Chocolate Fondue

So... I find myself with a chocolate fountain and the need for a recipe.  I stole this one from here. Putting it here to get rid of the fluff and just have the fondue recipe. Also, I'm adding vanilla because it was in a bunch of other recipes and I thought it sounded like a great addition.

• 1 cup (8 oz.) heavy cream
• Pinch of salt
• 12 oz. milk or dark chocolate (chips or roughly chopped bar)
• 1 tsp vanilla extract

1. Heat the cream with a pinch of salt over medium heat in a sauce pan until tiny bubbles show and begin to lightly simmer.

2. Remove from heat, add the chocolate, and whisk until smooth and fully incorporated.

3. Serve immediately in a fondue pot (or in my case, a fountain with a warmer).

Better Box Mix Cupcakes

I think I've said this a few times, but I am LAZY.

I'm ok with that. I don't sell my food. I work full time. And I know what tastes good. I don't apologize for using cake mixes. I won't pretend they are "from scratch." I'm not a chef. I'm not a "true" recipe inventer. I just make good-tasting food.

I take good ideas and improve them. I listen to what other people have learned. I know Paula Deen knows her stuff, even if she'll give you your very own case of diabetes if you aren't careful.

So, of course Ms. Deen got it right when she modified a box mix. I followed her instructions this week, and made two batches of the most delicious cupcakes ever. Here's how I did it.

1. Add 1 box mix to a bowl. I like Betty Crocker SuperMoist. They're just better than other mixes. I don't know why. I made "Triple Chocolate Fudge" and "White" this past weekend.
2. Now, look at the instructions on the back of the box. Instead of water, add whole milk in the same amount called for.
3. Instead of oil, add melted butter in DOUBLE the amount called for.
4. Add two extra eggs (that was 5 eggs in each batch I made this past weekend).
5. Add 1 tsp of vanilla extract (I use Mexico vanilla for all my baking, and I swear it makes a real difference.)
6. Fill muffin or cake tins, and bake according to the package instructions. I greased muffin tins and baked these without any baking cups.

Once the cupcakes were completely cool, I plopped them into pretty wrappers and piped on Butter CREAM Frosting. If Betty Crocker and Paula Deen somehow managed to cross-polinate, these cupcakes would be their offspring. I'm sure of it. Best. Cupcakes. Ever.

 

Butter CREAM Frosting

• 1 stick of unsalted butter, softened
• ~ 4 cups powdered sugar
• 4-8 TBS Heavy Whipping Cream
• 1 tsp vanilla

This is a shameless rip-off of Domino Sugar Buttercream Frosting, except I'm too lazy to worry about 1/4 cups when it comes to sugar in my frosting and I like the extra creaminess of using real cream instead of milk. I mean, as long as we're eating super-unhealthy, super-sweet, super rich food, we may as well go all out, right? Right!

Ok, so now that we've covered that. All you do is use a hand mixer to mix together the butter and the powdered sugar. Then mix in the whipping cream (it should get creamy, or you need to add a bit more cream). Then stir in the vanilla.

This will typically top 24 cupcakes if I don't go crazy with it. If you find it's too stiff, you can always microwave it for a few seconds. Too long and you'll have a puddle, though, so be careful!

Mini Cheesecakes

• 2 c. graham cracker crumbs
• 6 TBS unsalted butter, melted
• 1/3 c. heavy whipping cream
• 8 oz. white chocolate chips
• 2 (8 ounce) packages cream cheese, softened
• 1 c. sugar
• 3 large eggs
• 1/2 tsp vanilla extract
• foil baking cups
• choice of toppings: caramel, fudge sauce, and pecans for turtle; chopped fresh strawberries and sugar; or whatever you love on cheesecake

Preheat oven to 300. Set baking cups in muffin tins.

Combine the graham cracker crumbs and melted butter; stir well. Add about a teaspoon of the mix to each baking cup and smash down into an even layer in the bottom of each cup.  Set aside. Note: you may have extra graham cracker mix, or you may need to make a bit more to go with all the filling.

Bring whipping cream to a simmer in a saucepan. Remove from heat and add the chocolate chips. Stir mixture with a rubber spatula until smooth. Let cool briefly.

