Post by MammaMel on Apr 17, 2020 12:18:08 GMT -6
Banana Oatmeal Cookies
2 ripe bananas
1 cup oatmeal
Handful of chocolate chips
Bake 350 for 10 minutes. I took mine out at 8 cause I wanted them extra soft.
Pumpkin Dump Cake
1 box spice cake mix
15 oz pumpkin canned
2 eggs
Preheat oven to 350 degrees. Grease a 9x13 pan and set aside. In a medium bowl, combine all ingredients with a mixer on medium until combined. Spread into pan and bake 25-30 minutes or until a toothpick comes out clean. Cool completely and serve with whipped cream if desired.
Peanut Butter Cornflake Cookies
1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 teaspoon vanilla extract
6 cups corn flakes
In a large saucepan, combine the sugar, corn syrup, and peanut butter. Cook over medium high heat until center starts to boil, make sure to stir constantly so the sugar doesn't burn. As soon as the sugar mixture comes to a boil, remove from heat and stir in the vanilla extract and corn flakes, mix until corn flakes are evenly coated in sugar mixture. Use an ice cream scoop to drop cookies onto parchment or wax paper as quickly as possible before mixture starts to cool and harden. Let cool on wax paper for 20 to 30 minutes before enjoying.
Orange Kool-Aid Freezer Pie
1 can sweetened condensed milk
1 pkt. orange kool-aid (or any other flavor)
1 regular container cool whip, thawed
1 9" premade graham cracker crust
Combine the sweetened condensed milk and kool-aid, stir in the cool whip and combine well. Spoon into the pie crust and cover. Place in the freezer for 4 hours before serving.
Easy Peach Cobbler
2 15oz cans of peaches (drain one can and reserve the syrup of the other)
1 stick butter
1 cup flour (self-rising)
1 cup sugar
1 cup milk
Preheat the oven to 350 degrees F. Melt the butter on the stove and pour into a 9x12 baking dish. In a separate mixing bowl mix together the flour, sugar, milk and reserved syrup from one can. Pour the mix over the melted butter and layer the peaches on top (do not mix). Bake for approximately 1 hour. The cobbler is done when the batter rises and the crust is a nice golden brown.
Creamy Lemon Pie
1 graham cracker crust 9 inch
1/2 cup lemon juice
1 can sweetened condensed milk 14 ounce
1 package cream cheese 8 ounce, softened
In medium sized mixing bowl, blend together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill for 2 hours and top as desired.
Easy Apple Cobbler
2 cans apple pie filling
1 teaspoon cinnamon
1 box yellow cake mix
2 sticks butter melted
1 cup chopped pecans
1 12 oz jar caramel sauce
Mix apple pie filling, cinnamon and caramel sauce together in a greased 9 x 13- inch pan. On top of this mixture, sprinkle a whole yellow cake mix. Drizzle 2 sticks of melted butter on top of the cake mix. Top with chopped pecans. Bake at 350 F for 45 minutes.
Dawn's Chocolate Pie
1 1/2 cups sugar
1/2 cup flour
1/4 cup cocoa
dash of salt
2tbsp butter
4 eggs, seperated
2 1/4 cups milk
1tsp vanilla
Mix sugar, flour, cocoa and salt. Add slightly beaten egg yolks and 1/4 cup milk. Mix thoroughly. Add remaining milk, butter and vanilla. Cook over medium heat in a heavy saucepan, stirring continuously until thick. Pour into baked 9 5/8in pie shell. Add meringue and bake at 350 until slightly brown.
Dawn's Banana Pudding
5 ripe bananas
1 lb vanilla wafers
1/4 cup flour
1 cup sugar
2 cups milk
3 eggs
1 tsp vanilla
Layer banana slices and cookies in deep sided baking dish. Mix all other ingredients in a boiler. Cook over low heat until thickened. Pour mixture over bananas and cookies. Using a knife, place slits in bananas and cookies so that pudding mixture can seep down.
Pink Fluff
1 large pkg. strawberry or cherry Jell-O gelatin dessert
12 ounces cottage cheese
9 ounces Cool Whip
8 ounces crushed pineapple, drained
1/2 cup chopped nuts
Stir dry Jell-O into cottage cheese. Fold in Cool Whip. Mix in pineapple and nuts. Chill before serving.
Orange Juice Cake
Cake:
1 pkg. yellow cake mix
3 eggs
3/4 cup orange juice
3/4 cup wesson oil
Mix together and put in greased bundt pan and bake as on mix. when done let set 5 to 10 minutes.
Glaze:
1 cup orange juice
1/4 cups regular sugar
1 cup powdered sugar
Mix orange juice, regular sugar, and powdered sugar together. Drizzle over cake.
Lemonade Pie
One 9-inch graham cracker pie crust
One 15-oz. can sweetened condensed milk
One 6-oz. can frozen concentrate lemonade
One 9-oz. container Cool Whip
Blend milk with thawed can lemonade. Stir until well blended. Fold in Cool Whip. Blend well. Pile lightly on chilled pie shell. Chill in refrigerator for at least 4 hours.
Peanut Butter Cookies
1 cup sugar
1 cup creamy peanut butter
1 egg
Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment or with a silicone baking mat. In a medium bowl, mix the sugar, peanut butter and egg together until well incorporated. Roll the dough into 1-inch balls and place on the prepared baking sheet. Using the back of a fork, make a criss-cross pattern on each cookie. Bake for 12 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack.
Pineapple Upside Down Dump Cake
2 (20-oz) cans diced pineapple, drained
1 (10-oz) jar cherries, drained
1/2 cup brown sugar
1 box yellow cake mix
3/4 cup butter, sliced
Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Pour drained pineapple and cherries into the pan, sprinkle with brown sugar. Sprinkle dry cake mix evenly over pineapple. Cover cake mix with butter pieces. Bake for 25 to 30 minutes.
Pineapple Juice Cake
1 (15.25-ounce) box yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury)
3/4 cup vegetable oil
3/4 cup pineapple juice
4 large eggs
For the glaze:
2 cups powdered sugar
3/4 cup pineapple juice
4 tablespoons unsalted butter
Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan. Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start to cool in the pan while you make the glaze. In a small sauce pan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently. Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It's going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.
No Bake Pumpkin Pie
1 premade graham cracker crust
1 15 ounce can pumpkin pie filling
1 8 ounce tub whipped toppping
1 teaspoon cinnamon
1 8 ounce package cream cheese softened
In a medium mixing bowl, whip the cream cheese until fluffy. Add pumpkin pie filling and cinnamon. Mix until well combined. Fold in whipped topping and spread into prepared pie crust. Chill for at least 2 hours before serving. Garnish with whipped cream if desired.
Easy Lemon Cookies
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration
Preheat oven to 375 degrees F (190 degrees C). Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
Oreo Balls
1 (14 ounce) package chocolate sandwich cookies (such as Oreo(R)), crushed
1 (8 ounce) package cream cheese, at room temperature
1 (12 ounce) package vanilla-flavored almond bark, or as needed
Line a baking sheet with parchment paper. Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour. Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.
Peanut Butter Fudge
2 cups sugar
1/2 cup milk
1 1/3 cups peanut butter
1 jar (7oz.) marshmallow creme
In a saucepan, bring sugar and milk to a boil. Boil for 3 minutes stirring occasionally. Add peanut butter and marshmallow creme; mix well. Quickly spread into a buttered 8 inch square pan. Chill until set. Cut into squares.
Poor Man’s Treat
Saltine Crackers
Peanut Butter
Marshmallows
Spread peanut butter on the crackers. Top with marshmallow. Place under broiler in oven until marshmallow is just browned. Pay close attention because this will not take long at all!
