Diane's Peanut Butter Ice Cream Cake

Layer of nutter butter cookie crumbs mixed with melted butter, baked 8 minutes

Layer of peanut butter ice cream

Layer of hot fudge

Layer of cool whip

Ice Cream Cake by Joyce's Mom

Layer of brownie mix baked or crushed oreos mixed with butter and baked 8 minutes

Layer of hot fudge

Layer of peanut butter ice cream

layer of heath bits

Layer of vanilla pistachio ice cream

Layer of cool whip

Nuts and cherries

Freeze until firm.

Paula's Cinnamon Rolls

Canned cinnamon rolls baked according to directions.

1 cup heavy cream
1 cup brown sugar

Mix cream and sugar and pour over baked cinnamon rolls.

Top with toasted nuts.

Fruit Dip from Sue N.

32 oz. greek yogurt     - use about 3/4 of it
8 oz cool whip
small instant vanilla pudding

Mix together and dip fruit or use as a frosting

Daniel W. Coffeecake

Mom's Lasagna Like Granny Made

No bake lasagna noodles
Plenty of spaghetti sauce
3 lbs whole milk ricotta
Mozzarella
4 eggs
Grated cheese
Fresh parsley, chopped fine
Garlic powder

Mix the ricotta with all ingredients except sauce and noodles.

Spray a 9 x 12" pan with mom stick spray. Add a layer of sauce, the noodles, ricotta, and mozzarella. Continue layers ending with mozzarella. You can sprinkle grated cheese too on every layer.

Cover the pan with plastic wrap and aluminum foil. Bake at 375 degrees until hot and bubbly. About 1.5 hours if you don't boil noodles. If you boiled the noodles, bake about 45 minutes. Very important, let stand to cool before cutting or pieces will be runny.

Butternut Squash Soup

1 onion, chopped

2 ribs of celery

8 baby carrots

2 large potatoes

1 butternut squash, pre cooked in microwave

1 box of chicken broth

1/8 cup heavy cream

Nutmeg

Cinnamon

Pumpkin pie spice

Cayenne

Salt and pepper

Fresh parsley

Melt about two tablespoons of butter and sauté the mirapoix. Add the chicken broth and add the chopped potatoes. Add about a teaspoon of chicken base and simmer until potatoes are tender. 

Add seasonings. I just added pinches of each spice to taste. 

When potatoes are tender, use an emulsifier and blend thoroughly in the pot. If you don't have an emulsifier use the blender. Add the squash and blend until smooth. 

Stir in heavy cream until blended and serve.