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

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.

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

One Hundred Thousand Calorie Bars

1 (18.25 ounce) package German chocolate cake mix

3/4 cup butter, melted

2/3 cup evaporated milk

6 ounces semisweet chocolate chips

1 cup chopped walnuts

50 individually wrapped caramels, unwrapped

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
2. Combine the cake mix, butter and 1/3 cup of the evaporated milk. Spread 1/2 of this mixture into the prepared pan.
3. Melt the caramels with the remaining 1/3 cup evaporated milk.
4. Bake for 3 minutes at 350 degrees F (175 degrees C).
5. Sprinkle the chocolate chips and chopped nuts over the baked mixture. Drizzle the caramel over the top then pat the remaining 1/2 of the batter on top. Bake an additional 20 minutes.

Chunky Pecan Pie Bars

CRUST:

1 1/2 cups all-purpose flour

1/2 cup butter, softened

1/4 cup packed brown sugar

 

FILLING:

3 large eggs

3/4 cup corn syrup

3/4 cup granulated sugar

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 (11.5 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Chunks

1 1/2 cups coarsely chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. FOR CRUST: BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned.
3. FOR FILLING: BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack.

Cake Balls

1 (18.25 ounce) package chocolate cake mix

1 (16 ounce) container prepared chocolate frosting

1 (3 ounce) bar chocolate flavored confectioners coating

Directions

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Chocolate Sandwich Cookies

1 (18.25 ounce) package dark chocolate cake mix

1 (18.25 ounce) package low calorie chocolate cake mix

4 eggs

2/3 cup vegetable oil

 

1 (8 ounce) package cream cheese, softened

2 cups confectioners' sugar

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
2. In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
3. Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
4. To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies

Eclair Cake

2 (3.5 ounce) packages instant vanilla pudding mix

1 (8 ounce) container frozen whipped topping, thawed

3 cups milk

1 (16 ounce) package graham cracker squares

1 (16 ounce) package prepared chocolate frosting

Directions

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Footntes

Chocolate Scratch Cake

CAKE:
1/2 cup butter (1 stick)
½ cup shortening
4 Tbs cocoa
1 cup water
2 cups flour
2 cups granulated sugar
½ cup buttermilk
1 tsp baking soda
1 tsp ground cinnamon
1 tsp vanilla extract
2 large eggs, slightly beaten
ICING:
½ cup butter (1 stick)
4 Tbs cocoa
8 Tbs milk
1 tsp vanilla extract
1 lb powdered sugar
1 cup chopped nuts (optional)
1 cup miniature marshmallows

1. Preheat oven to 325 degrees F. Grease and flour 9×13″ glass baking dish.
2. In medium saucepan, combine butter, shortening, cocoa and water. Bring to a boil and set aside to
3. In large bowl, mix together flour, sugar, buttermilk, baking soda, cinnamon, vanilla and eggs. Add chocolate mixture and mix well. Pour batter into baking dish. Bake for about 30 minutes.
4. While cake is baking, prepare icing. In medium saucepan, bring to a boil butter, cocoa and milk. Add vanilla and powdered sugar. Then add nuts and marshmallows. Pour icing over hot cake.

Peach Cobbler Muffins

1 1/4 cup self rising flour *

1 cup brown sugar

1/4 cup quick cooking oats

1 teaspoon cinnamon

2 eggs

29 ounce can peaches, drained well and coarsely chopped

1 teaspoon vanilla

3/4 cup vegetable oil

Prepare muffin pan by spraying with Pam. In large bowl, mix flour, brown sugar, oats and cinnamon. In separate bowl, mix beaten eggs, peaches, oil and vanilla. Pour egg mixture all at once into flour mixture: stir just until flour is moistened. Spoon batter into muffin cups. Bake 20 minutes at 400 degrees or until tested done. Makes one dozen.

Pecan Pie Muffins

1 C chopped pecans

1 C brown sugar

1/2 C plain flour

2 eggs

1/2 C butter or margarine, melted

Combine first three ingredients in a large bowl, make a well in the center of the mixture. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stirring until just moistened.

Place baking cups in muffins pans and coat with cooking spray. Spoon batter into cups, filling 2/3′s full. Bake at 350 for twenty to twenty five minutes or until done. remove from pans immediately.

 

 

Fresh Strawberry Cake With Cream Cheese Icing

• 1 Package Plain White Cake Mix
• 1 Cup Chopped strawberries, with juice
• 3/4 Cup Milk
• 1 Package Strawberry Gelatin (3 ounce)
• 3/4 Cup Vegetable Oil
• 3 Eggs

Grease and flour two 8 inch round baking pans or one 9×13 inch pan. Gently mash strawberries by placing them in a large plastic bag and rolling over it with a rolling pin or large can. Place cake mix, milk, gelatin mix, vegetable oil, and eggs in large mixing bowl. Beat with an electric mixer until smooth and creamy, about two minutes or so. Add in strawberries and juice, mix again until well combined. Pour into baking pans. Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. If using two round pans, allow to sit for ten minutes before turning out of pans to cool completely. If baking in 9×13 pan, simply allow to cool in pan.

