Pretzel Salad

1st LAYER
1 small package pretzels (crushed)
1/2 c butter (melted)
3 T sugar

Spread into bottom of baking pan. Bake at 400 degrees for 10 minutes

2nd LAYER
8 oz cream cheese
1 c sugar
4 1/2 oz container of Cool Whip

Mix thoroughly and spread on crust

3rd LAYER
1 large can of crushed pineapple (drained)
OR
1 large packed of frozen raspberries

4th LAYER
6 oz package of raspberry jello
2 c hot water
1 1/4 c of cold water and juice from crushed pineapple (water & pineapple combined equals 1 1/4 cup)

Partially set the jello and pour over the pineapple or raspberries. Before serving, cover with Cool Whip.

Gooey Carmel Corn

1 c butter
2 c brown sugar
1 1/2 c Karo syrup
1 t salt

Bring to a boil. Cook for 5 minutes, NO LONGER.

Add 1 1/2 t baking soda and 1 t vanilla. Pour over 6 qts of popped popcorn.

Note: Make sure you remove as many unpopped kernels as possible before pouring the carmel syrup over the popcorn. It will make your teeth much happier if you do.

Pumpkin Roll

3 eggs
1 c sugar
3/4 c flour
2 t cinnamon
1/2 t salt
2/3 c pumpkin
1 t lemon juice
1 t baking powder
1 t ginger
1/2 t nutmeg

Beat eggs 5 min, gradually add sugar. Stir in pumpkin and lemon juice. Mix all dry ingredients and stir into pumpkin mixture. Pour into greased and flour 15x10x1 sheet pan. Bake 375 for 15 min. cool for 10 min. Carefully turn out onto a dish towel sprinkled with powdered sugar, roll towel and cake together and leave until cool. Unroll and spread with filling. Roll up again. Wrap in plastic and refrigerate or freeze.

FILLING
1 c powdered sugar
4 T butter
6 oz cream cheese
1/2 t vanilla

Beat cream cheese until smooth. Add butter and beat until creamy. Add remaining ingredients.

Note: I use parchment paper on the baking pan and spray it with cooking spray, then pour the batter onto the parchment paper. It makes it much easier to remove the cake without it tearing. Also, partially freezing the pumpkin roll makes it easier to cut.

Danish Dessert

CRUST
2 c flour
1/2 c packed brown sugar
1 c butter
1/2 c chopped nuts

Cut butter into flour and brown sugar. Add nuts. Press mixture in 9x13 pan. Bake at 350 for 15-20 min. Let cool. Crumble into large crumbs and leave in pan.

FILLING
12 oz cream cheese
1 1/2 t vanilla
1 1/2 c powdered sugar
1 1/2 c whipping cream

Beat cream cheese until smooth. Add whipping cream. Beat until creamy and fluffy. Add remaining ingredients. Spread carefully over crumbs in pan. Refrigerate several hours. For topping, mix one box of raspberry Danish Dessert. Add additional raspberries if desired. Spread over filling.

Carrot Cake

2 c sugar
1 1/2 c oil
4 eggs
1 t vanilla
2 c flour
2 t baking powder
1 t baking soda
1 1/2 t cinnamon
1 c walnuts (optional)
3 c shredded carrots

Cream sugar and oil. Add eggs and vanilla. Sift together dry ingredients. Add to sugar mixture. Add carrots and walnuts. Bake at 350 for 40-60 min in greased 9x13 pan.

FROSTING
8 oz cream cheese
4 c powdered sugar
1/4 c butter
1 t vanilla
4 T milk

Peach Cobbler

2 29 oz can of peaches in light syrup
2/3 c sugar
1 t cinnamon
1/2 t nutmeg
3 T cornstarch
1 box yellow cake mix
1/4 c butter

Drain peaches, reserve 1 cup of syrup. Combine sugar, cinnamon, nutmeg, and cornstarch in a large saucepan. Add reserved syrup and drained peaches. Cook until thickened and bubbly. Cut butter into yellow cake mix until it resembles cornmeal. Pour cooked peach mixture into a greased 9x13 pan. Sprinkle cake mixture over the peaches until peaches are covered (I usually don't end up using all the cake mixture). Bake at 350 for 45 minutes until top is golden brown and peach mixture is bubbly.

Good served with vanilla ice cream