Better than Anything Cupcakes

1 Devils Food Cake Mix, make according to box
1 can sweetened condensed milk
caramel ice cream topping
Redi-whip
crushed Skor bars/toffee bits

Preheat oven to 350 degrees and line cupcake tins.  Fill prepared tins with cake mix 2/3 full and bake until toothpick comes out clean.  When cupcakes are slightly cooled poke holes and spoon over a mixture of milk and caramel onto cupcakes. ( I made a small hole in the center that I drizzled mixture into it and some over top)  Swirl Redi-whip over completely cooled cupcake and top with crushed skor or toffee bits right before serving. Makes 24 regular cupcakes or 48 mini-cupcakes

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

3 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter
2 cups sugar
3 eggs
1 tsp. vanilla
zest of 1 lemon
2 cups sour cream
1 1/2 cups fresh blueberries, plus additional for garnish
Preheat oven to 350 degrees and line cupcake tins. Mix the flour, soda and salt together in a bowl.  Set aside.  Add the butter and sugar to a mixing bowl and cream until light and fluffy.  Add the eggs 1 at a time and mix thoroughly.  Add the vanilla and lemon zest and mix to combine.  Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture.  Stir in the blueberries.  Fill the prepared tins 2/3 full and bake 16 to 20 minutes and 8-10 minutes for mini cupcakes or until toothpick comes out clean. Makes 24-36 regular sized cupcakes or 96 mini cupcakes.

Frosting:
2 sticks butter, softened
8 oz. cream cheese
1 tsp. vanilla
juice and zest of 1 lemon
8-10 cups powdered sugar

Cream the butter and cream cheese until smooth.  Add the vanilla, lemon zest and juice and blend until combined.  Add the powdered sugar gradually until combined, add purple food coloring if decided.  Frost cooled cupcakes with the cream cheese frosting and top with a fresh blueberry.

Super Super Easy Pumpkin Chocolate Chip Muffins

It can't get much easier than this!! These are yummy and pretty healthy!

2 spice cake mixes
1 29 oz can pumpkin
1 12 oz bag of chocolate chips

Mix cake mixes and pumpkin together and add in chocolate chips. Spoon mixture into lined muffin tins. Makes about 48 muffins. Bake 22-25 minutes or until toothpick comes out clean.

Swiss Roll Ice Cream Cake

10 to 12 Swiss cake rolls
2 pints vanilla ice cream, softened
3/4 cup hot fudge ice cream topping
2 pints chocolate ice cream, softened

Line a 2-qt. bowl with plastic wrap. Cut each cake roll into eight slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze for at least 20 minutes or until cake is firm.
Spread vanilla ice cream over cake. Cover and freeze for at least 1 hour. Spread with fudge topping. Freeze for at least 1 hour. Spread with chocolate ice cream. Cover and freeze for up to 2 months. Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges. 12-14 servings.

Peanut Butter Bars

1 c. butter
1 c. brown sugar
1 c. peanut butter
1/2 c. sugar
2 eggs
2/3 t. baking soda
2/3 t. salt
2 t. vanilla
1 1/2 c. oats
1 1/2 c. flour

Mix and bake at 350 for 10 minutes in a cookie sheet. I like them a little thicker and a little gooey so I like to do them in a 9 x 13 and cook more like 15-20 minutes or until a toothpick comes out clean in the middle. Let them cool slightly then frost.

Frosting:

1 1/3 c. sugar
6 T. milk
6 T. butter
bring to a boil then add:
1 c. chocolate chips
1 t. vanilla

Tuxedo Brownie Cups

1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries
melted milk chocolate chips to drizzle over the top

1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).
2. Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.
3. Microwave white chocolate and milk, uncovered on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or other piping tool). Arrange strawberry slices on top. Garnish as desired. Place in airtight container and refrigerate 1-3 hours before serving.
Tip: to get even strawberry slices, slice them using your egg slicer.

