Saturday, October 19, 2013
Posted by Barbara at 9:07 AM
Wednesday, August 21, 2013
Posted by Barbara at 9:39 AM
Sunday, August 4, 2013
CHOCOLATE EXPLOSION CAKE
Nonstick cooking spray
1 cup shredded sweetened coconut
1 cup chopped walnuts or pecans
1 package German chocolate cake mix
10 bite-size coconut candy bars, chopped, such as Almond Joy
One 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick butter), at room temperature
2 cups confectioners' sugar
Chocolate Pecan Glaze, recipe follows...
Preheat the oven to 350 degrees F. Spray a 13-by-9-by-2-inch pan with nonstick spray.
Mix the coconut and nuts and spread them evenly in the pan. Prepare the cake mix as directed on the box, but use 4 eggs instead of 3...and use MILK in place of water, and add 1 tsp. vanilla. Stir in the chopped candy bars. Pour the batter over the coconut and nuts. Combine the cream cheese, butter and sugar. Randomly drop tablespoons of this mixture on top of the batter; do not spread them.
Bake until the sides of the cake pull away from the pan, 40 to 50 minutes. Pour the warm Chocolate Pecan Glaze over the cake. Slice and enjoy.
Chocolate Pecan Glaze:
1/2 cup (1 stick butter)
1/4 cup milk (more if a thinner consistency is desired)
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 1/2 to 2 cups confectioners' sugar
1 cup pecans, chopped
In a saucepan over medium-high heat, combine the butter, milk, cocoa powder and vanilla extract. Once the butter is melted, remove from the heat. Add the sugar and stir until smooth. Stir in the pecans.
Friday, April 19, 2013
CREAM PUFF CAKE
1 stick margarine
1 cup water
1 cup flour
1 large box instant vanilla or white chocolate pudding
3 cups milk
1 – 8 oz. pkg. cream cheese, softened
1 – 8 oz. carton cool whip
Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.
Bake at 400 for 30 minutes. Cool completely.
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into cream puff crust.
Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
This keeps well for days
Monday, April 1, 2013
This is a fabulous recipe, and with summer coming it is just a good healthy way to eat.
The Best Fruit Salad in my opinion!
1 (29 ounce) can peach slices
1 (20 ounce) can pineapple chunks
1 (3 1/8 ounce) box dry vanilla instant pudding mix
1 lb strawberry, (quartered)
1 banana, (sliced)
1/2 pint blueberries
1 bunch grapes (I use the red ones)
1 -2 tablespoon sugar (optional)
In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.