Misfit Recipies

Brownie Trifle

Submitted by Aimee (Royalstamper)

(taken from 1 of the Taste of Home Magazines)

1 pkg. brownie mix (9 X 13 size) I use my brownie recipe that I previously posted, will post again at the bottom. Your favorite brownie recipe will work just fine!

2-1/2 c. cold milk
1 sm. pkg. instant cheesecake or vanilla pudding mix
1 sm. pkg. instant white chocolate pudding mix
1 carton (8 oz) frozen whipped topping, thawed
2 to 3 Heath candy bars (1.4 oz ea.) chopped

Prepare and bake brownies according to directions for cake-like brownies. Cool completely.

In a mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in the whipped topping. Cut the brownies into 1 inch cubes; place half in a 3 qt. glass trifle bowl. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.

Todd's Brownies

Cream together:
1 3/4 c. sugar
4 eggs
2 tsp. vanilla

Melt together:
1/2 lb. butter
6 oz. bittersweet chocolate.
Add to above mixture.

Add 2 c. flour.

Bake at 350 degrees, for 30-35 minutes

Carolyn's Chocolate Chip Cookies

Submitted by Miss Iowa

Preheat oven to 375

1 C margarine, melted
1 C shortening
1.5 C sugar
1.5 C brown sugar (packed)
3 eggs
1 Tbsp vanilla
1.5 tsp baking soda
5.5 C flour
12 oz bag chocolate chips
nuts optional

Cream together margarine and shortening. Add sugars and beat.
Beat in eggs, vanilla and baking soda.
Add flour 1-2 cups at a time and incorporate.
Mix in chips and nuts.

Bake approximately 10 minutes at 375 degrees. Do not overbake. Makes at least 6 dozen average sized cookies.

Dump Cake

submitted by Miss Iowa

1 can crushed pineapple
1 can ready to eat pie filling (cherry or blueberry)
1 box yellow cake mix
3/4 C. melted butter

Pour pineapple into 9x13 glass pan.
Spread pie filling evenly on top of pineapple.
Sprinkle cake mix on top.
Pour melted butter on top.
Bake at 350 degrees for 60 minutes.

I got this recipe from my secretary in Mobile. It's been years since I made it so I don't have any special tips or hints.

Caramel Brownies

Submitted by Jennifer (jkincolorado) (and originally posted by ZZZach'smom)

1 chocolate cake mix
1 ½ sticks butter
5 oz can evaporated milk (2/3 cup)
1 pkg individually wrapped caramel candies (unwrapped)
1 pkg chocolate chips
1 cup nuts (optional)

Preheat oven to 350 degrees. Melt butter in microwave safe mixing bowl. Add 1/3 cup evaporated milk and cake mix. Mix well. Press half of this batter into 9x13 glass baking dish. Bake at 350 degrees for 6 minutes.

In another microwave safe mixing bowl, place all of the unwrapped caramel candies. Add 1/3 cup evaporated milk and heat in the microwave, stirring occasionally until all lumps are gone.

Remove brownie from oven. Cover with chocolate chips and nuts. Pour caramel sauce over chocolate chips and nuts. Using your hands, pick up clumps of brownie mixture, press them flat between your hands (I use gloves for this part), and place on top of caramel sauce, completely covering it (I don't completely cover mine....I like the caramel peeking out -- gives it a marble look). Return brownie to oven for 15-18 minutes. Do not overbake. Everyone LOVES these! And they are super easy!

Devil Dogs (or whoopie pies)

submitted by Kristen (enchntdgal)

Cookies:

½ Cup Shortening

1 Cup Sugar

1 Egg

2 Cups Flour

1 ½ tsp. Baking Soda

½ Cup Baking Cocoa1 Cup Milk

1 tsp. Vanilla

½ tsp. Baking Powder

I just put everything in one bowl and mix it up.  (Easy recipe).  Drop by tsp/tbls (depending on size you want) on ungreased cookie sheet (I’m assuming you have new ones).  Bake in 400° oven for about 7 minutes.  (Keep an eye on them, they can cook quickly.  I take them out and let them cool about a min. on the sheet and then remove them).

