Easy Hummingbird Cake

1 box Yellow Cake Mix

1 (3.4 oz) pkg vanilla (or coconut flavor) instant pudding and pie filling

1/2 cup vegetable oil

1 (8 oz) can crushed pineapple

reserved pineapple juice plus water equal to 1 cup

4 large eggs

1 tsp ground cinnamon

1/2 cup finely chopped pecans

1 medium-size ripe banana, mashed

1/4 cup chopped Maraschino cherries (I leave these out because I don't like cherries)

confectioner's sugar

1 cannister of cream cheese frosting (optional)

 

 

Preheat oven to 350 °F. Grease and flour 10-inch Bundt or tube pan. *I use two 8 or 9 inch round pans for a double layered cake.  Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat a medium speed 2 minutes. Stir in banana, pecans and cherries. Pour into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Sprinkle with confectioners' sugar or frost.

 

 

Eclair Cake

Filling:
2 (3.4 oz) packages vanilla instant pudding mix (dry)
3-1/2 cups whole milk
12 oz. cool whip
1 box of graham crackers

Frosting:

6 Tbsp. butter

6 Tbsp. milk

6 Tbsp. cocoa

1 cup powdered sugar

Directions:

Blend milk and vanilla pudding mix for about 2 minutes.   Fold in cool whip.
In a 9x13 inch pan, layer graham crackers to cover entire bottom of pan. (I use a knife to cut off the corners, so they fit snugly. I'm a little OCD, so it takes way more time than necessary, but hey, ya gotta do what ya gotta do.) Pour half of the pudding mixture on top of graham crackers and level.
Put another layer of graham crackers on top of mixture to cover entire surface. (Cut and shape accordingly.) Put the second half of pudding mixture on top and level.
Put the final layer of graham crackers on top to cover entire surface with bumpy side down. (This will help the top look more smooth when you put the frosting on top. Again cut and shape accordingly.)
 
FROSTING: In a separate bowl, microwave the butter and milk just long enough, that they are melted together. Add cocoa and powdered sugar and blend together well. (This is meant to be a runny frosting/glaze.) Pour frosting over top of graham crackers and smooth out nicely.
Refrigerate for at least 8 hours.  Takes awhile to set, but SO worth it!

Homemade Ice Cream

2 c. heavy cream

1 cans (14oz) sweetened condensed milk

1 1/2 tsp pure vanilla extract

Using an electric mixer on high speed, beat the heavy cream, condensed milk, and vanilla in a large bowl until thick, stiff peaks form, 3 to 5 minutes.  Transfer the mixture to a loaf pan or freezer-safe container, cover and freeze until firm, at least 8 hours and up to 2 weeks.

Chocolate Chip Cheese Dip

 ½ c. butter
 ¼ c. brown sugar, slightly packed
 1 tsp pure vanilla extract
 8 oz cream cheese , room temperature
 ½ c. powedered sugar
1 c. mini semi-sweet chocolate chips

Mix all ingredients.  Serve with Teddy Grahams.

Strawberries and Cream Pie

Mmm, the cooler weather makes me want to bake sweets.  This isn't really baking since the only thing that needs baked is the crust, but it's still pie nonetheless.

Crust:
1 1/2 cups graham cracker crumbs (About 9 full/long crackers — just throw them in a gallon bag, zip, and crush with a rolling pin.)
5 tbsp butter, melted

Filling:
2 8oz blocks of cream cheese, room temperature
2 cups heavy cream + 1 tbsp
2/3 cups sugar
2 tsp vanilla extract
1 carton strawberries, sliced into thirds or halves
1/2 cup chocolate chips (optional)

Preheat oven to 375.  In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.  Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish.  Bake for 10 minutes. Set aside to cool completely.

In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.  In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.  Fold about 1/3 of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.  Spoon filling into your cooled pie crust, and spread it out in an even layer.  Layer sliced strawberries in an overlapping rows around the top of the cream.  Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.  Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.  Slice and serve immediately. Enjoy!  This will only last a few days in the fridge, so eat it up!

Too Easy Lemon Bars

I love easy recipes with minimum ingredients.  This one was too simple not to share. 

1 box of angel food cake mix
1 can of lemon pie filling

Heat oven to 350 degrees.  Mix both ingredients together, pour in greased 9x13 pan, bake for 20 minutes.  As they are cooling, sprinkle with powder sugar.  Slice and serve.

Strawberry and Spinach Salad

I had this at a friend's house and I loved it.  Such a different sweet twist on salad.

1 bag of fresh spinach leaves
small carton of fresh strawberries, washed and thinly sliced
chopped vidalia or sweet onion
whole pecans (as many as you like)
1/2 C sugar
1/4 C vinegar
1/4 tsp Worcestershire sauce
2 Tbsp poppy seeds
2 Tbsp sesame seeds
paprika
salt
pepper
butter
garlic salt

Sautee pecans in butter and garlic salt
In a blender, blend sugar, vinegar, worcestershire sauce, seeds, dash of paprika, salt and pepper. Add mixture, berries, onions and pecans to spinach leaves. Warm pecans will wilt leaves somewhat (this is okay). Serve immediately, otherwise wait to add dressing until serving time. 

