Mississippi Mud Cake

This is one of my favorite cakes. It is not for the faint of heart. It is a gooey, sweet, sticky mess but you will lick it up and beg for more. And please, share it. With all the butter and sugar in it your thighs will thank you. Here it is:

1 package (18.25 ounces) plain devil's food cake mix
8 Tbsp. (1 stick) butter or margarine, melted
1 1/2 cups buttermilk (if you don't have buttermilk, just add 3 tsp. white vinegar to 1 1/2 cups milk)
2 large eggs
1 tsp. pure vanilla extract
1 jar (7 ounces) marshmellow creme or 1 1/2 cups mini marshmellows
Chocolate Pan Frosting (recipe below)
1 cup chopped toasted pecans

1. Preheat oven to 350. Lightly mist a 13 x 9 inch baking pan with vegetable oil spray. Set aside.
2. Place the cake mix, melted butter, buttermilk, eggs and vanilla in a large mixing bowl and blend on low speed for 1 minute. Stop and scrape down pan. Then blend on medium about 2 minutes more until the batter is blended and light and fluffy. Pour it into prepared pan.
3. Bake the cake until it springs back when lightly pressed with your finger, about 40 to 42 min. Remove the pan from oven and place on wire rack to cool. Spread the warm cake with the marshellow creme or mini marshmellows.
4. Prepare the chocolate pan frosting.
5. Pour the hot frosting on top of the marshellow creme and spread it out with a spatula so the frosting reaches the edges of the cake. Scatter the top with toasted pecans. Cool the cake for 20 minutes before serving.
Note: To toast pecans, preheat oven to about 325. Spread the pecans on a baking sheet in an even layer, and place in oven for about 5 minutes or so, just until you can smell them and they're not burnt.
This cake can also be stored, covered at room temp. for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake on the counter overnight before serving.

Chocolate Pan Frosting:
8 Tbsp. (1 stick) butter
4 Tbsp. unsweetened cocoa powder
1/3 cup whole milk
4 cups confectioner's sugar, sifted
1. Place the butter in a medium saucepan and melt over low heat, 2 to 3 minutes. Stir in cocoa powder and milk. Let the mixture come just to a boil, stirring, and then remove the pan from the heat. Stir in confectioner's sugar until the frosting is thickened and smooth.
2. Pour the warm frosting over the top of a cooled cake of your choice, spreading it with a spatula so that it reaches all the sides of the cake. Work quickly because this frosting goes on best while still warm.

PUMPKIN CAKE

PUMPKIN CAKE *(THIS IS YUMMY)
29 OZ. CAN LIBBY BRAND PUMPKIN
4 EGGS
1 CUP OIL
1 2/3 CUP SUGAR MIX TOGETHER
SIFT IN
2 CUPS FLOUR
1 TEAS. BAKING SODA
T TEAS. SALT
2 TEAS. CINNIMIN
2 TEAS BAKING POWDER
MIX WELL POUR INTO BUTTERED SHEET CAKE PAN FOR 30 MINUTES ON 350’

CREAM CHEESE FROSTING
8 OZ. Soft Cream Cheese
1 Cube Butter
1 lb. powdered sugar
2 teas. Vanilla
mix well and spread

CREAM OF POTATO SOUP

CREAM OF POTATO SOUP
KYLEE’S FAVORITE
2 Cups potatoes peeled and diced
1 Cup water
1/8 tsp. pepper
1/4 tsp. celery salt
1/4 tsp. onion salt
1 cube margarine
2 Tbls. Flour
1/4 tsp. salt
2 cups milk
Combine potatoes, water, pepper, celery salt, and onion salt in a sauce pan. Cover and bring to a boil. Reduce heat and boil for 10 minutes until fork tender.
Prepare a thin white sauce as follows: Melt margarine in a heavy saucepan on med heat. Add flour and salt to margarine and stir until smooth. Pour milk into mixture while stirring with a whip. Cook mixture on medium heat to boiling, stirring constantly. Cook for 1 to 2 minutes after sauce begins to boil. Combine white sauce, potatoes and potatoe water. Heat to serving tempeture.

COLLEEN'S BROWNIES

COLLEEN’S BROWNIES (These are yummy)

3 SQUARES BLUE BONNET MARGERINE OR BUTTER
3/4 CUP COCOA
MELT TOGETHER
MIX:
5 EGGS
3 CUPS SUGAR
ADD:
2 CUPS FLOUR
3/4 TEAS. SALT
1/2 TEAS. BAKING POWDER
1 1/2 TEAS. VANILLA
ADD MELTED MIXTURE AND
1 CUP CHOCOLATE CHIPS
GREESE AND FLOUR PAN
COOK AT 350’ FOR 30 MINUTES OR TILL DONE
WHILE STILL HOT SPREAD MARSHMALLOW CREAM AND LET COOL BEFORE ADDING FROSTING


FROSTING
MELT 3/4 CUP MARGARINE
2 TBLS. COCOA
2 1/2 CUP POWDERED SUGAR
ADD CANNED MILK
ADD 1 TEAS. VANILLASPREAD OVER MARSHMALLOW CREAM

AUNT COLLEEN'S MARSHMELLOW CAKE

AUNT COLLEEN’S MARSHMELLOW CAKE
2 CUBES MARGERINE
2 CUPS SUGAR
2 CUPS FLOUR
1 TEAS. BAKING POWDER
4 EGGS BEATEN
2 TEAS VANILLA
1/2 TEAS SALT
1 CUP NUTS
1 LARGE BOTTLE OF MARSHMELLOW CREME
MIX TOGETHER BAKE AT 350’ FOR 25 TO 30 MIN.
TAKE CAKE OUT OF THE OVEN AND SPREAD THE MARSHMELLOW CREME ON THE CAKE. AFTER THIS COOLS THEN ADD THE CHOCOLATE FROSTING.

CHOCOLATE FROSTING
1 CUP MARGERINE
2 1/2 TEAS. COCOA (MELT TOGETHER)
5 TBSP. MILK
ADD POWDERED SUGAR

UNCLE TYLER'S BAKED BEANS

*UNCLE TYLER’S BAKED BEANS
These are really good

2 15 oz. Pork and Beans
2 small cans kidney beans (rinsed and drained)
2 small cans butter beans (rinsed and drained)
1 lb hamburger (cooked)
1 lb bacon (cooked)
1 cup chopped onion browned
1 cup ketchup
1 cup brown sugar
1 TBLS Liquid smoke
2 TBLS vinegar
Salt and pepper to taste
Double recipe to fill crock pot

Orange Chicken

ORANGE CHICKEN
KODY’S FAVORITE
MIX FINE BREAD CRUMBS
1 TBS. ORANGE RIND
1 TEAS SALT AND PEPPER
DIP CHICKEN IN ORAGE JUICE AND ROLL IN CRUMBS. PUT IN A GREASED SHALLOW PAN
BAKE AT 350’ FOR 30 MINUTES
WHILE THIS IS COOKING MAKE MIXTURE FOR TOP
1/2CUP ORANGE JUICE
1/2CUP HONEY
1/2CUP CHICKEN BROTH
1/4CUP BUTTER MELTED
MIX TOGETHER AND POUR OVER CHICKEN AND COOK FOR 30 MINUTES LONGER

easy easy cobbler for 1, 2...

1/4 cup melted butter
1/4 cup brown sugar
1 cup quick oats
1/2 tsp cinnamon
1/4 cup walnuts (optional)

[mix all together (at this point i put in a Ziploc and put what i don't use in the fridge then when i want some cobbler i just take out what i need) take out 1/2 cup of mixture and put in microwave safe bowl cook for 1 minute (bubbly) stir. then get out some fresh or canned peaches (or any fruit you like) and put in bowl microwave for 30 seconds then add topping and micro for 30 more...
voila! yum yum!