By: Becky Woods
1 box yellow cake mix (save 1 cup for later)
1 egg
1/2 cup melted margarine
Mix and spread in the bottom of a 9x13 pan.
1 (15 oz) can of pumpkin
2 1/2 tsp pumpkin pie spice
1/2 cup brown sugar
1/4 cup sugar
2 eggs
2/3 cup evaporated milk
1/3 cup milk
Mix and spread over bottom layer
1/4 cup sugar
1 cup yellow cake mix
1 tsp cinnamon
2 Tbl softened margarine
Mix and crumble on top of pumpkin mixture
Bake at 350 for 40-50 minutes
Showing posts with label Dessert Recipe. Show all posts
Showing posts with label Dessert Recipe. Show all posts
Thursday, December 3, 2009
Homemade Caramels (microwave version, supereasy)
By: Sherrie Crawford
combine 1/2 cup of the following ingredients in your largest microwave safe bowl.
butter (room temperature, NOT margarine)
sweetened condensed milk
light corn syrup
regular sugar
brown sugar
Mix together till combined, and microwave on HIGH for 6minutes 38seconds. Prepare a casserole dish with non-stick cooking spray. Remove the mix from the microwave immediately and stir till creamy. Pour into the prepared dish and let cool for awhile. If you let it sit overnite, you can score it with a knife and wrap them individually with wax paper. oh, and I almost forgot, nuts go great on top of these whatever nut you like in whatever quantity you like. It's so yummy, I have to warn you to NOT eat it while it's still hot, and don't lick the bowl till it has cooled, you will burn your tongue/finger. Enjoy!
combine 1/2 cup of the following ingredients in your largest microwave safe bowl.
butter (room temperature, NOT margarine)
sweetened condensed milk
light corn syrup
regular sugar
brown sugar
Mix together till combined, and microwave on HIGH for 6minutes 38seconds. Prepare a casserole dish with non-stick cooking spray. Remove the mix from the microwave immediately and stir till creamy. Pour into the prepared dish and let cool for awhile. If you let it sit overnite, you can score it with a knife and wrap them individually with wax paper. oh, and I almost forgot, nuts go great on top of these whatever nut you like in whatever quantity you like. It's so yummy, I have to warn you to NOT eat it while it's still hot, and don't lick the bowl till it has cooled, you will burn your tongue/finger. Enjoy!
Wednesday, August 26, 2009
Pistachio Salad
By: Michelle Brownell
1 can (1 pound 4 oz) crushed pineapple in unsweetened juice (do not drain)
1 small package instant pistachio pudding
1 small tub Cool Whip, thawed
1 ½ cups mini marshmallows
3 to 4 sliced bananas
Add pineapple and juice to the pudding mix. Blend in the container of Cool Whip. Then fold in marshmallows and bananas to mixture and chill. Serves 8 to 10.
1 can (1 pound 4 oz) crushed pineapple in unsweetened juice (do not drain)
1 small package instant pistachio pudding
1 small tub Cool Whip, thawed
1 ½ cups mini marshmallows
3 to 4 sliced bananas
Add pineapple and juice to the pudding mix. Blend in the container of Cool Whip. Then fold in marshmallows and bananas to mixture and chill. Serves 8 to 10.
Pretzel Raspberry Jello Salad
By: Michelle Brownell
2 1/3 cup thin pretzels, coarsely chopped
1 ½ squares margarine, melted
1 (8 oz) package cream cheese
1 cup sugar
9 oz cool whip
1 (6oz) package raspberry jello
2 cups boiling water
2 sm packages frozen raspberries
1 small can crushed pineapple
Mix pretzels and margarine, pat in 9 x 13 pan and bake 10 minutes at 400 degrees. Let cool. Cream cream cheese, sugar, and cool whip and dob on top of crust. Dissolve jello in boiling water and add undrained raspberries and pineapple. Cool to room temperature and pour over cream cheese. Chill in refrigerator at least 4-5 hours or until set.
2 1/3 cup thin pretzels, coarsely chopped
1 ½ squares margarine, melted
1 (8 oz) package cream cheese
1 cup sugar
9 oz cool whip
1 (6oz) package raspberry jello
2 cups boiling water
2 sm packages frozen raspberries
1 small can crushed pineapple
Mix pretzels and margarine, pat in 9 x 13 pan and bake 10 minutes at 400 degrees. Let cool. Cream cream cheese, sugar, and cool whip and dob on top of crust. Dissolve jello in boiling water and add undrained raspberries and pineapple. Cool to room temperature and pour over cream cheese. Chill in refrigerator at least 4-5 hours or until set.
Zucchini Brownies
By: Nancy Lamb
INGREDIENTS:
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
INGREDIENTS:
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
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