Better Than 'Relations' Cake

Ingredients:

1 Boxed German Chocolate Cake Mix

8 oz Cream Cheese

1 Cube Butter

2 C Powdered Sugar

Whipping Cream

Score/Heath Bars

Directions:

Make cake mix as directed on box and pour into a greased 9x13 pan.  

Blend softened cream cheese, butter and powdered sugar until combined.  Drop in blobs on prepared cake mix in pan.

Bake 350 degrees for 30 minutes (or until toothpick comes out clean).

Top with whipped cream and broken score/heath bars.

FROM: Mom Cutler

Pumpkin Cookies

Ingredients:

1/2 C Shortening

1 1/4 C Brown Sugar

2 Eggs

1 tsp Vanilla

1 1/2 C Canned Pumpkin

2 1/2 C Flour

4 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1 C Chocolate Chips

Directions:

Cream together shortening and brown sugar.  Beat in eggs.  Mix in vanilla and pumpkin.  Combine dry ingredients and mix into pumpkin mixture.  Add chocolate chips

Bake on greased cookie sheet 375 degrees for about 15 minutes, until lightly browned.

FROM: Mom Cutler

Baked Carmel Corn

Ingredients:

1 C Butter

2 C Brown Sugar

1/2 C Corn Syrup

1 tsp Salt

1/2 tsp Baking Soda

1 tsp. Vanilla

6 Quarts Popped Corn

Directions:

Melt butter in pan, stir in brown sugar, syrup and salt.  Bring to a boil - stirring constantly.  Boil without stirring for 5 minutes.  Remove from heat and stir in baking soda and vanilla.  Pour over popcorn, mixing well.  Turn into 2 baking sheets, bake 250 degrees for 1 hour, stirring every 15 minutes.

Remove from oven, cool.

FROM: Mom Cutler

GARLIC-HERB & PARMESAN ROASTED RED POTATOES

INGREDIENTS:

• 3 pounds petite red potatoes, scrubbed and halved (quartered if extra large)
• 4 tablespoons olive oil
• 6 cloves garlic, minced
• 1½ teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ⅓ cup grated Parmesan cheese
• 2 tablespoons unsalted butter, cut into small cubes
• 2 tablespoons minced fresh parsley

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
2. In a large bowl, toss the potatoes, olive oil, garlic, salt, pepper, thyme, oregano, basil and Parmesan cheese until evenly coated. Turn the mixture out onto the prepared baking sheet and arrange in a single layer.
3. Bake for 45 minutes to 1 hour, turning with a spatula two or three times, until golden brown and crisp. Pull the tray out and sprinkle the butter over the potatoes and stir to melt the butter. Remove from the oven and toss with the fresh parsley. Serve immediately.

FROM: Brown Eyed Baker

Peach Cobbler

INGREDIENTS

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• ¼ tsp almond extract
• 3 cups all-purpose flour
• 1 tsp salt
• 2 (21 ounce) peach pie filling*
• ¼ cup brown sugar
• ½ tsp cinnamon
• Glaze
• ½ tsp vanilla extract
• ½ tsp almond extract
• 1 cup powdered sugar
• 2 Tbs milk

INSTRUCTIONS

1. Cream together butter and sugar. Add eggs and beat well. Beat in extracts.
2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
3. In a seperate bowl, combine peach pie filling, brown sugar and cinnamon.
4. Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 15x10 pan). Spread 3 cups batter in a 15x10x1 (Also works with 9×13- baking time will at least be 35 minutes) Spread with pie filling. Drop remaining batter on top of pie filling.
5. Bake at 350 for 25-30 minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.

NOTES

*can also be made with 6-8 fresh peaches

FROM: The Recipe Critic