Mountain Dew Apple Dumplings

 From: The Novice Chef Blog

Ingredients:

• 2 large green apples
• 2 tablespoons ground cinnamon, divided
• 2 (8 oz) cans crescent rolls
• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup Mountain Dew

1. Preheat oven to 350°F. Grease a 9x13 baking pan (or extra large cast iron skillet) set aside. 
2. Core and slice apples into 8 even slices (16 slices total) and then peel the skin off the apples.
3. Sprinkle cinnamon (about 1 tablespoon) on top of all of the apples. Then roll one apple slice inside of each crescent roll piece.
4. Place in prepared pan, in two rows, leaving a little room between each dumpling. 
5. Then in a small pot bring the butter, remaining 1 tablespoon cinnamon, granulated sugar and brown sugar to a boil. Once boiling, evenly pour over the crescent rolls.
6. Finally pour the Mountain Dew around just the edges of the pan.
7. Bake for 40 to 45 minutes, until bubbling and the dumplings are browned on top. 
8. Serve hot with vanilla ice cream and pour the extra sauce form the pan on top! 

Verdict: Thumbs up! We could eat these every day probably. They're SO easy to make, and will definitely satisfy your sweet tooth!

Honey Cake

From: Southern Living cookbook 1992

Ingredients:
1 cup honey
1 cup vegetable oil
1 cup sugar
4 eggs
2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp instant coffee granules
1/2 cup hot water
1 tsp vanilla extract
1/2 tsp lemon extract
1/2 tsp almond extract
1/4 cup sugar
1/4 cup chopped pecans
1/2 tsp ground cinnamon

Beat first 4 ingredients at medium speed with an electric mixer. Combine flour and next three ingredients; gradually add to honey mixture, mixing well.

Dissolve coffee granules in hot water and add to mixture, beating well. Stir in flavorings.

Pour into two greased and floured 9x5x3-inch loafpans.

Combine 1/4 cup sugar, pecans and cinnamon; sprinkle over loaves. Bake at 325 for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes; remove from pans, and let cool on a wire rack.

Verdict: Thumbs up!! First of all, obviously, this is not my picture. Apparently I forgot to take pictures of my finished project. This cake was SO good. I ate it for dessert and breakfast until it was gone. #noshame  It was still really good left over. And sometimes I warmed it in the microwave and melted butter on top. I will DEFINITELY make this again.

Chewy Fudgy Homemade Brownies

From: Sally's Baking Addiction

Ingredients:

• 1/2 cup (115g) salted butter
• 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup + 2 Tablespoons (80g) all-purpose flour
• 2 Tablespoons (11g) unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup (180g) semi-sweet chocolate chips

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

Preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhang on all sides, or grease it. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.

Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.

Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

Verdict:
Thumbs up! Okay, when I first tasted these brownies I thought they had too much chocolate in them. I could only eat one because it was so rich. But the next day, I figured I'd try one again. I popped it in the microwave for about 8 seconds - oh my gracious - to die for! These were so much better the second day, in my opinion. I will definitely be making these again. This is my favorite homemade brownie recipe I've tried. 

Oatmeal Raisin Cookies

From: Southern Living 50 Favorite Cookie Recipes cookbook

Ingredients:
1 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
1 Tbsp vanilla extract
2 cups AP flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups uncooked quick-cooking oats
1 cup raisins
1 1/2 cups chopped pecans

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well. Combine flour and next 3 ingredients; gradually add to butter mixture, beating well. Stir in oats, raisins, and pecans.

Drop dough by heaping teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 8 minutes or until lightly browned. Cool slightly on baking sheets; remove to wire racks to cool.

Verdict:
Thumbs up! Although this isn't my favorite oatmeal raisin recipe ever, you really can't go wrong with this recipe. It was simple and yummy!

