Haystacks

2 cups sugar                                        2 tbsp unsweetened cocoa

1/2 cup milk                                        1 stick butter

2 to 3 cups oats                                   1/4 cup coconut

1/3 cup Peanut Butter

In a saucepan, combine sugar, cocoa, milk, and butter.  Boil for 1 minute and remove from heat.  Add oats, coconut, and peanut butter.  Blend thoroughly.  Spoon mixture on wax paper lined cookie sheet.  Cool to set.  

Frozen Pineapple Pie

1 can (14 oz) sweetened condensed milk                   1 can (6 oz) pineapple juice, frozen

1 carton (8 oz) cool whip                                            Yellow Food coloring, if desired

1 chocolate crumb pie shell (9 inch)

Combine sweetened condensed milk and fruit juice.  Fold in cool whip and food coloring.  Pour into pie shell.  Freeze.  Defrost slightly before serving.

Pumpkin Brownies

Found this recipe on Pinterest and they were delicious:

          1/2 cup Pumpkin

1 whole egg

2 egg whites
1 tbsp vegetable oil
1 cup flour
1 tsp cocoa powder
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp salt
2/3 cup brown sugar
1/2 cup chocolate chips
1 tsp baking powder
 Preheat oven to 350 degrees.   Like 11 by 7 pan with parchment paper.  Combine eggs, pumpkin, and oil till smooth.  Mix together flour, baking powder, spices, salt, and brown sugar.  Add to wet ingredients.  Stir in chocolate chips.  Bake 15-20 minutes.  Use toothpick.
 

 

 

Oreo Cheesecake

This recipes is my aunt Janet's:

1 pkg. Oreo Cookies                                       1/4 cup butter or margarine

4 pkg. Cream Cheese (8 oz)                            1 cup sugar

1 tsp vanilla                                                     1 cup sour cream

4 eggs

Preheat oven to 325 degrees.  Place 30 cookies in food processor and process for 30 to 45 seconds, or until fully ground.  Add butter and mix well.  Press firmly into bottom of foil lined 13 by 9 baking pan.  Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended.  Add sour cream and mix well.  Add eggs, one at a time, beating just until blended after each addition.  Chop remaining cookies.  Gently stir 1 1/2 cups of crumbled cookies into cream cheese batter.  Pour over crust, sprinkle with remaining crumbs.  Bake 45 minutes or until center is almost set.  Let cool.  Refrigerate 4 hours or overnight.  Cut into 16 pieces.  Store leftovers in refrigerator.  

Cherry Pound Cake

Saw this recipe made on the news:

2 cups all-purpose flour                                   3 teaspoons baking powder

1/2 teaspoon salt                                             1 cup butter

1 (8 ounce) package cream cheese                  1 1/2 cups white sugar

4 eggs                                                              1 teaspoon vanilla extract

1 teaspoon almond extract                              1 cup maraschino cherries, drained and halved

1/4 cup all-purpose flour

Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.   In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.  Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.