Girlfriends' RECIPE Collection

Joe introduced me to these, and Paula Deen has a recipe for them on Food Network . So I am jumping to the conclusion that they are popular in the South... :) Here's how we made ours. Heat 2 inches of vegetable oil in a large pot on medium heat. You want to heat to about 350 degrees, so we used a candy thermometer to monitor the temp. Prepare the toppings. Note - For the toppings, we didn't actually measure any of the ingredients, just eyeballed it. But this is about how much we used. Glaze: 1/2 cup powdered sugar 1 Tbsp milk (add more to thin as necessary) Whisk together, set aside. Chocolate Glaze: 1/2 cup powdered sugar 2 Tbsp cocoa powder 1 Tbsp milk (add more to thin as necessary) Whisk together, set aside. Cinnamon Sugar Coating: 1/2 cup powdered sugar 2 Tbsp Cinnamon Whisk together in a dish with a lid or a paper bag, set aside. Peanut Butter Chocolate Glaze: 1/2 cup powdered sugar 2 Tbsp cocoa powder 1 Tbsp milk 2 Tbsp peanut b...

This is a family recipe from my dad's side. Everyone seems to like at least some aspect of the dessert, even if it's just the crust! Crust 3 egg whites - SAVE the yolks for the filling 1/4 tsp. cream of tartar 3/4 c. sugar Filling 16 oz. Chocolate Chips 1/4 c. light corn syrup 1/4 c. water 3 egg yolks 1 T. Pero (or instant decaffinated coffee) 1 tsp. vanilla 1 c. whipping cream Topping 1 c. whipping cream 2 T powdered sugar (or so, to taste) For the crust: Beat the egg whites and cream of tartar together until soft peaks form. Gradually add the sugar and beat until really stiff peaks. This takes about 10 minutes, so just let the mixer go until the peaks form, but watch it so it doesn't go too long and get grainy. Spread into ungreased pie pan.* Pour into the middle and spread it up to form the sides. Bake at 225 for 1 hour. At this point, you can turn off the oven and just let the crust sit there to cool off gradually. It's not in the original recipe to do so, but we fo...

This has been the holiday winner around here. Between Thanksgiving and New Years I've made it 5 times...and I keep getting more and more requests to bring it again and again. Ingredients 1 8oz. package cream cheese 1 14oz. can sweetened condensed milk 1 5oz. box instant vanilla pudding mix 3 cups cold milk 1 tsp. vanilla extract 1 8oz. container frozen whipped topping, thawed 4 bananas, sliced 1/2 of a 12oz. package of vanilla wafers 1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk, and vanilla until smooth. Fold in 1/2 of the whipped topping. 2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange 1/2 of the sliced bananas evenly over the wafers. Spread with 1/2 the pudding mixture. Add another layer of wafers then the rest of the banana slices and the rest of the pudding mixture. Top with remaining whipped topping. Chill.

This is one Beth originally shared with us a few years back, but it has turned into a Christmas tradition for our family! I love them and Macie loves to help roll the dough around the kisses. Ingredients: 2 cups milk chocolate chips 1/4 cup butter 14 oz. can of sweetened, condensed milk 2 cups flour 1 tsp vanilla 60 Hershey's Kisses (any kind...peanut butter ones are my favorite...the caramel ones didn't work) 2 oz. white chocolate 1 tsp oil Directions: Preheat oven to 350 1. Combine chocolate chips and butter in small saucepan. Cook and stir over low heat until smooth and stiff. 2. Add sweetened condensed milk and mix well. In a large bowl combine the flour with the chocolate mixture and vanilla. Mix well on low speed. 3. Shape 1 Tbsp. around each kiss and roll gently into a ball. Place 1 inch apart on a ungreased cookie sheet. 4. Bake 7 or 8 minutes. Do not over bake; they will be soft and shiny. 5. Cool on the cookie sheet for about 8 minutes, then move to cool completely on...

I made this to take to my brother at BYU. It was really good, but not really set all the way. Joe says it should have chilled longer than 4 hours. Also, I used 3 blocks of cream cheese and only 1 cup of sour cream. It was SO yummy with the lemon! The Ultimate Cheesecake Recipe courtesy Tyler Florence Crust: 2 cups finely ground graham crackers (about 30 squares) 1/2 teaspoon ground cinnamon 1 stick unsalted butter, melted Filling: 1 pound cream cheese, 2 (8-ounce) blocks, softened 3 eggs 1 cup sugar 1 pint sour cream 1 lemon, zested 1 dash vanilla extract Preheat the oven to 325 degrees F. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes. For the Filling: In the bowl of an electri...