Fudge Pie

1/4 cup butter, melted
3 Tablespoons cocoa powder
1 1/2 cups sugar
2 eggs, beaten
1/2 cup evaporated milk
1 Tablespoon vanilla
1 - 9 inch pie shell

1. Melt butter
2. Add cocoa powder, sugar, eggs, evaporated milk, and vanilla.
3. Pour into unbaked pie shell
4. Bake @ 350 degrees for 30 minutes. Be careful not to over bake as this will affect the taste.
5. Cool for at least one hour before serving and store leftovers in the fridge.

This is one of those wonderful pies that my Mom makes every Thanksgiving and Christmas. I have many really warm memories of family holidays that include fudge pie. It is now a tradition in my family to make this for every holiday.

Hunka Hunka Elvis Cupcakes

I found my thrill...and it is these cupcakes!  All of Elvis' favorite flavors in one small package...now if we can just figure out how to get bacon into these......ha ha!  I usually double this recipe and triple the frosting recipe..because they go fast!

2 Cups all purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup real mayonnaise
1 1/3 cups mashed ripe banana, about 3 medium (the blacker the better)
1 teaspoon vanilla extract
18 chocolate kisses

Peanut Butter Frosting:

1/3 cup creamy peanut butter
2 cups powdered sugar
1 teaspoon vanilla
3 to 4 Tablespoons milk
1/2 cup milk chocolate chips, melted

In a large bowl, combine flour, sugar, baking soda, and salt.  In another bowl combine the mayonnaise, banana, and vanilla; stir into dry ingredients just until combined.

Spoon 1 Tablespoon of batter into each paper-lined muffin cup. Top each with a chocolate kiss, pointed side down. Fill cups two-thirds full with remaining batter.

Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely.

In a large bowl combine the peanut butter, powdered sugar, vanilla, and enough milk to achieve spreading consistency. Frost cupcakes. Drizzle with melted chocolate. Makes 18 cupcakes.

Deep Dish Caramel Apple Pie

Oil Pastry:

2 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter (no substitutes)
1/4 cup vegetable oil
1/4 cup water
1 egg

Apple Filling:

6 medium apples, peeled and sliced
1 cup sugar
1/3 cup flour
2 teaspoons fresh lemon juice
2 teaspoons grated lemon zest
1 1/2 teaspoons cinnamon
28 caramels, unwrapped
1/2 cup half-and-half
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
1/3 cup chopped walnuts

For the pastry, combine the flour, sugar, and salt in a large bowl. Cut in the butter until mixture is crumbly. Combine the oil, water, and egg in a bowl and beat until smooth and creamy. Add to the flour mixture and mix to form a smooth dough. (I like to use my hands for this part) Press over the bottom and up the sides of a 10 inch spring form pan.

For the filling, combine the apples, 1 cup sugar, flour, lemon juice, zest, and cinnamon in a large bowl.  Toss lightly to coat the apples. Spoon into the prepared spring form pan.
Combine caramels with the half-and-half in a medium saucepan. Stir over low heat until melted and smooth. Drizzle over the apple mixture.
Combine cream cheese, 1/3 cup sugar, and egg in a medium saucepan. Melt over low heat stirring until smooth. Spoon over the apple mixture. Sprinkle with the walnuts.

Bake at 375 degrees for 50 minutes. Cool on a wire rack. Serve at room temperature. Serves 8.

Oreo Cheesecake

Crust :
1 1/2 C. Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)
2 Tbsp. Melted Butter
9″ Springform Pan (buttered on bottom and sides)
Filling:
1 1/2 lb. Cream Cheese
1 Cup Sugar
5 Large Eggs
1/4 tsp. Salt
2 tsp. Vanilla
1/4 Cup Flour
8 oz Sour Cream
5 Oreo Cookies (coarsely chopped for the batter)
10 Coarsely Chopped Oreo Cookies for Garnish

To make the crust :
Mix melted butter with Oreo crumbs and press in springform pan. Cover the bottom and 1 1/2″ up the sides with crumbs, set aside.

