2 ingredient pumpkin muffins

1 small can of pumpkin (not the pie filling)
1 box of spice cake mix

Mix together completely. divide into 12 sprayed muffin tins. bake in preheated oven at 400 degrees for 20 min.

*If my kids have them for breakfast they don't get frosting on them.  if they have them after school or for dessert we put some cream cheese frosting on them and call them cupcakes!*

died and gone to heaven

http://chef-n-training.blogspot.com/2011/06/died-and-gone-to-heaven.html

I haven't tried this whole dessert but i've made the brownies and they are super yummy!!!

DIED AND GONE TO HEAVEN

a.k.a. Chocolate Trifle

Brownies:

(you could just do box brownies, but I promise these homemade make it SO much better!)

• 1 cup butter (2 sticks)
• 2 cups sugar
• 4 eggs
• 1-1/2 tsp vanilla
• 1/2 cup cocoa
• 1-1/3 cup flour
• 1/2 tsp salt

Cream butter and sugar together.  Add eggs and blend well.  Add vanilla, salt, cocoa, and flour.  Don't over-beat.  Pour into a greased 9x13 pan.  Bake at 350 F for 20-25 minutes or until done.  Cool completely.

Once brownies are cooled completely cut into 1 inch squares.

Remaining ingredients:

• 1 (3.9 oz) box instant chocolate pudding mix
• 1/2 cup water
• 1 (14 oz) can Sweetened Condensed Milk
• 1 (8 oz.) container Cool whip
• 1 (12 oz.) container Cool Whip
• 3 Heath candy bars

In a large bowl, mix chocolate pudding mix, water, and sweetened condensed milk.  Fold in 8 oz. container of cool whip until there are no streaks remaining.

In a trifle bowl or glass serving dish layer:

• 1/2 brownies squares
• 1/2 pudding mixture
• 1/2 of 12 ounce container Cool whip
• remaining brownie squares
• remaining pudding mixture
• remaining Cool whip
• Top with 3 crushed Heath candy Bars

Refrigerate 8 hours before serving.

Enjoy!

Eclair

1 c water
1 cube butter
1 c flour
4 eggs
2 big boxes vanilla instant pudding & ingredients called for to make the pudding
8 oz cream cheese - softened
whip cream

boil water and butter. add flour. beat eggs then add to mixture. Pour into a 9x13. Bake at 425 for 20mins. Take the cream cheese and mix it with the pudding as you are adding the milk. Let the base cool then top with pudding mixture then whip cream. drizzle with choc topping if desired! SOOOOO YUMMY!!!!

lemon bars - Paula Deen style!

I found these lemon bars here: http://www.foodnetwork.com/recipes/paula-deen/lemon-bars-recipe/index.html

Ingredients

Crust:

• 2 cups all-purpose flour
• 1 cup confectioners' sugar, plus more for dusting
• Pinch salt
• 2 sticks butter, at room temperature, plus more for greasing

Filling:

• 4 eggs
• 2 cups granulated sugar
• 6 tablespoons all-purpose flour
• 6 tablespoons fresh lemon juice

Directions

Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.

Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the doughfrom sticking to your fingers. Bake for 20 minutes.

Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.

Banana Cream Pie

Plan ahead! You have to refridgerate this pie!

Crust - I've used a graham cracker and a shortbread and both were good - pretty nuch whichever crust floats your boat :o)
1 box Vanilla instant pudding
1 box Banana Cream instant pudding
2-3 bananas
1-2 C. whipping cream separated
sugar to taste(for whip crm on top of pie) optional
milk - however much the pudding calls for, for preparing 2 boxes - i think it was 1 & 3/4 c.

Slice 2 bananas - put in pie crust - I just sliced them right into the crust- didn't even try to even them out. Whip up 1 cup whipping cream to form soft peaks. DO NOT over whip. no need to add sugar here. Mix milk with both boxes of pudding. Once pudding is done fold in whipping cream. pour into pie crust. Refridgerate!!!! I did one overnight and one about 4 hrs before we ate it. Over night worked best but the 4 hrs still did the job.

Optional: When ready to serve: whip up other cup of whipping cream to form soft peaks, adding sugar to taste as you go. coat pie. Slice up other banana place on top of whip cream to make it pretty :o) Enjoy! Delish and EASY!!!

Pumpkin Cake

This is recipe that I found on a crafty blog that I frequently visit. (Frequently being practically everyday!) Dana has an amazing blog that you should all check out!

Here is the link for the pumpkin cake!
www.dana-made-it.com/2010/12/pumpkin-cake.html
I haven't tried it but I am dying to! It sounds delish!

Chocolate Cookies

Ingredients/directions:

mix until fluffy:
1 8oz. package cream cheese (softened)
1 stick butter (softened)

Add:
1 egg
1 tsp. vanilla

Mix in:
1 chocolate cake mix of choice

Let chill for 2 hours in the fridge (let's be honest, usually I just put it in the freezer for 30-40 minutes. Who has patience for two hours?)

Roll into balls. (I recommend spraying your hands with cooking spray as they are pretty gooey)

Bake at 350 degrees for 10-12 minutes (until the tops are cracked)

Let cool 2 minutes on the pan before placing on a wire rack.

Chocolate Chip Pumpkin Cookies

Just in time for Fall! I got this recipe from my old VT and have been craving them for the last couple weeks. They are so YUMMY!

3/4 C granulated sugar
3/4 C brown sugar
3.5 tsp pumpkin pie spice
1.5 C canned pumpkin
3/4 C oil
7 eggs
2 tsp baking soda
2 tsp baking powder
3/4 tsp salt
4.5 C flour
1.5 C chocolate chips

Cream Cheese Frosting


Preheat oven to 350. In a large mixer bowl, mix together sugars, pumpkin pie spice, pumpkin, oil, and eggs until well blended.

In a separate bowl blend baking soda, baking powder, salt, and flour. Combine with pumpkin mix. Mix together until well blended then add chocolate chips.

Drop by spoonfuls on a cookie sheet lined with wax paper or a well-greased pan. I found that if I put the whole cookie sheet in the refrigerator or freezer for a few minutes to let the dough set a bit, the cookies turn out a whole lot better. Bake for 8 minutes. Frost with cream cheese frosting.

Bread Pudding

5 c. bread crumbs
4 c. scalded milk with 1 stick margarine
1 c. sugar
4 eggs, beaten
1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1 c. raisins

Combine ingredients in baking dish. Bake at 350 with pan of water beneath for 45 min or til knife comes out clean. Serve warm. Enjoy!!!

I also got this one from Jan!

Tiramisu Bowl

Prep Time:20 min
Total Time:2 hr 20 min
Makes:16 servings, about 2/3 cup each
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
48 NILLA Wafers
1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled, divided
2 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely grated
1 cup fresh raspberries

BEAT cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.
LINE bottom and sides of a 2-1/2-qt. bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.
REFRIGERATE at least 2 hours. Store leftovers in refrigerator.

Recipe from Kraft.com
Notes from the cook:
Changes I have tried: 1st time replaced the coffee with hot chocolate. 2nd time replaced the Nilla wafers with graham crackers and the coffee with sweetened condensed milk. both times i used choc. chips since they were easier. 3rd time... maybe I'll actually remember to take a pic this time.... I am going to use Nilla wafers and sweetened condensed milk, remove the chocolate and add more raspberries. A layer in the middle, not just topped with the raspberries.

Dirt Cake

1/2 C Butter, softened
1 C Powdered Sugar
2-3.5oz pkgs Vanilla Pudding
20 ozs Oreo Cookies
1-8oz pkg Soft Cream Cheese
3.5 C Milk
1-12oz pkg Cool Whip
1 bag of Gummy Worms
Flowers (see below)


Crush cookies (dirt) and set aside. Cream together: butter and cream cheese. Add sugar, pudding, milk, and Cool Whip. Mix well.

You will also need: 1 unused terricota clay flower pot approx 7" deep and 8.5" across the top and a small piece of foil to cover "drain hole" in pot.

Cover "drain hole" with foil.

Layer: Crumbs, pudding mix, crumbs, pudding mix, etc. ending with crumbs.

Decorate with ediable flowers (or artificial ones) and Gummy Worms

Keep refridgerated

Works best if made a day ahead

Individual No Bake Strawberry Cheesecake

12 strawberries
12 oz softened cream cheese (1 1/2 - 8 oz bricks)
2/3 c. sour cream
1 c. confectioners' sugar
1 t. vanilla extract
6 individual gram cracker crusts, Available on baking aisle

Coarsely chop 6 strawberries and place in food processor.
Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish with remaining strawberries.

Serves 6
Recipe from Rachel Ray
*notes from the cook* I don't have a food processor so I used a hand mixer and mixed all the ingredients before adding the strawberries. After I had added the strawberries I mixed it all together until smooth.