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Berry Bliss Cake by Tina Barnhart
WINNER!!
Prep. 20 min. Total: 4 hrs. 20 min. (including refrigerating)
3/4 cup cold milk
1 pkg. (4 -serving size) Jell-o Vanilla Instant Pudding
1-1/2 cups thawed Cool Whip topping
1 pkg (10.75 oz.) frozen pound cake
1/4 cup orange juice
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. until well blended. Stir in 1 cup of whipped topping.
Cut cake horizontally into three layers brush with juice. Place bottom layer on plate, top with 3/4 cup of mixed berries, half of the pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and all remaining berries. Cover loosely with foil. Refrigerate at least 4 hours.
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Winners of the Dessert Contests
Sharon Harbin of Millwood, WV--both People and Judge's Choice in the Pie Category with her Cherry Crisp., Tina Barnhart of New Martinsville, People's choice for Cakes with her Berry Bliss Cake, Sherri Miller of Easton, PA--both People and Judge's Choices in the Candy category with her Mother Load Pretzels; Kay Evans of Sistersville- both People's and Judge's Choice for Cookies/Brownies with her Date Bars; and Kitty Gruschin of Stuart, FL won the Judge's choice for her cupcakes with filling.
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Mother Lode Pretzels Recipe by Sherri Miller
WINNER!!
1 pkg. (10 ounces) pretzel rods
1 pkg. (14 ounces) caramels
1 tablespoon evaporated milk
1-1/4 cups miniature semisweet chocolate chips
1 cups plus 2 tablespoons butterscotch chips
2/3 cup milk chocolate toffee bits
1/4 cup chopped walnuts, toasted
Add your favorite candy… I added coconut!
Directions: With a sharp knife, cut pretzel rods in half; set aside. In a large saucepan over low heat melt caramels with milk. In a large shallow bowl, combine the chips, toffee bits and walnuts.
Pour caramel mixture into a 2-cup glass measuring cup. Dip the cut end of each pretzel piece two-thirds of the way into caramel mixture (reheat in microwave if mixture becomes too thick for dipping.) Allow excess caramel to drip off, then roll pretzel in the chip mixture. Place on waxed paper until set. Store in an airtight container. Yield: 4-1/2 dozen.
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Chess Cake by Judy Brown
1 stick butter
1 egg
1 yellow cake mix
Mix together. Pat in bottom of 9 x 13 pan.
Blend together: 1 8 oz pkg. cream cheese, 3 eggs, 1 lb. powdered sugar, pour into pan.
Bake 325 degrees 1 hour. Sprinkle with powdered sugar. Cool. Cut into squares.
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Homemade Peanut Butter Cups by Michele Pleskonko
1 cup creamy peanut butter, divided
4 1/2 teaspoons butter, softened
1/2 cup confectioner's sugar
1/2 teaspoon salt
2 cups (12 ounces) semi-sweet chocolate chips
4 Hershey bars (1.5 ounce each, coarsely chopped)
In a small bowl combine 1/2 cup peanut butter, butter, confectioner's sugar and salt until smooth; set aside. In a small microwave-safe bowl, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth. Drop teaspoons full of chocolate mixture into paper lined mini muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Refrigerate until set--Yield 3 dozen
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Chocolate-covered Cherry Cookies by ________________
1 (10 oz.) jar maraschino cherries (Keep 3 teaspoons juice)
1/2 cup butter or margarine, softened
1 cup sugar
1 large egg
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 oz. )semi-sweet chocolate morsels
1/2 cup sweetened condensed milk
Drain cherries, reserving 3 teaspoons juice. Cut cherries in half. Beat butter and sugar at medium speed until creamy.
Add egg. Vanilla and 2 teaspoons cherry juice. Beating until blended.
Combine flour to next 4 ingredients, gradually add flour mixture to butter mixture, beating until blended after each addition.
Shape dough into 1 inch balls and place on ungreased baking sheets. Press center of each with thumb and place 1 cherry half in indention.
