Apple Nut Squares by Helen Guymon

3 eggs

1 cup vegetable oil

1 3/4 cups sugar

1 teaspoon baking soda

1/4 teaspoon salt

2 cups flour

1 teaspoon ground cinnamon

2 1/2 cups apples, peeled and dices

1 cup chopped nuts

Preheat oven to 350 degrees. Blend together eggs, oil and sugar. Sift together soda, salt, flour and cinnamon, then stir slowly into egg mixture. Fold in apples and nuts. Pour and spread evenly into a lightly greased 9x13-inch pan. Bake for 45 to 50 minutes or until inserted toothpick comes out clean. Delicious served warm with ice cream, or at room temperature.

Orange Salad by Helen Guymon

2 pkg (3 oz. each) orange gelatin
2 cups hot water
1 cup juice drained from mandarin oranges and pineapple
1 can (6 oz. frozen orange juice concentrate)
1 can (1 cup) crushed pineapple, drained
1 can (11 oz.) mandarin oranges, drained
1 pkgs (3 3/4 oz.) lemon pie filling
1 cup whipping cream, whipped
Grated cheese

Dissolve gelatin in hot water. Add juice and frozen orange juice. Stir until well blended and concentrate is melted. Add crushed pineapple and mandarin oranges. Pour into pan or casserole dish and allow to set.

Meanwhile make lemon pie filling according to directions on package. Cool. Fold in whipped cream. Spread on set gelatin mixture. Sprinkle top with grated cheese serves 8.

Blueberry Jello by Helen Guymon

6 oz. pkg cherry Jello
2 cups boiling water
1- 15 oz. can blueberries in heavy syrup
1- 8 oz. cream cheese
1/2 cups sugar
1- 8 oz. sour cream (1 cup)
1 tsp vanilla
1/4 cup chopped pecans

Dissolve Jello in water and add blueberries (undrained) chill until set. Beat cream cheese and sugar. Add vanilla and sour cream.

Add crushed pineapple to either jello mixture or cheese mixture if desired.

Green Pineapple Set Salad by Helen Guymon

1 pkg lime jello
1 small brick cream cheese
1 can crushed pineapple
1 cup boiling water
1 cup pineapple juice
1/2 cup crushed nuts
1 cup whipping cream
maraschino cherries
(drops of green food coloring)

Drain pineapple for 1 cup of juice. Heat juice and dissolve jello in juice. Dissolve cream cheese in boiling water. Mix cheese and jello mixture and let set until firm. Beat the set jello mixture until fluffy with beater. Fold in whipped cream until perfectly smooth. Add pineapple, cherries, crushed nuts and return refrigerator.

Lemon Bars by Helen Guymon

Preheat oven to 350 degrees.

Melt 1 cup butter in 9x13 pan in oven. Add 1 3/4 cup flour and 1/2 cup powdered sugar. Mix together with fork and spread into pan. Bake for 20 minutes.

Filling:
6 eggs (medium), beaten
1/4 cups flour plus 1 heaping Tbs
3 cups sugar
9 Tbs lemon juice (add more if desired)

Beat all together until foamy. Pour over crust and bake for 30 minutes.

Cut 5 across and 6 down.

Lemon Pudding Dessert by Helen Guymon

Crust:
1 cup flour
1 cube butter
1/2 cup walnuts

Blend until crumbly. Press into oblong pan. Bake at 375 degrees for 15 minutes. Cool.

1 cup cool whip
1 cup powdered sugar
8 oz. cream cheese, softened

Mix together and spread over crust.

2 pkg instant lemon pudding
3 cups milk

Beat until stiff. Spread over cream cheese layer. Top with cool whip and grated nuts.

Apple Strudel by Helen Guymon

2 eggs
1/2 cup oil
1/2 cup warm water
2 1/2 cups flour
3 quarts grated apples
1 cube butter
3/4 cups sugar
3/4 cups brown sugar
1 Tbs cinnamon

Beat eggs, stir in oil and water, mix in flour with a fork, form into a ball. Pound dough 100 times (may use a dough hook). Let dough rest for 1 hour while peeling and grating apples. Mix sugars and cinnamon in a plastic bag or a bowl. Roll dough flat on a floured cloth and stretch to 54" and cut at 45. Put apples on 3/4 of dough and butter on 1/4 dough over apples. Sprinkle sugar mixture over apples only. Fold in 1 1/2 edge of dough over apples to seal in juices (42"). Grab end of cloth and roll up strudel from apple side. Cut into 3 of 14" sections or 6 of 7" sections, or form into "S" shape. (May be frozen before cooking.) Spray pan generously before cooking. Bake in 350 degrees oven for 1 1/2 to 2 hours.

*Need 4 end pieces for large pans or 10 end pieces or small pans.

Blueberry Dessert by Helen Guymon

Crust:
1/2 cup brown sugar
2 cups flour
1/2 cup nuts
1 cup melted butter

Bake at 350 degrees for 15 minutes. Crumble when cool.

Filling:
Prepare 2 envelopes of dream whip with 1 cup powdered sugar and 8 oz. cream cheese and spread over crust.

Topping:
1 pkg danish dessert with strawberries
or
1 can blueberry filling

Oreo Cake

For Rylan's birthday this year he wanted an Oreo cake so I started the hunt for a good recipe, and I ended up finding this fantastic recipe on Pinterest. Honestly this is the best frosting ever....ever! I am a huge Oreo fan and seriously I could make this frosting and skip the cake, it's so good. When I try it again I may try it on cupcakes or just a plain white or even a chocolate cake.  The Oreo cake is good but, combined with the frosting it is really rich. Oreo frosting....I may have to go and make it now.

Oreo Cake:

1 box white cake mix

15 Oreos, crushed 

Cake: Prepare cake according to package directions, stirring in the crushed Oreos to the batter before dividing between prepared pans. Bake as directed on box. Remove cake layers from oven and allow to cool completely on cooling rack.

Oreo Frosting:                                                                                                                                                    

1 (8 oz) package cream cheese, softened
1 (16 oz) box powdered sugar
1 (8 oz) container Cool whip, room temperature
15 Oreos, crushed
¼ tsp. vanilla extract

Frosting: In mixer, cream the cream cheese and sugar. Add vanilla, mix well, and stir in Cool whip. Mix well. Fold in crushed Oreos until well blended & frost cooled cake. Refrigerate cake until ready to serve and refrigerate any leftovers.

Strawberry Daiquiri Cake

I just found this recipe online, I was looking for something to spice up a strawberry cake mix since I already had one in cupboard. This was really easy, I actually made it in two round pans instead of a 13x9 and it is a little too ooey gooey with all the frosting and strawberries on it.  I think fresh strawberries would be fantastic in this recipe. And doesn't sweetened condensed milk make everything taste better? I know I am a fan.

Strawberry Daiquiri Cake

1 box strawberry cake mix
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container of Cool Whip
1 can frozen strawberry daiquiri mix, thawed
1 small container of frozen strawberries, thawed

Bake cake according to the box. Let cool 10 minutes. Turn cake out onto a wire rack and allow to cool completely.

Split cake in half with dental floss. Place the strawberries on bottom half then place top cake over the strawberries.

Stir the sweetened condensed milk and daiquiri mix together and then fold in the Cool Whip. A drop of red food coloring may be added, if desired.

Spread cool whip frosting on and refrigerate.

Garnish with additional strawberries.

Happy Birthday Grandma Shirley, hope you enjoy your cake!