WHOPPER MALTED CAKE

1 Box White Cake Mix
1/2 Cup Chocolate Malt Powder or Ovaltine
1 Cup Malted Milk Balls, chopped
Prepare the cake according to directions for 2 round layers. Add the malted milk and chopped or crushed whoppers.  Spray 2 round cake pans and pour batter in them. Shake good. Bake for 30 minutes on 350. Cool for 10 minutes in pans and then put on racks.

Frosting:

3/4 Cup Butter
1 Tespoon Vanilla
1/2 Cup Cocoa Powder
3/4 Cup Heavy Whipping Cream
1/2 Cup Malted Milk Powder
16 Oz. Powdered Sugar
1 Cup Whoppers, chopped


In large mixing bowl, beat butter and vanilla. In separate bowl, stir together malt powder and cocoa. Add to butter, beat on medium speed. Add whipping cream and beat on low until mixed in well. Add powdered sugar. Beat again. Place Put a cake layer on a plater and frost. Top with 1/3 cup chopped whoppers, kind of press into frosting a little bit so it will be easier to top with 2nd cake. Place 2nd layer on top, frost top and sides of cake. Put remaining whoppers on top.

Quick Frosting:

2 Containers of Chocolate Frosting
1/4 Cup Malted Powder
1/2 Cup Whoppers, crushed

Add the malted powder to the frosting. Then add 1/2 cup crushed Whoppers to the mixture. Frost cake layers and put 1/4 cup crushed Whoppers on top.
 

QUICK AND EASY BREADSTICKS

3 Cups Warm Water
2 Tablespoons Yeast
2 Tablespoons Sugar
2 Teaspoons Salt
6-7 Cups Bread Flour, only use bread flour for these


Preheat the oven to 450 or 500. Mix yeast and water in mixer, let sit for 5 mintues. Add the sugar and salt and 2 cups flour. Mix, then add 2 more cups flour. Best to use a total of 6 1/2 cups flour. Mix for 4 minutes using your bread hook on your mixer or can even mix this up by hand. Brush some melted butter or olive oil on the bottom of a 10 x 15 sheet cake pan. Put some flour on your hand and take mixture out of the bowl and put on the sheetcake pan. You can either roll it out or just pat it out with your hands. Next brush the topping on them. When ready to bake cut them before you bake them with a butter knife this will not scrape the pan. Or can just cut them when you take them out. Bake on 450 for 15 minutes.

Topping:
6 Tablespoons butter (or 3 of butter and 3 of olive oil)
4 Tablespoons Parmesan Cheese
Garlic Salt to your liking
Parsley to your liking
1 Bag Shredded Chedder/Jack Cheese

Melt the butter and olive oil or just the butter and add the parmesan cheese, garlic salt and parsley. Taste to see if you have enough to your likeing. Brush on the dough. Then when these are about done spread the cheese on top. Do not let the cheese get to brown as it will get hard.

OLD TIME HOOTNANNYS

1 Stick Butter or Marg.
6 Eggs
1 Cup Milk
1/2 Teaspoon Salt
1 Cup Flour

Toppings:
Powdered Sugar
Jams
Syrup

Preheat the oven to 450. Place 1 stick of butter or marg. in a 9 x 13 glass pan. Put in the oven and melt the butter. Remove pan from the oven once it it melted and is starting to bubble. Beat the eggs in a medium bowl and add the milk and salt. Add the flour a little at a time and mix well. Pour the mixture in the pan over all the butter. Do not mix this. Can just stir a little with a fork. Bake for 12-15 minutes or until it is puffed and light brown.
Cut into squares and serve with jam or powdered sugar or syrup on top of each serving.

MEXICAN CORN DIP

1 Tablespoon Butter or Marg.
2/3 Cup Real Bacon BIts
1 Box(8)oz. Cream Cheese, softened

1 Cup (8)oz. Sour Cream
1/4 Cup Mayonaise
2 Garlic Cloves, minced
1/4 Teaspoon Hot Peppr Sauce
1/8 Teaspoon Chipolte Chile Pepper Powder
1 Can (15)oz. Whole Kernel Corn, drained or 2 cups Frozen Corn, thawed and drained.
Melt butter in frying pan. Add bacon bits, cook til they sizzle a bit, let sit for a minute. Don't drain. In mixing bowl, combine 1st 5 ingredients. Stir in corn and bacon, then add chipolte pepper--slowly to test spice. Refrigerate for several hours. Enjoy with any of the following: Fresh Veggies, Ritz or other crackers, Fritos, or Tortilla Chips.


 

CRUSH CHERRY LIMEAIDE PUNCH

1 Gallon Minute Maid Cherry Limeade

1 (2) Liter Bottle Cherry Crush Soda
1/2 Cup Fresh Squeezed Lime Juice
Sliced Limes


Freeze the cherry limeade in a gallon sized ziplock bag overnight. May need 2 bags. Two hours before you need to serve the punch take out of freezer and put in the punch bowl. When ready to serve pour the cherry crush pop and lime juice over the limeade. Sitr and break apart. Slice a lime and let float on top of punch.

MACARONI SALAD

2 Cups Uncooked Macaroni
3 Hard Boiled Eggs, chopped
1 Small Onion, chopped
3 Stalks Celery, chopped
1 Small Red Pepper, seeded and chopped
2 Cups Miracle Whip
2 Tablespoons Dill Pickle Relish
3 Tablespoons Prepared Yellow Mustard
3/4 Cup White Sugar
21/4 Teaspoons White Vinegar
1/4 Teaspoon Salt
3/4 Teaspoon Celery Seed

Bring a medium pot of salted water to a boil. Add the macaroni and cook until tender. Drain and run cold water over macaroni and drain again and then let cool. In a large bowl stir together the eggs, onion, celery, red pepper and pickle relish. In a small bowl stir together the salad dressing, sugar, salt, vinegar, mustard and celery seed. Pour over the vegs. and macaroni until well blended. Cover and chill for 1 hour before serving. Keep ref.

TOFFEE BROWNIE TRIFLE

1 Box Fudge Brownie Mix (13 x 9 size)
1 Small Box Instant Cheesecake or Vanilla Pudding
1 Small Box Instant White Choc. Pudding
1(12)oz. Cool Whip
3 Heath Bar Candy, chopped

Bake the brownies according to directions. Let cool. In a medium bowl mix the instant cheesecake or vanilla pudiing according to directions. In another bowl beat the whie choc. pudding acording to directions. Let stand for 2 mintues and then fold in 3/4 cup cool whip into each bowl and mix lightly. Take the cold brownies and cut into 1 inch cubes. In a trifle bowl put a layer of brownies on the bottom. Add a layer of cheesecake or vanilla pudding. Then add another layer of brownies. Then add a layer of white choc. pudding. Then put a layer of crushed heath bars. Repeat layers and put cool whip on top and some crushed heath bars. Ref. 11.2 hours before serving. Keep ref.