Brownie Mix and No Fail Frosting

8 c. sugar

5 1/2 c. flour

1 c. baking cocoa

4 t. baking powder

2 t. salt

Mix these ingredients very well and store in an airtight container.

For one batch use:

2 c. mix

1/2 c. melted butter

2 eggs

2 t. vanilla

nuts

One batch will fill an 8" x 8" pan. Grease pan and bake for 25 minutes at 350°. Two batches will fill a 9" x 13" pan and three batches will fill a large cookie sheet. You can use a glass pie pan and microwave on high for 6-7 minutes. This recipe makes 7 1/2 batches.

No Fail Chocolate Icing

1 c. sugar

1/2 c. milk

1/4 c. baking cocoa

1/2 c. butter

Bring all ingredients to a full boil, stirring frequently. Add 1 t. vanilla. Cool, beating occasionally. Add 1 lb. powdered sugar and beat well.

Barbecue Sauce

1/2 c. molasses

1/2 c. barbecue sauce

2 c. ketchup

1/2 c. lemon juice

1/2 c. brown sugar

1 T. prepared mustard

1/2 c. chopped onion

1/2 c. butter or margarine

1/2 t. salt

Combine all ingredients in a sauce pan and simmer for 20-30 minutes, uncovered.

For barbecued ribs, bake ribs in covered roaster pan at 300° for 3-4 hours or until tender. Drain drippings. Dip ribs, one at a time in sauce to completely cover ribs and place in a dripper pan. Repeat for all ribs. Cover with foil and heat till hot.

For pulled pork sandwiches, bake pork roast in covered roaster pan at 300° for 3-4 hours or until tender. Drain drippings and cool. Pull roast apart with two forks or fingers. Mix all of sauce with pulled meat , cover with foil and heat till hot. This completely covered an 8 lb. pork roast.

Peach Fritters

This is a dessert I made to take to the Peach Days Committee meeting.

Peach Mixture:

6 peaches, peeled and diced

1/4 c. peach drink ( I used a powdered drink mix mixed with water)

1/2 t. cinnamon

1/4 c. butter

1/4 c. sugar

Cook all but peaches in a saucepan for 3-5 minutes, then add peaches. Cool for 10 minutes.

Dough:

1 T. yeast

2 c. peach drink, warmed

1 t. cinnamon

2/3 c. scalded milk

2 eggs

3/4 c. sugar

1 cube melted butter

3 c. flour

Mix well in Bosch mixer, gradually adding additional flour till it's a soft dough. Add cooled peaches and mix gently. Add enough additional flour, if needed, for a soft, sticky dough again. Cover and let rise. Pul a small handful of dough out of bowl and stretch out flat, with fingers, on a floured surface. Cook in 375° oil, turning to brown other side. Drain on paper towels.

Glaze:

1 # powdered sugar

1/2 c. water

1/2 t. vanilla

Mix well with hand mixer. With tongs, dip fritter in glaze, shake excess glaze off and drain on a rack over a cookie sheet.

Frosted Pecans or Walnuts

Here is another great candied nut that can be used for gifts.

1/2 c. dairy sour cream

1 1/2 c. sugar

1 1/2 t. vanilla

4 c. pecans or walnuts

Combine sour cream, sugar and vanilla in a large pan. Cook to soft ball stage (234°), stirring frequently to prevent scorching. I cook it on medium low the whole time. Add nuts and stir to coat. Keep stirring until it becomes sugary and then spread out on a buttered cookie sheet. Separate with two forks. I always double the recipe and it works just fine. Warning: it is very addictive.

Cinnamon Almonds

I received this recipe from Michelle Fawcett. This is a great recipe to bag and give as gifts. I usually make it with almonds, but I tried a few pecans in the syrup today and they tasted just as good.

1 c. sugar

1/4 c. water

1/8 t. cream of tartar

1 t. cinnamon

Boil to a soft ball and add 1/2 t. vanilla and 1 1/2 c. almonds. Mix well, stirring until it goes sugary, and pour out into a cookie sheet sprayed with non-stick spray. Break into individual almonds with two forks. At Christmas I five times the recipe and use the 3 pound bag of almonds from Costco.

A Simply Peachy Dessert

Here in southern Utah we hold an event which is called Peach Days. It is always held the Friday and Saturday before Labor Day. I am in charge of the Peach Cook-off and this is the winning recipe from last year. Tonya Beutler was the creator of it. If any of you are in southern Utah during this time please come to Hurricane and attend Peach Days.

Crust

1 2/3 c. crushed pretzels

2 sticks melted butter

3 t. sugar

1 c. chopped almonds

Filling

1/2 c. sugar

12 oz (1 1/2 pkg) cream cheese, softened

3 c. cool whip

3-4 c. softened peach sherbet (you can get this at Wal-Mart)

Topping

1 c. cool whip

3 fresh peaches

Mix together pretzels, almonds, butter and 3 t. sugar and press in the bottom of a 9 x 13 pan, then bake at 400° for 10 minutes. Let cool. Cream together 1/2 c. sugar, cream cheese, and 3 c. cool whip. Spread on cooled pretzel crust. Spread sherbet over cream cheese mixture, then lightly top with a thin layer of cool whip. Freeze until ready to serve. Place sliced, fresh peaches on top just prior to serving.

Monster Cookies

I love cookies and when one of my first graders brought me these cookies, I had to have the recipe. Here it is.

2 cubes margarine, softened

2 c. packed brown sugar

2 c. white sugar

3 c. peanut butter

Mix well and add 6 eggs. Beat until well-mixed and add the following:

9 c. quick oats

4 t. soda

1 1/2 t. vanilla

2 c. chocolate chips

12 oz. M & M's

When mixed, pack dough into a 1/4 c. measuring cup, shake out into hands and put on an ungreased cookie sheet, 6 cookies per sheet. Bake at 350° for 14-15 minutes. DO NOT OVER BAKE. I used a size 24 ice cream scoop for several and then changed to a size 30 scoop for the rest of them.

NOTE: No flour is used in these cookies.