DING DONG CAKE

1 box (2-layer size) chocolate cake mix
1 brick (8-oz) cream cheese, softened
3 cups powdered sugar
1 stick butter, softened
1 carton frozen whipped topping, thawed
1 can chocolate frosting
2 tbsp milk

Prepare and bake cake mix according to the package directions. Remove from oven and let stand for 10 minutes. Turn cake out onto a wire rack.

When cake is cooled, cut in half lengthwise; return bottom half to the pan.

To make the filling, combine the cream cheese, powdered sugar, and butter using an electric mixer until blended and smooth. Fold in the whipped topping. Spread the mixture over the bottom layer in the pan; top with the top half of the cake.

Stir the milk into the chocolate frosting for easier spreading. Spread over the top of the cake.

Keep cake in the refrigerator.

PD's HOLIDAY CHERRY CHEESECAKE

• 1 cup walnuts, chopped
• 1 1/4 cup flour
• 1/2 cup brown sugar
• 1/2 cup shortening
• 1/2 cup sweetened coconut flakes
• 2 (8 oz) packages cream cheese, softened
• 2/3 cup sugar
• 2 eggs
• 2 teaspoon vanilla extract
• 2 (21 oz) cans cherry pie filling

Preheat oven to 350°F.

For crust, combine flour and brown sugar. Cut in shortening until fine crumbs form and add 1/2 cup of nuts to crust, and 1/2 of the coconut into crust mixture. Mix well and remove 1/2 cup of the crust mixture and set aside with the remaining nuts and coconut. This will be used for the topping. Press the crust mixture into a pie pan. Bake for 10 minutes, or light golden brown.

Beat together cream cheese, sugar, eggs, vanilla and pour into baked crust. Smooth it over the crust. Bake for another 15 minutes. Pour cherry pie filling over the cheesecake, and smooth over. Sprinkle reserved crust mixture over cherry pie filling. Bake 15 minutes more and then let cool. Refrigerate over night. Cut and enjoy.

SWEET TEA ICEBOX TART WITH GINGERSNAP CRUST

This is one of my old Southern Living Recipes. Sweet tea is the beverage of the South. We use tea for everything!

CRUST
1 1/2 cups crushed gingersnap cookies
5 tbsp butter, melted
2 tbsp light brown sugar
1/4 tsp ground cinnamon

Stir all ingredients together and press into a 9-inch tart pan that has a removable bottom.

FILLING
2 tbsp unsweetened instant iced tea mix
2 tbsp water
1 can (14-oz) sweetened condensed milk
1/2 tsp orange zest
1/2 tsp lime zest
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 large eggs, lightly beaten

TOPPING
1 cup heavy cream
3 tbsp sugar
Thin orange slices for garnish, optional
Fresh mint leaves for garnish, optional

Preheat oven to 350 degrees.

In a large bowl, stir the tea mix and water together. Whisk in the sweetened condensed milk, orange and lime zest, juices and eggs until blended.

Place the prepared crust on a baking sheet and pour in the filling mixture.

Bake at 350 degrees for 20 to 25 minutes or just until the filling is set. Remove to a wire rack and cool completely (takes about 1 hour). Cover and refrigerate at least 4 but up to 24 hours.

Remove tart from pan and place on serving plate.

Beat the cream and sugar at medium speed with an electric mixer until stiff peaks form. Top the tart with the whipped cream and add garnishes if desired.

Note: If you don't want the gingersnap crust, you could use 2 (4-oz each) ready-made mini graham cracker crusts and make mini tarts.

PUNCH BOWL CAKE

1 yellow cake mix
1 (6 oz.) pkg instant vanilla pudding
1 lg. can crushed pineapple, drained
2 (10 oz.) pkg frozen strawberries, thawed
2 bananas
1 (16 oz.) carton Cool Whip

Bake cake according to the package directions, baking in two round cake pans; set aside to cool. 

Make pudding according to package directions; refrigerate until chilled. 

Cut one layer of cake into small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top of strawberries then top with half the whipped topping, spreading to cover completely. 

Repeat the process with the remaining ingredients.


Refrigerate overnight or for at least 8 hours before serving.

PINEAPPLE-CREAM CHEESE-COCONUT SNOWBALLS

1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
Yield: about 2 dozen.
***If you actually follow the instructions, and don't try "taste testing" before the product is finished, you'll love this recipe. A few helpful hints to remember when making this recipe:
a. An inch is much smaller than you think, use ruler to measure an inch.
b. After you mix the drained crushed pineapple and softened cream cheese, don't taste it.
c. After you shape the balls, roll them in coconut, don't taste them. It is now cream cheese, pineapple, pecans and coconut.
4. If you made your snowballs SMALL, and they've chilled over night (or at least 6 hours), the pineapple and cream cheese have "married", and are delicious.

Note: A friend sent me this recipe to share with you.

PEANUT BUTTER SNOWBALLS

Another great recipe from Taste of Home.

1 cup confectioners' sugar
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1 pound white candy coating, coarsely chopped

Instructions
In a bowl, combine the sugar, peanut butter and butter. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 30 minutes or until firm.
Meanwhile, melt the candy coating in a microwave-safe bowl. Dip balls and place on waxed paper to harden. Yield: 2 dozen.

TEXAS PRALINES

You just can't live in Texas and not like Pralines!

1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup evaporated milk
pinch of salt
1/2 stick (4 tablespoons) of softened butter
1 teaspoon vanilla extract
1 1/4 cups coarsely chopped pecans

1. In a heavy-bottomed medium saucepan, bring the sugars, milk, and salt to a rolling boil, stirring occasionally.

2. When rolling boil starts, begin timing and cook for 4 minutes. (Accuracy is important.) While its boiling, lay out wax paper on your counter.

3. Remove from the heat and add the butter, vanilla, and pecans. Beat vigorously until the mixture becomes thick.

4. Quickly drop by spoonfuls onto the wax paper. (Work quickly, otherwise it will harden too much to spoon out.) Let the pralines cool and set.

Makes about 12 pralines

Note: From I Love Texas Recipes

FOOLPROOF FUDGE WITH SWEETENED CONDENSED MILK

Servings: about 2 pounds

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Dash salt
1/2 to 1 cups chopped nuts (optional)
1 1/2 teaspoons vanilla extract

Instructions
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.

MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.

CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

VARIATIONS
CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.

LAURA BUSH'S TEXAS BUTTERMILK COCONUT PIE

This really is a recipe from Laura Bush.

Serves: 6

Prep time: 50 minutes

1 unbaked nine-inch pie shell

½ stick melted butter

1 cup sugar

2 eggs

1 teaspoon vanilla extract

½ cup sweetened, shredded coconut, plus ½ cup of toasted coconut for garnish

1/3 cup buttermilk

2 cups whipped cream

Mix butter, sugar, eggs, vanilla, coconut and buttermilk, and pour into pie shell. 

Bake at 350 degrees for 35-40 minutes.

In a dry frying pan set at low heat, toast the coconut until it is golden brown.

Garnish pie with whipped cream, and sprinkle with toasted coconut.

- See more at: http://americas-table.com/food/today-laura-bushs-texas-buttermilk-coconut-pie-whipped-cream/#sthash.oqUX3vRQ.dpuf

The above link is for Laura Bush's good friends blog.

CHOCOLATE CHIP PEANUT BUTTER BARS

2 cups quick-cooking oats

1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

Note: I got this recipe from a friend who got it from facebook.