Ingredients:
1 Betty Crocker Devils Food Cake
1 small box Devils Food instant chocolate pudding
1 cup sour cream
1/2 cup veg oil
1 bag (11oz) milk chocolate chips
1/2 cup warm water (hot)
4 eggs
Directions:
Blend all ingredients
Bake at 350 degrees for 40-42 minutes
It can be a little gooey when you pull it out.
Don't over cook!
Cool, remove from pan and sprinkle with powdered sugar.
Recipe from Merrilee Gottfredson
Tuesday, December 17, 2013
Rolls
Ingredients
1/3 cup water
1 cup milk (1%)
3 Tbsp. honey
4 Tbsp. unsalted butter, softened or melted
2 tsp. salt
____________
3 1/2 cups bread flour
2 1/4 tsp. rapid rise yeast.
Put into bread maker to that ingredients can mix and dough can rise.
Take dough out of bread maker and make into rolls.
Bake in oven.
Recipe from Lisa McCoy
1/3 cup water
1 cup milk (1%)
3 Tbsp. honey
4 Tbsp. unsalted butter, softened or melted
2 tsp. salt
____________
3 1/2 cups bread flour
2 1/4 tsp. rapid rise yeast.
Put into bread maker to that ingredients can mix and dough can rise.
Take dough out of bread maker and make into rolls.
Bake in oven.
Recipe from Lisa McCoy
Cookie Salad
Ingredients:
1 small vanilla instant pudding box
1 cup buttermilk
1 8oz coolwhip
1 can mandarin oranges
1 can pineapple chunks
1 package Fudge Striped cookies
Directions:
Empty vanilla pudding box into large bowl. Add buttermilk and coolwhip. Mix well.
Drain mandarin oranges and pineapple. Add to coolwhip mixture.
Last, break apart each cookie into 6 pieces. Add to mixture.
I make this ahead of time and refrigerate till we eat that night.
Enjoy!
1 small vanilla instant pudding box
1 cup buttermilk
1 8oz coolwhip
1 can mandarin oranges
1 can pineapple chunks
1 package Fudge Striped cookies
Directions:
Empty vanilla pudding box into large bowl. Add buttermilk and coolwhip. Mix well.
Drain mandarin oranges and pineapple. Add to coolwhip mixture.
Last, break apart each cookie into 6 pieces. Add to mixture.
I make this ahead of time and refrigerate till we eat that night.
Enjoy!
Cinnamon Caramel Corn w/ Pecans & White Chocolate
Ingredients:
12 cups popped popcorn
1 cup pecans chopped
1 cup brown sugar
3/4 tsp. cinnamon
1/4 cup Karo syrup (or honey)
1/2 cup butter (1 stick)
1 tsp. vanilla
1/2 tsp. baking soda
3 squares almond bark (4oz) or white choc. chips
*I use 4 squares almond bark
Directions:
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour Karo syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan (cookie sheet). Place in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!
12 cups popped popcorn
1 cup pecans chopped
1 cup brown sugar
3/4 tsp. cinnamon
1/4 cup Karo syrup (or honey)
1/2 cup butter (1 stick)
1 tsp. vanilla
1/2 tsp. baking soda
3 squares almond bark (4oz) or white choc. chips
*I use 4 squares almond bark
Directions:
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour Karo syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan (cookie sheet). Place in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!
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