Recipe swap

[LariP]

Chocolate Turtles

1-pkg. small pretzels
1-bag ROLO candy
pecan halves

on foil lined pan place pretzels... add rolo on top.. put in 300 oven and watch closely.. they melt quickly...just as they get soft, remove from oven and put pecan half on top and mash down.....let cool and enjoy.


Oreo Balls

1- pkg. oreo cookies
1 -8 oz. pkg cream cheese (soft)
1- pk candy quick or other white chocolate

in food processor crumb cookies into coarse crumbs....
(with hands) mix cream cheese well into mix....
put in fridge to chill well...... make into small balls.. dip in melted white chocolate....



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[LariP]

Chuck’s Kick Butt Brownies

1 box devils food cake
2 eggs
1 can cherry pie filling
1 teaspoon of almond extract
Hand mix only these items do NOT add any water

Put in 12X 18 greased pan
Cook for 25 minutes at 350 degrees

Frosting
1-cup sugar
5 tbs butter
1/3 cups of milk
Bring to boil for ONLY 1 minute.
Add 1 cup of chocolate chips then..
Frost your brownies….
ENJOY!


Lari’s Strawberry variation

Use a can of Strawberry pie filling instead of Cherry and a teaspoon of Vanilla extract instead of Almond.

For the cupcake size bake 18 to 20 minutes or until a toothpick in a big one comes out clean.



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[LariP]

Cream Cheese Squares

2 8OZ. PKGS. CREAM CHEESE(SOFTENED)
2 CANS PILLSBURY CRESCENT ROLLS
1 CUP SUGAR
CINNAMON SUGAR

SPREAD 1 CAN CRESCENT ROLLS IN BOTTOM OF 9X13 PAN. MIX CREAM CHEESE AND
1 CUP SUGAR, SPREAD OVER CRESCENT ROLLS. SPREAD OTHER CAN CRESCENT ROLLS ON TOP OF CREAM CHEESE. SPRINKLE WITH CINNAMON SUGAR. BAKE AT 350 DEGREES FOR 25 MINS. REFRIGERATE OVERNIGHT AND CUT INTO SQUARES.

Chocolate lover's variation: Drizzle melted chocolate over these or frost with chocolate frosting.....YUMMMMMMMY



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[LariP]

Creme De Menthe Cake
Step 1:
Cream 1 cup granular sugar and 1/2 cup butter. Add 4 eggs, 1 cup sifted flour, 1/2 tsp salt, 1- 16 oz can Hershey chocolate syrup and 1 tsp good vanilla extract.
Pour into greased and floured 9x13 pan ( I usually use glass) and bake at 350 F for 25 minutes. Cool cake.

Step 2:
Mix 2 cups 10x sugar, 1/2 cup butter, 5 tbsp GREEN creme de menthe liquor and spread on cake when cooled.

Step 3:
Melt on top of double boiler- 1 1/2 cups chocolate chips with 9 tbsp butter, then spread on cake atop of creme de menthe icing.

When you store this cake, keep it kinda cool.




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[LariP]

Crockpot Apple Butter

5 1/2 lbs. apples, peeled and chopped
4 c. sugar
2-3 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt

Place apples in crock pot. Combine remaining ingredients and sprinkle over apples, mix well. Cover and cook on high for 1 hour. Reduce heat to low and cook for 9-11 hours, stirring occasionally, till thickened and deep brown. Uncover and cook 1 hour more.
If desired, stir with a wire whisk until smooth.
Spoon into freezer containers or jars leaving 1/2" head space.
Refrigerate or freeze or can into jars : 4 pints



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[LariP]

Eclair Cake

2 pkgs sugar free fat free Jello White chocolate instant pudding mix
3 cups Skim Milk
12 or 16 Oz. light Cool whip - (I use 16)
1 pkg (16 oz) low fat graham crackers - (Can use honey graham or chocolate)
1 can chocolate frosting mix

Mix jello pudding mix and skim milk in mixing bowl until pudding begins to thicken, then add Cool Whip and mix thoroughly.
Line bottom of 9x13 pan with graham crackers. Put layer of pudding mixture on top of crackers (Use about 1/3 of mixture). Alternate layers of cracker and pudding until ingredients are used ending with graham cracker on top.
Open icing and remove metal seal. Place in microwave and melt icing (about 1 minute). Stir with spoon and pour over layered cracker and pudding. Put in refrigerator several hours. I try to make the might before, but it will set up in about four hours.

If you don't like chocolate, recipe can be altered by changing pudding flavor and icing flavor to about any combination you want. Although I can't imagine not liking chocolate!


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[LariP]

Frango Chocolate Mint dessert


8 min prep
18
ounces chocolate chips
1
tablespoon mint extract
1
cup butter
2
cups powdered sugar [/COLOR]
2
eggs

1. Melt chocolate chips over low heat.
2. Allow to cool.
3. Add remaining ingredients and beat well.
4. Pour into buttered dish. Or put in cupcake papers
5. Refrigerate until it has hardened (but is still soft enough to slice).
6. Cut into small pieces and serve.

Suggestion: pour mixture over crushed vanilla wafers in cupcake paper and sprinkling more wafers on top.



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[LariP]

French Silk Fudge

2 cups powdered sugar
2/3 cup cream or 1 small can (15 fl. oz) evaporated milk
1/4 cup butter
3 cups (18 oz) semi-sweet chocolate chips
2 cups miniature marshmallows
2 tablespoons vanilla
1 cup chopped nuts

Combine powdered sugar and cream (or milk) in a heavy bottomed pan. Stir constantly and bring to a boil. Boil for 1 to 1 1/2 minutes. Stir in butter, chocolate chips, marshmallows and vanilla. Mix well. Stir in nuts. Pour into a buttered 8x11 inch pan. Chill and cut into small pieces. Makes 2 pounds.


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[LariP]

This is one of my favorite memories of visits to Grandma's house she always had it ready for us when we got there.
My sister managed to get the recipe from one of our aunts before she passed away.

GRAMDMA LOBDELL’S RAISIN MOLASSES CAKE

you'll need :

1 16 oz. box raisins
1 1/2 cup water
bring that to a boil (3 minutes) remove from heat and set aside

in a bowl :
1 cup flower
1 cup sugar
1 cup molasses - doesn't matter what kind ...but the better quality the better it taste in the end
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. all spice
1/2 tsp. clove
1/2 tsp. ginger
1/2 tsp. salt
2 eggs
water from boiled raisins
MIX WELL ... then
add 8 tbsp. melted crisco/shortning (not to hot or it will cook the eggs)
MIX WELL ... then
then alternately add the cooked raisins with and additional cup of flour
(like a 1/4 cup of each at a time) till all is mixed well

{{{{AUNT ETHEL SAID IT IS IMPORTANT TO ADD THESE INGREDIENTS SLOWLY/ALTENTATING 1/4 cup ... 1/4 cup.... 1/4 cup ....1/4 cup ... so on }}}}


BATTER IS A LITTLE RUNNY LOOKING and LUMPY FROM THE RAISINS

Bake in a well greased/floured glass pan at 350* for 40-60 minutes until tooth pick comes out clean



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[LariP]

Individual Cheesecakes
2 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
½ Tbsp. vanilla
2 eggs
1 cup sour cream
Vanilla Wafers
Optional pie filling or fresh fruit topping of choice
Beat the cream cheese until smooth. Add the sugar and vanilla; beat until well combined. Add the eggs all at once. Beat just until combined. DO NOT OVERBEAT. Stir in the sour cream.
Place 1 vanilla wafer in tin cupcake cups fill to ¾ full with cheesecake mixture.
Bake in a 350 degree oven for 15 to 20 minutes or until the center appears set; cool. Put topping of choice on top or serve plain. Yield: 24 individual cheesecakes. May be frozen.



Individual Praline Cheesecakes


1 (8 oz.) pkg. cream cheese, softened
1/2 c. packed brown sugar
1 tsp. vanilla
2 eggs
1 1/2 c. dairy sour cream
12 graham cracker tart shells (found near the baking supplies at the grocery store)
36 pecans halves
Beat the cream cheese until smooth. Add the sugar and vanilla; beat until well combined. Add the eggs all at once. Beat just until combined. DO NOT OVERBEAT. Stir in the sour cream.
Pour mixture into the tart shells. Bake in a 350 degree oven for 15 to 18 minutes or until the center appears set; cool. Place 3 pecan halves on top of each cheesecake. Yield: 12 individual cheesecakes. May be frozen.



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[LariP]

KAHLUA CHOCOLATE CAKE:

Preheat Oven to 350 degrees F.
Spray Bundt Pan or angel food pan (12 cups)
I like to use Pillsbury/Crisco no-stick spray with flour.

