EASIEST PUNKIN COOKIES AND MUFFINS

1 box cake mix (spice and yellow are best)
1 regular can pumpkin

Mix well.
Add chocolate chips if desired.

For muffins :
Place in muffin tins and bake at 350 degrees for 20 minutes.

For cookies:
Place on baking sheet, and bake at 350 for 10 -13 minutes

Voila!

5 Star Double Layer Pumpkin Cheesecake

Ingredients:
16oz of softened cream cheese
1/2 cup white sugar
1/2 tsp vanilla extract
2 eggs
1 (9inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed


Directions:
1. Preheat oven to 325degrees

2. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4. Bake in preheated oven for 35-40 min, or until center is almost set. Allow to cool, then refrigerate for at least 3 hours or overnight. Cover with whipped topping before serving.

Monkey Bread

Ingredients:

2 tubes refridgerated Pillsbury Grand rolls
1-2 boxes of instant butterscotch pudding
brown sugar
sugar
cinnamon
butter
cream cheese frosting

Directions:

-Melt butter in one bowl. In a seperate bowl mix the pudding powder, sugars, and cinnamon together.
-Cut each grand roll into quarters, dip in melted butter, then in the pudding/sugar mixture.
-Butter a bundt pan and lightly coat with some of the pudding/sugar mixture. Place the dipped rolls into the bundt pan and cook at 350 for about 20-30min.
-Spread the frosting on the top of the cake.

*Sorry I don't have measurements for the ingredients. I used 1 box of pudding with about the same amount of sugar, and about half that amount for the cinnamon and brown sugar. (it just depends on what you like:) I also warmed up the frosting and put it on the warm cake so that it melted through all of the cracks and made it all gooey.

When ready to eat just pull apart and enjoy.

ROCKY ROAD CAKE IN THE CROCK POT

1 (18 1/4 ounce) package German chocolate cake mix
1 (4 ounce) package instant chocolate pudding mix
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla extract
3 1/4 cups milk, divided
1 (3 1/2 ounce) package chocolate cook-and-serve pudding mix
1/2 cup chopped pecans
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate morse


Directions:

1 Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.

2 Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.

3 Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.

4 Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

5 Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.

6 Spoon into dessert dishes, and serve with ice cream, if desired.

CHOCOLATE CHIP COOKIE PIE

Ingredients:

1 stick butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup flour

1 cup chopped pecans

6 oz. semi-sweet chocolate chips

dash of salt

1 frozen deep dish pie crust

Directions:

1. Pre-heat oven to 325 degrees. Cream butter and sugar until light and fluffy. Add eggs, one at a time and mix well after each egg. Add vanilla and mix.

2. Combine remaining ingredients into mixture and spoon into pie shell. Bake for 60-70 minutes, or until top is golden brown and center is set. Serve warm!

I looked at it after the aloted time.....and it didnt look cooked, but when I touched the top, it was hard. So, the cooking time is perfect. We had ours with ice cream and hot fudge on top. Yum!

Adapted from : IOWAGIRLEATS.COM

White Chocolate Raspberry Bundt Cake

I got this recipe from my friend while at a baby shower a couple of months ago and it was so good!

CAKE INGREDIENTS:
white cake mix
1/2 cup applesauce (no cinnamon)
package of vanilla pudding
1/2-3/4 cup frozen raspberries (thawed and mashed)
1 Tbs flour
1/2-3/4 cup white chocolate (melted)

Directions:
-Pre-heat oven 350 degrees
-Mix white cake mix as directed. Add applesauce and pudding mix.
-Mix batter well: remove 1/3 of the batter and place in separate bowl.
-Take the thawed mashed raspberries (I use a little mmore than 1/2 cup) and add flour and mix. Add berries to 1/3 batter and set aside.
-With remaining 2/3 batter add 1/2 cup (I always do more here too) melted white chocolate.
-Grease bundt cake pan and then coat bottom of pan with 1/2 of the white chocolate/cake batter mix.
-Then add dollops of raspberry/cake batter mix to the chocolate in the pan.
-Then add the remaining white chocolate cake/batter mix to the pan.
-Make an "S" pattern throught the batter using a skewer or handle of a wooden spoon. Be careful not to touch the bottom of the pan.
-Bake 42-45 min. Let cool in the pan for a bit, then turn the cake out onto cooling rack. After it is cool, I triple wrap it in saran wrap and put it in the freezer. I like them frozen for 5-7 days before serving...but it's not necessary.

