Fruit Cocktail Cake

This is not the one that Kim makes. I lost the napkin with her recipe on it. So I will post hers on here as well. I came across this recipe and decided to give it a go.

I made this tonight to try it out. I thought it had great flavor and goes well with vanilla ice-cream or whipped cream. Very easy to make. For me...the coconut could be downsized to 1/2 cup. But the husband and kids liked the amount. So that will depend on you I guess.



1 1/2 cup of sugar
2 cups of flour
1 teaspoon of baking soda
1/2 cup of brown sugar
2 eggs
1 regular sized can fruit cocktail(half drained)
1 teaspoon of salt
1/2 cup of nuts, chopped (optional)

Topping:

1 cube butter
3/4 cup of sugar
1/2 cup of evaporated milk
1 teaspoon of vanilla
1 cup of coconut

Combine sugar, flour, soda, salt, eggs and cocktail. Mix well. Pour into 9 x 13 inch greased pan. Combine brown sugar and chopped nuts. Sprinkle over top of cake. Bake at 325ºF. for 40 minutes. TOPPING: Combine butter, sugar and milk in pan; stir until it comes to a boil. Boil 2 minutes. Remove from heat and add vanilla and coconut. Pour over hot cake.

By Moira

Better than sex cake

Ok, so it may not be better but it is REALLY good....lol

1 German chocolate cake mix
1 bottle caramel topping
1 can sweetened condensed milk
1/2 cup coconut (optional)
16oz cool whip (thawed)
2 Heath bars (crushed)

Mix German chocolate cake as per directions on the box. Let cool.
Put holes in cake with wooden spoon. Around 12 or so. Pour caramel and milk all over cake...making sure they pour into the holes. Sprinkle coconut on top and then spread whipped cream on top. Put crushed heath bars on top. Chill before serving. At least two hours.


By Moira

German Sweet Chocolate Pie

I wish I had a picture of this. Such an easy recipe with delightful results. It is nice and light...kind of like a mousse texture.

1 pkg. 4oz Bakers German Sweet Chocolate
1/3 cup milk
2 tablespoons sugar
1 3 oz cream cheese (room temperature)
1 8oz cool whip (thawed)
1 Chocolate pie crust
1 cup mini chocolate chips


Break German chocolate into squares and combine with milk. Microwave for around 25 sec. or until soft. Gently stir until smooth. Beat sugar and cream cheese, add melted chocolate and beat
until smooth. FOLD in whip cream (Don't use blender) Pour into crust. I like to top mine with mini chocolate chips. Place in the freezer for a couple of hours. Let sit at room temperature around 30 minutes before serving.



By Moira (given by Suzanne)

Mint Brownies

I make these every year for my St. Paddy's party. There is nothing Irish about it but I LOVE them. And it's been a hit for years so it's a tradition now.

There is a recipe to make brownies yourself, but I'm all about making it easy. So I just buy two boxes of brownies. Anything with chocolate chunks in them. But if you are insane and would like to go the long way.....comment if you want the recipe for the brownies. Ok, here we go:

2 boxes of brownies
2 2/3 cups powdered sugar
1 tablespoon plus 1 teaspoon of water
1 teaspoon mint extract
4 drops of green food coloring
1 cup Hershey's semi-sweet chocolate chips
1/2 (1 stick) butter plus 6 tablespoons (I'm a firm believer in the real butter when baking)

Follow directions on the box of brownies....bake in a greased 9X13 pan. Please don't over bake...you want them nice and moist. While they are baking...prepare mint cream center.
Combine powdered sugar, butter, water, mint extract and food coloring. Now here is some great advice. The recipe said nothing about melting the butter, so the stinkin' powdered sugar went all over the place. So from experience ladies......melt the butter for about 20 secs in the microwave. Unless you want to make some kind of fashion statement or have new decor in your kitchen. Beat until smooth. Once the brownies are baked and have cooled down (about an hour)...spread the mint mixture evenly on brownies.
Prepare chocolate glaze by placing 6 tablespoons of butter and chocolate chips in a small microwave-safe bowl. Microwave for 1 min. Stir with a spoon until smooth. Pour and spread over mint center. Cover (This is important) and refrigerate for 1 hour. Don't have it in there longer than that. Let sit at room temperature for about 30 minutes before serving. Of course during that hour you could be licking the mint bowl and the chocolate bowl.



By Moira

Chocolate Caramel Brownies

1 14oz. bag caramels
1/2 cup evaporated milk
1(18.25oz) pkg. German chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter, melted
1/4 cup chopped pecans
1-2 cups milk chocolate chips


Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted. Preheat oven to 350. Grease a 9x13 inch pan. In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, butter, and pecans. Place 1/2 of the batter in prepared baking pan. Bake for 8 minutes. Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered. Bake for an additional 20 minutes. Remove and let cool.
Makes 15 brownies.

By Moira

Heavenly Apple Dumplings

I came across this recipe on a site and thought I would share it with you. It is so simple to do but the results are wonderful.




You will need:

2 Cans of Pillsbury Crescent Rolls
2 Granny Smith Apples
2 Sticks of butter (And I do mean butter)
1 1/2 cups of sugar
1 tsp of Vanilla
4-6 oz of Mountain Dew
Cinnamon

Butter a 9 x 13 pan. Peel and core apples and slice (8 slices per apple). Roll one slice of apple per crescent roll. Place in pan. Melt butter and combine sugar. Add 1 tsp. of vanilla. Do not over stir. You want it lumpy.
Pour butter and sugar mixture over the crescent rolls. Then pour Mountain Dew in the cracks of the rolls NOT directly on the rolls. You need enough liquid that the roll is in half liquid and half exposed. Sprinkle desired amount of cinnamon on top. Bake for 40 minutes at 350 degrees and serve with vanilla ice-cream. YUMMY!!!!!


I'm talkin' finger lickin' good here.

By Moira(discovered my Ree)