Easy Homemade Chocolate Turtle Cake

http://78recipes.com/easy-homemade-chocolate-turtle-cake/

Ingredients :

1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix

How to make it :

Prepare cake mix as directed.
Pour 1/2 of the batter in a 13×9 inch pan.
Bake at 350 for 15 minutes.
Remove and let cool.
In a double boiler, add caramels, milk and butter and stir constantly till melted.
Pour melted caramel over cooling cake.
Sprinkle on top 1 cup of pecans& chocolate chips.
Pour remaining batter on top and bake for an additional 20 minutes.

Skinny Lemon Brownies

http://78recipes.com/skinny-lemon-brownies/

Nutrition: calories 121.6, fat 6.3 g, carbs 15.7 g, fiber .4 g, protein 1.2 g, sugars11.2 g, sodium 71.1 mg

Lemon Brownies

Makes 16 brownies

Ingredients:

• 1/2 cup all purpose flour
• 1/4 cup whole wheat pastry flour
• 1 stick butter, softened
• 2 large or extra large eggs
• 3/4 cup super fine sugar or granulated sugar
• 2 tbsp lemon fresh lemon juice
• 1 1/2 tbsp lemon zest
• 1/4 tsp Kosher or sea salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp vanilla extract

Lemon glaze:

• 1/2 cup sifted powdered sugar
• 2 tbsp fresh lemon juice
• 1/2 tsp cold water if needed
• lemon zest for sprinkling on top

Directions:

1. Preheat oven to 340 degrees. Mist a non stick 8 or 9 inch square pan with cooking spray. Set aside.
2. In a large mixing bowl, beat with a hand held mixer or stand mixer, the softened butter with the sugar until fluffy. Add the eggs one at a time until well incorporated. Add the lemon juice and zest and mix just until combined.
3. In a separate bowl, whisk together the flour, salt, baking soda and baking soda. Add the flour mixture into the wet ingredients and beat at medium speed for about 1 to 2 minutes until nice and creamy.
4. Pour batter into prepared pan and bake for about 20-24 minutes. Try not to over bake. The edges will turn lightly golden brown. A toothpick should have moist crumbs. Let cool on a wire rack for at least 20 minutes.
5. While cooling, prepare the glaze and then spread over the brownies and sprinkle on the zest. Cut into 16 brownies and enjoy!

Homemade Kit Kat Bars

75 club crackers.
½ pound of unsalted butter.
2 cups of graham crackers crumbs.
1 cup of firmly packed dark brown sugar.
1.2 cup of milk.
⅓ cup of granulated sugar.
⅔ cup of creamy peanut butter.
½ cup of semisweet chocolate chips.
½ cup of butterscotch chips.

How to:

First, you need to arrange one layer of club crackers in a 9×13 rectangular baking pan. Break some to fit in the holes.

In a large saucepan, melt the butter over medium heat, mix in the graham cracker crumbs, dark brown sugar, milk and granulated sugar and boil the mixture for 5 minutes while stirring. Turn off the heat and pour half the mixture over the graham crackers.

Add a second layer of club crackers and top with the second half of the mixture.

Finish with a layer of crackers.

In a small saucepan, mix together the peanut butter, chocolate, chips and butterscotch chips and melt while stirring over medium low heat.
Once well combined, spread over the crackers and let cool before refrigerating for two hours, covered.

Once cooled, cut into 2 inch bars, you can store them in an airtight container in the refrigerator for over two weeks.

Cream Cheese Lemonade Pie

http://78recipes.com/cream-cheese-lemonade-pie/

You’ll Need (for the creamy pie):

1 (5 oz) can of evaporated milk.
1 (3.4 oz) box of instant lemon pudding mix.
2 (8 oz) packages of cream cheese.
¾ cup of frozen lemonade concentrate.

You’ll Need (for the pie crust):

2 ⅔ cups of graham cracker crumbs.
⅓ cup of sugar.
½ cup of melted butter.
Or you can just use 1 graham cracker crust (9 inch).

