Cup of Cocoa Treats

butter or sugar cookies, store bought or homemade, any flat cookie will do
large marshmallows
mini candy canes, cut the stick off so you have half a circle (handle)
Kraft marshmallow bits*
chocolate icing, I used the kind in a tube
vanilla icing, I used the kind in a tube

Place cookies on cookie sheet. Use vanilla icing to attach marshmallow to cookie. Place a small dab of vanilla icing on the ends of candy cane handles and push them into the large marshmallow. (Placing icing on the handles, before inserting inside the marshmallow, will allow the treats to be picked up by the handle, as the icing will dry inside the marshmallow.) Squeeze a small amount of chocolate icing on top of the large marshmallow. Spread it around with a knife if needed. Place 3 marshmallow bits on top of chocolate icing. Allow to dry. These make cute treats for parties or gifts.

*Kraft marshmallow bits may be discontinued now, as I have not been able to find them in stores or online in over a year. The Kraft website doesn't list them as being discontinued, but it may be with the pandemic that they were unavailable. I just made 2-3 small white dots with the vanilla icing in 2021 and they turned out just as cute!

**Other candies and cookies can be used if you desire. Sometimes I use iced oatmeal cookies or vanilla wafers. But I really like the scalloped edge to the butter cookies when I can find them, they are sometimes hard to find. If you don't want to use the peppermint candy cane, you could use a mini pretzel instead. Anything that would create a handle.

Jenna's Cranberry Streusel

1 pie crust, I use the refrigerated roll type crust

2 c. fresh or frozen cranberries*

¼ c. sugar/splenda

¼ c. packed brown sugar/splenda substitute

½ c. chopped pecans or walnuts, optional

½ t. cinnamon

1 egg

1/3 c. sugar

¼ c. butter, melted

3 T. flour

Place pie crust into square baking dish. Stir together cranberries, ¼ c. sugar, brown sugar, pecans, and cinnamon. Pour into unbaked crust. Whisk egg, 1/3 c. sugar, butter and flour together. Pour over cranberry mixture. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake for 30 minutes more, or until streusel is golden brown. May be served warm with vanilla ice cream as a dessert or as a breakfast item.

*May use different kinds of fruit too

Chocolate Sauerkraut Cake

3/4 c. drained and chopped sauerkraut
1 1/2 c. buttermilk*
2/3 c. butter, softened
1 3/4 c. brown sugar
2 t. vanilla
2 eggs
2/3 c. cocoa
2 1/4 c. SR flour

Preheat oven to 350. Spray 9x13 pan. Combine flour & cocoa. In a separate bowl, combine buttermilk & sauerkraut. In a large bowl, cream butter, brown sugar, and vanilla until fluffy. Add eggs. Add flour mixture, alternating with sauerkraut mixture. Beat only until blended. Pour batter into sprayed 9x13  pan. Bake for 45 minutes. Cool 10 minutes before frosting with desired frosting.

*you can substitute 1 c. milk, mixed with 1 T. vinegar or lemon juice. Let stand for 5-10 minutes before adding to batter.

Faye's Sock-It-To-Me Cake

1 yellow cake mix*
1 c. sour cream
1/2 c. sugar
4 eggs
1/2 c. oil
1 t. vanilla
4 T. brown sugar
4 t. cinnamon

Combine all ingredients except brown sugar and cinnamon. Pour 1/2 of batter in sprayed angel food cake pan. Add brown sugar and cinnamon to remaining batter and pour on top of other layer. Bake at 300 for 1 hour 25 minutes, or until done. **This cake is easy to fall. Do not open door early.

*Cake mixes used to be 18 oz. but now they are 15 oz. An additional 2/3 c. yellow or white cake mix will need to be added to make up the difference.

Mom's Chiffon Layer Cake

2 egg whites
1/3 c. sugar
2 c. SR flour
1 c. sugar
1 c. milk
1/2 c. oil
1 t. vanilla
2 egg yolks

Beat egg whites with 1/3 c. sugar until thick and glossy, but not stiff. Combine flour & sugar in mixing bowl. Add milk, oil, vanilla, & egg yolks. Beat at medium speed for 3 minutes. Scrape bowl and beaters frequently. Fold in egg whites. Pour into 2 sprayed 8" metal pans or 1 9x13 pan. Bake at 350 degrees for 25-30 minutes. Cool 10-20 minutes before removing from layer cake pans. Frost as desired.

Mom's Cherry Cake

1 white cake mix
2 small boxes cherry jello
16 oz. cool whip, thawed
1 can cherry pie filling
2 c. boiling water

Prepare cake and pour in sprayed 9x13 pan. Bake according to pkg. Combine water with jello and dissolve. Punch holes in cake while hot. Pour hot jello mixture over cake. Place in refrigerator for 1 hour. Cover with cherry pie filling. Top with cool whip. Keep refrigerated until ready to serve.

Mom's Cheesecake Dreams

1/3 c. packed brown sugar
1 c. SR flour
1/2 c. chopped pecans
1/3 c. butter, melted
8 oz. cream cheese, softened
1/4 c. sugar
1 egg
2 T. milk
1 T. lemon juice
1 t. vanilla

Preheat oven to 350. Spray 8" square pan. Combine 1st 3 ingredients, Stir in melted butter. Reserve 1/3 c. crumbs. Place remaining crumbs in pan. Bake 12-15 minutes. Beat cream cheese and sugar at medium speed. Add remaining ingredients and mix well. Pour over crust. Sprinkle with crumbs. Bake 25 minutes. Cool. Cut into 2" squares & then cut these diagonally. Makes 32 cookies.

Mom's M & M Cookies

1/2 c. butter, softened
1/2 c. brown sugar
1/4 c. sugar
1/2 t. vanilla
1/4 t. water
1 egg
1 c. + 1 T. SR flour
3/4 c. M & M's

Blend butter and sugars. Add vanilla, water, and egg. Add remaining dry ingredients. Mix well. Stir in M & M's. Drop by teaspoonfuls onto sprayed cookie sheet. Bake at 375 for 10-12 minutes. Makes 3 dozen cookies.

Mom's Oatmeal Cookies

1/2 c. butter, softened
1 1/4 c. sugar
2 eggs
6 T. molasses
1 3/4 c. flour
1 t. cinnamon
2 c. oats
1/2 c. chopped pecans
1 c. raisins

Combine butter, sugar, eggs, and molasses. Add flour and cinnamon. Add oatmeal, nuts, and raisins. Drop by teaspoonfuls 2 " apart on sprayed cookie sheet. Bake at 400 for  8-10 minutes, until just barely brown or they will be too hard.

Mom's Date Balls

1 stick margarine
2 c. Rice Krispies
1/2 c. sugar
1/2 c. brown sugar
1 egg, slightly beaten
1/2 c. chopped pecans
8 oz. pkg. chopped dates
1 t. vanilla

flaked coconut

powdered sugar

Spray saucepan. Melt margarine over low heat. Add sugar, egg, and dates. Cook over low heat 3 minutes, stirring constantly. Let cool slightly and add rice krispies and nuts. Spray hands. Roll date balls in hands and then roll in coconut and/or powdered sugar.

Mom's Watergate Cake

1 box white cake mix
1 box instant pistachio pudding
3 eggs
1 c. oil
1 c. sprite
1/2 c. chopped pecans
Frosting:
1 box instant pistachio pudding
16 oz. cool whip
1 c. cold milk
Topping:
1 c. sour cream
2 c. confectioners sugar
1 c. coconut

Beat all cake ingredients and spread in sprayed 9x13 pan. Bake at 350 degrees for 30-40 minutes.Combine frosting and place on top of cake. Combine topping ingredients and pour over cake.

Mom's Marshmallow Roll

1 c. chocolate chips
2 T. butter
1 egg
1 c. confectioner's sugar
1 t. vanilla
3/4 pkg. miniature marshmallows
1 c. chopped nuts
graham cracker crumbs

Melt chocolate chips and butter. Beat egg, confectioner sugar, and vanilla. Add chocolate mixture. Pour marshmallows and nuts in bottom of pan. Pour chocolate mixture over marshmallows. Divide into two rolls and roll in crumbs. Wrap in saran wrap and refrigerate. Slice and serve.