Cream Cheese Icing

• 8 ounce Cream Cheese, room temp
• 4 Tablespoons margarine, room temp
• 3 Cups confectioner’s sugar

Combine all ingredients and mix with electric mixer until smooth and creamy. Ice cooled cake.
Store cake in refrigerator.
*Some people add 1/2 C crushed, drained strawberries to this icing as well. I leave them out to make the cake a bit prettier and easier to ice but feel free to add them in for more great strawberry flavor! Just mix them in after your icing is smooth and creamy and all other ingredients have been added.

Chocolate Pound Cake with Fudge Glaze

• 3 sticks margarine or butter
• 3 tsp vanilla
• 3 C sugar
• 1/2 C Cocoa
• 5 Eggs
• 1/2 tsp Baking Powder
• 3C All Purpose Flour
• 1 C Milk

Preheat oven to 325. Grease and flour bundt pan, set aside. Cream butter in large mixing bowl. Add sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In separate bowl, stir together flour, cocoa, and baking powder. Measure milk and stir vanilla into it. Add milk and dry ingredients alternately, mixing after each addition. Pour into pan and bake for one hour and twenty minutes. Let cool for ten minutes before removing from pan and allowing to cool completely before adding glaze.
Glaze:

• 1 1/2 C Sugar
• 7T Milk
• 1/4 tsp salt
• 2 T Shortening
• 1 tsp vanilla
• 2 T Margarine
• 1/2 C Cocoa

Combine sugar, cocoa, milk, shortening, margarine, and salt in heavy saucepan. Bring to a rolling , stirring constantly. Once it reaches a boil, allow to boil without stirring for two minutes, no more. Remove from heat and add vanilla. Stirr until cooled just slightly. Spoon over cooled cake.

Chocolate Cobbler

1 C self Rising Flour
3/4 C sugar
2 T Cocoa
1/2 C Milk
1 tsp Vanilla
2 T Vegetable Oil
3/4 C Brown Sugar
1/4 C Cocoa
1 3/4 C hot tap water
1 C chopped pecans (optional)
Mix together flour, sugar, and cocoa. Add milk, vanilla, oil, and nuts (if using). Mix well. Pour into greased 8×8 inch pan. Mix 3/4 C brown sugar and 1/4 C cocoa together. Sprinkle over batter. Pour, very slowly, hot tap water over dry mixture and batter. Bake in 350 oven for forty to forty five minutes.

Chocolate Velvet Cake With Cream Cheese Icing

1 Box any flavor of chocolate cake mix (I use Duncan Hines)
1 Cup sour cream
1/2 Cup milk
1/4 Cup oil
3 eggs
1-2 tsp butter flavoring (can substitute vanilla)
1 cup chocolate chips
2 heaping T cocoa powder, plus more for dusting pans
Preheat oven to 350.
Grease pans with shortening and dust with cocoa powder. Combine all ingredients into mixing bowl, except chocolate chips. Mix about two minutes, or until well blended. Mix in chocolate chips. Divide evenly among prepared pans and let cook until done, about 25 minutes. Let sit in pans for ten minutes before turning out to cool completely.


Cream Cheese Icing

8 ounces cream cheese
1 stick margarine or butter
3 1/2 to 4 cups confectioner’s sugar
1-2 tsp butter flavoring (can substitute Vanilla)


Soften cream cheese and margarine by leaving out on counter until it reaches room temperature. Combine the two in a mixing bowl and mix until well blended. Add sugar. Mix until smooth. Add flavoring and mix some more until well incorporated and icing is creamy. Ice cooled cake.

Berry Cobbler

• 2 C Berries, frozen or fresh
• 1/2 cup sugar
• 1 cup milk
• 1 cup self rising flour
• 1 cup sugar
• 1 stick butter or margarine

Preheat oven to 350 degrees. Melt stick of butter in oven proof casserole dish in oven while mixing ingredients. Place 1 T margarine on top of berries in a small bowl. Pour 1/2 cup sugar over berries. Stir. Heat in microwave for 1 minute so that sugar begins to melt.
Mix together 1 cup flour and 1 cup sugar until blended. Pour in 1 cup milk and mix until blended.
After butter is melted, take casserole out of oven and pour batter on top of melted butter. Pour berries on top of batter. DO NOT STIR! Sprinkle a tablespoon of sugar over cobbler. Place in 350 oven and cook for 55 minutes or until golden.

