Chocolate Chip Cookie Cheesecakes
"Feeding the Faithful", The Cursillo Movement of South Mississippi
1 pkg. refrigerated chocolate chip cookie dough
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sweetened condensed milk
1 large egg
1 tsp. vanilla extract
1 (21-oz.) can cherry pie filling
Preheat oven to 325 F. Line a 12-cup muffin tin with paper liners. Cut cookie dough into 12 pieces and place a piece into the bottom of each cup. Bake 10 to 12 minutes.
Beat cream cheese, condensed milk, egg and vanilla in a bowl until smooth. Pour about 3 tablespoons of the cream cheese mixture over each baked cookie in the cup. Bake 15 to 18 minutes, or until set. Cool completely on a wire rack. Top each with cherry pie filling and chill for 1 hour.
from the Feb. 2012 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
Country Pound Cake
"Food for Thought", Columbia Marion County Public Library, Columbia, MS
1/3 cup vegetable oil
3 cups sugar
3 eggs, beaten
1 cup crushed pineapple, with juice
2 cups mashed banana
1 cup chopped pecans
3 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. vanilla extract
1 cup red cherries
Mix vegetable oil, sugar and eggs. Add pineapple, banana and pecans. In a separate bowl, mix flour, baking soda and salt. Add to sugar mixture. Add cinnamon, vanilla and cherries. Pour into a tube pan and bake at 325 to 350 F for 1 1/2 hours. Serves 10 to 12.
from the Aug. 2013 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
Chicken Spaghetti
Classics from Vicki Kelley's Sugar Bakers catering service
A much requested favorite.
6 to 8 chicken breasts, boiled and boned
8 oz. angel hair pasta
2 onions, chopped
2 green peppers, chopped
1 cup diced celery
1 tsp. salt
1 can sliced mushrooms, drained
1 jar chopped pimientos, with juice
1 lb. Velveeta, cubed
1/2 to 1 cup half-and-half
Boil pasta in chicken broth; drain. Simmer onions, peppers, celery and salt in oil until tender. Add mushrooms and pimientos. Combine chopped chicken, pasta, Velveeta and onion mixture. Simmer until cheese melts. Add half-and-half and pour into oblong casserole dish. Refrigerate overnight or freeze. Bake at 350 degrees until hot.
from the April 2001 issue of Today in Mississippi
Double Chocolate Coca-Cola Cake
"Feeding the Faithful", Cursillo Movement of South Mississippi
1 cup Coca-Cola
1/2 cup oil
1 stick butter or margarine
4 Tbsp. cocoa powder
2 cups sugar
2 cups flour
1/2 tsp. salt
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla extract
In a saucepan, bring Coca-Cola, oil, butter and cocoa powder to a boil. Mix sugar, flour and salt together; pour into boiling liquid. Remove from heat and beat well. Add eggs, buttermilk, soda and vanilla; beat well. Pour into a well-greased and floured sheet pan.
Bake at 350 F for 20 to 25 minutes. Cool briefly; ice with frosting recipe while still slightly warm.
Frosting:
1/2 cup plus 1/2 tsp. butter
3 1/2 Tbsp. cocoa powder
6 Tbsp. Coca-Cola
1 box confectioners' sugar
1 tsp. vanilla extract
Boil butter, cocoa powder and Coca-Cola. Remove from heat and blend in confectioners' sugar and vanilla. Spread on warm cake.
from the Feb. 2012 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
Banana Split Pie
"Stay the Course," First Baptist Church of Brandon, MS
1/2 cup margarine
2 cups graham cracker crumbs
1/4 cup sugar
1 (8-oz.) pkg. cream cheese, softened
2 cups confectioners sugar
4 bananas, sliced
1 lg. can crushed pineapple, well drained
1 small carton Cool Whip
8-10 maraschino cherries, chopped
1/4 cup pecans, chopped
Preheat oven to 325 degrees. In a mixing bowl, melt margarine. Stir in graham cracker crumbs and sugar, blending well. Press evenly into bottom of 9 x 13-inch baking dish. Bake for 15 minutes. Remove from oven and allow to cool completely.
Mix together cream cheese and confectioners sugar until well blended and smooth. Spread over cooled crust.
Slice bananas lengthwise over cream cheese mixture. Spread drained pineapple over bananas. Spread Cool Whip over pineapple layer. Garnish with cherries and pecans.
Refrigerate at least 8 hours before serving.
from the August 2004 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
Christmas Bread
1 cup shortening
1 cup sugar
2 eggs
2 cups flour
1/4 tsp. salt
1 tsp. baking soda
3 bananas
1 cup chopped nuts
1/4 cup chocolate chips
1/4 cup maraschino cherries
Cream shortening and sugar until smooth. Add eggs one at a time, mixing well after each addition. Combine flour, salt and baking soda, and add to creamed mixture. Add bananas and mix well. Stir in nuts, chips and cherries. Divide into 2 small loaf pans.
Bake at 350 degrees for 1 hour.
from the Nov. 2010 issue of Today in Mississippi
