2-ingredient Apple Angel Food Cake

APPLE ANGEL FOOD CAKE
1 can pie filling (any flavor, I used apple)
1 box of Angel Food Cake Mix
nuts (optional)
Preheat oven to 350 degrees F.
Mix can of pie filling with dry cake mix. {No other ingredients}
Stir until blended.
Pour in a greased/sprayed 9x13 baking dish.
Top with walnuts if desired - making this a THREE ingredient cake
Bake at 350 until done, at least 25-30.
NOTE: You can use any flavor pie filling you want, so you can make lots of variations

1 Pie Crust
2 cups sweetened condensed milk
3/4 cup lemon juice

Directions
Pour two cans of sweetened condensed milk into a mixing bowl
Add Lemon Juice and Stir
Pour into the Pie Crust and refrigerate for a couple hours
Whipped cream for garnish

Original recipe makes 8 servings
1 cup white sugar ( alter to artificial sweetener )
3 eggs
1/4 cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
3 cups cooked, shredded spaghetti squash
1 (9 inch) pie shell, baked
1 pinch ground nutmeg (optional)
1 pinch ground cinnamon (optional)
1 1/2 cups whipped cream for garnish (optional)
PREP
20 mins
COOK
40 mins

Preheat oven to 350 degrees F (175 degrees C).
Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.

Two-Ingredient Pumpkin Cake with Apple Cider Glaze
| Serves: 4-6
Ingredients

For the Cake:

1 Yellow Cake Mix
1 can (15 oz) pumpkin puree
For the Glaze:

1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice
Directions

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
Let cool for 5-10 minutes in the pan, then flip onto a platter.
Make the glaze while you're waiting.
Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
Serve warm or room temperature.

Ingredients
2 lbs sweet potatoes
4 cups water
1 cup sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
For the dough:
1 1/2 cups all White Lily Self-Rising Flour
1 teaspoon cinnamon
1/2 cup firmly packed brown sugar (plus 2 tablespoons for the topping)
4 tablespoons cold unsalted butter
1/2 cup milk
Instructions
Preheat the oven to 350° F. Peel, half, and slice the sweet potatoes into about 1/4 half circles. Place the potatoes in a medium sauce pan and add the water. Stir in the sugar, cinnamon and ginger. Bring to a boil, then reduce the heat to a simmer and cook uncovered until the potatoes are still firm but tender - about 10 to 12 minutes. Do not drain.
In another bowl, make the dough by mixing the flour, cinnamon, and brown sugar together. Cut the butter into the flour mixture with a pastry blender or two large dinner forks. (Don't stress over this - just do the best you can.) Slowly pour the milk into the flour mixture while stirring. Stir until the mixture is combined. The dough will be crumbly and slightly sticky. (see the photo)
Spray a 9x13 baking dish with nonstick cooking spray. Crumble about 1/3 of the dough into the bottom of the baking dish. Remove the potatoes from the pan with a slotted spoon and place them evenly in the baking dish. Measure 1 cup of the cooking liquid and pour it over the potatoes. Crumble the remaining dough over the potatoes and sprinkle the top with about 2 tablespoons of brown sugar. Bake for about 40 minutes or until golden brown and the dough is cooked through. Allow to rest for about 10 minutes for the sauce to thicken before serving.

TIM TAM BALLS! - One of the easiest and most delicious recipes ever. Good luck with just stopping at one!

Ingredients:
2 packets of Tim Tam's
3/4 can of 395g condensed milk
Desiccated coconut or grated chocolate

Method:
1. Crush Tim Tams in a blender.
2. Fold in condensed milk.
3. Roll mixture into balls, then roll in coconut or grated chocolate.
4. Refrigerate until firm.

Variations:
Use cream cheese instead of condensed milk and/or dip the balls in melted chocolate instead of coconut or grated chocolate. You can also make an adult version by adding some rum when you fold the condensed milk in.

This is from a friend in Australia a Tim Tam is a chocolate covered bisquet, google says Pepperidge Farms bought the company and now Target stocks them.

