ith scraper to look like mud.
MISSISSIPPI MUD CAKE 4 eggs 1
Spread ice cream into bottom of pie crust.
Fill it half way. Sprinkle oreo cookie crumbs over top of ice cream.
Spread a layer of whipped topping on top of cookie crumbs.
Sprinkle on top, cookie crumbs.
Scoop out a dish and enjoy!
Cream sugar and shortening.
Add eggs and beat well.
Add cocoa and flour to mixture.
Add vanilla and nuts.
Pour in greased and floured 13 x 9 x 2-inch pan.
Bake 30 to 35 minutes at 300\u00b0.
Spread marshmallows evenly over top of cake.
Return cake to oven for 5 minutes.
Then frost with Mississippi Mud Frosting.
Cream together butter, sugar and eggs, then add dry ingredients, mixing well.
Pour into oblong pan and bake at 350\u00b0 for 30 to 40 minutes.
Pour marshmallow cream over hot cake.
Cool. Top with Icing for Mississippi Mud Cake.
Cream together the sugar, 1 cup of margarine and cocoa.
Beat eggs with vanilla.
Add flour.
Beat well.
Add coconut, coconut extract and chopped nuts.
Spread in a 9 x 13-inch cake pan (well-greased).
Bake at 350\u00b0 for 30 to 40 minutes.
Immediately after taking from the oven, spread with marshmallow cream.
Spread with Mississippi Mud Cake Frosting.
Grease and flour 13 x 9 x 2-inch baking pan.
Preheat the oven to 350\u00b0.
In large mixing bowl, cream butter and sugar until light.
Add the eggs, one at a time, beating well after each addition.
Sift together the flour, salt and cocoa; stir into creamed mixture.
Add pecans, coconut and vanilla; beat well. Turn the batter into prepared pan, smooth the top.
Bake for 30 to 35 minutes.
Test with a wooden pick.
Remove from oven; sprinkle top with marshmallows.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
Mix shortening, sugar, eggs and cocoa together well.
Add baking powder, salt, nuts, and flour and mix well.
Put in 9x13-inch greased pan @ 300\u00b0F for 40 minutes.
Remove and put marshmallows on top of bar cookie. Bake 10 minutes more.
Let cool.
Mix icing ingredients. Put on top of marshmallows.
Combine all ingredients except marshmallow cream.
Pour into a greased and floured 13 x 9 x
2-inch pan.
Bake at 350\u00b0 for 45 to 50 minutes.
While cake
is
hot
spread marshmallow cream on top. Let cool, then
add
Mississippi
Mud
Topping. Makes 10 to 12 servings.
Mix cookies crumbs and butter.
Spread over a 13\"x 9\" pan.
Freeze for 20 minutes.
In the meantime, blend pudding and milk FOLD IN Cool Whip.
Spread over frozen cookie crust and freeze for at least another 20 minutes.
If desired, top with more oreo cookie chunks or chocolate syrup.
Serving size depends on what size pieces are cut.
2-inch cake pan. Pat cookie crumbs down with the back
Place butter in a 2-quart mixing bowl; microwave at High 1 minute, or until butter melts.
Stir in sugar and eggs; set aside. Combine flour, salt and cocoa; stir well.
Stir dry mixture into egg mixture.
Stir in vanilla and pecans.
Spread batter in a greased and floured 8-inch square baking dish.
Shield corners with triangles of aluminum foil, keeping foil smooth and close to dish.
Place baking dish on a microwave-safe cereal bowl inverted in the oven.
Microwave at Medium (50% power) 6 to 7 minutes, giving dish a half turn ...
Mix cookies and melted margarine.
Spread in a 9 x 13-inch dish and put in freezer for 20 minutes.
Blend pudding and milk. Fold in Cool Whip.
Spread on cookie mix and freeze 20 minutes. Top with additional crushed cookies.
Place oven rack in the center of the oven and preheat to 350\u00b0. Place all ingredients in a large mixing bowl.
Blend with electric mixer on low speed for 1 minute.
Scrape down sides of bowl with spatula.
Increase mixer speed to medium and beat 2 minutes more. Scrape down sides again if needed.
Pour batter into prepared pans. Place in an oven and bake 40 - 42 minutes until the cake springs back when lightly pressed with your finger.
When done cool on racks.
~ForIcing~.
Stir together icing ingredients in a bowl until smooth.
~ForCake~.
Beat eggs until thickened.
Gradually beat in sugar.
Sift flour mixture and cocoa together.
Stir melted butter, vanilla, coconut and pecans into flour mixture, then add to egg mixture and stir well.
Pour into greased 9 x 13 inch pan and bake at 350F (medium oven) for 35 minutes or until toothpick inserted in center comes out clean.
Remove from oven and immediately spread with marshmallow cream.
Gently spread Sugared Cocoa Icing over ...