Cowboy Chocolate Cake

2 sticks of butter - melt and add 1 cup of water
4 tbsp coca
2 cups flour
2 cups sugar
1/2 tsp of salt
Pour and mix together
Add 2 eggs
8 oz sour cream
Pour into a pan bigger than 9x13 and bake at 375 for 25-30 minutes

                               Icing
1 stick of butter
4 tbsp coca
6-8 tbsp milk and heat until bubbly
Add 1 tbsp vanilla and powered sugar stir until stiff
Nuts if desired

English Toffee Bar By: Rhonda Curtsinger

•2 cups all purpose flour

•1 1/3 cups packed light brown sugar divided

•½ plus 2/3 cup cold butter, divided

•1 cup pecan halves

•1 cup Hershey's milk chocolate chips

 -Heat oven to 350 degrees combine flour and 1 cup brown sugar in large bowl. With pastry blender or fork. Cut in ½ cup butter until fine crumbs form (a few large crumbs may remain.) Press mixture onto bottom of ungreased 13x9x2 inch baking pan. Sprinkle pecans over crust. Set aside. Combine remaining 1/3 cup brown sugar and 2/3 cup butter in a small saucepan over medium heat. Cook, stirring constantly until mixture comes to a boil. Boil 30 seconds stirring constantly then immediately pour over pecans and crust. Bake 20 to 25 minutes or until topping is bubbly and golden, remove from oven. Immediately sprinkle milk chocolate chips evenly over top, press gently onto surface cool completely in pan on wire rack. Cut into bars.

Hershey’s chocolate crumb crust for Marble cheesecake

•1 ¼ cups of vanilla wafer crumbs (about 40 wafers)

•1/3 cup of powdered sugar

•1/3 cup of Hershey’s cocoa

•¼ cup ( 1/2 stick) butter or margarine

•Heat oven to 350 degrees. In medium bowl, stir together crumbs, powdered sugar and cocoa; blend in butter. Press mixture onto bottom and ½  inch up side of 9 inch springform pan. Bake 8 minutes; cool completely

Marble Cheesecake By: Blake Collins

•Hershey’s chocolate crumb crust (recipe follows)

•3 packages (8 ounces each) of cream cheese, softened.

•1 cup of sugar, divided.

•½ cup of dairy sour cream

•2 ½ teaspoons of vanilla extract, divided

•3 tablespoons of all purpose flour

•3 eggs

•¼ cup hershey’s cocoa

•1 tablespoon of vegetable oil

-Prepare Hershey’s chocolate crumb crust. Increase over temperature to 450 degrees. In large mixer bowl  on a medium speed of electric mixer, beat cream cheese, ¾ cup sugar, sour cream and 2 teaspoons vanilla until smooth. Gradually add flour, beating well. Add eggs, one at a time, beating well after each addition. In medium bowl, stir together cocoa and remaining ¼ cup of sugar. Add oil, remaining ¼ cup of sugar. Add oil, remaining ½ teaspoon of vanilla and 1 ½ cups cream cheese mixture; blend well. Spoon plain and chocolate batters alternately into prepared crust, ending with spoonfuls of chocolate batter; gently swirl with knife for marble affect. Bake 10 minutes. Without opening door, reduce oven temperature to 250 degrees; continuing baking 30 minutes. Turn off oven; without without opening door; leave cheesecake in over for 30 minutes. Remove from oven to wire rack, With knife, immediately loosen cheesecake from side of pan; cool completely. Refrigerate for several hours or  overnight; remove side of pan. Cover; refrigerate leftover cheesecake

Frosting for Brownies By: Mandy Crutchfield

•3 tlb butter

•3 tlb unsweetened cocoa powder

•1 tlb honey

•1 t vanilla

•1 cup confectioners’ sugar

-Combine frosting and frost brownies while they are still warm.

Brownies By: Mandy Crutchfield

•½ c butter

•1 c sugar

•2 eggs

•1 tea. Vanilla

•1/3 c unsweetened cocoa powder

•½ c flour

•¼ tea. Salt

•¼ tea. Baking soda

  -Preheat oven to 350 degrees. Grease and flour 8 in. square pan. Melt ½ cup butter in large sauce pan. Remove from heat and stir in sugar, eggs and vanilla. Beat in 1/3 c. cocoa ½ c flour, salt and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25-30 min. do not over cook.

Quick & Easy Sure-Fire Brownies By: Courtney Rudd

•1 ½ c flour

•½ c cocoa

•2 c sugar

-Dash salt

•1 tsp. vanilla

•4 eggs

•1 c oil

  -Dump all together in a large bowl and stir with spoon no mixer needed. Bake in 9 x 13 pan and bake at 350 for 23-28 min. do not over bake.

Richard’s Jumpin’ Javas By: Richard Knight

•½ butter flavored crisco

•2 cups of flour

•5 squares of baker’s white chocolate (broken into pieces)

•1 tsp of baking powder

•1 tbsp of instant coffee granules

•1 tsp of salt

•1 cup of sugar

•1 cup of chopped nuts

•1 tsp of vanilla

•3 eggs, lightly beaten

-Combine crisco and white chocolate. Heat in microwave until it melts when stirred (Don’t overheat)

-Dissolve coffee granules in 1 tbsp of water. Stir into chocolate mixture. Add sugar, vanilla and eggs and stir well. Combine dry ingredients and nuts  in separate bowl. Stir into wet mixture.

-Spread in greased  13 x 9 pan. Bake at 350 degrees for 20-25 minutes

Chocolate Icing for Mississippi Mud Cake By: Sheri Blankenship

•½ stick butter

•1/3 cup cocoa

•1 box powdered sugar

•1 tsp. vanilla

•1/3 cup milk 

Mississippi Mud Cake By: Sheri Blankenship

•4 eggs (beaten)

•2 cups sugar

•2 sticks butter (melted)

•1/3 cup cocoa

•1 ½ cup flour

•Pinch salt

•1 ½ cup pecans (optional)

completely before icing. •1 bag of miniature marshmallows

  Bake at 350 degrees for 30 minutes then remove and cover with 1 bag of miniature marshmallows. Then return to oven to let marshmallows melt. Remove from oven and let cool

Frosting for Easy Bake‘n’Take Chocolate Cake

--Frosting

•1 stick of butter

•1 cup of powdered sugar

•1/3 cup of evaporated milk

•½ cup of chocolate chips

-Combine butter, powdered sugar and milk in a sauce pan and bring to a boil. Lower heat and cook for 2 minutes. Remove form heat and stir in chocolate chips. With a wooden spoon, stir until chocolate chips are melted and mixture is smooth. While frosting is still warm, pour over cooled cake. Make sure the cake is thoroughly cooked before it is frosted

Easy Bake‘n’Take Chocolate Cake By: Paula Miller

•1 stick of softened butter

•1 cup of powdered sugar

•4 large eggs at room temperature

•1 cup of rising flour

•1 (16) ounce can of chocolate syrup

•1 teaspoon of vanilla

-Spray with Pam 9x13 baking pan. Preheat over to 325. In a mixing box add all ingredients. With an electric mixer mix until batter is smooth and no lumps remain. Pour into pan and bake for 35 minutes or until cake test is done. Cool cake before Frosting.

Millionaires By: Richard Knight

•14 oz. pkg. caramels

•1 T. butter

•3 T. milk

•2 c. pecan pieces

•½ bar paraffin

•1 12 oz. pkg. Hershey’s milk chocolate chips

  Melt caramels, butter, and milk in microwave. Stir in pecans. Drop by teaspoon on buttered wax paper. Chill. Melt paraffin and chocolate chips in microwave. Stir. Dip chilled candy into chocolate. Cool on waxed paper.

