Try 100 new recipes -- 20 TREATS

14. 

Pumpkin Sheet Cake Recipe (Taste of Home)

Ingredients

• 1 can (15 ounces) solid-pack pumpkin
• 2 cups sugar
• 1 cup canola oil
• 4 eggs, lightly beaten
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• FROSTING:
• 1 package (3 ounces) cream cheese, softened
• 5 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1-3/4 cups confectioners' sugar
• 3 to 4 teaspoons milk
• Chopped nuts

• Directions

  1. In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.

15. Scaredy Cat Cupcakes (Gooseberry Patch Halloween cookbook https://www.amazon.com/Favorite-Halloween-Recipes-Cookbook-Lanterns/dp/162093034X )
3 c. all-purpose flour
2 c. sugar
2 t. baking soda
1 t. salt
1/2 c. baking cocoa
2 c. water
1 c. oil
2 T. vinegar
1 t. vanilla extract

Preheat oven to 350 degrees. Put cupcake liners in muffin tin.
Combine all ingredients, blend well. Fill cupcake liners 1/2 full and then spoon in 1 teaspoonful of filling. (recipe follows) Fill with remaining batter until 2/3 full. Bake 30 min.
FILLING:
8 oz. pkg. softened cream cheese
1 egg, beaten
1/8 t. salt
1 c. semi-sweet chocolate chips
Blend cr. cheese, egg, and salt til smooth & creamy; fold in chocolate chips.

16.  http://www.suziethefoodie.com/no-bake-stovetop-peanut-butter-special-k-cookies/

No-Bake Stovetop Peanut Butter Special K Cookies

1. Blend 1 cup white corn syrup,1 cup white sugar, 1 tsp. vanilla and a pinch of salt in a 2 quart microwave-safe dish. Cook on high 4 minutes, or until mixture boils and sugar dissolves.
2. Stir in 1 1/3 cups peanut butter, then add 4 cups crisp rice and wheat cereal.
3. Drop by teaspoonfuls onto waxed paper. Let cool before storing.

17.  http://www.lovebakesgoodcakes.com/search?q=strawberry+cream+pie+easy+and+no-bake

Strawberry Cream Pie {Easy & No-Bake}

This Strawberry Cream Pie {Easy & No-Bake} is perfect for the warmer months! Full of fresh strawberries and cream cheese, it gets an additional boost of flavor from instant pudding mix! Serve this at your next get-together, and watch it disappear! #strawberries #pie #nobake #quickandeasyrecipes



I recently bought eight containers of strawberries ..... eight of them! As much as my kiddos love them, I really wanted to make something different with them. A pie, perhaps? I ran across a recipe over on the Kraft website that looked easy enough and it sounded wonderful! I changed a few things, using what I had on hand - and it was an instant family favorite!
This would be great for summer BBQ's or a church potluck ... or anytime really! I hope y'all enjoy this as much as my family did!

 

Strawberry Cream Pie {Easy & No-Bake}
Slightly adapted from Kraft
Printable recipe
Yield: 8 servings

1 (9-in.) pre-made graham cracker pie crust
1 container (16 oz.) fresh strawberries, washed and hulled
4 tbsp. sugar
4 oz. (half of an 8 oz. pkg.) cream cheese, softened
1 pkg. (3.4 oz.) vanilla flavor instant pudding mix
1 pkg. (3.4 oz.) strawberry creme instant pudding mix
2 cups Cool Whip whipped topping, thawed, divided
Additional sliced fresh strawberries, for garnish

Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the Cool Whip. Spoon the mixture into the pie crust. Refrigerate at least 2 hours or until firm. 

To serve, garnish with the remaining Cool Whip, then top with sliced strawberries. Refrigerate leftovers.

***No food processor? No problem! You could do this without a food processor too! Just chop the strawberries very small and add sugar. Then, stir in the cream cheese. Proceed with the recipe as directed! 

