Black Bottom Cupcakes

Preheat oven to 350.

8 oz pkg cream cheese
1 egg
1/3 cup sugar
1/8 tsp salt
6 oz chocolate chips
1 pkg Devil's Food cake mix

Combine cream cheese, egg, sugar and salt, mix until well blended. Mix in chocolate chips and set aside. Prepare cake mix according to package instructions. Fill paper cupcake liners 1/3 full with cake batter. Top with heaping tsp of cream cheese mixture. Sprinkle with additional sugar. Bake for 30-35 minutes. Makes 24 cupcakes.

Off a cream cheese package

Caramel Apple Cake

1 box yellow cake mix
1 can apple pie filling
2 eggs, beaten
1/4 cup caramel topping
1/2 cup chopped pecans
1/2 tsp cinnamon

Heat oven to 350. Grease and flour 9x13 pan. In a large bowl, gently mix dry cake mix with remaining ingredients, blending well. Bake 35-40 minutes or until toothpick comes out clean. Tastes best with whipped topping mixed with brown sugar to taste. Serve chilled.

Macey's recipes

5 MINUTE CHOCOLATE MUG CAKE

My sister's recipe again. she rocks!

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cak e will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world ?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Chocolate Chip Pumpkin Bread

4 eggs
2 1/2 c. sugar
1/3 c. water
1 c. oil
2 c. canned pumpkin
1 c. chocolate chips
1/3 tsp. salt
3 1/2 c. flour
2 tbsp. soda
1 1/2 tsp. cinnamon
Beat eggs and sugar together. Add oil, water and pumpkin to egg mixture and mix flour, soda, salt and cinnamon together and add to pumpkin mixture. Stir in as many chocolate chips as you like (6 to 12 ounces). Pour in 2 or 3 greased bread pans and bake at 300 degrees for 1 1/2 hours

Sparkling Fruit

The fruit won’t be the only thing sparkling. Sugar and spice make this summer harvest extra nice. Dish up the love in a champagne glass.

Serves 2

Ingredients:

2 fresh fruits
1/2 cup sugar
1 cup champagne or white wine, or sparkling grape juice
1/2 tsp. fresh mint, chopped
Preparation:

Recommended fruits: strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled, quartered and seeded.
In a shallow serving bowl, mix the fruit gently so it is not crushed.
Evenly sprinkle with sugar and gently mix again.
Pour cold champagne or wine over the fruit, enough to almost cover the fruit.
Let stand refrigerated for one to two hours.
Serve in chilled champagne glasses.
Chef's Tip:

Serve with Pepperidge Farms Pirouettes or a similar type cookie that will not dissolve quickly in liquid.

Beverage suggestions:

Espresso

Grandma Nelson's Carmel Corn

1 lb. brown sugar (2 1/4 cups)
1/2 cup melted butter
1 cup corn syrup
1 can sweetened condensed milk
1 tsp vanilla
3 gallons popped corn

Mix sugar, butter, corn syrup, and bring to a boil. Add milk. Boil, stirring constantly until soft ball stage. REmove from heat and add vanilla. Stir and pour over popcorn until evenly coated. Sotre in airtight container.

Tonya's Oatmeal Chocolate Chip Butterscotch Chip Cookies

1 lb melted butter
2 cups sugar
2 cups brown sugar
4 eggs 4 tsp. vanilla
3 tsp. baking soda
2 tsp. cream of tartar
2 tsp. salt
3-4 cups flour
5-6 cups oats
1 bag milk chocoalte chips
1 bag butterscotch chips

Mix in ingredients in order listed. Drop spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes @375. Leave on cookie sheet for 2-3 minutes then remove to cooling rack.

Oatmeal Chocolate Chip Bread

2 cups flour
1 cup oats
1/2 cup sugar
1/2 cup brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup chopped nuts
1/2 cup chocolate chips
1 1/2 cups buttermilk
2 eggs
1/4 cup melted butter

In small bowl beat buttermilk, eggs and butter. Add dry ingredients and stir until moist. Popur into greased and floured loaf pan. Bake at 350 for 50 minutes.

Apple Cake with Carmel Sauce

Apple Cake

4 cups peeled diced apples
2 cups sugar
2 cups flour (white or wheat)
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 eggs
3/4 cup oil
2 tsp. vanilla
1 cup chopped pecans

Stir apples and sugar. Add dry ingredients. Mix well. In separate bowl beat eggs, oil and vanilla. Stir egg mixture into apple mixture, blending until thoroughly moistened. Stir in pecans and pour into greased 9 by 13 pan. Bake 50 mintues or until cake springs back when touched. Serve with warm carmel sauce.

