A Paula Dean recipe An extremely close match to the fudge recipe that Mom would make when we were growing up. Ingredients: 3 cups sugar 4 heaping Tbsp cocoa 3 Tbsp light corn syrup 1 cup evaporated milk 6 Tbsp butter 1 1/2 tsp vanilla 1 cup chopped pecans (optional) Mix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234-240 degrees F on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly … Continue reading Old Fashioned Fudge

Contributed by Anita Another one that we grew up on. After getting this recipe from Anita and making them for the first time (again), I could hardly wait for them to set before gobbling one up! Ingredients: 2 cups sugar 1/2 cup cocoa 1/8 tsp salt 1/2 cup milk 1/2 cup butter 1 tsp vanilla 1/2 cup peanut butter 2 cups quick oats 1 cup coconut In a large saucepan, put sugar, cocoa, salt, milk, & butter. Bring to a boil over medium-high heat, stirring constantly. Remove from heat and let cool for 1 minute. Add vanilla, peanut butter, oatmeal, … Continue reading No Bake Cookies

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