DEVILISH DESSERT RECIPES

White Chocolate Cheesecake

Crust:

1/2 cup butter

1/4 cup sugar

1/2 teaspoon vanilla

1 cup flour

Filling:

4 (8 ounce) pkgs. cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

4 eggs

12-ounces white chocolate, melted and cooled.

Crust: Cream butter, sugar and vanilla at medium speed with mixer until light and fluffy. Add flour, mixing at low speed until blended. Press onto bottom of 9-inch springform pan, prick with fork. Bake 25 minutes at 325 degrees.

Filling: Beat cream cheese, sugar and vanilla at medium speed with mixer. Add eggs, one at a time until well blended. Blend in melted chocolate, pour over crust. Bake 55-60 minutes until center is almost set. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with chocolate curls and powdered sugar.

Kathy Shy

Oran

Four Steps to Heaven

1 1/2 sticks butter

1 1/2 cup flour

1 cup chopped nuts

2 tablespoons sugar

1 8-ounce pkg. cream cheese

1 cup powdered sugar

Cool Whip

2 boxes instant chocolate pudding

3 cups milk

Mix butter, flour, nuts, sugar. Press into 9 by 12-inch pan. Bake at 350 degrees for 15 minutes. Cool. Mix cream cheese, powdered sugar and 1 cup of the Cool Whip. Spread over crust.

Mix instant pudding and milk. Beat and spread over cheese mixture. Refrigerate till set.

Spread top with Cool Whip. Decorate with chocolate sprinkles or mini chocolate chips.

Keep refrigerated

Kathy Shy

Oran

Chocolate Pudding Cake

Crust: Pat out the following ingredients and put in 9x13 inch pan and bake at 350 degrees about 20 minutes or until light brown.

1 1/4 cups flour

1 1/2 cups nuts

1 1/4 sticks oleo

After crust is cool, mix the following and spread on crust.

1 (8 ounce) pkg. cream cheese

1/2 teaspoon vanilla

1 cup powdered sugar

1 cup Cool Whip

Mix the following:

1 large pkg. instant chocolate pudding

1 large pkg. instant vanilla pudding

4 1/2 cups milk

Beat with electric mixer until just blended. Spread over first layer and put into refrigerator for about 15 minutes. Top with 1/4 cup chopped nuts.

This can be stored in refrigerator or frozen. It is delicious served frozen. Serves 12-15.

LaVerne Freed

Scott City

Death by Chocolate

1 box (19.8 ounce) fudge brownie mix

3 pkgs. (3.5 ounce each) instant chocolate mousse

8 chocolate-covered toffee candy bars (1.4 ounce each) (like Skor or Heath bars)

1 container (12 ounce) frozen whipped topping, thawed

Preheat oven according to brownie package directions. Bake brownies according to package directions; let cool. Meanwhile, prepare chocolate according to package directions; let cool. Break candy bars into small pieces in food processor or by gently tapping the wrapped bars with a hammer. Break up half the brownies into small pieces and place in the bottom of a large glass bowl or trifle dish. Cover with half the mousse, then half the candy, and then half the whipped topping. Repeat layers with the remaining ingredients.

Feeds up to 24 or one serious chocoholic

Janet Freeman

Jackson

Hershey Cake

1 cup plain flour

1 cup sugar

1 stick oleo

1 tablespoon baking powder

1 tablespoon vanilla

4 eggs

1 can (16 ounce) Heavy Hershey Chocolate Syrup

Mix and bake in a 13x9x2 inch pan at 350 degrees for 30-35 minutes.

Icing

Mix together and cook over medium heat.

1 cup sugar

1 stick butter

1/3 cup Pet or other can milk

Let it cook 2 minutes. After it starts to boil add:

1/2 cup chocolate chips

1/2 cup chopped pecans or walnuts

1/2 teaspoon vanilla

Pour icing over cake while cake is still warm.

Laura Rhame

Cape Girardeau

Easy Chocolate Puddin' Pie

1 Nabisco ready-made Oreo chocolate pie crust

1 small pkg. instant Jello chocolate pudding

1 small pkg. walnuts

1 small container Cool Whip

1 small pkg. Nabisco Oreo cookies

Remove plastic from pie crust. Prepare pudding and fill pie crust about half full. Sprinkle walnuts over top of pudding. Spread Cool Whip over this. Crumble Oreo cookies over top of Cool Whip. Refrigerate for at least 2 hours before serving.

