red velvet cake

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Bake in oven for about 25-30 minutes, turning the pans once, half way through. Test the cake with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

diet soda cake

Diet Soda Cake

1 box of cake mix (any flavor)
10 oz. diet soda
2 egg whites, lightly whipped

Combine cake mix and diet soda. Add egg whites and blend with beater according to package directions. Pour into sprayed cake pan or muffin tin and bake according to cake box directions. Watch times!  May bake quicker

funnel cake

• 1 1/3 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 1/2 tablespoons sugar
• 3/4 teaspoon baking powder
• 1 egg, beaten
• 3/4 cup milk
• 1 teaspoon vanilla
• oil, for frying
• powdered sugar

Directions:

In a large bowl, mix all dry ingredients.

1. Beat egg, milk, and vanilla together in a separate bowl.
2. Add milk mixture to dry ingredients beating until smooth. (may need to add more milk)
3. Fill 8" skillet with 1 inch oil and heat to 375 degrees.
4. Cover funnel hole with finger and fill with about 1/4 cup of batter.
5. Hold funnel over skillet and remove finger moving funnel around to form patterns with the batter.
6. Fry until golden brown, about 1 or 2 minutes.
7. Turn over with tongs and continue frying another minute or two or until both sides are brown.
8. Remove from oil, drain on paper towels, and sprinkle with powdered sugar.
9. Serve hot.

Pineapple upside down cake (request)

1 yellow cake mix

1 can pineapple rings
1/2 cup brown sugar
1/3 cup or so of butter

Melt butter and pour into bottom of a cake pan.  Sprinkle on brown sugar.  Lay pineapple rings on top of the brown sugar. Make cake according to directions on box except add pineapple juice from the can instead of water.  I use 1/4 cup less liquid than what the recipe calls for because I use applesauce instead of oil.  Pour batter over pineapple and bake according to directions on box.

Let cake cool for 5-10 minutes and invert onto a plate or platter.

oreo cookie balls

1 package oreos
1 8 oz package cream cheese
almond bark

1. Crush the entire package of oreo cookies in your blender until it resembles course crumbs. Do not grind cookies to a fine consistency, you still want a crunch in the finished product.
2. Once all cookies are crushed. Place in a medium sized bowl and combine room temperature cream cheese with this. After cream cheese is combined, melt almond bark in microwave. I recommended stirring almond bark in between heatings. This will cause it not to curdle.
3. Lay wax paper on cookie sheet. Coat hands with powdered sugar, roll oreo mixture into balls to desired size. Insert a toothpick into the top of oreo ball and dip oreo ball into almond bark. Drain off any excess and place on wax paper. Allow to dry for about 20-30 minutes. Almond bark will form a candy coating on the outside.

cream filling for cupcakes

2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
Dissolve the salt in the hot water and allow to cool.
Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well.

homemade chocolate frosting

1/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
Directions
In a large bowl, combine butter and cocoa; beat until well mixed. Add in the milk, vanilla and salt; beat until smooth. Gradually beat in the confectioners' sugar until frosting is smooth and creamy. Add more milk if you want a thinner consistency.

black forest cupcakes

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

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1 egg

2 Tbsp.  sugar

1 can (20 oz.) cherry pie filling, divided

1-1/2 cups  thawed COOL WHIP Whipped Topping

 

PREHEAT oven to 350°F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.
REMOVE 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter.
BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving.

from Kraft website

Peanut butter cookies

• 2 cups creamy peanut butter (not the all-natural variety)
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons baking soda
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt

Directions

1. Heat oven to 350° F.
2. Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
3. Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a sugared fork or glass cup botton , press the dough to a ⅜-inch thickness.
4. Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

oreo surprise cupcakes

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

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1 egg

2 Tbsp.  sugar

48 Mini OREO Bite Size Chocolate Sandwich Cookies

1-1/2 cups  thawed COOL WHIP Whipped Topping

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. Frosted cupcakes can be stored in refrigerator up to 3 days

from Kraft website.

peach cobbler

INGREDIENTS

1/3 cup sugar

1 tablespoon cornstarch

1/4 teaspoon ground cinnamon

6 peaches, peeled, cut into 1/2-inch slices (6 cups)

2 tablespoons water

2 teaspoons lemon juice

1 cup baking mix

2 tablespoons sugar

1/3 cup milk

1 tablespoon butter or margarine, melted

Sweetened whipped cream, if desired

 

DIRECTIONS

• Heat oven to 400°F. In 4-quart saucepan, mix 1/3 cup sugar, the cornstarch and cinnamon. Stir in peaches, water and lemon juice. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour into ungreased 8- or 9-inch square (2-quart) glass baking dish.
• In medium bowl, stir baking mix, 1 tablespoon of the sugar, the milk and melted butter until soft dough forms.
• Drop dough by 6 tablespoonfuls onto hot peach mixture. Sprinkle remaining 1 tablespoon sugar over dough.
• Bake 20 to 25 minutes or until golden brown. Serve with whipped cream.

