Friday, October 29, 2010

Pretzel Dessert

  • 1/2 (15 ounce) package pretzels, crushed

  • 1 cup margarine, melted

  • 1/4 cup white sugar

  • 1 (8 ounce) package cream cheese

  • 1 (8 ounce) container frozen whipped topping, thawed

  • 1 cup white sugar

  • 2 cups boiling water

  • 2 (10 ounce) packages frozen strawberries, thawed

  • 1 (6 ounce) package strawberry flavored gelatin

  • Directions

    1. Preheat oven to 400 degrees F (200 degrees C).
    2. In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan.
    3. Bake for 8 to 10 minutes. Let cool.
    4. In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust.
    5. In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Serve.

    Hot Mexican Spinach Dip

  • 1 (16 ounce) jar salsa

  • 1 (10 ounce) package frozen chopped spinach, thawed and drained

  • 2 cups shredded Monterey Jack cheese

  • 1 (8 ounce) package cream cheese, diced and softened

  • 1 cup evaporated milk

  • 1 (2.25 ounce) can chopped black olives, drained

  • 1 tablespoon red wine vinegar

  • salt and pepper to taste

  • Directions

    1. Preheat oven to 400 degrees F (200 degrees C).
    2. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
    3. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly

    Hot Spinach and Artichoke Dip

  • 8 slices bacon

  • 1 (10 ounce) package frozen chopped spinach, thawed and drained

  • 1 (14 ounce) can quartered marinated artichoke hearts, drained

  • 1 (5 ounce) container garlic-herb flavored cheese spread

  • 1 cup grated Parmesan cheese

  • 1 (8 ounce) container sour cream

  • 1/2 cup mayonnaise

  • Directions

    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
    3. Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
    4. Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

    Mac and Cheese

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground mustard

  • 1/8 teaspoon pepper

  • 1 1/3 cups 2% milk

  • 2/3 cup shredded Cheddar cheese

  • 2/3 cup shredded Monterey Jack cheese

  • 1/4 teaspoon Worcestershire sauce

  • 1 1/2 cups cooked elbow macaroni

  • Directions

    1. In a saucepan, melt butter. Stir in the flour, salt, mustard and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add the cheeses and Worcestershire sauce; stir until cheese is melted. Fold in macaroni.
    2. Pour into a 1-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 10-15 minutes or until bubbly.

    Cheesy Corn Casserole

  • 1 (11 ounce) can whole kernel corn, drained

  • 1 (11 ounce) can cream-style corn

  • 1 (8 ounce) container sour cream

  • 1 egg

  • 1 (8.5 ounce) package dry corn bread mix

  • 1 small onion, diced

  • 1 cup shredded Cheddar cheese, divided

  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
    2. In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
    3. Bake in preheated oven for 25 minutes.
    4. Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.

    Shoepeg Corn Casserole

  • 1/2 cup chopped onion

  • 1/2 cup chopped celery

  • 1/4 cup chopped green bell pepper

  • 1/2 cup shredded mild Cheddar cheese

  • 1 (11 ounce) can white corn, drained

  • 1 (14.5 ounce) can French cut green beans, drained

  • 1 (10.75 ounce) can condensed cream of celery soup

  • 1 (8 ounce) container sour cream

  • 1/4 (16 ounce) package buttery round crackers, crushed

  • 1/2 cup butter, melted

  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.
    3. Combine crushed crackers with melted butter and sprinkle on top of vegetables.
    4. Bake in preheated oven for 45 minutes

    Squash Casserole

  • 4 eggs, beaten

  • 1/2 cup vegetable oil

  • 1 cup biscuit mix (dry)

  • 1 (4 ounce) can chopped green chiles, with juice

  • 1 medium onion, chopped

  • 1 clove garlic, minced

  • 2 cups grated Cheddar cheese, divided

  • 4 cups coarsely chopped summer squash or zucchini or yellow summer squash

  • Directions

    1. Combine eggs, oil an biscuit mix. Stir in chili peppers, onion, garlic and half the cheese. Stir in squash. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 40 minutes; sprinkle with reserved cheese and bake 5 minutes mor

    Mom's Sweet Potato Bake

  • 3 cups cold mashed sweet potatoes (without added milk and butter)

  • 1 cup sugar

  • 1/2 cup milk

  • 1/4 cup butter or margarine, softened

  • 3 eggs

  • 1 teaspoon salt

  • 1 teaspoon vanilla extract

  • TOPPING:

  • 1/2 cup packed brown sugar

  • 1/2 cup chopped pecans

  • 1/4 cup all-purpose flour

  • 2 tablespoons cold butter or margarine

  • Directions

    1. In a mixing bowl, beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. In a small bowl, combine brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325 degrees F for 45-50 minutes or until golden brown.

    Sweet Green Bean Bundles

  • 3 (14.5 ounce) cans whole green beans, drained

  • 1 pound bacon, cut in half

  • 1/2 cup butter, melted

  • 1 cup brown sugar

  • 1 teaspoon garlic salt

  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
    2. Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon.
    3. Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt.
    4. Cover with foil and bake for 45 minutes.

