Chocolate Pie

1 (9 inch) deep dish pie crust, baked

1 1/2 cups sugar

5 tablespoons cocoa

4 tablespoons all-purpose flour

1 (12 ounce) can evaporated milk

4 egg yolks

2 teaspoons vanilla flavoring

4 tablespoons butter or margarine or 1/2 stick

Bake your pie shell and let it cool before adding the filling. In a large bowl whisk together the sugar, cocoa, flour, milk, vanilla and eggs. Cut butter into about three pieces and add to pie liquid. (The butter will melt while cooking). Cook on top of the stove on medium high heat, stirring constantly about 9 to 10 minutes until filling thickens. Don’t forget to stir because it will burn easily. If I think it is going to burn I move it from the burner for a minute or put it on the edge of the burner. Once the filling thickens, pour into cooled pie shell and let cool about 10 to 12 minutes before adding meringue.

Meringue for chocolate pie.

4 egg whites

2 tablespoons sugar

Beat the egg whites with a mixer until peaks form. Add the sugar and beat about another minute. Spread on top of the pie and bake in 350 degree oven for 10-12 minutes until brown on top. You can just put the pie under the broiler and brown the meringue that way. If you put it under the broiler, watch it carefully because it will burn easily

Pig Lickin' Good Cake

Ingredients

1 box yellow butter cake mix
1 c. vegetable oil
4 eggs
1 (11 oz.) can mandarin oranges with juice
1 (9 oz.) container Cool-Whip
1 lg. box vanilla pudding
1 can crushed pineapple (drained)

Directions

Preheat oven to 350 degrees. Combine cake mix, mandarin oranges, eggs and oil. Beat 2 minutes on highest speed then reduce speed to lowest setting and and beat for 1 minute. Pour batter into 3 greased and floured 9" round... or 9x13" cake pans. Bake at 350 degrees for 25 minutes. Cool in pans for 10 minutes, remove layers and cool completely. Combine Cool Whip, dry pudding and pineapple. Beat for 2 minutes at medium speed. Let stand 5 minutes or until mixture is to spreading consistency. Spread pineapple mixture between layers and on top and sides of cake. Chill for at least 2 hours before serving. Store in refrigerator.

Slow Cooker Chocolate Lava Cake

Slow Cooker Chocolate Lava Cake

Ingredients
1 package devils food cake mix
3 eggs
1/3 cup vegetable oil
1 2/3 cups water
1 package Jell-O Chocolate Flavor Instant Pudding Mix
2 cups cold milk
1 bag (12 oz.) semi-sweet chocolate chips

Directions
Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.

Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.

Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but does not jiggle, and little volcanoes of spitting chocolate appear on top. Serve with ice cream, whipped topping, or on its own for a really special dessert.

Notes: For best results use a crock-pot liner so sides don't burn to your crock-pot. They sell these at Walmart in the aisle with plastic wrap and bags

You can use just about any kind of cake mix or pudding mix or even different kinds of chips. Create anything you want with this simple recipe!

Prep Time: 10 Min
Cook Time: 3 Hr
Total Time: 3 Hr 10 Min
Servings: 12

Cake That Won't Last

Cake That Won't Last
3 eggs, beaten
3 c. flour
3 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 1/2 tsp. vanilla
1 c. canola oil
2 c. mashed banana's
1- 8 oz. can crushed pineapple (including juice)
3/4 c. chopped walnuts

Do not beat with mixer. Mix all ingredients and stir until blended.
Bake in greased large bundt pan. (I used an angel food pan since my bundt pan has disappeared!)
Bake @ 350' for 1 1/4 hours. May be baked in 2 loaf pans for 50 minutes if you prefer. No need to ice...enjoy.

Low Fat, Low Calorie Zucchini Bread

This past weekend, I made Zucchini Bread, but not from my standard recipe.  I found this low fat/low cal recipe online and was very pleased with it.  It's really a calorie slasher unlike the ones that contain whole eggs and oil.  Those can be up to 300 calories a slice!

Ingredients:
5 egg whites
1 cup Splenda
1 cup sugar
1 cup unsweetened applesauce
1 tsp. vanilla
3 cups grated zucchini
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp. salt
2 Tbs. cinnamon
1/4 tsp. nutmeg

*at the end of the page I will write the changes I made

Directions:
Combine eggs, sugar, splenda, applesauce, and vanilla in a bowl.  Add well drained zucchini and mix well.  Sift together dry ingredients and add a little at a time, mixing as you go.
Pour into two loaf pans and bake at 325 degrees for an hour or until a knife inserted into the middle of the loaf comes out clean.

Makes 24 slices, 12 from each loaf.  Freezes well.

Nutritional Info
fat:0.2g
carbohydrates: 19.6g
calories: 87.3
Protein: 2.3 g



* I did not use any Splenda, I don't care for the aftertaste and I found it to be sweet enough with just the 1 cup of sugar.  I also added 1/2 chopped walnuts which would increase the calorie count slightly.  You MUST be sure to drain and squeeze the moisture out of the zucchini or it will not cook thoroughly!  You could also add dried cherries or cranberries, or pineapple.  We were very pleased with the results...if you try it, I hope you also enjoy it!

Mexican Wedding Cake

I made this today, it is so quick and easy I thought I'd share it. Deb asked me for the recipe on Facebook...here it is sister friend!

2c. flour (don't use self-rising)
2 c. sugar
2 tsp. baking soda
2 eggs
1 20 oz. can crushed pineapple
1c. chopped walnuts
2 c. confectioners sugar
1 stick soft butter
1 8 oz. cream cheese
1 Tbsp. vanilla

Preheat oven to 350'. Grease 13x9 inch pan. Mix together flour, sugar, baking soda, eggs, pineapple (not drained) and walnuts.
Pour into pan and bake 35 to 40 minutes.
Mix together confectioners sugar, butter, cream cheese and vanilla. Spread on cake while warm. Refrigerate cake.

Yummy chocolate Cake

Check out my new recipes...

Homemade chocolate cake with homemade frosting...

You'll be a hero!!

Apple Pie Bars

I can say no to a lot of cookies, but these are my ABSOLUTE favorite, I only make them at Christmas... because I eat them!!

Apple Pie Bars

Filling
4 cups (1 1/2 pounds) thinly sliced, peeled tart cooking apples (I use Macintosh)
1 6 oz can apple juice
1 t ground cinnamon
1/2 t ground nutmeg
1 T cornstarch
1/2 c sugar

Crust
3 cups all purpose flour
1 cup sugar
1 t baking powder
1 cup butter, softened
2 slightly beaten eggs

Preheat oven 375

For filling:
In a large saucepan combine apples, apple juice, cinnamon, and nutmeg. Cook over medium heat until boiling, stirring occasionally. Combine cornstarch and the ½ cup of sugar. Cook until thick and bubbly, stirring occasionally. Remove from heat, cool slightly.

For Crust:
In a large mixing bowl, stir together flour, sugar, baking soda, and salt. Add margarine and eggs. Mix on low speed until the mixture is blended and crumbly. Press 2/3 (3 1/2 cups) into greased 15 x 10 x 1 inch pan.

Spread apple mixture evenly over crust. Sprinkle remaining crumbs over apples.
Bake 25 to 30 minutes or until golden brown. Cool. Cut into bars. Makes 48

Buttercream Frosting

I posted this on my cooking blog but I really had to share with my sisters once it was taste tested! There is a bakery in Allen Park that makes the most incredible buttercream frosting... and this frosting I made was compared to it!! Seriously... that's an honor!! The secret? take your time... as the song by family force 5 (Love Addict) says "put a little love in it". And I really like the fact that there isn't chemicals in it like canned frosting, and I always have these ingredients on hand (recipe below is a double batch). Homemade is always best!!

1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract

In small saucepan cook flour and milk until thick, stirring constantly.

Cool to room temperature.

With an electric mixer, beat butter and sugar until fluffy. (like 15 minutes!!)

Beat both mixtures together on high speed until fluffy and smooth.

Add vanilla and beat until combined.

Refrigerate for about 1/2 hour, until it is of spreading consistency.

Lime Pineapple Pie

This was Emilee's Birthday Pie...she had already slathered it in Cool Whip. So quick and easy!

1 frozen or homemade pie crust...bake following directions.

Mix together...

1/2 cup lime juice
1 10 oz. can crushed pineapple (drained)
1 can sweetened condensed milk.

Pour into baked pie crust and chill at least 3 hours...or until firm.

Top with Whipped Cream or Cool Whip.

I got this recipe from Pat many years ago. In fact, the day I brought home my first baby girl Kelly, almost 34 years ago...Pat, Hal and their girls, came over with 2 of these yummy pies!
Love you Pat!

No Crust Pumpkin Pie

15 oz. can pumpkin (NOT pumpkin pie filling!)
12 oz. can evaporated skim milk
1/2 c. Egg Beaters
3/4 c. Splenda or 1/2 c. Splenda + 2 T. brown sugar Splenda
2 T. pumpkin spice

Mix and pour into 8 x 8 pan.
Bake at 350 degrees for 45 min.

I doubled it, baked in a 9 x 13 and cooked for one hour.

Weight Watchers: 8x8 pan = 9 servings/one point each

Apple Goodie

This is such a quick and easy recipe, I thought I'd share it. I have made it twice this week, per Tomer's request. And since Michigan's Apple crop is the best our Farmer's remember...I'm thinking I will be using lots of Apple's this season.

3 cups sliced apples
1 cup sugar
1 heaping tbsp. flour
1/2 tsp. cinnamon
Dash of salt
Mix and place in baking dish.

For topping, mix together...
3/4 cup oatmeal
3/4 cup flour
3/4 cup brown sugar
1/4 tsp. soda
1/4 tsp. baking powder
adding last 1/4 lb. melted butter
Pour evenly over Apple mixture.

Bake at 350' for 30 minutes. (can be doubled)