Pecan Bars

(Allrecipes website)


  • 1 (18.25 ounce) package yellow cake mix
  • 1/2 cup butter or margarine, softened
  • 4 eggs, divided
  • 2 cups chopped pecans
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
  • 1 cup light corn syrup
  • 1/2 cup dark brown sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. In large bowl, combine cake mix, butter and 1 egg; mix well (mixture will be crumbly).
  2. Reserve 2/3 cup crumb mixture; press remainder firmly on bottom of 13×9-inch baking pan. Bake 10 minutes.
  3. In medium bowl, combine reserved crumb mixture, 3 eggs, pecans, EAGLE BRAND®, corn syrup, brown sugar and vanilla. Bake 25 to 30 minutes or until center is set. Cool. Cut into bars. Store leftovers covered at room temperature.


(Had the recipe for over 30 yrs. don’t know where I got it)

Step 1:
6 Tbsp. cocoa
2 Tbsp. butter
(Melt over hot water or just melt in microwave)
Step 2:
1/2 cup butter
1 cup sugar
Step 3:
2 eggs
Step 4:
1 tsp. vanilla
1/2 cup flour
Cream the butter and sugar, then add the eggs and beat well.  Blend in the melted butter and cocoa (from step 1) and then add the vanilla and flour.  Bake in a 8 inch square pan at 325° for 30 minutes.



(Off the Eagle Brand Condensed Milk Can)

3 (6 oz.) semi-sweet chip pkg.

1 (14 oz.) Eagle Brand Sweetened Condensed Milk

Dash of salt

1 1/2 tsp. vanilla

1/2 cup chopped nuts, optional

In heavy saucepan, over low heat, melt  morsels with milk.  Remove from heat, stir in remaining ingredients.  Spread evenly into wax paper-lined 8-inch square pan.  Chill 2-3 hours or until firm.  Turn fudge onto cutting board, peel of paper and cut.  Store loosely covered at room temperature.

(Most Dangerous Chocolate Cake Recipe in the World)


(From a friend to friend to friend)

1 Coffee Mug

4 tablespoons flour (that’s plain flour, not self-rising)

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

some nuts (optional)

Small splash of vanilla

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don’t be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT! (This can serve 2 if you want to share!)

And why , IS this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!


Chocolate Rum Balls I

Prep Time: 45 Min
Ready In: 45 Min


  • 3 1/4 cups crushed vanilla wafers
  • 3/4 cup confectioners’ sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups chopped walnuts
  • 3 tablespoons light corn syrup
  • 1/2 cup rum


  1. In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa, and nuts. Blend in corn syrup and rum.
  2. Shape into 1 inch balls, and roll in additional confectioners’ sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners’ sugar before serving.

Gluten Free Peanut Butter Cookies

Makes 36 cookies| Hands-On Time: 30m| Total Time: 1hr 15m

Ingredients 2 cups creamy peanut butter (not the all-natural variety)

1  cup granulated sugar

1/2 cup packed dark brown sugar

2 large eggs

2 teaspoons baking soda

2 teaspoons pure vanilla extract

1/2 teaspoon kosher salt

Directions Heat oven to 350° F.

Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.

Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.

Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container.

Chocolate Meringue Cookies

Servings: 18 “This is a meringue cookie with a double chocolate taste. Store these in an air tight container.”

3 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup white sugar
1 tablespoon unsweetened cocoa
1/3 cup semisweet chocolate chips

1. Preheat oven to 300 degrees F (150 degrees C).
2. Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
3. Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

[If you have never worked with Meringue before make sure you follow these steps so the above recipe comes out well
Separating Eggs:
Cold eggs separate more easily than those at room temperature because the whites hold together better.
To separate an egg: Crack the egg and hold the shell halves over a bowl. Transfer the yolk back and forth between the halves, letting the white drop into the bowl. Do not cut the yolk (whites containing any yolk will not beat properly). Transfer the yolk to another bowl.
The tiniest bit of fat or egg yolk will wreck a meringue, as fat interferes with the formation of good foam. When separating eggs, if a speck of egg yolk falls into the egg whites, lift it out with an empty eggshell half. Do not try to fish it out with your fingers; the oil on your skin will prevent the egg whites from expanding.
Avoid letting your fingers touch the areas that will come in contact with the egg whites. That way, you’ll avoid leaving oils from your hands on the utensils you just washed.
Room Temperature: After separating, bring egg whites to room temperature to ensure volume when beating (as warmer eggs whip faster than cold eggs). Egg whites right out of the refrigerator will not whip well. The ideal temperature to whip a common meringue is room temperature, about 70 degrees F. (21 degrees C.). Usually 30 minutes is adequate to obtain room temperature.]


Yukon Pie Crust

3 cups Flour

1 1/4 cups Crisco

1 Tsp. Salt

1 Egg (slightly beaten)

1 Tsp. Vinegar

5 Tbsp. Water

Cut the flour, crisco and salt together till they look like little peas.  Mixes the egg, vinegar and water together and then combine with the flour mixture.  If you have the time leave it in the fridge for say half an hour (Well make it flakier).    Makes enough for the top and bottom crust.


One response to this post.

  1. Posted by flohol on February 4, 2015 at 1:33 pm

    Yea…. I found it with a little help….lol Thank you Kathy I guess I just didn’t think to look in desserts….Ha Ha Ha….


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