Chocolate Silk Pie

 

ingredients
1/2 cup butter, softened
3/4 cup white sugar

4 T cocoa

1 teaspoon vanilla extract
2 eggs divided
1 prepared 8 inch pastry shell, baked and cooled

directions
1. cream butter in a mixing bowl for 20 minutes or so.
gradually beat in 1/2 c sugar till well blended. stir in cocoa, vanilla and egg yolks.
2. in a separate bowl, beat egg whites on high till stiff, gradually stirring in 1/4 c sugar.
3. gently fold egg whites into chocolate mixture till combined.
then spoon the chocolate filling into the baked and cooled pie shell.
4. refrigerate at least 2 hours before serving.
5. eat.

****Copied this recipe off of my friend, Aubrey's blog so that I wouldn't forget or lose the recipe... with her permission, of course! :)

Cherry Chunk Tea Cake Cookies

2 cups powdered sugar

2 cups margarine

4 tsp maraschino cherry liquid

1 tsp almond extract

8 drops red food coloring

4 1/2 cups all-purpose flour

1 tsp salt

1 cup chopped maraschino cherries

1 cup chocolate chips

Preheat oven 350 degrees.  Spray cookie sheets with cooking spray.  In large bowl, beat powdered sugar, butter, cherry liquid, almond extract, and food coloring.  Beat in flour and salt.  Stir in cherries.  Shape dough into 1-inch balls and place on cookie sheets approximately 2 inches apart.  Bake about 11 minutes or until starting to brown slightly.  Remove from cookie sheets and place on cooling racks.  Cool completely.

In a large resealable ziploc bag, place chocolate chips.  Microwave on High for 30 seconds.  Squeeze chips around.  Continue to microwave in 15 second intervals and squeezing chips until smooth.  Cut tip off of bottom end of bag and drizzle chocolate over cookies.

Chocolate and Mint Tea Cake Cookies

2 cups margarine
2 cups powdered sugar
3 tsp mint extract
4 egg yolks
32 drops green food coloring
4 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups chocolate chips
6 tbsp whipping cream
6 tbsp margarine

Preheat oven to 350 degrees. Spray cookie sheets with cooking spray. In a large bowl beat 2 cups margarine and the powdered sugar until light and fluffy. Beat in mint extract, egg yolks, and food coloring. In another bowl sift flour, baking powder, and salt. Then add flour mixture to the green mixture and beat until well mixed. Shape dough into 1-inch balls and place on cookie sheet about two inches apart. Using the end of a wooden spoon, or a deep teaspoon, press a deep "well" into the center of each cookie. Bake about 13 minutes, then while still warm push down "wells" again. Cool two minutes, then place on cooling racks and cool completely.

In a large ziploc bag, place the chocolate chips, the whipping cream, and the remaining butter. Microwave on High for 30 seconds, then squish the chocolate around a bit. Continue with 20 second heating intervals until the chocolate is melted completely and all mixed together (no lumps.) Then cut off the tip of one bottom corner and fill each "well" with the chocolate mixture. Let stand over night or about 12 hours so the chocolate isn't runny anymore, then serve!
My kids loved these because they were the perfect serving size for them! For adults they are almost a bite, maybe two at most. Yummy!

No Bake Cookies

In a saucepan, mix and bring to a boil 2 cups sugar, 1/3 cup cocoa, 1/2 cup milk and 1 stick butter or margarine. Remove from heat. Add 1/2 cup peanut butter and 3 cups uncooked oatmeal. Add 1/2 cup pecans or 1/2 cup coconut, if desired. Beat until well mixed and drop onto waxed paper. That's all there is to it!

Easy Fudge

2 1/4 cups sugar
3/4 cup evaporated milk
1/4 cup margarine
1/4 tsp salt
1 cup marshmallow cream OR 16 large marshmallows
6 oz package of semi-sweet chocolate chips
1 tsp vanilla
chopped nuts (optional)

Mix together sugar, evaporated milk, margarine and salt. Then bring to a boil over medium heat, stirring constantly. Remove mixture from heat and add remaining ingredients. Pour into buttered pan and chill.

