Spiced chocolate cake

Spiced Chocolate Cake
4 (1 ounce) squares unsweetened chocolate
2/3 cup shortening
2 cups sifted all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon instant coffee
1 cup buttermilk
1/2 cup buttermilk
3 eggs
1 teaspoon vanilla
Melt chocolate; set aside to cool. Stir shortening to soften. Sift in flour, sugar, baking powder, baking soda, salt, cloves, cinnamon and coffee. Add 1 cup buttermilk and mix until flour is dampened. Beat vigorously for 2 minutes. Stir in 1/2 cup buttermilk, eggs, chocolate and vanilla. Beat for 2 minutes longer. Pour into greased and floured 13 by 9 by 2 inch baking dish. Bake at 350 degrees for 40 minutes, or until done. Cool; frost with your favorite 7 Minute Frosting.

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Cherry winks

Cherry Winks
2 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup shortening
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup chopped pecans
1 cup chopped dates
1/3 cup maraschino cherries
1 cup crushed cornflakes
Sift together flour, baking powder, baking soda and salt; set aside. Cream together shortening and sugar; add eggs. Mix in milk and vanilla; blend in dry ingredients; mix well. Add pecans and dates. Shape into balls; roll in cornflakes. Top each cookie with a cherry. Bake at 375 degrees for 12 to 15 minutes.

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Jelly bean confetti cake

Jelly Bean Confetti Cake
2 cups all-purpose flour
3/4 cup miniature jelly beans, cut in half (not licorice)
1 cup sugar
1 cup butter or margarine, softened
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
3 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Powdered sugar
Heat oven to 325 degrees. Generously grease and flour 12 cup fluted tube pan or angel food cake pan. Lightly spoon flour into measuring cup; level off. In small bowl, toss jelly beans with 2 tablespoons of the flour; set aside. In large bowl, beat together sugar, butter, cream cheese and vanilla until well blended. Add eggs, one at a time, beating well after each addition. Add remaining flour, baking powder and salt; blend well. Spoon 1 cup of batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter; spoon into pan. Bake at 325 degrees for 50 to 60 minutes, or until toothpick inserted near center comes out clean. Cool upright in pan for 10 minutes. Invert onto serving plate. Cool completely. Sprinkle with powdered sugar.

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Pumpkin pie muddy buddies

PUMPKIN PIE MUDDY BUDDIES

This yummy Pumpkin Pie Muddy Buddies Recipe makes a great treat for lunch bags, late night snacks and party treats.

Yield: 16 Servings

Prep Time 5 Minutes

Cook Time 20 Minutes

Total Time 25 Minutes

8 cup Chex Cereal

12 oz White Melting Chips (White Chocolate)

1/4 cup Pumpkin Puree

2 cup Powdered Sugar

3 tsp Pumpkin Pie Spice

1 cup Fall Color M&Ms

Melt candy chips by microwaving 30 seconds then stirring and repeating until melted.

Add Pumpkin and stir to combine.

Spread cereal on lined tray(s) and pour mixture over cereal.

In a bowl add spice to powdered sugar and mix well.

Sprinkle sugar mixture cereal and toss to coat well.

Leave on tray(s) to dry out for a while.

Add M&Ms when you transfer to a serving bowl.

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A mexican snack!

1 bag Nacho Doritos, crushed.

2C shredded chicken

2C shredded cheese–or more (I always use more!!)

1 Can Cream of chicken soup

1 Can ro’tel tomatoes

1/2C sour cream

1/2C milk

1/2 package taco seasoning (or more if you’d like)

Preheat your oven to 350F. Spray a 2 quart casserole dish with nonstick spray.

Mix together all ingredients BUT Doritos.

Layer half the Doritos (about 2 cups) on the bottom, then spread half the chicken mixture, rest of the Doritos, and the rest of the chicken mixture. Add more cheese on top.

Cover with foil and bake for 35 minutes.

I usually double the recipe and cook it in a 9×13 pan for 45 minutes, just so we can have leftovers the next day.

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Old-fashioned oatmeal cookies

Old Fashioned Oatmeal Cookies
2 cups raisins
Water
1 cup sugar
1 cup shortening
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2 cups quick-cooking oats
Cover raisins with water, barely covering. Simmer for 10 minutes. Save 1/3 cup of raisin water, drain off the rest. Cream together sugar and shortening. Blend in eggs and vanilla; beat well. Stir in raisins and the 1/3 cup reserved raisin water. In another bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves and oats. Stir into creamed mixture. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for 10 to 12 minutes.

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Apple pie bars

Apple Pie Bars
2 1/2 cups flour
1 cup shortening
3/4 teaspoon salt
1 egg, separated
Milk
6 cups apples, peeled and sliced
1 1/3 cups sugar
1/2 teaspoon cinnamon
2 tablespoons flour
4 tablespoons tapioca
Mix together 2 1/2 cups flour, shortening and salt. Add enough milk to egg yolk to make 2/3 cup liquid; add to flour mixture. Roll out half of the dough to cover a large oblong cookie sheet; place in bottom of pan. Cover with apples. Sprinkle with mixture of sugar, cinnamon, 2 tablespoons flour and tapioca. Roll out the rest of the dough and place on top of apples, sealing edges together. Beat egg white until foamy and brush over top of dough. Bake at 425 degrees for 10 minutes, reduce heat to 375 degrees and bake an additional 20 to 25 minutes. Cut into bars.

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