Tropical Crush Cake

1 yellow cake mix
1 (14 oz) can sweetened condensed milk
1 (15 oz) can cream of coconut
1 (15.25 oz) can crushed pineapple in juice
1 (8oz.) Cool Whip, thawed
coconut flakes

Bake cake according to package directions. Poke holes in it while it's hot with a fork.
Drain pineapple into a bowl (saving juice).
Mix cream of coconut, milk and juice. (When you open the can of cream of coconut you will probably see that some of the coconut oil and cream have separated, so it's really important to whisk this mixture so you get it combined and most of the lumps out). Once combined, mixture will be thin.
Pour mixture evenly over cake getting it into the holes.
Cool completely before spreading pineapple over top, followed by Cool Whip, then coconut.
Keep refrigerated.

Better Than Something Cake

1 box chocolate cake mix
1 (14 oz) can sweetened condensed milk
1 (14 oz) caramel topping
chocolate sauce
1 (8 oz) Cool Whip, thawed
1 (8 oz) bag heath bar pieces

Bake cake in 9x13 pan according to box directions.
While cake is hot out of the oven, poke top of cake every 1/2 inch with the handle of a wooden spoon.
Pour sweetened condensed milk evenly over cake, then drizzle with 3/4 of the caramel, allowing it to seep into the holes.
Cover and refrigerate 4 hours or longer.
Top with Cool Whip, drizzle with remaining caramel topping, chocolate sauce, and heath bits.
Store cake covered, in the refrigerator.

Cranberry Oat Chews

1/4 c. butter
5 c. mini marshmallows
1/2 c. brown sugar
1 t. cinnamon
3 c. cheerios
1 1/2 c. quick oats
1 c. dried cranberries

Melt butter and marshmallows over medium low heat, stirring constantly. Add brown sugar and cinnamon, continue stirring for 30 seconds. Remove from heat.
Combine oats, cheerios, and dried cranberries, then fold into marshmallow mixture.
Spoon into a greased 9x13 pan and press down until mixture is evenly distributed in the pan. Cut into bars, and enjoy!

Peanut Butter Fingers

1 c. sugar

1 c. brown sugar, firmly packed

1 c. butter

2 t. vanilla

2 eggs

1 c. peanut butter

2 c. oats

2 c. flour

1 t. baking soda

1/2 t. salt

additional 1 1/2 c. peanut butter

Chocolate frosting

1/2 c. butter

1/4 c milk

1-2 t vanilla

4 T. cocoa

2-3 c. powdered sugar

Cream first 3 ingredients. Add vanilla, eggs, and peanut butter. Add the remaining ingredients, and mix together. Spread out onto a greased 13x18-inch cookie sheet pan. Bake at 350 degrees for 20 minutes. While hot spread 1 1/2 c. peanut butter on top. Cool, so peanut butter becomes solid. You can put them in the fridge so they set up faster. 

Mix frosting ingredients with hand mixer until smooth and spread on top of bars. Cut into squares. Enjoy!!!

Easy Pumpkin Cake

15 oz. canned pumpkin
3 eggs
1/3 cup sugar
1/3 cup oil
1 pkg. yellow cake mix
1 1 /2 t. pumpkin spice

Frosting
16 oz. cream cheese or vanilla frosting

Preheat oven to 350 degrees. In a large bowl, combine pumpkin, eggs, sugar, and oil; mix well. Add cake mix and spice. Poured into a greased and floured 15" by 10" jelly roll pan. Bake for 25-30 minutes. Cool completely before frosting.

Frost cake and store in refrigerator.

Pumpkin Chocolate Chip Cookies

2 c. sugar                                 4 t. baking powder
2 c. pumpkin                            2 t. soda
1 c. oil                                      2 t. milk
2 eggs                                       2 t. vanilla
4 c. flour                                   2 c. chocolate chips
1 t. salt                                      1 c. nuts (optional)
2 t. cinnamon

Mix sugar, pumpkin, oil and eggs. Add the rest of the ingredients, except chocolate chips and nuts, and mix well. Stir in chips and nuts, if desired. Drop on lightly greased cookie sheet. Bake at 375 degrees for 10-12 minutes. Be careful not to overcook. Cookies will be soft and moist.

