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Easy Double Layer Pumpkin Pie
It is also a No Bake Pie!!!
1- Graham Cracker Pie Crust (2 extra servings size) 10 inches
8 oz. Cream Cheese, Softened
1 (8 oz tub) Cool Whip
2 Tablespoons Sugar
2 Tablespoons Milk
1 can (15 oz) pure Pumpkin
2 packages Instant Vanilla Pudding (3.4 oz size)
1 and 3/4 teaspoon Pumpkin Pie Spice ***See Note***
1 cup of milk
For the Cream Cheese Layer:
In a medium bowl cream together softened cream cheese, milk and sugar until well combine. Mix in half of the tube of cool whip until smooth.
Pour into graham cracker crust smoothing out and set aside.
For the Pumpkin Layer:
In another medium bowl mix together the pumpkin, Pumpkin Pie Spice, both packages of instant vanilla pudding, and a cup of cold milk. Mix until Thick and pour on top of cream cheese layer. Evenly spreading over the cream cheese layer.
Refrigerate until firm. At least 4 hours. I prefer 8 hours.
***Note***If you do not have Pumpkin Pie Spice on hand you can use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves.
Chewy Goo Goo Bars
Since Goo Goo Clusters are a Tennessee Candy…..I thought I should make something since we live in the Great state of Tennessee. Where 2 out of 4 of my children were born.
For the base:
1 (18.25 ounce) box Yellow Cake Mix ( I used Pillsbury Moist Supreme Classic Yellow)
1 stick butter, melted
5 to 6 Goo Goo Clusters, chopped (If you have a hard time finding Goo Goo Clusters search your local Dollar Tree! I was able to pick them up for $.25 cents each!)
For the Gooey Topping:
8 oz cream cheese, softened
4 cups powdered sugar
1. Preheat oven to 300 degrees. Spray a 9 x 13 baking pan with cooking spray and set aside.
2. Mix the cake mix, one egg, and melted butter. This will form a pretty thick dough.
3. Using your hands press it into the prepared baking dish.
4. Chop Goo Goo Clusters. Spread chopped Goo Goo Clusters evenly over the dough. You might want to purchase one or two extra….who knows how many chunks of those clusters will make it into your mouth while you chop them up.
5. Mix powdered sugar, cream cheese and last 2 eggs until smooth. Pour pretty evenly over top of the Goo Goo Clusters. It doesn’t have to be pretty.
6. Bake at 300 degrees for 45-50 minutes. I actually let mine go for 52 minutes and they were fine. Cool for at least 3 hours…or chill overnight in fridge. Cut into squares and serve.
Note: These are gooey…..if left out the tops will spread out…I would keep them stored in the fridge until ready to serve.
These little bars are yummy and OH SO RICH!!!!!
I had such a wonderful response (via pinterest) with my strawberry cake mix cookies. I thought why not make them into brownies. And it is SO easy!
1 (18.5 oz) box Strawberry cake mix
1/3 cup oil
Milk or water
1. Combine cake mix, eggs and oil. The batter will be thick. Spray a 9 X 13 baking pan with cooking spray. Using your fingers press dough into pan.
2. Bake at 350 degrees for 12 to 14 minutes. Or until edges of the brownies are light brown.
You can let them cool and eat as is. Or glaze them right out of the oven hot! Or let cool then glaze them.
Peanut Butter White Chocolate Candy
So very easy and NO BAKE!!!
2 cups Rice Krispies
2 cups Peanuts (dry Roasted)
2 cups Marshmallows
1 cup Peanut Butter (creamy)
2 (12 ounce packages) White Chocolate Chips plus, 1 cup
1. Combine Rice Krispies, Peanuts and Marshmallows in a LARGE bowl.
2. In a microwave-safe bowl melt peanut butter and white chocolate chips for 1 minutes…and then for 2o to 30 seconds, stirring after until melted.
3. Add Peanut butter mixture into dry mixture.
4. Drop by 1/4 cup onto wax paper. Let set until firm. Usually 2 to 3 hours. Store in an airtight container.
Note: You can also use the colored marshmallows.
It has become a Saturday morning tradition to have Biscuit donuts for breakfast. The kids LOVE them! The making of them goes quite fast when you have little helpers shaking the bags or adding the sprinkles.
Canned Biscuits (Do not get flaky biscuits, I use homestyle buttermilk biscuits 8 count and I use two cans)
Melted butter (about a stick or less)
Canola oil (you can use vegetable oil)
Toppings for your donuts : Cinnamon Sugar mixture, powered sugar, or a glaze and sprinkles!
1. Place enough oil in a skillet enough to fill it about 1/2 inch.
2. Heat the oil on medium/low heat.
3. While the oil is heating punch holes in the center of the biscuits. This can be done several way. I have a Donut hole cutter. You can also use a clean soda bottle lid. Or do like my Grandma Coats taught me and just stretch a whole in the center. If you do that you will not have any donut holes.
4. When oil is ready place a few donuts at a time in the pan. Browning on each side until golden brown. Using tongs place on paper towels. Repeat until all donuts and donut holes are done.
5. Next dip each donut on each side into melted butter. I then placed my donuts in a baggies with the cinnamon sugar mixture and shake until coated. I also did this with the donut holes. If you want to make different donuts. You can toss some in powered sugar. Or make a glaze and add sprinkles.
Easy No-Bake Chocolate Cheesecake
1- 9 inch chocolate pie crust
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup powered sugar
2 Tablespoons milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup melted semi-sweet chocolate chips
Mini-chocolate chips for garnish
This is another VERY simple recipe.
1. Make sure that the cream cheese is softened.
2. In a Large bowl cream together the softened cream cheese, all three sugars, milk, vanilla extract and cinnamon. Make sure it is mixed together good. I cream them together for about 2 minutes.
3. Add in melted chocolate and cream together for an additional 2 minutes.
4. Pour into pie plate and garnish with chocolate chips.
5. Chill in refrigerator for at least 3 hours. Five hours is really better. But three is okay if you just can’t wait!