award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

South African Brown Pudding

Ingredients

• Servings: 16
• 2 cups sugar
• 4 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 tablespoons distilled vinegar
• 2 tablespoons apricot jam
• 2 cups milk
• sauce
• 1 cup sugar
• 1 cup water
• 1 cup milk
• 1/2 cup butter or margarine
• 2 teaspoons vanilla

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 20 mins


• preheat an oven to 350 degrees f (175 degrees c).
• beat 2 cups sugar and eggs with an electric mixer in a large bowl until light and fluffy. stir in the flour, baking powder, baking soda, salt, vinegar, and apricot jam. pour in 2 cups of milk and stir until well combined. spoon the batter into a greased, 2 quart oven-proof baking dish.
• bake in the preheated oven for 60 to 70 minutes, or until a knife inserted into the center comes out clean. pierce the baked pudding several times with a skewer or fork.
• place 1 cup sugar, water, 1 cup milk, butter, and vanilla in a saucepan and stir over medium heat. when the mixture comes to a boil remove it from the heat and slowly pour the mixture over the hot pudding. serve warm.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

German Semolina Pudding

Ingredients

• Servings: 2
• 2 cups milk
• 1 1/2 tablespoons sugar
• 1/3 cup semolina

Recipe

Preparation Time: 2 mins Cook Time: 20 mins Ready Time: 22 mins


• in a small saucepan, stir together the milk and sugar. set over medium heat, and bring to a boil. milk tends to boil over as soon as it boils, so stay with it! when it boils, immediately remove from the heat. stir in the semolina, and return to the burner. bring to a boil over medium heat, stirring until thickened but still pourable. pour into serving bowls, and top with your favorite hot cereal toppings.

mexican mocha bundt cake

Ingredients

• Servings: 1
• 1 (5.1 ounce) package instant vanilla pudding mix, divided
• 1 cup milk
• 1 (18.25 ounce) package chocolate cake mix (such as pillsbury® moist supreme® dark chocolate flavor)
• 1/2 cup vegetable oil
• 4 eggs
• 1 cup milk
• 1 tablespoon ground cinnamon
• 1/3 cup coffee flavored liqueur
• 1 1/2 tablespoons instant espresso coffee granules, divided
• 1 cup chocolate chips
• confectioners' sugar for dusting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a bundt pan.
• combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside.
• place 1/2 package of vanilla pudding mix, cake mix, vegetable oil, eggs, 1 cup of milk, cinnamon, coffee liqueur, and 1 tablespoon instant coffee granules into a mixing bowl. beat with an electric mixer on low until just combined, about 30 seconds, then beat on high for 2 minutes. gently fold in the chocolate chips.
• pour half the batter into the prepared cake pan. spoon the vanilla pudding in an even layer over the top of the batter, sprinkle with 1/2 tablespoon of instant coffee granules, and cover with the rest of the batter.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. let the cake cool in the pan for 5 minutes, and invert a plate. cool for 5 more minutes, and dust with confectioners' sugar.

rhubarb pudding

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup butter
• 1 cup buttermilk
• 3 cups chopped rhubarb
• 1 cup sugar
• 2 tablespoons butter
• 1 pinch ground nutmeg
• 1 cup boiling water

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat the oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• in a medium bowl, mix together the flour, 1/2 cup of sugar, baking powder, baking soda and salt. mix in 1/4 cup of butter with a fork, or rub between your fingers until it is in small pieces. stir in the buttermilk just until blended. spread evenly in the bottom of the prepared pan.
• make a layer of rhubarb over the batter in the dish, then sprinkle 1 cup of sugar over it. dot with remaining butter. sprinkle with nutmeg, then pour boiling water over the whole thing.
• bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. serve warm or cold.

's Corn Cake

Ingredients

• Servings: 1
• 1/2 cup butter
• 1/3 cup masa harina
• 1/4 cup water
• 1 1/2 cups whole kernel corn
• 1/4 cup cornmeal
• 1/3 cup sugar
• 2 tablespoons heavy cream
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, beat butter with electric mixer until creamy. add masa harina and water and beat until well combined.
• in food processor or blender, process corn in short pulses to coarsely chop. leave several pieces of whole corn. stir the processed corn and the cornmeal into the butter mixture.
• in a separate bowl, stir together sugar, cream, salt and baking powder until well combined. stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. cover with foil.
• line a roasting pan with a damp kitchen towel. place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the baking dish. bake 50 to 60 minutes, or until pick inserted in center comes out clean. remove baking dish from water bath and let rest 10 minutes. serve using ice cream scoop or large spoon.