Peanut Butter Rice Krispies

From: I Can Teach My Child

Ingredients:
3 Tbsp butter
1 bag of marshmallows (regular, not mini)
1 big, heaping spatula of peanut butter
6 cups of Rice Krispies

Dump the marshmallows and butter into a microwave safe bowl and set the microwave for 3 minutes.

After 2 minutes, take out the bowl and dump a big heaping spatula of peanut butter into the bowl.

Stir and put back in the microwave for the remaining minute.  In the meantime, grease your 9×13 pan.

Add the Rice Krispies and stir vigorously.  Dump into the greased pan. 

Spray your hand with a little nonstick cooking spray and press into the pan. Let sit for at least 15 minutes before cutting.

Verdict:
Thumbs up! I love Rice Krispie treats but the peanut butter added that little extra flavor that made them even more delicious! Simple, quick recipe that can't be beat! 

Gaiety Pastel Cookies

From: 100 Favorite Brand Name Recipes cookbook

Ingredients:
3 1/2 cups flour
1 tsp baking powder
1 1/2 cups (3 sticks) butter
1 cup sugar
1 package (4 serving size) Jello gelatin, any flavor
1 egg
1 tsp vanilla
Additional Jello gelatin (same flavor)

Heat oven to 400 degrees.

Mix flour and baking powder in medium bowl. Beat butter in large bowl to soften. Gradually add sugar and 1 package gelatin, beating until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating well after each addition.

Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Flatten with bottom of a glass. Sprinkle with additional gelatin.

Bake 10-12 minutes or until lightly browned. Remove from cookie sheets. Cool on wire racks. Store in tightly covered container.

Verdict:
Thumbs up! These are incredibly easy and fast to make. They are really good! The Jello cooking on top gives a little zing to the cookies. I also like that you can make any flavor you want. I made fruit punch. Yum!

Boston Cream Pie

From: 100 Favorite Brand Name Recipes cookbook

Ingredients:
1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups AP flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk

Rich Filling:
1/3 cup sugar
2 Tbsp cornstarch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter
1 tsp vanilla extract
Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours or until cold.

Dark Cocoa Glaze:
3 Tbsp water
2 Tbsp butter
3 Tbsp cocoa powder
1 cup powdered sugar
1/2 tsp vanilla extract
Heat water and butter in small saucepan over medium heat until mixture comes to a boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth and of desired consistency; cool slightly.

Heat oven to 350 degrees. Grease and flour 9-inch round baking pan.

Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture, beating well after each addition. Pour batter into prepared pan.

Bake 30-35 minutes or until done. Cool 10 minutes; remove from pan to wire rack. Cool completely.

Prepare rich filling. With long knife, cut cake in half horizontally. Place one layer, cut side up, on serving plate; spread with prepared filling. Top with remaining layer, cut side down. Prepare dark cocoa glaze; spread over cake, allowing glaze to run down sides. Refrigerate several hours or until cold. Garnish as desired. Refrigerate leftover pie.

 
Verdict:
Thumbs up! Okay, there is no way around it. This is a messy, falling-apart kind of cake. But trust me - it tasted delicious! I don't think I'd ever had Boston Cream Pie before and this was awesome. I'll make this again in the future!

Chocolate Chunk-Peanut Cookies

From: Southern Living

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 1/2 cups AP flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup unsalted dry-roasted peanuts
1 bag chocolate chunks

Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until combined.

Combine flour and next 4 ingredients. Add to butter mixture, beating well. Stir in peanuts and chocolate chunks.

Shape dough into 2-inch balls. Flatten slightly and place on ungreased baking sheets. Bake at 375 F for 12-15 minutes or until lightly browned. Cool on pan for a couple of minutes and then transfer them to a wire rack to cool completely.

Double chocolate chunk-peanut cookies: Reduce flour to 2 cups; add 1/3 cup unsweetened cocoa, sifted. Proceed as directed.

