 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
Triple Chocolate Yummies by Katie Kelly Chaplin
Pre-heat oven to 350 degrees
¾ cup butter, softened
1 cup white sugar
2 eggs
2 cups all purpose flour
1 tsp. baking soda
3 (1.75 oz. size) Mounds bars - chilled and chopped
1 cup chocolate chips
1/3 cup butter flavored Crisco
2/3 cup firmly packed brown sugar
2 tsp. vanilla
½ cup cocoa
2 cups Oreos-chopped (about 16 cookies)
In large bowl, beat butter and Crisco till creamy, gradually add sugars, beating till light and fluffy. Add eggs and vanilla, beating until well blended. Combine flour, cocoa and baking soda, gradually add to butter mixture until well blended. Stir in chopped cookies, candy bars, and chocolate chips. Chill dough for 30 minutes.
Fill mini tart papers to top will chilled dough. Place in pan. Bake at 350 degrees for 9 to 10 minutes. DO NOT OVERBAKE - cookies will be gooey in center, but will set as they cool.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Top-notch Butterscotch Cake by Mary Walmsley, Elkton, MD
1 box yellow cake mix
1 box instant butterscotch pudding
1 11 oz. bag of butterscotch morsels
3 eggs
2 cups of milk
Mix the instant pudding according to directions.
Combine the pudding, cake mix and eggs in a large bowl.
Add approximately 1/3 of the morsels and mix.
Pour into a 9x13 oil sprayed pan.
Sprinkle 1/3 of the morsels over the top of the batter (They will sink as it bakes)
Pur in a 350 degree oven.
After 15 minutes sprinkle the remainder of the morsels (add or decrease morsels to liking)
Cake is done when toothpick comes out clean.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Mandarin Snowflake Delight Cake by Lynn VanCamp
1 box white cake mix
1 can mandarin oranges
3 egg whites
¼ cup vegetable oil
1/3 cup crushed pineapple
Combine all cake ingredients. Mix 2 min. at med. speed. Pour into greased and flour 9x13 pan. 350 for 25 to 35 min. Cool then frost.
Frosting:
1 9oz. Cool Whip
1 15-1/4 crushed pineapple in juice
1 3-1/2 oz. instant vanilla pudding
1 cup coconut (optional)
1 cup chopped walnuts
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
"Flash" Fighter Fudge by Jorie Kennedy, Rockport, WV
(fight hot flashes with soy and ?????? with reduced fat)
1 cup light soy milk
2 lbs. confectioner's sugar
Bring to rolling boil and boil 2-1/2 minutes, stirring constantly.
Remove from heat.
Stir in 1-28 oz. reduced fat peanut butter
1-13 oz. jar marshmallow creme
Cool in 9x13 pan to room temp. Cut and store in airtight container.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Peanut Butter Oatmeal by ____________________
1 cup peanut butter
1 cup sugar
1 cup brown sugar
1 1/2 cup flour
1 1/2 cup oatmeal
1 tsp. baking soda
2 eggs
1 cup butter or margarine
Cream eggs, sugars, butter, peanut butter and soda. Add flour & oatmeal. Drop on ungreased cookie sheet
Bake 10-12 minutes at 350 degrees.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Chocaholic Decadence by Deb Deck
1 chocolate cake mix
4 eggs
½ cup vegetable oil
12 oz. chocolate chips
3 oz. chocolate pudding mix
½ cup water
½ pint sour cream
Mix ingredients with 1/3 of the chocolate chips.
Pour 1/3 batter into slightly floured angel food or bundt pan, alternating batter and chocolate chip layers.
Bake at 350 degrees; 50 - 60 minutes.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
No Fat--No Sugar Fruit Crisp by __________________
Tub O Fat Margarine--melted
1 cup Splenda brown sugar
Oatmeal
2 cups No sugar added pie filling
Preheat to 350 degrees
Make crumb crust from first 3 ingredients. Press 2/3 into 8 x 8 pan. Add fruit and crumble rest of mixture.
Bake 30 min. covered. Then 30 minutes uncovered.
|
|
|
|
|
|
|
|
|
|
|