Sweet Heavenly Rice Dessert

Ingredients

• Servings: 6
• 1 (15 ounce) can crushed pineapple, drained with juice reserved
• 1/2 cup instant rice
• 1 (3 ounce) package non-instant vanilla pudding mix
• 2 cups milk
• 1/2 cup miniature marshmallows
• 1/3 cup chopped pecans

Recipe

Preparation Time: 10 mins Cook Time: 7 mins Ready Time: 45 mins


• bring 3/4 cup reserved pineapple juice to a boil in a medium saucepan. stir in instant rice and simmer 2 minutes. remove from heat, cover and let steam, 5 minutes.
• prepare pudding mix with milk according to package directions. fold marshmallows into hot pudding. stir in pineapple, pecans and rice mixture. chill until serving.

Blueberry Pudding With Hard Sauce

Ingredients

• Servings: 12
• 3 tablespoons shortening
• 1 cup sugar
• 1 egg
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 cup milk
• 1 1/2 cups blueberries
• 1/2 cup pasteurized egg
• 2/3 cup butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c). grease an 8 or 9 inch square baking dish.
• in a large bowl, mix together the shortening, egg and sugar until smooth. stir in the milk. sift in the flour and baking powder, and mix well. fold in the blueberries. spread evenly in the prepared pan.
• bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
• in a medium bowl, beat the confectioners' sugar and butter together until smooth. beat in the egg gradually, then stir in vanilla. chill until serving. serve chilled sauce over warm pudding.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Frozen Pineapple 'ice Cream' Sandwich

Ingredients

• Servings: 18
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (20 ounce) can canned crushed pineapple, drained
• 1 (3.4 ounce) package instant vanilla pudding
• 36 graham cracker squares

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• in a large bowl, beat together the thawed whipped topping, crushed pineapple and vanilla pudding mix for 2 minutes. spread pineapple mixture 1/2 inch thick between two graham crackers. wrap gently in plastic and freeze for 2 hours.

Strawberry-chocolate Cream Cheese Cupcakes

Ingredients

• Servings: 2
• 1 (18.25 ounce) package chocolate cake mix with pudding
• 1 (8 ounce) container sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 2 eggs
• 1 (12 ounce) package whipped cream cheese
• 1/4 cup strawberry preserves
• 1 (16 ounce) container whipped cream cheese frosting
• 12 strawberries, sliced

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• line 24 muffin cups with paper liners.
• stir chocolate cake mix, sour cream, vegetable oil, water, and eggs together in a large bowl.
• pour cake batter evenly into prepared muffin cups.
• place a small spoonful of whipped cream cheese in each muffin cup.
• stir strawberry preserves in a bowl until smooth; spoon about 1/4 teaspoon per cupcake over cream cheese.
• gently press strawberry preserves and cream cheese into the cake batter with a spoon.
• bake in preheated oven until cupcake tops spring back when lightly touched, 18 to 20 minutes.
• cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• spread cream cheese frosting over completely cooled cupcakes and garnish with strawberry slices.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

mrs. walker's fruit cake

Ingredients

• Servings: 1
• 1 serving cooking spray with flour
• 1 (18.25 ounce) package lemon cake mix (such as duncan hines® lemon supreme)
• 4 eggs
• 1/2 cup vegetable oil
• 1 (3 ounce) package instant lemon pudding mix
• 1 tablespoon lemon extract
• 1 tablespoon vanilla extract
• 8 ounces candied red cherries, halved
• 8 ounces candied pineapple slices, cut into thirds
• 1 1/2 cups chopped pecans
• 1 cup sweetened dried cranberries

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 2 hrs 35 mins


• preheat oven to 325 degrees f (165 degrees c). spray a 9-inch fluted tube pan, such as a bundt®, with cooking spray.
• mix the cake mix, eggs, vegetable oil, lemon pudding mix, lemon extract, and vanilla extract together in a large bowl until smooth, and stir in candied cherries, pineapple, pecans, and dried cranberries. pour the batter into the prepared cake pan.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. allow to cool in the pan for 20 minutes before turning it out a cake plate to finish cooling. store in a covered container to help retain moisture.

