Yummy Tummy Temptations

Recipe For Life

4 cups of Love
2 cups of Loyalty
3 cups of Forgiveness
1 cup of Friendship
5 spoons of Hope
2 spoons of Tenderness
4 quarts of Faith
1 barrel of Laughter

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On September 26, 2008....I posted my very first recipe on my blog!!!  This is our all-time favorite dessert....and can you even believe it's not CHOCOLATE.  

This is one of the easiest and best-tasting desserts...EVER!!!

Dump Cake 

1 Can of Cherry Pie Filling

1 Can of Crushed Pineapple, including juice (I use unsweetened)

1 Box Golden Recipe Cake Mix (or yellow will do)

1 1/4 Sticks of Margarine (I use 2 sticks....and, melt it in the microwave in one of those really neat Pampered Chef microwave containers)

1/2 cup of nuts (or more!!!)

1/2 to 3/4 cup of coconut (flaked)

Dump pie filling in 9 x 13 inch pan.

Dump pineapple over fruit.

Dump (actually sprinkle) cake mix over filling.

Pour the melted butter over the cake mix.

Scatter nuts on top.

(I wait until the cake is about done...take it out of the oven and sprinkle the coconut over it...put it back in the oven and turn the oven on broil to brown the coconut...but, be very careful, or you will burn the coconut...I keep turning the pan to make sure the coconut browns evenly....or, you can toast the coconut ahead of time and sprinkle it over the cake!!!)

Bake at 350ºF for 40 minutes.

Enjoy with a scoop...or, two....of vanilla ice cream!!!!

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Apple Caramel Pie 

(Fix It and Forget-It Cookbook Revised and Updated)

2-crust refrigerated pie dough package

2 -  22-oz. cans apple pie filling

1 tsp. cinnamon

12 caramel candies

1. Press one crust into half the bottom of a cold slow cooker, and an inch or so up half its interior side. Overlap by ¼ inch the second crust with the first crust in center of slow cooker bottom. Press remainder of second crust an inch or so up the remaining side of the cooker. Press seams flat where two crusts meet.

2. Cover. Cook on High 1½ hours.

3. In a bowl, mix together pie filling, cinnamon, and caramels.

4. Pour mixture into hot crust.

5. Cover and cook on High an additional 1½ hours.

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Rocky Road Cake

Ingredients

• 1  (18.25-oz.) package German chocolate cake mix
• 1  (3.9-oz.) package chocolate instant 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  (3.4-oz.) package chocolate cook-and-serve pudding mix
• 1/2  cup  chopped pecans
• 1 1/2  cups  miniature marshmallows
• 1  cup  semisweet chocolate morsels
• Vanilla ice cream (optional)

Preparation

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 non-aluminum 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. Spoon into dessert dishes, and serve with ice cream, if desired.  

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I found this recipe at Brenda's Canadian Kitchen!!

 image credit

Cookie Dough Brownies

Brownie
1 pkg. Pillsbury Fudge Brownie Mix
1/2 cup water
1/2 cup oil
1 egg
1/2 cup semisweet chocolate chips

Filling
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
2 T milk
1 tsp. vanilla
1 cup all purpose flour

Glaze
1 cup semisweet chocolate chips
1 T oil
3/4 to 1 cup chopped walnuts

Heat oven to 350F.  Grease bottom of 13 x 9 pan.  In large bowl, combine brownie mix, water, oil and egg; beat 50 strokes by hand.  Stir in 1/2 cup chocolate chips.  Spread in greased pan.  Bake at 350F for 33 to 35 minutes.  DO NOT OVERBAKE.  Cool completely.

In large bowl, beat butter, brown sugar and sugar until light and fluffy.  Add milk and vanilla; blend well.  Add flour; mix well.  Spread over cooled brownies.

In small microwave-safe bowl melt 1 cup chocolate chips and 1 tablespoon oil until chocolate is just melted.  Stir until smooth.  Carefully spoon glaze over filling; spread to cover.  Sprinkle with walnuts, pressing down slightly.  Cut into bars.  Store in refrigerator.

