Storegateway Recipes

New recipes every 2-4 weeks
I am now putting all recipes done for that year into the year of the recipes, starting with 2007.
The rest of the recipes will stay the same for now.

Crock Pot Peach Cobbler August 2008

3/4 C. all-purpose baking mix such as Bisquick
1/3 C. granulated sugar
1/2 C. packed brown sugar
1/2 can evaporated milk
2 tsp. margarine or butter, melted
2 large eggs
3 large ripe peaches, mashed
2 tsp. pure vanilla extract
3/4 tsp. cinnamon

Lightly grease crock pot or spray with non-stick cooking spray. In a large mixing bowl, combine sugar and baking mix. Add eggs and vanilla extract. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into crock pot. Cover and cook on low for six to eight hours or on high for 3 to 4 hours. Serve warm. Top with vanilla ice cream if desired.

1 1/3 cups flaked coconut
1 cup chopped pecans
1 (18.25 ounce) package German chocolate cake mix
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 egg
4 cups confectioners' sugar

Prepare cake mix according to package directions. Pour batter into prepared pan.
In a mixing bowl, beat cream cheese and butter until smooth. Add egg and sugar; beat until smooth.
Drop by tablespoonfuls over the batter. Carefully spread to within 1 in. of edges.
Bake at 325 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes;

2-3/4 cups cake flour
2-1/2 tsp. baking powder
1-3oz. pkg. strawberry Jello
1 cup butter, softened
4 eggs
1 cup milk
1 tsp. vanilla extract
1/2 cup pureed fresh strawberries
Filling:
3 Hershey chocolate bars (1.55 oz.), chopped
1-1/2 cups heavy cream
2 Tbsp. sugar
1/2 tsp. vanilla extract
Cream Cheese Frosting:
1 stick butter, softened
8-oz pkg. cream cheese, softened
4 cups confectioners sugar
2 tsp. vanilla extract
Preheat oven 350 degrees. Grease & flour 3- 9 in. round cake pans
Mix flour & baking powder together; set aside.
In large bowl on med. speed, beat sugar, Jello & butter until fluffy (4-6 mins.)
Add eggs, one at a time, beating after each. Add flour & milk alternately.
Fold in vanilla & strawberries. Pour into cake pans, dividing evenly.
Bake for 25 mins. Cool 10 mins.
Filling: Beat whipping cream, sugar & vanilla on high until stiff. Fold in 1/2 cup chocolate & store in refrigerator until ready to use.
Frosting: Beat butter & cream cheese until fluffy, about 1 min. Add powdered sugar & vanilla & beat until thick.
Use filling between layers & frost with frosting. May garnish with chocolate dipped strawberries on top.

1 cup flour 1/4 cup brown sugar 1/2 cup chopped nuts 1/2 cup margarine or butter 2 tablespoons lemon juice 2 egg whites 1 cup sugar, see note 2 cups sliced fresh strawberries, see note 1 cup whipping cream, whipped Additional sliced fresh strawberries, optional

Preheat oven to 350 degrees.
Stir together first four ingredients and spread evenly in shallow baking pan. Bake for 20 minutes, stirring occasionally.
Sprinkle 2/3 of baked crumbs in a 13-by-9-by-2-inch pan.
Combine egg whites, sugar, berries and lemon juice in large bowl. With electric mixer, beat at high speed to stiff peaks, about 10 minutes. Fold in whipped cream.
Spoon cream mixture over crumbs and top with remaining crumbs. Freeze six hours or overnight.
Serve with additional sliced strawberries. Makes 10 to 12 servings.

Note: One 10-ounce package frozen berries, partially thawed, may be used. Reduce sugar to 2/3 cup.

Corny Cornbread August 2008

1/2 cup oil
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup frozen cream-style corn (sold in freezer section of store)
2 eggs
1 cup sour cream
1 cup grated sharp cheddar
1/2 tsp. cayenne pepper

Grease cast iron skillet with 1/4 cup oil & preheat in oven. Mix ingredients together with a spoon until combined.
Pour into hot skillet & bake until golden brown, about 30 minutes.

