1 (19.8 oz) package fudge brownie mix
1/2 cup praline or coffee flavored liquor (Kailua)
1 (3.5 oz) package instant chocolate mousse mix
8 (1.4 oz) toffee flavored candy bars, crushed (Heath)
1 (12 oz) container frozen whipped topping, thawed
Garnish chocolate curls

Prepare brownie mix and bake in a 13x9x2 pan according to package. Let cool and crumble up. Prepare chocolate mousse according to package, omitting chilling it. Place 1/2 of crumbled brownies in bottom of 3 quart trifle dish. Top with 1/2 of the mousse. Repeat with 1/2 of crushed candy bars and whipped topping. Repeat all layers again ending with whipped topping. Garnish if desired. Chill 8 hours.

(notes from Laurie: If you’d like to make your own whipped cream, simply combine heavy whipping cream, 2 tbsp confectioners sugar, and a tbsp of vanilla (I also added some Kailua but you could stand to add more.) Also feel free to add Kailua to mousse for taste. Even a half cup didn’t come through taste-wise in my amended recipe.)

Grandma’s original recipe:

Step #1
1 box Dunkin Hines butter flavored yellow cake mix
1 egg, beaten
1 stick margarine (room temperature)
Mix with spatula of by hand. Put in two long Pyrex dishes without greasing. Press down after it is mixed real good. I have a little bowl with flour in it, and as I press down, I put my fingers in it so they don’t stick to the mixture [IMPORTANT!]

Step #2
1 box powdered sugar
3 eggs (well beaten)
1 (8 oz.) cream cheese, softened
Mix with mixer and put on top. This will be thin. Bake @350 for about 40 minutes. When done, cookies will turn light brown. Don’t overcook.

(notes from Laurie: Did some editorializing on this one. A box of powdered sugar is too much. I took the cookies out about 7 minutes early.)

Grandma’s original recipe:

3 cups plain flour
2 tsp. soda
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 cup pecans or walnuts
1 tsp. salt
3 eggs
2 cups sugar
1 cup cooking oil
1 tsp. vanilla flavoring
2 cups coarsely shredded zucchini
1 8oz. can crushed pineapple

Combine flour, soda, salt, baking powder, cinnamon, and nuts. Set aside. Beat eggs slightly. Add sugar, oil, and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients. Stir only until dry ingredients are moistened. Spoon batter into 2 well-greased and floured loaf pans. Bake at 350 for one hour or until done. Cool 10 minutes before removing from pan.

(notes from Laurie: Makes two loaves and can be cut half. I might amp up the cinnamon a bit.)

Grandma’s original recipe:

2 cups Bisquick
1/2 cup ice water
1 lb. sausage (hot or mild)

Mix Bisquick and ice water. Form 2 balls and roll each into a 10×12 rectangle. Crumble or spread room temperature sausage over top. Roll up like jelly roll. Chill overnight. Cut into slices and bake at 350 degrees until golden brown.

(notes from Laurie: Never EVER buy gluten-free Bisquick.)

Grandma’s original recipe:

2 cups pinto beans (2 cans or dry cooked)
4 cups tomato juice (Welch’s 1 qt.)
2 lb. ground beef
3 tbsp. Worchester sauce
2 tbsp. onion
3 tbsp. chili powder
1 tbsp. cumin
dash tobacco sauce
1 tbsp. salt
2 tbsp. sugar

Brown beef then add other ingredients. Let simmer for a long time.

(notes from Laurie: I’d recommend cooking for about an hour (the leftovers were even better). Definitely add in some paprika and cayenne. Increase amount of onion. Also consider bell peppers and stewed tomatoes – really go crazy with whatever your favorite chili ingredients are as this is really nice base.)

Grandma’s original recipe:

1 cup powdered sugar and 1 cup of granulated sugar
1 cup margarine
1 cup oil
2 eggs, beaten
2 tsp vanilla
5 cups all purpose flour
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder

Cream oil, margarine, sugar, and extract, then add eggs one at a time, beating well after each. Sift all dry ingredients together and add to above. Mix well and chill overnight. Next day – roll into small balls. Press down with glass dipped in sugar. Bake on ungreased cookie sheet until barely brown at 350 for 10-12 minutes.

(notes from Laurie: Keep the cookies fairly chunky. My first batch were too skinny and I enjoyed them more a bit plump.)

Grandma’s original recipe:

3/4 lb. NY sharp cheese (grated)
1 7 oz. jar pimento
4 tbsp. of Coleslaw dressing (sub Mayo and sour cream)
1 tbsp. Worcester sauce
pinch salt
1 tsp. sugar
small onion, shredded (optional)

Mix together and beat with a mixer.

(notes from Laurie: Honestly, I’d probably just find another recipe.)

Grandma’s original recipe:

2 packages Ramen noodles, beef flavored
1 large package cole slaw or you can use broccoli salad (also can use 1/2 of each)
1 bunch green onions
1 cup slivered almonds
1 cup sunflower seeds

SAUCE
1 cup white sugar or Splenda (or combination of both)
3/4 cup canola oil
1/3 cup white vinegar
2 packs ramen noodle flavoring (included with the noodles)

Layer 1 – crush Ramen noodles on bottom of dish
Layer 2 – evenly spread cole slaw on top of noodles
Layer 3 – chopped onions (small pieces) evenly spread on top
Layer 4 – lay sliced onions on cookie sheet and bake on 300 on 4-5 minutes or until brown. Spread almonds on top of onions.
Layer 5 – evenly spread sunflower seeds on top of almonds
Layer 6 – pour mixed sauce over dish, cover, refrigerate at least 8 hours

(notes from Laurie: Again, crank up the oven higher. Use sunflower kernels obviously. Do not skimp on waiting 8 hours as the liquid needs to soak into the noodles!)

Grandma’s original recipe:

1 1/2 cups sugar and 3 tbs flour mixed together
5 large eggs
1 large can evaporated milk
1 stick butter, melted
2 cups Angel Flake coconut
1 tbs vanilla
Beat eggs, add sugar mixture, melted butter, add coconut and milk, then vanilla. Grease pans and flour. Makes 2 small pies. Bake at 350 for 20-30 minutes.

(notes from Laurie: Use a small can of condensed milk instead. Cook time was closer to 35-40 minutes for a nice brown crust. Perfect to freeze a pie and save for later.)

Grandma’s original recipe:

1/2 cup peanut butter
1 package butterscotch chips
3 cups Rice Crispies
Melt butterscotch chips in the peanut butter. Who you take it off the stove, stir in the Rice Crispies. Pour into pan and press down. Cool completely and then cut into squares.

(notes from Laurie: No notes needed on this one. Just do it nike swish tm.)

Grandma’s original recipe: