Chocolate Fudge Pie by Kim

This is rich, delicious and EASY! Thanks Southern Living Magazine...you've done it again!

1/2 (15 oz) pkg refrigerated pie crusts
6 oz unsweetened chocolate baking squares
1 (14 oz) can sweetened condensed milk
1 (8 oz) container frozen whipped topping, thawed and divided
Garnish: fresh raspberries

Preheat oven to 425 degrees. Fit pie crust into 9 inch pie plate according to package directions; fold edges under and crimp. Bake according to package directions. Cool completely on a wire rack before filling (about 15 minutes).
Meanwhile, microwave chocolate in a large bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30 second intervals. Whisk in milk until smooth; let stand 2 minutes. Fold half of whipped topping into chocolate mixture until combined; pour mixture into crust.
Cover and chill 4 to 8 hours (the longer the better). Spread remaining whipped topping over pie; garnish, if desired.

Raspberry White Chocolate Dream Bars by Kim

Found these online and made them for a Bunco party....YUM!!

1 Box white cake mix
1/3 cup evaporated milk
1 1/2 sticks melted butter
1 cup chopped nuts (I used almonds)
1/2 cup seedless raspberry jam
12 oz. white chocolate chips

Combine cake mix, milk, butter and nuts. Makes a very gooey dough. Spray a 9x13 in. pan and spread half of the dough into the bottom of the pan. Bake for 10 minutes at 350 degrees.
Melt jam in the microwave (about a minute on high) and spread on top of hot crust. Immediately sprinkle chocolate chips over jam. Crumble remaining dough on top and bake an additional 20-25 minutes. Cool completely before cutting.

Cake Balls by Lisa

My friend, Kimberly Lombard, gave me this great idea for Valentine's Day treats for the kids' parties. I used a combo of Paula Deen's recipe, Kimberly's, and my own.

1 pkg. cake mix (I used strawberry to be festive)
1 16 oz. container prepared cake frosting (I used cream cheese frosting, but I may try regular next time to see if the balls harden better.)
1 pkg. chocolate bark for melting (I used white)
Food coloring (optional)

Prepare the cake mix. Allow to cool for a few minutes. Break up the cake while still warm. I used a hand mixer. Mix in the tub of frosting until well blended. Place bowl in fridge for about three hours or so.

Take out and form mixture into balls on waxed paper. Put in freezer for an hour. This will help the chocolate to harden quickly later.

Melt the white chocolate according to package directions. Set aside a small amount for a colored drizzle. You can pick up each ball with a toothpick to dip, but I just did it a little messier by throwing each one at a time into the pot with the chocolate and rolling around until coated. Then, I placed on wax paper to harden. You can drizzle with another color at this point if you would like.

Finally, for a cute presentation, after the chocolate has hardened, very carefully insert a small stick inside each ball (on the ugly flat side), wrap with some cellophane, and tie a little bow. So yummy! So cute!

Mexican Sheath Cake by Kim

My Grandmother always made this at Thanksgiving/Christmas, and now my mom does...and so do I! I've eaten it at the holidays for as long as I can remember.

Cake:
Sift together in large bowl:
2 cups sugar
2 cups flour
Bring to rapid boil and then pour over sugar/flour mixture:
1 stick oleo
4 Tbsp cocoa
1 cup water
1/2 cup Crisco
Stir above mixture well and add:
1/2 cup buttermilk
2 eggs well beaten
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
Mix well and pour into greased 16x11 pan. Bake 20 minutes at 400 degrees.

Icing (make while cake bakes):
Bring to a boil:
1 stick Oleo, cut up
6 Tbsp milk
4 Tbsp cocoa
Remove from heat and add:
1 box powdered sugar
1 tsp vanilla
1 cup chopped pecans
Beat well and spread on cake as soon as removed from oven.

Five Cup Salad (Ambrosia)

I'm not sure from where this recipe orignally came in Jason's family. Jason says he remembers eating it at Grandmother Brooks' house every year. I got it from Jerri and make it for Jason at special occasions.

1 cup mandarin oranges
1 cup marshmallows
1 cup coconut
1 cup pineapple
1 cup sour cream

Stir all ingredients together and put in fridge until ready to eat!

BIG Key Lime Pie by Lisa

I got this recipe from my friend Shannon Cochran. It is easy and very yummy!

2 (14 ounce) cans condensed milk
1 cup key lime juice (I use Nellie & Joe's or fresh key lime juice)
2 whole eggs
1 cup sour cream
2 T. powdered sugar
1 T. lime zest

Directions:
Combine all ingredients and blend until smooth. Pour into a 9 inch graham cracker crust. Bake at 325 for 15 minutes. Top with whipped cream.

Kisses Peanut Butter Blossoms (by Kim)

Hershey's Kisses chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar

Heat oven to 375 degrees.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Allow to cool completely before storing.
Makes about 4 dozen cookies.

Sopapilla Cheesecake (By Kim)

2 cans crescent rolls
1 1/2 cups sugar
1 tsp vanilla
1 tsp cinnamon
2 (8 oz) packages cream cheese, softened
1 stick butter

Preheat oven to 350 degrees. Press 1 can of crescent rolls into bottom of 9x13 pan. Mix cream cheese, 1 cup sugar, and vanilla until creamy. Spread over rolls in pan. Cover with other can of crescent rolls. Melt butter and stir in rest of sugar and cinnamon. Pour over top. Bake for 30 minutes. Serve warm or room temp.

Easy Blackberry Cobbler (By Kim)

Everyone I've made this for loves it! It's best warm, but Josh doesn't mind sticking the leftovers in the microwave.

4 cups fresh blackberries
1 Tbsp lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 Tbsp melted butter

Preheat oven to 375 degrees. Place blackberries in lightly greased 8-inch square baking dish (or divide evenly between 6 (8 oz) ramekins on aluminium foil-lined baking sheet); sprinkle with lemon juice. Stir together egg, sugar and flour until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with ice cream or whipped cream if desired.