Carmel Sauce

1 cup brown sugar
1/2 cup butter
1/2 cup heavy cream or 1 can sweetened condensed milk
1 tsp vanilla

Place all ingredients into saucepan, stir. Bring to boil over medium heat and cook for 3 minutes. Serve warm over apple cake. So good.

Pumpkin Cake Roll

3 eggs, beaten for 2 minutes

Mix in:

1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice

Mix in:

3/4 cup flour
1/2 tsp. nutmeg
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger

Pour into a greased and floured 9 x 13 pan. Bake @ 375 for 12 minutes. cool 15 minutes then roll in dish towel dusted with podered sugar. Make frosting and spread in middle. Then re-roll without the towel.

Frosting:

6 oz. cream cheese
4 Tbs. butter
1/2 tsp. vanilla
1 cup powdered sugar

Pineapple Coconut Slushy

46 oz. can pineapple juice
15 oz can of cream of coconut
Ice

Mix pineapple juice and cream of coconut together. Put one cup of the juice mixture with about 2 cups of ice and blend in a blender until slushy.

Family Stew

I have no idea why this is called Family Stew, feel free to call it something else.

1/2 Cup Karo*
1/2 cup Peanut Butter
1 1/2 Cups Rice Crispies
1/2 Cup Chocolate Chips

Mix together peanut butter and Karo. Add Rice Crispies and chocolate Chips. Drop by teaspoons onto wax paper.

Oreo Heaven

Dunk oreos in milk one at a time and then do a layer of cool whip and then a layer of oreos. Repeat with another layer of cool whip

This is sooooo good - a friend brought it to me and I was a little skeptic at first but now I can't stop eating it.

Oh Henry Bars

1 cup of sugar
1 cup of karo syrup
1 cup of peanut butter
4 to 6 cup of rice Krispies
1 12 oz bag of chocolate chips

Boil the syrup and peanut butter together until sugar is dissolved or for about 1 min. Remove from heat. Stir in peanut butter. Gradually stir in the Rice Krispies. Press into a buttered 9X13 inch pan. Sprinkle the chocolate chips over the top . When melted, spread the chips over the top of mixture

Peanut Butter Bars

¾ c. margarine
¾ c. brown sugar
¾ c. sugar
2 eggs
¾ c. peanut butter
2 tsp. vanilla
1 ½ c. flour
¾ tsp. baking soda
½ tsp. salt

Mix margarine, sugars, and eggs. Beat well. Add peanut butter and vanilla and mix well. Stir in dry ingredients.Spread batter in greased 9x13 pan.Bake @ 350 for 15-20 minutes. Edges will just start to lightly brown. Let cool completely.

Filling:
¾ c. peanut butter
½ c. margarine
2 ½ c. powdered sugar

Mix all well. Add milk until filling is spreadable (about ¼ c.)Spread on cooled bars.

Topping:
Melt 1 package milk chocolate chips. Spread over filling. Let sit several hours or overnight for easier cutting. This also allows the chocolate to set up. Don’t refrigerate—chocolate will be too hard to cut.

Everytime someone asks me to bring a dessert--this is the one they want me to bring. I only make these to take somewhere, because I will eat the whole pan if they are sitting at my house.

Symphony Brownies

1 pkg. brownie mix (family size)
3 ½ lb. symphony bars (toffee and almond)

Mix brownies according to package directions. Spread half the batter in greased 9x13 pan. Place three Symphony bars in pan. Spread remaining batter over candy bars. Bake according to package directions. Let cool for at least 30 minutes before serving.

Whenever I need a quick dessert, this is what I make. It's super easy and sooooo good!

Leanne’s Peach Berry Cobbler/Crisp

from savingdinner.com

Serves 8

1/2 cup flour
1/2 cup uncooked old fashioned oatmeal
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup unsalted butter
1/4 cup white sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups fresh peaches, peeled and sliced
1 cup fresh blueberries or other berries (blueberries hold up best)
1 tablespoon unsalted butter
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees.

In a medium bowl, mix together the first four ingredients. Add the milk and the 1/4 cup of butter, cutting it in and mixing till smooth (although it will be lumpy with the oatmeal).

In a large saucepan over a medium high heat, mix together the white sugar, cornstarch and water. Add the peaches first and cook till bubbly, about 5 minutes. Add the blueberries and cook another 5 minutes. Add the 1 tablespoon of butter and the lemon juice. Now add the nutmeg and cinnamon. Mix well until butter is melted. Remove from heat.

