Almond Joy Bars

Almond Joy Bars
 
Ingredients
  • Base:
  • ½ cup unsalted butter
  • ½ cup organic coconut oil
  • ¼ cup + 3 Tbsp granulated Swerve, Truvia or Stevia
  • 6 Tbsp cocoa powder
  • 1 teaspoon Vanilla extract
  • ¼ cup raw honey
  • Topping:
  • 1-2/3 cup sweetened shredded coconut
  • 7 Tbsp organic coconut oil
  • ⅓ cup granulated Swerve, Truvia or Stevia
  • 1-1/2 teaspoons Vanilla extract
  • ½ teaspoon Almond extract
  • 2 teaspoons cornstarch
  • Raw almond pieces (whole or slivered)
Instructions
  1. Base:
  2. Melt oil, butter and honey over low heat.
  3. Stir in cocoa and granulated sweetener and combine thoroughly.
  4. Mix in remaining ingredients EXCEPT for vanilla. Continuously stir until it slightly thickens, then remove from heat. Stir in the vanilla.
  5. Pour the mixture into an ungreased 8×8 pan and place in freezer to harden while you make the topping.
  6. Topping:
  7. Melt oil in small pan and add coconut flakes. Stir.
  8. Add remaining ingredients. Simmer and stir until it thickens a bit.
  9. Once the chocolate is hardened, gently smooth the coconut mixture on top.
  10. Place slivered or whole almonds on top. Gently press down into the coconut mixture. Place bars back in the freezer until hardened.
  11. Slice into squares of desired size and enjoy! Store in the refrigerator.

 

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SKATER PEEPS

SKATER PEEPS
 
Ingredients
  • Vienna Finger Cookies
  • Bunny Peeps
  • Lifesavers – 4 for each skateboard
  • Orange Starburst candy (1 candy makes 3 carrots)
  • Daisy Sprinkles
  • Handful of melted white chocolate or candy melts
  • small ziploc baggie
Instructions
  1. Melt the chocolate and spoon into a small ziploc baggie after melted.
  2. Squirt some chocolate across the center of the lifesaver and place the candy daisy flower in the middle. Let candy harden.
  3. Put a little melted candy in 4 spots on the cookie, add wheels. Allow to sit with the wheels up and let candy harden.
  4. Cut Starburst in 3 pieces, shape into a carrot, add a green daisy.
  5. Flip over the cookie (skateboard). Use the melted chocolate to attach the peep however you like. You may need to lean the peep up against something while it dries.
  6. Sprinkle the display area with the daisy sprinkles.
  7. Have fun with it and let the kids design their own!

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KEN’S IMPOSSIBLE PIE

KEN'S IMPOSSIBLE PIE
 
This one will melt in your mouth. If you love coconut, you MUST try it!!!!
Ingredients
  • 2 cups milk
  • ½ cup baking mix.
  • ¼ cup butter melted
  • ¾ cup white sugar
  • 4 eggs
  • 2 teaspoons vanilla extract.
  • * 1 cup flaked coconut for the filling and additional coconut to sprinkle on top.
Instructions
  1. Preheat oven to 375 degrees F . Grease a 10 inch glass pie plate.
  2. Combine milk, eggs, butter and vanilla and mix until blended. Next add sugar, biscuit mix and coconut to wet ingredients. Mix with hand held mixer on low speed for about two min. Do not over mix. Pour into greased pie plate. Let stand about 5 minutes. Sprinkle with coconut.
  3. Bake 50 to 60 minutes or until golden brown and knife inserted in the center comes out clean.
  4. Let cool on wire rack, then refrigerate for two hours before serving.Cover and refrigerate any remaining pie. Top with whipped cream.

 

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CONNIE’S DANISH HEIRLOOM LAYER CAKE

So Light and moist ~ Not Too Sweet ~Perfect after a heavy meal!! …
This recipe is so different from any cake you have ever tasted!!
Give it a try…. I know you will love it!!

You can Freeze the layers easily and have a picture perfect cake ready at the drop of a hat!

