4-Ingredient Lemon Cream Cheese Dump Cake

 

INGREDIENTS

• 1 (16 oz.) can lemon pie filling
• 1 (15 oz.) package yellow cake mix
• 4 oz. cream cheese, cubed
• 1/2 cup (1 stick) unsalted butter, thinly sliced

PREPARATION

Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.
Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners.
Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix.
Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible.
Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool 15-20 minutes before serving.

Caramel-Layered Brownies

 

Ingredients

• 4 ounces unsweetened chocolate
• ¾ cup (1 ½ sticks) unsalted butter
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 cup semisweet chocolate chips
• 1 ½ cups chopped nuts (optional)14 ounces caramels
• 1/3 cup evaporated milk

Directions:

1. Heat the oven to 350⁰F. Lightly grease a 9 x 13-inch baking pan.
2. In the top half of a double boiler, over hot water, melt chocolate and butter, stirring constantly until melted.
3. Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Remove 1 cup of batter; set aside. Spread remaining batter into prepared pan. Sprinkle with chips and 1 cup of the nuts, if using.
4. Melt caramels and milk over low heat, stirring constantly, until completely melted and smooth. Spoon over chips and nuts, spreading to edges of pan. Gently spread reserved batter over caramel mixture. Sprinkle with remaining ½ cup nuts, if using.
5. Bake for 40 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan, cut into squares

Rice Krispies Roll Ups

 

Ingredients

• ¼ cup of melted butter.
• 10 ½ ounces of mini marshmallows.
• 5 ½ cups of rice krispies.
• 1 ½ cups of milk chocolate chips.
• ½ cup of peanut butter.

Directions:
In a 6 quart kettle, melt the butter and mix in the marshmallows and let melt over low heat then add in the rice and mix until well combined.
Spread the the mixture in a greased 10 ½ x 15 ½ baking sheet.

Melt the chocolate chips and peanut butter in the microwave for 1 minute intervals until completely melted stirring after each minute.
Spread the chocolate and butter mixture over the rice krispies mixture and let cool.
Loosen all around with a metal spatula and roll starting on the long side.
Sprinkle the roll with seasonal sprinkles and slice to serve!
Bonne Appétit.

Easy, peasy and crazy! The marshmallows and rice krispies go perfectly with the chocolate and peanut butter. I had some leftovers that I wrapped in saran wrap for the next day. Give it a shot, you will like it!

Old Fashioned Fruit Cobbler

 

Ingredients

• stick of butter.
• 1 ½ cups of flour.
• 1 ½ cups of sugar.
• 2 tsps of baking powder.
• ½ tsp of salt.
• 1 ½ cups of milk.
• 1 tsp of almond extract.
• 1 quart of drained canned fruit.
  

Instructions:

Add the stick of butter to a 9×13 baking dish in place in a preheating oven to 350°.
In a bowl, mix together the flour, sugar, baking powder and salt until well combined, then add in the milk and almond extract gradually.

Pour the mixture over the butter and add the drained fruit pieces to the top.
Bake for 40 minutes and top with cream or vanilla ice cream!
Enjoy!

BLUEBERRY DUMP CAKE

 

Ingredients:

• 4 cups fresh or frozen blueberries
• 1/2 cup sugar
• 1 (18.25-ounce) box yellow cake mix
• 3/4 cup (6 ounces or 1 1/2 sticks) butter
• whipped cream or vanilla ice cream

Tips & Notes
Fresh blueberries will work for this recipe; however, add a bit more sugar because fresh blueberries aren’t always very sweet. You can also try this recipe with fresh or frozen blackberries, strawberries or raspberries – or all three!

Instructions:

1.Preheat oven to 350 degrees.
2.Dump blueberries and sugar into 9-by-13-inch baking dish. Stir together.
3.Sprinkle cake mix over the fruit. Slice butter and distribute over the surface of the cake mix.
4.Bake for 45 minutes to 1 hour (until cake is lightly golden brown and no batter comes out after a toothpick test).

The Absolute Best Coconut Cream Pie

 

INGREDIENTS :

• 1 c milk
• 1 c sweetened, flaked coconut
• 1 c light cream
• 1/2 c sugar
• 2 Tbsp corn starch
• 2 eggs, separated
• 1 tsp vanilla
• 1 pie crust.
• 8 oz whipped cream

HOW TO MAKE:

1. Bake pie crust according to directions on package and cool completely.
2. Place milk and light cream in a double boiler. Add sugar and bring to a boil.
3. Add 2 Tbsp. cold water to corn starch. Stir well.
4. In a bowl beat egg yolks until they are light. Add the corn starch mixture to the yolks. Mix well.
5. Add egg mixture to the milk mixture in the double boiler.
6. Cook for 5 minutes, stirring constantly.
7. Remove from heat. Add vanilla and coconut. Stir. Let stand 30 minutes.
8. Pour into prepared crust. Cover with plastic wrap and chill 30 minutes or until set.
9. Remove plastic wrap. Cover with whipped cream.
Makes 16 ( each one = 3WW SP = 2 points +)

Creamy Crock-pot Chicken and Broccoli Over Rice

 

Ingredients:

• 3-4 boneless chicken breasts
• 1 10oz can cream of chicken soup
• 1 10 oz can cheddar soup
• 1 14 oz can chicken broth
• ½ teaspoon salt
• ¼ teaspoon garlic salt seasoning
• 1 cup sour cream
• 6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
• 1 cup shredded cheddar cheese

Directions:

Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth.

Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

Serve over steamed rice and sprinkle with cheese. 4-6 servings

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