Chocolate Sticky Buns (Kimberli D)

1 pkg. dry yeast

1/3 cup warm water (105-115 degrees)

1 1/3 cups sugar, divided

1 teaspoon salt

1 1/2 cups butter or margarine, divided

3/4 cup scalded milk

3 1/2 cups flour, divided

1 egg, beaten

1 cup firmly packed brown sugar

1/4 cup light corn syrup

5 Tablespoons cocoa, divided

1 cup chopped pecans

2 teaspoons ground cinnamon

Dissolve yeast in warm water; set aside. Combine 1/3 cup sugar, salt, 1/2 cup butter, and scalded milk in a mixing bowl; stir until butter melts. Cool to 105-115 degrees. Stir in 1 1/2 cups flour, egg, and yeast mixture. Beat at medium speed of an electric mixer 2 1/2 minutes. Stir in enough remaining flour to make a soft dough. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, about one hour or until doubled in bulk. Melt 1/2 cup butter in a small saucepan. Add brown sugar, corn syrup, and 3 Tablespoons of cocoa; bring to a boil and cook, stirring constantly, 1 minute. Pour sugar mixture evenly into two greased 9-inch cake pans. Sprinkle pecans over sugar mixture; set aside. Combine 1 cup sugar, 2 Tablespoons cocoa, and cinnamon; set aside. Punch dough down, and divide in half. Roll each half into a 14X9 inch rectangle; brush with melted butter; sprinkle half of cocoa-cinnamon mixture over each dough rectangle. Starting at widest end, roll up each strip in jelly roll fashion; pinch edges together to seal. Cut each roll into 1-inch slices. Place 9 slices in each cake pan. Cover and let rise in a warm place (85 degrees), free from drafts, about 1 hour or until doubled in bulk. Bake at 375 degrees for 25 minutes. Invert pans on serving plates; serve warm. Yield: 1 1/2 dozen. Yum, Yum, Yum!!!

Chocolate Mousse Cake Supreme with Giant Chocolate Curls (Kimberli D)

Cake:

1 Package Pillsbury Plus Devil's Food Cake Mix

1 cup Sour Cream

3/4 cup water

1/3 cup oil

3 eggs

Filling:

1 teaspoon unflavored gelatin

2 Tablespoons water

1 cup whipping cream

1/3 cup chocolate flavored syrup

Glaze:

6 ounce package (1cup) semi-sweet chocolate chips

6 Tablespoons butter or margarine

Heat oven to 350 degrees. Grease and flour three 9-inch round cake pans. In a large bowl, combine all cake ingredients at low speed until moistened. Beat 2 minutes at highest speed. Pour into prepared pans. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes. remove from pans. Cool completely. In a small saucepan, soften gelatin in cold water. Stir over low heat until dissolved; set aside. In another small bowl, beat whipping cream at highest speed with mixer just until it begins to thicken. Gradually add chocolate syrup and gelatin; continue beating until soft peaks form. In a small saucepan, heat chocolate chips and butter over low heat, stirring constantly until chocolate is melted. Refrigerate about 30 minutes or until slightly thickened, stirring occasionally. To assemble cake, place one layer of cake on a serving plate. Spread with half of filling; top with second layer cake. Spread with remaining filling; top with remaining cake layer. Spread glaze over top and sides of cake. Garnish with 12 Giant Chocolate Curls. Store in refrigerator. Makes 12 servings.

To Make Giant Chocolate Curls:

Cut 12 4 1/2 inch squares of heavy aluminum foil. Melt 4 ounces (4 squares) semi-sweet chocolate with 2 teaspoons shortening. Using the back of a teaspoon, spread layer of chocolate over foil to within 1 inch of each edge. Refrigerate 3 to 4 minutes or until chocolate is just set but not hard and brittle. If desired, sprinkle lightly with powdered sugar. Bring 2 edges of foil together to form a cone shape, crimping edges together. (Do not overlap chocolate.) Refrigerate about 30 minutes or until firm. Working with one at a time, carefully remove foil; keep remaining curls refrigerated. Use to garnish cake.

Paula Deen's Deep Dark Chocolate Truffle Cake (Tara C)

Paula Deen's Deep Dark Chocolate Truffle Cake
(Flourless cake)

Prepare a 9 inch spring form pan by lining the bottom with parchment paper so it hangs over and then close the latch to hold the paper in place and secure sides. Spray with some non-stick cooking spray. Pre-heat oven to 325 F.

• 8 oz. semi-sweet chocolate (Ghirardelli)
• 8 oz. dark chocolate (I used 60 % cocoa Ghiradelli for this one)
• 2 cubes butter
• 1 1/4 cup sugar
• 6 eggs, separated

Separate eggs, yolks in one bowl, egg whites in another. Set aside. Break up chocolate in a microwave safe bowl and add butter. Melt in the microwave for 30 second internals, stirring in between until completely melted and smooth. Whisk in sugar until combined. Then add the egg yolks to the chocolate mixture, one at a time, whisking after each one.

Now, in a medium bowl, beat the egg whites on high with an electric mixer. Beat for several minutes until stiff peaks form. Gently fold egg whites into the chocolate mixture until combined. Pour into prepared spring form pan, and bake for 1 hour.

It will rise pretty high in the oven, but when you take it out to cool it will fall, hard :)
Cool on the counter for at least an hour and for at least 4 hours in the fridge before removing from spring form pan.

It is definitely worth the wait and amazingly rich and chocolaty. Bon Appetit!

Chocolate Cheesecake (Robin B.)

This is one of our favorites! I have found that beating the cream cheese in my stand mixer and actually timing it for 3 minutes makes it really fluffy. I usually take frozen raspberries, thaw them out and push them through a small strainer to remove the seeds. I add 1 or 2 Tbsp. of sugar to this and keep it in the refrigerator. Serve it over the cheesecake.

Crust:

• 1 cup finely ground chocolate wafer or chocolate graham crackers
• 4 Tbsp. unsalted butter, melted
• 3 Tbsp. sugar

Stir the above ingredients together and press firmly onto the bottom and 1 inch up the sides of a 9 inch spring form pan. Bake until set, about 10 min. at 350. Let cool.

Cheesecake:

• 1 cup sugar 8 oz. bittersweet chocolate, chopped
• 3 packages (8 oz. each) cream cheese, room temp.
  
• Pinch of salt
• ¾ cup sour cream, room temp.
  
• 2 tsp. pure vanilla extract
• 3 Tbsp. Dutch process unsweetened cocoa powder
• 3 large eggs, room temp.
  

After crust is done, reduce temp. to 300 degrees. Melt chocolate in double boiler or microwave, let cool. Put cream cheese in mixing bowl and beat until fluffy, about 3 minutes. With mixer on low add sugar in a slow, steady stream. Add salt, cocoa, sour cream, vanilla and melted chocolate; mix until combined. Add eggs, one at a time, just until combined. Pour over crust. Bake until set, but still slightly wobbly in center, 50-60 minutes. Let cool completely in pan on rack. Refrigerate uncovered for 6 hours or overnight. Before unmolding run a knife around the edge.

Hermana Marx Recipes - attachments didn't post

Here's a message from Hermana Marx, but I don't have her email to let her know that the recipes didn't actually come across. Attachments don't post, just what's in the body of the email. If anyone knows how to contact her, please let her know we'd love to have the recipes and sorry they didn't come across. Here's a few of our family's all time favorites. The missionaries in Costa Rica love them too. The Chocolate Eclair has been a big hit, and the sweet and sour chicken wings. too. Hope you will like one or two of them. Hermana Marx in Costa Rica

Spring Rolls With Carrot-Ginger Dipping Sauce (Kimberli D)

Spring Rolls With Carrot-Ginger Dipping Sauce

6 rice paper wrappers

2 cups radish sprouts (1/2 ounce)

1 red beet, trimmed and thinly sliced crosswise

1 medium carrot, peeled and julienned

1 cucumber, julienned

1 red bell pepper, stem and seeds removed, julienned

1/4 cup coarsely grated daikon

(Dipping Sauce)

3 medium carrots, peeled and coarsely chopped

1 small shallot, quartered

2 tablespoons coarsely grated peeled ginger

1/4 cup rice wine vinegar (not seasoned)

2 tablespoons low-sodium soy sauce

1/4 teaspoon sesame oil

pinch each of coarse salt and freshly ground pepper

1/4 cup vegetable oil

1/4 cup water

Make the spring rolls; soak one rice paper wrapper in a large bowl of hot water until pliable. Transfer to a work surface. Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, towards the bottom. Fold ends in and roll tightly to enclose filling. Repeat with remaining ingredients to make 5 more rolls.

