1 13 oz jar of Marshmellow Cream,  1 1/2 cup Sugar

2/3 cup Evaporated Milk,   1/4 cup Butter

1/4 teaspoon Salt,   1 12 oz Package Chocolate Morsels,   1 teaspoon Vanilla

Combine first 4 ingredients over medium heat.   Bring to a rapid boil for 5 minutes, stirring constantly.

Remove from heat and Add Chocolate Morsels, Vanilla and Nuts (optional)   Mix thoroughly.

Pour into 9x9 greased pan and let set up in the frig.   Cut into 1 inch squares.
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Cake :

2 c Sugar,    4 T Cocoa,   1/2 c Crisco Shortining

1/2 c butter,   1 t soda,   2 eggs,    1 c hot water

2 c plain flour,    1/2 c buttermilk,   1 t vanilla,    2 t cinnamon

Cream:  Butter , sugar, eggs , Shortening

Add: Vanilla .. then dry ingredients. Add flour alternating with buttermilk until

mixed well, add hot water and mix well. Pour into cookie sheet or 9 X 13 pan.

Bake cookie sheet at 400 till done. Bake 9 X 13 at 350 until done.

Icing :

6 T milk,   4 T cocoa,   1 stick butter,   1 box confectioners sugar

Bring all ingredients to boil.  add 1/2 c chopped pecans and spread over warm

cake.   Let cool.  (You may add more milk to thin.)
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Ingredients needed for basic fudge:

18 oz semi-sweet choc. chips (3 6oz packages will work :) )

1 14oz can sweetened condensed milk,   salt - dash,   1½ tsp. vanilla,

some coconut (if ya want),   1 cup each of raisins and peanuts

(you can do mini marshmallows, rice krispies, whatever ya like)

Directions: (working up a sweat yet?)

In heavy saucepan, over low heat, melt chocolate chips with condensed milk.

(no boiling.. no timing.. just melt it on low heat! If I can do this.. you can do this)   Remove from heat.

Stir in salt and vanilla.   Add raisins and peanuts.. mix well til everything is coated in chocolate.

on waxpaper lined dinner plate, spread the mixture over the plate evenly (getting the pizza idea?)

Sprinkle lightly with coconut (look like cheese to you??)  Chill to set.. and...

TA DA!!!! Chocolate pizza!!!

At holiday time.. I decorate mine with tiny gumdrops..or red and green gumdrops.. or candy corn.. (just a thought)
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3 Cups Flour,   2 Tbsp. Vinegar,   2 Cups Sugar,     2 tsp. Vanilla

2 tsp.  Baking Soda,     3/4 Cups Oil,   6 Tbsp. cocoa,    1 Cup Water,   2 tsp. Salt

Mix all dry ingredients together.  Make hole and pour in wet ingredients.   Mix together.  Place in greased cake pan.   Bake 350 for 45-50 minutes.   (may need a little more flour depending on where you live, Altitude adjustment) Can be made into chewy brownies if put on a cookie sheet.  No frosting is needed.
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( this I made for my mother who was diabetic and loved xmas cookies )

2 eggs,   3 Tbsp. sugar,   2 Tbsp. cream (we used skim milk)

1/2 tsp. salt,   1/2 tsp. vannilla,   Flour to roll (about 1 1/2 Cups)

Beat eggs.  Add sugar, then cream, salt and vanilla.  Then add Flour slowly.  Roll thin.  Cut in diamnond shapes.  Cut slit in middle, Pull one end through slit.  Fry in deep fat as for doughnuts.  When brown on one side, turn and fry other side.  Drain on paper towels.  May dip in powdered sugar just before serving.  You'll be surprised how many cookies you get from this small batch.
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1 chocolate sheet cake, baked according to pkg directions

Approximately ½ cup Kahula liqueur

2 small pkgs. milk chocolate instant pudding, prepared according to package directions

1 large container Cool Whip, thawed

6 Heath candy bars, frozen and finely chopped

In very large bowl, crumble half of the cake.  Drizzle half of Kahula over it.  Spread half of the pudding on top, then half of the Cool Whip.  Sprinkle with half the candy.  Repeat layers.  Chill 6 hours; serve in bowls.
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2c. flour,   2c. sugar,   1 stick margarine

1/4 c. shortening,   2 eggs,   1 tsp. baking soda,   1 tsp. cinnamon

1 c. water,   1 tsp. vanilla,   4 Tbsp. cocoa,   1/2c. milk

Mix sugar and flour together.....set aside.  In pan, cook butter, shortening, water & cocoa to boil.  Add mixture while hot to sugar and flour. Add rest of ingredients, beat well.  Pour into greased cookie sheet.  Bake at 350 for 20 minutes.  Frost while hot.

