2012-01-27 / Home & Garden

Star Chefs

Mississippi Mud Brownies

1 cup butter
1/3 cup unsweetened
cocoa powder
2 cups white sugar
4 eggs
2 tsp. vanilla extract
1-1/2 cups all-purpose
1 pinch salt
1/2 cup chopped pecans
1 (10.5 oz.) package
1/3 cup unsweetened
cocoa powder
1/2 cup butter
4 cups confectioners’
1 tsp. vanilla extract

1/3 cup milk

Preheat oven to 350 degrees. Grease a 9x13 inch pan.

In large saucepan over medium heat, melt one cup butter. Remove from heat and stir in cocoa until smooth. Mix in white sugar, eggs, and two teaspoons vanilla. Mix in flour, then fold in pecans and marshmallows. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in preheated oven, until brownies start to pull away from the sides of the pan. Let cool in pan. Frosting

In medium saucepan, melt together 1/2 cup of butter and 1/3 cup of cocoa. Mix in confectioners’ sugar and one teaspoon vanilla until smooth. Gradually beat in the milk, a tablespoon at a time until icing is a nice spreading consistency.

Bucket of Mud

1 (18 oz.) package
chocolate sandwich
cookies (such as
3-1/2 cups milk

2 (3.5 oz.) packages
instant vanilla
pudding mix
1-1/2 (8 oz.) packages
cream cheese,
1/4 cup margarine,
1 (8 oz.) container frozen
whipped topping,

Pulse sandwich cookies in a blender until finely ground; set aside. Pour the milk into a mixing bowl, then whisk in pudding mix until no dry lumps remain. Beat together cream cheese and margarine until smooth, then stir in pudding. Fold in cookie crumbs and whipped topping until evenly blended. Spoon into a clean child’s bucket, cover, and refrigerate at least 30 minutes before serving.

Mississippi Mud Pie

1 cup chopped walnuts
1/2 cup all-purpose
1/2 cup butter, softened
2 (3.9 oz.) packages
instant chocolate
pudding mix
2 cups cold milk
1 (8 oz.) package cream
cheese, softened
1 cup confectioners’
1/2 cup heavy
whipping cream

Preheat oven to 350 degrees.

In medium bowl, combine walnuts and flour. Mix well, then stir in softened butter or margarine. Stir until ingredients are combined and mixture forms a ball. Press into bottom of a 9x13 inch pan. Bake in preheated oven for 20 minutes, until golden brown. Remove and cool.

Place pudding mix in a medium bowl and whisk in milk. Mix until smooth. Allow to set up for five minutes then spread on top of cooled crust.

In a large bowl whip cream cheese until fluffy. Beat in confectioner's sugar until mixture is smooth. In a separate bowl, whip cream until soft peaks form, then fold into cream cheese mixture. Spread over pudding layer. Chill before serving.

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