Do have your own personal or family favorite you'd like to share? (And it doesn't have to be a dessert!)  Send it to me at jamie@jamiedenton.net.   I'll post the winning entry here on this page with my own family favorite for you to test in your own kitchen.  Oh, and did I mention that the winning recipe will also receive a surprise gift?

This is a new dessert recipe I tried this holiday season and it's destined to become a classic.  For white chocolate fans, you are in for a scrumptious treat!

Grease and flour two 9-inch or three 8-inch round cake pans; set aside.

Microwave butter and white chocolate in medium microwavable bowl on high for 2 minutes or until butter is melted.  Stir until chocolate is completely melted; cool slightly.

Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with electric mixer on low speed until moistened, scraping side of bowl frequently.  Beat on medium speed 2 minutes or until well blended.  Pour evenly into prepared pans.

Bake at 350° for 25-28 minutes or until toothpick inserted in centers comes out clean.  Cool cakes in pans 10 minutes; remove from plans.  Cool completely on wire baking racks.

Separate 1/3 of frosting for decoration.

Place 1 cake layer on serving plate.  Spread with thin layer of frosting to edge, then a layer of raspberry pie filling.  (Repeat for 2nd layer is using 3, 8-inch layers)  Place top layer on top.  Frost top and sides with remaining frosting.

Pipe edges with 1/3 frosting in design of your choice.  Fill inside with remaining raspberry pie filling.  Keep refrigerated until ready to serve.  Serves 12-16.

Beat cream cheese and butter in large bowl on medium speed until well blended.  Add melted chocolate and vanilla; beat until well blended.

Add sugar gradually, beating until light and fluffy after each addition.

          Submitted by Tracy Farnsworth

The story behind this cake as once told to Tracy by her late grandmother goes as follows: When a daughter had a potential suitor coming to her house, she or her mother would bake a pan of blind date cake, chocolate was hard to come buy thus impressing the male. The suitor would be served a large piece of this cake in the hopes of winning his heart, via his stomach, and win his hand in marriage.

Bring the dates and the milk to a boil and remove from heat, set aside. Sift the flour, baking powder, cocoa and salt. In a separate bowl, beat the sugar, eggs and butter until fluffy, 2 minutes, add in the cooled date mixture stirring until smooth. Sift in the flour mixture and stir until well blended adding chocolate chips last. Pour into a greased 9 x 13" greased pan and add the toppings-- sprinkle evenly the following over the top: 2 cups chopped walnuts, 2 cups chocolate chips and 1/2 cup sugar.

Bake at 350 degrees for 30 - 35 minutes.

This dessert only takes about 15 minutes of prep time and is so sinfully delicious it should come with a warning label!   It works best if you make it a day ahead and is  perfect for just about any occasion, especially those summer BBQ's. 

Heat oven to 350°.  In medium bowl combine flour and brown sugar, mix well.  With pastry blender, cut in butter until mixture resembles coarse crumbs.  Stir in coconut and almonds.  Sprinkle evenly in ungreased 13x9 pan.   Do not press down.

Bake at 350° for 18 minutes or until golden brown, stirring every 6 minutes.    Reserve 1/2 cup crumbs for topping.  With spatula, press remaining crumbs evenly in bottom of pan.  Cool 20 minutes or until completely cooled.

In large bowl, beat cream cheese until smooth.  Gradually beat in whipping cream.  Add milk and pudding mix.  Beat at high speed for about 2 minutes or until slightly thickened.  Add Rum or extract.  Gently stir in pineapple. 

Pour over cooled crust and spread evenly.  Sprinkle top with reserved crumbs.  Cover and refrigerate at least 6 hours or overnight.  Cut into squares and serve. 

Makes 15 servings.

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This dessert takes a little time to prepare, but it's still relatively simple to make and is as light as an angel's wing.   This luscious, cool pie is a fabulous treat on those hot summer days, but you need take make it early in the morning before the kitchen gets too hot!  Oh, and this one is easily doubled for two pies if you're expecting a large crowd.

Heat oven to 250°.  Generously butter 9" pie pan.   In large bowl, beat egg whites and cream of tartar until frothy.  Gradually add 3/4 sugar, 2 tablespoons at a time, beating at high speed until sugar is dissolved and stiff glossy peaks form.  Do Not Under beat!  Spread meringue evenly over bottom and up sides of buttered pie pan.

Bake at 250° for 1 hour.  Turn oven off and let crust cool in over with door closed for 2 hours.

