Bethey Magoo's Decadent

Hot Chocolate Egg Nog

1/2 quart of milk

1/2 quart of eggnog

1/2 cup of Original Sundaes Best Hot Fudge Sauce

1/4 teaspoon ground nutmeg

1 Tablespoon vanilla extract

Whipped cream, marshmallows, cinnamon, nutmeg, cancy cane as desired for garnish

Combine milk, eggnog, Sundaes Best Hot Fudge Sauce and nutmeg in a 2-quart saucepan.

Stir well.

Cook over medium heat for 10-15 minutes, stirring occasionally until completely warmed.


Remove from heat and add vanilla extract.

Pour into mugs, garnish the way you like it best.  Sip slowly to enjoy every decadent drop!



Raspberry Upside Down Cake
1/4 cup melted butter  
3/4 cup sugar, divided
1-1/2 cups fresh raspberries, divided  
4 TB sliced almonds, divided
1-1/2 cups biscuit baking mix                                       
1/2 cup milk
2 Tb oil
1/2 tsp each vanilla and almond flavor
1 beaten egg

Drizzle butter in a 9" round pan.
Sprinkle with 1/4 cup sugar.
Sprinkle with 2 Tb of almonds. 
Arrange 3/4 cup of raspberries with open ends up.
Combine baking mix, 1/2 cup sugar, milk, oil, vanilla, almond flavor.
Beat with electric mixer for 4 minutes.
Pour into pan over raspberries and almonds.
Bake at 350 degrees for 35 minutes.
Immediately invert over a serving plate.
Allow to cool for several minutes and remove pan.
Garnish with remaining raspberries and almonds.
Drizzle with Sundaes Best Raspberry or Original Hot Fudge Sauce!

One Pan Brownie d’Light

1 box brownie mix 

1 quart ice cream (vanilla, chocolate chip, chocolate …)

1 tub whipped topping

1 jar Sundaes Best Hot Fudge Sauce.


Prepare brownie mix according to directions on box for size 9” by 9” pan.

Bake according to package directions.  Cool slightly.

While still warm, stir the brownies, breaking them into pieces. 

Spread the ice cream over the brownies.  

Pour Sundaes Best over the ice cream.

Spread the whipped topping over the Sundaes Best.

Sprinkle the nuts over the top.

Cover and freeze until ready to serve.