Make the dipping sauce:
Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in food processor until smooth. With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls. (Serves 6)

Hawaiian Tacos (Kimberli D)

Hawaiian Tacos

1 pound bulk hot Italian sausage

1/2 cup chopped onion

2 cloves garlic, minced

12 taco shells

1 cup shredded cheddar cheese

Hawaiian Pineapple Salsa (see recipe below)

In a large skillet cook sausage, onion, and garlic until sausage is browned and onion is tender; stir to break up sausage. Drain off fat. Stir in pepper sauce. spoon meat mixture into taco shells. Top with Hawaiian Pineapple salsa and sprinkle with cheese.

(Salsa Recipe) Combine 3 Roma tomatoes, seeded and chopped; 1 cup seeded, chopped cucumber; and one 8 ounce can pineapple tidbits, drained; 1/3 cup chopped onion; 1-2 fresh jalapeno peppers, seeded and chopped; 2 Tablespoons snipped fresh cilantro; and 1 Tablespoon packed brown sugar. Cover and refrigerate up to 2 hours; if refrigerated more than 30 minutes, serve salsa with slotted spoon.

Everyday Fun Cow and Horse Chips (Kimberli D)

Everyday Fun Cow and Horse Chips

I package large flour tortillas

cooking spray

salt

Use animal shaped cookie cutters to cut out shapes in the tortillas. Arrange the animals on a baking sheet, lightly coat with cooking spray, and sprinkle them with salt. Bake at 350 degrees for 5-7 minutes. Dip in salsa or guacamole.

Ultra Creamy Mashed Potatoes (Kimberli D)

Ultra Creamy Mashed Potatoes

3 1/2 cups chicken broth

5 large potatoes, cut into 1 inch pieces

1/2 cup light cream

2 Tablespoons butter

Salt and pepper to taste

Heat broth and potatoes in a large saucepan over medium-high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain; reserving broth. Mash potatoes with 1/4 cup broth, cream, and butter and pepper. Add additional broth if needed. If desired, add 1/2 cup sour cream, 3 slices of crumbled bacon, or 1/4 cup chopped fresh chives into hot mashed potatoes.

Blackberry-Peach Trifle (Kimberli D)

Blackberry-Peach Trifle

unsalted butter, room temp for baking dish

1 cup all-purpose flour, plus more for baking dish

1 pound ripe yellow peaches (about 3)

1 pound white peaches (about 3)

1 pound fresh blackberries (about 3 heaping cups)

3/4 cup plus 2 tablespoons sugar

3 cups heavy cream

2 large eggs

1 teaspoon pure vanilla extract

1 1/4 teaspoons baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees, with oven rack in the center position. Butter and flour a 9X13 inch baking dish; set aside. Prepare an ice bath in a large bowl; set aside. Fill a large saucepan two thirds full with water; bring to a simmer over medium-high heat. Score the bottom of each peach. Gently put peaches in the simmering water. Using a slotted spoon, remove peaches from water when skin easily peels away from the flesh, 1-2 minutes. Plunge into ice bath until cool enough to handle; peel immediately. Cut each peach into 8 slices and set aside. Place the remaining slices in a medium covered bowl, and set aside. In another medium bowl, combine the blackberries and 2 tablespoons sugar. Set aside to coat, stirring occasionally. In a small bowl, whip 1 cup cream until stiff peaks form; set aside for batter. Whip remaining 2 cups of cream, and refrigerate. In the bowl of an electric mixer fitted with a paddle attachment, lightly beat eggs. Add remaining 3/4 cup sugar, and beat until mixture is pale and thick, about 3 minutes. Stir in vanilla. Into a small bowl, sift together flour, baking powder, and salt. Gradually stir flour mixture into egg mixture. Gently fold the reserved whipped cream into the batter into prepared dish; spread evenly. Scatter reserved peaches and a third of the blackberries over batter. Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack, and let cool completely. To assemble; cut cake into six pieces. Place three pieces in the bottom of a straight-sided glass serving bowl or compote. Spoon half of the fruit (and berry juice) over cake. Spoon half of refrigerated whipped cream over fruit. Repeat with remaining cake, fruit, and cream. Drizzle remaining berry juice over the trifle.

Sarah's Yummy Chex Treat (Kimberli D)

Sarah's Yummy Chex Treat

1 12 ounce box of Corn Chex Cereal

1 13 ounce box Golden Grahams Cereal

2 cups flaked coconut

Mix cereal and coconut together in a large bowl.

1 cup sugar

1 cup corn syrup

3/4 cup butter

1 4 ounce package of slivered almonds

Mix sugar, corn syrup and butter in a saucepan and boil for 3-4 minutes. Pour over cereal mixture and coconut and toss to coat. Then add slivered almonds and toss again. Spread out onto waxed paper and cool. Enjoy after cooling!

Cashew Chicken (Kimberli D)

Cashew Chicken

1 pound boneless chicken, cut into 1 inch strips

3/4 cup orange juice

1/3 cup honey

1/4 cup soy sauce

1 Tablespoon corn starch

1 teaspoon ground ginger

1 teaspoon garlic salt

1/2 teaspoon pepper

2 Tablespoons vegetable oil

4 green onions, cut

3 large carrots, cleaned and sliced

2 celery stalks, sliced

1 cup cashews

Hot cooked rice

Combine juice, soy sauce, honey, cornstarch and seasonings. Set aside. Heat oil until it begins to smoke. Stir fry vegetables for several minutes until the onions become fragrant. Remove from skillet, heat another tablespoon of oil until smoking and stir fry chicken pieces until browned and tender. Add cooked vegetables, cashews and sauce mix. continue cooking until sauce bubbles and thickens. Serve over hot rice. Makes 4-6 servings.

Kids Favorite Cheesy Meximac (Kimberli D)

Kids Favorite Cheesy Meximac

1 16 ounce box rotini pasta

2 scallions, or green onions, trimmed and sliced

1 Tablespoon unsalted butter

1 Tablespoon all-purpose flour

1 1/2 cups milk

1/4 teaspoon salt

1/8 teaspoon black pepper

16 ounces pepper jack cheese, grated

1 10 ounce can mexican-flavored corn, drained

a pinch of chili powder

Heat oven to 350 degrees. Coat an 11X7X2 inch baking pan with non-stick spray. Bring a large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside. In a medium-size sauce pan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook simmering, 4 minutes. Remove from heat. Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese. Bake at 350 degrees for 25 minutes. cool slightly before serving.

Grilled Asian Chicken Drumsticks (Kimberli D)

Grilled Asian Chicken Drumsticks

2 Tablespoons Soy sauce

1 Tablespoon olive oil or vegetable oil

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

2 cloves of garlic, finely chopped

8 chicken drumsticks

Heat grill. In a small bowl, mix all ingredients except chicken. Brush mixture over chicken. Place chicken, bone sides down, on grill over medium heat. Cover grill; cook 15 to 20 minutes. Turn chicken. Cover grill; cook 20 -40 minutes longer, turning 2-3 times, until juice of chicken is clear when thickest part is cut to bone.

Grilled Beef and Corn Kabobs (Kimberli D)

Grilled Beef and Corn Kabobs

1/3 cup vegetable oil

1/4 cup Red Wine Vinegar

1 Tablespoon chopped, fresh or 1 teaspoon dried thyme leaves

1/2 teaspoon ground red pepper (cayenne)

1 clove of garlic, finely chopped

1 1/2 pound boneless beef top round steak, cut into 1-inch cubes

12 mini corn cobs, thawed

2 green or red bell peppers, cut into 1 1/2 inch pieces

In a non-metal bowl or resealable food storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic. Add beef; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring occasionally, at least 4 hours but no longer than 24 hours to marinate. Heat grill. Remove beef from marinade; reserve marinade. On each of six 10-12 inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece. Brush with marinade. Place kabobs on grill rack over medium heat. Cover grill; cook 15-20 minutes for medium beef doneness; brushing with marinade and turning frequently. Discard any remaining marinade.

Spicy Mexican Pizza (Kimberli D)

Spicy Mexican Pizza

1 can Pillsbury Refrigerated classic pizza crust or 1 can thin pizza crust

1/2 pound chorizo sausage (not smoked)

1 8 oz. can tomato sauce

1 can (7-11 oz) can Chipotle Chile in Adobo sauce

1/4 cup chopped fresh cilantro

1 can (2.25oz.) sliced olives, drained

2 cups shredded Colby-Monterey Jack Cheese

Heat oven to 400 degrees. Spray or grease 15X10X1 inch pan. Unroll dough in pan. Starting at the center, press out dough to the edge of the pan. Remove sausage from casings; place in 10-inch skillet. Cook over medium-high heat, stirring frequently and breaking sausage up, until no longer pink. Remove sausage from skillet; drain well on paper towels. In blender, place tomato sauce and chipotle chile. cover; blend on high speed until smooth. Spread tomato sauce mixture evenly over crust. Sprinkle with cooked sausage, cilantro, olives and cheese over sauce. Bake classic crust 15-18 minutes, bake thin crust 12-15 minutes, or until cheese is melted and crust is crisp and lightly browned. Cut into 8 servings.

Pillsbury Grands Easy Peach Shortcakes (Kimberli D)

Pillsbury Grands Easy Peach Shortcakes

1 can Pillsbury Grands Homestyle refrigerated buttermilk biscuits

1 Tablespoon sugar

1 can sliced peaches in syrup, drained and 1/2 cup liquid reserved

1 cup frozen (thawed) whipped topping

Ground cinnamon

Heat oven to 375 degrees. Separate dough into 5 biscuits. Place on ungreased cookie sheet. Sprinkle sugar evenly on tops of biscuits. Bake 11 to 15 minutes until golden brown. Cool 5 minutes. To serve, split biscuits; on 5 individual plates, layer peaches reserved liquid and whipped topping. Sprinkle with cinnamon.

Ultimate Turtle Brownies (Kimberli D)

Ultimate Turtle Brownies

1 box Betty Crocker Supreme brownie mix (with chocolate syrup pouch)

Water, vegetable oil and eggs called for on brownie mix box

1 bag caramels, unwrapped

1/4 cup whipping cream

1 bag (11.5 oz) semisweet chocolate chunks

1 cup coarsely chopped pecans

Heat oven to 350 degrees. Spray bottom and sides of 13X9 inch pan with baking spray and flour. In a medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread half of the batter in pan. Bake 15 minutes. Meanwhile, in a large microwaveable bowl, microwave caramels and whipping cream uncovered oh High 2-3 minutes, stirring occasionally until smooth. Pour caramel over partially baked brownies; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup of chocolate chunks and 1/2 cup of pecans. Bake 33 to 36 minutes longer or until center is almost set. Cool for one hour at room temperature. Cover; refrigerate one hour before serving. For brownies, cut into six rows by six rows. Store covered at room temperature.

Busy Day Barbecued Beans (Shiloh)

Busy Day Barbecued Beans

1 lb. ground beef

½ c. onion

½ tsp. salt

¼ tsp. pepper

¼ tsp. Tabasco

1 large can pork and beans

½ c. catsup

1 Tbsp. Worcestershire sauce

2 Tbsp.vinegar

Brown beef and onion and pour off fat. Add remaining ingredients. Mix well. Pour into 1 ½ quart casserole. Bake in a moderate oven (350 degrees) for 30 minutes. Makes 6 large servings. Can be done in an electric skillet or just on your stove top.

Quick Cranberry Muffins (Kimberli D)

Quick Cranberry Muffins

3/4 cup or 1 can whole cranberry sauce

2 cups biscuit mix

3/4 cup sugar

3/4 cup milk

1 egg

2 Tablespoons melted butter

Combine biscuit mix, sugar, milk, egg, and butter. Mix until well blended. Break cranberry sauce and gold into batter. Fill greased and floured muffin pan or use paper liners. Fill muffin cups about 2/3 full. Bake at 400 degrees for 20-25 minutes. Makes 12 muffins.

Belgian Waffles (Robin B.)

This is one of our favorite recipes if we are making a special breakfast or having it for dinner. It gets 3 bowls dirty but it's worth it. And we have found that leftover batter still cooks up well.

2 cups flour
1 Tbsp. sugar
2 ½ tsp. baking powder
¼ tsp. salt
Whisk together in a large bowl.

4 eggs, separated
1 ½ cups milk
6 Tbsp. canola oil
2 tsp. vanilla
Whisk the egg yolks with the milk, oil, and vanilla.

Whisk egg whites in a separate bowl until soft peaks form. Add milk mixture to the dry ingredients and mix until just combined. Then gently fold in egg whites. Cook in greased waffle iron.