Red Velvet Cake Balls

1 (9x13) pan of cooled red velvet cake (one box is perfect- if going that route)
8 ounces (1 cup) Cream Cheese frosting
1 package chocolate bark
wax paper

1. After cake is cooked and cooled completely, crumble into a large bowl.

2. Mix throughly with the cream cheese frosting

3. Roll mixture into quarter sized balls and lay on cookie sheet. This will make (50 -60 balls)

4. Chill several hours. Put into freezer to chill faster

5. Mel chocolate according to the directions on package

6. Roll balls in chocolate and lay on wax paper until firm. Use a spoon to dip and roll in chocolate and then tap off extra.

Anna Campbell

PEANUT BUTTER BALLS

3/4 cup creamy peanut butter
1 can sweat & condense milk
1 teaspoon vanilla
1 teaspoon salt
1 pound powdered sugar
2 squares of the melting block of the chocolate

Mix peanut butter and sweat & condensed milk together. Once smoothed mix in vanilla and salt. Slowly add in powered sugar. I add about a cup mix then another cup until the pound is gone. I usually use my hands to mix the last few cups. Once completely mixed roll into small (1/4 inch) balls. Let sit about 30 minutes until set. Melt chocolate and dip tops of balls into the chocolate. Let stand until chocolate is hard.

White Chocolate Raspberry Cake

2 pkg (6 squares each) White Chocolate divided
3/4 cup butter softened and divided
1 pkg white cake mix
1 cup milk
3 eggs
2 tsp vanilla divided
1 pkg cream cheese
2 cups powder sugar
raspberry jam
fresh raspberries

Heat oven to 350
grease and flour ( i like wiltons quick cake release best, but any baking spray works) 2 9inch round pans.
Chop half the chocolate place half in med. bowl. Add 1/2 cup butter microwave on high stirring occassionally until butter is melted. Stir until chocolate is completely melted; cool.
Beat cake mix, milk eggs and 1 tsp vanilla and melted chocolate mixture into large bowl until well blended.
Pour batter into pans and bake for 25-28 min. cool cakes in pan for about n10 min then remove from pans to wire racks. Cool completely

Melt remaining chocolate squares as directed on package. (i like the double broiler method best) Beat cream cheese and remaining butter into large bowl with mixer until well blended. Add melted chocolate and remaining vanilla; mix well. Gradually beat in sugar until light and fluffy.

Place 1 cake layer on plate, pipe frosting around the outside edges of the cake to make walls to hold in the jam. then add the jam to cover the center of the cake (about 2-4 tbsp) place the second cake on top and finish frosting. Top with fresh raspberries just before serving.

Anna Campbell

Mel's Favorite Chocolate Mousse Cake

Put in your Spring Form Pan in freezer

Crust:
3 cups crushed oreo
1/2 cup melted butter
mix together, pat down i the bottom of the pan and return to the freezer.

Filling:
1lb of semi-chocolate chips
2 whole eggs
Separate 4 egg yolk/whites + 3 T powder sugar
2 cups whipping cream
6 T powder sugar

Melt Chocolate chips and gradually whip the whole eggs into the melted chocolate
Whip the cream and power sugar and set aside. Whip egg whites until soft peaks then add 3 T of powder sugar and beat untill stiff. Then add the whip cream mixture and then the chocolate mixture until all ingredients are combined.
Pour into your pan and refrigerate for 8 hours. Top with additional whip cream if desired

Rachelle Zobrist

Peanut Butter Cup Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Directions
1.Preheat oven to 375 degrees
2.Sift together the flour, salt and baking soda; set aside.
3.Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4.Shape into 40 balls and place each into an ungreased mini muffin pan.
5.Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Anna Campbell

Caramels

1qt Karo (4c)
4c sugar
1 large can evaporated milk
1pt whipping cream
2 cubes butter
2t vanilla

Bring syrup, sugar to hard rolling boil. Add butter 1 cube at a time, cut up. Then add cream and evaporated milk alternately. Stir constantly and boil to 232*(soft ball stage). Add vanilla and pour in buttered pan (I use cookie sheet with sides). Let cool and set. Cut into pieces and wrap in wax paper. Can use for dipping when reaches 234*-236*.

Susan Johnson

Marshmallow Balls

50 caramels (1lb bag)
1 can Eagle Brand milk
1 square butter or marg.
13oz rice krispies
1pkg large marshmallows

Melt caramels, milk and butter. Dip marshmallow into caramel then roll in rice krispies.
Place on wax paper to set.

Marilyn Zobrist

When I make these, I use Susan's homemade caramel recipe. peggy walker

Cornstarch Pudding

1qt milk
1c sugar
3 eggs
1/2t salt
5T cornstarch (level)
1 1/2t vanilla

Mix all ingredients and cook in top of couble boiler until thick. Add vanilla after cooling about 15min.

Marilyn Zobrist

ST. NICK'S STICKS

1 Bag of peanut butter M&M's
1 bag of Dove chocolate promises
1 cup creamy peanut butter
2 1/2 cups sugar
2 sticks of butter
2 1/2 cups crushed graham cracker crumbs

Combine the butter, sugar, peanut butter and graham cracker crumbs in a bowl. Press the mixture into the bottom of a greased pan. Melt the unwrapped Dove candies in the microwave for 90 seconds. Pour melted chocolate over gramcracker mixture and smooth. Place the peanut butter M&M's over the layer of chocolate. Refrigerate to set chocolate about 1/2 hour.

