Coconut Pecan Frosting for German Chocolate Cake

This recipe is SO much better than store bought.  I remember snitching this out of the pan a LOT when I was growing up.  The recipe for chocolate frosting is a great combination with this as well.

1.2 c butter

1 c evaporated milk

1 c sugar

3 egg  yolks

1 t vanilla

1-1/3 c flake coconut

1 c chopped pecans

1. Place butter in pan on med heat.  

2. Blend in milk, sugar, egg yolks, and vanilla . Cook until thickened.  

3. Remove from heat and add coconut and pecans.  Stir until cooled and of spreading consistancy. 

Use this with my chocolate frosting recipe for an amazing German Chocolate cake.  Or try my German Chocolate Upside Down cake recipe for a quicker dessert. 

Chocolate Frosting - The Best!!

1 Stick of marg

1 T vanilla

1/2 t salt

1/4 c cocoa

2 T milk

4+ c powdered sugar

Cream all together.  Add more milk or powdered sugar to get the consistency you like.  You can also add more cocoa if you want a darker chocolate color.  Make a little extra, because you'll probably eat some of it while you're decorating the cake. :-)

Bran Muffins

4 c All Bran

2 c 100% Bran (or I just use 2 more cups of All Bran)

2 c boiling water

1 qt buttermilk

3 c sugar

1 c marg

4 eggs

 c flour

2 t bkg soda

1 t salt

Pour hot water over cereal and mix.  Add buttermilk, let stand while mixing other ingredients.  Cream sugar, marg, and eggs.  Add cereal mix and mix well.  Sift together dry ingredients and add to cereal mixture.  Put into greased muffin tins and bake at 375 for 20-25 minutes. 

Recipe makes 1 gallon. Makes 5 dozen muffins.  Can make 1/e recipe.  You can keep batter in fridge for up to 3 weeks.  I do this and just make fresh muffins each day.  Mmm!!

Peanut Butter Cheesecake Brownie Babies

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

1 pkg.  (8 oz.) Cream Cheese, softened

1/3 cup sugar

1   egg

1/4 cup peanut butter

1/2 tsp.  vanilla

1-1/2 cups thawed Whipped Topping(Optional)

20   maraschino cherries (Optional)

HEAT oven to 350ºF.
PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.
BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.
SERVE topped with COOL WHIP and cherries.(Optional)

Triple Layer Peanut Butter Brownies

pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

1 cup  cold milk

1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

1 cup  creamy peanut butter

1/2 cup powdered sugar

1-1/2 cups  Whipped Topping (Do not thaw.)

3 squares BAKER'S Semi-Sweet Chocolate

1/2 cup  Dry Roasted Peanuts, coarsely chopped

PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
SPREAD pudding mixture over brownies.
MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

The Best Meatballs

2 lb. ground beef

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/4 cups water

2   eggs

HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
COMBINE half the meatballs with Marinara Sauce or Creamy Brown Gravy.  Cool remaining meatballs; freeze for later use. (See Tips.)

Chocolate Turtle Cheesecake

1-1/2 cups crushed NILLA Wafers (about 50)

3/4 cup  chopped Pecans, divided

1/4 cup (1/2 stick) butter, melted

32  Caramels

3 Tbsp. milk

4 pkg.  (8 oz. each) Cream Cheese, softened

1 cup sugar

1 cup  Sour Cream

4 eggs

1 pkg.  (8 squares) BAKER'S Semi-Sweet Chocolate, divided

HEAT oven to 325ºF.
MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
BEAT cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.

Strawberry Whipped Sensation

4 cups fresh strawberries, divided(I use frozen sometimes)

1 can  (14 oz.) sweetened condensed milk

1/4 cup lemon juice

1 tub  (8 oz.) Whipped Topping, thawed, divided

8 OREO Cookies, finely chopped

1 Tbsp.  butter, melted

LINE 9x5-inch loaf pan with foil, with ends extending over sides of pan. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.

Peanut Butter Cup Pie

1 pkg. (8 oz.) Cream Cheese, softened

1/2 cup  plus 1 Tbsp. creamy peanut butter, divided

1 cup cold milk

1 pkg.  (3.4 oz.) Vanilla Flavor Instant Pudding

2-1/2 cups thawed Whipped Topping, divided

1   OREO Pie Crust (6 oz.)

3 squares BAKER'S Semi-Sweet Chocolate

BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.  

MEANWHILE, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely. 

SPREAD chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm. 

Stove-Top Easy Chicken Bake

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 can (10-3/4 oz.) condensed cream of chicken soup

1/3 cup  Sour Cream

1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
1 c shredded cheddar cheese

HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
MIX remaining ingredients in 13x9-inch baking dish; top with stuffing.
BAKE 30 min. or until chicken is done. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 min. or until heated through.

Raspberry Bars

I got this recipe through an e-mail chain for my church.  So, if you also get those e-mails, sorry to duplicate.  But it sounds too good not to share!!  (Sorry, no picture!)

RASPBERRY BARS

2 pkgs. refrigerated sugar cookie dough (I used 3 for jelly roll pan)

3 8oz pkg. cream cheese

1 1/2 cups of sugar

3 tsp. vanilla

raspberries as desired. (fresh or frozen)

1/2 bag of white choc. chips (optional)

Press cookie dough into a jelly roll pan. Bake at 350 until golden brown. Cool

Beat cream cheese, vanilla and sugar until light and fluffy. Spread onto cooled crust.

Top with fruit as desired.

Melt chips and add enough oil to make a consistency that will drizzle

easily and drizzle mixture over top of fruit.

Refrigerate. Best when made at least a day ahead so that the cookie can

soften.