Strawberry Pudding

 Tastes the best with fresh strawberries.  I find that if they are fresh picked, I only need 2 cups.  If they aren't in season, I need 3 cups for better flavor.

STRAWBERRY PUDDING 

(serves 4)

Crust Ingredients:

*3/4 cup graham cracker crumbs

*1/4 cup granulated sugar

*3 tablespoons butter, melted

Pudding Ingredients:

*2-3 cups fresh strawberries

*1/2 cup granulated sugar

*1 teaspoon vanilla

*1 cup whole milk

*1 cup heavy cream (or whole milk)

*4 tablespoons corn starch

*4 tablespoons whole milk

Topping ingredients:

*whip cream (optional)

*graham cracker crumbs (optional)

*strawberry syrup (optional)

Crust Directions:

~In a medium bowl, add 3/4 cup graham cracker crumbs, 1/4 cup granulated sugar, and 3 tablespoons melted butter.

~Stir until well incorporated.

~Press in to bottom of 4 pudding cups or small bowls.

~Refrigerate while making pudding.

Pudding Directions:

~Add 2 cups strawberries into a blender (or use an immersion blender) and puree the strawberries.

~Place a strainer over a medium sized bowl and strain pureed strawberries.

~Discard pulp.

~Stir in 1/2 cup granulated sugar and 1 teaspoon vanilla extract.

~Stir in 1 cup whole milk and 1 cup heavy cream.

~In a small bowl, stir 4 tablespoons corn starch and 4 tablespoons milk together until smooth.

~Whisk corn starch mixture into strawberry mixture until well incorporated.

~Pour mixture into a medium pot or skillet and cook over low heat, stirring continuously.

~Heat until mixture becomes thick (this takes about 10-15 minutes).

~Remove from heat and pour over graham cracker crust.

~Allow to cool completely (I put a piece of plastic wrap directly over pudding to prevent a skin forming).

Topping Directions:

~Spread a whip cream or cool whip over top of pudding.

~Sprinkle a small amount of graham cracker crumbs over top.

~Drizzle strawberry syrup over top.

~Refrigerate until cold.  

Strawberry Crackle Salad

 So light and fluffy and delicious.  This is a recipe that you want to serve right away.   I do get every thing ready for it the day before minus the crackle stuff.  I put the crackle stuff in just before I serve it.  The recipe calls for 4 cups of sliced strawberries, next time I would add 6 cups.   You can also substitute the strawberries with raspberries or blueberries.

STRAWBERRY CRACKLE SALAD

    (serves 8)

Ingredients:

*2 cups crushed pretzels (I use thin pretzels)

*1 cup pecans, chopped

*1 cup light brown sugar, packed

*1 cup butter, melted

*pinch of salt

*4-6 cups sliced strawberries

*2 (8 ounce) packages cream cheese, softened

*3/4 cup granulated sugar

*2 teaspoons vanilla extract

*1 (16 ounce) container cool whip, softened

Directions:

~Preheat oven to 400 degrees.

~Line a cookie sheet with parchment paper.

~In a medium bowl, mix 2 cups crushed pretzels, 1 cup chopped pecans, and 1 cup light brown sugar.

~Stir in 1 cup melted butter and a pinch of salt until mixture is. well coated.

~Spread mixture onto prepared cookie sheet.

~Bake for 8-10 minutes until mixture is bubbling.

~Remove from oven and cool completely.

~Once cooled, break mixture into small pieces.

~In a large bowl, beat 2 (8 ounce) packages cream cheese, 3/4 cup granulated sugar, and 2 teapoons vanilla extract until smooth.

~Gently fold in 1 (16 ounce) container cool whip.

~Cover and refrigerate until ready to serve.

~Just before serving, fold in 4-6 cups sliced strawberries, and half of the pretzel mist.

~Top with remaining pretzel mixture and serve right away.

Peanut Butter Cup Pie

A very rich dessert.  I do love peanut butter and chocolate.  