To make the filling:
All Ingredients need to be at room temperature! Beat cream cheese at low speed until light and fluffy. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.
Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on top of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up turn oven off. Open the oven door slightly and let the cheesecake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. Remove from pan and garnish with whipped cream and additional Oreos. Serve immediately.

Chocolate Chip Loaf

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, at room temperature
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips

Preheat oven to 35o degrees. Grease and flour an 8 1/2 x 4 1/2″ loaf pan. In medium bowl, stir the flour, baking powder, and salt, blending well; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and blend well, then add the sour cream and vanilla and blend well. Gradually add the flour mixture to this egg mixture and mix until well blended. Fold in the mini chocolate chips, distributing evenly in batter. Then fill your loaf pan with the batter and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in center comes out clean. Let loaf cool in pan 5-10 minutes before removing, then cool completely on a wire rack. While loaf is cooling, you can make the frosting…

Chocolate Frosting:

1 cup powdered sugar
1/2 cup unsweetened cocoa powder
3 1/2 Tablespoons half & half

Stir powdered sugar and cocoa powder together in small bowl. Add the half & half and blend until smooth and creamy.
When loaf is completely cool, spread frosting over top and enjoy!

Sour Cream Coffee Cake

1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) container of sour cream
1 tsp. vanilla extract
Topping Ingredients:
1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped pecans or walnuts (optional)

Method:
In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.
Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping. Add the remainder of the batter on top, and sprinkle with the remaining topping. Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Pumpkin Spice Cupcakes with Honey Cinnamon Cream Cheese Frosting

1 package (18.25 oz.) spice cake mix
1 can (15 oz.) pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice

Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, oil, water, cinnamon, and pumpkin pie spice until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, about 3/4 full.
Bake for 18-23 minutes or until wooden toothpick inserted into center comes out clean. After 10 minutes, remove from pans, place on wire racks, and cool completely. Prepare frosting (recipe below) and spread evenly on cupcakes.

Honey Cinnamon Cream Cheese Frosting

1/2 cup butter, softened
4 oz. cream cheese
1 tsp. cinnamon
1 tbsp. honey
2-4 cups powdered sugar
1-2 tbsp. milk

Cream butter until light and fluffy. Add the cream cheese and beat for another 2 minutes. Add the honey and cinnamon, and gradually add the powdered sugar one cup at a time. Add the milk and more powdered sugar (if needed) until you get your desired consistency.

Caramel Apple Cheesecake Bars

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel topping, recipe follows
1/2 cup caramel topping

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.


In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Mississippi Mud Cake

2 cups sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons vanilla extract
1 bag miniature marshmallows
Icing:
1 stick unsalted butter, softened
3 tablespoons cocoa
6 tablespoons milk
1 (1-pound) box confectioners' sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

Chocolate Peanut Butter Nirvana Cake

Flour No-Stick Spray
•1 (18.25 oz.) box Devils Food Cake Mix
2 cups Vegetable Oil
•1 1/4 cups water
•4 large eggs
•1 (3.9 oz.) package instant chocolate pudding and pie filling mix
•2 cups (12 oz. pkg.) semi-sweet chocolate chips
FROSTING
•1/2 cup Vanilla Frosting
•1/2 cup Creamy Peanut Butter
•1/4 teaspoon almond extract
•1/2 cup milk
•Chocolate curls or shavings for garnish (optional)


Directions:
1.HEAT oven to 350°F. Spray a 12-cup fluted pan with flour no-stick cooking spray.
2.COMBINE cake mix, oil, water, eggs and pudding mix in a large bowl with an electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. Pour batter into prepared pan.
3.BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.
4.BEAT frosting, peanut butter, almond extract and milk in medium bowl with electric mixer until well combined. Spoon frosting over cooled cake. Garnish with chocolate shavings, if desired.

Nanna Bedwell's Pumpkin Pie

1- 29 oz. can of pumpkin
2 cups sugar
4 eggs, slightly beaten
1 teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg
4 teaspoons cinnamon
2 cans (12 oz. each) of evaporated milk
2- 9 inch pie crusts

Preheat oven to 450 degrees F. Mix all ingredients in order given. Pour into pie crusts. Bake at 450 degrees for 15 minutes; reduce temperature to 350 degrees F. and bake for 45 minutes, or until knife inserted in center comes out clean. You may need to cover crust with foil if it gets to brown while baking.