Chocolate lovers' chocolate pie

1 package choclate pudding
1 3/4 cup chocolate milk
1 choclate crumb crust (like an oreo crust.  Found by the graham cracker crusts)
1 hershey's cookies and cream candy bar, shaved.

Prepare package of chocolate pudding using for pie instructions and chocolate milk instead of regular milk.  Pour Pudding into pie crust and sprinkle shaved candy bar on top. 

Let set for a couple hours before serving.  Can also top with cool whip before serving.

This pie looks lighter than yours would look following this recipe.  We were out of chocolate milk.

puppy chow

Puppy Chow

Ingredients:
1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Crispix cereal (any flavor)
1-1/2 cups powdered sugar

Instructions:
1. Combine peanut butter, butter and chocolate chips in a pan.
2. Continually stir over low heat to blend all ingredients thoroughly. Add 1/2 tsp. vanilla. Stir well.
3. Place the 9 cups of Crispix cereal in a very large bowl.
4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.
5. Coat with powdered sugar, sprinkling evenly over the cereal and tossing as you sprinkle to cover each piece well.

cake mix cookies

1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, etc. (anything you like in cookies)

Preheat oven to 350°F. Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).
Drop by teaspoon about 1 inch apart onto greased cooke sheet.
Bake for 15 minutes or until done.

cinnamon apple bake

4 large baking apples, peeled and sliced
1/4 cup apple juice
1 teaspoon cinnamon sugar mixture


Topping
1/3 cup brown sugar
1/4 cup flour
1/2 tablespoon cinnamon
4 tablespoons butter or margarine

Preheat oven to 350 degrees. Grease a 9x 13 inch baking pan.

Choose a baking type apple such as Golden Delicious for this recipe.

Peel apples and cut each apple into 16 slices. Arrange apple slices in the pan. Pour apple juice on top. Sprinkle with cinnamon sugar mixture.

In a small bowl, combine brown sugar, flour, and cinnamon. Add butter and cut into flour mixture with a knife or pastry blender until mixture resembles coarse corn meal. Sprinkle evenly over apples.

Bake uncovered at 350 for 50 - 60 minutes or until apples are tender and topping is golden brown

pumpkin bars

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons baking powder
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 4 eggs
• 2 cups canned pumpkin
• 2 teaspoons baking soda

Preheat oven to 350 degrees F. Grease two 9 x 13 pans. Mix all ingredients until well blended. Bake for 25 minutes. Cool and frost bars with Cream Cheese Frosting.

cream cheese frosting

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

1- 1 1/2 cups powdered sugar (more for a sweeter taste)

1 teaspoon vanilla extract

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

black bottom cupcakes

Cream cheese Filling:

8 ounces  cream cheese, room temperature

1/3 cup  granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:

1 1/2 cups all purpose flour

1 cup  granulated white sugar

1/3 cup natural unsweetened cocoa powder (not Dutch processed)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup  water

1/3 cup corn or canola oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.

The cupcakes can be stored in the refrigerator for about 3 - 4 days.

Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.

from scratch devil's food cake

1/2 c shortening (can use butter)
1 1/2 c sugar
2 egg
1/2 c cocoa
2 cups flour
1 1/2 tsp baking soda
1 c sour milk or buttermilk
1 tsp vanilla

Preheat oven to 375.  mix together flour, baking soda and cocoa.  In a seperate bowl, beat softened shortening.  Add sugar and beat.  Add in eggs one at a time while mxing.  Add in vanilla and beat. Add sifted dry ingredient and sour milk alternately while beating.  Pour into greased cake pan and bake until tester comes out clean 25-35 minutes. 

Make your own buttermilk

just under one cup of milk
1 tablespoon lemon juice or white vinegar.  Stir together and let sit for 5 minutes. 

microwave baked apple

1 apple (I use cortland or honey crisp. Red delicious is too soft)
brown sugar
1 tablespoon butter
cinnamon

core apple.  Split skin.  Place in microwavable bowl.  Push butter down into the core and add brown sugar to fill to top.  Sprinkle cinnamon over apple and microwave on high for 5 minutes.  Let cool for a few minutes before eating.

no bake cheesecake

1 graham cracker crust
1 can sweetened condensed milk
1/2 cup lemon juice
1 8oz package cream cheese

Beat cream cheese until softened.  Add in sweetened condensed milk.  Beat.  Add in lemon juice. Beat until well blended and smooth.  Pour into graham cracker crust and chill for 3-4 hours before serving.  Serving with cherry, blueberry or strawberry pie filling