Too Much Chocolate Cake

1 pkg devils food cake mix
1 pkg instant chocolate pudding mix
1 c. sour cream
1 c. veg oil
4 eggs
1/2 c. warm water
2 c. semisweet chocolate chips

Preheat oven to 350 degrees. In a large bowl mix together all the ingredients and pour batter into a 12 c. bundt pan. Bake 50-55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thouroughly in pan at least an hour and a half before inverting onto a plate if desired dust with powdered sugar.

* I have used this recipe twice for birthday cake. The first time I baked in in a round casserole dish and cupcakes for this cake, and the second time I did it in a 9x13 baking dish for this cake and they turned out SO yummy. The cook time varies according to what you are cooking it in.

White Texas Sheet Cake

Usually if it isn't chocolate I'm not that interested but this cake is so flavorful and moist, not to mention that is goes a LONG way!!

1 cup butter, cubed
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 c. sour cream
1 tsp. salt
1 tsp. baking powder
1 tsp. almond extract
1/4 tsp. baking soda

Frosting:
1/2 cup butter, cubed
1/4 cup milk
4 1/2 cups powdered sugar
1/2 tsp. almond extract
1 cup chopped almonds (opt.)

In a large saucepan, bring butter and water to just a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth. Pour into a greased jelly roll pan (15x10x1) pan bake at 375 for 18-22 minutes until a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes then frost.

For frosting, in a large saucepan, bring butter and milk to just a boil. Immediately remove from the heat, stir in powdered sugar and extract. Stir in walnuts and spread over warm cake. Cool completely. 20 servings

Scotcharoos

1 c. sugar

1 c. Karo syrup

1 c. peanut butter

6 c. Rice Krispy's

1 c. chocolate chips

1 c. butterscotch chips

Combine sugar and Karo syrup and bring just to a boil. Add peanut butter and stir until smooth then add the cereal. In a separate bowl combine chocolate and butterscotch chips and melt in the microwave, stiring frequently until smooth. Put the cereal mixture into a 9 x 13 in pan and frost with melted chips.

Caramel Brownies

14 oz. bag Caramels
1/3 C. Evaporated milk

Cook over low heat stirring constantly until caramels are melted. Set aside.

1 pkg. German chocolate cake mix
1 Cube Butter- melted
1/3 C. Evaporated milk
1 C. Milk chocolate chips
1 C. Pecans- chopped

In a large bowl combine cake mix, butter, evaporated milk, and pecans. Stir by hand until dough holds together. Press ½ of the mixture into a greased 9 x 13 pan. Bake at 350° for 6 minutes. Remove from oven and sprinkle with chocolate chips and pour caramel over top. Crumble the remaining dough over the caramel. Return to the oven and bake for 15 to 18 minutes.

Carmalitos

These are super easy and good. I like them because I always have everything on hand to make them.

2 C Flour
2 C Quick Oats
1 tsp Soda
1 1/2 C. brown sugar
3 Cubes butter or margarine

Mix all of the ingredients together. Press 1/2 of the mixture in bottom of 9 x 13 pan and bake @ 350 for 8 minutes. Remove from oven and sprinkle with chocolate chips, and drizzle with caramel topping. Crumble remaining mixture on top and put bake into the the over for 10-15 minutes or until the top is golden brown.

Banana Cream Supreme

1 1/4 C. crushed graham crackers
1/4 C. butter, melted
3 T. sugar

1 container whipped topping, thawed
1 container (8 oz) sour cream
1 package vanilla instant pudding
3 medium bananas, sliced
2 T. pecan halves, grated

Combine graham crackers, butter and sugar and press into bottom of springform pan or pie dish. Or you can use a store bought graham cracker crust.

Whisk together the whipped topping and sour cream until blended. Add pudding mix; whisk until mixture is well blended and smooth. Spread half of the filling over the crust. Slice bananas and arrange them over the filling. Spread the remaining fill over the bananas.

(I top it with more whipped topping) and then grate the pecans over it. It's a nice, easy, tasty dessert!

Pumpkin Bars

4 eggs
1 2/3 cup sugar
1 cup vegetable oil
1 (16oz)can pumpkin
2 cups flour
2 tsp baking powder
2tsp cinnamon
1tsp salt
1tsp baking soda
1/2 tsp nutmeg
1/4 tsp cloves
Beat eggs, sugar, oil and pumpkin till light and fluffy. Stir together flour, baking powder, cinnamon, salt, soda, and spices. Add to pumpkin mixture. Spread in greased cookie sheet pan (15x10") Bake at 350 for 30 minutes. Cool.
FROSTING
6 ounces cream cheese
1 cube butter
2 tsp vanilla
4 cups powdered sugar
Cream together cream cheese, butter and vanilla. Gradually add powdered sugar and mix til smooth and creamy.

Marshmellow Brownies

2 cubes butter
2 c. sugar
4 eggs
1/3 c. cocoa
1 1/2 c. flour
2 tsp. vanilla
1/2 tsp. salt
2 c. marshmellows

Cream butter and sugar, then add eggs one at a time. Mix in cocoa then add vanilla, salt and flour. Bake 350 degrees for 15-20 minutes. Turn off oven while brownies are still a little doughy in the center. Place marshmellows on top and leave in oven for 5 minutes then frost.

Frosting:
2 Tbs. cocoa
3/4 cube butter
2 c. powdered sugar
milk

Mix cocoa and powdered sugar with enough milk to make a thick frosting, then add soft butter and mix until smooth.

Deep Dish Pie Crust

3 3/4 c. flour
1 1/2 t. sugar
1/2-1/3 c. ice water
1 1/2 t. salt
1 1/2 c. chilled unsalted butter in small pieces

Put flour, salt and sugar in a food processor and mix with butter until it resembles crumbs. Add ice water in a slow steady stream until dough holds together about 30 seconds. If still crumbly add more water. Makes 2 crusts.

Award winning Apple Pie

Cheese cake filling:
1 8 oz. cream cheese, softened
1/3 c. sugar
1 egg
1/2 tsp vanilla
combine and beat until light and pour into an unbaked pie crust.

Apple filling:
combine in a saucepan:
1 c. sugar
3 T. cornstarch
1/2 tsp cinnamon
1/4 t. salt
6 c. apples, sliced
1/4 c. apple juice or water
2 T. butter
Bring to a boil over medium heat. Cover and simmer 10 minutes. Pour over cheese cake layer and cover with unbaked pie crust. Bake 400 degrees for 40 minutes

Great Pumpkin Dessert

1 15 oz can solid pack pumpkin
1 12 oz can evaporated milk
3 eggs
1 c. sugar
4 tsp. pumpkin pie spice
1 pkg. yellow cake mix
3/4 c. butter

Combine first 5 ingredients and transfer into a 9x13 baking pan. Sprinkle with dry cake mix and drizzle with butter. Bake 350 degrees for 1 hour or until a knife inserted near center comes out clean. Serve with ice cream or whipping cream.

Peach Cobbler

3 large peaches sliced or 1 qt. canned, drained
Place peaches in an 8 inch pan and sprinkle with the following:
2/3 c. sugar
2 t. cinnamon
2 Tbs. flour
dot with 1 tbs. butter

Crust:
1 c. flour
6 Tbs. sugar
1/2 tsp. salt
1 tsp. baking powder
1/3 c. oil
3 tsp. milk
1 egg

Spread evenly over peaches. Bake at 350 degrees for 35-40 minutes.

Graham's

1/2 c. butter
1/2 c. margarine
1/2 c. sugar
Boil these three ingredients for 1 minute and pour over graham crackers broken into four pieces and spread in a 9 x 13 pan. ( I like to cover the pan with tin foil.) Bake for 8-9 minutes at 350 degrees or a little longer if you like them crunchy.

Apple Pie

4 C. Sliced apples
1 C. Sugar
1 C. Water

Bring to a boil. Remove apples with a slotted spoon and set aside.

Add the following to the sugar water:
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
3 T. Cornstarch

Cook until thick and pour apples back in. Pour into 8 inch pie crust (if you have a 9 inch deep pie pan then double the recipe). Put butter slices on top of filling before putting on the top crust.

Put foil around the edge of the crust. Bake at 425 for 15 minutes. Reduce temperature to 375 and cook an additional 30-40 minutes.