Sliced Pork Tenderloin December 2007

Slice tenderloin into 1 inch slices and then pound slices flat, about 1/8 inch thick pieces.
Dip in egg and milk mixture and then dredge in plain or seasoned bread crumbs. Salt & pepper lightly.
Fry quickly in a little canola oil till nicely browned (approx. 3 min. each side on medium heat).
Drain on paper towels or put on baking sheet with parchment paper to keep warm in low oven.
These are very thin and therefore take little time to cook and are very tender.

So Good Toll House Crumb Cake December 2007

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3 eggs
1/2 cup soft butter only
1 cups sugar
1 teaspoon vanilla
1 cup sour cream
1-1/2 cups chocolate chips/bits

Topping
1 tablespoon flour
1/2 cup packed brown sugar
2 tablespoons soft butter
½ cup chopped nuts, I use walnuts for this one
½ cup chocolate chips/bits

In a small bowl combine flour, baking powder and soda; setting aside. In a large bowl combine butter, sugar and vanilla. Beat until creamy. Add eggs one at a time, beating well after each addition. Gradually add flour mixture alternately with sour cream. Fold in remaining 1-1/2 cups chocolate chip/bits. Spread into a greased 13x9" baking pan. Sprinkle topping evenly over batter. Bake at 350ºF for 45 to 50 minutes.

If the frost has come & hit the collards, they will cook quicker (in about 2 hours).
If frost has not hit them, it will take a long time to cook them. (sometimes about 5 hours)
I use 3-5 Smoked Turkey Wings b/c they are better for you. You may use a hunk of slab bacon (I really miss this) instead.
Clean & wash collards. (it's better to do that the day before you need them)
Place meat of your choice into large pot along with the darker collard leaves. Add salt to taste (takes a lot)
Cook until almost tender, add the lighter leaves & any potatoes you want.
(If you want to add 1 cooking spoon of bacon grease to collards, do it now).
Finish cooking about 45 minutes more after you put potatoes in.

Betty's Turkey for Thanksgiving & Christmas                                                            November, 2007

I always use Reynolds Oven Bags to cook my whole turkey or 2 turkey breasts in.
I add 1-2 sticks of butter to the bag with the turkey &
I usually cook about 3 hours for a 10-12 lb. turkey or 2 turkey breasts.
I use all the liquid from the turkey to make my gravy.
I also turn my turkey/turkey breast breast side down. That keeps the best part of the meat nice & moist.

Betty's Turkey Gravy November, 2007

Boil 2-3 eggs & chop up
Take all the oil & juices from the turkey & pour into a pot & heat until hot.
Measure 1 1/2 cups cold water, add about 1/4 cup flour: mix well with beater & pour into hot juices. Stir well & pour
into bowl that has chopped eggs in it: add a few small pieces of turkey.

Betty's Fried Shrimp
November, 2007
1 pound shrimp, cleaned & de-veined (I use a de-vein tool to clean & shell shrimp, it's plastic, red, long & has a sharp point on it)

Roll shrimp in flour & place on paper towel. Have about 2 inches oil in pan & heat until very hot (mine just starts to smoke)
Drop about 1/3 of the shrimp into the hot oil, (mine smokes a little when it's hot) cook for just a few minutes (they brown quickly).
Take up as soon as they brown (they're done!). Wait until oil gets hot again each time & finish cooking the shrimp.

Betty's Slaw November, 2007

Grate 1/2 or 1 cabbage
Sprinkle with 1/4 to 1/3 cup sugar & pour about 3-5 Tbsps. vinegar over it. Let set until you are ready to eat.
Mix in enough mayonnaise to hold it together or to taste.

1 can Cream Corn (I use Green Giant)
2 cans whole kernel corn (I use Green Giant), drained
Enough flour to hold corn together
Have oil in fry pan hot & drop by tablespoons into hot oil, fry until brown, turn & fry other side.
Immediately sprinkle with salt & pepper when you take them out of the hot oil & drain.

1 box white cake mix (may use yellow if desired)
3.4 oz pkg. instant vanilla pudding mix
4 eggs
1/3 cup vegetable oil
1 cup water
1 1/4 cups ground black walnuts

Preheat oven to 350. Grease & flour a tube pan. Combine all ingredients together & beat with electric mixer
on medium speed about 2 minutes. Pour into pan. Bake for about 1 hour or until brown on top
Mix together about 2 cups powdered sugar & enough water to make it thin & heat until hot.
When you take the cake out of the oven, punch holes into cake & pour glaze onto cake & into holes.
Makes a very moist cake.

Betty's Lemon Pound Cake November, 2007

1 box Duncan Hines Lemon Supreme Cake Mix
3.4 oz pkg. of instant lemon pudding mix
4 large eggs
1 cup water
1/3 cup vegetable oil

Preheat oven to 350. Grease & flour a tube pan. Combine all ingredients together & beat with electric mixer
on medium speed about 2 minutes. Pour into pan. Bake for about 1 hour or until brown on top.

Mix together about 2 cups powdered sugar, 2-3 Tbsp. lemon juice & enough water to make it thin & heat until hot.
When you take the cake out of the oven, punch holes into cake & pour lemon glaze onto cake & into holes.
Makes a very moist cake. Very good!

Nancy’s Easy Fudge November 6, 2007

1 (12-ounce) package of baking chips—chocolate, mint, butterscotch, white, or peanut butter
1 (16-ounce) tub of prepared frosting
1/4 teaspoon salt
1/2 teaspoon extract of your choice
3/4 cup nuts of your choice

1. Lightly butter an 8 x 8-inch baking pan or a 9-inch diameter pan. Set aside.
2. Melt the baking chips in the microwave in a medium bowl.
3. Stir in the frosting, salt, extract, and nuts until well combined.
4. Scrape into the prepared pan and refrigerate for at least 1/2 hour or until firm. Cut it into squares to serve.

In our testing we used both Betty Crocker® and Pillsbury® brands of frosting. We preferred Betty Crocker frosting since it made a firmer fudge.

Easiest Peanut Butter Fudge
Place one bag of Reese's peanut butter chips (I believe it was 12 ounces) in a glass bowl, and spread them so that they are not all in the middle of the bowl and they will melt easier.
Cook in microwave for 1 1/2 minutes..
Take it out and stir, then stir in one can of vanilla cake frosting, stir really well and put in microwave, cook for 1 1/2 minutes, take out and
stir, then pour in a 9 x 9 greased pan, let cool, cut and eat.

Funnel Cake November 4, 2007

2 cups milk
3 eggs
4 cups flour
1/2 tsp. salt
2 tsp. baking powder
2 tbsp. sugar

Heat about 4 inches of cooking oil to 350 degrees in a deep fryer. Beat the eggs & milk together.
Add remaining ingredients. Pour batter through a funnel in a circular, crisscross pattern into the hot oil.
(do not fill in completely) Fry until brown on one side (2-3 minutes), turn & brown on the other side.
Drain & sprinkle with powdered sugar while hot; eat immediately.

1 cup sifted unbleached all purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup stone-ground yellow cornmeal
2 eggs
1 cup milk
1/4 cup butter (soft)

Preheat oven to 425F and place corn stick pans in oven.
Sift flour, sugar, baking powder, and salt into bowl.
Stir in corn meal.
Add eggs, milk, and butter.
Beat with electric hand mixer until just smooth, about one minute, do not over beat.
Grease pans with solid shortening.
Fill pans about 2/3 full.
Bake in hot oven (425 degrees) 12 to 15 minutes.

1 pkg. Betty Crocker Original Supreme brownie mix (with chocolate pouch)
1/3 cup water
1/3 cup vegetable oil
2 or 3 eggs
1 1/2 cups whipping cream
1/2 cup miniature marshmallows
1/2 cup maraschino cherries, well drained
1 oz. semi-sweet baking chocolate (melted & cooled)

Preheat oven to 350 degrees. Prepare & bake brownie mix as directed on pkg. using a 9x13 pan. Cool completely.
In chilled bowl, beat cream on high until stiff. Gently stir in marshmallows & cherries. Spread evenly over brownies
drizzle chocolate on top, swirling through cream top. Cover & refrigerate x 1 hr. then cut. Keep refrigerated.

3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup uncooked extra wide egg noodles
1-2 cups shredded cooked chicken, according to how much you like in the soup.
Heat broth, pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil.
Stir in noodles and chicken. Reduce heat to medium. Cook for 10 min. or until noodles are tender. Serves 4

6 med. very ripe bananas
2 Tbsp. vanilla
2 cups firmly packed brown sugar
1 1/2 cups vegetable oil
1 cup sour cream
4 large eggs
3 1/2 cups all-purpose flour
2 Tsp. baking soda
2 Tsp. baking powder
1 tsp. salt
1 cup ground pecans
2 cups mini semi-sweet chocolate morsels

Preheat oven 350. Grease 2 loaf pans.
Mash bananas with vanilla.
Combine sugar, oil, sour cream & eggs, stirring until well combined.
Combine flour, soda, baking powder & salt. Gradually add to sugar mixture, stirring until just combined.
Stir in banana mixture, pecans & chocolate.
Pour into pans & bake for 1 hour 15 minutes. Let cool for 15 minutes. Remove from pans.