Frog-Eye Salad

1 cup sugar
2 tbsp flour
2 1/2 tsp salt
1 3/4 cup pineapple juice
2 eggs, beaten
1 tbsp lemon juice
3 qts water
1 tbsp oil
1 pkg (16 oz) acini de pepe (pasta)
3 (11 oz) cans mandarin oranges
9 oz marachino cherries, halved
1 (20 oz) can crushed pineapple
1 (20 oz) can pineapple chunks
9 oz whipped topping (I like to use Cool Whip)
1 cup mini marshmallows

Drain pineapple, reserving syrup. Drain mandarin oranges. Combine sugar, flour, and 1/2 tsp salt. Gradually stir in 1 3/4 cups pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Coll mixture to room temperature. Bring water, remaining 2 tsp of salt and oil to boil. Add acini de pepe; cook at rolling boil until done. Drain pasta, rinse with water, drain again and cool to room temperature. Combine egg mixture and acini de pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients and mix well. Makes 25 servings.

***I got this recipe from one of my grocery stores.***

Pecan Pie

3 large eggs
2/3 cup sugar
1/2 tsp salt
1/2 cup melted butter
1 cup light corn syrup
1 cup pecans
1 unbaked 9" pie shell

Preheat oven to 375 degrees. In bowl, beat eggs, sugar, and salt. Add butter, corn syrup, and mix in pecans. Pour mixture into pie shell. Bake 40 to 45 minutes.

Chewy Chocolate Cinnamon Cookies

My cousin Angel sent this one to me:
6 T butter, softened
2/3 C packed light brown sugar
3 T, plus 1/4 C granulated sugar
1/4 t ground cinnamon
1/4 C light corn syrup
1 large egg
1 t vanilla (best quality)
1 t baking soda
1 1/2 C all-purpose flour
1/3 C unsweetened cocoa powder
1/2 t ground cinnamon

1. Preheat oven to 350. Spray cookie sheet w/ non-stick cooking spray.
2. Beat butter until creamy. Add brown sugar and 3 T granulated sugar; beat until well blended. Add corn syrup, cinnamon, egg, vanilla and baking soda; beat well.
3. Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape into 1 inch balls. Combine remaining 1/4 C granulated sugar and cinnamon; roll balls in mixture. Place balls 2 inches apart on prepared cookie sheet.
4. Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

French Cherry Pie

1 baked 9 in. pie shell
1 3 oz. pkg. cream cheese
1/2 pint whipping cream
1/2 cup powdered sugar
1/2 tsp. vanilla
1 can cherry pie mix.

In separate bowl beat the cream cheese until soft & creamy. Add the powdered sugar & vanilla. Beat whipping cream until stiff & fold in cream cheese mixture. Put into baked pie shell and pour cherry mix gently on top

Refrigerate @ least 2 hours.

No Fail Pie Crust

All growing up my sister and I would have to split the left over pie dough when my mom made pies. ( I know it sounds weird, but I love eating the left over uncooked pie dough.) Now when I make pies I don't have to share the pie dough with anyone because my hubby doesn't like it uncooked :) Hehe.

1 cup shortening
1 2/3 cups flour
1 tsp. salt
Cut mixture until size of large peas.

1/3 cup flour
1/4 cup water
mix into paste and add to flour & shortening mixture. Mix till even consistency.

Bake at 450 degrees for 8 to 10 minutes. Make 2 pie crusts.

The BEST Cheesecake Ever!

Every year for my birthday I would always ask my mom to make me this cheesecake instead of a regular birthday cake. It is the best cheesecake I have EVER tasted! I think my mom has a special touch though, because whenever I make it, it still turns out good, but never as good as hers :)

Graham cracker crust:

1 2/3 cup graham cracker crumbs, rolled fine
1/4 cup sugar
1/4 cup softened butter
Blend and press firmly into pie plate

Bake at 375 degrees for 8 minutes

First Mixture:

4- 3 oz pkgs. cream cheese
2 eggs
1 tsp. vanilla
1/2 tsp. lemon juice
3/4 cup sugar
Pour into already baked pie crust and bake 20 minutes at 375. Cool before:

Second Mixture:

1 cup sour cream
4 tsp. sugar
Mix and pour on top and bake 10 more minutes. Cool and place in refrigerator about 4 to 5 hours before serving.