Verdict:
Thumbs up! I just love peanut butter and chocolate AND cookies! What an easy recipe. I had all the ingredients on hand which I love. I think it still would have been great even without the dry peanuts though. I was surprised that the cookies had a great, cake-y consistency even though there were SO many peanuts and chocolate chips. These make a ton, so beware - around 3 dozen. I'll definitely be making them again though!

Lemon Bars

From: A General Mills calendar

Ingredients:
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 Tbsp AP flour
2 Tbsp butter, softened
2 Tbsp grated lemon peel (2 medium)
1/3 cup fresh lemon juice (2 medium)
1-2 Tbsp powdered sugar

Heat oven to 350 degrees. In ungreased 13x9 pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15-20 minutes or until light golden brown.

In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.

Bake 20-30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.

Verdict:
Thumbs up! I wondered if these would be way too sweet due to the sugar cookie crust. But they were just perfect. I have made several other lemon bar recipes in the past and I'd say this one was one of my favorites, and a lot easier than making your own crust if you like shortcuts. Highly recommend this recipe!

Family-Size Strawberry Shortcake

From: An old index card

Ingredients:
1 package white cake mix
1 1/2 quarts fresh strawberries
1/4 cup granulated sugar
1 1/2 cups whipping cream
1/4 cup confectioners' sugar
1 tsp vanilla extract

Preheat oven to 350 degrees. Prepare cake according to package directions. Grease and flour two 9-inch cake pans; pour batter into pans. Bake cakes until done. Cool completely on wire racks.

Reserve 8-10 large strawberries for garnish. Slice remaining strawberries, place in a medium bowl. Sprinkle with granulated sugar. Mash slightly with potato masher. Chill until ready to assemble cake, at least 30 minutes.

Beat whipping cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Add confectioners' sugar and vanilla; continue beating until just mixed.

Place one cake layer on serving plate. Cover with mashed strawberries. Top with about 1 1/2 cups whipped cream. Place second cake layer on top. Spread with remaining whipped cream. Garnish with reserved strawberries.

 Mash:

 Pour:

 Spread:

 Cheese:

 Taste test and approve:

Verdict:
Thumbs up! I've had this recipe for probably almost a decade. It was spotted by my four-year old two days ago and she begged me to make it, so we did! It is SO easy and it is delicious. Seriously going to be making this again. 

Cherry Cheesecake

From: An old index card

Ingredients:
2 packages (one 8 oz, one 3 oz) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 oz) frozen whipped topping, thawed
1 shortbread or graham cracker crust
1 can cherry pie filling

In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. Refrigerate until serving.

Verdict:
Thumbs up! I love cherry pies. This is so simple and you can throw it together at the last minute if you need it for a party or luncheon. I definitely recommend this one! 

Halloween Candy Corn Pudding

From: Flour on My Face

Ingredients:
1 small box of instant vanilla pudding
Cool Whip for topping
4-8 Udi’s Brownie Bites
Candy Corn for Garnish
1 -2 drops of red liquid food coloring
3-4 drops of yellow liquid food coloring

Make the pudding per box instructions and set aside. Break up the brownie bites into a dessert dish and line the bottom with it. If you are making two desserts you will need 8 brownie bites. You can press the brownie bites down with the bottom of a small glass jar so your bottom layer of pudding doesn’t ooze down through the spaces or just crumble the brownies and let the pudding ooze. It all depends on the look you are going for.

Divide the pudding equally into two separate bowls. Spoon some of the vanilla pudding over the Udi’s Brownie Bites.

The amount of pudding you use will depend on how big your dessert dish is and if you are making one serving or two.

Keep that in mind as you layer the pudding.

Add the food coloring to the remaining bowl of vanilla pudding. Stir well so there are no streaks of color.

Add 1-2 drops of red food coloring and 3-4 drops of yellow food coloring to the remaining pudding.

Start out with the smaller amount and then add more if you think the orange is not bright enough.

Once the pudding is colored add a layer to the dessert dish.

Top with the Cool Whip using a bag and a tip. Or use a can of whipped topping if you don’t happen to have frosting bags and tips on hand.

Chill. Before serving top with some sprinkles and a candy corn for garnish.

Verdict:

Thumbs up! How could you go wrong with this recipe?? I actually just used a $1.00 box of brownies from the dollar store and broke them up and smushed them at the bottom. This was such a yummy dessert! It would be so easy to make this for several different holidays, with the differing food colorings and toppings. I'll definitely be making this again!!

Ugly Pie

This recipe is from the book "Ugly Pie" by Lisa Wheeler. We got this book from the library and the kids loved it... but they REALLY loved the idea that we could make our own real ugly pie!

Ingredients:

Ugly Crust:
2 1/2 cups flour
1 cup lard (or shortening)
1/2 tsp salt
6-8 Tbsp icy cold water

Ugly Filling:
6 cups peeled, sliced Granny Smith apples
1/4 cup molasses
1 tsp lemon juice
5 Tbsp flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup white sugar
3/4 cup brown sugar
3/4 cup red raisins (or Craisins)
1/4 walnuts - chopped fine

For the crust...
First, mix together the flour and salt. Then, using a fork, cut little chunks of that ugly lard into your flour until you get what looks like itty-bitty pea-sized balls. Set aside half this mixture in another bowl for later. Next, sprinkle 1 tablespoon of icy cold water over those pea-sized balls. Gently toss it with a fork. Repeat until your flour mixture forms an ugly ball of dough.

Spread a little bit of flour out on a flat surface (like your kitchen counter). Pat that ball of ugly dough down like you mean business. Then roll it with a rolling pin until it becomes a flat, ugly crust. It doesn't matter if it looks nice and round and pretty. This is Ugly Pie! Place in 9" deep-dish pie plate.

In a large bowl, toss apple slices with lemon juice. Then mix in molasses until apples are completely coated with ugly brown good. Set aside.

In a medium-sized bowl, mix the dry ingredients (flour, cinnamon, nutmeg, white sugar and brown sugar). Add to the ugly apple mixture until everything is nice and moist.

Toss raisins and walnuts into apple mixture. Make sure all ingredients are well coated. Place into pie crust. Your pie should look fairly ugly by now.

Take the crumbly flour mixture you set aside earlier. Sprinkle over the top of the pie. Cover pie with an aluminum foil tent to prevent overbrowning. Bake at 400 degrees for 40 minutes. Remove foil and bake another 20 minutes.

When your pie is done, you will have the most delicious, most beautiful ugly pie you ever saw.

Verdict:
Thumbs up! I loved the idea of making something with the kids that we had just read about. And it really is a delicious pie!

Pumpkin Whoopie Pies

From: Little House Living

Ingredients:

• 3/4 c. brown sugar
• 3/4 c. white or turbinado sugar
• 1 c. light olive oil
• 1 can or jar of pumpkin (or fresh pumpkin)
• 2 eggs
• 1 t. vanilla
• 3 c. flour
• 1 t. baking soda
• 1 t. baking powder
• 1 t. cinnamon
• 1 t. pumpkin spice
• 1/2 t. salt

Mix together the sugars, oil, vanilla, and pumpkin. Mix in the rest of the wet ingredients. Then add all the dry ingredients and mix together until just blended.

Put the pumpkin mixture in a plastic bag or a pastry bag. Snip a hole in the corner. Use the mixture and the bag to make circles from the dough. Make these circles on the greased cookie sheet.

Bake for 11 - 12 minutes at 350F. Let them cool completely.

While the cookies are cooling mix together 6 T melted butter, 1 pk(8oz) cream cheese, 1 t. vanilla, and 1 1/2 c. powdered sugar. Put the frosting mixture in a plastic bag or a pastry bag. Snip a hole in the corner.

