Harvest Pudding...

Ingredients...

2- 4.6oz Jello cook&serve vanilla pudding...
1- lg. apple...
1- box round ginger snaps...
3/4 cup chopped cashews...
1 cup mini marshmellows...
1/2 cup cinnamon baking chips...
brown sugar...
ground cinnamon...
9x13 cassarole dish...
1- container Cool-whip
_______________________________
Directions...

Line bottom and sides of cass. dish w/ gingersnaps...
Peel and dice apple, put over the snaps...
Sprinkle on 1/2 cup of the chopped cashews...
Sprinkle with cinn...
Sprinkle with brown sugar...
Cover with the marshmellows...
Set aside...

Cook pudding according to directions...
When pudding is done...add cinn. chips...
stirring gently...
Then pour over top of ingredients within your cass. dish...
Chill...
After chilled...cover with Cool-whip...sprinkle w/ remaining cashews, dust w/ cinnamon. Chill again till ready to serve.

I created this to be an autumn type dessert...but I could eat it anytime, from spring to winter, from morning to night...LOL...just ENJOY!!!
"CAUTION"...VERY VERY RICH!!!

Oreo Pudding Royale

Ingredients...

1-pkg. Oreo cookies
2-pkgs. Royal instant vanilla pudding
3/4 cup chopped walnuts
1-cup mini marshmellows
1-lg. banana
1-container cool-whip
______________________________
Directions...

In a 9x13 cassarole dish...1 layer each...
Oreos, sliced banana, walnuts, marshmellows.
Fix pudding according to directions...
Pour over your layers...
Cover and chill till pudding has set.
Now cover w/ cool-whip...add a light dusting of finely crushed Oreos over the cool-whip.
Cover and let set for 5-6 hours...

Ready to serve!
"WARNING"...very RICH & very ADDICTIVE!
lol...You will find yourself wanting more after you've finished your first helping!
Just ENJOY...you only live once...lol.

German Choc. Caramel Cake

This is a very simple recipe, everything packaged, but put it all together and it is De-Lish...
---------------------------------------------------------------
Cake...
1-box german choc. cake mix...
3- lg. eggs...
1 1/3 cup-milk...
1/3 cup-oil...
1-container caramel frosting
1-Smuckers caramel icecream topping
---------------------------------------------------
Mix all the above ingredients except the caramel topping and frosting, mix on high speed, until nice and thick...

Bake in 9x13 sprayed cake pan, for time & temp...follow the box directions...

When cake is finished, let cool for about 10 min., now poke 24 holes doing it in a 6x4 design (I use the end of a wooden spoon). Fill those holes with caramel topping till full, may want to refill and refill.

Once cake is completely cooled, frost w/ caramel frosting.

There you go...simple, everything packaged and most of all...De-Lish!!!

Banana Black Walnut...

1-box banana cake mix, 1-stk. marg., 4-eggs, 2 lg. over ripe banana's, a hand full of black walnuts.

Mix the mix according to the box, sub. the water with whole milk, add the banana's, add the marg., add the black walnuts, add the eggs.

Blend until it is as thick as it will get, pour into sprayed bundt pan.

Bake according to box, may need to bake just a little longer, when cake is thru, take out of oven, let cool just enough, put onto your favorite cake plate...I prefer a summer looking plate for this one.

When cake has "completely" cooled, icing with french vanilla icing mixed w/ 2 drops of yellow food coloring, sprinkle with a little of the walnuts, and decorate with a dusting of fine graham cracker crumbs.

AS A TWIST...Before pouring cake into bundt pan...sprinkle a layer of cinn., and brown sugar over the top of the mix...and lightly fold into the batter. Then pour into the pan...really adds a twist to the taste!

This cake should be served with a glass of ice ice cold milk. Please enjoy this cake...that tells me that I've done something to make someone a little happier.

"Too/2 Berry Cake"

Ingredients...

1-box wht. cake mix...
5oz. blackberries...
1-pt. strawberries...
1-container of either...creamcheese icing or buttercream icing...
------------------------------------------------------

Directions...

Mix the cake mix according to directions...tho replacing the water with milk...

Split the mix into 2 bowls...slice strawberries into one and mix...
Into the other bowl, mix with the blackberries...

Pour into coated bundtpan, 1 over the other...then bake according to directions...

Once cake has totally cooled...icing with your favorite icing...and decorate with lots of strawberries and blackberries...
-------------------------------------------------

Perfect for summer entertaining, on the patio or a 1 on 1 in the park...hint hint...LOL.

Please ENJOY this...it's well worth it!!!

"Frosted Cheesecake Brownies"

Easy...and Delish...

Start with your favorite brownie mix...
Mix per directions...
Only bake it 10-15 min...not the full time...

While it's baking, make up your cheesecake...

My Cheesecake recipe is...
--------------------------------------
2-8oz. pkgs. softened creamcheese...
1/2 cup sugar...
1tsp lemon juice...
1tsp vanilla...
2-eggs...
Mix until well blended...

For effect...during holidays...

Halloween...add orange flavoring w/ a drop of red and yellow food coloring (making orange) to the cheesecake mixture...

Christmas...add mint flavoring w/ a few drops of green food coloring...(my favorite)
---------------------------------------
After 10 min...take brownies out of oven...pour cheesecake mixture over the 1/2 cooked brownies and spread very carefully...place back into oven and bake another 20-25 min...keep a close watch, you don't want to overbake.

When finished...fridge to just cooled...now spread on top your favorite choc. frosting...IT'S DONE!

You can keep in fridge if you like...I don't tho, tends to make the brownies a little hard.

OK...enjoy...just don't do like did...don't eat 3 pieces right away...LOL.

"Strawberry or Blueberry CreamCheese Cake"

(Blueberry Pictured)

Ingredients....

2- 4oz. pkgs. creamcheese
1/2- tsp. vanilla
1/2- tsp. lemon juice
2- eggs
1/2- cup sugar
1- can strawberry pie filling
15- gingersnap cookies
1- lg. graham cracker pie crust

(preheat oven to 350 degrees)

Directions....

Cream together...softened creamcheese, vanilla, lemon juice, sugar & eggs...

Once nice and fluffy...lightly blend in 1/3 of the pie filling...

Pour into the graham cracker pie shell...
Cover the top w/ finely crushed gingersnap cookies...

Bake for 40 min...

Cool completely in fridge...
Once cooled...cover w/ remainder of pie filling...
Chill again...

Serve w/ a gingersnap cookie decorated w/ fresh strawberries...

A wonderful dessert for early spring...served with some tasty sun-tea!

"Browned Banana Cake"....

Ingredients..........

1 boxed white cake mix...
1-tsp vanilla...
1/4 stk. real butter...
1/4 cup dark brown sugar...
1/4 cup chopped walnuts...
1 stick marg.
milk...
1 ripened banana...
---------------------------------------------------
Mix the cake mix according to the directions, deleting the water and using milk, adding just the egg whites not the yolks, and the marg.

Blend the cake mix till mega thick...set aside.

Halfway thru this next step...add your vanilla to the cake mix, lightly blending.

In a skillit on the side, add butter, brown sugar, walnuts. Once it all starts to carmelize...add your banana sliced...cook all together, stirring softly till the smell is killing you! Pour directly into you cake mix, using a lg. spatula...fold into your cake.

Now pour into your sprayed bundt pan and bake away.

When cake is cooled and sitting in your favorite cake plate...icing with caramel icing. I would serve this cake w/ a cup of warm tea, a hot cup of coffee or an ICE COLD glass of milk. This cake would also be great served as a lunch dessert on the patio at springtime. Enjoy...the work was well worth it!!!

Le Plume With Vanille Sauc...

Plum Cake w/ Vanilla Sauce...
-----------------------------------------------
Ingredients....Cake...

1 bundt pan...
1 box of wht. or french vanilla cake mix...
2 jars of plum baby food...
1 box of vanilla of french vanilla pudding mix...

Vanilla Sauce.....
-----------------------------------------------
1 c lightly packed brown sugar...
3 tsps flour...
1/4 tsp salt...
2 c boiling water...
2 tsp butter...
1 1/2 tsp vanilla...
-----------------------------------------------
Directions...

