2 C.Slivered Almonds
1 C. Cashews
1 small box Golden Grahams
1 Large box Corn Chex
Toss in Large bowl. Then in large sauce pan bring to a boil:
1 1/2 C. Butter
2 C. White Corn Syrup
2 C. Sugar

Boil 2 min.  Pour over cereal mixture and toss well. Pour onto wax paper to cool. Store in air tight container.  I usually make half this recipe. It makes alot!



Submitted by: Corinne Taylor

Categories: Candy , Desserts

1 C. Brown Sugar
1 tsp. Cinnamon
1 Cube melted Butter
1 pkg. Caramels
1 box Yellow Cake Mix
1 can Cream Soda
2 cans Apple Pie filling

 Spray crock-pot with nonstick cooking spray. Mix together brown sugar and cinnamon in a small bowl. Sprinkle 1/3 of the mixture on the bottom of crock-pot and drizzle 1/3 of the melted butter. You will repeat this 2 more times. Open and pour 2 cans apple pie filling over the sugar mixture, spreading it evenly in the crock-pot. Sprinkle 1/3 on the sugar mixture over the pie filling and drizzle 1/3 of the butter. Place unwrapped caramels randomly as the next layer, using half the package.
  Mix the yellow cake mix and the cream soda together in a bowl. Pour the cake batter over the caramels and apples. Spread evenly. Sprinkle the last amount of the sugar mixture and melted butter on top of the cake batter. Place paper towel on rim of crock-pot and cover with lid. The paper towel absorbs the excess moisture. Cook on high for 2 hours or low for 3 hours. Check doneness with toothpick. When cake is done turn off crock-pot and randomly place the remaining caramels on top of the cake. This time without the paper towel, cover with lid and let caramels soften and melt somewhat from the residual heat. Serve with a scoop of ice cream.


Submitted by: Corinne Taylor

Categories: Corinne Taylor , Crockpot , Desserts

Combine 2 small packages of instant lemon pudding with 3 1/2 C. milk. Wisk 2 min. and set aside.
In mixer bowl combine:
1 8oz. pkg. Cream Cheese, softened
1 cube butter, softened
1/2 C. Powder Sugar

Mix well. Add your pudding mixture to it and mix well again. Add 8 oz cool whip to it. Mix well.
Crush 1lb. Lemon sandwich cookies. Divide into thirds. Place 1/3 of cookies on bottom of trifle bowl. Pour half of pudding mixture over the cookies. Layer 1/3 cookies on top of pudding mixture and the other half of pudding mixture on the cookies. Spread cool whip on top of the top of pudding mixture. Sprinkle the last 1/3 cookies on top. Refrigerate over night.

Submitted by: Corinne Taylor

Categories: Corinne Taylor , Desserts

Categories: Desserts , Shannon Peery

Categories: Desserts , Shannon Peery

Categories: Desserts , Shannon Peery

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini

Frosting:

• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Categories: Corinne Taylor , Desserts

Categories: Corinne Taylor , Desserts

1 c. Soft Butter
1/2 c. Powdered Sugar
dash Salt
2 C. Flour

Mix butter, powdered sugar, salt, and flour. Pat into 9x13 pan. Bake 15 minutes.

4 Beaten Eggs
2 c. Sugar
1/2 c. Flour
6 TB. Lemon Juice

Mix eggs, sugar, flour, and lemon juice. Pour over crust. Bake 25 minutes, then sprinkle powdered sugar on top.

Submitted by: Laura Hanson

Categories: Desserts , Laura Hanson

1 6 oz. Lemon Burst Yogurt
1 7 oz. Marshmallow Cream
1 8 oz. Whipped Cream Cheese
Zest of 1 lemon

Pour all of the ingredients into a medium size bowl and blend with a mixer until smooth. Mix in zest of one lemon. Serve with apples, strawberries, bananas, pineapple, or grapes.


Submitted by:Joni Thomas

Categories: Desserts , Joni Thomas

1 Large Pkg. Sugar Free Strawberry Gelatin
2 C. Boiling Water

Place gelatin in medium bowl, add boiling water, and stir to dissolve.

1 Large Pkg. Instant Vanilla Pudding
1 1/2 C. Skim Milk

In a large bowl, mix together with an electric mixer. It will be thicker than usual. Add the dissolved gelatin and mix until smooth.

2 Graham cracker crusts
1 Quart Fresh Strawberries, cleaned and left whole
2 Bananas, sliced
4 Fresh Peaches or Nectarines, sliced into wedges
1 Pint Fresh Blueberries, washed and drained

Place the fruit attractively to fill the crust, using the order listed. Pour 1/2 of the jello/pudding mix over each pie. The jello/pudding mix will seep between each piece of fruit. Refrigerate until firm, about 2 hours.


Submitted by: Corinne Taylor

Categories: Corinne Taylor , Desserts

1/2 Cup Margarine
1/2 Cup Brown Sugar
3 Cups Miniature Marshmallows
2 qts Popped Popcorn

Pop Popcorn according to directions on package. Pour into large bowl and
remove the unpopped kernels.

Place margarine, brown sugar, and 1 cup marshmallows in microwavable
bowl.  Microwave for 2 minutes. Remove and stir until blended. Add
remaining marshmallows and microwave 1 minute. Stir to blend. Pour over
warm popcorn. Stir to coat.

Submitted by: Evelyn McCulley

Categories: Desserts , Evelyn McCulley , Popcorn

2 Small Pkg. Instant French Vanilla Pudding
3 c. Milk
1 Lg. Container Cool Whip
1 box Graham Crackers
1 Container Milk Chocolate Frosting   

Mix pudding with milk and let stand 5 min.  Then mix with cool whip.  Layer bottom of 9x13 pan with whole graham crackers.  You may have to breack some to get them to fit.  Pour half the pudding mixture over the graham crackers.  Layer with more graham crackers and the rest of the pudding mixture.  Layer with more graham crackers (this is the third layer of graham cracker).  Microwave your frosting for about 15-20 seconds to get it really soft.  Pour over last layer of graham crackers and spread it evenly.  Refrigerate over night.

Submitted by: Corinne Taylor

Categories: cakes , Corinne Taylor , Desserts