Strawberry-Blue Berry Cheesecake Salad

Stir together:

1 bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of nobake cheese cake filling

Stir in
1-2 containers of sliced up strawberries
1 container of blueberries

Chill 2 hours before serving.  Other fruits can be substituted or added as desired

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Banana Pudding Poke Cake

1 box yellow cake mix (& package ingredients to make cake)

2 box (small) instant banana pudding
4 c milk 
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas

Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13″ pan. When golden, remove from over and let cool for a few minutes.

When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don’t be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.

Prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.
Fill the holes pouring the pudding mixture onto the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.

Refrigerate for at least two hours or until set. Top with whipped topping, crushed vanilla wafers and sliced banana.

Old-Fashioned Bread Pudding with Vanilla Sauce

• 4 cups (8 slices) cubed white bread

• 1/2 cup raisins

• 2 cups milk

• 1/4 cup butter

• 1/2 cup sugar

• 2 eggs, slightly beaten

• 1 tablespoon vanilla

• 1/2 teaspoon ground nutmeg

Directions for Pudding: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.

Sauce Ingredients:

• 1/2 cup butter

• 1/2 cup sugar

• 1/2 cup firmly packed brown sugar

• 1/2 cup heavy whipping cream

• 1 tablespoon vanilla

Directions for Sauce: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce.

Apple Pie Enchiladas

1 (21 ounce) can apple pie filling

1 teaspoon ground cinnamon

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup water

1 teaspoon vanilla

6 (8 inch) flour tortillas – Store bought is OK be sure to buy Flour Tortillas

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (if cinnamon is n a shaker bottle, just sprinkle some on each as you fill them); roll up, tucking in edges; and place seam side down in prepared dish. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla. Pour sauce over enchiladas and let stand 45 minutes .. Don’t rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough Bake in preheated oven at 350 degrees F for 30 minutes, or until golden Enjoy!! Each sauce recipe is enough for 6 Apple Pie Enchiladas.

Apple Cinnamon Loaf

1/3 cup brown sugar (not packed)

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

1 apple, peeled and chopped

½ cups chopped nuts (pecan or walnuts) optional

Preheat oven to 350 degrees.  Grease and flour a 9 x 5-inch loaf pan.  Mix brown sugar, cinnamon and nuts together in a bowl and set aside.  Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy.  Beat in eggs, 1 at a time, until incorporated; add vanilla extract.  Combine flour and baking powder together in another bowl; stir into creamed butter mixture.  Mix milk into batter until smooth.  Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture.  Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.  Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Mini Cheese Cakes

18 Vanilla wafers

2 8oz pkg cream cheese

¾ cup sugar

1 tsp vanilla

2 eggs

Place wafers in paper lines mini-muffin pan. Whip all ingredients and pour into cups 2/3 filled. Bake 350 degrees 20-25 minutes. May add mini-choc chips and bake 2-3 minutes longer. Top with cherry or blueberry pie filling.

 

CINNAMON ROLL SWIRL CAKE

BATTER:

3 cup flour

1/4 tsp salt

1 cup sugar

4 tsp baking powder

1 1/2 cup milk

2 eggs

2 tsp vanilla

1/2 cup butter, melted

 

Topping:

1 cup butter, soft to the point of almost melted*

1 cup brown sugar

2 Tbsp flour

2 Tbsp cinnamon

 

In a large bowl, mix all the ingredients together except for the butter.

Once mixed; slowly pour in the butter. Stir into batter.

Pour into a greased 9×13 pan.

For the topping, mix all the ingredients together until well combined.

Drop evenly over the batter and swirl with a knife.

Bake at 350 for 30-40 minutes.

 

Glaze:

2 cup powdered sugar

5 Tbsp milk

1 tsp vanilla

While the cake is warm ~ drizzle the glaze over the cake. *This cake is outta this world!!!!!!*