GOOEY BUTTER CAKE

GOOEY BUTTER CAKE


Ingredients:

Cake:

1 18 1/4-ounce package yellow cake mix

1 egg

8 tablespoons butter, melted



Filling:

1 8-ounce package cream cheese, softened

2 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 16-ounce box powdered sugar



Preheat oven to 350 degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling: In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Strawberries and Cream Gooey Butter Cakes

Strawberries and Cream Gooey Butter Cakes


www.afewshortcuts.com

Cake

 1 Box Strawberry Cake Mix

 1 egg

 ½ cup (1 stick) melted butter

Filling

 8 oz. package cream cheese softened

 2 eggs

 1 tsp. vanilla

 16 oz. pkg confectioners’ sugar

 ½ cup (1 stick) melted butter

Directions

(1) Preheat Oven to 350 degrees

(2) Lightly grease a 13x9 baking dish

(3) In a bowl mix cake mix, eggs, and melted butter until dough forms.

(4) Pat mixture into the bottom of the 13x9 pan; set aside.

(5) Use your mixer and beat cream cheese until smooth; add eggs and vanilla.

(6) Dump in confectioners’ sugar and beat well.

(7) Reduce speed and slowly pour in butter.

(8) Pour the finished filling onto the cake mixture and spread evenly.

(9) Bake for 40 minutes

(10) Cool and cut into bars. Make 20 to 24 bars

Homemade Banana Pudding

Homemade Banana Pudding




1/2 C Sugar (or splenda)

1/3 C Flour

3 egg yolks

2 C milk

1 box Nilla Wafers

5 bananas

1/2 tsp Vanilla

dash salt



Place a layer of Nilla Wafers in the bottom of a medium sized mixing bowl. Slice a banana over the top. Repeat two more times with another layer of wafers and remaining bananas. In sauce pot (or double boiler) on medium low heat, add all ingredients except for vanilla. Stir well with wire whisk. Allow to cook, stirring constantly to prevent scorching, until thickened – about fifteen minutes. Add in vanilla and stir. Immediately pour over wafers and bananas. Let sit for about five minutes or so before serving, to allow wafers time to absorb pudding. Top with meringue, if desired.

Chocolate Crinkles

Ingredients

1 cup unsweetened cocoa powder

2 cups white sugar

1/2 cup vegetable oil

4 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup confectioners' sugar

Directions

1.In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

2.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

3.Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Oreo Truffles

Oreo Truffles


1 package Oreos

1 brick Cream Cheese (room temperature)

1 bag white chocolate morsels

1) Crush entire package of Oreos until very fine. To make this easier, I place the oreos in a large ziploc bag and seal. Then use a rolling pin to crush until fine.

2) Mix crushed oreos with cream cheese until well mixed. Form into small balls and place on aluminum foil.

3) Melt chocolate morsels. I do this in the microwave for approximately 2 minutes in a microwave safe bowl but your time may vary.

4) Dip each ball into chocolate and place on foil.

Buckeye Bars

Buckeye Bars

Prep Time: 15 min Total Time: 2 hr 15 min Makes: 25 servings

1/2 cup (1 stick) butter, softened
3/4 cup crunchy peanut butter
22 NILLA Wafers, crushed
2 cups powdered sugar
1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER'S Semi-Sweet Chocolate

Make It!

LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.

REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

Fried Apples

Fried Apples

■2 1/2 cups apple juice4 large golden delicious apples, unpeeled and cut into wedges

■3 tablespoons cornstarch

■1 teaspoon cinnamon

■1/4 tsp allspice

■4 tablespoons sugar

In a large skillet, combine the apple juice and sliced apples. Heat on medium until apples are fork tender, turning often to enable even cooking. Be careful not to overcook apples. Remove apples from juice with slotted spoon and place in large bowl.

In another bowl, combine all dry ingredients and stir with wire whisk until well blended. Pour hot apple juice into dry mixture. Whisk vigorously until lumps are gone. Pour this mixture back into the skillet and heat on medium heat, whisking constantly, until bubbly and thick.

Remove from heat and pour over apples in bowl. Stir until apples are evenly coated.