Mix the cake according to the box directions...BUT...use whole milk instead of water, use 4 egg whites...add the pudding. Mix until nice and thick.
Now (fold) in the plum baby food...until it's throughout the cake...now bake using the directions on the box.

Sauce...

Combine in a pot: sugar, flour, salt. Stir in boiling water. Bring to a boil over med. heat & cook until smooth and thickened, stirring constantly. Remove from heat, stir in butter & vanilla.

I feel this sauce should be served over each slice of the cake while it's still warm from the oven, but it's your choice.

Here's how I would serve it...Take my solid color dessert plate, lightly sprinkle thinly shaved dark choc., lay down thin slice of the cake, drizzle the vanilla sauce over the cake, and then adding for decoration a 1/4 slice of a plum and a few mint leaves.

SHEESH...I oughta be on one of those cooking shows...LOL...MOST OF ALL...Please Enjoy!

VOLCANO BROWNIES...

VOLCANO BROWNIES
************************************
3/4 cup (1-1/2 sticks) butter or margarine, melted 1-1/2 cups sugar 1-1/2 teaspoons vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup HERSHEY'S Semi-Sweet Chocolate Chips 1/2 cup coarsely chopped nuts (optional)
Caramel syrup
************************************
Heat oven to 350
Grease 8-inch square baking pan.
Combine butter, sugar and vanilla in medium bowl. Add eggs; beat well with spoon.
Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in chocolate chips and nuts, if desired.
Spread batter evenly into prepared pan.
Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. For a chewier brownie, take out of the oven before the pulling away. Before the Brownies cool...poke about 16-20 holes into brownies and fill with caramel icecream topping (hole will fill & then will need more), fill again. Once full...you can plug holes w/ the mini marshmallows if you like. Cool completely in pan on wire rack. Makes about 16 brownies, UNLESS your like me...I want a BIG brownie...lol.
These would also be great warm with a big scoop of ice cream...YUM YUM!

Strawberry Hot-Fudge Cake...

This is a very simple recipe, everything packaged, but put it all together and it is De-Lish...
---------------------------------------------------------------
Cake...
1-box strawberry cake mix...
1-stk. marg...
3- lg. eggs...
1 1/3 cup-milk...
1/3 cup-oil...
1/2 cup-strawberry preserves...
1-container hotfudge...
1-can strawberry frosting...
---------------------------------------------------
Mix all the above ingredients except the hot-fudge and frosting, mix on high speed, until nice and thick...

Bake in 9x13 sprayed cake pan, for time & temp...follow the box directions...

When cake is finished, let cool for about 10 min., now poke 24 holes doing it in a 6x4 design (I use the end of a woden spoon). Fill those holes with heated hot fudge till full.

Once cake is completely cooled, frost w/ strawberry frosting, and drizzle w/ more hot fudge.

There you go...simple, everything packaged and most of all...De-Lish!

"Carmelized Banana Walnut Cake w/ Gingered Cream Cheese Frosting"...

Cake ingredients...
-----------------------------------------------------
1-box cake mix...white or banana
1/2-stick of real butter
1-cup dk. brown sugar
1-lg. ripened banana
1-stick margarine
1 1/3-cup of milk
1/2-cup of chopped walnuts
------------------------------------------------------
Frosting ingredients...
------------------------------------------------------
3oz.-softened cream cheese
1/4-cup butter
1-tsp. vanilla
2-cups powdered sugar
1/2-tsp. ginger
------------------------------------------------------
Cake...

Mix the cake according to box directions...switch the water w/ milk, and add 1 stick of softened margarine.
Sprinkle on cinn. and beat until nice & thick...and set aside.
On stove...med heat...cook together, brwn. sugar, 1/2 stk. butter, and nuts. Continue until melted and blended...now slice in banana.
Continue to softly stir occasionaly until it has a bit of thinness to it...turn the heat up to a slow bubbling stage. stir slow about very 30 sec., once you get a foamy look... add to cake mixture...fold in and pour into sprayed BUNDT pan and bake on 350 for about 40-45 min...just watch it close after about 40 min. Once cake is done...take out, cool on rack, and once cooled, put on your favorite cake plate.
----------------------------------------------------
Frosting...

