Reunion Recipes

Cinnamon Roasted Almonds

By Georgia

• 1 egg white
• 1 t. vanilla
• 1/2 c. white sugar
• 1/2 c. brown sugar
• 1/4 t. salt
• 1 t. ground cinnamon
• 4 c. whole almonds

1. Preheat oven to 250 degrees.  
2. Lightly grease a cookie sheet. 
3. Beat egg white till foamy, add vanilla.  Add the nuts and stir till well coated.
4. Mix the sugars, salt, and cinnamon and sprinkle over the nuts.
5. Toss to coat and spread evenly on the prepared pan.
6. Bake for 1 hour, stirring every 20 minutes until golden.
7. Allow to cool, then store in an airtight container.

 The Best No-Bake Bars You'll Ever Eat

By Esther

• 1 c. peanut butter
• 1/2 c. honey
• 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
• 2 c. dry oats (not instant)
• 1 c. shredded coconut                   
• 1/2 c. chopped walnuts or pecans (optional)
• 1 1/4 c. dark chocolate chips
• 1 t. vanilla

1. Melt peanut butter, honey, and coconut oil over medium-low heat.
2. Once melted, remove from heat and add oats, shredded coconut, chocolate chips, and vanilla.Stir until chocolate is entirely melted.
3. Pour into a 9 x 13 foil lined pan and cool in the fridge.
4. When it's set, cut into bars and enjoy. Store in the fridge...if they last that long!

Montana Moose Poop (or elk poop)

Montana Moose Poop 

Liv

I got this recipe from my piano teacher and the first time we made was at my 8 year old birthday party.

photo courtesy of the internet-- north dakota kitchen

Ingredients:

10 cups of cocoa puffs

2 cups of corn syrup

1 1/2 cups of sugar

1 1/2 cups of peanut butter

2 cups of dry roasted peanuts

Line jelly roll pan with parchment paper. (Don't use waxed paper as a substitute. It won't work!)
In a really large bowl, pour 10 cups of cocoa puffs.

Combine corn syrup and sugar in a pan on the stove top. Stir and bring to a boil. Add peanut butter, stir 'til melted. Add peanuts, stir to combine.

Pour over cocoa puffs. Stir to coat. Pour into prepared pan (you may have to press it down.) Let cool. Cut into bars and enjoy!

LKP

  

Eclair Sheet Cake

Eclair Sheet Cake
Noah

Noah's new favorite dessert that a lady in our ward makes- I haven't actually made it but he's eaten it and gone on and on about it a couple of times so I asked her for the recipe....

photo courtesy of the internet 

Cake Ingredients: 

1 cup of water

1 stick of margarine

4 eggs 

1cup of flour 

Cake Prep: 

Bring water and margarine to boil add flour and mix into a ball. Cool slightly.  Add eggs 1 at a time and mix with fork

Spread into lightly greased 11 x 11x 1inch cookie sheet. (I think a large cookie sheet aka jelly roll pan works fine!)  Bake 400° fahrenheit for 15 - 20 minutes. Press down bumps with a spoon and cool.

Filling Ingredients:

1 (8oz) package of cream cheese (softened)

3 cups of milk

2 small packages of Instant French Vanilla pudding

Filling Prep:
Mix filling with electric mixer at medium.
Spread on cooled crust.

Top with 8oz container whipped topping and at serving time drizzle hershey's chocolate syrup over top then run knife through to create design.

This was (almost totally) entered by Liv.
   

Chocolate Caramel Cake

CHOCOLATE CARAMEL CAKE

Esther

1 chocolate cake mix (German chocolate, Devil’s Food, etc.)

1 tub cool whip (8-12 oz)
1 jar caramel ice cream topping
1 can sweetened condensed milk
1-2 Score or Heath candy bars (or a package of chocolate covered toffee bits)

Cook cake mix as directed. Cool. Poke several holes in cake with a fork. Then pour sweetened condensed milk all over cake, evenly spreading (you do not need to use whole can if you don’t want to). Pour caramel over cake, spreading evenly (do not need to use entire bottle). Let sit for about 5 minutes and the spread cool whip over entire cake, spreading evenly. Break up candy bar(s) into small pieces and sprinkle randomly over cool whip. Refrigerate when not serving. Cover. DELICIOUS!

***Georgia’s Note: Or more properly known as Better Than Sex Cake or BTS

Oreo Fudge Bars

  OREO FUDGE BARS

Georgia

 

 

1 16 oz. package of Oreo cookies

1 stick butter, melted

¼ tsp. salt

1 (14 oz.) can sweetened condensed milk

1 tsp. vanilla extract

¾ cup semi-sweet chocolate chips

½ cup milk chocolate chips (could use another ½ cup semi-sweet chips if you like)

½ cup mini chocolate chips

 

Preheat the oven to 325. Line a 9x13 pan with foil and lightly spray with Pam. Set aside 6 Oreo cookies for the toppings. In a small food processor grind the rest of the cookies. If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs. Add the salt to the crumbs and stir to combine. Melt butter and gently stir together with the cookie crumb mixture. Press firmly into the bottom of the prepared pan. Coarsely chop the remaining cookies into chunks and set aside.

 

Over a double boiler or in the microwave, melt ¾ cup semi-sweet and ½ cup milk chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth. (To do this in the microwave, put in a glass bowl, and put the microwave to 50% power, and melt one minute at a time, and stir in between each minute, when it gets close to being all the way melted, just stir for a long time, and the chips will melt)

 

Spread evenly over the prepared cookie crust. Sprinkle the mini chocolate chips and Oreo cookie chunks over the top of the filling. Press down gently into the chocolate topping. Bake for 20-22 minutes in the oven. Allow to cool on counter for 1 hour. Chill in fridge until completely cold and se before cutting into bars or it will make a big mess.

