Recipes

Mud Pie



Ingredients
2 cups cold milk
2 (3.9 ounce) packages instant chocolate pudding mix
1 (9 inch) prepared graham cracker crust, chocolate
1 (8 ounce) container frozen whipped topping, thawed
½ cup chocolate shavings

Directions

In a large bowl, mix milk and pudding. Beat with wire whisk for 1 minute. Spoon 1 1/2 cups of pudding into graham cracker crust.

Gently fold in 1/2 of the whipped topping into remaining pudding. Spread this mixture over the pudding layer in crust. Top with remaining whipped topping. Garnish with chocolate shavings and cover and refrigerate for 4 hours.

 Chocolate Éclair Dessert
1 package Graham Crackers
2 small boxes of vanilla instant pudding
3 cups milk
Cool Whip

Topping
1/3 C cocoa
1 C sugar
1 tsp vanilla
1 stick of butter
1/4 cup milk

In glass bowl mix two packages of vanilla pudding with 3 cups of milk.  Mix until pudding thickens. Fold in Cool Whip. In 9x13 pan layer first package of graham crackers. Top with half of the pudding mixture.  Add next layer of graham crackers top with remaining pudding mixture.  Top with last package of graham crackers. For topping put all ingredients in sauce pan bring to boil for one minute.  Allow to cool slightly (not too long) pour this over the top layer of graham crackers.  Refrigerate.


Chocolate Cake with Peanut Butter Frosting
Cake:
cooking spray
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup vegetable oil
2 cups granulated sugar
2 eggs
1 cup 2% milk
1 cup brewed coffee cooled to room temperature
1 teaspoon vanilla
Frosting:
1 (8oz) package cream cheese soften
1/4 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons 2% milk
1/2 teaspoon vanilla
Miniature chocolate chips (optional)

1. Preheat oven to 350F. coat a 13x9 glass baking pan with cooking spray
2.To prepare cake, sift together flour, cocoa, baking soda, baking powder and salt into large bowl.
3.Combine oil and sugar in a large mixing bowl. Using an electric mixer, beat at medium speed until until well combined.  Add eggs; beat well. Add flour mixture alternating with milk beginning and ending with flour mixture.  Beating wel after each additional and scraping down the sides of the bowl.  Stir in the coffee and vanilla.  (batter will be thin)
4. Pour batter into prepared pan.  Bake 35 to 40 minutes until a toothpick inserted near the center comes out clean.  Let cool completely on a wire rack.
5. To prepare the frosting combine cream cheese, peanut butter in a large mixing bowl. using mixer beat at medium speed until smooth.  Add powdered sugar, milk, and vanilla; bat until smooth. Add powder sugar if frosting is too thin. Spread frosting over top of cake and sprinkle with chocolate chips Store in refrigerator.
 
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Pumpkin Spice Bundt Cake

1Spice Cake Mix

15 oz. Canned Pumpkin

1/2 cup Applesauce

3 Eggs

3/4 cup Large Guittard Milk Chocolate Chips

 

Mix first 4 ingredients until incorporated.  Stir in the chocolate chips.  Pour batter in greased bundt pan. Bake at 350 degrees according to mix directions.

Let set for five minutes once out of the oven, then carefully transfer cake to a cooling rack.

 Cream Cheese Frosting

 8 oz. Cream Cheese, softened

2-3 cups Powdered Sugar

1 1/2 T. Vanilla

2-3 T. Heavy Whipping Cream

2 T. Mini Semi Sweet Morsels for garnish

Whip ingredients together until desired consistency.  Add more powdered sugar if you need it thicker, more whipping cream for thinner frosting. Sprinkle the mini chocolate chips on top.

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Pineapple Dump Cake

 

1 can pineapple, crushed

1 7oz package of coconut

1 box yellow, or white cake mix

1 stick or butter

Grease and flour 13X9 pan. Dump pineapple and juice into the pan. Sprinkle coconut over the pineapple. Add dry cake mix. Drizzle butter over the top. Bake at 350, for 40-45 minutes.

Can also be made with fruit cocktail, or other fruits. Serve with cool whip and cherries, if desired.

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Chocolate-Cherry Bars (Nel)

1 Package Chocolate cake mix
1 Can cherry pie filling
2 Eggs

Mix thoroughly

Put into greased 10 x15  pan. Bake at 350 degrees for 25-30 minutes. Cool and frost

For cake like bars put into greased 9x13 pan. Bake at 350 degrees for 35-40 minutes. Cool and frost.
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Party Potatoes (Debbie B)

Mashed potatoes for 12 - use instant potatoes - prepare as on box.

Make sure the potatoes are kind of dry when you make them as adding the sour cream and cream cheese can make them soupy.  Just add more flakes if you need to.  Add one cup sour cream and one 8 ounce cream cheese.  Place in 2 1/2 quart casserole dish; put melted butter on top.  Bake in 350 degree oven for approximately 25 minutes.  (Sprinkle paprika on top if you like).

This recipe is great at the holidays and everyone loves them!  You don't even need gravy - they're so moist and melt in your mouth!

Seafood Pizza Dip (Lyn)

•2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, Softened (just use enough to thickly cover pizza pan)

•about 1/2 bottle KRAFT Cocktail Sauce
•1 pkg. Imitation Crabmeat
•Shredded Cheese
•Green onions cut up (one bunch)

SPREAD softened cream cheese on pizza pan

POUR cocktail sauce over cream cheese; top with imitation crabmeat, shredded cheese, and cut up green onions.
Scoop onto taco chips, nachos, or spread on crackers.

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Tiger Butter (Lyn)
Ingredients
•16 ounces white chocolate, chopped
•3/4 cup crunchy peanut butter
•1 cup milk chocolate chips
Directions
1.Butter a 10x15 pan. Set aside.
2.Place white chocolate in a medium-sized microwave-safe bowl. Microwave on High until melted, stirring frequently. Stir in peanut butter.
3.Spread into prepared pan. Drizzle with melted milk chocolate chips, stirring through mixture to create a marbled effect. Let stand until set. Break or cut into bite-sized pieces.

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CHERRY CHEESE PIE (Lyn)


Ingredients
•1 (8 ounce) package cream cheese, softened
•1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
•1/3 cup lemon juice
•1 teaspoon vanilla extract
•1 (8- or 9-inch) graham cracker crumb crust OR BAKED PASTRY SHELL

•1 (21 ounce) can cherry (or blueberry) pie filling, chilled



Directions
1.In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
2.Pour into crust; chill 4 hours or until set. Top with desired amount of cherry or blueberry pie filling before serving. Store leftovers covered in refrigerator.
I double the ingredients and make 2 pies and offer both cherry and blueberry toppings

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Easy Oreo Truffles (Lyn)

1 pkg Oreo cookies (1 lb 2 oz)
1 pkg cream cheese, softened (8 oz)
2 8 oz pkgs semi sweet baking chocolate squares

Using a food processor (or rolling pin), crush 9 cookies to fine crumbs and set aside. Crush remaining 36 cookies the same way (crumbs must be very fine and uniform) and place in a medium sz bowl. Add softened cream cheese and mix (she used spoon) very well. Mix will be quite stiff but moist. Roll mixture into about 45 (1 inch sz) balls.

Melt chocolate squares per directions on pkg. (Chocolate should be very smooth for best coverage.) Dip (drop) balls into chocolate to coat fully. Using 2 forks, remove truffles to wax paper-lined baking sheet. Before chocolates start to set, sprinkle reserved cookie crumbs as a topping. Cool in refrigerator for about 1 hr or until firm. Then store covered in fridge.

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Strawberry Jello Cake (Marian Meinert)

1 box Duncan Hines Yellow Cake Mix (Baked according to package instructions)

2 packages Strawberry Jello
1 ½ cup boiling water
1 12 oz can strawberry soda.

1 box vanilla instant pudding
1 ½ c milk
1 small or ½ medium cool whip

Bake cake according to package instructions
Let cool about 5 minutes
Mix the jello, boiling water and strawberry soda
Poke holes in cake with 2 prong fork. Slowly pour pour jello all over top
Refrigerate

Mix pudding, cool whip and milk with hand mixer or a whip. Spread over cake.





