In a large saucepan, melt butter. Add Karo syrup and brown sugar. Bring to a boil for 6 minutes. Remove from heat. Add sweetened condensed milk. Pour over popped popcorn. There will be more sauce than needed to cover the popcorn.

Tip: Put leftover sauce in tupperware and place in refrigerator. To enjoy again, just heat in microwave and pour over popcorn!

Moon Cake

Put butter and water in a saucepan and heat to boiling. Add flour and mix to a stiff ball. Add eggs, one at a time and mix well. Spread on large cookie sheet or jellyroll pan sprayed with non stick spray.

Bake 20 minutes at 400 degrees. Cool. Prepare pudding as for pie. Soften cream cheese; add to pudding and spread on cooled cake. Refrigerate. Before serving; cover with cool whip and drizzle with Hershey's chocolate syrup.

Hint: The mixture will have a mounds look to it when finished baking. This is normal!

No Bake Pumpkin Cheesecake

Mix cream cheese, 1 tablespoon of milk and sugar in a large bowl. Gently stir in half of whipped topping. Spread on graham crust. Pour 1 cup milk in into a large bowl. Add pumpkin, vanilla pudding packages and spices. Beat with wire wisk until well blended. Spread over the cream cheese layer. Refridgerate 4 hours or until set. Top with remaining whipped topping before serving.

Peach Cobbler

Put margarine in a 9X13 inch pan and melt in oven heated to 325 degrees. Combine flour, 2 cups of sugar, baking powder and milk. Pour over melted butter. If using fresh peaches, sprinkle a cup of sugar over the peaches. When canned peaches are used, omit 1 cup of sugar from the recipe. Spoon peaches over top of batter. Bake for 1 hour.

Delicate Angel Surprise ~submitted by Natasha W. of St. George, Utah

In a microwave safe bowl melt the chocolate squares. Mix in the can of sweetened condensed milk. Set out sliced angel food cake, chocolate glaze from above, the whipped topping and the bowl of crushed candy for your guests to enjoy. Very light but rich at the same time. Oh so good!

Crispy Pear Dessert

Stir together flour, baking powder, and salt. Beat together 1/2 cup of sugar, egg and butter until smooth. Blend in flour mixture. Pear slices in a greased 8 inch square baking pan. Sprinkle with lemon juice.

Stir together 1/3 cups sugar, 2 tablespoons flour, cinnamon and ginger. Sprinkle over pears and toss. Drop batter by spoonfuls over pears.

Bake at 375 degrees for 35 to 40 minutes or until topping is crisp and brown. Serve hot or cold with whipped cream. Makes 6-8 servings.

Dirt Cake~ submitted by Kari P. of Orem, Utah~

Cream together cream cheese, butter and powdered sugar. Mix separately the vanilla pudding packages, milk and cool whip. Add the two mixtures together. Set aside. Crush oreo cookies.

Use a flower pot or individual clear cups to display. Layer oreo cookies and filling mixture in your dish. You can hide gummy worms in between the layers. Put a few gummy worms on top. The oreo cookies will resemble a dirt mixture.

Fake out your guests! It is fun to set this dessert in the middle of the table as a centerpiece. Use a flower pot. You can turn the cool whip lid upside down inside the flower pot so the mixture will not run out the bottom.

Place some fresh flowers into the mixture. I like to use plastic wrap around the bottom of the flower so the dirt cake does not get dirty. Announce that for dessert everyone will be eating the flower! Use a clean garden trowel to scoop out the mixture.

Pumpkin Cake~ submitted by Shirley W. of Summit, Utah~

Mix pumpkin, eggs, milk, spices, and sugar. Pour into 13x9 cake pan. Mix cake mix with margerine and nuts. Put on top of pumpkin mixture. Bake at 350 for 1 hour.

Blueberry Cheesecake~submitted by Shirley W. of Summit, Utah

Crust:

Mix together above ingredients and spread in 9X13 cake pan. Press to the bottom. Bake at 325 degrees for 10 minutes. Cool Completely.

