Chewy Chocolate Chip Oatmeal Breakfast Cookies
Perfect Pumpkin Roll
Pumpkin Dump Cake
1 15 oz can Pumpkin Puree...
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
1/2 cup toffee bits (optional)
How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.
serve with ice cream or whipped cream
2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup...
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.
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 or raisins (opt)
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 350 degrees . 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 frosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars.
You Will Need:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar...
1/2 teaspoon vanilla extract
1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, sift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)
Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
Hold everything...these are just TOO GOOD!
Neiman Marcus Brownies
1 box yellow cake mix
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar
Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.
3.9 oz package JELL-O Chocolate Fudge Instant Pudding
15.25 oz package chocolate cake mix
29 oz can of real pumpkin (un-spiced)
1 stick of butter, melted...
COOL WHIP for topping
dash of cinnamon
SPRAY inside of slow cooker with cooking spray.
SPREAD pumpkin evenly on bottom of slow cooker.
MIX JELL-O Pudding and cake mix together in a separate bowl.
SPREAD JELL-O and cake mixture evenly over pumpkin in crock pot; drizzle melted butter over top.
SPRINKLE a dash of cinnamon across top.
COOK on high for 3 hours. Serve with COOL WHIP on top and enjoy.
Lunchroom Ladies 50 year old recipe.
1 c butter
1/2 c cocoa
2 c flour
2 c sugar...
4 tsp vanilla
1 c chopped nuts
Pour in 9x13 pan, bake 20-25 mins on 350.
Check at 20 mins
1/4 c softened butter
¼ c can milk (regular milk is fine)
1/4 c cocoa
3 c powdered sugar
Mix all together & frost as desired.
This is something everyone will love! Just imagine the look on your childs face when they see this.
FAIRIES IN A JAR DIRECTIONS:
1. Cut a glow stick and shake the contents into a jar....
2. Add diamond glitter
3. Seal the top
4. Shake hard
This is something they will never forget so its worth a little work on this one
1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened...
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped
Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.
Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.
Cut up string cheese,
Dip in skim milk, then Italian bread crumbs.
Bake at 425 for 7-10 minutes.
Yummy Dipped in Marinara Sauce
ONE HOUR YEAST ROLLS
1 cup of warm water
1/4 cup sugar
1/3 cup oil
2 tablespoons yeast
1 teaspoon salt
1 egg, beaten
3 1/3 cup flour
1.) In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.
2.) Stir in salt and beaten egg to yeast mixture.
3.) Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.
4.) Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes.
5.) Bake in 375 degree oven for 10 minutes.
6.) Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.
Pumpkin Better Than Sex Cake
•1 box yellow cake mix
•1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
•1 – 14 oz. can sweetened condensed milk
•1 – 8 oz. tub cool whip...
•½ bag Heath Bits
•Caramel Sundae Sauce
1.In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2.Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
3.Remove cake from oven and let cool for about 10 minutes after baking.
4.Using the end of a wooden spoon to poke holes all over the top of the cake.
5.Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
6.Refrigerate for 30 minutes.
7.Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
8.Refrigerate for 3-4 hours, or overnight.
1 unbaked pie shell (I use Marie Callendar's deep dish)
3 large eggs
1/2 cup of sugar
1/2 teaspoon of salt...
1/2 teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract
Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve. southern momma.
2 cans of low fat refrigerator crescents...
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast
I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.
Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.
Box of Chocolate Fudge cake mix and fix it just like the box and put it in 2 round pans and Bake. While cake is baking mix 1/2 cups sugar, 2/3 cup shortening, 1/3 cup milk, 1 teaspoon vanilla, 1/4 teaspoon salt, 1 teaspoon water,and 1 cup powder sugar. Mix ALL ...but powder sugar. When all is mixed then add powder sugar. Put this mixture in the fridge until cakes are cool. And then spread on top of one of the cakes all the way to the edge. Place other cake on top and ice the whole cake with Chocolate fudge icing. I use the Store bought kind.
3 cups sugar
3/4 cup unsalted butter, melted...
2/3 cup fat-free evaporated milk
1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract
Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).
Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.
Ingredients1/2 cup vanilla frosting, divided36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup.
Secure a hat to each witch with a dab of frosting. Yield: 1 dozen
Skinny Pumpkin Cream Cheese Bars• 1 box angel food cake mix- the 1 step kind
• 1 15oz can Pumpkin
• 3/4 Cup water• 1/2 teaspoon cinnamon
• 1 8oz pkg. reduced fat cream cheese
• -few tablespoons of water, to be mixed with cream cheese
I let the cream cheese soften on the counter for a while then I added it to my stand mixer & beat it with a couple of tablespoons of water until smooth. I just wanted it to thin out a little bit.
In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.
In a 9x13 pyrex dish- sprayed with PAM- add HALF of the cake –pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake making figure “8’s” - to blend it a bit.
Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.