Kahlua Cake
1 box German chocolate cake mix
1 - 3.9 oz. box instant chocolate pudding
4 eggs
1/2 c. oil
1/2 c. kahlua
8 oz. container of sour cream
chocolate chips, optional
Mix the first 6 ingredients together with an electric mixer. Add the chocolate chips if desired. Place the cake in a lightly greased and floured Bundt pan. Bake at 350 degrees for 40 minutes. Place a piece of foil loosely over the top and bake for 10 more minutes. Flip gently onto plate shortly after removing from oven.
Christy Gardner
Duluth
Aunt Sadie's Ice Cream Pie
1 pkg. red Jell-o
1 1/2 c. boiling water
1 pint vanilla ice cream
1 1/2 c. raspberries or strawberries
1 chocolate or graham cracker crust
whipped cream, optional
Dissolve the Jell-o in boiling water; chill for 30 minutes or until half set. Fold in ice cream and berries; pour into a pre-made crust and chill for 30 minutes or until set. Top with additional berries and/or whipped cream.
Lillian Goldfine
Duluth
Buttermilk Dessert
1 c. buttermilk
1 - 3oz. pkg. vanilla instant pudding
9 oz. Cool Whip
1 - 11 oz. can Mandarin oranges, drained
1 - 20 oz. can crushed pineapples, drained
14 fudge stripe cookies, frozen
Mix the buttermilk and pudding. Add the Cool whip, oranges and pineapples. Crush the cookies. Add 3/4 of the cookies to the mixture and sprinkle the remaining cookies on top.
Colleen Grammond
Superior
Frozen Fruit Cup
8 slices canned pineapple in its juice
8 T. pineapple juice
1 banana
1 c. frozen strawberries, unsweetened
6 oz. frozen orange juice concentrate
1 can lemon-lime soda
Put all the ingredients, except the soda, in a blender and pulse only until small chunks remain. Transfer into a bowl; add the soda and stir. Ladle and pour into 14 muffin cups and freeze. To eat, thaw slightly before serving. Note: Fruit cups can be popped out of their containers after they have frozen and transferred to a plastic bag for storage in freezer.
Flo LaPrath
Eveleth
French Silk Pie
1 - 9 inch graham cracker pie crust
1 c. bakers fine sugar
3/4 c. butter, softened
6 large eggs
2 - 8 oz. Lindt milk chocolate bars
Using a stand mixer, cream together the sugar and butter until light and fluffy; about 5 minutes. Using a double boiler, heat the water in the bottom of a double boiler until the water is just simmering. Using the top pan of the double boiler, place 1 chocolate bar in the pan, stirring constantly, to melt the chocolate. Pour the melted chocolate into the sugar/butter mixture and beat until well combined; about 2 minutes. Add the eggs, one at a time. Beat on high for 3 minutes after the addition of each egg. The mixture should be thick and fluffy. Pour the mixture into the crust. Using a spatula, spread the mixture evenly over the crust allowing it to mound slightly towards the center of the pie. Cover loosely with Saran wrap. Chill for 4 hours in refrigerator. Remove from refrigerator, slice into even wedges and place on plates. Chop the second chocolate bar coarsely and sprinkle over each pie slice. Serve immediately. Serve with whipped topping if desired.
Patty Riley
Duluth
Rocky Road Squares
1 - 12 oz. pkg. semi-sweet chocolate morsels
1 -14 oz. can Eagle brand sweetened condensed milk
2 T. butter or margarine
2 c. dry roasted peanuts
1 - 10 1/2 oz. pkg. miniature marshmallows
In the top of a double boiler over boiling water, melt together the morsels, sweetened condensed milk and butter. Remove from heat. In a large bowl, combine the nuts and marshmallows. Fold in the chocolate mix. Spread into a wax paper lined 9 x 13 inch pan. Chill for 2 hours until firm. Remove from pan and peel off wax paper. Bring to room temperature and cut into squares.
Kyla Hostetler
Silver Bay
Splett's Favorite Chocolate Chip Bars
1 c. brown sugar, packed tightly
1 c. butter
1 tsp. vanilla
2 c. flour
3/4 tsp. baking powder
a pinch of salt
1 c. chocolate chips
Mix all the ingredients except for the chocolate chips by hand. Add the chips. Put into an ungreased 9 x 13 inch pan. Pack down firmly. Bake for 20 to 25 minutes at 350 degrees or until light brown. Frost with a thin powdered sugar and water glaze.