Drop blobs of frosting on the middles of half of the cooled cookies. Put another cookie on top the cookie and frosting. That's it!

Verdict:
Thumbs up! Oh my goodness, these are so good. It's basically the same recipe I used for my pumpkin roll so it's a very familiar, cozy flavor. As you can see, mine aren't that pretty. I didn't do the pastry bag thing for the cookies because that never works out well for me. You're welcome to do it. Also, I found that the next day (and the next) these cookies were awesome when put in the microwave for about 15 seconds. They will need to be refrigerated, so nuking them will make them taste much better. Of course, your best option is eating them as soon as they're out of the oven! To die for!

Elephant Ear Cookies

From: Martha Stewart

Ingredients:
1 cup pecan halves
1/3 cup sugar, plus more for surface
1/4 cup plus 2 tablespoons brown sugar
1 3/4 tsp cinnamon
1/2 tsp salt
AP flour, for rolling
2 sheets frozen puff pastry (17.3 oz package), thawed
1 large egg, beaten well

Preheat oven to 350 degrees. Toast pecans on a baking sheet until fragrant and lightly toasted, 8 to 10 minutes. Let cool completely.

Grind pecans, sugars, cinnamon and salt in a food processor until very finely chopped (mixture should resemble very coarse sand).

Raise oven temperature to 400 degrees. Place puff pastry sheets side by side on floured parchment; press together at seam to form a 9 1/2-by-18-inch rectangle. Roll out to an 11-by-20-inch rectangle using a rolling pin. Transfer pastry on parchment to a baking sheet. Cover loosely with plastic wrap; refrigerate until firm, about 45 minutes. Brush generously with beaten egg, and evenly sprinkle with pecan mixture, patting it into dough. Starting with a short side, use one hand to roll up as tightly as possible, holding unrolled portion firmly with other palm. Brush off excess flour with a dry pastry brush as you are rolling, and press sides back into shape (they tend to splay). Roll tightly in parchment.

Freeze dough until firm, about 20 minutes. Cut crosswise into 1-inch slices. Generously sprinkle a work surface with granulated sugar, and coat both cut sides of dough slices in sugar. Press dough slices to flatten slightly. Roll out into 6- to 7-inch rounds on sugared surface, sprinkling more sugar on top as needed. Place on parchment-lined baking sheets, 3 per sheet; refrigerate until firm, about 30 minutes. Bake in batches until golden brown, 17 to 18 minutes, rotating halfway through. Let cool on baking sheets.

Verdict:
Thumbs up! I almost didn't get to taste-test these because they were gone so quickly after I made them! I made these for Hunter's 3rd birthday party a few weeks ago. They were actually really easy, especially if you've ever made a "roll" before, so don't let the instructions scare you with all the wording. I will definitely make these again in the future (although puff pastry sheets are ridiculously expensive!) and I would highly recommend this recipe to you!

Chocolate Peanut Butter Pretzel Bars

From: Food Fanatic

Ingredients:
4 cups crushed pretzels
1 cup peanut butter
14 oz can of sweetened condensed milk
1 1/2 cups chocolate chips

Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper.

In a small saucepan over low heat, melt the peanut butter and condensed milk together and stir to combine.

Add the pretzel crumbs to a large bowl and mix in the peanut butter mixture, stirring to coat.

Press the crumb mixture into the prepared dish and bake for 15-20 minutes or until set.

Remove from the oven and sprinkle the chocolate chips on. Return to the oven for 1-2 minutes. Remove and use a spatula to spread the chocolate chips evenly across the top.

Cool before cutting.

Verdict:
I think I would have liked these better in a 9x13 pan. I think the flavor combination is amazing and you can't go wrong with it. I just think the crumb layer was overpowering. It was very thick and hard to bite into because of the thickness. I would like to make these again in a longer pan, because I think it would make a big difference. If you try these I would love to hear what you thought!

4 cups crushed pretzels

1 cup peanut butter

14 fluid ounces sweetened condensed milk

1 1/2 cups chocolate chips

- See more at: http://www.foodfanatic.com/2013/06/chocolate-peanut-butter-pretzel-bars-the-best-of-all-worlds/#sthash.2fV1NXVc.dpufV

O'Henry Bars OR Scotcharoos

From: Joyful Momma's Kitchen

Ingredients:
1 cup granulated sugar
1 cup karo syrup
1 cup peanut butter
6 cups Rice Krispies
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

In a small sauce pan, bring sugar and karo syrup to a boil over medium high heat.  Stir constantly.

Remove from heat and stir in peanut butter.  Whisk in until smooth.

In a large mixing bowl, pour the sugar sauce over 6 cups of Rice Krispies and gently stir until well combined.

Press into a greased 9x13 pan.

In microwave, heat the chips 30 seconds at a time and stir well in between heatings.  Heat just until melted, taking care to not burn them.

Pour chocolate mixture over cereal in dish.  Spread evenly and let cool.  Slice into bars.

Verdict:
Thumbs up!! I can definitely see how these don't last long once they're made. What a great combination of flavors! I've never heard of these before but I am so glad I found this recipe. Perfect for family or church gatherings, or just when you have a craving for something sweet! I definitely recommend these and I'll be making these again!

Chocolate Mousse Pie

From: An old index card

Ingredients:
7 ounces of milk chocolate candy bars with almonds
16 large marshmallows or 1 1/2 cups mini marshmallows
1/2 cup milk
2 cups whipping cream, whipped
1 pastry shell or graham cracker crust

Place the candy, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust. Refrigerate for at least 3 hours.

 

Verdict:
Thumbs up! Not too sweet and not too chocolately, which is what I was worried about. Very smooth tasting and the best thing of all - super easy to put together! You could whip one of these up in less than 20 minutes (not including refrigeration time). I highly recommend this and I know I'll be throwing one of these together again in the future!

Key Lime Pie

From: An old index card

Ingredients:
2 eggs
1 egg yolk
1 can (14 oz) sweetened condensed milk
1/2 cup lime juice
2 Tbsp water
1-2 drops green food coloring (optional)
1 tsp grated lime peel
1 graham cracker pie crust

Whipped topping:
1 cup whipping cream
2 Tbsp sugar
1/2 tsp vanilla

Key lime slices (optional)

In a large mixing bowl beat eggs and yolk with wire whisk until combined. Gradually add milk to yolks, beating until combined. Add lime juice, water, food coloring, and lime peel. Whisk until well mixed. Pour into crust. Place on baking sheet. Bake at 350 degrees or until almost set in center. Cool on wire rack for 1 hour. Refrigerate at least 4 hours.

Chill small mixing bowl and beaters of electric mixer. In chilled bowl beat cream, sugar, and vanilla on medium speed until stiff peaks form. Pipe or spoon whipped cream around edges of pie. Garnish with lime slices if desired.

Verdict:
Thumbs up! Not too tart (which is what I was afraid of) and the whipped topping just adds something special to it! A perfect little pie for dessert, whether with your own family or a group setting. Highly recommend this - I will be making it again!

Chocolate Pudding Dump Cake

From: Buns in My Oven

Ingredients:
1 box chocolate cake mix
1 small package chocolate pudding mix
1 1/2 cups milk
1 1/2 cups chocolate chips

Preheat oven to 350 degrees.
Combine the dry cake mix, dry pudding mix, and milk in a bowl and mix until combined. Spread into a greased 9x13 baking dish. Top with the chocolate chips and bake for 30 minute or until the edges pull away from the pan.

Verdict:

Thumbs up! People. Seriously!? How could this be anything OTHER than delicious!?!? I'm telling you. Awesome, delicious, easy cake. A go-to recipe for SURE! It does not get any easier than this deliciousity!! (New word.)