Mom's Chess Cookies

1 1/2 c. SR flour
3/4 c. margarine (1 1/2 sticks), softened
3 T. sugar
3 egg whites
2 c. light brown sugar
3 egg yolks
1/2 t. vanilla

Combine flour, margarine, and sugar. Spread in bottom of sprayed 9x13 pan. Bake at 375 for 15 minutes. Beat egg whites until very stiff. Cream brown sugar, egg yolks and vanilla. Beat until fluffy. Fold in egg whites. Spread on top of crust. Bake at 350 degrees for 25-30 minutes.

Mom's Wacky Chocolate Cake

1 1/2 c. SR flour
1 c. sugar
3 T. cocoa
1 t. vinegar
1 t. vanilla
5 T. oil
1 c. water
Topping:
2 c. sugar
2 T. cocoa
1 stick margarine
1/2 c. milk
1 t. vanilla

Spray 8" square pan. Combine flour, sugar, & cocoa. Spread in pan. Make 3 holes in cake. Put vinegar in one, vanilla in another, and oil in the last. Pour water over the whole thing. Mix well with fork. Bake at 350 degrees for 25-30 minutes. Bring topping ingredients to a boil for 1 minute. Cool, beat, and spread over cake.

Mom's Vanilla Wafer Cake

2 sticks margarine, softened
2 c. sugar
6 eggs
12 oz. box vanilla wafers, crushed
1/2 c. milk
1 c. coconut
1 c. chopped pecans

Cream butter and sugar. Add eggs, one at a time, and beat well. Add wafer crumbs and milk. Beat until smooth, about 2 minutes. Add coconut and nuts. Pour in sprayed Bundt or angel food cake pan. Bake at 275 for 1 1/2 hours.

Mom's Tunnel of Fudge Cake

1 c. soft margarine
6 eggs
 2 c. SR flour
1 1/2 c. sugar
1 pkg. Pillsbury Double Dutch Fudge Buttercream frosting mix*
2 c. chopped pecans

Cream margarine. Add eggs, one at a time, beating well after each on low speed. Gradually add flour & sugar. Stir until well blended. Stir in frosting mix and nuts. Blend well. Pour into sprayed Bundt or angel food cake pan. Bake at 350 degrees for 65-70** minutes. Cool 2 hours. Remove from pan. Cool completely before serving.

*This type frosting mix may not be available anymore (2016). This cake was made back in the 1970's.

**This cake  should have a dry, shiny, brownie type crust.

Mom's Lemon Cheesecake #2

8 oz. cream cheese, softened
2 c. milk
1 pkg. lemon jello instant pudding
1 graham cracker crust

Stir cream cheese until very soft. Blend in 1/2 c. milk until smooth. Add remaining milk and pudding mix. Beat for 1 minute. Pour into crust and chill for 1 hour.

Mom's Easy Cheesecake

8 oz. cream cheese, softened
1 c. powdered sugar
8 oz. cool whip, thawed
1 can pie filling, any flavor
graham cracker crust

Cream cream cheese. Add sugar and cream again. Spread in crust. Top with cool chip and pie filling.

Mom's Lemon Cheesecake #1

1 small pkg instant lemon jello pudding
3/4 c. sugar
1 1/3 c. milk
3, 8 oz. cream cheese, softened
3 eggs
1 t. vanilla
1/4 t. salt
1 graham cracker crust

Combine pudding, sugar, & milk. Beat cream cheese. Add eggs, vanilla, salt, and pudding. Pour in crust. Bake at 425 for 30 minutes. Turn off oven, open door and leave pie in oven for 30 minutes. Refrigerate until ready to serve.

Mom's Spectacular Pie

20 oz. can chunk pineapple in syrup, drained, reserve syrup
1 pkg. lemon jello
8 oz. cream cheese, softened
1 graham cracker crust

Chill pineapple. Add water to reserved syrup to make 1 cup. Bring  to a boil. Stir in jello until dissolved. Gradually blend cream cheese into 1/2 of hot gelatin. When smooth, pour into into crust. Chill until set. Arrange pineapple on top and spoon remaining jello on top and chill until set.

Mom's Raspberry Swirl Cream Pie

3 oz. box raspberry* jello
1 c. boiling water
7-8 ice cubes
16 oz. cool whip, thawed
4-5 t. raspberry* preserves
2 graham cracker crumb crusts

Stir jello in boiling water. add ice cubes and stir until it begins to gel. Add cool whip. Stir. Pour into crust. Swirl in preserves. Refrigerate until ready to serve. Top with additional cool whip if desired.

*other flavors may be used instead if desired

Chess Cake

1 c. margarine
1 box light brown sugar
1/2 c. sugar
4 eggs, beaten
2 c. SR flour
1 t. vanilla
1 c. chopped pecans

Melt margarine in saucepan. Add brown sugar & sugar. Stir until blended. Add remaining ingredients. Stir until well blended. Pour into sprayed 9x13. Bake at 300 degrees for 45 minutes to 1 hour.

Orange Jello Pie

2 eggs
1 small pkg. orange jello
1 1/2 c. pineapple juice
1/2 c. sugar
12 oz. can evaporated milk, chilled
1 cookie crumb crust

Beat eggs. Add sugar and juice. Bring to a boil. Dissolve jello and cool whip. Whip milk until stiff and add cooled ingredients. Pour into pie crust and refrigerate until ready to serve,

Lemonade Pie

1 can Eaglebrand milk
1 small can frozen lemonade
16 oz. whipped topping, thawed
graham cracker crust

Combine milk, lemonade. and 1/2 of whipped topping well. Pour into graham cracker crust. Freeze several hours before serving with additional whipped topping.

Milky Way Cake

8 regular size milky way candy bars
1 stick butter
1 c. crisco, I used oil instead
2 c. sugar
4 eggs
2 1/2 c. SR flour
1 1/2 c. buttermilk*
1 t. salt
2 t. vanilla
1 c. chopped pecans, optional

Frosting:

2 1/2 c. sugar
1 c. evaporated milk
1 stick butter
6 oz. chocolate chips

caramel bits, optional

Melt candy and butter. Do not burn! Cream shortening/oil and sugar. Add eggs. Beat well. Alternate flour & buttermilk*. Add  salt, vanilla and pecans. Fold in candy mixture**. Pour in 9x13 pan (or 2 8x8 pans) and bake at 350 for 25 minutes. Cool cake completely. Cook frosting ingredients to a soft ball stage, until all chips and bits are thoroughly melted and spread over cooled cake.You can poke holes in the cake if desired before adding frosting. Serve with ice cream if desired.

*I used 6 T. buttermilk blend added to dry ingredients & 1 1/2 c. water next. (This makes up 1 1/2 c. buttermilk)

**The candy mixture was still warm when I folded it into the batter so it hardened up. Be sure it has cooled down, or the rest of the batter is warmed up to prevent this from happening.

1st picture: melting milky way bars in butter. 2nd picture: creaming other cake ingredients. 3rd picture: after baking. Frosting on cooled cake. 4th picture: ready to eat! Yum!

Chocolate Angel Dessert

12 oz. pkg chocolate chips
2 eggs, divided
1 1/2 c. chopped pecans
1/2 c. cream, whipped
1 angel food cake, brown edges trimmed off

Melt chocolate chips. Add beaten egg yolks. This becomes very stiff. Add 2 beaten egg whites (stiff but not dry). Cool. Add nuts and whipped cream. Cover bottom of 8x11 pan with pieces of cake. Cover with chocolate mixture. Repeat. Refrigerate for 8 hours or longer. Top with additional whipped cream if desired. Serve chilled.

Pecan Tassies

1 c. flour
1 stick butter, softened
3 oz. cream cheese, softened

Filling
1 egg
1 T. softened butter
1 t. vanilla
dash of salt
3/4 c. brown sugar
3/4 c. coarsely broken pecans

Blend butter and cream cheese. Stir in flour and mix. Shape in 2 dz. 1" balls. Place in muffin tins. Press down against bottom and sides. Combine egg, sugar, vanilla, & salt until smooth. Divide pecans among tins. Add egg mixture. Bake at 325 degrees for 25 minutes. Remove from tins.

