Cookies & Cream Cupcakes

Cupcakes:

1 box White Cake Mix

1 stick of butter, melted

1 cup water

3 eggs

24 whole Oreos

Preheat oven to 350 and line muffin tins with liners. Place an Oreo in the bottom of each liner.

In the bowl of a mixer, combine cake mix, eggs, melted butter, and water. Mix on low speed for one minute. Increase speed to high and beat for a minute more. Fill liners 2/3 full and bake for about 20 minutes or until tops of cupcakes spring back when lightly touched.

While cupcakes are baking, make your filling.

Filling:

13 oz jar Marshmallow Creme

1 stick salted butter, softened

1/4 teaspoon vanilla

4 Tablespoons heavy cream

1 1/2 cups powdered sugar

In a large bowl, beat Marshmallow Creme, butter, heavy cream and vanilla on medium low until smooth. Slowly add the powdered sugar and increase speed to medium high and beat for about a minute. Refrigerate filling until cupcakes are done baking and cooled.

Once cupcakes are cooled completely, remove filling from the refrigerator and fill the cupcakes. You can do this by cutting a small hole in the top of the cupcake and spooning the filling in, or putting the filling in a pastry bag with a bismarck tip and piping it in through the top of the cupcake.

Frosting:

4 sticks salted butter

1/4 cup heavy cream

2 teaspoons vanilla

8 cups powdered sugar

15 Oreos, crushed VERY FINELY

In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined. Slowly add powdered sugar. Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes. Fold in crushed Oreos.

Generously frost or pipe frosting on cupcakes and top with a mini Oreo if desired.

Store uneaten cupcakes in the refrigerator.

Recipe from Confessions Of a Cookbook Queen

Pumpkin Cupcakes with Salted Caramel Buttercream Frosting

Pumpkin Pie Cupcakes:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon sea salt

1 can (15 oz) Libby's Easy Pumpkin Pie Mix

1 cup sugar

1 cup packed light brown sugar

1 cup (2 sticks) unsalted butter, melted and cooled

4 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper lines; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; set aside.  In the bowl of a stand mixer, combine the brown sugar, sugar, butter, and eggs. Beat on medium speed until well combined. Add dry ingredients, and mix on low until smooth. Fold in the pumpkin puree.  Divide batter evenly among liners, filling each about halfway. Bake until tops string back when touched, about 17 minutes, rotating pans once if needed. Transfer to wire rack to cool completely.

Salted Caramel Buttercream

1/4 cup white sugar

2 tablespoons water

1/4 cup heavy cream

2 teaspoons vanilla extract

2 sticks butter, 1 salted & 1 unsalted

2 1/2 cups powdered sugar

1/2 teaspoon sea salt

In a small saucepan, bring the white sugar and water to a boil over medium heat. Without stirring, let it boil until it reaches a deep amber color. Remove from heat and stir in vanilla & heavy cream. Stir until smooth. Let cool until easy to pour, but not hot. I put mine in the fridge for about 10 minutes. Meanwhile, beat the butter and sea salt in a stand mixer until lightened and fluffy. Slowly add in the powdered sugar, scraping down the bowl and mixing until combined. Turn off the mixer and slowly pour in the caramel mixture. Mix on low until combined, then mix on medium-high for about 2 minutes, until fluffy and well combined. If you pour your caramel in while it's still too warm, your frosting will be runny. If that happens, refrigerate until firm enough to pipe on your cupcakes.

Recipe from Gallamore West

Suasage Stir Fry

2 tablespoons vegetable oil

6 potatoes - peeled and cubed

2 pounds smoked sausage, sliced

1 onion, sliced

2 green bell peppers, chopped

Heat oil in a large skillet over medium heat. Place the potatoes in the skillet, cover and simmer, turning occasionally, until potatoes are almost tender and a little browned, about 10 minutes.   Stir in the sausage, onion and peppers. Cover and cook for about 5 more minutes, or until onion and peppers are to desired tenderness.

Speghetti Bread

1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature

6 oz spaghetti, cooked

1 cup thick spaghetti sauce

8 oz mozzarella cheese, cut into 1/2 –inch cubes

1 egg white

Parmesan cheese

Parsley flakes

Spray counter lightly with non-stick cooking spray (or use parchment paper).

Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

Cook spaghetti according to package instructions. Drain and let cool slightly.

Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Tip with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)

Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.

Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).

Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

From Rhodes

Crock Pot Italian Chicken

4 chicken breasts
1 packet Zesty Italian dressing seasoning
1 8 oz. cream cheese (softened)
2 cans cream of chicken soup

Cook on low for 4 hours. If sauce is too thick, add a little milk. Serve over pasta.

