Oatmeal Pecan Lace Cookies – Cara Tirrell

1 1/4 cups rolled oats

1/2 cup dark brown sugar, packed

1 tsp baking powder

1/2 cup chopped pecans, finely chopped

1/8 tsp table salt

1/3 cup unsalted butter, melted

1 large egg, beaten

1/2 tsp vanilla extract

Preheat oven to 350 degrees and cover 2 cookie sheets with parchment paper.

Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well incorporated. Add butter, egg and vanilla to oat mixture; mix well.

Drop teaspoonfuls of batter onto cookie sheets and flatten each out, leaving at least 2-inches between each cookie.

Bake cookies until edges turn golden, about 8-12 minutes. Let cookies stand on cookie sheets for 2 minutes before removingto a cooling rack.

CHOCOLATE DELIGHT – Elizabeth Long

One 18.5-ounce package Devil’s Food Chocolate Cake Mix
Two-Three 3.5-ounce packages Instant Chocolate Pudding Mix
4-6 Cups Milk, for making pudding
2 Cups Whipping Cream
2 TBS Sugar
1 Cup Chopped Pecans, lightly toasted
Candy Bars, Chocolate Sauce or Syrup, for garnish.

Prepare cake mix and bake in a 13 by 9-inch pan according to package directions. Let cool thoroughly, then cut into cubes about the size of a walnut. Prepare chocolate pudding according to package directions.

In a medium bowl, whip the cream with the sugar until stiff.

To assemble: In a trifle bowl, layer half the chocolate cake cubes, pudding, whipped cream, and nuts. Repeat, layering the remaining ingredients, ending with whipped cream. Garnish with nuts and candy bars and/or chocolate sauce or syrup.

CHOCOLATE ROLO COOKIES – Megan Peterson

1 (18.25-ounce) pkg. Chocolate cake mix, any variety
1/2 cup butter or margarine, softened
1 egg
1 (13-ounce) bag Rolo candies

Heat oven to 375 degrees.

In a large bowl, mix together cake mix, butter, and egg. It will seem dry but keep mixing. Form dough around a Rolo and make a ball that just covers the Rolo. Place on a greased or sprayed cookie sheet and bake 9 to 10 minutes. Do not overbake!

Makes 4 1/2 to 5 dozen cookies.

TURTLE CAKE – Heather Pace

1 chocolate cake mix
20 oz caramels
1/4 cup butter
3/4 cup evaporated milk
9 oz chocolate chips
1/2 cup chopped nuts
1/2 cup coconut

Mix the cake as directed. Pour half the batter in a greased 9×13 pan. Bake for 20 minutes at 350 degrees. Combine caramels and butter in a sauce pan over low heat, and stir until mixture is melted and smooth. Remove from heat and add evaporated milk and stir until the milk is well incorporated. Pour the caramel sauce over the cooked cake, sprinkle with the chocolate chips, and pour the remaining cake batter over the cake. Top with the nuts and coconut and bake for 20 additional minutes.

Note: I didn’t end up using all of the caramel sauce because it seemed like just too much. Next time I would use just one bag of caramels instead of nearly 1 1/2 bags.

RASBERRY BUCKLE – Janae Shearer

1 stick butter
1 cup sugar
3 eggs
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 pint raspberries
powdered sugar

Cream butter and sugar with electric mixer until fluffy. Add eggs one at
a time. Whisk together flour, salt, and baking powder. On slow speed
gradually add flour mixture until incorporated. Grease a 2 quart baking
dish with butter. Spread batter in dish and scatter raspberries on top.
Bake at 350 for 45-50 minutes. Top should be golden brown and toothpick
should come out clean. Cool 20 minutes and sprinkle with powdered sugar.

CHOCOLATE MINT COOKIES – Tarryn Colson

1 (18.25 oz.) pkg. devil’s food cake mix
2 eggs
1/3 cup oil

Heat oven to 350 degrees.
In a large bowl, combine cake mix, eggs and oil. Mix until well combined (will be stiff). Roll into 1-inch balls, flatten slightly, and place on cookie sheet. Bake 8-10 minutes and cool.

Frosting
1 (3-oz.) pkg cream cheese, softened
1/4 cup butter or margarine, softened
1 T hot water
3 cups powdered sugar
1/2 tsp. mint extract (more if desired)
3-4 drops green food coloring

Mix cream cheese, butter, and powdered sugar until combined. Add mint extract and food coloring. Frost cookies.

Makes 2 to 2 1/2 dozen cookies.

SUMMER FRUIT TART – Amy Eyring

3/4 c. butter
1/2 c. powdered sugar
1 1/2 c. flour
-cream butter and powdered sugar. Beat in flour. Mixture will be
crumbly. Pat into bottom of a greased 12 inch pizza pan. Bake at
300 for 25-28 minutes or until lightly browned. Cool.

1 pkg. (10 oz.) vanilla/white chocolate chips
1/2 c. whipping cream
1 pkg. (8oz.) cream cheese
1 pint fresh strawberries (sliced)
1 c. fresh blueberries
1 c. fresh raspberries
1/2 c. pineapple juice
1/4 c. sugar
1 tbsp. cornstarch
1/2 tsp. lemon juice

In a mixing bowl melt chips, let cool slightly, add whipping cream
and mix together quickly. Add cream cheese, beat until smooth.
Spread over crust. Chill for 30 minutes. Arrange berries over filling.
In a saucepan, combine pineapple juice, sugar, cornstarch, and lemon
juice. Bring to a boil over medium heat. Boil for 2 minutes or
until thickened; stirring constantly. Cool; brush over fruit, chill
1 hour before serving. Store in refrigerator.