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(served at our Murder Mystery Dinners)
1 (18 oz.) package devil's food cake mix, prepared according to box directions.
FILLING:
3/4 C. Sugar
6 oz. evaporated milk
1/2 C. margarine or butter
2 tsp. vanilla
2/3 C. vegetable shortening
1/8 tsp. salt
ICING:
1 (15 oz.) jar dark chocolate frosting
DIRECTIONS:
- Preheat oven to 350F, grease and flour a 9x13 baking pan. Make cake as directed on package.
- Cool completely.
- Beat the filling ingredients until light and fluffy; this will take about 10-15 minutes.
- (Don't be alarmed if it looks kind of curdled and scary at first since it takes time for it to pull together!)
- Spread the filling over the cooled cake.
- Warm the frosting in the microwave until it is a pourable consistency (do this slowly by only cooking for 15-20 seconds at a time, and stirring.)
- Pour the frosting evenly over the filling.
- Refrigerate until thoroughly cool and firm (overnight is recommended).
- Store cake in the refrigerator.
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(served at our Elvis Dinner Shows) CRUST:
20 whole graham crackers (10 ounces total), broken
3/4 C. (1 1/2 sticks) chilled unsalted butter, diced
1/2 C. packed golden brown sugar Preheat oven to 350F. Combine crust ingredients and press into bottom of 9x13 pan (glass preferred). Bake for 10 minutes.
Let crust cool for 20 minutes. Slice 3-4 bananas into 1/2" slices. Lay layer of banana slices on top of crust. FILLING:
8 oz. cream cheese
1/2 C. peanut butter
1 C. powdered sugar
1 tsp. vanilla
1/2 C. milk
2 C. Cool Whip Mix together the first five ingredients and fold into cool whip. Pour on to crust topped with bananas. Refrigerate 1 hour or longer before serving. |
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(served at our Deonte Magic Dinner Shows) INGREDIENTS:
1 package (20 oz.) refrigerated peanut butter cookie dough
3 Tbs. flour
1 package (8 oz.) cream cheese, softened
1/2 C. brown sugar, packed
1/2 tsp. vanilla extract
2 medium Granny Smith apples
1 cup lemon-lime soda
Cinnamon
1/4 cup caramel ice cream topping
1/2 cup chopped peanuts DIRECTIONS:
Preheat oven to 350 . Remove 1/2 cup of cookie dough and reserve for another use. Add flour to remaining dough and knead with hands to combine. Press dough into a 14- inch circle on the 15 inch Baking Stone. Bake for 15-20 minutes or until cookie is lightly browned. Let cool 10 minutes. Run Serrated Bread Knife or spatula under crust to loosen from stone. Cool completely. Blend cream cheese, brown sugar and vanilla together until smooth. Spread on cooled cookie crust. Peel, core and slice apples with the Apple Peeler/Corer/Slicer. Cut into slices. Dip apple slices in lemon-lime soda to prevent browning. Arrange apple slices on cream cheese mixture. Sprinkle slightly and drizzle over apples. Sprinkle chopped nuts over pizza. Cut into pieces and serve. |
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