1 cup sugar, softened
1 cup evaporated milk
1 t. vanilla extract
2 cups all-purpose flour
1/2 t. salt
1/2 cup cocoa powder
1 1/2 t. baking soda
1/2 t. baking powder
1/2 cup butter, softened
1 cup confectioners' sugar
1/2 t. vanilla extract
1 cup marshmallow creme
Preheat oven to 400 degrees. Lightly grease a cookie sheet.
In a large bowl, cream together 1/2 cup butter and sugar. Add the egg, evaporated milk and vanilla. Mix well. In a separate bowl, mix together the flour, salt cocoa powder, baking soda, and baking powder. Add the flour mixture slowly to the sugar mixture while stirring. Mix just until ingredients are incorporated.
Drop the dough by rounded tablespoons onto the greased cookie sheet. Allow 2-3 inches between them for spreading. Bake 6-8 minutes. Cool for 1 hour before filling.
In a medium bowl, combine 1/2 cup butter, sugar, vanilla and marshmallow creme until smooth.
Assemble the moon pies by placing 1-2 tablespoons of the filling between the flat sides of two cookies.
1 all-pork hot dog
1 poppyseed hot dog bun
1 T. yellow mustard
1 T. sweet green pickle relish
1 T. chopped onion
2 tomato wedges
1 dill pickle spear
1 sport pepper
1 dash celery salt
Bring a pot of water to a boil. Reduce heat to medium , place hotdog in the pot and cook for 5 minutes or until done. Remove and set aside. Set a steamer basket into the pot and place the bun in the basket. Steam the bun for 1-2 minutes until warm.
Place the hot dog in the bun and layer on all the toppings, nestling the tomatoes and dill pickle spear between the hot dog and the bun. Yum!
1 large pkg. instant vanilla pudding
4 cups fresh berries (raspberries, strawberries, blackberries or blueberries)
1/4 cup plus 2 T. sugar
2 t. fresh lemon juice
1 cup whipping cream
1 t. vanilla extract
Prepare the pudding according to the package directions. Chill.
Slice the strawberries and combine with the other berries, if using. Toss with 1/4 cup sugar and lemon juice and set aside for 30 minutes to allow the fruit to release its juices.
In a separate bowl, whip the cream with the vanilla extract and 2 T. sugar until soft peaks form. Set aside.
In a 4 qt. clear serving or trifle bowl, place one layer of ladyfingers. Top with 1/3 of the fruit and 1/2 of the pudding. Add another layer of ladyfingers, 1/3 of the fruit and the remaining pudding. Add a final layer of ladyfingers, the last 1/3 of the fruit, and top with the whipping cream. Garish with berries if desired.
Refrigerate until ready to serve.