Louisiana Apple Dumplings
2 Granny Smith apples
3/4 c. butter (do not substitute)
1 1/2 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
2 cans refrigerated crescent rolls
1 1/4 c. Mountain Dew
Peel and cut each apple into 8 slices. Microwave them for 1 minute. Melt butter and mix with sugar, vanilla and cinnamon. Roll each slice of apple in a crescent roll and place in a greased 9x13 pan. Spoon the sugar mixture on top of each dumpling. Pour the Mountain Dew over and around each dumpling. Bake at 350 degrees for about 30minutes or until dumplings are golden brown. Serve with ice cream while warm.
Party Punch
1/2 gallon strawberry sherbet
2 (64 fluid ounce) bottles fruit punch
1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled
Place sherbet in punch bowl. Pour in fruit punch and lemon-lime soda.
Pineapple Punch
4 cups pineapple juice
1/2 gallon pineapple sherbet
1 liter lemon-lime flavored carbonated beverage
Scoop all of sherbet into a large punch bowl. Add pineapple juice and soda on top of the sherbet. When adding soda the punch will foam, so make sure to stir constantly so the foam can go down. Serve immediately.
Luau Punch
1 (46 fluid ounce) can pineapple juice
1 (6 ounce) can frozen orange juice concentrate, thawed
2 liters lemon-lime flavored carbonated beverage
In an empty gallon milk jug or pitcher, pour pineapple juice and orange juice concentrate. Shake to mix and pour in the lemon-lime soda. You may need to let the fizz settle and then return to pouring. This will fill up the gallon. Freeze overnight. Let the punch start to thaw 2 hours before serving. Serve slushy.
Pineapple Condensed Milk Cake
1 box yellow cake mix
1 28 oz can of crushed pineapple in juice, DO NOT DRAIN
1 14 oz can condensed milk
1 8 oz container Cool Whip
1 8oz can crushed pineapple in juice, WELL DRAINED
Mix the cake mix according to directions, omitting water. Add 28 oz can of crushed pineapple to the batter. Mix well. Pour into a greased 9×13 casserole dish or cake pan. Bake according to directions or until golden brown (about 30 minutes for my oven.) Let cool for about 10 minutes. Poke holes all over the cake with a fork or a butter knife. Pour the condensed milk all over the cake, covering the entire surface completely with it. After a few minutes the cake will soak it up. In a separate bowl mix together the cool whip and small can of drained crushed pineapple. When the cake has completely cooled, spread the cool whip mixture on top of the cake.
FRUIT PARTY PUNCH
1 (2 liter) bottle red fruit punch drink
1 (2 liter) bottle ginger ale
1 (46 oz) can unsweetened pineapple juice
1/2 gallon orange sherbet
Ice
Using a large punch bowl (or other large bowl), mix together the fruit punch, ginger ale, and pineapple juice. Add scoops of sherbet into the punch bowl using an ice cream scoop. After just a couple of minutes, the sherbet will start to melt. Using a large spoon or whisk, mix until the sherbet is completely incorporated into the liquid. Add some ice and serve! Makes 40-50 servings (depending on the size of cup used).
Caramel Pie
2 14oz cans Sweet Condensed Milk
1 9inch Graham Cracker Pie Crust
Boil the cans for 4 hours in water making sure the water level is ALWAYS above the top of the cans then let the cans sit for 2 hours in the water. Pull the cans out and open them up. Pour into the pie crust and put in the fridge for 30 min. Pie is rich so take small slices..
Cake Mix Toffee Bars
1 box yellow cake mix
1 egg
6 Tbsp butter, melted
2 (8-oz) bags chocolate toffee bits
1 (14-oz) can sweetened condensed milk
Preheat oven to 350ºF. Spray a 9x13-inch baking dish with cooking spray. Combine cake mix, butter, and egg. Press into bottom of the prepared baking dish. Sprinkle chocolate toffee bits on top of cake mix mixture. Pour sweetened condensed milk evenly over toffee bits. Bake for 25 to 30 minutes. Cool completely.
