Apple Berry Crumble

Chocolate Coconut Balls

2 sticks butter-softened
2 cups chopped nuts
4 cups shredded coconut
1 can condensed milk
32 oz. confectioners sugar

Mix together and roll into balls. Refrigerate 1 hour then melt chocolate almond bark and rolls balls in chocolate and set aside. Enjoy!

Oreo Balls

1 1 lb. Package of Oreo cookies
1 8 oz. cream cheese (softened)
1 1 lb. White Almond Bark
In a large bowl combine crushed cookies and cream cheese to form a stiff dough. Roll into balls and refrigerate for 1 hour. Then dip in melted almond bark and set on wax paper until set. 

Easy Cobbler

Easy Cobbler
1 can canned pie filling
3/4 cup self rising flour
1 cup sugar
3/4 cup milk
1 stick butter
Melt the butter in your dish in oven while oven is preheating to 350...I use a Bean Pot
In a separate bowl mix together the flour, sugar and milk, then pour this in your warm Bean Pot over the melted butter.
Spoon in the pie filling in the center and do not stir. Bake 350 degrees for 1 hour or until top is golden brown...it will form it's own crust
Family favorites are Apple, Cherry and Blackberry but you can use any flavor of canned pie filling

321 cake

Have you tried this? It's 3-2-1 Cake. Just mix a full box of Angel Food Cake mix along with a full box of any flavor cake mix in a gallon zip lock bag and shake well to mix up. Then take 3 Tablespoons of the cake mix, 2 Tablespoons of Water and Microwave for 1 Minute in a coffee mug - it's a coffee mug cake - delish and can be topped with ice cream, chocolate or caramel syrup, sliced fruit, whipped cream - any toppings you choose. It's yummy and quick! 

Cherry Red Velvet Cake

Ingredients

• 1 package Signature Red Velvet Cake Mix
• ½ cup buttermilk
• 1 (21 oz.) can Duncan Hines Comstock® Country Cherry
• ½ cup butter, melted
• 3 large eggs
• 1 tsp. pure vanilla extract
• 9 oz. white baking chocolate
• 12 oz. cream cheese, at room temperature
• 6 tbsp. butter, at room temperature
• 1½ tsp. pure vanilla extract
• 4½ cups confectioners’ sugar
• 7 oz. flaked coconut

Baking Instructions

1. Preheat oven to 350ºF. Grease and flour 3 round 8" cake pans. Separate the cherries from the syrup by placing in a kitchen strainer over a bowl. Reserve ½ cup of the syrup.
2. In a large mixing bowl, add cake mix, buttermilk, ½ cup cherry syrup, melted butter, eggs and vanilla. Blend with an electric mixer until the batter is combined. Divide the batter evenly between the prepared pans.
3. Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
4. Remove the pans from the oven and allow to cool for 10 minutes. Remove the cakes from the pans and cool completely for 30 minutes.
5. Place the white chocolate in a small glass bowl. Microwave on high for 1 minute. Remove from microwave and stir until smooth.
6. Place the cream cheese and butter in mixing bowl. Beat until well combined. Add the melted white chocolate, vanilla and 2½ cups of the confectioners’ sugar. Blend on low speed until the sugar is incorporated. Add the additional sugar and blend until the frosting is fluffy.
7. To Frost: Place one cake layer on a serving platter and spread with frosting, top with cherries. Place the second layer on the first and frost. Place the third cake layer on top and frost top and sides of cake. Sprinkle and gently press coconut over entire cake.

Caramel Apple Cheesecake Bars

Yield: 16 bars

Ingredients

Crust:
• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened
Cheesecake Filling:
• 3 (8-ounce) packages cream cheese, softened
• 3/4 cup sugar, plus 2 tablespoons, divided
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
Apples:
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
Streusel Topping:
• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup (1 stick) butter, softened
Drizzle:
• 1/2 cup caramel topping for drizzling after baked

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

Lemony White Chocolate Cheesecake

Ingredients

·        1-1/4 cups all-purpose flour

·        2 tablespoons confectioners' sugar

·        1 teaspoon grated lemon peel

·        1/2 cup cold butter, cubed

·        FILLING:

·        4 packages (8 ounces each) cream cheese, softened

·        1-1/4 cups sugar

·        10 ounces white baking chocolate, melted and cooled

·        2 tablespoons all-purpose flour

·        2 tablespoons heavy whipping cream

·        2 tablespoons lemon juice

·        2 teaspoons grated lemon peel

·        2 teaspoons vanilla extract

·        4 eggs, lightly beaten

·        White baking chocolate curls and lemon peel strips, optional

Directions

·        Preheat oven to 325°. Place a 9-in. springform pan on a double

·        thickness of heavy-duty foil (about 18 in. square). Securely wrap

·        foil around pan; set aside.

