Our Best Recipes

Every quarter, we hold a recipe contest among all employees and judge whose recipe is best. The winner is highlighted in our newsletter along with their fantastic recipe. In case you lost your newsletter, see below for recent entries.

Chihuahua Chocolate Cake

1 (18 1/4 oz.) box yellow cake mix
1 (1 oz.) box chocolate pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Kahlua
1 cup dark chocolate morsels
chocolate syrup

Directions:
Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan or a 9×13″ plan. In a large bowl, combine cake mix and pudding mix. Mix in eggs, water, vegetable oil and Kahlua. Beat on high for 4 minutes. Fold in chocolate chips. Bake in preheated oven for 60 minutes, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pan, and transfer to a serving dish. Prick the tops and sides of the cake and drizzle with chocolate syrup. Store and serve at room temperature.

World’s Best Cookie - submitted by Alicia Haynes

2 sticks (8oz) unsalted butter, softened
1 cup sugar
1 cup lightly packed brown sugar
1 large egg
1 cup canola oil
1 cup rolled oats
2 cups cornflakes, crushed to yield 1 cup
½ cup coconut flakes
3 ½ cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon salt
1 teaspoon pure vanilla extract
½ cup pecan pieces
Sugar to sprinkle on cookies

Preheat oven to 350 degrees. With an electric mixer, cream butter and the sugars together until light and fluffy. Add egg and mix well. Add all of the remaining ingredients, beating as necessary to combine. Drop dough by the teaspoonful, spaced 2 in. a part onto a cookie sheet. Press the top of each cookie lightly with the tines of a fork. Bake the cookies for about 12 minutes, or until lightly browned. Remove the cookies from the sheet carefully, and cool on wire racks. Sprinkle with sugar.

Pumpkin Pie Crunch: Submitted by Sonya Rodriguez

Ingredients:
1 16 oz can of pumpkin
1 12 oz can evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 package yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Directions:
1. Preheat oven to 350 degrees.
2. Grease bottom of 13X9X2 inch pan.
2. Combine pumpkin, milk, eggs, sugar, spice & salt in a large bowl.
Mix well and pour into pan.
3. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
4. Drizzle with melted butter and bake for 55 minutes, until golden brown.