Chocolate Crinkles

Ingredients:
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

Directions:
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Cake Mix From Scratch

Ingredients:

2 1/3 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1 1/2 cups white sugar

1/2 cup oil

2 eggs

1 1/2 cup milk

1 teaspoon vanilla extract

Directions:

1. For a Yellow Cake: In a large bowl, combine oil, milk, and vanilla. Sift together flour, baking powder, salt, and sugar. In a small bowl, beat egg whites until stiff peaks are formed. Gradually add flour mixture to wet ingredients until just blended. Fold in egg whites and pour the batter into the greased and floured 9x13 inch pan immediately. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
   
2. Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
   
3. Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
   
4. Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.

Cream Cheese Frosting

Ingredients:

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

2 cups powdered sugar

1 1/2 teaspoon vanilla extract

Directions:

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in 

the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after 

use.

Pumpkin Chocolate Chip Muffins

Ingredients:

3/4 cup white sugar

1/4 cup vegetable oil

2 eggs

1 cup canned pumpkin

1/4 cup water

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon ground cloves

1 1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup semisweet chocolate chips

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pan or use paper liners (or just pam'em).

Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 minutes.

Deviled Eggs

I like my deviled eggs very mustard-y, and I think the recipe's a little different every time I make them, so adjust them to your tastebuds! :)

Ingredients:

6 eggs
2 Tbsp mustard

1 tsp onion powder

1/2 teaspoon paprika

Directions:
Boil eggs 14 minutes. Drain and let cool in fridge (approximately 4 hours).
Cut eggs in half lengthwise. Remove the egg yolks and mash them, mustard, and onion powder together in a small mixing bowl. Spoon mixture into the egg shells and sprinkle with paprika.

Chicken Club Wrap

Makes 4 wraps.

Ingredients:
4 tortillas
1 cup lettuce, shredded

1 cup sliced or shredded cheese of your choice
1 large tomato, thinly sliced
1 small red onion, thinly sliced and separated into rings
4 strips bacon fully cooked
1 cup grilled chicken strips pre-cooked (served cold)

Directions:
Fill the tortillas with as much yumminess as you want. Folding the tortilla is the hardest part. Fold in the left and right sides of the wrap towards the center, leaving a gap in the center.
Using both hands, roll the bottom edge of the tortilla (facing you) from the bottom to the top into a burrito shape.
Slice the wrap in half, on a slight angle.

Banana Split Ice Cream Pie

Ingredients:
1 (9 inch) prepared chocolate cookie crumb crust
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)

Directions:
Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.
Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
Place pie in freezer for 4 hours or until firm. Before eating, garnish with cherries, chocolate syrup, and carmel, if desired. Makes 8 servings.