No-Bake Eclair Cake

Ingredients

2 3.5 oz package of instant vanilla pudding mix

1 8 oz container of whipped topping (COOL WHIP) thawed

3 cups milk

2 package of graham cracker squares

1 tub of chocolate frosting

Instructions

In a medium bowl, mix together the pudding mix, milk and Cool Whip.

In an 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom.

You may have to break them up a bit to get enough crackers to cover the bottom of your dish.

Spread half of the pudding mixture on top of the crackers.

Layer another layer of graham crackers over the pudding mixture.

Then layer the other half of the pudding mixture on top of crackers.

Top with a final layer of graham crackers.

Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.

When ready, put the tub of chocolate frosting in the microwave for about 15 seconds to soften (remove lid and aluminum foil top before microwaving).

Take out and stir frosting. It should be easily spreadable now.

Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.

Place plastic wrap over top of dish and put back in fridge.

Now, forget about this dessert until tomorrow. This dessert gets better over time. The graham crackers need time to soften up.

When ready, slice and serve!

Recipe Notes

This dessert does not take long to prepare but it definitely needs lots of time to set up. Make this the night before you actually need to serve it. Try using chocolate graham crackers with white chocolate pudding~yum!

Texas Sheet Cake

For the cake:

1 stick unsalted butter

1/2 cup vegetable shortening (can substitute the same amount of additional butter)

1 cup water

4 tablespoons baking cocoa

2 and 1/8 cups flour

2 cups sugar

1 teaspoon cinnamon

1/4 teaspoon salt 

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla (good Mexican vanilla, if you have it)

For the frosting:

1 stick unsalted butter

6 tablespoons milk

5 teaspoons baking cocoa

3 cups confectioner's sugar

1/4 teaspoon cinnamon

1/8 teaspoon salt

1 teaspoon vanilla (again, Mexican, if you have it)

1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees. Spray a sheet cake pan, about 12" X 18" X 2", with cooking spray.

2. Place butter, shortening, water, and cocoa in a saucepan and heat just until butter and shortening are melted, stirring until smooth. Remove from heat.

3. In a large bowl, sift or whisk together the flour, sugar, cinnamon and salt. Stir the cocoa mixture into the flour mixture until combined.

4. In a medium bowl, whisk together the eggs, buttermilk, soda and vanilla. Pour this into the flour mixture and stir until very smooth and well-combined. Batter will be somewhat thin.

5. Pour batter into greased pan. Place in oven and bake for 19 to 20 minutes.

6. While the cake bakes, prepare the frosting: In a large saucepan over medium heat, stir together the butter and milk until butter is melted. Whisk in the cocoa, confectioner's sugar, and cinnamon until smooth and begins to bubble. Take off heat and stir in vanilla and pecans. 

7. When the cake is done, remove from oven and place on cooling rack. Pour hot frosting evenly over hot cake. Let cool before cutting. Frosting will remain soft. 

Cook's notes: I sometimes halve this recipe and bake it in a 13 X 9 cake pan (as pictured, above). Don't halve the frosting, though- it won't be enough to cover the cake.

Strawberry shortcake cheesecake

Ingredients

Bottom crust

22 Golden Oreos Crushed

5 Tbsp Melted butter

Filling

4 8oz packages cream cheese

1 2/3 cups sugar

1/4 cup corn starch

1 Tbsp Pure Vanilla Extract

2 Large Eggs

3/4 Cup Heavy Whipping Cream

Jar of smuckers strawberry ice cream topping

Topping

12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)

1 1/2 Tsp Softened Butter

3 Tbsp from a small package of strawberry gelatin

Directions

Preheat oven to 350 degrees.

Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.

Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.

Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.

Blend in the eggs, one at a time, beating the batter well after each one.

Blend in heavy cream.

At this point mix the filling only until completely blended. Be careful not to overmix the batter.

Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.

crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.

My Mom’s Fudge

My Mom’s Fudge

Ingredients

2 and 1/2 cups white granulated sugar

3/4 cup butter

2/3 cup evaporated milk

12 ounce package (2 cups) semi-sweet chocolate chips

7 ounce jar marshmallow cream (also called marshmallow fluff)

1 teaspoon vanilla

Instructions

Line an 8 or 9 inch square pan with aluminum foil or parchment paper. Coat with nonstick spray. Set aside.

In a 3 quart HEAVY saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals.

Bring to a full rolling boil, stirring constantly with a long wooden spoon. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don't burn your fingers off--it should be boiling the full 5 minutes. Stir constantly.

When the timer goes off, remove from heat and add chocolate chips. Stir until all chips are melted and mixture is smooth. Add marshmallow creme and beat with a wooden spoon until well blended. Add vanilla and mix well. Immediately pour into the prepared pan.

Let cool to room temperature. (Good luck with that.)

Slice and serve! Store on the counter covered.

Recipe Notes

This recipe is easy to double, just use a 9x13 pan.

Microwave your marshmallow creme for 10 seconds to make it easier to scrape out. (Be sure to remove all traces of foil from the safety seal.)

TURTLE CARAMEL CAKE

Ingredients

1 cup chocolate chip

Toll House Morsels Semi-Sweet Chocolate

2 For $4.00

2 cups pecans

3/4 cup melted butter

1/2 cup evaporated milk

1 (14 ounce) bags caramels

1 1/3 cups water ( or as called for by your cake mix)

1/3 cup oil ( or as called for by your cake mix)

3 eggs ( or as called for by your cake mix)

1 (18 ounce) boxes German chocolate cake mix

Directions

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease one 9x13 inch pan.

Prepare cake mix according to package directions and pour 1/2 of the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.

In a saucepan melt caramels, 3/4 cup of the butter or margarine, and evaporated milk, pour over baked cake.

Sprinkle chocolate chips and chopped pecans over caramel mixture.

Pour remaining cake batter on top and bake for 20 minutes at 350 degrees F (175 degrees C).

Cool and frost.

To Make Frosting: Melt 2 tablespoons of the butter or margarine and the unsweetened chocolate together. Remove from heat and add the corn syrup, vanilla, confectioner's sugar, and milk, mix well and use to frost cooled cake.

Old Fashioned Banana Pudding

Ingredients

1/2 C. sugar

1/3 C. flour

pinch of salt

3 eggs, separated

2 C. milk

1/2 tsp. vanilla extract

1 box vanilla wafers

5 ripe bananas, sliced

1/4 C. sugar for meringue

pinch of cream of tartar

Instructions

In a double boiler, whisk together 1/2 C. sugar, flour, and salt. Add in the milk and cook over boiling water, stirring constantly, until it thickens (about 10-12 minutes). Whisk in the 3 egg yolks and cook for an additional 3 minutes. Remove from heat, stir in the vanilla.

In a 1 1/2 quart casserole, place a layer of the wafers on the bottom, top with a layer of bananas and 1/3 of the custard. Continue repeating for 3 layers, ending with custard. In a bowl, beat the egg whites until stiff peaks form, gradually adding in the 1/4 C. sugar and cream of tartar. Spoon meringue over the top and place in a 425-degree oven for 5 minutes or until topping is lightly browned. Remove and garnish with more vanilla wafers around the edges. Let cool slightly and serve or refrigerate. (I like mine served warm).

Old Fashioned Chocolate Pie

Ingredients

1-1/4 cup of sugar

1/2 cup of plain flour

1/4 cup of cocoa

dash of salt

4 egg yolks

2 cups of milk

1/4 cup of butter

1 tsp of vanilla

1-9" pastry shell baked

Directions

Bake pie crust until golden

Combine first 4 ingredients in a sauce pan; set aside.

Combine milk and egg yolks.

Stir milk and egg yolks into mixture; add butter.

Cook over medium heat, and stir constantly until mix thickens and boils.

Remove from heat; stir in vanilla; spoon into pastry shell.

You can put a meringue on top if you want, but this is only optional using the egg whites from eggs used for pie.

Coconut Cream Pie

Ingredients

1 9-inch baked pie crust

2/3 cup sugar

1/3 cup cornstarch

2 tablespoons all-purpose flour

1/4 teaspoon salt

3 eggs

3 cups milk

1 tablespoon butter

2 teaspoons vanilla extract

1 1/4 cups sweetened flaked coconut

Directions

In a medium saucepan, stir together sugar, cornstarch, flour, and salt; stir in eggs until mixture is well blended.

Gradually stir in milk.

Cook over medium heat, stirring constantly with a whisk until mixture boils; boil and stir 1 minute.

Remove from heat; stir in butter and vanilla.

Stir in coconut until blended; pour into baked pie crust.

Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.

Just before serving, spread with whipped cream; sprinkle with toasted coconut.

Cover; refrigerate leftover pie.

8 servings.

Variation: You can also toast the coconut before adding it to the pie.

Preheat oven to 350 degrees.

Spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.

