Ok everyone! Indulge us with your tempting goodies!:D

This is DH's all time favorite dessert. You can do cupcakes or put in a 9 X 13 greased pan and swirl the cream cheese filling on top. Either way it's yummy!

1 1/2 c plain four
1 c sugar
1/4 c cocoa
1/2 tsp salt
1 tsp salt
1 tsp baking soda
1/3 c oil
1 C water
1 tsp vinegar
1 tsp vanilla
*Mix dry ingredients, add water,oil, vinegar and vanilla. Mix well. Fill cupcakes 1/2 full. Top w/ cream cheese filling ( follows at bottom). Bake 350 15-18 mins or until cake is done.
Cream cheese filling
1 8 oz pack cream cheese softened
1 egg
1/3 cup sugar
1/8 tsp salt
* Mix all ingredients together and top cupcake batter before baking

1 cup all purpose flour
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 tsp. grated lemon peel, optional
2 tblsp. lemon juice
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
Powdered sugar

1. Heat oven to 350*F

2. Mix flour, butter, and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2 inch edges.

3. Bake crust 20 minutes

4. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt, and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.

5. Bake 25-30 minutes until no indentation remains when touched lightly in center. cool; dust with powdered sugar. Cut into about 1 1/2 inch squares.

These are a big hit when I put them in the kids lunches, and it includes ingredients I usually have on hand anyway!

OOOoohh I've been wanting a lemon bar recipe! Thanks Shawn

Easy Peanut Butter Fudge

1 cup creamy peanut butter
2 cups granulated sugar
1/2 cup water
1/4 tsp. vanilla

In pot bring sugar & water to a boil. Let the mixture boil for exactly one minute. In a bowl, have the peanut butter and vanilla neasured out and ready. Pour the sugar and water into the bowl when ready, and mix well. Pour into an 8x8 greased pan.

Let cool and enjoy...

Make sure once you pour the sugar and water into the bowl with the peanut butter and vanilla work quickly it starts to harden up fast.

And don't use a natural peanut butter it does not work...Use a brand like skippy.creamy

Egg Custard Pie

1 1/4 cup milk
4 eggs
1 cup sugar
1 tsp. vanilla
1 unbaked pie shell

Mix eggs, sugar, milk and vanilla well, pour into pie shell..Bake at 350 for 45 min.



This was my moms fav. pie.

Ok...I like EASY! Too many ingredients scare me Here are my easy desserts:

Not Quite Cheesecake

Cheesecake flavored intant pudding
Oreo Pie crust
A few Oreos chopped up

Make the pudding, fill the crust, sprinkle Oreos on top. Refrigerate & enjoy after the pudding sets good. Doesn't get much easier. Not exactly gourmet, but good!


No Bake Cookies

2 cups sugar
1/4 cup cocoa
1/2 tsp salt
1/2 cup evaporated milk
1 stick margarine or butter (1/2 cup)
1 tsp vanilla
2 cups Quick Oats
1/4 cup crunchy peanut butter (optional) - I'm trying to cut back so I leave out the PB!

Butter 9 inch square pan. Combine sugar, cocoa, and salt over medium heat. Stir in milk; add margarine. Bring to a rolling boil; boil 3 minutes, stirring constantly. Remove from heat. Stir in vanilla (and PB if you want it) Stir in Oats. Pour into pan. Cool and cut into squares. You can also drop these on wax paper and make cookies. Whatever floats your boat!

I can easily eat the whole batch by myself, so BEWARE!!



I posted this one on the last board too:
Fake Peach Cobbler

1 box of yellow cake mix
1 large can of peaches in syrup
1 cup (1 stick) butter or margarine

Pour can of peaches with syrup in a casserole dish.
Pour dry cake mix over the peaches.
Melt butter and pour over the cake mix.

Bake at 350° for about 20-30 minutes. The juice will bubble up and mix with the cake mix and the butter will make a crispy top. MMM!!
I think someone else posted that they used Cherry Pie filling...that would be good too!

