Chocolate Ribbon Pie

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Ingrients & Directions

4 oz Philadelphia Cream Cheese;
2 tb Sugar
1 tb Milk
1 8-oz tub Cool Whip?; thawed
-& divided
1 6-oz or 9 in prepared
-chocolate flavored crumb
2 c Cold milk
2 pk (4 oz) JELL-O Chocolate
-Flavor Instant Pudding &
-Pie Filling

Beat cream cheese, sugar and 1 tablespoon milk in large bowl until
smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom
of crust.

Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese

Refrigerate 4 hours or until set. Just before serving, spread
remaining whipped topping over pudding layer. Garnish with shaved
chocolate or chocolate curls.

8 servings

Jello Rainbow Cake

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Ingrients & Directions

1 pk White cake mix
2 pk Jello (3 oz) any flavor
2 c Boiling water
1 pk Cool whip, thawed (8 oz)

Bake cake mix as directed on package. Remove from pans to cool. Rewash
pans and put cakes back in them when the cakes are completely cooled. It is
best to use 2 8-9″ round cake pans but you can use an oblong pan if you
want. After cakes have been place back into pans (top side up), prick them
with utility fork at 1/2″ intervals. Meanwhile, dissolve each flavor
separately in 1 cup boiling water. Carefully pour one flavor gelatin over
each cake layer (if using oblong pan you must use the same flavors for the
2 pks).
Chill 3-4 hours. Dip one cake pan in warm water for 10 sseconds, then
unmold cake layer onto serving plate. Top with about 1 c. cool whip. Unmold
second cake layer and carefully place on first layer. Frost with remaining
topping. Chill. Great moist’n fruity cake especially for those who like a
light, refreshing cake that is not too sweet.


10 Servings

Jell-o Poke Cake

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Ingrients & Directions

1 White or yellow cake mix
-(two layer)
(baked and cooled)
1 c Boiling water
1 pk Jell-O (any flavor – 4
-serving size)
1/2 c Cold water

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]

Thawed whipped topping or prepared frosting

Place cake layers, top sides up, in two clean 8″ or 9″ layer pans; prick
each cake wht large two pronged fork at 1/2 inch intervals. Dissolve
gelatin in boiling water. Add cold water and spoon over cake layers. Chill
4 hours. Dip one pan in warm water for 10 seconds; unmold onto serving
plate. Frost. Unmold second layer; place on first layer. Frost.
Refrigerate. Garnish as desired.

6 Servings

Jalapeno Corn Cakes With Red Pepper Salsa

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Ingrients & Directions

1 1/2 c Chicken broth
3 tb Corn oil
1 c Yellow corn meal, preferably
-stone ground
2 ts Baking powder
2 tb Finely minced jalapeno
2 tb Finely minced fresh cilantro
3 lg Eggs, beaten
4 dr Tabasco sauce, or more to
1 ts Salt, or more to taste
3/4 ts Freshly ground black pepper
1 c Corn kernels (cut from 1 to
-2 ears of corn or thawed
Red pepper salsa, recipe

Bring the chicken broth and corn oil to a boil in a medium saucepan. Reduce
the heat to medium and gradually add the cornmeal, whisking all the while.
Still whisking, cook the cornmeal for 2 minutes. The cornmeal will absorb
the liquid and thicken like polenta. Remove the pan from the heat and let
cool for about 5 minutes. Whisk the baking powder, jalapeno, cilantro,
eggs, Tabasco, salt and pepper into the cornmeal until well blended. Fold
in the corn kernels with a rubber spatula.

If necessary, lightly butter, oil, or spray your griddle or skillet.
Preheat over medium heat or if using an electric griddle set to 350 degrees
F. If you want to hold the pancakes until serving time preheat your oven to
200 degrees F. Spoon 1/4 cup of batter onto griddle for each pancake,
allowing space for spreading, and use a spatula or the back of your spoon
to lightly press the batter into rounds. When the underside of the pancake
are golden and the tops are speckled with bubbles that pop and stay open,
flip over with a wide spatula and cook on the other side until light brown.
Serve immediately or place in oven while you make the rest of the batch.

Yield: 20 (2 1/2-inch) pancakes

NOTES : Cooking Live
1 Servings

Italian Celebration Cake

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Ingrients & Directions

1 Frozen family sized pound
-cake, (16 oz) thawed
3 tb Orange flavoured liqueur
-(can subst. orange juice)
15 oz Carton ricotta
1/2 c Mini chocolate chips
3 tb Candied fruit

Cocoa-Mocha Frosting (recipe follows)

Slice top and end pieces off pound cake to form rectangle. Slice crosswise
to form three even layers. Sprinkle top of each layer with liqueur or
juice. Put fine sieve over mdm bowl. Using rubber scraper, press Ricotta
thru sieve. Fold in canndied fruit and chocolate chips. Place bottom layer
of cake on heavy duty foil. Spread evenly with half of cheese mixture. Top
with 2 nd layer of cake, top with remaining cheese. Top with third layer,
wrap tightly with foil, chill for two or three hours until well chilled.

Cover top and sides with mocha frosting. Cover and refrigerate.

Cocoa-mocha Frosting:

1/2 c butter, softened 3 Tbsp warm water 3 tsp powdered instant coffee 1/3
c European style cocoa 1 1/2 c powdered sugar

In sm mixer bowl, beat butter until creamy. In sm c, mix coffee powder and
warm water. Mix cocoa and powdered sugar, add alternately to butter with
the coffee mixture. Beat until smooth and creamy. Frost top and sides of
cake. Makes about 2 c frosting.


2 Servings

Ice Cream Cake

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Ingrients & Directions

2 1/2 c Graham cracker crumbs
1/2 c Sugar
1/2 c Margarine, melted
1/2 ga Vanilla ice cream, softened
12 oz Pink lemonade, frozen
-concentrate, thawed

Mix crumbs, sugar and margarine in bowl. Press mixture in bottom of a 9×13
inch pan, reserving a small amount to sprinkle on top. Mix ice cream and
pink lemonade and spread on crust. Sprinkle with remaining crumbs and

16 Servings