Third Place Winner: EASY AND DELICIOUS DUMP CAKE

Mary S.

"Easy and Delicious!"

What recipe contest would be complete without a delicious, easy to make dessert?
Congrats to Mary S. for winning Third Place in the Wolff's Flea Market 2017 Pot Luck Recipe Contest!

INGREDIENTS:
Box of cake mix 1 can cherry pie filling
1 can crushed pineapple with juice

Stock photo foodiesrecipe.com

1 stick butter
1 bag chocolate chips

DIRECTIONS:
Pour cherry filling and pineapple into greased 9 x 11 pan
Add cake mix on top
Slice butter evenly throughout pan
Bake for 35-40 minutes at 350 until browned
Add chocolate chips
Let cool.

Ok, we might need to serve this with ice cream!

EASY CHOCOLATE TRUFFLES

EASY CHOCOLATE TRUFFLES

Sharon Wolff

INGREDIENTS

3 Cups semi sweet chocolate chips

1 14-ounce can sweetened condensed milk

1 T vanilla

Optional coatings: cocoa, cinnamon, powdered sugar

DIRECTIONS

Melt chocolate chips and milk in saucepan, stirring constantly until smooth

Remove from heat

Stir in vanilla

Pour into bowl and refrigerate until firm, about 2 hours

Roll into 1" balls and place in mini muffin cups

TOPPINGS

1. Put desired topping in small strainer and sprinkle on top 
2. Or roll truffles in topping to coat completely
3. Then place in mini muffin cups

Store in refrigerator or freezer

CARROT ZUCCHINI BLUEBERRY DROPS

By Sharon Wolff

A little crumbly, but yummy!

INGREDIENTS:
1 C raw almonds - ground into small chunks
1 C grated carrots
1 C grated zucchini
1C uncooked oats
1/4 C favorite nut butter ( I used soynut butter)
1/2 C frozen blueberries
1/2 dried cranberries
2 eggs
1 T cinnamon
1T vanilla
2T honey
1/2 C chocolate chips

Combine ingredients in mixing bowl. If mixture seems too liquidy, add more oats.

Drop by spoonfuls onto parchment paper. Press slightly to flatten.

Bake 350 for 20 minutes or until firm. Allow to cool and firm up.
Store in airtight container in refrigerator. Reheat if desired.

Helado de Galletas y Crema

CONANT HIGH SCHOOL SPANISH CLASS

Ingredientes

- 1/4 t sal

-Oreos

-2 T vainilla

-1/2 C Half y half

-2 C crema batida

- 1 (14 ounce) leche condensada dulce

1) rompan los oreos

2) no los hagan demasiado pequeña

3) congélenlos y esperen dos horas

4) tómenlos del congelador

5) lávense tus manos

6) pongan la sal en un tazón

7) añadan la vainilla

8) pongan "half y half" en un tazón

9) añadan la leche condensada dulce

10) agiten la mezclado

11) Azoten el crema batida

12) añadan l crema de la leche

13) pónganla en una sartén

14) añada los oreos

15) agiten los oreos

16) cúbrenlos

17) congélenla

18) esperen por seis horas

19) tómenlos de el congelador

20) ¡disfruten!

COOKIES AND CREAM ICE CREAM - No Ice Cream Maker Needed

Conant High School Spanish Class

INGREDIENTS
1 (14 ounce) can sweetened condensed milk
1/2 C half and half
1/4 t salt
2 T vanilla
2 C whipping cream
Desired amount of Oreo cookies

INSTRUCTIONS
Before preparation:
Break Oreo and freeze for 2 hours. Keep some pieces large

1. In large bowl, combine sweetened condensed milk with half and half, salt and vanilla
2. Stir until well blended
3. In another bowl, whip the whipping cream until soft peaks form
4. Fold the whipped cream into the sweetened condensed milk
5. Place in a 9 x 13 pan
6. Add the crushed oreos. Mix.
7. Cover and freeze 6 hours or until firm.

FRUIT DROPS AND BARS - fruit cake

Tony Calabrese

1 (8 1/4 ounce) C crushed pineapple
1/2 C sugar
1/2 C sifted flour
1/2 t baking powder
1/2 t baking soda
1/4 t cinnamon
1/8 t nutmeg
2 eggs
1/3 C melted butter/margarine
1 t vanilla
2 C dried mixed candied fruits
1 C chopped walnuts

Combine undrained pineapple and sugar in small saucepan
Heat to boiling, stirring until sugar dissolves
Simmer 12-15 minutes until mixture is very thick and reduced to 2/3 C. Cool.

Sift flour with baking powder, salt and spices.
When pineapple mixture is cool, beat in eggs
Combine with butter, vanilla and flour mixture. Mix well
Stir in fruits and walnuts
Pour in greased foil lined 8" square pan or spoon into 1 3/4" cupcake pan with paper liners.
Bake 300 for 1 hour for square pan or 35 minutes for individual cakes until mixture is firm on top and edges are lightly browned
Cool in pans

COWBOY COOKIES

Dan Jirsa

2 C flour
2 C uncooked oatmeal
1 t baking soda
1/2 t baking powder
1/2 t salt

1 C room temperature butter
3/4 C sugar
7/8 C packed brown sugar

2 eggs
1 t vanilla

1 1/2 C chocolate chips
1 C chopped walnuts (optional)

1. Whisk flour, oats, soda, baking power and salt in medium bowl
2. In separate large bowl cream together butter and sugars until light and fluffy
3. Beat eggs and vanilla into butter mixture
4. Beat in flour mixture until moistened
5. Add chocolate chips and walnuts
6. Cover dough and chill in fridge for1 hour
7. Preheat oven to 350
8. Form dough into 1/4 C balls and place onto greased cookie sheets, leaving 2" space between
9. Flatten balls into 3" rounds
10. Bake 22-25 minutes

PUFFINS MUFFINS

Bob Pettoruto

Ingredients:
1 package wild blueberry muffin mix
5 T sugar
1/4 t nutmeg
2 T melted butter
1/2 T cinnamon

Mix and bake muffins according to package instructions, but add 2 T sugar and nutmeg

Mix together 3 T sugar and cinnamon

Dip tops of hot baked muffins into melted butter and then into the sugar/cinnamon mixture

CRANBERRY UPSIDE DOWN CAKE

Fred Eckert

12 ounces frozen cranberries
1/2 C sugar
1 box yellow cake mix

Preheat oven to 350
Sprak 9 x 13 pan with Pam
Spread cranberries on bottom and sprinkle with sugar
Bake about 15 minutes until cranberries start popping
While cranberries are baking, prepare cake mix as directed on package
Remove pan from oven and pour batter over the cranberries
Return to oven and bake as directed on package
When cake is done, immediately invert onto serving dish
Let cool and serve

EGG NOG CHEESECAKE

Katia D

Crust:
1 C graham cracker crumbs
2 T white sugar
3 T melted butter

Filling:
3 8ounce packages cream cheese
1 C sugar
3 T flour
3/4 C eggnog
2 eggs
2 T rum (optional)
Ground nutmeg (pinch)

1. Preheat oven to 325
2. Combine graham cracker crumbs, 2 T sugar and butter in a bowl. Press mixture into 9" springform pan
3. Bake 10 minutes, cool
4. Preheat oven to 425
5. Combine cream cheese, 1 C sugar, flour and eggnog in food processor until smooth
6. Blend in eggs, rum and nutmeg
7. Pour mixture into cooled crust
8. Bake for 10 minites
9. Reduce heat to 250 and bake for 45 minutes

RASPBERRY JELLO MOLD

Anita Keith

2 packages (small) raspberry jello
1 pint whipping cream
1 C chopped walnuts
1 8 ounce can fruit cocktail-drained

Mix jello and partly mold in fridge
Whip cream until stiff and mix with jello
Add nuts and fruit

Pour into mold and refrigerate until firm

HOLLY BERRY CHRISTMAS COOKIES

Anita Keith

Melt 1 stick butter or margarine and 30 large marshmallows in a double boiler
Color with 1 1/2 Tt green food coloring
Add 3 C corn flakes
Mix well
Spoon onto waxed paper and sprinkle with red sugar
Can also add a few cinnamon candies on top
Let dry/harden
Remove with knife
Turn over and let bottom harden

MOLDY SALAD

Linda Haller

INGREDIENTS
1 can crushed pineapple
1 large carton Kool-Whip
2 packages small marshmallows
1 jar maraschino cherries
1 package chopped walnuts
2 boxes pistachio instant pudding

DIRECTIONS
Mix everything together except 1/2 of the Kool-Whip and 1 box of the pudding
Set up in serving bowl
In separate bowl, combine the remaining Kool-Whip and pudding
Place on top of mixture