Pineapple Cheese Cake

1 jiffy cake mix
8 oz. pkg cream cheese, softened
1 c. milk
1 small pkg instant pineapple pudding mix
12 oz. crushed pineapple, drained
8 oz. cool whip, thawed
1 c. chopped pecans, optional

Bake cake as directed. Combine 1/2 c. milk and cream cheese. Combine remaining milk and pudding. Combine both mixtures. Put on top of cooled cake. Add layer of pineapple. Top with cool whip and nuts if desired.

Orange Chiffon Cake

2 egg whites
1/3 c. sugar
2 c. SR flour
1 c. sugar
1/2 c. oil
2 t. orange peel
1/2 c. orange juice
1/2 c. milk
2 egg yolks

Beat egg whites with 1/3 c. sugar until thick and glossy. Combine flour & sugar. Add peel, juice, milk, oil, & egg yolks. Mix at medium speed for 3 minutes. Fold egg whites into batter. Pour into sprayed 9x13 pan or 2 sprayed round cake pans. Bake at 350 for 25-30 minutes. Cool 10 minutes (20 minutes for round pans, before removing). Dust cooled cake with powdered sugar before serving, if desired.

Oatmeal Cake

1 1/4 c. boiling water
1 c. quick oats
1 stick butter or margarine
1 c. sugar
1 c. brown sugar
3 well beaten eggs
1 1/3 c. SR flour
1/2 t. nutmeg
1 t. cinnamon

Frosting
6 T. melted margarine
1/4 c. milk
2 c. brown sugar
1 c. coconut
2 c. chopped pecans

Pour water and oats over margarine. Cover and let stand 20 minutes. Add sugars and mix well. Add eggs, flour, and spices. Mix and place in sprayed 12x8x2 pan. Bake at 350 degrees for 40 minutes. Combine frosting ingredients and spread over cooled cake. Place in oven for a few minutes if desired.

Nestle Quick Cake

2 c. sugar
2 c. SR flour
4 T. Nestle Quick
1/2 t. cinnamon
1 t. vanilla
2 sticks butter or margarine
1 c. water
1/2 c. buttermilk*
2 eggs

Frosting
1 stick butter or margarine
4 T. Nestle Quick
6 T. milk
1 box confectioners sugar

Bring water and butter to a boil. Combine all dry ingredients. Add butter mixture. Add eggs, buttermilk, and vanilla. Place in sprayed 9x13 pan. Bake at 350 for 20 minutes. Bring butter, milk, & Nestle Quick to a boil. Add powdered sugar. Spread over cooled cake.

*If you don't have any buttermilk, you can make some by adding 1/2 T. vinegar or lemon juice to 1/2 c. milk. Allow to stand for 5 minutes after combining and then use as directed for buttermilk.

Lemon Cheese-Filled Cake

1 pkg. yellow cake mix
3/4 c. apricot nectar
1/4 c. butter, softened
3 eggs
Filling:
2, 8 oz. pkgs cream cheese, softened
1/2 c. sugar
2 T. lemon juice
1 c. coconut
Glaze:
2 c. confectioners sugar
2 T. lemon juice
2 T. apricot nectar

Combine 1st 4 ingredients. Beat as directed on cake box. Spray a Bundt or angel food cake pan. Spoon batter into pan. Combine all filling ingredients. Beat until smooth. Spoon over batter. Be careful not to let it touch the sides of pan. Bake at 350 degrees for 50-55 minutes. Cool in pan for 1/2 hour. Make glaze while cake is cooling. Invert onto plate and top with glaze.

Yogurt Fruit Dip

6-8 oz. any fruit yogurt
3/4 c. thawed cool whip

Combine ingredients until well blended. Cover. Refrigerate at least 1 hour. Serve with fresh fruit.

Italian Cream Cake

2 sticks butter, softened
2 c. sugar
5 eggs, separated
2 c. SR flour
1 c. chopped pecans
1 c. coconut
1 t. vanilla
egg whites, beaten to a peak
Frosting:
1 stick butter, softened
8 oz, cream cheese, softened
1 t. vanilla
1 box powdered

Combine butter and sugar. Beat well. Add yolks to mixture, one at a time, beating well after each addition. Combine flour, nuts, and coconut. Add to batter. Beat well. Add vanilla. Fold, do not beat, beaten egg whites into batter. Line 3, 9" pans with waxed  paper. Pour in batter. Bake at 325 degrees for 45 minutes. Cool 10 minutes before removing from pans & adding frosting.

Oreo Ice Cream Cake

20 oz. pkg, oreo cookies, crushed
1 stick butter, melted
8 oz. cool whip, thawed
16 oz. Hershey's hot fudge
1 1/2 gallons vanilla ice cream, softened*

Spray a 9x13 pan. Combine the cookies and butter. Layer half the cookie crumbs in the bottom of pan. Spread ice cream over crumbs. Warm the fudge and pour over ice cream. Spread cool whip over the fudge. Cover with remaining oreo crumbs. Place in freezer for at least 2 hours or until firm. Take out of freezer 20 minutes before you want to serve.

*can also use chocolate, chocolate chip, mint chocolate chip or any other flavor ice cream. The possibilities are endless!

Ice Cream Cake

1 box chocolate cookies, crushed
2/3 c. butter, melted
1/2 gallon vanilla ice cream
3 sq. semi sweet chocolate*
2 T. butter
1 c. sugar
1 c. evaporated milk

Combine cookies and butter. Place in sprayed 9x13 pan. Refrigerate. Melt ice cream until soft. Pour on top of crust. Boil and stir remaining ingredients in saucepan for 10 minutes. Cool and pour over ice cream. Add pecans if desired. Freeze until firm.

*Or use chocolate chips in a microwave. Heat on medium power for 1 minute, then stir. Be sure what you use to stir with is dry. Continue heating in 10-15 second intervals, stirring between each one, until melted. Add other ingredients at this point and continue as directed.

Holiday Gift Cake

8 oz. cream cheese, softened
1 c. butter, softened
1 1/2 c. sugar
1 1/2 t. vanilla
4 eggs
1/2 c. chopped pecans (reserve a few halves)
2 1/4 c. SR flour, divided
8 oz. maraschino cherries, drained, chopped (reserve a few halves)
Glaze:
1 1/2 c. powdered sugar
2 T. milk

Thoroughly blend cream cheese, butter, sugar, and vanilla. Add eggs, one at a time, mixing well after each addition. Gradually add 2 c. flour. Combine remaining flour with cherries & nuts. Pour batter into sprayed angel food cake pan. Bake at 325 degrees for 1 hour 20 minutes. Cool 10 minutes. Invert onto plate. Glaze with mixture of powdered sugar and milk. Garnish with cherry & pecan halves.

*Make it really festive by using red cherries for berries and green cherries for leaves.

Coconut Milk Frosting

2 sticks butter, softened
2 t. coconut flavor
1 c. powdered sugar
7 T. canned coconut milk (shake well)

Combine butter and flavor until creamy. Gradually add powdered sugar. Slowly beat in coconut milk. Beat until thick and fluffy, about 5 minutes.

Coconut Buttercream Frosting

3 sticks butter, softened
2 t. coconut flavor
1/2 t. almond extract
3 boxes powdered sugar
1 c. canned coconut milk (be sure to shake well before opening)

Beat butter and flavorings together until fluffy. Add powdered sugar gradually, alternating with milk. Beat until smooth. Males 8 cups.
*This frosting freezes well for future use.

For a smaller amount I would use:
1 stick butter, softened
2 t. coconut flavor
1 box powdered sugar
1/3 c. canned coconut milk (shake well)

Follow same directions as above.

Coconut Pound Cake with Coconut Glaze

3 sticks butter, softened
3 c. sugar
6 eggs
3 c. SR flour
1 c. milk
7 oz. flaked coconut
1 t. coconut flavor
1 t. almond extract

Beat butter and sugar on medium until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour, alternating with milk, on low speed. Stir in coconut and flavorings. Pour in sprayed Bundt or angel food cake pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool in pan for 10 minutes, then invert onto plate.

Coconut Glaze
1-1 1/2 c. powdered sugar
3/4 c. canned coconut milk (shake milk well before opening)
1 t. coconut flavoring

Place items in saucepan and heat to a boil until sugar is dissolved. Brush over warm cake, after inverting.

Mom's Easy Saucepan Chocolate Cake

2 c. SR flour
2 c. sugar
1 stick margarine
1/2 c. shortening
1 c. water
3 T. cocoa
2 eggs, well beaten
1/2 c. buttermilk
1 T. vanilla

Sift flour and sugar. Combine together. In a saucepan, place margarine, shortening, water, and cocoa. Bring this to a boil and pour over flour mixture. Add eggs, buttermilk, and vanilla. Mix well (it will be thin). Place in sprayed 9x13 pan. Bake for 30 minutes or until done.
Frosting:
1 stick margarine
3 T. cocoa
6 T. milk
1 t. vanilla
1 box powdered sugar
1 1/2 -2 c. chopped pecans

Melt margarine in saucepan. Add cocoa and milk. Bring to a boil. Remove from heat and add powdered sugar, vanilla, and nuts. Spread on cake while hot. (Poke holes in cake, before frosting, if desired.) Cut into squares to serve.

Mom's Chocolate Squares

3/4 c. SR flour
3/4 sugar
1/4 c. cocoa
1/3 c. chopped pecans
1 egg
1/4 c. milk
1/3 c. margarine, melted
1 t. vanilla

Sift flour, sugar, and cocoa. Combine together. Add nuts. Combine egg, milk, butter, and vanilla. Add all at once to dry ingredients. Stir until blended. Spread in sprayed 9x9 pan. Bake at 350 degrees for 35 minutes. Cool 10 minutes. Cut into squares.

Mom's Chocolate Chip Cake

1 yellow cake mix
4 eggs
1 small box instant vanilla pudding
1 c. oil
1 c. milk
4 oz. grated German chocolate
12 oz. pkg. chocolate chips
1/4 c. powdered sugar

Combine cake mix, eggs, dry pudding, oil, and milk on medium speed for 5 minutes. Add 2 T. grated chocolate and chocolate chips. Fold gently. Pour into sprayed Bundt or angel food cake pan. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes then invert onto plate. Sprinkle with powdered sugar and remaining grated chocolate before serving.

Chocolate Pudding Cake

3/4 c. sugar
1 c. SR flour
2 T. cocoa
1/2 c. milk
3 T. margarine, melted
1 T. vanilla
Topping:
1/2 c. sugar
1/2 c. brown sugar
1/2 c. cocoa
1 1/2 c. water

Sift sugar, flour and cocoa. Add milk, margarine, and vanilla. Mix well. Spread in sprayed 9" pan. Combine topping sugars & cocoa. Sprinkle over batter. Pour water over top. Bake at 350 degrees for 45 minutes.

Chocolate Pound Cake

1 pkg. Devil's food cake mix
4 eggs, beaten
1 c. water
1/2 c. oil
1 pkg chocolate instant pudding

Blend all ingredients in large bowl. Beat on medium speed for 2 minutes. Spread batter in sprayed bundt pan. Bake at 350 degrees for 45-50 minutes. Cool 15 minutes before removing from pan.*Beating eggs before adding to batter will result in a less stiff batter.

Pineapple Dessert #2

1/2 lb. pkg. crushed vanilla wafers, reserve some for garnish
1 lb. box powdered sugar
2 eggs
3/4 c. margarine
4-6 T. orange juice
1/2 pt. whipping cream
20 oz. can crushed pineapple, well drained
3/4 c. chopped pecans

1st layer:
Cream sugar, eggs, margarine, orange juice, and vanilla wafer crumbs. Press in sprayed 9x13 dish.
2nd layer: 
Whip cream and spread on crust.
3rd layer:
Add pineapple and nuts. Sprinkle rest of vanilla wafers on top. Cover with aluminum foil and store in refrigerator. This will keep for several days.

Lime Chocolate Fascination

1 large can evaporated milk
3 oz. pkg lime jello
2 c. hot water
1 c. sugar
1/4 c. lime juice
2 t. lemon juice
green food coloring
2 c. chocolate wafer crumbs, divided
1/2 c. melted butter

Chill milk at least 1 day in refrigerator. Dissolve jello in hot water. Chill until mixture is partly congealed. Whip until fluffy. Stir in sugar, lime and lemon juices and a few drops of food coloring. Whip milk until light and fluffy. Fold into jello mixture. Combine cookie crumbs and melted butter. Reserve 1/2 c. crumbs. Press remaining in bottom of angel food cake pan. Add gelatin, milk mixture, Crumbs on top. Chill overnight.

Crunchy Ice Cream Bars

1/2 c. corn syrup
1/2 c. peanut butter
4 c. cocoa krispies
1 pt brick ice cream

Combine syrup with peanut butter. Add cocoa krispies. Stir until well coated. Press firmly into sprayed 9x13 dish. Place in freezer until firm. Cut into 12 3" squares and place slice of ice cream between two squares. Cut each square into bars. Wrap individually in aluminum foil and store in freezer.

Chocolate Toffee Crescent Bars

1 can 8 ct crescent rolls or use Pillsbury sheet
2/3 c. firmly packed brown sugar
2/3 c. margarine
1 1/2 c. chopped pecans
6 oz. chocolate chips
1/2 bag toffee bits

Place large rectangle of dough in ungreased 15x10 jelly roll pan. Combine sugar and butter. Boil 1 minute. Pour over dough. Sprinkle nuts over top. Bake at 375 degrees for 14-18 minutes until golden brown. Remove from oven and sprinkle with chocolate chips & toffee bits.

Tea Punch

15 Tea bags
3/4 c. sugar
2 qt. cranberry juice'1/2 c. lemon juice
4 (6 oz.) orange juice concentrate, thawed
1 bottle gingerale

Bring 1 qt. cold water to a boil and add tea bags. Let stand 5 minutes. Add sugar and dissolve. Cool and add juices and 2 qts water. Refrigerate until ready to serve. Add gingerale. Serves 50.

Cranberry Punch

1 qt. cranberry juice
1 qt. apple juice
1/2 c. sugar
4 qts. gingerale

Mix juices. Add sugar & stir until dissolved. Refrigerate. Add gingerale just before serving.

Golden Wedding Punch

12 oz. can frozen orange juice
46 oz. sweetened pineapple juice
1 3/4 c. lemon juice
1 gallon water
2 c. sugar
1 bottle gingerale

Combine all ingredients. Serve. Great for receptions and celebrations.

3 Fruit Punch

12 oz. can frozen lemonade
6 cans water
46 oz. can orange juice
46 oz. can pineapple juice
1 qt. gingerale

Mix all ingredients except gingerale. Add gingerale just before serving. Makes 2 gallons.

Bohemian Tea

3 qt boiling water
1 c. sugar
1 t. whole cloves
juice of 2 lemons
1 stick cinnamon
2 T. black tea, or 1 tea bag
3/4 c. orange juice

Tie spices in cheesecloth. Add sugar to hot water. Boil 10 minutes. Turn off heat and add tea tied in cloth bag. Cover and let set for 5 minutes. Remove spices and tea. Add fruit juices and serve hot.

Lemon Cream Cheese Cake

12 oz. can evaporated milk, refrigerate
6 oz. lemon jello
1 c, boiling water
8 oz. cream cheese, softened
1/2 c. lemon juice
2 c. graham cracker crumbs
1/4 c. sugar
5 T. butter, melted

Make crust by combining the last 3 ingredients. Press into 9x13 sprayed dish. Combine lemon jello, water and juice. Chill and fold in whipped milk. Pour in crust and chill several hours.

Mom's Lemon Jello Pie

1 c. sugar
1 1/2 c. pineapple juice
2 eggs, beaten
1 box lemon jello
12 oz. can evaporated milk
2 graham cracker crusts, store bought or homemade

Bring juice, sugar, and eggs to a boil. Dissolve jello in mixture and cool. Chill milk until icy. Whip until stiff. Fold cooled mixture into whipped milk. Pour into crusts. Chill until pie holds shape when cut.

Imperial Chicken

10 boneless, skinless chicken breasts
2 c. bread crumbs
3/4 c. Parmesan cheese
1/4 c. chopped parsley
1 clove garlic, crushed
2 t. salt
1/8 t. pepper
melted butter

Combine crumbs with cheese, parsley, garlic, salt, and pepper. Dip each piece of chicken into melted butter, then crumb mixture. Place is sprayed casserole dish. Bake at 350 for 1 hour.

