Chocolate Cobbler

Recipe history: I obtained this recipe off of a local news station's website a couple of years ago. I have changed it a little bit, so it's not 100% originally theirs, nor mine.  It's simple to make and I usually have all the ingredients on hand (except maybe the nuts and chocolate chips), so it's great for family gatherings or pot luck dinners. This Chocolate Cobbler recipe rapidly became a requested favorite of family and friends.

Hint: Please read entire recipe and directions Before you start. I say this because my spouse and nephew decided to make this one night while I wasn't around and put All of the ingredients together at once. Although it was very comical, this recipe does not work very well that way. The finished product turns out much better when put together in layers.

Preheat oven to 350. Coat 9 x 13 baking dish with cooking spray.

1st Layer:

2 cups self rising flour
1 1/2 cups sugar
1/3 cup cocoa
1 cup milk
1/3 cup vegetable oil
2 teaspoons vanilla extract

2nd Layer

2 cups packed light brown sugar
1/2 cup cocoa

3rd Layer

3 cups boiling water
1/2 cup mini chocolate chips (optional)
1/2 cup walnuts (optional)

Directions for 1st Layer

In large mixing bowl, stir together flour, sugar and cocoa until well combined. Add milk, oil and vanilla and mix until smooth. Pour this mixture into prepared baking dish.

Directions for 2nd Layer

In small/medium mixing bowl mix cocoa and brown sugar until thouroughly combined.  Evenly sprinkle this mixture over the 1st layer in the baking dish.

Directions for 3rd Layer

Slowly pour the 3 cups of Boiling water over the first 2 layers. Sprinkle the mini chocolate chips and/or walnuts (if desired) over the top.

Bake 40 - 50 minutes (until set)

Chocolate, Oatmeal & Peanut Butter Candy

Ingredients:
In medium to large saucepan combine:

2 cups sugar
1/2 stick butter
1/2 cup milk
1/4 cup cocoa

Stir the above mixture continuosly until everything is melted, mixed well and comes to a boil. Continue stirring, while boiling, for 2 minutes.

Take the above mixture off of the heat and immediately add:

1/2 cup peanut butter
1 cup oatmeal (quick oats are best for this)

Quickly mix well and pour into baking dish to harden.


HELPFUL HINTS:

1. It is very handy to have all of your ingredients measured out and waiting before you start.

2. I start this recipe by slowly heating up the first list of ingredients until everything melted and mixed well, then I turn up the heat, constantly stirring until it boils.

3. Constant stirring may be a little tiring but is extremely important since most of these ingredients would scorch and stick to your pan very quickly.

4. Timing your boiling is probably the most important part of this recipe. If not timed properly your cookies will either not harden up or become too hard and brittle. Due to variances in stove temperatures (yes, even on stove "eyes" not just the oven) you may have to try this recipe a couple of times to get your timing perfect.

5. This recipe can be doubled, but, you have to adjust your boiling time. Usually adding an additional minute to boiling time is sufficient.

Novak Cookies ~ No Bake Chocolate, Peanut Butter and Oatmeal Cookies

By: Martha Evans
Recipe History: This was the first recipe passed down to me by my husband's family when we were dating, and has a special significance to me. Being given this recipe was like saying to me "you are now part of the family", because this recipe belonged to my husband's mother, whom passed away before we met.

Ingredients:
In medium to large saucepan mix together:

2 cups of sugar
1 stick of margerine
1/2 cup milk
1/4 cup cocoa

Stir the above mixture continuosly until everything is melted, mixed well and comes to a boil. Continue stirring, while boiling, for 2 minutes.

Take the above mixture off of the heat and immediately add:

1/2 cup peanut butter
1 1/2 teaspoon vanilla extract
2 1/2 cups oatmeal ("quick" oats are best for this)

Quickly mix well and spoon onto wax paper to let harden.


HELPFUL HINTS:
1. It is very handy to have All of your ingredients measured out and waiting before you start.

2. Start this recipe by slowly heating up the first list of ingredients until everything melted and mixed well, then turn up the heat, constantly stirring until it boils.

3. Constant stirring may be a little tiring but, is Extremely important since most of these ingredients would scorch and stick to your pan very quickly.

4. Timing the boiling is probably the most important part of this recipe. If not timed properly your cookies will either not harden up or become too hard and brittle. Due to variances in stove temperatures (yes, even on stove "eyes" not just the oven) you may have to try this recipe a couple of times to get your timing perfect.

5. This recipe can be doubled, but, you have to adjust your boiling time. Usually adding an additional minute to boiling time is sufficient.