Butterfinger Cake

Butterfinger Cake



1 box devil’s food cake mix

1 bottle caramel topping

1 can Condensed milk

1 large tub cool whip

1 Butterfinger bar

Prepare cake according to package directions. Immediately after removing cake from oven, poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together, pour over hot cake, spread it over the entire cake. Chill well. After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip.

Southern Chocolate Pecan Pie

CHOCOLATE PECAN PIE




■1 ready-made 9″ Deep-dish pie crust

■1/2 cup chocolate chips

■3 eggs

■2/3 cup sugar

■1/2 tsp. salt

■1/3 cup butter melted (real butter only for me)

■1 cup corn syrup ( like Karo)

■1 cup pecan halves or pecan pieces



Preheat oven to 375.



In one big bowl, use a hand mixer on low for about minute to beat eggs, sugar, salt, melted butter and corn syrup together. Stir pecans into mixture. Put choc. chips on bottom of pie shell and slowly pour pecan mixture over chocolate chips. Bake between 45 and 60 minutes (depending on your oven) until it is set. Cool for a few minutes before cutting. Serve w/ Vanilla ice cream for a real treat!

Fried Pies

Easy Fried Pies




Filling



* 6-7 ounces dried fruit (I used peaches, can use apples, apricots, or other dried fruit)

* 1 cup sugar

* 2 cups water

* 1/4 cup butter or margarine

* 1 T lemon juice (optional, but I use it)

* 1/2 tsp cinnamon (optional, but I use it) – if using apples, I add 1/4 tsp Allspice too

* 10 – 15 flaky layers biscuits



Place dried fruit in a pot and add water. Bring to a boil and reduce heat to simmer until fruit is tender. Add other ingredients and mash together with a potato masher or fork. Set aside while dough is prepared. **OR USE PIE FILLING INSTEAD**



Roll each biscuit out on a floured surface into a five or six inch circle. Place two tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.



Cook in oil which has been heated on medium heat, until browned on both sides, turning as needed. Remove to paper towel lined plate.

Chocolate Surprise Pecan Pie

Chocolate Surprise Pecan Pie

INGREDIENTS:

--------------------------------------------------------------------------------

Crust

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Filling

1 package (8 oz) cream cheese, softened

1/3 cup sugar

Dash salt

1 teaspoon vanilla

1 egg

1 cup chopped pecans

1/2 cup semisweet chocolate chips

Topping

3 eggs

1/4 cup sugar

1 cup light corn syrup

1 teaspoon vanilla

1 oz unsweetened baking chocolate, melted, cooled

Garnish

1/2 cup whipping cream

1 tablespoon chocolate-flavor syrup



DIRECTIONS:

--------------------------------------------------------------------------------

1. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 egg with electric mixer on low speed until well blended. Spread cream cheese mixture into bottom of crust-lined pie plate. Sprinkle with pecans and chocolate chips.

2. In small bowl, beat topping ingredients on medium speed just until blended. Carefully pour topping over pecans and chocolate chips. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

3. Bake 40 to 45 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.

4. In chilled small bowl, beat whipping cream on high speed until stiff peaks form. Drizzle each pie wedge with chocolate syrup. Spoon dollop of whipped cream on each pie wedge; drizzle with chocolate syrup. Cover and refrigerate any remaining pie.

Easy Cornflake Candy

Ingredients


1 small box Cornflakes

1 c. Dark Karo syrup

2 c. Sugar

18 oz. Peanut butter
 
 
Directions


Cook syrup and sugar together until sugar melts.

Take off stove.

Stir in peanut butter until all mixed.

Add cornflakes.

Make out into a buttered pan and cut when cool.

English Shortbread

Ingredients


¼ lb. Butter

¼ c. 10x sugar

¾ c. White flour

3/8 c. Cornstarch

¼ t. Almond or vanilla extract
 
Directions


Preheat oven for 300.

Cream the butter.

Stir in sugar until well blended.

Sift flour and cornstarch together.

Add extract and stir until just coming together.

Pat dough into circle about ½ in. thick on lightly oiled cookie sheet.

Punch holes in dough with fork.

Bake 50-60 minutes, just turning golden, but not brown.

Cut into wedges while warm.

Cornflake Candy

Ingredients


1 ½ c. Sugar

¼ t. Salt

¾ c. Light corn syrup

¼ c. Butter

¾ c. Water

2 t. Vanilla

9 c. Corn flakes

½ c. Peanut butter (can be sooth or chunky)
 
 
Directions


Butter a large bowl and set aside as well as wax paper on the counter.

Combine sugar, salt, syrup, butter, water and bring to a boil; reduce to medium heat.

Cook to hard boil stage (250) Do NOT overheat.

Stir in vanilla and peanut butter.

Pour over cornflakes in a buttered bowl.

Toss with a fork and completely cover corn flakes with the syrup.

Work quickly and drop mixture into clusters onto waxed paper to set.
 
 

Double Chocolate Cake

Ingredients


1 Devil’s food cake mix

¼ c. Oil

2 Eggs

1 ¼ c. Water

1 Instant chocolate pudding

1 c. Chocolate chips (6 oz.)
 
 
Directions


Preheat oven to 350.

Pour oil into a 13x9 pan. Tilt to coat.

Put remaining ingredients into pan; stir with a form until blended.

Scrape sides and spread butter evenly.

Bake at 350 for 35-40 minutes; until toothpick comes out clean.

Goes well with some vanilla ice cream.

Pineapple YUM Cake

Ingredients


1 Yellow cake mix

1 11 oz. can Drained mandarin oranges

1 20 oz can Drained, unsweetened crushed pineapple

1 3.4 oz. Instant vanilla pudding

1 12 oz. Thawed cool whip
 
 
Directions


Make cake batter according to directions.

Beat in oranges until blended.

Pour into two greased and floured 9’’ cake pans.

Bake at 350 for 25-30 minutes

Cool for 10 minutes before removing from pans to wire racks.



Combine pineapple and dry pudding mix.

Fold in whipped topping.

Spread on cake.

Store in fridge.

Mom's Banana Cocoa Cupcakes

Ingredients

½ c. Butter

1 c. Sugar

1 Egg

1 ½ c. All flour

¼ c. Cocoa powder

1 ¼ t. Baking soda

1 ¼ c. Mashed bananas (about 3)

½ t. cinnamon


Directions


In a large bowl cream butter and sugar until light and fluffy.

Beat in eggs.

In a small bowl, mix flour with cocoa, baking soda, and cinnamon.

Add to creamed mixture alternately with mashed bananas, beating well after each addition.

Spoon batter into greased muffin cups.

Bake 350 for 20-25 minutes.

Cow Pies

(NO BAKE CHOCOLATE OAT COOKIES)


2 cups sugar

1/4 cup cocoa

1/2 cup milk

1 stick butter (cut in small pieces)

1 tsp. vanilla

1/2 cup peanut butter

pinch of salt

3 cups quick oats



Mix sugar and cocoa in a saucepan. Add in milk and butter and cook over medium-high heat. Bring to a boil and let boil 1-2 minutes. Remove from heat and add peanut butter, oats, salt and vanilla. Mix well. Drop by spoonfuls onto wax paper.

Brenda's Red Velvet

Ingredients


1 Duncan Hines Butter Cake Mix (mixed according to the box)

Additional Ingredients for mix

2 T. Cocoa

2 t. White vinegar


Frosting:

2- 8 oz. Cream Cheese, softened

1 stick Butter, softened

2 t. Vanilla

2 box 10x sugar
 
 
Directions


Mix cake according to box.

After beating for 3 minutes, mix in cocoa.

Add in vinegar and mix again.

For Christmas, pour half in two small bowls and mix in one bottle green for one layer, and one bottle of red for another layer.

Bake according to cake box.

Cool in pan for 15 minutes and then move to wire rack.

Frost after 3 hours of cooling.

Optional- top with holly sprinkles

Mom's Sugar Cookies

Ingredients

½ c. Butter

1 Egg

1 c. Sugar

2-2 ¼ c. All flour

2 t. Baking powder

½ t. Salt

½ t. Vanilla


Directions


Cream ½ c. butter with 1 c. sugar.

Blend in 1 egg.

Sift together all other ingredients.

Add to mixture and blend well.

Divide dough into two parts.

Chill for 1-2 hours.

Roll dough, one part at a time to 1/8’’ thickness.

Cut with cookie cutters.

Keep other part chilled until ready.

Bake in preheated 375 oven, 8-10 minutes.