Nana Mae’s Mississippi Mud from DON’T LET GO


Cream together:

2 cups sugar
1 cup butter (the real thing)
1/3 cup of cocoa


¼ tsp. salt
4 eggs (one at a time.)

1 ½ cups self-rising flour

1 ½ cups chopped nuts

2 tsp. vanilla

Bake in a 9×13 pan at 350 degrees for 30 minutes. While hot, spread one jar of
marshmallow creme on top of cake and let cool (10 minutes).

Then mix this together separately:

½ cup butter (or 2 sticks margarine, melted)
1 cup chopped pecans
1 tsp. vanilla
1 box (16 oz.) powdered sugar
1/3 cup of cocoa
1/3 cup of Eagle Brand condensed milk

Spread on top of cooled cake.




There are a few tasty little gems in THE REASON IS YOU that I’d be wrong not to share.  😉

First of all, there’s the Hot Banana Pudding that Jason recommends…


1/3 cup all-purpose flour

Dash of salt

2 1/2 cups 1% milk

1 (14 oz.) can sweetened condensed milk

2 egg yolks

2 teaspoons vanilla extract

3 cups sliced ripe banana

vanilla wafers

graham crackers or graham cracker crust

4 egg whites  ( I know…2 egg yolks but 4 egg whites… scramble the other two w/some milk & have an omelette)

1/4 cup sugar


  1. Combine flour and salt in a medium saucepan. Slowly stir in milks and yolks, then cook over medium heat, stirring constantly for 8 minutes or until thickened. Remove from heat, then add vanilla extract.
  2. Arrange some of the vanilla wafers on bottom of 2 quart baking dish, topped with 1 cup banana slices. Spoon 1/3 pudding mixture over bananas; cover with more vanilla wafers. Repeat, then top with a third layer of pudding. Arrange remaining wafers around inside edge of dish and on top; gently push into pudding.
  3. Crumble graham crackers or graham cracker crust generously over the top.
  4. Preheat oven to 325°. Beat egg whites at high speed with an electric mixer until foamy. Add sugar 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves, for 2 to 4 minutes. Spread meringue over pudding. Bake for 25 minutes or until golden. Let cool for at least 30 minutes.

Worth every calorie…


Then there’s the Sopapilla Cheesecake that Dani says is “death by butter”, and it is.

SOPAPILLA CHEESECAKE…also served at Ella’s

2 cans crescent rolls (get the kind that are one sheet w/no perforations…it’s easier to handle)

2 8-oz tubs of cream cheese

2 tsp vanilla extract

cinnamon (up to you)

1 1/2 cups sugar

1 1/2 sticks of real butter  (told you)


Preheat oven to 350 degrees.  Spray 9×13 pan with cooking spray and set aside.  In a bowl, mix cream cheese, 1 stick melted butter, 1 cup of the sugar, and the vanilla until smooth and creamy (I use a mixer).  Line bottom of pan with the sheet from one can of crescent rolls.  Sprinkle with a little sugar and cinnamon.  (mixing the sugar and cinnamon together first makes this whole prep a little faster)   Spread cream cheese mixture over the rolls.  Layer second can of crescent rolls over the mixture.  Melt the remaining 1/2 stick of butter and pour over the top.  Mix remaining sugar with cinnamon and sprinkle evenly over the top.  Bake at 350 degrees for 30-35 minutes.  It will still look juicy, let it set for 20-30 minutes.  Eat in denial.

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