Merry Cherry Dessert

Ingredients

• Servings: 18
• 1 (21 ounce) can cherry pie filling, divided
• 1 1/2 cups boiling water
• 1 (3 ounce) package jell-o brand cherry flavor gelatin
• 1 1/2 cups cold water
• 4 cups angel food cake cubes
• 3 cups cold milk
• 2 pkg. (4 serving size) jell-o vanilla flavor instant pudding and pie filling
• 1 (8 ounce) tub cool whip whipped topping, thawed, divided

Recipe

Ready Time: 3 hrs 50 mins


• reserve 1/3 cup cherry pie filling for garnish, set aside. stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. stir in cold water and remaining cherry pie filling. refrigerate 45 min. or until slightly thickened (consistency of unbeaten egg whites).
• place cake cubes in 3-qt. serving bowl. spoon gelatin mixture over cake. refrigerate 45 min. or until set but not firm (should stick to finger when touched).
• pour milk into large bowl. add dry pudding mixes. beat with wire whisk 2 min. gently stir in 2 cups of the whipped topping. spoon over gelatin mixture in bowl. refrigerate 2 hours or until set. top with remaining whipped topping and reserved cherry pie filling. store leftover dessert in refrigerator.

Nonnie's Persimmon Pudding

Ingredients

• Servings: 12
• pudding
• 2 cups persimmon pulp
• 2 cups sugar
• 2 eggs, beaten
• 1 teaspoon baking soda
• 1 cup all-purpose flour
• 1 pinch salt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 1/2 cups buttermilk
• 1/4 cup heavy cream
• 1 tablespoon honey
• 4 tablespoons butter, melted
• sauce
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 4 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat an oven to 350 degrees f (175 degrees c). spray a 9x13 inch baking pan lightly with nonstick spray; set aside.
• mix the persimmon pulp with the 2 cups sugar in a large bowl; set aside. whisk together the eggs and baking soda in a small bowl. add the egg mixture to the persimmon mixture and beat well; set aside.
• whisk together the 1 cup flour, salt, baking powder, and cinnamon in a bowl. stir 1/4 of the flour mixture to the persimmon mixture. add 1/4 of the buttermilk and mix well. continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. stir in cream, honey, and melted butter until well combined. pour the pudding batter into the prepared pan.
• bake in the preheated oven until set, about 1 hour. while baking, do not stir; turn off the oven at the end of the baking time, but do not remove the pudding from the oven.
• meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. boil the water in a small saucepan. whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. boil the sauce for 5 minutes and remove from heat. stir in vanilla.
• pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

thanksgiving pumpkin slush cake

Ingredients

• Servings: 12
• crust:
• 1 1/4 cups chopped pecans, divided
• 1 cup all-purpose flour
• 1/2 cup butter, softened
• 2 tablespoons sugar
• 1 tablespoon confectioners' sugar
• cream cheese layer:
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup confectioners' sugar
• 2 (8 ounce) containers whipped topping (such as cool whip®), divided
• pumpkin layer:
• 1 1/2 cups canned pumpkin
• 1 1/2 cups milk
• 1/2 cup brown sugar
• 2 (3 ounce) packages instant vanilla pudding mix
• 1 3/4 teaspoons spice
• 1 pinch ground cinnamon, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 4 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir 1 cup pecans, flour, butter, sugar, and 1 tablespoon confectioners' sugar together until crumbly. press pecan mixture into the bottom of a 9x13-inch baking dish.
• bake pecan crust in the preheated oven until golden, 20 minutes. cool completely.
• beat cream cheese and 3/4 cup confectioners' sugar in a bowl with an electric mixer until fluffy, about 2 minutes. fold 1 1/2 cups whipped topping into cream cheese mixture. spread cream cheese mixture over cooled pecan crust.
• beat pumpkin, milk, brown sugar, vanilla pudding mix, and spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. gently fold in 4 ounces whipped topping. spread pumpkin mixture in a layer over the cream cheese mixture.
• spread remaining whipped topping over the pumpkin mixture layer. sprinkle cinnamon and remaining 1/4 cup pecans over the top. cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Chocolate Rice Pudding