Lemon Cookies

These cookies have a delightful taste of lemon in each bite! I made these for Sierra's bridal shower and they were a huge hit. I made two batches making close to 8 dozen cookies, with not a one leftover.

1 pkg. lemon cake mix
2 eggs
1/3 c. vegetable oil
1 t. lemon extract

Preheat oven to 375 degrees.
Blend all ingredients together until well blended. Roll into 1 inch balls. Then roll in confectioners sugar until covered. Place on an ungreased cookie sheet.
Bake for 9-10 minutes.

Peanut Butter Cookies

I love cookies! I'm a cookie addict!! These ones are delicious!!!

1 c. butter, softened
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
1 c. creamy peanut butter
2 1/2 c. flour
1 t. baking powder
1/2 t. salt
1 1/2 t. baking soda

Cream butter and sugar. Add eggs and mix well. Add peanut butter and cream together. Then mix in dry ingredients. Drop by rounded tablespoons onto cookie sheet. Flatten with fork in a criss cross pattern. Sprinkle with sugar. Bake at 375 degrees for 8-10 minutes.

Chocolate Cadbury Mini Egg Cookies

Tis' the season for Cadbury Mini Eggs. I know lots of peeps go crazy over them. Me... not so much, unless, they're in a delicious cookie. What can I say, other than I'm a cookie addict! Love these. They're so festive for Easter. Everything in moderation... Mmmm... nah... not these cookies.

1/2 c. shortening
1/2 c. butter, softened
3/4 c. brown sugar
3/4 c. granulated sugar
2 eggs
1 1/2 t. vanilla
1 t. baking powder
1 t. soda
1/2 t. salt
2 1/2 c. flour
6 T. cocoa powder
1 (10 oz.) bag Cadbury Mini Eggs

Set aside a bowl full of whole Cadbury eggs {I counted out about 30}, then crush the remaining eggs in the bag with a rolling pin.

Cream shortening, butter and sugar. Add vanilla and eggs. Mix well. Combine dry ingredients and add to mixture. Stir in the crushed Cadbury Mini Eggs. Drop by rounded teaspoonfuls onto cookie sheet. Bake at 350 degrees for 10-12 minutes. Push the remaining Cadbury Mini Eggs into the warm cookies {the ones that need more color on top}. Yield: about 4 dozen.

Caramel Apple Cider Cookies

I got this recipe off of Good Things last Fall when a lady made them for one of the cooking segments. Since then I've seen them all over the Internet. Good recipes travel fast. These are a perfect combination of apple cider and caramel. Eat 'em warm right out of the oven for a yummy ooey, gooey caramel center. The caramel sets up a little after they're cooled, but are still soft and yummy. Perfect for Fall or anytime, really... and great for a cookie exchange.

1 c. butter, softened
1 c. sugar (I used 1/2 c. granulated sugar and 1/2 c. brown sugar)
1/2 t. salt
5 packets of a 7.4 oz. box of Alpine Spiced Apple Cider Instant Drink mix -not sugar free (the recipe called for 10, but I used 5 and the flavor was perfect for us.)
2 eggs
1 t. vanilla
1 t. baking soda
1/2 t. baking powder
1 t. cinnamon
3 c. flour
1 (14 oz.) bag Kraft Caramels -other brands won't melt

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With mixer, cream butter, sugar, salt and packets of apple cider drink mix, until light and fluffy.
Beat in eggs. Add vanilla and mix well. Gradually add flour mixture to creamed mixture. Mix until just combined.

Refrigerate for about an hour. (If you're impatient you don't have to do this, but it makes it so much easier to work with.)

When you are ready to bake, unwrap your caramels. Scoop out a rounded cookie scoop-full, about a tablespoon of dough. Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of dough and seal the dough around it, covering it completely.

Bake 12-14 minutes, or until very lightly browned around the edges. Don't over-bake. Take out of oven and slide the parchment off of the baking sheet right out onto the counter. Cool slightly and enjoy!

