The Chocolate Cola Cake

Mix:
2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon

In a saucepan over medium heat stir this up good until it boils:
1 cup butter
1/4 cup unsweetened cocoa powder
1 cup coca cola (from bottle is best to me.)
1/2 cup buttermilk (I make my own:  1 1/2 tsp of vinegar to 1/2 cup of milk. Stir it & let stand 5 min.)

Now take off heat and add that to the flour mix & whisk until combined.

Then add:
2 eggs 1 tsp vanilla extract

Mix & put in 9x13 greased pan. Preheat oven to 350*. Bake for about 30 minutes. Don't OVERBAKE it!

When cake is nearly done, make the glaze by mixing in a saucepan:
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup coca cola

Once that boils, remove and slowly stir in 4 cups powdered sugar until nice and smooth, then add in about a cup of chopped pecans (optional), and give it a stir.

Once cake is done and out of oven (toothpick should come out clean), pour the warm glaze right over the top of the hot cake!

Now, let it sit! Let it cool for a few minutes!

* I have very few words for this cake because when eating it, I can't stop shoving it in my mouth to speak. It's absolutely mouth watering scrumptious! It's probably the moistest cake I have ever eaten. I don't know anyone who has said they don't like this. No, it doesn't taste like coke. It's more live chocolate heaven!

* Recipe from No Rules, Just Happy Crafting

Peanut Butter Oatmeal Bars

Cream together:

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg

Add: 
1 tsp vanilla
1/2 tsp soda
1/4 tsp salt
1 cup flour
1 cup oatmeal

Spread in pan & bake 350 degrees for 8 - 10 minutes. Sprinkle with chocolate chips, Put back in oven for about 1 minute to melt chocolate chips. Spread chocolate evenly over top. Freeze to set chocolate.

Frosting: 
1/2 cup butter
1/2 cup peanut butter
1 tsp vanilla
about 4 cups powdered sugar
Enough hot water to make creamy frosting

Frost over frozen chocolate. That is it. The thickness of the cookie dough makes the treat chewy or crunchy. 

*We prefer these chewy so we make them a bit thicker in a 9x13 pan!


* From Melissa Williams/Ron Twitchell

* Picture from Ron Twitchell

Lemonade Bundt Cake

For the cake:
1 (18.25 oz.) package lemon cake mix
1 (3 oz.) package instant lemon pudding mix

4 eggs

1 cup sour cream

1/2 cup vegetable oil
3/4 cup water

 

For the glaze:

1 (6 oz.) can frozen lemonade concentrate, thawed  (Most cans are 12oz so either use half or double the powdered sugar.)
1 to 1 1/2 cups powdered sugar

Preheat oven to 350 degrees.  Grease and flour a 10 inch bundt pan.  Combine the cake mix, lemon pudding mix, eggs, sour cream, vegetable oil and the water. Mix until smooth. (I did 30 seconds on low then 2 minutes on medium and it was perfect.) Pour the batter into the prepared pan.  Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  Let cake cool for 10-15 minutes on a wire rack while you make the glaze.  Combine the lemonade concentrate and 1 cup of the powdered sugar.  Stir in additional powdered sugar until glaze reaches desired consistency.  Spoon the glaze over the cooled cake.  Dust with additional powdered sugar, if desired.

* This has the best lemon flavor! It has a huge burst of spring in every bite! The cake was so moist and flavorful and the glaze adds the perfect pop of lemon to it. I love the look of the extra dusting of powdered sugar on top. My husband and I were so impressed with this cake!

Recipe from Let's Dish

Emily's Sugar Cookies

2 cups sugar
1 cup shortening
3 eggs
1 teaspoon vanilla
1 cup buttermilk
5 cups flour
1 teaspoon salt
1 teaspoon baking soda

Cream sugar and shortening. Add eggs one at a time, then vanilla. Mix until smooth. In a separate bowl, sift together flour, salt, and baking soda. Alternate adding buttermilk and dry ingredients into the creamed mixture. Dough will be very sticky. Transfer dough to plastic wrap and refrigerate for at least 2 hours, if possible, overnight.

Roll dough out to desired thickness on a very well floured surface. Bake cookies on an oiled cookie sheet at 400 degrees for 6 minutes. Cool completely before icing.

* This is my favorite sugar cookie recipe now! Picture a thick, soft, melt in your mouth cookie from a gourmet bakery and that is exactly what these taste like. I do not enjoy how sticky the batter is and I was shocked how much flour it really takes just to roll these out but it's worth the extra work. I will not be using another recipe for sugar cookies going forward. We used these at a church function for a dessert with a cream cheese, whipped topping and sugar frosting with tons of different cut up fruits to make tarts and they were amazing. You will not be disappointed with this recipe!

Recipe from Emily Brady
Photo from Yummy Fun

No Bake Cookies

1 3/4 cups sugar
1/2 cup milk
1/2 cup butter
4 Tablespoons unsweetened cocoa powder
1/2 cup smooth or crunchy peanut butter
3 cups quick cooking oats
1 teaspoon vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

* We can't get enough of these simple yet amazingly delicious cookies. That never last long in our house but we love that we can whip them up last minute. We prefer to enjoy them cold out of the fridge but they are always good at room temperature as well. When my daughter will eat one and ask for another, you know it's a recipe worth keeping! I can't lie, some mornings it becomes breakfast. :-)

Recipe & photo from allrecipes.com

Five Cup Salad

1 cup coconut flakes
1 cup mini marshmallows
1 cup pineapple tidbits, drained
1 cup mandarin oranges, drained
1 cup sour cream

Mix together and chill for several hours.

* We loved this simple and super fast salad. It was the perfect addition to our Easter dinner.

* Recipe from The Essential Mormon Cookbook
* Photo from Mom to 3, Wife to 1

Frozen Hot Chocolate

Sugar Free Hot Cocoa (only 25 calories!) or you can use a regular hot cocoa mix
Skim Milk
Ice
Chocolate Protein Powder, optional

1. Place all ingredients in the blender.
* I usually put in a handful of ice cubes and cover the ice with skim milk. You can adjust this to your liking.
2. Blend for deliciousness.
3. Enjoy!

* This was yummy, refreshing, and light. I loved how simple and healthy it was and a great way for me to feel like I am having dessert and increasing my fluids at the same time. I love how it gets frothy on top. I made this for my daughter with a normal hot cocoa packet, 2% milk, and a little squirt of chocolate syrup for added chocolate flavor and she guzzled it down. This has quickly and easily become a favorite in our house!

* Photo and Recipe from Just Cook Already

Magic in the Middle Cookies

Chocolate Dough:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for dredging)
1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling:
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup confectioners’ sugar

Directions:
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla, whole egg, and egg yolk, beating to combine, then stir in the dry ingredients, blending well.
5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
12. Bake the cookies for 7 to 9 minutes, or until they’re just set and you can smell chocolate. Remove them from the oven, and cool on a rack.

* Who does not love the combination of chocolate and peanut butter?! These cookies were super yummy! Neither the chocolate nor the peanut butter flavors were overpowering. I love the surprise of the creamy peanut butter in the middle. They were quick and easy to make and fun for my toddler to help roll the balls into circles and roll them in the sugar. These cookies are winners!

* Photo and Recipe from Mel's Kitchen Cafe

Mom's Sugar Cookies

3/4 cup shortening
2 eggs
2 teaspoon vanilla
1 teaspoon baking powder
1 cup sugar
2 1/2 cups flour
1 teaspoon salt

Chill at least one hour. Roll out and cut. Place on greased cookie sheet. Bake at 400* for 6-8 minutes.

* This is the only sugar cookie recipe that we really love. It's the same one I grew up making time after time with my mom. They produce such a delicious sugar cookie and are perfect for decorating with my mom's famous homemade frosting. You can't get any better than these!

Homemade Oreo Cookies

2 Duncan Hines Deluxe Devil's Food Cake Mixes
1 1/2 cups shortening
3 eggs
1 teaspoon vanilla

Combine ingredients. The dough will be very thick. Roll cookies into balls about the size of a melon ball. Place on greased cookie sheet. Bake at 375* for 9 minutes (no longer!) They set up as they cool.