Dirt Cake

3 1/2 cups whole milk

2 small packages instant French vanilla pudding

1 stick butter, softened to room temperature

1 (8-ounce) package cream cheese, softened to room temperature

1 cup powdered sugar

1 (16-ounce) container non-dairy whipped topping

2 packages chocolate sandwich cookies

Milk chocolate candy rocks (if wanted)

A tube of green frosting (if wanted)

Assorted gummy worms (if wanted)

Whisk the milk and pudding together in a large bowl until smooth. Let stand five minutes. In another large bowl, beat the butter and cream cheese together with a hand mixer on medium speed until fluffy. Beat in the powdered sugar until smooth. Add the pudding and beat until smooth. Fold in the non-dairy whipped topping. Crush 1 package of cookies so that there are some fine crumbs, but also some larger pieces. There needs to be a variety. Fold this into the pudding mixture until evenly mixed.  Finely crush the other bag of cookies. In a large clear glass trifle dish, pour about a third of the pudding mixture into the bottom and spread to smooth. Sprinkle with a layer of about a third of the finely crushed cookies. Stick several of the candy rocks in the cookie layer, especially around the perimeter of the dish where they will be visible. (To look like rocks in the soil.) Top with another third of the pudding mixture on top of the cookie layer, then repeat with another cookie layer and some more candy rocks. Spread the remaining third of the pudding on top, then top with the remaining cookie crumbs. Add clumps of grass in different spots using a grass tip and the green frosting, then place more rocks and gummy worms on top to decorate. Chill for several hours to overnight before serving.

*******Side Note - don't let your rock candy or gummy worms touch the pudding mixture.  It will color the pudding and leave a undesirable taste behind!

Marshmallow Frosting

4 large egg whites

1 Cup  sugar

1 pinch of salt

1 tsp vanilla essence

Place all ingredients except the vanilla essence into a bowl which you can place over a pot of simmering water. Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. It takes around 5 minutes. Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. Add the vanilla while beating. After 3 minutes, the mixture will be lovely and fluffy.

I found this recipe on Pinterest....shocking I know.  Some comments said it came out runny.  Here are what some commenters said they used to thicken it up.

3 Sticks of Butter and 1/2 cup Powdered Sugar

Some just said they added a bit of cream of tartar.

GOOD LUCK!

Reeses Krispies

1 Cup Sugar

1 Cup Corn Syrup

1 1/3 Creamy Peanut Butter

4 1/4 Cup Rice Krispies

1 Pinch of Salt

4 Reese's Peanut Butter Cups, chopped

1 Handful Chocolate Chips

In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined. Remove from heat. Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy. Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. Let cool and devour!

 

Found on Pinterest, taken from ohsweetbasil.com

Cookies and Cream Frosing

2 cups powdered sugar

4 Tbsp. butter, room temperature

1 Tbsp. heavy cream, plus a little extra

approx. 8 oreos, crushed well

Combine all frosting ingredients except the oreos and beat with a hand mixer until light and fluffy. You may need to add a bit more heavy cream to get a spreadable consistency. Mix in crushed oreos (more or less).

Bubble Up Enchiladas

1 pound ground Burger

1 (10 ounce) can enchilada sauce

1 can refrigerator biscuits

1 ¼ cups shredded Mexican Cheese

Preheat oven to 350 degrees. Brown meat and drain if needed. Mix in a can of enchilada sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Cafe Rio Pork

Pulled Pork
3-4 lb. Pork Butt or Shoulder Roast
2 small cans El Pato Tomato sauce (found in the mexican aisle, this is a key ingredient)
1 15 ounce can tomato sauce
2 1/2 cups brown sugar

Wrap pork completely with foil, place in crock pot and pour ½ cup water around roast. Cook for 8 hours on low. Remove roast, drain juices, remove fat and shred. Dump the tomato sauces and brown sugar into the crockpot, stir together and add shredded pork back in. Cook two additional hours on low.

Cilantro Lime Rice
2 cups white rice
4 cups chicken broth
½ bunch cilantro, chopped
½ tsp. salt
2 limes, juiced
1 Tbs. butter

Combine rice, chicken broth, cilantro, salt and the juice from 1 lime in a rice cooker or saucepan. Cook according to package directions. When rice is cooked, juice the additional lime and add in butter. Stir to incorporate.

Spicy Cilantro Ranch Dressing
1 envelope Buttermilk ranch dressing
1 cup milk
1 cup mayonnaise
1/2 bunch cilantro,
2 large tomatillos, or 4 small, chopped
2 serrano peppers with seeds removed and chopped

Puree the above ingredients in a blender or food processor and refrigerate to thicken.

Additional ingredients
8 Tortillas, preferably homemade or uncooked tortillas for authentic flavor
1 cup colby jack cheese
crisp lettuce, shredded or finely chooped
1 can black beans, warmed
Salsa or Pico
Tortilla strips

This can be made into a Salad or Burrito! What ever your heart desires. 
Recipe from mmmcafe.blogspot.com

S'more Ice Cream Treats

9 Honey Grahams, broken in half (18 squares), divided

1 cup  hot fudge ice cream topping, divided

2 cups  Miniature Marshmallows

2 cups  chocolate ice cream, softened

 

Place 9 graham squares in single layer on bottom of foil-lined 9-inch square pan. Spread with 1/2 cup fudge topping; sprinkle with marshmallows. Top with layers of ice cream, remaining fudge topping and remaining graham squares; cover. Freeze several hours or overnight. Let stand at room temperature 10 min. before cutting into squares.

