Joanie’s Chocolate Mousse

6 oz. Semi sweet chocolate chips

2 T dark rum (optional)


5 T boiling water

4 eggs separated


Beat egg whites until stiff. Put chocolate chips in blender and blend 6 sec. on high. Add boiling water to chocolate and blend 10 sec. on high. Add egg yolks and rum and blend 3 sec. or until smooth. Fold chocolate mixture into stiff egg whites gently and spoon into 6 dessert cups. Chill at least 2 hours. Easy and good!


The Next Best Thing To Robert Redford

1 C flour

1 C chopped pecans

½ C softened butter

1 8oz cream cheese softened

1 C sugar

1 9oz cool whip

3 C cold milk

1 6 oz pkg instant vanilla pudding

1 6 oz pkg instant chocolate pudding

Grated chocolate bar as garnish, optional


Prepare bottom crust by mixing together flour, margarine and pecans in a bowl until crumblike. Press mixture into greased 9- x 13-inch baking pan. Bake in a 350-degree oven for 15 to 20 minutes, until lightly golden. Cool.

Beat cream cheese with sugar until smooth. Fold in half of cool whip. Spread over cooled crust. Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with grated chocolate and refrigerate overnight. Makes 16 servings. mm-mm good!






Cherry Delight

1 graham cracker crust

1 can sweetened condensed milk

1/3 C lemon juice


8 oz softened cream cheese

1 t vanilla extract

1 can cherry (or other) pie filling

Cream cheese until light and fluffy. Slowly add sweetened condensed milk until well blended. Stir in lemon juice and vanilla. Pour in crust and top with pie filling and refrigerate.


Betty’s Strawberry Cake

1 box Duncan Hines white cake mix

3 T plain flour

4 eggs

1 pkg. strawberry Jell-O, small

2/3 C milk

1 10 oz pkg. frozen strawberries, thawed

Mix cake mix, Jell-O and flour. Add milk and eggs and mix thoroughly. Add 2/3 of the thawed strawberries and mix thoroughly. Pour into two greased and floured round 8" cake pans. Bake at 350 degrees for 35 minutes.

Strawberry Cake Frosting

½ stick butter

1 box powdered sugar


½ t lemon juice

remaining strawberries

Cream butter, add sugar, strawberries and lemon juice. Ice cool cake and keep refrigerated.



Peanut Butter Magic Cookies

1 C peanut butter crunchier or


1 C granulated sugar

1 egg

Hershey kisses

Mix peanut butter, sugar and egg until smooth. Drop rounded from teaspoon or make in round balls. Cook 8-10 minutes at 350 degrees in preheated oven. Top with Hershey kiss. Some like them without the Chocolate. Be creative add mini m&ms, etc. Quick easy and usually have ingredients in house when kids forget to tell you, you have to bake cookies for school!

No Bake Holiday Orange Balls

1 (7 ½ oz.) box vanilla wafers

1 stick soft margarine

1 can grated coconut

1 lb. Powdered sugar

3/4 C chopped pecans

6 oz frozen orange juice

Crush vanilla wafers into crumbs. Stir in nuts. Work in margarine. Add orange juice. Mix and form into balls and roll in coconut. Keep refrigerated.

Juanita’s Chocolate Coconut Mounds

(as received via ICQ & Internet)

2 - 32 oz sweetened coconut

1 16 oz box of powdered sugar

2 cans Sweetened condensed milk


Mix together with your hands - that's about the only way

Roll into balls about like a 50c. Place on waxed paper - should be about 5 dozen balls. Let dry a couple of hours

Coating - Mix at least 3 12 OZ bags of semi-sweet morsels in double boiler. Add half a bar of paraffin only as needed to keep it from drying out. Dip all the balls once - let dry and then double dip. They will get shiny when dry in between dips.

<Juanita> That's the whole recipe.

