Ingredients:
1 cup flour
2 t. baking powder
1/8 t. salt
3/4 cup sugar
2 T. cocoa powder
1/2 cup milk
3 T. butter, melted
1 t. vanilla extract
1/2 cup packed brown sugar
1/2 cup sugar
1/4 cocoa powder
1 1/2 cups water
whipped cream or ice cream
Instructions:
Combine first 5 ingredients in a greased 9 inch square baking dish, stirring well. Stir in milk, butter and vanilla, spreading mixture evenly in dish. Combine the remaining 1/2 cup sugar, the brown sugar and the 1/4 cup of cocoa and sprinkle this evenly over the batter. Pour the water over the top. Bake for 40 min. at 350 degrees. Serve warm with whipped cream or ice cream or just enjoy. Nice, easy and fudgey dessert.
Submitted by Jeanette F.
Thursday, June 26, 2008
Chocolate Mint Brownies
Brownie:
1 cup sugar
1 stick butter
4 eggs
1 cup flour
1/2 tsp. salt
1 16 oz. can Hershey's syrup
1 tsp. vanilla
Cream sugar and butter. Add the rest. Pour into 9x13 baking dish. Bake at 350 degrees for about 30 minutes. Let cool completely.
Frosting:
2 cups powdered sugar
1 stick butter, softened
1 tsp. mint flavoring
1-2 drops green food coloring
Stir/beat all together and add a little bit of milk if too stiff. Spread over cooled brownies. Refrigerate.
Chocolate Glaze:
1 cup semi-sweet chocolate chips
4 T. butter
Melt chips with butter in a double boiler or just very carefully. When smooth, drizzle over frosted brownies. Refrigerate.
Submitted by Deon T., taken from Hampstead Ward cook book
1 cup sugar
1 stick butter
4 eggs
1 cup flour
1/2 tsp. salt
1 16 oz. can Hershey's syrup
1 tsp. vanilla
Cream sugar and butter. Add the rest. Pour into 9x13 baking dish. Bake at 350 degrees for about 30 minutes. Let cool completely.
Frosting:
2 cups powdered sugar
1 stick butter, softened
1 tsp. mint flavoring
1-2 drops green food coloring
Stir/beat all together and add a little bit of milk if too stiff. Spread over cooled brownies. Refrigerate.
Chocolate Glaze:
1 cup semi-sweet chocolate chips
4 T. butter
Melt chips with butter in a double boiler or just very carefully. When smooth, drizzle over frosted brownies. Refrigerate.
Submitted by Deon T., taken from Hampstead Ward cook book
Chocolate Rhubarb Cake
5 cups diced rhubarb
1 cup sugar
3 cups mini marshmallows
1 chocolate cake mix (can use white or yellow)
1 pkg. raspberry jello (3 oz.)
Mix diced rhubarb, sugar and jello and set aside. Mix chocolate cake mix according to directions on box. Spread rhubarb, sugar and jello mixture on bottom of a greased 13x9 pan. Then sprinkle marshmallows on top of that. Pour cake batter evenly over top. Bake at 350 for about 45 minutes.
1 cup sugar
3 cups mini marshmallows
1 chocolate cake mix (can use white or yellow)
1 pkg. raspberry jello (3 oz.)
Mix diced rhubarb, sugar and jello and set aside. Mix chocolate cake mix according to directions on box. Spread rhubarb, sugar and jello mixture on bottom of a greased 13x9 pan. Then sprinkle marshmallows on top of that. Pour cake batter evenly over top. Bake at 350 for about 45 minutes.
Easy Rumaki
1 lb. pkg. bacon-cut strips in half
2 cans whole water chestnuts
1 c. brown sugar
1 c. catsup
1 tsp. soy sauce
colorful toothpicks
Drain water chestnuts. Wrap each one in 1/2 lice bacon and stick toothpick through bacon and water chestnut to secure. Wrap the fattest end of the bacon first and try to put the toothpick through all parts of the bacon to make it hold. Bake on cookie sheet at 425 degrees for 30 minutes or until crisp. While baking, mix together brown sugar, catsup and soy sauce. After baking, drain off grease. Pour sauce over all the wraps. Loosen them with a spatula to mix up a little bit of the sauce. Then bake again for 5 minutes only. Serve hot or warm.
Submitted by Deon T.
