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 Recipe Contents Mini Chip Snowball Cookies
From Katie Johns

1 1/2 cups (3 sticks) butter or margarine, softened

Fruity Cheesecake
Perfect Pecan Pie
Far Breton French Cake
Southwestern Georgia Pound Cake
Neiman Marcus Cake
Cookie Cake
Cherry Pie
Chocolate Chip Cookies
Chocolate Icebox Cake
Ooey Gooey Turtle Bars
........2 3/4 cup powdered sugar
1 tablespoon vanilla extract
........3 1/2 teaspoon salt
3 cups all-purpose flour
........3 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet
Chocolate Mini Morsels
........4 1/2 cup finely chopped nuts
Powdered sugar
........4
Preheat oven to 375° F. Beat butter, sugar, vanilla extract
and salt in large mixer bowl until creamy. Gradually beat
........5
in flour; stir in morsels and nuts. Shape level tablespoons
of dough into 1 1/4-inch balls. Place on ungreased baking
........5 sheets.
........6 Bake for 10-12 minutes or until cookies are set and lightly
browned. Remove from oven. Sift powdered sugar over
........6 hot cookies on baking sheets. Cool on baking sheets for 10
minutes; remove to wire racks to cool completely. Sprinkle
........7 with additional powdered sugar, if desired.

Cheesecake ........7
Million Dollar Pound Cake
Tarte Tatin ........8 From Connie Allison
3 sticks butter
Carrot Cake ........8 3 cups flour 1 cup sour cream
3 cups sugar 6 eggs
Yellow Cake Mix Snickerdoodle Cookies . . . . . 9 1/4 teaspoons baking soda 1 teaspoon vanilla extract

Sift flour 2 times (add baking soda on last sift). Set aside.
Better Than Almost Anything Cake ........9 Mix cream, butter and sugar until fluffy. Add eggs one at a
time, beating well after each addition. Add sour Cream and
Mini Chip Snowball Cookies . . . . . . . 10 flour mixture to mix. Then, add vanilla extract.

Million Dollar Pound Cake . . . . . . . 10 Pour into greased and floured tube pan. Bake at 325°F for 1
hour and 30 minutes.

1 10
 Yellow Cake Mix From Katie Johns From Randy and Sallie Conley Fruity Cheesecake
Snickerdoodle Cookies
18 1/4 ounces yellow cake mix CRUST:
2 eggs 60 Low-fat vanilla wafers, crushed
1/2 cup vegetable oil 5 tablespoons margarine, melted
1/2 cup sugar 3 tablespoons sugar
2 teaspoons vanilla extract FILLING:
3 teaspoons ground cinnamon, divided 32 oz Neufchatel cheese
1 cup sugar
Preheat oven to 375°F. In a large bowl, mix cake mix, oil,
2 tablespoons flour
eggs, vanilla extract, and 1 teaspoon ground cinnamon.
1 cup low-fat sour cream
Stir until well blended.
1 pkg. sugar-free lemon flavor instant pudding
In a separate small bowl, mix sugar and remaining 4 eggs
cinnamon. Form cookie dough into 1 inch balls. Roll balls 3 tablespoons sugar
in cinnamon-sugar mixture until completely covered. TOPPING:
Place on cookie sheets. Bake for 8-10 minutes until lightly Thawed strawberry creme Cool
browned. Remove to wire rack to cool. Whip Dips mixed with equal
amount of fat-free Cool Whip
topping (2 cups)
Better than Almost 1 cup each: blue berries, sliced
From Troy Bretz Anything Cake fresh strawberries, raspberries
and blackberries
1 box German Chocolate cake mix
1 jar Carmel Sauce CRUST: Preheat oven to 325°F.
Line a 13x9” pan with non-stick
1 can sweetened, condensed milk
foil, with ends of foil extending
1 tub Cool Whip
over the sides of the pan (ends will
8 oz toffee chips or bits
be used to lift out the cake). Mix crust
1 package crushed pecans
ingredients and press them into the bot-
Cook German Chocolate cake mix as directed by box. tom of the pan. Bake for 10 minutes.

Once baked and cooled, poke holes in cake with rounded
end of cooking spoon. Pour condensed milk evenly into
holes. Pour carmel sauce evenly into holes. Evenly spread
cool whip on top of cake. Sprinkle pecans and toffee chips
on top.
Cook’s Tip
FILLING: Beat cream cheese, sugar and flour with a mixer un-
til well-blended. Add low-fat sour cream and mix well. Blend in dry pudding mix.
Add eggs, one at a time and beating after each addition, until just well-blended.
Pour mixture over the crust.
Bake 1 hour at 325°F or until center is almost set. Cool completely, then refrigerate for 4
hours. Use foil handles to lift cheesecake from pan to serving tray and remove the foil.

