Strawberry Pretzel Dessert

 2 1/2 Cups Finely crushed Pretzels
3 Tbls Sugar
3/4 C. melted butter

8oz. softened cream cheese
1 C. sugar

8 oz tub cool whip

6 oz. box of strawberry jello
2 C. boiling water
1 lb. thinly sliced strawberries

Add pretzels, sugar and butter together, mix til pretzels are coated and dump into a sprayed 9*13 casserole dish.  Press down and bake at 350* for 10 minutes. Set aside and cool completely.  

Blend the cream cheese and sugar with a hand mixer.  Fold in cool whip. Dump over cooled pretzel crust and spread. Chill for at least 30 minutes.

Mix Jello and water and set aside til room temperature.  Add in the sliced strawberries, stir and spread over cheesecake layer. Chill til completely set, at least 4 hours (better overnight)  

Rhubarb Cake

1 C. Milk

1 Tbsp. Vinegar

1 1/2 c. Brown Sugar

1/2 C. butter

1 egg

1 tsp. baking soda

2 C. flour

1 tsp. vanilla

2 C. raw rhubarb

Topping

1/2 c. sugar

1 tsp. cinnamon

1

 First, mix milk with vinegar and set aside.

 Next, blend brown sugar, butter and eggs

 Add and stir baking soda into the milk/vinegar mixture.

 Pour milk mixture into the brown sugar, butter and egg mix and blend.

 Next, add flour and vanilla and mix well

 Then add the Rhubarb chunks.

 Pour batter into well-greased 9x13 pan.

 Mix up the topping ingredients and sprinkle on top of the cake batter.

 Bake at 325 degrees for 50-60 minutes. The cake should be set in the center. Enjoy! This is a very moist Rhubarb Cake recipe.
Recipe can be found at : http://www.justapinch.com/recipes/dessert/cake/rhubarb-cake-6.html?p=1

Rhubarb Dump Cake

photo: http://allrecipes.com/recipe/aunt-kayes-rhubarb-dump-cake/

1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender. 

Easy Oven Peach Cobbler

2 - 29 ounce cans peaches, WITH juice
1/2 cup sugar
3 Tbls. cinnamon
1 Box Yellow cake mix
1 stick butter, melted

Pre-heat oven to 375*.  Dump peaches into the bottom of a 9 * 13 cake pan, mix with sugar and cinnamon.  Sprinkle cake mix ontop of peaches, pat down with hands.  Melt butter and pour over the top of the cake mix, do not mix in.  Bake in oven for 40 minutes or til bubbly and golden.  We like to serve warm (or cold) with whipped cream or vanilla icecream.

Strawberry Rhubarb Crisp

5 Stocks of Rhubarb, chopped
1 lb. frozen strawberries
3/4 C. Sugar
3 Tbls. flour

1 C. rolled oats
1 C. brown sugar
1/2 C. coconut
1/2 C. flour
1/2 C. margarine
1/2 tsp. cinnamon

Prepare rhubarb by slicing into 1/2 inch slices.  cook srawberries in microwave til half dethawed, about 4 minutes.  place both into a 9 * 13 pan.  Sprinkle with sugar and flour and stir in.  For topping combine remaining ingredients, and sprinkle over the top of fruit.  Bake in a 375* oven for 35-40 minutes.

Heaven's Apple Pie

1 Package pillsbury pie dough
1/2 C. real butter
3 Tbls. flour
1/2 C. White sugar
1/2 C. packed brown sugar
1/4 C. water
1 Tbls. cinnamon
8 Granny smith apples, peeled,cored and sliced

1. Melt butter in a saucepan. Add flour, Than add sugars and water, bring to a boil, reduce and simmer for 5 minutes.
2. Prepare apples, and add cinnamon to apples. Put the first crust into pan. Add your sauce to the apples and place in crust. Add top crust, make slits and add a little caramel to top of crust.
3. Bake 15 minutes at 425* Reduce temperature to 350* and bake an additional 45 minutes.

This recipe is off of allrecipes.com under Grandma Ople's Apple Pie. I tweaked it slighlty by adding Cinnamon and Pillsbury Pie dough. It's one of the best Apple pies I've ever made, so good.

Dutch oven cobbler

1 white cake
1- 12 ounce can of Sprite
2 cans fruit pie filling (we like peach and rasberry)
1/2 cup butter

This cobbler is prepared in a camp-style cast iron Dutch oven which has a lid with a lip so that hot coals may be set on top of the pan. Pour fruit pie filling into a 12" dutch oven. Sprinkle on cake mix. Pour sprite over cake and than dot top with butter slabs. Place 14 hot coals ontop and 12 below for about 45 minutes to 1 hour.