Heat oven to 350º.  Cut cookie dough into 1/2 inch slices.  Arrange slices in bottom of ungreased 13 x 9 pan.  With lightly floured fingers, press dough evenly in pan.  Sprinkle 1/2 C. of the toffee chips over dough.
Bake for 10 to 15 min. or until light golden brown.  Cool 45 min. or until completely cooled.
In small bowl, combine whipping cream and powdered sugar; beat until soft peaks form.  Set aside.
Spoon ice cream over crust; spread evenly.  Spoon ice cream topping by teaspoonfuls onto ice cream; carefully spread evenly.  Carefully spread whipped cream over topping.  Sprinkle with remaining 1/4 C. toffee chips.  Freeze 1 1/2 hours or until firm.  Cover with foil; store in freezer.  (15 servings)
.
DANCING LADY ICE CREAM PIE
By: Waibel
.
1 pkg. lady fingers
1 pkg. strawberry jello
1 c. vanilla ice cream
1 1/4 c. water
.
Lightly grease 1 (9-inch) pie plate. Press into it 1
package of lady fingers arranged around the plate. Heat 1 1/4
cups of water to boiling. Remove from heat and dissolve
package of strawberry jello. Add 1 pint of vanilla ice cream,
cut into pieces. Stir immediately until melted. Chill until
thickened but not set (10 to 20 minutes). Pour over lady
fingers and chill for 2 hours. Before serving garnish with
fresh fruit and whipped cream. There are many combinations
which are as good.
.
Easy Popcorn Snack
From: "Carrie Hollenbeck"
We enjoy making an easy snack on Saturday evenings or Sunday afternoons when
we feel lazy.
.
Version One:
After popping a bag of popcorn, or making a batch of it, immediately
sprinkle Lawry's seasoned salt while you shake bag. I toss in some peanuts
and pretzel sticks to add to it.
.
Version Two:
After popcorn has popped, let it cool down and add M&M's to it. The popcorn
and chocolate make a great combination.
.
Fluffy Whipped Pumpkin Upside-down Cake
From: neris
.
 1 c granulated sugar
 3 lg eggs -- beaten
 29 ozs canned pumpkin -- (1 large can)
 2 tsps ground cinnamon
 1/2 tsp ground ginger
 1/4 tsp ground cloves
 1/2 tsp salt
 12 ozs evaporated milk -- (1 large can)
 1 lb yellow cake mix -- (1 standard box)
 1 c nuts -- chopped
 4 tbsps unsalted butter -- melted
 Whipped cream -- for accompaniment
.
Preheat oven to 350F.
Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and
milk. Line a 9 x 13-inch pan with parchment or wax paper and pour the
mixture in.
Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted
butter evenly over the cake mix and nuts.
Bake at for 50-60 minutes.
Cool (very important). Flip over and remove from pan. Remove the wax
paper.
Top with stabilized whipped cream (which would dissolve if the cake
weren't cooled first).
.
Frost-on-the-Pumpkin Pie
.
CRUST:
1 1/4 cups (18 squares) graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/3 cup margarine or butter, melted
FILLING:
1 (16-ounce) can vanilla frosting
1 cup dairy sour cream
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 (8-ounce) container (4 cups) frozen whipped topping, thawed
.
Heat oven to 350 degrees. In small bowl, combine all crust
ingredients; stir until blended. Reserve 2 tablespoons of crust
mixture for topping. Press remaining crust mixture in bottom and up
sides of 9- or 10-inch pie pan. Bake for 6 minutes. Cool.
In large bowl, combine all filling ingredients except whipped
topping; beat 2 minutes at medium speed. Fold in 1 cup of the whipped
topping; pour into prepared crust. Refrigerate until set.
Spread remaining whipped topping over filling; sprinkle with reserved
crust mixture. Refrigerate at least 4 hours or until serving time.
Makes 8
servings. Approximate nutritional values per serving: 560 calories, 3 g
protein, 64 g carbohydrate, 32 g fat, 320 mg sodium.
.
Frozen Orange Swirl Pie
From: Natalie
.
2 C. (1 pint) Vanilla Ice Cream, slightly softened
2 C. orange sherbet, slightly softened
1 (6 oz.) chocolate flavor crumb crust
1/2 C. fudge ice cream topping, if desired
.
Place heaping spoonfuls of ice cream and sherbet in crumb crust.  Lightly press and smooth top with back of spoon.  Freeze 2 hours or until firm.
