Desserts

Brickle Dip from Vickie Martin

1 8-oz. cream cheese, softened (regular, not spreadable cream cheese)

¾ cup light brown sugar

1 tsp. vanilla

1 pkg. Heath Bits o’ Brickle (sold next to chocolate chips. They come in plain, and chocolate topped. I use plain)

Blend cream cheese & sugar until smooth; add vanilla. Stir in brickle bits. Refrigerate. If you make this a day ahead, some of the brickle bits are still crunchy. The longer it is refrigerated, the smoother it becomes. I made this the evening before the meeting.

Gooey Butter Cake (also known as Chess Cake?) from Theresa Clemens

1 (18.25-ounce) box yellow cake mix

1 egg

1/2 cup (1 stick) butter, melted

Filling

1 (8-ounce) package cream cheese, softened

2 eggs

1 teaspoon pure vanilla extract

1 (16-ounce) box confectioners' sugar

1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way.

Pumpkin Gooey: Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream.

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above. Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above. Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

 

Peachy Cheesecake Squares from Brenda Doss

2 Cups sliced ripe peaches (5 large to 8 small)

2 tsp. cinnamon sugar

2- 1/4 Cups all-purpose flour

1 - 1/2 Cups powdered sugar

2 sticks butter, cold

1 - 8 oz. package cream cheese, softened

1 - 14 oz. can sweetened condensed milk

1 egg

2 tsp. pure vanilla extract

Preheat oven to 350°. Peel and pit the peaches, slice thinly or chop and toss with cinnamon sugar, set aside. In a large bowl, combine flour and powdered sugar. Cut in the butter until the mixture is crumbly and rather dry. If you don’t mind a little mess, it is easier to do this with your hands. Reserve 2 Cups of the mixture for the topping. Press the remaining mixture into the bottom of an ungreased, 9x13 pan (we prefer glass). Bake the crust for 15 minutes. While the crust is baking, beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add the egg and vanilla. Mix well. After the crust has baked for 15 minutes, remove from oven and carefully smooth the peaches over the crust in an even layer. Drizzle with any peach juice that is in the bowl. Pour the cream cheese mixture over the peaches. Sprinkle the reserved crust mixture over the top of the cream cheese filling. Bake for 30-35 minutes until bubbly and starting to brown on the top. It is easiest to cut the bars if they have been chilled for awhile, but they are incredibly delicious warm. If there are any leftovers, store in the refrigerator. Prep. time: 10 minutes Baking time: 45-50 minutes. Yield: about 20 bars

Wedding Cookies from Barbara Snyder

2 c. plain flour 

2 sticks butter, softened

4 tablespoons sugar

2 teaspoons vanilla

2 c. finely chopped pecans

Cream sugar and butter. Add flour, vanilla, and nuts. Bake at 300 degrees on ungreased cookie sheet. Check at 35 minutes (can cook as long as 45 minutes depending on oven). Check bottom for brownness. Take out, roll in powdered sugar while hot. Allow to cool. Roll in powdered sugar again.

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