2 cans whole water chestnuts
1 c. brown sugar
1 c. catsup
1 tsp. soy sauce
colorful toothpicks
Drain water chestnuts. Wrap each one in 1/2 lice bacon and stick toothpick through bacon and water chestnut to secure. Wrap the fattest end of the bacon first and try to put the toothpick through all parts of the bacon to make it hold. Bake on cookie sheet at 425 degrees for 30 minutes or until crisp. While baking, mix together brown sugar, catsup and soy sauce. After baking, drain off grease. Pour sauce over all the wraps. Loosen them with a spatula to mix up a little bit of the sauce. Then bake again for 5 minutes only. Serve hot or warm.
Submitted by Deon T.
Cucumber Canapes
3 tablespoons mayonnaise
1/2 teaspoon hot sauce
1 (8-ounce) package cream cheese, softened
1 (.7-ounce) envelope Italian dressing mix
1 (12-ounce) loaf cocktail rye bread
1 large cucumber, thinly sliced into 36 slices
Garnish, fresh dill sprigs
Beat first four ingredients at medium speed with an electric mixer until smooth. Spread cream cheese mixture over bread slices. Top each with a cucumber slice. Garnish, if desired. Makes 3 dozen.
Submitted by Christine B.
1/2 teaspoon hot sauce
1 (8-ounce) package cream cheese, softened
1 (.7-ounce) envelope Italian dressing mix
1 (12-ounce) loaf cocktail rye bread
1 large cucumber, thinly sliced into 36 slices
Garnish, fresh dill sprigs
Beat first four ingredients at medium speed with an electric mixer until smooth. Spread cream cheese mixture over bread slices. Top each with a cucumber slice. Garnish, if desired. Makes 3 dozen.
Submitted by Christine B.
Ham and Spinach Pinwheels
1 can refrigerated crescent rolls
6 T. garlic and herb cheese spread
8 slices thin deli ham
baby spinach, stems removed
Preheat oven to 375 degrees. Open can of crescent rolls and unroll dough. Separate dough into four rectangles, press the triangles together to seal the seem. Spread each of the rectangles with 1-1/2 T garlic and herb cheese spread to within 1/4 inch of the short ends. Cover cheese with a single layer of baby spinach and top with 2 slices of ham. Starting at the short end roll the dough as tightly as possible. Press the edge to seal the roll. Using a serrated knife, cut each roll into six pinwheels. Place pinwheels on ungreased baking pan and bake for 11-13 minutes or until tops are golden brown. Makes 2 dozen.
Submitted by Amanda C.
6 T. garlic and herb cheese spread
8 slices thin deli ham
baby spinach, stems removed
Preheat oven to 375 degrees. Open can of crescent rolls and unroll dough. Separate dough into four rectangles, press the triangles together to seal the seem. Spread each of the rectangles with 1-1/2 T garlic and herb cheese spread to within 1/4 inch of the short ends. Cover cheese with a single layer of baby spinach and top with 2 slices of ham. Starting at the short end roll the dough as tightly as possible. Press the edge to seal the roll. Using a serrated knife, cut each roll into six pinwheels. Place pinwheels on ungreased baking pan and bake for 11-13 minutes or until tops are golden brown. Makes 2 dozen.
Submitted by Amanda C.
Wild Blueberry Cake
Ingredients:
2 eggs, separated
1 cup sugar
1/4 tsp. salt
1/2 cup butter
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/3 cup milk
1 1/2 cups blueberries
Directions:
Preheat oven to 350 degrees. Grease and flour an 8x8 inch cake pan. Beat egg whites until stiff, adding about 1/4 cup sugar. Cream butter with salt and remaining sugar. Add vanilla. Add unbeaten egg yolks and beat until light and creamy. Add sifted dry ingredients alternately with the milk. Fold in beaten egg whites. Fold in blue berries (tossed in a little flour to keep them from sinking to the bottom of the cake). Pour batter into cake pan. Sprinkle top with sugar, about 1 tablespoon. Bake at 350 degrees for 50 to 60 minutes until cake tests done and is a nice golden color. To serve 6 to 8.
Submitted by Marlene H.
2 eggs, separated
1 cup sugar
1/4 tsp. salt
1/2 cup butter
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/3 cup milk
1 1/2 cups blueberries
Directions:
Preheat oven to 350 degrees. Grease and flour an 8x8 inch cake pan. Beat egg whites until stiff, adding about 1/4 cup sugar. Cream butter with salt and remaining sugar. Add vanilla. Add unbeaten egg yolks and beat until light and creamy. Add sifted dry ingredients alternately with the milk. Fold in beaten egg whites. Fold in blue berries (tossed in a little flour to keep them from sinking to the bottom of the cake). Pour batter into cake pan. Sprinkle top with sugar, about 1 tablespoon. Bake at 350 degrees for 50 to 60 minutes until cake tests done and is a nice golden color. To serve 6 to 8.