Filling:

2 Cups Confectioner’s Sugar

2 Cups Shortening

2 Cups Marshmallow Fluff

1 tsp. Vanilla

Mix all till fluffy (Add a little bit of milk if it looks like you need it to make it creamy.  I doubled the ingredients on the filling already, so 1 batch of this filling should be enough to fill one batch of cookies (As above)

Buckeyes

Submitted by Brandi (Brandoo)

-2 sticks margarine or butter
-1 1/2 c crushed graham cracker crubms
- 12 oz peanut butter
-16 oz powdered sugar
-1 tsp vanilla extract

For chocolate coating:
-chocolate chips
-1 1/2 cakes paraffin wax

Melt butter and add graham cracker crumbs, peanut butter, powdered sugar and vanilla. Chill dough for about an hour and a half. Roll into small balls.

For Chocolate coating - melt chocolate chips and paraffin wax in a double boiler. Using toothpicks, dip balls into chocolate and cool on waxed paper.

Cool Mandarin Dessert

Submitted by Karen (stampngokaren)

1 can (11 oz) mandarin oranges
2 packages (3 oz) sugar-free orange gelatin
2 cups boiling water
1 pint orange sherbert

Drain oranges, reserving the juice; add enough water to juice to measure one cup. Refridgerate oranges. In a large bowl, dissolve gelatin in boiling water. Stir in reserved juice. Add sherbert; stiring until dissolved. Refregerate until 1 hour or until thickened (not set). Keep 10 orange segments refridgerated for garnish. Fold remaining oranges into gelatin mixture; cover and refrigerate until set. Just before serving garnsih with reserved oranges and mint if desired. Serves 10. Taken from Light and Tasty Magazine.

***I used regular jello. Peaches can be substituted for the oranges and it is just as delicious. I also stick my jello in the freezer to speed up the thickening process.***

Strawberry Mousse

Submitted by Karen (StampngoKaren)

4 cups quartered fresh strawberries or frozen unsweetened strawberries
1/2 cup sugar
1 package (1 ounce) sugar-free instant vanilla sugar
1 carton (8 oz) frozen reduced-fat whipped topping

In food processor or blender, combine strawberries and sugar; process until smooth. Strain and discard seeds. return to food processor/blender; add pudding and process until smooth. Transfer to a large bowl and fold in whipped topping. Spoon into dishes. Refridgerate until serving. 8 servings. Taken from Light and Tasty magazine.

*** I made mine with regular instant pudding mix instead of the sugar free. Next time I make this I will eliminate the 1/2 cup sugar with the regular pudding mix to make it less sweet.***

Poppy Seed Cake

Submitted by Haylie (stampinhay79)

1 pkg Yellow Cake Mix
1 small pkg vanilla instant pudding mix
4 eggs
2 tbsp poppy seeds
1 1/2 cups hot water
1/2 cup oil
1 tsp almond extract

Frosting:
3oz cream cheese
1 stick butter
2 cups powdered sugar
2 tbsp vanilla

For Cake: mix all ingredients except poppy seeds about 4 minutes; add poppy seeds. Beat 1 minute more. Pour into greased and floured angel food pan. Bake at 325 for 1 hour or until done
Frosting: Add remaining ingredients and beat. Add water if needed to make a good spreading consistency!

Praline Squares

Submitted by Haylie (stampinhay79)

(I'm not sure where this recipe came from...I grew up with my Momma make it all the time)

1/4 cup shortening or salad oil
1 cup brown sugar (packed)
1 egg
1/2 tsp salt
1 tsp vanilla
3/4 cup all-purpose flour
1 tsp baking powder
1/2 cup chopped pecans (optional)

Heat oven to 350, grease baking pan (8x8). Melt shortening in sauce pan over low heat. Remove from heat. Mix in sugar, egg, and vanilla. Stir in remaining ingredients. Spread in pan. Bake 25 min (in my oven it only goes for 16min). While warm cut into squares