Combine all ingredients blend well...and spread onto cooled cake. Decorate your own special way...or just dust top of cake w/ cinn., ginger, and crushed walnuts.
Another one of my creations that I've enjoyed making, eating, and passing it on to you!

ORANGE MAJESTY CAKE w/ CITRUS ICING...

Ingredients...cake...

1-orange box cake mix
1/3-cup oil
10-orange slice candies
1+1/3- cups milk
3-lg eggs
2tsps-orange marm. jelly
------------------------------------------
Ingredients...icing...

3c-powdered sugar
3tsp-butter
2tsp-orange juice
2tsp-lemon juice
2-egg whites
1dsh-salt
3drops-orange food coloring
(if icing is too thick...add equal amounts of the juices)
-----------------------------------------
CAKE....
In lg. mixing bowl...add all cake ingredients...(except milk & candy)...and set aside.
In sm. sauce pan...warm milk and candy on low to med heat...simmer until candy looks 1/3 smaller in size.
Add to cake ingredients and mix on high right away! Mix for about 4 min...add to coated bundt pan and bake on 350 for about 38-45 min...till cake is done.
About 20min after cake is out...remove from pan to your cake plate...and let cool completely!

ICING....
Add all ingredients...beat till smooth...add drops of coloring...spread on COOLED cake.
Deco...in your own way...more candies, orange & lemon shavings...your choice! I call this my LAST summer cake fixin...autumn is coming...time for fall spices!.......PLEASE...ENJOY!

Banana Graham Delite...

Ingredients...
2-boxes of instant banana pudding
1-box of cinn. grahams
2-containers of cool-whip
1-squeeze container of caramel sundae syrup
2-3-banana's
----------------------------------------------------------------
Line bottom of glass baking dish (oblong) w/ cinn. grahams...set aside.
Mix the pudding according to box...(I did 1 box at a time)...and fold in 1 cool whip. Fridge for 5 min. During this time...slice banana's over grahams...drizzle caramel over banana's. Now put pudding/whip mix over 1st layer...them repeat.
At the end of 2nd layer...sprinkle crushed grahams over top of finished dessert.
If this is for tonight...make early in morn...if for the next day...make in evening and chill over night. I hope you enjoy...I enjoyed just making...made a GOOD licking bowl!.....lol.

SPRING: Fresh & New

Summer:
It's too hot to cook? Tuff!

Autumn: You know what is on it's way!

Winter:
It's here, my favorite time of the year, and my favorite cake!

CCC Cake...Creamy Cheesy Cherry Cake!

1-boxed wht. cake mix, 1-can cherry pie filling, crushed walnuts, 1-8oz. pkg. cream cheese, 4-egg whts.,

mix the mix according to box instructions, using 4 egg whts. instead of 3, also instead of water, use whole milk.

after the mix is mixed, add 1/2 the can of the cherry pie filling, add walnuts ( your desired amount ), and add the cream cheese, mix until super thick, pour into sprayed BUNDT pan, and bake according to box.

Icing:

when cake has cooled, put onto your favorite cake plate,

icing the cake with cream cheese flavored icing, spoon some of the remainder pie filling onto the cake, and sprinkle some walnuts on top!

I hope you enjoy this new cake of mine, I think it's a real winner!

~Sweet Potato Walnut Cake~

1-box spice cake mix, 1-stk. marg., 4-eggs, 1/2 lg. can of sweet potato pie filling, sm. bag of crushed walnuts, and cinn.

Mix the mix according to the box, sub. the water with whole milk minus 1/3rd of the milk, add the pie filling, add the marg., add 2/3 of the walnuts, add the eggs, sprinkle the cinn. to your desire.

Blend until it is as thick as it will get, pour into sprayed bundt pan, and again sprinkle with cinn. to your desire.

Bake according to box, may need to bake just a little longer, when cake is thru, take out of oven, let cool just enough, put onto your favorite cake plate...I prefer a harvest looking plate for this one.

When cake has "completely" cooled, icing with cream cheese icing, sprinkle with remainder of walnuts, sprinkle with a little cinn., and decorate with a little candy corn.

