cans (8 oz each) refrigerated quick crescent dinner rolls 2 Tbsp butter or margarine melted 10 oz pkg HERSHEY’S cinnamon chips, divided 1 1/2 tsp shortening Heat oven to 375 degrees. Unroll dough; separate into 16 triangles. Spread melted butter on each triangle. Sprinkle 1 cup cinnamon chips evenly over triangles, gently press chips into dough. Roll from shortest side of the triangle to opposite point. Place point side down, on greased cookie sheet; curve into crescent shape. Bake crescents for 8-10 minutes or until golden brown. Place remaining 2/3 cup chips and … Continue reading Cinnamon Chip Filled Crescents

Contributed by Rachel & Brendan My mom served this one at Noel’s baptism and received lots of requests for the recipe. Well, it’s a year and a half late, but it finally made it into the cookbook! This needs to be made a full day ahead of serving time. Meringue: 6 egg whites 1 tsp cream of tartar 1 1/2 cup sugar Beat egg whites until frothy, add cream of tartar, beat until stiff peaks form, adding sugar gradually. Grease a 9 x 13 pan and spread meringue. DO NOT BUILD UP THE SIDES. Bake at 275 degrees for 20 … Continue reading Lemon Angel Pie

Originally from Mom– contributed by Annette I had totally forgotten about this cake until Annette suggested it! Yummy, yummy! Ingredients: 1 1/2 cups sugar 2 cups flour Pinch of salt 1 cup salad dressing 3 Tbsp cocoa 2 tsp baking soda 1 cup warm water 1 tsp vanilla Beat ingredients together. Pour into greased 9 x 13 inch pan. Bake at 350 degrees for 30 minutes. Continue reading Salad Dressing Cake

Contributed by Pam Cupcake Ingredients: 1/2 cup butter, softened 1 cup sugar 2 large eggs 1 can pumpkin 1 Tbsp vanilla 1 1/2 cups all-purpose flour 2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves 1/4 tsp salt 1/4 cup milk On medium speed, mix butter and sugar until smooth. Add eggs, one at a time. Add pumpkin and vanilla, beat until well blended. Mixture will look separated. In a separate bowl, mix flour, baking powder, and rest of dry ingredients. Stir 1/2 of dry mixture into pumpkin mix. Stir in milk until just blended. Add … Continue reading Pumpkin Cupcakes with Orange Cream Cheese Frosting

Contributed by Angie Ingredients: 1 package whole Keebler Club crackers 3/4 cup granulated sugar 1/2 cup brown sugar 1 cup graham cracker crumbs 1/4 cup milk 1/4 lbs margarine or butter 2/3 cup peanut butter 1/2 cup chocolate chips 1/2 cup butterscotch chips Chopped nuts (optional) Line a greased or sprayed 9 x 13 pan with whole club crackers. Bring sugars, graham cracker crumbs, milk, and margarine to a slow boil. Boil for 1 minute. Pour over crackers. Add another layer of crackers. Melt peanut butter, chocolate, and butterscotch chips and mix well. Pour over the top of the second … Continue reading Keebler Bars

Contributed by Angie Ingredients: 2 cups softened butter 1 to 1 1/2 cups firmly packed brown sugar 1/2 cup sugar 2 small packages instant pudding (vanilla or butterscotch) 4 eggs 2 1/2 cups flour 2 tsp baking soda 7 cups quick oats 1 cup chocolate chips Combine butter, sugars, and pudding and beat until smooth. Add eggs and beat. Mix, then gradually add flour and baking soda to the mixture. Mix, then add oats and chocolate chips. Mix well. Drop by teaspoons onto ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Continue reading Oatmeal Pudding Cookies

Contributed by Paula This is pretty tasty and easy! I’ve tried different variations. Strawberries with raspberry Jell-O, fresh bing cherries with black cherry Jell-O, and as the recipe says. They were all good! Ingredients: 1 1/4 cups apple juice 1/2 cup sugar 3 Tbsp cornstarch 1 (4 serving) pkg. strawberry Jell-O 2 cups halved strawberries 1 pre-made graham cracker pie crust Mix apple juice, sugar, and cornstarch in saucepan; cook on medium heat for 2 minutes or until thickened, stirring constantly (though I never have the patience to actually do this). Remove from heat. Add Jell-O; stir at least 2 … Continue reading Strawberry Jell-O Pie

Contributed by Paula Super easy, super fast, super dooper YUMMY!!! Super fun to squish through your fingers, just ask Sam… Ingredients: 1 frozen pie crust 1 cup milk 1 pint (2 cups) ice cream 1 small box of instant pudding Cool whip Sprinkle toppings The marvelous thing about this recipe is that you can try any combination you desire. We have used NY vanilla ice cream with vanilla pudding and added banana slices. Then put cool whip on top and sprinkled with peanut butter cup bits. Then put cool whip on top and sprinkled with more Heath bits…MMMMMMMMM!!!!!! Bake the … Continue reading Pudding & Ice Cream Pie