Cheesy Potatoes September 24, 2007
by Betty

32 oz package hash browns
16 oz sour cream
16 oz Cheddar cheese (shredded)
2 cans cream of potato soup
1-6 oz. pkg. shredded Parmesan cheese

Preheat oven to 350 degrees. Mix first four ingredients together. Pour into a 13 x 9 inch pan. (I spray my pan with Pam.) Sprinkle Parmesan cheese evenly on top. Cover with aluminum foil. Bake for 30 minutes. Remove foil and bake another 30 minutes or until the top is brown. (Should take about 1 hour to bake.) This is very good.

Weep-less Meringue                                                                                                                    September 10, 2007

1 tbsp cornstarch
2 tsp cold water
½ cup boiling water
3 egg whites
dash salt
6 tbsp sugar
Mix together cornstarch and cold water. Add to ½ cup boiling water. Cook over low heat until it thickens. Set aside to cool. Beat egg whites, dash of salt and sugar until stiff. Beat cooled cornstarch mixture into beaten egg white mixture. Put on pie, making sure it covers the edges well. Bake at 350º for 20 minutes or until golden brown.

Apple Dessert                                                                                                                                 August 27, 2007

1 box Pillsbury Plus yellow cake mix
1/3 c. butter, softened
1 egg
1 (20 oz.) can apple pie filling
1/2 c. brown sugar, packed
1/2 c. walnuts, chopped
1 tsp. cinnamon
1 c. sour cream
1 egg
1 tsp. vanilla

Preheat oven to 350 degrees.
In a large bowl, combine cake mix, butter and egg, at low speed with
electric mixer to form a crumbly dough. Press mixture into bottom of an
un-greased 9 x 13 inch pan. Spread apple pie filling over top. Combine
brown sugar, nuts and cinnamon. Sprinkle over pie filling. Combine sour
cream, egg and vanilla, pour over top. Bake 40 to 55 minutes or until
golden brown.

Roast Beef to Die For                                                                                                                 August 17, 2007

5 pounds Beef Pot Roast
1 package Ranch-style Dressing Mix
1 package Gravy, Dry Mix, Brown
1 package Italian Seasoning -- Salad Dressing Mix

Place roast in crock-pot. Sprinkle the 3 packages of mixes over beef. Cook on high for
4-5 hours or on low for 8 to 10 hours. (juices from meat should be enough moisture, but
you can add water if needed).

3C Cake August 17, 2007

4 rolls unbaked chocolate chip cookie dough
3 medium eggs
1 teaspoon vanilla extract
2 8 oz. packages cream cheese, softened
2 cups sugar

Preheat oven to 300 degrees. Slice two of the rolls of cookie dough and place slices
over bottom of a 9 x 13 pan sprayed with non-stick cooking spray. Beat the eggs and
then mix in the vanilla, cream cheese and sugar, blending well. Pour over the top of
the cookie layer. Slice the remaining two rolls of cookie dough and place evenly over
the cream cheese mixture. Bake at 300 for 45 to 60 minutes.

Crescent Roll Cheesecake August 11, 2007

2 cans Crescent Rolls
2 - 8oz packages Cream Cheese, Softened
1 1/2 cup Sugar
1 teaspoon Vanilla
1 stick Butter
1 teaspoon Cinnamon

Preheat oven to 365 degrees (right...like I have a digital oven- try just a little over 350 degrees!). In a mixing bowl or food processor, blend the cream cheese with 3/4 cup of sugar and vanilla until smooth. Keep crescent rolls in the refrigerator until ready to use. Spray the bottom of a 9 X 13 pan with Pam. Open one roll of the rolls and spread them over the bottom of the pan (not separated). Spread your cream cheese mixture over the crescent roll dough, then open the second roll of the crescent rolls and place them on top of the cream cheese mixture. Melt the butter, the remaining 3/4 cup of sugar and the cinnamon until mixed together and pour over the top of the crescent rolls. Bake for 25-30 minutes until golden brown on top. Great served cold, but extra-great served hot with Vanilla ice cream!

