Hammersmith Quilters Guild
Our annual potluck supper in December always results in many requests for the recipes
of the yummy dishes we have tasted!  Below are some favorites.
Choco-Holic Cake
from Dottie Macomber

1  pkg (18.25 oz) chocolate cake mix
1  pkg (3.4 oz) chocolate instant pudding and pie filling mix
1  cup milk
1/2  cup sour cream
4  large eggs
1  cup chopped walnuts
2  cups (12-oz pkg) semi-sweet chocolate chips


1  bar (2 oz) unsweetened chocolate baking bar
1 1/2  cups sifted powdered sugar
3  Tbsp butter
2 to 3  Tbsp water
1  tsp vanilla extract

Preheat oven to 350 degrees.  Grease and flour 12-inch Bundt pan or other tube pan.  (To prevent
that flour-y look on your finished chocolate cake, "flour" the pan with a little bit of the cake mix
instead of flour!)
Combine mixes, milk, sour cream and eggs in large mixing bowl and beat on low speed just until
blended.  Beat on high speed for 2 minutes.  Stir in chocolate chips and nuts.  Pour into prepared
Bake for 55 to 65 minutes until cake tester or wooden pick inserted in cake comes out clean.
Cool in pan for 20 minutes.  Invert onto wire rack to cool completely.

Melt baking bar and butter in small heavy-duty saucepan over low heat, stirring until smooth.  
Remove from heat.  Stir in powdered sugar alternately with water until of desired consistency; you
may add more sugar or water as needed.  Stir in vanilla extract.
Pour glaze over cake.
Maine Potato Candy
from Pat McIntire
4 cups confectioners sugar
4 cups flaked coconut
3/4 cup plain mashed potatoes (nothing in them)
1 1/2 tsp. vanilla

1 lb. dark chocolate candy coating

Line a 9-inch square pan with foil and grease the foil.

In a large bowl, combine sugar, coconut, potato and vanilla until well mixed.  Spread evenly in pan.  
Cover and chill overnight.

Cut into 2" x 1" rectangles. Cover and freeze.

Melt candy coating.  Dip bars into coating.  Place on wax paper to harden.

Store in an airtight container.
Crockpot Chili
from Lauren Loughlin
2 lbs. ground beef
1 large onion, chopped
2 cloves garlic, finely chopped
1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) tomato sauce
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1 can (15 oz.) kidney beans
1 can (15 oz.) black beans

1.  Cook beef in skillet over medium heat.  Drain fat.
2.  Mix beef and remaining ingredients in 3 1/2- to 6 1/2-quart slow cooker.
3.  Cover and cook on low heat 6-8 hours (or on high 3-4 hours).
4.  Serve with shredded cheddar cheese, sour cream and scallions.
Cheerios Nuggets Recipe
from Linda Anthony
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup or honey
1/2 tsp. salt
1/2 tsp. baking soda
6 cups Cheerios
1 cup raisins
1 cup salted peanuts

Heat brown sugar, margarine, corn syrup and salt in 2-quart saucepan over medium heat, stirring
constantly until bubbly around edges.  Cook uncovered, stirring occasionally, for 2 minutes.

Remove from heat and stir in baking soda until foamy and light in color.  Pour over cereal, raisins
and peanuts in greased 4-quart bowl.  Stir until the mixture is coated.  Spread evenly on
lightly-greased cookie sheet.  Bake 15 minutes at 250 degrees.

Remove from oven, stir a little and then let stand just until cool, about 10 minutes.  Loosen mixture
from cookie sheet and let stand until firm.  Break into bite-sized pieces and ENJOY!