This cake should be server with your favorite warm tea w/ a little creamer, and a cinn. stick. Please enjoy this cake...that tells me that I've done something to make someone a little happier.

Morning Butter Buns...

Take 2 (10 pk.) butter biscuits...line them in a 10x13 non-stick pan, spray bottom of pan w/ baking spray.
In another pan...combine...1-stk. butter, 1-cup of lt. or dk. brown sugar, 2 tsp.cinn. and 1-tsp of vanilla.
Melt alltogether, and pour over the biscuits.
Bake according to biscuit directions.
"Other Variations"= add to mixture...

1/2-can of apple pie filling and some walnuts...
or
some cinn. red hots...
or
toffee crunch...
or
1/2 pkg. of cream cheese...
The list could go on forever...

Another idea for use as dessert...top w/ a scoop of
french vanilla ice cream...WOW!!!

I like them served upside down w/ a small scoop
of real butter on top...

"ENJOY!!!"

Red Hot Apple Pie...

This one is very easy, with no measuring, just sprinkle, mix, and bake!

Needed: From the store...fridge pie crust, top and bottom. 1-can apple pie filling, brown sugar, cinn., candy red hots, and crushed walnuts.

Use pie crust at room temp. Fit bottom crust into pie pan, set aside.
In sauce pan combine, pie filling, as much cinn. as you want, as much brown sugar as you want, ( I just sprinkled a thin layer of each in with pie filling.
Also add about a handfull of candy red hots to the pie filling.

Simmer it together until it begins to turn pinkish, stirring from time to time.
Now, sprinkle onto your bottom pie crust a layer of brown sugar and cinn. and some crushed walnuts.
When the pie filling is done, add to bottom crust, take your top crust, ( I like to cut moon and star shapes into it ) and cover pie, do not cut off excess
crust, just fold it under. ( I take a meat tenderizer and deco the edges of the crust ) and then sprinkle top of pie with more brown sugar and cinn.

Bake pie to the specifics of the crust...not the filling.
Now I must say...that is one damn good pie!!!
ENJOY...I sure did...LOL

Peach Upsidedown Cake...(classy)

1-box yellow cake mix, 1-stk. marg., 4-eggs, 2 lg. cans of peach halves, in heavy syrup, sm. bag of whole pecans, cinn, brown sugar, and sm. jar maraaschino cherries.

Mix the mix according to the box, sub. the water with peach juice from the cans, add the marg., add the eggs, sprinkle the cinn. and a little brown sugar to your desire.

Blend until it is as thick as it will get, and set aside.
In bottom of 9x13 non-stick cake pan, line the peach halves...cut side down, put a cherry under the peach where the pit came from, line the bottom of pan, sprinkle over the peaches a little brown sugar, and where each peach meets...in the middle, you'll see a diamond shape...put a whole pecan, and the all around the pan, between each peach, now...drizzle just a little of the liquid from the cherries over the peaches...not too much!
Now pour the cake mix over the peaches, try hard to cover all of them...
Bake according to box, may need to bake just a little longer, when cake is thru, take out of oven, let cool just enough, put onto your favorite cake plate...(UPSIDEDOWN), I prefer a springy looking plate for this one.

This cake is great served warm, with a scoop of vanilla icecream...or warm cream. Please enjoy this cake...if you EVER have any questions about ANY of my creations...just ask!!!

Topsi Turvi Apple Cake...

1-box spice cake mix, 1-stk. marg., 4-eggs, 1 can of apple pie filling, sm. bag of crushed walnuts, cinn, brown sugar, bag of sm. marshmallows, and toffee bits.

Mix the mix according to the box, sub. the water w/ milk, add the marg., add the eggs, sprinkle the cinn. and a little brown sugar to your desire.

Blend until it is as thick as it will get, and set aside.
In bottom of 9x13 non-stick cake pan, spread a thin layer of butter, line with the canned apples...sprinkle w/ cinn. and a little brown sugar, sprinkle w/ the crushed walnuts, sprinkle w/ the toffee bits, and sprinkle w/ the marshmallows.
Now pour the cake mix over the mixture, try hard to cover it all...
Bake according to box, may need to bake just a little longer, when cake is thru, take out of oven, let cool just enough, put onto your favorite cake plate...(UPSIDEDOWN), I prefer a brightly colored glass dish for this one.

