Yummy!!

Kelly McNutt of Demopolis has begun a Bible study at her home. The lucky ladies who attend not only get the joys of a great Bible study and lovely fellowship but also are treated to a new dessert each week! Kelly is sharing some of the recipes she has tried so far.

Gooey Turtle Bars - Week 1

Prep: 8 minutes Cook: 15 minutes Chill: 30 minutes

~ 2 cups graham cracker crumbs ~ 2 cups (12 ounces)

or vanilla wafer crumbs semisweet chocolate morsels

~ ½ cup butter or margarine, melted ~ 1 cup pecan pieces

~ 1 (12 ounce) jar caramel topping

Combine crumbs and butter in an ungreased 13 x 9 x 2 inch pan; stir and press firmly into bottom of pan. Sprinkle with chocolate morsels and pecans.

Remove lid from caramel topping; microwave at HIGH 1 to 1½ minutes or until hot, stirring after 30 seconds. Drizzle over pecans. Bake at 350 for 15 minutes or until morsels melt; let cool in pan on a wire rack. Chill at least 30 minutes; cut into bars.

Yield: 2 dozen.

Mocha Brownie Cake - Week 2

1 (21 oz) package chewy fudge brownie mix 1/2 c. chopped pecans

(i used Duncan Hines) 1 1/2 c. heavy whipping cream

1/4 c. water 1 T. instant coffee granules

1/2 c. vegetable oil 1/4 c. sifted powdered sugar

3 large eggs, lightly beaten Garnish: chocolate shavings

1. Coat 2 (8 in) round cake pans with cooking spray; line pans with wax paper, and coat with cooking spray.

2. Combine brownie mix, water, oil, and eggs in large bowl, stir in pecans. Spread batter evenly into pans. Bake at 350 for 25 min. Let cool in pans on wire rack for 5 min, invert onto wire racks. Carefully remover wax paper, and let cakes completely cool on wire racks.

3. Combine whipping cream and coffee granules. Beat at medium speed with electric mixer until foamy; gradually add powdered sugar, beating until stiff peaks form. Spread whipped cream mixture between cake layers, on top, and on sides. Cover and chill 1 to 2 hours. Garnish if desired. Store in refrigerator. Serves 12.

Marbled Chocolate Bundt Cake - Week 3

1 (18.25 oz) package devil's food cake mix 1/3 c. sugar

without pudding 1 large egg

1 t. vanilla extract 1 c. (6 oz) semisweet chocolate

1 (8 oz) package cream cheese, softened morsels

1. Prepare cake mix batter according to package directions; stir in vanilla. Pour batter into greased and floured 12 c. Bundt pan; set aside.

2. Beat cream cheese and sugar at medium speed with electric mixer until fluffy. Add egg, beating well; stir in chocolate morsels. Spoon cream cheese mixture into center of batter, leaving a border around outer edge. Gently swirl batter with a knife to create a marbled effect.

3. Bake at 350 for 45 min. Let cool in pan on wire rack 10 to 15 min; remover from pan, let cool completely. Dust with powdered sugar in desired.

Plum upside-down cake

1/2 c. (1 stick) plus 1 T. unsalted butter 1/4 t. baking soda

plus extra for pan, room temp. 1/4 t. salt

4 firm, ripe plums, each cut into 8 wedges 1 large egg

1/4 c. plus 2/3 c. sugar 2/3 c. sour cream

1 c. all-purpose flour 1 t. pure vanilla extract

3/4 t. baking powder

1. Heat oven to 350. Butter 8 in. cake pan and line with parchment paper.

2. Melt 1 T. butter in large skillet over med-high heat. Add plums and 1/4 c. sugar and cook, tossing until sugar dissolves and juices from plums become syrupy, 3 to 4 min. Arrange plums in cake pan in slightly overlapping concentric circles, starting from the outside. Pour any pan juices over plums.

3. In a small bowl, whisk together flour, baking powder, baking soda, and salt.

4. With an electric mixer, beat the remaining 1/2 c. butter and 2/3 c. sugar until fluffy. Beat in egg, sour cream, and vanilla. Gradually add flour mixture, mixing until just incorporated.

5. Pour batter over plums and bake until toothpick inserted in center comes out clean, 50 - 55 min. Let cool in pan for 1 hour. Place large plate over the cake pan and invert the cake onto the plate. Serves 8.

We look forward to more of these great, easy recipes!! Thanks, Kelly.