Brown Sugar Cake
Cindy Lyzerga
Zeeland, MI
This cake is easy and fun to make! It is always a hit at our church potlucks and I never take home any leftovers.
18-1/2 oz. pkg. white cake mix
3.4-oz. pkg. instant vanilla pudding mix
2 eggs, beaten
2 c. milk
3/4 c. brown sugar, packed
3/4 c. semi-sweet chocolate chips
In a large bowl, stir together dry cake and pudding mixes, eggs and milk. Pour batter into a greased 13"x9" baking pan. Sprinkle brown sugar and chocolate chips over batter. Bake at 375 degrees for 30 to 35 minutes, until cake tests done. Makes 12 servings.
When time is short, a super-fast dessert is in order. Layer cubes of angel food cake with cherry or blueberry pie filling in pretty parfait glasses. Add a dollop of whipped topping...yummy!
Hasty Peach Cobbler
Cynthia Green
Worthington, IN
This recipe is a lifesaver when you have last-minute dinner guests. Mix it up quick, pop it in the oven and by the time you’ve finished dinner, a scrumptious warm dessert is ready. Try it with other flavors of pie filling too.
1/2 c. all-purpose flour
1/2 c. sugar
1 t. baking powder
1/2 c. milk
2 T. butter, diced
21-oz. can peach pie filling
Garnish: vanilla ice cream
In a bowl, mix together flour, sugar and baking powder. Add milk and stir to mix well. Dot a 9"x9" baking pan with butter; pour batter into pan. Spoon peaches over batter. Bake at 375 degrees for 30 minutes, until golden. Serve warm, topped with a scoop of ice cream. Makes 6 servings.
Forget about anything fussy...enjoy dessert outside and let the crumbs fall where they may!
Berry Cream Tarts
Diana Chaney
Olathe, KS
These cream-filled tarts look like you went to a lot of effort, but they’re a snap to make. A luscious way to serve dewy-fresh berries from the farmers’ market!
10-oz. pkg. frozen puff pastry shells, thawed
1/4 c. milk
1/4 c. brown sugar, packed
8-oz. pkg. cream cheese, softened
1/2 c. sugar
1/2 t. cinnamon
1-1/2 c. favorite berries
Optional: whipped topping
Place pastry shells on a lightly greased baking sheet. Brush shells with milk and sprinkle with brown sugar. Bake at 375 degrees for 10 to 15 minutes, until shells turn golden. Remove from oven and remove tops of shells; set aside. In a bowl, blend together cream cheese, sugar and cinnamon. Spoon 2 tablespoons of cream cheese mixture into each shell; top with berries. Replace tops. Return filled shells to oven and bake an additional 5 minutes, or until filling is warm and bubbly and tops are golden. Garnish with whipped topping, if desired. Makes one dozen.
Use a sugar shaker to save clean-up time in the kitchen...it’s ideal for dusting powdered sugar onto desserts warm from the oven.
Speedy Little Devils
Dolores Brown
Martinsburg, WV
When my son was a junior in high school, he tried these bars at a friend’s house. The friend’s mom sent the recipe home with my son and he told me I had to make some too. He just turned forty recently and I’m still making these yummy bars for him!
18-1/4 oz. pkg. devil’s food cake mix
1/2 c. butter, softened
1 c. creamy peanut butter
13-oz. jar marshmallow creme
Blend together dry cake mix and butter; reserve one cup of mixture for topping. Place remaining mixture in an ungreased 8"x8" baking pan; press to form a crust. Blend together peanut butter and marshmallow creme; carefully spread across crust. Sprinkle with reserved topping. Bake at 350 degrees for 20 minutes, until lightly golden. Do not overbake as bars will become too hard. Cool; cut into bars. Makes one dozen.
A pizza cutter is handy for cutting brownies and bar cookies neatly. Dip the cutter into warm water between cuts.
Easy Angel Food Bars
Becky Holsinger
Reedsville, OH
When I need a quick & easy dessert, I make these bars. As yummy as they are, people think they took a lot longer to make! Pineapple is my favorite, but you can use any kind of pie filling.
16-oz. pkg. angel food cake mix
21-oz. can pineapple pie filling
Combine dry cake mix and pie filling; blend until smooth. Pour batter into an ungreased 15"x10" jelly-roll pan. Bake at 350 degrees for 20 to 25 minutes, until golden and top springs back when lightly touched. Cool in pan; cut into squares. Makes 2 dozen.
