Pumpkin Gooey Butter Cake 

Ronnie S Oct 2017 Meeting

Serves 12

1 box spice cake mix

1/2 C Butter melted

1 Egg


8 oz cream cheese, room temperature
1 (15 oz) can pumpkin
1 tsp vanilla
3 eggs
1 tsp cinnamon
1/2 cup butter, melted
4 cups powdered sugar, sifted

Preheat oven 350°. Spray 9X13 with cooking spray. Combine dry care mix, melted butter & egg. Mixture will be stiff. Press into pan. Filling: Beat cream cheese & pumpkin till smooth. Mix in vanilla, eggs, cinnamon & butter.  Sift powdered sugar into mix. Don't skip the sifting as you will get lumps. Pour mixture into prepared base. Bake for 45 minutes until edges are set & middle is still slightly gooey. Sprinkle witha little more powdered sugar. Serve warm or at room temperagure

Man Barsfrom Ronnie S -  July 19 2017 Meeting

1- 14 oz graham cracker crumbs    

1 - 12 oz  bag chocolate chips

1 C finely chopped walnuts or pecans

2 - 14 oz cans condensed milk

1-1/2 tsp vanilla

1/2 tsp salt

2 C Powered Sugar

Mix all ingredients together. Fold in Choc Chips. Line 9X13 pan with parchment. Spread in Pan. Bake 350° for 30 minutes. Cool Completely. Cut into squares and coat in powdered sugar.


 Easy Peach Cobbler (from Ronnie S) - August 19, 2015 meeting


1 Bx Yellow or White Cake Mix                                          2/3 C Warm Water

2 Cans Peach Pie Filling                                                      2 Eggs

1 Pkg Yeast                                                                               1 stick butter (cold)

1 C Flour                                                                                    3-4 Tbsp Milk

1 C Confectionary Sugar

In a bowl measure out 2 C of cake mix. Add flour and yeast. Whisk together. Add warm water - Mix. Add eggs - Mix together . Batter will be lumpy. Spread butter into pan. It will spring back due to the yeast. Top with the 2 cand pie filling. To the remaining cake mix add the butter cubed. Use pastry blender or hands to make crumb topping. Sprinkle on cake. Bake. When cooled.  Mix confectionary sugar with mile to desired consistancey. Pour over cake.   Enjoy!

Ginger Creams, June 17, 2015 Meeting, Jackie F


1/4c shortening                                                               1/2 tsp baking soda                                                         

1/2 c sugar                                                                         1/2 tsp salt

1 egg                                                                                    1 tsp ginger

1/3 c molasses                                                                  1/2 tsp cinnamon

2 c sifted enriched flour                                               1/2 tsp cloves

                                                                                              1/2 C water

Cream together shortening and sugar; beat in egg.  Stir in molasses. Sift dry ingredients: add alternately with water. Drop from teaspoon 2 inches apart on greased cookie sheet. 

Bake at 400° about 8 minutes. While slightly warm, frost with Confectioners Icing. Top with pecan halves.  

​Makes 3 dozen

 Loaded Peanut Butter Brittle (courtesy of Ronnie S)

Crust:  3/4 c softened butter

                     3/4 c brown sugar  

              1/4 c sugar

              1/4 c peanut butter

              1/2 tsp salt

              2 tsp vanilla

              2 c flour


Using mix, whip butter and sugars. Add peanut butter, vanilla and salt.

Add flour and mix well.

Pat into an 11 * 15 ungreased pan.

Bake 15 - 20 minutes in a 375` oven.

Frosting: 1/4 c softened butter

                   1/4 c peanut butter

                   2 oz cream cheese softened

                   1/2 tsp vanilla

                   1/3 c confectionery sugar


Cream butter, cream cheese and peanut butter together.

Add vanilla and sugar.

When crust has completely cooled, spread on frosting.

Topping: 2 lg snickers candy bars

                   1/4 c chocolate chips (or peanut butter chips)

Chop snicker bars and sprinkle over frosting.

Melt chocolate chips and sprinkle over frosting.

Do not cut until chocolate has hardened.

Refrigerate of you would like....and Enjoy!!!

  Pumpkin Spice Bars(from Ronnie S)


Crust: 1 box Betty Crocker Spice cake mix

             1/2 c melted butter

             1/2 c finely chopped pecans

             3 tsp vanilla

Filling: 1 egg

               1 c canned pumpkin

               1/3 c brown sugar

               8 oz cream cheese

               1 tsp vanilla

Topping: 1/2 c chopped white chocolate

                  1 tbsp butter melted

                  1/3 c old fashion oats

Stir all "Crust" ingredients until crumbs form. Reserve 1 c of crumbs in a small bowl for topping. Press remaining crumbs in bottom of sprayed 9 * 13 pan. Bake at 350* for 13 - 15 minutes or until puffy and set. Cool 20 minutes.

