Recipes for the Bake Sale and Craft Entrepreneur stand

Place your Orders with The main contact Justin VanAnderland, Young Adult, Original Copy Officer Captain by phone or email and have them Thursday and Sunday. My wi-fi went down yesterday and it delayed baking. Thank you for your continued support of baked goodies. We appreciate you, and your business Happy New Year some classic treats.

$30.00 Banana Cream Pie With Cake Mix Crust

$30.00 Easy Pecan Pie Bars

$30.00 Cinnamon Fruit Biscuits

$30.00 Chocolate Croissant Bread Pudding

$25.00 Coffeehouse Caramel-Dark Chocolate-Latte Cookie

$25.00 Easy Layer Bars

$30.00 Birthday Cake Fudge

$30.00 Cinnamon Monkey Bread

$25.00 Shortcut Coconut-Pecan Chocolate Tassies

$20.00 Easy Puppy Chow

$30.00 Red Velvet Cake Bites

$30.00 Fudgy Oat Brownies

Banana Cream Pie with Cake Mix Crust

Ingredients

• 1 package yellow cake mix (regular size), divided

• 1 large egg, room temperature, lightly beaten

• 3 tablespoons butter, softened and divided

• 1 cup cold 2% milk

• 1 package (3.4 ounces) instant banana cream pudding mix

• 1 medium banana, sliced

• 1 carton (8 ounces) frozen whipped topping, thawed and divided

• 1/3 cup creamy peanut butter

• Additional sliced ripe banana

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Grease a 9-in. pie plate. Stir together 1-3/4 cups cake mix, egg and 1 tablespoon butter until combined. Turn onto a floured surface; knead until a smooth dough forms. Roll dough to fit prepared pie plate. Flute edge. Prick bottom several times with a fork. Bake until golden brown, 12-15 minutes. Cool crust in pan on a wire rack.

• Whisk milk and pudding mix 2 minutes. Fold in banana and 1 cup whipped topping. Transfer to cooled crust. Top with remaining whipped topping. Refrigerate at least 3 hours.

• Meanwhile, mix remaining cake mix, peanut butter and remaining butter until crumbly. Transfer to a parchment-lined rimmed baking pan. Bake until golden brown, 14-18 minutes, stirring once. Cool completely.

• Top pie with additional sliced banana and some of the crumb topping (save additional crumb topping for another use).

Test Kitchen TipsFor a delicious treat, sprinkle the remaining topping over ice cream. When you're rolling out and fluting crust, work quickly so the dough doesn't get too soft and sticky. We love the addition of toasted coconut! Try stirring 1/2 cup into the filling and topping the pie with another 1/2 cup. Nutrition Facts 1 piece: 394 calories, 16g fat (8g saturated fat), 30mg cholesterol, 526mg sodium, 55g carbohydrate (35g sugars, 1g fiber), 6g protein.

Easy Pecan Pie Bars

Ingredients

• 1 package yellow cake mix (regular size)

• 1/3 cup butter, softened

• 1 large egg, room temperature

• FILLING:

• 1-1/2 cups corn syrup

• 1/2 cup packed brown sugar

• 1 teaspoon vanilla extract

• 3 large eggs, room temperature

• 1 cup chopped pecans

Directions

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil; grease foil.

• Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, butter and 1 egg; beat on low speed until blended. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack.

• For filling, beat corn syrup, brown sugar, vanilla and reserved cake mix until blended. Add eggs; beat on low speed just until combined. Pour over warm crust; sprinkle with pecans.

• Bake until center is set, 25-30 minutes longer. Cool completely in pan on a wire rack. To serve, refrigerate at least 15 minutes. Lift out of pan; discard foil, then cut into bars.

Test Kitchen tipsWhen using corn syrup or honey, spritz the inside of the measuring cup with cooking spray. The liquid will slide right out, ensuring you get every last drop in your recipe. We know nuts are expensive, so when they go on sale it's time to stock up. Just pop them into the freezer, and they'll be good for about a year. Other nuts work quite well. One of our favorites is almonds. Nutrition Facts 1 bar: 223 calories, 8g fat (3g saturated fat), 38mg cholesterol, 174mg sodium, 38g carbohydrate (30g sugars, 0 fiber), 2g protein.

Cinnamon Fruit Biscuits

Ingredients

• 1/2 cup sugar

• 1/2 teaspoon ground cinnamon

• 1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

• 1/4 cup butter, melted

• 10 teaspoons strawberry preserves

Directions

• In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar.

• Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves.

• Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot).

Nutrition Facts 1 each: 178 calories, 5g fat (3g saturated fat), 12mg cholesterol, 323mg sodium, 31g carbohydrate (14g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

Chocolate Croissant Bread Pudding

Ingredients

• 4 large eggs, lightly beaten

• 1-1/2 cups 2% milk

• 1/2 cup sugar

• 1/2 cup orange juice

• 1 tablespoon grated orange zest

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 1/4 teaspoon ground nutmeg

• Dash salt

• 1/2 cup dark chocolate chips

• 4 croissants, cut into 1-inch pieces

Directions

• Preheat oven to 350°. In a large bowl, whisk the first 9 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes.

• Transfer to a greased 8-in. square baking dish. Bake until puffed and golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.

Nutrition Facts 1 serving: 270 calories, 12g fat (7g saturated fat), 103mg cholesterol, 190mg sodium, 35g carbohydrate (24g sugars, 2g fiber), 7g protein.

Coffeehouse Caramel-Dark Chocolate-Latte Cookie

Ingredients

• 6 tablespoons butter, softened

• 1/3 cup shortening

• 1/2 cup packed brown sugar

• 1/3 cup sugar

• 1 large egg, room temperature

• 2 tablespoons hot caramel ice cream topping

• 1 teaspoon vanilla extract

• 1-1/2 cups all-purpose flour

• 4 teaspoons dark roast instant coffee granules

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1-1/2 cups (9 ounces) dark chocolate chips

Directions

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips.

• Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to airtight container; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.

Nutrition Facts 1 cookie: 123 calories, 7g fat (4g saturated fat), 10mg cholesterol, 76mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 1g protein.

Easy Layer Bars

Ingredients

• 1/2 cup butter, cubed

• 1 cup graham cracker crumbs

• 1 cup sweetened shredded coconut

• 1 cup semisweet chocolate chips

• 1 cup chopped nuts

• 1 can (14 ounces) sweetened condensed milk

Directions

• Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, sprinkle crumbs, then coconut, then chocolate chips, then nuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting.

Nutrition Facts 1 each: 279 calories, 18g fat (9g saturated fat), 24mg cholesterol, 138mg sodium, 28g carbohydrate (22g sugars, 1g fiber), 5g protein.

Birthday Cake Fudge

Ingredients

• 1 can (14 ounces) sweetened condensed milk

• 1-1/2 cups white baking chips

• 3 tablespoons butter

• 1/8 teaspoon salt

• 1-1/2 cups unprepared funfetti cake mix

• 3 tablespoons sprinkles

Directions

• Line a 8x8-in. pan with foil or parchment; grease foil lightly. In a large heavy saucepan, cook and stir milk, baking chips, butter and salt over low heat until smooth. Remove from heat; stir in cake mix until dissolved. Spread into prepared pan; top with sprinkles. Refrigerate, covered, until firm, about 2 hours.

• Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Birthday Cake Fudge Tips How do you store fudge? Have leftovers? Storing fudge is simple. Place birthday cake fudge in an airtight container and store in a cool, dry place for about a week. If you're looking to keep it fresh for longer, fudge is a good food to freeze. Wrap the fudge tightly and freeze for up to a year.How do I keep the baking melts from seizing? A drop or two of water can cause your baking melts to seize and the batter can become gritty. To prevent this, make sure your mixing bowl and tools are completely dry.What are some other birthday fudge variations? Fudge recipes, like this one, are easy to customize. If you're making this recipe as a gift, change up the sprinkles to suit the theme or the party or a person's favorite colors. You can also experiment by adding different chopped nuts or dried fruits into the mix. Research contributed by Nicole Doster, Taste of Home Deputy Editor Nutrition Facts 1 piece: 59 calories, 2g fat (2g saturated fat), 4mg cholesterol, 47mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 1g protein.

Cinnamon Monkey Bread

Ingredients

• 4 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits

• 1/2 cup sugar

• 2 teaspoons ground cinnamon

• 1/2 cup butter, melted

• 1/2 cup packed brown sugar

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350° Cut each biscuit into 4 pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon sugar. Arrange evenly in a generously greased 9- or 10-in. fluted tube pan. Sprinkle with remaining cinnamon sugar.

• Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting bread onto a serving platter.