Karen Splett
Cloquet
Cornflakes Kisses
2 egg whites
1 c. sugar
1 tsp. vanilla
2 c. cornflakes
1 c. coconut
Beat the egg whites until stiff, gradually add the sugar and continue beating for 2 minutes. Add vanilla, cornflakes and coconut. Drop by spoonfuls onto greased cookie sheets. Bake at 350 degrees for 12 to 14 minutes. Makes 2 dozen.
Kathleen Kamphaus
Duluth
Peanut Butter Cups
1 1/2 c. creamy peanut butter
1 1/2 c. powdered sugar
2 tsp. vanilla
1/4 c. butter
2 lbs. coating chocolate
2 creamy peanut butter
Mix together the 1 1/2 c. peanut butter, powdered sugar, vanilla and butter until creamy. Shape into balls the size of small walnuts, then flatten slightly. Place on wax paper. In the microwave, melt together the coating chocolate and 2 cups of peanut butter. Mix well. Place a teaspoon of melted chocolate into candy cups. Place the peanut butter candy into the center then fill with melted chocolate. Chill.
Kathleen Kamphaus
Duluth
Rocky Road Candy
12 oz. pkg. chocolate chips
12 oz. pkg. butterscotch
1 c. peanut butter
10.5 oz. pkg. miniature marshmallows
1 c. peanuts
Melt the chips and peanut butter in the microwave. Cool slightly. Add the marshmallows and nuts. Press into a greased 9 x 13 inch pan and refrigerate. Cut into bite-sized pieces and serve. Makes about 5 dozen.
Kathleen Kamphaus
Duluth
Apple Crisp
6 c. apples, peeled and sliced
1 c. sugar
1 tsp. cinnamon
1/2 c. butter
3/4 c. sugar
1 c. flour
Mix together the apples, sugar and cinnamon. Place in a 9 x 13 inch pan. Cut the butter into the flour and sugar. Sprinkle over apples. Bake at 350 degrees for 1 hour.
Kathleen Kamphaus
Duluth
Chocolate Macaroons
14 oz. can sweetened condensed milk
3 squares unsweetened chocolate
1/4 tsp. salt
8 oz. coconut
1 tsp. vanilla
Combine the milk, chocolate and salt in a double boiler. Cook, stirring frequently, until the chocolate melts and the mixture thickens. Remove from heat. Stir in coconut and vanilla; mix well. Drop by the tablespoonfuls about 1 inch apart on a greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.
Kathleen Kamphaus
Duluth
Fudge Stripe Delights
2 c. buttermilk
2 small pkg. vanilla instant pudding
1 -16 oz. container Cool Whip
1 large or 2 small cans Mandarin oranges, drained
fudge stripe cookies, crushed
Combine the buttermilk, pudding, Cool Whip and oranges. Just before serving, add the cookies on top.
Caroline Schatz
Kettle River
Quick Bars
graham crackers
1 1/2 c. dry roasted peanuts
12 oz. chocolate chips
1 c. butter
1 c. brown sugar
3 T. white corn syrup
Line a 9 x 13 inch pan with whole graham crackers. Add the peanuts; then the chocolate chips. Boil the butter, brown sugar and corn syrup. Pour over all.
Caroline Schatz
Kettle River
Rice Krispie and Marshmallow Treats
1 -14 oz. pkg. caramels
1 c. sweetened condensed milk
1/4 c. butter
large marshmallows
rice krispies
Melt the caramels, condensed milk and butter in the top of a double boiler. Cut the large marshmallows in half, dip in the caramel and roll in rice krispies.
Caroline Schatz
Kettle River
Waffle Cookies
1 pkg. cookie dough mix
Make the cookie dough according to the package directions. Place the dough in the waffle iron for 5 to 8 minutes or until brown.
Irene Swallow
Duluth
No-bake Special K Bars
1 c. sugar
1 c. corn syrup
1 c. peanut butter
6 c. Special K cereal
1 c. chocolate chips
1 c. butterscotch chips
Combine the sugar, corn syrup and peanut butter in a saucepan. Melt together over low heat. Mix in the cereal. Place in a greased 9 x 13 inch pan. Melt the chocolate chips and butterscotch chips together in the microwave and frost the bars.
Nancy Roksen
Duluth
Chocolate Shell
1 stick butter
1 c. chocolate chips
1 tsp. vanilla
Microwave the ingredients together for about 30 seconds. Stir and spoon over ice cream. It will harden to make a chocolate shell.
Julie Seelke
Duluth
Tags: arts and entertainment, 6 ingredients or less, taste, recipes, scrapbook, food
More from around the web
RSS Feeds