Fudge Cup Cakes

Fudge Cupcakes

2 sticks of butter

4 T. cocoa

4 eggs

2 cups sugar

1 1/2 flour

2 t. vanilla extract

Preheat oven to 350. Melt butter and cocoa over low heat. In mixing bowl beat eggs, add sugar and vanilla. Add flour and beat until smooth. Then beat in chocolate mixture. Line 2 muffin tins with 24 cupcake papers. Spoon batter into cupcake papers and bake for 25-30 minutes.

optional: Sprinkle chopped pecans on the top!

Pumpkin Delight!

1-16 oz. can of pure pumpkin

1-12 oz. can of evaporated milk

1 cup sugar

3 eggs

1 1/2 tsp. pumpkin pie spice

1 tsp. cinnamon

1 1/2 tsp. salt

Using mixer, mix together all of the above ingredients and pour into a 9x13 ungreased, pyrex dish OR fill baking cups 2/3 full.

Top with:

2 cups yellow cake mix (not the kind with pudding) sifted evenly over the pumpkin mixture.

1 stick butter, melted and drizzled over cake mix

1 cup of chopped pecan pieces sprinkled on top

Bake at 350 for 50-55 minutes, until slightly firm. Chill overnight,serve cold and top with whipped topping.

Thanks Jo Carol for sharing this delicious recipe.

Toll House Pie

Toll House Pie .............................................Serves 10-12

1 cup butter

2 eggs

½ cup flour

½ cup sugar

½ cup packed brown sugar

1 cup Nestle’s chocolate bits

1 cup chopped pecans or walnuts

1 9-inch pie shell

Preheat the oven to 325 degrees. Melt butter and cool to room temperature. Beat eggs until foamy.Add flour, sugar. And blend well. Blend in melted butter. Stir in chocolate bits and nuts. Pour intounbaked pie shell and bake 1 hour.

You can make this ahead of time and freeze. To thaw, place it in the oven, turned off after you havecooked dinner. Or, if you haven’t used the oven, set it to warm and put pie in until it warms. Servewith a scoop of ice cream or whipped cream.

A deliciously, moist Pumpkin Bread that is simple to make! Thanks to Lyndsay, over at the Lickable Spoon , who recently posted. It's sure to be a fall time favorite!

Caramel Apples!

Ingredients

Makes 12

12 lady apples, washed and stemmed
2 cups hazelnuts, toasted, peeled, and chopped
1 cup sugar
1/4 cup dark corn syrup
1 cup heavy cream
2 tablespoons unsalted butter

Directions

Insert a 5-inch dowel or ice pop stick into the top of each apple. Place hazelnuts in a small bowl.
Place sugar, corn syrup, cream, and butter in a small saucepan, and bring to a boil over medium-high heat. Continue cooking until the temperature registers 245 degrees.on a candy thermometer, 10 to 12 minutes. Fill a large bowl with ice water. Remove saucepan from heat, and briefly plunge it into ice water to stop the cooking. Dip one apple into the caramel, coat the top and sides using a spoon, and roll the bottom in the nuts. Transfer to a serving platter. Repeat with the remaining apples.

Note:.... and Coachette's Variation

The above recipe is from a old friend, Martha Stewart, and I do not suggest that one can improve dear Martha's recipe. So, shall I say, that I have simply added a little local flavor!

Making caramel apples has become a favorite fall tradition. Easy when you get the hang of it! Just make it a couples of times and you'll see.

I just love the photo above and have been known to forage the backyard for twigs and sticks to use in the apples. I have never used Lady Apples. I did see them once while shopping an Asian market with friend, Jan Briles, in Houston and they were very small and cute!

My favorite apple to use, to date, is the Cameo variety. The crisp, tart-sweet ratio is just perfect with the caramel. I would also highly recommend dipping caramel apples into chopped walnuts, toasted or untoasted, and in lieu of the hazel nuts. Really, Martha! Where does one find, Lady apples and hazel nuts?

There is one more little suggestion I'd like to make and that makes a BIG difference. Add and stir well, 1/2 teaspoon of Mexican vanilla, at the very end, right before dipping the apples. It's over the top!!!

Canadian Soup - a delicious hearty chicken noodle soup! Delish!

This is a favorite of family and friends! Great for aftergame parties!Serves 12

1 whole fresh chicken, thawed

32 oz. chicken broth, canned or in carton

32 oz. Velveeta cheese

16 oz. pkg. extra wide egg noodles

salt

pepper

1 cup half and half

Rinse chicken, place in large stock pot and cover with cold water and 1 teaspoon of salt. Bring water to a boil. Lower heat , cover with a lid and simmer until chicken is tender (1 1/2 to 2 hours). Turn off heat and let cool. Remove chicken and place in a 13 x 9 pan. Debone and set aside chicken meat. In same stock pot strain chicken broth, add additional 32 oz. can of broth and bring to a boil. Add package of egg noodles and boil 10 minutes or until tender. Turn heat to low. Add Velveeta cheese and chicken meat, heat until cheese is melted. Salt and pepper to taste. Stir in 1 cup of half and half. Serve in soup bowls.

FUDGEY CHOCOLATE PIE

My grandmother's recipe. It's the best!

2 cups sugar

4 tablespoons flour

2 tablespoons (rounded) cocoa

pinch of salt

2 cups whole milk

2 egg yolks

Mix the dry ingredients together in a medium saucepan. Stir until well combined.Then add 1/2 of the milk and egg yolks and stir until mixture becomes a smooth thick paste...add remaining milk and mix well. Then over medium to medium low heat, stirconstantly until mixture begins to bubble and thicken. Continue cooking and stirring untilconsistency is a thick custard (1-3 min.). Remove from heat. Cool. Stir occassionally and pour into a baked pie crust (I use Betty Crocker's Pie Crust mix). Refrigerate until cool. Before serving, top the pie with whipped and sweetened heavy cream. Serve with a smile!