Chocolate Brownies

Ingredients:

1/4 C Butter  

1   C Sugar  

1/4 C Milk  

1/2 C Broken Walnuts  

l   C Flour  

2     Eggs  

1Tsp. Vanilla  

 2 Sq. Melted Chocolate  

1/8 Tsp Salt


Method:

 Cream butter and sugar for 2 min. Add Rest of ingredients, beat hard 2 min. Bake 25 min. at 350 degrees.

Marbled Dessert

Ingredients:

1 box sugar-free Jell-O flavor of your choice

1 (8 ounce) container soft cream cheese

1/2 cup sour cream

1 cup whipping cream

2 teaspoons Splenda Method Prepare Jell-O as directed on box.

When almost set, beat with an electric mixer until thick and creamy. Beat in cream cheese and sour cream. Beat whipping cream and Splenda until soft peaks form. Fold into Jell-O mixture, allowing to marble. Spoon into dessert dishes and chill for 2 hours.

Dreamy Rice Pudding

Ingredients:

1 cup uncooked rice

1/2 cup sugar

8 oz. tiny marshmallows

1 small can crushed pineapple, drained

1 8 oz. jar maraschino cherries, drained and chopped

1 8 oz. Cool Whip, thawed

Red food coloring


Method:

Cook rice. Add sugar & marshmallows while hot. When cool, add pineapple & maraschino cherries. Fold in Cool Whip. Add drop or two of red food coloring, so it is kind of pink in color.

Fudge

Ingredients:

3 cups(18 ounces) semi-sweet chocolate chips  

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)  

Dash of salt  

1/2 to 1 cup chopped nuts(optional)  

1-1/2 teaspoon vanilla 


Method:

 1. Line 8 or 9 inch square pan with aluminum foil. Butter foil; set aside 2. In heavy saucepan melt chips with the sweetened condensed milk and salt. Remove from heat. Stir in nuts, if desired, and vanilla. Spread evenly in prepared pan. 3. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in the refrigerator.

Banana Split Pie

Ingredients:

1 can Eagle Brand Condensed Milk  

12 oz. Cool Whip, thawed  

1 (15 oz.) can crushed pineapple, drained well  

1 lg jar Maraschino cherries, drained  

4 bananas, sliced and dipped in lemon-lime soda (to deter browning)  

6-8 strawberries, sliced  

Chopped nuts (optional)  

2 graham cracker pie shells


Method:

 Fold Eagle brand milk and Cool Whip together until smooth and creamy. Fold in other ingredients until well blended and fruit is mixed throughout. Place mixture into pie shells and place in freezer until set. (Will take about 1 1/2 hours to freeze firm.) Slice and serve. Makes 2 pies. Can also be made into individual tarts.

Fudge Pudding

Ingredients:

1 cup all purpose flour  

2/3 cup sugar  

2 tsp baking powder  

1/2 tsp salt  

1 tsp ground cinnamon  

1/2 cup unsweetened cocoa  

1/2 cup whole milk  

2 tbl melted butter or margarine  

1 tsp vanilla extract  

1 cup  packed brown sugar  

vanilla ice cream (optional)


Method:

 1. Preheat oven to 350 degrees. Grease 8" x 8" glass baking dish or shallow 2-quart casserole 2. In medium bowl, combine flour, sugar, baking powder, salt, cinnamon and 1/4 cup cocoa. Whisk in milk, butter and vanilla just until smooth. Spread batter into baking dish. 3. In small bowl, mix brown sugar and 1/4 cup cocoa; sprinkle evenly over batter. Carefully pour 1 1/2 cups boiling water over mixture in baking dish. Do not stir. 4. Bake 30 minutes (batter will separate into cake and pudding layers). Cool in pan on wire rack 10 minutes. Serve warm in dessert bowls with ice cream if you like.

Sour Cream Cake

Ingredients:

2 sticks butter  

3 cup sugar  

1 tsp. vanilla  

6 eggs  

3 cups all-purpose flour  

1/4 tsp. baking soda  

1/4 tsp. salt  

8 oz. carton sour cream


Method:

 Thoroughly cream together butter, sugar, and vanilla until light. Add eggs, one at a time, and beat for one minute after each. Sift flour, soda & salt together; add alternately with sour cream, beating just until combined. Pour into wax paper-lined 10-inch tube pan. Bake at 325 degrees about 75 to 90 minutes or until cake tests done with toothpick.

Coke Cake

Ingredients:

 2 1/3 cups all purpose flour

2 cups granulated sugar

1 tsp. baking soda

1 cup cola

2/3 cup butter

2 tbsp. unsweetened cocoa powder

2 eggs

1/2 cup buttermilk

2 tsp. vanilla

1 1/2 cups tiny marshmallows

1 recipe for cocoa topping (see below)


Method:

 In a large mixing bowl stir together flour, granulated sugar, and baking soda; set aside. In a medium saucepan bring cola, butter, and cocoa powder to boiling over medium heat. Add the hot mixture to the flour mixture; stir till just combined. Add eggs, buttermilk, and vanilla; stir till combined. Gently stir in marshmallows (they will float to the top). Pour the cake batter into a greased and floured 13x9x2-inch baking pan. Bake in a 350 degree oven about 30 minutes or till a wooden pick inserted near the center of the cake comes out clean. Transfer cake in pan to a wire rack. Immediately spread cocoa topping over cake. Thoroughly cool cake on rack.

Cocoa Topping:

 In a medium saucepan bring

1/2 cup butter,

1/4 cup unsweetened cocoa powder,

 1/4 cup cola to boiling.

Add 2 1/2 cups sifted powdered sugar 

 1 tsp. vanilla.

Mix with a wire whisk till combined. Stir in 1 cup chopped nuts.

Banana Split Salad

Ingredients:

16 oz container strawberries

8 oz container whipped topping

1 4 serving pkg instant vanilla pudding

1 4 serving pkg instant banana pudding

3 cup milk

1 small can crushed pineapple

3/4 bag toffee candy bits

3 bananas


Method:

 Beat until mixed, vanilla pudding, banana pudding, and milk. Place in refrigerator for 15 minutes. Chop strawberries and bananas into small pieces. Add whipped topping to pudding mixture. Add all remaining ingredients and stir. Chill until ready to serve.

Pineapple and Banana Salad

Ingredients:

1 small box strawberry Jell-o

1 cup miniature marshmallows

1 20 ounce can pineapple tidbits, reserve sauce

 2 bananas

2 tablespoons butter

2 tablespoons flour

1 egg, beaten

1/4 cup sugar

1 cup pineapple juice from canned pineapple

1 carton of Cool Whip

1 cup pecan pieces

Method:

 Make Jell-o according to package and let set up in refrigerator. After Jell-o is set, spread pineapple tidbits over it. On top of pineapple layer place sliced bananas then cover with marshmallows. Place back in refrigerator. To small sauce pan add reserved pineapple juice, butter, flour, sugar, and egg then cook over low heat until thick, about 5 minutes. Let mixture cool then fold in Cool Whip and place on top of Jell-o salad and top with pecan pieces. Let set 1 hour before serving. Toast pecans in 350 degree oven for 5-10 minutes

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