 

*Wrap leftover ice cream sandwiches individually in plastic wrap or foil. Store in freezer up to 1 week.

S'more Truffle Pie

8  Honey Grahams, finely crushed (about 1-1/3 cups crumbs)

1/4 cup  (1/2 stick) butter or margarine, melted

1/4 cup sugar

2/3 cup  whipping cream

1-1/2 pkg. (12 squares) Semi-Sweet Chocolate, chopped

2-1/2 cups  Miniature Marshmallows, divided

1/4 cup milk

1 tub  (8 oz.)  Whipped Topping, thawed

Mix graham crumbs, butter and sugar; press firmly onto bottom and up side of 9-inch pie plate. Microwave cream in medium microwavable bowl on HIGH 1-1/2 minutes or until cream just comes to boil. Add chocolate; stir. Let stand 2 minutes; stir with wire whisk until chocolate is completely melted and mixture is well blended. Pour into crust. Refrigerate 30 minutes or until firm.

Meanwhile, place 2 cups of the marshmallows and milk in large microwavable bowl. Microwave on HIGH 1-1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Refrigerate 15 minutes or until cooled. Add whipped topping; stir with wire whisk until well blended. Spread over chocolate layer in crust. Refrigerate 3 hours or until firm. Sprinkle with remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.

S'more Meltaway Pie

10 whole Honey Grahams, finely crushed (about 1-1/2 cups crumbs)

1/3 cup  butter or margarine, melted

1/2 cup hot fudge ice cream topping, warmed

1 pt.  (2 cups) vanilla ice cream, slightly softened

16 Marshmallows, halved

 
Preheat oven to 350°F. Mix graham crumbs and butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes or until lightly browned. Cool completely.

Spread fudge topping carefully onto bottom of crust. Top with ice cream; cover. Freeze 5 hours or until firm.
Remove pie from freezer when ready to serve. Preheat broiler. Place marshmallow halves, cut sides down, on top of pie. Broil 4 inches from heat 2 minutes or until marshmallows are golden brown and puffed. Serve immediately.

Chimichangas

1 lb. ground beef 1/2 cup finely chopped onions

2 cloves garlic, minced

1 tsp. dried oregano leaves

1 tsp. crushed red pepper

8 Flour Tortillas

8 slices of Cheese

2 cups oil

1/4 cup Sour Cream

1/4 cup finely chopped fresh cilantro

Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; mix well. Cook until onions are tender, stirring occasionally; drain. Place1/4 cup meat mixture onto center of each tortilla; top with cheese. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet; cover. Refrigerate 20 min. Heat oil in large saucepan on medium-high heat. Add tortilla pouches, 2 at a time; cook 5 min. or until golden brown. Drain. Remove toothpicks. Serve topped with sour cream and cilantro.

Crepes

2 eggs

1 cup milk

2/3 cup all-purpose flour

1 pinch salt

1 1/2 teaspoons vegetable oil

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.

Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Klusky Salad

Klusky Noodles, cooked and drained

1 tomato, cubed

1 Cucumber, chopped

1 carrot, sliced

1 stalk celery, sliced

4 hard boiled eggs, chopped

Miracle whip, to coat

3 Tbsp. Mustard

Pepper and season salt to taste

Mix together. Chill. Serve cold.

Chicken Tortellini Soup

4 Tbsp. Butter
4 Tbsp. Flour
½ Onion, chopped
Oregano
Salt and Pepper
Chicken
Tortellini
Chicken Broth

Sauté onion in butter. Add flour to make a rue. Slowly add chicken broth. Add seasonings and chicken to soup. Simmer until chicken is fully cooked. Add tortellini and cook until pasta is tender. Serve.

Chicken Noodle Soup

Chicken
Chicken Broth
Chicken Bouillon Cubes
Noodle Soup Mix (one package)
Grandma’s frozen Noodles

Boil chicken in Broth and bouillon. Cut up the chicken when fully cooked and place back in broth. Add soup mix and noodles. Cook until noodles are tender.

Ham and Noodles

Ham, cubed

Egg Noodles

1 can Cream of Mushroom

Salt and Pepper

Cook noodles, drain. Cook ham. Add soup, salt and pepper. Pour over noodles.

Pork Chops and Rice

Pork Chops

1 C. Rice

1 can Cream of Mushroom

Salt and Pepper

2 C. Water

Brown pork chops. Put the chops in the bottom of a baking dish. Mix rice, soup, salt, pepper and water together. Pour over chops. Bake at 350 for about 1 hour or until rice is done.

Cheeseburger Buns

2 packages active dry yeast

1/2 cup warm water (110° to 115°)

3/4 cup warm milk (110° to 115°)

1/4 cup sugar

1/4 cup shortening

1 egg

1 teaspoon salt

3-1/2 to 4 cups all-purpose flour

1-1/2 pounds ground beef

1/4 cup chopped onion

1 can (8 ounces) tomato sauce

8 slices cheese, quartered

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside. Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal. Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Meat Rolls

Rolls: 1 Yeast cake

¼ C. Water

2 ½ C. Flour

½ Tsp. Baking Soda

1 Tsp. Baking Powder

½ tsp. Salt

1/8 C. Sugar

½ C. Shortening

1 C. Buttermilk

Meat Mix:

Ground Beef

Onions

Salt and Pepper

Ketchup and Mustard

Dissolve yeast in warm water. Combine flour, soda, powder, salt and sugar. Cut in shortening. Add buttermilk and yeast. Brown meat, drain fat. Add onions, salt, pepper, ketchup and mustard to meat. Roll out dough. Spread meat mixture over dough. Roll “jelly roll” style, cut into 12 parts. Place on greased cookie sheet, bake at 400 for 15-20 minutes. Serve hot with gravy.

