1 (18.25 ounce) package lemon cake mix
⅓ cup vegetable oil
1 teaspoon lemon extract
⅓ cup confectioners’ sugar for decoration
Preheat oven to 375 degrees F (190 degrees C).
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on an ungreased cookie sheet.
Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
24 large marshmallows
1/2 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon salt
6 drops peppermint extract
6 drops red food coloring
2 tablespoons plus 1 teaspoon crushed peppermint candy, divided
1 cup heavy whipping cream, whipped
1 chocolate crumb crust (8 inches)
In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat.
Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream.
Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.
Vanilla wafers graham crackers, or Golden Oreo’s
2 3.4 oz pkgs. pumpkin spice pudding If you can’t find it you could use vanilla
2 c. milk
1 1/2 c. pumpkin puree
2 tsp. pumpkin pie spice
1 8 oz. pkg cream cheese softened
1/4 c. whipping cream
1 c. powdered sugar
1 tsp. vanilla
1 8 oz. container whipped topping divided
1 cup toffee chips
I used a 9″ x 9″ square pan. It was almost too much. You could certainly make this in a little bigger pan, even a 9″ x 13″ pan. It would just be a little shorter.
Whisk pudding, pumpkin pie spice, and milk together. Fold in pumpkin. Set aside.
Beat softened cream cheese until smooth. Add whipping cream and vanilla and beat until fluffy. Add powdered sugar and beat to combine. Fold in one cup of whipped topping. Set aside.
Line the bottom of your pan with Vanilla Wafers (or whatever you are using, we get good at substituting when we don’t live near a grocery store). You might have to break them to make them fit. Don’t worry if it’s not super pretty!
Cover cracker layer with a third of the pumpkin mixture. Spread.
Spread half of the cream cheese mixture over the pumpkin layer. Spread carefully so you don’t mix the layers together.
Sprinkle toffee chips over cream cheese layer. I used a generous sprinkling!
Repeat again beginning with crackers, then a third of the pumpkin, then remaining cream cheese, then toffee chips.
Add one more layer of crackers, then remaining pumpkin.
Spread reserved whipped topping over the final pumpkin layer. Sprinkle more toffee chips.
Refrigerate for 4 hours or overnight! I like it better after it’s had lots of time to sit!
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons pumpkin pie spice
1 cup cold 2% milk
1-3/4 cups whipped topping
24 gingersnaps, divided
In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping.
Spoon 1/4 cup mousse into each of eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top with remaining mousse. Refrigerate until serving.
Cooking spray, for pan
1 c. granulated sugar
1 (15-oz.) can pumpkin purée
2/3 c. heavy cream
2 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
For the topping
1 1/2 c. all-purpose flour
1 1/2 c. dark brown sugar
Pinch kosher salt
3/4 c. cold butter, in 1/2″ cubes
1 c. chopped pecans
Whipped cream or vanilla ice cream, for garnish
Preheat oven to 375°. Grease an 8 x 8 baking pan with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.
In the bowl of a food processor (or with a pastry blender) pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.
In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.
Bake until the filling is set and the top is golden brown, 40 to 45 minutes.
Serve with whipped cream or ice cream.
1 can (21 ounces) apple pie filling
3/4 cup unsweetened crushed pineapple, drained
1 package (12 ounces) frozen unsweetened blueberries
1/2 cup sugar
1 package white cake mix (regular size)
2/3 cup butter, melted
1 cup chopped walnuts
1/2 cup sliced almonds
Preheat oven to 350°. Mix pie filling and pineapple in a greased 13×9-in. baking dish until combined. Toss blueberries with sugar; spoon over pie filling mixture. Sprinkle with cake mix; drizzle with butter. Top with walnuts and almonds (do not stir).
Bake until golden brown and bubbly, 45-55 minutes. Serve warm.
For the Crust
1/4 c. melted butter
For the Filling
1 1/4 c. heavy cream
8 oz. cream cheese, softened
1 1/4 c. powdered sugar
drops green gel food coloring
3/4 tsp. pure vanilla extract
3/4 tsp. peppermint extract
1 c. mini chocolate chips, plus more for garnish
1 c. Andes mints, roughly chopped, plus more for garnish
Melted chocolate, for drizzling
Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.
Press crumb mixture into bottom and evenly up sides of a 9″ pie dish. (Try to make crust about 1/8″-thick evenly all around.) Refrigerate at least 1 hour before adding filling.
Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.
Makes 1 – 9×11 loaf pan
3/4 C sugar
1/2 C whole milk
1/2 C oil
1 tsp pure vanilla extract
1 tsp almond extract
2 C flour
2 tsp baking powder
1/4 tsp salt
3 C of maraschino cherries, cut in half
Cherry Glaze Ingredients
1 C powder sugar
1 tsp almond extract
1 tsp pure vanilla extract
2 tbsp melted unsalted sweet cream butter
1/3 C maraschino cherry juice
Preheat the oven to 350F
Spray your loaf pan with pan spray and set aside
Using a mixer, combine the sugar, milk, oil, eggs, vanilla and almond extract- Mix until combined
In a medium bowl, combine the flour, baking powder and salt
Use a whisk to mix the dry ingredients
Gradually add the dry ingredients into the wet ingredients and mix until combined
Using a rubber spatula, fold in the sliced cherries
Pour the batter into the loaf pan and bake for 55-60 minutes or until a tooth pick comes out clean
Once baked set loaf on a wire rack to cool for 20 minutes before removing the loaf from the pan
Directions for Glaze
In a small or medium bowl, combine all ingredients and mix until smooth
Pour glaze over loaf and let glaze harden slightly before cutting
16 slices bread, cubed
1 cup dried cranberries or raisins
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
4 large eggs, slightly beaten
4 tablespoons butter, melted
3/4 cup packed brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Caramel sauce (optional)
PREHEAT oven to 350° F. Grease 12 x 8-inch baking dish.
COMBINE bread and cranberries in large bowl. Combine evaporated milk, eggs, butter, sugar, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
BAKE for 35 to 45 minutes or until knife inserted in center comes out clean. Top with caramel sauce.
1 pouch (17.5 oz) oatmeal cookie mix, plus ingredients required on pouch
1/3 cup butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
1/2 cup + 2 tablespoons caramel sauce
12 oz Cool Whip, thawed
2 cups apple pie filling
2 boxes vanilla instant pudding
3 cups cold milk
Preheat oven to 375°F. Bake cookies according to package directions, then cool completely.
Once cooled, blitz half the cookies in a food processor until they become coarse crumbs. Transfer to a medium bowl, then continue blitzing the remaining half of the cookies.
Add remaining cookie crumbs and melted butter to the bowl and stir until well-combined. Press cookie mixture evenly into the bottom of a 9×13-inch baking dish.
In a mixing bowl, beat together the cream cheese, powdered sugar, and 1/2 cup of the caramel sauce with an electric mixer until smooth.
Gently fold in 2 cups of the Cool Whip until well-combined, then spread evenly over the prepared crust.
Top evenly with apple pie filling.
In another mixing bowl, beat together the pudding mixes and milk until thick, about 2 minutes. Spread evenly over the apple layer, then top with remaining Cool Whip.
Cover and chill 4 hours.
When ready to serve, slice into squares and drizzle caramel sauce over the top.