Fruitcake Cookies

1 ½ C all purpose flour

½ t ground nutmeg

1/4 t baking soda

3 C chopped pecans

½ lb. Chopped dates

1/4/lb. Candied red cherries chopped

½ C butter softened

2 eggs

1/3 C white wine

½ t ground cloves

½ t ground cinnamon

1/4 t salt

½ lb. Candied green cherries chopped

1 C firmly packed brown sugar

1 ½ T milk

Combine flour, cloves, nutmeg, cinnamon, baking soda and salt. Set aside ½ cup. Combine pecans, pineapple, dates and cherries; mix well. Dredge fruit mixture in ½ cup reserved flour mixture.

Cream butter in a large bowl; gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well. Add dry ingredients alternately with wine and milk beginning and ending with flour mixture. Stir in fruit.

Drop dough by level teaspoons onto greased cookie sheets. Bake at 325 degrees for 15 min. or golden brown. Cool on wire rack. Yields 4 dozen.

Seven Layer Cookies

½ stick butter

6 oz. Chocolate chips

7 oz fine coconut

1 can Eagles’s Brand

sweetened condensed milk

1 C pecans chopped

1 C graham cracker crumbs

6 oz butterscotch chips

Melt margarine in 9" x 12" baking pan. Add each ingredient as a layer starting with graham crackers, chocolate chips, coconut, and butterscotch, chips. Pour condensed milk over the layers and sprinkle with pecans. Bake at 325 degrees for 30 minutes. If you don’t like these layer be creative and substitute your favorites as white chocolate chips, peanut butter chips etc. The only thing that have to stay the same are the butter, graham cracker crumbs, and condensed milk.

Susan & Christi’s Favorite Cookies

3 egg whites

3 ½ t raspberry flavored gelating

1/8 t salt

3/4 sugar

1 T vinegar

1 C chocolate drops optional

Beat egg whites with salt until foamy. Gradually add one at a time the flavored gelatin and sugar, making sure sugar dissolves. Beat until mixture stands in peaks. Make sure sugar is well dissolved or kisses will be sticky. Mix vinegar, then fold in chocolate drops. Drop by teaspoon onto ungreased cookie sheet lined with brown paper or use non-stick lined pans. Bake 25 min. at 250 degrees. Turn off heat and leave in the oven another 20 minutes. Makes 7 dozen.


3/4 C butter

1 t vanilla

1 C chopped pecans

1 lb. Powdered sugar

1 3/4 C sifted flour

1/4 C evaporated milk

Cream butter, add milk slowly and cream until fluffy. Add vanilla and flour plus 6 T powdered sugar. Stir pecans in last. Form into 1" balls, place on floured cookie sheet and bake 12 to 15 minutes at 350 degrees. Roll in bowl of powdered sugar as soon as they come from the oven.


½ C butter

1 lb. Powdered sugar

1 t vanilla

1/3 bar paraffin

2 C crunchy or creamy peanut butter

6 oz semi sweet chocolate

Blend butter, peanut butter, powdered sugar and vanilla. You may need to chill to have a good consistency for making balls. When firm make walnut size balls. In double boiler melt the chocolate and paraffin. After melted, remove from heat, not double boiler. Use a toothpick and dip peanut butter balls in chocolate, place on wax paper to cool. Yummy

Chocolate Crinkles

½ C vegetable oil

2 C sugar

4 eggs

2 t vanilla

2 t baking powder

1 box powdered sugar

4 oz unsweetened chocolate melted

6 oz semi sweet chocolate



Blend the following one at a time: oil, chocolate, sugar, eggs and vanilla. Mix flour, baking powder and salt. Add dry ingredients to oil and chocolate mix. Chill dough over night. Form into 3/4' balls and drop in powdered sugar. Place 2" apart on greased cookie sheet and bake 10 12 minutes. Do not over cook.

Toffee Bars

1 C softened butter

1 egg yolk

1 t vanilla

12 oz semi sweet chocolate pieces

1 C firmly packed light brown sugar

2 1/4 C sifted all purpose flour

1 C chopped pecans

1 extra large hershey bar

Beat butter, sugar, egg yolk and vanilla in a large bowl with mixer at high speed until moist and crumbly, and mixture begins to gather around the beaters. Stir in flour until blended. Press batter evenly in 13" x 9" x 2" greased baking pan.