1, 2, 3 Peanut Butter Cookies

Three ingredients.  Don't even need flour.  Seriously.

1 c. creamy peanut butter
1 c. sugar (plus a little to sprinkle on top)
1 egg

Preheat oven to 350.  Mix all three ingredients.  Roll into 1 inch balls.  Using a fork, criss cross the tops of each cookie.  These don't spread much so you can flatten them if you like thinner cookies.  Sprinkle tops with sugar.  Bake 8-10 minutes.  Let cool.

Easy Lemon Cheesecake

1 pkg lemon jello
1 c. boiling water
30 graham crackers (crushed)
1 stick butter, melted
8oz cream cheese
1 c. sugar
1 can milnot (chilled)

Dissolve Jello in boiling water, set aside to cool.  Combine butter and graham crackers, sprinkle bottom of 8x12 pan with 1/2 the crumb mixture, reserving the other half for the top.  Cream together cream cheese and sugar.  In separate bowl, whip milnot until thickened.  Add cheese mixture and Jello to milnot.  Whip until well blended.  Pour over graham crumbs.  Sprinkle remaining graham crumbs on top.  Chill before serving.

Barbie's Apple Dumplings

4 Gala apples, peeled and quartered
2 cans crescent rolls
1 stick of butter, melted
1 can of Sprite (or Mt. Dew!)
1 c. sugar
1 c. brown sugar
1 tsp cinnamon

Preheat oven to 350.  Roll apples in crescent rolls starting with the wide end.  Place in lightly greased 9x13 baking dish.  Combine sugars and cinnamon, sprinkle over dumplings.  Pour butter over dumplings.  Pour soda over dumplings.  Bake 45 minutes or until golden brown and apples are tender.

Strawberries and Cream

I'm not big on fruit, but add marshmallow fluff and cream cheese to it and now you're talking!

1 tub strawberries, sliced in half
8oz cream cheese (whipped mixes more easily)
1 jar marshmallow cream

Mix together marshmallow cream and cream cheese on medium speed until well blended.  Serve with sliced strawberries or any other fruit.  I like raspberries and kiwis :)

Cake Mix Cookies

I make tons of these around Christmas time, and for classroom parties.  They are so easy, and you can choose any flavor you want.  Some of my faves are devils food, red velvet, lemon, and funfetti :)

1 box of cake mix (any flavor)
1/2 c. vegetable oil
2 eggs
1 can of frosting (any flavor) or powdered sugar

Preheat oven to 350.  Mix cake mix, oil, and eggs.  Roll into 1 inch balls.  Bake for 8-10 minutes.

Tips:
I like to roll the devils food flavor in granulated sugar before baking. 

I sprinkle the devils food and red velvet with powdered sugar once they're cooled.  Red velvet is also good with cream cheese frosting.

For other flavors, I like to use frosting.  The possibilites are endless, have FUN!

Crescent Sopapilla Cheesecake

I've used crescent rolls for dinner and lunch, now for dessert!

2 8oz tubs of cream cheese
2 pkg crescent rolls
1 c. sugar
1 tsp vanilla
1/2 c. butter (melted)
1/2 c. cinnamon sugar

Preheat oven to 350.  Line bottom of 9x13 cake pan with 1 pkg crescent rolls (you can now buy crescent rolls in sheets, rather than cut into triangles!) Flatten.  Mix cream cheese, sugar, and vanilla.  Spread over rolls.  Unroll the other package of crescent rolls and place on top of cream cheese mixture.  Pour over butter, and sprinkle with cinnamon sugar.  Bake for 30 minutes.  Serve warm or cold. 

Ooey Gooey Butter Cake

Having a Paula Deen kinda day?  This cake is for you!  Lots of butter, ya'll!

Cake:
1 box of yellow cake mix
1 egg
8 tbs butter (melted)

Filling:
1 8oz package cream cheese (softened)
2 eggs
1 tsp vanilla
8 tbs butter (melted)
1 16oz box of powdered sugar (yep, using the entire box!)

Preheat oven to 350.  Combine cake mix, egg, and butter.  It will be sort of dry and crumbly.  Pat mixture into the bottom of a lightly greased 9x13 baking pan. 

Prepare filling - in a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter.  Beat until smooth.  Add the powdered sugar slowly and mix well.  Spread over cake mix.  Bake 40-50 minutes, the center should be a little gooey (it will set some) OMG YUM!

Crock Pot Baked Apples

1/4 c. brown sugar
1/4 c. walnuts (I prefer pecans)
2 tbs butter or margarine
1 tsp cinnamon
6 Gala or Macintosh apples - cored
1/2 c. apple juice

In large bowl, mix sugar, nuts, butter, and cinnamon.  Fill apples with filling and place them in the crock pot.  Pour in apple juice.  Cover and cook 2 1/2 - 3 hours on high heat until apples are soft and begin to collapse.  Serve with a scoop of vanilla ice cream, if desired.