1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
3/4 cup milk

Mix & beat with fork until smooth.
Heat 1-2 inches oil until medium hot. Pour batter into a funnel (holding finger under funnel opening)
Allow batter to pour into hot oil, moving funnel in a circle to form a spiral shaped cake..
Fry 1 minute, turn & fry until lightly brown. Drain & sprinkle with powered sugar.

1 large chicken, cooked, de-boned & cut up
2 (10 oz) pkgs. frozen broccoli spears, cooked & cut into bite-size pieces
2 (8 oz) pkgs. cream cheese
2 cups milk
1 tsp. garlic salt
3/4 cup Parmesan cheese

Melt cream cheese in double boiler. Add milk to make a sauce;
when smooth, add garlic & Parmesan cheese. Layer in a 3 quart oblong dish, broccoli first, then chicken & sauce.
Bake at 325 degrees for 25 minutes. !2 servings.

No Bake Cookies July 2008

2 cups sugar
4 tbs. cocoa
1/2 cup evaporated milk
1 stick margarine [I use butter]

Mix ingredients, stir while cooking, and boil for ½ minute (yep, only 30
seconds).
Take off the stove and add:

1/2 cup peanut butter
1 tsp vanilla
4 cups rolled oats
Add 1/2 cup nut meats or coconut (optional)

Drop on waxed paper and let set for 1/2 hour (if you can - personally, I can't.)
I add pecans or cashews and sometimes finely diced dried apricots.
May use crunchy peanut butter and ½ cup double
strength powdered milk, no nuts and no raisins.

Potato Burgers July 2008

1 lb. ground beef
1 c. grated potato
1 egg, beaten slightly
1/2 c. milk
1 sm. finely chopped onion
1-1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter

Combine meat, potato, onion, seasonings, egg and milk. Shape into patties. Cook in hot butter until brown on one side.
Turn and cook on other side until patties are cooked through and browned.

6-8 hot dog wieners, finely chopped
1/2 cup grated cheese
1 boiled eggs, chopped
2 Tbsp. sweet pickle relish
3 Tbsp catsup
1 tsp mustard
2 Tbsp veg. oil

Combine first 4 ingredients, then add remaining ingredients. Fill hot dog buns with mixture.
Wrap in paper towel & place in microwave to heat for 30-60 seconds

1 box angel food cake mix
1/2 cup sugar
1/2 cup milk
8 oz cream cheese
9 oz carton Cool Whip
1 can cherry or blueberry pie filling

Bake cake according to directions in a 9x13 inch pan, break into small pieces. Mix the sugar, milk & cream cheese.
Stir in the Cool Whip. Mix in the cake pieces. Spoon into a long dish. Top with pie filling. Refrigerate.

16 oz Cool Whip
19 oz can cherry pie filling (or may use Blueberry)
drained 1 can fruit cocktail
drained 1 can crushed pineapple
1 cup chopped pecans
1 box yellow cake mix
2 pkg. vanilla instant pudding
coconut (if you want)

Bake cake as directed in 9x13 inch pan; break into pieces when cool. Mix the instant pudding as directed.
In a large bowl (punch bowl or may use 2 smaller bowls) place a layer of cake, then pudding, pie filling, pineapple,
fruit cocktail, coconut if you want it, nuts, & 1/4th of Cool Whip. Repeat layers until gone ending with the Cool Whip.
May sprinkle top with pecans, chopped.

3/4 cup flour
1 cup corn meal
1/4-1/2 cup sugar (according to taste)
2 eggs
enough milk or buttermilk to mix dough

Sift all dry ingredients together, beat eggs in & add enough milk to make a fairly thick dough.
Deep fry in hot oil until brown.

Peel & cut up potatoes, place in frying pan & sprinkle with the dry Italian Salad Dressing mix.
Salt & pepper to taste & fry until brown, stirring frequently.

1 pound ground beef
1/4 cup finely chopped onion
1 small finely chopped green pepper
15 oz can tomato sauce
12 oz can tomato paste
1 pkg. Italian style spaghetti sauce mix with mushrooms
1 1/2 cups water
1/8 tsp. garlic powder
1/ tablespoon sugar
1/2 tsp oregano leaves
1/2 crumbled bay leaf

Cook & stir beef, onion & pepper until meat is brown. Stir in remaining ingredients. Cover & simmer about 1 hour, stirring frequently to keep it from burning. Serve over hot thin spaghetti noodles. Sprinkle with cheddar cheese. May be doubled & frozen.

2 pkg. broccoli, thawed
1 cup minute rice
2 cans cream of mushroom soup
8 oz Cheez Whiz
1 stick margarine
4 chicken breasts

Boil chicken for 30 minutes. Cut into small pieces. Layer broccoli in bottom of dish. Sprinkle rice over broccoli.
Mix soup, Cheez & margarine in pan & melt; stir in the chicken. Pour over the rice. Bake at 350 for 45 minutes.

1 pkg. chicken tenders, cut into bite-size pieces
1 pkg. Italian Salad Dressing mix
2 eggs, beaten
1-2 cups flour

Mix flour with dressing mix. Dip chicken pieces into beaten egg & roll in flour mixture.
Deep fry in hot oil until lightly brown.

1 loaf white bread (frozen)
8-oz. pkg. cream cheese, softened.
1 stick melted margarine
1/2 cup sugar
1/2 tsp cinnamon

Separate bread slices while still frozen. Trim off crusts. Roll each slice flat with a floured glass or rolling pin.
Cut each slice in half to make 2 strips. Spread each strip with the cream cheese; roll up jelly roll style. Dip into the melted
margarine. Roll in the sugar mixed with the cinnamon. Place on lightly Pam-sprayed baking sheet pan. Bake in 350 preheated oven.
from 10-12 minutes or until lightly brown.

1 box Cinnamon Crisp Graham Crackers
1 stick butter
1 stick margarine
1/2 cup brown sugar, packed
1 cup chopped pecans

Arrange crackers on baking sheet face up. Mix butter & margarine with brown sugar in small pan & bring to a boil.
Boil 3 minutes, stirring constantly. Spoon hot mixture over crackers & sprinkle with the pecans. Bake 6-8 minutes at 350.

20 oz. can apple pie filling
3/4 c. brown sugar
1/2 c. all purpose flour
1/2 c. quick or old fashioned oats
1/3 c. butter, softened
3/4 tsp. cinnamon
1/2 tsp. nutmeg

Put apple pie filling in greased 1 quart baking dish. Sprinkle topping on top of apples.
Bake at 375 degrees for 30 minutes. Serves 6.

1 can apple pie filling
1/4 c. softened butter (1/2 stick)
1 pkg. Martha White apple cinnamon muffin mix

4 c. (4 med.) peeled, thinly sliced apples
2/3 c. sugar
1 tbsp. flour
1 tsp. cinnamon
2-8 oz. cans Pillsbury Crescent Rolls
1 tbsp. butter

1 c. firmly packed brown sugar
3/4 c. rolled oats
1/3 c. flour
1/4 c. butter, softened
2 tsp. vanilla

Preheat oven to 375 degrees. In a large bowl; combine first 4 ingredients. Separate crescent dough into 2 large rectangles. Place rectangle in un-greased 15 x 10 inch jelly roll pan. Gently press dough to cover bottom of pan; seal perforations. Spoon apple mixture over dough. Dot with butter. In medium bowl combine topping ingredients until crumbly. Sprinkle over apple mixture. Bake at 375 degrees for 25-30 minutes.

Topping:
1 cup quick rolled oats
1 cup brown sugar (packed)
1/2 cup white flour
1/2 cup melted butter

Preheat oven to 350°F degrees.
Peel, quarter, and slice apples. Place apples evenly into 9 x 13 inch glass baking dish.
Sprinkle white sugar over apples and sprinkle cinnamon over the sugar.
Mix oats, brown sugar and flour until blended well. Stir in melted butter until fully moistened.
Cover apples evenly with topping.
Place in preheated oven and bake 35-45 minutes until golden brown and bubbly.
Serve hot or cold, alone or with ice cream and ENJOY!!

