Taken from my “Favorites” folder!

Test Kitchen Notes; this will also work well in an 11 x 7-inch baking pan, in fact the crescent rolls fit just perfectly in that size pan

Servings 4-6

INGREDIENTS:

2 (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls

2 (8 ounce) packages cream cheese, very soft but not melted

2 cups sugar, divided

1 teaspoon vanilla

1 to 1-1/2 teaspoons cinnamon

1/2 cup melted

INSTRUCTIONS:————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

Set oven rack to lowest position.

In a medium bowl beat the cream cheese with 1 cup sugar and vanilla until well combined.

Open 1 tube of crescents and unroll (do not separate the crescents) press into the bottom of the baking pan then pinch the perforations to seal.

Spread cream cheese mixture over crescents.

Place the remaining roll of crescents on top of cream cheese.

Pour the melted butter over crescents.

In a bowl combine remaining 1 cup sugar and cinnamon; sprinkle over the top.

Bake at 350 degrees F for 30 minutes.

I warn you be prepared to eat the whole pan yourself!… plan ahead the coated bread cubes need to be refrigerated overnight before baking, if your not a garlic lover you can omit the garlic powder, these freeze well after baking but you won’t have to worry there won’t be any left over to freeze!

Servings 4

INGREDIENTS:

1 (3 ounce) package cream cheese

4 ounces cheddar cheese, cubed

1/2 cup butter

1/2 teaspoon garlic powder (can use more)

2 egg whites, stiffly beaten

1 (1-pounce) loaf unsliced French OR Italian bread, crusts removed and cut into 1 inch cubes

INSTRUCTIONS:—————————————

Melt cream cheese, cheddar cheese, butter and garlic powder in the microwave or in top of a double boiler; remove then fold in beaten egg whites.

Dip the bread cubes in the mixture to coat.

Place on baking sheet.

Cover with plastic wrap then chill overnight.

Remove from the fridge, remove plastic wrap.

Bake in a preheated 375 degrees F oven for 10-12 minute or until brown.

You will also find this recipe on Recipezazz.com

I have made this for years, it’s just like the fluff sold in the jars only much cheaper and this may be frozen (see note on bottom of the recipe) use this in any recipe calling for marshmallow cream

Yield 2 quarts

INGREDIENTS:

3 egg whites

2 cups light corn syrup (I have made this using dark and it’s still great)

1/2 teaspoon salt

2 cups confectioners sugar, sifted

1 tablespoon pure vanilla extract

INSTRUCTIONS:————————————

In a large bowl, combine egg whites, corn syrup and salt; beat with mixer in high speed for 10 minutes or until thick.

Add in confectioners sugar; beat on low speed until blended.

Beat in vanilla until blended.

TO FREEZE; This recipe makes a lot of fluff but may be frozen for later use, just remove from freezer and stir well with a spoon, or it can be refrigerated for up to 1 week, just make sure to stir well with a spoon before using.

You will also find this on Recipezazz.com

Taken from my “Favorites” folder.. you will LOVE this!

Test Kitchen Notes: for a thinner Twinkie crust use 8 Twinkies and slice in half lengthwise then spread into bottom of the pan

Servings 12-15

INGREDIENTS:

5 cups sliced fresh strawberries

1 (18 ounce) jar strawberry glaze

16 Hostess Twinkies (purchase a few more just in case you need them)

1 (8 ounce) package cream cheese softened

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container cool whip frozen whipped topping, thawed

Test Kitchen Notes; I have made this using fresh strawberries in place of the raspberries, to save time a frozen 9-inch pie crust will work fine for this

Servings 6-8

INGREDIENTS:

4 cups fresh peaches, peeled, pitted and sliced

1-1/4 cups fresh raspberries

3/4  cup sugar (can use a little more for a sweeter flavor)

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

2 tablespoons butter, softened and cut into pieces

double pastry to fit a 9-inch pie plate

1-1/2 tablespoons light cream

1 tablespoon sugar.

INSTRUCTIONS:————————————-

Preheat oven to 400 degrees F (set oven rack to lowest position).

Fit bottom pastry into a 9-inch pie plate; trim edges then flute, place in refrigerator until ready to fill with fruit.

Place peaches and raspberries in a colander for about 20 minutes to drain any excess fluid , then transfer to a large bowl.

Gently toss the fruit with sugar, flour and cinnamon.

Transfer to pie crust, then dot with 2 tablespoons soft butter.

Top with remaining crust.

Cut vents in top crust.

Brush top pastry with cream then and sprinkle with sugar.

Place the pie plate onto a baking sheet to catch any spills.

Bake 45 minutes in the preheated oven, until crust is golden brown.

Taken from my “Favorites” folder!

INGREDIENTS:

2 cups confectioners sugar

3/4 cup creamy peanut butter

2/3 cup graham cracker crumbs

1/2 cup melted butter

TOPPING:

2/3 cup semisweet chocolate chips

6 teaspoons creamy peanut butter

2 teaspoon soft butter

INSTRUCTIONS:———————————

Line a 9-inch square pan with foil and butter the foil; set aside (allow the foil to overhang off the sides for easy removal of the bars).

In a large bowl combine confectioners sugar with peanut butter, graham cracker crumbs and 1/2 cup melted butter; spread into prepared pan.

Combine topping ingredients in a microwave-safe bowl; heat until melted.

Spread over peanut butter layer.

Refrigerate until cool.

Using foil lift out of pan, then slice into desired size bars.

Store in an airtight container in the refrigerator.

Taken from my “Favorites” folder!

Servings 12-15

INGREDIENTS:

19 ice cream sandwiches

1 (12 ounce) carton Cool Whip frozen topping, thawed and divided

1 (11-3/4 ounce) jar hot fudge ice cream topping

1 cup salted peanuts, divided (can use more).

INSTRUCTIONS:—————————–

Prepare an ungreased 13 x 9-inch pan.

Cut one ice cream sandwich in half.

Place one whole and one half sandwich along a short side of the pan.

Arrange eight sandwiches in opposite direction in the pan.

Spread with half of the whipped topping.

Spoon fudge topping by teaspoonfuls onto whipped topping.

Sprinkle with chopped peanuts.

Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (the pan will be full).

Cover and freeze.

Remove from the freezer about 15 minutes before serving.

Cut into squares.