Refreshing Cake (as named by Kelsey)

• 1 box white cake mix
• 2 (8oz) pkgs. cream cheese
• 2 cups cool Whip
• 2 cups powdered sugar
• 2 pkgs Danish Dessert
• 2 lb strawberries

***recipe makes two 9x13 cake pans

Grease and flour two (9x13) pans. Mix white cake mix according to directions on box. Split white cake mix batter evenly into 9x13 pans. Cook for approximately 15 minutes (toothpick will come out clean). Let them cool completely. Cream together cream cheese, Cool Whip, and powdered sugar. Spread over both cakes after they have cooled. Make sure they are well covered to the edge. Slice up strawberrries.

Use the tangy Danish pudding instructions on the back of the Danish dessert box. Cool mostly, then stir in strawberries. Pour evenly over both pans. Chill for 4 hours before serving. Keep cakes refrigerated.

Best Ever Chocolate Frosting, from Wilton.com

This is seriously the best chocolate frosting ever. It is the icing recommended for the monkey cupcakes Kim and Debbie made for Ethan's birthday. I had leftovers, and it is sitting in my fridge. It makes the perfect graham cracker cookie, too! Said cookies are best after sitting in the freezer for awhile. Yum. I'm going to make some right now!

Chocolate Buttercream Icing

Like our White Buttercream, this Chocolate Buttercream Icing can be easily adapted for decorating or spreading—make thicker or thinner by following our tips.

Source: 2003 Yearbook

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Makes: About 3 cups of icing.

instructions

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

Glazed Carrots & Peas

From "The Essential Mormon Cookbook" by Julie Badger Jensen, page 29.



Glazed Carrots & Peas

• 8 carrots, cut on bias, 1/2-inch thick (I used big carrots, and there wasn't enough glaze, so I'd stick with medium-sized carrots, or only 4-5 big carrots)
• 1 T. sugar
• 1 t. cornstarch
• 1/4 c. orange juice
• 2 T. butter
• 1 (10-ounce) bag frozen peas
• salt to taste

Cook carrots in small amount of water for about 8 minutes, until tender but firm. (I used a large frying pan, I'm sure a saucepan would work as well). Drain carrots. Sprinkle with sugar and cornstarch. Add orange juice and butter. Stir over low heat until thickened. Prepare peas according to package directions, being careful not to overcook. Mix together with carrots. Salt to taste. Makes 6-8 servings.

Caramel-Chocolate Oat Squares

From Claire Webb's "Fullmer Family Cookbook" page 211.

This is pure yumminess and made entirely in the microwave. It is a fast and hugely popular "finger food" treat for showers and parties. I made it for my own baby shower once. LOL.


Caramel-Chocolate Oat Squares

3/4 c. butter or margarine
1 1/4 c. flour
1 1/4 c. oats
3/4 c. packed brown sugar
1/2 t. baking soda
1/4 t. salt

24 caramels
1/4 c. milk

1 c. semi-sweet chocolate chips (milk chocolate works well too)
1/2 c. chopped walnuts (I use pecans, and they're yummy)

In a microwave-safe bowl, heat butter, uncovered, on high for 30-45 seconds or until softened. Combine flour, oats, brown sugar, baking soda and salt; stir into butter until blended. Set a third of the mixture aside for topping. Press remaining mixture into an 8-inch square microwave-safe dish (I also use the small rectangular Pyrex). Cook, uncovered, on high for 2-3 minutes or until crust is raised and set (crust will be uneven), rotating half turn after each minute (obviously if your microwave rotates as it cooks, you don't have to manually rotate). In a 1-quart microwave-safe dish, heat the caramels and milk, uncovered, on high for 3-4 minutes or until melted and smooth, stirring every minute. Sprinkle chip and nuts, if desired, over crust. Pour caramel mixture over all. Sprinkle with reserved oat mixture; press down lightly. Microwave, uncovered on high for 3-4 minutes or until the caramel is bubbly, rotating a quarter turn every minute. Cool before cutting.

These also make a great bottom for Pazooki if you cut them while they are still warm and put ice cream on top. Mmmm...

Pecan Pie Bars

1 pkg. yellow cake mix
5 large eggs
1/3 cup oil
1 cup corn syrup
1 cup sugar
1/4 cup melted butter
2 cups chopped pecans

• preheat over 350
• grease 9 x 13 pan (with spray or just shortening-- no flour)
• mix cake mix, 1 egg, and oil until crumbly
• press into pan
• bake for 20 minutes
• mix remaining eggs, corn syrup, butter, and sugar on medium speed until mixed
• add pecans
• pour over top of crust
• bake for 40 to 45 minutes or until filling is set
• cool before cutting
  

Peanut Butter Snickers Cookies

Cream:
1 cup margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar

Add:
2 eggs
2 tsp. vanilla

Add:
3 cups flour
1 tsp. baking powder
1 tsp. baking soda

• Make golf sized balls
• Pat and flatten
• Put the mini snickers in the center
• Wrap dough completely around the snickers
• Don't flatten
• Put on ungreased cookie sheet
• Bake at 350 for 10 minutes
• Cool Completely
• Drizzle with chocolate

Chocolate for drizzling:
1 cup powdered sugar
2 Tbsp. milk
2 Tbsp. baking cocoa

• Mix with electric beater
  

Guacamole

2 avocados, coarsely chopped
1/2 cup minced onion
1 minced jalapeno pepper
1 diced roma tomato
1/4 cup chopped cilantro
2 -3 Tbsp. fresh lime juice

Mix all ingredients, mashing slightly. Season with coarse salt.

Black Bean Dip

1 15 oz. can black beans, drained
1 Tbsp. chopped jalapeno pepper (ribs and seeds removed for less heat)
1/4 cup finely chopped onion
1/4 cup sour cream
1/2 tsp. salt
2 Tbsp. picante sauce (any bottled salsa works)
1 1/4 cup grated cheese

• Drain beans and discard juice.
• Mash some beans with a fork or potato masher, leaving some chunks.
• Add remaining ingredients (reserving 1/4 cup cheese for garnish) and stir.
• Pour into 1 quart casserole dish, garnish with cheese.
• Bake at 350 for 20 - 30 minutes. Serve with chips.

YUM!