Holly Coache

BANANA CREAM PIE

In top of double boiler combine:
3/4c sugar
1/3c flour or 3T cornstarch
1/4t salt
Gradually add:
2c milk
Mix well. Cook and stir til mixture thickens. Cook 2 min. longer. Stir small amount hot mixture into 3 slightly beaten egg yolks; immediately return to hot mixture; cook 2 min. stirring constantly. Remove from heat. Add 2T butter and 1t vanilla. Pour into cooled baked pie shell that has been lined with 3 sliced bananas. Slice another banana over top. Top with whipped cream.

Marilyn Zobrist

LORI-O COOKIES

2 Packages if Devil Food Mix
4 eggs
1 1/2 cups shorting
1 teaspoon vanilla
1 can cream cheese icing

Mix all ingredients together and roll into small balls. Cook at 350 degrees for 8-10 minutes. Let cookies cool and spread with cream cheese icing, making an Oreo.

Lori Milford

RAISIN FILLED COOKIES

Filling
1 1/3 c sugar
1 c hot water
2 T butter
1 T flour
1/4 t salt
4 c raisins
nuts (optional)
Combine ingredients in order and cook low heat until thick.

3/4 c shortening
1 c sugar
2 eggs (well beaten)
3 1/2 c flour
3 t baking powder
1/2 t salt
1/3 c milk
1/2 t vanilla
Cream shortening and sugar. Add eggs. Sift dry ingredients together and add alternately with milk and vanilla to the creamed. Mix well. Roll dough 1/8" thick on floured board and cut into round shape. Put on filling and put on top dough and place on greased cookie sheet. Pinch dough together to keep filling inside. Bake 375 oven for 8-10min.
Optional: Brush top with egg white and add sugar.

Marilyn Zobrist (Grandma Dorothy Simons recipe)

Lemon Meringue Pie

1 pie crust
1 c sugar
1/4 c cornstarch
2 rounded T flour
1/2 c cold water
2 c boiling water
1 t salt
3 eggs
1/3 c lemon juice (2 medium lemons)
1 t grated lemon rind
1 T butter

Blend sugar, cornstarch, flour, salt and cold water in top of double boiler to a smooth paste. Add boiling water, stirring vigorously until smooth and thick. Place over boiling water and cook for 15 minutes, stirring continuously the first 3 or 4 minutes and frequently thereafter. Separate egg whites from yolks. Set whites aside for meringue. Add a little hot mixture to beaten yolks and beat vigorously. Pour egg yolk mixture back into hot mixture stirring vigorously. Remove from heat. Stir in lemon juice, rind and butter. Pour while warm into pastry shell.

MERINGUE

egg whites (from above)
1/4 t salt
1/4 t cream of tartar
1 t lemon juice
6 T sugar

Add salt, cream of tartar, and lemon juice to the egg whites separated earlier. Beat to stiff form then start adding sugar one Tablespoon at a time, beating each addition. Beat to soft shiny points. Pile on pie and brown in oven at 350 for about 15 minutes.

Marilyn Zobrist

Butter Balls

1 c soft butter
1/2 c powdered sugar
Cream together then add:
2 t vanilla
Stir in:
2 c flour
1/2 t salt
Mix in 2 c finely chopped nuts (pecans). Chill dough. Roll into 1 inch balls. Place on ungreased cookie sheet. Bake at 350 until set, but not brown (about 10-12 min). While still warm, roll in powdered sugar. Cool. Roll in powdered sugar again. About 4 dozen.

Marilyn Zobrist

Rice Custard Pudding

1 c cooked rice
3 c milk
3 eggs
1 T butter
1 c raisins
1/2 c sugar
1/4 t salt

Mix eggs and milk. Combine all other ingredients except butter and mix with milk and eggs. Place butter on top and bake at 300 (315) for 45 -60 min.

Dorothy Simons (Marilyn Zobrist's mom)

Peanut Brittle

2 c sugar
1 c white karo
1 c water

Boil til it spins a thread. Then add 2 c raw peanuts. Boil til syrup turns a real light gold. Remove from heat and add baking soda. Stir to dissolve. Pour on a large greased cookie sheet. Break when cool. (Do not double)

Marilyn Zobrist

Butterscotch Pie

1 1/2c brown sugar
3T butter
3T flour (rounded)
3 egg yolks
1/2t salt (scant)
1/2t vanilla
1 large can canned milk
1/2c water
3 egg whites

Mix brown sugar, butter, flour, egg yolks and salt. Add canned milk and water. Cook in double boiler until thick. Add vanilla. Cool in pan then pour into baked pie shell. Beat egg whites until stiff and add 6T sugar. Top meringue on pie and brown (about 10 min. on 350).

Marilyn Zobrist

PIE CRUST

1 cup flour
1/4 tsp. salt
1/3 cup shortening
3T. cold water

Combine flour and salt. Add shortening and blend with pie cutter.
Add cold water and blend. Use lots of flour and roll out. Don't roll out dough more that
once or it won't be flakey.

Marilyn Zobrist

BRATZILLIES

4 cubes butter
2 c sugar
8 eggs
6 c flour
pinch salt
2 Lemon rinds
2 T lemon juice

Mix together and refrigerate. Drop small ball of dough on Bratzili iron and cook.

This is Anna Allenbach Zobrist's recipe.