Hey so here are some recipes!:):):)  enjoy:)! I updated two!

 Ice Cream Sandwiches

serves:6

Prep time:10 min.

Ingredients

  • 1 (18.25 ounce) package of chocolate cake mix
  • 1 quart mint chocolate chip ice cream, you can always use any other ice cream! not sorbet! It's not as thick and creamy! Or use lactose free ice cream! For those who can't have milk!

Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  2. Mix cake mix according to package directions, omitting the eggs. Drop by large spoonfuls onto cookie sheet, mixture should be about the consistency of brownie batter.
  3. Bake 15 minutes in the preheated oven, or until cookies spring back when touched lightly in center. Cool completely.
  4. To assemble, put a scoop of softened ice cream in the center of a cookie. Top with a similarly-sized cookie, wrap in plastic wrap, and gently press down to flatten out ice cream scoop. Freeze until serving.

Plain Cheesecake serves:6

Prep  time:15 min.

bake time:8-10 min.

INGREDIENTS

  • 1 cup and 3 tablespoons graham cracker crumbs
  • 1/3 cup butter
  • 1/4 teaspoon ground cinnamon
  • 2/3 (.6 ounce) package sugar free lemon flavored gelatin
  • 2/3 cup boiling water
  • 2/3 (8 ounce) package reduced fat cream cheese
  • 1-1/4 teaspoons vanilla extract
  • 2/3 cup frozen light whipped topping, thawed

 

DIRECTIONS

 

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch circular pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
  2. Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
  3. Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night. my prefered topping would be: blend together frozen fruits or just strawberries and pour right before serving! MMmmm!

 

Peach Cobbler


Serves:12

Ingredients


Batter

  • 1/2 cup melted butter

  • 1 cup flour

  • 1 cup sugar

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 2/3 cup room temperature milk

  • 1 room temperature egg

Filling

  • 1 (28 ounce) can sliced peaches, drained

  • 1 cup sugar

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

Directions

Melt butter in a 9 x 13 inch pan.


Mix together flour, sugar, baking powder & salt.


Stir in milk & egg.


Pour evenly over melted butter.


Combine peaches, sugar & spices and spread over batter-DO NOT STIR!


Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.


Serve warm with ice cream.

 

 

Apple Pancakes

Ingredients

1 Cup flour
2 Tbsp sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
1 egg
1 Cup milk
1 Tbsp vegetable oil
4 large apples, peeled and thinly sliced

Procedure

Makes About 12 Pancakes

In a large bowl, combine dry ingredients.

In another bowl, combine wet ingredients, minus the apple. Add to dry ingredients and mix until smooth. Gently fold in the sliced apples.

Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough.Pour batter onto a lightly greased hot griddle or skillet 1/2 cup at a time and spread to form a 5-inch circle.

Cook pancakes for about 1 1/2 - 2 minutes. Turn when bubbles form (see photo) and continue cooking until golden brown and apples are tender. Sprinkle with confectioners' sugar if desired.

Serve immediately or keep warm on a baking sheet in a 200° F oven until all pancakes are cooked.

  Banasberry Muffins (Banana & Raspberry)

(An original creation by Sophia & Julia!(Not the Julia from my school!))



Ingredients


  • 1½ cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • 3 large bananas, mashed
  • ¾ cup white sugar
  • 1 egg
  • 1/3cup butter, melted
  • ½ cup raspberries

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners.Seperate wet ingredients from dry. Shift together the flour, baking soda, and salt; set aside.
  2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in dry mixture, and mix until smooth. Add the rasperries right before placing into pans, for chunky flavor. Scoop/pour into muffin pans.
  3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
  4. And remember to enjoy!!!:):):)