½ cup Butter ½ cup Heavy Cream ½ cup Sugar ½ cup Light Brown Sugar, packed 1/8 teaspoon Salt 1 teaspoon Vanilla Extract 2 cups Confectioners’ Sugar 1 cup Pecan Halves, toasted
Coat a 8x8 square baking dish with cooking spray. In a large sauce pan over medium heat, bring the Butter, Heavy Cream, Sugar, Light Brown Sugar and Salt to a boil, stirring frequently. Allow to boil for 5 minutes, stirring constantly. After the 5 minutes, remove from the heat. Stir in Vanilla Extract, then fold in the Pecan Halves. After they are mixed in well, stir in Confectioners’ Sugar. Once everything is mixed in and smooth spread the mixture out in the baking dish. Let it cool to room temperature, than cut into 1 inch squares for serving or storing in an air tight container.
Directions: Preheat your oven to 350 degrees; spray a 10 inch spring form pan with cooking spray. Combine the crushed Graham Crackers, Light Corn Syrup, and Butter in a small bowl until moistened. Press the Crust Mixture firmly onto the bottom of the pan and refrigerate. With a mixer on medium speed, beat the Cream Cheese for about 3 minutes. Gradually add the Sugar and beat for 2 minutes. Add the Eggs one at a time until well blended. Then add the Egg Whites, Lemon Zest, Lemon Juice, and Vanilla and mix until well blended. Pour batter over the Crust. Bake for 55 minutes or until the edge of the Cheesecake is set and the center jiggles slightly. Let cool for 15 minutes.
Chocolate Chip Cake
Ingredients: 1 package of Yellow Cake Mix 1 package Instant Chocolate Pudding Mix 1 6 ounce bag of Chocolate Chips 4 Eggs 1 cup Oil 1 cup Sour Cream
In a bowl add in the Yellow Cake Mix, Instant Chocolate Pudding Mix, Eggs, Oil, and mix. Once everything is mixed, add the Sour Cream in. In a greased and floured bunt cake pan, pour half the batter. Sprinkle half of the Chocolate Chips over the batter; pour the remaining batter and then remaining Chips. Preheat the oven to 325 degrees and bake for 1 hour.
¾ cup Sugar 1 cup Flour 1 ½ teaspoon Baking Powder ½ teaspoon Salt 2 tablespoons Unsweetened Cocoa Powder ½ cup Milk 1 teaspoon Vanilla Extract 3 tablespoons Melted Butter ½ cup Sugar ½ cup Brown Sugar ¼ cup Unsweetened Cocoa Powder 1 ½ cups Hot Water
Preheat your oven to 350 degrees; grease an 11” x 7” baking pan. Mix the Sugar (3/4 cup), Flour, Baking Powder, Salt, Unsweetened Cocoa Powder (2 tablespoons), Milk, Vanilla Extract, and Melted Butter in a bowl until combined. Pour in the greased pan and spread out evenly. In another bowl mix the remaining ingredients together, and pour over batter in pan. DO NOT STIR. Bake for 40 minutes, then remove and let it sit for 15 minutes before serving.
Chocolate / Peanut Butter Truffle Pie
Pie Crust 1 ½ cups Whipping Cream 1 cups Dark Chocolate Chips ½ teaspoon Vanilla Extract 8 ounces (1 bar) Cream Cheese 1 cup Creamy Peanut Butter 1 cup Powdered Sugar Hershey Syrup
In a 2 quart sauce pan, heat ½ cup of the Whipping Cream over medium heat until heat through. Remove from the heat, and stir in 1 cup of the Dark Chocolate Chips and Vanilla Extract until smooth. Pour the truffle mixture into the Pie Crust and freeze for 15 minutes. In a large bowl beat the remaining (1 cup) Whipping Cream on high speed until stiff peaks forms. In another bowl beat the Cream Cheese, Peanut Butter, and Powdered Sugar until smooth. Fold the in the Whipping Cream, and spread over truffle mixture. Refrigerate for 2 hours or longer. Before serving, drizzle the Hershey Syrup over the top, and you can add a few chopped peanuts on top as garnish too.
