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
Glaze:
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.
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
aside.
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
caramels.
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
bubbling.
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
Cinnamon Streusel
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon salt
¾ cup unsalted butter, melted
Topping
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

Instructions
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.
Notes
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

1. Preheat oven to 350°. In a bowl, combine cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake 10 minutes. Cool on a wire rack.
2. In a saucepan, combine cornstarch and pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Cool.
3. In a bowl, beat ice cream and pudding mix on low speed 2 minutes or until blended and thickened. Spoon over crust. 

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.

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.

Notes

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.

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 aside.
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 caramels.
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 bubbling.
Cool slightly before serving.

Muffin:

1 3/4 cups all purpose flour

1 tablespoon pumpkin spice

1 teaspoon baking soda

1/2 teaspoon salt

1 (15 oz) can pumpkin (pure pumpkin puree)

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1/2 cup vegetable oil

1 tablespoon vanilla extract

Cream cheese Swirl:

8 oz cream cheese

1/4 cup granulated sugar

1 large egg yolk

2 teaspoons vanilla extract

Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.

In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.

In large bowl, whisk together pumpkin, sugar and brown sugar.

Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.

In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.

Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

1 package graham crackers, crushed, plus more for garnish

12 oz. cream cheese, softened to room temperature

1 c. powdered sugar

Juice of 1 lemon

Pinch kosher salt

1 c. whipped topping, plus more for garnish

Lemon wedges, for garnish

Divide crushed graham crackers between 4 dessert cups. In a large bowl using a hand mixer, whip cream cheese until light and fluffy. Add powdered sugar, lemon juice, and salt and beat until combined. Fold in 1 cup whipped topping.

Pipe cream cheese mixture into cups and place in refrigerator until thickened, 1 hour up to overnight. When ready to serve, top with remaining whipped topping and garnish with crushed graham crackers and lemon wedges.