Recipe List

Candy Bar Crunch Cake
Chocolate Almond Swirl Pound Cake
Chocolate Delight
Cocoa Cheese Sandwich Cookies
Coconut Cream Cake
Dump Cookies
Fruit Salad
Graham Cracker Breakaways
Grape Salad
Half Million Dollar Pie
Lemon Buttermilk Poppy Seed Cake
Mini Cheesecakes
Not Yo Mama’s Banana Pudding
Obscene Chocolate Cake
Peanut Butter Pie
Red Velvet Cake
Salted Caramel Cashew Bars
Strawberry Pretzel Salad
Strawberry Shortbread Dessert
Sugar Cookies with Orange Frosting
White Chocolate Pound Cake


Candy Bar Crunch Cake – Amy McCollum

1 (18.25 ounce) package devil’s food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
1 bag mini candy bars (Heath, Butterfinger, Reese’s cups), chopped
1 (8 ounce) container frozen whipped topping, thawed

Bake cake according to package directions for a 9×13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed candy bars liberally across the entire cake while still warm, reserving a bit for garnish.

Let cake cool completely.  Top with whipped topping. Decorate the top of the cake with some more candy bar chunks. Refrigerate and serve right from the pan.

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Chocolate Almond Swirl Pound Cake – Joanne Nail

Tastefully Simple Classy Chocolate Pound Cake mix
Tastefully Simple Absolutely Almond Pound Cake Mix
1 ½ cup (3 stick) butter, melted, divided
2 cups water, divided
Powdered Sugar

Prepare both pound cakes as directed on package with water and butter separate bowls.  Pour Classy Chocolate Pound Cake Mix batter into a greased bundt-style pan; top with Absolutely Almond Pound Cake Mix batter.  Swirl batters together with a butter knife.  Bake at 325 degree oven for 60 – 70 minutes or until toothpick inserted in center comes out clean.  Cool completely.  Sprinkle powdered sugar on top, if desired.

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Chocolate Delight – Shannon Smith (recipe Courtesy of Paula Deen)

1 18 1/2-ounce package devil’s food chocolate cake mix
Three 3 1/2-ounce packages instant chocolate pudding mix, regular or sugar free
2 cups milk, for making pudding
2 cups whipping cream
2 tablespoons sugar
1 cup chopped pecans, lightly toasted
Chocolate sauce or syrup, any variety , for garnish

1. Prepare the cake mix and bake in a 13 by 9-inch pan according to
package directions.  let cool thoroughly, then cut into cubes about
the size of a walnut.

2. Prepare the chocolate pudding according to package directions.

3. In a medium bowl, whip the cream with the sugar until stiff

4. To assemble: In a trifle bowl, layer half the chocolate cake cubes,
pudding, whipped cream, and nuts.  Repeat, layering the remaining
ingredients, ending with whipped cream and nuts.

5. Drizzle decoratively with chocolate sauce or syrup.

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Cocoa Cheese Sandwich Cookies – Danice Eaton

2 cups flour
½ tsp salt
¾ cup sugar
1/3 cup cocoa
¾ cup butter, softened
1 egg
1 tsp vanilla

Combine all ingredients and blend well.  Shape into 2” logs and wrap in wax paper.  Chill for at least 1 hour.  Slice so that cookies are approximately ¼” thick.  Place on baking sheet and bake at 350 for 8-10 minutes.  Allow cookies to cool completely before icing.

Cream Cheese Filling:

3 tbsp butter, softened
1 tbsp cream
1 3 oz package of cream cheese
2 cups confectioner’s sugar
¼ tsp salt

Combine all ingredients and beat until smooth.  Spread icing on one cookie and top with another to form sandwiches.

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Coconut Cream Cake – Shannon Smith (recipe courtesy of Paula Deen)

Cake:

1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
5 eggs
3 1/2 cups all-purpose flour
3 teaspoons baking powder
1 cup milk
2 teaspoons vanilla extract

Filling:

1 cup chilled heavy cream
2 cups sour cream
2 cups confectioners’ sugar
1 teaspoon vanilla extract
3 cups shredded coconut, plus more for topping
1 12-ounce container Cool Whip (optional)

Preheat the oven to 350 degrees.  Grease and flour three 9-inch round
pans.  For the cake, cream the butter and granulated sugar until light
and fluffy .  Add the eggs one at a time, beating well after each
addition.  Combine the flour and baking powder; add to the creamed
mixture alternately with the milk, beginning and ending with flour.
Stir in the vanilla.  Divide the batter among the prepared pans and
bake for 25 to 30 minutes, or until firm to the touch.  Cool the cakes
for 10 minutes in the pans, then turn them out to cool completely.
While the cakes cool, make the filling;In a large chilled bowl, whip
the heavy cream until stiff.  Fold in the sour cream, then gradually
add the confectioners’ sugar.  Stir in the vanilla, then fold in the
coconut.
To serve, split each cake layer in half horizontally.  Spread the
filling between the layers and on top of the cake.  Place the cake in
 an airtight container and refrigerate for 3 days before serving.  When
 ready to serve, remove from refrigerator and sprinkle with coconut. 
If desired, frost with Cool Whip.

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Dump Cookies – Joanne Nail

1 ½ cups Corn Flake Crumbs
1 stick butter – melted
3 Tbsp. sugar
1 cup chopped nuts
1 cup semi-sweet chocolate chips
1 small can flaked coconut
1 can sweetened condensed milk

Combine corn flake crumbs, sugar and melted butter in 9×13 baking pan.  Mix well. Press into bottom of pan.
Layer over crust: nuts, chocolate chips, coconut and milk.  Bake in 350 degree oven for 25 – 30 minutes until coconut is lightly browned.  Be sure to cool completely before cutting into bars.  Store in air tight container, or freeze.

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Fruit Salad – Mary Howell

1 can mandarin oranges, drained
1 can pineapple chunks, drain 1/2 of juice
1 cup marshmallows
1/2 cup coconut
1/2 cup pecans
whipped cream

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Graham Cracker Breakaways – Joanne Nail

Graham Crackers
1 stick of butter
1 cup packed brown sugar

Break cookies into individual crackers.  Place in 15 x10 pan sides touching.
Melt butter and add sugar.  Cook over medium heat and let come to a boil. Cook for about 5 minutes, stirring constantly.
Pour over crackers in pan.
Bake 15 mins.  in 325 degree oven.
Top with nuts or mini choc chips after coming out of oven, if desired.
Let cool completely.  Store in air tight container.

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Grape Salad – Robin Parsons

3 lbs. seedless grapes (red, green or combination)
¼ to ½ cup sugar of Splenda (adjust to taste)
8 oz. sour cream
8 oz. cream cheese (softened)
1 tsp. vanilla
1 cup walnuts or pecans (chopped)
1 cup light brown sugar or ½ cup brown sugar blend by Splenda

Wash and stem grapes; drain.  In large mixing bowl, combine sugar, sour
cream, cream cheese, and vanilla until smooth.  Pour over grapes; mix until thoroughly
combined.

In separate bowl, mix nuts and brown sugar together.

Pour grape mixture into serving dish; sprinkle top with the brown sugar/nut mixture.  Chill and serve.   It is better if you leave it in the refrigerator overnight.  It keeps well in refrigerator for several days (if it lasts that long).

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Half Million Dollar Pie – Shannon Smith (recipe courtesy of Paula Deen)

1 14-ounce can sweetened condensed milk
1/4 cup fresh lemon juice
1 11-ounce can mandarin oranges, drained and chopped
1 8-ounce can crushed pineapple, drained
1 cup chopped pecans
1 16-ounce carton Cool Whip
2 Graham Cracker Pie Crusts

In a bowl, mix the milk and lemon juice.  Stir in the oranges,
pineapple, and pecans.  Fold the Cool Whip into the fruit mixture.
Divide the filling between the pie crusts.  Cover and refrigerate.
Refrigerated, the pies will keep for up to 8 days.

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Lemon Buttermilk Poppy Seed Cake – Paige Havens

Vegetable oil spray for misting the pans
Flour for dusting the pans
1 pkg (18.25 oz) plain white cake mix
1 pkg (3.4 oz) vanilla instant pudding mix
1/3 cup poppy seeds
1 cup low-fat vanilla or lemon yogurt
1/2 cup vegetable oil
1/2 cup buttermilk
4 large eggs
2 T. fresh lemon juice (from 1 lemon)
1 tsp. finely grated lemon zest (from 1 lemon)

1. Place  a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 10″ tube pan with vegetable oil spray, then dust with flour.  Shake out the excess flour. Set pan aside.

2. Place the cake mix, pudding mix, poppy seeds, yogurt, oil, buttermilk, eggs, lemon juice, and lemon zest in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again as needed. The batter should look thick and well blended and the poppy seeds should be evenly distributed.  Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 45-50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it again on another rack so that the cake can cool right side up. Allow the cake to col completely, 30 minutes or more, before serving.

* Store this care covered in aluminum foil or plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to six months. Thaw cake overnight on the counter before serving.

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Mini Cheesecakes – Barbie Locke

1 1/2 cups graham cracker or chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter or margarine, softened
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 eggs
2 teaspoons vanilla extract

1.     Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press equal portions onto bottoms of 24 lightly greased* or paper-lined muffin cups.

2.     In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups.

3.     Bake 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired. Refrigerate leftovers. *If greased muffin cups are used, cool baked cheesecakes. Freeze 15 minutes, remove from pans. Proceed as above.

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Not Yo’ Mama’s Banana Pudding – Angie Hipps (Recipe courtesy of Paula Deen)

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal
 amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and
layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a
handheld electric mixer. Using another bowl, combine the cream cheese
and condensed milk together and mix until smooth. Fold the whipped
topping into the cream cheese mixture. Add the cream cheese mixture to
the pudding mixture and stir until well blended. Pour the mixture over
the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve.

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Obscene Chocolate Cake – Barbie Locke

1 (18.25-ounce) pkg butter recipe golden or yellow cake mix
¼ cup unsweetened cocoa powder
1/3 cup granulated sugar
1 cup sour cream
2/3 cup vegetable oil
4 large eggs
1 (12-oz) bag mini semisweet chocolate chips

Do NOT preheat oven.  Spray a 12-cup Bundt pan with vegetable cooking spray.

In large mixing bowl, combine the cake mix, cocoa, sugar, sour cream and oil.  Beat with electric mixer on low speed to blend.  Add eggs and blend well.  Increase the speed to medium high and beat for 4 minutes.  Fold chocolate chips into the batter with a spatula and stir gently until they are well distributed.

Pour batter into pan.  Set oven to 325.  Bake about 55 minutes, or until cake tester comes out clean. Let cake cool in pan for at least 1 hour before slicing.

Makes 18 to 20 slices

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Peanut Butter Pie – Kimberly Bennett

2 Graham Cracker Pie Crusts
16 oz. Cool Whip
1 cup of crunchy Peanut Butter
1.5 cups of Confectioner’s Sugar
1 8 oz. package of Cream Cheese

Blend all of the ingredients above together and then distribute evenly into the pie crusts.  Refrigerate for at least 4 hours and serve.

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Red Velvet Cake – Stephanie Lowe

2 ½ c self rising flour
1 ½ c sugar
1 c oil
2 eggs
2 tsp cocoa
1 tsp white vinegar
2 tsp vanilla  (or you can use 1 tsp vanilla and 1 tsp almond)
1 bottle red food coloring (1 oz)
1 cup buttermilk

Sift the flour, sugar and cocoa powder into a big bowl that you’ll use to mix the cake.  Using a hand or table mixer, put in the milk. Mix. Add oil and mix. Add vinegar and vanilla. Mix. Lightly beat the eggs in a small bowl. Add and mix. Add the food coloring. Mix until the batter is even in color. Evenly pour the batter into pans (I use 2 round cake pans). Bake at 350 degrees for 30 minutes or until the center tests done with a toothpick. Let the cake cool and then frost with Cream Cheese Frosting.

Frosting:
1 lb powdered sugar
8 oz cream cheese
1 stick margarine
1 tsp vanilla
1 c chopped pecans
Beat the margarine and cream cheese in a medium mixing bowl until light and creamy. Add vanilla and confectioner’s sugar and beat well. Hand stir in pecans. Spread cream cheese icing between layers of the Red Velvet cake, up the sides and on top.  Add pecans (chopped or whole) to the top if desired.

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Salted Caramel Cashew Bars – Amy McCollum

12 graham crackers
1 (8 oz) bag toffee bits
1 1/2 cups roasted, salted cashews, roughly chopped
2 sticks of butter
1/2 cup sugar
3/4 cup milk chocolate chips
1 tsp sea salt

Preheat oven to 350 degrees.  Line a rimmed baking sheet with aluminum foil to (be sure the foil comes up the sides for easy removal).

Lay one layer of graham crackers, touching each other, to cover entire baking sheet. Sprinkle the toffee pieces and the chopped cashews evenly over the crackers. Set aside.

Combine the sugar and butter in a small saucepan and cook over medium-high heat, stirring occasionally. Bring the mixture to a boil and then reduce the heat to medium-low. Simmer for a few minutes, until the mixture has the consistency of a syrup. Remove from heat and pour over the graham crackers, trying to soak all of them.

Slide the baking sheet into the oven and cook for about 12 minutes. The top should be bubbly when you remove it. Immediately sprinkle with the chocolate chips and sea salt. Let cool for about 10 minutes, and then use a pizza cutter to cut into 2 inch squares. Transfer the baking sheet to a cooling rack and cool completely.

Store in an airtight container.

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Strawberry Pretzel Salad – Barbie Locke

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish

Preheat oven to 400 degrees F.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.
In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
To serve, cut slices and serve with a dollop of whipped topping.

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Strawberry Shortbread Dessert – Laurel Hendrix

Crust:
2 cups flour
2T. sugar
2 sticks of butter

Mix and press into a 9×13 pan. Bake at 350 degrees 15 to 20 mins.

Topping:
In a separate bowl, mix 12oz.cream cheese and 12oz. powdered sugar.  Spread on cooled crust.  Top with your favorite fresh fruit or canned pie filling. Top with Cool Whip. Refrigerate.

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Sugar Cookies with Orange Icing – Danice Eaton

1/3 cup butter
1/3 cup shortening
2 cups flour
1 egg
¾ cup sugar
1 tbsp milk
1 tsp baking powder
Dash of Salt

Beat butter and shortening until creamy.  Add eggs, sugar, and milk and beat thoroughly.  Add flour, baking powder, and salt and mix well.  Chill for 20 minutes.  Form 1 inch balls and flatten gently onto cookie sheet to form circles.  Bake at 375 for 7-9 minutes.  Allow cookies to cool completely before icing.

Orange Powdered Sugar Icing

1 cup powdered sugar
¼ tsp vanilla
Orange juice

Mix sugar and vanilla and add 1 tbsp orange juice.  Stir well.  Continue to add orange juice, 1 tsp at a time, until icing is smooth and of desired consistency.

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White Chocolate Pound Cake – Paige Havens

Vegetable oil spray for misting the pans
Flour for dusting the pans
6 ounces white chocolate, coarsely chopped
1 pkg. (18.25 oz) plain white cake mix
8 T. (1 stick) butter, melted
1 c. whole milk
3 large eggs
1 tsp pure vanilla extract

1. Place  a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist three 8-inch loaf pans with vegetable oil spray, then dust with flour.  Shake out the excess flour. Set pans aside.

2. Heat the chopped white chocolate in a small saucepan over low heat until melted, stirring constantly.  Set aside to cool slightly.

3. Place the cake mix, melted butter, milk, eggs, vanilla, and slightly cooled white chocolate in a large mixing bowl.  Blend with a mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides again as needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the over side by side.

4. Bake the loaves until they are light brown and spring back when lightly pressed with your finger, 40-45 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife caround the edge of the loaves and invert them onto racks. Turn on one side and let cool completely, 35-40 minutes, before serving.

* Store these loaves, covered in aluminum foil or plastic wrap, at room temperature for up to 4 days or in the refrigerator for up to one week. Or freeze the loaves, wrapped in foil, for up to 6 months.  Thaw them overnight in the refrigerator before serving.

Also, this batter bakes up nicely in layers.  Bake two 9-inch layers about 28-30 minutes, then frost as desired.

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