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PINEAPPLE-ORANGE DESSERT (Roberta)

50 Ritz crackers, crushed
½ cup sugar
1 stick (½ cup) margarine or butter
2 cans (11 ounces) mandarin oranges, drained
1 can (20 ounces) crushed pineapple, drained
1 can (14 ounces) sweetened condensed milk
1 can (6 ounces) frozen orange juice concentrate, thawed
8 ounces Cool Whip

Crust: Mix Ritz crackers, sugar and butter. Pat 2/3 in the bottom of a 9”x13” baking dish. Save 1/3 for topping.

Filling: Mix undiluted orange juice and condensed milk. Fold in remaining ingredients. Put over crust.

Top with remaining Ritz cracker mixture.

Refrigerate

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Oatmeal Chocolate Chunk Cookies (Roberta)

Makes about 8 dozen.

1½ cups (3 sticks) butter at room temperature
1 cup sugar
1½ cups light brown sugar
3 eggs
1 tablespoon vanilla
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
3 cups quick oats (not old-fashioned)
2 cups chopped walnuts, optional
12 ounces chocolate chunks (3 cups)
2 cups chopped dried sour cherries

Heat oven to 350 degrees.

With electric mixer, cream butter and both sugars.

Beat in eggs one at a time, then beat in vanilla.

Add flour, baking powder, salt, cinnamon and oats. Stir in walnuts, chocolate and cherries.

Drop by tablespoonfuls onto cookie sheet and bake at 350 degrees for 12 to 15 minutes, until golden brown


Note: First Lady Laura Bush’s recipe as appeared in Family Circle, July 13, 2004.

Regular semi-sweet chocolate chips taste just as good and they are cheaper.



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Apple Strudel (????)

1½ cups flour
1 cup sugar
2 cups fresh white bread, crumbled
Dash of salt
1 cup melted butter
8-10 apples
Cinnamon

Dice apples and put half of them in the bottom of a greased 9”x13” baking dish. Sprinkle with a little cinnamon and sugar, other than the second ingredient, on top of apples

Mix the first five ingredients and put half of it over apples.

Spread the rest of the apples over the second layer, then cover with the rest of the sugar and flour mix.

Top with more sprinkled cinnamon and sugar

Bake 1 hour at 350 degrees, or until top is crisp.

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Impossible Pumpkin Pie (Inez???)

¾ cup sugar
½ cup Bisquick Baking Mix
2 Tablespoons shortening
1 12 oz can evaporated milk
1 15 oz can pumpkin
2 ½ teaspoons pumpkin pie spice
2 eggs

Preheat oven to 350 degrees. Grease 8x11” pan.
Mix all the ingredients and pour into pan. Bake 50-55 minutes.

Notes: Use another size pan if you prefer thicker or thinner slices. For pumpkin pie spice you may substitute 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, ¼ tsp nutmeg and ¼ tsp allspice.

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Fruit Dip (Debbie Davis-Peschong)

1 small container vanilla yogurt (any flavor)
1 large container whipped cream cheese

Mix together and keep refrigerated until served. Great with any fruit.


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Pumpkin Cookies (Debbie Davis-Peschong)

1 large can of 100 % Pure Pumpkin
2 Spice cake mix's
1 bag Nestle mini chocolate chips


In a big bowl combine Pumpkin, chocolate chips, and both spice cake dry mix's. Hand stir together until creamy and well mixed. Spoon out tbsp sized drops of dough onto ungreased cookie sheet. Bake at 400 degrees for 8-10 mins
makes about 60 cookies


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Pumpkin Lush

Layer 1
1 stick Butter
1 cup flour
½ cup chopped pecans

Mix all and press into a 9x13 pan. Bake 15 minutes and cool

Layer 2
8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip

Mix and spread on cooled 1st layer

Layer 3
2 cups milk
2 boxes instant vanilla pudding
1 cup pumpkin
2 tsp cinnamon

Mix all and pour onto 2nd layer

Layer 4
Cool Whip
Chopped nuts

Spread on layer 3 and sprinkle with chopped nuts

Best if refrigerated at least 5 hours

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No Bake Peanut Butter Pie (Nel)

1 8 oz package cream cheese
1 ½ cups confectioners’ sugar
1 cup peanut butter
1 cup milk
1 16 oz. package frozen whipped topping, thawed
2 9 inch prepared graham cracker crusts

Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.

Spoon mixture into the crusts. Cover and freeze until firm.