To serve, cut into wedges.  Drizzle fudge topping over each wedge.
.
Ice Cream and Candy Shakes
From: Natalie
.
2 C. (1 pint) Vanilla Ice Cream
1/2 chopped candy (such as candy coated choc. pieces, candy coated peanut butter pieces, Milky Way or Snickers)
1/4 to 1/2 C. milk
.
In blender container, combine half of the ice cream, half of the candy and 1/4 C. milk.  Cover; blend until combined.
Add remaining ice cream and candy.  Cover; blend until of desired consistency, adding milk 1 to 2 T. at a time.
.
Jello Pie
From: DonnaS92
This is the best summer dessert. It's really good!! My kids and I love
it.
.
1 small pkg. jello (raspberry or cherry is our favorite)
1/2 C. sugar
1/2 C. boiling water
2 T. lemon juice
1 large can evaporated milk
Vanilla wafers
.
Chill milk (also good to chill beaters & bowl). Dissolve jell-o and sugar
in  boiling water. Add lemon juice. Whip milk in a large bowl until stiff.
Continue beating while pouring in jell-o mixture. Mix well. Put a layer of
vanilla wafers in the bottom of a 11x9x2 inch glass dish. Pour jello over.
Sprinkle top with some crushed vanilla
wafers, then chill.
.
LADY BALTIMORE DANCE CAKE
By: Waibel
.
3 c. sifted Swans Down cake
flour
3 tsp. Calumet baking powder
1/4 tsp. salt
1/2 c. butter or other
shortening
1 1/2 c. sugar
1/2 c. milk
1/2 c. water
1 tsp. vanilla
1/4 tsp. almond extract
3 egg whites, stiffly beaten
.
Sift flour once, measure, add baking powder and salt.
Sift together three times. Cream butter thoroughly, add sugar
gradually and cream together until light and fluffy. Add
flour, alternately with liquid, a small amount at a time. Beat
after each addition until smooth. Add flavoring; fold in egg
whites. Bake in two greased 9-inch layer pans in moderate 375 degrees
oven for 20 minutes.
.
Lady Baltimore Dance Frosting And Filling:
By: Waibel
.
1 1/2 c. sugar
1/2 tsp. light corn syrup
2/3 c. boiling water
2 egg whites, stiffly beaten
1 tsp. vanilla
6 figs, chopped
1/2 c. chopped raisins
1/2 c. chopped pecans or
walnut meats
.
Combine sugar, corn syrup and water. Bring quickly to a
boil, stirring only until sugar is dissolved. Boil rapidly,
without stirring, until a small amount of syrup forms a soft
ball in cold water, or spins a long thread when dropped from
tip of spoon (240 degrees). Pour syrup in fine stream over egg
whites, beating constantly. Add vanilla. Continue beating
with a rotary egg beater 10 to 15 minutes, or until frosting is
cool and of right consistency to spread. Use wooden spoon when
too stiff for beater.
For filling, add enough frosting to fruit and nuts to
make a filling that will spread easily. Spread between layers.
Spread remaining frosting on top and sides of cake. Makes
enough frosting and filling to spread between two 9-inch layers
and cover tops and sides of cake.
.
Lime Ice Cream Pie
From: Natalie
.
Crust
2 C. crisp coconut cookie crumbs
1/3 C. margarine or butter, melted
Filling
3 C. lime sherbet, softened
3 C. Vanilla Ice cream, softened
1 t. grated lime peel, if desired
.
In medium bowl, combine crust ingredients; mix well.  Reserve 1 T. crumb mixture for topping.  Press remaining crumb mixture lightly in bottom and up sides of ungreased 9 inch pie pan.
In large bowl, combine sherbet, ice cream and lime peel; blend until well mixed.  Spoon into crust lined pan, spreading evenly.  Sprinkle with reserved crumb mixture.  Freeze at least 2 hours or until firm.
To serve, let pie stand at room temp. for about 10 minutes before cutting into wedges.  (12 servings)
.
No Bake Cheese Cake:
From: tish1997
Hi! Since the holidays are coming up I thought I would share this easy
and cheap recipe. It is for dibetics, dieters, and anyone who loves
sweets.
.
1 8oz of low fat cream cheese.
1 8oz low fat cool whip
1/2 a cup of sugar.
1 9in gramcracker crust
1 can of anykind of pie filling.
.
Instructions:
Mix cream cheese, cool whip, and sugar together. Then put the mixture
in the gramcracker crust. Then chill it for 3 hours. Then after the 3
hours add your pie filling on top. After adding the pie filling put it
in the refigerator to chill until ready to serve.
.
PINK LADY DANCING CAKE
By: Waibel
.
1 box white cake mix
1 pkg. strawberry jello
3/4 c. water
1/4 c. salad oil
4 eggs
1/2 (10 oz.) pkg. frozen
strawberries
.
Grease and flour 3 cake pans. Preheat oven to 350 degrees.
Blend cake mix and jello in large bowl. Add water, salad oil
and eggs; mix well and add drained strawberries. Mix and pour
into prepared pans. Bake for 40 minutes. Frost with Pink Lady
Frosting.
.
Pink Lady dancing Frosting
By: Waibel
.
1 box powdered sugar
1/2 pkg. frozen strawberries,
drained
1 stick butter or oleo
.
Blend thoroughly adding strawberry juice as needed.
.
Pumpkin Bread Pudding
 From: ladonna r cooper
.
4 cups Cubed day-old whole
 wheat bread
1/2 cup Chopped dates or raisins
1/2 cup Chopped pecans, divided
2 cups Milk
1 cup Cooked or canned pumpkin
2 Eggs, separated
2/3 cup Packed brown sugar
1 1/2 tsp. Ground cinnamon
3/4 tsp. Ground nutmeg
1/4 tsp. Salt
1/8 tsp. Ground cloves
 Light cream or whipped cream, opt.
.
Combine bread cubes, dates and 1/3 cup pecans; place
in a greased 2-qt. shallow baking dish. In a mixing bowl,
combine the milk, pumpkin, egg yolks, brown sugar,
cinnamon, nutmeg, salt and cloves; beat well. In a small
mixing bowl, beat egg whites until stiff; fold into pumpkin
mixture. Pour over bread cubes and toss gently. Sprinkle
with remaining nuts. Bake, uncovered, at 350 degrees for
1 hour or until a knife inserted near the center comes out
clean. Serve warm or chilled with cream if desired.
.
Pumpkin Spiced and Iced Cookies
From: Alan Silva.
.
2 1/4 cups all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup ( 2 sticks ) butter or margarine softened
1 cup granulated sugar
1 3/4 ( 15 or 16 ounce can ) Lippy's Solid Pack Pumpkin
2 eggs
1 teaspoon vanilla extract
2 cups ( 12 ounce package ) Nestle Toll House Semi Sweet Morsels
1 cup chopped walnuts ( optional )
Vanilla Glaze ( recipe follows )
.
Combine flour, pumpkin pie spice, baking powder, baking soda and salt
inmedium bowl. Beatbutter and granulated sugar in large bowl until
creamy.Beat in pumpkin, eggs and vanilla. Gradually beat in flour
mixture. Stirin morsels and walnuts. Drop by rounded tablespoon
onto greased bakingsheet
Bake in preheated 375 oven for 15 to 20 minutesor until edges are
lightly browned. Let stand for 5 minutes., remove to wire racks to  cool
completely. Drizzle or spread with Vanilla Glaze
For Vanilla Glaze Combine 1 cup powered sugar , 1 to 1 1/2
tablespoons milk and 1/2 teaspoon vanilla extract in small bowl, mix
well...
.
PURPLE DANCING LADY SALAD
By: Waibel
.
1 (6 oz.) pkg. raspberry jello
1 (16 oz.) can blueberries in
heavy syrup
1 c. chopped pecans
1 small can crushed pineapple
with juice
1 1/2 c. whipped cream
1 c. boiling water
.
Dissolve jello in 1 cup boiling water. Add blueberries
and pineapple with syrup. Chill to set. Add whipped cream and
chopped pecans. Stir well. Pour in mold and chill.
.
Sand-Art Brownies
 From: WENLUVKEN
Makes 12 Quart Jars
.
Shopping List to prepare 1 Dozen Sand-Art Gifts:
 12 Quart-size Jars with lids and rings
 12 oz. Cocoa
 42 oz. Chocolate Chips
 42 oz. Vanilla Chips
 32 oz. Chopped Walnuts
 50 oz. Brown Sugar
 5 lb. All-purpose Flour
 5 lb. Granulated Sugar
Layer in a quart jar in the order given, leveling the ingredients as you
layer:
 3/4 tsp. Salt
 1/2 cup + 1/8 cup All-purpose Flour
 1/3 cup Cocoa
 1/2 cup All-purpose Flour
 2/3 cup Brown Sugar
 2/3 cup Granulated Sugar
 1/2 cup Chocolate Chips
 1/2 cup Vanilla Chips
 1/2 cup Chopped Walnuts
.
