Snake River Mud

A Yummy desert from Youth Conference

Snake River Mud

¾ C Sugar
¼ tsp Salt
1 C Flour
½ C Milk
¼ C Cocoa powder
1/3 C Margarine, soft
2 tsp Baking powder
1½ tsp Vanilla
½ C Nuts, chopped, optional

Stir together until smooth.

Pour into baking dish or Dutch oven 10”

Combine “Mud” ingredients:

½ C Sugar
¼ C Cocoa powder
½ C Brown sugar
1¼ C Hot water

Pour over cake batter, do not stir.

Bake 35-40 minutes until center is almost set (6 briquettes bottom, 14 top). Remove from heat and sprinkle the chocolate chips on, let sit until chips melt.

6 oz Chocolate chips
Whipped topping

Serve with Whipped topping or ice cream, if desired.


Submitted By: Karen Tucker

Oreo Truffles

Warning: these are a little addicting. Good thing they are easy They would look cute with a pink chocolate drizzled on top for Valentines day. Just drop in a little food coloring to the melted chocolate and mix it up.

Oreo Truffles

1 package (18 oz.) Oreo cookies, crushed into small pieces
1 8-oz. package cream cheese, softened
1 package Almond Bark
Chocolate chips or chocolate bark for drizzling

Mix crushed Oreos and cream cheese until well-combined. Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour). Melt white almond bark according to package directions. Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into white coating and place onto waxed paper to harden. Once dry, melt chocolate bark (or if using chocolate chips, melt chocolate chips with a bit of shortening) and scoop melted chocolate into a ziploc baggie. Snip a very small corner off the bag and drizzle back and forth over the truffles. Let dry. Chill them and serve after chilled.

Holiday layered delight

Holiday layered delight

Crust:

1 cup chopped pecans
1 cup flour
1 stick melted butter

Mix and pat in bottom of 8x11 inch pan. Bake at 350 for 10-12 min. Cool.

Filling:

9 oz. carton cool whip
8 oz. pkg. cream cheese
1 cup powdered sugar

Whip and spread on crust.

Mix one 6 oz. pkg. chocolate instant pudding and 3 cups milk. Spread on top of cream mixture. Chill. If desired, serve topped with spoonful of whipped cream and sprinkle with nuts.

Submitted by: Laurie Hyde

Note* substituting pistachio or lemon pudding is also very yummy

Pumpkin Cream Cheese Roll

Pumpkin Cream Cheese Roll

Sheet cake:

3 eggs beaten

1 C. sugar (add gradually)

1 C. pumpkin

1 C. flour

1 tsp. lemon juice

1 tsp. baking pwdr.

1 tsp. ginger

½ tsp. nutmeg

½ tsp. salt

1-2 tsp. cinnamon

Mix eggs and sugar well. Add the rest of the ingredients.

Pour in a greased and floured cookie sheet. Sprinkle with

chopped nuts (opt.) Bake 375 degrees for 15 min. Cool.

Filling:

1 C. powdered sugar

8 oz. pkg. of cream cheese

4 TB butter or marg.

½ tsp. vanilla

Cream together, spread on cooled cake. Loosen edges from

pan and roll. Chill in the refrigerator before cutting

Submitted By: Sarah Smyth

Pumpkin Roll

PUMPKIN ROLL

¾ c Flour
1 tsp Baking pwd
2 tsp Cinnamon
1 tsp Ginger
3 Eggs
1 c Sugar
2/3 c Pumpkin
1 tsp Lemon juice

Beat eggs, sugar, lemon juice and pumpkin together. Add dry ingredients and mix.
Spray baking sheet then line with parchment or waxed paper, spray it also.
Pour batter on baking sheet. Sprinkle with nuts, if desired. Bake at 375° for 15 minutes.
While baking prepare a woven, not terry, dish cloth by sprinkle generously with powdered sugar.
Remove cake from oven and immediately turn out on dish cloth; roll up and allow to cool on cooling rack. When cool unroll and spread on the filling (recipe follows), re-roll and serve.

FILLING
1 c Powdered sugar
8 oz Cream cheese, softened
4 Tbsp Butter or margarine
½ tsp Vanilla

Beat filling ingredients together until smooth, spread on cake.

Submitted by: Karen Tucker