Recipe - Rhubarb Dessert

 

Another easy and delicious dessert without much effort!

5 cups rhubarb, sliced

3 cups miniature marshmallow (small bag)

1 pkg. strawberry jello

1 pkg. white cake mix

Grease a 9x13’ pan – I also laid a piece of parchment paper in the bottom of my pan in case I had a big sticky mess! 548 Spread rhubarb in pan and sprinkle with the box of jello.

 Top with the marshmallows.

Mix the cake mix according to the directions on the box.

Spread on top of the marshmallows.

Bake 45-50 minutes at 350.

Serve with whipped cream or ice cream.

 

Another easy and delicious dessert without much effort!

5 cups rhubarb, sliced

3 cups miniature marshmallow (small bag)

1 pkg. strawberry jello

1 pkg. white cake mix

Grease a 9x13’ pan – I also laid a piece of parchment paper in the bottom of my pan in case I had a big sticky mess! 548 Spread rhubarb in pan and sprinkle with the box of jello.

 Top with the marshmallows.

Mix the cake mix according to the directions on the box.

Spread on top of the marshmallows.

Bake 45-50 minutes at 350.

Serve with whipped cream or ice cream.

Recipe – Pineapple Dump Cake

Boy oh boy …can a guy spend a lot of time on Pinterest eh?  So many smart and talented people!  I want to share this cake recipe I found.  So simple.  Just open a can of crushed pineapple and pour it over a dry Angel Food cake mix and stir.

Pour into a greased cake pan.

Bake 350* for 30 minutes.

And enjoy!

Boy oh boy …can a guy spend a lot of time on Pinterest eh?  So many smart and talented people!  I want to share this cake recipe I found.  So simple.  Just open a can of crushed pineapple and pour it over a dry Angel Food cake mix and stir.

Pour into a greased cake pan.

Bake 350* for 30 minutes.

And enjoy!

Recipe - Ice Cream Sandwich Cake

3K Oil had their annual Summer B’que at their cabin at the lake.  As usual, the supper was fantastic!  Then Loralee brought out this Ice Cream Sandwich Cake!  It was absolutely to die for!  I had to try making it! 

12 vanilla ice cream sandwiches, unwrapped

1 liter container Cool Whip

250ml jar Smucker’s chocolate topping, room temperature

250ml jar Smucker’s caramel topping, room temperature

1 cup Skor toffee bits

Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish.  I cut some so they completely covered my pan.

 Drizzle with a layer of chocolate and caramel topping .  Use the back of a spoon to blend slightly.

Cover with Skor bits.

Spread with Cool Whip and top with more Skor bits.

Because I was making this for coffee time for the men doing the reno’s at our house, I stopped there.  The recipe I found repeats another layer of ice cream sandwiches, toppings, skor bits ending with a top layer of Cool Whip and Skor Bits. I was afraid my men would think they needed a snooze if I made it that big for them!!  LOL The recipe above is the full recipe but I only used half of everything.

Cover dish with aluminum foil and freeze until set, at least 30 minutes.

This looks pretty sad to the one Loralee made but hey, my guys went back to work!

3K Oil had their annual Summer B’que at their cabin at the lake.  As usual, the supper was fantastic!  Then Loralee brought out this Ice Cream Sandwich Cake!  It was absolutely to die for!  I had to try making it! 

12 vanilla ice cream sandwiches, unwrapped

1 liter container Cool Whip

250ml jar Smucker’s chocolate topping, room temperature

250ml jar Smucker’s caramel topping, room temperature

1 cup Skor toffee bits

Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish.  I cut some so they completely covered my pan.

 Drizzle with a layer of chocolate and caramel topping .  Use the back of a spoon to blend slightly.

Cover with Skor bits.

Spread with Cool Whip and top with more Skor bits.

Because I was making this for coffee time for the men doing the reno’s at our house, I stopped there.  The recipe I found repeats another layer of ice cream sandwiches, toppings, skor bits ending with a top layer of Cool Whip and Skor Bits. I was afraid my men would think they needed a snooze if I made it that big for them!!  LOL The recipe above is the full recipe but I only used half of everything.

Cover dish with aluminum foil and freeze until set, at least 30 minutes.

This looks pretty sad to the one Loralee made but hey, my guys went back to work!

Recipe - Christmas Pudding Cupcakes

 

My cousin had brought us a couple of these cupcakes last fall that she bought at a Trade Show.  They make a lot of sense to me as not everyone in our family likes Christmas Pudding.  Personally, I don’t feel like the Christmas meal is complete without it! So off I went in search of a recipe.  I found this one on Taste.com and did a few changes.

 450g mixed fruit

½ cup raisins

1/3 cup brandy

Juice from one orange

1 cup butter, at room temperature

2/3 cup, lightly packed brown sugar

2 eggs, at room temperature

3/4 cup plain flour

2 tsp mixed spice

2 slices bread ripped into cubes

112g package Hershey’s Chipits Baking Chocolate

Preheat oven to 300*F.  Line muffin pans with cupcake liners and spray lightly with Pam.  Gather your ingredients.  I forgot to include the raisins in this picture.

Cut the fruit into smaller pieces. Soak the raisins for 5 minutes in hot water and drain.

Squeeze the juice from one orange.

Place the mixed fruit in a large bowl. Place the brandy and juice in a small saucepan over low heat. Cook for 2 minutes or until heated through. Pour over the fruit and stir to combine. Set aside for 30 minutes to soak.

Use an electric beater to beat together the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well between each addition.

Break the chocolate into pieces and put in a plastic bag.  Pound with a rolling pin to break into small pieces.

Sift the flour and mixed spice over the butter mixture. Add the breadcrumbs, chocolate and fruit mix.

 Stir until combined.

Fill the cupcakes to the top. Use the back of a spoon to smooth the surface.

Cover with parchment paper.

Bake in oven for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 10 minutes before turning onto a wire rack to cool slightly.

There was just one little problem – I can’t tell you if they are good or not as I made them on a very hot day last August and somehow, Christmas Pudding in the summertime just doesn’t cut it!  I have frozen what is left and I will do another taste test closer to Christmas!

 

 

My cousin had brought us a couple of these cupcakes last fall that she bought at a Trade Show.  They make a lot of sense to me as not everyone in our family likes Christmas Pudding.  Personally, I don’t feel like the Christmas meal is complete without it! So off I went in search of a recipe.  I found this one on Taste.com and did a few changes.

 450g mixed fruit

½ cup raisins

1/3 cup brandy

Juice from one orange

1 cup butter, at room temperature

2/3 cup, lightly packed brown sugar

2 eggs, at room temperature

3/4 cup plain flour

2 tsp mixed spice

2 slices bread ripped into cubes

112g package Hershey’s Chipits Baking Chocolate

Preheat oven to 300*F.  Line muffin pans with cupcake liners and spray lightly with Pam.  Gather your ingredients.  I forgot to include the raisins in this picture.

Cut the fruit into smaller pieces. Soak the raisins for 5 minutes in hot water and drain.

Squeeze the juice from one orange.

Place the mixed fruit in a large bowl. Place the brandy and juice in a small saucepan over low heat. Cook for 2 minutes or until heated through. Pour over the fruit and stir to combine. Set aside for 30 minutes to soak.

Use an electric beater to beat together the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well between each addition.

Break the chocolate into pieces and put in a plastic bag.  Pound with a rolling pin to break into small pieces.

Sift the flour and mixed spice over the butter mixture. Add the breadcrumbs, chocolate and fruit mix.

 Stir until combined.

Fill the cupcakes to the top. Use the back of a spoon to smooth the surface.

Cover with parchment paper.

Bake in oven for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 10 minutes before turning onto a wire rack to cool slightly.

There was just one little problem – I can’t tell you if they are good or not as I made them on a very hot day last August and somehow, Christmas Pudding in the summertime just doesn’t cut it!  I have frozen what is left and I will do another taste test closer to Christmas!

 

Recipe - Pumpkin Cookies

I am in need of help!  I found this Pumpkin Cookie recipe on Pinterest so I had to try them.  They didn’t say what size of a can of pumpkin to use so I guessed that it would be the large can (796ml).  Now I’m not so sure!  They are super moist, very tasty but very pumpkiny – I’m thinking I should have used the smaller can. But maybe not ... after all, they are called Pumpkin Cookies.   Will someone be so kind to whip up a batch and report back to me with what size of a can to use please?

 

I used the electric beater to mix the cake mix and pumpkin together.

