Tuesday, September 30, 2014


This recipe won a national contest in 2004.

1/2 cup dried cranberries
1/4 cup boiling water
1/4 cup butter, softened
1/2 cup chunky peanut butter (do NOT use natural peanut butter)
1/3 cup packed brown sugar
1 cup all purpose flour
1/2 cup finely chopped peanuts
2 (3-oz) pkg cream cheese, softened
1/4 cup granulated sugar
1 egg
2/3 cup chunky peanut butter (do NOT use natural peanut butter)
1 tbsp lemon juice

Preheat oven to 350 degrees.
Grease an 8-inch square baking pan; set aside.

In a small bowl combine the cranberries and water; cover and let stand 20 minutes. Drain well.

In a large mixer bowl, beat the butter and 1/2 cup peanut butterwith electric mixer until well combined. Beat in the brown sugar. Beat in the flour with mixer on low speed; mixture will be crumbly. Stir in the peanuts and well drained cranberries. Reserve 1 cup of the crumb mixture; press remaining crumb mixture into the bottom of the prepared pan.

Bake at 350 degrees for 12 minutes.

Meanwhile, for filling, in a medium bowl beat the cream cheese and sugar with mixer until smooth. Add the egg, 2/3 cup peanut butter, and lemon juice; beat until well combined.  Spread evenly over the crust; sprinkle the reserved crumb mixture over the top, pressing lightly into filling.

Bake about 25 minutes or until the top is lightly browned and the edges are puffed.

Cool on a wire rack before cutting into 16 bars.


1 (10-oz) Hershey Chocolate Bar
1 cup butter
2 cups sugar
4 eggs
1 cup buttermilk
1/2 tsp baking soda
2 1/2 cups cake flour
1 (5.5-oz) can Hershey chocolate syrup
1 tsp vanilla extract
powdered sugar

Melt the chocolate bar in the top of a double boiler over hot water.

In a large mixing bowl, cream the butter and sugar together; add eggs, one at a time, beating well after each.

Stir the baking soda into the buttermilk.

Alternately add the buttermilk and the flour into the creamed mixture. Add the melted chocolate, chocolate syrup, and vanilla extract.

Pour batter into a greased and floured 10-inch tube pan (not a Bundt pan) and bake at 350 degrees for 70 minutes or until a wooden toothpick inserted in center comes out clean.

Cool cake and remove from pan. Dust with powdered sugar.


When I saw this in an old Southern Living magazine I knew I needed to add it to this blog! Sure does look good to this diabetic. I will work on it and see if I can make me a diabetic version but you can enjoy the real thing!

  • 2 1/3 cups finely chopped lightly toasted pecans, divided
  • 2 cups all-purpose flour 
  • 2 teaspoons baking soda
  • 2 teaspoons apple pie spice
  • 1/2 teaspoon table salt
  • large eggs, lightly beaten 
  • 2 cups sugar
  • 3/4 cup vegetable oil 
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups peeled and grated Granny Smith apples
  • 1 1/2 cups grated carrots 
  • 2/3 cup plus 2 Tbsp. Apple Cider Caramel Sauce (recipe below)
  • Mascarpone Frosting (recipe below)
  •  Preheat oven to 350°. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans.
  • Stir together flour and next 3 ingredients.
  • Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans.
  • Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
  • Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately.
  • 1 cup apple cider
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter 
  • 1/4 cup whipping cream
  • Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool completely. Refrigerate up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.
  • (8-oz.) container mascarpone cheese
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup whipping cream
  • Whisk together first 3 ingredients in a large bowl just until blended. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Gently fold into mascarpone mixture.

Monday, September 29, 2014


I got this recipe from a reader. I have no idea where she got it.

small (3.9 ounce) package instant chocolate pudding
1 1/2 
cups cold milk
box Betty Crocker SuperMoist Devil's Food cake mix
1 1/2 
cups chopped caramels
coarse sea salt for sprinkling
cup semi-sweet chocolate chips
whipped cream, for serving (optional)

  • Preheat oven to 350 degrees F. Lightly grease a 13-by-9-inch pan and set aside.
  • In a large bowl, whisk together chocolate pudding and milk for one minute to combine.
  • Add cake mix ONLY and stir until thoroughly combined.
  • Spread batter evenly into bottom of prepared pan (batter will be thick). Sprinkle with chopped caramels. Sprinkle with sea salt to taste (remember: A little bit goes a long way).
  • Bake cake 30-40 minutes or until edges pull away from sides and a toothpick inserted in the cake portion comes out clean.
  • Remove cake from oven and let cool on a cooling rack.
  • Pour chocolate chips into a medium microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds, until chocolate is fully melted. Using a spoon, drizzle chocolate over cooled cake.
  • Serve cake with a dollop of whipped cream, if desired.


