Friday, August 30, 2013

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 350ยบ, 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.

Strawberry Fudge Pie

1 box refrigerated pie crusts, softened as directed on box

Brownie Layer:
1 (10.25-oz.) pkg. fudge brownie mix 
1/4 cup oil 
2 tablespoons water 
1 egg 

Cheesecake Layer:
1 (8-oz.) pkg. cream cheese, softened 
1/4 cup sugar 
1 teaspoon vanilla 
1 egg 

3 cups fresh strawberries, halved 
2 tablespoons hot fudge ice cream topping 


1. Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on package for one-crust filled pie.

2. In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan.

3. Bake at 350°F. for 30 to 35 minutes or until top is shiny and center is set. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

4. Meanwhile, in small bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Working quickly, drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer. Bake an additional 18 to 20 minutes or until cream cheese is set. Cool at least 1 hour.

5. Arrange strawberry halves, cut side down, over top of cream cheese layer. Refrigerate 1 hour or until serving time. Immediately before serving, place ice cream topping in small microwave-safe dish. Microwave on DEFROST for 45 seconds. Spoon into small resealable plastic bag; seal bag. Cut small hole in bottom corner of bag; squeeze bag to drizzle topping over pie. Store in refrigerator.

Wednesday, August 28, 2013

Jam Bars (Loveless Cafe Recipe)

1 cup rolled oats (old-fashioned)
1 1/2 cups unbleached all-purpose flour
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup chopped pecans
1/2 pound cold, unsalted butter, cut into cubes
3/4 cup jam or preserves  (I prefer seedless)

Preheat the oven to 375 degrees F. Combine the oats, flour, brown sugar, cinnamon, baking soda, and pecans in a mixer bowl with a flat beater. Cut in the butter and mix until it forms crumbs. Reserve 1 1/2 cups of this mix. Press the remaining mix into a greased, paper-lined 9 X 13 inch pan. Bake for 20 minutes or until golden. When done, spread the preserves over the crust. Top with the reserved crumbs and return to the oven. Bake until the top is golden, about 20 minutes. Cool completely before removing from pan and cutting. Makes two dozen bars.

Tuesday, August 27, 2013

Peanut Butter Chocolate Dessert


  • 20 chocolate cream-filled chocolate sandwich cookies, divided
  • 2 tablespoons butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1-1/2 cups confectioners' sugar, divided
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 15 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix


  • Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
  • In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
  • In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
  • Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.
from Taste of Home

Monday, August 26, 2013

Creme Brulee Cheesecake Bars

    For the cookie base
  • 1/4 cup butter, softened
  • 1/3 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 box (3.4 ounces) instant vanilla pudding mix (not sugar-free)
  • 1 cup flour
  • For the cheesecake and topping
  • 4 ounces low-fat cream cheese (you can use regular fat too), softened
  • 1 cup non-fat plain  Greek Yogurt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1 tablespoon flour
  • 1/2 cup toffee bits, semi-crushed
  1. Preheat oven to 350 degrees. Line a 9” square glass pan with foil and spray with cooking spray. I do not suggest using a dark or coated pan for these bars!
  2. Make the cookie base: Beat butter and sugars with a mixer until fluffy. Beat in egg, vanilla, and baking soda. Mix in pudding mix and flour. Press into prepared pan.
  3. Make the cheesecake: beat cream cheese and yogurt until no lumps remain. Beat in egg, sugar, vanilla extract, and flour. Mix until smooth. Pour and spread over cookie base.
  4. Bake bars for about 27-30 minutes. They will lose their sheen around the edges, but still wiggle a little in the middle. Remove from oven and immediately sprinkle with toffee bits. Let cool to room temperature and then chill until set, at least 3 hours or overnight. Slice into bars.

from Crazy for Crust--picture and recipe

Saturday, August 17, 2013

Peach Praline Upside-Down Cake


    4 eggs, separated
  • 1/4 cup butter, cubed
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3 medium peaches, peeled and sliced (about 2 cups)
  • 1/2 cup chopped pecans
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/4 c. whole milk or half and half
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Whipped cream and toasted pecan halves, optional


  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375°.
  • In a 10-in. ovenproof skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and ginger. Remove from heat. Arrange peaches in a single layer over brown sugar mixture; sprinkle with chopped pecans.
  • In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in milk, melted butter and vanilla. Fold in flour mixture.
  • With clean beaters, beat egg whites on medium until stiff but not dry; gradually fold into batter. Pour batter into skillet. Bake 22-27 minutes or until a toothpick inserted in center comes out clean.
  • Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped cream and pecan halves if desired. Yield: 8 servings.

Friday, August 16, 2013

Peanut Butter Brownie Bars


  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 12 peanut butter cups, chopped
  • 1/2 cup salted peanuts, chopped
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1-1/4 cups creamy peanut butter
  • 1 tablespoon butter
  • 1-1/2 cups crisp rice cereal
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


  • Prepare brownie batter according to package directions. Spread into a greased 13 X 9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs.
  • Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack.
  • Meanwhile, in a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in the cereal, vanilla and salt. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting. Yield: 3 dozen

Saturday, August 3, 2013

Yummy Cherry Blueberry Buttermilk Breakfast Muffins

1 cup oats (any type is OK but I prefer the old fashioned)
1 cup lowfat buttermilk
2 eggs, beaten
3/4 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cherries
1/2 cup fresh or frozen blueberries (divided)
1 teaspoon vanilla extract
1/4 cup sliced almonds
Directions Preheat oven to 400 degrees. In a bowl, soak oats and dried cherries in buttermilk for 15 minutes (or when you're finished mixing the other ingredients). Stir in eggs, vanilla, 1/4 cup of blueberries, sugar and oil when oat mixture has finished soaking. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into oat mixture just until moistened. Spray muffin tins with cooking spray and fill 3/4 full. Take remaining blueberries (3 to 4 blueberries per muffin) and sprinkle on top of muffin. Use your finger and barely submerge the blueberries. (This keeps some blueberries on top of your muffins.) Sprinkle sliced almonds on top of each muffin. Bake at 400° for 18-20 minutes or until muffins are browned around the edges. If you used frozen blueberries, it may take 4 or 5 minutes longer. Remove from oven and let sit for 5 minutes before removing from muffin tins. Then enjoy - most yummy!