Cocoa Fudge Cake

1 2/3 cup flour
1 1/2 cup sugar
2/3 cup cocoa
1 1/2 t. baking soda
1 t salt
1 1/2 cup buttermilk
1/2 cup shortening
2 eggs
1 t. vanilla

Heat oven to 350 degrees. Grease and flour 13x9 pan, two 8 or 9 inch rounds or 12 cup bundt cake pan. Beat all ingredients in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan (s).
Bake until toothpick inserted into center of cake come out clean, 35 to 40 minutes, layers 30 to 35 minutes, bundt cake 40 to 45 minutes; cool. Frost as desired.

Red Velvet Cheesecake Cake

--White Chocolate Cheesecake--
4 oz white chocolate, chopped
1/8 cup heavy cream
2 1/2- 8 oz pkg cream cheese, room temp
1/2 cup sugar
1 large egg, room temp

Place aluminum foil or parchment paper on bottom of cheesecake pan, makes for an easier removal. Slowly melt white chocolate with cream in microwave for 30 seconds. Take out and stir. Put back in microwave for 15 second increments stirring in between. Once all is melted, stir well and set aside to cool.

In large mixing bowl, beat cream cheese and sugar until blended well. Beat in the eggs. Continue for 3 minutes. Pour in cooled white chocolate mixture. Mix at a low speed until blended. Pour filling into pan and smooth top.

Bake cheesecake for 30-35 minutes. Allow the cake to cool for 10 minutes on rack. Place cheesecake in fridge overnight to let set.

**I make my cheesecake the day before I do the Red Velvet to ensure that the cheesecake is set.**

--Red Velvet Cake--
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Preheat oven to 350 degrees. Beat eggs; add sugar. Add butter and egg mixture; mix well. Mix cocoa and food coloring in seperate bowl, then add to creamed mixture. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into two 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.

Assembly:
Place bottom layer on cake stand. Remove cheesecake from fridge, remove from metal bottom, then peel off parchment paper or foil. Place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, wait 5-10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake.

--Cream Cheese Frosting--
1 8 oz pkg cream cheese
1 T. milk
1 t. vanilla
Dash of salt
5 1/2 c. powdered sugar

Blend together softened cream cheese, milk, vanilla and salt. Add sugar, 1 cup at a time, mixing well after each addition.

Frost away!!!
Garnish with shaved white chocolate. Refrigerate until ready to serve.

White Chocolate Raspberry Cheesecake with Raspberry sauce

Crust:

1/3 of 1 lb box chocolate graham crackers
4 T butter, melted
2 T sugar

Cheesecake:
8 oz white chocolate, chopped
1/4 cup heavy cream
Five 8 oz pkg cream cheese, room temp
1 cup sugar
2 large eggs, room temp

Raspberry Sauce:

1 package frozen raspberries

1/2 cup sugar

1 tsp lemon juice

Preheat oven to 350 degrees. Crush graham crackers and add to 10 inch spring form pan. Add melted butter and sugar. Toss together well and press into bottom of pan. Bake for 10 minutes and cool completely.

Slowly melt white chocolate with cream in microwave for 30 seconds. Take out and stir. Put back in microwave for 15 second increments stirring in between. Once all is melted, stir well and set aside to cool.

In large mixing bowl, beat cream cheese and sugar until blended well. Beat in the eggs, one at a time. Continue for 3 minutes. Pour in cooled white chocolate mixture. Mix at a low speed until blended. Pour filling into pan and smooth top.

Bake cheesecake for 1 hour and then turn off oven without opening the oven door. Allow the cake to cool in oven for 2 hours. Remove cake from oven and place it on a rake to cool completely. (About an hour) Cover and refrigerate for at least 8 hours or up to 3 days.

Thaw raspberries in bowl with sugar mixed in. Add lemon juice and stir. Mash raspberries through a fine mesh strainer, discarding the seeds.

Garnish top of cake with fresh raspberries, white chocolate curls, powdered sugar, etc. Top slices with raspberry sauce just before serving.

German Apple Pie

This is a delicious twist for an apple pie. I got the recipe out of the Taste of Home book. It will become a family favorite!

1 1/2 cups flour
1/2 t. salt
1/2 c. shortening
1 t. vanilla extract
2 to 3 T. ice water

Filling:
1 c. sugar
1/4 c. flour
2 t. ground cinnamon
6 c. sliced peeled tart apples
1 c. heavy whipping cream

In a small bowl, combine flour and salt; cut in the shortening until crumbly. Add vanilla. Gradually add water, tosssing with a fork until dough forms a ball. Roll out pastry to fit a 9 inch pie plate. Transfer to pie plate. Trim and flute edges.

For filling, combine the sugar, flour and the cinnamon; sprinkle 3 tablespoons into crust. Layer with half of the apples, then sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over all; try to moisten all cinnamon/sugar on top.

Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees, bake for 55 to 60 minutes or until apples are tender. Cool. Store in refrigerator.

Almost a Candy Bar

1 tube (16 1/2 oz) refrigerated chocolate chip cookie dough
4 nutty s'mores trail mix bars (1.23 oz each), chopped
1 package (10 to 11 oz) butterscotch chips
2 1/2 cups of miniature marshmallows
1 cup chopped walnuts
1 1/2 cup miniature pretzels
1 package (10 oz) peanut butter chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 package (11 1/2 oz) milk chocolate chips

1. Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and trail mix bars.
Press into an ungreased 9 x13 baking pan. Bake uncovered at 350 degrees for 10-12 minutes or until golden brown.
2. Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to
brown. Sprinkle with walnuts; arrange pretzels over the top. In a small sauce pan, melt the peanut butter chips, corn
syrup and butter; spoon over bars.
3. In a microwave, melt chocolate chips; stir until smooth. Spread or drizzle over bars. Refrigerate for hour or until
firm before cutting.

Potato Soup

*About 12 russet potatoes, peeled & diced
*About 1/2 pint half & half
*3 stalks celery
*3 carrots, peeled and chopped
*1 onion, chopped
*1-2 C. chicken stock
*2 T. butter
*1/2 lb. cooked bacon, crumbled & drained, drippings reserved
*1/2 pint sour cream, plus extra for garnish
*seasoned salt to taste
*pepper to taste
*chopped green onions, garnish

~Saute onion, celery and carrots until onion translucent. Bring potatoes to a boil with chicken stock for 5-10 minutes. Add veggies. Cook until potatoes soft. Turn off heat. Fold in half & half and sour cream. Add 1/4 C. bacon drippings. Add salt and pepper. Garnish with sour cream, chopped green onions and bacon

(To make in crock pot, cook all veggies and seasonings in chicken stock until cooked, then fold in other ingredients. Add garnish in bowls when serving)