Since today is National Coffee Day I am sharing a recipe from Ree Drummond, The Pioneer Woman.


  • 12 ounces, fluid Very Strong Brewed Coffee Or Espresso, Chilled
  • 8 ounces, fluid Whole Milk (more To Taste)
  • 1/3 cup Sweetened, Condensed Milk
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Chocolate Syrup
  • 1/2 cup Semi-sweet Chocolate Chips (more If Desired!)
  •  Whipped Cream
  • 1/4 cup Half-and-half (optional)

Preparation Instructions

To make Vanilla Frappuccino: Add coffee, milk, sweetened condensed milk, and vanilla to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.
To make Mocha Frappuccino: Add coffee, milk, sweetened condensed milk, vanilla, and chocolate syrup to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.
To make a Mocha Chip Frappucchino: Add coffee, milk, sweetened condensed milk, vanilla, chocolate syrup, and chocolate chips to a blender. Top off blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.

Saturday, September 27, 2014


This is a recipe I got from an old Rachel Ray magazine back in 2011 I believe.

  • cups broken salted pretzel sticks
  • 1/2 cup brown sugar
  • 3/8 teaspoon salt
  • stick (4 ounces) plus 3 tablespoons unsalted butter--6 tablespoons melted and cooled, 3 tablespoons softened and 2 tablespoons chilled
  • ounces cream cheese, softened
  • 1/2 cup peanut butter
  • 1 1/4 cups heavy cream, chilled
  • teaspoon pure vanilla extract
  • 1/2 cup granulated sugar
  1. Preheat the oven to 350 degrees . Using a food processor, finely grind the pretzels, 1/4 cup brown sugar and 1/8 teaspoon salt. Transfer to a bowl, then stir in the melted butter. Press evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake until light brown around the edges, about 18 minutes. Let cool on a rack.
  2. Using an electric mixer, beat the cream cheese, peanut butter and softened butter at medium-high speed until fluffy, about 1 minute. Beat in the remaining 1/4 cup brown sugar. In a separate bowl, beat 1 cup heavy cream with the vanilla until soft peaks form, then fold into the peanut butter mixture. Evenly spread the peanut butter mixture in the tart shell. Cover with plastic wrap, then refrigerate until firm, at least 3 hours.
  3. In a small, heavy skillet, bring the granulated sugar and 3 tablespoons water to a boil, stirring until the sugar has dissolved (wash down any sugar crystals from the sides with a wet pastry brush). Boil without stirring, but swirling the pan occasionally, until golden-brown, about 5 minutes. Let cool for 2 minutes, then whisk in the chilled butter, the remaining 1/4 cup heavy cream and 1/4 teaspoon salt. Transfer the caramel to a bowl and let cool completely. Rewarm gently before drizzling over the sliced tart; serve the remainder on the side.


3 cups Chocolate or Rice Chex cereal, finely crushed
5 tbsp butter, melted
12 oz semisweet baking chocolate, chopped + more for chocolate shavings
1 1/2 tbsp unsweetened baking cocoa, sifted
2 cups half-and-half
1/3 cup sugar
1 egg + 2 egg yolks
6 tbsp whipping cream + 1 cup whipping cream, whipped
1/2 cup white vanilla baking chips
1/4 cup creamy peanut butter

In a small bowl, stir together cereal and melted butter; press in bottom and up sides of an ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes.

Heat oven to 350 degrees.
Bake crust for 15 minutes. Sprinkle with 1/3 of the chopped chocolate.

Meanwhile, in a large heatproof bowl, mix the cocoa and the remaining chopped chocolate; set aside.

In a 1-quart heavy saucepan, heat the half-and-half over medium-high heat until almost boiling.

In a medium heatproof bowl, beat the sugar, egg and egg yolks with a whisk until a pale yellow in color. Slowly beat in half of the hot half-and-half, then pour egg mixture into the saucepan. Reduce the heat to medium and heat mixture just to boiling.  Cook, beating with whisk, about 1 minute or until thickened. Pour through a sieve into the cocoa/chocolate mixture; beat with whisk until smooth. Pour into the crust and refrigerate for 30 minutes.

Wipe out the saucepan and add the 6 tablespoons of whipping cream. Heat to boiling over medium-high heat.

