Monday, March 31, 2014

Pumpkin Dump Cake

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

Sunday, March 30, 2014

Almond Joy Cookies

Almond Joy Cookies


1 cup butter

1 1/2 cups white sugar

1 1/2 cups brown sugar

4 eggs

3 teaspoons vanilla

4 1/2 cups flour

2 teaspoons baking soda

1 teaspoon salt

5 cups chocolate chips

2 cups sweetened coconut

2 cups chopped almonds


Pre-heat oven to 375°F Lightly grease cookie sheets.

Combine dry ingredients, set aside.

In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Thursday, March 27, 2014

Snickers Fudge

Snickers Fudge

Ingredient List:

First Layer:

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup peanut butter

Second Layer:

4 tablespoons butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow creme

1/4 cup peanut butter

1 teaspoon vanilla

1 1/2 cups chopped salted peanuts

Third Layer:

14 ounce package caramel cubes

1/4 cup heavy cream

Fourth Layer:

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

First Layer Prep:

Lightly spray 9×13 baking pan with cooking spray.

Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.

Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:

Melt butter over medium-high heat in saucepan.

Add sugar and evaporated milk and bring to boil.

Cook for 5 minutes, stirring constantly.

Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.

Add peanuts to mixture and spread evenly over chocolate layer.

Refrigerate until set.

Third Layer Prep:

Melt caramels and heavy cream over low heat until smooth.

Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:

Repeat step one.

Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.

Pour over caramel layer and refrigerate for at least one hour before cutting.

Monday, March 24, 2014

Reese's Peanut Butter No-Bake Bars

Reese's Peanut Butter No-Bake Bars


1 cup salted butter (melted)

2 cups graham cracker crumbs

1/4 cup brown sugar

1 3/4 cup powdered sugar

1 cup peanut butter

1/2 tsp. vanilla

1 (11 oz) bag milk chocolate chips


1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.

2. Pour peanut butter mixture into a 9 x 13 pan.

3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.

4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!

Thursday, March 20, 2014

Ritz Crackers

Ritz Crackers

1 stick melted butter,

1 packet Ranch dressing mix,

¼ c. grated Parmesan,

1 tbsp. red pepper flakes

1 tsp. garlic powder.

1 box Ritz crackers


toss box of Ritz crackers with all 5 ingredients

Bake in 300 degree oven for 15 minutes

Saturday, March 15, 2014

Thursday, March 13, 2014

Crock Pot Lasagna

Crock Pot Lasagna

1 pound Ground Beef

Lasagna noodles

1 jar spaghetti sauce

1 1/2 cups cottage cheese

1 1/2 cups shredded Mozzarella cheese

2 tablespoons grated Parmesan cheese


Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours.

If cooked much longer, it gets a bit well done.

Monday, March 3, 2014

Cheesy Pepperoni Twist Rolls Recipe

Cheesy Pepperoni Twist Rolls Recipe


Frozen bread dough


Mozzarella cheese

Parmesan cheese

Olive oil

Italian seasoning

1/4 cup tomato sauce (Optional)

8 slices bacon

1 small to medium onion if desired diced finely


Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.

Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.

cook and crumble bacon

Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.

Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.

Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired.

Roll up the dough starting at one edge of the square.

Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).

Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).

Sunday, March 2, 2014

lemonade pie

lemonade pie

1 (6 ounce) can frozen lemonade

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container cool whip/whipping cream or coconut milk

1 graham cracker crust (I buy this all ready made)

Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too. Top with whipped cream or Cool Whip and garnish with lemons.