Maple Walnut Ice Cream

Jennifer S.

Of course I would NEVER eat this one (allergies) but others in my family love it!

Sweet Cream Base of choice (Base #1 , Base #2, or Base #3)
1/4 C Pure maple syrup (NOT pancake syrup)
1/2 C coarsely chopped walnuts

Prepare sweet cream base
Add syrup and blend
Pour into ice cream maker and follow directions
About 2-5 minutes before ice cream is done freezing add nuts, let continue to mix in maker and enjoy!

Black Forest Cobbler Dutch Oven Recipe

Jennifer S.

Dump pie filling into dutch oven.
Sprinkle about 3/4 of cake mix on top in even layer.
Pour half can of soda around on top of cake mix.
Stir soda into cake mix, leaving the pie filling alone as much as possible.
Break chocolate into small pieces and place on top.
Sprinkle walnuts on top.
Place pie tin in dutch oven, setting it on top of four small pebbles for air circulation.
Cover with dutch oven lid and set on a small ring of coals. Cover the lid with coals.
Cook at about 350 degrees for 30-40 minutes, or until the cake looks done when cut or poked.

Another way to mix the mix:
Sprinkle about 1/3 of the cake mix over the pie filling. Then, pour soda right into the cake mix bag and knead the bag with your hands on the outside to mix. Once mixed, pour into the dutch oven.

Cowboy Cookies

Crazy Cakes Bakery

2 Cups All-Purpose Flour
2 Cups Old-Fashioned Oats
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Unsalted Butter (at room temperature)
3/4 Cup Granulated Sugar
1 Cup Dark Brown Sugar (packed)
2 Large Eggs
1 Tsp Vanilla Extract
1 1/2 Cups Semi-Sweet Chocolate Chips
1 Cup Walnuts (chopped and toasted)

Don't preheat oven until step 7

1. Whisk flour, oats, baking soda, baking powder, and salt together in a medium bowl until well blended.
2. Beat butter and sugars together in a large bowl until light and fluffy. Use an electric mixer if possible.
3. Beat eggs and vanilla in to the butter mixture.
4. Beat in the flour mixture until just combined.
5. Stir in chocolate chips and walnuts by hand.
6. Cover this dough and chill in the refrigerator for at least 1 hour.
7. Place both oven racks near the center of the oven and preheat to 350°F.
8. Butter two baking sheets.
9. Form the dough into 1/4 Cup balls. And place these balls onto the baking sheets, leaving about 2 inches space between them.
10. Hand-flatten the balls to 3-inch rounds.
11. Bake for 22-25 minutes at 350°F until cookies are firm in the center and their edges are golden brown. Rotate the sheets halfway through the baking.
12. Remove from the oven and allow cookies to cool.

Pumpkin Harvest Bars

Jennifer S.

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired

Cream Cheese Frosting
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
2. Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
3. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts.

For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Fruit Salad

Julie A.

1 - 20 oz can Pineapple chunks
1 - 11 oz can Mandarin Orange segments
1 - 1/2 cups seedless grapes
1 cup miniature marshmallows
1 cup Flaked Coconut
3/4 cup Sour Cream
1 Tbs Sugar
1/2 cups chopped walnuts (optional)

Drain pineapple & oranges. Combine in large bowl; pineapple, oranges, grapes, marshmallows, coconut & nuts. Mix sour cream and sugar in separate bowl. Add to fruit mixture & stir. Chill for a few hours before serving, makes 4 to 6 servings.