Beat cream cheese at high speed with an electric mixer until creamy. Add sugar; beat well. Add eggs, one at a time, beating after each addition. Fold in chocolate mixture. Stir in vanilla. Spoon batter into baking cups. Filling each about 3/4 full.

Bake at 300 for about 45 minutes (maybe another 5 minutes if they don't look fully "set up"). Let cool completely on a wire rack. Peel off foil rappers. Cover and chill for at least 1 hour (although the truth is, these are good while they're still warm and good for several days afterward if refrigerated).

Non-fruit toppings may be added as soon as the cakes cool, but fruit toppings should not be added until immediately before serving. Makes 24-30 mini cakes.

 

Obviously I share my creations because I love praise. Let me just say that if you're motivated by the same thing, you should make these and share them with lots of people. They will rave. And you will have really high self esteem.

"Fried" Bananas

• 1 banana
• non-stick cooking spray
• 1 tsp honey
• 2 TBS water
• 1/2 tsp vanilla (optional)
• Cinnamon (to taste)

Slice banana into approximately 1/8" slices. Spray pan, add bananas in a single layer to the pan, and put it on Medium heat. Spray tops of bananas with non-stick spray.

While the bananas are heating, mix together the honey and water (and vanilla, if desired).

Let the bananas cook until they are browned on one side. This usually takes longer than I expect... but I might just be impatient because I cannot wait to eat these once I get started. When one side is brown, carefully flip all of the banana slices over. Continue cooking until both sides are nice and brown (like in this picture).

Add the honey/water mixture to the pan and watch it bubble up. Let it cook until all of the moisture has cooked off. Dust with cinnamon. I add just a little because too much can make them a bit bitter, but you definitely want a little hint of it on there. It tastes kind of "flat" without it. Serve warm.

I'm not even the biggest banana fan in the world, but I still love these little babies. They are soooo delicious, and at only 1 P+ per recipe, they're my new "go to" evening snack!


This recipe was adapted from a recipe found at The Chrohn's Journey Foundation. I modified the recipe to my tastes and dietary goals. I do not have, nor do I know anything about, Chrohn's Disease, so I make no claim to my modified version being Chrohn's-friendly. The image was taken with my cell phone camera in my own kitchen.

Mama's Banana Bread

• Butter - 1/2 cup (1 stick), room temperature
• Sugar - 1 cup
• Salt - 1/2 tsp (or just use salted butter)
• Eggs - 2
• Vanilla Extract - 1 tsp
• All-purpose Flour - 1 1/2 cups, sifted
• Baking Soda - 1 tsp
• Baking Powder - 1 tsp
• Bananas - 3 ripe, mashed

Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan.

In a mixing bowl, combine the butter and sugar; mix well.  Add salt, eggs, vanilla, flour, baking soda, baking powder, and bananas. Mix well.

Pour the batter into the prepared pan and bake for 50 minutes.



Hints:

• Unbleached or wheat flour works well and provides texture.
• A handful of dried cranberries and/or pecans add a tasty touch.

The Sugar Cookies

Ingredients:

• ½ cup butter or margarine, melted
• 1 cup sugar
• 1 egg
• ¼ cup milk
• ½ tsp vanilla
• 2 ¼ cup all-purpose flour
• 2 tsp baking powder 

Directions:

Stir butter and sugar.  Add egg, milk, and vanilla.  Beat well.

In a separate bowl, stir flour and baking powder.  Blend flour mixture into butter mixture.  Divide dough in half, cover, and chill at least one hour (over night is preferable).

Flour surface, and roll out each half of dough to 1/3 or ¼ inch thickness, depending on desired cookie thickness.  Cut into desired shapes with floured cookie cutters.  Place on ungreased cookie sheets.

Bake at 375 degrees for 7-10 minutes, checking frequently to prevent burning.

Frosting

Ingredients:

• 1 - (1 lb.) pkg. Domino® Confectioners’ Sugar (approx. 3 3/4 cups)
• 1/2 cup - butter or margarine, softened
• 3 to 4 tablespoons - milk
• 1 teaspoon - vanilla

Directions:

Combine in large bowl, with mixer at low speed: confectioners' sugar, butter, milk and vanilla.  Beat at medium speed 1-2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.

Use food coloring to color frosting.

Ice cookies – it will likely be messy, and it will definitely be delicious!