Meanwhile, in medium saucepan, combine 1 cup sugar and cornstarch, mix well.   Gradually stir in lemon juice until smooth.  Cook over medium heat, stirring constantly, until mixture boils, then boil for 1 minute stirring constantly.  Remove from heat. 

In small bowl, beat egg yolks.  Stir about 2 tablespoons of the hot mixture into egg yolks, then gradually stir the yolk mixture into the hot mixture.   Cook over low heat, stirring constantly until mixture boils, then boil for 1 minute stirring constantly.  Remove from heat, stir in lemon peel and food coloring.   Cover surface with plastic wrap.  Cool 45 minutes or until completely cooled.

Fold Cool Whip into cooled filling.  Pour into cooled meringue crust.   Refrigerate at least 3 hours or overnight. If desired, garnish with thin lemon slices or grated lemon peel.

Makes 8 servings.

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I've searched for what feels like ages for a good, relative simple Pineapple Upside Down Cake recipe and finally came across this one.  Forget about counting calories when you make this light and easy cake.  It's just too good to pass by.

Preheat oven to 325 degrees.

In a heavy, 10 inch skillet with a heat-resistant handle, melt 1/2 cup butter or margarine over very low heat.  Remove from heat and sprinkle brown sugar evenly over pan.  Arrange pineapple slices to cover bottom of skillet.  Distribute cherries around pineapple; set aside.

Sift together cake flour, baking powder and salt.

Separate eggs into two bowls.  In the large bowl, beat egg whites just until soft peaks form.  Gradually add white sugar, beating well after each addition.  Beat until soft peaks form; set aside.

In the small bowl, beat egg yolks at high speed until very thick and yellow.  With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and cake flour mixture into egg whites until well blended.  Fold in 1 tablespoon melted butter and almond extract.  Spread batter evenly over pineapple in skillet.

Bake for 35-40 minutes, or until surface springs back when gently pressed with fingertip.  Immediately loosen edges of the cake with a table knife then allow to cool for five minutes.  Invert onto serving plate.

Makes 16 servings.

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The recipe for these delicious, mouth-melt-in-your mouth cookies comes from one of the sweetest, kindest women in my little town of Mohall, Mary Marmon.  I discovered them over the Christmas holidays a year or so ago and they have since become joined my own personal list of holiday baking musts!  And it's not just because they are simple and quick to make either.

1 cup butter (must be butter)
1/2 cup powdered sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla extract
chopped nuts

Mix all ingredients then and drop by teaspoonful onto cookie sheet sprayed with non-stick spray.  Bake 12 minutes at 350°.  Roll in powdered sugar while still warm.  Place on wax paper to cool.

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         Submitted by Donna Shuping

Donna received this recipe from an online friend and  made it for Thanksgiving.  Not only is it delicious, but its low in fat and sugar, something we could use around the holidays.  Donna suggests that since this recipe uses Crystal Light, there are a lot of possibilities for other flavored pies.  Hmm, Raspberry sounds goods to me!

1 tub lemonade flavored Crystal Light mix 
(the amount used to make 2 qts. of lemonade drink)
2 pkgs. fat-free, sugar-free instant vanilla pudding (small size)
3 1/4 cups skim milk
2 tbsp. fat-free sour cream
Juice of 1 lemon (or to your taste)
1 (8 oz.) carton Cool Whip
2 graham cracker pie shells

Blend together the lemonade powder and pudding mix. Add skim milk and beat with whisk until smooth and thick. Mix in sour cream & lemon juice then fold in 1/4 cup of the Cool Whip. Pour into pie shells. Add remainder of topping to pies and refrigerate.

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With the busy holiday season, this favorite receipt in our house is so simply and easy, it should be declared illegal!  It's hard to believe how much this dip tastes just like real melted caramels.  Serve at room temperature with sliced apples, or for a  real treat, heat it up in the microwave for about a minute, stir and serve.  The heating it up part was discovered completely by accident when I forgot to take it out of the fridge to bring to room temperature!

8 oz. cream cheese, softened
3/4 cup brown sugar firmly packed
2 tablespoons vanilla
8 to 10 apples thinly sliced (for Christmas I used red and green apples)

Combine first three ingredients and stir until smooth.  Store in refrigerator in a covered container.  At least 2 hours before serving, bring to room temperature, or heat in microwave for about 1 minute and serve warm.

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Cake:

3 ½ cups finely grated carrots
3 eggs
1 ½ cups salad oil
2 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt
1 ½ tsp. cinnamon
½ tsp. nutmeg

Place finely grated carrots in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add salad oil and beat thoroughly. Sift together flour, sugar, soda salt, cinnamon and nutmeg. Add to carrot mixture. Mix well. Add vanilla. Pour batter into a lightly greased cake pan and bake a 350° for 45 - 60 minutes or until cake tests done.

