MIX-IN-THE-PAN CHOCOLATE CHIP CAKE

1/4 olive or canola oil

1 (2-layer size) box Devil's Food Cake mix
1 box (4-serving size) instant chocolate pudding mix
2 eggs
1 1/4 cups water
6-oz chocolate chips

Preheat oven to 350 degrees.

Pour the oil over the bottom of a 9 x 13-inch baking pan. Add the dry cake mix, pudding mix, eggs, water, and chocolate chips; mix until well blended.

Bake at 350 degrees for 35 minutes.

Note: This cake is so rich and moist that frosting isn't necessary. If ypu desire to dress up the cake, sprinkle lightly with powdered sugar. or more chips.

Note: File Photo

SNICKERS PIE

8 oz cream cheese, softened

½ cup chunky peanut butter
1 cup powdered sugar
8 oz cool whip, thawed
6 Snickers Bars, Chopped, reserve some for top
1 graham cracker pie crust

In a large bowl combine cream cheese, chunky peanut butter, and powdered sugar. Fold in the cool whip followed by the snickers. (Reserve some for top).

Spread evenly in graham cracker pie crust and chill for 3 hours.

Note: Recipe and picture from The Recipe Critic

SPECIAL K CEREAL BARS

 

3/4 cup brown sugar

3/4 cup corn (Karo) syrup
1 small jar crunchy peanut butter
5 cups Special K cereal
1 pkg (12-oz) chocolate chips
1 pkg (12-oz) butterscotch chips

Grease or butter a 9 x 13-inch baking pan or dish; set aside.

In a saucepan, combine the brown sugar and syrup; heat until well mixed. Add the peanut butter and mix together well. Add the cereal and stir to blend or coat well. Press mixture into the prepared pan.

Combine the butterscotch and chocolate chips and melt in the microwave by stirring every 30 seconds until completely melted. Spread over the top of the cereal mixture. Refrigerate until the melted chips have hardened.

Cut into squares or bars for serving.

This is a file photo.

CHOCOLATE PIZZA WITH PEANUT BUTTER CRUST

1 pkg (17.5-oz) peanut butter cookie mix

1 carton (12-oz) softened cream cheese
1 3/4 cup cold milk
1 box (4-serving size) instant chocolate pudding mix
1 carton (8-oz) frozen whipped topping, thawed
1/4 cup miniature semi-sweet chocolate chips

Preheat oven to 375 degrees.

Prepare cookie mix according to the package directions; press onto a 12-inch pizza pan. Bake at 375 degrees 15 minutes or until set.

Allow cookie to cool.

Mix cream cheese until smooth; spread over the cooled crust.

Beat the milk and pudding mix together on medium speed of electric mixer for 2 minutes. Spread pudding over the cream cheese.

Refrigerate pizza at least 20 minutes until set. Spread whipped topping over the pudding and sprinkle the chocolate chips over all.

Chill at least 2 hours before cutting to serve.

ORANGE SPONGE CAKE

 

3 egg yolks, save whites
1 cup sugar, divided
2 tsp hot water
1/2 cup warmed orange juice
1 1/4 tsp vanilla extract
3/4 tsp orange zest
1/4 tsp lemon zest
1 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
6 egg whites
3/4 cup frozen whipped topping, thawed, for serving

Using electric mixer, beat egg yolks until slightly thickened. Gradually add 3/4 cup of the sugar and the hot water; beat until thick and lemon colored. Blend in the orange juice, vanilla, and citrus zests.

In a small bowl, stir together the flour, baking powder and salt; add to the egg yolk mixture.

In another mixing bowl, beat the egg whites until stiff peaks form. Add the remaining 1/4 cup of sugar, one tablespoon at a time, beating until stiff peaks form. Fold about 1/4 of the whites into the batter then fold in the remaining.

Spoon into the prepared tube pan and bake at 350 degrees 20-25 minutes or until the cake springs back when lightly touched with fingertips. Immediately invert pan and cool completely. Remove from pan and cut into 12 slices for serving. Serve with the whipped topping.

Note: This recipe and picture are from the Premier Collector's Edition of Light & Tasty magazine, 2001.

BUTTERFINGER-ANGEL FOOD TRIFLE

1 prepared angel food cake, torn into small pieces

6 Butterfinger candy bars, crushed OR 1 pkg (10-oz) Butterfinger baking bits
2 pkgs (4-serving size) French Vanilla pudding mix
1 (8-oz) carton Frozen Whipped Topping, thawed
2 cups powdered sugar
1 brick (8-oz) cream cheese

Mix the instant pudding as directed and set aside.

Mix the powdered sugar, cream cheese, and whipped topping; set aside.

In a pretty bowl, place layers of cake pieces, pudding mixture, and Butterfinger. Depending on bowl size, alternate layers at least twice, maybe three times.

file photo

CARAMEL-CHOCOLATE PRETZELS

24 round pretzels
12 caramels, cut in half
3/4 cup semi-sweet chocolate chips
1 tsp coconut oil
colorful candy sprinkles

Preheat oven to 375 degrees.
Line a baking sheet with parchment paper.

Lay the pretzels out on the parchment paper.

Lay 1 piece of caramel atop each pretzel. Bake at 375 degrees 4 to 7 minutes until caramel melts.

In a microwave-safe bowl, melt the chocolate chips with the coconut oil, stirring every few seconds until melted and blended.

Dip each pretzel about halfway down into the melted chocolate. Lay aside and sprinkle with the candy sprinkles before chocolate dries.

Note: This recipe and picture are from a friend.

CHERRY & CREAM PARFAITS

 

1 cup whipping cream

3 tbsp sugar
1 tsp vanilla extract
dash of salt
1 cup sour cream
1 can (21-oz) cherry pie filling

In a mixing bowl, whip the whipping cream until soft peaks form. Gradually add sugar, vanilla and salt continuing to beat until stiff peaks form. Fold in the sour cream. Take six cherries from the pie filling and set aside. Spoon half of the pie filling into the bottoms of six parfait glasses; top with half the whipped cream mixture. Repeat the layers. Add one of the reserved cherries to the top of each parfait. Add a mint sprig to each of the parfaits, if desired.

Note: This recipe can be made for diabetics by making the following substitutions: Splenda Granular instead of sugar and lite cherry pie filling made with Splenda instead of regular pie filling.

Note: File Photo

MS. TAYLOR'S HOMEMADE CARAMELS

 

1 cup heavy cream

1/2 cup sugar
dash of salt
1/2 tsp vanilla
1/2 cup milk
1/2 cup packed light brown sugar
3/4 cup light corn syrup
2 tbsps butter

Combine the heavy cream with the milk. In a medium-sized heavy saucepan put 3/4 cup of the combined milk mixture. Add the sugar, brown sugar, salt, and corn syrup to the saucepan. Cook the mixture, stirring constantly, over medium to medium-high heat. Cook to the soft ball stage or 235 degrees. At this point, slowly add the remaining milk mixture not allowing the mixture to stop boiling. Continue to cook to the firm ball stage or 244 degrees. Remove the mixture from the heat and stir in the vanilla and butter. Pour into a greased 9 X 5 X 3-inch loaf pan. Cool at room temperature. When completely cooled, turn out of the pan onto a cutting surface. Using a knife dipped in hot water, cut the caramel into squares. Wrap individually in waxed paper or plastic wrap.

Yield 1 1/4 lbs

 Note: File Photo

GRASSHOPPER POKE CAKE

 

1 package (15.25 oz.) Pillsbury® White Premium Cake Mix

½ cup oil

1 cup water

3 eggs

4 drops green food coloring, divided

1 tsp. mint flavoring

1 package (3.9 oz.) chocolate fudge instant pudding

1 ½ cups milk

2 cups fudge topping, at room temperature

1 container (16 oz.) nondairy whipped topping

¼ cup mini chocolate chips

Crème de menthe thins, broken into pieces

Prepare cake batter according to package directions using oil, water and eggs; stir in 4 drops food coloring and ½ teaspoon mint flavoring. Bake as directed in a 13”x9” pan; remove from oven. Using end of wooden spoon poke holes all over cake.

Meanwhile prepare pudding with 1½ cups milk. Stir in fudge topping. Pour and spread over warm cake. Cool cake completely.

In a large bowl combine whipped topping and remaining ½ teaspoon mint flavoring. Spread over cake. Sprinkle with mini chocolate chips and mint pieces. Refrigerate 1 hour or until ready to serve.

Note: This is a file photo similar to this recipe. This is not a picture of this recipe.

MICROWAVE CARAMEL NUT CREAM PIE

1 can (14-oz) sweetened condensed milk

1 cup chopped pecans
2 tbsp milk
1/2 tsp ground cinnamon
1 cup whipping cream, whipped
1 graham cracker pie crust

Pour the sweetened condensed milk into a 2-quart class measuring cup and microwave on medium power 4 minutes, stirring briskly after 2 minutes until smooth.  Cook on medium-low power 12 to 18 minutes until very thick and caramel-colored, stirring briskly every 2 minutes until smooth.

Stir the nuts, milk, and cinnamon into the warm caramelized mixture; cool to room temperature.  Fold in the whipped cream.

Pour filling into the pie crust and chill at least 3 hours until set.

Garnish pie wedges as desired with whipped cream, nuts, etc.

Leftovers must be refrigerated.

file photo

SORBET SUNDAES

1 cup firmly packed dark brown sugar
1/2 cup water
1 tbsp almond-flavored liqueur
1 pint chocolate sorbet
1 pint vanilla sorbet
1 cup crushed amaretti cookies

In a small saucepan, combine the sugar, water, and liqueur. Cook and stir over medium heat until sugar melts and mixture thickens slightly. Cool 15 minutes.

Scoop approximately 1/4 cup of each sorbet into each dessert dish. Top with sauce and crushed cookies.

Yield: 8 servings

file photo

CRUSTLESS BROWNIE PIE

1 cup melted butter

2/3 cup unsweetened cocoa powder
1 cup sugar
3 large eggs, lightly beaten
1 1/2 tsp vanilla extract
6 tbsp flour
1 1/2 cup chopped walnuts or pecans
3/4 cup chocolate chips

Preheat oven to 350 degrees.

In a bowl, combine the butter, cocoa, and sugar; blend well. Add the eggs to the mixture, one at a time, beating after each addition. Stir in the flour and vanilla extract. Add the nuts and chocolate chips, stirring to incorporate. (Or add in 1 cup of the nuts and save the other 1/2 cup to sprinkle over the top, if desired.)

Pour mixture into a 9-inch pie plate that has been sprayed with nonstick cooking spray. Bake at 350 degrees for 30 minutes or until the brownie starts to pull away from the sides of the pie plate. Cool on a wire rack at least 5 minutes before cutting into wedges to serve.

file photo.

Happy St Patrick's Day

 

CATCH A HUSBAND CAKE

Crazy name for this cake recipe sent to me by a friend. I have not made this so I cannot recommend or not recommend this recipe.

1 can of condensed milk.
1 can of evaporated milk.
1 cup of coconut milk.
500gs of flour (2 ½ cups).
½ cup of sugar.
3 large whole eggs.
3 tbsps of margarine

Preheat the oven to 350° and grease and flour a bundt or angel food pan.
In a blender, add all the ingredients for the cake and mix until well combined.

Pour the batter in the pan and bake for 30 to 60 minutes depending on your oven.
Check the cake for doneness with a toothpick, if it comes out clean remove the cake.

ICING:

1 cup of coconut milk.
2 tbsps of sugar.
1 cup of shredded coconut

mix together the coconut milk, sugar and grated coconut in a saucepan and bring to a boil while stirring.
Pour the icing over the hot cake.

file photo

MAPLE DIP FOR FRESH FRUIT

1/2 cup fat-free vanilla yogurt

1/2 cup frozen whipped topping, thawed
4 tsp maple-flavored syrup
Dash ground cinnamon
Fresh fruit and/or berries for dipping

In a small bowl, combine the yogurt, whipped topping, syrup and cinnamon until combined. Cover and keep refrigerated until serving time.

Serve with the fresh fruit and/or berries.

