Amanda's Sooo Goood Pudding Cream Cheese Filling

8 oz cream cheese - softened
1 cup heavy whipping cream - unwhipped
1 box instant pudding (4 serving size)
2-4 tbsp milk

Cream together the cream cheese and heavy whipping cream until smooth.  Add the dry pudding mix and beat until incorporated.  Add milk until you get the consistency that you need for spreading.

Amanda's Banana Chocolate Chip Muffins

3-1/2 cups flour
2 tsp baking soda
1/2 tsp salt
1 cup butter
1 cup sugar
4 eggs
2 cups sour cream
6 medium mashed bananas
2 cups chocolate chips

Put flour, baking soda and salt in a large bowl. Stir together and make a well in center.  Cream butter, sugar and 1 egg at  time.  Mix in sour cream and bananas.  Pour into well and stir to mix.  Fill muffin tins.

Bake at 350 for 18-20 minutes.

Makes 42 muffins with large cookie scoop.

Amanda's Cake Batter

*Makes 7 cups of batter*

2 boxes Duncan Hines French Vanilla cake mix
2 cups all-purpose flour
2 cups granulated sugar
1-1/2 tsp salt

2-2/3 cups water
1/4 cup vegetable oil
6 eggs
2 cups sour cream
2 tsp clear vanilla flavor
2 tsp butter flavor

Mix all dry ingredients by hand using a whisk in a very large mixing bowl.

Add the rest of the ingredients and beat on low speed for 2 minutes.

Bake at 325.

Pizza Muffins from GP Cookbook

1-1/2 cups pepperoni or chopped ham
1 green pepper, finely chopped
1 can sliced mushrooms, finely chopped
1 onion, finely chopped
1-1/4 cups grated Monterey Jack cheese
1/2 cup pizza sauce
2 tsp garlic powder
1/2 tsp crushed chilies, optional

5 eggs
1/4 cup oil
1-1/4 cup flour
1 tbsp baking powder

Combine first 8 ingredients.

In another bowl, beat eggs and blend in oil. Add flour and baking powder; beat until smooth. Stir in pepperoni mixture until well blended. Spoon mixture into greased muffin tins.

Bake at 375 for 20 - 25 minutes or until lightly browned. (8 minutes for mini-muffins.)
Serve warm or cold. These keep well in refrigerator.

Grandma Rinn's Carrot Pineapple Muffins

2 cups flour
1 tsp cinnamon
1 tsp baking soda
1 cup white sugar
1 tsp baking powder
1/2 cup crushed pineapple (juice drained)
1/2 tsp salt
2/3 cup oil
2 eggs, well-beaten
1 cup ground raw carrots
1 tsp vanilla

Mix together flour, cinnamon, baking soda, sugar, baking powder and salt. Make a well in the center and add remaining ingredients. Stir well. Fill muffin tins. Bake at 350 for 20 – 30 minutes. Makes 18. (If making a cake, use tidbit pineapple.)

Mom's Crumb Cake

2 cups flour
3/4 cup margarine
1 cup sugar
1 egg
1 cup sour milk
1/2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon, rounded
1 cup raisins, softened

Rub flour, butter and sugar to crumbs. Keep 1 cup crumbs for top of cake. With remaining crumbs, blend everything else. Sprinkle top with remaining crumbs. Bake in greased 9x13 pan at 375 for 30 – 35 minutes.

*To soften raisins, take ¾ cup raisins, and add just boiled water to their bowl. Let them sit until they are soft, then drain and squish the excess water off.

THE Chocolate Zucchini Cake

1/2 cup soft (not melted) margarine
1/2 cup oil
1 3/4 cups sugar
2 eggs
1/2 cup sour milk
2 1/2 cups flour
4 tbsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla
2 cups shredded zucchini
1/4 cup chocolate chips

Cream together margarine, oil and sugar. Add eggs and sour milk. Beat with a mixer. Mix dry ingredients. Add to cream mixture. Add vanilla. Stir in zucchini by hand. (If you use the mixer, it wraps around the beaters really bad and tight. It's a big mess.) Spoon batter into a 9x12 pan. Sprinkle the top with chocolate chips.

Bake for 40 - 50 minutes at 325. Bake muffins for 20 minutes.

Cookie Sheet Slice

1 cup margarine
1 1/2 cups sugar
4 eggs
1 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 can pie filling (any kind)

Glaze:
1 cup icing sugar
1 tbsp lemon juice
Warm water (enough to make a glaze)

Cream together margarine, sugar, eggs and vanilla. Sift together the flour, baking powder and salt. Add this to the creamed mixture. Spread 2/3 of the batter on a greased 10x15 cookie sheet. Spread the can of pie filling over it. (If you're using apple pie filling, then sprinkle some cinnamon on the apple before dropping the remaining batter.) Drop the remaining batter on top. Bake at 350 for 30 - 40 minutes. Mix icing sugar, lemon juice and enough warm water to make a glaze. Drizzle this over the hot cake.

Mom's Brownies

1/2 cup margarine
2 eggs
3/4 cup sugar
1 tsp vanilla
1/4 tsp baking powder
1/2 tsp salt
3/4 cup flour
Chocolate

Bake at 350 for 20 - 30 minutes.

Tammy's Cracker Cake

1 box unsalted crackers
1 box (135 g) instant pudding (butterscotch, vanilla, chocolate, whatever)
1 liter Cool Whip
Pie filling (strawberry, cherry, blueberry or peach)

Spread some Cool Whip on the bottom of 9x13 pan, then place one layer of crackers on top (puffy side up).

Blend pudding as directed and spread half on top. Add another layer of crackers then approximately half of Cool Whip. Add another layer of crackers, remaining pudding, another layer of crackers and remaining Cool Whip. Pour pie filling on top.

Refrigerate overnight.

This sounds like a questionable recipe, but it's actually to die for!!


South Beach Diet: P2 with whole wheat crackers.

Banana Apple Muffins

4 tbsp butter
1 egg
1/2 tsp salt
3/4 tsp baking soda
1 cup brown sugar or brown sugar Splenda
1 tsp baking powder
3 - 6 ripe bananas
1 1/2 cups flour
3 - 4 apples, peeled and diced
3 tbsp cinnamon

Mash bananas. Add butter, brown sugar and egg; beat. Add remaining ingredients, mix thoroughly. Place in greased loaf pan.

Bake at 350 for 45 minutes. (Normal sized muffins take about 20 minutes - mini muffins about 8 or 9.) Cool before eating. Delicious, different and very moist.

And FOR PETE'S SAKE (this is directed at me) DON'T put them in muffin cups. They stick to the paper very badly.

They don't raise much, so even filling the muffin tin almost to the top is ok.