Bake for 25 minutes at 350 degrees. Remove pan from oven; immediately sprinkle with chocolate pieces of candy bar; return pan to oven and cook 3 to 4 minutes or until chocolate is melted. Remove pan, spread melted chocolate and sprinkle with nuts, pressing nuts in chocolate






Libby’s Pecan Pie

2 eggs

3/4 C sugar

½ can evaporated milk

2 t plain flour

2- 9" frozen pie shells or 1 deep dish

1 t salt

1 C dark corn syrup

1 C chopped nuts

3/4 t vanilla

Combine flour, sugar, salt. Add eggs and syrup blending in mixer after each. Add milk, pecans, vanilla and blend well. Pour into to frozen pie shells. Bake 350 degrees for 50 minutes. (Place on cookie sheet if desired,)

Libby’s Mini Cheese Cakes

1 Box Vanilla Wafers

3/4 C sugar

2 8 oz. packages cream

cheese softened

2 eggs

1 T lemon juice

½ t vanilla

1 can pie filling, blueberry

Cherry or strawberry

Double Cupcake liners

Cream sugar, cream cheese and eggs well. Add lemon juice and vanilla and blend well. Place one vanilla wafer in each cupcake liner in muffin tin. Fill each cup 2/3 full with cheese mixture. Bake 20 minutes at 300 - 325 degrees. Cool on racks & top with small amount of pie filling.

Linda’s Fruit Compote

20 oz can sliced peaches drained or fresh ripe peaches

3 or 4 bananas

1 pkg. frozen strawberries

20 oz. Can chunk pineapple do not drain

2 T tang

1 small instant vanilla pudding

Mix it all together and it spells mm..good. Choose your own favorite fruits but you must include the pineapple for the juice to mix the pudding.

Chocolate Eclair

(super duper easy and good)

1 box graham crackers

2 small instant vanilla pudding

3 ½ cups milk

1 16 oz Frozen whipped topping thawed

1 contained chocolate frosting


Mix instant vanilla pudding with milk and fold in whipped topping. Layer 9" x 13" dish with graham crackers and pudding mix ending with pudding. Put icing in microwave for 35 to 40 seconds, stir and pour over top evenly. Cover and refrigerate overnight. Good and a covered dish success.

Banana Pudding

Box vanilla wafers

1 cup sour cream

3 to 4 bananas



1 larg pkg. vanilla instant pudding

16 oz Cool Whip


Layer bananas then vanilla wafers in large round container. Make pudding according to package and ten add sour cream and 12 oz cool whip. Pour ½ of pudding mix over first layer and repeat. Spread remaining cool whip on top and chill.

Chocolate Dump Cake

1 box chocolate or Devil’s food cake mix

1 large box instant chocolate pudding mix

4 eggs

½ C oil

½ water

1 (12 oz) pkg chocolate chips


Mix all ingredients except the chocolate chips together in a mixer. It will be a thick batter. Spoon in the chocolate chips, and put entire mixture into a greased bundt pan. Bake at 350 degrees for 55 minutes.

Kathi’s Impossible Cobbler

3 Cups Fruit (peaches, apples, strawberries) in syrup

1 box yellow cake mix

2 sticks butter


Lemon Juice


Use fresh fruit or canned but it must have juice/syrup. Pour fruit in bottom of 9" x 13". Slice one stick of butter evenly over fruit. Sprinkle with lemon juice and cinnamon. Then evenly sprinkle all the dry cake ingredients over the fruit. Melt the other stick of butter in the microwave and spoon evenly over the dry cake mix. Bake at 350 degrees for 30 minutes.

Joanie’s Easy Pie

3 cans any kind of pie filling (apple, blueberry, strawberry, blackberry, even pumpkin)

2 juffy cake mixes

1 stick butter



Pour cans of fruit in 9" x 13 " pan and sprinkle cake mixes over the fruit filling and then slice the stick of butter thinly and evenly over the filling. Bake at 400 degrees for about an hour. Great with Ice cream right out of the oven or warmed in the microwave.