PEANUT BUTTER CUP PIE

(serves 8)

Ingredients:

*1 (9-inch) graham cracker crust (chocolate or regular)

*12 peanut butter cups, cut up into small pieces

*1 (8 ounce) package cream cheese, softened

*1 cup powdered sugar

*1 cup creamy peanut butter

*1 (8 ounce) cool whip, thawed

*1/4 cup chocolate chips

Directions:

~Cut 12 peanut butter cups into small pieces.

~Melt 1 cup creamy peanut butter in microwave (about 30-40 seconds).

~In a large mixing bowl, mix 1 (8 ounce) softened cream cheese, 1 cup powder sugar, 1 cup melted peanut butter, 1 (8 ounce) thawed cool whip, and the 12 cut up peanut butter cups until well combined

~Pour into 9-inch graham cracker crust.

~Cover and refrigerate for at least 4 hours.

Brownie Pudding

 Chocolatey, rich,  ooey-gooey goodness.   So rich.   Best served warm, but also good cold.   A scoop of vanilla ice cream tops it off.  Yes, you do need to do the water bath for it to turn out right.

BROWNIE PUDDING

(serves 6-8)

Ingredients:

*5 large eggs

*1 3/4 cup granulated sugar

*3/4 cup unsweetened cocoa powder

*1/2 cup all-purpose flour

*1/4 teaspoon salt

*1 teaspoon vanilla extract

*1 cup (2 sticks) butter, melted

Directions:

~Preheat oven to 325 degrees.

~Grease a 8x8 baking dish.

~In  a large mixing bowl, beat 5 eggs and 1 3/4 cup granulated sugar for 6-8 minute or until mixture is thick and a pale yellow.

~Stir in 1 teaspoon vanilla.

~In a medium bowl, whisk 3/4 cup unsweetened cocoa, 1/2 cup all-purpose flour and 1/4 teaspoon salt together until well combined.

~Stir dry ingredients into wet ingredients until just combined (do not over mix).

~Stir in 1 teaspoon vanilla until well mixed.

~Stir in 1 cup melted butter until just combined.

~Pour into prepared baking dish.

~Set dish into a larger oven proof pan (I use an aluminum pan).

~Pour water into aluminum pan until it's half way up the sides.

~Bake for 60-65 minutes (top will be set, but center will be gooey).

~Allow to cool for 15-20 minutes before serving.

Eclair Cake

 It's best to make this dessert the day before you need it or at least 8 hours before.   It's also super easy to make.  I do make my own cool whip and it even makes it better. 

 

ECLAIR CAKE

(serves 12-16)

Cake Ingredients:

*1 (16 ounce) box graham crackers

*2 (3.25 ounce) boxes instant French vanilla pudding

*3 1/2 cups whole milk

*1 (8 ounce) container cool whip, thawed

Topping Ingredients: (I like to double the topping recipe)

*1 1/2 cups powdered sugar

*1/3-1/2 cup unsweetened cocoa

*3 tablespoons butter, softened

*1/3 cup whole milk

*2 teaspoons light corn syrup 

*1 teaspoon vanilla extract

Cake Directions:

~Layer a single row of graham crackers in the bottom of a 9x13 inch baking dish.

~In a large bowl, whisk together 2 (3.5 ounce) boxes French vanilla pudding and 3/12 cups whole milk until mixture thickens and is lump free.

~Fold in 1 (8 ounce) container of thawed cool whip until well incorporated.

~Pour half of the mixture over the graham crackers, and spread it until it coats all the crackers.

~Layer another single layer of graham crackers over the pudding mixture.

~Spread the remaining pudding mixture evenly over the graham crackers.

~Layer one more singe layer of graham crackers.

Topping Directions:

~In a large bowl, whisk together 1 1/2 cups powdered sugar, 1/3-1/2 cup unsweetened cocoa, 3 tablespoons softened butter, 1/3 cup whole milk, 2 teaspoons corn syrup, and 1 teaspoon vanilla extract until well mixed and no lumps.

~Gently spread evenly over graham crackers.

~Cover with plastic wrap and refrigerate overnight or for at least 8 hours.

No Bake Pumpkin Pecan Pie

 This is unbelievably good.  It needs to sit in the refrigerator for at least 4 hours, but I like it better sitting overnight.  You can also freeze it.  Just remove from freezer about 15 minutes before serving.

NO BAKE PUMPKIN PECAN PIE

(serves 8)

Ingredients:

*1 (8-inch) graham cracker crust

*1 1/2 cups whole milk

* 1 ( ounce) package of pumpkin spice instant pudding (or vanilla pudding + 1 teaspoon pumpkin pie spice)

*2 cups heavy cream

*1 (3.4 ounce) package instant vanilla pudding

*1 cup shredded coconut

*1/2 cup chopped pecans

*2 teaspoon vanilla extract

*1/2-3/4 cup sweetened condensed milk 

Directions:

~In a large mixing bowl, whisk 1 1/2 cups cold whole milk and 1 (3.4 ounce) box of pudding instant pudding mix.

~Mix until thickened.

~Refrigerate until needed.

~In another large mixing bowl, mix 2 cups heavy whipping cream and 1 (ounce) box of vanilla pudding until it is a thick whipped cream consistency.

~Add pumpkin pie pudding mixture to whip cream mixture and fold until well mixed.

~Pour into a graham cracker crust.

~Refrigerate for at least 2 hours.

~In another bowl, mix together 1 cup shredded coconut, 1/2 cup chopped pecans, 2 teaspoons vanilla extract, and 1/2 cup sweetened condensed milk.

~Mix until well incorporated (add another 1/4 cup sweetened condensed milk if mixture is to dry and not easy to spread).

~Pour over pie and freeze for at least 4 hours or overnight.

~Remove from freezer about 15 minutes before serving.

Pumpkin Pie Cheesecake Dump Cake

 Yummy.   If you don't want to make the cheesecake buy some  "cheesecake no bake" and use that.

PUMPKIN PIE CHEESECAKE DUMP CAKE

(serves 12)

Ingredients:

*2 (15 ounce) cans solid pumpkin 

*1 (14 ounce) can sweetened condensed milk 

*1 tablespoon pumpkin pie spice 

*4 large eggs

*1 (4 ounce) package cream cheese, softened

*1/2 cup powdered sugar

*1 cup whipped cream or cool whip

*1 (13.25 ounce) box spice cake mix (can use white or yellow if you prefer)

*3/4 cups butter, melted

Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch baking dish with cooking spray.

~In a large mixing bowl, mix 2 (15 ounce) cans of solid pumpkin, 1 (14 ounce) can sweetened condensed milk, 4 large eggs and 1 tablespoon pumpkin pie spice together until well combined.

~Pour into prepared baking dish.

~In a clean mixing bowl, mix 1 (4 ounce) package softened cream cheese and 1/2 cup powdered sugar together until soft and fluffy.

~Scoop dollops of cream cheese mixture over pumpkin pie filling.

~Take a knife and swirl cheesecake into pumpkin pie filling.

~Sprinkle 1 (13.25 ounce) box of spice cake mix evenly over top of pumpkin pie filling.

~Drizzle melted butter over top of cake mix.

~Bake for 45 minutes.

~Remove from oven and allow to cool.

~Best served once it cools.

Peach Dump Cake

 I love to make this when the peaches are out.   It can be made with canned peaches, but I think fresh peaches make it better.

 

I like to add a little cream to mine when it's still warm.

 

DUMP CAKE

(serves 12)

Ingredients:

*6-8 peaches, peeled and sliced (29 ounce can sliced peaches in heavy syrup)

*1 cup water (if using fresh peaches)

*1 1/2 teaspoon ground cinnamon

*1/8 teaspoon ground nutmeg (optional)

*1/3 cup light brown sugar (don't use if using canned peaches)

*1 cup chopped pecans (optional)

*1 (13.25 ounce) yellow or white cake mix

*1 1/2 cups melted butter

Directions:

~Preheat oven to 350 degrees.