·         

·        In a small bowl, combine the flour, confectioners' sugar and peel;

·        cut in butter until crumbly. Press onto the bottom and 1 in. up the

·        sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes

Directions (continued)

·        or until golden brown. Cool on a wire rack.

·         

·        In a large bowl, beat cream cheese and sugar until smooth. Beat in

·        white chocolate, flour, cream, lemon juice, lemon peel and vanilla.

·        Add eggs; beat on low speed just until combined. Pour into crust.

·         

·        Place pan in a large baking pan; add 1 in. of hot water to larger

·        pan. Bake 65-85 minutes or until center is just set and top appears

·        dull.

·         

·        Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully

·        run a knife around edge of pan to loosen; cool 1 hour . Refrigerate

·        overnight. Remove sides of pan. Garnish with white chocolate and

·        lemon peel if desired. Yield: 12 servings.

·         

.

© Taste of Home 2014

Toasted Butter Pecan Cake

Ingredients

1. 1 cup plus 2 tablespoons butter, softened, divided
2. 2-2/3 cups chopped pecans
3. 2 cups sugar
4. 4 Eggs
5. 2 teaspoons vanilla extract
6. 3 cups all-purpose flour
7. 2 teaspoons baking powder
8. 1/2 teaspoon salt
9. 1 cup 2% milk

FROSTING

1. 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2. 2/3 cup butter, softened
3. 6-1/2 cups confectioners' sugar
4. 1-1/2 teaspoons vanilla extract
5. 1 to 2 tablespoons 2% milk

Instructions

1. In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.
2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans.
3. Spread evenly into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator. Yield: 12-16 servings.

By http://www.tasteofhome.com/

Pina Colada Trifle

Ingredients

1. 1 box (18.25 ounces) pineapple or banana cake mix
2. 1/2 cup vegetable oil
3. 1 cup lemon yogurt (from two 6-ounce containers)
4. 3 eggs
5. 1 1/2 cups heavy cream
6. 2 teaspoons rum extract
7. 1 1/2 cups marshmallow cream
8. 2 cans (8 ounces each) crushed pineapple in juice, undrained
9. 1 cup shredded coconut
10. 2/3 cup maraschino cherries
11. 1/4 cup toasted coconut for garnish, if desired

Instructions

1. 1. Heat oven to 350 F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.
2. 2. In a large bowl, beat cake mix, oil, yogurt and eggs on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl after 1 minute.
3. 3. Spoon batter into prepared pan and bake at 350 F for 35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 15 minutes. Remove cake from pan and cool on rack completely. Trim off about 1 inch from edges and reserve for snacking. Cut cake into 1-inch cubes.
4. 4. In a large bowl, beat heavy cream and rum extract until stiff peaks form. Gently fold in the marshmallow cream; fold in crushed pineapple with its juice.
5. 5. Place half of the cake cubes in a 14- to 16-cup trifle dish; gently press to compact. Sprinkle half of the coconut and scatter half of the cherries over cubes. Spoon half of the whipped cream mixture evenly over cubes. Repeat layering. Cover with plastic wrap; refrigerate for at least 3 hours. Garnish with toasted coconut, if desired, before serving.

Bean Pot Peach Cobbler

1 Large can of Peaches 
1 cake mix[yellow, white, or butter pecan] dry
1 stick of butter
Sprinkle of cinnamon to your taste
Dump entire can of peaches in the bottom of your bean pot
next, sprinkle 1 box of dry cake mix over the peaches
now, slice one stick of butter evenly over the top of the cake mix....
now sprinkle with cinnamon.
Place lid on Bean Pot and pop in microwave.... cook 12-13 minutes, more or less depends on your size of microwave....
Serve hot with Vanilla ice cream or your favorite topping....So easy and so delicious! I made this with Apple pie filling - and it was great too!

Tropical Twinkie trifle

Ingredients:
1 - 20 oz can Crushed Pineapple (drained)
1 box (10 cakes) - "Twinkies" snack cakes
2 boxes (3.4 oz) Instant Banana Pudding
1 can (21 oz) Strawberry Pie Filling
3 ripe bananas , cut to your liking
1 - 8oz container Cool Whip (or whipping cream)
Toasted Coconut (optional)
Chocolate syrup (optional)
Chopped Nuts of your choice(optional)
Maraschino Cherries (optional)
This recipe filled 2 loaf pans (9 x 5 1/2)

Directions:
Pour drained pineapple in bottom of pans, next place the Twinkies on top.
Prepare the Banana Pudding as directed on box, then pour over layers.
Pour Strawberry Pie Filling for next layer, followed by cut bananas.
Spread container of Cool Whip next or you can use Whipping Cream.
Top with optional toasted coconut, drizzle chocolate syrup, then sprinkle with chopped pecans. Place Maraschino Cherries on very top