Dr Pepper Chocolate Cake
2 cups All-Purpose Flour 1 cup Sugar 1 cup firmly packed Dark Brown Sugar 1 cup Cocoa 1 ½ teaspoons Baking Soda 1 cup Dr. Pepper ½ cup Semi-sweet Chocolate Chips 2 large Eggs 1 cup Buttermilk 2 cups Canola Oil 1 ½ teaspoons Vanilla Extract ¾ cup butter-flavored Crisco 6 tablespoons Butter 4 cups Confectioner’s Sugar ¼ cup Cocoa ¼ cup Dr. Pepper 1 ½ teaspoons Vanilla Extract
Preheat your oven to 350 degrees. Grease and Flour, two 9 inch cake pans. Sift the All-Purpose Flour, Sugar, Brown Sugar, Cocoa, and Baking Soda together and set aside. In a small sauce pan over low heat, heat the Dr. Pepper. Add the Chocolate Chips and stir together until melted and smooth. Remove it from the heat. With an electric mixer, beat the Eggs, Buttermilk, Canola Oil, and Vanilla Extract until mixed. Place your mixer on low speed, and slowly add the Dr. Pepper / Chocolate mixture. Once things are mixed well, slowly start adding you Flour mixture. Divide the batter evenly between the 2 pans, and bake for 30 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes before removing them from the pans. Now for the frosting. Using an electric mixer, beat the Crisco and Butter together until light and fluffy. On low speed slowly add in the Confectioner’s Sugar and Cocoa. Once those are mixed in, add the Dr. Pepper and Vanilla Extract, and turn mixer on high until frosting is light and fluffy.
Fried Apple Pies
Ingredients: 2 cups All-Purpose Flour ½ cup Shortening, chilled 1 teaspoon Salt ½ cup Cold Water 2 Apples ¼ cup White Sugar 1/8 teaspoon Ground Cinnamon Oil for frying
Directions: Shift Flour and Salt together, than cut in the Shortening until the mixture resembles coarse crumbs. Add Cold Water 1 tablespoon at a time and mix with a fork. When the Mixture is moistened, gather it into a ball, wrap in plastic wrap (or zip top bag) and refrigerate for 30 minutes. Peel and dice the Apples, put them in a saucepan. Add the Sugar and Cinnamon to the Apples, toss to coat them. Cook, covered over low heat until soft. Mash with a fork to make a thick apple sauce. Allow this mixture to cool. Transfer the dough to a lightly floured surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (about 4 inches in diameter). In each round place a heaping tablespoon of Apple mixture in the center. Moisten the edges with cold water, fold in half, and press edges with a fork to seal. Heat oil in a large cooking vessel, to about 375 degrees. Fry a few pies at a time, only 2 to 3 minutes per side, or until golden brown.
Lemon Meringue Pie
Ingredients: 4 Egg Whites 1 pinch Cream of Tartar 2 tablespoons Sugar 4 Egg Yolks 1/3 cup Cornstarch 1 ½ cups Water 1 1/3 cups Sugar ¼ teaspoon Salt 3 tablespoons Butter ½ cup Lemon Juice 1 tablespoon finely grated Lemon Zest 9 inch Pie Shell
Directions: Adjust your oven racks to the middle position, and preheat the oven to 375 degrees. In your stand mixer bowl add Egg Whites and Cream of Tartar. Beat until soft peaks form and then gradually add Sugar. Continue beating until stiff peaks form. Set aside and in a bowl whisk the Egg Yolks and set aside. In a medium saucepan, add the Cornstarch, Water, Sugar, and Salt. Whisk to combine, and turning the heat on medium. Frequently stirring, bring the mixture to a boil. Allow it to boil for one minute, and remove from the heat. Gradually whisk a whisk-full of the hot mixture at a time to the Egg Yolks. Once you have added half of the mixture to the Eggs, return the Eggs to the saucepan. Turn the heat down to low and return your pan to the oven. Constantly stirring, allow to cook for one minute. Remove from the heat again and gently stir in the Butter, Lemon Juice, and Zest until well combined. Pour the mixture into your Pie Shell (hopefully homemade), and top with the meringue topping. Yes while everything is still hot. Making sure the meringue completely covers the filling. Bake for 10 minutes or until the meringue is golden brown, and remove it from the oven to cool on a wire rack. Fight the urge to cut into until it has completely cooled.
