MARIE'S PUMPKIN BREAD

This is super easy and delicious.

1 pkg spice cake mix (with no pudding in the mix)
1 pkg coconut cream instant pudding mix
2 cups pureed pumpkin or 1 (15-16oz) can
1/4 cup canola oil
1 egg

Mix all together until well blended. Pour into two greased loaf pans. Bake @ 350 degrees for about 45 minutes. Test with toothpick.

ROOT BEER FLOAT BUNDT CAKE

It's a little cake-doctorish, but still yummy.

ROOT BEER FLOAT BUNDT CAKE

Cake:
1 pkg plain yellow cake mix
1 pkg instant vanilla pudding mix (3 oz)
1 cup whole milk
1 cup canola oil
1 TBS root beer concentrate
4 eggs

Glaze:
2 TBS butter
1/2 cup water
1/2 cup sugar
1 tsp. root beer concentrate

Frosting:
1 cup powdered sugar
1 - 2 TBS milk to make a thin glazing frosting

1. heat oven to 350 degrees. 2. grease and flour a bundt pan. 3. Mix the cake ingredients thoroughly. 4. pour into pan and bake for about an hour, test with a toothpick, 5. let cool for 10 minutes. 6. release the cake from the pan, invert onto a serving plate. 7. make glaze by melting butter in a saucepan, stir in sugar and water and bring to a boil. 8. simmer glaze for about 4 mins. 9. stir in root beer concentrate. 10. poke holes in cake with skewer. 11. spoon glaze over warm cake. 13. let cake cool, 14. make frosting and drizzle over cake.

Brian Family Favorite Chocolate Chip Cookies

This is my new go-to Chocolate Chip Cookie recipe.

• 1 cup butter shortening
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 cups quick or old-fashioned oats
• 1 cup semi-sweet chocolate chips

1. HEAT oven to 375°F.


2. COMBINE shortening, sugars and brown sugar; beat at medium speed in mixer until well blended. Add eggs, milk and vanilla. Blend. Add baking soda and salt. Blend some more. Stir in flour, oatmeal, and choc chips.
   


3. Form into balls and place 2 inches apart onto ungreased baking sheets.
   


4. BAKE 9 to 12 minutes or until golden brown. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

UBER-CHOCOLATE COOKIES

INGREDIENTS:

1 1/2 cups firmly packed brown sugar
2/3 cup Crisco® Butter Shortening
OR 2/3 stick Crisco® Butter Shortening Sticks
1 tablespoon water
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1/4 cup cocoa powder
1/4 cup DARK cocoa powder (such as Hershey's special dark)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 (12 oz.) package semi-sweet chocolate chips (2 cups)

PREPARATION DIRECTIONS:

1. HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray or use a Silpat.

2. BEAT brown sugar, shortening, water and vanilla with electric mixer at medium speed until well blended. Beat in eggs. Combine flour, cocoa powders, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in chocolate chips. Drop by rounded measuring tablespoonsful 2 inches apart onto prepared baking sheets.


3. BAKE 8 to 10 minutes, or until cookies are set. Cool 2 minutes on baking sheet. Place on cooling rack to cool completely.

Cream Puffs (Pam's)

Cream Puffs

1/2 c. hot water

1/4 c. margarine or butter

1/2 c. flour

1/4 t. salt

2 eggs

Heat oven to 425 degrees. In medium saucepan, heat water and butter to boiling. Stir in flour and salt. Cook over med. heat, stirring vigorously until mixture leaves sides of pan in smooth compact ball (about 2 min.)

Add eggs, one at a time, beating vigorously after each until mixture is smooth and glossy. Spoon 6 mounds of dough about 3 inches apart onto ungreased cookie sheet. Bake at 425 degrees for 30 to 40 min or until puffed and golden brown. Cool completely and then split and remove filaments of soft dough. Fill with pudding/ cool whip or whipped cream. (i liked the choco whipped cream).

DANGEROUS CHOCOLATE CAKE-IN-A-MUG

This is from my mom-in-law. I haven't dared to make it yet. Major calorie alert.