Easy Peasy Cherry Cheese Cobbler

• 1- 8 count can crescent rolls
• 1-21 ounce can pie filling of your choice (I used cherry)
• 1/2 Cup granulated sugar for filling
• 1/4 cup additional granulated sugar for top
• 1 teaspoon vanilla
• 12 ounces cream cheese, softened (one and a half blocks if your blocks are 8 oz each)
• 1/2 stick unsalted butter (or margarine)

Preheat oven to 350. Line the bottom of a greased 8×8 pan with four of the crescent rolls, spreading out to cover the bottom entirely. In large mixing bowl, place cream cheese and 1/2 cup sugar. Beat until smooth and well blended. Add vanilla, beat again. Spread cheese mixture over crescent rolls in pan. Pour pie filling over top of cheese mixture and spread evenly. Top with remaining crescent roll dough. Melt butter and pour over top, sprinkle 1/4 Cup sugar over that. Bake for 30-45 minutes.

Pumpkin Crumb Cake

• 1- 15 ounce Can Pumpkin
• 2C sugar
• 1 C milk
• 2 C self rising flour
• 1 stick margarine
• 2 eggs
• 1 tsp vanilla
• 1 1/2 tsp Cinnamon

Crumb Topping

• 1 stick (1/2 c) Margarine
• 1 Cup brown sugar (dark or light)
• 1 cup flour (self rising or plain, whatever you have on hand)
• 1 Cup oats (quick or old fashioned)

Spray 9×13 inch pan with cooking spray. Place all batter ingredients into large mixing bowl. Mix until well blended.
In medium bowl, place all topping ingredients. Cut together with a long tined fork until well blended. Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture. Bake for 45 minutes to an hour at 350.
Cake is done when toothpick inserted in center comes out clean.

Elvis Presley Cake

1 box yellow cake mix

1 (3-ounce) box vanilla pudding (not sugar free!)

4 eggs

1/2 cup oil

1 cup milk

1 (16-ounce) can crushed pineapple, undrained

1 cup sugar

Mix cake mix, pudding, eggs, oil, and milk. Beat until smooth.Bake in greased 9×13-inch pan in 350F preheated oven for 45-60 minutes (or until center springs back).While cake is baking, boil pineapple and sugar on top of stove until sugar has melted. While cake is still hot, punch holes in cake and pour hot pineapple over cake. Let cool.

FROSTING:

1 (8-ounce) package cream cheese, softened

1 stick butter or margarine, softened

3 cups confectioners’ sugar

1/2 cup chopped pecans (optional)

Beat cream cheese and butter until smooth. Add confectioners’ sugar gradually and beat until creamy. Add pecans, if desired, and mix well. Drop by dollops onto cake until top is mostly covered, then smooth and spread to frost cake.

Twinkie Cake

• 1 box (of 10) Hostess Twinkies (9 for cake, one to have with coffee or tea)
• 4 large bananas, sliced
• 1 large can (20oz) crushed pineapple (drained, but not pressed dry. Keep a little of the juice for moisture.
• 1 large box Vanilla instant pudding (mixed with milk according to directions on box)
• 1 – 12 oz. Cool Whip (I just used the big size and had extra since it was a little more than 12 oz)
• Maraschino cherries and pecans for garnish (optional)

Remove Twinkie cakes from wrappers. Cut each in half lengthwise from top to bottom. Place Twinkie halves in 9 x 13 baking dish with cream side facing up. Layer sliced bananas, pineapple, pudding, and Cool Whip over Twinkies in that order. Sprinkle chopped cherries (drained well on paper towels) and chopped pecans over the top. Keep refrigerated. Cool and refreshing dessert with no heat in the kitchen.

Chicken Enchiladas with White Sauce

4 chicken breasts cut into cubed pieces
Flour  tortillas, as needed
2 small cans cream of chicken soup
 1 16 oz  Sour cream
1 1/2 C. chicken broth

salt and pepper to taste
2 cups Monterey cheese,  or cheddar cheese shredded

Directions
1. Mix soup, sour cream chicken broth and salt and pepper in a large bowl and set aside
2. Place a layer of tortillas (either flour or corn) into the bottom of a 9 x 13 pan, or you can roll individually, as I do
3. Put a layer of cubed chicken into the pan
4. Layer top of chicken with soup (from step 1)
5. Repeat layers until ingredients are gone, sprinkle cheese over top
6. Bake at 350 degrees for 35 min. Watch closely and remove from oven when top is brown and mix is bubbly.

