::Pecan Pie Bar::

Preheat oven to 350 degrees

::Crust::
1 box of yellow cake mix - (reserve 2/3 cup for filling).  Mix with 1 stick unsalted, melted butter and press into 9" x l3" pan.  Bake for 15 minutes at 350 degrees.

::Filling:::
Use 2/3 cup cake mix (reserved above), 3 eggs, 1 tsp. vanilla, 1-1/2 cups brown sugar (I used light brown).  Mix filling and pour on top of crust.

::Topping::
Sprinkle with 1-1/2 cups chopped pecans.  Bake for another 30 minutes at 350 degrees.

::Easy Divinity::

::Ingredients::

- 2 1/2 c. sugar
- 1/2 c. light corn syrup
- 1/2 c. water
- 1/4 tsp. salt
- 2 egg whites
- 1 tsp. vanilla
- 1 c. chopped pecans

Mix first 4 ingredients in a 2 quart saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat; cook without stirring until temperature reaches 265 degrees. Beat egg whites in a large bowl until stiff peaks form when beater is raised. Beating constantly on high speed of electric mixer, slowly pour hot syrup over egg whites. Continue beating until small amount holds soft peaks when dropped from spoon. Mix in vanilla and nuts. Drop by teaspoon onto wax paper. Yield: about 50 pieces.

::Peanut Butter-Chocolate Chip Cookie Bars::

::Ingredients::

1 roll chocolate chip cookie dough

1 cup creamy peanut butter

½ cup vanilla frosting

1 teaspoon oil

¼ cup semisweet chocolate chips

¼ cup mini M&M's

::Directions::

Heat oven to 350F.

In ungreased 13x9-inch pan, break up cookie dough. Press dough evenly in bottom of pan to form crust. Bake 14 to 18 minutes or until golden brown. Cool 5 minutes. Meanwhile, in medium bowl, mix peanut butter, frosting and oil until well blended. Spread peanut butter mixture over warm crust. Place chocolate chips in small resealable food storage plastic bag; seal bag. Microwave on High 1 to 2 minutes or until melted. Snip very small hole in one corner of bag; squeeze bag to drizzle chocolate over peanut butter mixture. Sprinkle baking bits evenly over top. Let stand until chocolate is set, at least 30 minutes. For bars, cut into 6 rows by 4 rows

**I've made these for different Holidays, such as Easter, Christmas, Valentines, Halloween
Just look for the different colored Holiday M&M's .

::Pockets Of Lemon Cake::

**I've also made this into cupcakes!

::Ingredients::

Cake -

- 1 18.25oz. pkg. pudding-included white cake mix

- 1 1/4 cups water

- 1/4 cup oil

- 3 egg whites

 

Filling -

- 1 15.75oz. can lemon pie filling

 

Topping -

- 1 16oz. can lemon creme frosting

- 1 8oz. container frozen whipped topping, thawed

 

::Directions::

Heat oven to 350F. Grease and flour 13x9-inch pan or spray with nonstick cooking spray. Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in greased and floured pan. Drop pie filling by heaping teaspoonfuls evenly onto batter.

Bake at 350F. for 30 to 40 minutes or until edges pull away from pan and top is golden brown. Cool cake in pan for 45 minutes or until completely cooled.

In medium bowl, combine frosting and whipped topping; blend well. Spread over cooled cake.

 

 

Prepare this cake a day in advance. Store it, covered, in the refrigerator.

::Roasted Banana Bars with Browned Butter–Pecan Frosting::

::Ingredients::

Bars:

- 2 cups sliced ripe banana, about 3 medium

- 1/3 cup packed dark brown sugar

- 1 Tbsp. butter, chilled and cut into small pieces

- 9oz. cake flour, about 2 1/4 cups

- 3/4 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/4 cup nonfat buttermilk

- 1 tsp. vanilla extract

- 1/2 cup butter, softened

- 1 1/4 cups granulated sugar

- 2 large eggs

- baking spray with flour

Frosting:

1/4 cup butter

2 cups powdered sugar

1/3 cup, 3oz. cream cheese, softened

1 teaspoon vanilla extract

1/4 cup chopped pecans, toasted

::Directions::

Preheat oven to 400°.
To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400F for 35 minutes, stirring after 17 minutes. Cool slightly.
Reduce the oven temperature to 375F.
Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.
Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.

