Warm Chocolate Melting Cake

Ingredients:
6 oz Dark Chocolate (3/4 C.)
6 Oz Butter (3/4 C)
4 Eggs, room temperature
6 Oz Sugar (3/4 C.)
2 Oz Flour (1/4 C.)

Directions:
Melt the chocolate and butter. Mix the eggs and sugar and whisk for a few minutes, add the flour. Add the egg mix to the melted chocolate and mix. Pour into greased mold. Bake in oven at 390 for 14 minutes. Sprinkle powdered sugar on top if desired!

Rice Pudding

Ingredients

3/4 cup uncooked white rice, short grain
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 tsp cinnamon, or to taste

Directions

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Beat egg well in small bowl, then add 1/2 cup milk, set aside. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes, add sugar. While beating egg mixture gradually add about half of rice mixture, then combine egg mixture with the rest of rice. This helps to not scramble the egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter, vanilla, and cinnamon. Serve warm.

Bretts Fudge

Ingredients:
2 Cups Sugar
2/3 Cup Whipping Cream
1 Cup Marshmallows
3/4 Cup Milk Chocolate Chips
2 TB butter
Cap of Vanilla

Butter a plate or dish. Bring to a boil sugar and whipping cream on low heat. Boil at full rolling boil for 5 minutes exactly. Stir in marshmallows, chocolate chips, vanilla, and butter. Pour onto buttered dish. Add Marshmallows on bottom if desired! :)

Strawberry N Creme Pie

Ingredients:

1 frozen deep dish pie crust (I used graham cracker)
1/2 (8 oz) package cream cheese softened
1/4 cup granulated sugar
1/4 tsp vanilla
1/2 (8 oz) container frozen whipped topping, thawed
16 oz fresh strawberries, cut in half

Instructions:
Prepare pie crust according to empty baked crust package directions, cool. In medium mixing bowl, combine cream cheese, sugar and vanilla; mix http://www.blogger.com/img/blank.gifwith electric mixer until well combined and smooth.

Add in whipped topping and continue mixing until well combined and fluffy. Spread into cooled pie crust.

Top with strawberries, cut side down. Refrigerate until ready to serve.

Notes: I did NOT need to use a deep dish pie crust, just regular was fine. Used a graham cracker crust recipe found here.

Cake Roll

Cake Roll

Ingredients:
3 eggs
¾ cup sugar
1 tablespoon orange juice concentrate
2 tablespoons water
1 teaspoon baking powder
¼ teaspoon salt
1 Cup Flour

Directions:
1. Put eggs in mixer and beat until turn bubbly, then slowly add sugar (tablespoon at a time) mix on high. Turn mixer to low and add orange juice and water, then add salt and baking powder, then add the flour.
2. Take cookie sheet and spray with Pam and line with wax paper and spray wax paper with Pam, dump mixture onto wax paper. Spread out thin and bake at 350 degrees for 12 min. dump onto powdered sugared towel upside down and pull wax paper off and put powder sugar on top and then roll up and let it cool and then put the toppings on and roll up again and eat.

For toppings you can use cool whip or whipped up whipping cream and fruit, thats my favorite anyway!

Chocolate Chip Pecan Pie

Ingredients:
9" pie crust (uncooked)
1/2 c. butter
2 eggs beaten
2 t. vanilla
1 c. sugar
1/2 c. flour
1 c. chocolate chips
1 c. chopped pecans


Whipped Cream
1/2 c. whipping cream
2 T. powdered sugar
1/4 t. vanilla

Directions:
Heat oven to 350. In small bowl cream butter, add eggs and vanilla. Combine sugar and flour in small bowl. Add to creamed mixture. Stir in the chocolate chips and pecans. Pour into the pie shell. Bake 45-50 minutes or until golden brown.

Serve with whipped cream - Combine all ingredients for whipped cream. Beat until stiff.

Number Of Servings: 1 pie

Cake Mix Cookies

Cake Mix Cookies
Ingredients
1 cake mix of any flavor
2 eggs
1/3 cup oil
Mix all the ingredients together. Bake at 350 for 8-10 minutes (Different kinds of cake mix take different times to finish cooking)For a variety - before baking cookies try rolling them in white sugar, cinnamon sugar, or powdered sugar (especially good for chocolate cookies).

Unbaked Cookies

Ingredients

7 oz marshmallow creme
1 cup peanut butter
1 cup chocolate chips
1 cup rice krispies

Mix the marshmallow creme and peanut butter together (To get the marshmallow creme out of the jar easier, run your spoon under hot water)Mix in the chocolate chipsFold in, as gently as possible, the rice krispiesDrop by tablespoon fulls onto a cookie sheet Enjoy!No baking necessary for this recipe!

