Lemon Cream Pie
1 cup sugar
1/2 all purpose flour
1/2 teaspoon salt
2 cups milk
1 cup sour cream
3 egg yolks
1/4 cup butter
1 tablespoon lemon zest
1/2 cup lemon juice
1 baked pie shell
white chocolate swirls for topping
1. In a saucepan combine sugar,
flour & salt. Gradually stir in milk on
medium heat till thickened
& bubbly. Reduce the heat & 2 more
minutes. Remove from the heat.
2. Beat eggs slightly, gradually stir in
one cup of milk mixture into the egg
yolks. Return yolk mixture to
saucepan, bring to a gentle boil.
3. Cook & stir in butter, lemon zest &
lemon juice. Fold in sour cream.
Pour mixture into pie shell. Cool. Top
with whip cream.
Mice Candies
1 cup peanut butter
1 cup confectioners sugar
1/4 cup butter
1 cup coconut
1/4 cup walnuts
2 cups rice krispies
1/4 block parowax
1 package chocolate chips
maraschino cherries for the nose
licorice or fruit leather for whiskers & tails
mini candies for eyes
thinly sliced almonds for the ears
1.  Mix peanut butter & butter together. Add coconut, nuts &
rice krispies. Form the mixture into mice (little oval shaped balls).
2. Melt parowaz & chocolate. Dip mice in chocolate mixture.
Place on wax paper & let cool. Slice cherries to use for nose.
Roll out fruit leather of licorice & slice into thin strips for
whiskers. Add thin sliced almonds for ears
Cookie Dough Dip
1 - 8oz. Philly cream cheese
1/2 cup butter
1 cup powdered sugar
2 tablespoons brown sugar
1 1/2 teaspoons vanilla
1 cup chocolate chips or walnuts
1 cup toffee bits
You can add more sugar & vanilla
if you want a sweeter dip.
Cream together cream cheese &
butter. Add all remaining ingredients
& mix until well combined
Serve with chocolate graham
crackers, honey grahams, ritz, apple
wedges & vanilla wafers.
Reese's Peanut Butter Cookie Dough Dip
1/2 unsalted butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 ozs. Philly cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1/2 cup semi sweet mini chocolate chips
8 oz. package Reese's mini peanut butter cups
About 1 1/2 cups chopped Reese's whole cups
1. In a small saucepan, over medium heat, melt
butter. Whisk in the sugar & heat till sugar dissolves,
about 1 minute. Remove from the heat, immediately
add vanilla & allow to cool to room temperature (
very important).
2. In a large mixing bowl, beat cream cheese with
powdered sugar & peanut butter until creamy (about
3 - 4 minutes, don't skimp on the beating time). On
low speed add in brown sugar mixture ( that has
cooled to room temperature). Mix until combined.
3. Fold in mini chocolate chips & mini Reese's cups. Serve immediately
or store in the frig until ready to serve. Enjoy with pretzels, animal
crackers, graham sticks or Pepperidge Farm Pirouettes.
Apple Cream Cheese Bundt Cake
Ingredients for Cream Cheese Filling
1 - 8 oz. Philly cream Cheese, softened
1 /4 cup (4 Tablespoons) unsalted butter,
room temperature
1/2 cup sugar
1 large egg, room temperature
2 tablespoons all purpose flour
1 teaspoon vanilla
Cake ingredients
1 cup finely chopped pecans plus extra for
3 cups all purpose flour
1 cup sugar
1 cup brown sugar packed
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
q teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/3 cup unsweetened applesauce
1 teaspoon vanilla
3 cups peeled & finely chopped Gala
apples, 2 - 3 medium
Ingredients for Praline Frosting
1/2 cup brown sugar, packed
1/4 cup (4 tablespoons) unsalted butter
3 tablespoons milk
1 teaspoon vanilla
1 cup of confectioners sugar
Preheat oven to 350 degrees. Spray 12 or
14 cup bundt cake pan with Pam W/
Flour. Cake barely fits in a 12 cup.
1. To Make Filling :
Add cream cheese, butter, & sugar to a
mixing bowl with a paddle attachment.
Beat on medium speed until well
combined & smooth.
2. Add the egg, flour & vanilla & continue
beating just until incorporated. Set aside.
3. Place pecans on a rimmed baking
sheet & toast in oven 8 - 10 minutes or
just until fragrant. Remove pan to a wire
4. In a large bowl whisk the flour, both
sugars, cinnamon, salt, baking soda,
nutmeg & allspice. Mix together.
5. Add the eggs, applesauce & vanilla &
mix until just combined. Start with a
whisk & switch to a spatula.
Fold in toasted pecans & chopped
apples until distributed through batter.
6. Spoon about 1/2 to 2/3 of the cake
batter into the prepared pan. Tip evenly
with cream cheese filling leaving a one
inch border around the edge of the pan.
Use a thin paring knife to swirl the cream
cheese filling with the cake batter just a
few times - less is more. Top the filling
with remaining cake batter.
7. Bake for 60 - 70 minutes or until a thin
knife inserted in the center of the cake,
comes out clean.