For buffets or dinner parties, roll up flatware ahead of time in colorful napkins and stack in a basket...or let the kids do it for you!
Sweet Apple Dumplings
Becca Jones
Jackson, TN
This recipe is a family favorite and has been used often for special occasions as well as weekday suppers. It is very easy to prepare. I hope you enjoy it as much as we do!
2 Granny Smith apples, cored, peeled and quartered
cinnamon to taste
8-oz. tube refrigerated crescent rolls
1/2 c. butter, melted
1 c. orange juice
1 c. sugar
Garnish: vanilla ice cream or whipped topping
Toss apple quarters with cinnamon; set aside. Separate crescent rolls; wrap each apple quarter in a roll. Arrange in a 13"x9" baking pan sprayed with non-stick vegetable spray. Mix together butter, orange juice and sugar; blend well. Drizzle over wrapped apples. Bake at 350 degrees for 28 to 30 minutes, or until golden and apples are tender. Serve warm, garnished as desired. Makes 8 servings.
Keep a shaker jar of apple pie spice handy if you love to bake. A blend of cinnamon, nutmeg and allspice, it’s scrumptious in all kinds of baked goods, from pies to cookies to quick breads.
Grandmother’s Apple Crunch
Karen Sylvia
Brighton, CO
My sons love this yummy old-fashioned dessert! My grandmother used to make this delicious recipe in the fall and it has been handed down for two generations.
6 to 8 Granny Smith apples, cored, peeled and sliced
1/2 c. brown sugar, packed
1/2 c. sugar
1/2 c. all-purpose flour
1/2 c. butter, softened
cinnamon to taste
Optional: vanilla ice cream
Place apples in an ungreased 8"x8" baking pan; set aside. In a bowl, mix remaining ingredients except ice cream. Sprinkle mixture over apples. Bake at 350 degrees for 30 minutes, or until apples are tender. Serve warm, topped with ice cream, if desired. Serves 6.
Keep a spray mister full of lemon juice in the fridge. So handy for spritzing sliced pears, apples or peaches...adds extra zing and prevents browning too!
Speedy White Chocolate Fudge
Vicki Echols
Corydon, KY
Made in the microwave...so easy!
8-oz. pkg. cream cheese, softened
4 c. powdered sugar
1-1/2 t. vanilla extract
12-oz. pkg. white chocolate chips
3/4 c. chopped pecans
In a large bowl, beat cream cheese with an electric mixer on low speed. Gradually add powdered sugar and vanilla; beat until smooth and set aside. Place chocolate chips in a microwave-safe bowl; microwave on high for one to two minutes, until melted. Stir chocolate until smooth; add cream cheese mixture and beat until smooth. Stir in pecans. Pour into a buttered 8"x8" baking pan. Chill until firm; cut into squares. Makes about 2 dozen.
Quick Peanut Butter Fudge
Katie Schamle
Hutchinson, KS
No one will know how easy it was to make this awesome treat!
16-oz. can favorite-flavor frosting
1 c. creamy or crunchy peanut butter
Combine ingredients in a microwave-safe bowl; microwave on high for 40 seconds. Stir together and pour into a buttered 8"x8" baking pan. Refrigerate for at least 20 minutes; cut into squares. Makes about 2 dozen pieces.
Black & White Fluff Dessert
Kayla Eubanks
Pensacola, FL
This oh-so-simple dessert quickly became a favorite of my family & friends...they ask me to make it often. It just takes a few minutes and is an easy make-ahead to tuck into the fridge.
3.4-oz. pkg. instant vanilla pudding mix
1 c. buttermilk
8-oz. container frozen whipped topping, thawed
1 c. mini marshmallows
20 chocolate sandwich cookies, broken
In a bowl, stir together dry pudding mix and buttermilk. Fold in whipped topping until combined. Stir in marshmallows; carefully fold in cookies. Chill overnight. Serves 8.
Make up some bite-size ice cream treats just for the kids...sandwich a scoop of softened ice cream between vanilla wafers.
Super-Easy Puddin’ Cake
Cris Goode
Mooresville, IN
My husband’s favorite cake...it’s always a hit at get-togethers! The fresh berries make it look special, but it is really simple to make. You can mix & match lots of flavor combinations, like butter pecan cake with butterscotch pudding and topped with pecans, yum! You can even lighten it up a bit with fat-free and sugar-free pudding.
18-1/4 oz. pkg. devil’s food cake mix
2 3.4-oz. pkgs. instant chocolate pudding mix
2 c. raspberries
Prepare cake mix according to package directions. Bake in 2 greased 9" round cake pans; cool. Prepare pudding mixes according to package directions. Place one cake layer on a cake platter; top with half the pudding. Place the other layer on top; cover with remaining pudding. Sprinkle berries on top of cake and serve. Makes 8 servings.
Anchor layer cakes to serving pedestals with a dab of frosting before starting to decorate. The cake will stay in place, making frosting and decorating lots easier!
Secret-Ingredient Turtle Trifle
Brenda Hager
Nancy, KY
Believe me, your guests will have a hard time guessing that this quick & delicious dessert started with a frozen pecan pie!
32-oz. pkg. frozen pecan pie, thawed, cut into bite-size pieces and divided
8-oz. pkg. cream cheese, softened
8-oz. container frozen whipped topping, thawed
1 t. vanilla extract
1/3 c. fudge ice cream topping
1/3 c. caramel ice cream topping
1/2 c. chopped pecans
Layer half the pecan pie pieces in a large glass trifle bowl; set aside. In a bowl, blend cream cheese, whipped topping and vanilla until smooth. Spoon half of mixture over the pecan pie pieces; repeat layers. Drizzle with toppings; sprinkle with pecans. Chill before serving. Makes 15 to 20 servings.
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed and puts them in your debt.
E-Z Chocolate Chip Bars
Jill Gagner
Morris, MN
Made from scratch in just a few minutes! My mom got this recipe from our neighbor when I was growing up. These crunchy bar cookies are always a big hit with my teens and their friends.
1 c. butter, softened
1 c. brown sugar, packed
1 t. vanilla extract
2 c. all-purpose flour
1 to 2 c. semi-sweet chocolate chips
Mix butter, brown sugar, vanilla and flour together in a bowl; stir in chocolate chips. Spread into a greased 12"x8" baking pan. Bake at 350 degrees for 20 to 25 minutes, until lightly golden. Cool; cut into squares. Makes one dozen.
Drop off a batch of your favorite cookies to the local firehouse, have the kids deliver them to the teachers’ lounge at school or wrap up several and tuck in the mailbox for your letter carrier. What a great way to start the day!
Beckie’s Wonder Cookies
Beckie Apple
Grannis, AR
No matter how busy I am, I make time for cooking and baking. These cookies mix up in less than 5 minutes and bake in 8 to 10 minutes…perfect for any busy mom! I named them Wonder Cookies because you’ll wonder how they disappeared so fast!
18-1/2 oz. pkg. milk chocolate cake mix
1/2 c. butter, melted and slightly cooled
1 t. vanilla extract
1 egg, beaten
Optional: 1 c. semi-sweet chocolate chips, 1/2 c. chopped nuts, 1/2 c. raisins, 1/2 c. sweetened flaked coconut
In a large bowl, stir together dry cake mix, butter, vanilla and egg. Fold in optional ingredients, as desired. Form into 2-inch balls and place 2 inches apart on lightly greased baking sheets. Bake at 350 degrees for 8 to 10 minutes, until golden. Makes about 2 dozen.
Crush nuts quickly...place them in a plastic zipping bag and roll over them with a rolling pin.
Simply Peachy Dessert
Libby Case
Shepherdsville, KY
Any time I have church get-togethers, I make this three-ingredient dessert...it’s delicious, light and fluffy!
18-1/2 oz. pkg. yellow cake mix
15-oz. can sliced peaches
1/2 c. chopped pecans
Prepare cake mix according to package instructions; set batter aside. Pour peaches and juice into a greased 13"x9" baking pan. Cover peaches with cake batter; sprinkle nuts on top. Bake at 325 degrees for 25 minutes, or until set. Serves 12 to 15.
Cherry Crumb Dessert
Charlotte Smith
Tyrone, PA
Need a quick & easy dessert? Try this...you probably have most of the ingredients in your pantry.
1/2 c. margarine, chilled
18-1/2 oz. pkg. yellow cake mix
21-oz. can cherry pie filling
1/2 c. chopped walnuts
Garnish: vanilla ice cream
In a large bowl, cut margarine into dry cake mix until it resembles coarse crumbs. Reserve one cup of mixture for topping. Pat remaining mixture into the bottom of a greased 13"x9" baking pan and 1/2-inch up the sides to form a crust. Spread pie filling over crust. Combine nuts with remaining crumbs; sprinkle over top. Bake at 350 degrees for 30 to 35 minutes. Serve warm, topped with ice cream. Makes 12 servings.
Caramel Apple Cake
Gloria Robertson
Midland, TX
A scrumptious dessert that feeds a crowd...from only four simple pantry ingredients! Terrific for last-minute potluck invitations.
16-oz. pkg. angel food cake mix
21-oz. can apple pie filling
1 t. apple pie spice
1/2 c. caramel ice cream topping
Mix together dry cake mix, pie filling and spice in a bowl. Pour into a 13"x9" baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees for 30 to 35 minutes. Cool; drizzle with topping. Makes 12 to 15 servings.
Keep a folder for clippings from magazines and newspapers...easy recipes, fun menus and party ideas you’d like to try. Whenever you plan a party, you’ll have plenty of great ideas to choose from!
Chocolate Sandwich Cookies
Amanda Porter
North Ogden, UT
These are scrumptious...it’s hard to believe they’re made from a box of cake mix!
2 18-1/2 oz. pkgs. devil’s food cake mix
4 eggs, beaten
1-1/2 c. shortening
1 t. vanilla extract
Combine all ingredients in a bowl; mix well. Roll into quarter-size balls and place on greased baking sheets. Bake at 350 degrees for 8 minutes; cool. To assemble cookies into sandwiches, spread Cream Cheese Frosting on the bottom of one cookie; press the bottom of another cookie onto frosting. Refrigerate until ready to serve. Makes about 5 dozen.
Cream Cheese Frosting:
8-oz. pkg. cream cheese, softened
1/2 c. margarine
2 c. powdered sugar
1 t. vanilla extract
Blend ingredients well.
Easy-squeezy! Place frosting ingredients in a plastic zipping bag. Squeeze to mix well, then snip off a small corner and squeeze to drizzle over baked goods...just toss away the empty bag!
Candy Shop Pie
Connie Hilty
Pearland, TX
It’s like magic...in just 5 minutes you have a scrumptious dessert that will really impress everyone!
1-1/4 c. milk
2 3.4-oz. pkgs. instant vanilla pudding mix
8-oz. container frozen whipped topping, thawed and divided
4 1-1/2 oz. chocolate candy bars, diced and divided
9-inch chocolate cookie crust
In a bowl, combine milk, pudding mixes and half the whipped topping. Whisk for one minute. Set aside 1/4 cup of candy bar pieces for garnish. Stir remaining pieces into pudding mixture; spoon into crust. Spread remaining topping over pie; sprinkle with reserved candy bar pieces. Serve immediately or refrigerate until ready to serve. Serves 8.
A quick trick to make chopping candy bars a breeze! Just wrap them in plastic and freeze for 10 to 15 minutes before chopping.
Frost-Me-Not Cupcakes
Kathy Pounder
El Campo, TX
My sister-in-law gave me this delicious recipe a long time ago...such a tasty time-saver!
4 1-oz. sqs. semi-sweet baking chocolate
1 c. butter
1/2 c. chopped pecans
1-3/4 c. sugar
1 c. all-purpose flour
4 eggs, beaten
1 t. vanilla extract
Melt chocolate and butter in a saucepan over medium-low heat. Stir until smooth; stir in nuts and set aside. In a large bowl, mix together remaining ingredients by hand; do not beat. Gently fold in chocolate mixture. Pour into greased or paper-lined mini muffin cups, filling 2/3 full. Bake at 325 degrees for 20 to 25 minutes. Makes 6 dozen.
Toting frosted mini cupcakes to a party or potluck? Empty egg cartons make clever carriers and they don’t cost you a penny.
Sunny Lemon Blossoms
Tina Dillon
Parma, OH
These pop-in-your-mouth treats are addictive! I only make them when company’s coming...so we aren’t tempted to eat them all ourselves!
18-1/2 oz. pkg. yellow cake mix
3.4-oz. pkg. instant lemon pudding mix
4 eggs, beaten
3/4 c. oil
Combine all ingredients in a large bowl. Spray mini muffin cups with non-stick vegetable spray; fill cups 1/2 full with batter. Bake at 350 degrees for 12 minutes. Cool in muffin tin on a wire rack 10 minutes; remove cupcakes from tin and cool completely. Dip each cupcake into Lemon Glaze to coat; shake off excess. Place on a wire rack set over a baking sheet; refrigerate until set. Makes 4 dozen.
Lemon Glaze:
4 c. powdered sugar
1/3 c. lemon juice
3 T. lemon zest
3 T. oil
3 T. water
Combine all ingredients; stir until smooth.
Watch for dainty old-fashioned teacups at tag sales. They’re perfect for filling with warm chocolate pudding or sipping your favorite spiced tea.
No-Bake Peanut Butter Bars
Cheri Maxwell
Gulf Breeze, FL
This is a favorite after-school treat at my house. So easy to make and the kids just love them!
2 c. margarine, divided
2 c. creamy peanut butter
4-1/2 c. powdered sugar
2 c. graham cracker crumbs
2 c. semi-sweet chocolate chips
Melt 1-1/2 cups margarine and pour into a large bowl. Add peanut butter, powdered sugar and graham cracker crumbs; blend well. Spread in a greased 15"x10" jelly-roll pan; set aside. In a saucepan over low heat, combine remaining margarine and chocolate chips. Stir occasionally until melted and smooth. Spread over peanut butter layer. Let cool completely before cutting into bars. Makes 3 dozen.
Host a cookie sampling party! Have each friend bring a plate of her tastiest cookies, while you provide the coffee and tea. Such a fun idea for a get-together!
Wonderful Wacky Cake
Susan Robinson
Elgin, AZ
When my kids were young, they helped me make this chocolate cake...a delicious homemade dessert in less than an hour.
3 c. all-purpose flour
2 c. sugar
6 T. baking cocoa
2 t. baking soda
1 t. salt
2 c. water
3/4 c. oil
2 t. vanilla extract
2 T. vinegar
Optional: frosting
Sift together flour, sugar, cocoa, baking soda and salt into a large bowl. Add remaining ingredients except frosting; mix until smooth. Pour into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 30 to 35 minutes. Cool; frost if desired. Makes 10 servings.
Creamy Peanut Butter Frosting
Janice Schuler
Alburtis, PA
My mother-in-law used to make this for her son’s birthday cakes. She often frosted half the cake with this peanut butter frosting and half with chocolate frosting.
1-1/2 c. powdered sugar
1/2 c. creamy peanut butter
1/4 c. milk
1/2 T. margarine
1/8 t. vanilla extract
Combine all ingredients together in a bowl. Beat until smooth and creamy. Add a little more milk if too thick. Makes enough frosting for a 2-layer cake or one 13"x9" cake.
Pastel Macaroons
Sue Landucci
Endwell, NY
My husband and I found this recipe in a cookbook from the church where we were married nearly forty years ago. My husband is the cookie baker and loves this recipe because it is so easy and tasty. By using different sherbets you can make them any flavors and colors you wish, like raspberry and lime for Christmastime.
2 c. lime sherbet
18-1/2 oz. pkg. white cake mix
1-1/2 T. almond extract
2 7-oz. pkgs. sweetened flaked coconut
Soften sherbet in a large bowl. Add dry cake mix and extract; blend just until well mixed. Stir in coconut. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 10 to 13 minutes, until light golden. Makes about 6 dozen.
A melon baller has lots of uses besides making juicy fruit salads. Put it to work forming perfect balls of cookie dough, coring apples and even making pretty little servings of butter for the dinner table. Clever!
Scrumptious Coconut Cake
Melody Taynor
Everett, WA
I just love coconut, but my family refused to eat anything with coconut in it until I found this cake recipe! Now it’s everyone’s birthday cake and special-occasion cake. The cream of coconut makes it extra-yummy.
18-1/2 oz. pkg. white cake mix
14-oz. can cream of coconut
14-oz. can sweetened condensed milk
16-oz. container frozen whipped topping, thawed
10-oz. pkg. sweetened flaked coconut
Prepare cake mix according to package instructions. Bake in a greased and floured 13"x9" baking pan. When cooled completely, use a wooden skewer to poke holes in the cake. Blend cream of coconut and condensed milk; spoon mixture over cake. Spread topping over cake; sprinkle with coconut. Refrigerate until serving time; keep chilled. Serves 10 to 12.
Make a celebration plate for serving up special treats. Check your local craft store for a clear glass plate and for craft paints designed especially for glass. Along the rim of the plate, add a special message like “Happy Birthday” or “Congratulations.” A fun, quick project for all ages.
Glorified Grahams
Helen Young
Colorado Springs, CO
A favorite cookie of our three boys and their schoolmates too! My boys liked to take these cookies to school for classroom parties...they’re easy to carry and yummy to eat.
24 graham cracker squares
1/2 c. butter, melted
1/2 c. brown sugar, packed
1 c. chopped pecans
Arrange graham cracker squares in a single layer on an ungreased 15"x10" jelly-roll pan. Mix together butter and brown sugar in a bowl; spoon over graham crackers. Sprinkle with nuts. Bake at 350 degrees for about 12 minutes. Remove to a wire rack. Cool completely; break into squares. Makes 2 dozen.
For a quick dessert garnish, toast nuts in a small dry skillet. Cook and stir over low heat for a few minutes, until toasty and golden. Cool, then place in plastic bags and freeze. Ready to sprinkle on pies, cakes or ice cream whenever you want to add a little pizazz!
Cinnamon Buñuelos
Leslie Limon
Jalisco, Mexico
A sweet and easy treat! Buñuelos are a traditional Mexican dessert. My grandfather prepared them often when I was a child and now I make them for my own kids.
1 c. sugar
1 T. cinnamon
1-1/2 c. oil
12 flour tortillas
Combine sugar and cinnamon in a bowl; mix well and set aside. In a large skillet, heat oil over high heat. Add tortillas, one at a time, and fry until golden on both sides. Place fried tortillas on a paper towel-lined plate to absorb excess oil. While still warm, dip tortillas in sugar mixture, making sure to coat both sides. Makes one dozen.
Making dessert for a crowd? It’s tricky to successfully double or triple recipe ingredients for cakes, cookies or candy. Instead, choose a recipe that feeds a bunch, or prepare several batches of a single recipe until you have the quantity you need.
Mississippi Mud Cake
Suzette Howell
Newcastle, OK
I first tried this fudgy microwave cake back in the early 1980s...it was quick, affordable and the family loved it. I still make it often, just for fun!
1 c. margarine
1/2 c. baking cocoa
4 eggs, beaten
2 c. sugar
1-1/2 c. all-purpose flour
2 t. vanilla extract
2 c. mini marshmallows
Place margarine in a microwave-safe 3-quart casserole dish. Microwave on high until melted, about one minute; cool. Add remaining ingredients except marshmallows; mix well. Microwave on high for 8 minutes, until cake tests done with a toothpick. Sprinkle marshmallows over cake and microwave for one additional minute. Spread Cocoa Icing over warm cake. Makes 12 to 15 servings.
Cocoa Icing:
1/4 c. margarine, melted
2 c. powdered sugar
1/4 c. baking cocoa
1/3 c. milk
In a bowl, blend all ingredients until smooth.
Try this fruit smoothie on a warm day...just substitute milk for water with a favorite frozen fruit juice concentrate. Pour into the blender and blend until frothy. So refreshing!
Hot Fudge Sauce
Jacklyn Akey
Merrill, WI
Some friends of mine used to serve this luscious Hot Fudge Sauce over ice cream at all their dinner parties. It was really a hit!
3 1-oz. sqs. unsweetened baking chocolate
5 T. butter
3 c. powdered sugar
1 c. evaporated milk
1 t. vanilla extract
In a saucepan over medium-low heat, melt chocolate and butter. Remove from heat; stir until smooth. Add powdered sugar alternately with evaporated milk; blend well after each addition. Return to stove; bring to a boil over medium heat, stirring constantly. Cook and stir until sauce becomes thick and creamy, about 8 minutes; stir in vanilla. Serve warm; refrigerate any leftovers. Makes about 5 cups.
Chocolate Chip Dip
Charlotte Smith
Tyrone, PA
I make this for all our church socials and ladies’ fellowship meetings...it’s always gone, gone, gone!
8-oz. pkg. cream cheese, softened
1/2 c. butter, softened
3/4 c. powdered sugar
2 T. brown sugar, packed
1 t. vanilla extract
1 c. mini semi-sweet chocolate chips
graham cracker sticks
In a small bowl, beat cream cheese and butter until light and fluffy. Add sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks. Makes 2 cups.
Pineapple Pig Cake
Jo Johnson
Beaver, OH
This cake is so irresistible, you may even make a pig of yourself eating it. One piece is never enough!
18-1/2 oz. pkg. yellow cake mix
8-oz. can crushed pineapple, drained
11-oz. can mandarin oranges, drained and chopped
9-oz. container frozen whipped topping, thawed
3.4-oz. pkg. instant vanilla pudding mix
Prepare cake mix according to package directions; bake in a greased 13"x9" baking pan. Mix remaining ingredients in a bowl and chill while cake is baking. Let cake cool; spread pineapple mixture over cake. Keep refrigerated. Makes 10 to 12 servings.
Top slices of bakery pound cake or angel food cake with fresh berries and dollops of whipped topping...what could be simpler?
Easy Cherry Cheesecake
Wendy Jo Minotte
Duluth, MN
For those days when you want something extra-special that doesn’t take too much effort. You’ll love this rich, creamy dessert...so will your family and guests!
1 env. unflavored gelatin
1 c. cold water, divided
2 8-oz. pkgs. cream cheese, softened
1/2 c. sugar
1 t. vanilla extract
9-inch graham cracker crust
21-oz. can cherry pie filling
Optional: whipped topping
In a small saucepan, sprinkle gelatin over 1/4 cup cold water. Let stand one minute. Stir over low heat until gelatin is dissolved; remove from heat. In a large bowl, with an electric mixer on low speed, beat cream cheese, sugar and vanilla until blended. Gradually blend in gelatin mixture and remaining water until smooth. Pour into crust. Chill until firm; top with pie filling. Garnish with whipped topping, if desired. Serves 8.
Need to soften cream cheese quickly? Simply place an unwrapped 8-ounce block on a plate and microwave for about a minute at 50% power.
German Chocolate Cookies
Jasmine Clifton
Colorado Springs, CO
I created these cookies for my father-in-law, who just loves German chocolate cake. Using cake mix to make cookies gives you big, soft cookies that are so good!
18-1/4 oz. pkg. German chocolate cake mix
1/4 c. oil
3 eggs, beaten
14-1/2 oz. can coconut-pecan frosting
In a large bowl, combine dry cake mix, oil and eggs. Beat with an electric mixer on medium-high speed until thoroughly blended. Roll into one-inch balls; place one inch apart on baking sheets sprayed with non-stick vegetable spray. Bake at 350 degrees for about 8 minutes, until just starting to set. Immediately remove cookies to a wire rack. Spread with frosting when cool. Store in an airtight container. Makes about 2 dozen.
Yum...bite-size, chocolate-covered bananas! Just slice bananas and dip in melted chocolate. Freeze on a baking sheet, then store in plastic freezer bags, ready to pull out the next time you need a speedy treat.
Chocolatey Chewy Brownies
Jacklyn Akey
Merrill, WI
This recipe reminds me of a family I worked for many years ago. They’re my favorite...the chewiest brownies ever!
1 c. butter, softened
2 c. sugar
4 eggs, beaten
1 c. all-purpose flour
4 1-oz. sqs. unsweetened baking chocolate, melted
1 t. vanilla extract
1 c. chopped walnuts
In a bowl, blend together butter and sugar. Add eggs, mixing well. Stir in remaining ingredients. Pour into a greased and floured 13"x9" baking pan. Bake at 350 degrees for 30 minutes. Cool; cut into squares. Makes 1-1/2 to 2 dozen.
Before adding the brownie batter, line your baking pan with aluminum foil, then grease the foil. Once the brownies have baked and cooled, they’ll lift right out of the pan, ready to cut in a jiffy.
Vanilla Layer Cake
Penny Sherman
Cumming, GA
My goodness, is this cake ever easy! I’ve done a lot of baking in my time, but this is the quickest made-from-scratch cake I’ve tried. I hope you like it as much as my family and I do!
1-3/4 c. all-purpose flour
2-1/2 t. baking powder
1/2 t. salt
1-1/2 c. whipping cream
1-1/3 c. sugar
2 eggs, beaten
1 t. vanilla extract
Garnish: favorite frosting
In a bowl, mix together flour, baking powder and salt; set aside. In a separate bowl, with an electric mixer on high speed, whip cream with sugar until stiff peaks form. Beat in eggs and vanilla. Fold flour mixture into cream mixture. Pour batter into 2 greased and floured 8" round cake pans. Bake at 375 degrees for 25 minutes, or until a toothpick inserted in center of cake tests clean. Assemble cake with desired frosting. Makes 10 servings.
Mom’s Butter Cream Frosting
Hope Davenport
Portland, TX
My mom made this frosting for my birthday cake many times while I was growing up...I still love it! For chocolate frosting, add 1/3 cup baking cocoa along with the powdered sugar.
3-3/4 c. powdered sugar
1/2 c. butter, softened
1 t. vanilla extract
Optional: 1/4 t. almond extract
3 to 4 T. milk
With an electric mixer on medium speed, blend together powdered sugar and butter for about 2 minutes. Add extracts as desired. Stir in milk, one tablespoon at a time; mix until spreading consistency. Makes enough frosting for a 2-layer cake, 2 dozen cupcakes or one 13"x9" sheet cake.
Gooey Butter Cookies
Jill Valentine
Jackson, TN
These cookies are incredible...it’s hard to believe they are made from a cake mix! I passed this recipe along to my co-workers. At least once a month someone makes this to share. We can’t get enough!
8-oz. pkg. cream cheese, softened
1/2 c. butter, softened
1 egg, beaten
1/2 t. vanilla extract
18-1/4 oz. pkg. yellow cake mix
Garnish: powdered sugar
In a bowl, blend together cream cheese and butter; stir in egg and vanilla. Add dry cake mix and blend well; roll into one-inch balls. Roll balls in powdered sugar. Place one inch apart on ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until lightly golden. Remove from baking sheet and cool on a wire rack. Makes 2 dozen.
After a hearty dinner, a simple dessert is perfect. Serve assorted homemade cookies accompanied by scoops of sherbet.
Vivian’s Mexican Wedding Cake
Jerri Duncan-Shay
Stewartsville, MO
My mom made this moist cake often for us and we loved it. When we were first married, my husband ate it often...it was the only thing I knew how to bake!
2 c. sugar
2 eggs, beaten
2 c. all-purpose flour
2 t. baking soda
20-oz. can crushed pineapple
1 c. chopped nuts
Optional: cream cheese frosting
Mix together all ingredients except frosting. Pour into a greased 13"x9" baking pan. Bake at 350 degrees for 30 minutes, until cake tests done. If desired, frost when cooled. Makes 12 to 15 servings.
Line baking sheets and pans with parchment paper cut to fit...cakes and cookies won’t stick and clean-up is oh-so easy.
Best Chocolate No-Bakes
Kimberly Freeman
Springfield, MO
These cookies are my sister’s favorite. We don’t get to see each other very often, so I always try to have some of these cookies made when I know we’ll be getting together.
1/2 c. butter
2 c. sugar
1/2 c. milk
1/4 c. baking cocoa
1/2 c. creamy peanut butter
1 t. vanilla extract
3-1/2 c. long-cooking oats, uncooked
In a saucepan over medium-high heat, combine butter, sugar, milk and cocoa. Bring to a boil; cook for 1-1/2 minutes, stirring frequently. Remove from heat. Stir in peanut butter, vanilla and oats. Drop by teaspoonfuls onto wax paper. Let cool until hardened. Store in an airtight container. Makes 2 dozen.
Dingbats
Louise Andersen
Loves Park, IL
These crunchy, goodie-filled no-bake cookies were a favorite of my sons.
1/2 c. margarine
1 c. sugar
1 c. chopped dates
1 egg, beaten
1 t. vanilla extract
2-1/2 c. crispy rice cereal
2/3 c. chopped nuts
1 to 1-1/2 c. sweetened flaked coconut
In a saucepan over medium-low heat, combine margarine, sugar, dates and egg. Simmer for 5 minutes, stirring constantly. Remove from heat; stir in vanilla. Fold in cereal and nuts. Cool. With buttered hands, form into one-inch balls; roll in coconut. Makes about one dozen.