It has been a long time since I have made this, but it is one of my favorites!
Make cake according to package. Take out of oven. Immediately poke holes in the top of the cake with a wooden spoon. Pour milk into the holes and over the cake. Let cool and spread fudge over the top. Then cover with Cool Whip and sprinkle with Heath Bar Bits.
This has been a favorite of my family for quite some time. Made it recently and it was devoured, lol! It is easy and really good!
Danish Portion:
Topping:
Preheat oven to 350 degrees. Layer one crescent roll on bottom of 13×9 pan. Combine cream cheese, egg, and sugar. Spread over the bottom roll. Layer second crescent roll on top.
Mix together the ingredients for the topping. Sprinkle over the top layer. Bake for 30 minutes.
courtesy of Taste of Home
This is one of my family’s favorite recipes. If you like pumpkin, try this, it is delicious!
1 can (15 ozs) solid-pack pumpkin
1 can (12 ozs) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 Tbsp. butter, melted
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla extract
Whipped topping, optional
In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours. Serve in bowls with whipped topping if desired.
I used to get these from a little deli down the block from where we used to live – they are YUMZEE!!!
2 c. graham cracker crumbs
1/2 c. sugar
1/2 c. milk
1 c. butter
1 c. brown sugar
1 box club crackers
TOPPING:
1/2 c. chocolate chips
1/2 c. butterscotch chips
2/3 c. peanut butter
Boil the graham cracker crumbs, sugar, milk, butter and brown sugar for 5 minutes. Line club crackers in a 13 x 9 inch pan. Pour over 1/2 of the filling, add another layer of club crackers, then the rest of the filling, and finally add a layer of club crackers.
Melt chocolate chips, butterscotch chips and peanut butter. Spread over crackers. Refrigerate.
I haven’t had the chance to make these yet, but found them over at The Girl Who Ate Everything and thought they sounded yumzee! If you have tried them, let me know. I know I’ll make them before too long!
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
My aunt was ‘famous’ for these – if you like chocolate and peanut butter (and let’s face it, who doesn’t), then these are for you:
<h2>Ingredients</h2>
1 cup butter
1 cup peanut butter (we like crunchy)
1 sleeve (about 20 squares) graham crackers, crushed
3 cups powdered sugar
¾ cup chocolate chips (we like semi-sweet)
<h2>Directions</h2>
Melt butter. Blend with peanut butter and crushed graham crackers. Sift powdered sugar into peanut butter mixture, one cup at a time. Stir until well blended. Batter will be stiff! (I sometimes squash it all together with my hands ~ fun!)
Press into a 9×9 pan. Melt chocolate chips; spread over bars. Refrigerate before cutting into small squares. (They are as rich as fudge!)
*** Feel free to make thinner bars by pressing them into a 9×13 pan. You may need 1 cup of chocolate chips to cover the surface area.
*** Dark chocolate and milk chocolate would be fabulous, too. Use what you like!
*** Fun treat to add to Christmas trays!
This recipe is written word for word so if you have any questions, please feel free to contact me for clarification. Thanks!
2 cups flour
1 cup brown sugar
1/2 cup oatmeal
3/4 cup butter
mix like crust save 1 cup for top. Press in 13×9 pan.
3 tbsp. cornstarch
1 cup sugar
1 cup water
**can add 1 tsp. vanilla, a pinch of nutmeg, and some cinnamon
Cook until it starts to get thick. Remove from heat.
Cut up apples and spread over the crust. Pour filling over the top. And sprinkle crumb mixture over the top and bake at 350 for 1 hour.