Sawdust salad
Make 2 boxes of jello and pour into a 9 x 13 dish. ( I used raspberry and strawberry) Chill until set.
Make 2 boxes of vanilla pudding and pour over jello. Chill.
Drain 1 large can of crushed pineapple and put on pudding. Slice 2 or 3 bananas and put on top of pineapple. Use an 8 oz. carton of Cool Whip on top of fruit. Add a layer of miniature marshmallows and then sprinkle coconut on this. Enjoy your sawdust salad! Keep in the fridge.

Salted Pretzel Caramel Brownies
Ingredients

1 box Betty Crocker fudge brownies (for a 9×13 pan)
2 eggs
1/4 cup water
2/3 cup vegetable oil
3 cups pretzels
1 jar caramel sauce
coarse sea salt
Directions

Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, or grease with cooking spray.
Prepare brownie batter according to package instructions.
Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.
Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.
Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.
Serve warm, or let cool to room temperature then serve.
mel Brownies

Honey Bun Cake!

1 yellow cake mix 1 cup brown sugar 2 cups powdered sugar
3/4 cup oil 1 Tablespoon cinnamon 4 Tablespoons milk
4 eggs 1 Tablespoon vanilla extract
8 oz sour cream

Mix cake mix, oil, eggs, and sour cream by hand, about 50 strokes.
Put half the batter in 9 x 13 pan.
Combine brown sugar and cinnamon and spread over entire cake. Spread the rest of the batter on top of this.
Use a knife to make swirls in the cake.
Bake at 325 degrees for about 40 minutes.
Blend powdered sugar, milk and vanilla extract and spread on warm cake

2 pounds bread, cut into 1 inch by 1 inch cubes

16 eggs

1 ½ cups sugar

8 cups milk

1 tbsp. vanilla extract

1 tsp. salt

2 tbsp. cinnamon

1. whisk together eggs, sugar, cinnamon, vanilla, and salt

2. continue whisking and slowly pour in milk until combined

3. place cut bread in a 4 quart 10x13 pan that has been pan sprayed

4. pour milk mixture over the bread

5. let mixture sit for 10 minutes stirring occasionally

6. bake at 350 for approximately 1 hour until the center is set

7. let cool for 15 minutes

8. pour icing over bread pudding

9. and sprinkle green, purple, and gold sugar over the top

King Cake icing

2 ¼ cup powdered sugar

¼ cup milk

1 tbsp. lemon juice

1. Whisk all ingredients together until smooth

2 cups sliced strawberries
2 tbsp. cornstarch
1 c. sugar
1 c. water
1/2 pkg. strawberry gelatin
1 baked 9 inch pie shell, cooled
Whipped topping

Blend together cornstarch and sugar. Combine in saucepan with water. Cook, stirring until thick 3 to 5 minutes. Remove from heat. Add gelatin. Stir until dissolves.
Mix berries in gelatin before placing in pie shell. Pour into pie shell
let chill 2 or 3 hours. Garnish with whipped topping.

Easy Fudge Brownie Pie
Only 4 ingredient
This is a delicious dessert and very easy to do. If you have some time and want to surprise your family and friends I only need 4 ingredients and 35 to 40 minutes .. I promise!

(I double the ingredients and use a larger pan for cooking)



Brownie box mix (make 8×8 pan size)
1/2 cup chopped walnuts
1 cup marshmallows (any size)
1 chocolate frosting (I used “creamy home style frosting”)
Prepare brownie as shown in the box, add nuts to the mixture, and bake as indicated by the box.
When ready remove from oven and add the marshmallow, bake for 3 minutes more or until the marshmallows are golden brown, remove from oven.
Heat in microwave the chocolate frosting approximately 30 seconds to make it more liquid.
Pour over brownie (do not use everything, just a little, I use 1/4 of the can.)
Cool and serve!

1 German Chocolate Cake Mix
½ cup butter - melted
1 egg
2nd Layer
8 Peanut Butter Cups - large one
3 small Butterfinger Candy Bars
Cream Cheese Layer
1 (8-ounce) package cream cheese, softened
1 cup peanut butter
3 eggs
1 teaspoon vanilla
½ cup butter, melted
4 cups confectionery sugar
Chocolate topping
½ cup chocolate chips
1 tablespoon vegetable or canola oil
INSTRUCTIONS
Preheat oven to 350 degrees, 325 degrees if using a glass pan.
Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.