6 tablespoons Butter 2 tablespoons Lard 1 cup All Purpose Flour All Purpose Flour to roll dough on ½ teaspoon Salt ¼ cup COLD water
Cut the Butter and Lard into small pieces and place them in the freezer for about 15 to 20 minutes. In a food processor, combine the cup of Flour and Salt. Pulse about 4 times to blend. Add the Butter and pulse 5 to 6 times, than add the Lard and pulse another 4 to 5 times. You have to add the Water now, which is the hardest part. Remove the lid of the processor and sprinkle the Water over the mixture, about a teaspoon at a time. DO NOT DUMP IT ALL IN ONE SPOT. Replace the lid and pulse about 5 times. Repeat the water step until the mixture with hold together when squeezed. Move the mixture to a large zip top bag, and squeeze it into a round disk shape before refrigerating for about 30 minutes. Also put two metal pie pans in the refrigerator to chill. Preheat your oven to 425 degree. Remove the dough and cut the two sides of the zip top bag. Open the bag and sprinkle both sides of the dough with Flour. Fold the bag back over the dough and start to roll out. Once it's rolled out enough to cover your pan, sprinkle the dough with Flour again. Take the first pie pan and place it on top of the dough, and flip upside down. Fold back the bag and place the second pie pan upside down on the dough, and flip both pie pans right side up. Remove the first pie pan and bag, trim the edges to the pan. Use the trimmings to patch holes if needed. Using a fork poke holes in the bottom of the dough before returning to the refrigerator once again for another 15 minutes. Using Parchment paper, cover the dough and fill with pie weights, marbles, or even dried beans. Press the weights into the edge of the dough and bake for about 10 minutes. Remove the weights and parchment paper and continue to bake for another 10 minutes or until golden brown. Let it cool completely before adding the filling.
1/2 pound Butter (2 sticks) 1/2 cup Vegetable Shortening 3 cups Sugar 5 Eggs 3 cups AP Flour 1/2 teaspoon Salt 1/2 teaspoon Baking Powder 1 cup Milk 1 tablespoon Vanilla Extract
In your stand mixer, cream the Butter and Shortening together. Slowly add the Sugar until all is mixed. Then add the Eggs one at a time, waiting until each is mixed in well before adding the next. In another bowl combine the Flour, Salt, and baking Powder. Slowly add about a third of the dry mixture and then Milk. Alternate between the dry mixture and the Milk until everything is mixed in, than add the Vanilla. Grease your desired pan, and preheat the oven to 350 degrees on Bake. Pour the batter into you pan and bake for 1 hour and 15 minutes to 1 hour and a half. The closer it gets toward the end of the baking time, keep an eye on it so it doesn't burn. When you can insert a toothpick in the center and it pulls out clean it's done.
1 box of Fudge Brownie Mix Water, Oil, and Eggs per directions on Brownie Box 2 cups Mini Marshmallows 4 sheets Graham Cracker 2 Milk Chocolate Bars
Prepare the Brownie Mix per the directions provided on box. While the Brownies are cooking, crumble the Graham Crackers and Chocolate Bars. Once the brownies are done, remove them from the oven and turn the oven over to Broil. Sprinkle the Mini Marshmallows and Graham Crackers over the Brownies. Return to the oven until the Marshmallows become golden brown. Watch so not to burn them. Remove and sprinkle the Chocolate Bars over the top.
1 package Graham Crackers 2 ½ cups Flour 1 teaspoon Baking Soda ½ teaspoon Salt 11 tablespoons Butter 1 cup Brown Sugar ½ cup Sugar 2 large Eggs 1 teaspoon Vanilla 12 ounce Semi Sweet Chocolate Chips 1 cup Mini Marshmallows 3 Hershey’s Bars
Preheat your oven to 375 degrees. Break the Graham Crackers into squares, and the Hershey’s Bars in pieces. Line two baking pans with parchment paper. Lay out the Graham Crackers in the pans as close as possible. In a medium bowl, sift the Flour, Baking Soda, and Salt together. With your stand mixer cream the Butter with both the Sugar and Brown Sugar, until light and fluffy. Slowly add the Eggs one by one than the Vanilla. Than reduce to low speed and SLOWLY add the Flour mixture. Fold in the Chocolate Chips and Marshmallows. Place a tablespoon of the mixture on each of the Graham Cracker, using the spoon gently, spread the mixture out. Bake this for 5 minutes then remove from the oven to lay out the Hershey’s Bars over the top, than return to the oven and bake for another 7 minutes or until dough is golden brown. Remove and let cool.