1 cup of butter (2 sticks, no substitutions) 1/3 cup Hershey’s Cocoa 2 cups sugar 1 1/2 cups all-purpose flour 1/2 teaspoon salt 4 large eggs (at room temperature) 1 teaspoon vanilla extract 1 (18-ounce) jar peanut butter
Melt 1 cup butter and 1/3 cup cocoa in a saucepan over low heat until butter melts, stirring constantly.
Remove from heat and cool slightly.
Combine sugar, flour and salt in a large mixing bowl.
Slowly add chocolate mixture and beat at medium speed with an electric mixer until blended.
Add eggs and vanilla, beating until blended. Do not over beat.
Spread mixture into a greased 15 x 10 inch jellyroll pan.
Bake in 350-degree oven for 25–30 minutes. Every oven is different, so I recommend inserting a toothpick in the middle of the brownies and making sure it comes out clean. If not, cook one minute at a time until done. Don’t overcook.
Peanut Butter Topping
Spoon mounds of peanut butter across the top of the hot brownies. As peanut butter begins to soften and melt, gently spread evenly across the top of the hot brownies.
Let cool completely, and then chill for 30 minutes until peanut butter sets up firm.
1/2 cup of butter (1 stick) 1/3 cup whole milk (no substitutions) 10 large marshmallows 1/4 cup Hershey’s Cocoa 1 (16-ounce) package powdered sugar
Cook 1 stick of butter, milk and marshmallows in a large saucepan over medium-low heat, stirring constantly until marshmallows melt.
Remove pan from heat and gradually sift in 1/4 cup cocoa, beating with a hand mixer until smooth and creamy.
Sift powdered sugar and gradually stir into cocoa mixture with hand mixer until smooth.
Spread frosting over peanut butter; place back in fridge and chill at least another 20 minutes so fudge frosting will set.
If not serving immediately, cover with foil and keep in fridge.
To serve, trim off all of the edges of the brownies. Cut into small squares (these are very rich). Optional: Garnish each piece with 1/4 of a miniature peanut butter cup. Best served at room temperature.
courtesy of Martha Sartin Thompson (friend from college, one of the girls from Johnson Hall.
and water as directed on cake mix package
For the coconut sauce:
For the chocolate frosting:
cups powdered sugar
cake: Coat a 9"x13" pan with cooking spray. Prepare the cake mix with
the oil, eggs and water in amounts as directed on the box and bake according to
package instructions. Cool completely in the pan.
coconut sauce: Combine milk, sugar and marshmallows in a medium saucepan,
cook over medium heat for 5 minutes or until the marshmallows are melted.
coconut and cornstarch, bring to a boil. Cook one minute, stirring constantly.
Remove from heat and pour the coconut sauce over the cake while it's still
warm, then let cool completely before you add the frosting.
frosting: Melt butter in a small, heavy saucepan over low heat. Add granulated
sugar, milk and cocoa powder, cook for 2-3 minutes or until mixture is
from heat and cool slightly. Stir in powdered sugar and vanilla. Pour over the
cake. Add the sprinkles on top while the frosting is still warm. Do not try to
spread the frosting with a knife or it will not set properly.
1/2 pint strawberries, cut in half (for top of cake)
1/4 cup melting chocolate wafers, optional
Line a 9x9" pan with the graham crackers and set aside.
Pour the heavy cream into a large bowl and mix with an electric mixer on medium speed until a stiff peak forms, about 4 to 5 minutes. Then add the cream cheese, sugar and vanilla. Mix just until smooth. Then spread 1/3 of the mixture onto the graham crackers. Then layer 1/3 of the sliced strawberries on top. Repeat with 3 layers. Save the strawberries you're putting on top, until ready to serve.
Place in the refrigerator for at least one hour, to allow the graham crackers to soften. I like to place in the freezer for 30 minutes before serving, so it firms up a little bit. Then I place the top layer of strawberries on top right before serving.
Slice with a sharp knife and drizzle chocolate on top if desired.
1 9-inch graham cracker crust, baked and cooled 2 qt. Ice cream 1/2 c. light corn syrup 1/3 c. peanut butter 2/3 c. dry roasted peanuts Mix peanut butter and corn syrup. Put 1/2 of the ice cream into crust. Pour 1/2 of the peanut butter mixture over ice cream. Sprinkle half of the nuts over this next. Repeat. Freeze.
Melt butter in lidded sauté
pan. Add olive oil and cook onion until translucent (2-3 minutes).
Add garlic and sauté for 1 minute. Onions and garlic should not be
Add lemon zest and lemon
juice to pan and cook for 1 minute. Add chicken stock and bring to a
simmer. Add rinsed basmati rice. Return to simmer and cover for 12
minutes until rice is al dente and liquid has been absorbed. Season with
salt, pepper and optional harissa. Remove from heat and toss with
cilantro right before serving.
2 cups of fresh strawberries – remove tops and slice
2 tablespoons of cane sugar (or white sugar)
1 tablespoon corn starch
1 tablespoon of lemon juice
½ cup of oatmeal
¼ cup all purpose flour
¼ cup brown sugar
4 tablespoons butter
¼ teaspoon salt
Preheat oven to 375 degrees. Let butter come to room
temperature. For filling, add cane sugar, cornstarch and lemon juice to
strawberries, stir and set aside.
For topping, add oats, flour, brown sugar and salt to a bowl.
Use pastry blender, forks or hands to cut butter into other ingredients until
butter is mixed with other ingredients. It’s OK if there are pea-sized
dots of butter. Topping should be chunky.
Butter pyrex or other small glass cooking dish. You can even
divide into 4 ramekins.
Fill buttered dish with strawberry mixture. Top gently with
Bake for 30 minutes until oat topping is golden brown.
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!