Pumpkin Chocolate Chip Cookies

This is my most favorite cookie. I don't ever put chopped nuts in mine so if you do let me know how they are.

2 eggs
1 cup vegetable oil
1 12 oz pkg chocolate chips
2 cups sugar
1 tsp salt
2 tsp cinnamon
1 16 oz canned pumpkin
2 tsp vanilla
1 cup chopped nuts
4 cups flour
2 tsp baking soda

Mix together thoroughly. Drop by spoonful on greased cookie sheet. Bake at 375 for 10-12 minutes.

Peach Cake

1 large can sliced peaches, drained and mashed
2 cups all-purpose flour...
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl, then mash.   Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes.

ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake

Caramel Banana Cream Tiramisu

 bottle of caramel ( I use Smuckers )
1 package of banana instant pudding...
1 cup of milk
1/2 cup of sour cream
1 tub of cool whip or whipped topping
1 box of Graham Crackers
4-5 bananas
cinnamon for topping

Directions

In a medium bowl mix milk and pudding mix, add in your sour cream and 1/3 cup of caramel fold in the cool whip last

Line bottom of dish with graham crackers 8x11, drizzle caramel and spread evenly

Place bananas on top of caramel working in layers, then spread about 1/2 of the pudding mixture over the bananas

Repeat the layers - graham crackers, caramel, bananas and pudding

Sprinkle cinnamon on top when done and place in the fridge for at least 4 hours
When ready to serve garnish with fresh bananas & caramel

 

Caramel Cheesecake Bites

19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla...
caramel:
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk
crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter

Pre-heat the oven to 350 degrees F.
Crush your slivered almonds.
In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.
Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
Bake for 10 minutes to set.
Turn oven down to 300°.
In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared almond crust.

Bake for 40 minutes.
While cakes are cooking, start on the caramel.
Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.

Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.

Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.

Spoon about 1 tablespoon caramel over each cheesecake.

Italian Cake - No bake

1 14 oz can sweetened condensed milk
1/4 C  Fresh Lemon Juice
1 Small can crushed pineapple - undrained
40-50 vanilla wafers
1 8 oz cool whip
2 cups coconut
12 maraschino cherries

Whisk together sweetened condensed milk and lemon juice in a small bowl  Mix in pineapple with juice and set aside.

Line bottom of a small glass dish with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers.  Add another layer of vanilla wafers on top.  Spread cool whip on vanilla wafers then sprinkle with coconut.  Top with cherries and refrigerate overnight.

Earthquake Cake

 1 box Duncan Hines German Chocolate Cake Mix
3 eggs
1 1/3 c. water

1/2 c. oil
1 c. coconut
1/2 c. chopped walnuts
8 oz. softened cream cheese
1 stick softened butter
2 c. powdered sugar
1 tsp. vanilla
1 pkg. chocolate chips

Directions:
Preheat oven to 350 degrees F and lightly spray a 9’x13’ pan with cooking spray. In the bottom of pan, put the coconut and nuts.

Mix cake mix according to package directions. Spread batter over the nuts and coconut.

In a bowl, mix the cream cheese, butter, vanilla, and powdered sugar until fluffy. Spread over the batter. Sprinkle with chocolate chips. Bake at 350 degrees F for 50 minutes. Cool.

 

Caramel Pecan Delight Pie

 Makes 2 pies....this cool and creamy pie is a perfect summer dessert!

2 cups rough chopped pecans
2 cups flaked coconut( optional)...
1 stick butter
8 oz cream cheese, softened
14 oz can condensed milk
16 oz cool whip
1 jar caramel ice cream topping
2 graham cracker crusts ( store bought)

In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool.
With an electric mixer, blend the cream cheese, condensed milk and cool whip.
Divide evenly between two pie crusts.
Top each pie with the pecan and coconut mixture
Drizzle the entire jar of caramel topping over the tops of both pies. Refrigerate or freeze for at least 3 to 4 hours. The pies cut best if they are frozen. Top with extra cool whip if desired.

Fresh Apple Cake

About 5 to 7 granny smith apples (or whatever you prefer), peeled, cored & thinly sliced
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Directions:

1. Preheat oven to 350°F.
2. Cut apple slices crosswise in half.
3. Place in pan; sprinkle with dry cake mix.
4. In small bowl, combine sugar & cinnamon; sprinkle over cake mix.
5. Drizzle with butter.
6. Bake 30 minutes or until topping is golden brown.
7. Serve warm with ice cream, if desired

Easy icing

1 pkg instant vanilla pudding (or flavor of choice)
1/2 the milk called for on package
8 oz cool whip

Combine pudding and milk until it begins to thicken.  Fold in cool whip

 

Peach cake

1 large can sliced peaches, drained and mashed 
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl.  Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. 

 ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake

Berry Cheesecake Pudding Salad

Berry Cheesecake Pudding Salad
(Recipe source: Gourmified)

Ingredients:
2 small boxes of instant cheesecake pudding (white chocolate pudding also works)
... 1 (32 oz) container of low fat strawberry yogurt
1 (16 oz) container of light Cool-Whip
16 oz. frozen mixed berries, partially thawed
3 large fresh bananas, sliced
1 lb. fresh strawberries, sliced

Directions:
Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy). Fold in the Cool-Whip (the lumps will go away as you stir it). Add all of the fruit and stir to combine. Keep refrigerated

Pillsbury Crescent Rolls, Cream Cheese, Cinnamon, Sugar

Pillsbury Crescent Rolls, Cream Cheese, Cinnamon, Sugar
 2 cans pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
 1 cup sugar
 1 teaspoon vanilla
 1/4 cup butter (melted)
 Cinnamon & sugar

Instructions:

Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes

Banana cake recipe (Sis Jenkins recipe)

½ c butter
1 ½ c sugar
2 eggs
1 c sour cream
1 t vanilla
2 c flour
1 t soda
¼ t salt
2 bananas (med sized), mashed

Cream butter and sugar. Add eggs, sour cream, and vanilla. Mix. Add flour, baking soda and salt. Mix. Stir in bananas. Spread in 9 x 13 greased pan and bake at 350° for 30 to 35 minutes or until done.

Frosting:
4 oz. Cream cheese
¼ c butter
1 t vanilla

Soften butter and cream cheese in microwave. Add vanilla and mix well. Beat in powdered sugar (approximately 2 – 3 cups) until right consistency. Frost cake and store in refrigerator.

Heaven in a Crockpot

1 box Betty Crocker fudge brownie mix
1/2 cup butter, melted.
4 eggs
1 pouch Betty Crocker chocolate chip cookie mix
Mix it all together.
Cook about 3 hours on low.
Top with vanilla ice cream.

CINNAMON ROLL CAKE

 Cake:
3 c. flour
1/4 tsp.salt

 1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

 

Ferrero Rocher Brownie Bites with Caramel Icing

Ferrero Rocher Brownie Bites with Caramel Icing Makes 24 bite-sized brownies

1 (18.5 oz. box) brownie mix (plus necessary eggs, oil & water per package instructions
24 Ferrero Rocher candies
4 tablespoons butter, softened
4 oz. cream cheese, softened
2-3 tablespoons caramel "sauce"
1 cup confectioners sugar

Remove all wrappers from the candies.

Pre-heat oven to 325F.

Prepare brownies according to package directions.  Grease a mini-muffin tin with cooking spray and fill each cup approximately 3/4 full with batter.  Bake for 12-15 minutes until a toothpick inserted comes out clean.  Remove from oven and immediately press a candy into the center of each brownie bite.  (The top of the candy will protrude a bit from the brownie...it's OK...you'll cover it with icing.)  Cool for a couple of minutes in the tin then carefully remove the brownie bites from the pan to a cooking rack.  Allow to cool completely.

To make the frosting, use the paddle attachment on a stand mixer and beat the butter and cream cheese together until smooth.  Add the caramel sauce* and blend.  Add the confectioners sugar and whip until creamy and smooth.  Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite.  Chill in the refrigerator to set the frosting a bit before serving.

*To make homemade caramel sauce, simple empty the contents of a small can of sweetened condensed milk into a saucepan.  Stir constantly for 10 to 12 minutes over medium heat.  (Do not let it scorch.)  The milk will begin to deepen in color and thicken.  Remove from heat when the caramel will thickly adhere to the back of your mixing spoon.  The longer you cook it, the harder it will become when it cools until it is difficult to work with.  To thin it, add a small splash of milk and mix well.  

*You will only need two tablespoons of caramel to make the icing...other ways to use the remaining caramel ice cream topping, straight off the spoon, etc

BROWNIE REFRIGERATOR CAKE

1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Kool-Aid Ice Cream

 1 - packet 0.14 oz unsweetened kool-aid, any flavor 1 - cup granulated sugar 2 - cups whole or 2% milk 1 - cup half & half

Mix one packet usweetened Kool-Aid mix together with granulated sugar. Add the milk, half & half and mix until dissolved. Pour mixture into a shallow freezer container.

Freeze for 1 - 2 hours until slightly thickened. Transfer mixture to a bowl and beat until smooth (I used a wire whisk).

Return to freezer container, cover and freeze 8 hours or over night. Remove 20 minutes before serving to soften slightly.

Apple Crisp

4 Cups sliced tart apples
3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 cup butter, softenend

Heat oven to 375.  Grease 8x8x2 pan.  Place apples in pan.  Mix remaining ingredients.  Sprinkle over apples.  Bake 30 minutes until apples are tender and topping is golden brown

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting , from Healthy Happy Helpers

•2 eggs, slightly beaten
•3/4 cup packed brown sugar
•1/2 cup canola oil
•1/4 cup honey
•1 tsp vanilla
•1 1/2 cups shredded carrot
•1 cup shredded zucchini
•1/2 cup chopped walnuts
•1 1/2 cups all-purpose flour
•1 tsp baking powder
•1/2 tsp ground ginger
•1/4 tsp baking soda

Lemon Cream Cheese Frosting

•1 (8 oz) pkg reduced fat cream cheese
•1 cup powdered sugar
•1 1/2 tsp lemon zest
1.Preheat oven to 175 degrees C. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts
2.In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
3.Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
4.Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5.Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars. Join us for more healthy recipes, fun tips, and motivation at Healthy Happy Helpers