Mostaccioli

2 lb. ground chuck
1 lb. onion, chopped
1 stick margarine
2 c. uncooked mostaccioli or penne pasta
1 large can sliced mushroom, drained
15 oz. can Italian style tomato sauce
1 can diced tomato with basil, oregano, and garlic, undrained
1 c. mozzarella cheese, shredded

• Heat oven to 350. Spray 8-inch baking dish with nonstick cooking spray. Cook mostaccioli as directed on package. Drain. In 12" skilletbrown meat over medium-high heat until thoroughly cooked, stirring frequently. Rinse & drain. Stir in tomato sauce, tomatoes and mushrooms. Bring to a boil. Remove from heat; pour into sprayed baking dish. Add cooked pasta. Stir gently to mix. Cover with foil and seal tightly. Bake for 15 minutes. Uncover, sprinkle with cheese. Bake uncovered 5-10 minutes to melt cheese. Serve with salad and bread.

Sweet and Sour Meatballs

1 1/2 lbs. ground chuck
3/4 c. quick oats
1/2 c. chopped onion
1/3 c. milk
1 egg
2 T. soy sauce
3/4 t. salt
1/8 t. pepper
1/8 t. garlic powder

Combine all ingredients. Form 1" balls. Bake at 425 degrees in a sprayed jelly roll pan for 12 minutes.

Sauce: 
20 oz. chunk pineapple, drained
1 can beef broth
2 green peppers, chopped
8 oz. can sliced water chestnuts, drained
2/3 c. maple syrup
2 T. soy sauce
1/8 t. garlic powder
1/2 c. vinegar
1/3 c. cornstarch

Combine all ingredients, except vinegar and cornstarch in 12" skillet. Bring to a boil over medium high heat. Reduce heat. Cover. Simmer 5 minutes. Gradually add combined vinegar and cornstarch. Cook over medium heat, stirring constantly until thickened and clear. Stir in hot meatballs. Transfer to chafing dish or lined crockpot, set on keep warm, to serve.

Berry Patch Coffeecake

1 c. sugar
8 oz. cream cheese, softened
1/2 c. margarine or butter
2 eggs
1/2 T. vanilla
1/2 c. raspberry preserves
2 c. SR flour
1/4 c. milk

Combine sugar, cream cheese, & margarine. Add 1 egg at a time, mixing well after each. Blend in vanilla. Add flour. Pour into sprayed 9x13 pan. Dot with preserves. Cut through batter for a marble effect. Bake at 350 degrees for 35-40 minutes.

Wedding Cookies

1 c. melted shortening
1/3 c. sugar
1 2/3 c. flour
2/3 c. ground almonds
confectioner's sugar

Combine all ingredients. except confectioner's sugar. Roll in hands to make balls. Place on cookie sheet. Bake at 325 degrees for 12-15 minutes. Roll in confectioner's sugar before serving.

Chocolate Chip Pie

2 pastry pie shells
1 stick butter, melted
4 eggs, beaten
1 c. sugar
1 c. light corn syrup
1 small pkg. chocolate chips
1 c. broken pecans, optional

Divide nuts and chips on bottom of crusts. (Place crusts on top of covered cookie sheet.) Combine butter, eggs, sugar, & syrup. Pour over chips & nuts in crusts. Bake 30-40 minutes at 350 degrees. Cool. Serve warm with ice cream, if desired.

Chocolate Scotch Pie

1 1/2 c. packed brown sugar
1/4 c. margarine
3 eggs
1 square chocolate, melted & cooled
1/2 c. milk
1 t. vanilla
cool whip, thawed

Cream together margarine and brown sugar. Add eggs, 1 at a time, beating on low until just combined. Blend in chocolate. Stir in milk and vanilla. (May look curdled). Bake at 350 degrees for 40 minutes. Cool. Top with whipped topping if desired.

Lemon Lush Pie

graham cracker crust
8 oz. cream cheese, softened
1 c. confectioner's sugar
8+ oz. cool whip, thawed
1 pkg. instant lemon pudding mix, prepared, (I used sugar free)

Combine cream cheese, confectioner's sugar, and cool whip. Spread in crust. Spread lemon pudding on top of that layer. Top with more cool whip and chill before serving.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          

Orange Pound Cake

3 c. SR flour
1 c. milk
2 sticks butter, or margarine
1 oz. orange extract (add to milk)
3 c. sugar
1/2 c. crisco
6 eggs

Frosting:
1 box confectioner's sugar
8 oz. cream cheese, softened
1 small can coconut
1 stick butter or margarine
1 c. nuts, chopped
2 t. orange extract

Cream sugar, butter, & crisco until well blended. Add eggs, one at a time. Alternate milk and orange extract  mixture with flour. Pour into sprayed bundt or angel food cake pan. Place in Cold oven. Turn oven to 300 and bake for 1 1/2 hours. Cool 10 minutes before inverting onto plate. Combine frosting ingredients and spread over cooled cake. 

Scotch Broth

8 oz. middle neck mutton
1 pt. water
1/2 t. salt
1 oz. finely chopped onion
1 carrot , diced
1/2 swede, (turnip, rutabega), diced
2 stalks celery, shredded
1 t. parsley

Wipe the meat and discard any surplus fat. Remove meat from bones and shred finely. Place the meat and bone in a large saucepan. Cover with water. Add salt. Place the barley in a small saucepan. Cover with water. Bring to a boil. Strain and add to the soup water. Bring soup to a boil, skim, cover with a lid and simmer for 1 hour. Add vegetables, except the parsley, and simmer for 1 hour. Remove the bone. Check the seasoning. Sprinkle with chopped parsley and serve.

Green Bean Relish

12 oz. can shoepeg corn, drained, reserve liquid
17 oz. can Leseur sweet peas, drained, reserve liquid
16 oz. can french style beans, drained, reserve liquid\
2 T chopped pimentos
1 green pepper, chopped
2 small minced onions
Dressing:
1 1/4 c. sugar
3/4 c. vinegar
1 t. salt
3/4 c. oil
dash of pepper

Add drained liquids from first 3 ingredients to the next 3 ingredients on list. Bring all dressing ingredients to a boil and let cool. Add vegetables. Stir.

*This relish is better if marinated in dressing overnight in a covered dish.

Spaghetti Sauce

1/2 c. chopped onion
1 T. oil
1 lb. ground chuck
1/2 clove garlic
1 lb. can tomatoes
8 oz. can tomato juice, optional
1 can sliced mushrooms, drained
1 bay leaf
1/2 t. oregano
1/2 t. thyme
2 t. parsley flakes
1/2 t. pepper
dash of basil

Brown meat in oil with onion. Drain, rinse, and add all other ingredients. Cover. Simmer 1 hour. Serve over cooked pasta.

Pineapple Cranberry Salad

3 oz. raspberry jello
1 c. hot water
1/2 c. cranberry juice
1 small can crushed pineapple, drained
1 can whole cranberries, drained
1/4 c. chopped pecans

Combine jello, water and juice. Add remaining ingredients. Chill thoroughly.

Almond Frosting

6 T. crisco
3 T. butter
1 egg white
1 t. almond flavoring
3 T. boiling water
1 box confectioners sugar

Combine all ingredients and mix well. Spread on cooled cake.

Spiced Toasted Pecans

1 egg white
1 T. water
1/2 c. sugar
3/4 t. salt
1 t. cinnamon
1/4 t. cloves
1/4 t. nutmeg
3 c. pecan halves

Beat egg white and water together. Combine all other ingredients. Mix together egg mixture and  & cinnamon mixture. Stir in pecans. Spread in shallow pan. Bake at 250 degrees for 1 hour. Stir occasionally. Enjoy!

*this is a yummy snack by itself, or used as a topping on homemade ice cream.

Monkey Bread

2 pkgs. yeast
1/2 c. oil
1/2 c. sugar
1 1/2 t. salt
1 stick butter or margarine, melted
5 1/2 c. SR flour, divided
3 eggs
1 c. scalded milk
1/4 c. lukewarm water

Place yeast in water. Add eggs. Add oil, sugar, and salt to scalded milk. Cool. Add yeast mixture. Add 4 1/2 c. flour. Let rise for 30 minutes. Turn dough out and knead with 1 c. flour.  Roll out to biscuit thickness. Cut with biscuit cutter. Dip in butter and stand up around inside edge of sprayed Bundt pan. Let rise for 1 hour. Bake at 350 degrees for 25-30 minutes. There will be more than enough for the bundt pan. The remaining may be folded and baked on a cookie sheet.

Squash Casserole

1 qt. squash, sliced, cooked, and drained
1 onion, chopped, optional
1 stick margarine or butter
16 oz. pkg. Pepperidge Farm herb or cornbread stuffing mix
1 can sliced water chestnuts, drained, optional

1 c. shredded carrots, optional
8 oz. sour cream
1 can cream of chicken or mushroom soup
1 small jar pimentos, drained

Melt margarine & mix with stuffing. Add onions. Put half in bottom of sprayed 9x13 dish. Combine squash, soup, sour cream, pimentos, carrots, & water chestnuts. Pour on top of stuffing. Add rest of stuffing on top and bake at 350 degrees for 35 minutes until heated through.

Mom's Million Dollar Pie

15 oz. can mandarin oranges, drained (I used no sugar added)
20 oz. crushed pineapple, drained (I used NSA or in its own juice)
15 oz. can sliced peaches, drained
1 can Eaglebrand milk (I used reduced fat)
juice of 1 lemon
16 oz. cool whip, thawed
3 graham cracker crusts (or homemade)

Add juice to milk. Mix well. Add fruit. Fold in cool whip. Pour in pie crusts and refrigerate until ready to serve.

*Pies may also be frozen

Mom's Fancy Cake

1 box cake mix, any flavor
1 box (3 3/4 oz) instant pudding mix, any flavor
1/2 c. melted margarine or butter
1 c. hot water
4 eggs

Combine all ingredients on medium speed for 5 minutes. Pour in sprayed Bundt or angel food cake pan. Bake at 350 degrees for 40-45 minutes. Cool in pan 10-15 minutes. Invert onto plate. Sprinkle confectioners sugar over cooled cake. Serve.

Mom's Foolproof Fudge

12 oz. can evaporated milk
3, 4 oz. bars Baker's baking chocolate
4 1/2 c. sugar
1 pt. marshmallow cream
2 T. margarine or butter
12 oz. chocolate chips
pinch of salt

Bring margarine, sugar, milk and salt to a vigorous boil, stirring often. Reduce heat and simmer 6  minutes. Place chocolate chips, baker's chocolate, and marshmallow cream in large bowl. Slowly pour boiling syrup over chocolate marshmallow mixture and beat until chocolate melts. Spread in sprayed pan and refrigerate until set.

Fresh Apple Cake with Caramel Icing

1 1/2 c. oil
2 eggs, beaten
1 t. vanilla
2 t. apple pie spice
1 c. chopped pecans, optional
2 c. sugar
3-4 c. chopped apples, peeled, if desired, (I leave the peeling on)
2 1/2 c. SR flour

Place oil in large mixing bowl. Add sugar and eggs. Beat at low speed until creamy. Add flour in small amounts. Add vanilla and apple pie spice. Beat. When batter becomes very stiff, remove beaters and fold in apples and nuts. Spread in sprayed angel food or Bundt pan**. Bake at 350 degrees for 1 hour. Cool for 10 minutes before inverting onto plate. Serve plain or with caramel frosting.*Beating eggs before adding to batter will result in a less stiff batter.

**I find when I make this cake in a Bundt pan, it doesn't all want to come out when I invert it..probably because the cake is so moist.

Caramel Icing:
2 T. butter
3-4 T. milk
1/2 c. brown sugar
1 c. confectioners sugar
1/2 t. vanilla

Melt butter in pan and add brown sugar. Add 3 T. milk. Boil for 1 minute. Remove from heat and add 1/2 confectioners sugar and vanilla. Add remaining confectioners sugar, mixing well, and spread over cake. *I had to add a little more milk to make it spreading consistency. (This was my dad's favorite cake!)

1st picture: cooling in pan; 2nd picture: inverted onto plate; 3rd picture: with caramel icing; 4th picture: inside apple cake--so moist-- yum!

Mom's Lemon Pie #1

1 cookie crumb crust
1/2 c. lemon juice
1 can condensed milk
2 eggs, separated
1/2 t. cream of tartar
4 T. sugar

Combine juice, milk and egg yolks. Stir until well blended. Pour into pie crust.* Beat egg whites, adding sugar and cream of tartar gradually. Beat until stiff. Add to pie and place in oven to brown. (350 for 10-12 minutes) Chill thoroughly before serving.

*The citric acidity sets the egg yolks. No need for baking.

Mrs. Buffington's Cheesecake

Graham Cracker Crust:
1 1/4 c. graham cracker crumbs (about 18 crackers)
1/3 c. soft margarine or butter
1/4 c. sugar

Combine and press in bottom & 1" up side of sprayed springform pan.

3, 8 oz. pkgs. cream cheese, softened (total 24 oz)
3 eggs
1 c. sugar
1 t. vanilla

Beat all ingredients together on high speed for 10 minutes, until very smooth. Pour into crust and bake at 350 degrees for 30 minutes. Remove from oven and let stand for 5 minutes. Increase oven temperature to 450 degrees.

4 T. sugar
1 pt. sour cream
fruit topping, optional

Combine sour cream and sugar. Spread over cake and return to oven for 5 minutes. Allow to cool completely before serving with fruit topping, if desired. Store in refrigerator.

Mom's Martha Washington Candy

1/2 lb margarine or butter
1/2 can Eaglebrand milk
2 boxes confectioners sugar
1 t. vanilla
1 c. finely chopped pecans, optional
chopped maraschino cherries, drained
peanut butter, optional
coconut, optional
6 oz. chocolate chips*
1/8 lb. paraffin*
chocolate or vanilla candy coating*, melted as directed on pkg.
pecan halves
candy sprinkles

Cream margarine and milk. Add sugar, vanilla, and nuts (or cherries, peanut butter, or coconut). Mix by hand and roll in tiny balls. Melt chocolate chips* & paraffin* over hot water, or just use melted almond bark instead, if desired. Place a toothpick in candy ball and dip in chocolate. Place dipped candy onto wax paper lined cookie sheet. Press pecan half lightly on candy or add candy sprinkles. Place in refrigerator for 30 minutes to 1 hour to set up. Store in air tight container.

*This is my mother's recipe and she used chocolate chips & paraffin. I use melted almond bark instead.

Mom's Pecan Pie with Meringue

6 whole eggs, reserve whites for meringue
1 c. sugar
2 c. light corn syrup
1/4 c. margarine or butter, melted
1 T. vanilla
1 c. broken pecans
1 baked pie shell, deep dish

Meringue:
egg whites
1 c. sugar
pinch of salt

Beat egg yolks until foamy. Add syrup. Beat again. Add sugar, margarine, salt, & vanilla. Add pecans. Place pie shell on parchment paper covered cookie sheet. Pour mixture into baked pie shell. Bake at 350 degrees for 45 minutes.

Make meringue by beating egg whites, in a metal or glass bowl, on high until stiff and foamy, gradually add 1 c. sugar, 1 T. at a time, until sugar is dissolved. Add pinch of salt. Carefully place on baked pie and place in oven to brown, if desired.

Easy Way to Shuck Corn on the Cob (Microwave Corn on the Cob)

Cut off the stalk of each ear, 1" above the last row of corn kernels. Microwave 2-4 minutes. Holding the uncut end (silks), shake and squeeze the husk until corn slides out.

Store bought corn will need to be cooked for 5 minutes. Fresh corn only 2 minutes.

I store mine inside an insulated cooler while others are cooking so that they are all still hot when ready to serve.

Yummy!

Oatmeal Scotchies

1 1/4 c. SR flour
1/2 t. cinnamon
2 sticks butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 t. vanilla
3 c. quick oats
11 oz. pkg. butterscotch chips

Preheat oven to 375. Combine flour and cinnamon. Beat butter, sugar, brown sugar, eggs, and vanilla. Gradually add in flour mixture. Stir in oats and chips. Drop by rounded tablespoon onto ungreased cookie sheets. Bake 7-8 minutes for chewy cookies, 9-10 minutes for crispy. Cool 2 minutes. Remove to wire racks.

