Moist Cherry Cheesecake

A rich and moist cheesecake filled with fresh cherries.

Ingredients:
1/2 lb cream cheese
1/2 lb margarine
1 1/2 cups white sugar
1 1/8 tsp almond extract
1 1/8 tsp lemon extract
1 1/8 tsp vanilla extract
4 eggs
2 1/2 cups flour
1 1/2 tsp baking powder
1 lb cherries

Method

Cream margarine and cream cheese. Add sugar and eggs 2 at a time. Add flavorings. Combine dry ingredients and cherries and add. Mix well. Pour into bundt pan and bake at 300 degrees for 85 minutes.

Notes: When baked this cake looks like an ordinary cherry cake, but it is more moist and delicious.
Number of servings: 16

Submitted By: newfie-cook

Copycat Twinkies

Ingredients
Cake:
16-Ounce Box golden pound cake mix (disregard mix instructions)
4 egg whites
2/3 cup water

Filling:
2 tsp Butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp vanilla extract
2 drop lemon extract

Instructions
Note: (You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick)

Preheat oven to 325 degrees F.

Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray.

Disregard the directions on the cake mix box. Instead, beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).

Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.

For the filling, cream the butter and shortening. Slowly add the sugars while beating.

Add the evaporated milk, vanilla and lemon extracts.

Mix on medium speed until completely smooth and fluffy.

When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.

Using the pastry bag, inject each cake with filling through all three holes.

Credits
From: Author Unknown

Coffee and Cream Brownies Recipe

At a Glance
Prep Time : 5min
Cook Time : 25min
Course : Dessert, Snack, Tea Time
Special : Easy, Kosher (Dairy), Non-Alcoholic, Quick, Vegetarian
Type of Prep : Bake, Mix / Beat
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Party, Spring, Summer, Winter

 

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Coffee and cream cheese give rich flavor to brownies. The recipe uses a boxed brownie mix to save time, but you would never know it from the end result.
INGREDIENTS:
1 (3 ounces) package cream cheese, softened
2 Tablespoons butter or margarine, softened
1/4 cup sugar
4 eggs, divided use
1/2 teaspoon vanilla
1 Tablespoon flour
2 Tablespoons instant coffee granules
1/4 cup warm water
1 (19.8 ounces) box family size brownie mix
1/2 cup vegetable oil
PREPARATION:
Preheat oven to 350 degrees F.

Combine cream cheese and butter; blend thoroughly. Add sugar and blend until light and fluffy. Beat in 1 egg and vanilla, then stir in flour and mix well.

 

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Coffee and cream cheese give rich flavor to brownies. The recipe uses a boxed brownie mix to save time, but you would never know it from the end result.
INGREDIENTS:
1 (3 ounces) package cream cheese, softened
2 Tablespoons butter or margarine, softened
1/4 cup sugar
4 eggs, divided use
1/2 teaspoon vanilla
1 Tablespoon flour
2 Tablespoons instant coffee granules
1/4 cup warm water
1 (19.8 ounces) box family size brownie mix
1/2 cup vegetable oil
PREPARATION:
Preheat oven to 350 degrees F.

Combine cream cheese and butter; blend thoroughly. Add sugar and blend until light and fluffy. Beat in 1 egg and vanilla, then stir in flour and mix well.

Mascarpone Cheesecake

An elegant cheese cake made with biscotti cookies, pistachios, and mascarpone cheese.