Ingredients

• Servings: 6
• 3/4 cup uncooked rice
• 1 1/4 cups water
• 1 1/2 cups milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1/3 cup raisins
• 1 tablespoon butter
• 2 tablespoons unsweetened cocoa

Recipe

Cook Time: 40 mins Ready Time: 40 mins


• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• in the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. cook, stirring occasionally, until thickened, 20 to 30 minutes.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

mocha fudge cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package moist, dark chocolate cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 4 eggs
• 1/2 cup brewed coffee
• 3/4 cup coffee flavored liqueur
• 1/3 cup vegetable oil
• 1 (16 ounce) package dark chocolate frosting
• 3/4 cup coffee flavored liqueur

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a bundt or tube pan.
• combine cake mix, pudding mix, eggs, coffee, 3/4 cup liqueur, and oil with an electric mixer at low speed until moistened. beat for two minutes at high speed. pour batter into prepared pan.
• bake for 45 to 55 minutes, or until done. cool for 30 minutes. invert serving plate, and prick top with a fork.
• heat frosting in a small pan. remove from heat, and stir in 3/4 cup liqueur. drizzle glaze over top of cake, allowing it to soak in and drizzle over sides. repeat until glaze is used up.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Pineapple Pudding Cake

Ingredients

• Servings: 1
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 cups milk
• 1 (8 ounce) can crushed pineapple, drained
• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 1/4 cups cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease and flour two 9 inch round cake pans.
• make pudding according to package directions using the milk. set aside 2 tablespoons of pudding and place the rest in the refrigerator. when chilled, pull the pudding out of the refrigerator, and stir in the pineapple.
• in a large bowl, cream together the shortening and sugar, continue to mix with an electric mixer on medium speed for 15 minutes. stir in the reserved 2 tablespoons of vanilla pudding. beat in the eggs one at a time, mixing well after each addition.
• in another bowl, sift together cake flour, baking powder, and salt. add these dry ingredients to the creamed mixture alternately with 1 cup milk, blending well after each addition. divide the batter evenly between the prepared pans.
• bake for approximately 20 to 25 minutes, or until the top springs back when lightly pressed. set the pans on a wire rack to cool. remove the layers from the pans.
• once the cake layers have thoroughly cooled, spread the pudding mixture on top of one of the layers (spread mixture to desired thickness - there may be some left over). place the second layer on top of the filling. frost the cake with the whipped topping. refrigerate the cake until serving time.

Yummy Vegan Chocolate Pudding

Ingredients

• Servings: 4
• 2 tablespoons cornstarch
• 1 cup soy milk
• 1 cup soy creamer
• 1/2 cup sugar
• 3 tablespoons egg replacer (dry)
• 3 ounces semisweet chocolate, chopped
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 3 hrs 30 mins


• in a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. place on medium heat and stir in sugar. cook, whisking frequently, until mixture comes to a low boil; remove from heat.
• in a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
• place the chocolate in a medium bowl and pour in the hot milk mixture. let stand for 30 seconds, then stir until melted and smooth. cool for 10 to 15 minutes, then stir in vanilla.
• pour into ramekins or custard cups. cover with plastic wrap and let cool at room temperature. refrigerate for 3 hours, or overnight before serving.

baked whole pumpkin

Ingredients

• Servings: 6
• 1 medium sugar pumpkin
• 6 eggs
• 2 cups heavy whipping cream
• 1/2 cup packed brown sugar
• 1 tablespoon molasses
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon butter

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• preheat the oven to 350 degrees f (175 degrees c).
• cut the lid off the pumpkin and remove the seeds.
• combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. pour mixture into the pumpkin shell and top with the butter. replace lid on pumpkin and place in a baking pan.
• bake for 1 to 1-1/2 hours or until mixture has set like a custard. allow to cool and serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.

valerie's cherry choco-chip cake

Ingredients

• Servings: 2
• 1 (18.25 ounce) package cherry cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 cup plain yogurt
• 4 eggs
• 1/3 cup vegetable oil
• 1 cup chopped pecans
• 1/2 cup mini semi-sweet chocolate chips
• 1/4 cup sugar
• 1/4 cup chopped pecans
• 1 teaspoon ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• combine cake mix, pudding mix, oil, eggs, and sour cream or yogurt in large mixing bowl. with mixer at low speed, blend just to moisten, scraping sides of bowl often. then beat at medium speed for 4 minutes.
• stir in miniature chocolate chips and 1 cup pecans. pour batter into 2 greased and floured (or substitute granulated sugar for flour) 9 x 5-inch loaf pans.
• combine 1/4 cup sugar, 1/4 cup pecans and 1 teaspoon cinnamon. sprinkle equally on the batter. bake for 40 to 45 minutes or until cake tester inserted in center comes out clean. cool in pans on wire rack for 15 minutes. remove from pans and finish cooling on wire racks.