Beef Skillet Dinner April 2008

1 lb. ground beef
1 C. water
1 can (16 oz.) un-drained stewed tomatoes
1 C. uncooked pasta (elbow macaroni)
1 envelope vegetable soup mix

Brown the beef and drain. Stir in remaining ingredients.
Bring to a boil then simmer covered, stirring occasionally, for 20 minutes or until pasta is done.
Serves: 4

Luscious Tropical Dream Cake                                                                               March 2008

1 pkg. (2 layer size) yellow cake mix
1 20 oz can crushed pineapple
1 3 oz pkg. instant lemon pudding (can use vanilla, but the lemon tastes
so good I haven't tried it yet)
1 1/2 Cups cold milk
2 Cups thawed whipped topping (like Cool Whip, or store brand)
1/2 C angel flake coconut toasted
1/2 C finely chopped pecans

PREHEAT oven to 350ºF. Drain pineapple, reserving 1 cup of the juice;
set pineapple aside. Prepare cake batter as directed on package,
substituting 1 cup reserved juice for 1 cup of the water. Pour batter
into greased 15x10x1-inch baking pan.

BAKE 15 to 18 min. or until wooden toothpick inserted in center comes
out clean. Cool completely in pan on wire rack.

ADD milk to dry pudding mix. Beat with wire whisk 2 min. or until well
blended. Stir in pineapple. Spread over cake; cover with whipped
topping. Sprinkle with coconut and pecans. Store in refrigerator.

Apple Pecan Streusel Cake                                                                             March 2008

1 (18.25-ounce) package white cake mix
1 tablespoon ground cinnamon
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
1/2 teaspoon almond extract
1 teaspoon ground cinnamon
1/4 cup firmly packed brown sugar
1/4 cup chopped pecans
2 apples, peeled, cored and chopped
1/2 cup powdered sugar
2 teaspoons lemon juice

Preheat oven to 350*F.
In a large bowl, combine white cake mix, 1 tablespoon cinnamon, water,
oil, eggs, and almond extract. Beat at low speed with an electric mixer
until moistened. Beat for 2 minutes at medium speed. Pour two-thirds of
the batter into greased and floured tube pan.
In a small bowl, mix 1 teaspoon cinnamon, brown sugar, and chopped
pecans. Spread half of the cinnamon mixture and 2 chopped apples over
the batter, then spoon the remaining batter on top. Sprinkle the
remaining pecan mixture on top.
Bake for 35 to 40 minutes, or until the center is set. Cool. Drizzle
with a glaze of powdered sugar and lemon juice. Makes 16 servings.

Almost Candy Bars                                                                                           March 2008

1 (18.25 oz) pkg. Pillsbury Moist Supreme Devil's Food Cake Mix
1/2 cup margarine or butter
1 cup butterscotch chips
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 cup coconut (if desired)
1 cup chopped nuts
1 (14 oz) can sweetened condensed milk (not evaporated)

Heat oven to 350F. In large bowl, combine cake mix and margarine; with
pastry blender or fork, cut in margarine until crumbly. Sprinkle evenly
in bottom of un-greased 15 x 10 x 1 inch baking pan (jelly roll pan);
press lightly.

Sprinkle with butterscotch chips, chocolate chips, coconut and nuts.
Pour sweetened condensed milk evenly over all ingredients.

Bake at 350ºF for 20 to 30 minutes or until light golden brown. Cool
completely. Cut into bars. Makes 48 bars.

You can use yellow cake mix, white chocolate chips and peanut butter chips
with the coconut and nuts.

Fried Apple Pies                                                                                                       March 2008

2 cups all-purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 apples
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil

1.Peel and dice apples. Add sugar and cinnamon. Cook in a saucepan on
low heat. Cook until soft, then mash with fork to form a thick
applesauce.
2.Sift flour and salt together. Cut in the shortening. Add water and mix
with fork.
3.Roll out to about 1/8 inch thick on a floured board. Cut with a large
cookie cutter (4 inches in diameter).
4.In each round, place 1 heaping tablespoon fruit. Moisten edges with
cold water, fold and press edge with a fork.
5.Heat oil in a large skillet on medium-high heat. Fry pies, a few at a
time, 2 to 3 minutes on each side; cook until golden brown. Drain on
paper towels. Sprinkle with confectioners sugar. Serve warm.
TIP: Apple pie filling may be used.

Cut cherries in half, and drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick. Remove from stove and add cherries, nuts and enough sugar to make a thick consistency. Form the mixture into 8-10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet. Chill several hours until firm. Melt chocolate being careful not to scorch it. Frost egg with melted chocolate. Decorate with butter cream icing.