The Best Banana Cake – "In The World"

Ingredients

1 1/2 cups bananas, mashed, ripe

2 teaspoons lemon juice

3 cups flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

3/4 cup butter, softened

2 1/8 cups sugar

3 large eggs

2 teaspoons vanilla

1 1/2 cups buttermilk

Frosting:

1/2 cup butter, softened

1 (8 ounce) package cream cheese, softened

1 teaspoon vanilla

3 1/2 cups icing sugar

How to make it

1 Preheat oven to 275°F /135C.

2 Grease and flour a 9 x 13 pan.

3 In a small bowl, mix mashed banana with the lemon juice; set aside.

4 In a medium bowl, mix flour, baking soda, and salt; set aside.

5 In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.

6 Beat in eggs, one at a time, then stir in 2 tsp vanilla.

7 Beat in the flour mixture alternately with the buttermilk.

8 Stir in banana mixture

9 Pour batter into prepared pan and bake in preheated oven for one hour or until a toothpick inserted in center comes out clean.

10 Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

11 For the frosting, cream the butter and cream cheese until smooth.

12 Beat in 1 teaspoon vanilla.

13 Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.

14 Spread on cooled cake.

15 Sprinkle chopped walnuts over top of the frosting, if desired

Nougat Recipe

Ingredients

Nougat:

2 tbsp Butter

2 bags Mini Marshmallows (250g per bag)

2 bags White Chocolate Chips (225g per bag)

2 cups Gumdrops

Directions

Melt first 3 ingredients together until smooth.

Mix in gumdrops.

Spread on a parchment paper lined 9×13 pan.

Chill overnight in the fridge.

Cut into squares.

**can be stored in the freezer

If You Love Brownies, You Are Going To LOVE This Cake

Ingredients

1 box Betty Crocker chocolate cake mix

1 box Duncan Hines fudge brownie mix

4 eggs

1 1/4 cups water

1 cup oil

1 can Pillsbury chocolate fudge cake icing

Instructions

Preheat oven to 350 F. Grease and lightly flour an 8 – 9-inch bundt pan ( I use Baker’s Joy spray).

In a bowl add the cake mix, brownie mix, oil eggs, and water. Pour into bundt pan and bake 50-55 minutes or until toothpick comes out clean.

NOTE*** Do NOT use the ingredients on the brownie mix and cake mix, just what is listed above

LEMON MERINGUE CUPCAKES

INGREDIENTS

Lemon Filling:

3 egg yolks (reserve whites for meringue)

3/4 cup granulated white sugar

3 tbsp. all-purpose flour

pinch of salt

3 tbsp. lemon juice

2 tbsp. lemon zest, loosely packed

1/2 cup water

2 tbsp. unsalted butter, melted

Cupcakes:

1/2 cup unsalted butter

1 cup sugar

2 eggs

3 tbsp. lemon juice

2 tsp. baking powder

1 tsp. salt

1-1/2 cups all-purpose flour

Meringue:

3 egg whites

pinch of salt

1/4 cup sugar

Preparation

1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside

2) Preheat oven to 375 degrees

3) Make cupcakes: In a medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined

4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)

5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it)

6) With a sharp knife, remove the center of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling

7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving – Makes: 12 absolutely delicious cupcakes

Homemade Lemon Meringue Pie

Ingredients

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inches) pie crust, baked

4 egg whites

6 tablespoons Sugar in the Raw Organic white cane sugar

Instructions

Preheat oven to 350 degrees

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Carrot Cake Cheesecake

Ingredients

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1 cup granulated sugar

1/4 cup flaked sweetened coconut

2 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

2 tbsp canola oil

2 large eggs

1 1/2 tsp vanilla

2 cups grated carrots, peeled

20 oz. can crushed pineapple in juice, drained

1/4 cup chopped walnuts plus 1/4 cup for topping

For the Cream Cheese Frosting:

8 oz 1/3 fat Philadelphia Cream Cheese

1 cup powdered sugar

1 tsp vanilla extract

HOW TO MAKE :

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.

Spoon batter into an 8″ x 3″ cake pan coated with cooking spray. Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.

CREAMY LEMON SQUARES

FOR THE CRUST:

4 tablespoons butter, melted and cooled, plus more for pan

1-1/2 cup graham cracker crumbs

1/4 cup sugar

FOR THE FILLING

2 large egg yolks

1 can (14 ounces) sweetened condensed milk

1/2 cup fresh lemon juice (3 lemons)

HOW TO MAKE IT:

Preheat oven to 350F / 180C degrees.

Brush a square baking dish with melted butter.

Crush graham crackers

Then add in sugar and butter and blend to mix.

Press mixture into bottom of prepared pan.

Bake until lightly browned, 8 to 12 minutes.

Cool crust, 30 minutes.

TO MAKE THE FILLING

*In a large bowl, whisk together egg yolks and condensed milk.

*Add lemon juice; whisk until smooth.

*Pour filling into cooled crust; carefully spread to edges.

*Bake until set, about 15 minutes.

*Cool in pan on rack.

*Chill at least 1 hour before serving.

Serve with whipped cream.