A few years ago, my church published nn AWESOME cookbook! It was a lot of work but oh so worth it.. I was on the committee, and actually came up with the idea for the cookbook, (You can check the Hartsville Messenger Archives if you dont believe me, there was an article in there, and I have a laminated copy that Brown Penninton Atkins Funeral home sent me as well) Anyway, when I am in a mood to cook, that is the book that I grab the most. We have some amazing cooks in our church, and we love to eat. In fact, two of our church members own their own restaurants, Westwood BBQ and Miriam's Kitchen. Since I am in a cooking funk, I decided to revisit my old faithful cookbook and share some of the recipes from it. I also thought that Mothers day is on Sunday, so what better to start with than dessert...
Chocolate Delight
1 c. All Purpose Flour
1 stick Margarine, melted
1/2 c. nuts chopped
1 8 oz pkg. Cream Cheese
1 c. Powdered Sugar
3 c. Cold Milk
2 4 oz. pkgs Instant Chocolate Pudding Mix
1 (12 oz ) ctn Cool Whip
Mix together flour, margarine, and nuts. Press into the bottom of 9 X 13 baking dish. Bake at 300 degrees for 15 minutes. Mix together cream cheese, powdered sugar and half of the cool whip. Spread on baked crust. Mix milk and pudding mix and spread over cream cheese mixture. Spread remaining cool whip on top. Chill for 6 hours, Cut into squares. May add garnish of 4-6 crumbled oreo cookies if desired.
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