Frosting:
8oz cream cheese
1/2 cube margarine
1 teaspoon vanilla
1 lb powdered sugar

Cream frosting ingredients together and spread on each cooled cookie. Put two cookies together. You can roll the edges in sprinkles, crushed up peppermint candy, coconut, nuts, etc. if desired.

* These are always such a big hit! The cookies turn out so soft and delicious and I love the light flavor of the cream cheese frosting. We like to color the frosting to match the occasion but they are just as pretty with white frosting. This makes 40-50 large Oreo like cookies.

Photo from Coffee Break With Liz & Kate

The BEST German Chocolate Cake

1 yellow cake mix
1 instant chocolate pudding mix
2 cups milk
2 eggs

Mix and bake at 350* for 35 minutes.

Frosting:
6 Tablespoons butter
1/4 cup + 1 Tablespoon evaporated milk
1/2 cup brown sugar
1 cup coconut
1 cup chopped walnuts

Cook for 5-10 minutes over medium heat. Pour over cake.

* This is the BEST German chocolate cake I have had and the easiest to make! I got this recipe from an old friend's brother who was a culinary chef. It's always best to double the frosting recipe so that it spreads more evenly across the cake. I love it cold out of the fridge. Enjoy!

Favorite Fruit Dip

8oz package cream cheese, room temperature
3/4 cup brown sugar
1/2 teaspoon vanilla

Beat the cream cheese and brown sugar together until smooth. Add vanilla and blend in.

Makes about 2 cups of fruit dip. Great with strawberries, grapes, apples, bananas, and watermelon.

* This is one of my favorite fruit dips! I have made it with normal and low fat cream cheese and it tastes great both ways! It's super easy and always a hit!

From Kim Sharp

Pumpkin Pie Cake

Bottom Layer:

1 pkg. yellow cake mix (reserve 1 cup)
1 egg
1/2 cup butter, softened

Mix and press with hands into a 9 x 13 pan.

Middle Layer:

1 1/2 cups pumpkin
2 eggs
3/4 cups sugar
1 cups evaporated milk
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon cloves
1/2 teaspoon ginger

Mix and pour over cake.

Top Layer:

The 1 cup reserved cake mix
1/2 cup sugar
1 teaspoon cinnamon
2 Tablespoons butter, softened

Mix and sprinkle over cake. Bake at 325 degrees for one hour. Serve with cool whip or vanilla ice cream.

* I had never heard of pumpkin pie cake until my sister served it to me and I was hooked after the first bite. Love the flavor and I love how easy the recipe is!

From Jane Ketcheside

Cookie Salad

1 small box instant vanilla pudding mix
1 cup buttermilk
2 8oz containers frozen whipped topping, thawed
2 8oz can mandarin oranges, drained
1 pkg fudge-striped cookies

In a medium bowl, combine the pudding mix and buttermilk. Stir in thawed whipped topping. Add drained oranges. Stir in crushed cookies. (To crush the cookies, I leave them in the package and mash it against the edge of the counter; you can also just break them with your hands.) This salad can be served immediately, but it's still good the next day. makes 8-10 servings. Note: For variety, add bananas, grapes, or other fruit.

* This is one of my favorite dessert salads! I have also added bananas (which I will never eat alone) and it tastes just as yummy! Kids love it because it has the pudding and cookies but they are also getting some fruit in there too. :-)

From Julie Hougaard
Copied From Leissa Mahedy - Worldwide Ward Cookbook by Deanna Buxton (2009)

Pumpkin Cinnamon Rolls

2 Tablespoons yeast
1/2 cup warm water
1/2 cup canned pumpkin
2/3 cup sugar
1/2 teaspoon salt
1 egg, beaten
1/4 cup melted butter
1/4 teaspoon ground cloves
1 teaspoon cinnamon
4-5 cups bread flour
1/2 cup brown sugar, packed
2 Tablespoons cinnamon
2 Tablespoons melted butter

Dissolve yeast in warm milk. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.

Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!

Caramel Frosting

1/4 cup butter
1/2 cup brown sugar, cooked
2 Tablespoons milk
1/4 teaspoon vanilla
pinch of salt
1/2 to 3/4 cup sifted powdered sugar

In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.

From Carrie Swenson

Lime Snowball Cookies

1 1/2 cup unbleached flour
1/2 cup cornstarch
1 cup unsalted butter, softened to room temperature
1/2 cup confectioners' sugar
2 Tablespoons fresh lime juice
1 teaspoon fresh lime zest, finely grated
1/2 teaspoon lime oil (optional) or lime extract (optional)

1) Preheat oven to 350*.
2) In a medium bowl combine the flour and cornstarch and blend well. Set aside.
3) In a larger mixing bowl, using an electric mixer, beat the butter and 1/2 cup confectioners' sugar until light and fluffy.
4) Mix in the fresh lime juice, lime zest, and lime oil if using.
5) Beat in the flour mixture until smooth.
6) Refrigerate cookie dough until just firm, approximately 45 minutes.
7) Line two aluminum baking sheets with parchment paper.
8) Butter a measuring spoon and measure out a scant 1 Tablespoon of the dough. Form into balls and place on the prepared baking sheets. Space the cookies 1" apart.
9) Bake cookies for about 23 minutes or until browned on bottom and golden brown on top. Transfer the baking sheets to counter, and immediately sift with the remaining confectioner's sugar.
10) Cool the cookies completely on baking sheet.

Makes an estimated 2 1/2 dozen.
(Uses fresh lime juice and lime oil. If you cannot find lime oil, add more juice or zest.)

From RecipeZaar

Andes Mint Cookies

3/4 cup butter
1 1/2 cup brown sugar, packed
2 Tablespoons water
12oz pkg semi-sweet chocolate chips

2 eggs
2 1/2 cups flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 lb. Andes Mints (2- 6.67 oz. pkgs.)

Heat butter, sugar, and water in a saucepan until melted. Remove from heat and add chocolate chips and stir until melted. Pour into large bowl and cool 10 minutes. Beat in eggs, then add flour, baking soda, and salt. Roll dough into 1 inch balls and place 2 inches apart. Bake at 350* for 11 minutes. Remove from oven and immediately place Andes mints on top. After they melt, spread over entire cookie and remove from cookie sheet. Let them cool until chocolate is solid and enjoy!

Pumpkin Fruit Dip

8 oz. cream cheese, softened
2 cups powdered sugar
15 oz. can pumpkin
1 tsp. cinnamon
½ t. ginger (I do not include this)

Mix cream cheese and powdered sugar until creamy. Add pumpkin and spices, mixing well. Cover and chill for 8 hours. Serve with gingersnaps, apple slices and pear slices.

Toffee Apple Dip

8 oz. cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla
1 pkg. toffee bits (some stores have Skor bits and some have Heath)

Mix together and serve with apple slices.

Death By Chocolate Cake

1 Duncan Hines Devil's Food cake mix

1 3.9 oz. package instant chocolate pudding

1 cup melted butter

2 cups (1 16 oz. container) sour cream

5 eggs

1 tea vanilla

1 bag mini chocolate chips

Combine all ingredients except chips and mix for 1 min. on low, and 2 min. on medium. Then fold in mini chips (optional: save about 1/8 cup to sprinkle on the top). Bake in a well greased bundt pan at 350 for 60 minutes. Let cool in the pan for 10 minutes before removing to a wire rack.

Frosting

1/4 cup butter

1/4 cup whole milk

3/4 cup + 1 TB granulated sugar

3/4 cup + 1 TB semi sweet chocolate chips.

Combine butter, milk and sugar over medium heat and cook for 4 or 5 minutes, or until the sugar is completely dissolved. Remove the pan from the heat and stir in chocolate chips gradually until it is smooth. Immediately pour over cake. Garnish with reserved mini chips or shaved chocolate.

*A few notes: This is very thick batter, I don't suggest trying to mix by hand. Also, don't try to cut the fat out of this cake, it will ruin it. If you are looking for a lower calorie cake, pick another recipe.