3 lbs strawberries, sliced
1 14.4 oz box Honey Graham Crackers
3 8 oz tubs Cool Whip
Instructions:

*Each Cool Whip layer uses one whole tub (besides the first thin layer).

*Each strawberry layer uses about 1 lb of sliced strawberries.

Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom. Layer 5 graham crackers across the center of pan, then 2 more breaking them as needed to fit around the top and bottom edges. Spread a thick layer of cool whip ( just use the remaining cool whip from the first step) over grahams and top with a hearty layer of sliced strawberries. Place graham crackers on top of strawberries, then cool whip, then strawberries. Repeat the layers 1 more time (3 times total) and you should reach the top of the pan. I used 3 layers of each + the first thin layer of cool whip. You will finish with a layer of sliced strawberries.

Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled.

1 cup packed light brown sugar
½ cup all-purpose flour
2 cups chopped pecans
2/3 cup butter, softened
2 eggs, beaten
Try an Easy Make-Ahead Breakfast Casserole

Instructions

Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously. Grease them well or they will stick. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined.
Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

PUMPKIN DUMP CAKE
16 ounces pumpkin puree
13 ounces evaporated milk
2 teaspoons pumpkin pie spice
4 eggs
1 1/2 cups sugar
18 1/2 ounces yellow cake mix
1 cup butter, melted
1 cup pecans, chopped

Directions:
Mix pumpkin, evaporated milk, spice, eggs and sugar. Pour into ungreased 9x13 pan. Sprinkle with dry cake mix. Next sprinkle with melted butter. Top with pecans.
Bake at 350 degrees for 40-45 minutes or until firm. May take a little longer.

Caramel Apple Dump cake

•2 cans of apple pie filling (you can also use cherry, blueberry, etc.)
•1 box of yellow cake mix
•2 sticks of butter, melted (1 cup)
•1/2 cup caramel sauce (like you would put on ice cream)
•1/2 tsp cinnamon (optional)
•1/2 cup chopped pecans (optional)
•Whipped cream for garnish (optional)

Instructions
1.In a greased 9x13 dish, mix apple pie filling and caramel sauce.
2.You may add in the 1/2 tsp cinnamon if desired.
3.Spread evenly in pan.
4.Pour dry cake mix directly on top of the pie filing and spread evenly.
5.Top with melted butter and pecans (optional).
6.Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.
7.Serve with ice cream or whipped cream.

NO FAT/ DIET-FRIENDLY Pineapple Angel Food Cake Recipe:...
Just two ingredients!! 1 large can crushed pineapple w/juice and 1 box angel food cake mix. Blend in large bowl and bake 350 for 30 min. in 9 x 13 ungreased pan. Oh so easy! 1/12 cake =165 calories

Cherry Angel Cake:
~ 1 box angel food cake mix and 1 can light cherry pie filling . . . mix both ingredients together and place in a greased 9x13 pan and bake at 350' for about 20-25 minutes.

Cinnamon Apple Cake:
2-ingredient Cinnamon Apple Cake: 1 Can Of Apple Pie Filling And 1 Box Of Angel Food Cake (dry Mix Only). Combine Both Ingredients In A Bowl. Transfer To Greased 9x13 Pan And Bake At 350 Deg. For 20 Minutes Or Until Top Browns.

Blueberry Angel Food Cake:
1 Box Angel food Cake Mx 1 Can Blueberry Pie Filling (approx 22 oz can) Mix both ingredients together and spread in 13 x 9 baking pan. Bake at 350 degrees F for 28-30 minutes. Let stand for about an hour and top with whipped cream!

Lemon Bars.
1 box angel food cake mix 1 can lemon pie filling. Mix dry cake mix and cans of pie filling together in large bowl (I just mixed it by hand) Pour into greased baking pan. Bake at 350 degrees for 25 minutes or until top is starting to brown.

3-2-1 cake!
Mix 1 box of Angel Food cake mix with one box of cake mix. To make, use 3 tablespoons of cake mix, 2 T water, cook for 1 minute in microwave.