8. Transfer pan to wire rack as it comes
out of the oven. Cool for 15 minutes, then
invert the cake onto the rack & allow it to
cool completely, at least 2 hours.
1. To Make The Frosting :
Combine brown sugar & milk in a 2 quart
saucepan. Set over medium heat & bring
to a boil whisking almost constantly. Boil
for 1 minute, whisking constantly.
Remove pan from heat & stir in vanilla.
2. Whisk in the confectioners sugar a little
at a time, until it is completely incorporated
& the frosting is smooth. Gently stir frosting
until it starts to thicken, then pour it over
cooled cake. The frosting will set up
quickly, so don't make it in advance. Wait
until the cake has cooled completely.
Garnish with extra pecans.
Peanut  Butter Krispies
1 cup sugar
1 cup corn syrup
1 1/3 cup creamy peanut butter
4 1/2 cups rice krispies
pinch of salt
4 Reese's peanut butter cups
chopped, use 6
1 handful chocolate chips, use
1/2 cup
1. In a large saucepan over medium heat,
melt sugar, corn syrup & peanut butter until
smooth & creamy, combine well.
2. Remove from heat. Quickly add salt &
cereal, stir to combine thoroughly. Add
chocolate chips & stir again, wait about 1
minute & add candy quickly folding the
mixture together so as to not smash up the
3. Line baking sheet with parchment paper
& drop rounded tablespoons onto the
sheet. Cool.
Sugar Cookies
1 cup butter, softened
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 egg
3 1/2 cups all purpose flour
1 - 3 oz. french vanilla instant pudding
1/4 cup milk
1 teaspoon vanilla
1.  Preheat oven to 350 degrees. Cream
butter & sugar together. Add egg, milk, &
vanilla to butter mixture.
2. Mix dry ingredients together & slowly add
to butter mixture. Mix well.
3. Roll out to a 1/2 inch thick rectangle & cut
out into desired shapes. Place cookies on a
greased baking sheet.
4. Bake 350 degrees for 8 - 10 minutes
or until slightly golden. Cool completely
before frosting.
Ingredients Cream Cheese Buttercream
Frosting for Sugar Cookies
1 stick of butter, softened
2 ozs. cream cheese, softened
6 cups powdered sugar
1 teaspoon vanilla
2 - 4 tablespoons milk
1. Combine butter & cream cheese together in a
medium sized mixing bowl. Add powdered
sugar, mix until well combined.
2. Add vanilla. Slowly add milk until it
reaches desired consistency. Keep
unused frosting in the frig.
Pumpkin Pie Krispie Treats
2 - 8 oz. packages of Jet Puffed
Pumpkin Spiced Mallows
1/4 cup butter
6 1/2 cups rice krispies
1 (9.9oz.) bag of White Chocolate
Candy Corn M&M's
1. Place mallows & butter in a large
microwavable cafe bowl. Place the bowl in the
microwave for 2 minutes & 30 seconds or until
marshmellows & butter are completely melted.
2. Add the rice krispies & mix well. Gently fold
the M&M's into the rice krispies. Evenly spread
out the rice krispies in a greased 9x13 pan.
Gently press the mixture down in the pan.
Place rice krispies in the frig for 30
minutes to set up. Cut  & serve.
Peanut Butter Blossoms
1 cup butter. softened
2 eggs, room temperature
1 cup peanut butter
2 teaspoons vanilla
1 /3 cup sour cream
1 cup sugar
1 cup brown sugar, packed
3 1/2 cups all purpose flour
1 teaspoon vanilla
1 teaspoon baking soda
1/2 cup sugar for decoration
36 Heshey's Milk Chocolate Kisses
1. Preheat oven to 350 degrees. Cream
butter & sugar together until light & fluffy.
Mix in eggs. Add Peanut butter, sour cream
& vanilla & mix well.
2. In a small bowl mix flour & baking soda
together. Add the flour mixture to the
peanut butter mixture & mix well.
3. Scoop 1 tablespoon of cookie dough &
roll into a ball. In a small bowl add the
remaining 1/2 cup of sugar & roll the
cookie dough balls in the sugar.
4. Place cookie dough balls onto a
greased sheet pan spacing 2 inches
apart. Bake 10 - 12 minutes. Remove from
oven & immediately press a Hersheys kiss
into each cookie. Cool completely.
French Silk Pie
Ingredients 1 package good
quality semi sweet  chocolate
chips ( Ghiradelli)
5 cups heavy whipping cream
1 baked pie shell 9 inch
2. Pour the hot cream over the chocolate
chips, let it sit for about 3 minutes & then mix
until thick & well combined. Don't stress at 1st
if it seems like it is not coming together. Just
keep stirring.
3. Place ganache in frig until completely
chilled about 2 hours. Once ganache is
chilled, add 2 cups of whipping cream to the
ganache, with a mixer, whip cream & ganache
together until stiff peaks form.
