Like Hostess Hp Ho's

Like Hostess Ho Ho's
1 chocolate fudge cake mix
3/4 cup sugar
2/3 cup Crisco
1/2 cup butter
2 teaspoons vanilla
5 oz. evaporated milk
1 can chocolate ready to spread frosting

Mix the cake according to directions.Bake in a jelly roll pan at 350 degrees for 22-27 minutes.Cool.Mix the sugar, Crisco, butter, vanilla, and milk and beat for ten (10) minutes.Spread on the cooled cake.Microwave on high for one minute, the opened can of frosting.Pour over the filling.Refrigerate.

Peanut Butter Fudge with Mini Marshmallows

Peanut Butter Fudge with Mini Marshmallows
1 c. light brown sugar
1/4 tsp. salt
1/2 c. milk
1 c. miniature marshmallows
1/2 c. peanut butter
1- 1/2 tsp. vanilla

In a saucepan, combine sugars, salt and milk. Cook until temperature reaches 240° F. on a candy thermometer. Remove from heat and add marshmallows, peanut butter and vanilla. Beat with a wooden spoon several minutes until thick and creamy and gloss disappears. Spread in a buttered 8" square pan. Cut into squares. Makes about 48

Punch Bowl Cake

Punch Bowl Cake
2 loaf-sized pound cakes cut into small cubes
4-5 bananas
1 can strawberry pie filling
1 can blueberry pie filling
1 can crushed pineapple
2 medium sized containers of Cool Whip
In a large glass decorative bowl, put the cake together in layersCakeStrawberry pie fillingCool WhipSliced bananasCake Blueberry pie fillingCool WhipSliced bananasCakePineapples and JuiceSliced bananasCool Whip Chill Serves a Lot!!!

By: honex99@yahoo.com

Crockpot Turtle Cake

Ingredients:
21 oz. pkg. brownie mix
1/2 cup water
1/4 cup vegetable oil
1 egg
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1 cup chopped pecans
14 unwrapped caramels
Preparation:
Place a vegetable steamer or other low rack on the bottom of a 5-quart electric slow cooker.

Pour in 4 cups hot tap water and turn to high heat.

In a large bowl, combine the brownie mix, 1/2 cup water, oil, and egg and beat with a wooden spoon to mix well.

Stir in the chocolate chips and nuts.

Butter a 2 1/2-quart souffle dish that fits in the 5-quart slow cooker and dust with sugar.

Pour brownie mixture into the dish. Push the caramels partially into the batter, but do not push all the way into the brownie mixture.

Wrap the dish in a double thickness of foil. Tie with kitchen string, making a handle to make the dish easier to remove.

Place on the rack in the slow cooker.


Cover and cook on the high heat setting 4 1/2 hours. Remove the dish from the slow cooker, remove string and foil, and let cool 30 minutes.

Serve warm with whipped cream. 8 servings.

By: shellicoulter@ymail.com

Butter Pecan Cake

Ingredients
1 Butter Pecan cake mix & ingredients for cake mix
1 pack chopped pecans
1 pack cream cheese
1 stick butter
1 box confectioners sugar


Preparation
Mix cake mix according to directions. Butter the pan and cover the sides and bottom with the chopped pecans. Heat cream cheese and butter in microwave to soften, then mix with confectioners sugar. Pour cake mix in pan, then pour the cream cheese mix in the middle of the cake just leaving the edges empty. Bake at time and temp for the cake recipe. You may have to cook a little longer if the middle is still really gooey. When it's done, let it cool and turn the cake upside down. You have a delicious Butter Pecan cake...but not just any Butter Pecan cake.

By:karendel82@yahoo.com

Fried Ice Cream

Fried Ice Cream

1 sheet refrigerated pie pastry
1-1/2 tsp sugar
1 tsp ground cinnamon
1 quart vanilla ice cream
Oil for deep-fat frying
1/2 cup honey

Directions: Unroll pastry onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine sugar and cinnamon; sprinkle over pastry. Prick thoroughly with a fork. Bake at 400 degrees for 10-12 minutes or until lightly browned. Cool on a wire rack for 5 min. Place pastry in a large resealable plastic bag; coarsely crush. Transfer to a shallow bowl. Using a 1/2 cup ice cream scoop, form eight scoops of ice cream. Roll in pastry crumbs. Cover and freeze for 2 hours or until firm. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry ice cream balls for 8-10 seconds or until golden. Drain on paper towels. Immediately place in chilled bowls; drizzle with honey and serve.


By mommysworldof7@live.com

White Chocolate and Raspberry Cheesecake

submitted by: the Sosalla Family - SantaSwap Colorado

CRUST:
18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted

FILLING:
4 oz imported white chocolate (such as Lindt), chopped
2 - 8 oz pkg cream cheese, room temperature
2/3 c sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs
3/4 c fresh raspberries or frozen unsweetened, thawed, drained

TOPPING:
1 - 8 oz container sour cream
3 Tbsp sugar
1/2 tsp vanilla extract
2 1/2 baskets of raspberries or 1 one pint basket of strawberries
1/2 c seedless raspberry jam

FOR CRUST:
Preheat oven to 350. Place large piece of foil on heavy large baking sheet. Set 8x2 inch bottomless heart shaped cake pan atop foil. (If unavailable use 8 in springform pan and omit foil). Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbles firmly onto bottom and 2 inches up side of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

FOR FILLING:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and lemon peel in large bowl until smooth. Add eggs one at a time, beating just until combined. Beat in white chocolate.

Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken (about 45 minutes). Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flaten slightly.

FOR TOPPING:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edges of pan. Bake 5 minutes. Transfer cake to pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in a small saucepan, stirring often. Gently brush jam over berries. (can be prepared 3 hours ahead. Chill).