San Fernando Valley Mocha Moms
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Quick and Easy Chocolate Cake
Submitted by MM Tonja through friend Leann
Ingredients:
1 box any flavor cake mix
4 whole eggs
3/4 cup oil
1 cup milk
1 can any flavor frosting
Directions:
Mix 1st four ingredients well by hand. Fold in frosting. Fill bundt pan only
2/3 full. Bake at 350 degrees for about an hour.
Submitted by MM Tonja through friend Leann
Ingredients:
1 box any flavor cake mix
4 whole eggs
3/4 cup oil
1 cup milk
1 can any flavor frosting
Directions:
Mix 1st four ingredients well by hand. Fold in frosting. Fill bundt pan only
2/3 full. Bake at 350 degrees for about an hour.
Chocolate Peanut Butter Cream Pie
Submitted by MM Lainika
Prep Time: 15 min
Total Time: 3 hr 15 min
Makes: 8 servings
Ingredients:
3/4 cup hot fudge dessert topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup creamy peanut butter
1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant
Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Directions:
SPOON 1/2 cup of the fudge topping into bottom of crust.
Place in freezer 10 minutes.
BEAT peanut butter and milk with wire whisk in large bowl
until well blended. Add pudding mixes. Beat 2 minutes or until
well blended. (Mixture will be thick.) Gently stir in half of the
whipped topping. Gently spoon over chocolate layer. Top with
remaining whipped topping.
REFRIGERATE 3 hours or until set. Drizzle with remaining
1/4 cup fudge topping just before serving. Store leftover pie in
refrigerator.
KRAFT KITCHENS TIPS :
Healthy Living
Trim 40 calories, 5g of total fat and 3g of saturated fat per
serving by using a 6-oz. ready-to-use reduced fat graham
cracker crumb crust, fat free milk and COOL WHIP LITE
Whipped Topping.
Submitted by MM Lainika
Prep Time: 15 min
Total Time: 3 hr 15 min
Makes: 8 servings
Ingredients:
3/4 cup hot fudge dessert topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup creamy peanut butter
1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant
Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Directions:
SPOON 1/2 cup of the fudge topping into bottom of crust.
Place in freezer 10 minutes.
BEAT peanut butter and milk with wire whisk in large bowl
until well blended. Add pudding mixes. Beat 2 minutes or until
well blended. (Mixture will be thick.) Gently stir in half of the
whipped topping. Gently spoon over chocolate layer. Top with
remaining whipped topping.
REFRIGERATE 3 hours or until set. Drizzle with remaining
1/4 cup fudge topping just before serving. Store leftover pie in
refrigerator.
KRAFT KITCHENS TIPS :
Healthy Living
Trim 40 calories, 5g of total fat and 3g of saturated fat per
serving by using a 6-oz. ready-to-use reduced fat graham
cracker crumb crust, fat free milk and COOL WHIP LITE
Whipped Topping.
NEIMAN-MARCUS COOKIES (Recipe may be
halved)
Submitted by MM Tonja
Ingredients:
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Directions:
Measure oatmeal, and blend in a blender to a fine
powder. Cream the butter and both sugars. Add eggs
and vanilla, mix together with flour, oatmeal, salt,
baking powder, and soda. Add chocolate chips,
Hershey Bar, and nuts. Roll into balls, and place two
inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112
cookies.
halved)
Submitted by MM Tonja
Ingredients:
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Directions:
Measure oatmeal, and blend in a blender to a fine
powder. Cream the butter and both sugars. Add eggs
and vanilla, mix together with flour, oatmeal, salt,
baking powder, and soda. Add chocolate chips,
Hershey Bar, and nuts. Roll into balls, and place two
inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112
cookies.
Pumpkin Squares by MM Stacy
Grease 9" x 13" pan, line with waxed paper, grease again
Mixture:
1 large can pumpkin (30 oz.)
1 cup milk (or 1/2 cup milk, 1/2 cup water)
1 cup sugar
3 eggs
2 tsp. cinnamon
1/2 tsp. salt
Blend all ingredients well and pour into prepared pan.
Topping (mixture resembles pastry dough - mix w/pastry blender if
available):
1 box yellow cake mix
1 cup walnuts
1 1/2 cubes butter (from refrigerator cut up into tiny pieces)
Sprinkle topping on pumpkin mixture
Bake 50-60 minutes at 325 degrees.
Cool in pan 1/2 hour
Turn upside down on platter (I usually turn over on wax paper - cake
side to wax, then turn that over onto another piece of wax paper -
pumpkin side to wax, then place the pan that you cooked in, on top of
that - cake side to pan. the pumpkin should be on top)
Cool 2 hours in refrigerator
Frosting:
1 - 8 oz. cream cheese (room temperature)
1 cup powdered sugar
1/2 of large container of cool whip
1 tsp vanilla
Blend all ingredients together by hand or with electric mixer
Frost top of cooled pumpkin squares
Refrigerate until ready to serve
Cut into squares and EAT!!!