Place the vanilla chips and peanut butter in a medium heatproof bowl and pour the hot cream on top. Let stand until melted, about 2 minutes. Beat with a whisk until mixture is smooth. Spread evenly over chilled pie; refrigerate until firm, about 1 1/2 hours.

To serve, top with whipped cream and chocolate shaving for garnish.


When I saw this recipe in a magazine last year I knew it was something my family would love. I make a diabetic version but I am sharing her exact recipe here with you.

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 heaping tsp instant coffee
1 tsp salt
1 1/4 cups (8-oz) chocolate chips or chunks (more to taste)
Hot fudge
Caramel sauce
Ice cream
Whipped cream
Maraschino cherries

Preheat oven to 375 degrees.
Thoroughly grease and flour a 9 x 13-inch baking pan; set aside.

Mix the butter and sugars until combined. Add the eggs and vanilla and mix together.

In a separate bowl, stir together the flour, instant coffee, baking soda, and salt. Add flour mixture to the butter mixture in batches, mixing gently after each addition. Mix in the chocolate chips.

Spread the dough evenly into the prepared baking pan. Bake until golden brown and the center is just cooked, 22 to 24 minutes. Allow to cool slightly in the pan before cutting into squares.

To serve, warm the hot fudge and caramel sauces. Place squares of cookies on serving plate and top with ice cream. Drizzle with each of the warm sauces. Top with whipped cream and marachino cherry/cherries.

Yield: 8 servings

Friday, September 26, 2014


This is a beautiful cake recipe I got last year from a Southern Living Magazine. It was in the Christmas edition and does make a beautiful holiday cake. It is also perfect for any occasion where a gorgeous cake is called for.

  • (8-in.) round disposable aluminum foil cake pans
  • (12-oz.) package white chocolate morsels 
  • (8-oz.) packages cream cheese, softened 
  • 1 cup granulated sugar
  • large eggs 
  • 1 tablespoon vanilla extract
  • 1 cup butter, softened 
  • 2 1/2 cups granulated sugar
  • large eggs 3 cups all-purpose flour 
  • 3 tablespoons unsweetened cocoa
  • 1/4 teaspoon baking soda
  • (8-oz.) container sour cream 
  • 2 teaspoons vanilla extract
  • (1-oz.) bottles red liquid food coloring
  • (8-in.) round disposable aluminum foil cake pans
  • White Chocolate Frosting:
  • (4-oz.) white chocolate baking bars, chopped
  • 1/2 cup boiling water 
  • 1 cup butter, softened 
  •  (32-oz.) package powdered sugar, sifted
  • 1/8 teaspoon table salt
  • Store-bought coconut candies

  • 1. Prepare Cheesecake Layers: Preheat oven to 300°. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
  • 2. Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.
  • 3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla. Pour into prepared pans.
  • 4. Bake at 300° for 30 to 35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.
  • 5. Prepare Red Velvet Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.
  • 6. Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.
  • 7. Bake at 350° for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).
  • 8. Prepare Frosting: Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.
  • 9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.
  • 10. Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.

Wednesday, September 24, 2014


1 cup butter, softened
1 cup granulated sugar
1 pkg (3.9-oz) chocolate instant pudding mix
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup chopped pecans
1 1/2 cups sweetened flaked coconut, divided
1 cup M&M's candy

Preheat oven to 350 degrees.

In large mixer bowl, beat the butter and sugar together on medium-high speed for 5 minutes or until fluffy. Blend in the pudding mix; add the eggs and vanilla extract. Mix until the eggs are blended in.

In another bowl, whisk together the flour, baking soda, and salt; blend into the butter mixture.

Stir in the pecans, 1 cup of the coconut, and the M&M's.

Using 1/4 cup measure, scoop place 8 mounds of batter on a lightly sprayed, foil-lined cooke sheet; press tops with the remaining coconut.

Bake cookies in batches for 13 to 14 minutes or until puffed and set.

Yield: 2 dozen large cookies.


I love this type of recipe so when I saw this recipe from Kraft Foods I knew I had to add it to this blog!

cup  chopped PLANTERS Pecans, divided
 gingersnaps, finely crushed (about 1-1/2 cups)
cup  butter or margarine, melted
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup  sugar
can  (15 oz.) pumpkin
Tbsp.  pumpkin pie spice
tsp.  vanilla
 KRAFT Caramels
cup  milk
cup  whipping cream, whipped

HEAT oven to 325°F.
CHOP 1/4 cup nuts finely; place in medium bowl. Add gingersnap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.
BEAT cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring every 30 sec.; spoon over individual servings of cheesecake. Sprinkle with remaining nuts. Serve with whipped cream.

Tuesday, September 23, 2014


This is an old recipe I have had since the 1980s.

1 9-inch unbaked pastry shell
1 cup hot mashed yams (sweet potatoes)
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
2 tbsp flour
1 jar (15-oz) apple butter
1/2 cup milk
1 1/2 tsp grated orange rind
1/4 tsp salt
3 eggs
Whipped cream for garnish, optional
Pecan or walnut halves for garnish, optional

Preheat oven to 400 degrees.

In a large mixer bowl, beat the yams, butter, sugar, and flour until well blended. Add the apple butter, milk, orange rind, salt and eggs, beating well until eggs are blended in.

Pour mixture into the pastry shell and bake at 400 degrees for 10 minutes. Reduce temperature to 350 degrees and bake another 50 minutes or until a butter knife inserted in the center comes out clean.

Remove from oven and place on a wire rack to cool.

To serve, garnish each piece with the whipped cream and a nut half, if desired.

Monday, September 22, 2014


This is a recipe I got from a cooking school back in the 80s.

1/2 pkg (10-oz size) piecrust mix (should be 1 1/3 cup)
1/4 cup packed light-brown sugar
3/4 cup finely chopped walnuts
1 square (1-oz) unsweetened chocolate, grated
1 tbsp water
1 tsp vanilla extract

Preheat oven to 375 degrees.

Place the piecrust mix, sugar, walnuts, and chocolate in a medium mixing bowl; toss until well blended. Add 1 tablespoon water and the vanilla; using a fork, mix until well blended.

Transfer mixture into a 9-inch pie plate and press firmly against bottom and sides of the pan with your hands to form a crust.

Bake crust at 375 degrees for 15 minutes. Remove from oven and place on wire rack to cool completely.

1/2 cup butter, softened
3/4 cup granulated sugar
1 square (1-oz) unsweetened chocolate, melted and cooled
2 tsp instant coffee granules
2 large eggs

While the crust cools, prepare the filling by putting the butter in a small mixing bowl and beating with an electric mixer at medium speed until butter is very soft, smooth, and creamy. Gradually add the sugar, beating until light. Reduce speed to low and blend in the cooled chocolate and coffee granules.

Add 1 of the eggs to the mixture and increase speed to medium; beat for 5 minutes. Add remaining egg and beat for another 5 minutes. Gently turn filling into the prepared crust. Cover and refrigerate overnight.

2 cups heavy cream
2 tbsp instant coffee granules
1/2 cup powdered sugar
chocolate curls for garnish, if desired

Next day, prepare the topping. Put the heavy cream, instant coffee granules and the powdered sugar into a large mixer bowl. Cover and refrigerate for 1 hour. Remove from refrigerator, uncover, and beat with electric mixer until stiff peaks.

Place a large star tip (#6) into a pastry bag and fill the bag with the whipped cream. Pipe onto top of pie in a decorative design. Refill bag as needed and round high in the center. Garnish with chocolate curls, if using.

Chill at least 2 hours before cutting to serve.

Friday, September 19, 2014


1 bar (4-oz) bittersweet baking chocolate
1 stick butter
2 tbsp cocoa powder
1 1/4 cups sugar
1/4 tsp salt
3 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder

1 cup semisweet chocolate baking chips
1 cup white chocolate baking chips

Preheat oven to 350 degrees.
Line a 9-inch square pan with foil, leaving foil hanging over the sides. Spray foil with nonstick cooking spray; set aside.

Chop the bittersweet chocolate into small pieces. Place the chocolate, butter, and cocoa powder into a microwave-safe bowl. Microwave on high setting until both the butter and chocolate are melted. Stir to combine; set aside.

Place the sugar and salt into a medium mixing bowl. Stir in the chocolate mixture until combined. Add the eggs, one at a time, stirring after each addition until mixed in. Stir in the vanilla.

Stir the flour and baking powder into the batter; mix well.

Spread the batter in the prepared pan and bake at 350 degrees for 30 minutes (do not overbake). Remove pan from oven.

Sprinkle the topping chips over the hot brownies and return to oven for 1 minute. Remove from oven and allow to sit for 1 minute.

Using the foil handles, life brownies out of the pan. Using a knife or decorating spatula, swirl chips for a marbled effect.

Allow to cool completely before cutting into 20 pieces.

