Pina Colada pineapple upside down cake~ Dessert Now Dinner later

Piña Colada Upside-Down Cake
Ingredients
1/4 cup butter
1 cup packed brown sugar (light or dark)
1 medium pineapple
1/2 cup maraschino cherries, no stems
1 (15.25-18.25oz) box yellow cake mix
3 large eggs
1 (13.25oz) can coconut milk (I used light coconut milk)
1 tsp rum extract
1/2 cup sweetened flaked coconut
Instructions
1. Preheat oven to 350*F. Melt butter in the microwave & spread across the bottom & sides of a 12-
inch round pan. Sprinkle brown sugar over the butter on the bottom of the pan. Set aside.
2. Cut off the top & bottom of the pineapple, creating a flat base; slice off the rind from top to bottom.
Cut pineapple into slices about 3/4" each. Remove the core with a corer. Cut slices in half. Place
two slices in the center of the pan over the brown sugar to form a ring. Arrange additional pineapple
halves around the center ring until it fills up the pan. Place cherries in any holes that you see. Make
it pretty.
3. Combine cake mix, eggs, coconut milk & rum extract in a large bowl. Whisk until well-blended.
Carefully pour batter over the pineapple.
4. Bake 35-45 minutes or until the cake springs back when touched in the center or a toothpick
comes out clean.
5. Meanwhile, in a small saute pan, toast coconut on medium heat stirring frequently until lightly
browned & crisp. Once it starts to brown it happens quickly, so don't walk away or it might burn.
(Once you can hear a slight sizzle & smell it cooking, it will start to turn colors.) Once the coconut is
toasted remove it from the pan & put it in a bowl so it doesn't keep cooking in the warm pan.
6. When the cake is done, remove the cake from the oven & allow it to cool for 5 minutes on a cooling
rack. Then invert cake onto a large platter, removing the cake pan slowly to not burn yourself with
the sticky brown sugar mixture. Sprinkle & press toasted coconut onto the tops & or sides of the
cake. Enjoy!

Cream pie~ Grandma (Donna) Workman

Bake one pie shell

Heat 2 cups of mil near boiling (DON"T BOIL!)

separate bowl mix
 3/4 cup sugar
1/8 tsp salt
2 eggs
1/2 cup flour

Then stir in to the hot milk till comes to a boil
remove from heat and add
 2 TBSP butter
1 tps vanilla

cool a little and add what ever fruit bananas, coconut.... and pour into pie shell. EAT YUMM. Also good just being vanilla!

Chocolate cookies with mint frosting~ Six sisters blog

Grasshopper Chocolate Mint Cake Mix Cookies

Cookie bottom:
1 Devil's Food Cake Mix (I like the ones with pudding in the mix the best)
1/2 cup oil
2 eggs

Mix cake mix, oil, and eggs together (do not follow the directions on the back of the cake mix- disregard them completely). Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes (don't cook any longer than that! You don't want them to be overdone!). Let cookies cool completely.

Peppermint Frosting:

1/2 c. butter, softened

2 Tablespoons milk

2 c. powdered sugar

1 1/2 tsp. peppermint extract

Green food coloring (optional- I added about 8 drops to get the colors of green that I had)

Mix together all the ingredients (add more or less powdered sugar until you get the consistency you like). Spread on top of each cooled cookie.

Chocolate Topping:

2 1/4 c. semi-sweet chocolate chips

3/4 c. butter

Melt chocolate chips and butter together in a double boiler OR in a microwave (I usually microwave for 30-second intervals, then stir and repeat until the chips are fully melted). Spread melted chocolate on each cookie- I have found that it works best to use the back of a spoon to spread the chocolate around.

*These little cookies are super rich! I think that if you didn't want them to be so rich, use a milk chocolate cake mix and milk chocolate chips. 

 

I don't usually add the chocolate topping, I have trouble with it melting and sliding off. But I have made these and most people I have made them for LOVE them and request them again and again. 

Mint Chocolate Brownie

Make a batch of brownies from a box

Mint layer
3 1/2 cups powdered sugar
1/4 cup butter or marg softened
1/4 cup whipping cream
3 oz cream cheese softened
1/4 tsp mint extract
4 drops green food coloring

Topping: Melt together
1/2 cup whipping cream
1 bag semisweet chocolate chips
1/2 cup butter (NOT margarine)

Spread mint layer over brownies when cool, then pour topping over mint layer.
My kids loved these so much! So did the missionaries we fed that night and all the kids that my kids shared them with at lunch the next day at school!

Pumpkin Snickerdoodles

3 3/4 cup flour
1 1/2 tsp. baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup unsalted butter
1 cup sugar
1/2 cup brown sugar
3/4 cup pumpkin puree
1 large egg
2 tsp vanilla

For coating:
1/2 cup sugar (they say 1 tsp cinnamon and 1/2 tsp ginger and dash of allspice
but I used Pumpkin pie spice!!!)

Mix dry and wet ingredients separate, Creme butter and sugars then add pumpkin, eggs, vanilla. Then add dry ingredients.
Roll into balls and roll in coating bake at 350 for 10-12 minutes.

Mini Apple Pies

Preheat oven to 425 deg
1 refrigerated pie pastry (leave out at room temp for about 10 min)

2 medium Granny Smith apples
2 tsp lemon juice
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
2 TBSP butter (Cut into 8 pieces)
1 egg lightly beaten
1-2 TBSP sugar

Peel core and dice the apples. Place in small bowl and toss with lemon juice, brown sugar, cinnamon, ginger and nutmeg.

Roll the pastry dough into a 16x8 inch rectangle on a floured surface. Cut into 4 inch squares.

Spoon 2 TBSP of the apple mixture onto the center of each square of dough. Top the filling of each pie with a piece of the butter, Brush the edges of the dough with some of the beaten egg. Fold the corners of the dough toward the middle covering the filling pinch the edges to seal. Place the filled squares on an ungreased baking sheet.

Brush the tops of the pies with the remaining beaten egg and sprinkle with the sugar. Bake until lightly browned 10-12 min. Cool the pies on the baking sheet for 2 minutes. Serve warm!

Crisp topping

Prepare fruit of choice with sugar, cinnamon, and flour (for thickening) Or buy a can of pie filling

Topping:1 cup quick cooking oats
1 cup flour
1 cup brown sugar
1/2 cup butter
1/4 tsp baking powder
1/4 tsp baking soda

( I usually double this topping recipe because it is so yummy and we like lots of the crispy top, it is pretty thin if you don't anyway!) Eat warm with vanilla ice cream for the best results!

Indoor Smores

8 cups Golden Grahams cereal
6 cups mini marshmallows
1 1/2 cups chocolate chips
5 TBSP butter
1/4 cup light corn syrup
1 tsp vanilla

Grease 9x13 pan
pour cereal, 1cup of marshmallows, and an extra 1/2 cup chocolate chips in a bowl
Heat 5 cups marshmallows, chips butter and corn syrup in sauce pan over low heat, stir till smooth stir in vanilla,
Pour mixture over cereal, stir till coated,
Press into pan and let cool

Easy Oreo truffles ~ Allrecipes.com

1 package of Oreo's divided
1 8 once package of cream cheese softened
2 8 once packages of semi sweet baking chocolate melted
Crush of the oreo cookies till very fine and set aside.
crush remaining cookies to fine crumbs and place in bowl. Add cream cheese and mix until well blended (I use my kitchen aid) Roll mixture into small balls
Dip balls in melted chocolate and place on wax paper covered baking sheet or silpat. Sprinkle remaining cookies on truffles while chocolate is still wet.
Refrigerate until firm (about 1 hour)
YUM!

Cake in a mug

1 cake mix any flavor
1 (4 serving instant pudding mix, any flavor)
Blend ingredients will until completely mixed. Measure 1/2 cup dry mix into small baggies. (makes 8-9) and tie closed
(Flavor ideas Lemon cake with lemon pudding
yellow cake mix with vanilla pudding
devils food cake mix with chocolate pudding
pineapple cake mix with coconut pudding
butterscotch cake mix butterscotch pudding
GLaze: In a seperate bag combine the following ingredients:
1/3 cup powered sugar
1 1/2 tsp dry flavoring
(like lemonade mix, powered drink or cocoa)
In a large mug place a cake mic and a glaze mix and attach a tag eith the instructions for cooking.
To USE:
Grease or spray mug with cooking spray. Empty cake mix into mug and egg white, 1 TBSP Oil and 1TBSP water. Blend with a forkuntil smooth. Place in microwave cook on high for 2 minutes
WHile cake is cooking add 1 1/2 tsp water to glaze mic in baggie. Close and gently smoosh baggie untill glaze is smooth. When cake is done, remove from microwave, cut hole in corner of glaze packet and apply glaze to your mug cake. Eat while warm!

Cooper-Leavitt Apple Pie~ Lindy Cooper-Leavitt

Crust 1 1/2 cup flour
1tsp salt
2 tsp sugar
2 TBSP milk
1/2 cup oil
pat into the bottom of the pie pan (don't roll it out)
Filling
4 apple pies (I used more like 6-7)
2 TBSP flour 1/2 tsp cinnamon
1/2 cup sugar
1/2 tsp nutmeg
combine the 4 items and toss with apples, pour into shell
Topping
1/2 cup flour
1/2 cup sugar
1/2 cup butter
combine all, mix with fingers and sprinkle top bake in sealed paper bag at 350 deg for 80-90 min

Coconut Macaroons~Tom's Big Dinners/Jessica Steed

I always always always double this. Even doubled I only get 2 doz... (maybe I make them to big?)

2lg egg whites
pinch of salt
Mix in kitchen aid (or with a mixer)on high till stiff peaks form
slowly add
2/3 cup sugar until the meringue is smooth and glossy
add 2 TBSP flour
1tsp vanilla
mix on med till combined
then fold in 2 1/4 cup coconut with a rubber spatula
Bake in preheated oven at 325 deg for 25 minutes.
These are VERY sticky you will need to use parchment paper unless you have a silpat
YUMM!

Peppermint pattie poke cake~ Betty Crocker Cake

1 box triple chocolate fudge cake mix (any chocolate cake mix will do)
Water vegetable oil and eggs called for in the cake mix directions

Filling
1 box (4 serving size) white chocolate instant pudding and pie filling mix
2 cups milk
1/2 tsp peppermint extract

frosting
1/4 tsp peppermint extract 1 container whipped mild chocolate frosting
3/4 cup coarsely chopped chocolate covered peppermint patties (about 8 candies)

Heat oven to 350 Make cake as directed for 13x9 pan cool for 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon in medium bowl, beat filling ingredients with wire whisk about 2 minutes Immediately pour over cake. Cover loosely and refrigerate about 2 hours or until chilled.
Stir 1/4 teaspoon peppermint extract into frosting spread frosting over the top of cake.Sprinkle with peppermint patties.

Strawberry Frosting & cake~ Allrecipes.com

Frosting:
1/2 cup butter
4 3/4 cup powdered sugar
5 oz of frozen strawberries (slightly defrosted)
beat with mixer till creamy (add more sugar for stiffer frosting) YUMM!
Strawberry Cake
1 package yellow cake mix
1 3oz package of strawberry flavored gelatin mix
3 TBSP flour
1/2 cup water
2/3 cup veg oil
4 eggs
5 oz frozen strawberries
Preheat oven to 350 prepare 2 9inch round pans or 1 9x13 pan
In large bowl stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water oil and eggs. Stir in the strawberries. Beat on low speed until blended. Scrape bowl and beat 4 min on med speed. Pour into pans.
Bake for 30 minutes and allow to cool.

Pie crust~ Jessica Steed

Double crust pie
2 cups flour
15 TBSP Butter
pinch of salt
Use COLD butter cut into flour till pea sized pieces
add water 1 TBSP at a time (Use ice cold water)
Either roll out right away and bake or if you are getting filling ready flatten out a little and refrigerate till ready to roll out and put in pan. (keep the dough, butter, and water cold!

Carmel Chocolate Pie~ Jessica Steed

Start with a chocolate crumb crust (buy one or make one with oreos or other chocolate cookies)
1/2 cup pecans sprinkled on the crust
Melt 3/4 cup carmels and 1/4 cup evaporated milk pour over pecans
melt
1 1/2 cup semi sweet chocolate chips
1 cup heavy whipping cream
3 TBSP butter
pour over carmel and top with either whipped cream or a few more pecans YUMMM!

Lush Pie~ Aunt Sheila

Make one Grahm Cracker crust to fit in a 13x9 pan
Mix one large chocolate pudding, follow the directions for pie. Let sit while you mix 1) 8 oz cream cheese, 1 cup powdered sugar together add about 2 cups cool whip.
Spread over the crust, then put chocolate pudding over cream cheese and then top with cool whip.

Authentic French Meringues~ Denise Gatherum/internet

4 egg whites
2 1/4 cups powdered sugar
preheat oven to 200 deg
Butter and flour a baking sheet
In a glass or metal bowl, whip egg whites until foamy using and electric mixer. Sprinkle in sugar a little at at time, while continuing to whip at a med speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pip the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

Peanut Butter Brownie Cookies~ Jif online/ Denise Gatherum

1 (19.5 oz) Package fudge brownie mix
1/4 cup butter or margarine melted
4 oz cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup Creamy Peanut Butter
1/2 can Chocolate fudge frosting
Heat oven to 350 deg. Beat Brownie mix, melted butter, cream cheese and egg in med bowl till well blended (should be sticky)
Drop dough by rounded spoon full onto cookie sheets.
Mix powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoons full peanut butter mixture into same number balls as cookies. Lightly press 1 pall into center of each ball of dough.
Bake 10-14 minutes or until edges are set. Coll on cookie sheets at least 30 minutes
Spread thin layer of frosting over peanut butter portion of each cooled cookie.

German Chocolate Cake Frosting~ Michelle Quinn

1 cup evaporated milk
1 cup sugar
3 egg yoks
1/2 cup butter 1 tsp vanilla
Cook over med heat till thick
add 1 1/2 cup coconut
1 cup pecans
Spread over cooked German chocolate cake and eat the whole thing!