Peach Dumplings

Ingredients:
2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can Mountain Dew

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WEIGHT WATCHER EASY PEACH COBBLER

Ingredients:
2 lb. frozen peaches
1 box yellow cake mix
... 1 can(s) diet 7up or sprite

Directions:
1 Spread frozen peaches in Pam sprayed 13x9 pan.
2 Sprinkle dry cake mix over peaches. (try sugar free Pillsbury for less)
3 Pour 7up over cake mix.
4 Cover with foil and bake for 20 minutes at 350 degrees.
5 Uncover and bake for 40 minutes.

Mexican Wedding Cookies

1 cup butter, softened 
1 tsp. vanilla
1/2 C powdered sugar
1/4 tsp. salt
2 C all-purpose flour

powdered sugar (to roll the cookies in)

 Directions:


Preheat oven to 400 degrees.



Whip the butter and vanilla together.  Gradually mix in the powdered sugar; mix in the salt and flour.  Pinch off small pieces of dough; place on ungreased cookie sheet.

Bake for 10-13 minutes or until lightly browned around the edges.  Immediately remove from cookie sheet and cool on a wire rack.

Before serving, roll in powdered sugar.

Peach Cake

CAKE:
1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

Lemon Cake

Best Lemon Sheet Cake ~ MOIST too, serve warm, or cold

Ingredients
1 Duncan Hines moist deluxe lemon cake mix
1 c buttermilk
1 3oz. lemon instant pudding mix (dry)

ICING~
4 cups confectioner's sugar
1/3 cups bottled lemon juice
3 Tbsp vegetable oil
3 Tbsp water


Directions
1 In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.


2 ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is require

Chocolate Lasagna

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done.

2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust.

4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Pumpkin Cake

For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

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 over bake.

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.

Carrot Cake

Ingredients

2 cups all purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
pinch of nutmeg
pinch of ground ginger
5 tbsp cold butter, diced
2/3 cup Sargento whole milk ricotta cheese
2/3 cup whole milk
3/4 cup shredded raw carrots

Instructions

Preheat the oven to 375F. Grease a bundt pan with butter and sprinkle with flour. Dust off the flour excess. In a food processor add the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Pulse to mix. Now add the diced butter and pulse few times until it resembles fine breadcrumbs. Add the ricotta cheese, milk and carrots and pulse to combine. Spoon the batter into the prepared baking pan and bake in preheated oven for about 33 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and leave for few minutes in the pan before turning it on a wire rack to cool completely. Dust with powder sugar. Slice and enjoy!


Read more at http://www.roxanashomebaking.com/eggless-ricotta-carrot-cake-recipe/#ZzqP0roxP0d4839r.99

~**Cherry Cream Cheese Bake**~

1 can cherry pie filling
8 oz cream cheese, room temperature
1/2 cup powdered sugar
1 tube crescent rolls
1/2 stick of butter
2 tbsp vanilla
1/2 cup granulated sugar
Instructions

Preheat the oven to 375 degrees.
Grease an 8 x 8 baking dish.
Take half of the crescent rolls and lay them out on the bottom of the baking dish.

In a medium sized mixing bowl, blend cream cheese until smooth.

Once smooth, add powdered sugar and vanilla and blend.

Once blended, spoon onto the crescent rolls in baking dish and spread evenly.

Top with can of cherry pie filling.
Top with the last half (4 triangles) of the crescent rolls.
Melt butter and pour on top of crescents.
Top with granulated sugar and bake for 25 minutes or
until browned.

Crock Pot Hot Fudge Sundae Cake

1 cup flour
1/2 cup granulated sugar
2 tbsp cocoa
2 tsp baking powder
1/2 tsp salt
1/2 c milk
2 tbsp vegetable oil
1 tsp vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup cocoa
1 1/2 cups hot water

Spray inside of crock pot with non stick cooking spray.

Mix flour, granulated sugar, baking powder and salt in a medium bowl. Stir in milk, oil, and vanilla until smooth. Stir in nuts. Spread batter evenly in crock pot.

Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in crock pot.

Cover and cook on high 30-35 minutes, or until toothpick inserted into center comes out clean. Turn off slow cooker, uncover and allow to cool slightly before serving.

**Note: The original recipe says to cook 2 to 2 1/2 hours, but my crock pot cooks much faster than that.

Scotch Cookies

1/2 cup cornstarch
1 cup flour
1/2 cup confectioner's sugar
3/4 cup butter, softened

Sift cornstarch, sugar, and flour together. Blend in butter. Work with hands until smooth dough forms. If necessary, refrigerate 1 hour until easy to handle.

Roll dough to 1/4 inch thickness and cut into desired shapes. Bake at 300' for 10-15 minutes or until edges are lightly browned. Remove to wire rack and cool completely.

Note to self: be sure not to roll the dough too thin.

Wacky Cake

3 c. flour
2 c. sugar
6 tbsp cocoa
2 tsp baking soda
1 tsp salt
.

2 tbsp vinegar
10 tbsp melted shortning
2 tsp vanilla
2 cups cold water



Place dry ingredients in a large bowl and mix well. With a spoon, make three holes in the mixture--two small holes and one large hole. In one small hole, put vinegar. In the second small hole, put vanilla. In the large hold, put melted shortening. Pour cold water in bowl and stir well. Pour into a greased and floured 9" x 13" baking pan. Bake at 350' for 30-35 minutes or until toothpick comes out barely clean. Do not overbake.

This is called a wacky cake because it doesn't have any milk or eggs in it. Yet the cake turns out fluffy and moist.