Thursday, July 19, 2012


My best friend, Sue, and I hit a few garage sales last Friday and I found this cookbook put out by Publications International, Ltd.  It is no longer in print but can be found online.  For other recipe books they create, check out their website:
I immediately thought of a friend (initials RM) who cooks lots of goodies for her knit wit gatherings (a group of ladies who knit and are witty!).  Before I present it to her, I wanted to share a few of the recipes with all of you!
I wish you could see the pictures of the finished products as they would make your mouth water.
Here are the first few recipes.
1-12 ounce chocolate candy bar, broken into pieces
30 regular size marshmallows
3/4 cup milk
2 1/2 cups whipped cream, divided
1- 6 ounce jar hot fudge topping, warmed
1 9 ounce  Graham Cracker pie crust
chocolate syrup for garnish
1. Place chocolate bar, marshmallows and milk in medium saucepan. Cook over low heat, stirring constantly, till marshmallows and chocolate are melted, Cool to room temp.
2. Fold 1 1/2 cups whipped cream into the chocolate mixture. Spread thin layer of warmed hto fudge over bottom of pie crust. Gently spoon the chocolate mixture into the crust. Top with remaining whipped cream and garnish with chocolate syrup. Refrigerate 3 hours or till set. Refrigerate left overs.  Serves 8.

1- 8 ounce pkg. cream cheese, softened
1/3 cup sugar
1-8 ounce tubfrozen whipped topping, thawed
1 cup chopped Keebler Fudge Shoppe Grasshopper Cookies
3 drops green food coloring
1- 6 ounce Ready Crust Chocolate pie crust
additional Keebler Fudge Shoppe Grasshopper cookies, halved, for garnish
1. Mix cream cheese and sugar with electric mixer until well blended.  Fold in whipped topping, chopped cookies and green food coloring.  Spoon into crust.
2. Refrigerate 3 hours or overnight.
3. Garnish with cookie halves. Refrigerate leftovers.  Serves 8.

1 pkg. Duncan Hines moist deluxe yellow cake mix
1 1/3 cups water
3 eggs
1/3 cup vegetable oil
1 cup (about 3medium) mashed ripe bananas
1 container Duncan Hines chocolate frosting
1. preheat oven 350 degrees. Grease and lightly flour  2 9 inch round cake pans.
2. Combine in large bowl cake mix, water, eggs and oil. Beat at low speed with electric mixer until moistened.   Beat at medium speed 2 minutes. Stir in bananas.  
3. Pour into prepared pans. Bake @ 350 for 28-31 minutes or until toothpick inserted into center comes out clean. Cool in pans 15 minutes. Remove from pans and cool completely.  
4. Fill and frost cake with frosting. serves 12-16.
PAM no-stick cooking spray                                 1  1/2 cups sugar                                   
2 cups all-purpose flour                                         1/4 cup vegetable oil                                             
1 teaspoon salt                                                      3 eggs
1 teaspoon baking soda                                        2 teaspoons vanilla
1 teaspoon pumpkin pie spice                               1 cup chopped walnuts, optional                            
3 cups peeled, cored, sliced tart apples, such as Granny Smith (1/2 inch slices)
1 cup firmly packed light brown sugar                   1/2 cup (1 stick) butter
1/4 cup milk                                                         Whipped cream

Preheat oven 350 degrees.  Spray 13x9x2 inch baking pan with PAM and set aside.
In medium bowl, combine flour, salt, baking soda, and pie spice. Mix well.  Set aside.
With electric mixer beat sugar, oil, eggs and vanilla in large bowl for 3 minutes at medium speed.
Add flour mixture and stir until dry ingredients are moistened. fold in apples and walnuts if desired. (Some people have nut allergies so they may be omitted).
Pour batter into baking pan and spread evenly. Bake 50-55 minutes or until toothpick inserted into center comes out clean. Cool cake in pan.
Meanwhile, for glaze, in small saucepan over medium heat, bring brown sugar, butter and milk to a boil, stirring until sugar has dissolved.  Boil 1 minute.  Spoon half of glaze over warm cake. Set remaining aside. Allow cake to stand 5 minutes.  Top each serving with remaining glaze and whipped cream. Serves 12.

1 pkg. Duncan Hines moist deluxe lemon supreme cake mix
3 eggs
1  1/3 cup water
1/3 cup vegetable oil
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon baking powder
1/2 cup butter or margarine
1. Preheat oven 350 degrees. Grease and flour 13x9 inch baking pan.
2. Combine cake mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan.  Combine flour, sugar,and baking in small bowl. Cut in butter until crumbly. Sprinkle evenly over batter.  Bake for 35-40 minutes or until toothpick inserted into center comes out clean. Cool completely in pan. Serves 12.

 Now, if any of you make any of the recipes, I want a report on the finished project.


  1. I think I gained about 5 pounds just reading the recipes. Sounds wonderful. Thanks, Rose.

  2. Oh. Rose! OMG YUM! You are the kindest, most generous woman in the world! I gotta make some of those treats soon.

  3. oh my gosh...

    Jen @ Muddy Boot Dreams

  4. Hmm it looks like your website ate my first comment
    (it was extremely long) so I guess I'll just sum it up what I had written and say, I'm thoroughly enjoying your blog. I as well am an aspiring blog blogger but I'm still new to everything. Do you have any points for beginner blog writers? I'd definitely appreciate it.
    Feel free to visit my web-site fancy dress ideas for wonderland party

  5. That s'more pie sounds awesome. I had my friend bake that lemonade cake you sent the recipe out for in an email. It was so good! Thanks for sharing.