 

Ingredients:
For the crust:
About 12 small or 6 large biscotti (preferably a variety with pistachios) to make approximately 1 1/2 cups finely ground crumbs
1/8 cup sugar
1/4 cup pistachios, toasted
1/2 cup unsalted butter, melted
For the cheesecake filling:
2-8 ounce packages cream cheese, room temperature
1/2 cup sugar
1/4 cup honey
2-8 ounce containers mascarpone cheese, room temperature
4 eggs
1 Tablespoon orange zest
2 Tablespoons fresh orange juice
1 teaspoon vanilla extract
Pinch of salt
Method

For the crust: Preheat the oven to 350 degrees. Combine the crumbled biscotti and the pistachios in the workbowl of a food processor and process until finely ground crumbs form. Grease a 9-inch springform pan with butter or cooking spray. Mix all of the crust ingredients together in a large bowl until well combined. Pour the crumb mixture into the prepared pan and press evenly to form a tightly packed crust--just cover the bottom of the pan, not the sides. Bake the crust in the preheated oven until set and golden, about 10-12 minutes. Cool completely before filling. For the cheesecake filling: Preheat oven to 350 degrees. Wrap the bottom of the prepared crust pan tightly with aluminum foil to prevent water from seeping into the pan while baking in a water bath. Set aside. Place the cream cheese and sugar in a large bowl. Using the paddle attachment of a mixer, beat the cream cheese, sugar and honey on low speed until the batter is smooth and creamy. Scrape the bowl well to ensure even mixing. Add the mascarpone cheese and mix until just combined; do not overmix of the mascarpone may separate. Beat in the eggs, one at a time. Add orange zest, juice, vanilla and salt and mix just to combine. Pour the filling over the crust in the prepared pan. Place the springform pan into a larger pan or deep baking dish. To form a water bathc, add hot water to the large pan--until halfway up the sides of the springform pan. Bake the cheesecake until it is puffed around the edges and the center moves only slightly when the pan is tapped, about 45 minutes. Turn off the oven and leave the cake in the oven with door slightly open for another 30 minutes to cool gradually. Remove the cake from the oven and water bath, and allow to cool completely. Once cooled, chill the cheesecake in the refrigerator for at least four hours, or preferably overnight to ensure easier cutting.

Notes: Optional: top the cheesecake with extra pistachios and a drizzle of honey.
Number of servings: 8-10

Submitted By: chefmoni

Cinnamon Raisin Cheesecake Puffs Recipe

At a Glance
Prep Time : 15min
Cook Time : 12min
Course : Cakes, Dessert
Special : Caffeine-Free, Easy, Egg-Free, Kosher (Dairy), Large Quantity, Make Ahead, Non-Alcoholic, Quick, Vegetarian
Type of Prep : Bake, Processor
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Party, Spring, Summer, Winter

Here is a great sweet for finger-food parties or brunches. Start with refrigerated canned crescent rolls to whip these tasty cheesecake puffs up in a jiffy.

INGREDIENTS:
1 cup raisins, plumped, divided (see instructions)
8 ounces cream cheese, divided use - reserve 2 ounces for glaze below, at room temperature
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1 egg
2 (8-ounce) cans Pillsbury¨ Refrigerated Crescent Dinner Rolls
Powdered sugar for dusting work surface
.
Glaze:
2 ounces cream cheese (from above 8-ounce block), at room temperature
1/4 cup granulated sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk or cream
PREPARATION:
Place raisins in a bowl and cover with hot water. Let sit for about 15 minutes until plumped. Drain, pat dry, and discard liquid.

Preheat oven to 350 degrees F.

 

Lightly grease mini-muffin tins.

Place 6 ounces cream cheese (3/4 of the block), sugar, cinnamon, nutmeg, vanilla, egg, and half of raisins in food processor. Pulse until combined, but raisins are not completely liquified. Pour into bowl and mix in remaining whole raisins.

Work with canned rolls one at a time so dough stays cold as long as possible. Lightly dust work surface with powdered sugar. Remove dough from can and separate into 4 rectangles. For each rectangle, press the triangle seam firmly together and lightly flatten. Cut each rectangle into 6 pieces. You should have 24 squares per can of rolls. Place each square into individual mini-muffin slots in pan. (It's okay if corners hang over the top a little.) Spoon about 1 teaspoon of cream cheese mixture into each dough square. Repeat with second can of rolls.

Bake 10 to 12 minutes at 350 degrees F. until lightly browned. Cool to room temperature. Top with Glaze as follows.

Glaze:
Mix remaining 2 ounces cream cheese, sugar, and cream together until smooth. Spoon into a zip-top baggie, squeeze out the air, and seal the zipper. Snip off a tiny piece of one of the bottom corners of the bag. Squeezing glaze through the hole, pipe decorative swirl on each puff.

Serve at room temperature.

Yield: 48 puffs

Strawberry-Lemonade Cupcakes

These cupcakes are made with lemon cake mix. There's strawberry Jell-O inside and also in the frosting. They're sure to be a favorite!

Ingredients:
Cupcakes:
1 box of lemon cake mix (I use Betty Crocker) and the ingredients called for on the box
Large package of Strawberry Jell-0, divided use
Frosting:
Remainder of the Jell-O package
1/4 tsp salt
2 tsp light corn syrup
1/4 tsp cream of tartar
1/3 cup water
3/4 cup sugar
2 egg whites
Garnish with strawberry slices and lemon twists, if desired
Method

Prepare cake mix as directed on box. Fill cupcake paper liners half-full with batter, put 1/8 tsp of Jello powder in center and cover with more cake mix till cup is 3/4 full. (I sprinkled some on top too and gently swired it in till powder is wet.) Bake cupcakes according to box directions. Frosting: In top of double boiler, combine all ingredients. Place over rapidly boiling water. (Do not let water touch bottom of the pan.) Beat ingredients on high for 7 minutes or till stiff peaks form. Do not overcook. Remove from heat. Continue to beat about two minutes or till frosting holds a deep swirl. Cool the frosting in the refrigerator. After cooled, spread on the cupcakes. Top with fresh strawberry slices and lemon twists.

Notes:
Number of servings: Makes 24 cupcakes

Peanut Butter Cup Cheesecake

This marbled sour cream cheese cake in a Nutter Butter cookie crust has Reeses' peanut butter cups through-out.

Ingredients:
24 to 30 Nutter Butter cookies
1/2 cup melted butter
26 Reese's Peanut Butter Cups (regular size)
4-8 oz. pkgs. Philadelphia Cream Cheese
1 cup Sugar
1 cup Sour Cream
3 Tablespoons flour
1 Tablespoon Vanilla Extract
4 Eggs
Method

Crust: Crush the Nutter Butter cookies and mix with the melted butter. Press onto the bottom of a 9" springform pan. Bake at 325 degrees for 10 minutes; remove from oven and arrange 6 of the peanut butter cups over the hot crust; let melt, spread slightly, then cool. Filling: Mix together Cream Cheese, Sugar, Sour cream, flour, and Vanilla; add eggs, one at a time, beating at low speed just until blended. Chop 10 of the remaining peanut butter cups; gently stir into mixture. Pour 3/4 of this mixture over the cooled crust. Melt the 10 remaining Peanut Butter Cups over very low heat, and mix with remaining cream cheese mixture. Pour in pan and swirl slightly with a narrow spatula or table knife. Bake at 325 degrees for 65-70 minutes. Let cool; put in refrigerator several hours or overnight.

Submitted By: paxcod13

Chocolate Peanut Butter Marshmallow Bars Recipe

At a Glance
Prep Time : 15min
Cook Time : 20min
Course : Cookies and Candy, Dessert
Special : Caffeine-Free, Easy, Egg-Free, Few Ingredients, For Kids, Large Quantity, Non-Alcoholic, Quick, Vegetarian
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Back to School, Birthdays, Christmas, Easter, Fall, Family Dinner, Labor /Memorial Day, Party, Shower, Spring, Summer, Superbowl, Winter

If you love fluffernutters, you'll love these. Using a cake mix and jarred marshmallow fluff makes these quick and easy to put together. These are as rich as a candy bar, so cut into small bars.
INGREDIENTS:
1 stick (8 Tbsp or 1/2 cup) butter, melted but not hot
1 box (18.25 ounces) dark chocolate cake mix
1 (16 ounces) jar marshmallow fluff
1 cup peanut butter, chunky or smooth
PREPARATION:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil.

In a large bowl, combine cake mix and melted butter with a fork until crumbly.

Remove 3/4 cup and set aside. Spread the remainder of the cake mix crumbles evenly over the bottom of the prepared baking pan.

Remove lid of marshmallow fluff and warm in the microwave on High for 30 seconds. Drop dollops of marshmallow fluff evenly over the cake mix crumbles. Gently smooth marshmallow fluff over the crumbles, without dislodging the bottom layer.

Warm the peanut butter in the microwave 30 seconds on High. Drizzle evenly over the marshmallow layer.

Sprinkle reserved cake mix crumbles over the top of the top layer.

Bake 15 to 20 minutes, until marshmallow pops through and begins to lightly brown.

Cool completely before cutting. These are very rich, like candy bars, so cut them small. Store covered at room temperature.

Yield: 24 to 36 servings, depending on cut size

From Peggy Trowbridge Filippone,

Rhubarb Almond Sour Cream Squares

This coffee cake or dessert includes brown sugar, butter and sour cream, flavored with almond extract. Diced rhubard is folded into the batter.

Ingredients:
Topping:
1/2 cup granulated sugar
2 Tablespoon butter, melted
1/2 cup chopped almonds
Cake:
1 1/2 cups packed brown sugar
1/2 cup butter
1 egg
1/2 teaspoon almond extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups diced fresh rhubarb
Method

Preheat oven to 350 degrees; grease a 9x13-inch pan. In a small bowl mix sugar, nuts, and 2 Tablespoons melted butter together until crumbly, set aside. In a medium bowl, cream brown sugar, butter, egg and extract. Whisk flour, baking soda and salt together and add to creamed mixture alternately with sour cream; fold in rhubarb. Spread mixture into prepared pan and sprinkle with topping. Bake at 350 for 45 to 50 minutes, until done. Cool in pan and cut into squares. Makes 8-10 servings.

Notes: Rhubarb and almonds are a perfect combo in this tasty snack cake. I love it for breakfast with coffee, or for an afternoon snack. It's also a yummy dessert topped with a dollop of whipped cream mixed with a few drops of almond extract.

Number of servings: 10-12

Submitted By: tyxe

Strawberry-Orange-Banana Upside-Down Cake

The cake batter for this dessert contains mashed banana, and the topper (which is baked on the bottom) has chopped strawberries and mandarin oranges in a brown sugar-butter syrup.

 

Ingredients:
6 Tbsp. butter
1/2 cup packed brown sugar
1 small can mandarin oranges (drain and save 1/4 cup syrup)
1 quart (4 cups) strawberries, hulled and chopped
2 eggs
1 stick butter (1/2 cup), (softened)
2 ripe medium bananas (mashed)
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1 cup granulated sugar
2 cups flour
Method

Preheat oven at 350 degrees. Melt the 6 Tbsp. butter in a 9x13x2-inch baking pan in the preheating oven. Remove from oven when melted. Add the 1/4 cup reserved syrup from the mandarin oranges; mix in brown sugar. Add strawberries and mandarin oranges. Set aside. In mixing bowl beat eggs until fluffy, mix in bananas and the 1 stick softened butter. At low speed add baking soda, baking powder, vanilla, sugar, and then flour. Spread this mixture over the fruit in the pan. Bake at 350 degrees for 40-45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool about 5 minutes; carefully turn cake out onto serving platter.

Chocolate Peanut Butter Crisp Bars Recipe

At a Glance
Prep Time : 20min
Cook Time : 45min
Course : Cookies and Candy, Dessert
Special : Easy, For Kids, Large Quantity, Non-Alcoholic
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Back to School, Birthdays, Boxing Day, Christmas, Easter, Fall, Family Dinner, Kentucky Derby, Kwanza, Labor /Memorial Day, Mardi Gras, New Year's, Party, Shower, Spring, Summer, Superbowl, Thanksgiving, Valentine's Day, Winter

 

 

This recipe uses a packaged brownie mix, peanut butter chips, and sweetened condensed milk. The secret crispy ingredient is potato chips in the frosting. The end result is as rich as a candy bar with a fudgy brownie layer, peanut butter caramel, and crispy chocolate frosting. Cut these small because they are sure to cause sugar shock!

INGREDIENTS:
1 (22-1/2 ounce) package fudge brownie mix
2 eggs, lightly beaten
2 tablespoons water
1 cup peanut butter flavored chips
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
8 ounces semi-sweet chocolate chips
2 Tbsp butter
1 cup finely crushed salted plain thin potato chip crumbs

PREPARATION:
Preheat oven to 350 degrees F. Line 13 x 9-inch baking pan with non-stick foil.

In medium bowl, combine brownie mix, eggs, and water; mix well (mixture will be stiff).

Pour into foil-lined pan.

Bake 20 minutes; remove from oven. Sprinkle peanut butter chips evenly over brownie crust. Pour condensed milk evenly over chips.

Return to oven; bake 20 to 25 minutes or until golden. Cool thoroughly.

Melt chocolate chips and butter, mixing together well. Fold in crushed potato chips. Spread evenly over cooled bars. Chill 15 to 20 minutes. Peel down foil and cut into bars. Cut these smaller than you normally would, because they are extremely rich, much like a candy bar.

Yield: 36 bar cookies

Chocolate Peanut Butter Crackle-top Minis Recipe

Prep Time : 25min
Cook Time : 14min
Course : Breakfast, Brunch, Cakes, Dessert
Special : For Kids, Large Quantity, Non-Alcoholic, Quick
Occasion : Birthdays, Boxing Day, Christmas, Easter, Fall, Family Dinner, Halloween, July 4th, Kentucky Derby, Mardi Gras, New Year's, Party, Picnic, Potluck, Shower, Spring, Summer, Superbowl, Winter

 

 

The peanut butter topping crackles to reveal dark chocolate base. Great for kids and bake sales.
INGREDIENTS:
1 package devil's food cake mix (tested with Betty Crocker Triple Chocolate Fudge Cake Mix, 18.4 ounces)
1/2 cup butter, melted but cool
1 tablespoon water
2 eggs, lightly beaten
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar, sifted
6 ounces cream cheese, softened
1 egg
Powdered sugar for dusting (optional)
PREPARATION:
Preheat oven to 350 degrees F. Line mini-muffin tins with papers.

In a large bowl, combine cake mix, butter, water, and eggs.

Mix just until combined. Batter will be thick.

In a small bowl, cream peanut butter, confectioners' sugar, and cream cheese until smooth. Add egg and mix just until incorporated.

Fill each mini-muffin paper with about 1 Tablespoon of the chocolate mix. Top with about 1 teaspoon of the peanut butter mix.

Bake for about 14 minutes. Remove from oven and let cool on racks. Just before serving, dust mini-cups with powdered sugar.

Yield: about 60 mini-muffins

Rich Rhubarb Cake

The batter contains brown sugar, butter, buttermilk, and chopped fresh rhubarb, and is sprinkled with a brown sugar-cinnamon-walnut topping. The cake may be served for dessert or as a coffee cake.

Ingredients:
Cake:
1 1/2 cup packed brown sugar
1/2 cup (1 stick) butter or margarine, softened
1 egg
1 tsp vanilla
1 cup buttermilk
2 1/4 cups flour
1 tsp baking soda
3 generous cups chopped fresh rhubarb
Topping:
1/3 cup packed brown sugar
1/2 cup chopped walnuts
1 tsp. cinnamon
Method

In large bowl, cream brown sugar and margarine. Add egg and vanilla; mix well. In separate bowl, mix flour and baking soda. Gradually add flour mixture to egg mixture, alternating with buttermilk, stirring at low speed until very smooth and creamy. Stir in rhubarb. Let sit a minute or two for juices to come out of rhubarb. Stir again and pour into greased 8x12" pan. For topping, combine all topping ingredients, stir well, and sprinkle over cake batter. It should just cover the whole surface of the cake. Bake at 350 degrees about 50-60 minutes or until surface of cake is not shiny. A knife inserted in cake will come out with cooked rhubarb on it but no uncooked batter.

Notes: We make this deliciously moist cake every spring with spring rhubarb freshly picked from our garden. It is delicious and tastes incredibly moist and rich from all the rhubarb in it. This makes a coffeecake-type cake which is delicous as a dessert or for breakfast. For the buttermilk, I mix 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let sit for 5 minutes for the milk to curdle.

Number of servings: 12

Submitted By: Karen Z.

Chocolate Cream Swirl Cake Recipe

At a Glance
Prep Time : 15min
Cook Time : 40min
Course : Cakes, Dessert
Special : Easy, Large Quantity, Low Sodium, Non-Alcoholic
Type of Prep : Bake, Blend / Process, Mix / Beat
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Party, Picnic, Potluck, Shower, Spring, Summer, Winter

 

Deliciously rich and moist devil's food cake is swirled with a vanilla cream cheesecake filling and chocolate chips galore. Serve with a scoop of ice cream or whipped cream on top for a truly decadent dessert.

INGREDIENTS:
1 (8 ounces) block cream cheese, at room temperature
1/2 cup sugar
3 large eggs, at room temperature, divided use
1 tsp pure vanilla extract
1-1/4 cups miniature chocolate chips, divided use
1 (18.25 ounce) box devil's food cake mix
3/4 cup oil
3/4 cup water
Optional ice cream or whipped cream for topping

PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil or grease pan liberally.

In a small bowl, beat cream cheese, sugar, 1 of the eggs, and vanilla extract until smooth.

 

Fold in 1/4 cup of the miniature chocolate chips. Set aside.

In a large bowl, combine cake mix, the 2 remaining eggs, oil, and water. Fold in 1/2 cup of miniature chocolate chips. Pour chocolate cake batter into prepared pan.

Drop spoonsful of cream cheese mixture evenly over cake batter. Use a butter knife to swirl the cream cheese mixture throughout the chocolate cake batter, then top with remaining 1/2 cup miniature chocolate chips.

Bake 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool chocolate cream swirl cake to room temperature on rack before cutting.

Yield: about 36 servings, depending on cut size

Miss Lousie's Chocolate Cake

This dessert contains chocolate cake mix, instant pudding mix, sour cream, yogurt, sugar, vanilla and almond extracts and white chocolate chips.

 

Ingredients:
1 box Duncan Hines dark chocolate cake mix
1 box (3.5-oz.) Jello French vanilla instant pudding mix
4 eggs
1/2 cup sugar
1/2 cup sour cream
1/2 cup vanilla yogurt
3/4 cup canola oil
2 t. almond extract
2 t. vanilla extract
1 cup white chocolate chips
1 tub classic chocolate frosting
1/3 cup Kahlua coffee liqueur
Fresh whipped cream
Fresh raspberries
Pam cooking spray with flour

Method

Mix first nine ingredients in electric mixer until smooth. Stir in the white chocolate chips with a wooden spoon; batter will be thick. Spray a Bundt pan with Pam with flour; spoon in batter. Bake at 350 degrees for 50-60 minutes, until toothpick comes out clean. Cool slightly; invert onto serving plate. Put frosting into a glass bowl and microwave for 1-2 minutes; add Kahlua. While cake is warm glaze with the frosting. Let cool. Serve with fresh whipped cream and raspberries.

Notes: My family and friends love this recipe. It is fast, easy, and very very moist.
Number of servings: 12

Submitted By: Lisa Jenkins

Chocolate Caramel Candy Bars Recipe

If you love brownies and Milky Way candy bars, you'll love these rich bars that start with a chocolate cake mix. Let the kids help unwrap the caramel candies, but keep an eye on how many go into their mouths!

INGREDIENTS:
1 (14 ounces) bag caramel candies, unwrapped
1 (5 ounces) can evaporated milk, divided use
1 (18.25 ounces) chocolate cake mix
8 Tbsp (1 stick or 1/2 cup) butter, at room temperature
2 cups semi-sweet chocolate chips, divided use
PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

In a double boiler or non-stick saucepan, gently heat unwrapped caramel candies with 1/3 cup evaporated milk.

 

Stir often until smooth. Remove from heat and let cool slightly to room temperature but still liquid.

In a large bowl, combine cake mix, butter, and remaining 1/3 cup evaporated milk. Stir with a spoon until smooth. Batter will be thick.

Spread half of cake mix batter into baking pan, smoothing to an even thickness. Bake 8 to 10 minutes.

Sprinkle 1 cup of chocolate chips over hot bottom layer. Slowly pour melted caramel over chocolate chips. Drop teaspoonsful of remaining chocolate cake batter over the top. Smooth the batter flat as best you can without dislodging the caramel layer. There will be open spaces. Return pan to oven and bake an additional 12 to 15 minutes.

Distribute remaining 1 cup chocolate chips evenly over the top of the hot candy bars, pressing slightly into the top to secure chips.

Cool candy bars to room temperature, then refrigerate 30 minutes before cutting into bars.

Store leftovers in an airtight container in the refrigerator.

Yield: 36 to 48 candy bars, depending on cut size

 

From Peggy Trowbridge Filippone

Choco Berry Nut Cake Mix Cookies Recipe

There is nothing wrong with taking short-cuts when baking. These chewy, moist, and delicious cookies start with a cake mix and are loaded with dried berries, pecans, and chocolate chips. They are incredibly easy to make. Feel free to adapt with your own additions to the basic recipe.

INGREDIENTS:
1 (18.25 ounces) vanilla or French vanilla box cake mix, dry
1/3 cup vegetable oil
2 eggs, lightly beaten
1/2 cup dried berry mix fruit, chopped to 1/2 inch pieces, soaked in hot water for 30 minutes, and thoroughly drained
1/2 cup chopped pecans
1/4 cup miniature chocolate chips

PREPARATION:
Using a large dinner fork, combine cake mix with vegetable oil and eggs. Mixture will be thick. Fold in drained dried berries, pecans, and miniature chocolate chips.

 

Chill dough for 30 minutes.

Preheat oven to 350 F. Line cookie sheets with parchment paper or Silpats.

Scoop dough by the teaspoonful and use your hands to roll and compress into small balls. Place on prepared baking sheet about 2 inches apart. Bake about 10 minutes, until lightly browned around the edges. Do not over-bake.

Cool on racks. Store leftovers in a covered container.

Pina Colada Rum Cake

Fix up yellow cake mix by adding pineapple juice, oil, pineapple, and coconut. Drizzle the baked cake with rum and cream of coconut, then top with a tropical-tasting whipped topping.

 

Ingredients:
1  2-layer size yellow cake mix
1/2 cup melted butter
2  Eggs
3/4 cup pineapple juice
1/3 cup olive oil
1 20-oz. can crushed pineapple with juice
7 oz flaked coconut (1/2 of 14 oz package)
1/2 of 15-oz can cream of coconut
1/3 oz golden rum (optional)
1 pkg (3.4 oz) instant vanilla pudding mix
1 8-oz container frozen whipped dessert topping, thawed

Method

In a large mixing bowl beat first 5 ingredients together with an electric mixer until smooth, about 1 minute. Add 1/2 cup of the pineapple with juice and half of the coconut, stirring until combined. Pour batter into glass 13 x 10 baking dish (or a bit larger). Bake at 350 about 35 minutes or until a wooden toothpick inserted near the center comes out clean. Allow to cool 30 minutes, then prick top all over with large fork, wiggling a little to enlarge holes. Drizzle 1/2 of the cream of coconut and 1/4 cup golden rum over the top. Refrigerate cake while making topping. For Topping, mix together remaining pineapple, pudding mix, remaining golden rum, remaining cream of coconut, whipped topping and half of the remaining coconut. Spread topping on cake and sprinkle remaining coconut on top. Store in refrigerator but taste improves when served at room temperature.

Notes: A smaller can of cream of coconut can be used for a less sweet, less moist cake. The rum may be omitted along with the word "Rum" in the title.

 

Number of servings: 15 to 20

Submitted By: GinaMia

Chambord Raspberry Brownies Recipe

Start with a cake mix to make these fast and rich raspberry brownies. Chambord is a French liqueur made of black raspberries, vanilla, and honey. If you don't want to purchase a full bottle, look for the single serving bottles. This recipe uses raspberry-flavored chocolate chips which may not be available in your area. You can substitute fresh or frozen raspberries, semi-sweet chocolate chips, or raspberry jam in the mix.

INGREDIENTS:
1 devil's food cake mix (18.25 ounces)
2 eggs, lightly beaten
1/2 cup oil
1/4 cup water
1/4 cup Chambord liqueur
1 cup raspberry-flavored chocolate chips
1/4 cup (about) confectioners' sugar

PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.

Combine cake mix, eggs, oil, water, and Chambord liqueur.

 

Fold in raspberry chocolate chips. Pour into prepared baking pan and smooth.

Bake 35 to 40 minutes. Cool to room temperature before cutting. Dust with sifted confectioners' sugar before serving.

Yield: about 24 to 36 bars, depending on cut size

Chambord Brownie Bites

Ingredients

For the Brownies:
3 ounces cream cheese, at room temperature
6 Tbsp butter, at room temperature
1 egg
1 pkg (21.2 ounces) brownie mix (tested with Betty Crocker Triple Chunk)

 

For the Filling:
2 pkg (3 ounces each) raspberry-flavored gelatin
1/2 cup boiling water
1/4 cup Chambord (raspberry liqueur)

For the Topping:
2 cups mini-marshmallows
8 ounces semi-sweet chocolate bar, chopped
3 Tbsp heavy cream

 

Instructions
Preheat oven to 350 degrees F. Line a 9 x 12-inch baking pan with non-stick foil.

Cream butter and cream cheese together; add egg and mix until smooth. Combine creamed mixture with dry brownie mix, stirring by hand. Mixture will be thick. Spread evenly in foil-lined pan and bake for 30 minutes. Cool completely. Using a wooden skewer, poke holes at 1-inch intervals halfway down into brownies.

Combine boiling water and both boxes of gelatin. Stir until no more sugar or gelatin granules are visible and liquid is clear. Cool to room temperature. Add Chambord. Pour cooled Chambord gelatin mixture over top of cooled brownies. Top evenly with marshmallows. Refrigerate for two hours.

Cut brownies into squares and place on glossy side of freezer paper, parchment paper, or foil, spreading each square slightly apart to allow topping to dribble down sides.

Melt chocolate and heavy cream slowly in microwave or double boiler, stirring until smooth and creamy. Cool to room temperature, but still liquid enough to drip. Scatter-drip chocolate over cooled brownies. (Re-warm chocolate slightly as necessary.) Refrigerate to harden chocolate topping. Serve. Refrigerate any leftovers.

Yield: 24 to 36 pieces

Recipe from: Peggy Trowbridge