Sammi Matthews

Cape Girardeau

Brownie Pudding

1 cup flour

2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup sugar

2 tablespoons cocoa

1/2 cup milk

1 teaspoon vanilla

2 tablespoons melted butter/margarine

1 cup walnuts

3/4 cup brown sugar

1/4 cup cocoa

1 3/4 cups hot water

Sift flour, baking powder, salt, sugar and cocoa. Add milk, vanilla, butter. Mix until smooth. Add nuts. Pour into greased 8 inch square pan. Mix brown sugar and cocoa. Sprinkle over batter. Pour hot water over entire batter. Bake at 350 degrees 40-45 minutes.

Variation: 1 bag chocolate chips over batter before baking.

Emily Hicks

Cape Girardeau

Bertha's Devil's Food Cake

1/2 cup butter

2 cups sugar

2/3 cup cocoa

2 cups flour

1 teaspoon vanilla

2 eggs

1/2 teaspoon salt

1 cup sour milk or buttermilk

2 teaspoons baking soda

1 cup boiling water

Cream butter and sugar. Add eggs. Beat. Add cocoa and beat until light. Add milk and keep beating 1 minute. Sift flour, salt and soda together.

Add to first mixture and beat well. Add vanilla and boiling water. Mix on medium speed. Makes 2 layers. Bake in greased and floured pans 25-30 minutes in 350 degree oven. Cool and frost if desired.

Pam Oehl

Friedheim

Mississippi Mud Cake

Cream together:

2 cups sugar

3 tablespoons cocoa

2 sticks margarine

Mix and add to creamed mixture:

1 1/3 cups flour

4 beaten eggs

1 teaspoon vanilla

1 1/2 cups coconut

1 1/2 cups chopped nuts

Bake at 350 degrees in a 9x13 inch pan for about 45 minutes.

Remove from oven and while cake is still hot, spread 1 pint jar of marshmallow cream over cake.

When completely cool, frost with:

1 stick of margarine, melted

1 box powdered sugar

1/3 cup Milnot milk

1/3 cup cocoa

1/3 cup coconut

1 cup chopped pecans

Rosalie Bollinger

Benton

Brownie Delight

Ingredients:

1 box of brownie mix (any brand will do)

16 ounce Cool Whip

2 (4 ounce) pkgs. of instant chocolate pudding

1 can sweetened condensed milk

1 1/2 cups milk

First mix and bake brownie mix according to directions on the box except bake in 13x9 inch pan.

After brownies are cooled, mix together middle layer. Pudding, milk, sweetened condensed milk, and 8 ounces of Cool Whip. Spread this mixture on top of cooled brownies. Top with remaining 8-ounce of Cool Whip. Candy bar shavings can be added on top for color. Refrigerate covered. This recipe can be made the day before and keeps well in the refrigerator.

Betty Essner

Benton

Four Layered Dessert

First layer:

1 1/2 cups flour

2 sticks margarine (melted)

1/2 cup chopped pecans

Mix and press in a 9x13 inch pan. Bake 15 minutes at 350 degree

Second layer:

1 1/2 cups Cool Whip

1 1/2 cups powdered sugar

12-ounces cream cheese

Beat sugar and cheese, fold in Cool Whip.

Third layer:

3 small boxes of instant chocolate pudding

4 cups milk

Mix. Spread on top.

Fourth layer:

Top with Cool Whip and pecans. Put in refrigerator for two hours before serving.

Sue Allison

Cape Girardeau

Chocolate Souffle

Ingredients:

1 pound chocolate, sweet

1/2 pound butter

1/4 cup rum, brandy or bourbon

1 tablespoon vanilla extract

9 egg yolks

1 cup sugar

9 egg whites

1/2 cup sugar

1 teaspoon salt

1 teaspoon cream of tartar

1. Combine in double boiler, chocolate, butter, liquor and vanilla, melt.

2. Whip whites to soft peak, add sugar, salt, and cream of tartar, continue whipping until stiff peaks are formed.

3. In separate bowl combine yolks and sugar, beat on high until stiff.

4. Add chocolate mixture to yolk mixture.

5. Carefully fold whites into chocolate, yolk mixture.

6. Grease and collar springform pans. Fill 1/2 to 3/4 inch from top.

7. Bake at 350 degrees for approximately 50 minutes.

8. Allow to cool and settle before removing collar and pans.

Makes 1 10-inch cake, using 10-inch springform pan.

Note: To make a collar for cake pan, cut a strip of parchment paper 3 or 4 inches wide and long enough to go around inside of the pan. It should extend above the top of the pan to keep the souffle from falling. Wrap the bottom of the pan with aluminum foil and bake in a water bath.

Betty Lindsay

Jackson

Chocolate Amaretto Cheesecake

1/2 cup chocolate wafers, finely crushed (Oreos, without filling)

1 1/2 cups light cream cheese, softened

1 cup sugar

1 cup 1-percent low fat cottage cheese, small curd

1/3 cup unsweetened cocoa

1/4 cup all-purpose flour

1/4 cup amaretto

1 teaspoon vanilla

1/4 teaspoon salt

1 egg

2 tablespoons chocolate, semi-sweet morsels

Chocolate curls and whipped cream (optional)

Sprinkle chocolate crumbs in bottom of an 8 inch springform pan. (If one is not available, any pan equal to 9x9 inch could be used.) Set crumbs aside. Blenderize or beat with mixer the cream cheese and next 7 ingredients till smooth. Add egg and blend just till mixed. Fold in chocolate chips.

Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 60 minutes or until cheesecake forms cracks around the edges. Let cool on wire rack. Cover and chill 8 hours. Remove sides of springform pan, and transfer cheesecake to serving platter. Garnish with chocolate curls and whipped cream if desired.

Makes 12 servings, 200 calories per serving.

Barb Burroughs

Altenburg

Chocolate Turtle Cheesecake

2 cups vanilla wafer crumbs

6 tablespoons margarine, melted

1 (14 ounce) bag caramels

1 (15 ounce) can evaporated milk

1 cup chopped pecans, toasted

2 (8 ounce) pkgs. cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup semi-sweet chocolate chips, melted

Combine crumbs and margarine. Press into bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes. Melt caramels with milk in 1 1/2 quart heavy saucepan over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans.

Combine cream cheese, sugar and vanilla, mixing at medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate. Mix well. Pour over pecans. Bake at 350 degrees for 40 minutes. Loosen cake from rim of pan. Cool before removing rim completely. Chill. Makes 10-12 servings.

Judy Heisserer

Scott City

Fudge Truffle Cheesecake

3 (8 ounce) pkgs. cream cheese, softened

1 (14 ounce) can condensed milk (not evaporated milk)

1 (12 ounce) pkg. semi-sweet chocolate chips, melted, or 8 (1 ounce) squares semi-sweet chocolate, melted

4 eggs

1/4 cup coffee-flavored liqueur, optional

2 teaspoons vanilla extract

Preheat oven to 300 degrees. Prepare Chocolate Crumb Crust below. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared 9 inch springform pan. Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish as desired. Refrigerate leftovers.

Chocolate Crumb Crust: in medium bowl, combine

1 1/2 cups vanilla wafer crumbs (about 45 wafers)

6 tablespoons confectioner's sugar

1/3 cup unsweetened cocoa

1/3 cup margarine or butter, melted.

Press firmly on bottom and 1/2 inch up side of 9 inch springform pan.

Judy Heisserer

Scott City

Chocolate Chess Pie

1 1/2 cups sugar

3 1/2 tablespoons cocoa

1/4 teaspoon salt

2 eggs, beaten

1/4 cup margarine or butter, melted

2/3 cup evaporated milk

1 teaspoon vanilla extract

1 unbaked 9 inch pie shell

Combine sugar, cocoa, salt. Add eggs, margarine, milk, and vanilla. Mix thoroughly. Pour into pastry shell. Bake at 350 degrees for 45-50 minutes.

Jane Stodghill,

Cape Girardeau

Chocolate Sack

1 (7 3/4x4x 2 1/2 inch) paper bag

2 wooden picks

1 (6 inch) wooden or metal skewer

2 (2 ounce) squares vanilla-flavor or chocolate-flavored candy coating

Cut 3 inches from top of bag with pinking shears. Place picks on outside base, parallel to short edges of bag, tucking ends under diagonal folds. Insert skewer through center fold and under picks. Set aside.

Place candy coating in top of a double boiler, and bring water to a boil. Reduce heat to low; cook until candy coating melts. Remove from heat; cool to 100 degrees. Pour about half of candy coating into bag, and tilt bag to coat interior. Shake bag over double boiler to remove excess candy coating. Suspend bag between two cans, supporting the bag with wooden skewer; let stand until firm.

Remelt candy coating in double boiler; cool to 100 degrees. Hold bag to light to find any thin places. Using a pastry brush, coat thin places, corners, and creases with candy coating; let stand until firm.

Remelt candy coating; cool to 100 degrees. Pour into bag, tilting to coat interior and shaking to remove excess. Suspend and let stand until firm. Carefully peel paper bag from candy coating. Store in a cool, dry place. Yield: 1 (4 3/4x4x2 1/2 inch) sack.

Can simply be served with ice cream and topping of fruit, your choice.)

In the bag:

To assemble the elegant dessert for two, spoon 2 or 3 tablespoons raspberry sauce onto center of 10- to 12-inch china dinner plate.

Position small chocolate sack diagonally across pool of sauce.

Pipe or spoon about 3/4 cup White Chocolate Mousse into open end of sack; allow mousse to spill out onto sauce.

Scatter fresh raspberries over mousse and sauce. Garnish with mint leaves, if desired.

Make a bow from gold lame' organza ribbon, leaving ends of ribbon long. Place bow on top of chocolate sack.

White Chocolate Mousse

1 cup white chocolate morsels

1/4 cup whipping cream

1 tablespoon raspberry sauce

1 drop of liquid red food coloring

1 1/2 cups whipping cream, whipped

Garnishes: fresh raspberries, fresh mint leaves

Combine white chocolate morsels and 1/4 cup whipping cream in a heavy saucepan; cook over low heat, stirring constantly, until chocolate melts. Cool. Stir in raspberry sauce and food coloring, fold in whipped cream.

Note: For white chocolate morsels I used Ghirardelli Classic White Chips.

Raspberry Sauce

1 (10 ounce) pkg. frozen raspberries, thawed

2 tablespoon sugar

2 tablespoons Cointreau or other orange-flavored liqueur

Place raspberries in container of an electric blender; process until pureed. Pour mixture through a fine wire-mesh strainer into a small bowl, discarding seeds. Add sugar and Cointreau to puree, stirring until sugar dissolves. Yield: 1 cup.

Betty Kuss

Cape Girardeau

Chocolate Mint Brownies

4 large eggs

2 cups sugar

1 cup all-purpose flour

1 cup cocoa

1 cup butter or margarine, melted

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

Mint Cream Frosting

3 (1 ounce) squares unsweetened chocolate

3 tablespoons butter or margarine

Beat eggs lightly with a wire whisk in a large bowl. Add sugar, and stir well. Combine flour and cocoa; gradually stir into egg mixture. Stir in 1 cup butter and flavorings. Pour into a greased 15x10x1 inch jelly roll pan; bake at 350 for 15 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Spread Mint Cream Frosting over brownie layer; freeze 15 minutes. Melt chocolate squares and 3 tablespoons butter in a heavy saucepan over low heat, stirring constantly, until melted. Spread over frosting until firm; cut into squares. Store in refrigerator. Yield: 2 dozen.

Mint Cream Frosting

1/4 cup butter or margarine, softened

2 3/4 cups sifted powdered sugar

2 to 3 tablespoons milk

1/2 teaspoon peppermint extract

3 or 4 drops of green food coloring

Beat butter at medium speed with an electric mixer; gradually add powdered sugar, beating mixture after each addition. Add milk, and beat until mixture is spreading consistency. Stir in peppermint extract and food coloring. Yield: about 2 cups.

Betty Kuss

Cape Girardeau

Mounds Candy Bar Cake

1 box chocolate cake mix, as directed

1 cup sugar

1 cup milk

24 large marshmallows

1 14-ounce pkg. flaked coconut

1 pound powdered sugar

1 stick margarine

1 1\2 cups chocolate chips

1\2 cup milk

Prepare the chocolate cake mix as directed on the package. (I like to use Duncan Hines with sour cream.) Bake the cake in a rectangular jelly roll pan (cookie sheet with sides) that has been oiled and floured.

Bake at 350 degrees for 25 minutes or until done. While cake bakes, prepare Step 2.

Step 2: Cook sugar, 1 cup milk and marshmallows over low heat until marshmallows are melted. Add coconut. When cake is cooled, spread mixture over cake.

Step 3 (Topping): Melt chocolate chips and margarine over low heat. Add powdered sugar and enough milk to make mixture spreadable (about 1\2 cup). Spread over coconut mixture. Chill before serving.

To make this recipe an Almond Joy Candy Bar Cake, sprinkle almonds on top of second layer.

Makes 12 servings.

Linda Suedekum

Jackson

No Bake Cookies

2 cups sugar

1\2 cup cocoa

1\2 cup milk

1\4 cup butter

1\2 cup peanut butter

1\2 cup chopped pecans

3 cups quick oats

3 teaspoons vanilla

Mix sugar, cocoa, milk and butter in saucepan and let boil one minute. Remove from heat and add peanut butter, pecans, oats and vanilla. Mix well. Drop by spoonfuls on foil or waxed paper. Let set.

Jackie Keys

Benton

East Fudge

1 bag chocolate chips

1 can Eagle Brand milk

1 teaspoon vanilla

1 cup chopped pecans

In sauce pan heat chips and milk, boil 1 minute, add vanilla and nuts. Line dish with foil paper and pour. Refrigerate 1 hour. Peel foil away and cut in squares.

Jackie Keys

Benton

Brownie Pecan Pie

2\3 cup sugar

1\8 teaspoon salt

1 cup light corn syrup

1 teaspoon vanilla

4-ounce pkg. sweet chocolate (German's)

3 eggs lightly beaten

1 cup coarsely chopped pecans

1 unbaked 9-inch pie shell

Combine sugar, salt and corn syrup in pan. Bring to boil over medium heat, stirring until sugar is dissolved. Boil 2 minutes. Remove from heat, add chocolate and butter, stirring until melted and mixture is smooth. Cool. Gradually pour chocolate mixture over eggs, stirring constantly. Add vanilla and pecans. Mix well. Pour into pie shell. Bake at 350 degrees for 50 minutes.

Helen Parker-Calhoun

Bell City

Ice Cream Pie

1\2 gallon vanilla ice cream, softened

1 medium carton Cool Whip, thawed

1 pkg. Orea cookies, crushed

1 pkg. graham crackers, crushed

6 tablespoons brown sugar

1 stick margarine, melted

Make graham cracker crust by mixing graham crackers, brown sugar and melted margarine. Press into 2 greased pie plates or 1 10x13-inch greased casserole dish. Refrigerate about 15 minutes.

In a large bowl mix ice cream, Cool Whip, and Oreo cookies with mixer. Mix well and spoon onto graham cracker crust and place in freezer for at least two hours.

Barbara Reitzel

Whitewater

EarthCake

1 large pkg. Oreo cookies, crushed

1\3 cup butter, melted and cooled

1 large box instant chocolate pudding

1 8-ounce pkg. cream cheese

1 8-ounce pkg. Cool Whip

1\3 cup sugar

1 teaspoon vanilla

3 cups milk

1\3 cup Smuckers hard shell chocolate

Put 1\3 cup of Oreos aside. Mix remaining Oreos and butter and spread in bottom of 13x9-inch pan. Mix pudding and milk on low speed of mixer about 2 minutes. Put pudding in refrigerator for 10 minutes. Whip remaining ingredients, except Oreos, on medium speed for 10 minutes. Spread pudding on top of Oreo mixture, then spread Cool Whip mixture, and top with remaiing Oreos.

Refrigerate at least 2 hours before serving.

Serves 12.

(Instead of using 13x9 pan I use a flower pot and add fake flowers and gummy squirms.)

Dana Johnston

Jackson