LEMON ZUCCHINI COOKIES

1/2 cup granulated sugar

 1/2 cup packed brown sugar
1/2 cup margarine or butter, softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini (can sub carrots for carrot cookies)
1/2 cup chopped nuts (I didn’t use nuts)
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt

LEMON FROSTING (mix the following)

3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 375. Mix sugars, butter and eggs. Stir in remaining ingredients. Drop by rounded teaspoon about 2 inches apart on ungreased cookie sheet. Bake until almost no indention remains when touched (about 8-10 mins.); cool. Frost w/ lemon frosting

MARSHMALLOW POPCORN

¾ cup unpopped popcorn kernels

2 cubes margarine

1 ½ cup sugar

½ cup corn syrup

2 cup mini marshmallows (or 20 large)

¾ cup mini gumdrops.

Popcorn & remove un-popped kernels.  Place in large bowl.   In saucepan melt butter, sugar & corn syrup.  Bring to a boil and boil 2-3 minutes.  Remove from heat, stir in marshmallows.  Stir until melted.  Pour over popcorn, stir until coated.  Add gumdrops and stir again.  Spread on wax paper to cool.

EASY MICROWAVE CARAMEL CORN

12 c. popped popcorn (about ½ cup kernels) (about 2 microwave bags)

1 c. brown sugar

¼ c. white Karo syrup

½ tsp. salt (if using salted microwave popcorn, omit salt here)

1 stick real butter cut into chunks

½ tsp. baking soda

1 tsp. vanilla

1.  Butter or spray a large piece of foil and set aside.

2. Pop popcorn, remove in-popped kernels and put into a large bowl (use one bigger than you think you will need). Set aside.

3. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish.

4. Microwave for 30 seconds. should be enough to melt the butter at least half way. Stir it all to combine.

5. Now microwave on high for 2 minutes. Take it out and stir.

6. Microwave for 2 more minutes. Take it out and stir.

7. Add baking soda and vanilla to caramel. Stir really well and watch it bubble and foam.

SAFETY ALERT: Don't be mesmerized by all that yummy goodness. Boiling sugar is hot. REALLY HOT. Do not put your finger in or taste it!!!!

8. Pour caramel over the popcorn. Mix it up well with a big spoon. Once well coated, spread it out onto your buttered foil.

9.  OPTIONAL -- If you like crunchy caramel corn: spread out on a cookie sheet (you might need 2) and bake either at 200 degrees for 1 hour, stirring every 15 minutes. Keep an eye on it the last 15 minutes so you won't over cook it!

Another note: DO NOT try to 1/2 this recipe. You'll burn your caramel!!!

OREO'S & NEOPOLITAN COOKIES

2 boxes devils food cake mix

4 eggs

1 ½ cup shortening

Filling:

8 oz cream cheese

4 TBL butter

2 tsp vanilla

3-4 cups powdered sugar

Mix cake mixes, eggs & shortening. Make into small round balls (I use medium cookie scoop, then divide into two). Place on cookie sheet. In 350 degree oven bake 8-10 minutes. Cool completely. Mix filling ingredients together. Spread on one cookie and top with another. Makes 4 dozen completed oreos.

Neapolitan option:

Replace one of the cake mixes with strawberry cake mix. Mix 2 eggs, ¾ cup shortening with each flavor cake mix (choc. & strawberry)

Filling: replace vanilla with 3 tsp coconut extract. Can add in shredded coconut if desired.

RAINIE GRAHAM'S SOPAPILLA CHEESECAKE

16oz cream cheese

2 tubes crescent refrigerated crescent rolls

1 cup sugar

1 tsp vanilla

½ cup melted butter

½ cup sugar

1 tsp cinnamon

In a 9x13 greased pan seam together along bottom of pan 1 tube crescents. Mix together 1 cup sugar, cream cheese and extract. Spread over dough. Seam together the 2nd tube crescents and put over cream cheese mix. Pour melted butter over top dough, sprinkle with ½ cup sugar and cinnamon. Bake 350 30 minutes.

CAKE IN A MUG

Yields 8 coffee mugs

18.25 oz yellow cake mix

3.4 oz instant pudding mix

2 2/3 cups confectioners’ sugar

¼ cup powdered lemonade mix

CAKE

Make sure mugs hold at least 1 ½ cups water. Place cake mix, pudding mix in bowl and blend well. Divide mix into 8 small plastic bags (approx ½ cup each). Mark bag as cake.

GLAZE

Mix sugar & lemonade. Put in 8 bags (approx 1/3 cup each). Mark each bag glaze.

Make label to attach to each mug: Generously spray inside of mug with pam. Empty came mix into cup. Add 1 egg, 1 TBL oil, 1 TBL water, Mix 15 seconds carefully mixing in all dry ingredients. Microwave on full power 2 minutes. While cake is cooking mix glaze mix with 1 ½ tsp water. When cake is done pour glaze over cake in mug and enjoy a warm treat.

AMY MORRIS' HOT FUDGE

MAKES 16, 2 TBL SERVINGS

1 can sweet condensed milk

6oz semi sweet bake squares or chocolate chips

3 TBL butter

1 tsp vanilla

Melt together all but vanilla.  

Remove from heat and add 1 tsp vanilla.