Cream Cheese Tarts

3 (8 oz.) package cream cheese

5 eggs

1 cup sugar

1 ½ teaspoon vanilla

2 cups sour cream

½ cup sugar + ½ teaspoon vanilla

Red jelly or cherry pie filling

1. Cream together cream cheese and sugar
2. Beat in eggs and vanilla
3. Fill 24 paper muffin cups.
4. Bake in 300* oven for 40 minutes. Cool; middle will sink.
5. Mix sour cream, sugar, and vanilla.
6. Pour into sunken hole and spread over top.
7. Add a dab of jelly (or 3 or 4 cherries and sauce from pie filling) in center of sour cream mixture
8. Put back in oven for 300* for 5 minutes or longer if needed.
9. Freeze, remove paper cups and refreeze.

Lemon Loaf Cake

1 package yellow mix

1 package lemon gelatin

¾ cup water

¾ cup oil

4 eggs

1. Combine cake mix and gelatin.
2. Add water, oil, and eggs. Beat for 3 minutes on medium speed with hand mixer.
3. Pour into 13 x 9 x 2 inch pan that has been greased on bottom.
4. Bake at 350* for 30 t0 35 minutes.
5. Remove from oven and prick top with fork.
6. Pour the following mixture over hot cake: 1 ½ cups confectioners’ sugar, ¼ cup lemon juice, and ½ teaspoons grated lemon rind. 

Frosted Brownies from Liz Bundy

Brownies:

1 ½ cup flour

1 tsp salt

2 cups sugar

8 tablespoons cocoa (almost ½ cup)

2 teaspoons vanilla

1 cup vegetable oil

4 eggs

¼ cup water

½ cup chopped walnuts

Frosting:

¼ cup water

12 large marshmallows

3 tablespoons cocoa

1 ½ cup powdered sugar

1 teaspoon vanilla

1. Mix all brownie ingredients except nuts with a hand mixer. Hand stir in nuts.
2. Pour into 11 x 15 inch pan
3. Bake 350* for 30 minutes
4. Heat water, marshmallows, and cocoa until melted.
5. Use low heat and stir. Cool.
6. Add powdered sugar and vanilla.
7. Beat until spreading consistency and spread over brownies. 

Almond-Cranberry Quinoa Cookies

Original: Epicurious 

1 ½ cups whole wheat flour

1 teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

½ cup unsalted butter, room temperature

¼ cup sugar

¼ cup packed light brown sugar

¼ cup honey

2 large eggs

1 teaspoon vanilla extract

1 cup cooked quinoa, cooled

1 cup old fashioned oats

1 cup dried cranberries

½ cup slivered unsalted almonds

1. Preheat the oven to 375*. Line 2 baking sheets with parchment paper.
2. Whisk flour, salt, baking powder, and baking soda in a medium bowl.
3. Using an electric mixer. Beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes.
4. Add eggs and vanilla, beat until pale and fluffy, about 2 minutes.
5. Beat in flour mixture, ½ cup at a time. Stir in quinoa, oats, cranberries, and almonds.
6. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1-inch apart.
7. Bake cookies until golden brown, 12-15 minutes