Black-Bottom Cupcakes

From the kitchen of: Katie Mineart.

  • 1 cup sugar
  • 1 cup water
  • 1/3 cup salad oil
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 1/2 cup flour
  • 1/4 cup cocoa
  • 1/2 teaspoon salt

Beat well, fill muffin tins 1/3 full.


  • 8 oz. cream cheese
  • 1 egg
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Top each muffin with one tablespoon of the filling. Bake at 350 degrees, 30-35 minutes.

Notes: This is an old family favorite from my grandmother that used to be unique to our family. But I’ve seen other people produce versions of it (including on in our companies coffee shop) in recent years.

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Chocolate “Better Than Sex” Cake

From the kitchen of: Rosie.

  • 1 german chocolate cake mix
  • 1 can Eagle Brand sweetened condensed milk
  • 1 can Hersheys chocolate fudge
  • 1 9 ounce can cool whip
  • crushed hershey bars

Mix cake mix according to package directions. When cool, poke holes in cake with handle of wooden spoon. Pour milk in cake, spread fudge on top. Spread cool whip over fudge, put crushed hershey bars on top. Refrigerate, enjoy.

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Chocolate Crazy Cake

From the kitchen of: Pat Mineart.

  • 3 cups flour
  • 2 teaspoons soda
  • 2 cups sugar
  • 1 teaspoon salt
  • 6 tablespoons cocoa
  • 2 tablespoons vinegar
  • 2 teaspoons vanilla
  • 3/4 cup oil
  • 2 cups cold water

Mix well. Pour into 9 x 13 pan. Bake at 350 degrees for 27 minutes.

For frosting, my mom’s recipe for chocolate cake frosting is very good.

I’ll have to ask my mom how she picks between this recipe and the “Save a Day” Cake recipe, or test the two and see which I prefer.

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Chocolate Fudge

From the kitchen of: Bob La Roche’s wife.

  • 3 small packs of chocolate chips ( or 1 large and 1 small)
  • 4 1/2 cups sugar
  • 1/2 pound margarine (2 sticks)
  • 1 large can Pet milk (12 ounces)

In a heavy pan, cook sugar and milk on medium heat, stirring often. Bring to rolling boil and stir for 10 minutes constantly. Remove from heat. Add chips, butter and nuts if desired. Mix until chips and butter are melted. Pour into large buttered pan. Put in refrigerator until hardened.

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Banana Kiwi Pudding

From the kitchen of: unknown.

Categories: Diabetic, Fruits, Desserts
Yield: 1 serving

  • 1 1/3 cup Cooked Rice
  • 1 1/3 cup Milk
  • 1 teaspoon Vanilla extract
  • Sugar substitute equal to 2 Tablespoon of the real thing
  • 1 Ripe Banana, Mashed
  • 1/4 cup Whipping cream, Whipped (or substitute should do)
  • 2 Kiwi fruits; sliced -for garnish
  • 2 Kiwi fruits, Sliced, for garnish

Cook Rice and milk in 2-quart saucepan over medium heat until thick and creamy (about 15-20 minutes) stirring frequently. Remove from heat; Cool. Stir in Vanilla and sugar substitute. Just before serving, fold in banana and whipped cream. Garnish with kiwi slices

Makes 4 servings

Per serving: calories-195, protein-4.6g, fat-6g, carbohydrate-31g sodium-49mg and cholesterol-22mg (less if use substuite whipped cream)

Exchanges 1/2 starch/bread, 1 fruit, 1/2 skim milk and1 fat

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Golden Lemon Cheese Pie

From the kitchen of: Coupon Recipe.

  • 9 inch graham cracker crumb crust or baked pastry shell
  • 8 ounce package cream cheese, softened
  • 14 ounce can Sweetened Condensed milk (NOT evaporated milk)
  • 1/3 Lemon juice from concentrate
  • 1 teaspoon vanilla extract

In mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk. Stir in lemon juice and vanilla. Pour into prepared crust. Top with Golden Lemon Topping. Chill 3 hours. Garnish as desired. Refrigerate leftovers.

Golden Lemon Topping

  • 1/3 cup sugar
  • 2 1/2 teaspoons corn starch
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 egg yolk
  • 1 tablespoon butter

In saucepan, combine sugar and cornstarch. Add other ingredients except butter; mix well. Over medium heat, cook and stir until thickened. Remove from heat, add butter, stir until melted.

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Libby’s Famous Pumpkin Pie

From the kitchen of: Libby’s

  • 1 unbaked 9-inch deep dish pie shell (4 cup volume)
  • 2 eggs
  • 16 ounce can Libby’s solid Pack Pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 12 ounce can undiluted evaporated milk

Prepare pie shell, preheat oven to 425 degrees.

Beat eggs lightly in large bowl. Stir in remaining ingredients in order given, pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees, bake for 40 to 50 minutes or until knife comes out clean.

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Peanut Butter Fudge

From the kitchen of: unknown.

  • 2 cups sugar
  • 2/3 cup milk
  • 1 pint marshmallow creme
  • 1 cup peanut butter
  • 1 teaspoon vanilla

Combine sugar and milk in sauce pan. Cook to soft ball stage, (238 degrees). This takes approximately 10 minutes after it has reached a full roiling boil. Remove from heat. Combine with rest of ingedients adn whip until thoroughly mixed. Pour out on buttered pan.

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Chocolate “Save a Day” Cake

From the kitchen of: Pat Mineart.

  • 1 white cake mix
  • 1 instant chocolate pudding
  • 2 eggs or 3 egg whites
  • 2 cups milk
  • 1 teaspoon vanilla

Beat 3 minutes. Bake 350 degrees, 25 to 35 minutes.

For frosting, my mom’s recipe for chocolate cake frosting is very good.

I think the title of “Save a Day” must refer to the time you save in using a cake mix as the basis for this cake. It’s a nice quick recipe that turns out richer than a standard chocolate cake mix, and a recipe my mom uses often.

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