Hamburger and Rice

Ground Beef

1 C. Rice

1 can Cream of Mushroom

Onions

2 C. Water

Salt and Pepper

Chow Mein Noodles

Soy Sauce

Brown beef, drain fat. Add onions, rice, soup, salt, pepper and water. Stir. Cover and cook on medium low heat for 20-25 minutes or until rice is done. Top with noodles and soy sauce if desired.

Lasagna

Lasagna Noodles

Salt and Pepper

Garlic powder

Onions

Cottage Cheese

Shredded Cheese

Tomato Sauce

Cook noodles, drain. Brown meat, drain fat. Add onions, tomato sauce, salt pepper and garlic powder. Simmer. Layer noodles, meat and cheese two times. The third time, layer noodles and cottage cheese, then the fourth time, layer noodles, meat and cheese. Bake at 350 for 30-35 minutes.

Chicken Enchiladas

2 tablespoons butter

1/4 cup all-purpose flour

2-1/2 cups chicken broth

1 teaspoon dried coriander

1 can (4 oz) chopped green chilies, divided

2 cups cubed cooked chicken

1 cup (4 oz) shredded Monterey Jack cheese

8 flour tortillas (8 inches), warmed

1 cup (4 oz) shredded cheddar cheese

Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies. Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted.

Chicken Nuggets

Chicken, cubed

1/3 C. Flour

¼ tsp. Salt

1 ½ tsp. Vinegar

¼ tsp. Baking Soda

1/3 C. Water

Mix all ingredients except chicken together. Dip chicken in batter and deep fry until golden brown.

Little Chickies*

Chicken, cooked and cubed

1 can Cream of Chicken

1 box Stuffing mix (make according to directions)

Mix cooked chicken and soup together over medium low heat. Place prepared stuffing over chicken soup. Cover and heat for 5-10 minutes, until heated through and bubbly.’

*can also be made with pork.

Chicken Casserole

Chicken, cooked and diced

2 cans Cream of Chicken

Egg Noodles, cooked and drained

Cheese, grated

Salt and Pepper to taste

Combine all ingredients together in baking dish. Bake at 350 for 30-35 minutes.

Chicken Puffs or Pitas

Puffs:

1 C. Water

1 C. Flour

½ C. Butter

4 Eggs

 

Chicken Salad:

Chicken, cooked and diced

Miracle Whip

Lemon Juice

Almond Slivers

Salt and Pepper to taste

Pitas (if using them)

Mix chicken salad ingredients together and chill. (If using pitas, fill and serve.) If using puffs: Boil water, butter and a dash of salt in medium saucepan. Add flour. Stir until it forms a ball, remove from heat. Let set a minute. Add eggs, beat until smooth. Drop onto greased baking sheet, bake at 400 for 30-35 minutes. Cool completely. Cut tops off puffs and fill with chicken salad, replace tops. Serve cold.

Hawaiian Haystacks

1 C. rice

2 C. Water

Curry sauce:

2 C. Chicken Broth

½ tsp. Curry Powder

Chicken, cooked and diced

Cornstarch or Rue for thickening

Toppings:

Chopped green onions

Chopped Tomatoes

Pineapple tidbits

Hard boiled eggs, chopped

Peanuts

Celery, chopped

Almonds, slivered

Chow Mein Noodles

Coconut

Cheese, grated

Olives

Cook rice and water over low heat until done, about 20-25 minutes. Bring broth, curry powder and chicken to a boil. Thicken with cornstarch or Rue. Top the cooked rice with the curry sauce and toppings of your choice.

Chicken Tacos

Tortilla Shells

Sliced Cheese of your choice

Bacon, cooked and crumbled

Chicken Fingers

Lettuce

Ranch dressing, or dressing of your choice, BBQ sauce is good

Heat taco shells, place chicken, cheese, lettuce and sauce in the shell. Wrap and enjoy.

Chicken Fingers

4 Chicken breasts

1 C. Flour

½ tsp. Salt

¼ tsp. Pepper

¾ C. Milk

1 C. Oil for frying

Cut chicken into strips. Mix flour, salt and pepper in shallow bowl. Dip chicken into milk, roll in flour to coat well, then fry in oil at 350. Fry until golden brown on each side. Drain on paper towels. Serve with sauce of your choice.  I like to use these to make Chicken Tacos

Delicious Dessert

1 C. Flour                                           
½ C. Butter
½ C. Chopped Nuts                        
8 oz. Cream Cheese
2 C. Cool Whip                                  
Butterscotch Cook and Serve Pudding
3 C. Milk                                            
Coconut Cream Cook and Serve Pudding
1 C. Powdered Sugar

Mix and press flour, butter and chopped nuts. Bake 15 minutes at 350*, cool. Cream together Cream cheese and Powdered sugar. Fold in 1 cup cool whip. Pour on crust. Cook Puddings in 3 cups milk. Boil. Cool. Pour over cream cheese mix. Top with coop whip and nuts.

BBQ Ham

3-4 lbs. Ham, thin sliced                                                
2 C. Ketchup
1 tsp. dry Mustard                                                          
2 Tbsp. Worcestershire sauce
¼ lb. Bacon                                                                        
½ Onion, diced
½ C. Brown Sugar                                                            
¼ C. Vinegar
2 Tbsp. Soy Sauce                                                           
4 Tbsp. Cornstarch

Fry Bacon. Add onion and sauté. Drain from grease. Crumble the bacon, place in soup pan or crock pot. Add remaining ingredients except for cornstarch. Simmer for 10-15 minutes. Add cornstarch to ½ cup water, pour over ham and sauce. Boil for 3-4 minutes. Serve over rolls or biscuits of your choosing

Orange Syrup

1/2 cup orange juice                                      
1/3 cup corn syrup
1/4 cup sugar                                                    
4 teaspoons butter
1 teaspoon grated orange peel                 
1/2 teaspoon orange extract

 In a saucepan, combine the orange juice, corn syrup, sugar, butter and orange peel. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from the heat; stir in extract. Serve with French toast.

Homemade Syrup

3/4 cup packed brown sugar                     
1/4 cup sugar
3/4 cup water                                                  
1/2 cup light corn syrup
1/2 teaspoon maple flavoring                    
1/2 teaspoon vanilla extract

In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Boil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over pancakes, waffles or French toast.

Peanut Butter Syrup

1/2 cup maple syrup                                      
1/4 cup peanut butter

In a small saucepan over low heat, heat syrup and peanut butter until peanut butter is melted; stir until smooth. Serve warm with waffles, pancakes or French toast.

Ham and Egg Scramble

Ham, diced                   

Eggs

Cheese, grated                   

Salt and pepper

Heat diced ham. Add eggs, scramble. Cook until eggs are set. Sprinkle with grated cheese. Cook and stir until cheese is melted. Add salt and pepper to taste. Serve.

Creamed Eggs on Toast

6 hard boiled eggs, diced
2 Tbsp. butter
2 Tbsp. flour
1 ½ C. milk
Salt and pepper to taste
Toast

In a small sauce pan melt butter. Stir in flour, salt and pepper. Stir in milk all at once. Cook and stir over medium heat till thickened and bubbly. Add diced eggs. Cook and stir one minute longer. Serve over toast.

Biscuits and Sausage Gravy

1 pkg. dry yeast ½ C. warm water

5 C. Flour ¼ C. Sugar

1 tsp. Salt 1 tsp. Baking Soda

2 Tbsp. Baking Powder 1 C. Shortening

2 C. Buttermilk

Gravy:

Bulk Sausage

Flour

Milk

Dissolve yeast in water. Combine dry ingredients. Cut shortening into dry ingredients. Add buttermilk and yeast mixture into shortening mixture. Knead, then roll out ½ inch thick and cut into buiscuits. Put onto lightly greased pan. Bake at 400 for 12-15 minutes. Meanwhile brown sausage. Add flour, enough to make a rue with the drippings from the sausage. Pour in milk. Cook until thickened. Serve over buiscuits.

Breakfast Burritos

Bulk pork sausage

6 eggs

1 cup (4 ounces) cheese

flour tortillas (8 inches)

Salsa

In a large skillet, cook the sausage until meat is no longer pink; drain. Add eggs scramble and heat until eggs are cooked. Spoon filling off center on each tortilla; sprinkle with cheese, fold ends and sides over filling and roll up. Serve with salsa if desired.

Very Vanilla French Toast

1 cup milk

1 package (3 ounces) cook-and-serve vanilla pudding mix

1 egg

1/2 teaspoon ground cinnamon

8 slices Texas toast

2 teaspoons butter

In a large bowl, whisk the milk, pudding mix, egg and cinnamon for 2 minutes or until well blended. Dip toast in pudding mixture, coating both sides. In a large skillet, melt butter over medium heat. Cook bread on both sides until golden brown.

Sourdough Starter and Hotcakes

1/2 teaspoon active dry yeast

1-1/2 cups lukewarm water

2 cups all-purpose flour

Soften yeast in water. Add flour and stir to mix. Put in a glass, ceramic or china container with a loose lid. (Never use a metal container for sourdough starter, and be sure it's plenty big, as the starter expands.) Let set at room temperature for 3 days, stirring once or twice a day. The starter will "work" and will have a definite sour odor. After the starter has soured, it can be stored in the refrigerator until used.

SOURDOUGH HOTCAKES:

The night before you plan to make hotcakes, take the starter out of the refrigerator and add to it 2-1/4 to 3 cups flour and 1/2-cup lukewarm water. This amount can vary in order to get the right consistency.