Add more carmel sauce to top for decoration. Topping: Spread cheesecake with Cool Whip/ Cool Whip Dip mixture. Top with fresh fruit
before serving.
9 2
Perfect
Pecan
Pie
From Michelle Garcia
3 eggs
1 cup sugar
1/2 cup light corn syrup
1/4 cup melted butter
1 cup or more pecans
Pie crust
Preheat oven to 375°F.
Beat eggs slighty in bowl,
stir in sugar, corn syrup
and melted butter. Mix
well.
Stir in pecans. Pour
mixture into unbaked pie
shell. Bake in center of
over 35-40 minutes or
until slightly firm. Center
of pie may look soft but
will firm as it cools.
3 8
Far Breton French Cake Tarte Tatin
From Marc Frommweiler From Michel Masson
9 oz flour 8-10 apples
4 eggs 150 g butter
9 oz sugar 150-200 g caster sugar
1 teaspoon vanilla extract 200-250 g pastry
2 cups milk Cinnamon (optional)
2 tablespoons butter
10 oz dry plums, soaked in tea Place butter and powdered sugar in a cake pan. Place it on a heated stove and mix with a
1 pinch of salt wooden spoon. Turn the caramel brown, but be careful not to blacken too much or it will
give your pie a bitter taste. Remove from heat.
In a food processor or mixer, blend together the flour and
eggs until smooth. Mix in the sugar and vanilla and blend Peel, core and cut apples into quarters. Arrange apple wedges on the cooled caramel. If
well. Slowly add the milk and mix well to make a smooth the apples remain, cut into smaller pieces and arrange on top. Add cinnamon (optional).
batter. Cover the apples with foil and cook 5-10 minutes over high heat.
Let the battter sit for 30-60 minutes. Add the plums. Dust your work surface with flour. Roll out the pastry dough 0.1-0.15” thick, as a disk
slightly larger than the diameter of the mold. Cover the apples with the pastry, and tuck
In the microwave, melt the butter in the bottom of a 2 the edge inside the mold. Bake at 360-390°F until the pastry is fully cooked, or until the
quart or so baking dish. Tip the pan and swirl the butter crust is almost cooked and the caramel begins to rise on the sides. Remove pie from
so that it coats the bottom and sides evenly. Pour the oven. Cover the mold with a bigger mold, and strip your apple pie while it is still hot.
batter into the pan.
Bake for 30 minutes at 400°F. Turn the oven off and leave
the cake in for another 30 minutes.
Carrot Cake From Connie Allison
You may spring the top with powdered sugar when warm.
CAKE: FROSTING:
3 cups flour 1 teaspoon salt 1-8 oz cream cheese
Cook’s Tip 1/2 cup chopped pecans 2 cups carrots (grated) 1 stick butter
2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon vanilla extract
We like this prune cake recipe best when warm, 1 cup crushed pineapple
1 cup Crisco vegetable oil 16 oz powdered sugar
maybe 2 hours after it has come out of the oven. 2 cups sugar
1-1/2 teaspoons baking soda 1/2 cup chopped pecans
However, it is also good cold and makes a nice 1/2 cup milk
4 eggs (beaten)
breakfast.
CAKE: Combine dry ingredients and pecans. Stir in oil
and eggs. Add carrots, pineapple and milk. Bake at
350°F for 35-45 minutes. Pour into greased and floured
tube pan. Bake at 325°F for 1 hour and 30 minutes.
FROSTING: Cream together cream cheese and butter.
Stir in vanilla extract, white powdered sugar and
pecans. Spread on cake.
Ooey Gooey Turtle Bars Southwestern Georgia
From Troy Bretz
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 bag (12 oz) semisweet chocolate chips (2 cups) Pound Cake From Joni Newton