    Classy Green Bean Casserole

  • 3 (14.5 ounce) cans French cut green beans, drained

  • 1 cup sour cream

  • 1/2 (10.75 ounce) can condensed cream of mushroom soup

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/2 cup coarsely crushed buttery round crackers

  • 1 tablespoon butter, melted

  • Directions

    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. In a medium bowl, mix together the green beans, sour cream, condensed soup, salt and pepper. Spoon into a 2 quart casserole dish. Stir melted butter into the crushed crackers, then sprinkle over the top of the casserole.
    3. Bake for 30 minutes in the preheated oven, until lightly browned and bubbly

    Restaurant-Style Hashbrown Casserole

  • 1 (2 pound) package frozen hash brown potatoes, thawed

  • 1/2 cup butter, softened

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/2 cup chopped onion

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 2 cups shredded Cheddar cheese

  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
    2. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes.

    Coconut Custard Pie

  • 4 eggs

  • 1/2 cup white sugar

  • 1/4 teaspoon salt

  • 1 teaspoon vanilla extract

  • 2 1/2 cups milk

  • 1 cup flaked coconut

  • 1 (9 inch) pie shell

  • 1/4 cup packed brown sugar

  • 2 tablespoons butter, softened

  • Directions

    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Beat eggs slightly, stir in white sugar, salt and vanilla. Gradually stir in milk. Add 1/2 cup coconut to filling, and reserve remaining 1/2 cup for the top. Pour filling into pie shell.
    3. Bake at 400 degrees F (200 degrees C) for 25 to 30 minutes, or until knife inserted into center of pie comes out clean. Cool pie completely.
    4. Before serving, mix 1/2 cup coconut with butter and brown sugar. Sprinkle on top of pie. Broil, about 3 or 4 inches away from heat, for 2 to 4 minutes.

    Pecan Cream Cheese Pie

  • 1 cup chopped pecans

  • 1/2 cup flaked coconut

  • 1/4 cup butter or margarine, melted

  • 4 ounces cream cheese, softened

  • 1/4 cup confectioners' sugar

  • 1 3/4 cups whipped topping

  • 1 (9 inch) pastry shell, baked and cooled

  • 1/2 cup caramel ice cream topping

  • Directions

    1. In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15-in. x 10-in. x 1-in. baking pan.
    2. Bake at 350 degrees for 5-10 minutes or until golden brown, stirring occasionally. Cool.
    3. In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.

    Toasted Coconut, Pecan, and Caramel Pie

  • 2 (9 inch) pie shells, baked

  • 1/4 cup butter

  • 1 (8 ounce) package flaked coconut

  • 1/2 cup chopped pecans

  • 1 (8 ounce) package cream cheese, softened

  • 1 (14 ounce) can sweetened condensed milk

  • 1 (12 ounce) container frozen whipped topping, thawed

  • 1 (12 ounce) jar caramel ice cream topping

  • Directions

    1. In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
    2. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
    3. Pies may be served chilled or frozen.

    Sour Cream Raisin Pie

  • 1 (9 inch) pie crust, baked

  • 4 1/2 teaspoons cornstarch

  • 1 1/8 cups white sugar

  • 1/4 teaspoon salt

  • 3/4 teaspoon ground nutmeg

  • 1 1/2 cups sour cream

  • 3 egg yolks, beaten

  • 1 1/2 cups raisins

  • 1 tablespoon lemon juice

  • 3 egg whites

  • 1/4 teaspoon cream of tartar

  • 6 tablespoons brown sugar

  • 1/2 teaspoon vanilla extract

  • Directions

    1. Preheat oven to 400 degrees F (200 degrees C).
    2. In a medium saucepan, mix together cornstarch, white sugar, salt, and nutmeg. Mix in sour cream. Add egg yolks, raisins, and lemon juice. Stir until thoroughly combined. Cook mixture over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour mixture into pastry shell.
    3. In a large glass or metal bowl, beat together egg whites and cream of tartar until foamy. Add brown sugar 1 tablespoon at a time, continuing to beat until whites are stiff and glossy. Beat in vanilla extract. Spread evenly over raisin filling, sealing meringue to crust edges.
    4. Bake in preheated oven for 10 minutes, until delicately browned.

    Cream Pie

  • 2/3 cup white sugar

  • 1/3 cup packed brown sugar

  • 1 tablespoon all-purpose flour

  • 1 pinch salt

  • 1 cup heavy whipping cream

  • 2 eggs, beaten

  • 1 teaspoon vanilla extract

  • 1 recipe pastry for a 9 inch single crust pie

  • Directions

    1. Preheat oven to 425 degrees F (220 degrees C).
    2. In a large bowl, combine sugars, flour, salt, cream, eggs, and vanilla. Mix until smooth. Pour filling into an unbaked pie shell.
    3. Bake for 20 minutes in preheated oven. Lower the temperature to 325 degrees F (165 degrees C), and bake for an additional 20 minutes.

    Fudge Pie

  • 1 recipe pastry for a 9 inch single crust pie

  • 1 cup white sugar

  • 1/4 cup all-purpose flour

  • 3 tablespoons unsweetened cocoa powder

  • 1/2 cup butter

  • 2 eggs

  • 1 teaspoon vanilla extract

  • Directions

    1. Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
    2. Lower the oven temperature to 325 degrees F (165 degrees C).
    3. Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
    4. Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream

    Grandma's Lemon Pie

  • 1 1/4 cups sugar

  • 6 tablespoons cornstarch

  • 2 cups water

  • 3 egg yolks

  • 3 tablespoons butter or margarine

  • 1/3 cup lemon juice

  • 2 teaspoons vinegar

  • 1 1/2 teaspoons lemon extract

  • 1 (9 inch) pastry shell, baked

  • MERINGUE:

  • 10 tablespoons water

  • 1 tablespoon cornstarch

  • 3 egg whites

  • 6 tablespoons sugar

  • 1 teaspoon vanilla extract

  • Pinch salt

  • Directions

    1. In a saucepan, combine sugar and cornstarch. Gradually add water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes. Remove from the heat. Stir 1 cup of hot filling into egg yolks. Return all to pan and bring to a gentle boil. Cook for 2 minutes, stirring constantly. Remove from the heat. Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour hot filling into pastry shell. For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes. Cool completely. Meanwhile, beat egg whites in a mixing bowl until stiff peaks form. Beat in vanilla and salt. Gradually add cornstarch mixture, beating well on high. Immediately spread over warm filling, sealing edges to pastry. Bake at 350 degrees F for 25-30 minutes or until the meringue is golden brown. Cool. Store in the refrigerator

    Millionaire's Cake

  • 1 (20 ounce) can crushed pineapple with juice

  • 1 (18.25 ounce) package yellow cake mix

  • 1 (8 ounce) package cream cheese

  • 1 (12 ounce) container frozen whipped topping, thawed

  • 1 (3.5 ounce) package instant vanilla pudding mix

  • 2 cups milk

  • 1 cup chopped walnuts

  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
    2. Drain pineapple. Put pineapple in a clean layered cheesecloth and wring out remaining juice. If pineapple is not well drained, it will make the filling runny.
    3. Mix and bake cake according to package instructions. Pour 1/2 of the batter into the prepared pan. Discard or find another use for the remaining half of the batter.
    4. Bake at 350 degrees F (175 degrees C) for 20 minutes or until done. Let cake cool in pan on a wire rack.
    5. Beat softened cream cheese until fluffy. Slowly add milk, combining thoroughly. Add instant pudding and beat until thick. Pudding mixture will thicken when refrigerated. When cake is cool and pudding mixture is thickened you can assemble the cake. Spread pudding mixture on top of the cooled cake. Sprinkle drained pineapple over pudding. Carefully spread thawed frozen whipped topping over all. Sprinkle chopped walnuts over all. Refrigerate. Enjoy!

    Yogurt Cake

  • 1 cup margarine, softened

  • 2 cups white sugar

  • 3 eggs

  • 1 teaspoon lemon extract

  • 2 1/4 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 (8 ounce) container lemon flavored yogurt

  • Directions

    1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch bundt pan. Sift together the flour, baking soda and salt. Set aside.
    2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Alternately beat in the flour mixture and the yogurt, mixing just until incorporated.
    3. Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely

    Chocolate Pecan Pie

  • 1/2 cup margarine, melted

  • 1 cup light corn syrup

  • 1 cup white sugar

  • 1/4 cup unsweetened cocoa powder

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 4 eggs

  • 1 cup chopped pecans

  • 1 recipe pastry for a 9 inch single crust pie

  • Directions

    1. Preheat oven to 325 degrees F (165 degrees C).
    2. In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
    3. Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve

    Poor man pecan pie

  • 1 recipe pastry for a 9 inch single crust pie

  • 4 eggs

  • 1/2 cup butter, melted

  • 1 cup dark corn syrup

  • 1 cup white sugar

  • 1 teaspoon vanilla extract

  • 1 pinch salt

  • 1 cup rolled oats

  • Directions

    1. Beat the eggs. Stir in melted butter, syrup, sugar, salt, and vanilla. Mix thoroughly. Stir in oats. Pour filling into crust.
    2. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

    Sunday, September 19, 2010

    Chocolate Rocky Road Cookies

  • 1/2 cup butter

  • 1 cup semisweet chocolate chips

  • 1 cup white sugar

  • 2 eggs

  • 1/2 teaspoon vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup chopped walnuts

  • 48 miniature marshmallows

  • Directions

    1. Preheat oven to 400 degrees F (200 degrees C). In a small sauce melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and set aside to cool.
    2. In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips.
    3. Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press a miniature marshmallow into the center of each cookie. Bake for 7 to 8 minutes in the preheated oven. Remove from baking sheets immediately to cool on wire racks.

    Martha Washington Candies

  • 1 cup margarine

  • 4 cups confectioners' sugar

  • 1 (14 ounce) can sweetened condensed milk

  • 2 cups shredded coconut

  • 2 cups chopped pecans

  • 2 teaspoons vanilla extract

  • 2 cups semisweet chocolate chips

  • Directions

    1. Line 2 cookie sheets with wax paper. Set aside.
    2. Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.
    3. Form into small balls and place on prepared cookie sheets . Chill until very firm.
    4. Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.