 

 

Now, what would be the point of making cookies if you don't have a cute little grand daughter to lick the beaters??

 

 

Stir in the raisins or you could use chocolate chips.

 

 

Drop by tablespoon onto a greased cookie sheet.  Whatever is left over, share with the grand child!

 

 

They looked a little puffy so I dipped a fork into a glass of water and flattened them a bit.

 

 

The bottoms didn't really brown neither but maybe they weren't suppose to.  They were definitely cooked.

 

Anyways, I sure would like your opinion please.  Here is the recipe:

 

Pumpkin Cookies

1 can pumpkin – but what size??

1 box spice cake mix

1 cup raisins

Bake at 350 for 15 minutes.

I got about 5 dozen cookies

I am in need of help!  I found this Pumpkin Cookie recipe on Pinterest so I had to try them.  They didn’t say what size of a can of pumpkin to use so I guessed that it would be the large can (796ml).  Now I’m not so sure!  They are super moist, very tasty but very pumpkiny – I’m thinking I should have used the smaller can. But maybe not ... after all, they are called Pumpkin Cookies.   Will someone be so kind to whip up a batch and report back to me with what size of a can to use please?

 

I used the electric beater to mix the cake mix and pumpkin together.

 

 

Now, what would be the point of making cookies if you don't have a cute little grand daughter to lick the beaters??

 

 

Stir in the raisins or you could use chocolate chips.

 

 

Drop by tablespoon onto a greased cookie sheet.  Whatever is left over, share with the grand child!

 

 

They looked a little puffy so I dipped a fork into a glass of water and flattened them a bit.

 

 

The bottoms didn't really brown neither but maybe they weren't suppose to.  They were definitely cooked.

 

Anyways, I sure would like your opinion please.  Here is the recipe:

 

Pumpkin Cookies

1 can pumpkin – but what size??

1 box spice cake mix

1 cup raisins

Bake at 350 for 15 minutes.

I got about 5 dozen cookies

Recipe - Cake Batter Fudge

This recipe was floating around Facebook and Pinterest so thought we would try it.  All you need for this simply delicious  fudge is a box of yellow cake mix, 2 cups icing sugar, ½ cup butter and ½ cup milk!

 

Stir dry cake mix and icing sugar together in a microwave safe bowl.

 

 

Without stirring, add butter cut in pieces and milk on top of dry ingredients but DO NOT stir!

 

 

Microwave for exactly 2 minutes.  It will look like this when out of the microwave:

 

 
Now stir and add sprinkles – it should look like cake batter.

 

Pour into a greased 8” cake pan and refrigerate until set.

 

 

Here is the recipe again:

Cake Batter Fudge
1 box yellow cake mix
2 cups icing sugar

Mix together in a microwave safe bowl.  Add, without stirring

½ cup butter cut in pieces
½ cup milk

Microwave 2 minutes
Stir and add sprinkles.

Pour into a greased 8” cake pan and refrigerate until set.  It is simply delicious! We even tried it with a chocolate cake mix.  I liked the white cake way better but I am not a real chocolate fan.

 

 

Check back on Friday for my regular digital scrap page using My Digital Studio.

This recipe was floating around Facebook and Pinterest so thought we would try it.  All you need for this simply delicious  fudge is a box of yellow cake mix, 2 cups icing sugar, ½ cup butter and ½ cup milk!

 

Stir dry cake mix and icing sugar together in a microwave safe bowl.

 

 

Without stirring, add butter cut in pieces and milk on top of dry ingredients but DO NOT stir!

 

 

Microwave for exactly 2 minutes.  It will look like this when out of the microwave:

 

 
Now stir and add sprinkles – it should look like cake batter.

 

Pour into a greased 8” cake pan and refrigerate until set.

 

 

Here is the recipe again:

Cake Batter Fudge
1 box yellow cake mix
2 cups icing sugar

Mix together in a microwave safe bowl.  Add, without stirring

½ cup butter cut in pieces
½ cup milk

Microwave 2 minutes
Stir and add sprinkles.

Pour into a greased 8” cake pan and refrigerate until set.  It is simply delicious! We even tried it with a chocolate cake mix.  I liked the white cake way better but I am not a real chocolate fan.

 

 

Check back on Friday for my regular digital scrap page using My Digital Studio.