Ingredients:
1/2 cup vanilla yogurt
1/2 cup sour cream
1 cup of sugar
pinch salt
1 egg
1/2 tsp. baking soda
1 tsp. baking powder
1 + 1/2 cups flour
1 tsp. vanilla
1 pint whipping cream – whipped and sweetened with 1 Tbsp. icing sugar
1 – 2 pounds sliced slightly sweetened strawberries – or fruit of choice

Directions:
In a medium bowl, mix together with a whisk or wooden spoon, yogurt, sugar, sour cream, egg, salt, baking soda, baking powder. Add flour and vanilla.

Grease or spray 3 – 9″ layer pans and divide batter evenly between pans. (the batter will seem skimpy….but spread as evenly as you can with a spatula in each pan – layers will rise on baking).

Bake at 350 oven (325 if using Convection oven 325 oven) Bake for only 10 – 12 minutes….till Very Light Brown. Cool on racks…and remove from pans with a plastic spatula onto racks to finish cooling as soon as you can handle the cakes.

IMPORTANT: Do NOT over bake!! If not using immediately – put wax paper between layers, cover with plastic and refrigerate or freeze till ready to assemble cake.

Layer cake layers: 1/3 sweetened whipped cream and 1/2 sweetened sliced strawberries, or fruit of choice – then 1/3 sweetened whipped cream and 1/2 berries. Last layer – just sweetened whipped cream. Decorate with berries.
This cake tastes even better the next day and the day after that….if there is any left!! The Trick is Not to Over bake the layers…or it will be dry and not nice and moist.

This will soon become Your Favorite Family Cake too!!

 

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Gluten Free Cherry Pie Crumble

Gluten Free Cherry Pie Crumble
 
Ingredients
  • For the Crust & Crumble Top Pastry
  • 3½ cups Gluten Free Flour ( I like King Arthur Brand)
  • 1¼ cups granulated organic cane sugar
  • 1¼ teaspoons baking powder
  • ¾ to 1 teaspoon salt
  • 1¼ cups (2½ sticks) unsalted butter, chilled & cut into bits
  • 2 large egg yolks , lightly beaten
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • Shortening, to prepare pan
  • 2 to 3 cans of Gluten Free Cherry Pie Filling
Instructions
  1. Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly grease a 9x13-inch metal baking pan with shortening.
  2. Prepare the Crust & Crumble Top Pastry: In a large bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter.
  3. In a small bowl, whisk extracts into beaten egg yolks using a fork. With a fork, gently toss into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.
  4. Remove 2 generous cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Spoon Cherry Pie Filling into pan on top of dough and spread evenly with rubber spatula; sprinkle with reserved crumb mixture.
  5. Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 45 to 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil during last 20 minutes of baking.
  6. Enjoy

 

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Cherry Pineapple Dump Cake

Cherry Pineapple Dump Cake
 
Ingredients
  • 1 can cherry pie filling (20 oz)
  • 1 can crushed pineapple (16 oz)
  • 1 box Yellow Cake mix
  • ½ - ⅔ cup Chopped Walnuts
  • ½ cup of butter (1 stick)
Instructions
  1. ) Lightly spray a bundt pan, or pan of choice.
  2. ) Layer the bottom with the entire can of cherry pie filling
  3. ) On top of the cherries, layer the crushed pineapple, juice and all.
  4. ) Sprinkle the (dry) cake mix over the cherries/pineapple evenly.
  5. ) Cut a stick of butter and place pats of butter on top of the dry cake mix
  6. ) Sprinkle walnuts over butter (as much as you want)
  7. ) Bake at 350 degrees for 45-55 minutes. Ovens may vary. You know it is done when the top is a nice golden brown.
  8. ) Serve warm with whip cream or ice cream on the side.
  9. Enjoy!

 

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Banana Nutella Cake

Banana Nutella Cake
 
Ingredients
  • 3 eggs
  • 1½ cups brown sugar
  • ¾ cup melted butter
  • ¾ cup sour cream
  • ½ tsp salt
  • 1½ cups mashed banana
  • 1 Tbsp baking soda
  • 2 tsp vanilla
  • 2¾ cup flour
  • 20 tsp Nutella
Instructions
  1. Mix sugar and butter. Add eggs, banana, sour cream, vanilla.
  2. In a separate bowl, mix flour, baking soda and salt. Add to wet ingredients.
  3. Do not over mix after adding flour.
  4. Pour 2 inches of batter into 2 well greased loaf pans. drop 5 tsp nutella on batter in each pan, top with remaining batter and drop another 5 tsp nutella on each cake. swirl with knife.
  5. Do not overly mix.
  6. bake at 350°for 40min. or until toothpick comes out clean.
  7. ~~~~~ Enjoy!

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Cheese Cake Stuffed Strawberries

Cheese Cake Stuffed Strawberries
 
Ingredients
  • 1 container of fresh strawberries
  • 1 lg container creamy whipped cream
  • 1 package cream cheese (softened)
  • 1 ½ tsp vanilla extract
  • 1 box cheesecake flavored pudding
  • 1 freezer bag
Instructions
  1. Wash strawberries, cut an X in the top, allow to dry, chill in fridge for 2-3 mins
  2. Fold together whipped cream and pudding till blended. Slowly add cream cheese and vanilla extract. Place into freezer bag (zip locked) and chill for 30-35 mins in the refrigerator.
  3. Remove bag from fridge, snip a corner off and pipe into the strawberries.

 

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EASTER BUNNY PEEPS CAKE

EASTER BUNNY PEEPS CAKE
 
This is so easy and cute. Everyone loves it!
Ingredients
  • Cake
  • Icing
  • Peeps
  • M&M's
Instructions
  1. Make cake as desired and ice.
  2. Place 1 peep on top of M&M as shown to go all the way around the cake.
  3. Stand a peep up in the middle on top and place M&M's on top to cover the cake.
  4. (you could also color some coconut green and place under the candies on top to make it look like grass)

 

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Grammy’s Punch Bowl Cake

 

 

Make 2 layers yellow cake
cherry pie filling (2- 21 oz cans)
instant vanilla pudding mix (2 boxes), prepared with milk
cool whip (large tub) (can substitute with whipping cream)
nuts (optional)

Chill overnight!

1st layer ~Crumble 1 layer of cake in bottom of bowl, add 1 can cherry pie filling, 1 box prepared pudding, and 1/2 tub cool whip.
2nd layer ~ Crumble 1 layer of cake in bottom of bowl, add 1 can cherry pie filling, 1 box prepared pudding, and 1/2 tub cool whip.

Refrigerate, Garnish with pecans (nuts) if you prefer.

Important step*** Chill OVERNIGHT, I forgot to do this once and it just isn’t the same!

My friend made this one for us and she added these notes…….
Notes: Please note that the photo is of 1/2 the recipe. I made just half the recipe for Baylee’s birthday because I did not have a punch bowl and we have a small family. It will make twice as much as shown. This is great for Easter.

Lightened up version: To lighten it up you can use sugar free cake mix, sugar free pudding mix, light cool whip and fresh cherries.

 

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Grandmother’s Butterscotch Pie


2/3 C brown sugar
2 Tbsp corn starch
1/8 tsp salt
2 C milk
2 egg yolks, beaten (keep the egg whites for the meringue)
2 Tbsp butter (I have also used margarine)
1 tsp vanilla
1 9″ baked pie shell

Directions:
In a large sauce pan, combine the brown sugar, corn starch and salt; gradually add the milk.
Cook mixture over medium heat, stirring constantly until mixture thickens and comes to a boil.
Boil for 1 minute, remove from heat and add 1/2 of the mixture into the beaten egg yolks stirring constantly.
Return the egg yolk mixture to the sauce pan and bring to a boil again.
Remove from heat, stir in butter and vanilla then pour this into the baked pie shell.
Cool pie.

Meringue (I don’t really measure here!)
Preheat over to 350F

2 egg whites
1/4 – 1/2 C white sugar

Using an electric mixer, beat the egg whites on high until small peaks are formed.
Slowly add the sugar and continue beating until all the sugar is added and the desired peaks are formed (it usually takes me about 4 minutes or so).
Using a spatula or spoon, drop dollops of the meringue on the pie making sure to cover the entire surface of the pie to the edge.
Slide into the preheated oven and let the meringue cook until it browns.

