8 ounces cream cheese, softened
4 ounces whipped topping
1 cup powdered sugar
1/2 cup brown sugar
3 tablespoons cold butter, cut into small pieces
1/3 cup light corn syrup
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
apple slices, pretzel crisps, or graham crackers for serving
Combine cream cheese, whipped topping, and powdered sugar in a bowl. Beat with an electric
mixer until smooth. Spread mixture along the bottom of a pie plate and refrigerate while topping
Combine brown sugar, cold butter, corn syrup, pecans, vanilla extract, and salt in a saucepan.
Bring mixture to a boil over medium-high heat, stirring constantly. Cook for 1 minute, stirring
constantly and remove from heat. Allow to cool 10 minutes, stir and pour over cream cheese
mixture. Serve immediately or refrigerate until ready to serve.
Serve with apple slices, pretzel crisps or graham crackers
Place cranberries and sugar in a food processor or blender. Cover and pulse until chopped.
Transfer to a medium bowl; set aside.
Place 1/2 cup cilantro, green onions, jalapeno, lime juice, garlic, and salt in food processor.
Cover and pulse until finely chopped, stopping to scrape down sides as needed. Stir into
cranberry mixture. Cover and refrigerate for several hours or overnight.
To serve, spread goat cheese on crackers; top with salsa.
Garnish with additional cilantro, if desired.
1 box yellow cake mix (15.25 oz)
1 can pumpkin puree (not pumpkin pie mix, 15 oz.)
1 can sweetened condensed milk (fat free is ok, 14 oz.)
1 pkg Cool Whip (8 oz)
1/2 bag Heath bits (8 oz bag)
caramel sundae sauce
1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2. Pour batter into a greased 9×13 baking dish and bake at 350 F according to the directions on
the cake mix box (approx 23-28 mins).
3. Remove cake from oven and let cool for about 10 minutes after baking.
4. Using the end of a wooden spoon to poke holes all over the top of the cake.
5. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into
6. Refrigerate for 30 minutes.
7. Remove cake from refrigerator and spread Cool Whip over top of the cake. Sprinkle on the
Heath bits and drizzle caramel over top. (Note: if you want it less sweet you can use less of the
8. Refrigerate for 3-4 hours or overnight.
For the Scones
1/2 cup pumpkin puree (canned pumpkin puree, not pumpkin pie filling)
3 tablespoons heavy cream
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour, spooned and leveled
1/3 cup brown sugar
2 teaspoon pumpkin pie spice
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
For the White Glaze
1 cup powdered sugar
2-3 tablespoons heavy cream
For the Pumpkin Glaze
3/4 cup powdered sugar
1 1/2 teaspoon pumpkin pie spice
1 tablespoon pumpkin puree
2 tablespoons heavy cream
Make the Scones
Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
In a small mixing bowl, whisk together the pumpkin, heavy cream, egg, and vanilla; set it aside.
In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking
powder, and salt until combined. Cut the butter into the flour mixture using a pastry cutter or
your hands until you get pea-size pieces. Make a hole in the center of the flour mixture to create
a well. Pour the pumpkin mixture into the center of the well and stir until the dough just starts to
Dust the counter lightly with flour and place the dough onto the surface. Gently knead the dough
a few times until it's formed together. Don't over-work the dough. Shape the dough into a circle
about 1 inch thick. Cut the dough into eight equal wedges. Place them on the baking sheet,
leaving spaces in between them.
Bake 14-18 minutes until no longer wet, lightly golden, and cooked through. (If your oven runs
hot, start checking at 14 minutes. Keep an eye on them – if they’re golden on top and bottom,
they’re done.) Allow the scones to cool right on the baking sheet for 5 minutes, then transfer
them to a cooling rack to cool completely.
1 cup (2 sticks) salted butter softened
1 cup sugar
1 large egg
1/4 cup lemon juice
1 Tbsp lemon zest optional
2 1/3 cup flour
1/2 tsp baking soda
1 1/4 cup fresh strawberries diced
1 1/4 cups powdered sugar
½ cup strawberries chopped (NOT pureed)
2-3 Tbsp lemon juice
Preheat the oven to 350 degrees and line a 9×9 baking dish with parchment paper.
Using a large bowl, beat the butter and sugar until creamy and fluffy.
Add the egg and beat until combined.
Beat in the lemon juice and zest.
Using a separate bowl whisk the flour and baking soda.
Slowly add the dry mixture to the wet ingredients.
Using a rubber spatula carefully fold in the diced strawberries.
Scoop the batter into the prepared baking pan and spread evenly.
Bake for 40-45 minutes.