This cake is great served warm, with a scoop of vanilla icecream...or warm cream. Please enjoy this cake...if you EVER have any questions about ANY of my creations...just ask!!!

"Cocoa Banana Peanutbutter Swirl" w/Caramel Icing

My first cake from scratch...

Cream and beat together until fluffy...
1/4 cup of butter
1 1/3 cup of sugar
2 eggs
1 tsp. vanilla
SET ASIDE...

Sift together...
2 cups of unbleached flour
1 tsp. baking powder
1 tsp. soda
3/4 tsp. salt
3 heaping tbs's of cocoa
SET ASIDE...

Add to creamed ingredients...
alternately with:
1 8oz. pkg. of cream cheese...
Dry sifted ingredients...
beat mixture on high...half way thru adding...add 1/4 cup of milk

Now add...by folding in...
2 overriped bananas (mashed)...FOLD IN...
1 cup melted chunky peanutbutter...FOLD IN...

Put into buttered BUNDT pan...and place into
350 degree oven for about 40-45 min...watching and testing with toothpick when time is almost up.

Caramel Icing...
1/2 cup butter
1/2 cup brown sugar
1/4 cup evaporated milk
When mixture comes to boil (stirring constantly)
remove from heat and let cool
When mixture is just warm to the touch, add 2 1/4 cups powdered sugar
1 tsp vanilla
Beat until smooth and spread on competely cool cake!

Now like I said this is my first attempt at a cake from scratch...mine turned out great...if yours don't...OH WELL...SUE ME...LOL. ( just kidding )

************ENJOY************

"CHEESECAKE SNAPS"

Pre-heat oven...375 degrees...

2-(8 oz.) pkgs. softened cream cheese
3/4-cup sugar
2-lg. eggs
1-tsp. lemon juice
1-tsp. pure vanilla extract
round ginger-snaps
your choice preserves or fruit topping
_____________________________________

Place cupcake holders in muffin pan and place 1 round ginger-snap in the bottom of each...set aside.

In med. size mixing bowl...beat together all ingredients, until nice and fluffy.

Spoon in mixture into each cupcake holder about 3/4 full...bake in oven for 15min.
Let cool...then top each one w/ preserves, canned pie filling, or icing.

I prefer orange marmalade, blackberry preserves, cherry pie filling, or even strawberry preserves.

Refrigerate for 1 hour or longer...

These are fantastic for entertaining and just wonderful for a summer luncheon on the patio, w/ coffee or sun-tea......Please...ENJOY!!!

Spiced Mandarin Cake...

Take 1 spice cake mix and add...
1 cup whole milk...
1/3 cup orange juice...
1/3 cup veg. oil...
3-lg. eggs...
1 stick marg...
1 capfull orange extract...

Beat together all ingredients...until super thick...
then add 4oz. canned mandarin segments...beat together well...
Now fold in 1 cup of miniture marshmallows...
Put into sprayed bundt pan and place into pre-heated 350' oven...and bake for40-45 min...

Frosting...
All Spice ButterRum...

1-1/4 softened marg...
3 cups powdered sugar...
1 tsp. vanilla...
1 tsp. rum extract...
1 tb. whipping cream...
1/8 tsp. allspice...

Cream marg. until nice and fluffy...beat in 2 cups of the sugar and vanilla and rum extract and allspice, mix well...
beat in remainder of sugar until well mixed.
Frost your cake and garnish the top w/ orange zest.
This cake is great for those special get-togethers, I would serve it on a antique looking dish along with a pitcher of your favorite iced coffee...ENJOY!!!

I wish to thank everyone who took the time to look thru my page, I hope some of these recipes will be
helpful in one way or another.
Please don't to forget to sign my GuestBook, at the end of this page...Thank You!

Questions?

Please feel free to e-mail me at:
Dole7@tampabay.rr.com

**These recipes are the sole property and creation of: Web page owner: Steve Clidinst *************************************** Use them, enjoy them, but do not re-publish them without owners approval. ( Hard work and much time, went into the making of each! )

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