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.
Ingredients:
4 oz cream cheese
½ c peanut butter, creamy
1/8 c milk
1 c confectioners’ sugar
8 oz cool whip
12 oz mini chocolate chips
Graham cracker sticks
Directions:
Blend cream cheese, peanut butter and milk together until smooth.
Add in confectioners’ sugar and blend until smooth.
Fold in cool whip and mini chocolate chips.
For best consistency let set in refrigerator for 2 hours before serving, but can be enjoyed immediately.
Serve with graham cracker sticks.
Ingredients:
4 cups mini marshmallows
2 tbsp orange juice
1 tbsp lemon juice
1 cup whipping cream
2 cup of sliced fresh or thawed, frozen peaches
9″ baked pastry shell
Directions:
Melt marshmallows and juices stir till smooth.
Chill until thickened.
Mix with whipping cream and peaches pour into pastry shell.
Add peach slices for garnish if desired, serve.
Ingredients:
6 regular size Snickers candy bars, chopped
6 Granny Smith apples, cored and cubed
5 oz package instant vanilla pudding mix (dry)
½ cup milk
1, 12 oz tub cool whip
½ cup caramel ice cream topping
Directions:
Whisk pudding mix, milk and cool whip together until well combined.
Add chopped apples and candy bars.
Place in a large bowl and drizzle with caramel topping.
Refrigerate on hour before serving
Ingredients:
¾ cup bottled strawberry flavored nonalcoholic margarita drink mix
1 box Betty Crocker SuperMoist white cake mix
Egg and oil called for on box of cake mix
1 Tbsp grated lime peel
1 container (8 oz) whipped topping
Strawberries for garnish
Directions:
Heat oven to 350°. Grease or lightly spray bottom of 13X9-inch pan or Bundt pan.
Add enough water to drink mix to measure 1 ¼ cups.
In a large bowl, beat cake mix, drink mix, egg and oil with electric mixer on low speed for 2 minutes.
Pour into pan. Bake and cool as directed on the box.
Stir lime peel into whipped topping, spread over top of cake.
Garnish with berries. Store in the refrigerator.
Glaze:
1 cup strawberry nonalcoholic margarita mix
1 T cornstarch mixed with 2 T cold water
Heat drink mix in a small pan, add cornstarch slurry and cook until thickened.
This is a slightly tart glaze. If desired, you can add some powdered sugar to sweeten it.
Cool and pour over cake