In medium bowl beat cream cheese with electric mixer on medium 30 seconds or until creamy. Add brown sugar, pumpkin, egg and vanilla. Beat well.

Pour over crust. Add white chocolate, 1 tbsp butter and oats to reserved 1 c crumbs. Stir well with fork. Sprinkle over filling. Bake 30 minutes or until edges begin to brown and center is set. Cool Completely. Cut into bars. Serve at room temperature or chilled. Store in refrigerator.

  Monkey Bars(from Mary C)


2 1/4 c flour

2 tsp baking soda

1/4 tsp salt

1 c mashed banana

2 lg eggs

2 tsp vanilla

1/2 c butter

medium bananas

1/2 c sugar

2 c chocolate chips

1 c brown sugar

Cream all wet ingredients together. Add flour. Stir in chocolate chips. Spread in a greased and foil lined 9 * 13 pan and smooth out. Bake at 350* for 20 - 25 minutes.

  Strawberry Cake - No Bake


1 lb frozen strawberries

1 angel food cake

strawberry jello, family size

1/4 c sugar

1 1/2 c boiling water

lg container cool whip

Break angel food cake into pieces in a pan. Set aside. Mix jello, sugar, boiling water and strawberries. Stir until they are loose. Fold whip cream into jello. Mix well. Pour mixture over angel food cake. Use fork to coat angel food cake. Refrigerate over night.

  Bailey's Irish Cream Cake(from Ronnie S)


1 box white cake mix with pudding

1 1/4 c water

1/3 cup oil

3 egg whites

4 oz Bailey's irish cream liquor

(following is for topping):

8 oz cool whip

2 oz Bailey's Irish cream

shaved chocolate

large jar hot fudge topping

Beat the first 5 ingredients 2 minutes on high. Bake at 350* in a greased 9 * 13 baking dish for 27 - 32 minutes. Let cake cool. Top with fudge topping then cool whip. Sprinkle with shaved chocolate on top. Refrigerate.

Nutella Cookie Bars


1 c butter

1/2 c sugar

3/4 c dark brown sugar

1 tsp vanilla

13 oz nutella

2 eggs

2 1/4 c flour

1/2 tsp salt

In a small saucepan over medium heat, melt butter, whisking constantly. Bring the butter to a simmer and continue whisking until butter goes from yellow to golden brown and smells a little nutty. Pour butter into bowl of stand mixer fitted with paddle and let cool for 5 minutes. Add both of the sugars and mix on low until will combined. Add eggs one at a time until combined. Add vanilla. In a small bowl combine dry ingredients. Gradually add to wet on low until combined. Line 9 * 13 pan with parchment paper or spray with non-stick spray. Spread 1/2 dough into the bottom of pan. In small pan heat nutella over low heat until consistency is easy to spread. Pour over cookie dough. Take remaining dough and flatten with hands. Place on top of nutella. Try to cover nutella best you can. A few gaps are ok.

Bake in a 350* oven for 30 minutes or until golden brown and cooked completely.

Cool completely before cutting...enjoy!

Deep Dish Cinnamon Roll Pie


1 c quick oats

2 17.5 oz cans chick peas or white beans, drained and rinsed

1/4 c applesauce

2 1/2 tsp vanilla

3 t canola oil or coconut oil

1/2 tsp baking soda

1/2 tsp salt

1 1/2 c sugar

2 t cinnamon

Blend all ingredients very, very well in a food processor. Pour into an oiled 10" springform pan or you can use a smaller pan if you want a really deep dish pie. Bake at 350* for about 35 minutes. Let stand 10 minutes before removing from pan.

Icing: Choose one of the following:

(1) 3 c confectioners sugar, 3 tbs milk (make half unless you want lot of frosting)

(2) 6 oz cream cheese, 3 tbs butter, 1/4 tsp vanilla 1 c confectioners sugar, 2-3 tbs milk

Heat butter & cream cheese in microwave bowl. Once softened stir to combine. Add confectioners sugar 1/4 c at a time. Add vanilla & milk and last of confectioners sugar. Add more milk for thinner icing, more confectioners sugar for thicker icing. Enjoy!

RECIPES FROM OUR MEMBERS - New recipes will be at bottom of page 

  •  Easy Peach Cobbler, Aug 2015 Mtg, Ronnie S                   
  • Ginger Creams, Jun 2015 Mtg., Jackie F
  • Deep Dish Cinnamon Roll Pie                                       
  • Nutella Cookie Bars                                              
  • Bailey's Irish Cream Cake, Ronnie S                                   
  • Strawberry Cake - No Bake 
  • Monkey Bars, Mary C                              
  • Pumpkin Spice Bar - Ronnie S
  • Loaded Peanut Butter Brittle - Ronnie S
  • Man Bars Ronnie S 7/19/17