Yield: 3 dozen. Store in an airtight container.

Creamy Dreamy Pumpkin Cake

Fall means pumpkin... anything pumpkin, and I've been on one heck of a pumpkin kick! This cake is. Oh. My. Word. Simply. Divine!!! Cake and Pumpkin with Creamy Sweetened Milk and topped with Cool Whip, Toffee bits and Caramel! Can you handle it? I barely could! This is how you make it:

1 box yellow cake mix
1 (15 oz.) can pumpkin puree
1 1/2 t. pumpkin pie spice, optional
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) Cool Whip
1/2 bag Heath bits or a lg. Heath bar, crushed
Caramel Sundae Topping

Mix the cake mix, pumpkin and spice together. ONLY those three things. Pour into a greased and floured 9x13 cake pan. Bake according to cake mix box directions. Let cool 30 minutes.
Poke holes in the cake with the end of a wooden spoon, in a somewhat even pattern.
Pour the sweetened condensed milk over cake, filling up the holes. Refrigerate for 30 minutes.
Spread Cool Whip on top. Drizzle with caramel sauce and sprinkle with Heath bits. Refrigerate at least 4 hours.

Soft Raisin Cookies

I asked my mom to bake some of these for Braeli's baptism luncheon. The recipe is Grandma Callie's. They are my mom's favorite and one of mine, too. Not sure I can say I have a favorite cookie, though, cause I just love cookies. These are delicious!

1 1/2 c. raisins
1 c. water
Simmer together until raisins absorb all water - set aside to cool)
1 1/2 c. sugar
1 c. shortening
3 eggs
1 t. vanilla
1 1/2 t. salt
1 t. baking soda
1 t. baking powder
3 c. flour (my mom uses 3 1/2 - 4 c.)
Add walnuts, if desired
Combine together well and add raisins. Roll into 1 1/2 inch balls. Roll in sugar. Bake on greased cookie sheet @ 375 degrees 10-12 minutes.

Shortbread Hugs

These are a delicious little shortbread tasting cookie with a bite of chocolate. These are fun to change up a bit, too. You can change the color of the dough and add whatever variety of hugs or kisses you want. For Valentine's Day I'm going to make pink dough with pink and white hugs and chocolate kisses on top. Yummy!

1 c. butter, softened
1 c. powdered sugar
2 t. vanilla
1/4 t. salt
2 c. flour
36 Hershey hugs (kisses could be used as well), unwrapped

Preheat oven to 325 degrees. Cream butter, sugar and vanilla until light and fluffy. Add flour and salt. Mix well. Shape into 1 inch balls. Place 2 inches apart on parchment lined baking sheet. Bake 12-14 minutes, just until set and bottoms begin to turn light golden brown. Remove from oven and immediately top each cookie with a Hershey hug (or kiss), pressing down lightly. Cool cookies on baking sheet for 2 minutes and then transfer to wire rack to cool completely. Yield: 3 dozen

Apple Cinnamon Bars

Apple season is here. I love baking things in my oven that make my home smell good and apple cinnamon is perfect. It's so very fallish and these bars are delicious!

2 C. flour
2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 c. butter, melted
1 c. brown sugar
1 c. white sugar
2 eggs
2 t. vanilla
2 c. chopped apple (peeled)

For topping:
1 T. white sugar
2 t. cinnamon

Preheat oven to 350. In a large bowl, with a large spoon, mix butter and sugar. Add egg and vanilla. Mix in dry ingredients and blend well. Add apples. Spread evenly in a greased 9x13 inch pan. Sprinkle with sugar and cinnamon. Bake for 35-40 minutes. Cool in pan and cut into squares. Serve with a scoop of ice cream.

Rainbow Cake

I made this cake for Dalayni's fourth birthday. I didn't have instructions to follow, so I played it by ear and it turned out perfect. Everything went smoothly and it didn't take long at all to put together for my Layni. She was so happy with it and all my kids and hubby loved it. It was fun to slice into it and see the rainbow of color. The skittles add a yummy fruit flavor and I think it's one of the funnest cakes I've made. Bryson said I should go into the cake decorating business. Uh, no! But he did make me feel good!

