Interesting Fact: Boxed cookies weren’t how the Girl Scout cookie phenomenon started. Originally, the cookie baking was an at-home activity, and the cookies were sold as a fundraiser at a classic bake sale for the first time in 1932. The response was so popular, the scouts started producing commercially.



2 cans apple pie fillings

1 cup chopped pecans

1 box yellow cake mix

1 ½ sticks butter


Heat oven to 325°. Pour apple pie filling into 13x9 inch greased pan. Layer dry cake mix on top of the

apples. Sprinkle with chopped pecans. Melt butter and pour over dry cake mix. Do not mix together. Bake for 1 hour.


Kim Benoit






1 box yellow cake mix

3 eggs

1 stick of butter (½ cup)

1 (8 oz.) pkg. softened cream cheese

1 egg

1 box powdered sugar


Mix cake mix, butter and 1 egg until flaky. Spread in 9 X 13 inch greased pan. Mix powdered sugar, 3

eggs and cream cheese. Spread over first mixture. Bake for 45 minutes at 325° or until golden in color. Cool and cut into squares and serve.


Lillian Catalanotto






1 box cake mix

1 (8 oz.) pkg. cream cheese

1 egg

1 (16 oz.) powdered sugar

8 tbsp. butter

3 eggs


Mix cake mix, butter and 1 egg. Press into the bottom of a 9 X 13 inch pan. Set aside. Next, beat cream

cheese, 3 eggs, and powdered sugar in abowl. Pour over dough mixture. Bake in a preheated 350° oven for 45 minutes. Let cool and cut into squares and serve.


Chet Doucet






6 cups water

2 qts. peeled figs

4 cups sugar

6 oz. pkg. raspberry Jell-O

1 tbsp. Mexican Vanilla

pinch of salt


Mix water, sugar, salt, figs and bring to a boil, let simmer for 3 hrs. Add vanilla and simmer ½ hour

more. Then add Jell-O, cook for 10 more minutes. Turn off heat.


Myron Adams






6 cups water

1 tbsp. Mexican vanilla

4 cups sugar

pinch of salt

2 qts. figs, stems removed


Mix water, sugar and salt; add whole figs; bring to a boil, then turn downto a simmer. When figs get dark

and the mixture thickens, add vanilla. Mix and cook for 10 minutes. Turn off heat. Put in mason jars and tighten lids while figs are still warm.


Myron Adams






1 (12 ¼ oz.) jar caramelized cream topping

1 yellow cake mix

2 tbsp. cornstarch

1 egg

½ cup butter or margarine, softened

¼ cup peanut butter

20 miniature peanut butter cups, chopped

½ cup salted peanuts



1 (16 oz.) can milk chocolate frosting

½ cup chopped salted peanuts


In a mixing bowl, combine the dry cake mix, butter, and egg; beat until no longer crumbly. Stir in the peanut

butter cups. Press into a greased 13x9 inch baking saucepan, combine cornstarch, caramel topping, and peanut butter until smooth. Cook over low heat, stirring occasionally, until mixture comes to a boil, about 25 minutes. Cook and stir 1-2 minutes longer. Remove from heat; stir in peanuts. Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely. Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely. Spread with frosting; sprinkle with peanuts. Refrigerate for at least 1 hour before cutting. Store in the refrigerator.


Kim Benoit






4 eggs

1 lb. light brown sugar

2 cups Bisquick baking mix

2 cups pecans, chopped


Beat eggs and sugar until foamy. Add Bisquick and stir in pecans. Pour into a 9x13 inch pan coated in Pam

cooking spray. Bake until brown, about 40-45 minutes at 350°.


Patti Callais






12 oz. semi-sweet chocolate chips

1 tsp. vanilla extract

¼ cup butter or margarine

60 milk chocolate candy kisses

14 oz. sweetened condensed milk

2 oz. white chocolate

2 cups all-purpose flour

1 tsp. vegetable shortening

½ cup nuts, finely chopped


Pre heat oven to 350°. Melt chocolate chips and butter in sauce pan over low heat. Remove from heat and

stir in condensed milk. Stir in flour, nuts, and vanilla until combined. Cover each candy kiss completely with 1 level tablespoon dough. Place cookies 1 inch apart on ungreased cookie sheet.

