Brown Sugar Squares

Brown Sugar Squares

1 egg
1 cup light brown sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 cup chopped nuts

Preheat oven to 350°. Grease an 8-inch square pan.

Stir together egg, sugar, and vanilla in a bowl. Sift together the flour, soda, and salt in another bowl. Quickly stir into egg mixture. Add nuts and spread in pan. Bake for 18-20 minutes. Cookies should be soft in center, will harden a little as they cool. Cut into squares.

Enjoy!


(picture from beckyhiggins.com)

Ice Cream Cake

I have been making this for several years now for many different occasions. Everyone always wants to know how it's made. I then see my friends putting their own twist on it. It's so simple and quick and everyone will love it. Friends, have used crushed candy bars instead of peanuts, different favors of magic shell and I have even seen them layer it. It's the prefect the dessert that has a little salt and sweet together. :-)


Ice Cream Cake

11 ice cream sandwiches
1 (16 oz) cool whip, thawed
Salted peanuts
Chocolate Magic Shell

In a glass (freezer safe) 9x13 pan line the ice cream sandwiches side by side to cover the bottom of pan. You will have to cut the last one to make it fit.

Then cover the ice cream sandwiches with cool whip.

Sprinkle with salted peanuts and drizzle with Magic Shell.

Cover and freeze for at least 2-4 hours before serving.



ENJOY!

Best-Ever Chocolate Fudge Layer Cake

This is a new favorite. I get the "Food and Family" magazine in the mail and found this recipe inside awhile back. I have made this cake for 3 different occasions and it always goes so fast.


Best-Ever Chocolate Fudge Layer Cake

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Chocolate Instant Pudding
4 eggs
1 cup Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Whipped Topping
2 Tbsp. Sliced Almonds

PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

ENJOY!

(recipe and picture from kraftfoods.com)