1 box yellow cake mix
red, yellow, green and blue food coloring
vanilla or cream cheese frosting
skittles candy
marshmallows
(2) 8 inch round cake pans

Prepare cake mix according to directions on package. Scoop out 1 cup batter into three seperate bowls, so you have four bowls with 1 cup batter in each. Add three or four drops red food coloring in one, red and yellow drops in the second one to make orange, green drops in another and mix well. Leave the fourth one yellow. Grease and flour pans well.
**Pour red mixture in one pan and orange mixture in the other. Bake at 350 degrees for 18 minutes or until toothpick comes out clean. Let cool for a couple minutes. Turn upside down, carefully remove from pan, red layer first. Repeat with orange layer, placing on top of red layer. Grease and flour each pan again. Repeat steps above with yellow and green layers. Let cool completely. I put the cake in the fridge until it was cold, so it would ice easier. Add blue food coloring to icing. Ice cake. Decorate with skittles and marshmallows.

Chocolate Cake

This cake is irresistibly delicious! This was the cake I made for Bryson's birthday this year.

2 c. sugar
2 1/2 c. flour
6 T. cocoa
2 t. baking soda
1 t. baking powder
1 t. salt
1 c. oil
2 eggs
1 c. milk
1 c. hot water
1 t. vanilla
3/4 c. chopped nuts (optional)
1/2 c. melted dipping chocolate or icing

Mix first eleven ingredients together for 2 minutes. Add nuts last. Mix and pour into greased and floured Bundt pan. Bake at 350 degrees for 50 minutes. Turn out and drizzle with melted dipping chocolate or icing. Sprinkle with cake sprinkles.

Blueberry Snack Cake

A piece of this is like a blueberry muffin in cake form. I love blueberries and any recipe that calls for them. This is a quick dessert that is moist, tender and delicious! Perfect for an Easter brunch or picnic.

2 c. flour
1 1/2 c. sugar
1/2 c. cold butter
1 c. milk
2 eggs, separated
2 c. fresh or frozen blueberries {If using frozen blueberries, do not thaw before adding to the batter.}

In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 c. for topping. Add the baking powder, milk and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13" x 9" x 2" baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean. {I used frozen blueberries this time and baked it for 45 minutes until the toothpick came out clean} Yield: 15-18 servings.

Sugar Cookies

This is my mom's go-to sugar cookie recipe. She got it from her Aunt LaJuana, who passed away several years ago. It is by far my favorite sugar cookie recipe of all time and I've tried a lot. I've mentioned before that I love sugar cookies, but I don't especially love the rolling and cutting part. These are fun to do at Easter. I think the pastel icing and coconut is festive and oh, so scrumptious! You can top with green coconut and jelly beans or chocolate eggs. Or add nuts. Lots of fun possibilities...

1 c. sugar
1 c. butter, softened
2 eggs
2 T. cream
2 t. vanilla
3 c. flour
2 t. baking powder
1 t. salt

Cream butter and sugar. Add eggs, cream and vanilla. Then dry ingredients. Mix well.
~Form into ball and roll out on floured surface, adding more flour as needed. Cut out and bake 350 degrees for 12 minutes.
~Or, after mixing sprinkle dough with a little flour. Using a spoon, take dough and roll in your hand forming 1 inch balls...

Roll in a 1 in. ball, then flatten with a fork~                         Baked and ready to be iced~

Blarney Stone Bars

1/2 c. butter, softened
3/4 c. packed brown sugar
2 eggs
1 T. milk
1 t. vanilla
3/4 c. flour
3/4 c. quick cooking oats
1/2 t. baking powder
1/4 t. salt
3/4 c. english toffee bits
1/3 c. chopped pecans
4 drops green food coloring
3/4 c. vanilla frosting

In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Add dry ingredients. Fold in the toffee bits and pecans. Spread into greased 9 in. baking pan. Bake at 350 degrees for 20-24 minutes or until a toothpick comes out clean. Cool. Add food coloring to frosting and spread over bars. Cut and serve.