CREAM CHEESE FROSTING:
1 stick softened butter (1/2 cup)
1 brick softened cream cheese (8oz)
Mix butter and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.

Add 4-5 cups powdered sugar, one cup at a time. Beat until smooth.

Put in the fridge and let set an hour before frosting the de-frosted cake.

*I haven't made this yet so I don't know if her instructions to freeze the cake actually makes a difference*

BUNDT CAKE

1 box yellow cake mix
1 small box instant chocolate pudding
1/4 c. sugar
mix


add:
3/4 c. oil
3/4 c. water
4 eggs
mix


1 - 8oz sour cream
Stir in 3/4 c. mini chocolate chips


Spray bundt pan
Cook @ 350* for 50-55 mins


Take out of oven and let cool slightly. Turn right side up. Sprinkle with powdered sugar or chocolate glaze.
*Duncan Hines makes a new glaze ready to go in the cake section (vanilla is gross)
Or....melt chocolate chips with a little milk and pipe on in the ridges.

PUPPY CHOW

We had this for after dinner snack - so good!

Yield: About 8 to 10 servings (possibly more if you’re not chocolate/pb obsessed like me)

Prep Time: 25 minutes

9 cups plain popcorn
1 cup semisweet chocolate chips
½ cup creamy peanut butter
¼ cup unsalted butter
1 teaspoon vanilla extract
1½ cups powdered sugar

1. Put the popcorn in a very large bowl.

2. In a microwave (at 50% power) or over a double boiler, melt the chocolate chips, peanut butter and butter until melted and smooth. Stir in the vanilla.

3. Pour the chocolate mixture all over the popcorn. Using a large spoon, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.

4. Sift the powdered sugar over the chocolate-covered popcorn and stir until each piece is evenly coated. Spread the mixture out onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.

5. Break it up and serve! Store leftovers in an airtight container.

courtesy of BROWNEYEDBAKER

PEANUT BUTTER CRUNCH BROWNIES

Yield: 24 brownies

Prep Time: 20 minutes Bake Time: 25 minutes

1 batch of your favorite brownie recipe for a 9×13-inch pan (I recommend Chewy Brownies)
½ cup salted peanuts
8 Reese’s peanut butter cups, chopped
1½ cups milk chocolate chips
1½ cups creamy peanut butter
½ tablespoon unsalted butter
1½ cups Rice Krispies cereal

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

COURTESY OF BROWNEYEDBAKER

CHOCOLATE COVERED SMORES POPS

Cute idea for V.T.

graham crackers

large marshmallows

chocolate

graham cracker crumbs (or sprinkles)

Split graham crackers in half.

Cut 1 large marshmallow in half.

Place 2 halves side by side on top of graham cracker.

Place in the microwave for about 5 seconds until the marshmallows start to "puff" up. Place another 1/2 cracker on top and smoosh.

Insert stick and let marshmallows firm back up. (about an hour)

Once firm, melt chocolate per directions.....let cool off a bit and then spoon over the "pop".

Tap.Tap.Tap. the extra chocolate off and sprinkle with chopped nuts, crumbs or sprinkles.

Lay on wax paper and let cool and harden completely.

COURTESY OF LOVEFROMTHEOVEN

STRAWBERRIES WITH CREAM CHEESE FILLING

32 fresh whole strawberries

12 oz. cream cheese, softened

1/2 cup confectioners sugar

1/4 tsp almond extract

grated chocolate for garnish

Cut a thin slice from the stem end of each strawberry so that they stand upright, then cut each berry carefully into four wedges, cutting almost to, but not through, the bottoms. Fan the wedges just slightly, but be careful not to break them. Set berries aside.

In a mixing bowl, beat together the cream cheese, confectioners sugar and almond extract until light and fluffy. Pipe filling into strawberries using a decorating bag with decorative tip. Grate chocolate over top to garnish, drizzle chocolate on top or dip.

Cover and chill until ready to serve.

COURTESY OF MEANDMYPINKMIXER.BLOGSPOT