Kia's Kitchen

2 pkg. cream cheese 3/4 c. sugar 1 t. vanilla 1 c. melted butter 2 pkgs. refrigerated crescent rolls cinnamon/sugar mixture Grease 9 x 13 pan. Lay one pkg. of crescent rolls on bottom of pan. Beat cream cheese, sugar, and vanilla. Spread over bottom layer of crescent rolls. Lay second pkg. of crescent rolls on top. Pour one cup of melted butter on top and sprinkle cinnamon/sugar mixture on top. Bake in a 350 degree oven for 30 minutes, or until golden brown.

1 large tub Cool Whip 1 large pkg. instant vanilla pudding 1 can/box coconut cream (found on alcohol isle) Mix ingredients together well. Refrigerate until cold and serve with fresh fruit.

1 Betty Crocker lemon cake mix 1 6oz. lemon pudding 1 c. pineapple juice 1/2 c. oil 1 T. poppy seeds 4 eggs Mix together and put in a greased and flour bundt cake pan. Bake at 350 degrees for 45 minutes. 10 minutes before the cake is done, melt 1 c. sugar, 1/4 c. water, 2 cubes butter on stovetop. Bring to a boil. Take cake out and poke with long fork. Pour sauce over cake while in pan. Let set for 45 minutes on counter and then remove and slice.

1 c. butter 1 c. sugar 1 c. brown sugar 1 egg 1 t. vanilla 1 c. pure pumpkin 2 c. flour 2 c. oatmeal 1 t. baking soda 1 t. cinnamon 1/2 t. salt chocolate chips Cream butter, sugar and brwon sugar. Add egg, vanilla and pumpkin. Mix. Add flour, oatmeal, baking soda, cinnamon and salt. Mix well. Add chocolate chips. Bake at 350 degrees for 10-15 minutes and cool on pan for 5 minutes.

1-1/3 c. water 1-1/3 c. sugar 2-1/2 c. strained fresh grapefruit juice 1 to 2 t. grenadine 4 to 6 T. strained fresh lemon juice Combine the water and sugar in a small saucepan and bring it to a simmer over a medium flame. Stir until all the sugar is dissolved. Allow the syrup to cool, the chill it for at least 1 hour. Combine the syrup with the grapfruit jice, 1 teaspoon grenadine, and 4 tablespoons of lemon juice. Taste. Now add more lemon juice if needed-this will depend on the acidity of all the fruit. Remember, this sorbet should not be too sweet. Add more grenadine if you want it to be pinker. Chill the mixture for 2 hours, then freeze it in an ice cream maker, according to manufacturer's instructions.

1 c. sugar 1 c. brown sugar 1 c. butter 2 eggs 1 t. vanilla 2 c. flour 1 t. baking soda 1/4 t. salt 1/2 t. baking powder 2 c. old fashioned oats 2 c. rice krispies 1-12 oz. bag chocolate chips Preheat oven to 350 degrees.  Cream butter and sugars.  Add eggs and vanilla.  Add dry ingredients.  Mix well.  Stir in oats, rice krispies, and chocolate chips.  Bake 10-12 minutes.

5 T. flour 1 c. milk 1 c. butter 1 c. sugar 1 t. vanilla Cook flour and milk on low until thick, stirring constantly.  Cool.  Beat butter, sugar, and vanilla.  Combine and beat with electric mixer.   Works well on top of store bought red velvet cake.  If you make cupcakes, put frosting in ziplock bag with a decorator tip.  Pipe into the center of the cupcake to get a twinkie effect.  Then frost the top.  Yummy!

4 sticks butter 1-1/2 c. sugar 2 c. brown sugar, packed 3 eggs 2 T. vanilla 1-1/2 t. salt 1-1/2 baking soda 6 c. flour chocolate chips and/or nuts  *I prefer milk chocolate with pecans*       Preheat oven to 350 degrees.  Cream butter and sugars until white and fluffy.  Add eggs one at a time.  Add vanilla and mix.  Combine dry ingredients then add.  Stir in chocolate chips and nuts until it looks good. Bake for 8-10 minutes.

1 lb. velveeta cheese 1 lb. margarine 4 lbs. powdered sugar 1 c. cocoa 1 t. vanilla Melt velveeta cheese and margarine.  Add powdered sugar, cocoa, and vanilla.  Beat together until smooth and creamy.  Pour into buttered pan.  Chopped nuts may be mixed in or sprinkled on top.

