Chocolate Cake - Part 2 pot

#1 - Chocolate Cake - Part 2 #251 - Oat Chocolate Bars (by Shirley McNevich) Batter: 1 cup softened butter 2 cups firmly packed brown sugar 2 eggs 2 tsp. vanilla 2 1/2 cups flour 1 tsp. salt 1 tsp. baking soda 3 cups uncooked Quaker quick oats Filling: 1 - 12oz. package Nestlé’s semi-sweet chocolate bits 1 - 14oz. can Eagle brand sweetened condensed milk 2 TBSP butter 1 tsp. vanilla 1/2 tsp. salt 1/2 cup chopped walnuts Pre-heat oven to 350 degrees. Grease a 13 x 9 x 2 cake pan. In a mixer, combine 1 cup butter and brown sugar. Add eggs and 1 tsp. vanilla and mix. Mix in flour, 1 tsp. salt and baking soda. Add the Quaker oats and mix well if it gets too stiff for mixer, continue by hand with a wooden spoon. Press 2/3 of the batter into the greased cake pan save the rest for later. Filling: melt the chocolate bits in a saucepan with Eagle milk, 2 TBSP butter, 1 tsp. vanilla and 1/2 tsp. salt cook over medium heat and stir constantly. Remove from heat as soon as chocolate is melted. Pour this mixture on top of the pressed oat mixture in the cake pan. Sprinkle the nuts over the melted chocolate filling. Crumble the other 1/3 remaining oat mixture over the top of the walnuts. Bake at 350 degrees for 25-30 minutes or until golden brown. Cut into bars when cooled. _______________ #252 - Hermit Cookies (by Shirley McNevich) 1 cup butter or margarine 2 cups dark brown Domino's sugar 2 eggs 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2 tsp. cinnamon 1 tsp. nutmeg 3 1/2 cups flour 1/2 cup buttermilk 1 cup chopped walnuts 2 cups Sun Maid raisins 1 cup chopped dates Cook raisins in water boil water, then cook them for 5 minutes. Drain the raisins. In a mixer, combine butter/margarine, sugar, eggs and beat until smooth. In a separate bowl, add baking powder, baking soda, salt, nutmeg, cinnamon, and flour use a spoon and mix these dry ingredients. Add the buttermilk to the mixer and blend. Slowly add the dry ingredient mixture to the mixer and mix. By hand with a wooden spoon, add the dates, nuts and raisins to the batter and stir until well mixed. Drop heaping teaspoonfuls on a greased cookie sheet about 2" apart. Bake at 375 degrees for 10-12 minutes. Test with your finger if you lightly touch a cookie and it gets dinged, put them back in a minute or two longer. _______________ #253 - Baked Ham (by Dorothy [Blair] Duffy - friend) 1 - 16oz. canned ham 1 - 3oz. package orange Jell-O 1/3 cup Domino's dark brown sugar (packed) 2 tsp. dry mustard 1 cup boiling water 1 - 17oz. can canned sweet potatoes or yams In a bowl, dissolve Jell-O, brown sugar, dry mustard in the boiling water. Place the opened canned ham in a shallow pan and arrange the sweet potatoes or yams along the sides of the ham. Pour the Jell-O mixture over the ham and potatoes. Bake at 350 degrees for 1 hour. Baste using the juice in the bottom of the pan every 15 minutes while it's cooking. _______________ #254 - Meatballs in Tomato Sauce (by Shirley McNevich) 2 lb. ground chuck 2 medium onions, finely chopped 1 egg 2 slices bread broken into bite sized pieces 1 tsp. salt 1/2 tsp. pepper 1 tsp. garlic salt 1 TBSP canola oil 2 - 10.75oz. cans Campbell's tomato soup In a medium sized bowl, add all ingredients EXCEPT the tomato soup mix them thoroughly with your hands. Form golf ball sized meatballs with the mixture using your hands. In a skillet, add 1 TBSP canola oil and brown the meatballs, turning until brown on all sides. Put meatballs in a Dutch oven or a crockpot. Pour the two cans of tomato soup in a bowl use one of the empty cans, fill with water, and add the water to the soup and stir until mixed. Pour the soup over the meatballs if using Dutch oven bake with lid on for 2 hours. If using a crockpot, you'll have to judge the time yourself. _______________ #255 - Double Chocolate Peanut Butter Pie (by Shirley McNevich) 1/2 of an 8oz. package Philly cream cheese, softened 1 TBSP white sugar 1 TBSP cold milk 1 cup Jif peanut butter 1 - 8oz. Cool Whip, thawed 1 - 9" prepared graham cracker crust regular or chocolate 2 - 3.9oz. boxes Jell-O instant chocolate pudding mix 2 cups cold milk 4 regular size Reese's Peanut Butter Cups, cut into small pieces In a large bowl, mix cream cheese, sugar, 1 TBSP milk and peanut butter until smooth. Gently stir in 1 1/2 cups of Cool Whip. Spread this mixture on bottom of pie crust. In a second bowl, stir pudding mix with 2 cups cold milk until thick. Immediately stir in remaining 1/2 cup Cool Whip. Spread mixture evenly over peanut butter layer. Scatter peanut butter cups over top of pie. Cover and refrigerate overnight. _______________ #256 - Cranberry Relish (by Shirley McNevich) 1 cup white sugar 1 cup water 12 oz. fresh or frozen cranberries 1 - 3oz. package raspberry Jell-O 1/2 cup coarsely chopped walnuts 1 - 8oz. can Dole crushed pineapple, drained 1/2 cup diced celery In a large pot, dissolve sugar in water and bring to a boil. Add cranberries, stir and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally until berries pop. Remove from heat. Stir in Jell-O until completely dissolved the Jell-O will thicken the mixture. Cool completely. Add walnuts, crushed pineapple and celery stir well. Refrigerate 24 hours. _______________ #257 - Fruity Cheese Whip (by Martha [Engle] Sweetser - friend) 1 - 3oz. box Jell-O (any flavor) 1 - 15 oz. can DelMonte fruit cocktail (do NOT drain) 1 envelope Dream Whip 8oz. Philly cream cheese In a saucepan, add Jell-O and fruit cocktail with juice. Bring it to a boil while stirring. When it comes to a boil, remove from heat and cool completely. In a mixer, prepare Dream Whip according to package directions. Add softened cream cheese with the Dream Whip and blend well until creamy. By hand, fold in the Jell-O mixture with the Dream Whip mixture. Pour into an 8 x 8 x 2 glass baking dish and refrigerate overnight before serving. _______________ #258 - Cheesecake Coffee Cake (by Shirley McNevich) 3 cups Bisquick 1/4 cup white sugar 1/4 cup melted butter 1/2 cup milk 1/2 cup white sugar 2 eggs 1 - 8oz. softened Philly cream cheese 1/2 tsp. vanilla 1/4 cup strawberry or raspberry preserves In a bowl, combine Bisquick, 1/4 cup white sugar, melted butter and milk. Beat vigorously for 30 seconds. Sprinkle some extra Bisquick on your counter, and then dump the dough on the counter. Knead the dough 30 times with your hands. Pat the dough evenly in the bottom and sides of an ungreased round cake pan (9" x 1.5"). Prepare the cheese filling: in a mixer, combine 1/2 cup white sugar, eggs, cream cheese, vanilla and beat all ingredients until smooth. Pour the cheese filling over the dough. Bake at 375 degrees for 30 minutes or until edge is golden brown and cheese filling is set. Remove from oven and cool 20 minutes. Spread preserves over the top. Keep leftover cake refrigerated. _______________ #259 - Hoagie Salad (by Shirley McNevich) 1lb. small or medium pasta shells (cooked according to package directions) 1/2 lb. regular salami, cut into bite sized pieces 1/2 lb. hard salami, cut into bite sized pieces 1/2 lb. sharp cheese, cut into bite sized pieces 1/2 cup chopped onions 1/2 cup chopped green peppers 1 cup chopped olives 1 cup chopped celery 1 cup chopped tomatoes (add them last) 1 - 16oz. bottle Italian dressing Put all ingredients except tomatoes in a large bowl mix as you would mix a salad. Pour the bottle of Italian dressing over the top and stir. Refrigerate overnight. When read to serve, add the chopped tomatoes and stir. _______________ #260 - Homemade Stromboli (by Shirley McNevich) 1 loaf frozen bread dough 2 tsp. Worcestershire sauce 2 tsp. French's mustard 3/4 lb. cooked ham (chipped) 1/2 lb. shredded mozzarella cheese 1/3 lb. sliced pepperoni fresh onions (chopped) - optional green peppers (chopped) - optional mushrooms (sliced) - optional oregano garlic salt butter Allow dough to rise as directed on bread dough package. Roll out the dough to about 8" by 10". Mix mustard and Worcestershire sauce in a small bowl use a pastry brush to brush the top of the dough with the mustard mixture. Add a layer of ham, and then a layer of cheese, then a layer of pepperoni on the dough keep layering and insert onions, green peppers, and mushrooms as desired. Sprinkle the last layer with oregano and garlic salt. Fold dough over and seal with water so it is half moon shaped. Place the seam side of the stromboli down on a greased pan. Brush top with melted butter and sprinkle with oregano and garlic salt. Cut slits in the top of the dough but don't cut all the way through to the filling layer. Bake at 400 degrees for 5 minutes, then reduce heat to 350 degrees and bake for 15-20 minutes longer or until browned. _______________ #261 - Pumpkin Bread (by Rachel Guarini - friend) 2 eggs 1 1/4 cups firmly packed brown sugar [...]... degrees for 1 2- 1 5 minutes, or until firm and golden brown Cool  _ #27 8 - Chocolate Chunk Cookies (by Shirley McNevich) 1 lb softened butter 1 1 /2 cups white sugar 2 cups firmly packed Domino's dark brown sugar 1 tsp vanilla 3 eggs 1 1 /2 tsp salt 1 1 /2 tsp baking soda 6 cups flour 1 - 10oz package Hershey's chocolate chunks 1 - 12oz package Nestlé’s MILK chocolate chips (NOT semisweet) 1 - 12oz package... overbake.) Remove cookies from cookie sheets and cool completely _ #28 5 - Toffee Cookies (by Shirley McNevich) 1 cup softened butter 1 1 /2 cups Domino's dark brown sugar 2 eggs 2 tsp vanilla 2 1 /2 cups flour 1 tsp baking powder 1/4 tsp salt 1 cup Nestlé’s MILK chocolate chips 1 /2 cup Nestlé’s semi-sweet chocolate chips 2/ 3 cup toffee bits 1 cup chopped pecans Preheat oven to 350 degrees Grease... you wish Keep refrigerated _ #29 0 - Reese's Peanut Butter Cup Cake (by Shirley McNevich) 1 box Duncan Hines chocolate cake mix 2 lbs of sifted Domino's powdered sugar 1 tsp vanilla 2 TBSP milk 3 TBSP Crisco 1 /2 cup Jif creamy peanut butter 6 regular size Reese's Peanut Butter cups (chopped into small pieces) Prepare cake as directed on box using a 9 x 13 x 2 cake pan Cool completely Icing in a... butter 1 /2 cup white sugar 1 egg 4 squares Baker's Semi-Sweet Baking Chocolate, melted 1 /2 cup finely chopped peanuts Preheat oven to 325 degrees In a mixer, mix peanut butter, sugar and egg until well blended Refrigerate 30 min Roll peanut butter mixture into balls Place 2 inches apart on ungreased baking sheets Flatten each ball in criss-cross pattern with fork Bake at 325 degrees for 18 to 20 minutes... minutes Serve on your favorite rolls _ #27 4 - Sweet Potato Crunch (by Shirley McNevich) 4 large sweet potatoes OR yams 1 cup white sugar 2 eggs 1 1 /2 cups Carnation milk 1 tsp salt 1 cup Domino's dark brown sugar 1 /2 cup flour 1 cup chopped pecans 1 /2 stick butter Peel potatoes and cook covered in water with 1 tsp salt cook until inserted fork goes into potatoes easily Drain off the water and let... Bake at 375 degrees for 1 0-1 2 minutes until lightly browned Remove cookies from oven and let cool slightly remove cookies from cookie sheets and allow to cool completely _ #28 7 - Jell-O Cake (by Nancy [Wynn] Swank - friend) 1 - 3oz box Jell-O (your choice of flavor) 1 cup boiling water 1 large can Carnation evaporated milk (must be cold, so refrigerate it overnight) 2 TBSP lemon juice 8 oz Philly... top Bake at 375 degrees for 20 minutes or until golden brown _ #26 3 - Potato and Egg Casserole (by Shirley McNevich) 1 /2 stick butter 16oz Ore Ida hash brown potatoes 4 eggs 1 tsp salt 1 /2 cup chopped tomato 1 /2 tsp pepper 2 TBSP minced onion 3 TBSP ranch dressing 3/4 cup milk 1 cup grated mozzarella cheese chopped peppers (green and red) if desired Mix butter and potatoes in casserole dish and... top of the warm cheesecake Bake for 7 minutes at 350 degrees Remove from oven, allow to cool, and then refrigerate Garnish with crushed Oreo cookies _ #26 8 - Lemon Chiffon Cake (by Shirley McNevich) 2 cups Pillsbury flour 1 1 /2 cups white sugar 3 tsp baking powder 1 tsp salt 1 /2 cup canola oil 7 eggs, separated 3/4 cup cold water 2 tsp grated lemon rind 1 tsp vanilla 1 /2 tsp cream of tartar... blended Shape into 1-inch balls Place 2 inches apart on ungreased baking sheets Flatten each ball in criss-cross pattern with a fork Bake at 350 degrees for 10 minutes or until lightly browned Cool 3 minutes, then remove from baking sheets to cool completely _ #28 4 - Pecan Chewies (by Shirley McNevich) 1/4 cup butter 14oz sweetened condensed milk 12oz Nestlé’s semi-sweet chocolate chips 1 tsp... mixture and mix thoroughly Pour batter into a tube or angelfood cake pan and bake at 325 degrees for 65 minutes _ #26 9 - Buttermilk Cake (by Kim [Knecht] Bickel - friend) Cake: 1 cup butter; 2 cups white sugar; 4 eggs, separated; 3 cups flour; 1 tsp cream of tartar; 1 tsp baking soda; 1 cup buttermilk Topping: 3 TBSP butter (softened), 1 /2 cup Domino's dark brown sugar, 3 TBSP milk, 1 cup chopped . #1 - Chocolate Cake - Part 2 #25 1 - Oat Chocolate Bars (by Shirley McNevich) Batter: 1 cup softened butter 2 cups firmly packed brown sugar 2 eggs. angelfood cake pan and bake at 325 degrees for 65 minutes. _______________ #26 9 - Buttermilk Cake (by Kim [Knecht] Bickel - friend) Cake: 1 cup butter; 2 cups