The next morning, dip out enough for the "heel", about a cup of the starter, to save for the next time. This is returned to the refrigerator. To the rest of the starter, add 2 or 3 tablespoons sugar (to help the hotcakes brown) and 2 teaspoons salt. Beat in 2 eggs. Just before it's time to bake the hotcakes, add 3/4 teaspoon baking soda. Stir just enough to mix. Bake on a skillet or a cast-iron griddle, which has been greased.

Cinnamon Hotcakes

1-1/3 cups all-purpose flour

4-1/2 teaspoons brown sugar

1-1/4 teaspoons baking powder

1 teaspoon ground cinnamon

2 eggs

1 cup milk

2 tablespoons butter, melted

Additional cinnamon

Maple syrup

In a large bowl, combine the flour, brown sugar, baking powder and cinnamon. Combine eggs, milk and butter; stir into dry ingredients just until combined. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Sprinkle with cinnamon. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup.

Honey Corn Bread

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 cup heavy whipping cream

1/4 cup canola oil

1/4 cup honey

In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Ranch Biscuits

2 cups biscuit/baking mix

4 teaspoons dry ranch salad dressing mix

2/3 cup milk

2 tablespoons butter, melted

1 teaspoon dried parsley flakes

1/8 teaspoon garlic powder

In a large bowl, stir the biscuit mix, salad dressing mix and milk until combined. Drop 2 in. apart onto a greased baking sheet. Bake at 425° for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley and garlic power; brush over warm biscuits.

Amish Friendship Bread

Starter:

1 pkg. Yeast

1 C. Sugar

1 C. Milk

1 C. Flour

Dissolve yeast in small amount of warm water. Mix all ingredients together and put in a zip lock bag. (this is day one)

Day 1: do nothing

Day 2-5: Mush the bag

Day 6: Add 1 cup each –flour, sugar and milk. Mush the bag

Day 7-9: Mush the bag

Day 10: in a large non-metallic bowl, combine batter with 1 ½ cups Milk, 1 ½ cups flour and 1 ½ cups sugar. Mix with wooden or plastic spoon. Take four one gallon zip lock bags pour 1 cup of starter in each. (these are for friends and family, don’t forget the instructions)

To the remaining batter in bowl add:

3 Eggs

2 C. Flour

1 C. Oil

½ tsp. Vanilla

½ C. Milk

2 Tsp. Cinnamon

1 C. Sugar

1 ½ tsp. Baking Powder

½ tsp. Salt

½ tsp. Baking Soda

1 Large pkg. Pudding mix, any flavor

Nuts, chopped

In a separate bowl mix 1 tsp. cinnamon and 3 tbsp. sugar, sprinkle into well greased bread pans. Pour batter into pan. Bake at 325 for 1 hour or until done. Remember: DO NOT REFRIGERATE STARTER! As air builds in the bag, let air out. If is normal for the batter to thicken, bubble and ferment.

Feather-light Butter Rolls

1 Tbsp Yeast 

1 Tbsp Sugar
1/4 C. Water (warm)

1 C. Scalded Milk

1 C. Butter, melted

½ C. Sugar

1 tsp. Salt

3 Eggs, well beaten

4 C. Flour
1/2 C Butter, melted (to brush on dough before baking)  

In a large bowl add yeast, 1 Tbsp. sugar, and water.  Let set, until yeast has foamed. Add milk, which has been cooled to lukewarm. Add butter, sugar, salt and eggs to yeast mixture and mix thoroughly. Add flour and mix to make a soft dough. Store in refrigerator overnight or longer. In the morning place on floured board and knead a little. Roll half of dough into a circle, brush with melted butter. Cut as you would butter-horn or crescent rolls. Place on buttered cookie sheet, and brush rolls with more melted butter. Let rise 2-4 hours. Bake at 375 for 15-20 minutes.

Scones/Fry Bread

1 ¾ C. Milk

1 ½ Tsp. Shortening

2 ½ heaping Tbsp. Sugar

1 Tsp. Salt

2 Eggs

1 Yeast Cake

¼ C. warm water

4 C. Flour

Heat milk and shortening. Add sugar and milk. Beat eggs; add to warm milk. Dissolve yeast in water. Add to the mixture. Add flour one cup at a time. Mixing well. Put dough in a greased bowl, let rise. Separate dough into hand size sections, shape into flat disks and deep fry at 375 until golden brown.

Giant Pretzels

1-1/2 teaspoons active dry yeast

3/4 cup warm water (110° to 115°)

1-1/2 teaspoons sugar

3/4 teaspoon salt

1-1/2 cups all-purpose flour

 2 tablespoons butter

Coarse salt

In a large bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, 1/2 cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into six portions. On a lightly floured surface, roll each portion into a 14-in. rope; twist in a pretzel shape. Place on greased baking sheets. Brush with butter; sprinkle with coarse salt. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Serve warm.

Orange Glazed Crullers

1 package (1/4 ounce) active dry yeast

1/4 cup warm water (110° to 115°)

3/4 cup warm milk (110° to 115°)

1/2 cup butter, softened

1/4 cup sugar

1 teaspoon salt

2 eggs, lightly beaten

4 cups all-purpose flour

Oil for deep-fat frying

GLAZE:

2 cups confectioners' sugar

3 tablespoons orange juice

1 teaspoon grated orange peel

In a large bowl, dissolve yeast in water. Beat in the milk, butter, sugar, salt and eggs. Beat in 2 cups of flour until smooth. Add remaining flour. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. Punch dough down; divide in half. Return one portion to the refrigerator. On a floured surface, roll out second portion into an 18-in. x 9-in. rectangle; cut width-wise into 3/4-in. strips. Fold each strip in half lengthwise and twist several times. Pinch the ends to seal. Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry crullers, a few at a time, until golden, about 1 minute on each side, turning with a slotted spoon. Drain on paper towels. In a small bowl, combine glaze ingredients; brush over warm crullers.

Churros

1/2 cup water

1/2 cup milk

1 tablespoon canola oil

1/4 teaspoon salt

1 cup all-purpose flour

1 egg

1/4 teaspoon grated lemon peel

Additional oil for frying

1/2 cup sugar

1/4 teaspoon ground cinnamon

In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes. Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon peel; beat for 1-2 minutes. Set aside to cool. In a deep skillet, heat 1 in. of oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips. Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over fritters. Serve warm.

Pumpkin Drop Doughnuts

2 eggs

1-1/4 cups sugar

2 tablespoons shortening

1 cup canned pumpkin

2 teaspoons white vinegar

1 teaspoon vanilla extract

3 cups all-purpose flour

1/2 cup nonfat dry milk powder

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup lemon-lime soda

Oil for deep-fat frying

Additional sugar

In a large bowl, beat the eggs, sugar and shortening. Add the pumpkin, vinegar and vanilla. Combine the dry ingredients; add to the pumpkin mixture alternately with soda. In an electric skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry for 1 minute on each side or until golden brown. Drain on paper towels; roll in sugar while warm.

Cake Doughnuts

2 eggs

2-1/2 cups sugar

1/2 cup sour cream

5 tablespoons butter, melted

1 teaspoon vanilla extract

10 cups all-purpose flour

3 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon ground nutmeg

2-1/2 cups buttermilk

Oil for deep-fat frying Confectioners' sugar

In a large bowl, beat eggs; add the sugar, sour cream, butter and vanilla. Combine flour, baking soda, salt and nutmeg; add to sour cream mixture alternately with buttermilk. Turn onto a lightly floured surface; roll to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.

Snowflake Doughnuts

2 packages (1/4 ounce each) active dry yeast

1 cup warm water (110° to 115°)

1-1/4 cups warm milk (110° to 115°)

1/2 cup canola oil

1 cup sugar

1/2 teaspoon salt

3 eggs

6 cups all-purpose flour

Oil for deep-fat frying

Confectioners' sugar or additional sugar, optional

In a large bowl, dissolve yeast in warm water. Add warm milk and oil. Add sugar, salt and eggs. Stir in flour (dough will be very sticky). Cover and let rise in a warm place until doubled, about 45 minutes.

Stir dough down and let rise for 45 minutes. Stir dough down; roll out on a well-floured surface to 1/2-in. thickness. Cut with a 2-1/2-in. cutter. Place on greased baking sheets; cover and let rise for 45 minutes. In an electric skillet or deep-fat fryer, heat 1 in. oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners’ sugar if desired. Yield: 18 servings. Note: this is a very soft dough, but makes wonderfully light doughnuts.

Pumpkin Cinnamon Rolls

2-3/4 to 3-1/4 cups all-purpose flour, divided

1 package (1/4 ounce) active dry yeast

1/2 cup solid-pack pumpkin

2/3 cup milk

2 tablespoons sugar

4 tablespoons butter, divided

1/2 teaspoon salt

1 egg, beaten

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

CARAMEL FROSTING:

2 tablespoons butter

1/4 cup packed brown sugar

1 tablespoon milk

1/4 teaspoon vanilla extract

Dash salt

1/4 to 1/3 cup confectioners' sugar

In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.

Coconut Pumpkin Loaves

5 eggs

2 cups sugar

2 cups canned pumpkin

1-1/4 cups canola oil

1 teaspoon coconut extract

3 cups all-purpose flour

2 packages (3.4 ounces each) instant vanilla pudding mix

3 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon ground nutmeg

3/4 cup chopped pecans

1/2 cup flaked coconut

In a large bowl, beat the eggs, sugar, pumpkin, oil and extract until smooth. Combine the flour, dry pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture just until combined. Stir in nuts and coconut. Transfer to three greased and floured 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 6 months.

Chocolate Buttermilk Bread

1/2 cup butter, softened

1 cup sugar

2 eggs

1-1/2 cups all-purpose flour

1/2 cup baking cocoa

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1/3 cup chopped pecans

CHOCOLATE HONEY BUTTER:

1/2 cup butter, softened

2 tablespoons honey

2 tablespoons chocolate syrup

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans. Pour into a greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread.