Grease 9" x 13" pan, line with waxed paper, grease again
Mixture:
1 large can pumpkin (30 oz.)
1 cup milk (or 1/2 cup milk, 1/2 cup water)
1 cup sugar
3 eggs
2 tsp. cinnamon
1/2 tsp. salt
Blend all ingredients well and pour into prepared pan.
Topping (mixture resembles pastry dough - mix w/pastry blender if
available):
1 box yellow cake mix
1 cup walnuts
1 1/2 cubes butter (from refrigerator cut up into tiny pieces)
Sprinkle topping on pumpkin mixture
Bake 50-60 minutes at 325 degrees.
Cool in pan 1/2 hour
Turn upside down on platter (I usually turn over on wax paper - cake
side to wax, then turn that over onto another piece of wax paper -
pumpkin side to wax, then place the pan that you cooked in, on top of
that - cake side to pan. the pumpkin should be on top)
Cool 2 hours in refrigerator
Frosting:
1 - 8 oz. cream cheese (room temperature)
1 cup powdered sugar
1/2 of large container of cool whip
1 tsp vanilla
Blend all ingredients together by hand or with electric mixer
Frost top of cooled pumpkin squares
Refrigerate until ready to serve
Cut into squares and EAT!!!
MY MOMMY'S PUMPKIN CHEESECAKE by MM Gina
CRUST:
3/4 cup graham cracker crumbs
1/2 cup chopped pecans or walnuts
1/4 cup brown sugar
1/4 cup white sugar
1/2 stick melted/cooled butter
Combine first four ingredients in a bowl, and then add the butter. Mix until crumbly.
Press into 9 inch deep dish pie tin or cheesecake pan.
FILLING
1 1/2 cups pumpkin(solid packed)
3 eggs
1/2 cup brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3 8oz. packages cream cheese, softened
1/2 cup sugar
2 tbsp milk
1 tsp vanilla
1 tbsp corn starch
In a bowl, whip these six ingredients together with a wire whisk.
Beat 3 eight oz. packages of Philly cream cheese, softened and 1/2 cup sugar in a
bowl with an electric mixer. Add 2 tbs of milk, 1 tsp vanilla and 1 tbsp corn starch,
then add pumpkin mixture and beat until smooth.
Pour filling into crust. Bake in the oven at 350 degrees for sixty minutes(until center
is set). Cool on a wire rack. Enjoy!
CRUST:
3/4 cup graham cracker crumbs
1/2 cup chopped pecans or walnuts
1/4 cup brown sugar
1/4 cup white sugar
1/2 stick melted/cooled butter
Combine first four ingredients in a bowl, and then add the butter. Mix until crumbly.
Press into 9 inch deep dish pie tin or cheesecake pan.
FILLING
1 1/2 cups pumpkin(solid packed)
3 eggs
1/2 cup brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3 8oz. packages cream cheese, softened
1/2 cup sugar
2 tbsp milk
1 tsp vanilla
1 tbsp corn starch
In a bowl, whip these six ingredients together with a wire whisk.
Beat 3 eight oz. packages of Philly cream cheese, softened and 1/2 cup sugar in a
bowl with an electric mixer. Add 2 tbs of milk, 1 tsp vanilla and 1 tbsp corn starch,
then add pumpkin mixture and beat until smooth.
Pour filling into crust. Bake in the oven at 350 degrees for sixty minutes(until center
is set). Cool on a wire rack. Enjoy!
| Dessert Recipes |
Very Easy Brownies by MM Tonja
Ingredients:
2 1/4 cup sugar
2/3 cup cocoa powder
1 1/4 cup flour
1 tsp. salt
3/4 cup melted butter or vegetable oil (I usually use vegetable oil)
4 eggs
3/4 cup chopped nuts (optional)
Directions:
Throw it all in a bowl. Mix it until well blended. Bake at 350 degrees for 25-30
minutes. I like to make these in a mini muffin pan so that the brownies are in
bite size pieces are ready to eat!
Ingredients:
2 1/4 cup sugar
2/3 cup cocoa powder
1 1/4 cup flour
1 tsp. salt
3/4 cup melted butter or vegetable oil (I usually use vegetable oil)
4 eggs
3/4 cup chopped nuts (optional)
Directions:
Throw it all in a bowl. Mix it until well blended. Bake at 350 degrees for 25-30
minutes. I like to make these in a mini muffin pan so that the brownies are in
bite size pieces are ready to eat!
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