1 c flour

1 ½ tsp baking powder

1 tsp salt

2 tsp cinnamon, divided

¾ c sugar

½ c milk

2 Tbsp vegetable oil

1 tsp vanilla extract

¾ c light brown sugar

1 ¾ c hot water

Preheat oven to 350*

Spray and 8 x 8 baking pan

In a large bowl whisk flour, baking powder, ½ tsp salt, 1 tsp cinnamon, sugar, milk, vegetable oil and vanilla until smooth.  Pour into prepared pan.

Combine brown sugar, ½ tsp remaining salt and remaining 1 tsp cinnamon in a bowl and sprinkle over the top of the batter

Slowly pour the hot water on top of the sugar mixture

Place in oven and bake 45 min

Serve warm, with ice cream

1 package (36) Oreos

8 oz. cream cheese, softened

2 24 oz packages of white almond bark or melting chocolate

Valentines sprinkles

Mini heart cookie cutter

Instructions:

Line a baking sheet with parchment paper.

Process Oreos (including filling) in your food processor, until you have an Oreo “sand”.

In a large bowl, combine crushed Oreos and softened cream cheese.

Mix together with your hands until well combined.

Take a piece of parchment paper and lay a big heaping spoonful of the cookie mixture.

Fold over the parchment and press the cookie mix into about a 1/2 inch layer.

Using your mini heart cookie cutter, cut out cookie shapes.

Repeat until all of the mixture has been cut into heart shapes.

Chill them in the refrigerator for about an hour.

Then, melt almond bark or chocolate in the microwave on 30 second intervals, stirring well between.

Dip Oreo hearts into the melted almond bark/chocolate and place back onto the parchment.

Coat with Valentines sprinkles immediately, before the coating dries.

Chill again in the refrigerator until the coating is set.

1 tub of Cool Whip

1 box of Jello No Bake Cherry Cheesecake

1 can cherry pie filling

1 ½ cups milk

Honey Graham Crackers

In a large mixing bowl, mix milk and cheesecake filling together for 3 minutes until stiff

Fold in the tub of cool whip

Refrigerate one hour

To serve, place a big amount of the cheesecake mix in the center of a serving plate, then top with as much cherry pie filling as desired.  Place the graham crackers all around the dip and serve.

For the Cake

1 box devil’s food cake, plus ingredients called for on box

2 c. peanut butter, melted

1 c. chopped Reese’s

1 c. Reese’s pieces

For the peanut butter frosting

1 c. peanut butter

10 tbsp. unsalted butter, softened to room temperature

2 c. powdered sugar

2 tsp. pure vanilla extract

1/4 tsp. kosher salt

1-2 tbsp. heavy cream

Bake cake: Preheat oven to 350° and line a 9-x-13” pan with parchment paper. Prepare cake batter according to package instructions and pour into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, about 25 minutes. Let cake cool completely.

Using the back of a wooden spoon, poke holes all over cake. Then pour melted peanut butter over the entire cake, filling the holes. Set aside.

Make frosting: In a large bowl, using an electric mixer, cream together peanut butter and butter. Add powdered sugar, vanilla and salt and beat until light and fluffy. Gradually beat in cream to loosen frosting, if needed.

Spread frosting all over the top of the cake. Top with chopped Reese’s and Reese’s Pieces and chocolate syrup

1 container (4 oz) vanilla pudding

½ cup cool whip

1 cup seedless green grapes, halved

1 cup mini marshmallows

1 can mandarin oranges, drained

1 can pineapple tidbits, drained

1 cup fresh strawberries, sliced

In medium bowl, combine pudding and whipped cream

Gently stir in grapes, oranges, pineapple and marshmallows.  Add strawberries; gently toss.

Serve immediately or store in the refrigerator up to 8 hours

Nonstick spray for baking

3 eggs

1 1/2 cups milk

1/2 cup vegetable oil

1/2 cup butter, melted and cooled1 tablespoon lemon extract

2 lemons, zested (2 teaspoons)

3 cups all-purpose flour

2 cups granulated sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

Lemon Glaze

1 cup powdered sugar

Meyer lemon or lemon juice

Preheat oven to 325 degrees F. Coat a 10-inch fluted tube pan with nonstick spray for baking; set aside.

In a very large mixing bowl whisk together eggs, milk, oil, butter, extract, and zest. Add flour, sugar, baking powder, and salt. Whisk until smooth. Pour into prepared pan.

Bake about 60 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan; cool. Drizzle with glaze.

Lemon Glaze

1. In a small bowl stir together powdered sugar and enough juice to make drizzling consistency (about 2 tablespoons).

Ingredients:

Print this recipe

Ingredients:

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into a well-greased 12c Bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan (at least an hour and a half before inverting onto a plate.)

If desired, dust the cake with powdered sugar.

Ingredients:

Directions:

Preheat the oven to 350 degrees F (175 degrees C).
Place apple slices in an 8 or 9 inch square baking dish.
Spread the cranberry sauce over the apples.
In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely.
Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned.

Ingredients:

Directions:

Preheat the oven to 350 degrees F (175 degrees C).
Place apple slices in an 8 or 9 inch square baking dish.
Spread the cranberry sauce over the apples.
In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely.
Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned.