Neenee's profile page
Recipes
Apple Butter Pumpkin Pie
By Neenee
Preheat oven to 425 degrees F
- 1 cup apple butter
- 1 cup fresh or canned pumpkin
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 3 eggs, slightly beaten
- 3/4 cup evaporated milk
- 1 unbaked 9-inch pie shell
- Sweetened whipped cream, for garnish
Chewy S'mores Bar Cookies
By Neenee
1. Heat oven to 350°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan
- •1/2 cup (1 stick) butter or margarine, softened
- •3/4 cup sugar
- •1 egg
- •1 teaspoon vanilla extract
- •1-1/3 cups all-purpose flour
- •3/4 cup graham cracker crumbs
- •1 teaspoon baking powder
- •1/4 teaspoon salt
- •S'MORE TOPPING(recipe follows)
- •Ice cream(optional)
S'mores Sandwich Bar Cookies
By Neenee
1. Heat oven to 350°F. Grease 8-inch square baking pan
- •1/2 cup (1 stick) butter or margarine, softened
- •3/4 cup sugar
- •1 egg
- •1 teaspoon vanilla extract
- •1-1/3 cups all-purpose flour
- •3/4 cup graham cracker crumbs
- •1 teaspoon baking powder
- •1/4 teaspoon salt
- •5 HERSHEY'S Milk Chocolate Bars (1.55 oz. each), unwrapped
- •3 cups miniature marshmallows
S'mores Blondie Pie
By Neenee
1. Heat oven to 350°F. Grease 9-inch pie plate
- •6 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars (about 1-1/2 cups), divided
- •1/2 cup (1 stick) butter or margaine, softened
- •3/4 cup sugar
- •1 egg
- •1 cup all-purpose flour
- •1 cup graham cracker crumbs
- •1 teaspoon baking powder
- •1-1/2 cups marshmallow creme
- •1/4 teaspoon shortening(do not use margarine, butter, spread or oil)
- •Ice cream(optional)
Apple Butter Pumpkin Pie
By Neenee
Preheat oven to 425 degrees F
- 1 cup apple butter
- 1 cup fresh or canned pumpkin
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 3 eggs, slightly beaten
- 3/4 cup evaporated milk
- 1 unbaked 9-inch pie shell
- Sweetened whipped cream, for garnish
Layered Cookie Bars
By Neenee
1. Heat oven to 350°F. Melt butter in 13x9x2-inch baking pan in oven
- •3/4 cup (1-1/2 sticks) butter or margarine
- •1-3/4 cups vanilla wafer crumbs
- •6 tablespoons HERSHEY'S Cocoa
- •1/4 cup sugar
- •1 can (14 oz.) sweetened condensed milk (not evaporated milk)
- •1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
- •3/4 cup HEATH BITS 'O BRICKLE Toffee Bits
- •1 cup chopped walnuts
Brickle Bundt Cake
By Neenee
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan
- •1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
- •1-1/4 cups sugar, divided
- •1/4 cup chopped walnuts
- •1 teaspoon ground cinnamon
- •1/2 cup (1 stick) butter, softened
- •2 eggs
- •1 teaspoon vanilla extract
- •2 cups all-purpose flour
- •1-1/2 teaspoons baking powder
- •1 teaspoon baking soda
- •1/4 teaspoon salt
- •1 container (8 oz.) dairy sour cream
- •1/4 cup (1/2 stick) butter, melted
- •POWDERED SUGAR GLAZE(recipe follows)
- POWDERED SUGAR GLAZE: Combine 1 cup powdered sugar, 1 tablespoon milk and 1/4 teaspoon vanilla extract. Add additional milk, 1 teaspoon at a time, until of drizzling consistency. About 1/2 cup glaze.
Chocolate Sour Cream Cake
By Neenee
1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan
- Ingredients:
- •1-3/4 cups all-purpose flour
- •1-3/4 cups sugar
- •3/4 cup HERSHEY'S Cocoa
- •1-1/2 teaspoons baking soda
- •1 teaspoon salt
- •2/3 cup butter or margarine, softened
- •1 container (16 oz.) dairy sour cream
- •2 eggs
- •1 teaspoon vanilla extract
- •FUDGE FROSTING(recipe follows)
- FUDGE FROSTING
- 3 tablespoons butter or margarine
- 1/3 cup HERSHEY'S Cocoa
- 1-1/3 cups powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately wit
German Chocolate Cake
By Neenee
1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans
- •1/4 cup HERSHEY'S Cocoa
- •1/2 cup boiling water
- •1 cup plus 3 tablespoons butter or margarine, softened
- •2-1/4 cups sugar
- •1 teaspoon vanilla extract
- •4 eggs
- •2 cups all-purpose flour
- •1 teaspoon baking soda
- •1/2 teaspoon salt
- •1 cup buttermilk or sour milk*
- •COCONUT PECAN FROSTING(recipe follows)
- •Pecan halves(optional)
- 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
- 3 egg yolks, slightly beaten
- 1/2 cup (1 stick) butter or margarine
- 1 teaspoon vanilla extract
- 1-1/3 cups MOUNDS Sweetened Coconut Flakes
- 1 cup chopped pecans
- Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coco
Banana Pudding Squares
By Neenee
MIX crumbs and margarine; press onto bottom of 13x9-inch dish
- 35 Reduced Fat NILLA Wafers, finely crushed (about 1-1/4 cups)
- 1/4 cup (1/2 stick) margarine, melted
- 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
- 1/2 cup powdered sugar
- 1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed, divided
- 3 bananas, sliced
- 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
- 3 cups cold fat-free milk 1/2 square BAKER'S Semi-Sweet Chocolate, grated