    Sticks and Stones Candy Bark

  • 1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels, divided

  • 1 1/2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels

  • 1/2 cup creamy peanut butter

  • 2 cups thin pretzel sticks

  • 2 cups dry roasted peanuts

  • 1 (10 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate-Covered Raisins

  • Directions

    1. BUTTER a 9x13 inch glass baking dish.
    2. MICROWAVE 1 1/3 cups butterscotch morsels, semi-sweet morsels and peanut butter in large, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
    3. ADD pretzels, peanuts and chocolate covered raisins; stir well to coat. Spread into prepared baking dish.
    4. PLACE remaining butterscotch morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70 percent) power for 30 seconds; knead bag to mix. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over candy.
    5. REFRIGERATE for 1 hour or until firm. Break into bite-size pieces

    Candy Corn Bark

  • 16 Halloween-colored chocolate sandwich cookies, chopped

  • 1 1/2 cups broken small pretzels

  • 1/3 cup raisins

  • 1 1/2 pounds white chocolate, broken into squares

  • 2 cups candy corn

  • orange and brown sprinkles

  • Directions

    1. Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
    2. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

    Melt In Your Mouth Peanut Butter Cookies

  • 1 cup shortening

  • 1 cup white sugar

  • 1 cup packed brown sugar

  • 1 cup peanut butter

  • 2 eggs

  • 2 tablespoons water

  • 2 1/2 cups sifted all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • Directions

    1. Preheat oven to 375 degrees F (190 degrees C).
    2. Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.
    3. Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.
    4. Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.
    5. For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better

    Creamy Peanut Dessert

  • 1 1/2 cups graham cracker crumbs

  • 1/2 cup chopped salted peanuts

  • 1/4 cup butter, melted

  • 2 tablespoons peanut butter

  • FILLING:

  • 1 (8 ounce) package cream cheese, softened

  • 1/2 cup peanut butter

  • 1/2 cup sugar

  • 2 teaspoons vanilla extract

  • 1 (16 ounce) container frozen whipped topping, thawed

  • 3 tablespoons chocolate syrup

  • Directions

    1. In a bowl, combine cracker crumbs and peanuts. Stir in butter and peanut butter; mix well. Set aside 1/2 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. dish. Cover and refrigerate for 30 minutes.
    2. Meanwhile, in a mixing bowl, beat cream cheese and peanut butter until smooth. Beat in sugar and vanilla. Fold in whipped topping; spoon over crust. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture.
    3. Cover and freeze for up to 3 months. Remove from the freezer 15 minutes before serving.

    Toffee Dessert

  • 1 (1.4 ounce) bar chocolate covered toffee

  • 1 (1.6 ounce) bar chocolate covered crispy peanut butter flavored candy

  • 1 cup crushed saltine crackers

  • 2 cups crushed graham crackers

  • 1/2 cup butter, melted

  • 1 (5.1 ounce) package instant vanilla pudding mix

  • 1 (5.9 ounce) package instant chocolate pudding mix

  • 2 cups milk

  • 1 (12 ounce) container frozen whipped topping, thawed

  • 1 (8 ounce) container frozen whipped topping, thawed

  • Directions

    1. Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
    2. In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
    3. In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.
    4. Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.

    Jimmy Carter Dessert

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup white sugar

  • 1/3 cup butter, melted

  • 1 (8 ounce) package cream cheese

  • 1/3 cup peanut butter

  • 2 (8 ounce) containers frozen whipped topping, thawed

  • 1 cup confectioners' sugar

  • 1 (3.4 ounce) package instant vanilla pudding mix

  • 1 (3.9 ounce) package instant chocolate pudding mix

  • 3 cups milk

  • 1/4 cup chopped peanuts

  • 1/8 cup grated semisweet chocolate

  • Directions

    1. Combine graham cracker crumbs, sugar, and melted butter or margarine. Press firmly into the bottom of a 13 x 9 inch pan.
    2. Mix the cream cheese and peanut butter together until smooth. Stir in 2 cups of the whipped topping and the confectioners' sugar. Pour mixture over crust.
    3. Mix the pudding mixes and milk together, and pour over peanut butter layer. Spread remaining whipped topping on top. Sprinkle with chopped peanuts and shaved chocolate. Chill.

    Southern Moon Pies

  • 1/2 cup butter, softened

  • 1 cup white sugar

  • 1 egg

  • 1 cup evaporated milk

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking soda

  • 1/2 teaspoon baking powder

  • 1/2 cup butter, softened

  • 1 cup confectioners' sugar

  • 1/2 teaspoon vanilla extract

  • 1 cup marshmallow creme

  • Directions

    1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
    2. To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
    3. Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
    4. Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
    5. To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

    Ga Ga Clusters

  • 1 (12 ounce) package semisweet chocolate chips

  • 1 (14 ounce) can sweetened condensed milk

  • 1 (16 ounce) package miniature marshmallows

  • 2 cups dry roasted peanuts

  • Directions

    1. Lightly grease a 9x13 inch baking dish. In a medium saucepan over low heat combine chocolate chips and milk and stir until chips are melted and mixture is smooth. Meanwhile, combine the marshmallows and peanuts in a large bowl.
    2. When chocolate mixture is heated, pour melted mixture over marshmallows and nuts and mix all together. Pour mixture into the baking dish, cover and refrigerate to chill for 2 hours.

    Texas Chocolate Frosting

  • 1/2 cup margarine

  • 4 tablespoons cocoa powder

  • 4 cups confectioners' sugar

  • 3 tablespoons milk

  • 1 teaspoon vanilla extract

  • Directions

    1. Melt margarine over a low heat. Gradually beat in cocoa, sugar, milk and vanilla, mix well.

    Southern Style Banana Split Cake

  • 2 cups graham cracker crumbs

  • 3/4 cup white sugar

  • 1/4 pound butter, melted

  • 2 (8 ounce) packages cream cheese

  • 1 1/2 cups confectioners' sugar

  • 4 bananas, sliced

  • 1 (15 ounce) can crushed pineapple, drained

  • 1 (16 ounce) container frozen whipped topping, thawed

  • 1 (16 ounce) jar maraschino cherries, drained

  • 12 ounces crushed peanuts

  • Directions

    1. Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
    2. Beat together the cream cheese and confectioners sugar; spread over graham cracker crust.
    3. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
    4. Top with cherries and chopped nuts; refrigerate and serve chilled.

    Apple Doozie

    • 1 pizza crust
    • 1 can apple pie filling*
    • 1/2 cup quick oats
    • 1/2 cup dark brown sugar
    • 1/2 c flour
    • 1/2 stick margarine (1/4 of a cup)
    • 1 tablespoon cinnamon
    Place pizza crust on baking sheet and preheat oven to 350. Open pie filling and dice it up a bit while it is inside the can. Spread over pizza crust.
    In small bowl, place flour, oats, brown sugar, and cinnamon. Stir to combine. Cut margarine into slices and place in bowl. Using a long tined fork, cut margarine into mixture until crumbly. Sprinkle over top of pie filling in pizza and bake at 350 for twenty five minutes, or until lightly golden. Top with glaze, below.
    Glaze:
    • 1 cup Confectioner’s sugar
    • 2 Tablespoons milk
    • 1 teaspoon vanila
    Place all in small bowl, stir until smooth. Can add a smidge more milk if mixture is too thick, more sugar if it is too thin. Drizzle over Apple Pizza with spoon.
    *To use fresh apples. Peel and chop two to three cups apples. Saute’ in two tablespoons butter until tender. Add a few tablespoons sugar if you like but keep them a bit tart because the topping adds a lot of sweetness.  Continue with recipe

    7-Up Pound Cake

    • 1 cup butter or margarine
    • 1⁄2 cup shortening
    • 3 cups sugar
    • 1-1⁄2 teaspoons lemon extract
    • 1-1⁄2 teaspoons vanilla extract*
    • 5 eggs
    • 3 cups all-purpose flour
    • 7 fluid ounces 7-Up (Can use diet)
    In a large bowl, place butter, shortening, and sugar. Beat until it is fluffy and well mixed. Add in lemon extract and vanilla flavoring. Add in all of the eggs and beat again until blended in.  Add in all of your flour and then seven up. Mix until smooth and creamy. Pour into greased and floured tube pan (Jeanne just uses Baker’s Joy to spray on her pan to make this easier). Bake at 300 for one hour, or until toothpick inserted in center comes out clean. Jeanne says to let it sit for thirty minutes before turning out. I let mine sit for ten because that is just what I’m used to but I’ll give thirty a try next time!

    Glaze

    • 1-1/2 cups confectioner’s sugar
    • 2 tablespoons milk
    • 1/4 tsp lemon extract
    Combine all and stir until smooth. Add more milk if too thick, more confectioner’s sugar if too thin. Pour over cooled cake.

    Monday, August 30, 2010

    Chicken and Dumplings

    For Dumplings:
    2 cup all-purpose flour
    1 teaspoon baking powder
    1 teaspoon salt
    3 tablespoon shortening
    3/4 cup milk
    3 strips cooked bacon (crumbled)

    For Chicken:
    6-8 pieces of chicken (or 1 whole chicken)
    1 tsp salt
    1 tsp pepper
    1 tsp poultry seasoning

    Cut up the chicken if necessary. If using pieces, just put them in a large pot (6 quart or more). Add 4 cups of water, 1 tsp salt, 1 tsp pepper, and 1 tsp poultry seasoning. Cook over medium heat until the chicken is done and about to fall off the bone. Do not boil. How long will depend upon how thick the pieces are, on average 45 minutes. Cook covered.

    While the chicken is cooking:
    Mix your flour, baking powder and salt in a bowl. Stir in your shortening and then your milk. You should have a dough that is easy to work. Sprinkle you bacon bits across your mixture and work it in as you slowly add them.

    Next flour a countertop or cutting board and place your dough on it. Kneed your dough until it is a consistency you are satisfied with. Then you have two choices - you can roll the dough to about a 1/8" thickness and cut it into nice looking pieces, or you can just pinch off small pieces and shape them into small balls (about half the size of a golf ball).

    If you are going to cut them into nice pieces, you can even make fancy shapes. If your children are helping to make the dumpling they sort of enjoy making hearts, stars, squares, etc. Small cookie cutters work nicely for this. Otherwise, just shaping them into ball works fine.

    Make sure you have enough liquid to completely cover your dumplings. Turn the heat up to a low boil and slowly add the dumplings. Cover the pot and cook for 15 minutes. Watch the pot to make sure it doesn't boil over.

    Hillbilly Slop

    5 large potatoes
    1/2 lb ground round
    can of whole kernel corn
    green pepper, onion, salt and pepper to taste

    Brown hamburger w/onion (diced) and diced pepper until hamburger is well done. Drain. Place corn and potatoes into pan and simmer until potatoes are browned.

    Mix hamburger into the potato pan and simmer it all together for 5-10 minutes.

    Cracklin Corn Bread

    2 cups cornmeal
    1 cup buttermilk
    2 tsp salt
    1 cup cracklins
    1 tsp soda
    lukewarm water (optional)
    1/2 tsp baking powder
    Mix together the cornmeal, salt, soda, baking powder and buttermilk.

    Mix cracklins into the mixture. If it is too dry, use some lukewarm water to make it the right consistency for corn bread.

    Pour into a greased pan or skillet and bake in a 425 degree oven for 1/2 hour, or until brown.

    Pan-Fried Cornbread

    2 C. self-rising corn meal

    2 to 3 C. very hot water

    1 to 2 T. oil for pan

    Mix corn meal and hot water. Heat oil in skillet.
    Drop corn meal mixture onto hot oiled skillet by the heaping teaspoonful, like little pancakes.
    Cook like you would a pancake, browning on both sides.

    Skillet Cornbread

    2 cups self-rising corn meal

    1/2 cup self-rising flour

    2-1/2 cups buttermilk

    2 eggs

    2 tbsp. oil

    Dash of salt

    Pinch of baking soda

    1/2 cup grits

    Dash of sugar (optional)

    Mix all ingredients. Preheat skillet with 1 tablespoon of oil. Pour batter into pan and bake at 350° F. for 35 minutes or until golden brown.

    Chocolate Coconut Pecan Pie

    3 cups sugar
    7 Tablespoonful cocoa
    1 stick melted butter or margarine
    4 eggs
    1 tsp. vanilla
    2 cups coconut (flaked)
    dash salt
    1 large can evaporated milk
    2 cups chopped pecans

    Mix ingredients in the order given.
    Pour into unbaked pie shells
    Bake at 350° F. for 40 minutes.
    Note: Makes 2 regular 9" pies.

    White Buttermilk Coconut Cake

    1 cup butter (do not use margarine!)
    2 cups sugar
    1 cup buttermilk
    3 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon cream of tartar
    1/2 teaspoon salt
    1 teaspoon vanilla extract
    6 egg whites, stiffly beaten
    Cream butter, add sugar gradually, creaming continuously.
    Mix dry ingredients together in separate bowl.
    Alternately add buttermilk and dry ingredients to butter mixture.
    Add vanilla and fold in stiffly beaten egg whites.
    Bake in 9 x 13 pan at 350° F. for 40 minutes (do not overbake).
    Never Fail White Icing

    3 egg whites
    2 1/2 cups sugar
    1/2 cup water
    1/2 teaspoon cream of tartar
    1 teaspoon baking powder
    1 can of coconut
    Boil 2 cups of sugar with 1/2 cup of water and 1/2 teaspoon cream of tartar until syrup threads.
    Beat egg whites, 1/2 cup sugar and baking powder.
    Slowly add syrup, beat until desired consistency.
    Spread over cake.
    Sprinkle coconut on top.

    Banana Cake

    1 cup butter, softened
    2 cups sugar
    3 eggs, beaten
    1 tsp. vanilla
    1 cup mashed bananas
    1/2 cup crushed pineapple, drained
    1 tsp. baking soda
    1 cup buttermilk
    1 tsp. baking powder
    3 1/2 cups flour
    1/4 tsp. salt
    1/2 cup chopped pecans
    Cream butter and sugar. Beat in eggs and vanilla.
    Blend in mashed bananas and pineapple.
    Dissolve soda in buttermilk and set aside.
    In separate bowl sift together baking powder, flour and salt.
    Blend dry ingredients into banana-egg mixture alternately with buttermilk. Beat well. Add chopped pecans.
    Pour into a 9 x 13 pan and bake in 350° F. oven 30 - 40 minutes.

    Shoofly Pie

    3/4 cup dark molasses
    3/4 cup boiling water
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 1/2 cup sifted all purpose flour
    1/4 cup butter
    1/2 cup firmly packed brown sugar
    1 Standard Pastry for one Crust Pie
    Mix first four ingredients.
    With hands, mix next three ingredients.
    Pour about one third of the molasses mixture into pie pan lined with pastry rolled 1/4 inch thick.
    Sprinkle with one third of flour mixture.
    Continue alternating layers until all ingredients are used, ending with layer of flour.
    Bake in preheated 375° F. oven for 35 minutes or until set. Serve warm or cold.

    Peach Pound Cake

    1 cup plus 2 tablespoons butter
    2-1/4 cups sugar
    4 eggs
    1 teaspoon vanilla
    3 cups all-purpose flour, divided
    1 teaspoon baking powder
    1/2 teaspoon salt
    2 cups chopped fresh peaches
    Grease a tube pan with the 2 tablespoons of butter. Sprinkle pan with 1/4 cup sugar.
    Cream remaining butter; gradually add remaining sugar, beating well.
    Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.
    Combine 2-3/4 cups flour, baking powder and salt gradually add to creamed mixture, beating until well-blended.
    Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter.
    Pour batter into prepared pan.
    Bake at 325° F. for 1 hour and 10 minutes.
    Remove from pan and cool completely.

    Peanut Butter Roll

    2 cups sugar
    1/2 cup white corn syrup
    1/2 cup water
    2 egg whites room temp
    Boil together until around 268° F.
    Have 2 eggs whites beaten stiff gradually add syrup to beaten egg whites.
    Beat until very stiff (it will lose its shine).
    Roll out (with a rolling pin) on a wax paper sprinkled with confectioners powder sugar.
    Spread with peanut butter. Roll up, let stand until firm. Slice

    Blackberry Cobbler

    cup self-rising flour
    1 cup sugar
    1 cup milk
    1 stick butter
    2 cups blackberries or other fruit
    Place butter in a 9x9 pan in a 350 degree oven.
    While butter is melting, mix flour, sugar and milk. Batter will be lumpy.
    Pour batter into pan with butter.
    Top with fruit.
    Cook until brown and sides pull away. (About 30 minutes).

    Sweet Potato Bake

    4 medium sweet potatoes peeled and diced

    4 T. butter

    2 T. heavy cream

    1/4 C. brown sugar

    2 large eggs well beaten

    1/2 C. milk

    1 T. vanilla

    1 t. cinnamon

    Topping:

    1 C. brown sugar

    1/3 C. flour

    1/3 stick butter softened

    1 C. chopped pecans

    Preheat the oven to 350°F.

    Place the sweet potatoes in a saucepan and cover them with water. Bring to a boil and reduce to heat to medium .Cook for about 20 minutes, until sweet potatoes are tender. Drain well.

    Place potatoes in a large bowl and mash them with the butter and cream. Whip in the brown sugar, eggs, vanilla, cinnamon and milk. Beat until smooth. Spoon the mixture into a 13 x 9 inch pan.

    Combine the topping ingredients together in another bowl. Sprinkle the mixture over the sweet potatoes. Bake until brown, about 35 minutes.

    Vanilla Wafer Cake

    6 eggs
    2 sticks margarine
    1 (7 oz) pkg. coconut
    1 (12 oz) box vanilla wafers
    2 cups white sugar
    1/2 cup sweet milk
    1 cup pecans
    Cream together eggs sugar and margarine.
    Add milk, coconut, nuts and crushed vanilla wafers. Mix well.
    Bake in greased and floured cake pan (either tube or 13 x 9 -inch pan ) at 350° F. for 50 to 60 minutes or until done.
    Frosting
    1 (8 oz) pkg. cream cheese
    1 lb. box powdered sugar
    1 stick margarine
    1 teaspoon vanilla
    Cream together all frosting ingredients.
    Mix well spread over cake.

    Southern Pound Cake

    1 lb Butter, at room temperature
    1 lb Powdered Sugar (Confectioner's Sugar)
    1/2 tsp. Salt
    3 cups Cake Flour, sifted 3 times and re-measured
    6 large Eggs, at room temperature
    1 1/2 tsp. Vanilla Extract
    In a large mixing bowl, cream butter and sugar together.
    Add the salt, flour, eggs, and vanilla.
    Make sure the cake batter is blended together until fluffy.
    Pour in a well-oiled and floured tube pan or a non-stick tube pan.
    Bake in a pre-heated 325° F. oven for 1 hour and 15 minutes, or until a tooth pick that is inserted in the center of the cake comes out clean.
    Remove from the oven and let cool in pan for about 10 minutes. Remove from pan and place on a rack to finish cooling.
    Makes 1 Cake

    Saturday, August 28, 2010

    Fresh Apple Cake

  • 1 1/2 cups vegetable oil

  • 2 cups white sugar

  • 3 eggs, beaten

  • 2 teaspoons vanilla extract

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 2 1/2 cups apples - peeled, cored and diced

  • 1 cup chopped walnuts

  • 1 cup raisins (optional)

  • 1 (16 ounce) container cream cheese frosting

  • 1/4 cup finely chopped walnuts

  • Directions

    1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
    2. Beat together the oil, eggs, vanilla and sugar.
    3. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture; stir in apples, nuts and raisins.
    4. Pour into prepared pan and bake at 325 degrees F (165 degrees C) for 1 1/2 hrs or until a cake tester inserted in the center comes out clean. Cool and frost with cream cheese icing. Sprinkle top with 1/4 cup fine chopped nuts.

    My Mom`s Chocolate Cake

  • 1/2 cup shortening

  • 1/2 cup unsweetened cocoa powder

  • 1 cup white sugar

  • 1 egg

  • 1 cup buttermilk

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 1/2 cups sifted all-purpose flour

  • 1/2 cup hot water

  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
    2. In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
    3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

    Chocolate Peanut Butter Wacky Cake

  • 3 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 6 tablespoons unsweetened cocoa powder

  • 2 cups white sugar

  • 10 tablespoons butter, melted

  • 2 teaspoons distilled white vinegar

  • 2 cups warm water

  • 1/4 cup peanut butter

  • 1 cup packed brown sugar

  • 1/4 cup milk

  • 1/4 cup butter, softened

  • Directions

    1. In a large bowl, sift together the flour, baking soda, salt, cocoa, and white sugar.
    2. To the sifted ingredients, add the 10 tablespoons butter or margarine, vinegar, and warm water. Mix thoroughly, but do not beat. Pour batter into ungreased 9 x 13 inch pan.
    3. Bake at 350 degrees F (175 degrees C)for 30 to 35 minutes. Remove cake from oven, but keep it in the pan.
    4. Cream together peanut butter, brown sugar, milk, and 1/4 cup butter or margarine. Spread icing onto cake. Place under broiler until brown and bubbly

    Chewy Peanut Butter Chocolate Chip Cookies

  • 1/2 cup butter, softened

  • 1/2 cup peanut butter

  • 1 cup packed brown sugar

  • 1/2 cup white sugar

  • 2 eggs

  • 2 tablespoons light corn syrup

  • 2 tablespoons water

  • 2 teaspoons vanilla extract

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 cups chopped semisweet chocolate

  • Directions

    1. Preheat oven to 375 degrees F (190 degrees C).
    2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
    3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

    Wednesday, August 18, 2010

    Turtle Cake

  • 1 (18.25 ounce) package German chocolate cake mix

  • 14 ounces individually wrapped caramels

  • 1 (5 ounce) can evaporated milk

  • 3/4 cup butter

  • 1 cup chopped pecans

  • 1 cup semisweet chocolate chips

  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
    2. Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees F (175 degrees C) remove from oven.
    3. Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.
    4. Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes

    Chocolate Caramel Nut Cake

  • 1 (18.25 ounce) package German chocolate cake mix

  • 1 cup semisweet chocolate chips

  • 1 (5 ounce) can evaporated milk

  • 14 ounces individually wrapped caramels

  • 3/4 cup butter

  • 1 cup walnuts

  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
    2. Make cake mix according to package directions. Pour 1/2 of the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 20 minutes.
    3. In a saucepan over medium low heat melt caramels, margarine, and milk. Pour over top of baked cake. Top with chocolate chips and 1/2 of the walnuts. Pour remaining cake batter over top and sprinkle with the remaining walnuts. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes mo

    Watergate Cake

  • 1 (18.25 ounce) package white cake mix

  • 3 eggs

  • 1 cup vegetable oil

  • 1 cup lemon-lime flavored carbonated beverage

  • 2 (3 ounce) packages instant pistachio pudding mix

  • 1 cup frozen whipped topping, thawed

  • 1 cup cold milk

  • Directions

    1. Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan.
    2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.
    3. While cake is baking, mix 1 box pistachio pudding, whipped topping, and milk. Chill. Ice cooled cake with chilled frosting

    Ho Ho Cake

  • 1 (9 ounce) package chocolate cake mix

  • 5 tablespoons all-purpose flour

  • 1 1/4 cups milk

  • 1 cup white sugar

  • 1/2 cup margarine

  • 1 cup shortening

  • 1/2 cup margarine

  • 1 teaspoon vanilla extract

  • 1 egg

  • 1 1/2 teaspoons hot water

  • 3 (1 ounce) squares unsweetened chocolate, melted

  • 1 3/4 cups confectioners' sugar

  • Directions

    1. Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
    2. Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
    3. In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate

    Cinnabon

  • 1 cup warm milk (110 degrees F/45 degrees C)

  • 2 eggs, room temperature

  • 1/3 cup margarine, melted

  • 4 1/2 cups bread flour

  • 1 teaspoon salt

  • 1/2 cup white sugar

  • 2 1/2 teaspoons bread machine yeast

  •  

  • 1 cup brown sugar, packed

  • 2 1/2 tablespoons ground cinnamon

  • 1/3 cup butter, softened

  •  

  • 1 (3 ounce) package cream cheese, softened

  • 1/4 cup butter, softened

  • 1 1/2 cups confectioners' sugar

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon salt

  • Directions

    1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
    2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
    3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
    4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

    Fudge Cake

  • 1 1/2 cups white sugar

  • 1 teaspoon vanilla extract

  • 2 eggs

  • 1 cup milk

  • 1 tablespoon fresh lemon juice

  • 1/2 cup unsweetened cocoa powder

  • 1 cup hot water

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup butter

  • Directions

    1. Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
    2. In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
    3. Mix cocoa and hot water together, and beat into batter.
    4. Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.

    One Bowl Chocolate Cake

  • 2 cups white sugar

  • 1 3/4 cups all-purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 2 eggs

  • 1 cup milk

  • 1/2 cup vegetable oil

  • 2 teaspoons vanilla extract

  • 1 cup boiling water

  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
    2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
    3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely

    German Chocolate Cake Cookies

  • 1 (18.25 ounce) package German chocolate cake mix

  • 2 eggs, beaten

  • 2/3 cup shortening

  • 1 (16 ounce) container prepared coconut pecan frosting

  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
    2. In a large bowl, stir together the cake mix, eggs and shortening until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Match up evenly sized cookies and sandwich them with the coconut pecan frosting