Barbecued Shredded Chicken Sandwiches August 5, 2007
8-10 Servings

2 broiler fryer chickens about 3-3 1/2 lbs each cooked and shredded.
I usually throw these in the slow cooker very early in the morning for about 4 hours in high.

1 large onion, chopped
2 cups water
1-1/4 cups ketchup
1/4 cup brown sugar, packed
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar or cider vinegar (I prefer the red wine vinegar)
1 tsp salt
1 tsp celery seed
1 tsp chili powder
1/4 tsp hot pepper sauce

Combine all the above ingredients including the shredded chicken in your slow cooker and mix well. Cook on low for 6-8 hours.
Serve on hamburger or hot doll rolls.

Hot Dog Bun Pudding July 31, 2007

6 hotdog buns
1 stick margarine or butter, melted
3 large eggs
1 tsp. vanilla
1 1/2 cups granulated sugar
2 cups milk

Place buns on lightly greased pan, crust side up. Melt butter and pour over ..buns.
Mix remaining ingredients and pour over all.
Bake at 350 degrees for 30 minutes.

Chicken Velvet Soup July 23, 2007

6 tablespoons margarine
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup light cream
3 cups chicken broth
1 cup finely chopped cooked chicken
Dash of pepper

Melt margarine in saucepan. Blend in flour; add milk, cream and broth. Cook and stir until mixture thickens and comes to a boil; reduce heat. Stir in chicken and a dash of pepper. Heat again just to boiling and serve immediately.

Barbecued Hamburgers                                                                                            July 5, 2007

5 lb. hamburger
2 1/2 cups oatmeal
3 1/3 cup milk
1 cup onions, chopped
5 tsp. salt
1 tsp pepper

Sauce
1/3 cup Worcestershire sauce
1/3 cup sugar
1 cup vinegar
5 cups catsup
2 1/2 cups water
1 3/4 cups onions, chopped

Make hamburger mixture into patties and fry until brown. Mix sauce and pour over patties. Bake slowly for 1 hour.
We kept them warm in the oven and they turned out really well. Everyone liked them.
Makes a lot.

Easy Peach Cobbler                                                                                       June 23, 2007

1 stick butter
1 C. sugar
1 C. self rising flour
1 C. Milk
1 large can sliced peaches

Melt butter in a 9 x 13 baking dish. Mix together sugar, flour and milk, and pour over butter. Do Not Stir. Place peaches over batter. You can pour 1/2 C. of the peach liquid over the batter.
Bake at 350 for 25-30 minutes or until golden brown.
Other fruit can be substituted.

Carmel Apple Dip                                                                                       June 1, 2007

1 8 oz. package cream cheese
1/4 to 1/3 cup brown sugar
1 tsp. Watkins Vanilla
½ tsp. Watkins Carmel extract

Blend together with a hand mixer. Use for a dip for apples or pears. Makes 1 cup.

Grandmother Paul's Sour Cream Pound Cake May 22, 2007

1/2 pound (2 sticks) butter
3 cups sugar
1 cup dairy sour cream
3 cups all-purpose flour
1/2 tsp baking soda
6 eggs
1 tsp vanilla extract

Preheat oven to 325*F. Cream butter and sugar together; add sour cream.
Sift flour and baking soda together. Add to creamed mixture, alternately
with eggs, one at a time, beating after each addition. Add vanilla. Pour
into a greased and floured tube pan and bake for 1 hour 15-20 minutes.

Pepsi Chicken May 1, 2007

1 cut up chicken
1--16 ounces Pepsi
1 bottle your favorite Bar-B-Q sauce
salt and pepper to taste

Salt and pepper chicken. Add Bar-B-Q sauce and cola.. enough that chicken is covered. cover and simmer on top of stove 45-60 minutes.

The Original German Sweet Chocolate Cake April 17, 2007

1 pkg. (4 oz.) Baker's German's Sweet Chocolate
1 teaspoon vanilla
1/2 cup boiling water
2 cups all-purpose flour
1 cup (2 sticks) butter or margarine
1 teaspoon baking soda
2 cups sugar
1/2 teaspoon salt
4 eggs, separated
1 cup buttermilk

Melt chocolate in water; cool. Cream butter and sugar. Beat in egg yolks. Stir in
vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture, alternately with
buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into
three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350* for 30
minutes or until cake springs back when lightly pressed in center. Cool 15 minutes;
remove and cool on rack. Frost cake with coconut-pecan frosting.

