1 15 oz box of butter pecan cake mix
1 16 oz can of coconut pecan frosting
4 large eggs
3/4 cup of vegetable or canola oil
1 cup of milk
1/2 cup of finely chopped pecans
For the Sauce:
1 14 oz can of sweetened condensed milk
1/4 cup of unsalted butter
1/2 cup of finely chopped pecans

Begin by preheating the oven to a temperature of 350°F. Pan spray a 9×13-inch baking dish to
prevent sticking.
In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil,
and milk. Using an electric mixer, blend the mixture until it achieves a smooth consistency.
Incorporate the chopped pecans into the mixture by gently folding them in.
Transfer the mixture to the previously greased baking dish.
Place the baking dish in the preheated oven and bake for approximately 30-40 minutes.
Once removed from the oven, utilize the handle end of a wooden spoon to poke holes throughout
the entirety of the cake. Set the cake aside momentarily.
For the sauce, use a medium saucepan. Place it over medium heat and melt the unsalted butter.
Subsequently, introduce the sweetened condensed milk to the pan, ensuring it's stirred
thoroughly.
When the mixture achieves a simmering point, fold in the chopped pecans.
Remove the sauce from the heat source. Proceed to pour it uniformly over the cake, ensuring it
permeates the holes and flows along the sides.
Allow the cake to cool to room temperature prior to serving.

1 can Pillsbury Crescent Rolls
½ cup pumpkin puree
4 tbsp light brown sugar
1 tsp pumpkin pie spice
Cream cheese frosting:
3 ounces cream cheese, softened
1½ cups powdered sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon milk (more if you like a thin frosting)

Preheat oven to 350 degrees. Grease a 9×9 pan with cooking spray.
Unroll crescent roll dough into one large rectangle. Firmly press perforations to seal.
Spread pumpkin puree evenly over the dough. Evenly sprinkle brown sugar and pumpkin pie
spice over the pumpkin puree.
Starting on the short side of the rectangle, roll the dough up into a log. Cut the roll into about 8-9
pieces and place into a baking dish.
Bake for 20 to 22 minutes, until turning lightly golden at the edges. Let it cool in pan for 10
minutes.
Meanwhile, in a medium bowl, mix together cream cheese and powdered sugar until smooth.
Whisk in the butter, vanilla, and milk. If the frosting is still too thick, add a little more milk and
whisk until smooth.
Drizzle over the pumpkin cinnamon rolls when they have cooled a bit.

12 graham crackers approx. 2 1/3 packs, roughly broken up
2/3 bag mini marshmallows
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350F.
Fill an 8″ cast iron skillet* with layers of graham crackers, chocolate chips, and marshmallows.
Bake for 10-15mins or until marshmallows are golden (broil if desired).
OR
Place pan over a campfire using a grate, or directly on a grill heated to high heat.

Cook for about 10 minutes until marshmallows are golden brown and begin to melt
Drizzle with melted chocolate if desired. Allow to cool slightly before serving.

1 lb Frozen Blueberries
1lb Frozen Whole Strawberries
1 lb Frozen Cherries
1 bag Snickerdoodle cookie mix
1 can Sprite

In a sprayed 9×13, layer frozen berries. Sprinkle with cookie mix and top with
sprite.
Bake at 350* until top is golden brown.
Serve warm, with or without ice cream or whipped cream.

6 ounces cream cheese, softened
3 tablespoons honey, plus more for drizzling
1 sheet puff pastry, thawed
18 to 20 strawberries, hulled and thinly sliced crosswise
¼ cup crushed pistachios

Preheat oven to 400˚F.
Place cream cheese and honey into a mixing bowl and beat together until light and fluffy, about 1
minute.
Place puff pastry sheet onto a parchment lined baking sheet and spread honey whipped cream
cheese onto the surface, in an even layer.
Spread strawberries over the cream cheese, leaving a ½ inch border, in a single, even layer,
before stacking the remaining strawberries.
Fold in the ½ inch puff pastry border and place tart into the oven.
Bake tart for 18 to 22 minutes or until the crust is golden brown and the strawberries have
caramelized.
Remove tart from oven and drizzle honey over the top. Sprinkle pistachios over the top.
Allow tart to cool, about 15 minutes before slicing and serving

8 oz container Cool Whip thawed
½ cup sour cream
10 oz can mandarin oranges drained
15 oz can pineapple tidbits drained
16 oz jar maraschino cherries drained, patted dry, and cut in half
1 cup mini marshmallows multi-colored or regular
1 cup sweetened shredded coconut

In a large bowl, fold together the Cool Whip and sour cream.
Fold in oranges, pineapple, cherries, marshmallows, and coconut.
CHILL, GARNISH, AND SERVE:
Cover with plastic wrap and chill in the refrigerator for at least 1 hour before serving.
Garnish the ambrosia salad with mini marshmallow, shredded coconut, and maraschino cherries
before serving (all optional, but they sure make the salad pretty!).
Serve and enjoy.

1 box fudge brownie mix
ingredients needed to bake brownies
1/2 cup chopped Andes mints
Cream Cheese Layer
8 ounces cream cheese, softened
1 cup powdered sugar
1/4 teaspoon peppermint extract
2 cups Cool Whip
green food coloring, optional
1 1/2 cups chopped Andes mints
Pudding Layer
2 (3.9-ounce) boxes instant chocolate fudge pudding mix
3 cups cold milk

Make brownie batter according to directions on box. Stir in 1/2 cup chopped Andes mints.
Transfer batter to a greased 9×13-inch pan. Bake according to directions on box. Let cool.

In a large bowl, use a hand-held mixer to beat cream cheese, powdered sugar, and peppermint
extract until smooth and creamy.
Stir in Cool Whip and a few drops of green food coloring.
Stir in chopped Andes mints. Spread mixture on top of brownie layer.
In a large bowl, whisk together pudding mix and milk until it is smooth and starting to thicken.
Pour over cream cheese layer. Cover and refrigerate until pudding is fully set.
Spread Cool Whip on top and sprinkle with chopped Andes mints just before serving.
(The mints will bleed into the Cool Whip and discolor it if you add them too far in advance.)

21 oz canned cherry pie filling
14 oz can sweetened condensed milk
20 oz can crushed pineapple drained well
2 cups mini marshmallows
8 oz container Cool Whip thawed
1 cup pecans chopped roughly, optional

In a large bowl, stir together cherry pie filling, sweetened condensed milk, and pineapple.
Stir in marshmallows.
Fold in Cool Whip and pecans.
Cover with plastic wrap and store in the refrigerator for at least 1 hour, or overnight, before
serving.

16.25-ounce box red velvet cake mix, I used Duncan Hines
14-ounce can sweetend condensed milk
CREAM CHEESE FROSTING
8 ounces brick-style cream cheese, softened (lite okay)
¼ cup unsalted butter, softened (half of 1 stick)
2 ½ cups confectioners’ sugar
½ teaspoon vanilla extract
½ teaspoon salt, or to taste

Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray;
set aside.
Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as
directed (likely about 25 to 28 minutes).

Remove cake from the oven when it’s done, allow it to cool for about 5 minutes, and then using
the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I
estimate I poked about 60 holes, evenly spaced over the surface.
Slowly pour the sweetened condensed milk mixture over the holes, taking your time to evenly
distribute it so that all the holes receive some.
Place cake in fridge to cool for at least 10 minutes while you make the frosting or before adding
canned frosting so it doesn’t melt.
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld
electric mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat on
medium-high speed until fluffy. Add additional confectioners’ sugar if necessary for consistency.
Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife.
Evenly sprinkle with chocolate chips.
Refrigerate cake for at least 4 hours, or overnight, before serving.

1/3 cup raisins
1 cup apple butter
6 croissants, split
Custard:
8 large eggs
3 cups 2% milk
1-1/2 cups sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
Streusel:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter

Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set
aside.
Combine apple butter and raisins. Spread over croissant bottoms; replace tops. Cut each croissant
into 3 pieces; place in a greased 13×9-in. baking dish.
In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over croissants; let stand for
30 minutes or until bread is softened.
In a small bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles
coarse crumbs. Sprinkle over top.
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out
clean. Serve warm. Refrigerate leftovers.