So simple and quick, yet so yummy!

Cinnamon Apple Crumb Pie

1 can apple pie filling
1 unbaked pastry shell
1/2 teaspoon ground cinnamon
4 tablespoons butter, divided
2 cups crushed pecan shortbread cookies

Pour pie filling into crust. Sprinkle with cinnamon and dot with 1 tablespoon butter. Melt remaining butter in small bowl, and add cookie crumbs. Sprinkle over filling. Cover edges of crust with foil. Bake at 450 for 10 minutes. Remove foil. Reduce heat to 350 and bake 40 minutes more until crust is golden brown and filling bubbles. Cool on wire rack for at least 2 hours. (Of course, once the kids smelled this and saw it come out of the oven there was no cooling for 2 hours, so ours didn't set up well, but it tasted great.)

I found these next 2 dessert on kraftfoods.com

Praline Pumpkin Mousse

1 cup cold milk
1 can (15 oz) pumpkin
2 pkgs (4 serving size each) vanilla pudding mix
1 1/4 tsp. pumpkin pie spice
2 cups thawed cool whip
1 tablespoon butter, melted
1/2 cup chopped pecans
1/3 cup firmly packed brown sugar


Pour milk into lg. bowl. Add pumpkin, dry pudding mix, and pumpkins pie spice. Beat with wire whisk 2 minutes or until well blended (mixture will be thick) Gently stir in cool whip. Spoon evenly into 10 dessert glasses.

refrigerate 4 hours or until set.

mix butter,pecans and sugar until well blended; sprinkle evenly over desserts just before serving.

Chocolate Passion Bowl


3 cups cold milk
2 pkgs. (4 servings each) chocolate pudding mix
8 oz cool whip French Vanilla, thawed and divided
1 baked 9" square brownie layer, cooled and cut into 1" cubes (5 1/2 cups)
2 cups raspberries



Pour milk into lg. bowl. Add dry pudding mixes. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in 1 cup of cool whip.

Place half of the brownie cubes in 2 qt. serving bowl; top with layers of half each pudding mixture, raspberries and the remaining cool whip. Repeat with all layers.

Refrigerate at least 1 hour before serving.

This just turned out so moist and yummy I had to share.

Glazed Lemon Cake

1 package white cake mix
1 package instant lemon pudding
3/4 cup vegetable oil
3 eggs
1 cup lemon-lime soda
1 cup confectioners' sugar
2 tablespoons lemon juice

Combine cake mix, pudding mix, oil and eggs. Beat 1 minute. Gradually add in soda. Pour into greased 13 x 9 baking pan. Bake at 350 for 40-45 minutes. Combine confectioners' sugar and lemon juice until smooth. Carefully spread over warm cake. Cool on a wire rack.

Very quick, easy and inexpensive. Light and yummy, the kids ate it up!

Sopapialla Cheesecake

1 1/2 c. sugar
½ c. turbinado sugar (raw sugar)
3 pkg. cream cheese (8 oz.) softened
2 pkg. crescent rolls
2 t. vanilla
Cinnamon
1 stick butter melted


Pre-heat to 350; grease 9x13 pan. Lay 1 pkg. crescent rolls in bottom of pan; pinch together to make one solid layer. Beat cream cheese, 1 ½ c. sugar & vanilla until smooth. Spread over rolls. Sprinkle cinnamon evenly over mixture. Place 2nd pkg. rolls on top and pinch together to make solid layer. Sprinkle cinnamon over mixture and of ½ c. raw sugar. Pour butter over top (it will look like it’s soaked in butter). Cook for 36 min.
I let it rest for at least 10min. Enjoy!

I found this one in a Taste of Home book....scrumtious!!!

1/2 cup chunky peanut butter
1/3 cup butter, melted
1 1/2 cups graham cracker crumbs
1/2 cup sugar
3 cups cold milk
1 package (5.9 oz) instant chocolate pudding mix
1 carton (12 oz) cool whip, thawed
1 cup chopped peanuts

*In a large bowl, combine peanut butter and butter. stir in cracker crumbs and sugar. Press into a greased 13x9x2 inch dish.