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Aunt Henry’s Eggless Raisinful War Cake (Anna)

1 cup raisins
2 cups water
½ cup margarine/butter
1 ¾ cups flour
1 cup sugar
½ tsp salt
1 tsp baking soda
½ tsp cinnamon
½ tsp nutmeg

First find a big saucepan because it’s a mixing bowl too. Boil the raisins in the water for 10 minutes. Then add the margarine and let it cool.
Then, without sifting, add everything else, mix it up and bake in a greased 9x9 pan for 35 minutes or a greased loaf pan for 55 minutes to an hour. Chopped nuts are good in this cake although not essential…

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Cockeyed Cake (Anna)

1 ½ cups sifted flour
3 Tablespoons cocoa
1 Teaspoon baking soda
1 cup sugar
½ tsp salt
5 Tablespoons cooking oil
1 Tablespoon vinegar
1 Teaspoon vanilla
1 cup cold water
Put your sifted flour back in your sifter and add to it the cocoa, soda, sugar and salt. Sift this right into a 9x9 grease cake pan. Now make 3 grooves in the dry mixture. In one put the oil. In another put the vinegar and put the vanilla in the 3rd groove. Pour the water ocver it all and beat it with a spoon until it’s nearly smooth and you can’t see the flour. Bake it at 350 degrees for half and hour.

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Fat Lady Desert (Inez)

¼ cup flour
1 cup graham cracker crumbs
1 stick Margarine (melted)
½ cup chopped pecans

1 8 oz. cream cheese
1 cup powdered sugar
1 8 oz. Cool Whip
2 small pkg. butterscotch instant pudding
2 ½ cup milk

Combine cracker crumbs, flour, nuts, margarine
Press in 13 x 9 pan with a spoon
Bake 15 minutes at 350
Cool

Mix cream cheese, powdered sugar and half of the Cool Whip
Spread on cooled crust

Mix the pudding and milk
Spread over cream cheese mixture

Top with remaining Cool Whip and sprinkle with pecans

Refrigerate 6 hours or overnight


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Pumpkin Bars

4 Eggs

2 C sugar
1 C oil
2 C flour
2 tsp baking soda
2 tsp cinnamon
1 tsp baking powder
1 tsp salt
1 small can pumpkin

Frosting

1 stick margarine
1 8oz cream cheese
1 lb powder sugar

 

Put all ingredients in large mixing bowl.  Mix with mixer put in 10-15 greased jelly roll pan. 

Bake at 350 for 30 minutes. (check after 25 minutes.
Frosting –mix ingredients and spread on cool bars.

 

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Apple Dumpling Barry McKinney (Marian Meinert)

2 Granny Smith Apples

2 Cans Crescent rolls
2 sticks margarine
1 ½ C Sugar
Vanilla
Cinnamon
1 small can mountain dew.

Peel and core apples cut into 8 pieces each roll each apple slice into crescent roll.

Place into a glass 9x13 pan.  Melt butter-add sugar and vanilla barely stir.  Pour over apples.  Pour mountain dew around the edges of the pan.  Sprinkle with cinnamon.  Bake at 350 for 40 min.  Serve with ice cream.  Spoon some of the sweet sauce from the pan over the top of the apples. 

 

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Marian Meinert

1 Box Duncan Hines Yellow Cake Mix

2 small packages strawberry Jello
1 ½ C hot water (boiling)
1 ½ C (one can) strawberry soda

 Icing-

1 box vanilla instant pudding
1 ½ C milk
1 small cool whip

Bake cake using package directions.  Let cake cool about 5 minutes mix jello, hot water and can of soda.  After cake has cooled, poke holes in cake with 2 prong cake fork then slowly pour jello all over top.  Refrigerate .  (I usually make cake night before)Mix icing with a whip or hand nixer.  Spread over cake refridgerate.

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Apple Strudel

1 ½ cups flour

1 cup sugar
2 cups fresh white bread, crumbled

Dash of salt

1 cup melted butter
8-10 apples
Cinnamon

Dice apples and put half of them in the bottom of a gresed 9x13 baking dish.  Sprinkle a little cinnamon and sugar, other than the second ingredient, on top of the apples.

 

Mix the first five ingredients and put half of it over apples

Spread the rest of the apples over the second layer, then cover with the rest of the sugar and flour mix.
Top with more sprinkled cinnamon and sugar
Bake 1 hour at 350 degrees, or until top is crisp.