2 ripe bananas
1 cup oatmeal
Handful of chocolate chips
Bake 350 for 10 minutes. I took mine out at 8 cause I wanted them extra soft.
Pumpkin Dump Cake
1 box spice cake mix
15 oz pumpkin canned
2 eggs
Preheat oven to 350 degrees. Grease a 9x13 pan and set aside. In a medium bowl, combine all ingredients with a mixer on medium until combined. Spread into pan and bake 25-30 minutes or until a toothpick comes out clean. Cool completely and serve with whipped cream if desired.
Peanut Butter Cornflake Cookies
1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 teaspoon vanilla extract
6 cups corn flakes
In a large saucepan, combine the sugar, corn syrup, and peanut butter. Cook over medium high heat until center starts to boil, make sure to stir constantly so the sugar doesn't burn. As soon as the sugar mixture comes to a boil, remove from heat and stir in the vanilla extract and corn flakes, mix until corn flakes are evenly coated in sugar mixture. Use an ice cream scoop to drop cookies onto parchment or wax paper as quickly as possible before mixture starts to cool and harden. Let cool on wax paper for 20 to 30 minutes before enjoying.
Orange Kool-Aid Freezer Pie
1 can sweetened condensed milk
1 pkt. orange kool-aid (or any other flavor)
1 regular container cool whip, thawed
1 9" premade graham cracker crust
Combine the sweetened condensed milk and kool-aid, stir in the cool whip and combine well. Spoon into the pie crust and cover. Place in the freezer for 4 hours before serving.
Easy Peach Cobbler
2 15oz cans of peaches (drain one can and reserve the syrup of the other)
1 stick butter
1 cup flour (self-rising)
1 cup sugar
1 cup milk
Preheat the oven to 350 degrees F. Melt the butter on the stove and pour into a 9x12 baking dish. In a separate mixing bowl mix together the flour, sugar, milk and reserved syrup from one can. Pour the mix over the melted butter and layer the peaches on top (do not mix). Bake for approximately 1 hour. The cobbler is done when the batter rises and the crust is a nice golden brown.
Creamy Lemon Pie
1 graham cracker crust 9 inch
1/2 cup lemon juice
1 can sweetened condensed milk 14 ounce
1 package cream cheese 8 ounce, softened
In medium sized mixing bowl, blend together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill for 2 hours and top as desired.
Easy Apple Cobbler
2 cans apple pie filling
1 teaspoon cinnamon
1 box yellow cake mix
2 sticks butter melted
1 cup chopped pecans
1 12 oz jar caramel sauce
Mix apple pie filling, cinnamon and caramel sauce together in a greased 9 x 13- inch pan. On top of this mixture, sprinkle a whole yellow cake mix. Drizzle 2 sticks of melted butter on top of the cake mix. Top with chopped pecans. Bake at 350 F for 45 minutes.
Dawn's Chocolate Pie
1 1/2 cups sugar
1/2 cup flour
1/4 cup cocoa
dash of salt
2tbsp butter
4 eggs, seperated
2 1/4 cups milk
1tsp vanilla
Mix sugar, flour, cocoa and salt. Add slightly beaten egg yolks and 1/4 cup milk. Mix thoroughly. Add remaining milk, butter and vanilla. Cook over medium heat in a heavy saucepan, stirring continuously until thick. Pour into baked 9 5/8in pie shell. Add meringue and bake at 350 until slightly brown.
Dawn's Banana Pudding
5 ripe bananas
1 lb vanilla wafers
1/4 cup flour
1 cup sugar
2 cups milk
3 eggs
1 tsp vanilla
Layer banana slices and cookies in deep sided baking dish. Mix all other ingredients in a boiler. Cook over low heat until thickened. Pour mixture over bananas and cookies. Using a knife, place slits in bananas and cookies so that pudding mixture can seep down.
Pink Fluff
1 large pkg. strawberry or cherry Jell-O gelatin dessert
12 ounces cottage cheese
9 ounces Cool Whip
8 ounces crushed pineapple, drained
1/2 cup chopped nuts
Stir dry Jell-O into cottage cheese. Fold in Cool Whip. Mix in pineapple and nuts. Chill before serving.
Orange Juice Cake
Cake:
1 pkg. yellow cake mix
3 eggs
3/4 cup orange juice
3/4 cup wesson oil
Mix together and put in greased bundt pan and bake as on mix. when done let set 5 to 10 minutes.
Glaze:
1 cup orange juice
1/4 cups regular sugar
1 cup powdered sugar
Mix orange juice, regular sugar, and powdered sugar together. Drizzle over cake.
Lemonade Pie
One 9-inch graham cracker pie crust
One 15-oz. can sweetened condensed milk
One 6-oz. can frozen concentrate lemonade
One 9-oz. container Cool Whip
Blend milk with thawed can lemonade. Stir until well blended. Fold in Cool Whip. Blend well. Pile lightly on chilled pie shell. Chill in refrigerator for at least 4 hours.
Peanut Butter Cookies
1 cup sugar
1 cup creamy peanut butter
1 egg
Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment or with a silicone baking mat. In a medium bowl, mix the sugar, peanut butter and egg together until well incorporated. Roll the dough into 1-inch balls and place on the prepared baking sheet. Using the back of a fork, make a criss-cross pattern on each cookie. Bake for 12 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack.
Pineapple Upside Down Dump Cake
2 (20-oz) cans diced pineapple, drained
1 (10-oz) jar cherries, drained
1/2 cup brown sugar
1 box yellow cake mix
3/4 cup butter, sliced
Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Pour drained pineapple and cherries into the pan, sprinkle with brown sugar. Sprinkle dry cake mix evenly over pineapple. Cover cake mix with butter pieces. Bake for 25 to 30 minutes.
Pineapple Juice Cake
1 (15.25-ounce) box yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury)
3/4 cup vegetable oil
3/4 cup pineapple juice
4 large eggs
For the glaze:
2 cups powdered sugar
3/4 cup pineapple juice
4 tablespoons unsalted butter
Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan. Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start to cool in the pan while you make the glaze. In a small sauce pan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently. Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It's going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.
No Bake Pumpkin Pie
1 premade graham cracker crust
1 15 ounce can pumpkin pie filling
1 8 ounce tub whipped toppping
1 teaspoon cinnamon
1 8 ounce package cream cheese softened
In a medium mixing bowl, whip the cream cheese until fluffy. Add pumpkin pie filling and cinnamon. Mix until well combined. Fold in whipped topping and spread into prepared pie crust. Chill for at least 2 hours before serving. Garnish with whipped cream if desired.
Easy Lemon Cookies
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration
Preheat oven to 375 degrees F (190 degrees C). Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
Oreo Balls
1 (14 ounce) package chocolate sandwich cookies (such as Oreo(R)), crushed
1 (8 ounce) package cream cheese, at room temperature
1 (12 ounce) package vanilla-flavored almond bark, or as needed
Line a baking sheet with parchment paper. Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour. Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.
Peanut Butter Fudge
2 cups sugar
1/2 cup milk
1 1/3 cups peanut butter
1 jar (7oz.) marshmallow creme
In a saucepan, bring sugar and milk to a boil. Boil for 3 minutes stirring occasionally. Add peanut butter and marshmallow creme; mix well. Quickly spread into a buttered 8 inch square pan. Chill until set. Cut into squares.
Poor Man’s Treat
Saltine Crackers
Peanut Butter
Marshmallows
Spread peanut butter on the crackers. Top with marshmallow. Place under broiler in oven until marshmallow is just browned. Pay close attention because this will not take long at all!