3 cups Fisher® Chef’s Naturals® Chopped Pecans 1 cup (2 sticks) unsalted butter, softened
1/2 cup LAND O LAKES® Butter 3 cups sugar
1/2 cup packed light brown sugar 6 large eggs
1 jar (12.25 oz) SMUCKER’S® Caramel Ice Cream Topping 3 cups all-purpose flour
1 cup graham cracker crumbs (16 squares) 1/2 teaspoon baking powder
1/2 teaspoon salt
Heat oven to 350°F. Press cookie dough evenly in bottom of ungreased 13x9” pan. 1 cup heavy cream
Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly 2 teaspoons pure vanilla extract (you may use lemon or
press into dough. Set aside. almond flavoring instead)
In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel Generously grease and flour a 10-inch bundt pan. Using
topping and graham cracker crumbs. Heat to boil, stirring constantly. Pour over crust an electric mixer, cream the butter and sugar together
in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups until fluffy. Add the eggs one at a time, beating well after
pecans. each addiiton. Sift together flour, baking powder and salt.
Bake 25-32 minutes or until edges are deep golden brown and pecans are lightly Alternately, add flour mixture and heavy cream to
toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool butter-sugar mixture, beginning and ending with flour.
completely, about 3 hours longer. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and
set the temperature to 325°F. Bake for 1 hour and 15
Cheesecake minutes without opening the oven door. Bake for an
From Marc Frommweiler additional 15 minutes if necessary. Remove from the oven
and cool in pan for 15 minutes. Invert cake onto cake plate.
2 (8 oz) pkg. cream cheese
1 egg
12 oz sweetened condensed milk
2 teaspoons of vanilla extract Neiman Marcus Cake
3 tablespoons of lemon juice From Ashleigh Jannise
1 box of any cake mix
1 graham cracker pie crust
1 stick of butter - melted
In large mixing bowl, beat cheese until light and creamy. 1 egg
Add eggs and beat well after each addition. Add 1 box of powdered sugar
condensed milk, lemon and vanilla. Beat until smooth. 2 eggs
Pour into the pie crust. 8 oz cream cheese

Bake at 350°F for 30 minutes. After cool down, Mix cake mix, butter and 1 egg in a bowl and pat into
strawberries or raspberries can be laid on top of the pie. a greased 9x13” pan. Mix powdered sugar, 2 eggs and
cream cheese and pour them into the pan, over the cake
mix. Bake at 350°F for 35-45 minutes.
7 4
 Cookie
Cake
From Troy Bretz
2 sticks butter
1 cup brown sugar
1/2 cup sugar
2 large eggs
2 cups flour
2 tablespoons
flour
2 teaspoons salt
1 ½ teaspoons vanilla
2 tablespoons baking soda
2 cups chocolate chips
2 cups peanut butter chips
Preheat oven to 375°F.
Line a 14-inch round pizza
pan with greased parch-
ment paper. In a large
bowl, cream butter and
sugars. Add eggs, beating
well after the addition of
each.
In a bowl, combine flour,
baking soda and salt,
mixing with a whisk. Mix
with butter cream, and
add vanilla extract. Fold
in the dark and white
chips and the nuts. Spread
across bottom of pan
and bake until edges are
golden, but the center
is still slightly soft, 20-25
minutes. Cool for 10
minutes, then transfer
to a wire rack to cool
completely.
5 6
Cherry Pie Chocolate Chip Cookies
From Robert Davidson From Bruce Varley
4 cups fresh or frozen tart cherries 1/2 cup granulated sugar
1 - 1 1/2 cups granulated sugar 1/2 cup brown sugar
4 tablespoons cornstarch 2/3 cup softened butter
1/8 tablespoon almond extract (optional) 1 large egg
Your favorite pie crust or pie dough recipe (2 crust pie) 1 teaspoon natural vanilla
1 1/2 tablespoons butter, to dot 1 1/2 cups all purpose flour
1 tablespoon granulated sugar, to sprinkle 1/2 teaspoon baking soda
1/2 teaspoon salt
Place cherries in medium saucepan and place over heat.
603 chocolate chips (dark)
Cover. After the cherries lose considerable juice, which 1/2 cup chopped nuts (toasted pecan)
may take a few minutes, remove from heat.
Preheat the oven to 350°F.
In a small bowl, mix the sugar and cornstarch together.
Pour this mixture into the hot cherries and mix well. Add Mix sugars, butter, egg and vanilla. Stir in remaining
the almond extract, if desired, and mix. ingredients. Drop dough by spoonful on baking sheet, or
equivalent.
Return the mixture to the stove and cook over low heat
until thickened, stirring frequently. Remove from the heat Bake until light brown, approximately 8-10 minutes.
and let cool. If the filling is too thick, add a little water, or
Place top crust on and flute the edge of the pie. Make a slit
if it is too thin, add a little more cornstarch.
in the middle of the crust for steam to escape. Sprinkle with
sugar.
Preheat the oven to 375°F.
Prepare your crust and divide in half. Roll out each piece Bake for about 50 minutes. Remove from the oven and
place on a rack to cool.
large enough to fit into an 8 -9 inch pan. Pour cooled cherry
misture into the crust. Dot with butter. Moisten edge of
bottom crust.
Chocolate Icebox Cake
Place top crust on and flute the edge of the pie. Make a slit From Ashleigh Jannise
in the middle of the crust for steam to escape. Sprinkle with
1 graham cracker crust
sugar.
1-6 oz package of chocolate chips
Bake for about 50 minutes. Remove from the oven and 1 stick of butter
place on a rack to cool. 3/4 cup of powdered sugar
3 eggs
1 container of cool whip
Melt chocolate chips and butter. Mix all the
ingredients together and pour them into the pie crust.
Chill overnight and then add the container of whipped
topping to the top.