Baked Mozzarella and Cranberry Bites
1 package puff pastry sheets
8 Weight Watchers string cheese sticks
Homemade Cranberry Sauce – recipe below
IMG_1170
Start by defrosting your puff pastry sheets. Once they are soft, cut them into 9 equal squares and press them each into a muffin tin. Then cut up the string cheese into 1 inch pieces and put two pieces in each cup. Top each cup with about a tablespoon of your homemade cranberry sauce (recipe below). Bake for 10-15 minutes until the puff pastry is golden brown.
To make Perfect Cranberry Sauce, add 1 12-ounce bag minus 1/2 cup of fresh cranberries to a saucepan. Mix in 1 strip of orange zest or lemon zest, 2 tablespoons of water and 1 cup of sugar, and simmer at low heat for about 10 minutes. Once the cranberries soften and the sugar dissolves, increase the heat. Cook the sauce for 12 more minutes until the cranberries break apart. Turn the heat back to low, and mix in the remaining 1/2 cup of cranberries.
Cook the sauce until the cranberries soften, and add sugar or salt as needed. Remove the saucepan from the heat, and allow the sauce to reach room temperature before serving.

ingredients
1 (16 oz) loaf day old French bread
2 and ½ cup milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecan, chopped
Instructions
Preheat oven to 350 degrees F.
Cube bread the place in a large bowl.
In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 5 to 10 minutes
In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.
Pour half of the bread mixture into a 8x8 inch pan.
Top with half the pecan mixture.
Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
Top with remaining pecan mixture.
Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees F 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.
Notes

2 MINUTE PINEAPPLE COCONUT PIE

1 20 oz. can crushed pineapple, drained
1 large box instant vanilla pudding mix
3/4 c. Greek yogurt (I used pineapple yogurt)
1 8 oz. can pineapple, sliced, drained & halved
10 Maraschino cherries, drained
4 Tbsp. shredded coconut
1 graham cracker crust

Combine the crushed pineapple, dry pudding mix and yogurt. Mix well until incorporated.

Pour mixture into graham cracker crust.

Scatter 2 tablespoon shredded coconut over pie evenly.

Place halved pineapple slices and cherries on top.

Sprinkle remaining 2 tablespoons coconut over pineapple and cherries.

Cover pie with plastic wrap and refrigerate at least 2 hours before serving.

10 tablespoons unsalted butter, melted until lightly browned
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1 cup packed light brown sugar
3 1/2 tablespoons Don Victor Honey
1 large egg + 1 large egg yolk
1 1/4 teaspoons flaky sea salt
1 cup all-purpose flour
1/4 cup shelled salted pistachios, roughly chopped
Download an Apple Butter e-Cookbook
Instructions

Preheat oven to 325 degrees (F).
Line an 8x8 inch baking pan with parchment paper, lightly spray the parchment paper and any exposed pan with non-stick spray; set aside.
Place butter in a small saucepan over medium-low heat; cook until butter has completely melted and *just begins to brown. Be sure not to over brown your butter here!
In a large bowl combine browned butter, brown sugar and honey; beat until smooth. Add egg and yolk and whisk until combined. Stir in 1 teaspoon of the salt and all of the flour; don't overmix!
Pour batter into prepared pan. Sprinkle with remaining salt and chopped pistachios.
Bake for 23-25 minutes, or until edges are set, the top is golden, but the center is still a little soft. Allow bars to cool in the pan for 10 minutes, then remove the bars and transfer to a cooling rack to cool completely. Once cool, cut into small squares and serve.

Two-Ingredient Pumpkin Cake with Apple Cider Glaze
Serves: 4-6
Ingredients

For the Cake:

1 Yellow Cake Mix
1 can (15 oz) pumpkin puree
For the Glaze:

1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice
Directions

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
Let cool for 5-10 minutes in the pan, then flip onto a platter.
Make the glaze while you're waiting.
Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
Serve warm or room temperature.

Cranberry Fluff ~ A new Light dessert for Thanksgiving

Ingredients:
1 14-ounce can whole berry cranberry sauce
1 20-ounce can crushed pineapple, drained
8 ounces frozen whipped topping, thawed (I'll make my own...my family is spoiled)
3 cups Mini Campfire® Marshmallows

Directions:
In a large bowl, stir together cranberry sauce and crushed pineapple. Fold in whipped topping until thoroughly combined. Stir in Mini Campfire® Marshmallows.Cover and chill for at least two hours before serving.