18.  http://www.biggerbolderbaking.com/popsicles/   Fudgesicle Popsicles

Print

Prep time

20 mins

Total time

20 mins

Author: http://www.takeamegabite.com/fudgesicles/

Recipe type: frozen desserts

Serves: 4

Ingredients

• 4 oz (120g) chopped semi-sweet chocolate
• ¾ cup (6floz/180g) heavy cream
• ½ cup (4floz/115g) milk
• 1 tablespoon unsweetened cocoa
• 1 tsp vanilla

Instructions

1. Place chopped chocolate in a heatproof bowl; set aside.
2. Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. Whisk until cocoa is dissolved and the mixture comes to a simmer. Remove from heat and pour over chocolate. Let it stand for 2-3 minutes. Whisk until smooth, stirring in vanilla. Pour through a fine-mesh strainer in case the cocoa powder was clumpy. Divide mixture evenly among the molds
3. Cover mold, add sticks and freeze for at least 5 hours or overnight.
4. TIP: Run the molds under warm water to loosen up the popsicles.

19.  Okay, the FIRST time I made these they were AMAZING.  The second time I made them we were all "What happened?"  It's one of those many mysteries of the universe.  I mean, I don't even know if I'll ever attempt them again, kind of thing.
http://12tomatoes.com/rich-and-decadent-treat-chocolate-peanut-butter-buckeye-brownies/

BUCKEYE BROWNIES

Yields 2-3 dozen, depending on size

Ingredients

Brownies:

• store-bought fudge brownie box mix or use this recipe

Peanut Butter Filling:

• 2 cups powdered sugar
• 1 cup creamy peanut butter
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Peanut Butter Chocolate Glaze:

• 1 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter
• 1 teaspoon vegetable oil

Directions

1. Line a square or rectangular baking dish with parchment paper, leaving a 2-inch overhang on both sides, and prepare brownies according to (packaging) directions.
2. Set aside and let cool.
3. In a large bowl or mixer, cream together the peanut butter, butter and salt on medium speed until lightened in color and fluffy. 3-4 minutes.
4. Reduce speed to low and alternate adding in powdered sugar and milk, beginning and ending with powdered sugar.
5. Mix in vanilla extract and beat until you’ve reached desired consistency. Note: add a splash more milk if mixture is too dry.
6. Evenly spread peanut butter mixture over the cooled brownies and set aside.
7. Place peanut butter, chocolate chips and vegetable oil in a microwaveable bowl and microwave at 20-second intervals, stirring in between, until mixture is completely melted and smooth.
8. Pour melted peanut butter chocolate over the brownies and let set. Then cut into squares.
9. Serve chilled or at room temperature (or place in an air-tight container and store in refrigerator) and enjoy!

20.  http://www.mccormick.com/Recipes/Dessert/Vanilla-Rich-Chip-Cake 

(aside from me -- this is the only reason you need to go out and buy a bundt cake pan if you've been putting that off).

Vanilla Rich Chip Cake 

Ingredients

Serves: 16

• 1 package (2-layer size) yellow cake mix
• 1 package (4-serving size) vanilla instant pudding mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 eggs
• 1 tablespoon McCormick® Pure Vanilla Extract
• 1 cup miniature chocolate chips
• Directions

10 minsPrep time50 minsCook time

• Preheat oven to 350°F. Beat all ingredients, except chocolate chips, in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes.
• Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan.
• Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Sprinkle with confectioners' sugar or drizzle with Vanilla Butter Glaze (recipe follows), if desired.

Cooking tip

• To prevent chocolate chips from sinking to bottom of pan, reserve 1 tablespoon of the dry cake mix. Toss chocolate chips in dry cake mix before stirring into the batter. 

Vanilla Butter Glaze: Mix 3 tablespoons butter, melted, 2 1/4 cups confectioners' sugar, 3 tablespoons water and 1 1/2 teaspoons McCormick® Pure Vanilla Extract until smooth. Let stand 3 minutes or until thickened. Makes 1 cup. 

Flavor Variations: Prepare as directed. Use 1 teaspoon McCormick® Pure Almond Extract or 4 teaspoons McCormick® Raspberry Flavor or 1 tablespoon McCormick® Rum Flavor in place of the vanilla.