Hot Fudge Sundae Cake

Stir together in 9 X 9 pan:
1 c flour
3/4 c sugar
2 TBLSP cocoa
2 tsp baking powder
1/4 tsp salt

Then add and mix in with fork:
1/2 c milk
2 TBLSP salad oil
1 tsp vanilla

Stir into mixture:
1 c marshmallows

Sprinkle with mixture of:
1 c brown sugar
1/4 cocoa

Pour 1 3/4 c hot water over batter.
Bake at 350 for 40 minutes. Let stand 5 minutes. Spoon into dessert dishes. Top with ice cream and spoon sauce over each cerving.

Grandmothers' Chocolate Cream Pie

This is definitely for chocolate lovers as it is very rich and wonderful!

Mix together til smooth in saucepan:
1 cup sugar
3 TBLSP corn starch
1/2 tsp salt
2 TBLSP cocoa

Add:
3 cups milk, part canned (I use one can of canned milk, then the rest regular milk)
6 oz pkg choc chips (1 cup)
Cook and stir over medium heat til thick and almost boiling. This can take up to 20 minutes.

Add:
3 egg yolks Mix the eggs yolks in a bowl. Add a few spoonfuls of hot pudding to egg yolks and mix together before adding it all back into the saucepan of pudding.
Cook 3-4 minutes.

Remove from heat and add:
1 TBSLP butter
1 1/2 tsp vanilla

Cook and keep in refrigerator in carton til ready to use. Pour into baked pie shell and serve with whipped cream on top.

Chocolate Crinkles

These are good cookies to take to a party--they are pretty and not hard to make. You can substitute cocoa for the chocolate (12 Tablespoons cocoa and 4 Tablespoons butter).

2 cups granulated sugar
½ cup vegetable oil
2 teaspoons vanilla
4 squares (1 oz each) unsweetened chocolate, melted and cooled
4 eggs
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup powdered sugar

Mix granulated sugar, oil, vanilla and chocolate. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours. Heat over to 350. Drop dough by teaspoonfuls into powdered sugar: roll around to coat. Shape into balls. Place about 2 inches apart on greased cookie sheet. Bake 10-12 minutes. Makes about 6 dozen.

Blueberry-Filled Crepes

Another recipe from the Family Circle magazine that I ordered from Amber. Thanks, Amber, for helping me find all these good recipes. The recipe calls for a cherry filling, but I changed it to blueberries since we have such an abundance.

Crepes:
2 eggs
1 cup milk
1/2 tsp almond extract
1/2 cup cornstarch
1/2 cup flour
1 TBLSP vegetable oil
2 tsp sugar
3/4 tsp baking powder
1/4 teaspoon salt
pinch ground allspice

Wisk all ingredients together. Refrigerate 20 minutes. Heat 8" non-stick skillet over medium high heat. Add 2 tablespoons batter to skillet. Tilt until bottom of skillet is covered. Cook 30 seconds or until crepe is browned on bottom and dry on edge. Lift with silicone spatula and flip over for 5 seconds. Transfer to waxed paper. Makes about 18 crepes.

Filling:
4 cups blueberries
1/4 cup water
1 cup sugar
1/4 cup tapioca

Heat over medium heat until it starts to thicken.

Lay a crepe flat on a plate. Spoon about 2 TBLSP of blueberries on top. then fold crege over and fold again to form a fan. Put another spoon of blueberries on top, and then whipped cream.

Pretty easy--and they are good.

Greek Feta and Tomato Spaghetti

I got this out of the Family Circle magazine that I bought when Amber was selling magazines for her school. I tried it and we liked it really well. It is fast and easy and a bit lighter than regular spaghetti for those hot summer nights.

1/2 pound thin spaghetti
1/4 cup olive oil
1 small onion, chopped
3 cloves garles, chopped
4 fresh plum tomoatoes, cored and chopped (I substituted a can of diced tomotoes--and I didn't add any additional liquid)
1 tsp dried oregano
1/2 teaspoon salt
1/3 cup chicken stock
4 ounces feta chees, crumbled
1/8 teaspoon cracked pepper

Cook spaghetti while making the sauce.
For sauce: Heat olive oil over medium heat. Add onions and cook 3 minutes, then add garlic and cook for 1 minute. Stir in tomoatoes and seasonings. Cook for 2 minutes. Add chicken stock and cook for 1 minutes (I didn't do this as I explained above), Add feta cheese and spaghetti and toss.

Minnestrone Soup

This is one of my favorite recipes that I got from Aunt Ruth.

1/2 lb sausage (can substitute more hamburger)
3/4 lb hamburger
2 cans tomatoe soup
2 cans stewed tomatoes
2 cans beef consomme (can use beef boullion)
1 quart water
2 sticks celery coarsely dices
1 TBLSP Worchestershire Sauce
Dash Tobasco
2 onions, diced
1/2 tsp basil
1 tsp parsley
2 zucchini (or 1 can green beans)
1 cup sliced carrots (I put these in first as they take longer to cook)
1 cup potatoes, cubed
1 c shroodles (or any kind of pasta that you like)

Can be cooked in crockpot for several hours or can be cooked on the stove for about 3o minutes or until vegetables are done.