Desserts just don’t get much better than this…
I’m featuring a fudge sundae pie today that is just tops. One glance at the ingredients and you’ll see why you can’t go wrong here. There are not alot of recipes that each separate ingredient would be good by itself. I am, in fact, eating a piece right now. I’ll be taking a bite every couple sentences. I don’t usually eat at the computer, but I make exceptions now and then.
I remember Mom making this when I was still at home. And I’ve seen this recipe now and then in different cookbooks. The cookbook I used for it this time is Cooking with the Horse and Buggy People. It says the recipes were shared by Amish ladies from Holmes County and Wayne County. So, you readers from there, here you go, a recipe from your neck of the woods…
Fudge Sundae Pie
1/4 cup corn syrup
2 Tbsp. brown sugar
3 Tbsp. oleo (oops, what I said about each ingredient tasting good by itself, I take that back here, forgot about the butter when I said that!)
2 1/2 cups Rice Krispies
Combine syrup, sugar, and oleo and cook over low heat until mixture begins to boil. *Another bite* Man, this stuff is good!!!
Remove from heat and add Rice Krispies. Press evenly in greased pie pan.
Mix:
1/4 cup peanut butter
1/4 cup fudge sauce
3 Tbsp. light Karo (I used the same stuff as the corn syrup above)
I actually didn’t know what they meant by fudge sauce, but I thought I couldn’t go wrong with this, so this is what I used.
Spread half of mixture over crust.
Spread 1 quart vanilla ice cream over mixture. Ok, I usually try to follow recipes exactly so I can feature them accurately, but once in awhile, I just can’t help but substitute, like now… Caramel Collision ice cream won over boring vanilla ice cream here.
Freeze. Before serving, warm remaining sauce and drizzle over the top.
It didn’t exactly drizzle (and I warmed it till it was bubbling), so I put it into a baggie and snipped the corner off and piped it on. Maybe I used the wrong ‘fudge sauce’.
All I can say is YUM!!!
“Give Me 5 or Fewer”
I just really like that section in my Quick Cooking Annual Cookbooks… with only 5 ingredients in a recipe, there’s a better chance that I’ll have them all on hand. 
I do have a cookbook that most recipes have about 15-25 ingredients… the stuff in that cookbook dances with flavor! I’ll feature it sometime. But for now, we have…
Easy Cherry Tarts …from the 2003 Quick Cooking Annual Cookbook
1 tube (8 oz) refrigerated crescent rolls
1 pkg (3 oz) cream cheese, softened
1/4 cup confectioner’s sugar
1 cup canned cherry pie filling (I used strawberry, it’s better And I also put it in the food processor to get rid of the big chunks)
1/4 tsp. almond extract
Place crescent dough on a lightly floured surface; seal seams and perforations.
Cut into 2″ circles. Place in greased miniature muffin cups.
In a small mixing bowl, beat cream cheese and sugar until smooth. Place about 1/2 tsp in each cup.
Combine pie filling and extract; place about 2 tsp in each cup.
Bake at 375 for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Refrigerate until serving. Yield: 2 dozen.
These little things are GOOD! And yeah, easy too! But mine did get a bit messy. The filling bubbled over out of the cups and they didn’t look near as neat as they do in the cookbook. 
But I would recommend them! 
Let’s make some Chocolate Leaves!
You’ll notice that I’m doing this because I get a kick out of it, not because I’m refined, elegant, and professional! 
First of all, I should’ve got my husband to do the photography instead of someone less than 4′ tall. But, I picked on the one who was sitting on a barstool with her face within a foot of my project, asking questions and wanting to help. Can’t blame her… at 4 years old, I’d have been dying to be turned loose with a paintbrush, melted chocolate, and leaves… paint, lick, paint, paint, lick…
I’ve made chocolate leaves only once in my life… just last weekend. So, if you’ve made them twice, you’re more experienced than me. 
I went out to my rosebush (if you DON’T know me, you’re picturing something with beautiful pink roses hanging all over it, aren’t you? And if you DO know me, you’re thinking, “Huh?! You have an ALIVE rosebush?!”, aren’t you?)… anyway, I went out to my rosebush and picked 8 leaves off, brought them in and washed them under running water, and patted them dry with a paper towel. Then I took a paintbrush (everything else that’s actually a kitchen tool looked too big and cumbersome) and spread melted chocolate on the bottom side of the leaf.
I just let them harden a little at room temp, then put another coat on and put them in the fridge to harden. Then, I got them out and peeled the leaves off…
When they were done, we were awing over them and Lexi said, “Mom, they’re SO pretty! Can I eat them?” Um, let me think… “No!”
I put them back in the fridge till I was ready to use them.
Next time, I’d make them a bit thicker. It was kinda neat how thin and delicate they were, BUT I started with 8 leaves, had 3 casualties, and ended up with 5 because they broke when I was pulling the leaves off. It was fun and they looked so neat… I’ll definitely make them more often!
Have any of you made chocolate leaves before that you could give us all some more tips?
What I put the leaves on was a new recipe , so I’ll throw that in here too, while I’m at it.
German Chocolate Cream Pie …from the 2002 Quick Cooking Annual cookbook
1 pkg (4 oz) German sweet chocolate
1/3 cup milk
1 pkg (3 oz) cream cheese, softened
2 Tbsp sugar
1 carton (8 oz) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Whipped topping, frest mint and chocolate dessert decorations, optional
In a saucepan over low heat, cook the chocolate and milk until choc is melted; stir until smooth. In a mixing bowl, beat cream cheese and sugar until smooth.
Stir in chocolate mixture. Fold in whipped topping. Spoon into crust. Freeze until firm. May be frozen for up to 3 months, just in case you could leave a chocolate pie alone for 3 months, knowing it’s right there in the freezer!
Remove from the freezer 10 minutes before serving. Garnish with whipped topping, mint and chocolate decorations if desired. Yield: 6-8 servings.
I had a bunch of melted chocolate left over and no more Cool Whip, so I just drizzled the chocolate over… it does need garnish of some sort, looks very plain without!
It was really good, except that I’m a milk chocolate fan, not semi-sweet. To me, this German sweet chocolate tasted just like semi-sweet. I want to try it again sometime and substitute 4 oz (or more ) of milk chocolate chips instead of the German chocolate.
Something Old, Something New
———————————— First the old —————————————————–
I have made this recipe so many times and it turns out great every time. I don’t know where it came from, it’s handwritten (by me) in my blank cookbook that isn’t so blank anymore!
Pumpkin Roll
3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
1/2 tsp. salt
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
Beat eggs for 5 min. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together dry ingredients. Fold into pumpkin mixture.
Spread in greased (I greased and floured it) 15″x10″ pan.
Bake @ 375 for 15 min. Turn out on towel sprinkled with powdered sugar. I usually run a pie server around under it to make sure it’s loose before turning it onto the towel.
Roll towel and cake together. Cool.
Unroll and spread with filling.
Filling:
1 c. powdered sugar
8 oz cream cheese
4 T. butter
1/2 tsp. vanilla
Beat until smooth and creamy. Spread over cake.
Roll and chill before slicing. I put it in the freezer to chill… the firmer it is to slice, the better. Well, I guess I’ve never had it frozen solid. It might not cut very easy then. You could roll it either way, it depends on how big you want the pieces to be.
—————————————- And now the new ———————————————–
This recipe comes from an Easy to Bake Easy to Make recipe card. I did a bit of variation to it. Look at the pictures…I don’t ned to tell you if it was good or not! 
Easy Chocolate Lover’s Cheesepie … I actually made it into a cheesecake instead of a cheesepie, so in this case, it’s Easy Chocolate Lover’s Cheesecake
3 pkgs (8 oz each) cream cheese softened
3/4 c. sugar
3 eggs
1 tsp. vanilla extract
2 c. (12 oz pkg) Hershey’s mini semi sweet chocolate chips (I use regular-sized chips and used milk chocolate)
2 T. whipping cream
1 extra-serving-size packaged graham cracker crust (9 oz) (I mixed 1 1/4 c. graham cracker crumbs, 3 T. sugar, and 1/3 c. melted butter together and pressed it in the bottom of a springform pan. Then I chilled it in the fridge until I was ready to pour the batter in.)
Heat oven to 450. Beat cream cheese and sugar until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups choc chips; pour into crust.
Note: I’m always asked to share some of my crust and batter when I use a springform pan because of my little helper in the kitchen with some of her own mini bakeware.
Bake 10 minutes. Without opening oven door, reduce temp to 250 (I don’t have a window in my oven. You wouldn’t believe how hard it was for me to simply turn the oven down and walk away!); continue baking 30 minutes or just until set. Remove from oven to wire rack.
Cool completely. Cover; refrigerate until thoroughly chilled. Place remaining 1/3 cup choc chips and whipping cream in a microwave-safe bowl. Microwave on high 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheesepie. I put some caramel ice cream topping on, then piped the chocolate mixture on. I don’t know that it was really any better, just felt like doing it that way.
Refrigerate 15 min or until topping is set. Cover; refrigerate leftover cheesepie.
——————————————- This and that ——————————————————
I just paged down and it’s looking pretty desserty lately! Time to get some main dishes and side dishes on here again! We have not been just eating desserts! 
Actually, all those desserts happened to be food to take away somewhere. Can tell what I like to make the best when I have to take food somewhere!
What are you having for supper tonight? Sometimes I’m stumped and I’m sure some of you are too. Let’s have some suggestions for us all!
I have a ham in the fridge and am planning to make that for supper tonight. Not sure what’s gonna go with it yet.
Chocolate Peanut Supreme
My food group was on for salad and dessert for carry-in at church a few weeks ago. I made a veggie and dip tray and Chocolate Peanut Supreme dessert. I try to make my featured recipes like the recipe says, but the dessert recipe has a substitution in it. But I’m fine with that because it’s an idea you might like to use sometime… you know how when you’re baking cookies and something comes up (like, the baby needs attn, you get to talking on the phone, or you just plain forget about them) and then that batch gets darker, which makes them crunchy instead of soft and bend-able, and nobody wants to eat them? Well, when that batch cools, crush them with a rolling pin and put the crumbs in a bag in the freezer, then when you make a recipe that calls for graham cracker crumbs or crushed Oreo crumbs for the crust, just pull out your ready-made crumbs and use them. Saves you from having to eat dark crunchy chocolate chip cookies!
Chocolate Peanut Supreme …from the 2000 Quick Cooking cookbook.
1/2 cup chunky peanut butter (didn’t have chunky, so I just used creamy)
1/3 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs (I substituted the above-mentioned cookie crumbs)
1/2 cup sugar (I used about 1/4 cup because the cookies were sweeter than g.c. crumbs)
1 pkg (5.9 oz) instant chocolate pudding mix
3 cups cold milk
1 carton (12 oz) frozen whipped topping, thawed
1 cup chopped peanuts (I skipped the peanuts and sprinkled some cookie crumbs on top)
In a bowl, combine peanut butter and butter. Stir in cracker crumbs and sugar; mix well. Press into a greased 9×13 pan.
Prepare pudding with milk according to package directions, spoon over crust.
Spread with whipped topping.
Sprinkle with peanuts.
Cover and refrigerate for at least 1 hour or until set. Refrigerate leftovers. Yield: 12-16 servings. This was SO good, but I do want to try it the right way sometime (without substitutions)!
And here’s the veggie tray…
About Me
Hi! Welcome to my kitchen! My name is Kay. I'm from central Ohio. I love cooking and baking. Especially baking. It's thereapeudic for me. I'm not a professional or gourmet cook by any means. I'm a Christian homemaker who happens to take pictures of some of the food I make. I have 2 little 'helpers'... Lexi (7) and Tiffany (3), who are young cooks in training. I don't do anything on the grill... that's where my husband Shannon comes in! He grills quite a bit, especially in the summer. So, sit back and enjoy browsing thro' the recipes. If you try some of them, I'd love to hear feedback on how you liked them! If you want to contact me, my email address is kaylouann@gmail.com
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