Yield: 1 cup dip

file photo

HOT CHOCOLATE FLOATS

 2 c. whole milk

• 2 tbsp. cocoa powder
• 1/4 c. sugar
• 1 tsp. vanilla extract
• 6 oz. chocolate chips
• 2 tbsp. Chocolate Sauce, for serving
• Vanilla ice cream, for serving
• Chocolate shavings, for serving
• 1. Bring milk to a simmer in small saucepan over medium heat. Whisk in cocoa powder and sugar and stir until no lumps remain. Stir in chocolate chips and vanilla and cook, stirring occasionally, until the chocolate is completely melted. Turn off heat.
  2. Pour chocolate sauce in a small dish. Dip cups in the chocolate to rim the cup. Pour hot chocolate into each glass, then top with a scoop of ice cream and some chocolate shavings.
  
  Note: A friend shared this recipe with me. I think it was from DELISH or Starbucks.

CHOCOLATE CHIP CARAMEL BARS

 This yummy recipe is from Challenge Butter thus their brand listed in the ingredients.

• 1 1/2 CUPS Unsalted Challenge butter
• 1 1/2 CUPS Granulated sugar
• 2 Large eggs
• 2 Tbsp Vanilla extract
• 1 tsp Baking soda
• 1 tsp Cream of tartar
• 1 tsp Salt
• 4 CUPS + 1/4 CUP All purpose flour, divided
• 2 CUPS Chocolate chips
• 1 (11-12 ounce) Jar caramel or salted caramel ice cream topping
• Preheat oven to 350°F.
• Line a 9 x 13-inch pan with foil allowing overhang on each eand and spray with nonstick cooking spray.
• Cream butter and sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the eggs and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt. Slowly mix in 4 cups flour until the mixture is just combined, then stir in the chocolate chips.
• Press about 2/3 of this mixture in the bottom and about 1/2” up the sides of the prepared pan.
• Stir the caramel sauce and remaining 1/4 cup flour in a small bowl.
• Pour over the top of the dough. Drop spoonsful of the remaining dough evenly over the top of the caramel.
• Bake for 25-33 minutes, or until the top looks done and is golden around the edges. It will still be someone jiggly in the center.
• Cool completely before cutting.
• 
  

CHOCOLATE-MINCE-PECAN PIE

 

1 (9-inch) unbaked pastry shell

1/2 cup sugar
2 tbsp flour
1 egg, beaten
1 jar Ready-to-Use Mincemeat
1 cup chopped pecans
3 (1-oz each) squares semi-sweet OR unsweetened chocolate, melted
2 tbsp butter, melted

Place oven rack in lowest position and preheat oven to 400 degrees.

In a large bowl, combine the sugar and flour; add egg and mix well. Add the mincemeat, pecans, chocolate and butter; mix together well. Pour mixture into the unbaked pastry shell.

Bake at 400 degrees for 15 minutes then reduce oven temperature to 325 degrees. Bake an additional 50 minutes or until the filling is slightly puffy and firm.

Cool slightly before cutting to serve. May be served warm or cooled.

Note: File Photo (not exactly this recipe)

PHILADELPHIA EASTER MINI CHEESECAKES

 

1

cup  graham cracker crumbs

3/4

cup  plus 2 Tbsp. sugar, divided

3

Tbsp.  butter or margarine, melted

3

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1

tsp.  vanilla

3

 eggs

1

cup  plus 2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted

54

 speckled malted milk eggs (about 9 oz.)

HEAT oven to 325°F.

MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.

BEAT cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

TOP each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with malted milk eggs.

Source: Kraft Foods

HOMEMADE RHUBARB ICE CREAM

3 cups sliced fresh rhubarb

2 cups sugar
1 tsp lemon juice
1 cup heavy whipping cream

Preheat oven to 375 degrees.

In an ungreased 13" x 9" baking dish combine the rhubarb and sugar; toss to combine. Bake, covered, 30 to 40 minutes or until tender, stirring occasionally. Cool slightly.

Place the rhubarb/sugar in a blender; cover and process until pureed. Transfer to a bowl and refrigerate until cold.

Stir the lemon juice into thre rhubarb.

In a small bowl, beat the cream until stiff peaks form then fold into the rhubarb mixture. Transfer to a shallow 1-quart freezer container and freeze for 1 hour, stirring every 15 minutes.

Freeze, covered, overnight or until firm.

Source: This recipe is from a military wife at Ft. Knox, Kentucky where my son was stationed twice. The picture is a file photo.