Hot Chocolate Cake

Mix in pan:
1 c. flour
2 t. baking powder
1/4 t. salt
2 T. cocoa
Mix well.

Then make a well and add:

1/2 c. milk
2 T. oil
1 t. vanilla
Mix together.

Sprinkle with:
1 c. brown sugar
1/4 c. cocoa

Then add:

1 3/4 c. hot water.

Bake at 350 for 40 min. in 9 X 9 pan. Let stand for 15 minutes before serving. Serve upside down. Put ice cream on top and then serve the syrup from the bottom over the top of the ice cream.

Brown Sugar Shortbread Cookies

2 sticks salted butter, softened
3/4 c. lightly packed light brown sugar
2 t. Vanilla
2 c. AP flour

Preheat oven to 325.

In large bowl, cream butter and sugar at medium speed. Scrape down sides of bowl. Add vanilla and flour, and blend thoroughly on low speed.

Shape into 1-inch balls (slightly flattened) or roll into small logs (2 inches long). Place on ungreased baking sheet. Bake 10 to 12 minutes. Should be light golden brown. Cool.

May be dipped in chocolate topping after cool.

Chocolate topping

Melt in microwave:
1 c. semi-sweet chocolate chips
1 to 2 T. butter

Mix until smooth and then dip cookies into chocolate.
May need to add more butter to keep chocolate smooth.

Place on wax paper and refrigerate to set.
Store tightly covered in cool place. Enjoy!!

Beef Brisket

6-8 lb. flat, trimmed beef brisket
1 package of dry onion soup mix
BBQ Sauce--I prefer KC Masterpiece Original

Sprinkle onion soup mix over brisket. Wrap brisket in aluminum foil. Bake in 300 degree oven 5-6 hours. Remove from oven. Open foil and let cool. Slice brisket thinly across the grain (this is very important). Between each slice apply BBQ sauce. Wrap in foil again. Place in refrigerator to cool. (for best results--overnight)
Place back in 250 degree oven to warm. Watch carefully because the BBQ sauce burns easily.
Remove from oven when meat and sauce are warm--about 30-35 minutes.

So simple, but so tasty.

Fudge

3 cups (1 1/2 12 oz. bags) semi-sweet chocolate chips (I usually use milk chocolate)
1 14 oz. can sweetened condensed milk
Dash salt
1 c. chopped pecans or walnuts
1 1/2 t. vanilla

Melt chips with sweetened condensed milk and salt. (microwave or heavy saucepan)
After melted, stir in vanilla and nuts. Spread evenly into wax paper-lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fundge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.

Pumpkin Pie Bars

Crust:
1 yellow cake mix (reserve 1 c. for topping)
1/2 c. melted butter
1 egg
Mix together and put in greased 13 X 9 pan.

Filling:
2 eggs
1 large can pumpkin (3 cups)
2/3 c. milk
1/2 c. brown sugar
1/4 c. sugar
1/2 t. salt

1 1/2 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/4 t. cloves
(the above 4 ingredients can be substituted for 1 T. pumpkin pie spice)

Mix until smooth and pour over unbaked crust.

Topping:
1 c. cake mix
1/4 c. sugar
1 t. cinnamon
1/4 c. softened butter

Mix crumbles over filling.
Bake at 350 50 minutes.
Serve with Cool Whip or (preferably) REAL whipped cream.

This was given to me by a co-worker of Eric's (Joanne). Her comment reads, "P.S. Give Eric the biggest piece!"
It's worth the calories. Yum-o.

Hot Fudge

1 large can evaporated milk
2 cup sugar
3 Tablespoon cocoa
Bring to a boil and cook for 5 minutes

Remove from heat and add 1 teaspoon vanilla.

Honey Bun Cake

Yellow Cake Mix
3/4 c. oil
4 eggs
8 oz. sour cream.

Mix the above ingredients together.
Pour into greased and floured 13 X 9 pan

1 c. brown sugar
1 1/2 t. cinnamon

Mix these together and sprinkle over cake batter.

Bake for 45 minutes at 325.

Glaze while warm.

Glaze
1 c. powdered sugar
2 T. milk
1 t. vanilla

Mix together and pour over warm cake.

Get a cup of tea or coffee and enjoy!