Thursday, September 18, 2014


I have never made these cupcakes as I am directed by my doctors not to eat gluten-free. However I know that many of you do. If you are looking for a good chocolate cupcake recipe, this is supposed to be a good one.

2 1/4 cups Bob's Red Mill or King Arthur Gluten-Free all-purpose baking flour
1 1/2 tsp xanthan gum
1 tbsp baking powder
3/4 tsp salt
3/4 cup Dutch-process cocoa powder
1 cup boiling water
1 cup sugar
1/2 cup packed dark brown sugar
6 tbsp unsalted butter, softened
1/2 cup vegetable oil
1 tbsp vanilla extract
5 large egg yolks, at room temperature

Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners; set aside.

Whisk the flour, xanthan gumk baking powder, and salt in a medium bowl; set aside.

Combine the cocoa powder and boiling water, whisking until well incorporated; set aside.

Into a large mixer bowl, place the sugars, butter, oil, and vanilla. Using the paddle attachment, if available, mix on medium speed of electric mixer until the ingredients are fully incorporated and slightly fluffy, about 3 to 5 minutes; scrape down sides of bowl as needed. Add egg yolks and beat until combined.

With mixer on medium-low, add the flour mixture in three batches alternating with the cocoa mixture. Begin and end with the flour mixture. Beat only until the flour is incorporated. Scrape down bowl until all traces of flour disappear.

Fill each cupcake liner with 4 tablespoons of batter. Place in oven and bake at 350 degrees for 14 to 16 minutes.

Remove from oven and cool in pans on a wire rack for 5 to 10 minutes. Remove cupcakes to racks to cool completely.

Frost with your favorite frosting.

Note: File Photo

Wednesday, September 17, 2014


I don't know who Karen is as I got this recipe from a friend.

Preheat oven to 375 degrees.

1 pkg (4 oz) Bakers German Chocolate
1/4 cup butter (Do not use margarine)
1 2/3 cup PET evaporated milk
1 1/2 cup sugar
3 tbs cornstarch
1/2 tsp salt
2 eggs
1 tsp vanilla

1. Melt your chocolate with butter in the microwave.
2. Add milk and set aside.
3. Mix the sugar, cornstarch, and salt together.
4. Add the chocolate mixture and mix.
5. Add eggs and mix.
6. Add vanilla.
7. Pour into unbaked pie shell.
8. Bake until puffed and brown, approximately 45 min
9. Make sure your pie sets up.

1 stick butter (Do not use margarine)
3/4 cup sugar
3/4 cup PET evaporated milk
3 egg yolks
1 cup pecans
1/4 cup coconut

1. Melt butter in microwave and pour into a heavy pan.
2. Mix sugar milk egg yolks together and add to butter.
3. Cook over medium heat until thick and bubbly. (Continue to stir.)
4. Add 1 cup of pecans
5. 1/4 cup of coconut
6. Spread over pie

Monday, September 15, 2014


1/2 cup packed brown sugar
1/4 cup butter, melted
2 cans (8-oz each) pineapple tidbits in juice, drained
1/2 cup chopped pecans
12 maraschino cherries, halved
1 cup boiling water
1 pkg (3-oz) lemon-flavored gelatin
1 box (2-layer size) yellow cake mix
4 eggs
2/3 cup oil
2 tsp lemon zest

Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners; set aside.

In a medium bowl, mix the brown sugar and butter together; stir in pineapple and pecans.

Place a cherry half, cut side up, in the center of each paper liner. Cover with the pineapple mixture evenly divided between the muffin cups.

In a small bowl, add the boiling water to the lemon-flavored gelatin, stir well until the gelatin is completely dissolved, about 2 minutes. Allow to cool for 10 minutes.

Meanwhile, beat the cake mix, eggs, oil, and lemon zest together in a large bowl until well blended; add gelatin mixture and mix well. Spoon over the pineapple mixture in the muffin cups. Note: Cups will be almost full and that is okay.

Bake at 350 degrees 15 to 18 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pans on a wire rack for 10 minutes. Remove from the pans to the wire rack to cool completely.

Just before serving remove the paper liners and invert on serving plates.

Note: This is a recipe I got from Kraft Foods several years ago.

Saturday, September 13, 2014


I got this recipe from a friend on facebook. I knew many of you would enjoy it, too. I am not sure where this recipe originated but you can see a website on the picture.

1 package white cake mix with pudding
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 T Rum (optional)
Cream Cheese Frosting (below)

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.

Spread Cream Cheese Frosting between layers and on top and sides of cake. 

Chill 2 hours before slicing.

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.