Filling:

Add sugar to softened cream cheese. Mix well. Fold this into cool whip. Add vanilla and lemon juice. Pour over cold crumb crust. Over this spread the blueberry pie mix. Cover the top with crushed vanilla wafer crumbs-optional. Refrigerate well before serving.

Cream Puffs

Filling:

Shell:

Whip topping and powdered sugar together until it becomes thick. Set aside in refrigerator to chill. Preheat oven to 425 degrees F. In a large pan bring water and butter to a rolling boil. Remove pan from heat and stir in flour until mixture forms a ball.

Beat in eggs, one at a time, mixing well after each addition. Drop by tablespoonfuls onto ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven until golden brown.

When shells are cool, cut a slit into the side and fill with cream mixture or use a pastry bag and pipe the filling into the shell. Dust with Powdered sugar.

Chocolate Éclairs: Use this same recipe, but form puffs into long oval shapes. Top with chocolate frosting.

Optional filling: 1 pkg. Vanilla Pudding, 1 cup milk, 2 cups Cool Whip. Mix pudding with mix until thickens. Fold in Cool Whip.

Pecan Tartlets

Shell:

Filling:

Preheat oven to 350 degrees. For tart shells, beat butter and cream cheese until well blended. Add flour; mix until soft dough forms. Shape dough into 1-inch balls. Place balls of dough into mini muffin tins. Press dough into the sides of each muffin tin to form tartlet shells.

For filling, place melted butter in bowl. Add brown sugar, eggs, nuts and mix well. Spoon filling into tartlet shells. Bake 20 to 25 minutes or until light golden brown. Cool. Sprinkle with powdered sugar if desired. Makes 24 tartlets

Banana Split Cake~ submitted by Karen R. of Franklin, Idaho~

Crust:

Mix flour, sugar and butter with a pastry blender. Stir in nuts. Press dough into a 13 x 9 pan. Bake 350 degrees for 20 to 25 minutes. Cool.

Filling:

Beat ingredients until very light and fluffy. Approx. 10 minutes. Spread mixture over cooled crust.

Fruit:

Spread pineapple over filling. Lay bananas over pineapple.

Toppings:

Spread Whipped topping over fruit. Sprinkle nuts over whipped topping. Evenly space cherries over top. Drizzle chocolate syrup over top. Refrigerate until serving.

Pineapple Upside Down Cake

Preheat oven to 350 degrees. Melt butter in a 12-inch ovenproof skillet over low heat. Remove from heat and stir in brown sugar until well blended. Sprinkle nuts evenly over brown sugar.

Drain pineapple, reserving juice; set aside. Arrange pineapple slices over brown sugar and nuts in skillet. Place a cherry half in center of each pineapple slice.

Add enough water to pineapple juice to measure 1-1/3 cups liquid. In a bowl, combine cake mix, pineapple juice, eggs and oil. Whisk until well blended and smooth. Pour over fruit mixture in skillet.

Bake 35 to 40 minutes or until cake tester inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; garnish with whipped topping. 12 servings.

Cheesecake

Butter inside of spring form pan.

Mix. Put entire pan in larger pan of Boiled water ½ inch deep. Bake 1-1/2 hours. Turn off oven – Let sit 20 minutes. Let cake reach room temperature. Refrigerate.

Jam Topping:

Cheesecake Brownies~submitted by Tara J. of Salt Lake City, Utah

Prepare brownie mix as directed on package. Pour into greased 13 x 9 inch baking pan. Beat cream cheese with mixer until smooth. Add sugar; mix well. Add egg and vanilla; mix just until blended. Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marble effect.

Bake at 350 degrees for 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares. Makes 24

Texa Sheet Cake

Melt in pan on stove:

Remove from heat and add 1 cup of water. Mix well.

Mix together:

Combine cocoa/margarine mixture and the flour/sugar mixture and stire until smooth.

Add:

Stir unil smooth. Pour batter onto greased and floured cookie sheet with 1 inch sides. Bake at 350 degrees for 15-20 minutes.

Frosting: Simmer together:

Remove from heat and add:

Spread frosting while warm.