How to:

To make the pie crust, mix together all the ingredients in a medium bowl until well combined.
In a deep pie dish, press the graham cracker crumbs evenly and bake for 10 to 12 minutes in a preheated oven to 350°.
To make the creamy pie, beat together the milk and pudding mix in a small bowl on low for 2 minutes.
Beat the cream cheese in a separate bowl for 3 minutes until light and fluffy.
Beat in the lemonade concentrate gradually, then the pudding mix.
Pour the mixture into the graham cracker crust and refrigerate covered for 4 hours.

Pecan Cake Bars

Pecan Cake Bars

http://78recipes.com/pecan-cake-bars/

For crust:

2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

How to make it :

Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Red Hot Cinnamon Candy

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 248

Ann Naughton Goldsmith

In a large saucepan, place:
3 3/4 cups white sugar
1 1/2 cups light corn syrup
1 cup of water

Cook until candy is hard and brittle when tested in cold water. Remove from heat and add a few drops (3) red food coloring. Stir in 1/8 ounce cinnamon oil (get it from the pharmacy). 

Pour the candy on a piece of foil dusted with powdered sugar. When the candy is cool, crack and place in a container with 1 tablespoon powdered sugar.

This recipe had been in the Goldsmith family for many years. When Sarah Goldsmith was 8 years old, she was taught how to make this type of candy.

Raspberry Parfait Pie

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 242

1 3 ounce package jello (raspberry)
1 1/4 cup boiling water

Dissolve jello in water real well, add by spoonfuls 1 pint vanilla ice cream. Blend well after each addition. Chill until mixture makes soft mounds. Add 1 cup to 2 cups fresh, unsweetened, drained raspberries.

Pour into graham cracker crust and chill until very solid, overnight is best. You can decorate with whole fresh raspberries and crushed graham cracker crumbs.

Rocky Road Pie

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 243

Rocky Road Pie

1 1/2 cup cold half and half or light cream
1 package (4 serving size) chocolate instant pudding
3 1/2 cups (8 ounces) cool whip (I would substitute with 8 ounces of whipping cream, whipped)
1/3 cup chocolate chips
1/3 cup miniature marshmallows
1/3 cup chopped nuts

Crust: use a graham cracker or chocolate crumb crust.

Pour half and half into a large bowl. Add the pie filling mix. Beat with a wire whisk until well blended, about one minute.

Let stand for 5 minutes. Fold in the remaining ingredients. Pour into the crust. Freeze until firm. 

Remove from freezer 10 minutes before serving.

Cherry Crunch

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 213

Ruth Lusk

40 graham crackers (rolled fine)
3/4 cups sugar
1 teaspoon cinnamon
3/4 cups butter 
1 can cherry pie mix
5 egg whites, beaten stiff
fold in 1 cup sugar

Melt butter and mix with cracker crumbs, sugar, and cinnamon. Pat 3/4 of the mixture into the bottom and sides of a 9 x 13 buttered pan. Pour cherry mix over crumbs in the ban. Spread beaten egg whites over cherries, cover with remaining crumbs. Bake 35 minutes at 275 degrees. Cut in large squares and serve plain or with ice-cream.

Peanut Butter Easter Eggs

Ingredients

• ¾ cup creamy peanut butter
• ½ cup butter, softened
• ½ teaspoon vanilla extract
• 2-1/3 cups confectioners' sugar
• 1 cup graham cracker crumbs
• 1-1/2 cups semi-sweet chocolate chips
• 2 tablespoons shortening

Instructions

1. In a large bowl, beat peanut butter, butter and vanilla until blended.
2. Gradually beat in confectioners' sugar and cracker crumbs.
3. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets.
4. Chill 30 minutes or until firm.
5. On low heat, melt chocolate chips and shortening; stir until smooth.
6. Dip eggs in chocolate mixture; allow excess to drip off.
7. Return eggs to baking sheets.
8. Chill 30 minutes.
9. If desired, decorate eggs with icing.
10. Let stand until set.
11. Store in airtight containers in refrigerator.