 

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CaRaMeL aPpLe CuPcAkEs

Cupcakes You will need:
3 Cups flour
1 Cup Sugar
1 Cup Brown Sugar
1 tsp Baking Soda
1 tsp Salt
1 TBsp. cinnamon
3 Eggs
3/4 cup vegetable oil
3/4 cup Sour Cream
2 tsp vanilla
2 cups of peeled, chopped apples

Pre heat oven to 350 and put your cupcake liners in pans
*Combine dry ingredients: flour, sugar, brown sugar, baking soda, salt and cinnamon.
*Add wet ingredients : eggs, vegt. oil, sour cream and vanilla.
using a wire whisk mix well
*Add your chopped apples
*Fill your cupcakes liners about 2/3 full
*Bake 18-22 min…. insert toothpick to check if done
*Let cupcakes cool for 5 min. in pan then finish cooling on a wire rack
*Frost with Caramel Buttercream when cool
*************************************
For The Icing:

1 stick of butter
1 cup brown sugar
1/3 cup of heavy whipping cream
3 1/2 cups of powdered sugar

*Melt butter over med heat
*Stir in brown sugar and heavy cream…stir over med heat till sugar dissolves approx 2 min.
*Pour in mixing bowl
*Add powdered sugar a cup at a time..mix with electric mixer
*Frost cupcakes…to make dome look use an offset spatula to frost…put frosting in center and pull downward

*************************************
Caramel Glaze

1 14 oz pkge of Kraft Caramels
2/3 cup of half-and-half

*Microwave caramels and half and half on high for 3 to 4 min. until caramels are melted… stir after each min.
*Allow caramel to cool for 1 -2 mn.
*Dip Frosted cupcake into bowl of caramel

**************************************
To Garnish

I used shisk a bob sticks or you could use popsicle sticks
Sprinkles
Candy Corn
Chopped nuts or pecans
Or whatever your heart desires
I tied a piece of rafia around each stick but you could use ribbon and even put them in a treat bag and tie a ribbon on each one

* I would do one cupcake at a time on garnishing…dip it in your caramel and top with desired garnish….then do your next one…
ENJOY THese are AMAZING

 

 

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🍓 STRAWBERRY SUGAR COOKIE DESSERT 🍓

🍓 STRAWBERRY SUGAR COOKIE DESSERT 🍓
 
This is one of my favorite treats! You can use other fruits and berries too!
Ingredients
  • 2 Betty Crocker Sugar cookie mixes
  • 16 ounces softened cream cheese...
  • 2 cups sugar
  • 1 to 2 cups whipped cream or cool whip
  • 2 or 3 lbs. strawberries washed and sliced
  • Strawberry glaze - you can buy it in jars, box mixes or make it using cornstarch
  • Whipped Cream for topping
Instructions
  1. Preheat oven to 375.
  2. Prepare the cookie mixes with the butter and egg as the directions on the bags say to.
  3. Spread in a Texas sheet cake pan (like 10x15 I think) to make the crust.
  4. Bake at 375 for about 15 minutes or until golden brown.
  5. Mix softened cream cheese and sugar with hand mixer until well blended. Then fold in the whipped cream or cool whip.
  6. When cookie crust is done and slightly cooled spread the cream cheese mixture over the crust.
  7. Then mix strawberries with glaze of your choice (or even just mix strawberries with sugar and let sit overnight in fridge and they would work) and pour the mixture over the top and chill for about four hours or more.
  8. Serve with whipped cream on top!
  9. Enjoy!

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Home Made Strawberry and Banana Ice Cream

Home Made Strawberry and Banana Ice Cream
 
Ingredients
  • ½ bananas, cut into 1-inch slices
  • ½ cup frozen strawberries, sliced
  • 2 Tbsp Almond Milk (Can also use lactose free milk)
  • ¼ tsp vanilla
Instructions
  1. Place banana slices on a plate, separating each slice. Place slices in freezer for 2 hours (overnight is best!).
  2. Remove strawberries and bananas from freezer and place in food processor, blend until they are the consistency of soft serve ice cream.
  3. Add cream, sweetener and vanilla and blend until smooth and well-mixed.
  4. Transfer ice cream to a freezer container and freeze until solid.
  5. Scoop with ice cream scoop and serve.
  6. The pic is a triple batch.