Submitted by Marlene H.
Chocolate Silk Mousse in Crispy Shells
Ingredients:
1 package (5 ounces) 9-inch crepes
4 ounces cream cheese, softened
2 tbsp. powdered sugar
1/4 teaspoon pantry double strength vanilla
1/2 cup semi-sweet chocolate morsels, melted
1 container (8 ounces) frozen whipped topping, thawed, divided
toppings such as strawberry ice cream topping, sliced strawberries and finely grated chocolate (optional)
Directions:
Preheat oven to 325 degrees. Arrange five 4-inch balls of aluminum foil on pan. Fold each crepe into eights and cut outside edge to form a heart shape. Unfold crepes and drape over balls of foil. Bake 4-5 minutes or until crepes are golden brown. Remove from oven. Repeat with remaining crepes and cool completely on cooling rack.
Combine cream cheese, powdered sugar and vanilla. Whisk until smooth. Place chocolate in microwave, uncovered on high for 40-60 seconds or until chocolate is melted and smooth, stirring after each 20 second interval. Cool chocolate slightly, stir into cream cheese mixture. Mix until smooth. Immediately fold in half of the whipped topping until smooth. Fold in remaining whipped topping.
To assemble desserts, pipe a dime-size amount of the mouse onto place to hold shell in place (or spoon about 2 tablespoons ice cream topping onto plate, if desired). Place one sheel onto each plate. Pipe a 2-inch rosette of mousse into each shell. Finely grate chocolate over dessert. If desired, fan out strawberry slices and place onto top of mousse.
Submitted by Amanda C.
1 package (5 ounces) 9-inch crepes
4 ounces cream cheese, softened
2 tbsp. powdered sugar
1/4 teaspoon pantry double strength vanilla
1/2 cup semi-sweet chocolate morsels, melted
1 container (8 ounces) frozen whipped topping, thawed, divided
toppings such as strawberry ice cream topping, sliced strawberries and finely grated chocolate (optional)
Directions:
Preheat oven to 325 degrees. Arrange five 4-inch balls of aluminum foil on pan. Fold each crepe into eights and cut outside edge to form a heart shape. Unfold crepes and drape over balls of foil. Bake 4-5 minutes or until crepes are golden brown. Remove from oven. Repeat with remaining crepes and cool completely on cooling rack.
Combine cream cheese, powdered sugar and vanilla. Whisk until smooth. Place chocolate in microwave, uncovered on high for 40-60 seconds or until chocolate is melted and smooth, stirring after each 20 second interval. Cool chocolate slightly, stir into cream cheese mixture. Mix until smooth. Immediately fold in half of the whipped topping until smooth. Fold in remaining whipped topping.
To assemble desserts, pipe a dime-size amount of the mouse onto place to hold shell in place (or spoon about 2 tablespoons ice cream topping onto plate, if desired). Place one sheel onto each plate. Pipe a 2-inch rosette of mousse into each shell. Finely grate chocolate over dessert. If desired, fan out strawberry slices and place onto top of mousse.
Submitted by Amanda C.
Chocolate Pecan Pie
Ingredients:
1 pie crust
1 cup sugar
6 tbsp. flour
8 tbsp. salted butter (melted)
2 eggs
2 tsp. vanilla
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Directions:
Bake pie crust for ten minutes at 325 degrees. For filling, combine sugar and flour. Then stir in butter, eggs, vanilla, chocolate chips and pecans. Pour into pie crust and bake 50 minutes at 325 degrees.
Submitted by Kelly H.
1 pie crust
1 cup sugar
6 tbsp. flour
8 tbsp. salted butter (melted)
2 eggs
2 tsp. vanilla
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Directions:
Bake pie crust for ten minutes at 325 degrees. For filling, combine sugar and flour. Then stir in butter, eggs, vanilla, chocolate chips and pecans. Pour into pie crust and bake 50 minutes at 325 degrees.
Submitted by Kelly H.
Cheese Cake Cups
3 eggs
19 oz. cream cheese
1 cup sugar
1 tsp. vanilla
12-16 Nilla Wafers
Beat cream cheese adding 1 egg at a time. Add the sugar and vanilla. Place one vanilla wafer at the bottom of each cupcake holder. Add filling. Bake at 350 degree for 35-40 minutes. Makes 12-16 cupcakes.
19 oz. cream cheese
1 cup sugar
1 tsp. vanilla
12-16 Nilla Wafers
Beat cream cheese adding 1 egg at a time. Add the sugar and vanilla. Place one vanilla wafer at the bottom of each cupcake holder. Add filling. Bake at 350 degree for 35-40 minutes. Makes 12-16 cupcakes.
