Lemon “Meringue” Pie
Crust: Graham cracker crumbs, Softened butter, Sugar Mix with a fork and spoon into the bottom of the cups Spoon lemon pie filling over the crust

Topping: 8 oz. cream cheese, softened, ½ cup sugar, 8 oz. Cool Whip

Beat cream cheese with mixer until smooth. Mix in sugar. With mixer on low, incorporate Cool Whip. Place a dollop on top of the lemon filling. Garnish as desired.

Black Forest Cake
  • Dark chocolate cake mix baked according to the box’s instructions
  • Cherry pie filling
  • Heavy cream whipped with vanilla and sugar
  • Garnish with shaved dark chocolate or mini chocolate chips
Gluten Free Cookie Dough Dip
1 can chick peas, drained, 1/8 teaspoon salt, 1/8 teaspoon baking soda, 2 teaspoons vanilla, ¼ cup nut butter or coconut oil, ¾ cup brown sugar, 3 tablespoons oats, ¾ cup chocolate chips – regular or minis

Place all ingredients EXCEPT the chocolate in a food processor and process until smooth. Move the dip to a bowl and stir in chocolate. Chill to set. Serve with graham crackers or pretzels.

Blueberry Icing
  • 1 cup softened butter
  • 2 lbs confectioner’s sugar
  • 1/4 teaspoon salt
  • 2 teaspoon vanilla extract
  • 1 cup fresh blueberries (clean but dry)
  • Water, if needed to thin
Try this white cake recipe
Fruit and Cookies
  • Slice and bake sugar cookies, baked
  • Diced fruit of your choice
  • Canned cream cheese frosting
Butterscotch Coffeecake
Yellow cake mix, Instant vanilla pudding mix, Instant butterscotch pudding mix, 4 eggs, 1 cup water, 1 cup oil, 1 teaspoon vanilla Topping: 1 cup brown sugar, 1/2 cup chopped pecans, 1 teaspoon cinnamon

Preheat oven to 375. Grease a 9×13 cake pan. Mix all cake ingredients and spread half of the batter in pan. Sprinkle with half of the topping. Top with remaining batter and topping. Bake 20 minutes. Reduce oven to 325 and bake an additional 20 minutes.

Chocolate/Peanut Butter Treats
6 T. butter, Bag regular or mini marshmallows, 1 t. vanilla, 6 c. Chocolate Peanut Butter Cheerios (can use any cereal), 1-2 cups peanut butter

Melt butter in a large pot. Stir in marshmallows until melted. Add vanilla, peanut butter, stir. Stir in cereal. Grease 9×13 pan, then press mixture down into it.

Cream Cheese Dessert
2 pkgs of crescent rolls, 2 8 oz cream cheese, 1 cup sugar, 1 teaspoon vanilla, 1 egg
Topping: ¼ cup sugar and 1 teaspoon cinnamon

Mix together cream cheese, sugar, vanilla and egg.  Spread on top of 1 package of crescent rolls.  Place other package of crescent rolls on top of mixture and sprinkle with cinnamon and sugar. Bake at 350 degrees for 25 minutes.

Ruthie’s Buttercream Icing

1/2 c. butter
1/2 c. Crisco
Beat well for 3 min. Then add:
2 cups 10x sugar
1/4 c. evaporated milk
1 tsp. vanilla
Beat for 10 min. I use 1 1/2 times the recipe for 24 cupcakes.

Lemon Trifle

1 can (14 ounces), sweetened condensed milk, 1 carton (8 ounces) lemon yogurt, 1/3 cup lemon juice, 2 teaspoons grated lemon peel, 2 cups whipped topping, 1 angel food cake (10 inches), cut into 1-inch cubes, 2 cups fresh raspberries, ½ cup flaked coconut, toasted, Fresh mint, optional

In a bowl, combine the first four ingredients.  Fold in whipped topping.  Place half of the cake cubes in a trifle bowl or 2-qt. serving bowl.  Top with half of the lemon mixture.  Repeat layers.  Top with raspberries.  Garnish with coconut and mint if desired.

New York Cheesecake

5  8 oz packages cream cheese, softened, 1 1/2 cups sugar, 6 eggs, 4 Tablespoons flour, 2 Tablespoons vanilla, 16 oz sour cream

Preheat oven to 350. Fill broiler pan with hot water and place on the rack immediately below rack you’ll be cooking on. Beat together cream cheese and sugar until well blended. Add eggs one at  a time while mixer is on medium speed. Add all remaining ingredient and beat until smooth. Pour batter into a greased springform pan. (line the bottom with waxed paper for easier removal) Bake 50-55 minutes. Turn off oven and  open the door. Allow cake it sit in the oven for 15+ minutes before moving to a cooling rack. Once cool, cover and chill several hours to overnight before removing from pan.

Almond Thumbprint Cookies (GF)
2 1/2 cups whole almonds, 1 stick butter, softened, 3/4 cup sucanat or raw sugar, 1 egg, 1 teaspoon vanilla, 1/2 teaspoon almond extract, 1/2 teaspoon salt, jam

Preheat oven to 400. In food processor, pulse almonds until coarsely ground. Add remaining ingredients except for the jam. Process until well combined. Roll into walnut-sized balls. Place on baking sheets covered with parchment paper. Make a “thumbprint” in each cookie ball and fill with jam. Bake 10 minutes. Allow to cool 10 minutes before moving to cooling racks.