Makes 36 bars

Source:  Pillsbury Classic Cookbooks - 36th Bake-Off 

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The recipe and photos are courtesy of

Kimberly @Attempting Creative

who was so kind to share this recipe.

Pineapple Upside Down Cupcakes

makes 24 cupcakes

What You'll Need....

For the pineapple topping

8 tablespoons (1 stick) butter, melted

1 can (20 ounces) crushed pineapple, drained, juice reserved

3/4 cup light brown sugar, firmly packed

12 maraschino cherries, halved, drained

For the cupcakes

1 package (18.25 ounces) plain yellow cake mix

1 cup sour cream

1/2 cup pineapple juice reserved from the crushed pineapple

1/3 cup vegetable oil

4 large eggs

1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350°. Lightly spray 24 cupcake cups with cooking spray and dust them with flour. Shake out all the excess flour.

2. To prepare the topping: Measure exactly 1 teaspoon of melted butter into each cupcake cup. Sprinkle 1 packed teaspoon brown sugar on top of the butter. Gently mix these together. Spread about 1 tablespoon drained pineapple on top of the brown sugar. Place 1 cherry half in the center of the pineapple and push it through the pineapple mixture. Set the pans to the side.

3. Prepare the cupcake batter: Combine the cake mix, sour cream, pineapple juice, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds, stopping to crape down the sides of the bowl. Increase the mixer speed to medium and beat for about two minutes more. The batter should be thick and smooth. Scoop about 1/4 cup of batter into each cupcake cup, or until nearly filled to the top.

4. Bake the cupcakes until they are golden and spring back to touch. Average bake time is about 18 to 20 minutes. Remove the pans from the oven and immediately run a butter or dinner knife around the edges of the cupcakes and pan to gently separate the two. Place a cookie sheet or flat platter over the cupcake pan. Quickly turn the pan upside down. The cupcakes should fall out with topping in place. Let cupcakes cool for 10 to 15 minutes.

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Cream Cheese Pound Cake

Ingredients

1-1/2 cups butter, softened

1 (8 oz. ) pkg. cream cheese, softened

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/8 tsp. salt

1 T. vanilla extract

Directions

Beat butter and cream cheese at medium speed with electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating until combined. Combine flour and salt; gradually add to batter, beating at low speed just until blended after each addition. Stir in vanilla and pour batter into a greased and floured 10" bundt

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Veggie Pizza

This is an actual picture of the one I made.

2 cans of crescent rolls

1 8 oz. package cream  cheese 

(I used fat free)

2 Tablespoons mayo, or salad dressing

(I used reduced fat salad dressing)

1 package Hidden Valley Ranch Dressing Mix

Veggies of your choice.....I used cauliflower, broccoli, cucumbers, carrots and red and green bell peppers.  I thought the more color, the better.
I would love onion on it, but not everybody likes onions!!!

Open up the crescent rolls, but don't pull them apart.  Press both cans around your pizza pan.  I'm not sure how long I baked 'em....just use the temp on the can, but watch them and take them out when they're golden brown.  While this is cooling, mix together your cream  cheese, salad dressing, and the ranch dressing mix. (this is what makes it so yummy).  Spread this on top of the cooled crescent roll crust.  

Then....put your chopped veggies on top.  
I sliced mine before putting on the veggies....that way each piece got some of all the vegetables!

I think that if you used a bit more mayo, or salad dressing, this would make an excellent dip, too!!!

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 Oven Fried Taters

 1 pound all-purpose potatoes, preferably Yukon Gold (2-4 medium), scrubbed

1 pound sweet potatoes (about 2 small), scrubbed

1 tablespoon extra-virgin olive oil

1/4 teaspoon paprika

Salt pepper, to taste

 Preheat to 450°F. Coat a baking sheet with cooking spray.  Cut each potato lengthwise into 8 wedges. Cut sweet potatoes into wedges about the same size. Place potatoes and sweet potatoes in a large bowl and toss with oil, paprika, salt and pepper.  Spread the potatoes and sweet potatoes on the prepared baking sheet and roast for 20 minutes. Loosen and turn; roast until golden brown, 10 to 15 minutes longer. Serve immediately.