These ain't the prettiest sugar cookies you'll ever make, but it would be hard to find more delicious ones. After a bit (usually by the next day), the frosting hardens up a bit, and these cookies take on a new life. I can't even explain how good they are. Seriously. We fight over the last one--complete with hiding them from each other.

Mama's Pecan Pie

• 1 cup KARO light corn syrup
• 1 cup sugar
• 3 eggs, slightly beaten
• 2 Tbsp margarine or butter, melted
• 1 tsp vanilla
• 1 ¼ cup pecans
• 1 (9-inch) unbaked or frozen deep-dish pie crust

1. Preheat oven to 350 degrees F.
2. In large bowl, stir first 5 ingredients until well blended. Stir in pecans.  Pour into pie crust.
3. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.  Makes 8 servings.

*To use prepared frozen pie crust: Use 9-inch deep-dish pie crust.  Do not thaw.  Preheat oven and a cookie sheet.  Pour filling into frozen crust; bake on cookie sheet. (Insulated cookie sheet is NOT recommended.)

Mama's Pumpkin Pie

• 1 CUP SUGAR (KAITLYN!!)
• 1 pint pumpkin (fresh works best)
• 2 eggs
• 2 TBS flour
• ½ - 2/3 cup evaporated milk
• Cinnamon
• Dash of cloves, nutmeg, and allspice
• Pie crust

Mix ingredients together and fill pie crust. Bake hot (400 degrees) for 15 minutes. Then bake at 300 degrees for 45 minutes.

Jell-o Salad

• 1 large package cherry or strawberry Jell-o (sugar free or regular)
• 1 can strawberry pie filling (sugar free or regular)
• 1 carton Cool Whip, thawed
• 1 package cream cheese, softened

Make Jell-o according to directions, and let it chill until set.   Add pie filling, cream cheese, and thawed cool whip.  (If you are going for low sugar, you can skip the cream cheese and use light Cool Whip.) Stir ingredients together very well.  Then put mixture into a pretty bowl.  Refrigerate until ready to serve.  This is deliciously sweet and really more of a dessert than a salad, but I cheat and call it salad on holidays.

Aunt Millie's Cranberry Pudding

The Cake

Mix together:

• 1 cup flour
• 1 cup sugar
• 1/2 tsp salt
• 2 level tsp baking powder

In measuring cup, mix together:

• 1/2 cup evaporated milk (PET is good)
• 1/2 cup sour cream
• 1 tsp mexico vanilla (don't you dare use different vanilla and then complain that it doesn't taste right)

Stir the measuring cup mixture into dry ingredients.

Then add:

• 3/4 cup grated pecans
• 2 cups washed fresh cranberries

Melt 1/2-stick butter (UNSALTED!) and pour into square pan or pyrex dish. Then pour batter in.

Bake at 400 until inserted toothpick comes out clean--approximately 20-30 minutes. While still warm, pour icing over and spread.


The Icing

• 1/3 cup evaporated milk
• 1/2 cup sugar
• 1/2 stick butter
• 1 tsp mexico vanilla (again, don't use regular vanilla. you'll just ruin this recipe.)

Add ingredients to small pot on stove.  Cook, stirring occasionally, to softball stage and pour over warm pudding. Spread evenly. It should harden to a nice coating on top of the bread pudding.


Husbands sweet Aunt Millie made this for us one Christmas. I was so blown away by it that I had her write the recipe out for me. Then, I lost the recipe in our move, and I had to ask for it again. I've only made it one time, and mine just wasn't as good as hers... which I attribute partially to the fact that she doesn't actually own a written copy of this recipe and partially to my use of salted butter. Apparently, you need some sort of coastal Texan genetics to get this recipe just perfect, but I'm going to continue to try anyway.

White Chocolate Ginger Cheesecake

• 2-1/4 cups gingersnap cookie crumbs
• 1/4 cup plus 2 TBS butter or margarine, melted
• 2/3 cup whipping cream
• 1 pound white chocolate, finely chopped (or you can just use white chocolate chips) - see note b
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 6 large eggs
• 1 tsp vanilla extract
• choice of topping: fresh fruit, candied cranberries, chopped nuts, caramel, chocolate sauce - optional

Combine gingersnap crumbs and melted butter; stir well. Press crumb mixture into bottom and 1" up sides of a 10" springform pan.

Bring whipping cream to a simmer in a saucepan. Remove from heat and pour over chocolate in a large bowl. Stir mixture with a rubber spatula until smooth. Let cool.

Beat cream cheese at high speed with an electric mixer until creamy. Add sugar; beat well.  Add eggs, one at a time, beating after each addition.  Fold in chocolate mixture. Stir in vanilla. Pour batter into prepared crust.

Bake at 300 for 1 hour and 15 minutes. Let cool completely on a wire rack. Cover and chill at least 8 hours. Remove sides of pan. If desired, decorate cheesecake with topping.


I'm considering making some variations of this yumminess: like an oreo cheesecake, a chocolate cheesecake, a s'more cheesecake, and even a samoa cheesecake. Me and cheesecake are about to become bestest friends.

BEST EVAH! Sweet Potato Casserole

• 4-5 sweet potatoes
• 1/2 cup butter (I use the real stuff)
• 1/2 cup dark brown sugar
• 1/2 cup real maple syryp (Do not use store-brand maple syrup. If you can't get the real Grade A stuff, don't bother making these. Seriously.)
• 1/2 bag of mini marshmallows

The day before you're planning to serve...

Peel sweet potatoes and dice into chunks. My chunks are usually about 1.5 to 2-inches. Larger chunks will take longer to cook, but you don't want the chunks to be so small that your sweet potatoes disintegrate on their own.

Put sweet potatoes in a pot and cover with water. Boil on medium-high until potatoes are soft enough to mash.  You'll know they're done when you can stab a piece with a fork and it slide right out without picking the potato up.

While potatoes are boiling, cut up a stick of butter (into about 8 pieces) and spread around the bottom of an 8x8 or 9x9 glass dish. When the potatoes are done, drain them using a colander, then dump them into the glass dish with the butter. Now add the brown sugar and the maple syrup and mash up the mixture so that it's fairly uniform and only somewhat lumpy. Yes, yes, I know. That description isn't particularly scientific, but it's how I do it, so deal with it.

Top with about 1/4-bag of mini marshmallows, and bake uncovered at 350 for 45 minutes. Remove from the oven, stir the marshmallows into the casserole, re-smooth the top of the casserole, let cool, then cover and refrigerate over night.

About an hour before you serve...

Preheat the oven to 350. Remove the cover and top casserole with 1/4-bag of mini marshmallows. Bake for 45 minutes. Serve hot.

Now sit back, relax, and enjoy the sounds of people stuffing their face, murmering little sounds of contentment, and exclaiming that this is the best sweet potato casserole EVAH. I promise it will happen. It always does for me.



As a note, of all the recipes I've ever posted, this one is the most mine. My grandma used to make something like it, but I've tweaked it and messed with it over the years and this recipe is the final coup d'etat. I really hope you get the same results I do from it. Because I swear it doesn't get better than this.

Key Lime Cupcakes

Step 1 - The Cupcakes
       - 1 box Betty Crocker SuperMoist lemon cake mix
       - 1 box (4-serving size) lime-flavored gelatin
       - 2/3 c. water
       - 1/3 c. key lime juice
       - 1/3 c. vegetable oil
       - 2 eggs
       - 3 or 4 drops green food color, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Spray muffin cups with Baker's Joy (cooking spray with flour). In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about half full.

Bake 19 to 24 minutes or until toothpick inserted in center comes out clean (it was 19 minutes in my oven, not a minute more). Cool in pan 10 minutes. Remove from pan to waxed paper. With toothpick or wooden skewer, pierce tops of cupcakes in several places.

Step 2 - The Glaze
       - 1 c. powdered sugar
       - 2 1/2 TBS key lime juice

In small bowl, mix glaze ingredients until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.  Place cupcakes into baking cups or decorative wrappers before frosting.

Step 3 - The Frosting
       - 1 (8 ounce) package cream cheese, at room temperature
       - 8 TBS butter, at room temperature
       - 3 3/4 c. powdered sugar
       - 1 tsp vanilla extract (I use Mexico Vanilla)

Place cream cheese, butter, and vanilla in a large bowl.  Mix with an electric mixer on low about 30-45 seconds.  Stop mixer.  Add confectioner's sugar a little bit at a time, mixing on low speed until the sugar is well mixed (1-2 minutes).  Mix on medium speed until smooth and creamy. Frost cupcakes using a pastry bag and decorative tip, starting at the outer edge and working your way into the center. Note: this recipe is my standard Cream Cheese Frosting (rather than the recipe from Betty Crocker's website).

Garnish with lime peel, sprinkles, or candies, if desired.  I won't be garnishing the wedding cupcakes (friend's request), but I think bright green cake is just begging for a bright garnish.

Mad props to the Betty Crocker website for these delish goodies.  I adapted thems slightly, but even the pic in this post is theirs, so they deserve the credit. They were SUCH a hit with husband's coworkers, and even husband said they *could* be his new favorite (and he's a die-hard red velvet fan).  Totally yummy and worth every calorie! I'm looking forward to making a triple batch for my friend's wedding at the end of June.

S'more Cookie Bars

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s) - I used a bag of of milk chocolate chips.
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

 

 

 

These things were too good. I'm a great big s'more fan, but husband isn't. We both loved these bars. There's something sort of magical about the graham cracker crust, and the gooey center is fantastic. Other than calorie content, there is nothing to dislike about this recipe. Can't wait to wow a group with this the next time I decide to make it!

 

 

Tips & Tricks: It can be very difficult to get the marshmallow fluff out of the container and spread evenly over the chocolate bars... especially because I used chocolate chips. Here's how I did it, and it worked out quite well. Microwave the container (without lid or seal) for about 15 seconds. Dip your rubber spatula in warm water before using it to get the creme out of the container. Drop the creme fairly evenly over the chocolate bars. Continually dip the rubber spatula in warm water between contact with the creme as you spread it evenly over the bars.  

 

**Recipe found on Pinterest and taken from Love From the Oven.**

Coca Cola Cake

Step #1: Make the Cake

 Cake Ingredients:
   - 2 c. flour
   - 2 c. sugar
   - 1/2 tsp salt
   - 1 tsp baking powder
   - 1/2 tsp cinnamon
   - 1 c. butter
   - 1/4 c. unsweetened cocoa powder
   - 1 c. coca-cola
   - 1/2 c. buttermilk
   - 2 eggs
   - 1 tsp vanilla extract

 Cake Directions

 Preheat oven to 350 and greast a 9x13 pan. 

 Mix together the flour, sugar, salt, baking powder, and cinnamon, and set aside.  In a saucepan over medium-high heat, stir together the butter, cocoa powder, coca-cola, and buttermilk until the mixture boils.  Remove from heat and add it to the flour mixture. Wisk until combined.  Then add in eggs and vanilla and mix well.  Put in pan the greased pan and bake for about 30 minutes.  Yes, this is a quick bake! Don't overbake it or it won't be delicious.

 When cake is nearly done, make the glaze.

Step #2: Glaze the Cake

 Glaze Ingredients:
   - 1/2 c. butter
   - 1/4 c. unsweetened cocoa powder
   - 1/2 c. coca cola
   - 4 c. confectioners' sugar
   - 1 c. chopped pecans

 Glaze Directions:
 Mix all ingredients into saucepan over medium-high heat until it boils.  Remove from heat and slowly stir in confectioners' sugar until nice and smooth.  Then add in chopped pecans and stir.

 Once cake is done and out of oven, pour this warm glaze right ove the top of the hot cake.

Now, wait (even though you won't want to). Let it set. It tastes better when it cools, I promise! Very good with vanilla ice cream or on its own. Yummo!

**Recipe and picture taken from May Flaum's "THE Chocolate Cola cake" recipe.**

Paula Deen's Gooey Butter Cake

Ingredients:

 
 Cake:
   - 1 18 1/4-ounce package yellow cake mix
   - 1 egg
   - 8 tablespoons butter, melted

 Filling:
   - 1 8-ounce package cream cheese, softened
   - 2 eggs
   - 1 teaspoon vanilla
   - 8 tablespoons butter, melted
   - 1 16-ounce box powdered sugar

Directions:

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 

Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

I made this several weeks ago, and I can still imagine the buttery goodness melting in my mouth--and later attaching to my rear-end (but that's not the point, right?!).  It was worth every last freakin' fat gram. Some things really do taste better than skinny feels. And this is one of those things!

**Recipe taken from Paula Deen's website.**

Fruit and Oat Cookies

Ingredients:
 - 3 super-ripe bananas
 - 1 c. unsweetened applesauce
 - 1.5 c. old fashioned oats
 - 1/2 tsp cinnamon
 - 1/3 c. Craisins

Preheat oven to 350. 

Mush the bananas up good and mix them in with the applesauce.  Dump in the oats and cinnamon and mix well. Then add in the Craisins and mix until the dough looks relatively even. 

Drop the dough onto a cookie sheet in large spoonfuls. (I made fairly large cookies--the dough divided into 12 individual cookies.)  Bake for 35 minutes.

I really liked these and so did my mama.  Tastes like  a bowl of fruit oatmeal, but you don't need a bowl.  Husband doesn't like bananas much, so these were a "no go" for him. I'm looking for a replacement mushy fruit to make him some healthy cookies, too (it won't work with just the applesauce... in fact, that was pretty nasty.)  At only about 1 WW points per cookie, these are great on-the-go breakfast treats. 

Variations:

1. Chocolate Chip Pecan. Instead of cinnamon and craisins, try adding 1/3 c. of mini chocolate chips and 1/3 c. of pecans. Boosts the WW points to 2 per cookie, but totally tastes like real dessert!
2. Peanut Butter Chocolate Chip. 2 bananas mashed up, ~1/3 c. peanut-butter (made with PB2). Mix well. Add 2/3 c. unsweetened applesauce and 1 tsp vanilla. Mix well. Add 1 1/2 c. oats, 1/4 c. nuts, and 1/4 c. mini chocolate chips. Mix well and let dough rest for 10 minutes. Bake at 350 for 30 minutes. BEST VERSION SO FAR. 2 P+ per cookie. Taste best while still warm.

Lemon Supreme Special

Cake Ingredients:

• 1 package Lemon Supreme cake mix
• 1/2 cup sugar
• 1/2 cup oil
• 4 eggs
• 1 cup apricot nectar

Preheat oven to 350. Grease and flour cake pan. (You can use a 9x13 baking dish, bundt pan, or even some other dish--but it does not layer well). Place all ingredients in a large bowl and beat for 2 minutes. Pour into pan and bake for 45-55 minutes.

Cool right side up for 15 minutes, then remove from baking dish and set on serving plate.

Glaze Ingredients:

• 1 cup sugar
• 2 TBS lemon juice

Blend sugar and lemon juice. Pour glaze over warm cake.

This is mama's favorite birthday cake. It's a recipe from her mama, and I was thrilled when I found it so I could start making it for her.

Fantasy Fudge

Ingredients:

• 3 c. sugar
• 3/4 c. butter
• 1 (5 oz) can evaporated milk
• 12 oz. (1-1/2 packages) BAKER's Simi-Sweet Baking Chocolate, chopped
• 1 (7 oz) jar JET-PUFFED Marshmallow Creme
• 1 c. chopped walnuts
• 1 tsp vanilla (I'm gonna try it with Mexico vanilla this year and see if it's better.)

1.  Grease your pan.  I usually use butter instead of spray or lining with foil.  I typically use a 9-inch square pan, but I'm considering going for thinner pieces this year and using a 9x13-inch pan instead. 

2.  Place sugar, butter, and evaporated milk in large, heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly.  Boil for 4 minutes, stirring constantly to prevent scorching.  Remove from heat.

3.  Add chocolate and marshmallow creme; stir until completely melted.  Add walnuts and vanilla; mix well.

4.  Pour immediately into prepared pan; spread to form even layer in pan.  Let stand at room temperature 4 hours or until completely cooled; cut into squares. Store in tightly covered container at room temperature.

I like to keep this a Christmas-only treat.  It's way too many fat/calories to keep it around for more than a couple of weeks out of the year, but way too delicious to forego altogether!  One year, I bought see-through tins in the shape of Texas and made a batch for each of husband's relatives (because they all live in Texas).  I love the idea of shaped tins of fudge as Christmas treats for co-workers and other people you'd like to give "a little something" over the holidays. 

I'm also considering trying a variation of this recipe with white chocolate instead of semi-sweet and crumbled Oreo cookies in place of the nuts. I will let you know how my "cookies and cream" fudge turns out.