Frosting :

1 stick margarine,   4-6 Tbsp. milk,   1 box powdered sugar

4 Tbsp. cocoa,   1 tsp. vanilla

Mix thouroughly and spread on hot cake.
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1/3 lb. graham crackers, crumbed,   1/3 lb. melted butter,

1 1/2 c. peanut butter,   1 lb. powdered sugar

Mix together really well....( I usually use my hands!! lol ) and press mixture firmly into a 9 x 13 pan. Melt 1 large package of chocolate chips and pour over the top.  Put in the fridge for 20 minutes.... cut into squares... then refrigerate until hard. :)
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Ingredients :

Chocolate

Pretzels

Preparation :

After breaking the chocolate into chunks, put them in a metal bowl.  Place the metal bowl on top of a pot of simmering water.  Stir the chocolate pieces until they are completely melted.  ( Leave the bowl on top of the pot in order to keep the chocolate in liquid form. )   Using a fork, dip the pretzels into the chocolate and then place on a piece of wax paper.  Place the pretzels in the refrigerator.  Once the chocolate has hardened, the pretzels are ready to eat.  ( Do not allow steam or water to touch the melted chocolate.  If they do, it will cause the chocolate to harden.  Also, don't let the water in the pot touch the bowl.  This will cause the chocolate to burn. )
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1 cup water,  1 stick margarine,   1 1/2 sqs chocolate

2 cups sugar,  2 cups flour

1 tsp baking soda,   1 tsp salt,   1/2 cup sour cream,   2 eggs

Combine water, margarine and chocolate in a saucepan and bring to a boil. Remove from heat and add combined flour & sugar. Add eggs, sour cream, salt & baking soda. Mix well

Pour into greased jellyroll pan.

Bake 20 to 25 minutes at 375 degrees

Frost while still warm with milk chocolate Frosting. Do not remove from pan

MILK CHOCOLATE FROSTING

Combine 1/2 cup margarine with 6 tablespoons milk and 1 1/2 sqs chocolate. Boil 1 minute. Remove from heat.......Add 4 1/2 cups confectionary sugar and beat until smooth. Stir in 1 teaspoon of vanilla.

Note: confectionary sugar - 3 1/2 cups = 1 lb
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1 cup of finely chopped pecans,   1 cup of flour

1 stick of butter or margarine,   1 8oz. tub of Cool Whip

1 8oz. Cream Cheese,   1 cup of Confectioner's Sugar,   1 small pkg of chocolate pudding

1 small pkg of vanilla pudding,   3 cups of milk

Crust:

Melt the butter in a 13 x 9 pyrex pan and combine the nuts and flour together with the butter. Once mixed toghether press in the bottom of the pan. And place in a preheated oven (325 degrees) for approximately 45 minutes or until golden brown. Let cool completely.

1st Layer:

Combine softened cream cheese, confectioners sugar and 1 cup of Cool Whip together. Mix well. Place on top of completely cool crust.

2nd Layer:

Combine the vanilla and chocolate pudding with the 3 cups of milk. Mix well. Place on top of cream cheese layer.

Use the rest of the Cool Whip as a third and final layer. Cover and let refridgerate overnight.

You can change it to Husband's Delight by using all Vanilla Pudding.
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2 Small  pkgs. Raspberry Jellos,   2 Cups Boiling Water

2- 10 oz . pkgs. Frozen Raspberries,   1 Can Crushed Pineapple (small can)

1 Cup Sour Cream,   1- 4oz. pkg. Cream Cheese

Dissolve Jello and add berries and stir until thawed (and smash).  Add Pineapple (drained)

Pour half into an 8x8x2 pan and chill until set.  Mix sour cream and cream cheese with mixer and spoon *carefully* over jelled layer.  Set in fridge for an hour.  Add rest of Jello ( spoon slowly )  ( I usually play with those ingredients to get a bigger batch to like 9 x 13 but I have big parties <smile> )
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( It's so easy to fall in love with this delightful summer treat! It's low carb, low fat, no sugar and best of all -->

no guilt the next morning! )

1 - 3oz pkg Sugar Free Lemon Jello,   Water,    Ice

1 Cup Cottage Cheese (Can use Low Fat),   Half Teaspoon Vanilla Extract,   Electric Blender.  Pour 3/4 cup boiling water in blender, add contents of jello pkg and blend for 1 minute.  Take 1/2 cup cold water and add ice to this cold water until it measures one cup.  Add cold water and ice to blender and stir by hand until the ice is almost melted.  Add cottage cheese and vanilla extract to mixture in blender.  Blend til smooth (30 seconds ).  Pour mixture in to dessert glasses ( I use wine glasses - so elegant).  Cover top of glasses with saran wrap and chill in fridge til set (at least 1 hour).  Top off with dollop of whipped creme or Cool Whip right before serving.
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Makes About 3-Dozen

Ingredients:

1 cup Fresh Strawberries, sliced,   1/3 cup Granulated Sugar,   1/4 tsp. Cinnamon

1/4 tsp. Nutmeg,   3 cups All-purpose Flour,   1 1/2 cups Granulated Sugar,   5 tsp. Baking Powder

1 tsp. Salt,   3 Eggs,   2 cups Milk,   1/2 cup Butter or Margarine, melted,   1/4 cup Almonds, chopped

Pre-heat oven to 400-F degrees. Prepare muffin tins by lightly greasing, spraying with non-stick vegetable oil, or lining with paper.  Thoroughly rinse the fruit and remove the stems. Slice the strawberries and place them in a measuring cup until you have about 1 cup of prepared fruit.

In a small bowl, combine strawberry slices, 1/3 cup sugar, cinnamon, and nutmeg until blended. Set aside.  In a large mixing bowl sift together the flour, 1 1/2 sugar, baking powder, and salt. Set aside.  In a small mixing bowl lightly whisk eggs. Add milk and melted butter and thoroughly combine with the whisk. Then, with as few strokes as possible, blend the milk, butter, and egg mixture with the flour, sugar, baking powder, and salt in the large mixing bowl.  Lightly fold in the strawberries and almonds and spoon batter into each muffin well, until each is about two-thirds full.

Bake for 20 to 25 minutes or until browned and a toothpick or knife comes cleanly out of the center of a test muffin. Remove muffins from the pan immediately and cool on a wire rack. Repeat the process with remaining batter. Store in an airtight container or wrap to freeze for up to 30 days.
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2 cups sugar
1-1/2 cup vegetable oil
4 eggs
1 cup chopped pecans
3 cups finely grated carrots (about 1 pound)
2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon

Preheat oven to 350 degrees (F).  Grate carrots finely.  Mix sugar, oil and eggs.  Sift dry ingredients and mix with egg mixture.  Add carrots and nuts and bake in three (3) nine-inch (9") cake pans which have been greased and floured until done.  Test with toothpick after 40 minutes and at 10 minute intervals thereafter until done.  Cool on wire racks.

Cream Cheese Icing:

1 one-pound box confectioners (10x) sugar
3/4 stick butter or margarine
2 teaspoons vanilla extract
1 8-ounce package of cream cheese
1 cup chopped pecans

Allow butter and cream cheese to warm to room temperature.  Cream and mix in 10-x sugar.  Mix in vanilla.  Nuts can be added to the icing or sprinkled on top and sides .
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2 LARGE COOL WHIPS
3 MEDIUM APPLES
 (CAN BE PEELED OR NOT FOR COLOR)
CUT INTO BITE SIZE CHUNKS
1 LARGE CAN OF PINEAPPLE CHUNKS OR 
CAN USE FRESH
4 LARGE SNICKERS CANDY BARS
CUT THESE INTO BITE SIZE CHUNKS ALSO

PUT COOL WHIPS INTO LARGE MIXING BOWL, ADD/ FOLDING IN ALL THE INGREDIENTS BY ORDER OF THE LIST ,
 ADDING CANDY BAR CHUNKS LAST
NOTE: WHEN ADDING PINEAPPLE ADD A SMIDGEN OF JUICE TOO FOR ADDED
 FLAVOR, NOT TO OVER DO OR MAY CAUSE COMBINATION TO BE SOGGY.

PLACE IN FRIDGE AND ALLOW TO CHILL FOR AT LEAST 4-5 HRS.
SERVES UP TO 10-15 DEPENDING ON PORTION SIZES.
IN MY FAMILY THESE PORTION ARE USUALLY LARGE IF NOT 
THEY GO BACK FOR  SECONDS. OTHER THAN THAT 
ENJOY!
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Here's a great refreshing dessert for a hot summer day!
1 8-oz. package Cream Cheese, softened 
2 Cups fresh Strawberries, sliced
1 Cup Sugar
1 container Whipping Cream 
Line two muffin tins with individual pieces of 
aluminum. 
Mix the Cream Cheese until smooth.  Add the fresh strawberries and the sugar to the cream cheese and blend.
Whip the cream and fold one cupful into the strawberry  mixture. 
Spoon the strawberry and cream mixture into the tinfoil-lined muffin tins.  Freeze for at least 2 hours.To serve, remove the foil, and top with whipped cream.
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1 prepared chocolate crumb crust (6 oz.)
1 (8-oz.) package PHILADELPHIA BRAND cream cheese, softened
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2/3 cup chocolate flavored syrup
1 to 2 tablespoons instant coffee
1 teaspoon hot water
1 cup (1/2 pint) whipped cream, whipped
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk andchocolate syrup until smooth.  Dissolve coffee in 1 teaspoon water**; add to cheese mixture.  Mix well.  Fold in whipped cream.  Pour into prepared pan; cover.  Freeze overnight for best results.  Store leftovers in refrigerator.
**I'm not sure if you can dissolve 2 tablespoons of instant coffee in 1 teaspoon hot water. 
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1 1/4 cups finely crushed pretzel crumbs (crush them as best you can)
1/2 cup plus 2 tablespoons butter or margarine, melted
1/4 cup sugar
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 cup chopped fresh or frozen unsweetened strawberries, thawed
1/4 cup fresh squeezed lime juice
3 to 4 tablespoons tequila
2 tablespoons triple sec or other orange-flavored liqueur
2 to 4 drops red food coloring, optional (don't use too much)
1 cup (1/2) pint whipped cream, whipped
Combine pretzel crumbs, margarine and sugar, press firmly on bottom and up side of lightly buttered 9-inch pie plate. In large bowl, combine sweetened condensed milk,
strawberries, lime juice, tequila, triple sec and food coloring.  Fold in whipped cream.  Pour into prepared crust. Freeze overnight for best results.  Garnish with fresh whipped cream, sliced strawberries and lime slices.

MARGARITA PIE: Omit the strawberries and red food coloring.  Increase lime juice to 1/3 cup.  Proceed as above, freeze overnight.  Garnish with fresh whipped cream, thinly sliced orange slices, thinly sliced lime slices.
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1 cup whipping cream
2 tablespoons sugar
1 teaspoon instant coffee
1/2 teaspoon of vanilla extract
3 firm bananas
1 package (8.5 oz) chocolate wafer cookies (usually found with the ice cream 
cones)
In large mixing bowl, beat cream, sugar, coffee, and vanilla until stiff 
peaks form.  Slice bananas.  Crumble half the wafers into the bottom of 8" 
square pan.  Top with half of the banana slices.  Spread half of mocha cream 
mixture.  Repeat layers.  Refrigerate until ready to be served.  Garnish with 
additional banana slices, if desired
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1 3.5 oz box of instant vanilla pudding
1 8oz. can of crushed pineapple, not drained
1 16oz can of sliced peaches, drained
1 11 oz can of mandarin oranges, drained
1/2 cup of plain yogurt
1 cup milk
1/4 teaspoon of imitation coconut flavoring
Mix milk, pudding, flavoring and yogurt.  Add fruit and toss gently.  Cover and refrigerate a few hours.  Recipe can be adjusted according to fruit likes, such as 16 oz of pineapple, use more yogurt.
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2 cups thawed COOL WHIP
2 cups cold milk
1 package (4-serving size) JELL-O Instant Pudding and Pie filling, any flavor
Spoon COOL WHIP evenly into 6 dessert dishes.  Using back of spoon, spread whipped topping onto bottom and up the side of each dish.
Pour milk into medium bowl.  Add pudding mix.  Beat with electric mixer on medium speed for 2 minutes,till mixed well.  Let stand 5 minutes.  Spoon pudding
into center of whipped topping.  Refrigerate 2 hours.  Serve.
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1 package (10 ounces) BIRDS EYE Strawberries Halved in syrup, thawed
2 packages (8 ounces each) PHILADELPHIA BRAND cream cheese
1/4 cup sugar
1 teaspoon vanilla
2 cups COOL WHIP, thawed
1 prepared chocolate flavor crumb crust (or graham cracker crumb crust) 
Drain strawberries (6 ounces); reserving 1/4 cup liquid.Beat cream cheese, reserved liquid, thawedstrawberries, sugar and vanilla until smooth.
Fold in whipped topping.  Spoon into crust.Refrigerate overnight for best results.  Garnish withstrawberry halves and kiwi slices.  Makes 6 to 8 servings.
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(Very Good!  Very Easy!)
2 cups of Vanilla wafer crumbs
1/3 cup margarine or butter, melted
1 (8 oz.) package of Cream cheese, softened
1 (14 oz) ca Eagle Brand Sweetened Condensed Milk
1 (6 oz) can frozen orange juice concentrate, thawed
1 cup (1/2 pint) whipping cream (I use cool whip)
Combine crumbs and butter; press firmly on bottom and up sides of a 9" pie dish.  Chill.  Meanwhile, in large mixing bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk (not evaporated milk), then juice concentrate until smooth.  Fold in whipped cream.  Pile into crust.  Chill 2 hours or until set.  Garnish as desired.  Refrigerate leftovers (you will be lucky if you have any leftover)
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1 pack of Jell-O, any flavor
1 quart of vanilla ice cream
Prepare Jell-O according to package directions.  Set in Refrigerator until it is completely set.  Right before serving put Jell-O in a large mixing bowl. Spoon the ice cream on top of the Jell-O.  With a hand mixture beat the Jell-O and ice cream until smooth.  Add more ice cream to thicken the dish, less to make it thinner.  Serve immediately.  Leftovers should be placed in the freezer, but they definitely taste better the first time around.  This is a good recipe to serve at a summer get-together if you have a freezer available.  Many people will eat this instead of cake.  It is so good and very light
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serves 8-10
combine in blender:
2 large, very ripe bananas, cut into pieces
1/2 can orange juice concentrate
1 small can of crushed pineapple
3 cups water
Whirl until smooth.  Pour thin layers into metal trays and freeze.  Just before serving slice into small pieces and thaw slightly.
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this is a TRIFLE DISH dessert
 

1 box choc cake mix
2 boxes choc pudding ( instant works  but  if using cook and serve chill first)
1 container cool whipe or whip cream
5 bars of  toffee candy crushed
1/2 bag oreos crushed
Khaula to drizzle over each cake layer before whip cream *( omit if serving to kids)
make everythinga s directed 
LET CAKE COOL>>>>>>>>>>>>GOTTA OR IT WONT WORK

I suggest using round cake pans helps in layering
but i sometimes break cake in chunks too so depeneds on your preference and time
If short on time use 9x13 and cut in small squares or chunks

Ok cake goes in bottom then drizzle khaula over cake, add cool whip or whip cream
then toffee then pudding then oreos 
just keep layering it doesnt need to go in any order

when ya get to topp
cover the top ENTIRELY with whip cream ( get fancy do this just before serving use can whipped cream makes cool design)
or you can use cool whip and then sprinkle with toffe and oreo crumbs and
DIG IN

I have been known to add a few strawberries here and there ( fresh ones)
and  maybe a few sliced ones on top or even  drizzle some hot fudge that you thinned with corn syrupp or use hersheys
you can add more or change whatever ya want
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( low fat depending on what you use)

1 conatiner low fat cool whip
1 box sugar free fat free INSTANT  pudding ( any flavor)
1 graham cracker shell
1/3 cup fat free hot fudge

MIx pudding as directed then whip in cool whip with wisk

pour some hot fudge in bottom of crust
then pour mousse mixture on top and chill for three to four hours
when done chilling drizzle soem hot fudge on top for presentation

FOR SUMMER TIME freeze it and tastes like icecream pie
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( my mom's recipee )

1 BOX COOK AND SERVE PUDDING  CHOC
1 BOX CAKE MIX CHOC 
1 BAG WALNUTS ( OR NUT OF CHOICE)
1 BAG NESTLE TOLLHOUSE MORSELS ( OR ANY FLAVOR CHIPS)

 GREASE  9X13 PAN WITH COOKING SPRAY OR WHATEVER YA WANT REALLY

COOK PUDDING ACCORDING TO DIRECTIONS
THEN ADD IT TO THE CAKE MIX  AS IS( DO NOT ADD EGGS OR NOTHING JUST WHAT CAME IN THE BOX)

MIX WELL THEN POUR IN PAN
SPRINKLE NUTS  OVER TOP AND THEN SPRINKLE  CHOC CHIPS ON TOP AND BAKE FOR 45 MIN TO AN HOUR AT 350 DEGREES

LET COOL AND EAT SAVE LEFT OVER CRUMBS  FOR ICECREAM TOPPINGS
 

* you can use any combonation you wnat for cake and pudding
I ahve  done it with white or yellow cake mix white chips and almonds
you can do butterscotch pudding with yellow cake mix and PECANS

up till this year NO one has done anything but the chocolate and that is ooooo YUMMY
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