1 coffee mug

4 Tbsp. cake flour (plain, not self-rising)

4 Tbsp. sugar

2 Tbsp. cocoa

1 egg

3 Tbsp. milk

3 Tbsp. oil

Small splash of vanilla

3 Tbsp. chocolate chips, optional

Add dry ingredients to mug, mix well with a fork.

Add egg, mix thoroughly.

Pour in milk and oil and vanilla, mix well.

Add chips, if using.

Put mug in microwave, and cook for three minutes on 1000 watts.

Cake will rise over top of mug--do not be alarmed!

Allow to cool a little; tip onto a plate if desired.

Eat!

(This can serve two if you want to feel slightly more virtuous.)

***And WHY is this the most dangerous cake recipe in the world?

Because now we are all only five minutes away from chocolate cake any time of the day or night!***

FRENCH VANILLA TIRAMISU

TIRAMISU
1 8-oz pkg light cream cheese, softened (neufchatel cheese has a much less "creamy cheesy" taste, so works better.) OR mascarpone cheese.

3 cups cold milk

2 pkg. (4-serving size) French Vanilla Flavor Instant Pudding

2 pkgs. (7 oz. each) ladyfingers OR 3 pkgs (6-piece) of sponge cakes/dessert cups cut into squares,

2-3 cups strongly brewed coffee, cooled

1 16-oz. tub of Cool Whip
Kahlua, optional

Amaretto, optional
cocoa powder for dusting
and dark chocolate, grated, for garnish

Beat light cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add 1 cup of the milk; add one dry pudding package, beating well. Add the rest of the milk, and the last package of dry pudding mix; beat on low speed 1 min. or until well blended. Stir in a few glugs of Amaretto and Kahlua. Gently stir in Cool Whip, reserving one cup or so for the top layer.

Quickly dip about half of the ladyfingers or sponge cake squares with coffee; place them on the bottom of deep 9X13" dish. (OR three loaf pans works really well, also.) Top with 1/2 of the pudding mixture; dip the remaining lady fingers in the coffee and top with the remaining pudding mixture. Spread the reserved whipped cream on top. Dust with cocoa powder. Top with grated chocolate.

Refrigerate 8 hours or until ready to serve. Store leftover dessert in refrigerator.

STRAWBERRY JELLO SALAD WITH SURPRISE CRUST (REVISED PRETZEL JELLO SALAD)

The last few times I have made the very yummo Pretzel Jello Salad, I have automatically tweaked the recipe as I went. If you want to see the original, just, I dunno, search for it here on the blog. (I don't know how to do links.)

Step No. 1

2 cups finely crushed pretzels (crush in a ziploc)
1/4 cup flour
1/2 cup melted butter
3 T. sugar

Mix all ingredients together. Press into deep 9x13 inch pan, lightly sprayed with cooking oil. Bake at 400° for 8 minutes. Cool.

Step No. 2
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
8 oz. Cool Whip

Beat cream cheese and sugar until smooth. Gently fold in Cool Whip. Spread over pretzel crust. Chill until firm. Don't overmix.

Step No. 3
1 (6 oz.) strawberry or raspberry jello
1 ½ cups hot, boiling water
1 (16 oz.) frozen whole strawberries, thawed and crushed.

Dissolve jello with boiling water. Stir for two minutes until dissolved. Add thawed berries. Pour over cream cheese layer. Chill. 16 servings.

Apple Coffee Cake (Emeril's)

I made this cake last Sunday, and it was delicious. A perfect autumn recipe and a great way to take advantage of all the readily available apples this time of year. The only difference I made was to make a standard white glaze (powdered sugar, little bit of water, stir) instead of the brown sugar one, because I like the look of it better.

Cake:

• 1 stick plus 2 teaspoons unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples

Crumble Topping:

• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Good served warm or room temperature.

Neopolitan Rice Krispy Treats

I made these for a family reunion and they were tasty and oh so cute. I also think that these would be great for a bake sale.