Coconut Easter Eggs March 2008

8 oz. cream cheese, softened
1 Tbs. butter, softened
4 C. powdered sugar
1 C. coconut flakes
2 C. semisweet chocolate chips
1 Tbs. shortening

Combine the cream cheese and butter until smooth. Add powdered sugar and coconut, stir until completely mixed. Refrigerate dough for 1 1/2 hours or until easy to handle. Using hands dusted with powdered sugar, mold dough into small egg shapes. Place on a baking sheet lined with waxed paper. Freeze for two hours or until firm. Melt together the chocolate chips and shortening; let cool slightly. Dip eggs into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.

Special Easter Eggs March 2008

Starting with a sweet, butter base, this recipe creates a variety of egg-treats.

3 lb. confectioners sugar
2 sticks margarine or butter (solid, not whipped)
3/4 C. white corn syrup

Add to the base mixture one of the variations below:

COCONUT: to basic mixture, add 1/2 C. coconut.
PEANUT BUTTER: to basic mixture add 1/2 peanut butter and 1 tsp vanilla.
CHERRY NUT: to basic mixture add 1/2 C. English walnuts and 1/4 C. crushed maraschino cherries.
MAPLE NUT: to basic mixture add 1/2 C. English walnuts and 1 tsp maple flavor.
Mix together well, and form into egg shapes.

Cherry Cheesecake March 2008

1 cooled large Bundt pan pound cake (takes 2 boxes cake mix for this type of pan)
Cream cheese frosting (recipe follows)
1 can cherry pie filling or topping ( 21 oz)

Cream cheese frosting
1- 8 oz pkg. cream cheese (slightly softened)
1 lb. powdered sugar
2 tbsp. Butter or margarine (slightly softened)
1 tsp. vanilla

Beat all ingredients together to make frosting. Place cake on a plate that will give you at least a couple of inches clearance all around. Frost sides, top and center of pound cake. Using a spoon , drop spoonfuls of cherry pie filling on top of cake, allowing it to run down the sides and also into the center of the cake. Can serve immediately but otherwise keep refrigerated.

Strawberry Twinkie Dessert Recipe March 2008

I just took this to a pot luck and had many requests for the recipe. 1 large box of unwrapped Twinkies (one recipe I have calls for splitting these in half horizontally). Line bottom of 13 X 9 pan (I use my deeper lasagna pan). You won't use all the Twinkies, but pack them tightly.

Mix 2 small or 1 large box of French Vanilla instant pudding with
1 1/2 Cups milk and 2 Cups Half and Half. (You can add a little more milk if the pudding isn't spreadable consistency.) Spread this over Twinkies to edges of the pan. Next cover the pudding layer with fresh, halved, strawberries or 2- 3 packages of drained frozen strawberries. Cover all this with an 8 or 12 oz. tub of cool whip. Chill and serve.

Strawberry Twinkies Dessert March 2008
14 Twinkies
1 box (6 oz) strawberry Jell-O
2 cups boiling water
2 pkg (4 serving size) instant vanilla pudding
1 cup cold milk
1 container (12 oz) Cool Whip, thawed
1 pt fresh strawberries, sliced

Place Twinkies in a 9 x 13" baking pan. Dissolve Jell-O in boiling water and pour over Twinkies. Mix milk with pudding (mixture will be thick). Carefully spread over Twinkies. Spread Cool Whip over pudding. Garnish with strawberry slices. Chill overnight.

Cotton Candy Cake March 2008

1 box angel food cake mix (add only water cake mix works great)
1 box (3.4 ounces) flavored gelatin, any flavor
Whipped cream

Following the package directions, make the cake, adding the box of gelatin. Stir well. Bake as directed on package. Cool completely.

Try different flavors of gelatin. Raspberry, lemon, lime, blueberry and strawberry/banana are a few favorites. Let your child pick! I
(I prefer the add only water cake mix for convenience)

Appleby's Ribs (clone recipe) February 2008

2 racks of Baby-Back Pork Ribs, each rack cut in half (about one pound each)
1 cup Ketchup
1/4 cup Cider Vinegar
3 tablespoons Dark Brown Sugar
3 tablespoons Worcestershire Sauce
1 teaspoon Liquid Smoke
1/2 teaspoon Salt
Watkins Pepper

Put ribs in a large pot with water to cover. Bring to a boil, reduce heat, cover and simmer 1 hour or until meat becomes fork-tender. Mix remaining ingredients in a medium saucepan.
Bring to a boil, reduce heat and simmer uncovered, stirring often, 30 minutes or until slightly thickened. Preheat broiler. Line broiler pan with foil for easy cleanup.
Place ribs, meat side down, on broiler-pan rack, brush with 1/2 the sauce and broil 4 - 5 inches from heat source for 6 - 7 minutes.