pour cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 cup sugar
• 1 cup packed light brown sugar
• 2 teaspoons baking soda
• 7 tablespoons unsweetened cocoa powder
• 1 teaspoon salt
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 tablespoons distilled vinegar
• 2 cups water

Recipe

• preheat oven to 350 degrees f (190 degrees c). grease one 9 inch square baking pan.
• whisk together the flour, sugars, baking soda, cocoa and salt. stir in the vegetable oil, vanilla and vinegar. pour batter into the prepared pan and pour the water over the top. draw a fork through the batter to just barely mix.
• bake at 350 degrees f (175 degrees c) for 35 minutes. let cool slightly and serve warm.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

baked whole pumpkin

Ingredients

• Servings: 6
• 1 small sugar pumpkin
• 6 eggs
• 2 cups heavy whipping cream
• 1/2 cup packed brown sugar
• 1 tablespoon molasses
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon butter

Recipe

• preheat the oven to 350 degrees f (175 degrees c).
• cut the lid off the pumpkin and remove the seeds.
• combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. pour mixture into the pumpkin shell and top the butter. replace lid on pumpkin and place in a baking pan.
• bake at 350 degrees f (175 degrees c) for 1 to 1-1/2 hours or until mixture has set like a custard. serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.

Boiled Custard Ii

Ingredients

• Servings: 1.5
• 10 eggs
• 2 1/2 cups sugar
• 1 gallon milk
• 1 teaspoon vanilla extract

Recipe

• in a medium mixing bowl, mix together eggs and sugar. stir in milk.
• in the lower pot of a double boiler, add water and bring to a low boil. into the top pot, pour milk and sugar mixture. cook over medium heat until mixture coats a spoon, about 30 minutes.
• add vanilla extract and strain using a sieve. chill before serving.

english trifle

Ingredients

• Servings: 10
• 1 (6 ounce) package strawberry flavored jell-o®
• 1/2 cup
• 1 (19 ounce) can , drained
• 16 ounces sponge cake, cut in cubes
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

• in a large glass bowl, combine the gelatin and 2 cups boiling water. mix until dissolved.
• mix together the , reserved syrup and enough cold water to equal 1 3/4 cups. add to gelatin and mix well.
• add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
• prepare custard according to packaging to equal 2 cups. pour over gelatin mixture and refrigerate. top with whipped topping before serving.

Baked Pineapple Ii

Ingredients

• Servings: 4
• 3 eggs, beaten
• 1/2 cup butter
• 1 cup sugar
• 1 (20 ounce) can crushed pineapple with juice
• 1/2 cup milk
• 4 cups soft bread cubes
• 1/4 teaspoon vanilla extract

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a mixing bowl, cream together butter and sugar.
• add eggs, milk, pineapple and juice, bread cubes, and vanilla. mix together.
• bake in a 2 quart casserole dish for 45 minutes.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Chocolate Cake Iv

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 1 (3 ounce) package fruit flavored jell-o® mix
• 3/4 cup boiling water
• 1/2 cup cold water
• 2 (3.9 ounce) packages instant chocolate pudding mix
• 2 (1.3 ounce) envelopes whipped topping mix
• 3 cups cold milk

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• prepare and bake cake mix according to package directions for a 9x13 inch pan. poke holes in cake while still hot with a fork. make gelatin with 1 cup of boiling water, then stir in cold water. slowly pour liquid gelatin over hot cake. cool cake completely in the freezer before frosting.
• to make the frosting: using an electric mixer, beat together the instant pudding, whipped topping and milk until thickened. pour over completely cooled cake. keep cake in freezer until ready to serve.

Watergate Cake I

Ingredients

• Servings: 1
• 1 (18.25 ounce) package cake mix
• 2 (3 ounce) packages instant pistachio pudding mix
• 1 cup vegetable oil
• 1 cup carbonated water
• 3 eggs
• 1/2 cup chopped walnuts
• 1/4 cup milk
• 1 (1.5 ounce) envelope instant dessert topping
• 1/4 cup chopped walnuts
• 12 maraschino cherries

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 9x13 inch pan.
• combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. stir until just combined and pour into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 45 minutes. let cake cool then frost.
• to make frosting: beat the milk into the remaining box of pistachio pudding. prepare topping mix according to package directions. fold into pudding mixture. spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.

Chiffon Cheesecake With Pretzel Crust

Ingredients

• Servings: 1
• 1 1/4 cups crushed pretzels
• 1/2 cup sugar
• 3/8 cup butter, melted
• 1 (8 ounce) package cream cheese
• 1 1/2 cups milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1/2 cup lime juice
• 1 teaspoon flavored extract
• 2 teaspoons grated lime zest
• 1 teaspoon grated lemon zest
• 1 (8 ounce) container frozen whipped topping, thawed
• lime zest, garnish
• 2 limes, thinly sliced (optional)

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 8 hrs 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• to make crust: in a medium bowl, combine pretzel crumbs, sugar and butter. press mixture into the bottom and 1 3/4 inches up the side of a 9 inch springform pan.
• bake in preheated oven for about 10 minutes, or until firm and lightly browned. remove from oven and let cool completely.
• to make filling: allow cream cheese to reach room temperature. in a large bowl, beat cream cheese until smooth. in a separate bowl, combine pudding mix and milk, then mix in with cream cheese. beat in lime juice, extract and lime and lemon zest.
• fold 1/2 of the whipped topping into the mixture, then pour into cooled crust. cover and refrigerate for at least 8 hours. garnish with remaining whipped topping, lime zest and slices, if desired.

Baby Food Cake I

Ingredients

• Servings: 1
• 1 (18.25 ounce) package moist yellow cake mix
• 1/2 cup sugar
• 1 cup vegetable oil
• 4 eggs
• 1 (4 ounce) jar apricot baby food
• 1 (4 ounce) jar plum baby food
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 375 degrees f (175 degrees c). grease and flour one 9 or 10 inch bundt pan.
• combine the cake mix, sugar, vegetable oil, eggs, apricot baby food and plum baby food. mix for 2 minutes. stir in walnuts and pour batter into the prepared pan.
• bake at 375 degrees f (190 degrees c) for 1 hour. wonderful with a light dusting of confectioner's sugar or with an almond frosting.

Golden Egg Loaves (or Braids)

Ingredients

• Servings: 2
• 1 1/2 cups warm water (110 to 115 degrees f/43 to 46 degrees c)
• 6 tablespoons honey
• 1 1/2 tablespoons active dry yeast
• 6 cups bread flour, divided, or more as needed
• 1/4 cup olive oil
• 4 eggs
• 3 tablespoons vital wheat gluten
• 2 tablespoons butter, softened
• 1 tablespoon salt

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 2 hrs 55 mins


• combine water, honey, and yeast in a stand mixer fitted with the dough hook. let sit until mixture becomes foamy, about 10 minutes.
• pour 3 cups flour, olive oil, eggs, wheat gluten, and butter into the yeast mixture; mix on speed 2 (or low speed) in the stand mixer until flour mixture is incorporated, 2 to 3 minutes. add salt and 3 cups flour and mix on speed 2 until flour is incorporated into the dough. if dough is pulling away from the sides of the bowl, continue mixing, 5 to 7 minutes. if dough is still sticky, add 1/4 cup flour at a time and knead for 2 minutes after each addition until dough pulls away from the sides of the bowl; mix for 5 to 7 minutes.
• grease a large bowl.
• transfer dough to greased bowl and cover with a damp towel. set aside in a warm area of the kitchen until dough has doubled in size, 60 to 90 minutes.
• punch down dough and divide into 2 loaves. place each dough half into a 9x5-inch loaf pan or on a baking sheet. let rise until doubled in size, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven until golden brown and an instant-read thermometer registers an internal temperature of 200 degrees f (93 degrees c), 25 to 30 minutes.

