2 cups sugar 2 cups flour Boil: 2 sticks of butter 4 Tbsp. cocoa 1 cup water ½ cup sour milk (add ½ tsp. lemon juice) 2 eggs 1 tsp. baking soda 1 tsp. vanilla Icing: 1 stick of butter 4 Tbsp. cocoa 6 Tbsp. milk 2 cups powdered sugar 1 tsp. vanilla Optional: 1
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12-16 servings 1 (10.5 ounce) package miniature marshmallows 1 cup chocolate chips 1 (12 ounce) can evaporated milk 1 cup flaked coconut ½ cup butter 2 cups graham cracker crumbs ½ gallon vanilla ice cream softened In a saucepan over low heat melt marshmallows and chocolate chips with evaporated milk. Remove from heat and cool.
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Ingredients 2 cups gluten free quick oats (you can use rolled oats and just blast them a few times in the food processor) 1¼ cup peanut butter (use sunflower butter for a nut free option) ½ cup pepitas or sunflower seeds ⅓ cup maple syrup or honey ⅓ cup mini chocolate chips (Enjoy Life chips
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¼ cup turbinado raw sugar (I’ve been using Turbinado Sugar from Trader Joe’s with great results!) 1 Tbsp. vanilla extract (use real vanilla, not the imitation – have you read the ingredients on that?!) approx. 2 cups of half and half Combine brown sugar and vanilla in a small sauce pan over medium-low heat.  Heat
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One packet (2 ¼ tsp.) Red Star Instant Yeast (+ 1/4 cup warm water, sugar, per directions on packet) 3 -4 cups all purpose flour 1/2 tsp salt 1/2 black pepper 2 tsp Italian seasoning 1/2 tsp garlic powder 2 tsp crushed red pepper 1 Tbsp olive oil About 1 cup water Provolone and Monterey
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(Makes 18 servings) Ingredients: 1 (15.25 ounce) box lemon cake mix 2 egg whites 1 1/4 cup Sprite Zero or Diet 7UP 1 cup fresh raspberries (plus more for garnish) Directions: Preheat oven to 350 degrees.  In a large mixing bowl, combine cake mix, egg whites and diet soda.  Fold in raspberries.  Pour batter into
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2 cups flour ½ cup packed brown sugar 2 sticks butter, softened 2 (8 ounce) package cream cheese ½ cup sugar + 2 Tbsp. divided 2 eggs 1 tsp. vanilla 3 large Granny Smith apples, peeled cored and chopped ½ tsp. cinnamon ¼ tsp. nutmeg Streusel Topping: 1 cup firmly packed brown sugar 1 cup
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1 box German Chocolate cake mix 14 ounce sweetened condensed milk 1 jar Mrs. Richardson Butterscotch Caramel sauce 12 ounces Cool Whip 2 Butterfingers bar, crushed Bake cake according to directions on box. Combine sweetened condensed milk and butterscotch caramel sauce. While cake is still warm poke holes into it and pour milk/sauce mixture over
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5 Tbsp. flour 1 cup milk 1 cup butter 1 cup powdered sugar 1 Tbsp. vanilla Cook flour and milk over low heat until thick. Cool; stirring a lot. Cream butter, powdered sugar and vanilla for 4 minutes. Add cooled flour mixture. Beat on high 4 minutes.

3 pounds tart apples 2 Tbsp. lemon juice ½ cup brown sugar ½ tsp. cinnamon ½ tsp. nutmeg 1/3 cup flour 1/3 cup sugar 1/3 cup rolled oats 4 Tbsp. butter (½ stick) ½ cup chopped walnuts or pecans Peel, core and chop apples. Toss in bowl with lemon juice to prevent darkening. In a
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