Place a toothpick into the center to see if the bars are done.
Place onto the counter to cool before adding glaze.
Using a large bowl, whisk together the powdered sugar and the lemon juice.
Gently fold in the chopped strawberries.
Smooth onto the blondies and allow the glaze to harden before enjoying!
2, 20 ounces each cans apple pie filling
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups Kraft caramels unwrapped and each cut in half
1 box dry yellow cake mix
1 cup 2 sticks butter, cut into ¼ inch thick pats
Preheat the oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray and set
In a medium mixing bowl, mix together apple pie filling, cinnamon, and nutmeg. Pour the apple
mixture into the prepared pan and smooth out evenly.
Arrange the caramels over top of the apple filling. Evenly sprinkle the dry cake mix over the
Place the pats of butter evenly over the top of the whole dessert.
Bake the dump cake at 350F for 45 minutes, or until the top is lightly browned and the edges are
Cool slightly before serving.
1 (15-oz.) canned pumpkin purée
1 cup sugar
3 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2/3 cup heavy cream
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon salt
¾ cup unsalted butter, melted
Vanilla Ice Cream
Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla
extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir
with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed.)
Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
Bake until filling is set and top is golden brown, 40 to 45 minutes.
Let cool for 10 minutes, then serve warm topped with Vanilla Ice Cream.
1 (5 ounce) package Instant vanilla pudding mix
1/2 cup milk
1 (16 ounce) container Cool Whip thawed
3-4 medium Golden delicious apples, chopped bite-size pieces
5 Snickers candy bars, chopped bite-size pieces
1/2 cup caramel sauce
In a large bowl, stir together the vanilla pudding mix and milk with a whisk.
Fold in the cool whip, with a spatula, until thoroughly combined.
Stir in the chopped apples and snickers candy bars.
Drizzle the top with caramel sauce.
Cover, and chill salad in the fridge 1 hour before serving.
This dessert does need to chill for about an hour before serving. If you want to make sure the
Snickers bars don't get too hard while chilling, just toss them in just before serving.
Feel free to switch up the candy bars you use. This recipe works with just about any chocolate
candy bar. Take 5 candy bars are also delicious in this Or even Whatchamacallits.
You want a tart apple in this recipe. It helps balance out the sweetness of the other ingredients.
1 cup crushed cornflakes
2 tablespoons sugar
1/3 cup butter, melted
2 tablespoons cornstarch
2 cans (8 ounces each) crushed pineapple, undrained
2 cups vanilla ice cream, softened
1 package (3.4 ounces) instant vanilla pudding mix
Whipped topping, optional
Top with pineapple mixture.
Refrigerate until serving. If desired, serve with whipped topping.
FOR THE COOKIES:
1 c. salted butter, softened
1 c. light brown sugar
1/2 c. granulated sugar
2 large eggs, at room temperature
2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tbsp. ground cinnamon
1/2 tsp. ground ginger
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 1/2 c. finely grated fresh carrots (from about 6 medium carrots)
1 c. chopped toasted walnuts
FOR THE FROSTING:
8 oz. cream cheese, softened
1/2 c. unsalted butter, softened
1 lb. powdered sugar
1 1/2 tsp. vanilla extract
For the cookies: Preheat the oven to 350
Line 3 baking sheets with parchment paper; set aside.
Beat the butter, brown sugar, and granulated sugar in the bowl of a stand mixer
fitted with the paddle attachment on medium speed until pale and creamy, about
3 minutes. Add the eggs and vanilla extract. Beat until well combined, stopping
to scrape the sides of the bowl, as needed.
Whisk together the flour, cinnamon, ground ginger, baking powder, baking soda,
and salt in a medium bowl. Gradually add the flour mixture to the butter mixture
with the mixer on low. Beat until well combined, about 1 minute. Stir in the
carrots and walnuts.
Drop spoonfuls (about 2 tablespoons each) of the dough on the prepared baking
sheets using a 1 3/4-inch cookie scoop, spacing at least 2-inches apart. Bake two
pans at a time, rotating halfway through cooking, until the cookies are lightly
browned on the edges, 12 to 14 minutes. Cool the cookies on the pans for 3
minutes. Transfer to a wire rack to cool completely, about 30 minutes. Repeat
with the remaining cookies.
For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer
fitted with a paddle attachment on medium speed until smooth, about 3 minutes.
Add the powdered sugar and vanilla with the mixer on low, beating until
combined. Increase the speed to medium and beat until fluffy, about 2 minutes.
Dollop a spoonful of frosting on the top of each cookie and spread all over the
top. Sprinkle with orange jimmy sprinkles or chopped toasted walnuts.