Orange Ball Cookies

I do not use the pecans or coconuts. I roll them in powdered sugar.  If they are still sticky after mixing the ingredients just add more powdered sugar.

• 1 box (12 ounces) vanilla wafers
• 1 small can (6-oz) frozen orange juice concentrate, thawed
• 1 box (16 ounces) powdered sugar
• 1/2 cup butter
• 1 cup chopped pecans
• 1 can (3 1/2 ounces) coconut, or about 1 to 1 1/2 cups

Instructions:Crush vanilla wafers until fine. Mix together the crushed vanilla wafers, orange juice concentrate, powdered sugar, butter, and chopped pecans. Shape mixture into walnut-size balls; roll in coconut. Store balls in a tightly covered container in the refrigerator. Makes about 5 dozen cookies. 

Pumpkin Crunch

1 package Yellow cake mix
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 cup chopped pecans
1 cup butter, melted

Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon in a large bow. Pour into a greased 9x13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled.

Serve with whipped topping.

Frozen Banana Split Pie

Ingredients

• 3 tablespoons chocolate hard-shell ice cream topping
• 1 graham cracker crust (9 inches)
• 2 medium bananas, sliced
• 1/2 teaspoon lemon juice
• 1/2 cup pineapple ice cream topping
• 1 quart strawberry ice cream, softened
• 2 cups whipped topping
• 1/2 cup chopped walnuts, toasted
• Chocolate syrup
• 8 maraschino cherries with stems

Directions

• Pour chocolate topping into crust; freeze for 5 minutes or until chocolate is firm.
• Meanwhile, place bananas in a small bowl; toss with lemon juice. Arrange bananas over chocolate topping. Layer with pineapple topping, ice cream, whipped topping and walnuts.
• Cover and freeze until firm. Remove from the freezer 15 minutes before cutting. Garnish with chocolate syrup and cherries. Yield: 8 servings.

Fresh Fruit Tart

Ingredients

Crust:

• 1/2 cup confectioners' sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 sticks unsalted butter, softened and sliced

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Topping:

• Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:

• 1 (6-ounce) can frozen limeade concentrate, thawed
• 1 tablespoon cornstarch
• 1 tablespoon fresh lime juice
• 1/4 cup granulated sugar
• Whipped cream, for garnish

Directions

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

Caramel Thumbprint Cookies

Skill Level:

Advanced

Prep Time:

40 Minutes

Cook Time:

12 min

Ingredients

• 66 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel
• 1 family size (13x9-in. pan) original supreme brownie mix with HERSHEY'S Syrup Pouch
• 1/4 cup HERSHEY'S Cocoa
• 2 eggs
• 1 tablespoon vegetable oil
• 1 tablespoon water
• 1 cup ground pecans (optional)
• 2 teaspoons milk

Directions

1. 1 Remove wrappers from chocolates. Lightly grease cookie sheet or line with parchment paper.
   
2. 2 Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended. Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).
   
3. 3 Heat oven to 350°F. Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.) Roll balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each cookie. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
   
4. 4 Place 18 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Spoon slightly rounded 1/4 teaspoon caramel filling in each indentation. Lightly press chocolate in center of each cookie. 48 cookies. 

Blueberry Crisp

Serves 6

Ingredients:

1/2 cup packed brown sugar

2 tablespoons cornstarch

4 cups fresh or frozen blueberries

Topping

  1/2 cup all-purpose flour                                   1/2 cup packed brown sugar

  1/2 cup rolled oats [any variety, uncooked       1/3 cup margarine

Directions:

Into a greased 9-inch [23-cm] square pan, combine brown sugar and cornstarch.

Stir in fresh or frozen blueberries, until well coated.

Prepare and then sprinkle topping over blueberries.

Bake into a preheated 375°F oven for about 35 minutes [45 minutes if using frozen blueberries], until bubbling and golden.

Topping

Combine flour, brown sugar and rolled oats.

Cut in margarine, until crumbly.


Submitted by Dana