::Chocolate Layer Cookie Bars::

::Ingredients::

- 16-oz. package rectangular buttery crackers (club or tollhouse)
- 1/2 cup margarine
- 2/3 cup sugar
- 1/2 cup brown sugar, packed
- 1 cup graham cracker crumbs
- 1/4 cup milk
- 2/3 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips


::Directions::
Line the bottom of a buttered 13"x9" baking pan with a single layer of crackers; set aside. 
Then combine the peanut butter, chocolate chips, and peanut butter chips in a saucepan as they start melting over low heat, You will need to stir it occasionally until everything is smooth and creamy.
In another saucepan, melt margarine and combine with sugar, brown sugar, graham cracker crumbs, and milk.
Heat the sugar mixture over medium-high heat until sugars dissolve, stirring constantly.
Then line the bottom of a buttered baking pan with crackers.
Spread the sugar mixture over the top of the crackers.
Place another layer of crackers over the sugar mixture.
Then pour the chocolate mixture over the top,  Set it aside until the cookies are firm before cutting them into bars.

::Pumpkin Dip::

::Ingredients::

- 15oz. can pumpkin

- 8oz. tub cool whip

- 8oz. tub of cream cheese

- 1 small box vanilla pudding
- 1 tsp. pumpkin pie spice

::Directions::
Mix together softened cream cheese & vanilla pudding mix.
Next, add the pumpkin and pumpkin spice and mixed until combined
Finally fold in the cool whip until all ingredients are well mixed.
Chill until ready to serve.

• This is good served with apples, pears, large marshmallows, pretzels, oreos, vanilla wafers, spice cookies, graham crackers, grapes, strawberries, ginger snaps

::Quick & Easy Everyday Cupcakes::

::Ingredients::
- 1/2 cup (1 stick) butter, softened

- 1 cup of sugar

- 3 eggs

- 1 tsp. vanilla extract

- 2 cups of all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup of milk

::Directions::
Mix all the above, and pour into prepared cake pan OR cupcake pan
Bake 10-15 mins. or until tooth pick inserted comes out clean.
Top with your favorite cake icing.

::S'mookies::

::Ingredients::

::Cookies::

- 2/3 cup all-purpose flour

- 1 tsp baking soda

- 1 stick unsalted butter, softened

- 1 cup creamy peanut butter

- 1 1/3 cups packed light-brown sugar

- 1 large egg, beaten

- 3/4 tsp vanilla extract

::Filling:::

- 1/2 cup chocolate chips

- 2 Tbs unsalted butter
- 1/2 cup marshmallow cream

::Directions::
Preheat oven to 375F. Lightly coat a cookie sheet with cooking spray. Mix flour and baking soda in a small bowl; set aside.
With a spoon, mix butter, peanut butter, and brown sugar in a medium bowl until smooth. Add egg and vanilla, and beat until smooth. Add flour mixture, and stir until combined.
Roll dough into 1-inch balls and flatten with a fork; bake 8 to 10 minutes. Remove from oven and let stand for 10 minutes, then place cookies in the refrigerator for 20 minutes.
While cookies cool, place chocolate chips and butter in a microwave-safe bowl; heat about 1 minute, until just melted. Let stand for 30 minutes, or until slightly stiff.

Heat marshmallow cream in microwave for 10 seconds to soften. Spread marshmallow on a cookie, chocolate on another and sandwich together. Store finished cookies in the fridge.

::Pina Colada Cake::

I got this cake recipe from a friend a couple years back

::Ingredients::

- 1 box yellow cake mix

- 1 large can pina colada mix

- 1 can condensed milk

- 1 large carton of cool-whip
- 1 16oz. fresh coconut

::Directions::
Bake cake by the directions on box. While warm poke holes in the cake and pour con. milk & pina colada mix over cake. Cover and refrigerate for several hours or over night. Spread cool-whip on top and sprinkle with the coconut.

::Oreo Cupcakes::

::Ingredients::

- 1 package oreo cookies, regular size

- 1 package mini oreo cookies, for decoration (optional)

- 1 package chocolate cake mix (mix according to directions on box)

- 8 ounces cream cheese, room temperature

- 1/2 cup butter (1 stick), room temperature

- 3 3/4 cups powdered sugar

- 1 teaspoon vanilla extract

- cupcake liners

::Directions::

Preheat oven to 350F degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix.

Fill the cupcake tins. Bake for 15 minutes (or according to box directions. While cupcakes are baking make the frosting.

Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.