4. In a separate medium sized bowl, whip
the remaining 2 cups of cream until it forms
stiff peaks. Spoon chocolate mousse into
prepared pie shell. Swirl the heavy cream on
top of the chocolate mousse. Place in frig &
let chill 2 - 3 hours.
Halloween Cookies
3/4 cup butter, melted
3/4 dark brown sugar
1/2 sugar
2 eggs
1/3 cup sour cream
1 tablespoon honey
1 teaspoon cinnamon
1 teaspoon vanilla
1 1/2 cups graham flour
2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 3oz. container mini marshmellows
1 package Hersheys mini kisses
1. Cream butter, brown sugar in a
medium sized bowl. Add eggs & continue
to cream until mixture is light & fluffy.
Add honey, vanilla, sour cream &
cinnamon & stir to combine.
2. In a small bowl mix the flours, baking
soda, baking powder & salt together.
Add the dry ingredients to the butter &
mix well. Fold in mini marshmellows &
mini kisses until well combined.
3. Scoop 1 tablespoon of cookie dough
onto the greased pan sheet. Continue this
process with the remaining cookie dough
about 1 - 2 inches from each other.
4. Place the baking sheets with the
cookie dough in the frig for 30 minutes.
Place the baking sheets in oven & bake
10 - 12 minutes or until cookies are light
golden brown.
Preheat oven to 350 degrees.
Midnight Madness Cake
Chocolate Cake
Ingredients for Cake
1 3/4 cups all purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
Preheat oven 350 degrees.
1. Grease & flour 2 - 9 inch round cake pans.
2. In a large bowl combine, flour,
cocoa, baking soda, baking powder &
salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil &
vanilla. Beat for 2 minutes on medium
speed. Batter will be thin, pour into
prepared pans
4. Bake 350 degrees for 30 - 40
minutes or until toothpick inserted in
the center comes out clean. Cool for
10 minutes & remove from pan &
finish cooling on rack. Frost.
Zombie Dip
3/4 cup red velvet cake mix, just
the powder
1 - 5.3 oz. container plain yogurt
1 - 8oz. Philly cream cheese
1/2  cup powdered sugar
1 /2 teaspoon vanilla
pinch of salt
5 chocolate chip cookies, baked
zombie candies
1.Combine everything accept cookies & candy in a
mixing bowl & beat until smooth. Add the cookies &
fold them in, allowing them to break up throughout
the dip. Place in a dish & top with zombie candies.
Serve with Scoobie Doo cookies.
Orange Cream Cheese Frosting
1 package 8 oz. Philly cream cheese
1/4 cup ( 1/2 stick) unsalted butter, softened
1 tablespoon fresh orange juice
1 teaspoon fresh grated orange zest
1 /2 teaspoon pure vanilla
4 cups confectioners sugar, sifted
1 4 teaspoons orange food coloring
1. Blend cream cheese, butter, orange juice,
orange zest & vanilla in a large mixing bowl
using an electric mixer, set at medium speed
until smooth.
2. Add the sugar & continue to beat until light
& creamy - about 3 minutes.
3. Add the food coloring & gently
stir until the color is uniform.
4. Chill frosting until ready to use.
Key Lime Pie
1  - 9 inch graham cracker pie crust
2 cans sweetened condensed milk
1/2 cup sour cream
3/4 cup lime juice
1 tablespoon lime zest
1. In a medium bowl combine condensed milk, sour
cream, lime juice & lime zest. Mix well & pour into a
graham cracker crust.
2. Bake in a pre-heated oven 10 - 12 minutes until tiny  
pinhole bubbles burst on the surface of pie. Do not
brown. Chill pie thourghly before serving. Garnish with
lime slices & fresh whipped cream.
Butter Pecan Cookies
1 3/4 cup chopped pecans 1
tablespoon plus 1 cup butter,
softened, divided
1 cup brown sugar, packed
1 egg separated
1 teaspoon vanilla
2 cups self rising flour
1 cup pecan halves
1. Placed chopped pecans & 1 tablespoon of butter ina
baking pan. Bake at 325 degrees for 5 - 7 minutes or until
toasted & browned, stirring frequently, watch they don't
burn. Set aside to cool.
2. In a large bowl cream brown sugar & remaining butter
until light & fluffy. Beat in egg yolk & vanilla. Gradually
add flour & mix well. Cover & refrigerate for 1 hour or
until easy to handle.
3. Roll 1 inch balls, then roll in toasted pecans pressing
nuts into dough. Place 2 inches apart on an ungreased
baking sheet. Beat egg white until foamy. Dip pecan 1/2
in egg white, then gently place one on each ball.
4. Bake 375 degrees for 10 - 12 minutes or until golden brown.
Cool for 2 minutes before moving to wire racks. 4 dozen
Sweets to Die For   4
How Afraid Are You?
And here we have little ass kicker...Judith who, clearly
is not afraid of her fellow cast mates!
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Lemon Meringue Pies
I Like CAKE!!
no wait!!! I
1. Place the semi sweet chocolate chips in a large
heat proof bowl. Bring one cup of heavy whipping
cream to a simmer in a small saucepan.
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