Nutrition Facts 1 slice: 133 calories, 6g fat (4g saturated fat), 15mg cholesterol, 174mg sodium, 19g carbohydrate (13g sugars, 0 fiber), 1g protein.

Shortcut Coconut-Pecan Chocolate Tassies

Ingredients

• 1 package chocolate cake mix (regular size)

• 1/2 cup quick-cooking oats

• 1 large egg, room temperature, lightly beaten

• 6 tablespoons butter, melted and cooled slightly

• 3/4 cup coconut-pecan frosting

• Optional: Pecan halves and melted semisweet chocolate

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Mix cake mix and oats; stir in egg and melted butter. Shape mixture into 1-in. balls. Press onto bottom and up sides of greased mini muffin cups.

• Bake just until set, 8-10 minutes. Cool slightly before removing to wire racks; cool completely.

• Top each with about 1 teaspoon frosting. If desired, top with pecans or drizzle with melted chocolate.

Test Kitchen tipsIt’s a little tricky to tell when the cake cups are done baking. When they are “set” they’ll look more matte than glossy. If you love German chocolate cake, you’ll love these little bite-sized versions. Nutrition Facts 1 tassie: 94 calories, 4g fat (2g saturated fat), 10mg cholesterol, 105mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 1g protein.

Easy Puppy Chow

Ingredients

• 1 box (12 ounces) Corn Chex

• 2 cups semisweet chocolate chips

• 3/4 cup creamy peanut butter

• 1/3 cup butter, cubed

• 3 cups confectioners' sugar

Directions

• Pour cereal into a very large bowl. In a large microwave-safe bowl, combine chocolate chips, peanut butter and butter. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended. Pour over cereal; gently stir to coat

• In batches, place confectioners' sugar in a gallon-sized bag, add cereal mixture and shake until well coated. Spread cereal out on a baking sheet. Let stand until set. Store in airtight containers.

Nutrition Facts 1/2 cup: 229 calories, 10g fat (5g saturated fat), 6mg cholesterol, 146mg sodium, 35g carbohydrate (23g sugars, 2g fiber), 3g protein.

Red Velvet Cake Bites

Ingredients

• 1 package red velvet cake mix (regular size)

• 1 can (16 ounces) cream cheese frosting

• 1 pound each white, milk chocolate and dark chocolate candy coating

Directions

• Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan. Cool completely.

• Crumble cake into a large bowl. Add frosting; beat well. Refrigerate until easy to handle, 1 hour. Shape into 1-1/2 inch balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 1 hour.

• In a microwave, melt white candy coating; stir until smooth. Dip 20 cake balls in coating; allow excess to drip off. Return to baking sheets; let stand until set. Repeat with milk chocolate and dark chocolate coatings and remaining cake balls. If desired, drizzle with additional candy coating. Store in airtight containers. Freeze option: Freeze uncoated cake balls in freezer containers, layered between waxed paper. To use, thaw in covered containers. Dip in coatings as directed.

Nutrition Facts 1 cake ball: 206 calories, 11g fat (7g saturated fat), 11mg cholesterol, 79mg sodium, 28g carbohydrate (24g sugars, 0 fiber), 1g protein.

Ingredients

Fudgy Oat Brownies

Ingredients

• 1-1/2 cups quick-cooking oats

• 3/4 cup all-purpose flour

• 3/4 cup packed brown sugar

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 3/4 cup butter, melted

• 1 package fudge brownie mix (13x9-inch pan size)

• FROSTING:

• 3 tablespoons butter

• 1-1/2 ounces unsweetened chocolate

• 2-1/4 cups confectioners' sugar

• 3 to 4 tablespoons hot water

• 1-1/2 teaspoons vanilla extract

• Pecans, or walnuts Optional

Directions

• In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Stir in butter until combined. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 10-11 minutes or until puffed and edges are lightly browned.

• Meanwhile, prepare brownie mix according to package directions for cakelike brownies. Spread batter over crust. Bake 25-30 minutes longer or until a toothpick inserted in the center comes out clean.

• For frosting, in a microwave-safe bowl, melt butter and chocolate; stir until smooth. Immediately stir in the confectioners' sugar, 2 tablespoons water and vanilla until smooth. Add remaining water; stir until smooth. Immediately spread over brownies. Cool on a wire rack until firm. Cut into bars.

Nutrition Facts 1 brownie: 217 calories, 11g fat (4g saturated fat), 29mg cholesterol, 131mg sodium, 29g carbohydrate (20g sugars, 1g fiber), 2g protein.