*In a large bowl, whisk milk and pudding mix for 2 min. Let stand for 2 minutes or until soft set; spoon over crust. Spread with whipped topping; sprinkle with peanuts. Cover and refrigerate for at least 1 hour or until set. Refrigerate leftovers.

12-16 servings

I think I've posted this before, but I didn't see it here and wanted to add it. Funny name but oh so yummy dessert!

3 cups milk
1 pkg pistachio pudding mix
1 pkg French vanilla pudding mix
8 ounces Cool Whip thawed
1 pkg graham crackers
1 can chocolate frosting

In large bowl whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes. Fold in whipped topping. In a 13 x 9 pan layer 1/3 of the crackers and half of the pudding mix. Repeat layers. Top with remaining crackers. Refrigerate for at least 1 hour. Microwave frosting for 15 seconds to soften. Spread over crackers. Chill until set.

Another fave in our house, good in hot weather.

8 ounces cream cheese, softened
1/2 cup sugar
1 can lemon pie filling
8 ounces Cool Whip, thawed
1 graham cracker pie crust

Beat cream cheese and sugar until smooth. Beat in half of pie filling. Fold in whipped topping. Spoon into crust. Spread with remaining pie filling. Refrigerate for 15 minutes or until serving.

Those look like dgreat summertime desserts Julie!

1/2 c butter (softened)
1 c sugar
3 eggs
2 c flour
1/2 t salt
1 t baking powder
1 t baking soda
1 c sour cream
1 t vanilla
2 c blueberries
1/2 c brown sugar

Preheat oven to 325. Grease and flour a 9x13 inch pan.

Cream butter and granulated sugar. Add eggs one at a time beating well between each. Sift dry ingredients and add gradually to egg mixture alternating with sour cream. Stir in vanilla and 1 cup of the blueberries. Pour half of the batter into the pan. Cover with the rest of the blueberries and sprinkle with the brown sugar. Add remaining batter. Bake 45-50 minutes. Cool in pan 10 mins before cooling completely on a wire rack.

I made this homemade whipped cream icing that we added to each individual piece. It is great because it tastes like sweet butter instead of icing. The cake is also great without any topping.

Whipped Cream Icing
2 c heavy cream or whipping cream
1/4 c powdered sugar
1/8 t salt
1 t vanilla

At med speed, beat cream with powdered sugar and salt until stiff peaks form. Fold in vanilla. Refrigerate in a bowl or refrigerate cake after icing.

I made your coffee cake yesterday Lisa and was it ever GREAT! I thought I had berries in my freezer but apparently not so I had to adjust the recipe a bit. First, I doubled the recipe because I wanted to bring some to the hospital for the nurses and aides looking after Mom so well. I cut back the sugar by a 1/2 c too. I used homemade raspberry-saskatoon freezer jam instead of the berries. I put dollops on top of the batter and then ran a butterknife through to marble the cake. It was very delicious and there wasn't even a crumb left over. The nurses thank you! DD2 made them sugar cookies with marachino cherries last week, and sister Di has been keeping them in treats as well. Those nurses will be sad to see Mom leave the hospital!
Judy

Glad you are keeping the nurses happy! This has put me in the mood to go make something. We are having company later and cookies would make the house smell great!!

Lemonade pie

1 can (14 oz) sweetened condensed milk
1 can(6 o) frozen lemonade concentrate, partially thawed
2-3 drops yellow food coloring, optional
1 8 oz tub cool whip, thawed
1 graham cracker crust (9 inch)
lemon slices and fresh mint, optional

*In a large bow, combine milk, lemonade and food coloring if desired. Fold in cool whip;spoon into crust. Chill until ready to serve. Garnish with lemon slice and mint if you like.

Does this sound like an easy summer treat or what?!