Frosting:

8 oz. Package of cream cheese (do not use light)
½ cup butter or margarine (do not use light)
1 lb. powered sugar (or 2 cups)
1 tsp. vanilla
½ cup nuts (optional - stir in or use as garnish)

Cream together cream cheese and butter. Add powdered sugar and vanilla. Beat until creamy. Stir in nuts or use as garnish if desired.

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Green Pea Salad

      Submitted by Donna Shuping

2 cans LeSuer canned peas (2 - 10 oz. pkgs. frozen peas may be used)
1 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. pepper
4 hard boiled eggs, peeled & chopped
1/4 cup onion, finely chopped (minced green onion may be used)
1/2 cup grated cheddar cheese
2 tbsp. prepared mustard
1/4 cup mayonnaise
1/2 cup sour cream
5 slices bacon, cooked & crumbled (optional)
small jar pimentos, drained (optional)

Combine sour cream, mayonnaise, mustard, salt, garlic powder and pepper; mix well. Stir in peas, chopped eggs, chopped onion, cheese, bacon and pimentos. This dish can be garnished with slices of boiled egg and/or pimentos then a sprinkling of paprika.

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Black Forest Pie

1 Keebler Ready Chocolate Crust
3-1/2 cups thawed Cool Whip
1 cup cold milk
1 package (4 serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
1 cup cherry (or strawberry) pie filling

Spread 1 cup of whipped topping on bottom of pie crust. In medium bowl, combine milk and pudding mix. Blend with wire whisk or electric mixer (low speed) for 1 minute. Fold in 1-1/2 cups whipped topping. Spread over whipped topping in crust. Spread the remaining whipped topping over top of chocolate pie filling, leaving a 1" border and forming a depression in the center of whipped topping. Spoon fruit filling in the center. Chill at least three hours. Garnish with melted chocolate, if desired.

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Angel Pudding

      Submitted by - Linda Dube

1 Angel Food Cake (bake according to directions on box)
1 Large or 2 Small Instant Pudding (Favorite Flavor)
1 tub of Cool Whip thawed
1 Skor or Heath Bar (Frozen)

Linda calls this one "Angel Pudding" and it's been a favorite in her family.  Make the pudding and set aside, in a large bowl, break up all of the cooled angel food cake into the bowl. Pour the pudding all over the cake. Spread the cool whip on top of the pudding, then break up the frozen candy bar.  (Linda suggests doing this while it's still in the wrapper.)  Sprinkle candy over the cool whip and it's done. Chill until ready to serve.

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Cream Cheese Coffee Cake

      Submitted by - Beverly T. Kuhn

Here’s an easy recipe that will solve your weekend morning dilemma. A tradition in Beverly's family, this coffee cake will serve a crowd and can be made ahead of time and frozen until the day before you serve it. Enjoy this delectable breakfast treat!

1 - 3 oz. package cream cheese
4 T butter or margarine
2 c Bisquick baking mix (or similar mix)
1/3 c milk
1/2 c preserves
1 c sifted confectioner’s sugar
1-2 T milk
1/2 t vanilla

Heat oven to 425 degrees.  Cut cream cheese & butter into Bisquick until crumbly.  Blend in milk. Turn onto floured surface. Knead 8-10 strokes on wax paper and roll to 12” x 8”.  Place on cookie sheet. Spread preserves down the center. . Make 2-1/2” cuts at 1” intervals on long side of crust.  Fold over preserves in a criss-cross pattern.  Bake for 12-15 minutes.  Combine milk, sugar and vanilla, then drizzle over cooled cake.  Serve and enjoy!

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Apple Pie Filling

         Submitted by - Gerri Matteson

18 cups sliced peeled baking apples (about 6 lbs.)
3 tablespoons lemon juice
4-1/2 cups sugar
1cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water

In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine sugar. cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat: cover and simmer until apples are tender, about 6-8 minutes. Cool for 30 minutes. Ladle into freezer containers, leaving 1/2-in. head space. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store for up to 12 months. Yield: 5-1/2 quarts (enough for about five 9 inch pies).

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Fudgies (non-baked)

          Submitted by - Susan Clutter

1 cup shortening
2 cups sugar
4 tablespoons baking cocoa
1 teaspoon vanilla
1 cup peanut butter
3 cups oats
1/2 cup milk

In a sauce pan over low heat, mix together the first 4 ingredients. Stir until melted. Bring to a boil. Stir in peanut butter, let melt.  Remove from heat and pour in milk, then add oats, slowly. Let sit 5 minutes. Spoon onto wax paper; let sit for 1/2 hour to an hour (for faster cooling set in freezer on cookie sheet). Makes 3 dz.

