Chocolate cake

Casserole of cheeseburger, au gratin Brussels sprouts and German chocolate cake | Way of life

Another busy week around here… I thought about making the cheeseburger casserole on Saturday, but didn’t have any canned cookies on hand, so I popped in to the store. The Brussels sprouts recipe is especially good if you are tired of eating them boiled. One of our favorite pies for this time of year is the German Chocolate Pie, and it’s a cinch to make. When it comes to baking desserts, I’m definitely a pastry chef because they require so little prep time.


1 pound ground beef, browned and drained

Salt and pepper to taste

1 box (5 units) large chilled biscuits

2 cups mild or sharp cheddar cheese

2 tablespoons melted margarine

Garlic salt

Place browned ground beef in 8×8 inch baking dish, slice chilled cookies into 10 equal round halves. Sprinkle cheese over ground beef and top with cookie halves. Brush the cookie halves with melted margarine and sprinkle with a little garlic salt. Bake at 350 degrees and bake until cookies are set, about 30 minutes. It’s so good served with a green salad. You can also season the ground beef with a packet of taco seasoning and serve with taco sauce.


1 pound Brussels sprouts

1 ½ cups chopped celery

¼ cup chopped green bell pepper

1 tablespoon of butter

1 can (10 ½ ounces) cheddar cheese soup

2 drops of Tabasco

½ teaspoon Worcestershire sauce

¼ tsp salt

¼ teaspoon pepper

½ cup buttered breadcrumbs

Remove the wilted leaves from the Brussels sprouts. Wash thoroughly in cold water. Cook, covered in salted boiling water for 8 minutes. I use the big bag of frozen sprouts and cook for 5 minutes. Drain; turn into a buttered casserole. Cook celery and green pepper in butter for 5 minutes; add soup and seasonings. Bring to boil; pour over the sprouts. Garnish with buttered breadcrumbs. Bake at 400 degrees for 30 minutes.


1 cup of sugar

1 tablespoon baking cocoa

1 tablespoon self-rising flour

1 egg, beaten

1 cup evaporated milk

1/3 tablespoon vanilla extract

1/3 cup chopped pecans

1/3 cup coconut

1 unbaked 8-inch pie crust

Preheat the oven to 350 degrees. Combine the sugar, cooking cocoa and flour in a bowl, mixing well. Add beaten egg, evaporated milk and vanilla. Mix well; stir in pecans and coconut. Pour into the pie shell. Bake at 350 degrees for 40 minutes or until set.

Have Fun, Mary Ann McCrary

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