Louisiana Apple Dumplings
2 Granny Smith apples
3/4 c. butter (do not substitute)
1 1/2 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
2 cans refrigerated crescent rolls
1 1/4 c. Mountain Dew
Peel and cut each apple into 8 slices. Microwave them for 1 minute. Melt butter and mix with sugar, vanilla and cinnamon. Roll each slice of apple in a crescent roll and place in a greased 9x13 pan. Spoon the sugar mixture on top of each dumpling. Pour the Mountain Dew over and around each dumpling. Bake at 350 degrees for about 30minutes or until dumplings are golden brown. Serve with ice cream while warm.
Party Punch
1/2 gallon strawberry sherbet
2 (64 fluid ounce) bottles fruit punch
1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled
Place sherbet in punch bowl. Pour in fruit punch and lemon-lime soda.
Pineapple Punch
4 cups pineapple juice
1/2 gallon pineapple sherbet
1 liter lemon-lime flavored carbonated beverage
Scoop all of sherbet into a large punch bowl. Add pineapple juice and soda on top of the sherbet. When adding soda the punch will foam, so make sure to stir constantly so the foam can go down. Serve immediately.
Luau Punch
1 (46 fluid ounce) can pineapple juice
1 (6 ounce) can frozen orange juice concentrate, thawed
2 liters lemon-lime flavored carbonated beverage
In an empty gallon milk jug or pitcher, pour pineapple juice and orange juice concentrate. Shake to mix and pour in the lemon-lime soda. You may need to let the fizz settle and then return to pouring. This will fill up the gallon. Freeze overnight. Let the punch start to thaw 2 hours before serving. Serve slushy.
Pineapple Condensed Milk Cake
1 box yellow cake mix
1 28 oz can of crushed pineapple in juice, DO NOT DRAIN
1 14 oz can condensed milk
1 8 oz container Cool Whip
1 8oz can crushed pineapple in juice, WELL DRAINED
Mix the cake mix according to directions, omitting water. Add 28 oz can of crushed pineapple to the batter. Mix well. Pour into a greased 9×13 casserole dish or cake pan. Bake according to directions or until golden brown (about 30 minutes for my oven.) Let cool for about 10 minutes. Poke holes all over the cake with a fork or a butter knife. Pour the condensed milk all over the cake, covering the entire surface completely with it. After a few minutes the cake will soak it up. In a separate bowl mix together the cool whip and small can of drained crushed pineapple. When the cake has completely cooled, spread the cool whip mixture on top of the cake.
FRUIT PARTY PUNCH
1 (2 liter) bottle red fruit punch drink
1 (2 liter) bottle ginger ale
1 (46 oz) can unsweetened pineapple juice
1/2 gallon orange sherbet
Ice
Using a large punch bowl (or other large bowl), mix together the fruit punch, ginger ale, and pineapple juice. Add scoops of sherbet into the punch bowl using an ice cream scoop. After just a couple of minutes, the sherbet will start to melt. Using a large spoon or whisk, mix until the sherbet is completely incorporated into the liquid. Add some ice and serve! Makes 40-50 servings (depending on the size of cup used).
Caramel Pie
2 14oz cans Sweet Condensed Milk
1 9inch Graham Cracker Pie Crust
Boil the cans for 4 hours in water making sure the water level is ALWAYS above the top of the cans then let the cans sit for 2 hours in the water. Pull the cans out and open them up. Pour into the pie crust and put in the fridge for 30 min. Pie is rich so take small slices..
Cake Mix Toffee Bars
1 box yellow cake mix
1 egg
6 Tbsp butter, melted
2 (8-oz) bags chocolate toffee bits
1 (14-oz) can sweetened condensed milk
Preheat oven to 350ºF. Spray a 9x13-inch baking dish with cooking spray. Combine cake mix, butter, and egg. Press into bottom of the prepared baking dish. Sprinkle chocolate toffee bits on top of cake mix mixture. Pour sweetened condensed milk evenly over toffee bits. Bake for 25 to 30 minutes. Cool completely.