Chocolate Turtle Cake

 

1 box Betty Crocker Devils Food Cake Mix (I'm sure any brand is fine; or Heavens to Betsy you could make your cake mix from scratch) *plus whatever needed to prepare mix - oil/eggs/water

1 (14 oz) bag of caramels

1/2 cup evaporate milk

1 cup chopped pecans

1/2 bag of semi-sweet chocolate chips

How to Make It

Preheat oven to 350 F. Mix cake mix according to directions on box. Pour 1/2 the batter into a greased 9x13 pan. Bake 20-25 mins. Place other half of batter into refrigerator. While cake is baking, melt bag of caramels in microwave. After caramels are melted, mix 1/2 cup evaporated milk into caramel. *Be careful not to let caramels burn.

While the cake is still warm, pour the caramel mixture over the cake, then sprinkle 1 cup chopped pecans on the caramel mixture, then sprinkle 1/2 bag of chocolate chips over the nuts. Pour the remaining half of cake batter over the caramel, pecans, and chocolate chips. Cook for another 25-30 minutes or until cake springs back lightly when touched. Cool at least 30 mins. and drizzle with toppings (more caramel, pecans, whipped cream, etc). Serve with ice cream! We had coffee ice cream (chocolate for the kids - yes, we love some chocolate! BTW - Breyer's Natural Chocolate ice cream - no eggs!)

Verdict? This cake was yummy. However, my mom's version looks nothing like the one pictured on the Betty Crocker website (which I just found when I Googled 'chocolate turtle cake'. I think mom got her recipe from a friend). She said that her caramel sunk right to the bottom when she placed it on the cooked cake layer....I'm not sure what happened there. So, I'm not sure what finagling she did, but whatever it was, it worked!

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Boston Cream Poke Cake & a Celebration!

 

Boston Cream Poke Cake (with homemade Hershey's icing)

*yellow cake mix (I used the Duncan Hines Butter recipe yellow cake mix)

*ingredients called for on cake box (eggs/butter/water)

*large box of instant vanilla pudding (I used sugar free, fat free)

*amount of milk called for on pudding box (mine was 3 cups; I used skim milk)

for icing- (from my MIL)

*1 cup sugar

*1/3 cup cocoa (I used Hershey's Dark)

*1/4 cup milk

*1/4 cup butter

*1 teaspoon vanilla

How to Make It

To make cake - mix up cake batter according to directions on box. Bake as directed in a 13x9 pan. While cake is cooling, mix up vanilla pudding according to package directions. Poke holes in your cake with the end of a wooden spoon (see notes). Pour and smooth vanilla pudding over surface of cake.

To make icing - Mix sugar, cocoa and milk in a pot, bring to a boil over medium heat - stirring the entire time WITH A WOODEN SPOON. Boil for one minute (still stirring!) Remove from heat and add butter and vanilla. Mix until it just starts to thicken - don't let it thicken too much or it is very difficult to spread over cake. Pour over pudding layer of cake. Icing will 'set' on cake.

Now...notes! Don't poke your holes too deep into your cake. I had never made a poke cake before, so I just stabbed my spoon into my cake with no regards to depth. Also, I let my cake sit overnight which also made a difference - but most of my pudding and half of my icing soaked into my cake! I think no more than half way into the cake would be plenty deep. I also think the cake would be better eaten the day it is made, if you want to keep the nice layers. Otherwise, you have a very moist cake with some chocolate on top...which is fine, but not what I was going for. That being said, my mom said the cake tasted just like a Boston Cream doughnut. Believe it or not, I don't like Boston Cream doughnuts, or Chocolate Eclairs (I know, I'm weird like that), but I do like the cake versions!

If you do not want to mess with the homemade icing - the original version called for chocolate pudding over the vanilla pudding layer. You could also heat up canned icing and pour over the top. Of course, you could also make this cake using a homemade cake recipe, homemade pudding, with a chocolate ganache on top. Holla. Please send me some if you do that.

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Texas Sheet Cake

 

Cake:

2 sticks butter

1 c. water

4 Tbsp. baking cocoa

2 c. sugar

2 c. flour

½ tsp. salt

2 eggs

1 c. sour cream

1 tsp. baking soda

Frosting:

1 stick butter

4 Tbsp. baking cocoa

6 Tbsp. milk

1 lb. powdered sugar

1 tsp. vanilla

How to Make It

Cake:

Heat butter, water, and cocoa in pan until butter is melted.

Add sugar, flour, and salt and mix well.

Beat in eggs, sour cream, and baking soda.

Pour into a large cookie sheet pan and bake at 350 for 30 minutes.

Frosting:

Melt butter, cocoa, and milk in a sauce pan, then bring to a boil.

Remove from heat and stir in powdered sugar and vanilla.

Spread frosting on warm cake.

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Cream Cheese Chicken Enchiladas

 

5 ounces cream cheese, softened

1/4 cup sour cream

2 cups prepared salsa

1 cup shredded cheddar cheese, divided

1 cup shredded pepper-jack cheese, divided

2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed

1/2 teaspoon chili powder

1/4 teaspoon cumin

Salt and pepper

4 scallions, thinly sliced

8 8-inch flour tortillas

How to Make It

1. Preheat oven 325 degrees.

2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.

3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

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::Easy&yummyy banana punding ::

 

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers

6 to 8 bananas, sliced

2 cups whole milk

* 1 (5 oz.) box instant French Vanilla pudding

1 (8 oz.) package cream cheese

1 (14 oz.) can sweetened condensed milk

1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

How to Make It

best banana pudding ever.My daughter and best friend are both fanatic banana puddin people. I made this and they went crazy. so to prepare this recipe you need first to use a 13x9 inch dish then you need to Line the bottom using One bag of cookies after that you must layer bananas on top.

Second step : Now after all that work you need now to use other Bowl so you need to combine the milk & pudding mix then blend well so for that you need to use a handheld electric mixer.

Step 3 : Now and again you need to use other bowl so this time mix the cream cheese & condensed milk make sure to mix till smooth.

Step 4 : After all that work now you need to fold the whipped topping into the cream cheese mixture. And then all you need now is to add the cream cheese mixture to the pudding mixture then stir till well blended.

Step 5 : Finally step , so in this finally step you need to pour the mixture over the cookies & bananas then cover with the remaining cookies. Finally and for sure set a side the pudding .Serve and enjoye !!!

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::Barge Pie::

 

*This fits an 8 x 8 pan.

1st Layer:

1 heaping cup graham cracker crumbs (or 1-1/4 cups finely crushed pretzels)

1/4 cup unsalted butter, melted

1/4 cup sugar

Mix all together and press into your pan.

2nd Layer:

1 pkg (8 oz) cream cheese, softened

1/2 scant cup powdered sugar (Confectioner's sugar)

1/2 large tub of Cool Whip

1 tsp pure vanilla

1/2 cup all natural creamy peanut butter

Whip this all together in a bowl and spread over crust.

3rd Layer:

1 package instant chocolate pudding

2 cups milk (you can use almond if you like)

How to Make It

Mix together according to package directions, and pour over 2nd layer. Set in refrigerator for 15 minutes to firm up the pudding.

4th Layer:

1/2 large tub of Cool Whip

Spread the Cool Whip gently over the 3rd layer, then sprinkle the top with Heath bits. * If desired, you can drizzle it with chocolate syrup or caramel syrup.

Store in the fridge!

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Orange Cream Freezer Dessert

 

3-1/2 quarts vanilla ice cream, softened

4 cups graham cracker crumbs

1 cup butter, melted

3/4 cup sugar

2 cans (12 ounces each) frozen orange juice concentrate, thawed

How to Make It

this makes a great dessert on a summer evening! I sometimes quarter this recipe for a nice desser ,wonderful. I served it to some guests and they loved it. ... So to prepare thsi recipe you need first to use a bowl, and then mix cracker crumbs & sugar; stir in butter. Then set aside two cups for topping.

Second step : Now you need to press remaining crumb mixture into 2 greased 15-in. x 10-in. x 1-in. pans. make sure to cover then freeze at least 10 mins.

Step 3 : At this step all what you need to do is to use a large bowl, and mix ice cream & orange juice concentrate till smooth. And spoon over crusts (pans will be full). Finally freeze about 10 mins.

Step 4 : Finally step , now after all that you need next to sprinkle with reserved crumb mixture; and press down but make sure to do it gently. Neext cover & freeze for up to 2 months. Move out from the freezer 15 mins before serving.Enjoye!!

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Chicken & Dumpling Casserole

 

3-4 cups of cooked chicken (I use a rotisserie chicken)

2 cups chicken broth

1/4 cup unsalted butter

1 cup flour

1 1/4 tsp baking powder

1/4 tsp salt

1 cup milk

1 can Campbell's cream of chicken soup

How to Make It

Preheat oven to 400.

Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.

Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.

Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.

Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

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Nannies Candied Sweet Potatoes

 

4 medium sweet potatoes, peeled and sliced

1 C. sugar

1 stick unsalted butter

1 tsp. pure vanilla extract

1/2 C. water

How to Make It

Place the potatoes around in the bottom of the skillet. Cover with the sugar and cut up the butter over the sugar. Add the vanilla and water. Cover and cook on low for 1 hour. Do not stir, check the potatoes by lifting them with a spatula from the bottom. Once they begin to candy...get a little crust forming on them. Remove from heat and serve. The "candy" liquid will thicken up once removed from the heat.

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PINEAPPLE CHEESECAKE CUPCAKES

 

INGREDIENTS FOR GRAHAM CRUST:

1 cup graham cracker crumbs

1 tbsp. granulated sugar

¾ stick melted butter

INGREDIENTS FOR CHEESECAKE:

2 8oz. packages of cream cheese (softened)

½ cup granulated sugar

2 tbsp. pure vanilla extract

2 eggs (beaten)

INGREDIENTS FOR PINEAPPLE TOPPING:

1 20 oz. can crushed pineapple (drained)

2/3 cup brown sugar

½ stick butter

INGREDIENTS FOR WHIPPED CREAM:

1 cup heavy whipping cream

¼ cup confectionate sugar

2 tsp. pure vanilla extract

EQUIPMENT:

12 Reynolds StayBrite baking cups

Baking tin

Mixing Bowls

Hand mixer

How to Make It

Pre-heat oven to 300 degrees

Line baking tin with Reynolds StayBrite baking cups

To make the graham crust, in a bowl with a whisk gently whisk together the graham cracker crumbs, melted butter and granulated sugar

Press the graham crust ¼ up the baking cups and set aside

To make the cheesecake, in a bowl with a hand mixer on medium mix the cream cheese, granulated sugar, vanilla extract and eggs until smooth

Pour cream cheesecake mixture in Reynolds StayBrite baking cup about ¼ up the baking cups

Place cupcakes in the oven and cook for 30 minutes, when done remove from oven and allow to completely cool inside baking tin

While the cupcakes are baking make the pineapple topping by adding the drained crushed pineapple, brown sugar and unsalted butter to a medium sauce pan over high heat, stir and allow to come to a boil, once at a boil turn heat to low and allow to simmer for 5 minutes and then set aside

Once cupcakes and pineapple topping are cooled, add pineapple topping to the top of the cupcakes and refrigerate for a minimum of 30 minutes

To make the whipped cream, in a mixing bowl add the heavy whipping cream, confectionate sugar and vanilla extract and mix with hand mixer on medium for 2-3 minutes or until the whipped cream forms peaks

Top the cupcakes with whipped cream, ENJOY and LOVE YOUR FABULOUS SELF!!

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Pecan Pie Bread Pudding

 

1 (16 oz) loaf day old French bread

2 and ½ cup milk

1 cup half & half

4 eggs, lightly beaten

1 cup granulated sugar

1 Tablespoon vanilla

⅛ teaspoon salt

1 stick butter, softened

1 and ½ cup packed brown sugar

1 cup pecan, chopped

Prep time 15 mins
Cook time 55 mins
Total time 1 hour 10 mins

How to Make It

Preheat oven to 350 degrees F.

Cube bread the place in a large bowl.

In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 5 to 10 minutes

In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.

Pour half of the bread mixture into a 8x8 inch pan.

Top with half the pecan mixture.

Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.

Top with remaining pecan mixture.

Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees F 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.

Notes

Original recipe by Paula Jones for CallMePMc.com all rights reserved.

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