Ingredients:
1 box Vanilla Wafers
1 can crushed pineapple
¼ c lemon juice
1 can sweetened condensed milk
1 package coconut
8oz container of cool Whip
1 small jar cherries
1 cup pecans (optional)
Directions:
Layer the bottom of a 9X13 dish with vanilla wafers.
In a bowl mix condensed milk and lemon juice, add pineapple (with juice) and combine.
Pour this over the vanilla wafers.
Add another layer of vanilla wafers on top of the pineapple mixture.
Top with cool whip, coconut and cherries. Refrigerate overnight.
Ingredients:
1 box yellow cake mix
2, 15 oz cans peaches in syrup
½ tsp cinnamon
½ cup butter, (frozen)
Directions:
Heat oven to 375*
Cover the bottom of a 13 x 9 inch pan with a light layer of the dry cake mix.
Pour the cans of undrained peaches over the top of the cake mix.
Sprinkle the rest of the cake mix over the top of the peaches evenly.
Sprinkle with cinnamon.
Using a cheese grater, grate butter evenly over the top of the cake mix.
Bake uncovered 45 minutes.
This recipe can be used with any canned fruit that has syrup
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup white sugar
1/4 cup butter
1/4 cup shortening
2 eggs
1 teaspoon rum flavored extract
3/4 cup milk
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×4 inch loaf pan. Sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
In a large bowl, cream together sugar, butter, and shortening until light and fluffy. Blend in the eggs one at a time, then stir in the rum extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Ingredients:
4 oz cream cheese, room temperature
½ cup canned pumpkin puree
¼ cup Greek yogurt
3 Tbsp maple syrup
2 Tbsp peanut butter
½ tsp cinnamon
¼ tsp ground ginger
Pinch of salt
Directions:
In a food processor, combine all ingredients and process until smooth.
Serve with apple slices, pear slices, graham crackers or sweet potato chips.
Ingredients:
1 can (15oz) pumpkin puree
1 can (12oz) evaporated milk
3 eggs
1 ½ cups sugar
1 ½ tsp cinnamon
½ tsp salt
1 box yellow cake mix
1 cup pecans, chopped (roasted, candied optional)
1 cup butter/margarine, melted
Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecan on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!
Ingredients:
2 large Granny Smith apples, peeled and cored
2 (10 oz) cans refrigerated crescent rolls
1 cup butter
1 (12 oz) can or bottle Mountain Dew
1 ½ cups white sugar
1 Tbsp cinnamon
Directions:
Preheat oven to 350*. Spray a 9×13 inch baking pan
Cut each apple into 8 wedges and set aside.
Separate the crescent roll dough into triangles.
Roll each apple wedge in crescent roll dough starting at the smallest end.
Pinch to seal and place in the baking dish.
Melt butter in small saucepan and stir in the sugar and cinnamon.
Pour over the apple dumplings.
Pour Mountain Dew over the dumplings.
Bake for 30 min, or until golden brown
Ingredients:
Unsalted Butter
4 slices sweet or sourdough French bread or firm white sandwich bread
2 oz broken or chopped semisweet or bittersweet chocolate, or 1/3 c chocolate chips
Course sea salt
1 Tbsp sugar mixed with 1/8 tsp ground cinnamon
Directions:
Butter one side of each slice of bread generously. In a skillet, cook the slices of butter side down bread over medium heat, just until pale golden brown on one side.
Cover tow of the slices with chocolate. Flip a “raw” bread slice on top, butter side up.
Cook, turning the sandwiches as necessary, until the chocolate is softened and the sandwiches are browned on both sides.
Serve immediately, sprinkled with a pinch of sea salt or a dusting of cinnamon sugar.
Ingredients:
5 c rice chex cereal
¾ c white chocolate chips
¼ c chocolate chips
2 oz cream cheese, room temp.
1 ½ T milk
1 cup red velvet cake mix
½ c powdered sugar
Valentines colored M&M’s or other candies
Heart sprinkles for extra decoration
Directions:
Measure out rice chex cereal and place into large bowl.
Place cake mix and powdered sugar into a large plastic container with lid.
Melt chocolates together in microwave.
Be careful not to burn, stir occasionally.
Stir in cream cheese and milk.
Pour chocolate over rice chex cereal and stir.
Dump cereal into bag or container with powdered mix.
Shake until coated.
Dump onto cookie sheet and let cool.
Mix with colored candies.
Ingredients:
3 c flour
¼ t salt
1 c sugar
4 t baking powder
1½ c milk
2 eggs
2 t vanilla
4 T butter melted
2 sticks butter, softened
1 c brown sugar
2 T flour
1 T cinnamon
2/3 c nuts (optional)
Glaze:
2 c powdered sugar
5 T milk
1 t vanilla
Directions:
With an electric mixer combine flour, sugar, salt, baking powder, milk, eggs, and vanilla, until well mixed.
Slowly stir in 4 T melted butter.
Pour batter into a greased 9×13” pan.
In a large bowl, mix the 2 sticks butter, brown sugar, flour, cinnamon, and nuts until well combined.
Drop the mixture evenly over cake batter by the tablespoon and use a knife to marble into the cake batter.
Bake 25-30 minutes, at 350° or until a knife inserted into the center comes out clean.
Place powdered sugar, milk, and vanilla in a large bowl.
Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.
Ingredients:
1 box yellow cake mix
1 small can pumpkin puree
1-14 oz can sweetened condensed milk
8 oz cool whip
½ bag Heath bits
Caramel sundae syrup
Directions:
In a large bowl mix the cake mix and pumpkin puree until a smooth batter forms.
Pour into a sprayed 9X13 inch baking dish.
Bake at 350° according to package directions.
Let the cake cool for about 10 minutes after baking.
Using the bottom of a wooden spoon, poke holes all over the cake.
Pour the sweetened condensed milk over the cake, filling the holes.
Refrigerate 30 minutes.
Spread the cool whip over the top of the cake.
Sprinkle with Heath bits, and drizzle caramel over the top.
Refrigerate for 3-4 hours, or overnight.
