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Thursday - June 21, 2018 2:34 pm

Abi's Bars.

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chocolate cake mix ( 9x13 size)

3/4 c. butter

1 egg

8 oz cream cheese

1 c. powder sugar

1 12 oz cool whip

chocolate pudding (4 serving size)

2 3 cups milk

Mix melted butter, cake mix and beaten egg. Spread into greased 9x13 pan with fingers into even layer and a little up the edge.. Bake in 350 degree oven for about 15 min. Let cool. Combine cream cheese, 1 c. cool whip and powder sugar until smooth. Spread over the 1st layer. Refrigerate until set. Combine pudding and milk. It will be on the thicker side. Spread over the 2nd layer. Refrigerate until set. Top with the rest of the cool whip and chill until ready to serve. Cut and enjoy! I have also used strawberry and lemon, both of which were also very good!

Thanks for letting me share a family favorite! Julie Schaub

Wednesday - February 7, 2018 5:44 pm

Anise Sugar Cookies

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1 c. butter, softened

1 1/2 c. sugar

2 eggs

1/4 tsp. vanilla extract

3 c. all-purpose flour

1 1/2 tsp. ground Star Anise Pleasoning

1 tsp. salt

1 tsp. baking powder

1tsp. baking soda

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and extract. In a separate bowl, combine the flour, anise, salt, baking powder and baking soda. Gradually add the creamed mixtrue and mix well. Shape into 1 inch balls, place on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 375' for 8 to 10 minutes or until set. Cool on wire racks. If desired, frost and sprinkle with coarse sugar.

Friday - January 5, 2018 10:12 am

Meringue Cookies

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Description: A light as air cookie that can be used plain on it's own, as a sandwich cookie, or to decorate a wedding cake!



3 egg whites

pinch of salt

1 cup sugar

1 teaspoon white vinegar

1 tsp extract (vanilla, peppermint, rose, almond, etc)

Optional Additives:

3 tablespoon crushed peppermint

1/3 cup mini chocolate chips


Preheat oven to 300 F. Beat egg whites with a pinch of salt. Start the mixer on low and gradually increase the speed to medium until the egg whites start to foam. The bubbles should be small and uniform. Slowly add the sugar and allow to whip for several more minutes. Add the vinegar and any flavor extracts last. The mixture should be shinny and the the peaks should be stiff. Line a pan with parchment. Pipe out meringue batter into desired shapes. Put pan in the oven and bake at 300 F for only 1 minute. Do not open the door and turn the oven off. Allow the meringue cookies to finish cooking inside the oven and leave for several hours or overnight Cookies are finished. They can also be sandwiched into a cookie.

Friday - January 5, 2018 10:10 am

Meringue Bakery's Signature Chocolate Cake

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1/2 cup canola oil

1 cup whole milk

1 cup hot strong coffee

2 large eggs

1 tablespoons vanilla

1 3/4 cup flour

2 cups sugar

3/4 cup cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

In a bowl, combine all of the wet ingredients with a whisk: canola oil, milk, coffee, eggs, and vanilla In another bowl, combine all of the dry: flour sugar, cocoa powder, baking powder, baking soda, and salt Whisk the dry ingredients into the wet and whisk until fully combine. Do not over mix. Poor batter into cupcake liners or prepared pans (pans with parchment on the bottom). Bake at 350^F until the center is springy or a toothpick inserted into the center comes out clean.

Thursday - November 2, 2017 11:27 am

Spider on a Bundt

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24 Rhodes Yeast Dinner Rolls, thawed but still cold

½ box vanilla cook and serve pudding

1 tablespoon pumpkin spice

½ cup pecan pieces

½ cup brown sugar

½ cup butter or margarine

½ cup pumpkin pie mix

1 can chocolate fudge frosting

Candy for eyes

Heat oven to 350 degrees. Cut rolls in half. Combine pudding mix and pumpkin pie spice. Dip each roll half in dry pudding mixture. Arrange in sprayed Bundt pan, alternately with pecans. Sprinkle any remaining pudding mixture over top. Combine brown sugar, butter and pumpkin pie mix. Heat in microwave about 1½ minutes; stir well until syrup is formed. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until even with top of pan. Carefully remove wrap; bake 30 to 35 minutes. Cover with foil last 10 to 15 minutes to prevent over browning. Immediately after baking, loosen from sides of pan with a knife; invert onto serving platter. When cool, place plastic cup, upside down, in center of Bundt to support body of spider. Spoon frosting into a pastry bag and spiral frosting to make spider body and head. Add spider legs from the body down to bottom of Bundt. Place candy for eyes.

