Chocolate Covered Coconut Macaroons

Submission by: Dr. Melody Carriere

14 oz sweetened dried coconut
2/3 cup sweetened condensed milk
1/3 cup flour
1 teaspoon vanilla
1 tablespoon melted butter
2 small eggs, beaten
Pinch of salt

Preheat the oven to 350.  Sift flour and salt together in a large bowl, then stir in the coconut.  Add the other ingredients and stir until they are all mixed well. 

Drop tablespoons of the batter onto baking sheets, then bake for about 15-20 minutes or until they are golden brown.

For the chocolate, just mix semi-sweet bakers chocolate or chocolate chips with heavy whipping cream in a saucepan.  You may want to add a little butter and vanilla.  Stir until desired thickness is achieved, then spoon the chocolate onto the cooled macaroons.  Allow chocolate to harden before eating.

I recommend storing the cookies in an airtight container, and even refrigerating them after a day.

Chocolate Oat Squares

Submission by: Marla Smith

Cookie Batter:

1 cup butter or margarine
2 cups packed brown sugar
2 eggs
2 tsp. vanilla extract
3 cups oats
2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda

In a mixing bowl, cream butter and brown sugar.  Beat in eggs and vanilla.  Combine the oats, flour, salt and baking soda; stir into creamed mixture.  Press two-thirds of oat mixture into a greased 15” x 10” baking pan.


2 TBL. butter or margarine
2 tsp. vanilla extract
1/2 tsp. salt.
1 can (14 oz.) sweeten condensed milk
2 cups (12 oz.) semisweet chocolate chips
1 cup chopped walnuts

In a saucepan, combine milk, chocolate chips, butter and salt.  Cook and stir over low heat until chocolate is melted.  Remove from the heat; stir in walnuts and vanilla.  Spread over the crust.  Sprinkle with remaining oat mixture.  Bake at 350º for 25 minutes or until golden brown.  Cool. Cut into squares.  Yield:  4 dozen.


Submission by: Ann Reed


1 cup sugar
1 1/2 cups flour
1 cup milk
1 stick margarine

Heat fresh fruit or fruit from a can in saucepan.  Add sugar to fruit to make really sweet.

Melt margarine in pan; pour heated fruit in on top of butter.  Pour above mixture of first three ingredients over fruit in pan.

Sprinkle sugar on top.

Bake in 350 degree oven until brown on top.

Fudge Ribbon Cake

Submission by; Barbara Hagan

(Makes one 10-inch cake)
1 (18 1/4 - 18 1/2 ounce) package chocolate cake mix
1 (8 ounce) package cream cheese, softened
2 tablespoons margarine or butter, softened
1 tablespoon cornstarch
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Prepare cake mix as package directs. Pour batter into well-greased and floured 10 inch bundt pan. In small mixer bowl, beat cheese, margarine, and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla until smooth. Pour evenly over cake batter. Bake 50 to 55 minute or until wooden pick inserted near center come out clean. Cool ten minutes. Remove from pan. Cool thoroughly. Glaze or garnish as desired. Store covered in refrigerator.

New Orleans Pralinines

Submission by: Dr. Julien Carriere

2 cups sugar
1 cup milk
10 large marshmallows
2 tablespoons butter
1/2 teaspoon vanilla extract
1 cup chopped pecans

Lay out a few sheets of waxed paper; lightly butter the paper. Combine sugar, milk, marshmallows in a large, heavy saucepan. Cook over medium heat to 234 degrees, or soft ball stage. Make sure sauce pan is deep enough because the marshmallows and milk will puff up several inches when they begin to boil.  Remove from heat and stir in butter and vanilla. Beat until mixture is creamy. Add pecans and beat just until mixture begins to show signs of thickening. Quickly drop pralines mixture by tablespoons onto lightly buttered waxed paper.  Timing is critical, if you don’t beat the mixture long enough the pralines will not harden.  If you wait to long the mixture will harden in the pan.  It may take some practice to master.  Cool and store in an airtight container. Makes about 15 large pralines - praline patties about 3 inches in diameter.

Oatmeal/Coconut Crisps

Submission by: Marla Smith

2 c. butter or regular margarine 3 c. sifted flour
2 c. brown sugar, firmly packed 2 tsp. salt
2 c. sugar 2 tsp. baking soda
2 tsp. vanilla 6 c. quick-cooking rolled oats
4 eggs 1 1/2 c. flaked coconut

Cream together butter and brown and white sugars until fluffy.  Stir in vanilla; then add eggs, one at a time, beating after each addition.

Sift together flour, salt and baking soda.  Add to creamed mixture.  Stir in rolled oats and coconut.  Drop by teaspoonfuls about 2” apart onto well-greased baking sheet.

Bake in moderate oven (350) 10 to 15 minutes.  Cool cookies on racks.  Makes about 14 dozen.

NOTE:  You can omit the 1`1/2 c. coconut and divide dough into thirds.  Add 1/3 c. flaked coconut to one part, 1/3 c. raisins to second part and 1/3 c. walnuts to the third part.

Oatmeal/Raisin Cookies:  Use 1 1/2 c. raisins instead of the coconut.
Oatmeal/Nut Cookies:  Use 1 1/2 c. chopped walnuts instead of the coconut.
Oatmeal/Butter Crisps:  Omit the flaked coconut.

Praline Pumpkin Dessert

Submission by: Carolyn Sparks

1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 can (12 ounces) evaporated milk
3 eggs
1 cup sugar
4 tsp. pumpkin pie spice
1 package Betty Crocker SuperMoist white cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted

Heat oven to 350 degrees.
Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening.
Stir together pumpkin, milk, eggs, sugar and pumpkin pie spice until smooth. Pour into pan. Sprinkle cake mix (the dry mix) over pumpkin mixture.
Sprinkle with pecans.
Pour melted butter evenly over top.
Bake uncovered 50 to 60 minutes until knife inserted in center of dessert comes out clean.
Cool completely , about 1 1/2 hours.
Makes 12 servings.

Prejean Christmas Pecan Cake

Submission by: Melanie-Prejean Sullivan

Prepare and bake your favorite yellow cake in two round pans.
After they have cooled, slice them in half to create four layers.

1/2 cup butter
1/2 cup evaporated milk OR half and half
2 cups of pecans, very finely chopped (in food processor almost until “dust”)
2 cups of sugar
1 package of finely chopped dates (optional)

Melt butter.  Add sugar, milk, and nuts.  Cook for 5 minutes or until dates seem to melt.  Remove from heat and whip until it begins to cool and thicken.  Spread over three layers.  It will harden as it cools.
Ice it with your favorite butter cream icing. (We also serve this on New Year’s with fresh fruit salad on the side.)

Quick and Easy Chocolate Fudge Pie
Submission by: Joyce Stephenson

Makes 10 servings
Hands on time:  About 20 minutes; Total time: About 5 hours

1 refrigerated pie crust
6 oz. unsweetened chocolate baking squares, chopped
1 (14 oz.) sweetened condensed milk
1 (8 oz.) container of Cool Whip, thawed and divided in half
Garnish with fresh raspberries

Preheat oven to 425 degrees. Fit piecrust into a 9-inch pie plate according to package directions, fold edges under and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans.

Bake at 425 degrees for 8 minutes. Remove the weights and foil, and bake for 5 – 7 more minutes or until golden brown. Cool completely on a wire rack (about 15 minutes).

Meanwhile, microwave chocolate in a large microwave-safe bowl at HIGH for 1 – 1.5 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in milk until smooth; let stand 2 minutes. Fold half of whipped topping into chocolate mixture until combined; pour mixture into crust.

Cover and chill 4-8 hours. Spread remaining topping over pie; garnish, if desired.

You can lighten by using fat-free sweetened condensed milk and fat-free Cool Whip.

Sweet Potato Pie

Submission by: Cheryl Lewars

4 ounces butter, softened
2 cups cooked and mashed sweet potatoes
2 cups granulated sugar
1 small can (5 ounces, about ½ cup plus 2 tablespoons) evaporated milk
1 teaspoons cinnamon
2 prepared pie shells, unbaked

Mix butter, sugar and evaporated milk until well blended.  Add vanilla, eggs and cinnamon: mix well.  Pour into the prepared pie shells.  Bake in a 350 degree oven for about 1 hour, until set.
Makes two pies.

Strawberry Delight

Submission by: Stephanie Piper

First Layer
1 1/2 graham cracker crumbs
1/4 cup of sugar
1/3 cup of melted butter
Press into 9x13 pan and chill

Second Layer
8oz. cream cheese
1/4 cup of sugar
2 tablespoons of milk
Whip together, then 1 1/2 cup of cool whip – fold into above ingredients
Spread mixture over graham cracker crust

Third Layer
Top second layer with 2 pints of chopped, fresh strawberries

Fourth Layer
2 – 4oz. boxes of Jell-O- Vanilla Instant Pudding and mix with 3 1/2 cups of milk
Pour over strawberries

Cool several hours or overnight
Shortly before serving, spread over with cool whip and garnish with additional strawberries

White Chocolate Party Mix

Submission by: Marla Smith

1 pkg. (10 oz.) mini pretzels  (I have substituted Chinese noodles for the pretzels)
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
1 pound M & M’s
24 oz. White bark coating (I get mine from the baking section at Krogers)
3 tablespoon vegetable oil

In a large bow, combine first five ingredients; set aside.  In a microwave-safe bowl, heat bark coating and oil for 5 minutes.  Take out and stir.  If needed heat 1 min until smooth.  Stir again and pour over cereal mixture.  Mix well.  Spread onto waxed paper.  Cool; break apart.  Store in an airtight container.  YIELD: 5 quarts.