Easy Chocolate Eclair Dessert February 2008
2/3 box graham crackers
2 sm. boxes French vanilla pudding
4 c. milk
2 (8 oz.) Cool Whip
1 container Ready-to-Spread chocolate sour cream frosting

Place a layer of graham crackers in a 9 x 13-inch pan. Make pudding following instructions on box using milk. Let stand for 5 minutes. Add Cool Whip fold in till completely mixed. Spread 1/2 the mixture on crackers. Place another layer of graham crackers on followed by the rest of the pudding mixture. Open frosting and heat in microwave on high for 25 seconds. Place on top of pudding, by dropping balls of it all over and then carefully spreading it out.

Pork and Beans Casserole February 2008
6 Servings

1 (28 oz) can pork and beans
4 or 5 hot dogs sliced in rings
1 (8-10 oz) package of corn bread mix

Heat oven to 350. Heat in saucepan pork and beans and hot dogs. Pour into greased 2 quart casserole dish. Mix according to directions the corn bread mix and pour over top of hot dog mixture. Bake for 25-30 minutes or until corn bread is done.

Graham Cracker Pudding February 2008
Custard:
2 cups milk - heat till boiling point
thickening:
1/2 cup sugar, 1 egg yolk, 2 tablespoons cornstarch, 1/4 cup milk, pinch salt
Mix altogether and stir into hot milk, cool.

When cool put a layer of custard than crush graham crackers, than whipped cream, then start with custard again, and continue layers as many as you want. Very Good. I do not use cool whip but real whipped cream that you have to whip yourself.

Chocolate Fried Pies January 2008

1-1/4 cup sugar
3 tablespoons flour
3 tablespoons cocoa powder
2 eggs
1 1/2 cups sweet milk
1/2 stick margarine
1 tablespoon vanilla
1 (5 count) Hungry Jack canned biscuits
Crisco

Mix first three ingredients. Then add eggs and milk. Stir well. Cook in a double boiler or real slow on stove top until thick. Add to mixture margarine and vanilla, then cool mixture. This is enough mix for 5 canned biscuits. Roll out a 5 count can of biscuits real thin. Add about 2 tablespoons of filling onto 1/2 side of rolled biscuit. Fold over and go around edge with fork. Heat about 1/2" Crisco shortening in skillet. Have Crisco medium hot and brown pies on both sides. (Fix all pies before you start to fry the first pie, that way Crisco stays the same temperature.)

Super Quick Pineapple Orange Cake January 2008

1 pkg. yellow cake mix (2-layer)
1/2 cup oil
4 eggs
11 oz., can mandarin oranges, un-drained
20 oz., can crushed pineapple, un-drained
1 tablespoon sugar
10-1/2 oz., pkg. cheesecake filling mix, Jello brand, leaving out the crust mix
8 oz., carton sour cream
9 oz., carton Cool Whip

Combine cake mix, oil, oranges and eggs. Bake in 3 greased and floured 9" cake pans for 15 to 20 minutes at 325ºF. Cool layers.

Icing: Combine 20 oz., can pineapple, un-drained; 1 tablespoon sugar; cheesecake filling mix; and sour cream. Then fold in Cool Whip. Ice the cake and refrigerate. Cake can be decorated with mandarin orange slices.

Brownie Candy Cups January 2008
1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil “mini cups” for muffins

Preheat oven to 350. Place 30 foil liners on baking sheet. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil. Stir with spoon until well blended. (about 50 strokes). Fill each liner with 2 tablespoons of batter. Bake at 350 for 10 minutes and remove from oven. Push 1 Reeses in center of each "brownie cupcake" until even with surface of the batter. Bake 5-7 minutes longer. Cool 5-10 minutes in pan and then move to cooling rack to cool completely.