Coconut-Pecan Frosting
Combine 1 1/2 cups (12 fl. oz.) evaporated milk, 1 1/2 cups sugar, 4 slightly beaten
egg yolks, 3/4 cup butter or margarine and 1 1/2 teaspoons vanilla in saucepan. Cook
and stir over medium heat until thickened. Remove from heat. Stir in 2 cups baker's
angel flake coconut and 1 1/2 cups chopped pecans. Cool until thick enough to
spread. Makes 4 1/4 cups

Rocky Road Jumbles April 1, 2007

1 cup raisins
1 cup mini marshmallows
1 cup crispy rice cereal
1 cup chopped walnuts
2 cups milk chocolate chips (11-1/2 ounce bag)
3 tablespoons light corn syrup
2 tablespoons heavy cream

Line 2 jelly-roll pans with nonstick foil.
Measure out raisins, marshmallows, cereal and walnuts; set aside.
Place chips into a large microwave-safe bowl. Stir in syrup and
cream. Microwave on high for 1 minute until chocolate is shiny, almost
melted but still holding its shape. Remove from the microwave oven and
stir, using a rubber scraper, until completely melted.
Stir in raisins, marshmallows, cereal and walnuts. Using a
2-tablespoon ice- cream scoop, drop mixture onto prepared sheets.
Refrigerate 2 hours to set. Store, covered, at cool room temperature,
for up to two weeks. Makes 36 candies.

Teriyaki One Pan Chicken and Potatoes March 20, 2007

4 medium potatoes, cut into thin wedges
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
2 tbsp oil
1/2 cup green onions, sliced
1/4 cup teriyaki sauce

Microwave potatoes 8-10 minutes. In a large skillet, toss and brown chicken in oil over high heat 5 minutes. Add potatoes; sauté and toss until potatoes are lightly browned. Add onions and teriyaki sauce. Toss until heated through. Serves four.

Green Bean Casserole March 1, 2007

Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.
Serves 6.

Sue's Maple Carrots February 20, 2007

Carrots, whole baby are best (I use a 1-pound bag)
Olive oil to coat carrots
Fresh basil, coarsely chopped (at least a big bunch)
1/4 cup 100% pure maple syrup

Toss carrots with olive oil, sprinkle with chopped
basil, pour maple syrup over all, cover. Microwave 10 minutes
or bake in 350 F regular oven 20 minutes or until
desired doneness. I have cooked this in a waterless
cookware pot for 10 minutes and gotten the same results.
No leftovers! Kids and adults love them even when they
otherwise refuse to eat carrots.

2 cups sugar
2 cups flour
2 eggs
1/2 teaspoon baking soda
1 20-ounce can crushed pineapple (including juice)
1/2 cup chopped nuts
1 cup brown sugar
1/2 stick margarine, softened
8-ounce package cream cheese, softened
Nuts for topping

Preheat oven to 350 degrees. Mix sugar, flour, eggs, soda, pineapple, and juice in a mixing bowl. Add 1/2 cup nuts and pour into a 9-by-12-by-2-inch greased baking pan. Bake 40 minutes.
For frosting, mix brown sugar, margarine, and cream cheese in a bowl. Spread on cake while it is hot. Sprinkle with nuts. Have margarine & cream cheese at room temperature. May use a combination of almonds, walnuts & pecans for the topping.

Easy Barbecue Pork Sandwiches February 7, 2007

1 boneless pork shoulder roast, about 2 1/2 to 3 pounds
1 cup chopped onion
1 bottle (12 ounces) barbecue sauce, your favorite
3 to 4 tablespoons honey, or to taste
dash hot pepper
sandwich rolls
coleslaw, optional

Place pork roast in a lightly greased 3 1/2 to 5-quart slow cooker. Combine onion, barbecue sauce, honey, and hot pepper; pour over roast. Cover and cook on LOW setting for 7 to 9 hours. Serve on buns, topped with slaw, if desired. Delicious with beans and coleslaw.

Macaroni & Cheese February 3, 2007

1 pkg. 12 oz. elbow macaroni
1 tsp. salt
20 oz. mild cheddar cheese; grated
2 eggs, beaten well
1 1/2 c. milk

Prepare macaroni as directed on box, adding salt. Drain well. Grate cheese and have ready to add to above macaroni. Put in layers of macaroni and then cheese in baking dish. Blend well the beaten eggs and milk together. Pour over top of macaroni and cheese. Bake at 350-degrees for 25 to 30 minutes or until light brown on top.

Glorified Rice January 26, 2007

1 small box minute rice
1 c. sugar
1 lg. tub cool whip
1 lg. can crushed pineapple ( drained)
1 small jar maraschino cherries (chopped)

Cook rice and cool. Add sugar and mix well. Add other ingredients and place in refrigerator for a few hours. Keep in refrigerator.