~Place sliced peaches into the bottom of a 9x13 inch baking dish (or use 29 ounce can of sliced peaches with the heavy syrup).

~Pour 1 cup of water over peaches.

~Sprinkle 1/3 cup brown sugar over peaches.

~Sprinkle 1 1/2 teaspoon ground cinnamon over peaches.

~Sprinkle 1/8 teaspoon ground nutmeg over peaches (optional)

~Sprinkle 1 cup chopped pecans over peaches (optional)

~Sprinkle 1 (13.25 ounce) box white or yellow cake mix evenly over peaches.

~Drizzle 1 1/4 cups melted butter evenly over dry cake mix.

~Place in preheated oven and bake for 45-50 minutes. 

~Remove from oven and allow to cool for 10 minutes before serving.

Peanut Butter Bars

I sometimes substitute the graham crackers with vanilla wafers or nutter butter cookies.

PEANUT BUTTER BARS

(makes 12)

Bar Ingredients:

*1 cup butter, melted and cooled slightly 

*1 cup creamy peanut butter

*1 3/4 cup powdered sugar

*2 cups graham cracker crumbs

Frosting Ingredients:

*1 cup semi-sweet chocolate chips

*1 cup milk chocolate chips

*1/4 cup peanut butter

Bar Directions:

~Line a 8x8 inch baking dish with parchment paper or spray with cooking spray.

~Crush 2 cups graham crackers in a food processor or in a zip-lock bag.

~In a large bowl, melt 1 cup creamy peanut butter, and 1 cup butter in a microwave.

~Beat in 1 3/4 cup powdered sugar into the peanut butter mixture.

~Fold in the graham cracker crumbs.

~Press mixture into prepared 8x8 inch pan.

Frosting Ingredients:

~In a medium bowl, melt 1 cup semi-chocolate chips, 1 cup milk chocolate chips, and 1/4 cup peanut butter in a microwave.  Stirring every 15 seconds until chocolate is melted (about 30-45 seconds).

~Spread evenly onto bars.

~Cover and chill for at least 90 minutes.

~Cut into 12 equal pieces.

Mini No Bake Banana Cream Pies

 These are quick and easy to make.  Good cold or frozen.  Next time I make them, I would sprinkle a little bit of graham cracker crumbs over the top for color.

MINI NO BAKE BANANA CREAM PIES

(makes 24)

Crust Ingredients:

*1 1/2 cups graham cracker crumbs (or vanilla wafer crumbs)

*1/2 cup butter, melted

*1/2 cup granulated sugar

Pie Ingredients:

*1 (5.1 ounce) box instant banana cream pudding mix

*3 cups whole milk

*1 1/2 cups heavy whipping cream

*1/4 cup  powdered sugar

*1 teaspoon vanilla extract

*2 ripe bananas, chopped small

Crust Directions:

~In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/2 cup granulated sugar until well mixed.

~Put paper liners in a cupcake pan.

~Divide crust evenly into each cupcake liner and press down (about 1 tablespoon in each liner).

~Refrigerate until ready to fill.

Banana Cream Pie Directions:

~In a large mixing bowl, whisk 1 (5.1) ounce box instant banana cream pudding and 3 cups whole milk until thickened.

~Place in refrigerator for at least 15 minutes.

~In a large mixing bowl, whisk 1 1/2 cups heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until mixture forms stiff peaks (I do this with my electric mixer).

~Take pudding out of refrigerator and gently fold into the  whipped cream until well incorporated.

~Fold in 2 chopped bananas.

~Remove crust from refrigerator and evenly fill each cupcake liner with pudding mixture.

~Refrigerate for at least 1 hour before serving or gently cover and place in freezer.

Spice Cake Truffles

 Easy peasy to make.   I normally make a spice cake with cream cheese frosting and use the leftover to make these.

SPICE CAKE TRUFFLES

(makes 48-50)

Ingredients:

*1 (15.2 ounce) box spice cake mix (or make your own spice cake)

*1 (3.4 ounce) package instant cheesecake pudding

*1/2 cup whole milk 

*If you make your own spice cake and cream cheese frosting then you can omit the pudding and milk

*1 (24 ounce) package white almond bark, chopped in small pieces.

Directions:

~If using a homemade cake that is frosted, place cake into a large mixing bowl and a mix until it all becomes well incorporated.  Now skip down until 'Shape dough into  balls' section. 

~Bake cake as directed on the box .

~Allow the cake to cool completely.

~Break up cake into pieces and place in a large mixing bowl.

~Add in /12 cup whole milk and 1 (3.4 ounce) box instant cheesecake pudding.

~Mix until fully incorporated.

~Shape dough into 1-inch balls (I use a small cookie scoop).

~Place onto a parchment lined cookie sheet.

~Place in freezer for at least 30 minutes.

~Melt 24 ounce of chopped white almond bark over a double boiler (do not let water boil).

~Dip cake balls into melted almond bark until entire ball is coated.

~Refrigerate until almond bark is set.

~Store in an air tight container in the refrigerator.

Cherry Dump Cake

 Any dump cake is so quick and easy to make.   

CHERRY DUMP CAKE

(serves 12)

Ingredients:

*2 (21 ounce) cans cherry pie filling

*1 ( 15.25 ounce) box of cherry chip cake

*1/2 cup butter, melted

*1/2 cup pecans, chopped

Directions:

~Preheat oven to 350 degrees.

~Spread 2 (21 ounce) cans of cherry pie filling into the bottom of  9x13 inch baking dish.

~Sprinkle 1 (15.25 ounce) box of cherry chip cake mix evenly over top of the cherry pie filling.

~Drizzle 1/2 cup melted butter evenly over cake mixture.

~Sprinkle 1/2 cup chopped pecans over top of mixture.

~Bake in preheated oven for 35-40 minutes (cherry pie filling will be bubbly and topping a golden brown).

~Cool completely and serve.

Maple Pumpkin Cheesecake Truffle

 Yummy.  You can make this with store bought angel food cake to make it easier, but you need to drizzle a small amount of  maple syrup over the cake layers when layering it.  

MAPLE PUMPKIN CHEESECAKE  TRUFFLE

(serves 6-10)

Cheesecake Ingredients:

*2 (8 ounce) packages cream cheese, softened

*1/2 cup granulated sugar

*1/2 cup dark brown sugar 

*1/2 cup pumpkin puree

*1 tablespoon pumpkin pie spice

*1/2 teaspoon vanilla extract

*1 1/2 cups heavy cream

Maple Angel Food Cake Ingredients:

*1 store bought angel food cake or pound cake (better if you can find a maple flavored one)

*1/4 cup maple syrup (if you don't use maple angel food cake)

*or make your own Maple Angel Food Cake

*1 cup toasted pecans

Whipped Cream Ingredients: (or use a 16 ounce container of cool whip)

*1 1/2  cups heavy cream 

*1/8 cup powdered sugar

Cheesecake Directions:

~In a large bowl, beat 2 (8 ounce) packages of cream cheese until light and fluffy.

~Using a paddle attachment beat in 1/2 cup granulated sugar and 1/2 cup dark brown sugar until well combined and the sugar is dissolved.

~Stir in 1/2 cup pumpkin puree, 1 tablespoon pumpkin spice, and 1/2 teaspoon vanilla extract.

~Switch to a whisk attachment add 1 1/2 cups heavy cream and whisk on medium-high until stiff peaks form.

Whipped Cream Directions:

~In a large bowl whisk 1 1/2  cups heavy cream and 1/8 cup powdered sugar together until soft peaks form.

~Cover and refrigerate until ready to use.

Assemble Truffle:

~Cut up Angel food cake into bite size pieces.

~Layer the bottom of the truffle bowl with about 1/4 of the angel food cake.

~If you aren't using a maple flavored angel food cake, then drizzle some of the maple syrup over the cake pieces.

~Spread about 1/3 of the cheesecake over the top of the cake.

~Spread about 1/3 of the whipped cream over the cheesecake.

~Repeat the layer cake, cheesecake, whipped cream 2 more times, leaving the whipped cream off the last layer.

~Sprinkle pecans over the last layer of pumpkin cheesecake.

~Cover truffle dish with plastic wrap and refrigerate for at least 4 hours before serving.

Salted Caramel Bars

Just a small piece will cure any sweet craving.  Sometimes I like to melt about 1/2 cup chocolate chips and then drizzle it over top of the bars when they come out of the oven.  Also, sprinkling 1/2 cup coconut over top of the caramel (before you put the crumb topping on) is veery good.

SALTED CARAMEL BARS

(servings 24)

 

Crust Ingredients:

*1 cup butter, softened

*1 cup granulated sugar

*1 1/2 cups powdered sugar

*1 tablespoon vanilla extract

*3 cups all-purpose flour

Filling Ingredients:

*1 cup butter

*1 cup granulated sugar

*4 tablespoons light corn syrup

*1 tablespoon vanilla extract

*1 (14 ounce) sweetened condensed milk

*1 tablespoon flaky sea salt

Crust Directions:

~Preheat oven to 325 degrees.

~Grease a 9x13 inch baking dish and line with parchment paper.

~In a large bowl, mix 1 cup softened butter, 1 cup granulated sugar, and 1 1/2 cups powdered sugar together until smooth and creamy.

~Stir in 1 tablespoon vanilla extract until well incorporated.

~Stir in 3 flour (about 1 cup at a time) until well mixed.

~Press half of the dough evenly into prepared pan.

~Bake for 15-20 minutes, or until edges are a light golden brown.

~Allow to cool for about 5-7 minutes.

Filling Directions:

~In a medium saucepan, melt 1 cup butter over medium heat.

~Stir in 1 cup granulated sugar, 4 tablespoons light corn syrup, and 1 tablespoon vanilla extract.

~Cook over medium heat, stirring constantly until mixture begins to boil.

~Reduce heat to low and stir in 1 (14 ounce) can sweetened condensed milk.

~Continue cooking over medium heat, stirring constantly for 10-15 minutes or until mixture thickens and turns a golden caramel color.

~Pour mixture evenly over crust.

~Sprinkle with sea salt.

~Crumble remaining dough evenly over caramel, pressing down lightly on dough.

~Bake for another 25-30 minutes, or until topping turns a light golden brown. 

~Allow to cool completely.

~Cut into 24 pieces.

Crowd Size Key Lime Pie Bars

 Really easy and quick to make, but you do need to refrigerate it for a few hours before serving.

CROWD SIZE KEY LIME PIE BARS

(makes 40-45)

Ingredients:

*3 cups crushed graham crackers 

*3/4 cup butter, melted and cooled

*4 (14 ounce) cans sweetened condensed milk

*2 (8 ounce) packages cream cheese, softened 

*1 cup + 1/3 cup key lime juice

*2 tablespoons lime zet (optional)

Directions:

~Preheat oven to 350 degrees.

~Spray a 13x18 inch tin or cookie sheet with cooking spray and set aside.

~In a large bowl, mix 3 cups crushed graham crackers and 3/4 cup melted butter together until well incorporated.

~Press evenly into the bottom of the prepared pan.

~In a large mixing bowl,  cream 2 (8 ounce) packages softened cream cheese, 4 (14 ounce) cans sweetened condensed milk, and 3/4 cup melted butter together.

~Stir in 1 cup + 1/3 cup key lime juice until well incorporated and mixture is smooth.

~Pour over graham cracker crust and gently smooth evenly over crust.

~Bake for 18-20 minutes.

~Remove from oven and sprinkle lime zest over top (optional).

~Allow to cool completely.

~Cover and refrigerate for at least 3 hours before serving.

Butterscotch Budino (Italian Butterscotch Pudding)

 This is so creamy and delicious.  I like to add some Salted Caramel Sauce over it and top it with whipped cream.

This recipe calls for rum, but I never have liquor in my house, so I leave it out.  It's still so good!

BUTTERSCOTCH BUDINO (ITALAIAN BUTTERSCOTCH PUDDING)

(4 servings)

Ingredients:

*1/2 cup brown sugar, packed

*1/4 teaspoon kosher salt

*1/4 cup water

*3 tablespoons butter, cut in 2 slices

*1 1/2 cups warm heavy cream

*3/4 cup warm milk

*1 large egg

*2 large egg. yolks

*2 tablespoons + 1 teaspoon corn starch

*1 tablespoon rum (optional)

Directions:

~In a large heavy-bottomed saucepan, add 1/2 cup packed brown sugar, 1/4 teaspoon kosher salt, and 1/4 cup water.

~Bring mixture up to a boil over medium-high heat (no need to stir).

~Allow to boil until mixture is bubbling a lot and mixture is very dark  (7-10 minutes) (no need to stir).

~Remove from heat.

~Whisk in 3 tablespoons butter until completely melted.

~Carefully whisk in 1 1/2 cups heavy cream.

~Return to low heat and whisk until sugar is melted once again (it may form chunks when adding the milk).

~Whisk in 3/4 cup milk and cook until hot.

~Remove from heat.

~In a small bowl, whisk 1 whole egg and 2 egg yolks.

~Whisk in 1 tablespoon + 1 teaspoon corn starch until completely incorporated.

~Slowly whisk in 1 cup  hot mixture into egg mixture (a 1/4 cup at a time).

~Return mixture to low heat and whisk in egg mixture until mixture starts to thicken up (2-3 minutes).

~Remove from heat and whisk in 1 tablespoon rum.

~Pour into 4 serving dishes.

~Place a piece of plastic wrap directly on each serving of pudding (this prevents a skin from forming on the pudding).

~Refrigerate until cold (about 2-4 hours).

~Remove from refrigerator, remove plastic wrap and pour some salted caramel sauce over and top with whipped cream.  

Snickerdoodle Apple Pie

 The mixture of these two go really good together.    

SNICKERDOODLE APPLE PIE

(serves 8)

Apple Pie Filling Ingredients:

*1/4 cup butter

*6 medium Granny Smith apples, peeled & sliced thin

*1/2 cup light brown sugar, packed

*1 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

Snickerdoodle Ingredients:

*3/4 cup butter, softened

*3/4 cup granulated sugar

*1 large egg, room temperature

*2 teaspoons vanilla extract (maple extract is good too)

*1/2 teaspoon baking soda

*1/2 teaspoon cram of tarter

*1/2 teaspoon salt

*2 cups all-purpose flour

Topping Ingredients:

*1/2 cup granulated sugar

*1 tablespoon ground cinnamon

Apple Pie Filling Directions:

~Preheat oven to 350 degrees.

~In a large skillet, over medium-low heat, add 6 cups sliced apples, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.

~Stir to coat the apples and cook for 6-8 minutes, stirring often (until apples become semi-soft).

~Remove from stove and set aside.

Snickerdoodle Topping Directions:

~In a large mixing bowl, 3/4 cup softened cream butter and 3/4 granulated  sugar together until smooth.

~Beat in 1 egg and 2 teaspoons vanilla extract (or 1 teaspoon maple extract).

~Sift in 2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tarter, and 1/2 teaspoon salt and mix until well incorporated.

~Pour apple mixture into a 9x13 inch baking dish.

~Using a tablespoon, scoop dollops of cookie dough mixture over apples.

Topping Directions:

~In a small bowl, whisk 1/2 cup granulated sugar and 1 tablespoon ground cinnamon together.

~Sprinkle over cookie dough and apples.

~Bake for 25-30 minutes or until cookie dough starts to brown.

~Serve warm or cold.

Carmelitas

 A great dessert to take to any party.  I add coconut & pecans to mine.  This recipe will work fine without them.  In fact most Carmelitas do not have them.

CARMELITAS

(makes 36)

Ingredients:

*2 cups oatmeal

*1 3/4 flour

*1 1/2 cups light brown sugar

*1 teaspoon baking soda

*1/4 teaspoon salt

*1 cup butter, melted

*2 cups chocolate chips (I like to mix milk chocolate & semi sweet together)

*50 Kraft soft caramels, unwrapped

*1/2 cup heavy cream

*1 cup coconut (recipe does not call for this, but I like to add it sometimes)

*1/2 cup pecans, chopped (recipe does not call for this, but I like to add it sometimes)

Directions:

~Preheat oven to 350 degrees.

~In a large bowl, mix oatmeal, flour, brown sugar, baking soda, salt and melted butter together until well combines.

~Line a 9x13 inch baking dish with parchment paper and spray with cooking spray or spray with cooking spray.

~Spread half of the mixture evenly over the bottom of the pan, and gently pat down.

~Sprinkle 1 1/2 cups chocolate chips evenly over crust.

~If adding coconut, now is the time to do it (sprinkle evenly over chocolate chips).

~If adding pecans, now is the time to do it (sprinkle evenly over coconut).

~In a double boiler mix caramels & heavy cream together (or melt in microwave, stirring every 30 seconds until melted).

~Cook until melted and creamy,  stirring often.

~Pour evenly over chocolate chips.

~Evenly sprinkle remaining oatmeal mixture over melted caramel.

~Sprinkle remaining chocolate chips over top.

~Bake in preheated oven for 25-30 minutes or until golden and caramel is bubbly.

~Cool completely before cutting. 

Pumpkin Pudding

 So creamy and delicious.  

PUMPKIN PUDDING

(serves 6)

Ingredients:

*3/4 cup granulated sugar

*3 tablespoons corn starch

*1/4 teaspoon ground cinnamon

*1/2 teaspoon pumpkin pie spice

*1/4 teaspoon salt

*1 1/2 cups whole milk

*1 1/2 cups heavy cream

*2 large room temperature eggs

*1 tablespoon pure vanilla extract

*2 tablespoons butter

*2/3 cup pumpkin puree

*1/2 cup whip cream

*dash of cinnamon (optional)

Directions:

~In a medium saucepan, add sugar, corn starch, salt, cinnamon, pumpkin pie spice, and eggs.

~Whisk until smooth and creamy.

~Whisk in milk & heavy cream.

~Cook over medium-low heat until mixture comes to a boil, whisking continuously (mixture will thicken up some and be smooth and creamy.

~Remove from heat.

~Whisk in pumpkin puree until well combined.

~Whisk in butter and vanilla extract until butter is melted and mixed in good.

~Pour evenly into bowls.

~Place a small piece of plastic wrap over directly over putting to prevent and skin from forming.

~Refrigerate until chilled (2-3 hours).

~Top with whip cream and sprinkle a little cinnamon on top.

Pumpkin Cheesecake Balls

 Super easy to make.  You can add chopped pecans to this if you want. 

PUMPKIN CHEESECAKE BALLS

(35-40)

Ingredients:

*1 (15.25 ounce) spice cake mix

*1/3 cup pumpkin puree

*1/2 cup cream cheese, softened

*12 ounces white almond bark (or white chocolate chips)

*2-3  tablespoons pumpkin pie spice

Directions:

~Place cake mix into a microwave safe bowl.

~Microwave for 1 minute, stirring after 30 seconds.

~Remove from microwave and set aside to cool completely.

~In a large mixing bowl, beat softened cream cheese and pumpkin puree until smooth and creamy.

~Add cooled cake mix and mix until well incorporated.

~Cover bowl and refrigerate for at least 2 hours.

~Scoop dough out (I use a very small cookie scoop about 1.5 tablespoons) and roll into a bowl.

~Place on a plate or cookie sheet.

~Cover and freeze for at least 30 minutes. 

~Melt almond bark over a double boiler or a microwave, stirring often, until mixture is smooth and chocolate melted.

~Roll cake balls into melted chocolate (I use a fork or spoon) until completely coated.

~Return to plate or cookie sheet.

~Sprinkle with pumpkin spice on tops of coated cake balls.

~Allow to cool completely (when chocolate hardens back up). 

~Keep refrigerated until ready to eat.