CHOCOLATE HEAVEN

submitted by Lynn

  • 2 boxes of instant chocolate pudding, prepared according to package directions
  • 1 tub of non-dairy whipped topping
  • 1 pound cake, cut into cubes
  • 1 can of diced peaches, drained, liquid reserved
  • 1 box of frozen, sweetened strawberries, thawed
  • 1 can of chocolate syrup
  • 1 pint of whole strawberries, washed and hulled
  • Chocolate sprinkles

  • Cover the bottom of a deorative serving bowl with chocolate syrup.
  • Add 1/3 of the pound cake cubes and drizzle with peach syrup.
  • Cover with 1/3 of the diced peaches and 1/3 of the strawberres..
  • Cover that with 1/3 of the pudding, then 1/3 of the whipped topping.
  • Repeat layering, ending with whipped topping.
  • Garnish with whole strawberries and chocolate sprinkles.
  • Serves 4



    CHOCOLATE HEAVEN FOR LOVERS

    submitted by Lynn

  • 1 box of chocolate instant pudding
  • 1 box of frozen sweetened strawberries
  • 1 tub of non-dairy whipped toppng
  • 1 chocolate pound cake, cubed
  • 1 cup of coffee-flavored liquor
  • Heart-shaped chocolate candies

  • In a heart-shaped glass serving dish,layer the ingredients as follows: 1/2 the pound cake cubes, 1/2 cup liquor, 1/2 the strawberries, 1/2 the pudding and 1/2 the whipped topping.
  • Repeat the layers.
  • Garnish with the chocolate candies.
  • Serves 2



    GRAHAM CRACKER PUDDING

    submitted by Lynn

  • 2 boxes of chocolate pudding mix, coooked style
  • 1 box of honey graham crackers
  • i can of whipped cream.

  • Prepare the pudding according to package directions.
  • Place a layer of graham crackers in a buttered, rectangular glass baking dish.
  • Pour 1/3 of the hot pudding over the crackers.
  • Make two more layers of crackers and pudding.
  • Cover with plastic wrap and refrigerate at least 4 hours.
  • Garnish with whipped cream

  • Serves 6



    JULIE'S PUMPKIN PIE

    submitted by Eternity

    Ingredients
  • 3 cups milk
  • 3 eggs
  • 1 can LIBBY'S® 100% Pure Pumpkin
  • 1 1/2 cups brown sugar
  • 1 teaspoon salt
  • 3/4 teaspoon ginger
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon allspice

    Directions
  • Preheat oven to 425 degrees.
  • Scald milk.
  • In a bowl beat eggs with an electric mixer on medium speed for 30 seconds.
  • Add canned pumpkin, brown sugar, salt, ginger, cinnamon, and allspice. Stir in milk.
  • Beat for an additional 2 minutes.
  • Pour batter into a 9-inch pie plate.
  • Bake in oven for 15 minutes.
  • Reduce oven temperature to 350 degrees and continue baking for 45 minutes or until a toothpick inserted in the center comes out clean.

  • Servings: 8

    Est. preparation time: 10 mins.
    Est. cooking time: 1 hr.

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    APPLE PECAN CAKE

    submitted by Tersie

    Cake
  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 3 cups plain flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsps. vanilla
  • 3 eggs
  • 3 cups tart apples (peeled & chopped)
  • 1 cup chopped pecans

  • Mix the sugar, eggs, vanilla and oil.
  • Sift the dry ingredients together and add to the sugar mixture, mix well.
  • Last, fold in the apples and pecans.
  • Bake in a greased and floured tube pan at 325 for one hour.
  • Turn out and allow to cool completely before icing. (see below)

    Icing
  • 1 stick of butter
  • 1 cup brown sugar
  • 1 tsp. vanilla
  • 1/4 cup of evaporated milk

  • Bring the sugar and butter to a boil.
  • Add the vanilla and milk and return to a boil.
  • Let it cool and then pour over the cake.



    PEANUT BUTTER CUPS BROWNIES

    submitted by Terri

    PREP: 10 min; BAKE: 40 min Makes 20 brownies

    Two great flavors: chocolaty brownies and creamy peanut butter candies. Yum yum!

  • 1 package Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)
  • 1/3 cup water
  • 1/3 cup vegetable oil
  • 2 eggs for fudgelike brownies or 3 eggs for cakelike brownies
  • 20 one-inch chocolate-covered peanut butter cup candies, unwrapped

  • Heat oven to 350°. Grease (or use cooking spray) bottom of 13x9-inch rectangular pan.
  • Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl, using spoon, until well blended. Spread in pan.
  • Arrange candies in rows (5x4) on batter. Press candies into batter slightly.
  • Bake 35 to 40 minutes* or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely.

  • For 20 brownies, cut into 5 rows by 4 rows. Store tightly covered.

    *If using dark or nonstick pan, shorten bake time by 3 minutes. If using insulated pan, lengthen bake time by 5 minutes.


      







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