Make sure the jar is full to the top. Cover the lid with a 7 1/2-inch
circle of fabric tied with ribbon or raffia. Finish with a tag that
includes liquid ingredients and baking instructions as follows:
To Prepare Your Sand-Art Brownies: In a large mixing bowl,
combine the contents of the quart jar with 3 well-beaten eggs,
2/3 cup vegetable oil, and 1 teaspoon vanilla extract. Stir well to
combine all ingredients.
Pour Batter into a well-greased 9-inch by 13-inch cake pan and
bake in a pre-heated 350-F degree oven for 30 to 35 minutes.
Cool, cut and enjoy!
.
SQUARE DANCE LADY CAKE
By: Waibel
.
1 1/2 c. sugar
1/2 c. shortening
2 eggs
2 c. flour
1 1/2 tsp. salt
1 1/2 tsp. soda
2 Tbsp. cocoa
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
2 c. applesauce
3/4 c. raisins
1/2 c. chopped nuts
2 Tbsp. sugar
1 pkg. (6 oz.) chocolate chips
.
Blend together all ingredients, except the last flour.
Fold raisins and nuts into mixture, and spread evenly in a
greased and floured 9 x 13-inch pan. Sprinkle sugar and
chocolate chips evenly on top. Bake at 350 degrees for 40 to 50
minutes.
.
TNT Pumpkin Pie Cake
From: neris
.
1 yellow cake mix
1/2 cup melted margarine, divided
4 eggs
1 large can pumpkin
2 tsp cinnamon
1 teas nutmeg
1/2 cup brown sugar
1/2 cup sugar
1 small (6 oz.) can evaporated milk (Note: 6 oz is 3/4 Cup)
chopped nuts
.
Remove 1 cup cake mix and set aside
Combine remaining mix and 1 egg, along with 1/4 cup melted  margarine.
Press in bottom of ungreased 9 x 13 pan. Mix remaining eggs,
cinnamon, brown sugar, and milk and add pumpkin. Pour over cake mixture. Mix
(crumble) 1/2 cup sugar, 1/4 c. margarine and remaining 1 cup dry cake
together. Sprinkle on top of mixture in pan. Top with sprinkling of
chopped nuts. (I added the nuts to the topping mix before sprinkling
it on.) Bake at 350° for one hour. Top with homemade whipped cream
made with powdered sugar and a little vanilla.
.
7-Up Cake
From: DONNAS9Q
.
1 1/2 cup butter
3 cups sugar
5 eggs
3 cups flour
2 tablespoons lemon extract
3/4 cup 7-Up carbonated beverage
.
Cream sugar and butter. Beat until light and fluffy. Add eggs, beating
well. Add flour. Beat in lemon extract and 7-Up. Pour into a well-greased
and floured bundt pan. Bake at 325 degrees for 1 hour and 15 minutes.
.
Walnut Caramel Triangles
From: "chickie"
.
Prep Time: 30 minutes
Makes 48 triangles
This unique walnut and caramel cookie bar is a pretty addition to the
holiday cookie collection that is fun to make!
.
2 cups unsifted flour
1/2 cup confectioners' sugar
1 cup cold margarine or butter
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup whipping cream, unwhipped
1 tsp. vanilla extract
1 1/2 cups chopped walnuts
.
Chocolate Drizzle (directions below)
.
Preheat oven to 350°. In medium bowl, combine flour and sugar; cut in
margarine until crumbly. Press firmly on bottom of 13 x 9-inch baking pan.
Bake 15 minutes or until lightly browned around edges.
Meanwhile, in heavy saucepan, combine Eagle Brand, whipping cream and
vanilla. Over medium-high heat, cool and stir until mixture comes to a boil.
Reduce heat to medium; cook and stir until mixture thickens, 8 to 10
minutes. Stir in walnuts. Spread evenly over prepared crust.
Bake 20 minutes or until golden brown. Cool. Garnish with Chocolate Drizzle.
Chill. Cut into triangles. Store covered at room temperature.
Chocolate Drizzle: Melt 1/2 cup semi-sweet chocolate chips with 1 tsp.
shortening. Carefully drizzle chocolate mix over the cookies with a spoon.
.
.