1 Box Yellow Butter Flavored Cake Mix, plus ingredients to prepare
1 12.25 ounce Caramel Topping
1 Can (12 oz.) Sweetened, Condensed Milk
2 Butterfingers, crushed
Cool Whip Topping
Prepare the cake mix according to the instructions on the package, and bake in a 13" X 9" pan. As soon as you remove it from the oven, poke holes all over the top of the cake, piercing deeply with a large fork or a sharp knife. Pour the caramel topping over the cake while it's still hot, distributing it evenly with a spoon. Pour the canned milk over the caramel topping, spread it over the cake with a spoon. Sprinkle the crushed candy bars over the milk, reserving about 1/3 of a bar for garnish. Let the cake cool completely. Top with Cool Whip, and garnish with the remainder of the candy bar. Refrigerate for at least one hour before serving.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Upside-Down Donut Cake
1/4 cup butter or margarine
2/3 cup packed brown sugar
12 mini doughnuts
1 1/3 cups flour
1 cup granulated sugar
1/3 cup butter
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup heavy whipping cream
1 egg
Heat oven to 350°F.
In a 9-inch square or 9x13 inch rectangle pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange mini doughnuts over brown sugar in rows.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter gently over doughnuts, so as not to disturb their careful arrangement.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm; this cake is best when served the same day. Store cake loosely covered.
2/3 cup packed brown sugar
12 mini doughnuts
1 1/3 cups flour
1 cup granulated sugar
1/3 cup butter
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup heavy whipping cream
1 egg
Heat oven to 350°F.
In a 9-inch square or 9x13 inch rectangle pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange mini doughnuts over brown sugar in rows.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter gently over doughnuts, so as not to disturb their careful arrangement.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm; this cake is best when served the same day. Store cake loosely covered.
Sopapilla Cheesecake
3 (8 oz) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8oz) cans crescent roll dough
Topping
1/2 cup melted butter
1/2 cup sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Beat the cream cheese with 1 1/2 cups white sugar and vanilla in a bowl until smooth. Unroll the cans of crescent rool dough, and a use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish. Then, cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup sugar together with the cinnamon in a small bowl. Sprinkle over the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Cool completely in the pan before cutting into squares.
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8oz) cans crescent roll dough
Topping
1/2 cup melted butter
1/2 cup sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Beat the cream cheese with 1 1/2 cups white sugar and vanilla in a bowl until smooth. Unroll the cans of crescent rool dough, and a use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish. Then, cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup sugar together with the cinnamon in a small bowl. Sprinkle over the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Cool completely in the pan before cutting into squares.
Pudding Cookies
2 1/4 cup flour
1 tsp. baking soda
1 cup soft butter
1/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla
1 package vanilla instant pudding (dry)
2 eggs
1 (12 oz) package semi-sweet chocolate chips
Preheat oven to 350 degrees.
Mix flour with baking soda in 1 bowl. Set aside.
Combine butter, sugars, vanilla, and dry pudding mix until creamy and smooth. Beat in eggs. Gradually add flour mixture. Then, stir in chips and drop by teaspoon about 2 inches apart on ungreased cookie sheet.
Bake approximately 8 to 9 minutes. (Cookies may not look fully cooked when finished, but they will set up after they are taken out of the oven).
*Different puddings and chips can be substituted for a variation of flavors.
1 tsp. baking soda
1 cup soft butter
1/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla
1 package vanilla instant pudding (dry)
2 eggs
1 (12 oz) package semi-sweet chocolate chips
Preheat oven to 350 degrees.
Mix flour with baking soda in 1 bowl. Set aside.
Combine butter, sugars, vanilla, and dry pudding mix until creamy and smooth. Beat in eggs. Gradually add flour mixture. Then, stir in chips and drop by teaspoon about 2 inches apart on ungreased cookie sheet.
Bake approximately 8 to 9 minutes. (Cookies may not look fully cooked when finished, but they will set up after they are taken out of the oven).
*Different puddings and chips can be substituted for a variation of flavors.
Lemonade Pie
1 small can eagle brand evaporated milk
1 small can lemonade frozen concentration
12 oz cool whip
1 graham cracker pie crust
Combine all above ingredients in bowl. Fold into pie crust. Chill until solid.
1 small can lemonade frozen concentration
12 oz cool whip
1 graham cracker pie crust
Combine all above ingredients in bowl. Fold into pie crust. Chill until solid.
Coconut Pineapple Puddin' Cake
1 18.25 oz Box Yellow Cake Mix, Plus Ingredients to Prepare
1 20 oz Can of Crushed Pineapple
1 ¼ Cup of Sugar
1 3.4 oz Box French Vanilla Pudding, Plus Ingredients to Prepare
1 8 oz. Container Cool Whip
1 Cup Flaked, Sweetened, Toasted Coconut
Preheat oven to 350˚F. Prepare yellow cake mix as directed using a greased 9X13X2 inch pan and bake for 30 to 35 minutes. While cake is baking, combine pineapple and sugar. Bring to a boil of medium heat, stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and, using a fork, pierce holes into cake. Pour pineapple over hot cake and set aside. Prepare pudding. Spread over cake and refrigerate until thoroughly chilled. Cover top of cake with cool whip and sprinkle with toasted coconut on top. Keep in refrigerator.
1 20 oz Can of Crushed Pineapple
1 ¼ Cup of Sugar
1 3.4 oz Box French Vanilla Pudding, Plus Ingredients to Prepare
1 8 oz. Container Cool Whip
1 Cup Flaked, Sweetened, Toasted Coconut
Preheat oven to 350˚F. Prepare yellow cake mix as directed using a greased 9X13X2 inch pan and bake for 30 to 35 minutes. While cake is baking, combine pineapple and sugar. Bring to a boil of medium heat, stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and, using a fork, pierce holes into cake. Pour pineapple over hot cake and set aside. Prepare pudding. Spread over cake and refrigerate until thoroughly chilled. Cover top of cake with cool whip and sprinkle with toasted coconut on top. Keep in refrigerator.
New York Crumb Cake
Cake
1 ½ cups flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup milk
2 tablespoons canola oil
2 teaspoons vanilla
powdered sugar for dusting
Crumb Topping
2 ½ cups flour
1 cup light brown sugar
1 ½ teaspoon cinnamon
¼ teaspoon salt
1 cup butter, melted
Measure flour, sugar, baking powder, and salt into mixer bowl. Add egg, milk, canola oil, and vanilla and mix until just combined. Spread batter evenly into greased 13”X9” pan. Set aside. Mix crumb topping ingredients just until large crumbs form. Sprinkle crumbs over batter. Bake at 325° for 30 minutes or until toothpick comes out mostly clean. The topping won’t be browned, but be careful no to overbake or the cake will be dry. When cooled, dust with powdered sugar.
1 ½ cups flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup milk
2 tablespoons canola oil
2 teaspoons vanilla
powdered sugar for dusting
Crumb Topping
2 ½ cups flour
1 cup light brown sugar
1 ½ teaspoon cinnamon
¼ teaspoon salt
1 cup butter, melted
Measure flour, sugar, baking powder, and salt into mixer bowl. Add egg, milk, canola oil, and vanilla and mix until just combined. Spread batter evenly into greased 13”X9” pan. Set aside. Mix crumb topping ingredients just until large crumbs form. Sprinkle crumbs over batter. Bake at 325° for 30 minutes or until toothpick comes out mostly clean. The topping won’t be browned, but be careful no to overbake or the cake will be dry. When cooled, dust with powdered sugar.
Pecan Pie Cheesecake
1 (2-pound, 4-ounce) package frozen MRS. SMITH'S Special Recipe Southern Pecan Pie
2 cups graham cracker crumbs
1/2 cup DOMINO Granulated Sugar
1/2 cup butter, melted
1/4 teaspoon McCORMICK Gourmet Collection Saigon Cinnamon
2 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 teaspoon vanilla extract
1 cup DOMINO 10-X Confectioners Sugar
1 tablespoon all-purpose flour
Preheat oven to 325°. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place.
Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.
2 cups graham cracker crumbs
1/2 cup DOMINO Granulated Sugar
1/2 cup butter, melted
1/4 teaspoon McCORMICK Gourmet Collection Saigon Cinnamon
2 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 teaspoon vanilla extract
1 cup DOMINO 10-X Confectioners Sugar
1 tablespoon all-purpose flour
Preheat oven to 325°. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place.
Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.
Chocolate Cream Cheese Crescents
Rolls
1/2 cup powdered sugar
8 oz (half of 8-oz package) cream cheese, softened
1 teaspoon vanilla
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (big and flaky variety)
Glaze
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening or vegetable oil
Heat oven to 350°F. Lightly grease cookie sheet. In small bowl, combine powdered sugar, cream cheese, and vanilla; blend well.
Separate dough into 8 triangles. Spoon 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Loosely roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheet; curve into crescent shape.
Bake 12 to 15 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in small saucepan over low heat, melt glaze ingredients; stir until smooth. Drizzle over warm rolls. Serve warm or cool. Store in refrigerator.
1/2 cup powdered sugar
8 oz (half of 8-oz package) cream cheese, softened
1 teaspoon vanilla
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (big and flaky variety)
Glaze
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening or vegetable oil
Heat oven to 350°F. Lightly grease cookie sheet. In small bowl, combine powdered sugar, cream cheese, and vanilla; blend well.
Separate dough into 8 triangles. Spoon 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Loosely roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheet; curve into crescent shape.
Bake 12 to 15 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in small saucepan over low heat, melt glaze ingredients; stir until smooth. Drizzle over warm rolls. Serve warm or cool. Store in refrigerator.
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