Chocolate and sheet cake By: Levi Henderson

-In a large mixing bowl sift:

•2 cups of sugar

•2 cups flour

-In sauce pan-medium heat the bring to a boil

•1 stick of butter

•½ cup of shortening

•4 tlbs: cocoa

•1 cup of water

-Pour over dry ingredients mix well & add

•½ cup buttermilk

•1 tsp. cinnamon

•1 tsp. of baking soda

•2 eggs, slightly beaten

•1 tsp vanilla

-Put in greased 11x16 pan – bake at 400 degrees for 20-25 minutes

Icing:

Bring to a boil in sauce pan

1 stick oleo (butter)

4 tlbs cocoa

6 tlbs milk

Remove from heat add: 1 box of powdered sugar

1 tsp vanilla

1 cup of chopped pecans

Cookies & Cream cupcakes By: Joseph Brown

•2-¼ cups all-purpose flour

•1 tablespoon baking powder

•½ teaspoon salt

•1-2/3 cups sugar

•1 cup milk

•½ cup butter, softened

•2 teaspoons vanilla

•3 egg whites

•1 cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish

•1 container (16 ounces) vanilla frosting

  Preheat oven to 350 degrees. Lightly grease 24 standard muffin pan cups or line with paper baking cups.  Mix in all ingredients except cookies with electric mixer . Stir in cookies. Spoon batter evenly into each cup bake 20 to 25 minutes or until inserted toothpick comes out clean. Let cool and frost and add additional crushed cookies.

Coconut Balls By: Tiffany Jesko

•3 cups of chopped nuts

•1 can eagle brand milk

•1 ½ box of powdered sugar

•1 stick of oleo, melted

•2 cans of coconut

•1 teaspoon vanilla

-Pour milk and oleo over pecans. Add coconut and powdered sugar. Roll into balls and put into freezer.( Dip in chocolate dip in previous page!)

Double Millionaires By: Tiffany Jesko

•64 caramels

•14 cups of milk

•1 teaspook vanilla

•4 cups of pecans

•Melt caramels in double boiler. Add nuts chopped fune.

 Drop by teaspoon onto wax paper that has been thoroughly buttered (this keeps candy from sticking and is extremely important.) When frozen, dip into chocolate dip. Whe frozen dip in chocolate dip in previous page!

Texas Millionaires By: Tiffany Jesko

•60 caramel squares

•2 cups of pecans

•2 tablespoons of water

•12 ounce sweet chocolate

•¼ pound paraffin

•Melt caramel in double boiler. Add nuts chopped fine. Drop by teaspoon onto wax paper that has been thoroughly buttered (this keeps candy from sticking and is extremely important) When frozen,   Dip in chocolate dip in the previous page!

Chocolate Dip By: Tiffany Jesko

•12 ounce Hershey Bar

•¼ pound paraffin

Melt the chocolates aand parrafin together over hot water in double boiler using very low flame

No Bake cookies By: Madison Barrera

•2 cups of sugar

•4 tablespoons of cocoa

•1 stick of butter

•1 cup of peanut butter

•3 cups of oatmeal

•Waxed paper

•In a big saucepan, bring cocoa, sugar, butter and milk to boil. Let the mixture boil for 1 minute then add the peanut butter, vanilla, and oatmeal. Stir, lay out the waxed paper and drop spoonfuls onto the paper. Let set until it’s cooled and hardened. Then you eat!

Secret Kiss cupcakes By Sarah Valdez

• 3 1/3 cups of all urpose floud
• 2 cups of sugar
• 1 cup of baking cocoa
• 1 cup of baking soda
• 1 teaspoon of salt
• 2 cups of buttermilk
• 1 cup of butter (melted)
• 2 eggs, lightly beaten
• 2 teaspoons of vanilla extract
• 30 milk chocolate kisses
• 1 can (16 ounces) of fudge frosting

1) In a large bowl combine the floud, sugar, cocoa, baking soda and salt. Combine the buttermilk, butter, eggs, and vanilla. Add to the dry ingrediants until blended.

2) Fill paper-lined muffin cups two-thirds full. press chocolate kiss into the center of each cupcake until batter completely covers the candy.

3) Bake at 375 degrees for 20-25 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to wire rocks. cool completely, then frost cupcakes

Chocolate & Carmel Pretzels By: Ashley Harrison

•Equal amount of Pretzels and Rollos

-Spread pretzels out on a plate with a rollo on each pretzel cook in microwave 15 to 20 seconds until rollos are soft press rollos down and let cool