Chocolate Cake

Chocolate Cake

Mix in saucepan

• 3 tbsp cocoa
  
• 1 egg yolk
• 1/2 cup milk
  

• Cook, med heat, until like custard, cool slightly

Add the following;

• 3 tbsp shortening
  
• 1 cup sugar
  
• 1/2 cup milk
  
• 1 tsp vanilla
• sift together & add the following;
• 1/2 cup flour
  
• 1 tsp baking soda
• 1/2 tsp salt
  

Beat well & bake in "8x8" pan for 25-30 minute in preheated 375* oven

This is a recipe that my grandmother use to make.

Yogurt Cheese

Yogurt Cheese

(use like cream cheese)

• Set a med. strainer over a bowl.
  
• Line strainer with 2 layers of paper towel(white) or a paper coffee filter.
  
• Add 1 1/2 cups plain lowfat yogurt
  
• Cover with plastic wrap and refrigerate at least 4 hours
• Then remove cheese(yogurt) & put into another bowl, refrigerate.
  
• Can also be layered with fruit salad, for a dessert

This is from Woman's Day Magazine

Strawberry Cheesecake

Strawberry Cheesecake

Ingredients:

1 cup graham cracker crumbs
3 Tbsp. butter, melted
3 Tbsp. sugar
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 Tbsp. lemon juice
1 tsp. grated lemon peel
1 cup sour cream
3 eggs
1 Tbsp. cornstarch
1 pkg. (10 oz.) frozen strawberries, thawed

Directions:

1. Preheat oven to 325°F

2. Mix cracker crumbs, butter and sugar. Press firmly into bottom of pan.

3. Bake 10 minutes, remove from oven and set aside.

4. Raise oven temperature to 350°F.

5. Beat 1/2 cup sugar, cream cheese, lemon juice and lemon peel with electric mixer on medium speed until well blended.

6. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg is added just until blended. Pour into crust.

7. Bake 50 minutes or until center is almost set. Cool.

8. Drain strawberries, reserving liquid. In a medium saucepan add enough water to reserved liquid to measure 1/2 cup then mix in cornstarch, blending well.

9. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool, then stir in the strawberries and spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

I really like this recipe but it's not mine, I'm giving credit to where I got it; http://www.momswhothink.com/cheesecake-recipes/strawberry-cheesecake-recipe.html

Frozen Chocolate Bananas

Frozen Chocolate Bananas

• 1/2 cup milk chocolate or semi sweet chips
• 2 wooden popsicle sticks
• 1 large banana - cut in half
  
• Topping: coconut, chopped peanuts or sprinkles

• Melt chocolate low heat in saucepan
  
• Remove from heat, put banana halves on stick, cover with chocolate(spooning on is probably the easiest way)

• Roll in a topping right away
  
• Place on wax paper on pan or cookie sheet, freeze until firm
  

**If not eating that day, wrap and leave in freezer**

Enjoy!!

Wacky Cake

Wacky Cake

- Bakes at 350*
- Need: 8x8 Cake Pan

• 1 1/2 cups flour
  
• 1 cup sugar
  
• 3 heaping tbsp baking cocoa
  
• 1/2 tsp salt
  
• 1 scant tsp baking soda
  

- Sift all of these ingredients into an ungreased 8x8 cake pan, make 3 wells(indentations with spoon) in sifted ingredients.
- In one put 5tbsp oil
- In another 1 tsp vanilla
- Into third 1tbsp white vinegar
- Pour 1 cup cold water over all ingredients
- Mix well with a fork
- Bake in 350* oven, about 30 minutes

[Yes! This Does Not Take Any Eggs!!]

Peanut Butter Fudgies

Peanut Butter Fudgies

Ingredients needed:

• 2 cups sugar
  
• 2 1/2 tablespoons unsweetened cocoa powder
• 1/2 cup milk
  
• 1/2 cup butter or margarine
  
• 1/2 cup Jif Peanut Butter
  
• 2 cups quick cooking rolled oats
  

Directions:

• In a large saucepan, combine sugar and cocoa powder; add milk, stirring until smooth
  
• Add butter or margarine
  
• Bring to boiling over high heat; boil 2 minutes. Remove from heat.
  
• Add Jif, stirring until melted. Stir in rolled oats; mix well.
  
• Drop from teaspoon onto waxed paper. Cool thoroughly.
• Makes 3 1/2 dozen candies.

Enjoy!!

Mini Cheesecakes

Mini Cheesecakes

- Pre heat your oven to 350*
- You will need muffin cups

• Mix: 2 packages(80z each) cream cheese, softened
  
• 1/2 cup sugar & 1/2 tsp vanilla
  
• Add: 2 eggs
• Place: 12 vanilla wafers in bottom of paper lined muffin cups
• Preheat Oven to 350*
• Bake 20 minutes or until centers are set
• Cool, refrigerate 2 hours or overnight
  

- If you want you can top them with any fruit that you would have on cheescake.

Enjoy!

Hot Fudge Sauce

Hot Fudge Sauce

(Makes 2 Cups)

• 2 cups sugar
  
• 1 /4 Cup baking cocoa
• 1 can (5 oz) evaporated milk
• 1/2 cup butter or margarine, cubed
• 1 tsp vanilla extract

- In small saucepan combine sugar & cocoa stir in milk and add butter(margarine)
- Bring to a boil over medium heat
- Stir constantly reduce heat to low
- Keep stirring about a minute until it starts to thicken a little
- Remove from heat, stir in vanilla
- Serve warm, put leftovers in refrigerator

To reheat: Put in saucepan over medium heat, bring to a boil, stir until smooth.

Decadent Peanut Butter Pie

My mom makes this pie every Christmas but now that I recently moved out to California and will be spending my Christmas here, the best friend and I will be attempting to make this pie on Christmas Eve. It's very rich and sweet so it's one of those once a year kind of treats, my mom didn't make this recipe up herself, neither did I, it's from Smuckers so I want to give credit where it's deserved.

*Decadent Peanut Butter Pie*

1 prepared chocolate cookie pie crust
1 cup Jif creamy peanut butter
8 oz cream cheese (at room temperature)
1/2 cup sugar
12 oz container of non-dairy whipped topping, divided
1 jar (11.75 oz) Smucker’s Hot Fudge Ice Cream Toppings, divided

Drizzle: 2 tbs Smucker’s Hot Fudge and 2 tbs Jif Peanut Butter

In a medium bowl, beat together the Jif peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.

Reserving 2 tablespoons of Smucker’s Hot Fudge, place remaining Smucker’s Hot Fudge into a microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread Smucker’s Hot Fudge over pie to cover the peanut butter layer. Refrigerate until serving time.

Just before serving, spread the remaining whipped topping over hot fudge layer, being careful not to mix the two layer.

Place the 2 tbs Smucker’s Hot Fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tbs Jif Peanut Butter going in the opposite direction of the Smucker’s Hot Fudge.

Enjoy! What makes this dessert so easy is that it's a no bake pie! It's a great treat, anyone who has ever tried it after my mom made it loved it, my cousin thought one year he'd have two pieces, he did than he regretted it because he didn't believe it was so sweet until he didn't feel well lol, so be prepared, one decent size piece at a time is good. It will last for a few days, that is if their are leftovers. I doubt there will be if you bring it to a Christmas Party or if your having company over or going somewhere and bringing dessert.

*I found the picture of the pie via a Google image search, I had one of the one my mom made a couple Christmas' ago but I just can't seem to locate it.