First layer:
2 Tbs. butter
25 strawberry large marshmallows
5 1/2 cups rice krispies
2 drops red food coloring

Second Layer:
2 Tbs. butter
25 large marshmallows
5 1/2 cups rice krispies
1 Tbs. vanilla

Third Layer:
2 Tbs. butter
25 large marshmallows
5 1/2 cups chocolate rice krispies
1/4 cup chocolate chips

Prepare 13/9 pan with cooking pray. Begin with first layer. In super large pot, melt the 2 tablespoons butter over medium heat. Add the red food coloring. Blend until the butter is pink. Stir in strawberry marshmallows. When melted, stir in rice krispies. Coat well. Pour into prepared pan and press down flat with a buttered spoon. Rinse out pan until it is no longer pink. Move onto layer # 2. Melt butter. Add marshmallows. Melt. Stir in rice krispies. Glop on top of layer one in the pan. Use a buttered spoon to press down flat. No need to rinse or anything for: Layer # 3. Melt butter. Add marshmallows. Melt. Stir in rice krispies and chocolate chips. When coated, glop on top of layers one and two. Press down hard and flat with a buttered spoon. When set, cut into bars. Wrap individually in plastic wrap.

AMARETTO BLONDE BROWNIES

These are super easy and surprisingly delicious despite their simplicity. They were originally called "Almond Bars" which I thought was kind of a drab name. I have rechristened them "Amaretto Blonde Brownies." A bit snazzier, don't you think?

4 eggs
2 cups sugar
1 cup butter, melted
2 cups flour
2 1/2 tsp. almond extract
confectioners' sugar

In a mixing bowl, beat the eggs and sugar until lemon-colored. Add the butter, flour and extract; mix well. spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

SUNBURST LEMON BARS

SUNBURST LEMON BARS

Base:
2 cups all-purpose flour
½ cup powdered sugar
1 cup butter, softened

Filling:
4 eggs, slightly beaten
2 cups sugar
¼ cup all-purpose flour
1 tsp. baking powder
¼ cup lemon juice

Glaze:

1 cup powdered sugar
2 to 3 Tbs. lemon juice

Heat oven to 350. Lightly spoon flour into measuring cup; level off. In large bowl, combine all base ingredients; beat at low speed until crumbly. Press mixture evenly in bottom of ungreased 13X9 inch pan. Bate for 20-30 minutes or until light golden brown.

Meanwhile, in large bowl, combine all filling ingredients except lemon juice; blend well. Stir in ¼ cup lemon juice.

Remove pan from oven; pour filling over warm base. Return to oven; bake at 350 for an additional 25 to 30 minutes or until top is light golden brown. Let completely cool.

In small bowl, combine one cup powdered sugar and enough lemon juice to make a glaze. Blend until smooth. Glaze cooled bars.

MINT BROWNIES

From my friend, Tresa:

Cream together:

1 lb. butter
4 cups sugar
1 1/3 cup of cocoa
1 t. vanilla

Then add:

8 eggs
4 cups flour

Grease and flour jelly roll pan. Bake at 350 degrees for 24-28 minutes. Wait to cool. Ice with mint frosting.

Mint Frosting:

2 1/3 cups powder sugar
1/3 cup softened butter
2 T. milk
dash of salt
1 t. mint extract
green food color

Cream together. Add green food color till "mint" color.

MARIE'S OATMEAL COOKIES

I make these so often that now I can whip up a batch without even looking at the recipe. This is the basic template, but feel free to tweak it however you like.

2 sticks (1 cup) butter, softened
1 cup firmly packed brown sugar
3/4 cup granulated sugar
2 eggs
1 TBS vanilla
1TBS sour cream
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup steel cut oats
2 cups oats (quick or old fashioned, uncooked)
chocolate chips or raisins as desired (if I'm doing choc., I add the whole bag 2 cups.)Heat oven to 350 F. In large bowl, beat butter and sugars until creamy. Add eggs and vanilla and sour cream; beat well. Add combined flour, baking soda, and salt; mix well. Sprinkle with lemon juice. Add oats, wheat germ, and raisins or choc chips; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

DEATH BY CHOCOLATE CAKE

Another cake recipe from Loria.

