TRIPLE CHOCOLATE COFFEE CAKES

The first word Bobby said he likes is CHOCOLATE! Make it three times and he will be blown away, I hope.

TRIPLE CHOCOLATE COFFEE CAKES

1 pkg devils food cake mix
1 pkg choc instant pudding mix
2 cup sour cream
1 cup margarine
5 lg eggs
1 tsp vanilla
3 cups semisweet choc morsels, divided
1 cup chopped pecans, toasted

Beat first 6 ingredients at low speed with mixer for 30 minutes or just until moistened; beat at medium
speed 2 minutes. Stir in 2 cup semisweet chocolate morsels; pour batter evenly into 2 greased and floured
9 inch square pans. Bake at 350 F. for 25 to 30 minutes or until toopick comes out clean. Cool completely
in pans on wire racks. Microwave white chocolate morsels in glass bowl at high for 30 to 60 seconds or
until morsels melt, stirring at 30 second intervals until smooth. Drizzle evenly over cake. Repeat procedures
with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans.

Makes 2 ( 9 inch) cakes, about 24 servings

APPLESAUCE RAISIN DROPS

APPLESAUCE RAISIN DROPS

1 cup packed brown sugar
3/4 cup shortening
1/2 cup applesauce
1 egg
2 1/4 cup flour
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1 cup raisins
1/2 cup chopped walnuts

Preheat the oven to 37 F. Mix together the brown sugar, shortening, applesauce and the egg. Stir in
the remaining ingredients. Drop by rounded tsp about 2" apart onto ungreased cookie sheets. Bake for
11-12 minutes. Remove from the cookie sheets to wire racks to cool. Makes about 5 dozen.

HONEY GLAZED CHICKEN

When I served this everyone raved over its spicy tang. Good for family, delightful to serve to guests.

1/2 cup all purpose flour
1 tsp salt
1/2 tsp cayenne pepper
1 chicken, cut up
1/2 cup butter, melted, divided
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tbsp soy sauce
1 1/2 tsp curry powder

In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to
coat. Pour 4 tbsp butter into a 13x9 inch baking pan; place chicken in pan, turning pieces once to coat.
Bake, uncovered at 350 F. for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry
powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender;
basting several times with pan drippings.

Yield: 4-6 servings

DOUBLE CHIP MERINGUE BARS

The topping adds a nice twist to ordinary chocolate/peanut butter bar cookies

1 cup butter or margarine, softened
1/2 cup sugar
1/2 cup brown sugar
2 egg yolks
1 tsp water
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup semisweet choc chips
1 cup peanut butter chips

TOPPING:
2 egg whites
1 cup brown sugar

In a mixing bowl, cream butter and sugars. Beat in the egg yolks, water and vanilla; mix well. Combine
the flour, baking powder, baking soda, and salt; gradually add to creamed mixture. Spread into a
greased 13x9 baking pan. Sprinkle with chips and pat lightly.

For topping, beat egg whites until stiff peaks form. Gradually add brown sugar and mix well. Spread
evenly over chips. Bake at 350 f. for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into
bars. Store in the refrigerator. (To keep meringue from drying out, cover pan with a clean dish clothe
while cooling)

CREAMY RHUBARB DESSERT

SPRINGTIME DESSERT!

CREAMY RHUBARB DESSERT
1/2 cup cold butter
1 1/2 cp flour
1/2 cp chopped pecans

RHUBARB LAYER:
4 cup sliced rhubarb
1/2 cup sugar
2 tbsp flour

CHEESECAKE LAYER:
2 PKGS (8oz each) cream cheese, softened
1/2 cup sugar
1 tsp vanilla
3 eggs

TOPPING:
1 TO 1/2 cups (12 oz) sour cream
3 TBSP sugar
1 tsp vanilla
Additional chopped pecans, optional

In a bowl, cut butter into flour mixture resembles coarse crumbs; stir in pecans. Press into an ungreased
13x9 baking pan. Bake at 350 for 15 min. Combine rhubarb, sugar and flour; spoon over the crust. Bake
for 15 minutes. Meanwhile, in a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Add eggs, one
at a time, beating well after each addition. Pour over hot rhubarb layer. Bake for 30 minutes. Combine sour
cream, sugar and vanilla; spread over hot cheesecake. Cool on a rack for 1 hr. Refrigerate overnight.
Garnish with additional pecans, if desired. 14-16 servings

SNEAKY MOMS CHOCOLATE CHIP ZUCCHINI BARS

What vegetable when it begins to grow will overrun your garden. This is one of 3 million
recipes that uses zucchini.

SNEAKY MOMS CHOCOLATE CHIP ZUCCHINI BARS

3/4 BUTTER , SOFTENED
3/4 CUP BROWN SUGAR
2 EGGS
1 TSP VANILLA
2 CUPS ZUCCHINI, PEELED AND GRATED
1 3/4 CUP FLOUR
1/2 TSP SALT
1 1/2 TSP BAKING POWDER
2 CUP CHOCOLATE CHIPS

Preheat oven to 350 . Using an electric mixer, cream the butter, sugar and eggs together.
Add the vanilla and zucchini and mix well. Add the flour, salt and baking powder mixing well.
Finally, add the chocolate chips and mix until just combined. Pour into a greased 9x13 inch
cake pan and bake for 35-40 minutes or until a toothpick comes out clean. Let cool and cut
into bars

LEMON SNOWFLAKE COOKIES

LEMON SNOWFLAKE COOKIES

1 LEMON CAKE MIX
1 TUB COO WHIP, THAWED
1 EGG
POWDERED SUGAR

IN large bowl, combine cake mix, egg and cool whip. Beat until blended. Batter
will be very sticky. Drop by tsp into small bowl of powdered sugar. Roll lightly
to coat. Place on ungreased cookie sheets. Bake at 350F. for 10-12 minutes
or until light golden.


This makes a great afternoon visit to grandmas.