MINI UPSIDE-DOWN PINEAPPLE CAKES

Sharon Wolff

INGREDIENTS

2 C flour

1/2 C white sugar

1T baking powder

1 pineapple, cubed

1 egg

3/4 C milk

1/4 C melted butter

STREUSEL

1/4 C melted butter

1/4 C cinnamon

1/3 C packed brown sugar

1/2 C flour

DIRECTIONS

In large bowl, combine 2 C flour, white sugar and baking powder

Puree pineapple in food processor

Make a well in the center of the dry ingredients

Add pineapple, egg, milk and 1/4 C melted butter

Mix until blended

In separate bowl, combine cinnamon, brown sugar, 1/2 C flour, 1/4 C melted butter

Spoon batter mixture into greased muffin tins. Drop pea size bits of the streusel onto each section. Streusel will sink to the bottom during the baking process, but this becomes the top!

Bake 30-40 minutes in preheated oven, or until toothpick comes out clean. Cool for a few minutes. Carefully run a knife around the edges of each muffin to loosen. Place baking sheet over pan and flip over, releasing the cakes.  They will be moist, rich and heavy. Store in airtight container or fridge. Reheat in microwave and serve with a scoop of ice cream.

Tip  3:  I found out that pureed pineapple tempts even the pickiest non-fruit eater when baked into these cakes!

SUGAR COOKIES

Anita Keith

1 cup butter or oleo

1 cup veg. oil

1 cup white sugar

1 cup powdered sugar

1 tsp. vanilla

2 eggs

4 cups flour

1 tsp. baking soda

1tsp. cream of tartar

1 tsp. salt

Beat all ingredients together. Refrigerate for several hours before baking. 

Roll teaspoons of dough into a ball. Dip in sugar and press down with a fork.

Bake at 350 for about 12 minutes

MACAROONS

Anita Keith

2 egg whites

¼ tsp. salt

¼ tsp. canilla

1 cup sifted powdered sugar

2 cups corn flakes

1 cup shredded coconut

1 cup chocolate chips

Beat egg whites, salt, and vanilla until soft peaks form. Slowly add powdered sugar beating until stiff peaks form. Fold in cornflakes, coconut and chocolate chips. Drop by teaspoon on well greased cookie sheet. Bake at 300 degrees 20 min. Cool 2 minutes before removing from cookie sheet.

KRAZY CORN

Anita Keith

1 PKG puffed corn

1 cup butter or margarine

1 cup brown sugar

¼ cup white corn syrup

½ tsp baking soda

1 tsp vanilla

Put Korn puffs on a greased sheet or on pan

Mix brown sugar, butter, and syrup

Boil just 2 minutes, stirring

Mix in soda and vanilla

Pour over korn puffs, mix well

Stir twice while baking, bake 250 for 30 min

Can add whole pecans or peanuts

Store in tight containers

CHERRY COKE SALAD

Anita Keith


1 3 oz. pkg. cherry jello

1 3 oz. pkg. strawberry jello

1 lge. Cream cheese

1 can (8oz.) pineapple tidbits

1 can bing cherries

1 c. chopped nuts

1 16oz. bottle coke

Drain juice from cherries and pineapple. Add enough water to make 2 cups. Heat liquid and dissolve Jello in it. Let cool. Soften cheese. Add pineapple, cherries, cheese, and nuts to Jello. Add coke. Put into a 9x13 pan and chill

POPOVERS ( Better than pancakes!)

Anita Keith

2 eggs

1 cup milk

1 cup sifted flour

½ tsp. salt

Beat eggs and milk with rotary beater. Add flour and salt. Continue to beat until mixture is well blended. Pour into greased baking pan. Bake in 425 degree oven fro 35-40 minutes (until crust is golden brown). Cut into servings. Top with fruit or your favorite syrup/butter. Serve at any meal!

QUICK COFFEE CAKE

Anita Keith

2 cups flour

2 tsp. baking powder

½ cup sugar

6 tbsp. butter

¾ tsp. salt

1 egg

½ cup milk

Topping:

½ cup sugar

1 tbsp. flour

1 tsp. cinnamon

2 tbsp. melted butter

Mix all dry ingredients, add melted butter to milk, combine, pour into pan (8”x 8”). Add topping mix. Bake 30 minutes at 375 degrees.