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D - dedicated to a commitment

I  - involving healthier eating and

E - encouraging others

T - to join along!!!

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Weight Watchers Key Lime Pie

SERVES 8 (3 WW points per serving)

Ingredients

1 reduced fat graham cracker crust

1 small package sugar-free lime gelatin

1/4 cup boiling water

1 (8 ounce) container fat-free whipped topping

2 (6 ounce) key lime pie yogurt

Directions

In a large bowl, dissolve gelatin in boiling water.

Stir in yogurt with wire whisk.

Fold in whipped topping with wooden spoon.

Spread in crust.

Refrigerate for at least 2 hours.

For other WW recipes...especially desserts (my weakness)....click here.

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Kentucky Derby Pie

Prep Time: 30 minutes
Cook Time: 45 minutes

Ingredients:

• 3 eggs, lightly beaten

• 1 c. light corn syrup
• 1/2 c. brown sugar, packed
• 1 c. chopped pecans
• 1/4 t. salt
• 1/2 t. vanilla
• 6 oz. package semi-sweet chocolate morsels
• One 9 inch deep dish pie shell, unbaked

Preparation:
Preheat oven to 450 degrees. Mix all ingredients and pour into pie shell. Bake for 10 minutes and reduce heat to 350 degrees for 35 minutes more. Serve with whipped cream or vanilla ice cream.

(may I suggest Mayfield's vanilla ice cream....

....it's the best!!!)

(image credit)

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Deb's Deviled Eggs

This recipe...if you can call what I do to it a "recipe"...is actually a variation of one that I got from my sis-in-law....my baby brother's wife....many years ago...because I was making these eggs before my Dad passed away.

He loved deviled eggs....but he did not like cottage cheese....so we never told him that they had cottage cheese in them, and he gobbled them right up!! Was that mean??? Sorry, Daddy, if it was....I still remember the very last Thanksgiving we had together...14 years ago...and you ate my deviled eggs...and you loved them...and I loved...love...you!!!

Anyway...I'm getting way off target....here's the "recipe"!!!

First...start off by boiling your eggs...duh?!?!?

As long as I've done this, I've FINALLY discovered a little trick....when you boil the eggs, put "plenty"....how much is plenty???....I don't know...put several shakes of salt in the water...and it helps them to peel more easily....the worst part about makin' 'em to me is the peeling!!!

Then....put all your yolks...and the whites of the ones that don't peel "pretty"....well, the ones that you don't pop into your mouth because it's early Thanksgiving morning and you're hungry....anyway....put them into your bowl (I love this bowl...it's "Tupperware", and I got it when Jess was a Tupperware consultant....ask her about that!!). What I love even more is how easy it is to mash up the yolks and whites with this pastry blender (Pampered Chef...from when Ms. Marenda was a consultant!!) Don't you love having friends in high places???

Plus, I love it when a job is easy!!!

Gather your ingredients....you'll notice with these ingredients, the deviled eggs won't be as high in fat as "normal" deviled eggs where you use mayonnaise. Plus....the cottage cheese makes them light and airy...and....if you feel like you're cutting back by eating a lower fat deviled egg...then you can justify an extra piece of something...anything...CHOCOLATE!!!!

At least that's my philosophy!!!

As you can tell, I have way too much of my Mamaw in me to follow a recipe...so here's what you do...you start off with the Miracle Whip...put enough in to make the mixture creamy, but still a little thick....because....you're going to add that entire container of cottage cheese. It's one of the small containers, plus I'm deviling around 25 eggs (Pap has a BIG family). If the mixture is still a little thick, then just add a bit more Miracle Whip...can you tell I don't like following a recipe????
Then...add salt and pepper and mustard to taste. The mustard also helps the mixture to be more "yellowy" (is that a word???)...which means prettier eggs...and we do want our eggs to be pretty!!! Then...and it's not pictured...to keep the mixture from being too tangy...add just a pinch of sugar...just a little...a little will go a very long way!!!

Another trick I learned...and I love taking shortcuts...is to put your deviled egg mixture into a zip lock bag and cut a corner tip off....easy, easy, easy way to "squirt" the stuff into the empty egg half...but...it doesn't look too "pretty" so you'll have to take a spoon and smooth over the tops...unless you're not concerned about pretty....here is where I have way too much of my Momma in me!!! Just ask Jess...but, hey, she'll turn into all of us one of these days...sorry, Jess...just forewarnin' 'ya!!!

And...the final result...two platters of eggs accented with Paprika to make a lovely presentation....in plastic egg trays....ha! ha!....if you only knew the beautiful deviled egg dishes I have....and I take them in plastic dishes...oh, well...I've gotta be me!!!

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Zesty Lemon Bars

(makes 20 bars)

Crust:

• 1/2 C, plus 3 Tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan
• 1 1/2 Cups unbleached all-purpose flour
• 1/2 Cup powdered sugar
• 3 Tablespoons cornstarch
• 1 1/2 Teaspoons coarse salt

Topping

• 2 Cups granulated sugar
• 4 Large eggs, lightly beaten
• 3 Tablespoons unbleached all-purpose flour
• 1/2 Cup, plus 2 Tablespoons plus 3/4 teaspoons freshly squeezed lemon juice
• 1/4 Cup plus 1 Tablespoon milk
• 1/4 Teaspoon coarse salt
  

Directions:

1. Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.
   
   
   

2. To make crust: Combine flour, confectioners' sugar, cornstarch, and salt; Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.
   
   

3. Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.
   
   
   

4. Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.
   
   
   
   

5. Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.
   
   
   

6. 
   
   
   Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

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Monkey Bread

 1/2 cup granulated sugar

1 teaspoon cinnamon

2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

1/2 cup chopped walnuts, if desired

(I would use pecans instead)

1/2 cup raisins, if desired
(Pappy wouldn't want the raisins)

1 cup firmly packed brown sugar

3/4 cup butter or margarine, melted

DIRECTIONS

1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.

4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

(Recipe courtesy of Pillsbury)

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This recipe comes from Lulu's Tea Room.....

Lulu's Lemon Cake
 

1 1/2 boxes of white cake mix

1 (3.4 oz) instant lemon pudding

3/4 cup oil

1 cup water

1 cup buttermilk

5 eggs

Icing:

12 oz softened cream cheese

1 cup powdered sugar

1/2 cup granulated sugar

1 (3 oz) instant lemon jello

1 (16 oz) container of cool whip

Directions
Preheat oven to 350 degrees.

Mix all ingredients for the cake with an electric mixer and bake in three 8 or 9 inch round cake pans that have been sprayed with cooking spray. Bake for 22 minutes. Cakes are done when they spring back.

For icing, mix cream cheese, powdered sugar, granulated sugar and jello until smooth. Once it is well blended, add the container of Cool Whip.

Stack and frost each layer.

This recipe makes plenty of icing, so be generous with each layer.

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Pumpkin Bars

1 box yellow cake mix
1 stick butter
3 eggs
1 15 oz can pumpkin
1/2 cup brown sugar
1 teaspoon pumpkin spice
1/4 cup sugar
1 teaspoon cinnamon

Grease bottom of a 9x13 pan. For the crust: mix together the dry yellow cake mix (minus 1 cup), 1/2 stick melted butter, 1 egg. Spread in the bottom of the pan.

Mix together the can of pumpkin, brown sugar, pumpkin spice and 2 eggs. Mix with spoon and pour over unbaked crust.

Take the reserved cake mix, sugar, cinnamon and butter - not melted. Mix all together with fork until crumbly. Sprinkle over the second layer.

Bake for 45-50 minutes at 350.

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Loaded "Baked Potato" Soup

(photo courtesy of www.kraftfoods.com)
 

1 lb. baking potatoes (about 2), cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Cheddar Cheese, divided
1 green onion sliced, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

MICROWAVE potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully crush potatoes with potato masher.
RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.

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This recipe belongs to Jess!!!

The Best Cheesy Macaroni

8 oz. large elbow macaroni, cooked

1 (8 oz) package shredded sharp Cheddar cheese

1 (10 3/4 oz.) can cream of mushroom soup, undiluted

1/2 cup mayo

1/2 cup milk

Stir all ingredients together in a lightly greased 2 1/2 quart baking dish

Bake at 375 degrees for 25 minutes

Yields 6 servings

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This recipe came from my friend, Ms. Dawn.

Pumpkin Mints

1 Box (1 lb) Confectioners Sugar
1- 3 oz. Pkg Cream Cheese, softened
Peppermint flavoring
Orange food coloring, or mix red & yellow
Whole cloves
Round toothpick

Mix together softened cream cheese and confectioners sugar.
Add peppermint flavoring to taste.
Mix in food coloring.
Roll into small balls (approx. 1 inch)
Score sides of balls with sides of round toothpick to resemble a pumpkin.
Insert whole clove in top of each pumpkin mint to garnish.
Chill in refrigerator until ready to serve.

Please note: the picture is a bit different than described in the recipe; those shown have a green stem, instead of the whole clove.

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(actual pic of my "fruit pizza")

Fruit Pizza

I didn't actually follow a recipe......just sort of did this the way I wanted to!!!

First, I spread a roll of sugar cookie dough into the pizza pan and baked it until it was golden brown. While it was baking I cut up my fruit. I used strawberries, white grapes, bananas and peaches. I wanted to also include kiwi....just for Jess....but they didn't have any at our little local store. I would have liked blueberries, too, but Pappy isn't so fond of those!!

Next...take a package of softened cream cheese....I softened it in the microwave because I had forgotten to lay it out ahead of time. I added part of a small container of cool-whip to the cream cheese...and also just a smidgen of sugar....and mixed it all up really well...and spread it on the cookie crust.

Then....I just started layering my fruit. It started out really pretty...but in the end I just made sure that all the fruit was pushed down into the cream cheese mixture!!!

Slice into "pizza slices".....refrigerate any leftovers!!

In my opinion, this is much better the next day....after the cookie dough gets a bit "soggy"!!!!

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  Pineapple Lush

This is another recipe from my friend, Dawn.

(photo courtesy of Green Bay Cake Lady)

 
1 package Jello Vanilla Instant Pudding,
or Sugar Free Pudding Mix
1 Can Crushed Pineapple, Undrained
1 Cup thawed non-dairy whipped topping,
or, lite whipped topping
1 Angel Food Cake (10 oz)
1 Cup Whole Strawberries
Mix pudding mix and pineapple (with juices) in bowl.
Stir in whipped topping (Cool Whip)
Cut cake horizontally into 3 layers - put bottom layer on serving plate and top with 1/3 of the mixture.
Repeat until you have a 3 layer cake
(notice in the pic how it's smaller at the top than bottom)
Refrigerate for one hour and top with berries before serving.

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Chocolate Lush

This recipe came from my friend, Missy.

  Use a 9" x 13" Glass Pan
2 Boxes Sugar Free Instant Chocolate Pudding 2% or 1% Milk Chocolate Graham Crackers 2 Tubs Sugar Free Cool Whip (you won't use all of it) In a large mixing bowl, mix the sugar free instant chocolate pudding and milk
(according to measurements on pudding box), and set aside.
In the 9" x 13" glass pan, put a layer of the chocolate graham crackers
(I break them into 4 pieces each...easier for serving)
Add a layer of the chocolate pudding, then a layer of sugar free Cool Whip.
Then, layer graham crackers, pudding, and Cool Whip again.
Refrigerate for 2 hours.
(I have decorated the top of this with chocolate Teddy Grahams for a baby shower!)~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Chocolate Cobbler

Melt 2 sticks of butter in a 9x13 dish
Mix together in a bowl;
1 1/2 cup sugar
1 1/2 cup self rising flour
1 tsp. vanilla
3/4 cup of milk plus a smidgen
Pour this over the melted butter; DO NOT STIR, just drizzle the above over the butter.

In another bowl mix;
1 cup sugar
5 tbsp cocoa now sprinkle this over the above mixture, again, DO NOT MIX into the ingredients already in the dish, just sprinkle.
Now add 2 cups of boiling water over the top of all of the above, DO NOT MIX, just pour over.
Bake at 350 uncovered for 35-45 minutes.

 photo and recipe courtesy of Cherry Hill Cottage

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Lemon Cookies

(recipe courtesy of www.BettyCrocker.com)

1 box Betty Crocker® SuperMoist® lemon cake mix
1/3 cup shortening
1/3 cup butter or margarine, softened
1 egg
1 container Betty Crocker® Whipped or Rich & Creamy lemon frosting

1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, shortening, butter and egg on medium speed about 2 minutes or until blended.

2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.

3. Bake 9 to 12 minutes or until light brown around edges. Cool 1 minute; remove from cookie sheet; cool completely. Frost with frosting. Store covered.

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Kitty Litter Cake

• 
  
   German chocolate cake mix plus ingredients to make the cake
• 
  
  1 white cake mix plus ingredients to make the cake
• 
  
  1 large box instant vanilla pudding
• 
  
  1 package vanilla sandwich cookies
• 
  
  green food coloring
• 
  
  1 new kitty litter box (optional)
• 
  
  1 new kitty litter liner (optional)
• 
  
  1 new kitty litter scoop
• 
  
  3 to 6 Tootsie Rolls

Preparation:

1. 
   
   Prepare each cake according to package directions. Bake in whatever pans are convenient for you.
2. 
   
   Let cakes cool. Meanwhile, prepare pudding according to package directions. Refrigerate.
3. 
   
   Place sandwich cookies in a food processor fitted with a metal blade. Pulse until crushed.
4. 
   
   Remove about 1/4 cup of the cookie crumbs. Mix with a few drops of the green food coloring. Set aside.
   
5. 
   
   In a large bowl, crumble the cake mixes and half of the remaining sandwich cookie crumbs. Stir in just enough vanilla pudding to moisten. You may not use all of the pudding.
   
6. 
   
   If using a kitty litter box (make sure it is new!), line it with the new kitty litter liner. Pour the cake mixture into the kitty litter box or another large serving pan.
   
7. 
   
   Sprinkle the remaining sandwich cookie crumbs evenly over the cake mixture. Sprinkle the green colored sandwich cookie crumbs over top.
   
8. 
   
   Place unwrapped Tootsie Rolls on a microwave-safe plate. Heat on high for 10-20 seconds, just until soft enough to bend. Unwrap, and shape Tootsie rolls so that the ends are slightly curved. Scatter on the kitty litter cake.

 

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 photo courtesy of Betty Crocker

French Apple Squares

Streusel

1	cup Original Bisquick® mix
1/2	cup packed brown sugar
1/4	cup butter or margarine
3/4	cup chopped nuts

Fruit Mixture

6	cups sliced peeled tart apples (6 medium)
2	teaspoons ground cinnamon
1/2	teaspoon ground nutmeg
1	cup Original Bisquick® mix
1	cup granulated sugar
1	cup milk
2	tablespoons butter or margarine, melted
4	eggs, beaten

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1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 1/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in nuts; set aside.
2. In large bowl, mix apples, cinnamon and nutmeg; spoon into pan. In medium bowl, stir remaining ingredients until well blended. Pour mixture over apples. Sprinkle with streusel.
3. Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 30 minutes or until set before cutting into squares. Store in refrigerator.

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Mini Pecan Tarts

3 oz cream cheese 

(I just half an 8 ounce bar)

1/2 C soft butter

1 C flour

Mix together and shape into 24 small balls...chill.

Filling

1 egg
3/4 C brown sugar
1 T butter
Salt
2/3 C chopped pecans
Vanilla flavoring
(the recipe doesn't say how much....
....so I just pour some in!!!)

Place small balls in mini muffin pans. Press in middle of ball to make mini crust. Pour filling in each cup and bake 25 minutes at 325 degrees.