*May also be made as oatmeal scotchies bars by spreading in a greased jelly roll pan (15x10) Bake 18-22 minutes or until light brown. Cool completely before slicing into bars.

Butterscotch Toffee Bars

2 1/2 c. SR flour
2 sticks butter, softened
1 3/4 c. brown sugar, packed
1 T. vanilla
2 eggs
11 oz. pkg butterscotch chips, divided
1 c. Heath toffee bits, or chopped nuts

Preheat oven to 350 degrees. Spray 9x13 pan. Combine butter, sugar, and vanilla. Add eggs. Gradually add in flour. Beat well. Stir in 1 c. butterscotch chips & toffee bits. Spread in pan and top with remaining butterscotch chips. Bake for 35-40 minutes until browned and wooden pick comes out clean. Cool completely and cut into squares.

*These are very sweet!

Corn Muffins

2 c. SR cornmeal
1 c. sour cream
2 eggs
2/3 c. oil
1 can cream style corn

Combine all ingredients well. Pour in sprayed muffin tins. Preheat oven to 350 degrees. Bake for 30 minutes until nice and brown. Remove from oven and allow to set for 5 minutes before removing from tins. I made 1  set of regular sized muffins and 1 set of mini muffins. Serve with soups, chili, or gumbo.

*This can also be made in a cast iron skillet or any other pan/dish you would put cornbread in. I just like the individual serving size muffins.

Crockpot Shrimp and Okra Gumbo

2 pounds shrimp, peeled and deveined (I used frozen salad shrimp, thawed)
salt & pepper to taste
Tony Chachere's creole seasoning, to taste
1/2 c. olive oil
2 pounds okra, sliced
1 can Del Monte diced tomatoes with garlic, basil, and oregano, juice and all
1 c. chopped onion
4 cloves garlic, minced
1/2 c. celery, sliced
1 green pepper, chopped
5-6 c. water
cooked brown rice or quinoa

Place oil in skillet and add okra. Cook over medium heat 30-40 minutes until no longer slimy, stirring occasionally. Place all other ingredients, except shrimp, okra, & rice in lined crockpot. Cook on high for 4 hours. Add shrimp and okra during the last 30 minutes, after reducing to low. Serve over rice or quinoa if desired. I also made "corn" muffins. Yummy!

Frosted Lemon Cream Cheese Cookies

2 1/2 c. SR flour
1 c. sugar
1 stick butter, room temperature
1/4 c. cream cheese, room temperature
1/4 c. lemon juice
1 egg, room temperature
1 1/2 T. lemon zest (optional)
1 t. vanilla
1 t. lemon extract
Icing:
3/4 c. powdered sugar
1/2 T. milk
1/2 T. lemon juice

Cream together butter and cream cheese until smooth. Add sugar and beat until creamy. Add egg and vanilla. Beat until fluffy 5-6 minutes. Combine flour, and lemon zest. Alternate between adding flour mixture and lemon juice to cream cheese mixture, begin and end with dry ingredients. Mix until a rough dough forms. Add flour if needed to prevent from being too sticky. Wrap in plastic wrap and refrigerate 2 hours. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Spoon out dough with small cookie scoop. Roll dough between hands if desired. Place on cookie sheets and bake 10-12 minutes or until edges start to brown. Remove from oven and cool. While cooling, combine icing ingredients until smooth. Add more or less powdered sugar depending on how thick you want the icing. Drizzle over cooled cookies before serving.

Heaven in a Crockpot

1 box Betty Crocker fudge brownie mix
1 stick butter, melted
4 eggs, beaten
1 pouch Betty Crocker chocolate chip cookie mix

Mix all ingredients together. Line or spray crockpot. Add mixture. Cook about 3 hours on low. Serve with vanilla ice cream.

Smoked Sausage Medley

2 large potatoes, cubed
2 zucchini, cut in chunks
2 yellow squash, cut in chunks
1 red or green pepper, diced
1/2 onion, chopped

2 T. olive oil

2 garlic cloves, minced

14.5 oz. can diced tomatoes, drained (I use Del Monte oregano, basil, garlic)

salt

pepper

Smoked sausage, sliced**

Place all the veggies and sausage on a cookie sheet and add oil, garlic, tomatoes, salt, and pepper. Bake at 375 for 1 hour. Serve with salad, if desired.

*other veggies may be substituted

**Can also use cubed chicken or turkey instead of smoked sausage

Ultimate Magic Cookie Bars

1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1 can chocolate Eaglebrand milk
12 oz. pkg. chocolate chips, divided
1 1/3 c. coconut
1 c. chopped pecans, optional

Preheat oven to 350. Spray 9x13 pan. Combine crumbs and butter. Press into bottom of pan. Pour Eaglebrand over top. Add 1 1/2 c.  chocolate chips, coconut, & pecans. Press down firmly before baking for 25-30 minutes. Sprinkle remaining chocolate chips over top. Cool completely before slicing in bars.

Oatmeal Chocolate Chip Brownies

1 1.2 c. quick oats
1 1/2 c. milk chocolate chips
1 1/3 c. SR flour
2/3 c. brown sugar
1 stick butter, divided
1/2 (14 oz. can) chocolate Eaglebrand milk
1 egg
1 t. vanilla

Preheat oven to 350. Spray a 9x9 pan. Combine flour and oats. In a separate bowl, cream together 6 T. butter & sugar until lightened and fluffy. Beat in egg & vanilla. Slowly beat in oat mixture. Place chips. condensed milk, and 2 T. butter in microwave safe bowl and heat in 30 second intervals until melted and smooth. Spread 2/3 of batter in bottom of pan and pack it down. Top with melted chocolate and spread evenly. Spoon remaining batter over chocolate. Place in oven and bake 25-30 minutes until top is golden brown. Cool completely before cutting in squares.
*recipe may be doubled for 9x13

1st picture after baking, before cutting. 2nd picture is after cutting.

Caramel Chocolate Chip Brownies

2 sticks butter, softened
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 t. vanilla
2 1/2 c. SR flour
12 oz. bag semi-sweet chocolate chips
14 oz. can Eaglebrand milk
11 oz. bag Kraft caramel bits

Preheat oven to 350 degrees. Spray 9x13 pan. Beat butter with sugars until light & fluffy. Add eggs & vanilla. Mix well. Scrape sides of bowl with spatula. Turn the speed to low and add the flour. Beat to combine, then add chocolate chips. Press about half of the mixture into the bottom of sprayed pan. Place Eaglebrand milk & caramel bits in microwave safe bowl. Heat in 30 second intervals, stirring in between, until melted and smooth. Pour over bottom layer in pan. Drop remaining chocolate chip mixture over caramel filling in teaspoon-sized clumps. Bake 30 minutes until center is set. Allow to cool completely before slicing. Store in an airtight container at room temperature.
*These bars also freeze well. Once thawed, they taste as good as when they were freshly baked.

1st picture is right out of the oven. 2nd picture is after cutting (while still warm, cut with plastic knife to prevent tearing)

Bacon Chicken Potato Casserole

4 boneless, skinless chicken breasts*

8 potatoes, cut in wedges

Real Bacon pieces

1/3 c. oil

2 T. garlic powder

1 T. paprika, optional

1/4 t. cayenne pepper, optional

salt & pepper to taste

Preheat oven to 400. Spray a 9x13 dish. Place potatoes in dish and season with salt & pepper. Season both sides of chicken with salt and pepper. Whisk together garlic powder, paprika, and cayenne. Take each chicken breast and dredge in spice mixture. Heat 2-3 T. oil in skillet on medium high heat. Brown chicken on both sides. Place on top of potatoes. Whisk remaining oil and spice mixture until smooth. Drizzle over chicken. Top with bacon. Bake in oven 30-35 minutes, or until chicken is cooked through and potatoes are tender. Remove from oven and allow to set for 5 minutes before serving.

* or use 16 chicken tenders if you prefer.

Pumpkin Sorbet

4 overripe bananas, mashed
1 c. real pumpkin, not the pie filling
1/3 c. honey
1 1/2 t. pumpkin pie spice

Blend all ingredients together. Pour in a saran wrap lined loaf pan and set in freezer until firm. Serve with candied pecans if desired.

