Wednesday, December 29, 2010

Macaroni Salad

1 lb. macaroni
1 cup diced celery
2 diced carrots
1 diced green pepper

1/2 cup vinegar
3/4 cup sugar
1/2 can sweetened condensed milk
1 cup mayonnaise

Cook pasta according to directions; rinse with cold water and drain. Add celery, carrots, and green pepper. Mix dressing together and toss with salad.

Barbecue Beefburgers (for a crowd)

5 lbs. ground beef
5 tsp. chili powder
2 onions, chopped
2 1/2 cups water
2 1/2 cups ketchup
1 T. Worcestershire sauce
5 tsp. dry mustard
1 cup dry quick oatmeal

Brown ground beef and onion. Drain and add chili powder. Boil water, ketchup and dry mustard for 3 minutes and pour over beef. Cook mixture 25 minutes. Top with oatmeal and cook 1 minute longer.
*Great make-ahead meal to put in the crock pot.

Striped Delight

35 oreo cookies, finely crushed
6 T. butter or margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 T. cold milk
1 tub (12 oz.) Cool Whip
3 1/4 cups cold milk
2 pkgs. (4 serving size each) chocolate instant pudding

Mix crushed cookies and butter in bowl. Press firmly onto bottom of 9x13 pan. Refrigerate for 10 minutes.

Beat cream cheese, sugar and 2 T. milk in bowl with wire whisk until well blended. Gently stir in 1 1/4 cups of the cool whip. Spread over crust.

Pour 3 1/4 cups milk into large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes or until well blended. Pour over cream cheese layer. Let stand for 5 minutes or until thickened. Drop remaining cool whip by spoonfuls over pudding; spread to cover pudding.

Refrigerate at least 4 hours before serving.

Cookie Dough Topped Brownies

1 brownie mix along with ingredients needed for mix
1/2 cup butter or margarine
1/2 cup brown sugar
1/4 cup sugar
3 T. milk
1 tsp. vanilla
1 cup flour
1 cup chocolate chips

Prepare brownies as directed on package. Bake as directed for 9x13 pan. Combine butter, sugars, milk, vanilla, and flour. Fold in chocolate chips. Spread on top of cooled brownies.

Chocolate Revel Bars

1 cup butter or margarine
2 cups packed brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
3 cups quick-cooking rolled oats
1 14-oz. can sweetened condensed milk
1 12-oz. package semisweet chocolate chips
2 tsp. vanilla

Set aside 2 T. of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 tsp. vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in 2 tsp. vanilla.
Press two-thirds (about 3 1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.
Bake in a 350 degree oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool before cutting.

Mom's Oreo Ice Cream Dessert

1 package Oreo cookies, crushed
1 jar Hershey's Hot Fudge Topping
1/2 gallon vanilla ice cream

Put half the oreos in a 9x13 pan. Then top with

half a jar of fudge sauce (microwave just enough to spread).

Then top with vanilla ice cream. (soften slightly ahead of time, cut in slices to lay on top of syrup)

Pour rest of fudge sauce on and then top with remaining oreos.

Crescent Pork Pie

1 lb. ground pork
1 pkg. spaghetti seasoning mix
1 - 6 oz. can tomato paste
3/4 cup water
1 can quick crescent dinner rolls
Parmesan cheese
2 cups Mozzarella cheese

Brown pork; drain. Stir in seasoning mix, tomato paste and water. Simmer 10 minutes. Separate dough into 8 triangles and spread in deep pie dish to form crust. Sprinkle the crust with Parmesan cheese and then add the meat mixture. Top with Mozzarella cheese. Bake 15 to 20 minutes at 400 degrees.

Rhubarb Bars

1 cup flour
5 T. sugar
1/2 cup softened butter

Mix and press in a greased 9x13 pan. Bake for 10 minutes at 350.

2 eggs slightly beaten
1/4 tsp. salt
1 1/2 cups sugar
1/4 cup flour
8 oz. cream cheese

Mix. Add 2 cups chopped rhubarb and pour over baked crust.

5 T. powdered sugar
1/2 cup butter
1 cup flour

Mix together. Crumble and sprinkle over filling. Bake at 350 for 40 - 45 minutes.

Funfetti Cookies

1 box Funfetti cake mix
1/3 cup oil
2 eggs
1 can Funfetti frosting

In a large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness. Bake at 375 for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Peanut Butter Chocolate Bars

1 pouch Betty Crocker peanut butter cookie mix
3 T. oil
1 T. water
1 egg
1 cup chocolate chips
1 cup butterscotch chips

In a large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into a greased 9x13 pan. Bake at 350 for 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes.
In a small microwavable bowl, microwave chocolate chips and butterscotch chips on high 1 - 1 1/2 minutes or until melted. Spread evenly over base. Refrigerate 30 minutes or until set.

Kylee's Popsicles

1 pkg. Jello, any flavor
1 pkg. Kool-Aid, any flavor
1 cup sugar
2 cups boiling water
2 cups cold water

Dissolve Jello, Kool-Aid and sugar in the boiling water. Add the cold water and stir well. Pour into popsicle molds or Dixie cups. Freeze partially, add sticks and freeze until firm, about 2 to 3 hours. Makes about 2 dozen.

Tuesday, December 28, 2010

South Dakota Casserole

1 (8 oz.) package noodles, uncooked
1 lb. ground beef, browned
1 (30 oz.) jar spaghetti sauce
2 cups water
1 T. sugar
1 onion, finely chopped
1 (8 oz.) pkg. Mozzarella cheese, shredded

Spread noodles in bottom of 9x13 greased pan. Spread browned, ground beef over noodles. Mix spaghetti sauce, water, sugar, and onion in saucepan and simmer 5 minutes. Pour over hamburger and noodles. Cover pan tightly with aluminum foil. Bake at 350 degrees for 1 hour. Top with cheese.
Yields 12 servings.

Mountain Dew Salad

2 pkg. lemon Jello
2 cups hot water
2 cups Mountain Dew
2 or 3 sliced bananas
1 cup crushed pineapple, drained
2 cups small marshmallows - optional
1 pkg. instant lemon pudding
1 3/4 cup milk
4 oz. Cool Whip

Dissolve Jello in hot water, then add the Mountain Dew pop. Cool the Jello until it is like syrup, then add the bananas, pineapple and marshmallows. Add instant pudding to the milk and let stand until thickened. Fold the Cool Whip into the pudding and spread over the Jello which has set.

Spiced Pears

1 can (16 oz.) pear halves
1/3 cup brown sugar
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon

Drain the pears, reserving syrup; set the pears aside. Place the syrup, brown sugar, nutmeg and cinnamon in a saucepan. Bring to a boil.
Reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently. Add the pears and simmer about 5 minutes longer or until heated through.

Christmas Eve Meatballs

1 1/2 lbs. ground beef
3/4 cup oatmeal
1/2 cup milk
chopped or minced onion
1 1/2 tsp. salt

1 cup catsup
1/4 cup vinegar
1/2 cup water
4 T. brown sugar

Combine beef, oatmeal, milk, onion, and salt. Form into balls and roll in flour; brown. Put in casserole dish. Combine glaze ingredients and pour over meatballs. Bake 1 hour at 350 degrees.

Meat Loaf

2 beaten eggs
3/4 cup milk
1/2 cup fine dry bread crumbs
1/4 cup finely chopped onion
1 tsp. salt
1/2 tsp. ground sage
1/8 tsp. pepper
1 1/2 lbs. ground beef
1/4 cup catsup
2 T. brown sugar
1 tsp. dry mustard

In bowl, combine the eggs and milk; stir in bread crumbs, onion, salt, sage, and pepper. Add ground beef. Thoroughly mix meat and seasonings. Spoon meat mixture into loaf pan. Bake in a 350 degree oven for 55 - 60 minutes. Spoon off or drain the meat drippings and fat.
To glaze meat loaf, combine the catsup, brown sugar, and dry mustard; carefully spread over top of meat loaf. Bake 10 minutes longer.
Yields 6 servings.

Bacon Cheeseburger Pasta

8 oz. uncooked tube pasta
1 lb. ground beef
6 bacon strips, cooked and diced
1 can condensed tomato soup, undiluted
1 cup shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain and set aside. Drain pasta and add to the skillet. Add soup, beef, and bacon; heat through. Sprinkle with cheddar cheese and cook until the cheese is melted.
Yields 4 - 6 servings.

Peanut Crunch Cake

1 package yellow cake mix
1 cup peanut butter
1/2 cup packed brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1/2 to 3/4 cup semisweet chocolate chips, divided
1/2 to 3/4 cup peanut butter chips, divided
1/2 cup chopped peanuts (optional :-) )

In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each of chocolate chips and peanut butter chips. Pour into a greased 9x13 baking pan. Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over batter. Bake at 350 degrees for 40 - 45 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

Cheesy Crockpot Potatoes

2 cans condensed cheddar cheese soup
1 1/3 cup buttermilk
2 T. margarine, melted
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 package (32 oz.) frozen hash browns (cubed or shredded)
1/4 cup grated Parmesan cheese
1 tsp. paprika

In a slow cooker, combine the first six ingredients; stir in hash browns. Sprinkle with Parmesan cheese and paprika. Cover and cook on low for 4 to 4 1/2 hours or until potatoes are tender.

Sunday, December 26, 2010

Stained Glass Finger Jello

4 3-oz. packages assorted Jello
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk

Spray 4 small food storage containers (sandwich size or a little larger) with non-stick cooking spray. Set aside.

Bring 5+ cups of water to a boil. Combine 1 cup of boiling water with a package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferably overnight.

When the Jello has set, bring another 1 1/2 cups of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 cup of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 cups boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9x13" pan with non-stick cooking spray. Carefully cut the colored Jello into small cubes and gently toss to combine in the 9x13" pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9x13" pan in the refrigerator and chill overnight. Cut squares, rectangles, or various shapes with cookie cutters and serve.

Beer Bread

3 cups self-rising floug
1/3 cup sugar
1 tsp. kosher salt
12 oz. beer
2 T. melted butter

Preheat oven to 375 degrees.

Butter an 8x4 inch loaf pan and set aside. In a large bowl, combine the flour, sugar, salt and beer; mix well. The mixture will be sticky. Pour into the loaf pan and bake for about 55 minutes.

At the last three minutes of baking, remove from oven, brush the top of the loaf with the melted butter and return to oven for the remaining 3 minutes of baking.

Peanut Butter Cup Trifle

1 (9x13) pan of baked brownies, cut into 1 inch pieces
1 (5.1 ounce) package instant vanilla pudding
3 cups milk
1 cup creamy peanut butter
2 tsp vanilla
1 (8 ounce) container thawed Cool Whip, divided
20 peanut butter cups, crumbled
(yes, 20! - I think I used a few less)
6 (or so additional) peanut butter cups to garnish

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill at least four hours until serving.

Friday, November 19, 2010

Jello Poke Cake

1 box white cake mix
water, oil, and egg whites called for on cake mix box
1 box (4 serving size) any flavor gelatin
1 cup boiling water
1/2 cup cold water
1 conatiner (8 oz.) Cool Whip

Heat oven to 350 degrees.
Make and cool cake as directed for a 9x13 pan.
Pierce cooled cake all over with a fork. In a small bowl, stir gelatin and boiling water unitl smooth; stir in cold water. Pour over cake. Refrigerate at least 2 hours. Frost with Cool-Whip; garnish with fruit if desired.
Store in refrigerator.

Thursday, September 9, 2010

Cheesy Baked Hash Browns

1 large bag of frozen shredded hash browns
1 can of condensed cream of mushroom soup
1 pint (16 oz) sour cream
1/2 cup melted butter
2 cups shredded cheddar cheese
1 tube of Ritz crackers - crushed

Pour uncooked bag of hash browns into large bowl. Add the next 4 ingredients and mix well. Pour and spread evenly into a 9x13 ungreased baking dish. Sprinkle with crushed crackers over the top. Bake at 400 degrees for 1 hour.

Monday, September 6, 2010

Apple Dumplings with Mountain Dew

2 whole Granny Smith apples
2 cans crescent rolls
2 sticks salted butter
1 1/2 cups sugar
1 tsp. vanilla
cinnamon, to taste
1 can Mountain Dew

Peel and core apples. Cut each apple into 8 slices. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountian Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 for 40 minutes. Serve warm with ice cream and sweet sauce from the pan.

Monday, July 19, 2010

Puff Up Pancake

1/3 to 1/2 cup butter or margarine
5 eggs
1 1/4 cups milk
1 tsp. vanilla
1 1/4 cups flour

Melt butter in 9x13 pan in oven while oven is preheating to 425 degrees. Mix eggs, flour, and milk with wire whisk or use blender. Add batter to dish and bake for 20 - 25 minutes. Serve with fruit and powdered sugar or syrup.

Thursday, July 15, 2010

7-Up Chicken

1 cup vegetable oil
1 cup soy sauce
1/4 tsp. garlic powder
1 tsp. horseradish sauce
2 cups 7-Up
4 to 6 chicken breasts

Mix all ingredients together and marinade the chicken overnight. The longer the better!
Grill and Enjoy!

Sunday, May 2, 2010

French Toast Bake

8 slices day-old French bread (1 inch thick)
5 eggs
2 1/2 cups milk
1 cup packed brown sugar, divided
1 tsp. vanilla
1/2 tsp. ground nutmeg
1 cup chopped pecans, optional
1/4 cup butter or margarine, melted
2 cups fresh or frozen blueberries, optional

Arrange bread in a greased 9x13 baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. Bake, uncovered, at 400 degrees for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yields: 6 - 8 servings

Friday, April 2, 2010

Snicker Apple Salad

6 Granny Smith, Red Rome or Jonathan apples, cored & diced
6 Snicker candy bars, cubed
2 (3 oz.) pkg. instant vanilla pudding
2 cups milk
1 (12 oz.) Cool-Whip

Mix together pudding and milk; beat. Fold in Cool Whip. Add apples and cubed candy bars. Fold together. Chill at least 1 hour.
This can be cut in half to make a smaller salad.

Crunchy Onion Chicken

1 1/3 cup French-fried onions
1 lb. boneless, skinless chicken breast halves
1 egg, beaten

Crush french-fried onions in plastic bag. Dip chicken into egg, then coat in onion crumbs. Bake 20 minutes at 400 degrees, until cooked through.
Variation - You can replace the fried onions with bread crumbs.

Monday, March 22, 2010

Instant Pistachio Salad

1 (20 oz.) can crushed pineapple, drained
1 (3 oz.) pkg. instant pistachio pudding mix
1 (8 oz.) container Cool-Whip
1/2 (10 oz.) pkg. miniature marshmallows

In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed Cool-Whip and marshmallows until well mixed. Refrigerate until chilled and serve.

Monday, March 15, 2010

Orange Tapioca Salad

2 pkg. tapioca pudding
3 cups boiling water
1 (3 oz.) pkg. orange jello
1 can mandarin oranges
4 oz. Cool-Whip

Add pudding and jello to boiling water and cook until thick. Cool and add drained mandarin oranges. Fold Cool-Whip into tapioca mixture. Put in a serving bowl and refrigerate.

Crock-Pot Pizza

1 1/2 lbs. ground beef
1 (12 oz.) pkg. Kluski noodles
1 (26 oz.) jar spaghetti sauce
4 cups cheese

Brown ground beef; drain and add spaghetti sauce. Boil Kluski noodles for 10 minutes or until tender; drain. Layer in crock-pot the noodles, meat mixture, pepperoni, and cheese. Repeat. Cook on low in crock-pot for 4 hours.

Thursday, February 18, 2010

German Chocolate Bars

1 package German Chocolate cake mix
2/3 cup cold butter, cubed
1 cup semi-sweet chocolate chips
1 can coconut-pecan frosting
1/4 cup milk

Place cake mix in a large bowl; cut in butter until crumbly. Press 2 1/2 cups into a greased 9x13 baking pan. Bake at 350 degrees for 10 minutes, immediately sprinkle with chocolate chips. Drop frosting by tablespoonfuls over the chips.
Stir milk into the remaining crumb mixture; drop by teaspoonfuls over top. Bake 25-30 minutes longer or until bubbly around the edges and top is cracked. Cool on a wire rack and refrigerate for 4 hours before cutting.

Saturday, February 13, 2010

Monster Bars

1 stick butter
1 cup brown sugar
1 cup white sugar
1 1/2 cups peanut butter
3 eggs
1 tsp. vanilla
2 tsps. baking soda
4 1/2 cups oatmeal
1 (12 oz.) package chocolate chips
1 (12 oz.) package M&M's

Mix ingredients in order given in large mixing bowl. Press into large greased jellyroll pan. Bake 15 minutes at 350 degrees. Do not overbake.

Tuesday, February 9, 2010

German Chocolate Cookies

1 package German Chocolate cake mix
2 eggs
1/2 cup margarine, melted
1/2 cup quick-cooking oats
1 cup semi-sweet chocolate chips

In a mixing bowl, combine dry cake mix, eggs, margarine and oats; mix well. Stir in the chocolate chips.
Drop by heaping tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 minutes or until set.
Cool for 5 minutes.

* You can also use Dark Chocolate Fudge cake mix and dark chocolate chips for a different variation.

Cream Cheese Streusel Bars

  • 1-1/4 cups confectioners' sugar
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 1 package (8 ounces) cream cheese (can use reduced fat)
  • 1 can (14 ounces) sweetened condensed milk (can use fat free)
  • 1 egg, lightly beaten
  • 2 teaspoons vanilla extract
In a large bowl, combine the powdered sugar, flour, cocoa and salt; cut in butter until crumbly. Set aside 1/2 cup for topping; press remaining crumb mixture into an 11-in. x 7-in. baking pan coated with cooking spray.
Bake at 325° for 8-12 minutes or until set.
In a small bowl, beat the cream cheese, milk, egg and vanilla until blended. Pour over crust. Bake for 15 minutes. Top with reserved crumb mixture; bake 5-10 minutes longer or until filling is set. Cool on a wire rack. Store in the refrigerator. Yield: 15 servings.