::Brown Sugar Cupcakes::

::Ingredients::

::Cupcakes::

-3/4 cup light brown sugar, packed

- 3/4 cup dark brown sugar, packed

- 1/2 cup (4 ounces) butter, softened

- 3 large eggs

- 2 teaspoons vanilla

- 1 1/2 cups cake flour

- 1/4 teaspoon baking soda

- dash salt

- 1/2 cup buttermilk, low fat is fine

::Brown Sugar Frosting:: (optional)

- 6 tablespoons butter

- 3/4 cup light brown sugar, packed

- 3 tablespoons half-and-half or evaporated milk

- 2 cups confectioners' sugar, sifted

- 1/2 teaspoon vanilla

- hot water, as needed

::Directions::

Heat oven to 350F. Line a muffin pan with paper cupcake liners. Cream 3/4 cup light brown sugar and 3/4 cup dark brown sugar with 1/2 cup of butter until smooth. Add the eggs, one at a time, beating well after each addition. Beat in 2 teaspoons of vanilla. In a small bowl, combine the flour, baking soda, and salt. Add about 1/3 of the dry mixture to the creamed mixture along with half of the buttermilk. Beat until smooth. Beat in another 1/3 of the dry mixture and the remaining buttermilk, blending well. Beat in the remaining flour mixture, blending well.
Spoon into prepared muffin pans, filling about 2/3 full.
Bake for about 15 to 18 minutes, until a toothpick inserted in center of a cupcake comes out clean.
Frost with your favorite frosting or the brown sugar frosting, above
Makes about 20 to 24 cupcakes, depending on how much you fill the cups.

Brown sugar frosting: In a saucepan over medium heat, melt 6 tablespoons of butter with 3/4 cup of brown sugar, stirring constantly. Bring to a boil; continue cooking for 2 minutes, stirring constantly. Add the 3 tablespoons of cream or milk and bring back to the boil. Remove from heat and stir in 1/2 teaspoon of vanilla. Let cool to lukewarm. Beat confectioners' sugar into the lukewarm brown sugar mixture, adding small amounts of very hot water if frosting is too stiff.
Frost cupcakes, beating in very small amounts of hot water if the frosting becomes too stiff to spread.

::Vanilla-Coconut Cupcakes::

::Ingredients::

::Cupcakes::
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/3 cups bakers sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup reduced coconut milk(2 13-to 14-ounce cans unsweetened coconut milk), room temperature

::Frosting::
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 to 1 1/2 cups bakers sugar
- 1/3 cup reduced coconut milk (2 13-to 14-ounce cans unsweetened coconut milk), room temperature
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups sweetened flaked coconut, (for garnish)

For reduced coconut milk: Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.
For cupcakes: Position rack in center of oven; preheat to 350°F. Line 24 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using stand or electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.
For frosting: Using stand or electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, vanilla extract, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy.
Pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.

::Strawberry Cupcakes::

::Ingredients::

::Cupcakes::
- 1 white cake mix

- 1 (3 oz) box of strawberry gelatin

- 2/3 cup canola oil

- 1/2 cup of frozen sliced strawberries in syrup, thawed

- 1/2 cup water

- 4 eggs

::Frosting::

- 2/3 cup frozen sliced strawberries in syrup, thawed

- 1 1/2 cups butter, softened
- 6 cups powdered sugar

::Directions::
Preheat oven to 350 degrees and line muffin tins with 24 cupcake liners.
In the bowl of a stand mixer, beat together the cake mix, gelatin, oil, 1/2 cup of the strawberries, and water until combined.  Then beat in the eggs 1 at a time until well incorporated.
Fill cupcake liners 2/3 of the way full with batter, do not over fill.  If you have extra batter then make a couple more cupcakes because if you over fill the liners the cupcakes will spill over the edges and you will have more of a flat top cupcake.
Bake at 350 for about 16 minutes until a toothpick inserted into the center of a cupcake comes out clean.  Allow to cool.
Place the 2/3 cup of strawberries into a blender and puree.  Place the butter in a bowl and using a mixer beat until smooth.
Add half the powdered sugar to the butter and beat until all combined and fluffy.  Then beat in the strawberry puree until well blended.
Beat in the remaining powdered sugar until combined and fluffy.  Pipe frosting onto cooled cupcakes.

::Fruit Tart::

*My Mother-n-law makes this recipe alot, and we love it!

::Ingredients::

- 1 18oz. package sugar cookie dough
- 1   8oz. package cream cheese, softened
- 1/3  cup granulated sugar
- 1/2  tsp. vanilla extract
- 1 1/2  cups fruit, any fruit you prefer (I like to use blueberries, strawberries)

::Directions::
Preheat oven to 350F. Grease bottom and side, press cookie dough into greased baking sheet
Bake for 22 to 27 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Beat cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2-inch of edge.
Arrange fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour.

::Oreo Suprise Cupcakes::

::Ingredients::

- 1 pkg. (2-layer size) chocolate cake mix

- 1 pkg.  8 oz. cream cheese, softened

- 1 egg

- 2 Tbsp.  sugar

- 48 Mini oreo bite size cookies

- 1 1/2 cups  thawed cool whip 

 

Heat oven to 350°F.
Prepare cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.
Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
Bake 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
Frost with cool whip. Top with remaining cookies.

::Blueberry Cheesecake::

::Ingredients::

- 1 cup graham cracker crumbs

- 1 cup ~ plus 3 Tbsp. sugar, divided

- 3 Tbsp. butter or margarine, melted

- 4 pkg.  8 oz. each cream cheese, softened

- 1 tsp. vanilla

- 1 cup sour cream

- 4 eggs

- 2 cups fresh or thawed frozen blueberries

 

::Directions::

Preheat oven to 325F. Mix crumbs, 3 Tbsp. of the sugar and the butter. Press firmly onto bottom of foil-lined 13x9 inch baking pan. Bake 10 min.
Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.
Bake 45 min. or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

::Peanut Butter Brownie Squares::

::Ingredients::

Brownies:

- 1 pkg chewy fudge brownie mix

- 1/2 cup vegetable oil

- 3 large eggs

- 1/4 cup water

- non-stick cooking spray

Frosting:

- 1 1/2 cups confectioners' sugar

- 1/3 cup Peanut Butter

- 1/4 cup plus 2 tbsp milk

- 2 tbsp Butter, softened

Drizzle:

- 1/3 cup semi-sweet chocolate chips

- 1 Tbsp. vegetable shortening

Preheat oven to 350F. Spray only the bottom of 13x9-inch pan with nonstick cooking spray.
Prepare and bake brownies according to package directions for cake-like brownies.
Cool 5 to 10 minutes.

For frosting, combine confectioners' sugar, peanut butter, milk and butter in small bowl. Beat at medium speed with electric mixer until blended. Spread over warm brownies.

For drizzle, place chocolate chips and shortening in microwave-safe bowl. Microwave on high power for 1 minute or until melted. Drizzle over frosting. Allow chocolate drizzle to set before cutting into bars.

::Praline Brookies::

::Ingredients::
- 1 box (19.5 oz) fudge brownie mix

- 1/2 cup vegetable oil

- 1/4 cup water

- 2 eggs

- 1/4 cup butter

- 1/4 cup milk

- 1/2 cup granulated sugar                              

- 1/2 cup packed brown sugar

- 1/2 cup coarsely chopped pecans

- 1/2 teaspoon vanilla

- 1 roll (16.5 oz) Pillsbury chocolate chip cookies

 

 

::Directions::

Heat oven to 350F (325F for dark pan). Spray 13x9-inch pan with cooking spray. Make brownie mix as directed on box using oil, water and eggs. Spread batter evenly in pan. Bake 25 minutes. Meanwhile, in 2-quart saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling over medium heat, stirring constantly. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Remove from heat; set aside until brownies are baked. Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces. (Spaces between cookie dough pieces will spread during baking to cover top.) Bake 23 to 28 minutes longer or until cookie topping is deep golden brown. If serving as bars, cool 2 hours; cut into 6 rows by 4 rows.

::Merry Cherry Dessert::

::Ingredients::

- 1 can (21 oz.) cherry pie filling, divided

- 1-1/2 cups  boiling water

- 1 pkg. (6 oz.) Jell-O Cherry Flavor Gelatin

- 1-1/2 cups cold water

- 4 cups angel food cake cubes            

- 2 pkg.  (3.4 oz. each) Jello-O Vanilla Flavor Instant Pudding

- 3 cups cold milk

- 1 tub  (8 oz.) Cool whip Whipped Topping, thawed, divided

 

::Directions::

 

Reserve 1/3 cup cherry pie filling for garnish; set aside. Add boiling water to gelatin mix in large bowl; stir at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened.
Place cake cubes in 3-qt. serving bowl; cover with gelatin mixture. Refrigerate 45 min. or until gelatin layer is set but not firm.
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups cool whip; spoon over gelatin layer in bowl. Refrigerate 2 hours or until firm. Top with remaining cool whip and reserved cherry pie filling.