Banana Bread with Brown Butter Frosting

1 1/2 c, sugar
1 c. sour cream
1 stick butter, softened
2 eggs
4 overripe bananas, mashed
2 t. banana flavoring
2 c. SR flour
1/2 c. chopped pecans
Frosting:
1/2 c. butter
4 c. confectioners sugar
3 T. milk
1 1/2 t. banana flavoring

Preheat oven to 350 degrees. Spray a 15x10x1" pan. Beat sugar, sour cream, butter, and eggs together with electric mixer until creamy. Beat in bananas and flavoring. Add flour. Stir in pecans. Spread in sprayed pan. Bake about 27 minutes, until golden. Cool. Melt 1/2 c. butter until bubbling and brown (3-5 minutes). Remove from heat. Whisk confectioner's sugar, milk, and banana flavoring into butter until smooth. Spread over banana bars.

Caramel and Chocolate Pecan Bars

Crust:
2 c. SR flour
1 c. firmly packed brown sugar
1/2 c. butter, softened
1 c. pecan halves
Caramel layer:
2/3 c. butter
1/2 c. firmly packed brown sugar
Chocolate layer:
1 c. chocolate chips

Heat oven to 350 degrees. Combine all crust ingredients, except pecans in large bowl. Beat at medium speed until mixture looks crumbly. Press into bottom of 9x13 baking pan. Place pecans on top. Combine caramel layer ingredients in pan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking for 1 minute. Pour over crust layer. Bake for 18-22 minutes or until entire caramel layer is bubbly. Do Not Overbake! Remove from oven and immediately sprinkle chocolate chips on top. Swirl melted chips over bars, Cool completely. Cut into bars. Store covered at room temperature.

Creamy Parmesan Pasta

2 1/2 c. uncooked penne or spiral pasta

2 T. butter

3 c. broccoli florets

1 c. whipping cream

1/4 c. butter

1 c. fresh Parmesan cheese, finely shredded

8 oz. Perdue cooked chicken strips

1/2 c. cooked & chopped bacon

1/2 t. garlic salt

Cook pasta according to directions. Drain. Keep warm. Melt 2 T. butter in skillet over medium heat until sizzling. Add broccoli. Cook, stirring occasionally until crispy tender (4-5 minutes). Place whipping cream and 1/4 c. butter in pan. cook over medium low heat until butter is melted. Stir in Parmesan cheese until melted and smooth. Remove from heat. Pour sauce over pasta. Add broccoli, chicken, garlic salt. Stir gently until mixed. Sprinkle with more Parmesan if desired.

Crockpot Apple Pecan Bread Pudding

8 slices raisin cinnamon bread, cubed
2 apples, peeled, cut in chunks or slices
1 c. chopped pecans
1 c. sugar
1 t. cinnamon
1/2 t. nutmeg
2 eggs, beaten
2 c. evaporated milk
1/4 c. apple juice
1/4 c. butter, melted
vanilla ice cream

Place liner in crockpot. Place bread cubes, apples & pecans inside. Combine sugar, cinnamon & nutmeg. Add eggs, evaporated milk, juice and butter. Mix well. Pour over bread mixture. Cover and cook on low for 4 hours or until apples are tender and knife placed in center comes out clean. Serve warm with ice cream.

Chocolate Covered Banana Brownies

2 c. SR flour
1 c. brown sugar
4 overripe bananas, mashed (I used some frozen ones, thawed)
1 T. hot water
1/2 pkg. milk chocolate chips
1 1/2 sticks butter, melted
2 eggs, beaten
1 t. banana flavoring
1/3 c. cocoa

Combine all ingredients. Spread in sprayed 9x13 pan. Bake at 350 degrees for 28 minutes until done. Cut with plastic knife to keep from tearing while warm.

Kathy's Banana Bundt Cake

3 c. SR flour

1/2 t. cinnamon

1/2 t. nutmeg

2 c. sugar

1 c. oil

3 eggs

1 T. vanilla or banana flavoring

4 ripe bananas, mashed

In a bowl blend all ingredients together. Stir in bananas. Pour into a greased bundt pan. Bake at 325 for 1 hour or until knife inserted into raised center ring comes out clean. Cool on rack for 20 minutes. Invert onto cake plate. If cake does not release from pan leave inverted on plate until in falls away. Placing a cool wet towel on pan will cause a quicker release. Glaze when completely cool.

CREAM CHEESE GLAZE

3 oz. cream cheese, softened

1 1/2 c. powdered sugar

1 t. vanilla or banana flavoring

1 T. water.

Beat ingredients together add 1 tsp of water at a time until desired consistency. If glaze gets too thin add small amount of cream cheese.

Banana Cake with Cream Cheese Icing

1/2 c. butter, softened
2 c. sugar
3 eggs
1 1/2 c. mashed overripe bananas (I used 4 frozen ones that had thawed)
1 t. vanilla or banana flavoring
2 c. SR flour
Icing:
8 oz cream cheese, softened
1/2 c. butter, softened
4 c. confectioners sugar
2 t. vanilla or banana flavoring*

Preheat oven to 350. In a large bowl, combine butter and sugar until fluffy.Beat in the eggs, banana and flavoring. Stir in flour until well blended. Spread in a 15x12x1 pan. Bake 25 minutes or until toothpick comes out clean. Cool. Combine icing ingredients until fluffy and smooth. Place icing evenly on cake. Cut into squares.

 *The first time I made this cake I used vanilla flavoring, but the cake wasn't very banana-oey tasting. The next time I added banana flavoring instead.

Banana Oat Bars

8 overripe bananas, mashed well (I used frozen ones, that had been thawed)
2 t. banana or vanilla flavoring
2 1/2 c. quick oats
1/2 c. dried dates, chopped
1/2 c. pecans, walnuts. or hazelnuts, chopped (optional)
grated nutmeg or cinnamon, optional
1/2 c.mini chocolate chips, optional

Preheat oven to 350 degrees. Spray 9x13 pan. Combine bananas, flavoring, oats, dates, and nuts. Press evenly into pan. Sprinkle with cinnamon or nutmeg if desired. Bake for 30 minutes until edges start to crisp up. Add mini chips and spread across bars. Cool on wire rack. Cut into bars and enjoy! Store at room temperature. These bars came out really soft and chewy. I made another batch and cooked them 45-50 minutes for a firmer bar.

Chicken and Broccoli Cheesy Casserole

 3 c. cooked chicken, chopped

16 oz  bag of frozen broccoli (or asparagus, if you prefer)

1 c. diced onion

2 c. shredded mozzarella cheese

1 t. garlic powder

1 chicken bouillon cube*

1/2 c. water 

1 T. olive oil

1/4 t. pepper (or to taste)

1/4 c. sour cream

1 c. ricotta

Spray a 9 x 13 inch casserole dish. Add broccoli, onion, chicken bouillon, water, olive oil and pepper to a medium frying pan. Cook covered for about 10 minutes. Stir occasionally. In a medium bowl mix the chicken, garlic powder, sour cream and ricotta cheese together. Mix until blended. After 10 minutes of cooking the veggies, pour the broccoli mix into the bowl with the chicken. Stir until blended.  Add 1/4 c. of the shredded mozzarella cheese to the mix. Stir. Place in sprayed dish and spread evenly. Add the remaining mozzarella cheese on top and bake at 350 degrees for 45-50 minutes. Once the top layer of cheese is browned a bit it should be done. Serve warm and enjoy!

*I just used the water that I had cooked the chicken in, instead of adding a bouillon cube (too much salt ).

Chicken & Rice Foil Pack

1 can (10 1/2 oz) condensed cream of mushroom soup

1 ½ c. chicken broth

3 t. Montreal chicken seasoning

2 c. uncooked instant white rice

½ c. shredded carrot 

1 c. halved, seeded and sliced mini sweet peppers

4 boneless skinless chicken breasts (4-5oz each)

4 slices cooked bacon, coarsely chopped 

2 green onions, sliced 

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray. Measure 1/2 cup of the soup, and reserve. Mix remaining soup, broth, and 1 t. of seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed. Stir in carrots and peppers. Season chicken with remaining seasoning. Place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 T. reserved soup over each breast; evenly top with bacon. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onions.

    *To make in oven, place packs on cookie sheet. Bake at 375 for 20-30 minutes or until juice of chicken is clear when center of thickest part is cut. For crockpot, cook on high for 3-4 hours.