Bake 6-8 minutes. (Cookies will appear soft and shiny.) Cool on wire racks set over waxed paper. Melt white chocolate and shortening, stirring in saucepanoverlowheat. Drizzle over cookies. Cool.

Makes 5 dozen. Servings: 60


Kim Benoit






2 cups flour

1 (12 oz.) container Cool Whip

1 cup pecans, chopped

2 small pkg. lemon instant pudding

1 ½ sticks margarine, melted

3 cups milk

1 (8 oz.) pkg. cream cheese

1 cup powdered sugar


First Layer: Mix 2 cups flour, ½ cup chopped pecans, and 1½ cups melted margarine together and spread

in 9x13 inch baking pan. Bake at 350° for 30 minutes. Allow to cool.

Second Layer: Mix cream cheese (allow to soften), powdered sugar, and ½ of container of Cool Whip

together. Spread over first layer, and then sprinkle with chopped pecans.

Third Layer: Mix the two packages of lemon instant pudding with 3 cups of milk and spread over second


Fourth Layer: Spread remaining Cool Whip over third layer. Sprinkle with chopped pecans. Chill a few

hours before serving for best results.


Patti Callais






1 cup butter

1 cup chopped pecans

1 cup light brown sugar

graham crackers


Place graham crackers (side by side) on a baking sheet, lined with foil. Melt butter in a small sauce pan. Add

brown sugar to the melted butter and heat until dissolved. Be careful not to boil. Stir pecans into the sugar and butter mixture. Pour the mixture over the graham crackers.

Bake for 8 minutes at 350°. Let cool and then divide into individual servings.


Jodi Satches






1 ½ cup ground toasted pecans

½ cup bourbon

3 cups ground vanilla wafers

1 tsp. vanilla extract

1 cup powdered sugar

3 tbsp. Karo syrup

1 tbsp. unsweetened cocoa powder


Set powdered sugar aside. Mix all other ingredients in a bowl. Roll into balls and roll in powdered sugar.


Brandon Sampey






9 slices white bread (half stale is better)

1 tall can pet milk

4 lg. eggs

1 tbsp. vanilla

1-1/3 cups sugar

1/3 stick real butter, melted


PUDDING: Separate eggs. Save whites for meringue. Beat yokes by hand, then add sugar -- a little bit at a

time. Stir in Pet milk, butter and vanilla. Break bread into quarters and fold into mixture. Mix well. Turn into 8 inch pan. Bake at 350° for 15-20 minutes depending

onpreferred consistency (the longer you bake it, thefirmeritbecomes).

MERINGUE: Add 4 rounded tbsp. sugar to egg whites and beat until soft peaks are formed. Top warm

pudding with meringue and bake at 325° until meringue tips turn brown. About 8 minutes. Serves 4-6.


Charlotte Bollinger






4 eggs

1 qt. milk

8 tbsp. butter, melted

1 can evaporated milk

2 tbsp. vanilla

1 loaf French bread

2 cups sugar


Prepare 9 X 13 inch pan with Pam Spray. Preheat oven to 375°. In a bowl, mix eggs, sugar, vanilla, butter,

milk and evaporated milk. Mix well. Break French break into pieces in the pan. Pour mixture on topofthe bread. Let it soak for 10 minutes. Bake for 45 minutes.


Chet Doucet






4 blocks butter

8 eggs

2 ¾ cups sugar

½ cup cream or homogenized milk

6 tbsp. for egg whites

2 tsp. vanilla

3 ½ cups flour, sifted


Separate eggs. Beat egg whites until frothy. Add 6 tablespoons sugar. Beat stiff, but not dry. Put whites in

refrigerator. Cream butter and sugar. Add egg yolks. Add flour and cream alternately. Fold in the egg whites. Add vanilla. Bake in buttered tube pan exactly 1½ hours in 300° oven.


Doris Bollinger

Submitted by Charlotte Bollinger, BOS





First step:

1 box yellow cake mix

1 tbsp. water

1 egg

1 stick melted butter

Second step:

1 (8 oz.) cream cheese

1 box powdered sugar

3 eggs, beaten separately

1 tsp. vanilla


First Step: Mix above ingredients together and spread into an oblong pan.

Second Step: Cream the cream cheese and add 1 egg (beaten) at a time. Mix in the rest of the

ingredients. Beat until smooth. Pour into the pan with the above ingredients already in it. Bake at 350° until golden. Don’t overdo, about 40-45 minutes.


Debra Theriot






1 box German chocolate cake mix

1 block margarine

1 cup coconut flakes

1 box powdered sugar

1 cup pecans, chopped

1 (8oz.) pkg. cream cheese


Spread coconut and pecans in bottom of greased 13x9 inch pan. Make cake according to directions on

box. Pour over coconut and pecans. Melt butterandcreamcheese together. Stirinpowderedsugaruntil smooth. Pour over cake. Bake at 350° for 40-50 minutes.


Kim Benoit






1 chocolate cake mix

3 Butterfingers, crushed coarsely

1 (17 oz.) jar butterscotch cream

1 (8 oz.) container whipped topping


Prepareandbakecake accordingtopackage directions, usingagreased 13x9 inch pan. Cool for

minutes. Using the end of a wooden spoon handle, poke holes in warm cake. Pour butterscotch topping over cake. Coolcompletely. Spread with whipped topping; sprinkle with candy bars.

Refrigerate for at least 2 hours before serving.


Kim Benoit






1 box yellow cake mix

½ cup butter

3 eggs

1 cup of milk


In a mixing bowl, melt butter 1 minute in microwave. Add cake mix, milk and eggs. Mix well with hand

mixer. Bake according to box directions.


20 oz. canned crushed pineapple, drained

16 oz. Cool Whip

3.4 oz. instant French vanilla pudding

In a mixing bowl, mix together the Cool Whip, dry pudding mix and the drained pineapple with a hand

mixer. When frosting the cake, you can use a lot in the middle and the outside of the cake. Keep cake refrigerated.


Lillian Catalanotto






2 cups sugar

1 tsp. salt

2 cups flour

4 eggs

2 tsp. soda

1 ½ cups Wesson oil

2 tsp. cinnamon

3 cups carrots, grated


Combine dry ingredients and mix well. Add eggs and oil; mix well. Now add carrots and beat on medium

speed with electric mixer for about 2minutes. Grease and flour three 9 inch cake pans. Preheat oven for 10 minutes at 350°. Pour mixture into the three cake pans and bake 25-30 minutes.

Carrot Cake Frosting:


8 oz. cream cheese

1 tsp. vanilla

1 stick butter

1 cup pecans, chopped

1 box confectioner’s sugar


Beat cream cheese and butter with mixer until light and fluffy. Add sugar regularly. Add vanilla and

pecans. Spread between layers on top. Do not frost sides.


Patti Callais






Cake Ingredients:

1 box white cake mix

1 block butter, softened

1 bottle red food color

1 tsp. vanilla extract

Icing Ingredients:

1 Block butter, softened

4-5 tsp evaporated milk

8 oz. Philidelphia cream cheese

1 box confectioner's sugar


Preheat oven according to direction on the cake box.

Mix cake ingredients, bake and let cool. Mix icing

ingredients, adding small portions of the confectioner’s sugar at a time until completely blended. Spread icing on cool cakes and enjoy!


Tina Gravois






1 lb. sugar

8 tbsp. butter

¼ cup cocoa

½ cup water

3 cups oats

2 tbsp. peanut butter


Blend sugar, cocoa, and water; add butter in a pot. Bring to a boil and let boil for 5 minutes. Mix in the

peanut butter, then the oats. Mix well with a mixer. Spoon onto wax paper and let dry.


Chet Doucet






2 sticks of butter

3 cups ground pecans

¼ cup powdered sugar

3 cups all-purpose flour

1/8 cup granulated brown sugar

1/8 cup evaporated milk

2 tsp. vanilla

1 cup powdered sugar


In a large bowl, add melted butter, ¼ cup of powdered sugar, brown sugar, pecans and vanilla. Mix well.

Stir in flour, add the milk "a little at atime", and keep mixing until all ingredients are mixed together. Put a little butter on your hands and form into cocoon shape (crescent shapes).

Bake on greased cookie sheet at 300° until golden brown (about 20-25 minutes).Let them cool for 5 minutes. Roll each one in powderedsugar.


Brandon Sampey






1 ½ cup sugar

1 tsp. cream of tartar

½ cup butter, softened

½ tbsp. baking soda

1 tsp. vanilla

¼ tbsp. salt

2 eggs

2 tbsp. sugar

2 2/3 cup all-purpose flou


2 tbsp. cinnamon


Heat oven to 400°. In a large bowl, combine first 4 ingredients; mix well. Stir in flour, cream of tartar,

baking soda and salt. Mix well. Shape dough into 1" balls. Combine sugar, cinnamon and mix well. Roll balls in the sugar/cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet.

Bake for 8-10 minutes. Remove immediately from the cookie sheet. Makes about 48 cookies.


Brandon Sampey






1 (7 oz.) marshmallow cream or 8 jumbo marshmallows

3 cups sugar 1 stick butter (½ cup)

1 tsp. vanilla

1 lg. can pet milk

16 oz. peanut butter


Inasaucepan,mix and cook first 3 ingredients to soft ball stage.Remove from heatand add marshmallow

cream, peanut butter and vanilla. Beat until thick and glossy. Pour into greased pan and cool.


Lillian Catalanotto






3 cups white sugar

1-2 tbsp. real vanilla

1 ½ cans carnation evaporated milk (cream)

¼ tsp. salt

1 ½ cups creamy peanut butter


Grease a 9x12 pan. Put peanut butter in simmering water to soften/liquefy, stir occasionally. Mix sugar,

salt in 3 qt. pot. Add cream, mix. Turn heat on medium, start to finish. Stir constantly, start to finish, except when adding vanilla and peanut butter.

Mixture will rise, and then settle back down. Mixture will thicken in time. When mixture starts pulling from the side of the pot, and the bubbles get smaller, and it kind of almost wants to

start scorching at the bottom, add vanilla, stir constantly. Wipe wooden spoon on side of pot, starts to get sugary and kind of sticks to the side.

When this happens easily, add peanut butter, mix quickly, pour into pan. Kind of shake pan to level mixture. Cool to fire enough to cut. Timing depends on humidity. Always under 60%


Myron Adams






1 can condensed milk

¼ tsp. cream of tartar

Juice of 2 lemons or ½ cup lemon juice

¼ cup sugar

Graham cracker pie shell

2 eggs, separated


Mix together condensed milk, 2 egg yolks and lemon juice. Pour in pie crust. Put egg whites, cream of

tartar and sugar in a bowl. Beat on high speed until stiff, but not dry. Spread on top of pie. Brown in 325° oven. Cool and serve. Keep in refrigerator.


Lillian Catalanotto






4 oz. cream cheese, softened

1 cup powdered sugar

½ cup milk

1/3 cup smooth peanut butter

1 (12 oz.) container of whipped cream

2 9-inch graham cracker crusts


Beat cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk in mixture. Fold

whipped topping into mixture. Pour mixture into the pie crusts and freeze until firm. Remove from the freezer 10 minutes before serving. This recipe makes 2 pies.


Chet Doucet






1 Pillsbury refrigerated pie crust, softened

3 eggs

8 oz. pkg. cream cheese, softened

3 tbsp. sugar

¼ cup oil

1 tsp. vanilla

2 tbsp. water

15 oz. pkg. Pillsbury Thick’N Fudgy Hot Fudge Swirl Deluxe Brownie Mix


Heatovento 350°. Preparepiecrustasdirectedonpackage. Inmedium bowl, combine cream cheese, sugar,

vanilla, and 1 egg; beat until smooth. Set aside; Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 tablespoon water, and remaining 2 eggs; mixtogether.

Spread cheesemixture overbrownie layer.Topwithremaining brownie mixture; spread evenly. Sprinkle with pecans. Bake at 350° for 40-50 minutes or until center is puffed and crust is golden brown.

Place hot fudge from packet in microwave safe bowl. Microwave on HIGH for 30 seconds. Stir in remaining tablespoon of water. Drizzle fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator.


Kim Benoit






1 large box of Rice Kripsy Treat cereal (18 oz.)

1 stick of Crisco (butter flavored) 3 bags of marshmallows

large pot with thick bottom


In a large pot, melt stick of Crisco. Once melted, add bags of marshmallows. Make sure you stir

constantly as to not have marshmallows burn. Make sure you melt the marshmallows on a medium

heat. Add Krispy’s with no fire and stir. Once everything is mixed, pour in a large pan. Wait to harden

and enjoy.


Heather Chiasson