Potato Hamburger Casserole

This recipe was given to me by Ruth Tidman at my wedding shower and has been a family favorite ever since!

1 lb. hamburger and 1/2 cup onion, chopped - cooked and drained
3 cups raw sliced potatoes
1 can sliced mushrooms, optional
1 can cream of mushroom soup and 3/4 cup milk mixed together
Velveeta cheese, sliced

In a greased 9 X 13 pan, layer potatoes, hamburger, mushrooms, and soup mixture.
Bake covered at 350 degrees for 1 hour.
Cover with sliced cheese and put back in oven until cheese is melted.

Mom's Rice Pudding

1 cup white rice
8 cups milk
1 cup sugar

Grease baking dish. Add all ingredients and stir. Bake at 300 degrees for 2 1/2 to 3 hours, stirring occasionally. Serve warm or cold, with cinnamon if desired.

Baked Hash Browns

8 frozen hash brown patties
1 tsp. salt
1/2 tsp. garlic powder
1 cup whipping cream
1 cup shredded cheddar cheese

Place the patties in a greased 9X13 pan. Sprinkle with salt and garlic powder. Pour cream over patties. Bake, uncovered, at 350 degrees for 50 minutes. Sprinkle with cheese. Bake 5 to 10 minutes longer or until the potatoes are tender and cheese is melted.

Caramel Apple Dessert

1 1/2 cups Bisquick mix
2/3 cup sugar
1/2 cup milk
2 medium cooking apples, peeled and sliced
3/4 cup brown sugar
1/2 t. cinnamon
1 cup boiling water

Mix Bisquick and sugar in medium bowl. Stir in milk until blended. Pour into ungreased 8” square pan. Top with apples. Mix brown sugar and cinnamon; sprinkle over apples. Pour boiling water over sugar and cinnamon topping. Bake 50 to 60 minutes at 350 degrees. Serve warm with whipped cream or ice cream if desired.

Taco Balls

1 lb. ground beef
2 T. taco seasoning mix

co-jack cheese cubes
2 egg whites
2 T. water
2 cups Doritoes

6T. taco sauce
3 T. honey

Combine meat and taco seasoning in bowl. Mix well. Divide meat into one-inch balls. Place cheese cube on each meatball. Form meat around cheese. Beat egg whites with water in shallow dish. Put crushed chips into another shallow dish. Dip each meatball into egg white mixture, then into chips to coat. Place meatballs in greased baking pan. Bake at 350 degrees for 30 minutes or until meat is fully cooked. While meatballs are baking, combine sauce ingredients in dish. Serve meatballs with sauce.

Peanut Butter Truffle Brownies

Brownie Base
1 box brownie mix (9x13 size)
water, vegetable oil and eggs called for on brownie box

1/2 cup butter or margarine, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

1 cup semisweet chocolate chips
1/4 cup butter

Heat oven to 350 degrees. Grease bottom only of 9x13 pan with cooking spray.

In medium bowl, make brownie mix according to the package directions. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted comes out almost clean. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling.

Refrigerate about 30 minutes or until set.
Store covered in the refrigerator.

Chocolate Malt Cookies

1 cup butter-flavored shortening (I've used 1 cup margarine since I didn't have any shortening on hand.)
1 1/4 cups packed brown sugar
1/2 cup malted milk powder
2 T. chocolate syrup
1 T. vanilla
1 egg
2 cups flour
1 tsp. baking soda
1 1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips

In a large mixing bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg.
Add the flour, baking soda, and salt; mixing well. Stir in chocolate chunks and chips. Shape into 2-inch balls; place 3 inches apart on ungreased baking sheets.
Bake at 375 degrees for 12 - 14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.

Tuesday, January 26, 2010

Chocolate Sheet Cake

Otherwise Known As My Grandpa Elvin's Favorite Cake

2 cups sugar
2 cups flour
1 stick margarine
1/4 cup oil
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
1 1/2 tsp. baking soda
1 tsp. vanilla
2 eggs - slightly beaten

Bring to boil in the microwave the margarine, oil, cocoa and water. Stir well and add the sugar and flour. Mix well and add the soda dissolved in the buttermilk, vanilla and eggs. Blend well. Bake in a greased 9x13 pan or jelly roll pan in a 325 - 350 degree oven for 20 to 30 minutes.

Mix icing about 5 minutes before cake is done. Frost the cake while it is still hot.
1 stick margarine
1/4 cup cocoa
1/3 cup buttermilk
3 1/2 cups powdered sugar
1 tsp. vanilla