Death By Chocolate Cake

Pre-heat Oven to 325

4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil

Beat together, then add:

1 chocolate cake mix
1 3oz. box instant chocolate pudding

Beat until mixed. Stir in:

One 12 oz. bag semi-sweet chocolate chips

Bake at 350 degrees for 1 hour in greased and floured bundt pan. Cool 15 minutes. Turn onto plate. Frost or drizzle with chocolate frosting.

CHOCOLATE TRUFFLE CAKE

From my good friend, Loria:


Chocolate Truffle Cake

Pre-heat Oven to 325

1 cup pecans, toasted and coarsely ground
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
2 8-ounce packages semisweet chocolate, cut up
1 cup whipping cream
6 beaten eggs
3/4 cup sugar
1/3 cup all-purpose flour

Whipped Cream (optional)

1. For crust, combine pecans, cracker crumbs, melted butter, and the 2 tablespoons sugar. Press onto bottom and about 1 1/2 inches up the sides of a greased 9-inch springform pan. Set pan aside.

2. In a large saucepan cook and stir chocolate and whipping cream over low heat till the chocolate melts. Transfer the mixture to a medium mixing bowl. Set aside.

3. In a large mixing bowl combine eggs, the 3/4 cup sugar, and flour; beat 10 minutes or till thick and lemon colored. Fold one-fourth of the egg mixture into the chocolate mixture; fold chocolate mixture into remaining egg mixture. Pour into crust-lined pan.

4. Bake cake in a 325 degree oven about 45 minutes or till puffed around edge and halfway to center (the center will be slightly soft). Cool in pan on a wire rack for 20 minutes. Remove sides of pan. Coll for 4 hours. If desired, serve with whipped cream. Cover any leftovers and store in the refrigerator.

Makes 16 servings

(Orange-Chocolate Truffle Cake: Prepare as above, except stir 2 teaspoons finely shredded orange peel into the egg mixture after beating.)

SUPER EASY RHUBARB CAKE

6 c. rhubarb chopped
Put rhubarb into greased sheet cake pan
Sprinkle pkg. small red jello and 3/4 c. sugar on top
Spread 2 c. mini marshmallows on top
Mix up white cake mix according to directions and pour over rhubarb
mixture.
Bake 1/2 hour or till done @ 350 degrees. Invert pan (similar to
upside down cake) and serve each piece with whipped cream.

FRUIT PIZZA

1 Batch sugar cookie dough ( I used the kind that comes in the
refrigerated section instead of making my own)
Roll out into a pizza pan/ Cook in oven but just until lightly
browned/ Let cool

1 lg. pkg. cream cheese (softened)
small carton whipping cream ( whipped)
vanilla to taste
powdered sugar (to consistency)
Mix topping together to spreadable consistency but not too runny.
Spread on cooled cookie crust and then place cut up fruit
(strawberries or any berries, grapes, bananas, pineapple, kiwi all
work good) in rows on top. Add birthday candles (if it's a
celebration) and blow them out quick!!! Serve immediately. I usually
take care to make the rows of fruit in such a way as cutting the
pizza still makes it pretty!

APPLE DIP

1 8 oz. cream cheese softened
1 c. brown sugar
1 t. vanilla
1- 6 oz. bag toffee chips

Mix all together and refrigerate for 30 min. Serve with apple slices.

CARAMEL APPLE PIE

1 pkg. Rhodes cinnamon rolls (6 rolls)
thawed but still cold
3 lrg. granny smith apple, peeled and diced
1/4 c. brown sugar
1/2 tsp. cinnamon (I like to use fresh ground)
1/4 c. graham cracker crumbs
2 T. chopped pecans
Icing:
1 packet cream cheese frosting (included with rolls)
3 T. caramel topping

Cut each roll into four pieces and arrange in a pie pan (glass if you
have one) which has been sprayed with non stick cooking spray. Cover
with sprayed plastic wrap. Let rise 2 hours in a warm place. In a
small bowl combine apple, brown sugar, cinnamon, cracker crumbs and
pecans. Remove wrap from pan after dough has risen and sprinkle
apple mixture over the dough. Bake at 350 degrees for 20-25 minutes
or until golden brown and apples are softened. Combine packet of
cream cheese frosting with the caramel topping. Drizzle over warm pie.