Barb's Gourmet Chocolate Cake

Ingredients:
I devils food cake mix
2/3 C. oil
2/3 C. water
3 eggs
1 small box instant chocolate pudding mix
8 oz. sour cream
1 C. milk chocolate chips

Directions:
Mix all ingredients by hand and put into well-oiled bundt pan. Bake at 350 degrees for 50-55 minutes. Remove to cooling rack for 30 minutes. Slide knife around edge of cake, shake loose, and turn out onto cake plate.

Spinach Salad

Spinach Salad

1/2 head lettuce

1 small can mandarin oranges, drained (I add fresh strawberries too)

1/2 lb. fresh spinach

6 oz. cashews

Dressing:  (Dressing should be made day ahead, then mixed well before tossing with the greens.)

1/3 c. vinegar

1 c. salad oil

1 Tbsp. celery seed

1/4 c. grated onion ( dried onion powder will do)

1/3 c. white sugar

1 tsp. salt

1 tsp. dry mustard

Wash and drain lettuce and spinach.  Add oranges and cashews.  Toss with dressing  - serve immediately.

PEANUT BUTTER SWIRL BROWNIES

Ingredients:

• 1 box (19.8-ounce) brownie mix
• 1/3 cup semi-sweet chocolate chunks (or chips)
• 1/2 cup peanut butter
• 1/4 cup  confectioners' sugar
• 1 1/2 tablespoon melted butter
• 1 large egg

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Directions:

1. Prepare brownie mix as label directs for 9" by 9" pan, adding chocolate chunks. In bowl, stir peanut butter, sugar, melted butter, and egg until smooth. Dollop peanut butter mixture onto brownie batter already in pan; swirl with knife. Bake according to directions on box.

WARM CHOCOLATE GRAVY

Ingredients:

1/4 cup sugar

2 Tbsp. unsweetened cocoa powder

1 Tbsp. all-purpose flour

1 Tbsp. butter

1 1/4 cups milk

Directions:

1. In small bowl stir together the sugar, cocoa powder, and flour; set aside.

2. In a medium saucepan melt the butter. Thoroughly stir in sugar mixture until no lumps remain. Gradually add milk, stirring constantly. Cook and stir over medium heat until thickened and bubbly; cook and stir for one minute more. Serve with hot biscuits.

Mandarin Orange Cake

 Ingredients:

•  1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup walnuts if desired
• 1 (11 ounce) can mandarin orange segments
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple with juice
• 1 (3.5 ounce) package instant vanilla pudding mix

Directions:

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. Or pour into three prepared 8-inch pans.
2. In a large bowl, combine cake mix, eggs, oil, walnuts, and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan(s).
3. If using 9x13 pan bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using three 8-inch pans, bake at 350° for 20-25 minutes. Allow to cool.
4. To make the topping: In a large bowl, beat together pineapple with juice and dry pudding mix until blended. Fold in whipped topping. Spread on top of cake (and between layers, if necessary). Keep refrigerated.

Fast and Easy Chocolate Pudding

Ingredients:
1/3 cup sugar
1/4 cup cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 teaspoon vanilla

Directions:
In a 2-quart microwave-safe bowl, combine the first four ingredients. Stir in milk until smooth. Microwave, uncovered on high for 3 minutes; stir. Microwave 3-6 minutes longer or until thickened, stirring after each minute. Pour into individual serving dishes. Makes 4 half-cup servings.

PUMPKIN PIE *Libby's Famous Pumpkin Pie Recipe*

Ingredients:

3/4 C. sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 large eggs

1  15 oz. can pure pumpkin

1  12 fl. oz. can evaporated milk

1 unbaked 9-inch deep-dish pie shell

Directions:

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze pie.  1 3/4 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, however, the taste will be slightly different.)