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That sounds perfect. Do you chill the dough and then bake it cold?

Cadbury's Chocolate Cake

You can use a Bundt pan for this recipe, but a large Loaf pan is also good to use and you make cupcakes with the remaining batter.

2-1/2 cups self rising flour
1-3/4 cups sugar
2 sticks butter, softened to room temperature
1/2 cup Canola Oil
1 pkg instant chocolate pudding (you can also use sugar free)
3/4 cup Nesquik or 1/2 cup unsweetened cocoa
4 eggs
2 tsp. vanilla
3/4 to 1 cup milk (I usually start with 3/4 cup and add more if batter is too thick)

3 large bars of Cadbury's Milk Chocolate Candy, broken into pieces

Beat butter and sugar until creamy. Add flour, sugar, Canola oil, pudding and Nesquik (or cocoa), eggs and milk and beat for 7-8 minutes until smooth and creamy. Stir in vanilla and mix well. Batter should be moderately thick. Pour half of the batter into prepared Bundt or Loaf pan. Place several pieces of the Cadbury's candy pieces on top, then add another layer of batter. Bake 45 to 50 minutes (or until inserted toothpick comes out clean) in Preheated 350 degree oven. Let stand about 10 minutes before removing from pan. If you make cupcakes, you can put a couple of pieces of the Cadbury's candy on top of them as soon as they come out of the oven. Top cake with as many pieces of Cadbury's Milk Chocolate candy as you'd like and let melt; then spread evenly over cake or cupcakes. Please note: I always place cakes on oven-safe plates in case the candy doesn't totally melt; if that happens I put the cake in the still hot (but turned off) oven for a couple of minutes until the candy melts.

I've been thinking about Mamabing all day. I sure do miss her. Just wanted to keep her recipe thread going by adding a few more of mine. I hope others will join me and keep this thread going.

Rice and Corn Salad

2 cups Uncle Ben's rice, cooked according to pkg directions
1 cup frozen corn (thawed), or 1 can Green Giant Niblets corn (drained)
1/2 cup chopped green pepper
1/4 cup finely diced onion
1/4 tsp salt (or to taste)

Let the rice cool to room temperature, then mix all ingredients together and let chill for at least two hours before serving.

I used to make this when I lived in England. You could buy the Uncle Ben's rice precooked in a can. All you had to do was add 1/4 cup water to the rice and heat it up for a few minutes until the water was absorbed. It was very convenient and tasted great.

"Hot-Dog!" Appetizers

1 pkg all beef hot-dogs sliced into 1/2" rounds
1 box Triscuits
Cheddar cheese cut into squares the same size as the Triscuits

Place a hot-dog slice onto each Triscuit and top with a cheddar cheese slice. Bake in 400 degree preheated oven until hot-dogs are warm and cheese is melted. The kids always loved these.

Lynn's English Trifle

1 store bought vanilla pound cake
1/4 to 1/2 cup cooking sherry
1 large pkg instant vanilla pudding made according to box directions (I normally use sugar free)
1 cup sliced strawberries
1 cup fresh sliced peaches
1 cup pitted fresh cherries (cut in half)
1 cup blueberries
1 cup heavy whipping cream (whipped)

1. Cut cake into slices and layer bottom and sides of a nice large dessert bowl.
2. Sprinkle sherry over cake and let sit for a few minutes (while you are getting the fruit ready). Save a few strawberries and cherries to decorate the top).
3. Place fruits over the cake, and then add vanilla pudding and spread evening over the fruit and cake.
4. Whip heavy cream until thick (but don't whip too long or it will turn into butter). Put cream on top and spread evenly. You can use Cool Whip, but I like the fresh whipped cream better.
5. Place the strawberries and cherry halves in a decorative pattern on top of the whipped cream.
6. Chill at least two hours before serving.

This is my favorite dessert to serve in the Summer. It was my favorite thing to eat when I was pregnant with my first son and, to this day, he refuses to eat Trifle.

Mamabing was a wonderful person. We became fast friends because of our love for cooking. I hope all of her friends here will take a few seconds to remember her and say a prayer for her fabulous family.

what a lovely suggestion hot pink.... i bet she would be cooking up some great dishes on this holiday....

We miss you mamabing...


that rice and corn salad sounds delish.... now that is something my cooking challanged self could make... thanks...

Lynn's Banana Pudding

6-8 ripe bananas
1 box vanilla wafers
2 pkgs instant vanilla made according to directions on box (you can use sugar free instant vanilla pudding)
1 small container of lite Cool Whip

Mix the pudding and Cool Whip together until blended. Put some pudding mixture in the bottom of a large dessert bowl. Place vanilla wafers over pudding, then add a layer of sliced bananas, pudding, etc., and end with a layer of vanilla wafers and top with pudding so the wafers get nice and soft during refrigeration.

This was my late father's favorite dessert. Enjoy!

Happy 4th of July Everyone!!! Here are two more dessert recipes I love to make:

Cream Cheese Fruit Pie

1 frozen deep dish pie shell, baked according to directions on package
1 small pkg instant vanilla pudding (I use sugar free)
4 oz cream cheese (at room temperature)
1 small container of thawed lite Cool Whip
1/4 cup sliced strawberries
1/4 cup raspberries
1/4 cup sliced fresh peaches
1/4 cup blueberries
(Save a few pieces of the fruit to decorate the pie)

1. In large mixing bowl, make vanilla pudding according to pkg directions, but use only 1-1/2 cup of milk.
2. Add cream cheese and beat together with electric mixer until smooth.
3. Stir in 1/4 of the Cool Whip and blend well.
4. Pour pudding mixture into pie shell and spread evenly.
5. Add the strawberries, raspberries and blueberries (in layers), saving a few pieces of each to decorate top.
6. Top with remaining Cool Whip and decorate with the remaining fruit.
7. Chill at least two hours before serving.

Note: If you want a large dessert, you can use an oblong 13" dish, and increase the fruits to 1 cup each of the strawberries, peaches and raspberries, and 1/2 cup blueberries. I also use the large-size container of Cool Whip, and make a buttery shortbread instead of using a pie shell:

2 sticks unsalted butter cut into small pieces
1/2 cup sugar
2-1/2 cups all purpose flour
1/2 tsp salt

Combine all ingredients in a large bowl and blend together using a pastry cutter (or a fork). Press into the bottom and lightly around sides of oblong dish. Bake in 375 degree oven for 10 minutes or until lightly browned. Let cool, then add the pudding mixture, fruit, Cool Whip and decorate with some of the remaining fruit. Chill at least two hours before serving.

Chocolate Pie

1 frozen deep dish pie shell baked according to directions on package
1 box instant chocolate pudding (I use sugar free)
1 small container of thawed lite Cool whip
1/4 cup Nestles mini chocolate chips (for decoration)

1. Mix chocolate pudding according to pkg directions, using 1-1/2 cup milk.
2. Add 1/4 of the Cool Whip and stir until well blended.
3. Pour into cooled pie shell.
4. Top with remaining Cool Whip and sprinkle with mini chocolate chips.
5. Chill at least two hours before serving.

I hope you will enjoy making these. Again, I wish you all a very happy 4th of July! I hope you will enjoy this holiday weekend with your families and friends.

I'm bringing this back up. Needed some ideas on new dishes and this seemed like the place to go to.