Furrs Millionaire Pie

2 cups sifted powdered sugar
1/2 cup butter or margarine
2 eggs
1/2 teaspoon salt
1/2 teaspoon vanilla
2- 9 inch pie crusts, baked
1 cup heavy whipping cream
1/2 cup powdered sugar
1 cup crushed pineapple, well drained
1/2 cup pecan, chopped

Cream together 2 cups powdered sugar and butter until light and fluffy. Add eggs, salt and vanilla to the butter mixture, beat until well mixed. Divide in half and Spread mixture evenly into baked pie crusts. Chill for at least 1 hour. Whip heavy cream until stiff. Blend in 1/2 cup powdered sugar. Fold in pineapple and pecans. Divide mixture in half and spread on top of the chilled butter mixture. Chill pies for another hour.
This pie is called "millionaire pie" because it is so rich! Thanks to my Sister J'net for this wonderful recipe. We used to get this pie for dessert when we would go to Furrs Cafeteria with our Grandparents for Sunday lunch after church.

Rich Chocolate Pecan Pie

1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
Confectioners' sugar, for garnish

Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a sprinkle of confectioners' sugar.

Granny Ree's Pound Cake

1/2 pound real butter
1 3/4 cup sugar
1 tsp. vanilla
5 eggs
3 cups all purpose flour

Mix butter, sugar, and vanilla together until smooth. Add eggs one at a time blending just until mixed. Add flour. Bake in a greased and floured bundt pan at 350 degrees for 25 minutes.
This cake truly does weigh a pound or two! Don't over bake it or it tends to be dry. I like to serve it with fresh strawberries and whipped cream.

My Granny Ree was a really good cook. She lived in Aransas Pass, Texas and when we would go visit her she always took us crabbing and then we would come home and have a crab boil. My favorite part was seeing all the different kinds of crabs we could catch in one day. I miss my Granny so much, she was a really good Grandmother, and she always had something yummy for us to eat!

Carrot Cake

2 cups sugar
4 eggs
2 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 cup vegetable oil
1 teaspoon vanilla
1 cup shredded carrots
1 (15 or 16 ounce) can crushed pineapple, drained
1 cup chopped pecans

Grease and flour 2 - 9 inch round pans. Preheat oven to 350 degrees.
In a large bowl beat eggs, add sugar and continue beating until smooth. Add flour, baking soda, cinnamon, oil, vanilla, and carrots. Beat on medium speed for 2 minutes. Fold in pineapple and pecans stirring just until blended. Pour into prepared pans and bake for 25-35 minutes. Cool for 10 minutes then remove from pans onto cooling racks. Allow to cool completely and then frost with cream cheese frosting.
*You can also bake this in a 13X9 pan, cooking time may need to be increased*

This recipe is from my Sister J'net. It is one of Caitlin's favorite cakes. I also like to make muffins out of this recipe, the boys gobble them up!

Darn Good Chocolate Cake

1 pkg. (18.25oz) dark chocolate fudge cake mix
1 pkg. (3.9oz) chocolate instant pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups mini semisweet chocolate chips

Preheat oven to 350. Grease and flour a 12 cup bundt pan. Mix cake mix, pudding, eggs, sour cream, warm water, and oil in large bowl. Blend with mixer on low speed for 1 minute. Scrape down the sides of the bowl. Increase speed to medium and blend for another 3 minutes, scraping sides of bowl if needed.
The batter should look thick and well combined. fold in chocolate chips. Pour batter into pan making sure its evenly distributed.
Bake at 350 for 45 minutes. Let pan set on cooling rack for 20 minutes and then invert onto cake platter.
You can serve this cake warm with ice cream or I let it cool, then warm up a tub of chocolate fudge frosting (the ones you buy at the store) and drizzle it over the top. It looks really pretty this way. You can also dress it up with some chocolate dipped strawberries in the middle for a party."