ONE 19-22 ounce Box of Devil’s Food Chocolate Cake Mix
Four Eggs
One Cup Sour Cream
One Cup Kahlua
¾ Cup Oil
One Cup of Chocolate Chips

In LARGE Mixing Bowl, combine cake mix, eggs, sour cream, kahlua, and oil.

Beat with electric mixer for 3 minutes.

Pour a layer of batter in cake pan / add choc. chips / more batter / more chips / more batter / more chips / etc………..

Bake for 45 - 55 minutes (mine takes 55)
Check to see if it tests done.
DO NOT OVERBAKE

Cool pan for 5-10 minutes, then remove from pan to cool on wire rack.

Let cake cool completely. Place on cake dish and frost with the icing………..

ICING: (when cake is completely cooled)

3 Cups Powdered Sugar ---------------------6 TBLSP. Hershey’s Cocoa
½ stick Soft butter ----------------------------1 tsp. “pure” vanilla
2 TBLSP of Kahlua ---------------------------3 TBLSP milk
keep beating until you get the consistency you need—may add more Kahlua or powdered sugar, if necessary


NOTE: I Substitute SABROSO “licor de café” for KAHLUA Same flavor for less than half the price.
Can be made in a sheet cake pan. I cut baking time back to 45 minutes



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[LariP]

Lemon Dessert


1 stick butter
1 cup flour
2 tsp sugar
optional ½ cup chopped nuts

knead together like pie dough and press in the bottom of a cake pan. 9X11
Bake @ 350 for 15 to 20 minutes until browned. Let Cool.

1 8 oz block of softened cream cheese
1 cup powdered sugar

Mix VERY well.
Stir in 1cup cool whip (one cup by measure not weight) (half of an 8 oz container)
Spread over cooled crust and put in fridge to set up while preparing next layer.

Prepare 1 box of lemon pudding (not instant) Cook and cool according to package directions. (You may cheat here and use canned pie filling)

Pour cooled pudding over cream cheese layer.
Refrigerate to set up.
Top with remaining cool whip.

Keep Refrigerated before serving.


Chocolate version is made using chocolate pudding instead of lemon and adding milk chocolate chips sprinkled on pudding layer and on top.




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[LariP]

LEMON DROP COOKIES
1/2 c. butter, softened
3/4 c. sugar
1 egg
1 Tbsp. lemon juice
1 and 1/2 c. sifted flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. finely crushed, almost pulverized, lemon drop candies
Preheat oven to 350º. Cream butter and sugar, add egg and lemon juice. Mix together flour, salt, and baking powder and crushed candy. Add to creamed mixture and blend well. Drop by 1/2 tsp. onto greased baking sheets. Bake about 10 minutes or till edges begin to brown. Cool slightly and remove from sheets to cool completely.
Yield: 3 dozen cookies




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[LariP]

Mocha Chocolate Cheesecake

This is in one of my cookbooks entitled "Chocolate from the CakeMixDoctor". Cece wanted this instead of the other, and boy is it RICH. Our local store doesn't carry coffee yogurt, so I substituted vanilla and omitted the cinnamon in the crust, leaving it just sheer chocolate indulgence.

Crust:
*****
1 devils food cake mix
1 egg
6 Tbsp. melted butter
1/2 tsp. cinnamon ( if desired )

Blend well with mixer, or by hand until dough forms a ball that holds together well. With fingertips evenly press on bottom and 1" up sides of a 13x9x2 cake pan.

Filling:
******
2 pkgs ( 8 oz ) softened cream cheese
3 eggs @ room temperature
1 ( 14 oz ) can sweetened condensed milk
1 ( 12 oz ) pkg. semi-sweet chocolate chips
1/2 c. coffee ( or vanilla ) yogurt

Blend everything together, but the choc. chips,till smooth and creamy. Melt chips in microwave or over double boiler till smooth, set aside to cool slightly then blend in with cheesecake mixture. Pour over crust and bake @ 325º for 45-50 minutes. Center will still be wobbly, but should jiggle firmly as it does when doing pumpkin or custard pies. Cool for 30 minutes. Chill. Serve with whipped cream dusted with cinnamon if desired. Serves 20.

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[LariP]

Johnny Cake

3/4 c. butter
1 c. sugar
3 eggs
cinnamon
1 1/2 c. milk
1 c. cornmeal
2 c. flour
3 tsp. baking powder

Mix butter and sugar, beat in the eggs, stir in the sifted dry ingredients, alternately with the milk. Pour into a greased cake pan, sprinkle with cinnamon and bake in a 350 degree oven for 1/2 hour or it tests done.



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