Baby Food Cake I

Ingredients

• Servings: 1
• 1 (18.25 ounce) package moist yellow cake mix
• 1/2 cup sugar
• 1 cup vegetable oil
• 4 eggs
• 1 (4 ounce) jar apricot baby food
• 1 (4 ounce) jar plum baby food
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 375 degrees f (175 degrees c). grease and flour one 9 or 10 inch bundt pan.
• combine the cake mix, sugar, vegetable oil, eggs, apricot baby food and plum baby food. mix for 2 minutes. stir in walnuts and pour batter into the prepared pan.
• bake at 375 degrees f (190 degrees c) for 1 hour. wonderful with a light dusting of confectioner's sugar or with an almond frosting.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Chocolate Cake Iv

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 1 (3 ounce) package fruit flavored jell-o® mix
• 3/4 cup boiling water
• 1/2 cup cold water
• 2 (3.9 ounce) packages instant chocolate pudding mix
• 2 (1.3 ounce) envelopes whipped topping mix
• 3 cups cold milk

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• prepare and bake cake mix according to package directions for a 9x13 inch pan. poke holes in cake while still hot with a fork. make gelatin with 1 cup of boiling water, then stir in cold water. slowly pour liquid gelatin over hot cake. cool cake completely in the freezer before frosting.
• to make the frosting: using an electric mixer, beat together the instant pudding, whipped topping and milk until thickened. pour over completely cooled cake. keep cake in freezer until ready to serve.

Golden Egg Loaves (or Braids)

Ingredients

• Servings: 2
• 1 1/2 cups warm water (110 to 115 degrees f/43 to 46 degrees c)
• 6 tablespoons honey
• 1 1/2 tablespoons active dry yeast
• 6 cups bread flour, divided, or more as needed
• 1/4 cup olive oil
• 4 eggs
• 3 tablespoons vital wheat gluten
• 2 tablespoons butter, softened
• 1 tablespoon salt

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 2 hrs 55 mins


• combine water, honey, and yeast in a stand mixer fitted with the dough hook. let sit until mixture becomes foamy, about 10 minutes.
• pour 3 cups flour, olive oil, eggs, wheat gluten, and butter into the yeast mixture; mix on speed 2 (or low speed) in the stand mixer until flour mixture is incorporated, 2 to 3 minutes. add salt and 3 cups flour and mix on speed 2 until flour is incorporated into the dough. if dough is pulling away from the sides of the bowl, continue mixing, 5 to 7 minutes. if dough is still sticky, add 1/4 cup flour at a time and knead for 2 minutes after each addition until dough pulls away from the sides of the bowl; mix for 5 to 7 minutes.
• grease a large bowl.
• transfer dough to greased bowl and cover with a damp towel. set aside in a warm area of the kitchen until dough has doubled in size, 60 to 90 minutes.
• punch down dough and divide into 2 loaves. place each dough half into a 9x5-inch loaf pan or on a baking sheet. let rise until doubled in size, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven until golden brown and an instant-read thermometer registers an internal temperature of 200 degrees f (93 degrees c), 25 to 30 minutes.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Golden Egg Loaves (or Braids)

Ingredients

• Servings: 2
• 1 1/2 cups warm water (110 to 115 degrees f/43 to 46 degrees c)
• 6 tablespoons honey
• 1 1/2 tablespoons active dry yeast
• 6 cups bread flour, divided, or more as needed
• 1/4 cup olive oil
• 4 eggs
• 3 tablespoons vital wheat gluten
• 2 tablespoons butter, softened
• 1 tablespoon salt

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 2 hrs 55 mins


• combine water, honey, and yeast in a stand mixer fitted with the dough hook. let sit until mixture becomes foamy, about 10 minutes.
• pour 3 cups flour, olive oil, eggs, wheat gluten, and butter into the yeast mixture; mix on speed 2 (or low speed) in the stand mixer until flour mixture is incorporated, 2 to 3 minutes. add salt and 3 cups flour and mix on speed 2 until flour is incorporated into the dough. if dough is pulling away from the sides of the bowl, continue mixing, 5 to 7 minutes. if dough is still sticky, add 1/4 cup flour at a time and knead for 2 minutes after each addition until dough pulls away from the sides of the bowl; mix for 5 to 7 minutes.
• grease a large bowl.
• transfer dough to greased bowl and cover with a damp towel. set aside in a warm area of the kitchen until dough has doubled in size, 60 to 90 minutes.
• punch down dough and divide into 2 loaves. place each dough half into a 9x5-inch loaf pan or on a baking sheet. let rise until doubled in size, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven until golden brown and an instant-read thermometer registers an internal temperature of 200 degrees f (93 degrees c), 25 to 30 minutes.