Pour fruit mixture into an ungreased 1 1/2 quart baking dish. Spoon the batter over the top of the fruit and place in the middle of the oven and bake for about 30 minutes or until the crust is brown and cooked all the way through. Once cooked, allow to cool for about 15 minutes before serving—enjoy!

Cool and Creamy Chocolate Fondue

(easy!)
3/4 C semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
½ Tea. Ground Cinnamon
1-2 tea.. Vanilla extract
Melt morsels and 1 cup of the whipped topping in micro-cooker for 1 minute, stir every 20 seconds. Stir in the rest of the ingredients, cool in fridge for 30 min. Serve with Assorted Fresh Fruit dippers such as whole strawberries, Apple, peach, or pear wedges, or serve with graham crackers.

Strawberry Amaretto Pasteries

Ingredients:
1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed

1/2 cup sliced almonds, divided

2 tablespoons granulated sugar, divided

1 orange

1 container (8 ounces) sour cream

1/2 cup powdered sugar

1/4 teaspoon almond extract

1 1/2 cups thawed, frozen whipped topping

12 large strawberries, sliced


Directions:
1. Preheat oven to 400°F. Unfold pastry dough onto Large Round Stone. Coarsely grate half of the almonds using Deluxe Cheese Grater. Combine grated almonds and half of the sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Baker's Roller(R).

2. Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of baking stone. Bake 16-18 minutes or until puffed and golden brown. Remove from baking stone; cool completely.

3. Place remaining almonds in Small Oval Baker. Microwave on HIGH 2-3 minutes or until lightly toasted, stirring after each 30-second interval; coarsely chop using Food Chopper and set aside. Zest entire orange using Lemon Zester/Scorer. Combine zest and remaining 1 tablespoon sugar; set aside.

4. Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix 'N Scraper(R). Slice strawberries using Egg Slicer Plus(R). Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries and sprinkle with sugared orange zest. Place tops of pastry shells over filling. Serve immediately.

Yield: 12 pastries

Nutrients per serving: (1 pastry): Calories 230, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 15 mg, Carbohydrate 24 g, Protein 4 g, Sodium 75 mg, Fiber 3 g

Cook's Tip: Sliced peaches or nectarines can be substituted for the strawberries, if desired.

Mango Salsa Sundaes

Ingredients:
10-12 (8-inch) flour tortillas
1/4 cup sugar
1/2 teaspoon Pantry Korintje Cinnamon
2 tablespoons butter or margarine, melted
1 cup strawberries, hulled and finely diced
1 ripe mango, peeled and finely diced (see Cook's Tip) (the more red/orange and soft the better)
1 kiwi, peeled and finely diced
1 lime
1/4 cup sliced almonds, coarsely chopped
1 jar (11.75 ounces) strawberry ice cream topping
3 cups vanilla ice cream

Directions:
1. Preheat oven to 350E°F. Trim tortillas to form triangles; discard scraps (or sprinkle cinnamon and sugar and butter on them and cook as chips). Cut a 1-inch slit in each side of triangles. Combine sugar and cinnamon; mix well. Place butter in bowl; microwave on HIGH 20-30 seconds or until melted. Brush tortillas with butter; sprinkle with sugar mixture. Press tortillas into wells muffin pan. Bake 18-20 minutes or until golden brown and crisp. Remove from oven; cool 5 minutes. Remove shells from pan to cooling rack; cool completely.

2. Hull strawberries; slice. Finely dice strawberries, mango and kiwi. Zest lime to measure 1 teaspoon zest. Juice lime to measure 1 tablespoon juice. Combine lime zest, juice, strawberries, mango and kiwi; stir gently.

3. Coarsely chop almonds. For each sundae, spoon 2 tablespoons of the strawberry ice cream topping onto a plate. Place one tortilla shell onto sauce. Place one scoop ice cream into shell. Top with fruit salsa. Sprinkle with almonds; serve immediately.

Yield: 12 servings

Nutrients per serving: (Light) Calories 310, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 56 g, Protein 4 g, Sodium 140 mg, Fiber 2 g

Cook's Tip: To peel and finely dice a mango, cut thin slices from both ends of the fruit. Stand fruit upright, stem end down. Carefully cut off peel from top to bottom. Slice off flesh alongside the large, flat pit; finely dice flesh.

If desired, 1 cup finely diced fresh or canned peaches can be substituted for the mango.