Surprise Cheese Ball January 13, 2007
From: Ann

1 cup (8 ounces) sour cream
2 ounces cream cheese, softened
1/2 cup chopped green onions
1 package (3 ounces) chicken ramen noodles
3/4 cup finely chopped pecans
1/3 cup minced fresh parsley
Assorted crackers

In a small mixing bowl, combine the sour cream, cream cheese, onions and contents of seasoning mix from ramen noodles; beat until fluffy. Finely crush the noodles. Add noodles and pecans to cream cheese mixture; mix well. Shape into a ball; roll in parsley. Cover and refrigerate for 2-3 hours. Remove from the refrigerator 15 minutes before serving. Serve with crackers. Yield: 1 cheese ball (2-1/2 cups).
Just a note – it will seem somewhat runny for a cheese ball – but as it sits – the moisture is absorbed into the noodles. If you serve it right away – it's really crunchy (Tastes great). If you want an actual ball shape - you might want to refrigerate, then form into a ball. The longer it sits the softer the noodles get. (I also added about ¼ cup of shredded cheddar cheese to it.)

Peppermint Bark January 13, 2007
This is one of the most delicious holiday candies you can make!

1 package (16 ounces) vanilla-flavored candy coating (almond bark), broken into pieces
24 hard peppermint candies

Cover cookie sheet with waxed paper, aluminum foil or cooking parchment paper. Place candy coating in 8-cup microwave measure or 2-quart microwave casserole dish. Microwave uncovered on high 2-3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth.
Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy saucepan. Pour crushed candies into wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces. Stir coating to mix evenly. Spread coating evenly on cookie sheet. Sprinkle evenly with remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces.

Chocolate-Peppermint Bark: Substitute chocolate-flavored candy coating for the vanilla candy coating.
Drizzled Peppermint Bark: Heat 1/2 cup semisweet chocolate chips or white baking chips and 1 teaspoon shortening until melted. Drizzle over Peppermint Bark before letting stand 1 hour.

1 box Betty Crocker® cinnamon streusel muffin mix
1/2 cup chopped peeled apple
1/2 cup shredded carrot
1/2 cup chopped walnuts
1/2 cup flaked coconut (optional)
1/4 cup vegetable oil
2 eggs
1 can (8 oz) crushed pineapple in juice, un-drained
1/2 cup powdered sugar
1 to 2 teaspoons water

Heat oven to 400°F. Grease bottom only of 8x11 inch pan with shortening or cooking spray. In medium bowl, stir together Muffin Mix, apple, carrot, walnuts and coconut. In small bowl, stir together oil, eggs and pineapple; stir into muffin mixture. Spread in pan. Sprinkle with Streusel (from Muffin Mix).
Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
In small bowl, mix powdered sugar and enough of the 1 to 2 teaspoons water until smooth and thin enough to drizzle. Drizzle over warm cake.

Easy Pecan Logs January 4, 2007

1/3 c. light corn syrup
1/2 tsp. salt
1 tsp. vanilla
3-1/2 c. (1 lb.) powdered sugar
2 pounds caramels
2 pounds (at least) chopped pecans

Blend butter, syrup, salt and vanilla in mixing bowl. Add powdered sugar all at once. Mix all together well with hands (as for pie dough) until smooth. Shape into log centers about 1 inch diameter and 4-6 inches long. Freeze overnight.
The next day melt caramels over double boiler adding small amount evaporated milk until dipping consistency (should flow smoothly off spoon quite slowly).
Dip frozen logs in melted caramel covering completely. Quickly roll log in chopped pecans. Reshape log, if needed. Place on waxed paper to completely set.

Beat the egg yolks in a small bowl. In a large saucepan, combine sugar, cocoa, flour and salt. Mix together well. Add milk to dry ingredients in pan. Stir constantly over medium high heat. When mixture is very warm and about to boil, add a spoon of the hot mixture to the egg yolks in the bowl, stirring constantly. It gets tricky here because you have to be able to stir both hot mixture and egg yolk mixture. Keep adding more spoons of chocolate till the egg yolks are warm and then add them all to the chocolate in the sauce pan. Stir until mixture boils and continue stirring for one minute. Remove from heat and stir in the butter and vanilla.
Pour into baked pie shells and cover with a sheet of plastic wrap. Cool thoroughly before serving. Top each serving with Cool Whip.