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Chocolate Satin Pie

          Submitted by - Judy Gibas (Janelle Denison's Mom)

12 oz. pkg. chocolate chips
1/4 cup milk
1/4 cup sugar
4 eggs-separated
1 tsp. vanilla
1/4 tsp. almond extract
1 tsp. powered ginger
Pinch of salt
Real Whipped Cream

Combine chocolate chips, milk, sugar and salt in a sauce pan. Heat on low just until melted together. Remove mixture from heat and add egg yolks one at a time. Blend in vanilla, almond, and ginger.  Beat egg whites until stiff, then fold into chocolate mixture until blended. Pour into a nine inch, deep dish pie crust, which has already been baked. Refrigerate 3-4 hours or overnight to set. Before serving let stand at room temp for 15 minutes for easier cutting. Slice the pie thin because it is very rich. Top each slice with whipped cream.

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I've made cinnamon pull-aparts before, but nothing quite as easy as this recipe until I moved to North Dakota. Nor had I ever heard of Monkey Bread, but I was so intrigued by the name, I just had to have this recipe and try it for myself. This one comes to you courtesy of Vicki Gates.

Monkey Bread

4 cans Pillsbury biscuits
½ cup butter or margarine
½ cup vanilla ice cream
½ cup brown sugar
½ cup sugar
cinnamon & sugar mixture

Spray 13" x 9" baking dish with non-stick cooking spray. Cut each biscuit into 4's, then roll in cinnamon and sugar. Toss into prepared pan. In saucepan, melt margarine, vanilla ice cream, brown sugar and sugar, stirring until smooth. Pour over dough and bake at 350° for 30 minutes.

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This is one recipe that hasn't been handed down or passed along, but a Jamie Denton original I call Strawberry Cheat Cake will make everyone think you spent hours in the kitchen creating a different kind of strawberry shortcake. This is also a great take along to summer pot-lucks or just for a sweet treat after supper any time of the year. And you can bet this is one cake that'll be gracing our table this Fourth of July. Enjoy!


Strawberry Cheat Cake

1 White Cake Mix
2 Cans Comstock (or equivalent) Strawberry Pie Filling
1 8ox. Pkg. Cream Cheese

Mix and bake white cake mix according to package directions in a 9x13 oblong baking dish. Let cool completely. Use about 1 tablespoon of the juice from the pie filling and mix with cream cheese. (Note: You can use the flavored, strawberry cream cheese and skip this step.) Evenly spread cream cheese over cooled cake to about 1/4" from the edge. Spread 2 cans of strawberry pie filling on top. Chill for a minimum of 2 hours and enjoy! Store leftovers (if any <) in fridge.

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Here's a simple, yummy dessert to keep you cool on those hot summer days and nights!  This recipe comes from Janelle Denison's brother, Jay.

Oreo Cookie Ice Cream Dessert

1 large package Oreo Cookies
2 jars hot fudge
1/2 gallon coffee or vanilla ice cream (whatever your preference)
1 large tub Cool Whip

Crumble Oreo Cookies.  Layer 1/3 of the cookie crumbles in a 9x12 oblong pan.   Slice ice cream (1/4 inch) and layer on top of the crumbles.   Layer another 1/3 of the cookie crumbles and pour hot fudge (not heated) on top.   Slice another layer of ice cream, add the last of the cookie crumbles, more hot fudge, and finally, spread cool whip on top.  Freeze for an hour, and then enjoy!

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I looked for years for a dip or topping for fruit that didn't include plain yogurt or ice cream, or some other complicated recipe. Finally, I discovered one and imagine my surprise when I learned this delightfully scrumptious fruit dip was incredibly simple to create. Use it as a dip or drizzle over fresh fruit as a topping or add to your favorite ice cream sundae. This is one that will keep 'em coming back for more, and begging you for the recipe.


Fruit Dip

1 - 7 oz. jar Kraft Marshmallow Crème
1 - 8 oz. brick Cream Cheese
Lots of fresh fruit

Stir cream cheese and Kraft Marshmallow Crème together in medium bowl. Consistency will be thick. Serve as is for dip, or thin for topping by adding 1 tablespoon of water at a time until desired consistency. [Hint: for best topping results, I think of a stew-like rather than a soup-like consistency.]

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