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Roxy’s Kitchen Chatter/Dessert Recipes

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S’more Cups:



1 Cup Graham Cracker Crumbs

1/4 Cup Powdered Sugar

6 T. Butter, Melted

4 Regular Size Milk Chocolate Candy Bars, Divided

12 Large Marshmallows




Preheat oven to 350 degrees.


Combine graham cracker crumbs, powdered sugar and melted butter in a bowl.


Use a mini muffin pan and place a small scoop of crumb mixture into each cup.


Press the mixture to form a cup.

Bake 4 to 5 minutes or until edges bubble and remove from oven.

Break candy bar into rectangles and cut marshmallows in half.


Place one piece of chocolate into each cup and top with a marshmallow.


Bake for another minute or two or until the marshmallow is soft.


Remove and cool.


Melt the remaining candy bars and dip each s'more into the chocolate mixture.


Let stand until set and enjoy.








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Homemade Mounds Bars:


***Just 3 Ingredients!




Milk Chocolate/Dark Chocolate, Melted
3 Cups Coconut Flakes
1 Cup Of Condensed Milk



STEP 1- Mix with condensed milk with the shredded coconut, shape into oblong form.


STEP 2-Freeze them for around 30 minutes in the fridge.


STEP 3-And then, in melted dark or milk chocolate, dip them to coat all the sides.


STEP 4-Stick in the Almonds to have Almond Joys.


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Soft Chocolate Chip Cookies:




2-1/4 Cups Flour

1 Tsp. Baking Soda

3/4 Cup Packed Brown Sugar

1/2 Cup Butter, Softened

1/2 Cup Shortening

1/4 Cup Sugar

1-(4-oz.)-Pkg. Instant Vanilla Pudding

1 Tsp. Vanilla Extract

1/8 Tsp. Almond Extract

2 Eggs, Beaten

2 Cups Chocolate Chips




Preheat oven 350 degrees.


Combine flour and baking soda.


In a large bowl, beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.

Mix until well blended.


Add eggs and mix well.


Beat in the flour mixture.


Stir in chocolate chips.


Drop by rounded teasponful and bake 10-12 minutes.



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  • 2 weeks later...

Rhubarb Pie:


1 Egg, Beaten

1 Cup Evaporated Milk

1 Cup Sugar

1 Tsp. Flour

1 Tsp. Vanilla Extract

1 Dash Of Salt

2 Cups Rhubarb, Diced


Beat with whisk as each ingredient is added.


Pour into pie shell.


Bake 350 degrees for one hour.


Chill in refrigerator and serve cold



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