7-Layer Chocolate Fudge Cake!

Cake Mix
5 raw Eggs
1 stick Butter
1 cup Buttermilk
2 cups Sugar
1 cup Crisco Oil
2 cup Self-rising flour
1-½ tsp. Vanilla

Grease and flour seven 9-inch cake pans.
Beat the eggs. Add sugar, butter, oil, vanilla, flour and buttermilk. Beat
between each ingredient. Pour the batter equally into the seven pans.
Bake at 350 until done (about 8-10 minutes). Have all seven layers baked
and ready before you prepare the chocolate icing.


ICING
4 cups Sugar
4 squares Bakers Unsweetened Chocolate
1 cup Stick Butter (prefer Land O Lakes salted)
1 cup Milk
1 tsp. Vanilla

Put all ingredients (except vanilla) in a pan. Stir over medium heat until dissolved.
Bring to a boil and cook for 2 minutes, then remove from heat. Add vanilla and
stir. Prepare kitchen sink with about 3” of water and ice cubes. Lower pan of
chocolate into the icy water, and beat until the icing becomes thick, but not to thick
to pour. Immediately apply the icing to the layers; icing firms up as it cools.

Sopapilla Cheesecake

This is a delicious dessert one of our friends made us the other night!!

1 (8 oz) package cream cheese, softened
1 cup sugar
1 tsp vanilla extract
2 (8 oz) cans refrigerated crescent rolls
1/2 cup melted butter
1/2 cup sugar
1 tsp ground cinnamon

Preheat oven to 350°. Prepare 9x13 in baking dish with cooking spray. Beat the cream cheese with 1 cup sugar and 1 tsp. vanilla extract in a bowl until smooth; set aside.
Unroll the cans of crescent roll dough. Leave in rectangle sheet form, do not separate. Press one sheet of crescent roll into bottom of baking dish. Evenly spread the cream cheese mixture over crescent layer. Then cover with the remaining sheet of crescent dough, and brush with melted butter. Stir together 1/2 cup sugar with the cinnamon in small bowl, and sprinkle evenly over the top of cheesecake.
Bake 30 mins until puffed and golden brown. Allow 10 mins to cool before serving.

Mom's Peanut Clusters

My mom makes this dessert in the crock pot. It is perfect for taking to party's or family gatherings. Hits the spot if you are wanting something sweet and salty.

1 (16 oz) Planters Dry Roasted Peanuts, salted
1 (16 oz) Planters Dry Roasted Peanuts, unsalted
2 pkgs chocolate almond bark
1 (12 oz) bag semi-sweet chocolate chips
1 bar Bakers german chocolate
2 tsp vanilla flavoring

Place all ingredients (minus vanilla) in a crock pot in the order listed above. **Do not stir!!** Cook on low for 2 hours. After 2 hours, stir to thoroughly mix the peanuts. Turn the crock pot off and then add the vanilla flavoring and stir. Drop onto wax paper about the size of a ping-pong ball. Allow to cool and eat. Yum!

Mrs. Lynn's Homemade Chewy Granola Bars

These aren't your regular, boring granola bars. They are sweet and chewy and a healthier alternative to dessert. If you love peanut butter like me, you can't go wrong adding more!

1 C firmly backed brown sugar
2/3 C crunchy peanut butter
1/2 C honey
1/2 C butter, melted
2 tsp.vanilla
3 C quick-cooking rolled oats
1/2 C coconut

Preheat oven to 350. Grease a 13x9 inch pan.

In a large bowl, combine brown sugar, peanut butter, honey and vanilla. Blend well. Add remaining ingredients and mix well.

Press evenly into greased pan. Bake at 350 for 15-20 minutes or until light golden brown. Cool for 1 hour and cut into bars. **I like to eat them while they are still warm. Yum!