Friday - September 29, 2017 3:15 pm

Cranberry Gingersnap Pie

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5 oz gingerstaps

1 cup walnuts

3 TBSP brown sugar

4 TBSP butter, melted


12 oz bag of fresh cranberries

1 1/2 cups sugar, divided

3 large eggs 2 egg yolks

pinch of salt

1/2 cup fresh lemon juice

1/2 stick unsalted butter, at room temp and cut in pieces


sugared cranberries

fresh thyme

sprigs or mint leaves


Set oven to 350*. Put the gingersnaps in a food processor and process until they are fine crumbs. (a heaping cup). Add the walnuts, and sugar and process again until everything is finely ground. Add the butter and process briefly to combine. Pat the crust into a 9 inch pie pan, and up the sides. Bake for 10-12 minutes. Set aside to cool. Put the cranberries, 1 cup of the sugar, and 1/4 cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick. Let cool slightly and then puree until completely smooth. Whisk the puree, the eggs, yolks, salt, lemon juice and 1/2 cup sugar together in a saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. Stay by the pan the whole time and stir! Push the curd through a mesh strainer, using the back of a spoon to get it all through. Let the curd cool for a few minutes and then drop the room temperature butter in, bit by bit while you stir to melt it. Pour the curd into the pie crust and smooth out evenly. Chill the pie until it's firm, about 2 hours or so. Decorate with sugared cranberries if you like.

Wednesday - August 2, 2017 10:26 am

True Blue Custard Crunch Pie

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8 ounces sour cream*

¾ cup sugar**

1 egg

2 tablespoons flour

2 teaspoons vanilla extract

¼ teaspoon salt

2½ cups fresh blueberries

1 (9-inch) unbaked pie crust

Streusel topping:

3 tablespoons all-purpose flour

2 tablespoons white sugar***

3 tablespoons chilled butter, cut into small pieces

4 tablespoons chopped pecans

Heat oven to 400 degrees. Beat together sour cream, ¾ cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold in blueberries; spoon into unbaked pie crust. Bake 25 minutes. Streusel topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut cold butter into flour mixture until crumbly. Fold in chopped pecans. After filling has baked 25 minutes, sprinkle topping over top of pie. Bake about 15 minutes longer, until topping is golden brown. (Beth Zelle; *Substitute low fat cream cheese for a cheesecake consistency rather than custard; **that seemed like a lot of sugar, so I used about ½ cup; *** streusel just isn’t streusel to me without brown sugar, so I added about ¼ cup to the mixture.

Wednesday - May 3, 2017 12:23 pm

Giant Cakie

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1 cake mix, any flavor

1 stick butter

1 ½ cups chocolate chips

2 eggs

1 teaspoon vanilla

Heat oven to 350 degrees. Grease a pizza pan; set aside. With electric mixer, combine cake mix, eggs, butter and vanilla. At first, this looks like it will never be any kind of batter, but it will come together like cookie dough. Stir in chips by hand. Press dough in pan; bake 25 minutes.

Wednesday - March 15, 2017 11:38 am

Oreo Dirt Poke Cake

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1 Box Chocolate fudge cake mix

Ingredients on the box: eggs, water, vegetable oil

For the topping:

1 pkg Oreo cookies (14.3 oz)

1 Jar Hot fudge sauce (12.8oz)

1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)

*optional see below 1¾ C Milk *optional, see below

For the dirt 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)

1¾ C Milk

1 container Cool Whip

Additional hot fudge sauce for drizzling Additional crushed Oreos for garnish



Preheat the oven to 350°F.

Combine cake mix according the instructions on the box, adding eggs, oil and water. Beat on medium speed until well combined. Bake the cake in 9x13” pan for 22-28 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.

For the topping:

While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce (minus 3 tablespoons) on the top of cake and allow it to absorb in the cake until cake is cooled.


When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1¾ cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.

For the dirt:

Prepare the pudding layer by mixing a package of instant dark chocolate pudding with cold milk. Refrigerate until the pudding has set. Take a large Ziploc bag and crush the ¾ of the bag of Oreos into smaller pieces using a rolling pin or other large, heavy object. Once the pudding has set, mix in a container of Cool Whip until well blended. Mix in crushed Oreos into the mousse and spread the dirt over the top of cake. You can top you cake with the remaining hot fudge and some leftover Oreos. Serve cold.

Notes Optional: Add a layer of chocolate pudding over the hot fudge to soak into the cake

Monday - February 6, 2017 10:16 am

2-Ingredient Chocolate Braid

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2 cans crescent dough

1 cup Nutella spread

Heat oven to 350 degrees and line a baking sheet with parchment paper. Open 1 can of crescent dough and pinch perforated edges together to create one long rectangle. Cover with ½ cup of hazelnut spread with a 1 inch border from the edges. Slightly warm spread to help with covering. Roll dough into a log carefully and chill in freezer for 5-10 minutes. Repeat process with second can of dough. Once done cooling take the dough and split it down the middle, but keep one end un-split. With the chocolate side facing upward, braid the two pieces together until they form one braided log. Curve the two logs into a circle to create a wreath-looking braid. If desired brush with egg wash and then bake for 20-25 minutes.

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