Cream 1/4 c. butter with 1/2 c. sugar. Add 1 c. flour, 2 tsp. baking powder, 1/8 tsp. salt, a few shakes of cinnamon, and 1/2 c. milk. Spread into a 9x13 (or a bit smaller size) greased pan.
In saucepan, add 2 bags of fruit or fresh fruit (equivalent is amount of bagged fruit) such as any type of berries or peaches. Add 1/2-3/4 c. sugar. Cook on medium-high heat until boiling some. Turn down heat, and cook until desired amount of fruit juice.
Spoon fruit on top of dough, and pour juice all over the top. Sprinkle 1/4 c. or less of sugar on top. Bake on 375 for 40-45 minutes.
*I usually *always* double the dough recipe, but not the fruit part.
**This recipe is from my mother-in-law who got it from her sister-in-law.
Excellence In A Pan
1 c. flour
1/2 c. butter, softened
1 c. chopped pecans
Mix together and press into 9x13 greased pan. Bake 300 for 20 minutes. Let cool, about an hour.
1- 8 oz. cream cheese, softened
1 c. powdered sugar, sifted
1 c. Cool Whip
Mix well, and spread carefully on cooled crust.
1 large box chocolate instant pudding
1 large box vanilla instant pudding
4 c. milk
Mix well, and pour over cream cheese filling. Spread top with remaining Cool Whip. Chill about 2 hours before serving.
*This is also called "Better Than Sex" which Shawn loves to tell everyone.
18 oz. chocolate chips
2 c. chopped walnuts or pecans
2 sticks butter
2 c. mini marshmallows, pressed down in cup to get in as many as possible
1 tsp. vanilla
4 1/2 c. sugar
1 large evaporated milk (not sweetened condensed)
Pour milk over sugar in large pan, like dutch oven size. Stir well, and bring to a boil, boiling and stirring constantly for 8 minutes. After 8 minutes, remove from heat. Add all other ingredients, and mix well. Pour into a 9x13 foil-lined pan (or if no foil, grease pan well). Makes 5# of the best fudge you have ever eaten!!
Chocolate Cream Cheese Brownies
1 c. butter, softened
3 oz. cream cheese
2 c. sugar
1 tsp. vanilla
1 c. flour
3/4 c. cocoa
1/4 tsp. baking powder
1/2 tsp. salt
Preheat oven to 325. Grease bottom of 9x13. In large mixing bowl, beat butter, cream cheese and sugar until light & fluffy. Add eggs and vanilla, beat well. Add flour, cocoa, baking powder & salt; mix well. Spread batter into greased pan. Bake 35-40 minutes or just until brownies begin to pull away from sides of pan. Cool completely. Spread frosting over top (opt)
3 Tbsp. butter, softened
3 Tbsp. cocoa
1 1/3 c. powdered sugar
3/4 tsp. vanilla
1 Tbsp. milk
In a small bowl, beat butter and cocoa together. Add powdered sugar and vanilla; beat more with mixer and then add milk. Beat until smooth. Add additional milk, 1/2 tsp. each time, if needed. Frost, and add nuts if like.
*I like to bake these in a bigger pan, like a 10x14-15 (?). Unfortunately, my bigger pan broke recently, and I have yet to find that size at Walmart or Target. I may need to go look at Bed, Bath & Beyond. When I use the bigger pan size, I double the frosting.*
2 sticks of butter, melted
1 1/2 c. graham cracker crumbs
1 box powdered sugar
1 c. peanut butter (creamy or crunchy)
2 T. shortening
12-oz. pkg. semi-sweet chocolate chips
Combine butter, graham cracker crumbs, powdered sugar and peanut butter. Press into a grease 9x13 pan. Mix together in saucepan the shortening and chocolate chips over low heat, stirring constantly until melted and smooth. Pour over the peanut butter mixture stuff, smooth all over. Let cool completely. Cut into squares. Extra good if kept in the fridge (*but I think it dries it out).
2 small boxes instant French Vanilla pudding
3 c. milk
1 can sweetened condensed milk
1 (12 oz) Cool Whip
1 box 'Nilla Wafers
Mix first 3 ingredients, then add Cool Whip. Layer pudding in a large bowl of pudding, cookies, banana slices. Garnish with cookies.
*Had this for the 1st time a few years ago. To die for! Thanks Melba for this yummy recipe.