 

*These aren’t very good hot from the oven, but are great after chilling and the filling has set.

Chocolate Peanut Butter Banana Milkshake

CHOCOLATE PEANUT BUTTER BANANA MILKSHAKE

Ralphie

 

Prep time: 5 mins

Serves:1-2

 

Made of frozen bananas, natural peanut butter, cocoa and a splash of pure maple syrup, this rich, creamy treat is sure to satisfy your sweet tooth, without the sluggish after-effects of a traditional milkshake.

 

Ingredients

·         2 frozen bananas

·         ½ cup almond milk (homemade or store-bought)

·         1 Tablespoon pure maple syrup (optional)

·         2 Tablespoons cocoa powder

·         ¼ cup natural peanut butter

·         Pinch of sea salt

·         1 teaspoon vanilla extract

·         7 ice cubes (about 2 handfuls)

 

Instructions

1.      Throw all of the ingredients into a high-powered blender, and blend until smooth and creamy. (I like to freeze my bananas whole, for easy measuring, then I break them in half when adding them to the blender.

2.      Pour into two glasses and serve immediately!

 

Notes

 

For best results, use a high-speed blender like the Vitamix, which breaks down ice effortlessly. A tradition blender should also work—though, you may need to add a bit more almond milk to facilitate blending.

Fruit Pizza

FRUIT PIZZA

Georgia

 

Crust

1 ½ c. butter

1 ½ c. sugar

¾ tsp. salt

¾ tsp. baking powder

¾ tsp. baking soda

3 eggs

3 c. flour

 

Cream butter and sugar. Add salt, soda, baking powder and eggs. Stir in flour. Bake at 375 10-15 minutes. Let cool.

 

Topping

11 oz. cream cheese

1 c. sugar

1 tsp. vanilla

1 container cool whip

 

Mix cream cheese, sugar and vanilla. Fold in cool whip.

 

Top with fruit!!

Vanilla Wafer Fruit Salad

 VANILLA WAFER FRUIT SALAD

Georgia

1 12 oz. container of cool whip

1 large tub of vanilla yogurt

1 pkg. Jell-O Vanilla Instant Pudding (I’ve used both the small or large package, doesn’t seem to matter)

 

Mix three ingredients together, and let set up in the fridge.

 

Add package of frozen berries to the salad right before you serve.

 

Serve with Vanilla Wafers. (I usually sprinkle the mini Vanilla Wafers on top, and then put the box next to the salad so people who get to the bottom can put some on theirs also)

Striped Delight

STRIPED DELIGHT

Georgia

This is the best dessert I’ve had in a LONG time. So yummy, and pretty easy.

 

35 Oreo Cookies, finely crushed

6 Tbsp. butter or margarine, melted

1 pkg. (8oz.) cream cheese, softened

¼ c. sugar

2 Tbsp. cold milk

1 tub (12 oz.) Whipped Topping, thawed and divided

3 ¼ c. cold milk

2 pkg. (4 serving size each) Jell-O Chocolate Flavor Instant Pudding

 

Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 13x9 in. baking dish. Refrigerate 10 min.

 

Beat cream cheese, sugar, and 2 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1 ¼ c. of the whipped topping. Spread over crust.

 

Pour 3 ¼ cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over cream cheese layer. Let stand 5 min. or until thickened. Drop remaining whipped topping by spoonfuls over pudding; spread to cover pudding.

 

Refrigerate at least 4 hrs. Cut into 24 squares. Store leftover dessert in refrigerator. Makes 24 servings or about 12 at our house.

Chocolate Biscoff Cheesecake Bars

CHOCOLATE BISCOFF CHEESECAKE BARS

Whit

This is from Bakerella—it’s a yummy cheesecake with the crust made from those cookies you get on the airplane (you can buy big pack at wally.) Italics are my changes…

Crust (I made a thicker crust once with more cookies, it has plenty of butter and sugar, no need to increase those)
1 1/2 cups crushed Biscoff Cookies (about 27 cookies)*
3 Tablespoons packed brown sugar
6 Tablespoons melted butter

• Mix cookies and sugar together.
• Add butter and stir until combined.
• Press mixture into a 13 X 9 pan.

Cheesecake
3 (8 oz.) packages cream cheese, softened (I use Neufchatel)
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla

• Preheat oven to 325 degrees.
• Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
• On medium low, add eggs one at a time, mixing well with each addition.
• Add sour cream and vanilla and mix until just combined.
• Pour on prepared crust and bake for about 45 minutes.
• Remove and cool.
• Prepare ganache.

Chocolate Ganache (you don’t need this much, half it or skip it, that’s how Noah likes it just plain cheese cake)
8 oz. heavy whipping cream
2 oz. butter
8 oz semi-sweet chocolate
1/4 cup confectioners’ sugar

• Heat cream and butter on stove until just before boiling.
• Remove from stove and pour over chocolate. Stir until completely combined.
• Add confectioners’ sugar and beat with a wire whisk until combined and smooth.
• Pour over cooled cheesecake.
• Cover and refrigerate overnight.
• Cut into bars and serve.

Makes about 30 bars.

* Use the remaining cookies from the package to crumble and sprinkle over the chocolate before refrigerating.

Raspberry Crumb Bars

RASPBERRY CRUMB BARS

Georgia

 

Ingredients

• 1 cup white sugar
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 1 cup shortening
• 1 egg
• 1 pinch salt
• 1 pinch ground cinnamon
• 4 cups raspberries
• 1/2 cup white sugar
• 3 teaspoons cornstarch

 

Directions

1.     Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch pan.

2.     Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.

3.     Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.

4.     Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown.