Better Than Sex Cake (Lottie Isaac)

1 Yellow Mix pkg (prefer the Butter recipe)

               Bake according to box directions in an oblong pan; punch holes w/serving salad fork after slightly cooling

Mix together and microve to take chill of:

1 can crushed pineapple

1 cup sugar (depends on how sweet you like it)

1 pkg frozen sweetened strawberries

               Pour over cake and refrigerate overnight

Next day:

1 large pkg of instant vanilla pudding or 2 small pkgs (prepare according to directions)

Spread over cake and top w/ layer of cool whip

Chopped nuts sprinkled on top (optional)

Christmas "Crack" (Cathy Elkins)

Christmas Crack

1 cup dark brown sugar

1 cup (2 sticks) butter

a sleeve of club crackers

12 oz. chocolate chips

In a saucepan, combine the brown sugar in the butter and bring them to a boil. Boil for three minutes.

Meanwhile, preheat the oven to 350 degrees. Cover a jelly roll pan with aluminum foil. Cover the foil with a layer of club crackers.

Pour the buttery/sugary mix over the crackers, making sure they are all saturated. Put pan in the oven for 10 minutes.

Take pan out and sprinkle chocolate chips over the crackers. Let sit until chips soften. Spread the chips with a spatula or the back of a spoon. Freeze for two hours.

Remove the pan from the fridge and peel off the aluminum foil. Crack it up into pieces, whatever size you’d like. Store in a container and refrigerate until you’re ready to eat!

Chocolate Sheet Cake (Katie Ashley)

Ingredients:

For the cake:

• 2 cups flour
• 2 cups sugar
• 1/4 tsp salt
• 4 tbsp (heaping) Cocoa
• 2 sticks butter
• 1 cup boiling water
• 1/2 cup buttermilk
• 2 whole beaten eggs
• 1 tsp baking soda
• 1 tsp vanilla

For the frosting:

• 1/2 cup finely chopped pecans
• 1 3/4 stick butter
• 4 tbsp (heaping) cocoa
• 6 tbsp milk
• 1 tsp vanilla
• 1 lb (minus 1/2 cup) powdered sugar

Directions:

In a mixing bowl, combine flour, sugar, and salt.


In a saucepan, melt butter. Add cocoa. Stir together.

Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

You’ve just made the best chocolate sheet cake. Ever.

Kahlua Balls (Suzanne Vest)

Ingredients:

• 2 1/2 cups Oreo cookies, crushed
• 1 cup nuts, chopped fine.
• 1 cup powdered sugar
• 1/3 cup Kahlua
• 2 tbsp dark corn syrup
• powdered sugar for coating

Directions:

Combine crushed Oreos, nuts and powdered sugar in a large bowl.  Add Kahlúa and corn syrup, mix well.  Shape into 1-inch balls and roll in powdered sugar.  Place in air-tight container and chill overnight.  Enjoy!

Cherry Cheese Pie (Cathy Elkins)

Ingredients:

• 1 - 9 inch graham cracker crumb crust
• 1 - 8 oz. package of softened cream cheese
• 1 - 14 oz. can Eagle brand sweetened condensed milk.
• 1/3 cup lemon juice
• 1 tsp vanilla extract
• 1 - 21 oz. can cherry pie filling, chilled

Directions:

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust.

Chill for three hours or until set.

Top with desired amount of pie filling before serving. Refrigerate leftovers.

Red Velvet Cookies (Melissa Clark)

36 Servings

Ingredients:

• 1 pouch sugar cookie mix (1 lb 1.5 oz.)
• 1/3 cup unsweetened cocoa
• 1/4 cup butter or margarine, softened
• 1/4 cup sour cream
• 1 tbsp. red food coloring
• 1 egg
• 3/4 cup cream cheese frosting
• 1/4 cup chopped nuts

Directions:

Mix cookie mix, cocoa, butter, sour cream, food color and egg in a bowl until soft dough forms. Roll dough into 1 inch balls; place 2 inches apart on an ungreased cookie sheet. Bake at 375F for 8-9 minutes or until set. Cool 2 minutes: remove from cookie sheet to wire rack. Cool completely for another 15 minutes. Frost and top with nuts.

Gooey Butter Cake (Melissa Clark)

Ingredients:

Cake:

• 1 18 1/4 oz. package yellow cake mix
• 1 egg
• 8 tbsp. butter, melted

Filing:

• 1 8 oz. package cream cheese, softened
• 2 eggs
• 1 tsp. vanilla
• 8 tbsp. butter, melted
• 1 16 oz. 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. Prepar filling.

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 oven bake as the center should be a little gooey.

Peanut Butter Brownie Cookies (Donna Redd)

**Best Dessert Winner by vote - June 2010**

Ingredients:

• 1(19.5 oz) pkg Pillsbury Classic Traditional Fudge Brownie
• 1/4 cup butter, melted
• 4 oz. cream cheese, softenend
• 1 large egg
• 1 cup powdered sugar
• 1 cup peanut butter
• 1/2 Pillsbury Chocolate Fudge Frosting

Heat oven to 350. Beat brownie mix, butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet to make 24 cookies; smooth edge of each to form round cookies.

Mix powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls of peanut butter mixture into 24 balls. Lighty press 1 ball into center of each ball of dough.

Bake 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.

Spread thin layer of frosing over peanut butter portion of each cooled cookie.