Old-Fashioned Hot Fudge Sundae Cake by CK
1 cup all-purpose flour
3/4 cup sugar (granulated sugar)
2 Tablespoons baking cocoa (unsweetened)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
2 Tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 cup chopped nuts (pecans or walnuts), optional
1 cup light brown sugar (packed)
1/4 cup baking cocoa (unsweetened)
1 3/4 cups very hot water
Ice Cream
Preheat oven to 350 degrees F.
In an ungreased 9×9 square baking dish, using a fork, mix first set of dry ingredients – flour, sugar, cocoa, baking powder and salt – mix well. Next, stir in milk, vegetable oil and vanilla, mix until smooth. If using nuts, add them now. Spread batter evenly in pan.
Last, sprinkle batter evenly on top with brown sugar and remaining 1/4 cup baking cocoa. Pour hot water over top (do NOT mix) and bake on middle rack of oven for approximately 40 minutes, until top layer has a dry, brownie-like top.
When ready, remove and spoon warm cake/fudge sauce over ice cream.

LOADED CHEESE BALL BITES by GKT
8 slices bacon
1 ½ blocks (12 oz.) cream cheese softened
1 c. shredded cheddar cheese
1 tsp. garlic powder
1 tsp. paprika
salt & pepper
1/3 c. freshly chopped chives
1/3 c. finely chopped pecans
18 pretzel sticks
In a large nonstick skillet, cook bacon until crispy, about 8 minutes. Drain on a paper towel-lined plate, then finely chop the bacon. Set aside. Meanwhile, in a large bowl, stir together cream cheese, cheddar cheese, garlic powder, paprika, salt & pepper. Use a cookie scoop to form mixture into 18 small balls and transfer to a parchment-lined baking sheet. Refrigerate until firm, 1 hour. In a shallow bowl, stir together bacon, chives and pecans. Roll balls in bacon-chive-pecan mixture, insert a pretzel stick into each, and let come to room temperature 15 minutes before serving. (If not serving right away, loosely cover with plastic wrap and return to fridge.)