Mini Chip Dip Bowls
12 oz. of Velveeta cheese
1/4 cup of your favorite salsa
1/4 cup of black beans (precooked)
1 bag of Tostitos scoops (bowl shaped chips)
Microwave Velveeta cheese for about 2 minutes. Add beans and microwave for another minute. Add salsa and mix well. Scoop a spoonful into each chip. Enjoy!
1/4 cup of your favorite salsa
1/4 cup of black beans (precooked)
1 bag of Tostitos scoops (bowl shaped chips)
Microwave Velveeta cheese for about 2 minutes. Add beans and microwave for another minute. Add salsa and mix well. Scoop a spoonful into each chip. Enjoy!
Chocolate Revel Bars
1 cup butter or margarine, softened
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
3 cups quick oats
1 tsp. baking soda
1 tsp. salt
1 bag chocolate chips
2 tbsp. butter
1 14 oz. can sweetened condensed milk
1 cup chopped walnuts (optional)
2 tsp. vanilla
1/2 tsp salt
Cream butter and brown sugar until fluffy; beat in eggs and 2 tsp. vanilla.
Stir together oats, flour, soda and 1 tsp. salt; stir into creamed mixture until blended. Set aside.
Over low heat combine chocolate chips, 2 tbsp. butter, sweetened condensed milk and 1/2 tsp. salt. Stir until smooth then add nuts and 2 tsp. vanilla.
Pat 2.3 of the oat mixture into a 15x10 baking pan. Spread chocolate mixture over oat layer then sprinkle chocolate layer with remaining oat mixture.
Bake at 350 for 25-30 minutes.
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
3 cups quick oats
1 tsp. baking soda
1 tsp. salt
1 bag chocolate chips
2 tbsp. butter
1 14 oz. can sweetened condensed milk
1 cup chopped walnuts (optional)
2 tsp. vanilla
1/2 tsp salt
Cream butter and brown sugar until fluffy; beat in eggs and 2 tsp. vanilla.
Stir together oats, flour, soda and 1 tsp. salt; stir into creamed mixture until blended. Set aside.
Over low heat combine chocolate chips, 2 tbsp. butter, sweetened condensed milk and 1/2 tsp. salt. Stir until smooth then add nuts and 2 tsp. vanilla.
Pat 2.3 of the oat mixture into a 15x10 baking pan. Spread chocolate mixture over oat layer then sprinkle chocolate layer with remaining oat mixture.
Bake at 350 for 25-30 minutes.
The Best Banana Pudding
Ingredients:
1 (5 ounce) package instant vanilla pudding mix
2 cups cold milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
1 (16 ounce) package vanilla wafers
14 bananas, sliced
Directions:
In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass bowl. Chill until serving.
Submitted by Laura H.
1 (5 ounce) package instant vanilla pudding mix
2 cups cold milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
1 (16 ounce) package vanilla wafers
14 bananas, sliced
Directions:
In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass bowl. Chill until serving.
Submitted by Laura H.
Pumpkin Cake
1 cup flour
1/3 cup packed brown sugar
5 T butter or margarine
1/2 cup pecans,walnuts or almonds, finely chopped
Combine flour and sugar, cut in butter to make a crumb mixture. Add nuts, reserve 3/4 cup mix for topping. Press remainder into 8x8 pan, bake at 350 degrees for 15 minutes. Cool slightly.
Combine:
8 oz cream cheese
3/4 sugar
2 eggs
1/2 cup pumpkin
1 1/2 tsp. cinnamon
1 tsp. allspice
1 tsp. vanilla
Blend until smooth, pour over crust. Sprinkle with remaining topping.
Bake 30-35 minutes, cool before eating.
Double recipe for 9x13 pan- bake 35 minutes
Submitted by Diane B.
1/3 cup packed brown sugar
5 T butter or margarine
1/2 cup pecans,walnuts or almonds, finely chopped
Combine flour and sugar, cut in butter to make a crumb mixture. Add nuts, reserve 3/4 cup mix for topping. Press remainder into 8x8 pan, bake at 350 degrees for 15 minutes. Cool slightly.
Combine:
8 oz cream cheese
3/4 sugar
2 eggs
1/2 cup pumpkin
1 1/2 tsp. cinnamon
1 tsp. allspice
1 tsp. vanilla
Blend until smooth, pour over crust. Sprinkle with remaining topping.
Bake 30-35 minutes, cool before eating.
Double recipe for 9x13 pan- bake 35 minutes
Submitted by Diane B.
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