Perfect Chocolate Chip Cookie

INGREDIENTS
• 2 and 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 3/4 cup unsalted butter, melted (about 1 minute in the microwave will do the trick)
• 1 large egg + 1 large egg yolk
• 1 tablespoon vanilla extract
• 1 cup milk chocolate chips (I recommend Ghirardelli!) + additional for garnish
DIRECTIONS
1. In a large bowl, sift together 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 and 1/2 teaspoons cornstarch, and 1/2 teaspoon salt.
2. In another bowl, whisk together 3/4 cup packed brown sugar, 1/2 cup granulated sugar and 3/4 cup melted butter. Whisk until the sugars have dissolved into the butter. Add in the egg and egg yolk, and whisk. Then add in 1 tablespoon vanilla extract.
3. Pour the wet ingredients into the dry. Use a large wooden spoon to combine the ingredients together. Fold in 1 cup milk chocolate chips.
4. Place the dough in a large bowl, cover, and chill in the refrigerator for at least 3 hours. I chilled my dough overnight.
5. When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about 10 minutes.
6. Line baking sheets with parchment paper. The dough is going to be hard, and firm, and a little bit difficult to work with.
7. Use 3 tablespoons of dough for each cookie. Use your hands to form the dough into balls. Press a few additional chocolate chips onto the top of the dough ball.
8. Give each cookie a good amount of space on the baking sheets. I was able to fit about 6 cookies per cookie sheet.
9. Bake for 11-12 minutes. The cookies are going to appear under-baked. This is what you want!
10. Allow the cookies to cool for about 10 minutes before transferring them to wire cooling racks to finish cooling.
11. These will stay fresh for about 7 days. You will get about 16 cookies from this batch. If you’d like to make them a bit smaller, use 2 tablespoons of dough and bake for 10 minutes.

Gooey Vanilla Caramel Corn

Ingredients

• ½ stick butter
• 2 cups brown sugar (not packed)
• 1 cup light Karo Syrup
• 1 can Sweetened Condensed Milk (10 oz.)
• 1 teaspoon good pure Vanilla
• 4 to 5 quarts popped popcorn (2.5-3 bags microwave popcorn)

Instructions

1. Combine butter, sugar, Karo syrup in saucepan over medium heat and stir well. Keep stirring over medium heat until sugar has dissolved. When mixture comes to a slow boil, add your condensed milk – keep stirring. Stir constantly until mixture comes to a soft ball stage and test with a candy thermometer (*234-238 degrees). Stir in vanilla,pour over popcorn. Stir to coat.
2. *If you don’t have a candy thermometer to test the soft ball stage, you can test it in ice water by dripping some caramel from a spoon into ice water and once you can form a ball the Carmel is done.
3. This batch treats my family of 6 plus some extra to give to friends

Special Request Cake

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (4 oz.) Semi-Sweet Chocolate
1/4 cup butter
1 pkg. (8 oz.) Cream Cheese, softened
1/2cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed
Make It

HEAT oven to 350ºF.

PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.

PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

COOL WHIP COOKIES♥ EASIEST COOKIE EVER!!!!!!!!!!!!!!!

1 box cake mix (any flavor- chocolate, red velvet, lemon, etc.)

1 tub Cool Whip (8 oz)

1 egg.

Mix ingredients.

Drop spoonfuls into powdered sugar to coat.

Bake at 350 for 12 minutes. Cool before removing... THAT'S IT!!!

Berry Cobbler

Ingredients
Two 12-oz bags frozen mixed berries
1 box white cake mix (no pudding)
1 can of diet 7-up or sierra mist (clear soda)

Instructions
Place frozen fruit in a 9x13 Celebrating Home casserole. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop - this will give you a 'crust'. If you stir the two, you will have a cake like topping.

Bake 350 for 45-50 min.

Bean Pot Butterfinger Cake

1 Pillsbury Chocolate cake mix w/pudding
1 can 12oz Coke
1 can Sweet Condensed Milk
1/2 cup Caramel
4 mini Butterfinger candy bars crushed

Mix Cake mix and Coke in bean pot making sure all lumps are dissolved. Use a wooden spoon so you don't scratch the inside of the bean pot
Bake in Microwave with lid on for 10 mins. Remove from Microwave and turn lid sideways to vent steam (if you don't your cake will be soggy). Poke holes in the cake with a butter knife about 8 or 10 times.
pour condense milk and caramel over the top. Spread evenly so all holes soak up the topping. Top with crushed butterfinger candy. Serve warm with vanilla ice cream.