The ol' homestead

Chocolate Mint Cheesecake

Chocolate Mint Cheesecake

Servings: 8

1/2 cup (3 ounces) semi-sweet chocolate chips                                                                                                      1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla extract
1 (6-ounce) purchased chocolate flavored crumb pie crust
11 ounces cream cheese, softened*
1/2 teaspoon mint extract
Several drops green food coloring
1 egg

Preheat oven to 350 F. In small saucepan, melt chips with 1/3 cup of the Eagle® Brand. Stir in vanilla. Spread on bottom of a crumb pie crust.

With mixer, beat cream cheese in large bowl until fluffy; gradually beat in remaining Eagle® Brand, mint extract and green food coloring. Add egg; beat on low speed just until combined. Place pie crust on baking sheet; place on oven rack. Carefully pour mint mixture over chocolate layer in pie crust.

Bake 25 minutes or until center is nearly set. Cool. Chill at least 3 hours. Store leftovers covered in refrigerator.

Trailer Park 'rita

It's hot hot hot! So I thought I would share one of the things I love to cool down on those hot evenings with.  I whip up a nice fiesta salad and an ice cold pitcher of my favorite margarita recipe.  Now some of you don't drink, and I am very respectable of that, my sister being one (alchoholic father and all...) so I apologize in advance if this stirs your ire but I for one do not have a problem with a good glass of wine or a good margarita, and so here is the one I love.

Texas Cow Patties

Texas Cow Patties

Yield: 2 dozen

2 cups margarine, softened
2 cups sugar
2 cups firmly packed brown sugar
4 eggs
2 teaspoons vanilla
2 cups quick-cooking oats
2 cups cornflakes
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 (6-ounce) package semisweet chocolate morsels
2 cups chopped broken pecans

Cream margarine, sugar, and brown sugar together until light and fluffy.

Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add oats and cornflakes to creamed mixture, mixing thoroughly.

Sift flour, baking powder, and baking soda together. Gradually add to creamed mixture, beating slowly to mix. Stir in chocolate morsels and pecans.

Drop by rounded tablespoons onto greased cookie sheets. Bake on top rack of oven at 325 F for 17 minutes. Cool on wire rack.

Hawaiian Wedding Cake

Mounds Cake

Ingredients

• 1 Deep chocolate cake mix
• 1 c Milk
• 1 c Sugar
• 24 lg Marshmallows
• 14 oz Coconut
• 1 1/2 c Sugar
• 1/2 c Evaporated milk
• 1 Stick (1/2 cup) butter
• 1 1/2 cups semi sweet chocolate chips

Bake cake as directed on box.  While cake is baking, mix together next three ingredients, milk, sugar and marshmallows. Heat until marshmallows are melted. Remove from heat and add 14 oz. coconut. Spread above mixture on slightly warm cake.

FOR THE ICING: Cook sugar, milk,and butter until boiling. Boil 3 minutes. Take off heat and add 1 1/2 cup chocolate chips. Stir until chips are melted. Spread on cake.

SOOO rich and YUMMY!!!

Outrageous Chocolate Cookies

Do not bake the cookies to a crisp; they are meant to be soft and chewy. Store them in an airtight container at room temperature for two to three days.

Ingredients

• 8 ounces semisweet chocolate, roughly chopped
• 4 tablespoons unsalted butter
• 2/3 cup all-purpose flour, spooned and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup packed light-brown sugar
• 1 teaspoon vanilla extract
• 1 package (12 ounces) semisweet chocolate chunks

Directions

Tom Selleck Chocolate Cake

Orange-Chicken Rice Bowl

Chocolate Pudding and Pie Filling

Crockpot Baked Ziti