Heat chocolate and milk in pan on low heat until melted. Stir in 1 teaspoon cherry juice. Cool slightly. Spoon 1 teaspoon mixture over each cherry half. Bake at 350 degrees for 10 minutes. (Can freeze up to 3 months)
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White Chocolate Fruit-n-Nut Fudge by ______________________
Line 9" square baking dish with foil leaving 2" overhang. Coat with cooking spray or butter. Mix 3/4 cup dried fruit (I used pineapple) and 1/2 cup chopped macadamia nuts, reserve 1/4 cup fruit and nut mixture. In medium pot over medium heat, bring 1 jar (7 1/2 oz.) marshmallow fluff, 1 can (5 oz) evaporated milk, 11/2 cups sugar, 1/4 cup unsalted butter and 1/4 teaspoon salt to a boil, stirring constantly. Cook, stirring 8 minutes. Remove from heat stir in 1 pkg. (11 oz.) white chocolate chips until melted. Stir in fruit & nut mixture, pour into pan--Sprinkle with reserved fruit & nut mixture. Refrigerate until firm--2 hours. Cut into 1 1/2" pieces. Store in refrigerator. Makes 36 squares
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Strawberries by ___________________________________
1 cup finely chopped walnuts
1--14 oz. can Eagle Brand milk
1 tsp. almond extract
1 pkg. 14 oz. finely chopped coconut
1 large pkg. (6 oz) strawberry jell-o
1 container red sugar
Mix nuts, milk , extract and coconut and 6 oz. Jello altogether. Shape into strawberries and roll in a mixture of strawberry Jell-o and red sugar . Layout on cookie sheets to dry then put icing stem on them and freeze. Makes about 50 large or 75 small.
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Crazy Fudge Cake by Karen Lancaster
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
1/2 cup plus 2 tablespoons oil
2 tablespoons vinegar
2 teaspoons vanilla
Mix dry ingredients together with mixer. Add wet ingredients. Mix wells. Pour into cupcake papers or spray 13 x 9 cake pan with cooking spray and bake at 350 degrees for 25--35 minutes or until inserted toothpick comes out clean. Cool and ice.
For a sheet cake, bake 25 minutes and make 1-1/2 times the icing recipe below.
Cooked Chocolate Icing
5 tablespoons good margarine (like Parkay) (no butter)
1 cup sugar
1/3 cup canned milk
Boil one minute stirring constantly. Add 1 cup Nestle Chocolate Chips or melting chocolate. Spread on warm cake while icing is still warm. Add chopped penas or walnuts if desired.
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Red Velvet Cake by Nancy Beverlin
1 1/2 cups sugar
2 eggs
1 teaspoon vinegar
1 teaspoon vanilla
1 cups buttermilk
1 teaspoon cocoa
1 teaspoon soda
1 teaspoon salt
2--1 oz Red Food Coloring
1 1/2 cup oil
2 1/2 cup flour
Mix all ingredients together and bake in round cake pan for 30--35 minutes at 320 degrees.
Icing--Mix 8 oz cream cheese, 1 stick butter, 1 cup walnuts and 1 lb. powdered sugar.
I made into cupcakes and baked at 320 for 28 minutes.
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Holy Cow Cake by Jana (Allison) Yocum
1 box devils food cake mix
1 jar of caramel ice cream topping
1 can condensed milk
1 container of Cool-Whip
1/4 cup sugar
1 pkg. cream cheese
1 pkg. of snack size Butterfinger candy bars (8 pk) crushed .
Bake cake according to directions on box. When done poke holes all over cake while warm then add can of condensed milk and 3/4 of jar of caramel together pour over top of cake. Then take candy bars and crush them, pour half on top of cake, then chill. Add Cool Whip and cream cheese together and 1/4 cup sugar together. Add some of crushed candy bars. Ice the top of cake. Then drizzle cake with remaining caramel and candy bars.
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