1 Betty Crocker Butter Yellow cake mix 1-6 oz. vanilla pudding 1 c. pineapple juice 1/2 c. oil 1 T. Poppy Seeds 4 eggs Preheat oven to 350 degrees.  Mix together and put in a greased and floured bundt cake pan. Bake for 45 minutes.  Ten minutes before done, melt on top of stove: 1 c. sugar 2 cubes butter 1/4 c. water Bring to a boil.  Take cake out of oven and poke with a long fork.  Pour sauce over cake while in pan.  Set for 45 minutes on counter.  Remove and slice.

1-10 oz. box frozen sweetened strawberries 2 eggs 1 c. sugar 1 t. cinnamon 1/2 c. vegetable oil 1-1/2 c. flour 1/2 t. baking soda Preheat oven to 325 degrees.  Puree strawberries in blender.  Set aside.  Combine eggs and oil and whisk together.  Set aside.  Sift dry ingredients in a bowl.  Make a hole in the dry ingredients and add other ingredients.  Mix together with a wooden spoon.  Pour into greased and floured pans.  Bake 70 minutes for a 9x5 loaf pan.  Bake 50 minutes for 2 medium pans.  Bake 45 minutes for 5-6 small pans.  

2 c. strawberries 2 c. raspberries 2 c. blackberries 1/2 c. sugar 6 T. cornstarch 3 c. cold water 1 small raspberry jell-o Stir sugar, corn starch, and water.  Bring to a boil.  Cook and stir 2 more minutes until thick.  Remove from heat.  Stir in jell-o. Refrigerate 10-15 minutes.  Stir in berries.  Pour into crust.

16 graham cracker squares (approx. 1-1/4 c.) 1/4 c. butter melted 3 T. sugar 1 (12 oz.) frozen whipped topping 1 c. sour cream 1 pkg. vanilla instant pudding 3 medium bananas, sliced 2 T. pecans, grated Raspberries and mint leaves, optional Finely crush graham crackers in a plastic bag.  In a bowl, mix graham crackers, butter and sugar.  Press mixture onto flat bottom of pan.  Whisk whipped topping and sour cream.  Ad pudding mix; whisk until smooth.  Spread 1/2 of the filling over crust.  Spread sliced bananas.  Spread remaining filling over bananas.  Grate pecans over top.  Garnish raspberries and mint leaves.

1-1/2 c. flour 1/2 t. salt 2 c. milk 1/2 t. vanilla 1 T. sugar 12 t. baking powder 2 eggs 2 T. melted butter Mix flour, salt, sugar, baking powder, and salt.  Stir in rest of ingredients and beat until no lumps.

1 c. shortening 1 c. sugar 1 t. vanilla 2 eggs 1/3 c. milk 3-1/2 c. flour 2 T. baking powder Bake at 350 degrees for 8-10 minutes.

Crust: 1-1/2 c. all-purpose flour 3/4 c. butter, softened 1/2 c. confectioners' sugar Filling: 1-8oz. package cream cheese, softened 1/2 c. sugar 1 t. vanilla extract Topping: Strawberries Kiwi Slices Blackberries Raspberries Mandarin Oranges Glaze: 1-6oz. can frozen limeade concentrate, thawed 1/4 c. sugar 1 T. cornstarch 1 T. fresh lime juice Whipped cream, for garnish Preheat oven to 350 degrees.  In a food processor, combine flour, butter, and confectioners' sugar, and process until the mixture forms a ball.  Press dough evenly into a 12-inch tart pan with a removal bottom, taking care to push the crust into the indentations in the sides.  Bake 10 to 12 minutes, until very lightly browned.  Set aside to cool. Beat cream cheese, sugar, and vanilla together until smooth.  Spread over 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 and fill in any spaces...

2 cubes butter 2 cubes Imperial Margarine 2 c. sugar 1 c. sliced almonds 1 bag milk or semi sweet chocolate chips 1 c. finely chopped pecans extra butter for pan large jelly roll pan Combine butter, margarine, sugar, and sliced almonds in medium saucepan and cook over medium heat.  Stir constantly.  When mixture is the color of a paper bag, remove from heat and pour into buttered jelly roll pan.  Spread evenly. Sprinkle chocolate chips on top and wait until they are melted enough to spread.  After chocolate is spread, sprinkle with pecans and pat gently into chocolate.  When toffee is completely cooled, break into chunks and enjoy!