If you like cheese cake you will love this recipe! :)

Delilah's Delight

This is one of my hubby's favorite desserts

1. 2 small strawberry jello
1 3/4 cup hot water
Mix and set aside to cool

2. 1 pkg. instant vanilla pudding
2 cups milk
Make and put in frig.

3. Make 1 yellow cake mix with:
1 cup strawberry pop (abt. 1 can)
2 Eggs
Bake at 325 degrees for 30 minutes

Remove from oven & make holes w/toothpick about 1 in. apart. Pour jello all over cake while cake is hot. Let Cool.

Take pudding & small container of cool whip; mix with spoon & spread all over cake.

Refrigerate

Apple Crisp

3/4 cup margarine or butter
3/4 cup brown sugar
3/4 cup flour
4 or 5 large cooking apples, sliced
cinnamon
1/3 cup water

Mix margarine, brown sugar, and flour until creamed to crumbs. Set aside. In greased baking dish, spread sliced apples and sprinkle cinnamon over them. Then cover with the crumb mixture and water. Bake at 350 degrees for 30-45 minutes.

Pineapple Upside-Down Cake

1 can (1 lb. 4 oz.) crushed pineapple
1 pkg. pound cake mix
1/3 cup brown sugar
3 Tbsp. melted butter
1 tsp. lemon peel
1 tsp. vanilla

Drain pineapple, reserving syrup. Combine half cup drained pineapple, brown sugar, melted butter and 3 Tbsp. pineapple syrup. Spoon into mini bundt pan. Prepare pound cake mix according to pkg. directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining crushed pineapple. Spoon into pan. Bake at 325 degrees for 60-65 min. Cool 5 min in pan, then invert.

Sour Cream Chocolate Bit Cake

6 Tbs soft butter or margarine
1 cup plus 1 Tbs sugar
2 eggs
1 1/3 cups unsifted all-purpose flour
1 1/2 tsp baking powder
1 tsp each soda and cinnamon
1 cup sour cream
1 package (6 oz.) semisweet chocolate chips

Mix butter with the 1 cup sugar until blended, then beat in eggs, one at a time. Stir flour with baking powder, soda, and cinnamon, then blend with creamed mixture. Mix in the sour cream.

Pour batter into a greased and flour-dusted 9 by 13 in. baking pan. Scatter the chocolate bits evenly over the batter, then sprinkle with the 1 remaining Tbs of sugar.

Bake at 350 degrees for 35 minutes, or until cake just begins to pull away from sides of pan. Serve warm or cooled.

My family has always called this picnic cake because we would always bring it on picnics, it's not too rich...in fact I could probably eat the whole cake by myself ;)

Pumpkin Roll

I got this recipe from my friend Pam at pamscooking.blogspot.com. It is so yummy and super easy to make.

Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed pumpkin
1/2 cup chopped walnuts (optional)

Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 15 x 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and the pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and the center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture- a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator ( covered with plastic wrap or wax paper) for about an hour before serving.

Whipped Delight

1 angel food cake or pound cake, cubed
1 Box of vanilla instant pudding mix
2 cups of milk
1 container of sour cream
1 can of pie filling (Cherry, Blueberry, or Strawberry works best)
1 container of cool whip

In a casserole dish, sprinkle the cubed angel food cake or pound cake.  Set aside.  In a separate bowl, combine the pudding mix and milk.  Stir until creamy, then pour pudding over the angel food cake.  Then spread the sour cream over the pudding, the pie filling over the sour cream, and the cool whip over the pie filling.  You can then serve it, or store it in the fridge, to be served later.