Frosting:
3/4 c. Hershey’s cocoa
4 c. confectioners sugar
1/2 c. butter
1 tsp. vanilla
1/2 c. evaporated milk
Mix cocoa and sugar. Cream part of cocoa mixture with butter. Blend in half of the milk, add vanilla, and cocoa mixture. Add remaining milk and beat to desire consistency. More milk may be added if needed. Spread on cooled cake.
Ingredients:
1 cup sugar
1 cup white Karo syrup
1 cup peanut butter
2 bags of Fritos
In a saucepan boil the sugar and karo gently for 1 minute.
Pour over 2 bags of fritos. I use a jelly roll pand and a cake pan. Spray both generously with cooking spray.
Eat….eat…..eat!
CAT LITTER CAKE
WANT TO HAVE FUN AT A PARTY? CAKE INGREDIENTS Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside. When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture. Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top. Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy! |
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White Sauce: 6 TBS Butter
6 TBS Flour
2 Cups Milk
1 cup chicken broth
1 tsp salt, to taste
1/8 tsp nutmeg
To prepare sauce: melt butter in saucepan; add flour; stir over low heat until smooth and golden. Stir in milk; whisk over medium heat until smooth; add chicken broth. Cook, whisking until mixture boils and is smooth and thick. Season, let stand off heat until ready to use.
Remaining ingredients:
12 lasagna noodles or 1 box Maflada (mini lasagna) Noodles
1 – 15 oz container Ricotta Cheese
¼ c chopped Italian parsley
10 TBS Grated Parmesan Cheese
1/8 tsp each pepper and nutmeg
1 lb sausage, browned and/or ham, optional
1 – 16 oz pkg. Italian Cheese blend
1 – 8 oz pkg. Mozzarella Cheese
Cook noodles until al dente; drain. Let noodles sit in a bowl of cool water until ready to use.
Preheat oven to 350°. Spoon about ½ cup of the white sauce into the bottom of a 9 x 13†pan. Lift 4 noodles from the water and blot with paper towel. Arrange on the bottom of the pan.
Combine the ricotta, parsley, 5 TBS Parmesan, pepper and nutmeg. Spread in a layer over the noodles. Sprinkle with ½ of the Mozzarella.
Top with 4 more blotted noodles. Top with meat, if using. Sprinkle ½ of the cheese blend on top.
Place remaining noodles on top. Sprinkle with remaining cheese blend and mozzarella. Pour sauce over top. Sprinkle with remaining parmesan.
Bake until top is brown and bubbly – 50 minutes. Stand 10 minutes before serving.
Cookie Dough Truffles
½ cup butter, softened
¾ cup packed brown sugar
2 cups all-purpose flour
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
½ cup mini semi-sweet chocolate chips
½ cup chopped nuts
1 ½ pounds semi-sweet chocolate candy coating OR white chocolate candy coating
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, condensed milk and vanilla; mix well. Stir in the chocolate chips and nuts. Shape into 1 inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate until firm (1-2 hours).
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired remelt remaining candy coating and drizzle over candies. Store in refrigerator.
Maks 5 ½ dozen
Thumbprint Cookies
½ cup shortening/butter, softened
¼ cup packed brown sugar
1 egg, separated
½ teaspoon vanilla
1 cup all-purpose flour
¼ teaspoon salt
¾ cup finely chopped nuts (I use pecans)
Jelly or tinted sugar icing (see attached recipe)
Heat oven to 350 degrees. Mix shortening , sugar, egg yolk, and vanilla thouroughly. Blend together flour and salt; stir in. Roll dough into balls (1 tsp per ball). Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place about 1 “ apart on ungreased baking sheet; press thumb gently in center of each. Bake 10-12 minutes or until set. Cool. Fill thumbprints with jelly or tinted frosting.
**Note: after the cookies come out of the oven, I gently push down in center again before they cool. This makes a better little nest for the frosting!
You can store these in the freezer for awhile if needed, and then add frosting when you are serving them. Helps keep them less mushy.
Butter Frosting
Blend ¼ cup of soft/almost melted butter, ¾ cup of powdered sugar, and 1 teaspoon vanilla. You can use food coloring to make red and green!
I usually double or triple the frosting so that I have enough!
Luecke’s Peach Dessert
Crust: (9 X 13)
2 1/2 cups graham cracker crumbs
4 T sugar
1 stick marg.
Mix together and bake at 350 for 10 minutes
Filling:
2 packages lemon jello (3 oz)
2 1/2 cups hot water
-when dissolved add 3 cups of ice cream and 4-5 sliced peaches. Pour into graham cracker crust. Store in refrigerator. When set, serve and enjoy!!
Cincinnati Chili
1 QT Tomato Juice 2 T Chili Powder 2 lb ground beef
2 tsp cinnamon 1 tsp allspice 1 tsp cumin 1 tsp salt
1 tsp garlic powder 1 T vinegar onion
Throw all (but pasta) in pot – stir and cook 1 hour.
Do not precook hamburger – trust the recipe:)
Serve over angel hair pasta with cheddar cheese & onion on top.
Rollo Cookies
2 1/2 c flour 1 c margarine 3/4 c cocoa 2 eggs 1 tsp soda 1 c sugar
2 T sugar 1 c brown sugar 2 tsp vanilla 1 c chopped pecans(optional) Rollo Candy
Blend batter with 1/2 c pecans. Chill. Wrap Rollo in 1 Tbsp of batter – covering completely. Mix remaining 1/2 c pecans & 2 Tbsp sugar. Dip top of ball in this mixture & bake. Bake at 350 for 10 – 12 minutes. Drizzle top of cookie with vanilla almond bark.
Oatmeal Chocolate Bars1 c white sugar 2 c flour1 c brown sugar 1 tsp baking soda1 1/2 sticks butter 3 c. oatmeal2 eggsMix the above ingredients together and press 2/3 of mixture into cake pan.Chocolate Filling1 c chocolate chips 1/2 stick butter1 can sweetened cond. milk – Melt over low heat – add 1/2 tsp vanillaSpread over bottom layer – add remaining crumbs over top. Bake at 350 for 30-40 minutes.
