Ingredients:
2 sticks of butter
2 eggs
1 Cup of brown sugar
1 Cup granulated sugar
14 oz chocolate bars (chopped)
3 Cups flour
1/2 tsp Salt
1 tsp baking powder
1 tsp baking soda
(optional) 1.5 Cups of chopped nuts
Directions:
Cream butter, eggs, sugars.
Sift flour, salt, baking soda, baking powder together and add to mixture.
Stir in chocolate (and nuts).
Mold into cookies.
Bake 7-9 minutes at 375 […]
This is one of Andrew’s favorite desserts. There is absolutely nothing healthy about it, but is sure does taste good.
Ingredients:
Two 8 oz packages of cream cheese, softened
2 Cups confectioners sugar
2 boxes of vanilla instant pudding
3 cups milk
Two 8 oz containers of Cool Whip
2 tsp vanilla extract
2 packages of Oreo cookies (double stuffed is better), crushed […]
A co-worker of mine suggested that I make this cake for some of our matches during the Gold Cup. It was a huge hit!
Ingredients:
Yellow cake (cooled to room temperature) I make two 9-inch rounds and layer the cake.
1 (14-ounce) can sweetened condensed milk
1 1/4 cups heavy cream
1 (14-ounce) can evaporated milk
2 tablespoons light […]
We had these during the US v Canada match during the Gold Cup. They are very sweet and very delicious!
Ingredients:
Refrigerated roll-out pie pastry
1/2 cup of raisins
1/4 Cup of softened butter
1/4 Cup of packed brown sugar
Pinch of salt
1/2 Cup of corn syrup
1 egg (slightly beaten)
1/2 teaspoon vanilla
Directions:
Prepare muffin pans by rolling out pie dough and […]
Ingredients:
Yellow cake
Crushed pineapple
Cool whip
Shredded coconut
Instant vanilla pudding
2 Cups of milk
Softened cream cheese (8 oz)
Make a yellow cake. Cool cake.
Mix instant vanilla pudding 2 cups of milk and softened cream cheese; beat until creamy.
Spread over cake (cake must be cool).
Spread crushed pineapple over pudding.
Spread cool whip over pineapple.
Top with coconut. Refrigerate .
Ingredients:6 Tbsp. brown sugar
4 tsp. cornstarch
1/2 c. cold water
3 c. blueberries
2 Tbsp. butter
2 tsp. lemon juice
Biscuit topper
Instructions:
Combine brown sugar, cornstarch and water; add berries. Cook and stir until bubbly and translucent. Add butter and lemon juice. Spoon into 2-quart casserole. Top with biscuit rounds. Bake are 400° for 25 minutes.