Pumpkin Patch Bread

1-1/2 cups sugar

1 cup canned pumpkin

1/2 cup vegetable oil

1/2 cup water

2 eggs

1-2/3 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1/2 tsp each ground cloves, cinnamon and nutmeg

1/4 teaspoon baking powder

1/2 cup chopped pecans

In a large bowl, combine the first five ingredients. Combine the flour, baking soda, salt, spices and baking powder; gradually add to pumpkin mixture and mix well. Fold in pecans. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Coconut Bread

4 Eggs                                 

1 C. Oil                             

2 C. Sugar                        

2 Tsp. Coconut Flavor       

3 C. Flour                          

½ Tsp. Salt

½ Tsp. Baking Powder

½ Tsp. Baking Soda

1 C. Buttermilk

1 C. Flaked Coconut

1 C. Chopped nuts

Glaze:

1 C. Sugar

½ C. Water

2 Tsp. Butter

1 Tsp. Coconut Flavor

Beat eggs until foamy. Add sugar, coconut flavor and oil. Sift dry ingredients into egg mixture. Add buttermilk. Fold in coconut and nuts. Grease and flour bread pans. Pour in batter. Bake at 320 for 60-75 minutes. Cool. Put all glaze ingredients into pan. Bring to boil. Pour over cooled bread. Leave in pan at least 4 hours.

Cream Cheese Bacon Crescent

1 tub (8oz) Chive and Onion Cream Cheese

3 Slices Bacon, cooked and crumbled

2 cans (8oz each) refrigerated crescent dinner rolls

Preheat oven to 375. Mix cream cheese and bacon in small bowl until well blended. Separate each can of dough into 8 triangles. Cut each triangle in half length wise. Spread each triangle with 1 generous tsp of cheese mixture. Roll up, stating at the shortest side of the triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet. Bake 12-15 minutes or until golden brown.

Lemon Cloud Popcorn

4-1/2 quarts popped popcorn

2 cups sugar

1/2 cup light corn syrup

1/2 cup water

1 tablespoon lemon extract

1/2 teaspoon baking soda

1-1/2 teaspoons grated lemon peel

Place popcorn in two greased 15-in. x 10-in. x 1-in. baking pans. Keep warm in a 225° oven. Meanwhile, in a heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat. Stir occasionally until mixture reaches 290° on a candy thermometer (soft-crack stage). Remove from the heat; quickly stir in extract and baking soda. Pour over warm popcorn. Sprinkle with lemon peel; stir until well coated. Store in an airtight container. Yield: 5 quarts. Note: 1/2 cup of unpopped kernels equals about 4 cups popped popcorn.

Cinnamon Candy Popcorn

8 quarts popped popcorn

1 cup butter, cubed

1/2 cup light corn syrup

1 package (9 ounces) red-hot candies

Place popcorn in a large bowl; set aside. In a large saucepan, combine the butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers.

Peppermint Popcorn

1 pound white candy coating, coarsely chopped

24 cups popped popcorn

1/2 to 3/4 cup finely crushed peppermint candy (4 to 6 candy canes)

In a microwave, melt candy coating; stir until smooth. In a large bowl, combine the popcorn and crushed candy. Pour candy coating over top; toss to coat. Pour onto a waxed paper-lined baking sheet. When hardened, break apart. Store in an airtight container.

Holiday Snack Mix

5 cups Rice Chex

4 cups Corn Chex

3 cups Golden Grahams

1 cup flaked coconut

1 cup slivered almonds

3/4 cup butter, cubed

1 cup sugar

1 cup light corn syrup

Grease two 15-in. x 10-in. x 1-in. baking pans; set aside. In a large bowl, combine cereals, coconut and almonds; set aside. In a heavy saucepan, combine the butter, sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 10 minutes, stirring occasionally. Pour over cereal mixture and stir until well coated. Spread onto prepared pans. Cool, stirring occasionally. Store in an airtight containers.

Oreo Truffles

1 pkg. (8 oz.) Cream Cheese, softened

1 pkg.  (16.6 oz.) Oreo Cookies, finely crushed (about 4-1/4 cups), divided

2 pkg. (8 squares each)  Semi-Sweet Chocolate, melted

Mix cream cheese and 3 cups cookie crumbs until well blended.   Shape into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.  Chill 1 hour or until firm. Store in tightly covered container in refrigerator.

Triple Chocolate Mousse Cake

1/2 C chocolate syrup

1 pkg. chocolate cake mix

1 C water

1/3 C oil

7 eggs, divided

1/2 C Sour Cream

1 8 oz. pkg. Cream Cheese, softened

1 C sugar

1 12 oz. can evaporated milk

4 sqs. Semi-Sweet Chocolate, melted

1 C thawed Whipped Topping

The cake batter and mousse mixture magically switch places during baking!

Heat oven to 375ºF. Spray 12-cup fluted tube pan with cooking spray; pour in chocolate syrup. Beat cake mix, water, oil and 3 eggs with mixer 2 min. or until well blended; blend in sour cream. Pour over syrup in pan. Beat cream cheese and sugar with mixer until well blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed-side down. Place tube pan in shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with Whipped topping.