Red Velvet Cheesecake

• 1 1/2  cups  chocolate graham cracker crumbs
• 1/4  cup  butter, melted
• 1  tablespoon  granulated sugar
• 3  (8-ounce) packages cream cheese, softened
• 1 1/2  cups  granulated sugar
• 4  large eggs, lightly beaten
• 3  tablespoons  unsweetened cocoa
• 1  cup  sour cream
• 1/2  cup  whole buttermilk
• 2  teaspoons  vanilla extract
• 1  teaspoon  distilled white vinegar
• 2  (1-ounce) bottles red food coloring
• 1  (3-ounce) package cream cheese, softened
• 1/4  cup  butter, softened
• 2  cups  powdered sugar
• 1  teaspoon  vanilla extract
• Garnish: fresh mint sprigs

Preparation

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

MAMA'S YEAST ROLLS

4- 41/2 c all purpose flour
3 Tbsp Sugar
1 tsp salt
2 Pkg active dry yeast
1 1/2 C Warm water
1 C Oil , Reserve 1/2 C. for bowl

Mix all ingredients except oil in large bowl, then pour in water and begin to work together, using hands mix well into a big ball. In seperate large bowl pour 1/2 c oil. Place bread ball in this bowl and turn till coated in oil. Place damp towel over this and let rise  for about an hour or until doubled in size, Remove and knead about 5 or so min. Have large cookie sheet greased and ready. Pinch of rolls and place on cookie sheet. when done. bake at 350 till golden.

Chocolate Chip Cheese Ball

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

3/4 cup confectioners' sugar

2 tablespoons brown sugar

1/4 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

3/4 cup finely chopped pecans

Directions

1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3. Roll the cheese ball in finely chopped pecans before serving.

Earthquake Cookies

1 (18.25 ounce) package devil's food cake mix

2 eggs

1/2 cup shortening

3/4 cup confectioners' sugar

1 tablespoon water

Directions

1. Mix cake mix, eggs, shortening, and water in medium size bowl; mix with a spoon. Chill for 1 hour.
2. Shape dough into balls, roll in powdered sugar. Place on cookie sheet and bake at 375 degrees F (190 degrees C) for 8-10 minutes; or until brown.

Kentucky Butter Cake

3 cups unbleached all-purpose flour

2 cups white sugar

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1 cup butter

2 teaspoons vanilla extract

4 eggs

 

3/4 cup white sugar

1/3 cup butter

3 tablespoons water

2 teaspoons vanilla extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
4. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

German Chocolate Cake

1 1/2 cups cake flour

1 cup white sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup butter, softened

3/8 cup buttermilk

1 teaspoon vanilla extract

4 (1 ounce) squares German sweet chocolate

2 eggs

3/8 cup buttermilk

2/3 cup flaked coconut

1/2 cup packed brown sugar

2 tablespoons cream

1/4 cup chopped pecans

1/4 cup butter, softened

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
2. Cream 1/3 cup of the butter or margarine. Stir in 3/8 cup buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.
4. To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.

Better Than Sex Cake

1 (18.25 ounce) package devil's food cake mix

1/2 (14 ounce) can sweetened condensed milk

6 ounces caramel ice cream topping

3 (1.4 ounce) bars chocolate covered toffee, chopped

1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan

Chess Cake

1 (18.25 ounce) package yellow cake mix

1/2 cup butter, softened

3 eggs

1 (8 ounce) package cream cheese

4 cups confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch cake pan.
2. In a large bowl mix together cake mix, butter and 1 egg. Pat batter into greased 9x13 inch pan.
3. In a medium size mixing bowl mix together cream cheese, 2 eggs and sugar. Pour the cream cheese mixture over the cake mix batter.
4. Bake for 35 minutes or until golden brown.

Chocolate Peanut Butter Bars

1/2 cup butter

1/2 cup packed brown sugar

1 teaspoon vanilla extract

2 cups peanut butter

2 1/2 cups confectioners' sugar

2 cups semisweet chocolate chips

Directions

1. Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
2. Press into a 9 x 13 inch pan.
3. Melt chocolate chips and spread over the top. Cool

Chocolate Chocolate Milkshake

2 cups premium quality chocolate ice cream

2 (1.65 ounce) bars dark chocolate candy bars, diced

1/2 cup whipped cream

1 tablespoon chocolate shavings, for garnish

1/4 cup whipped cream

Directions

1. Combine the ice cream, diced chocolate, and 1/2 cup whipped cream in a blender. Blend until smooth. Pour into glasses, and garnish with 1/4 cup whipped cream and chocolate shavings

Pecan Pie Cake

1/2 cup butter, softened

1 cup packed brown sugar

1 (18.25 ounce) package butter pecan cake mix

2 tablespoons water

2 cups chopped pecans

2 eggs

 

1/2 cup butter, softened

2 eggs

1 cup milk

1 cup white sugar

1 cup light corn syrup

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
2. Reserve 3/4 cup cake mix for second layer. Set aside.
3. For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
4. Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
5. For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
6. Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes