___________________________________________________ M ILLION DOLLAR PIE In memory Hazel Blankenship ___________________________________________________ 8 oz pkg cream cheese softened 1 can Eagle Brand milk 1/3 c lemon juice 1 6 oz can crushed pineapple, drained 1c nuts 1 can angel flake coconut 8 oz Cool Whip DIRECTIONS: Mix well & stir in Cool Whip. Pour into 2 graham cracker pie crusts & chill for two hours. ___________________________________________________ M OCHA FUDGE COBBLER Debbie Lovell Harter ___________________________________________________ 2 c self rising flour 1-1/4 c sugar 1/4 c cocoa 1 c milk 2/3 c vegetable oil 2 tsp vanilla 1-1/4 c sugar 1 c light brown Sugar (packed) 3 c hot coffee 1/2 c cocoa DIRECTIONS: Combine flour, 1-1/4 c sugar, & 1-1/4 c cocoa. Add milk, vegetable oil, & vanilla. Pour into a 9 x 13 pan. Combine sugar, LT brown sugar, & 1/12 c cocoa. Sprinkle over batter. Slowly drizzle hot coffee over mixture. Set oven to 350°. Bake for 30 to 40 mins until crust forms. Let’s set 20 to 25 mins before serving. ___________________________________________________ M ISSISSIPPI MUD CAKE Janie Binkley ___________________________________________________ 2 c sugar 4 eggs 4 T cocoa 1 tsp vanilla 2 sticks butter 1c flour 1c chopped nuts 1 pkg mini marshmallow ICING:-------------------------------------------------------------------------------- 1 box powered sugar 4 T cocoa 3/4 c melted butter 1 tsp vanilla 4 T hot water Add more water if needed DIRECTIONS: Cream sugar & butter. Beat in eggs one at a time. Mix flour & cocoa together & add sugar to mixture & mix well. Add nuts vanilla. Bake in greased 13 x 9 x 2 pan at 350° for 45 mins. Cover with marshmallows & return to oven to puff up. ICING: have ready to pour after marshmallows are melted. Mix 1 box of powdered sugar, cocoa, butter, vanilla, hot water & beat well. Add more water if needed. Pour icing over cake immediately after removing from oven.
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