Baby Food Cake I

Ingredients

• Servings: 1
• 1 (18.25 ounce) package moist yellow cake mix
• 1/2 cup sugar
• 1 cup vegetable oil
• 4 eggs
• 1 (4 ounce) jar apricot baby food
• 1 (4 ounce) jar plum baby food
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 375 degrees f (175 degrees c). grease and flour one 9 or 10 inch bundt pan.
• combine the cake mix, sugar, vegetable oil, eggs, apricot baby food and plum baby food. mix for 2 minutes. stir in walnuts and pour batter into the prepared pan.
• bake at 375 degrees f (190 degrees c) for 1 hour. wonderful with a light dusting of confectioner's sugar or with an almond frosting.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

mocha cake iv

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 2/3 cup coffee flavored liqueur
• 1/2 cup water
• 2 tablespoons coffee flavored liqueur
• 2 1/2 cups confectioners' sugar
• 1/3 cup heavy cream
• 2 1/2 cups confectioners' sugar
• 2 teaspoons instant coffee powder

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt cake pan.
• in a large bowl, stir together the cake mix and instant pudding. add the eggs, oil, coffee flavored liqueur, and water, mix until well blended. pour into the prepared pan.
• bake for 50 to 60 minutes in the preheated oven, until the cake springs back when lightly touched. cool in the pan for 10 minutes before inverting a wire rack to cool completely.
• in a small saucepan, heat cream and instant coffee, until hot enough to dissolve coffee crystals. pour into a bowl. stir in the confectioners' sugar and coffee flavored liqueur. pour over warm cake. let cool before serving.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Clay's Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1/2 cup cream
• 1 1/2 cups water
• 2/3 cup vegetable oil
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
• in a medium bowl, stir together the cake mix and pudding mix. add the eggs, , water and oil, mix until smooth. sprinkle the chopped nuts into the bottom of the prepared pan. pour the batter over the nuts.
• bake for 35 to 40 minutes in the preheated oven, until object inserted comes out clean. allow cake to cool in the pan for 10 minutes before inverting a wire rack to cool completely.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

bubbling bread sticky buns

Ingredients

• Servings: 1
• 1/4 cup chopped walnuts (optional)
• 18 frozen dinner rolls (such as rhodes®)
• 1 cup brown sugar
• 1 (3.5 ounce) package cook and serve butterscotch pudding mix (such as jell-o®)
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 8 hrs 55 mins


• grease a 9-inch fluted tube pan (such as bundt®).
• sprinkle 1/4 cup walnuts into the prepared pan. arrange dinner rolls in the pan.
• mix brown sugar and pudding mix in a small bowl; sprinkle evenly over the rolls. add raisins and 1/2 cup walnuts.
• mix sugar and cinnamon in a small bowl; sprinkle evenly over raisin and walnut layer. pour melted butter over the entire roll mixture. cover pan loosely with plastic wrap and a towel; place on a baking sheet. allow to rise at room temperature for 8 hours to overnight.
• preheat oven to 350 degrees f (175 degrees c). remove towel and plastic wrap from pan, keeping the fluted tube pan on the baking sheet in case ingredients overflow.
• bake in the preheated oven until rolls are cooked and browned, about 30 minutes. place a sheet of aluminum foil over rolls midway through baking if they brown too quickly. cool in the pan for 5 to 10 minutes before turning a plate.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

ho ho ho cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 4 eggs, beaten
• 1/2 cup cold water
• 1/2 cup light
• 1/2 cup vegetable oil
• 1 (16 ounce) package chocolate frosting
• 1/8 cup light
• 1/2 cup chopped pecans

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour one 10 inch tube or bundt pan.
• combine the cake mix, pudding mix, eggs, water, and oil. mix until smooth and pour into prepared pan.
• bake for 1 hour or until a cake tester inserted in the center comes out clean. cool for 25 minutes in pan before removing; remove and allow to cool completely.
• prepare the frosting by blending together the frosting and rum. ice the cake and sprinkle 1/2 cup chopped pecans over the top. seal in airtight container.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.