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""Dirt Cake in Flower Pot"" 20 oz pkg Oreo or Hydrox cookies 1/2 c butter, softened 8 oz cream cheese, softened 1 c powdered sugar 2 (4 oz) pkgs instant chocolate pudding 3 c milk 8 oz Cool Whip, thawed 2 chocolate candy bars (3 oz each) broken into rough chunks Gummy worms, candy, cut flowers Put cookies in trash bag and run over with car. Or you can crush them in a blender or food processor. Depends upon your day. Add the chocolate chunks to cookie crumbs. In a medium bowl, cream butter, cream cheese, and powdered sugar, beating until smooth, about 2 minutes. In another bowl, combine pudding mix and milk. Beat until it begins to thicken, about 2 minutes. Fold in whipped topping. Combine pudding and butter mixture, blending well. Place 1/3 of cookie/candy mixture in cake pan, NEW flower pot, or cups, adding a couple gummy worms. Add 1/2 filling mixture, then 1/3 cookie/candy mixture and a few more worms. Repeat. Cover with plastic wrap and refrigerate over night. When ready to serve, garnish with gummy worms and candy pebbles. Stick straws in and then stick the stems of cut flowers in the straws. Serve with a trowel.

""Sour Cream Chocolate Cake"" 2 c sifted cake flour 1 tsp baking soda 1/2 tsp salt 1/2 c shortening 1 1/2 c sugar 3 eggs, separated 2 oz chocolate, melted 1 c sour half and half 1 tsp vanilla Sift flour, soda and salt together. Cream shortening with sugar until fluffy; add vanilla and beaten egg yolks and beat thoroughly. Stir in chocolate. Add sifted dry ingredients and cream alternately in small amounts, beating well after each addition. Fold in stiffly beat egg whites. Pour into 3 greased 9" round pans and bake in 350 degree oven 30 to 35 minutes. Frost with creamy dark chocolate frosting.

""Ambrosia"" Yield: 4 servings 1 1/4 c Cream, heavy 2 Bananas (or equivalent -amount of soft fruit) Broken meringue Whip the cream. Chop fruit coarsely, but don't crush. Break meringue into large crumbs. Mix everything shortly before serving and pile into glasses. * Simple dessert for failed Pavlova attempts -- My mother used to make the banana variety of this when she cooked her meringues a little too long or too hot. I've no idea of its origins. * I can never make up my mind whether I prefer the strawberry or the banana version. Peach should be pretty good too, though I've never tried it. * This is a neat way of saving a Pavlova attempt when the meringue part fails: it produces a delicious desert and no-one need ever know...

""Angel Hair & Apples"" French Vanilla Ice Cream atop homemade cinnamon angel hair with sweetened brandy soaked apples. Variations Use cocoa to make pasta for a chocolate version Yield: 1 serving Ingredients Wts/Meas  Directions: French Vanilla Ice Cream 4 scoops     Cinnamon Pasta:       Flour, all purpose 1 cup   Sift together cinnamon and flour, add egg Cinnamon 3 Tbl.   Mix until dough comes together - adjust with more flour or water if needed for dough to feel smooth and not sticky Eggs 2   Knead 3 minutes Water 1-2 Tbl. (as needed)   Rest 1 hour. Process according to manufactures directions for angel hair on your pasta machine Or:     For those without a pasta machine: roll out dough into a very thin sheet (approx. 1/16" thick and 5" wide)Loosely fold sheet and cut noodles into 1/8" strips.Boil pasta until tender, drain and set aside Granny Smith apples 1/2   Peel, core and slice apple, 1/8" thick Butter 3 Tbl.   In a hot sauté pan, melt 2 Tbl. butter Cinnamon 1/2 tsp.   Add apples and cinnamon Sugar 3 Tbl.   Add sugar, and stir to coat apples Brandy (optional) 3 Tbl.   Add remaining butter and pull off heat when adding brandy Apple cider 2 Tbl.   Add cider to thin - sauce is now done.In sauté pan, toss pasta with apples and sauce until warm.       To serve, divide into bowls and place ice cream balls over the top.

""Apple Brazil Nut Squares"" Yield: 12 servings PASTRY 2 c Flour 3 tb Sugar 3/4 c Butter or margarine; cut up 1 Egg; slightly beaten 1 tb Fresh lemon juice 4 tb Water; iced FILLING 6 Egg yolks 3/4 c Sugar 1/8 ts Salt 3/4 c Brazil nuts -OR- almonds; - pulverized 1/3 c Dark -OR- light raisins 3 c Tart appples; shredded - about 3 large 1/2 ts Cinnamon 6 tb Apricot jam 6 tb Butter or margarine; melted SERVE WITH Slightly sweetened whipped - cream Toasted slivered almonds Mix flour and sugar in bowl. Cut butter into mixture until pieces are the size of peas. Blend the egg, lemon juice and 3 tbls water. Sprinkle over the dry ingredients. Toss with fork until four is moistened. Press into a ball. Add last tbls of water if needed. Roll pastry into a 9x13" baking pan, building the edge up about 1". In small bowl, beat egg yolks until fluffy. Add sugar and salt. Beat at high speed until thick and lemon colored. Blend in the nuts and raisins. Fold in the appples and cinnamon. Spread apricot jam over the pastry. Top with apple-nut mixture. Bake at 350 for 25 minutes. Drizzle with melted butter. Return to oven. Bake 15-20 minutes longer until top is golden. Cut into squares. Serve warm with slightly sweetened whipped cream and garnished with almonds.

""Pear-Raspberry Crumble"" 2 (1-lb) cans pear halves in light syrup, undrained 1 c. fresh or frozen raspberries 2 Tbsp. granulated sugar 1 Tbsp. cornstarch 1/2 tsp. vanilla extract 1/2 c. quick oats 1/4 c. unsifted all purpose flour 1/4 c. packed light brown sugar 1/8 tsp. ground nutmeg 1/8 tsp. cinnamon 1-1/2 Tbsp. canola oil Place oven rack in top third of oven. Preheat oven to 450 degrees. Drain pears, reserving syrup. In 1-1/2 qt. baking dish, combine pears and berries. In small bowl, mix 1/2 cup reserved syrup, the sugar, cornstarch and vanilla; pour over fruit. In another small bowl, mix oats, flour, brown sugar, nutmeg and cinnamon. Stir in oil and 1-1/2 Tbsp. Reserved pear syrup with fork until evenly moistened. Crumble over fruit to within 1 inch of edge of baking dish. Bake 18 minutes,until golden and bubbly. Cool slightly. 227 calories, 4 grams fat per serving.

""Spiced Devil's Food Cake"" 1 c. butter, softened 2 c. sugar 4 eggs 1 tsp. vanilla extract 2 c. all-purpose flour 1/4 c. baking cocoa 1 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 to 1 tsp. ground nutmeg 1/4 to 1/2 tsp. ground cloves 1 c. buttermilk Mocha Icing: 3-3/4 c. (1pound) confectioners' sugar 1/4 c. baking cocoa 6 Tbsp. strong coffee 6 Tbsp. butter, melted 1 tsp. vanilla extract Whole almonds, optional In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla. Sift together dry ingredients; add alternately with buttermilk to creamed mixture. Pour into two greased and floured 9-in. cake pans. Bake at 350 degrees for 30-35 minutes or until cakes test done. Cool. Combine the first five icing ingredients until smooth. Frost one cake layer; top with second layer and frost entire cake. Garnish with almonds if desired.

""Peppermint Brownies"" Brownies: 2 squares unsweetened chocolate 1/2 c. margarine 2 eggs 1 c. sugar 1/2 c. chopped nuts 1/2 c. flour 1 tsp. vanilla Frosting: 4 Tbsp. soft margarine 2 c. powdered sugar 1/2 tsp. milk 2 Tbsp. sour cream 1/2 tsp. peppermint extract Drop green food coloring Glaze: 2 squares unsweetened chocolate 2 Tbsp. margarine To prepare brownies melt chocolate and margarine together. Combine all other ingredients and add to chocolate mixture. Mix thoroughly. Pour into 8-inch square baking pan. Bake at 350 degrees for 20-25 minutes. Cool. To prepare frosting combine all ingredients and mix well. Spread over cooled brownies and let stand until frosting sets. To prepare glaze melt chocolate and margarine together. Drizzle over frosting and tilt pan to spread thinly. Cut into bars and serve.

""Banana Split Dessert"" 2 sticks of margarine 2 cups of powdered sugar 2 eggs 1 pint strawberries 1 can pineapple chunks 4 banana's   jar marachino cherries cool whip 2 graham cracker pie crust's chopped nuts (optional) filling: beat eggs, and butter add slowly powdered sugar beat for 3 mins slice banana's and place in the bottom of pie crust scoop filling on top of banana's add strawberries and pineapple's in layer's top with cool whip and cherries chopped nuts are optional.


Can you believe this???? This is a cake made too look like Marilyn Monroe...Good Job......


""FOOLPROOF DARK CHOCOLATE FUDGE"" Prep Time: 10 min. Start to Finish: 2 Hrs. 25 min. Ingredients: 3 cups (1-1/2 pkgs., 12-oz. each) HERSHEY'S Semi-Sweet Chocolate Chips 1 can (14 oz.) sweetened condensed milk (not evaporated milk) Dash salt 1 cup chopped walnuts 1-1/2 teaspoons vanilla extract Instructions: 1. Line 8- or 9-inch square pan with foil. 2. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into prepared pan. 3. Refrigerate 2 hours or until firm. Remove from pan; place on cutting board. Peel off foil; cut into squares. Store loosely covered at room temperature. About 5 dozen pieces or 2 pounds. NOTE: For best results, do not double this recipe. VARIATION: TOUCHDOWN CHOCOLATE FUDGE: After adding nuts and vanilla, cool 10 to 12 minutes. On foil-lined baking sheet, quickly and gently form into football shape (do not overwork). Refrigerate as above. Place on serving plate. Garnish as desired. About 2 pounds.

""Gooey Butter Cake"" 2 sticks of butter 4 eggs 1 pkg 8oz. cream cheese 1 box of powdered sugar 1 tsp vanilla 1 box yellow cake mix ( what ever is cheapest, it wont matter) Preheat oven to 350 (325 for glass pan) Mix 2 eggs, one stick of butter melted, and boxed cake mix together. It will be thick, spread in 9x13 pan (no need to grease). Mix 2 eggs, vanilla, softened cream cheese, powdered sugar, 1 stick melted butter and pour over first mixture. Bake for approximately 50 minutes or until set and golden brown all over. You can garnish with fresh berries or powdered sugar but even if you dont it will be gone soon enough!

""Pineapple Carrot Cake"" 2 cup flour 2 tsp cinnamon 2 tsp soda 1/2 tsp salt 3 eggs 1-1/2 cup oil 2 cup sugar 2 tsp vanilla 1 cup nuts 1 can crushed pineapple, drained 1 cup coconut 1 cup grated carrots Beat eggs, add oil, small amount at a time, then add sugar and vanilla. Beat until thick. Sift together dry ingredients, then add to batter. Stir in nuts, pineapple, coconut and carrots. Bake in 13x9x2 pan. Frost with frost with Buttermilk Frosting. Buttermilk Frosting: 1 cup sugar 1/2 cup buttermilk 3/4 tsp soda 1/2 cube margarine 1 tbsp syrup 1 tsp vanilla Cook all ingredients for 5 minutes, stirring constantly, and pour over cake while both the cake and the frosting are hot. Cook in medium sized pan. Soda will foam up as it cooks.

""Baby Food Cake"" Ingredients:     1 (18.25 ounce) box cake mix with pudding (any flavor) 1/2 cup white sugar 1 cup vegetable oil 4 eggs 1 (4.5 ounce) jar apricot baby food with tapioca 1 (4.5 ounce) jar plum baby food with tapioca 1/2 cup chopped walnuts     Directions:  1Preheat oven to 375 degrees F (175 degrees C). Grease and flour one 9 or 10 inch bundt pan.  2Combine the cake mix, sugar, vegetable oil, eggs, apricot baby food and plum baby food. Mix for 2 minutes. Stir in walnuts and pour batter into the prepared pan.  3Bake at 375 degrees F (190 degrees C) for 1 hour. Wonderful with a light dusting of confectioner's sugar or with an almond frosting. Makes 1 -9 or 10 inch bundt cake

""Peach Pie"" Ingredients:       3/4 cup           flour    1/2 cup           brown sugar    1/2 cup           margarine       1/2 cup           chopped nuts -- optional    9     inch         pie shell -- unbaked    4                   peaches -- sliced (4 to 5)    1     cup           sugar       1/4 cup           flour    1/2 teaspoon     cinnamon Instructions: Mix 3/4 cup flour, brown sugar, margarine and nuts, if using, to form crumbs. Set aside. Make single 9 inch pie shell. To sliced peaches, add sugars, 1/4 cup flour and cinnamon. Turn into pie shell. Top with crumbs. Bake at 375° F. for 45-55 minutes. until brown.

""Carrot Cake"" 3 CUPS FLOUR 2 TSP SALT 2 TSP SODA 2 TSP CINNAMON 2 CUPS SUGAR 1 ½ CUPS COOKING OIL 4 EGGS 3 CUPS GRATED CARROTS 1 CUP COPPED NUTS 2 CUPS RAISINS ICING 1 STICK BUTTER 8 OUNCES OF CREAM CHEESE 1 BOX POWDERED SUGAR 2 TSP VANILLA MIX DRY INGREDIENTS, ADD OIL AND STIR WELL. ADD EGGS (BEATEN) MIX THOROUGHLY. ADD CARROTS, NUTS, AND RAISINS. BAKE IN WELL GREASED PAN FOR 30 MINUTES AT 300°. ICING: CREAM TOGETHER 1 STICK BUTTER AND 8 OUNCES OF CREAM CHEESE. ADD 1 BOX POWDERED SUGAR AND 2 TSP VANILLA. AFTER   FROSTED, CAKE SHOULD BE REFRIGERATED.

""Alice's Lower Fat Heanenly Cake"" Prep: 15 min, Cook: 30 min.         1 cup all purpose flour         1 cup sugar         1 tsp. baking soda         1 egg, lightly beaten         1/2 tsp. vanilla extract         1/2 cup walnuts, finely ground         10 ounces unsweetened crushed pineapple, with juice         2 cups lowfat vanilla yogurt Preheat oven to 350°F. Mix together flour, sugar and baking soda in a large mixing bowl. Add egg, vanilla, walnuts and pineapple. Beat with an electric mixer until thoroughly combined. Pour into a buttered and floured 9 inch baking pan. Bake 30 minutes or until a tester comes out clean when inserted in center. Serve cake with a dollop of yogurt. This recipe serves 8 people

""Caramel chocolate pie supreme""   pecan shortbread cookie crumb crust-    1Ž½ cups cookie crumbs    ¾ cup melted butter bake at 350° for ten minutes 30 vanilla caramels 2 tbs butter 2 tbs water ½ cup chopped pecans 8 oz cream cheese 1/3 cup powdered sugar 1 bar (4 oz) sweet cooking chocolate 3 tbs hot water 1 tsp vanilla 2 cups heavy whipping cream 2 tbs powdered sugar Prepare and bake crust. Heat caramels , margarine and 2 tbs water over medium heat, stirring until melted.Pour into crust.Sprinkle with pecans.Refridgerate about 1 hour unil chilled. Beat cream cheese And 1/3 cup powdered sugar until smooth. Spread over caramel layer; refridgerate. Heat chocolate and # tbs hot water over low heat, stirring constantly, until melted. Cool to room temp. Stir in vanilla. Beat whipping cream and 2tbs powdered sugar in chilled bowl until stiff. Reserve1 ½ cups. Fold chocolate mixture into remaining whipped cream . Spread over cream cheese mixture.Refridgerate. atleasrt one hour...i like this frozen. 455 calories per serving. mmmmm mmmm goooood! Thanks Deanna for sending this recipe..

""Cherry Fool"" (makes 4 servings) 4 ounces fresh Bing cherries, pitted and cut in half 3 tablespoons fresh orange juice 1/8 teaspoon mace or ground nutmeg 1 tablespoon orange liqueur or additional orange juice 2 cups fat-free, no sugar added vanilla ice cream 1. In a nonreactive small saucepan, combine the pitted cherries, orange juice, mace, and orange liqueur. Partially cover and simmer over medium heat for 3 to 5 minutes, until cherries are soft but not mushy. Remove from heat. 2. In 4 stemmed goblets, parfait glasses, or dessert dishes, alternate 2 to 3 layers of ice cream and hot cherry mixture. 3. Gently cut through the layers and swirl with a knife. Serve at once. Per Serving:   106 calories

Here is a recipe that sounded really fun. If anyone is brave and substitutes an artificial sweetener, would you let the rest of us know how it went? ""Strawberry Sparkles" Pint whole strawberries 1 or more cups of sugar Food coloring 4 oz cream cheese (lowfat if your good) 2 tsp of confectioners' sugar 4 tsp milk 1 / 2 tsp vanilla extract Wash strawberries and pat dry with a paper towel. Fill several shallow bowls with 1 / 4 cup sugar. Color the sugar with 2 drops of food coloring. Use as many colors as you want and can create. In a mixing bowl, blend softened cream cheese, confectioners' sugar, milk and vanilla. Stir with fork until creamy. Now holding the berries by their stems, dip them into the cream cheese mixture and then roll them into the sugar. <><><><> In recipes for sweetened sauces and beverages, all the sugar can be replaced with Sweet'N Low. However, recipes for most baked goods require sugar for proper volume and texture. For best results, experiment by substituting half the amount of sugar in a recipe with the sweetening equivalence of Sweet'N Low. Sweet'N Low Substitution Chart   SUGAR   PACKETS   BULK     LIQUID/STRONG 1/4 c   6 packets 2 tsp     1 1/2 tsp 1/3 c   8 packets 2 1/2 tsp 2 tsp 1/2 c 12 packets 4 tsp     1 tbsp 1   c 24 packets 8 tsp     2 tbsp Equal Sweetener Conversion Chart Sugar   Packets   for Recipes   Spoonful 2 tsp   1 packet   1/4 tsp     2 tsp 1 tbsp 1.5 packet 1/2 tsp     1 tbsp 1/4 c   6 packets 1-3/4 tsp   1/4 cup 1/3 c   8 packets 2-1/2 tsp   1/3 cup 1/2 c 12 packets 3-1/2 tsp   1/2 cup 3/4 c 18 packets 5-1/2 tsp   3/4 cup 1 c   24 packets 7-1/4 tsp   1 cup 1 lb   57 packets 5 tbsp+2 tsp 2-1/4 cups