Brown Sugar muffins

Ingredients:

1 egg
1 stick margarine or butter
1 cup brown sugar
Cream these ingredients together and then add:
1 cup milk
1 tsp vanilla
Stir in
2 cups flour
1 tsp soda
1/2 tsp salt

Fill the muffin pan 2/3 full and

Bake at 425 fir 8-10 min

chocolate cookies

Ingredients:

Ingredients:
2 c Brown Sugar
1 1/2 c White Sugar
1 pound Margarine
3 Eggs
2 T Vanilla
1 1/2 t Salt
1 1/2 t Baking Soda
6 c Flour
3 c Chocolate Chips

Directions:
Cream sugars and margarine. Add eggs, vanilla,soda, and salt. Mix well. Add flour and chocolate chips. Bake at 375 for 8-10 min.

Crepes

Ingredients:
1 c. flour
1/2 c. milk
1/4 tsp. salt
2 eggs
1/2 c. water
2 T. melted butter

Directions
Place ingredients in blender in order given. Blend until smooth. Pour thin layer into hot frying pan or put crepe maker into batter. Cook until slightly brown and edges come off smoothly. Fill with fruit and whip topping.

Orange Julius

You can do this with any kind of frozen juice.

6 oz frozen orange juice
1 c. milk
1 c. water
1/3 c. sugar
1 tsp. vanilla
12 or more ice cubes
Place ingredients in blender on high and blend to desired thickness.

Brigadero

Chocolate fudge candy
1 can (14 oz) sweetened condensed milk

1 Tblsp margarine

3 Tblsps cocoa powder

Cook over medium low heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder. Cook the mixture until it thickens enough to see the pen bottom during stirring Pour the mixture into a greased dish and let it cool to room remperature. Take small amounts of the mixture witha teaspoon and make 1 1/2 inch balls. Roll balls over chocolate jimmies to decorate.

Lemon Sugar Cookies

Ingredients:
3 cups unsifted flour
2 tsp. baking powder
1/2 tsp. salt
2 cups sugar
1 cup shortening
2 eggs
1/4 cup Real Lemon Juice from concentrate
additional sugar

Directions:
Preheat oven to 350 degrees, stir together flour, baking powder, and salt. Set aside. In large mixing bowl, beat sugarsnd shortening until fluffly. Beat in eggs. Stir in dry ingrediants then Real lemon. Mix well. Chill 2 hours, shape into 1/4 inch balls. Roll in additional sugar. Place 2 inches apart on greased baking sheets. Flatten. Bake for 8 to 10 minutes or until lightly browned. Makes 8 dozen.
I have never let the cookie dough chill for two hours before I baked them so I do not know what chilling does for the cookie dough.

French Silk pie

Ingredients:
2 sticks of butter (room temperature)
1 cup of sugar
3 unsweetened chocolate squares (room temperature)
4 eggs
1 Tbsp vanilla
2 graham cracker or chocolate pie crusts
Yields: ususally two pies

Directions
Beat Chocolate and butter together, add sugar and vanilla, beat. Add two eggs and beat 5 minutes. Add two more eggs and beat 5 minutes. Put into crusts and chill until served. Top with whipped cream.

Double Chocolate Cookies

1 Box Devils Food Cake Mix
1/2 c. butter
1 egg

Mix Well
Bake 350* 8-12 minutes
They are so so so simple, and delicious!

Pink Lemonade Pie

Ingredients:
1 graham cracker pie crust
1 quarter of a gallon of Vanilla Ice Cream ( ice cream used to be soldin half gallons , so it would be half a carton, however they have changed sizing now )
1/2 of an 8 oz. container of Cool Whip
1 small can of pink lemonade concentrate

Directions:
Mix all together well, pour into prepared crust and freeze. When I usemy glass pie pans, they hold more, so I just use the whole container ofeverything anda large can of lemonade concentrate.

Big n' Soft Ginger Cookies

INGREDIENTS (Nutrition)
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Chocolate Trifle

INGREDIENTS (Nutrition)
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

DIRECTIONS
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Chocolate Trifle

INGREDIENTS (Nutrition)

* 1 (19.8 ounce) package brownie mix

* 1 (3.9 ounce) package instant chocolate pudding mix

* 1/2 cup water

* 1 (14 ounce) can sweetened condensed milk

* 1 (8 ounce) container frozen whipped topping, thawed

* 1 (12 ounce) container frozen whipped topping, thawed

* 1 (1.5 ounce) bar chocolate candy

DIRECTIONS

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.