COOK OF THE WEEK: Bobbie Shadburn recipes

Snowball Cake
1 box devil’s food cake mix
8 ounces cream cheese
1 egg
2 tablespoons sugar
1 small box instant vanilla pudding
1⁄4 cup powdered sugar
1 cup cold milk
2 cups Cool Whip, thawed
1 cup Baker’s flaked coconut
Prepare cake as directed on box and pour batter into a greased 2.5-quart Pyrex bowl.
Beat cream cheese, egg and sugar until well blended. Spoon into the center of the batter in the bowl.
Bake at 350 degrees for 1 hour and 5 minutes or until a toothpick inserted in the center comes out clean. Cool cake in the bowl for 10 minutes. Loosen cake from the bowl with a knife and invert it onto a wire rack or serving plate.
Meanwhile, beat dry pudding mix, powdered sugar and milk in a bowl with a whisk for 2 minutes. Fold in Cool Whip. Refrigerate until ready to use. When cake is cool, frost with pudding mixture. Cover with coconut. Keep refrigerated.

Hinkle Creek Mud Pies
4 large eggs
2 cups sugar
2 sticks margarine
4 heaping tablespoons cocoa powder
1 tablespoon vanilla flavoring
Pinch of salt
1 cup chopped pecans
Vanilla ice cream
Cream together eggs and sugar and set aside.
Combine margarine and cocoa powder and cook in microwave until margarine is melted. Remove and add vanilla and salt, then pecans. Combine margarine mixture with egg mixture and mix well.
Pour 1⁄4 cup of mixture into large-mouth half-pint canning jars that have been sprayed with cooking spray. Place jars in a pan half-filled with water and bake at 300 degrees for 45 minutes. Do not overbake. Top with a scoop of vanilla ice cream.
Note: This recipe contains no flour.
Pamalucy’s Salad Dressing
3 cups mayonnaise
11⁄2 cups sugar
5 tablespoons apple cider vinegar
3 tablespoons finely chopped pecans
3 tablespoons real bacon bits
3 tablespoons finely chopped purple onion
Combine all ingredients and mix well. Keeps well if stored in a container in the refrigerator. Use as a dressing for green salad or heat it in the microwave for 10 seconds and use it as a dipping sauce for hushpuppies or saltines.

Vinegar Slaw
1 small head of cabbage, finely chopped
1 medium onion, chopped
1 green bell pepper, chopped
1 large jar chopped pimientos
2 tablespoons celery seed
2 tablespoons mustard seed
1 tablespoon salt
1 tablespoon black pepper
4 cups sugar
4 cups white vinegar
In a large bowl, combine cabbage, onion, bell pepper, pimientos and seasonings.
Heat sugar and vinegar in a saucepan on the stove until the sugar has completely dissolved. Pour over cabbage mixture and store in the refrigerator. Slaw will keep 2 to 3 weeks. Good with fish and hushpuppies or pinto beans and cornbread.
Nanny’s Cake
1 box yellow cake mix
1 cup chopped pecans
2 tablespoons powdered sugar
Icing
1 can sweetened condensed milk
1 pound powdered sugar
8 ounces cream cheese
8 ounces Cool Whip
1 teaspoon vanilla

TOPPING
20 Kraft caramels
2 tablespoons milk
Prepare cake mix as directed on package. Combine pecans with 2 tablespoons powdered sugar and stir this in the batter (the powdered sugar keeps the pecans from settling on the bottom). Bake cake in a 9×13-inch pan as directed on the box.
When cake is done, remove from oven and poke holes in the top. Pour sweetened condensed milk over the top of the cake while it’s still hot.
Combine box of powdered sugar, cream cheese, Cool Whip and vanilla. When cake is cool, ice the top.
Melt caramels and milk in a double boiler. Drizzle over icing, making sure to get the edges. Swirl caramel mixture over the top using a toothpick.