Better than Manti Chocolate Cake

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix (or use another flavor if you want)
• 1 cup sour cream
• 1 cup vegetable oil (or 1 cup applesauce)
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

 

 

Optional Satiny Chocolate Glaze:

Ingredients

• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 tablespoon light corn syrup
• 1/4 teaspoon vanilla extract

Directions

• 1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
  2. Spread warm glaze over top of cake, letting it drizzle down the sides.

Rolled Sugar Cookies and Cream Cheese Frosting

ROLLED SUGAR COOKIES

INGREDIENTS:

1 1/2 cups butter, softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract

5 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt

DIRECTIONS:

1.	In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.	Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.	Bake 6 to 8 minutes in preheated oven. Cool completely. CREAM CHEESE FROSTING INGREDIENTS: 1 (8 ounce) package cream cheese, softened 1/4 cup butter, softened 1 cups sifted confectioners' sugar 1/2 teaspoon vanilla extract DIRECTIONS: 1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Melissa's Peanut Butter Cookies

Ingredients

• 1 cup butter flavored shortening
• 1 cup peanut butter
• 1 cup white sugar
• 1 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2 teaspoons baking soda
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup chopped salted peanuts (optional)

Directions

1. Cream the shortening, peanut butter, white sugar, brown sugar and vanilla together. Blend for 3 minutes. Add in the eggs one at a time, beating well after each addition.
2. Sift the baking soda, flour and salt together. Add the flour mixture to the peanut butter mixture and mix to combine. Stir in the chopped nuts. Cover and chill dough for 2 hours.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Pinch off 1 inch balls of the dough and place on an ungreased baking sheet. Press tops with floured fork tines. Bake at 350 degrees F (190 degrees C) for 10 to 12 minutes or until edges are golden but the center is still soft. Allow to cool for 2 minutes on the sheet then remove to a rack to continue cooling.

Scotcharoos

 

Ingredients

• 1 cup light corn syrup
• 1 cup white sugar
• 1 1/2 cups peanut butter
• 6 cups crisp rice cereal
• 1/2 cup semisweet chocolate chips
• 1/2 cup butterscotch chips

Directions

1. Generously butter a 9x13 inch baking pan. Set aside.
2. In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
3. Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
4. In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

Chocolate Chip Pudding Cookies

Ingredients

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
3. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

Callie's Pumpkin Chocolate Chip Cookies

1/2 tsp Salt 
2 tsp Cinnamon
4 C Flour 
2 tsp Vanilla
2 C Sugar 
4 tsp Baking powder
2 Eggs 
1 tsp Baking soda
2 C Pumpkin 
1/2 tsp Nutmeg (not really optional, but you can omit it if you're weird)
1 1/2 C Margarine (I use butter)
1 1/2 C nuts (optional)
12 oz Chocolate chips

Mix ingredients in unison. Bake at 400 degrees for 8-10minutes.
Yield: about 5 dozen.

Philadelphia Style Vanilla Ice Cream

2 Cups heavy cream
1 Cup milk
3/4 Cup sugar
1 T. vanilla extract

Makes 1 qt. Mix together and put in your ice cream freezer. So delicious and so unhealthy.

Beth's Cookies

1 C Butter-softened
1 C. White Sugar
1 C. Brown Sugar
two eggs
1 Tlbs. Vanilla
Mix together and add
2.5 C Oats(I grind most of them in the food processor and then leave some oats whole. It makes a great oatmeal flour and gives the cookies a more hearty flavor)
2 C. White flour
1 tsps Baking Powder
1 tsps Baking Soda
1/2 tsps salt
One package of chocolate chips.
Cook at 375 for 8 minutes.

for time saving, cook in 9x13 pan until lightly brown and then cut into squares. About 18-20 minutes.