 

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Pioneer Woman’s Chocolate Sheet Cake

Pioneer Woman’s Chocolate Sheet Cake
 
This is ABSOLUTELY the BEST Chocolate Sheet Cake EVER! I get so many requests for this recipe. It’s one of the most popular recipes I’ve ever posted!
Ingredients
  • FOR THE CAKE:
  • 2 cups flour
  • 2 cups sugar
  • ¼ teaspoon salt
  • 4 Tablespoons cocoa
  • 2 sticks butter
  • 1 cup boiling water
  • ½ cup buttermilk
  • 2 whole eggs beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • FOR THE FROSTING:
  • ½ cup pecans finely chopped
  • 1¾ stick butter
  • 4 Tablespoons cocoa heaping
  • 6 Tablespoons milk
  • 1 teaspoon vanilla
  • 1 pound powdered sugar minus ½ Cup
Instructions
  1. In a mixing bowl, combine flour, sugar, and salt.
  2. In a saucepan, melt butter. Add cocoa. Stir together.
  3. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat.
  4. Pour over flour mixture, and stir lightly to cool.
  5. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla.
  6. Stir buttermilk mixture into butter/chocolate mixture.
  7. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
  8. While cake is baking, make the icing.
  9. Chop pecans finely.
  10. Melt butter in a saucepan.
  11. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar, stir together.
  12. Add the pecans, stir together, and pour over warm cake.
  13. Cut into squares, eat and enjoy!

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NUTELLA MUFFINS

NUTELLA MUFFINS
Serves: 12
 
Ingredients
  • 1 Cup Nutella
  • 8 Tbs Self Rising Flour
  • 2 Eggs
Instructions
  1. Mix all ingredients in a bowl.
  2. Place in muffin tray, and bake at 175*C (350) for 15 mins.
  3. Allow to cool, and Enjoy.

 

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Phyllis’s Strawberry Cotton Candy Salad

Phyllis's Strawberry Cotton Candy Salad
 
Ingredients
  • 1 can sweetened condensed milk
  • 2 cups crushed pineapple, well drained
  • 1 cup strawberry pie filling
  • 12 oz tub cool whip
  • 8 large strawberries, halved
  • ¾ cup pecans, chopped
Instructions
  1. Fold all ingredients together.
  2. Top with strawberries
  3. Chill and Serve.
  4. Enjoy!

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Apple Pie Fries

Apple Pie Fries
 
Ingredients
  • Enough pie crust ( homemade or store bought) for a complete two crust pie
  • 1 can apple pie filling ( you can use cherry if you prefer)
  • 1 Egg
  • Sand sugar
  • Ice cream or ice cream topper to use as a dip
Instructions
  1. To prepare apple filling, you can use a blender, or old fashioned potato masher (which was my choice) - You don't want it chunky or too soft. Your own preference
  2. Roll out dough to a make 2 - 9x12 rectangles
  3. Spread apple pie filling onto the one layer of dough, leaving about ⅛ inch along edges
  4. Place second dough rectangle on top squeezing edges together
  5. Place egg in bowl and a tad bit of water to make an egg wash
  6. Using a basting brush, brush the top dough but do not saturate
  7. Generously sprinkle sand sugar on top ( salt replica on fries)
  8. Using a pizza wheel or a fancy cookie wheel, cut the dough into strips to resemble fries.
  9. Bake @ 350 for 13 min.. (keep a close eye after 10 - ovens vary)
  10. Let sit for a few minutes before removing from pan
  11. Use ice cream or ice cream topper as a dip
  12. Enjoy

 

You can make your own sanding sugar. It works best if you get a coarser grain. Raw sugar works great or sometimes you can find one labeled sanding sugar. Pour some sugar into a bowl and add a couple drops of food coloring. Mix the food coloring in well with a fork and add more as needed until you get the color you want. Then, just let the sugar dry out (an hour or so at room temperature) before storing it in an airtight container.

Most supermarkets sell the colored sugar in little bottles in the baking aisle with the other cake decorating items

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