Bacardi Pina Colada Cake

If you like both Bacardi and cake, then this is the cake for you!

Ingredients:

1 package white cake mix
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
4 eggs
1/2 cup water
1/4 cup oil
Frosting
1 (8 ounce) can crushed pineapple, in juice
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
1 (9 ounce) container frozen whipped topping, thawed

Directions for Cake:

1. Preheat oven to 350 degrees F.
2. Grease and flour 2 9-inch layer pans.
3. Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
4. Beat on medium speed, scraping bowl frequently, 3 minutes.
5. Pour batter into prepared pans.
6. Bake 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
7. Cool 15 minutes.
8. Remove pans; cool completely.
9. Fill and frost layer cake.
10. Sprinkle with coconut.
11. Refrigerate cake (and any leftover cake).

Directions for the Frosting:

Combine crushed pineapple in juice, rum, and pudding; beat until well blended. Fold in whipped topping and spread on cake.

Snickers Bar Cake

This is one of my favorite cakes utilizing one of my favorite candies!

Ingredients:

1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker’s hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Directions:

1. Bake cake in a 9×13-inch pan according to direction on the package.

2. While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.

3. In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

Banana Bread Brownies

These "brownies" are absolutely delicious and a definite family favorite!

Ingredients:

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:

1. Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Peanut Butter Cookie Lasagna

One of the easiest and yummiest desserts I've had in a very long time!

Ingredients:

1 box Nutter Butter Cookies
Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
peanut butter cups
½ cup peanut butter, melted in microwave
1 box instant or regular vanilla pudding, prepared according to package

Directions:

1. Line the bottom of an 8×8 pan with Nutter Butter Cookies.
2. Top with a drizzle of the melted peanut butter.
3. Add ½ the pudding.
4. Add half the cream.
5. Top with chopped peanut butter cups.
6. Repeat the layering!
7. Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
8. This must be chilled overnight for the cookies to soften!

Samoas Cookie Cups

Girl Scout Samoas are my very favorite cookies, and this recipe does them extreme justice!

Ingredients:

1 pkg chocolate almond bark
About 12 Vanilla Wafer cookies
1 pkg caramels, unwrapped
2 Tbsp milk
1 & 1/2 cups shredded coconut, toasted
Sea salt, for sprinkling

Directions:

1. Line a muffin tin with 12 paper liners and set aside. Meanwhile, in a large bowl, microwave the almond bark according to package directions, stirring until smooth and melted.
2. Take about a Tablespoon of chocolate and spoon it into each muffin cup. Spread it along the sides of the muffin cup, about halfway up, and along the bottom evenly. Drop a cookie in the bottom of each cup. Repeat until all cups are filled and set the remaining chocolate aside for topping.
3. Melt the caramels, milk and a dash of salt in the microwave for about a minute. Stir, then zap for another 30 seconds or so until completely melted and smooth. Stir in the toasted coconut until combined.
4. Place a heaping Tablespoon or two of the caramel coconut mixture on top of each cookie cup. Repeat until all cups are topped with the caramel coconut mixture.
5. Lastly, take the remaining chocolate and spoon it over each filled cookie cup, ensuring the chocolate coats the tops and sides of the cookie cups, covering the mixture completely. Immediately sprinkle the tops of the coated cups with sea salt, if desired.
6. Place the cups in the fridge or freezer for about 30 minutes to harden the chocolate, then bring back to room temperature before eating. These keep for about 3 days when stored airtight at room temperature.

Peanut Butter Pie Cups

I'm one of those rare breeds who doesn't particularly like peanut butter by itself, but absolutely loves it in desserts! These mini pies are incredible and a serious must-try!

Ingredients:
For the crust:16 Oreo cookies
4 tablespoons unsalted butter, melted

For the filling:1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract

Directions:
1. Place the Oreo cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir.
2. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the heavy cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the refrigerator while you prepare the rest of the filling.
3. Place cream cheese and peanut butter the mixing bowl and beat on medium speed until smooth. Reduce speed to low and gradually add in confectioners' sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth. Take care to scrape down the sides of the bowl as needed.
4. Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended until no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with whipped cream, peanut bits, and chocolate chips.

Chocolate Chip Cookie Dough Brownies

This is the yummiest brownie ever created, combing yummy cookie dough with brownies!

Ingredients:

Brownie Mix:
4 ounces unsweetened chocolate, finely chopped
1 cup salted butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup mini- chocolate chips

Cookie Dough:
3/4 cup salted butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips

Directions:

1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined (don't over-mix). Stir in the chocolate chips. Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, as desired.

Peanut Butter Cookie Dough Chocolate Cheesecake

Peanut Butter and Cookie Dough combined with Cheesecake? I think I just dies and went to heaven!

Crust Ingredients:

5 ounces Oreo cookies, crushed in food processor
5 Tablespoons melted butter
1/3c. sugar
pinch salt

Directions For Crust:

Combine all of the above and press into an 8×8 pan lined with nonstick foil. Bake at 350 for 8 mins. Let cool.

Cheesecake Ingredients:

7 ounces Pillsbury Peanut Butter Cookie Dough, rolled into small cookie dough rounds-keep chilled till ready to use
8 ounces room temp cream cheese
1/2c. sugar
1 egg
2T. Flour

Directions For Cheesecake:

Electric mix the cream cheese until smooth. Add sugar and blend well. Add egg and flour until combined. Very gently fold in the chilled peanut butter cookie dough rounds and pour onto the oreo crust. Bake approx 30-35 minutes until just lightly starting to brown. Cool to room temp-I speed this up in the freezer!

Milk Chocolate Glaze Ingredients:
8 Tablespoons butter
6 ounces milk chocolate
1 T. light corn syrup

Finishing Directions:
Microwave the chocolate and butter until smooth. Stir in the corn syrup. Pour on the bars and smooth with an offset spatula. Cool on the counter until the glaze is cool and then chill. Cut with a sharp knife and add a chocolate drizzle, if desired!

No-Bake Cookie Bars

I love any dessert you don't have to put a lot of effort into and it comes out great... these tasty cookies certainly fit that bill!

Ingredients:

2 cups granulated sugar
1/2 cup milk
1 stick (1/2 cup) butter
1/2 cup unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

Directions:

1. Spray an 8″ square pan with cooking spray and set aside.
2. Measure the peanut butter and oats and set aside so they’re ready when you need them.
3. In a medium saucepan, combine sugar, milk, butter, and cocoa.
4. Bring to a boil and once it reaches a full rolling boil, cook for 1 1/2 minutes, stirring constantly.
5. Remove from heat and stir in the peanut butter until melted, then stir in the vanilla and lastly the oats.
6. Immediately pour mixture into prepared pan and put on a cooling rack to set until completely cool.
7. Once cool, cut into bars.

*To make this recipe into the regular round cookies, just drop the mixture by spoonfuls onto wax paper and let cool. You can store them in an airtight container several days at room temp or over a week in the fridge

Orange Swirl Fudge

This is the tastiest fudge I have ever made!

Ingredients:
1 bag white chocolate chips
1 can white frosting (not whipped)
1 Bottle Orange Crush Ice Cream topping

Directions:
Melt frosting in a saucepan over low heat until glossy. Pour in chips and continue melting over low heat, stirring until chips are melted and thoroughly blended with frosting. Pour mixture into a greased 8" x 8" pan. Drizzle Orange Crush Ice Cream topping over top and swirl through fudge using a fork or toothpick. Cool in refrigerator until set.

Optional combinations for different flavors:
Chocolate Fudge: Chocolate chips and fudge frosting
Peanut Butter Fudge: Peanut butter chips and white frosting
Mint Chocolate Fudge: Andes Mint chips, chocolate frosting and a little mint extract, to taste

Earthquake Cake

This is an old family favorite that my grandmother used to make and the generations have loved!

Ingredients:
1 Cup Flaked Coconut
1 Cup chopped Pecans
1 Box German Chocolate Cake Mix
1 (8 oz.) package cream cheese
4 cups confectioners’ sugar
½ cup butter
1 teaspoon vanilla extract
Chocolate Chips

Directions:
1. Preheat oven to 350 degrees. Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
2. Spread the coconut and pecans evenly on the bottom of pan.
3. Prepare cake mix according to package instructions and pour over pecans and coconut.
4. Mix cream cheese, butter or margarine, vanilla and confectioner’s sugar well and beat until smooth. Pour over cake mix.
5. Bake at 350 degrees for 40 minutes or more. You can check to make sure the bottom part is cooked by using the toothpick test - stick a toothpick into the cake and if the toothpick does not have any gooey cake on it, then it is done.
6. Sprinkle a handful of chocolate chips on top to the hot cake after you remove it from the oven
7. Cool and serve.

7-Up Bundt Cake

Your family is going to love this moist rich lemony pound cake type bundt cake!

Ingredients:

¾ lb butter
¾ cup 7-Up
5 eggs
3 cups white sugar
3 cups all purpose flour
2 tablespoons lemon extract

For the Glaze:
2/3 cup powdered sugar
1 tablespoon lemon juice

Directions:

1. Pre-heat the oven to 325°F.
2.In a large bowl mix butter and sugar for 2 minutes.
3. Add eggs one at a time, beating after each one.
4. Add flour and lemon extract
5. Fold in 7 up.
6. Pour into a greased 12-cup Bundt cake pan.
7. Bake for 1 hour and 20 minutes or until a tooth pick comes out clean.
8. Remove from oven and allow to cool.
9. To make glaze, mix powered sugar and lemon juice. When the cake has cooled drizzle the glaze over it.

Mint Brownies

These tasty treats are perfect for St. Paddy's Day!

Ingredients:

Ingredients for Brownies:
2 cups butter (melted)
3/4 cups cocoa
2 1/4 cups sugar
6 eggs (beaten)
2 cups flour
1/8 teaspoon salt
2 teaspoon vanilla
Mint chocolate chip brownies

Ingredients for Mint Frosting:
Mint frosting
4 cups powdered sugar
1/2 cup butter
5 Tablespoons milk
6 drops green food coloring
2 teaspoons mint or peppermint extract

Ingredients for Top Layer:
1 bag of semi-chocolate chips

Directions:

1.  Preheat oven to 350 degrees
2.  Combine the butter, cocoa powder, sugar and beaten eggs and mix well.
3.  Add flour, salt, and vanilla to the mixture.
4.  Pour into 9″ x 13″ pan.
5.  Bake at 350 degrees for 23-25 minutes.
6.  Cool completely.
7.  Make Frosting by combining butter and powdered sugar and then other ingredients, mixing on medium-high speed.
8.  Spread frosting on chilled cake and then chill again.
9.  Melt a bag of semi-sweet chocolate chips by pouring into microwave safe bowl and microwaving on high 30 seconds and then stirring - repeat until melted.
10. Spread for top layer.
11. Chill.

Gluten-Free Buttermilk Doughnuts

This is one of the best gluten-free doughnut recipes ever!

Ingredients:

For Doughnuts -
Vegetable oil for deep frying
1 egg
1 cup buttermilk
2 tablespoons butter, melted
2 1/2 cups gluten-free all-purpose rice flour blend
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
1/2 teaspoon gluten-free baking powder

For Chocolate Glaze -
1/2 cup powdered sugar
1 tablespoon unsweetened baking cocoa
1 tablespoon butter, melted
3 to 4 teaspoons milk

Directions:

1. In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F.

2. To make Doughnuts, in large bowl, beat egg, buttermilk and 2 tablespoons melted butter with whisk until blended. In medium bowl, stir remaining doughnut ingredients. Slowly fold dry ingredients into egg mixture; coat hands with flour blend, and mix with hands, if necessary. Cover and let dough rest 15 minutes.

3. Meanwhile in small bowl, stir together Chocolate Glaze ingredients, stirring in enough milk until smooth and desired glaze consistency. Cover; set aside while frying doughnuts.

4. Sprinkle flour blend on work surface. Roll out dough on surface to 1/2-inch thickness. If dough is sticky, coat hands and rolling pin with flour blend. Cut dough with 3-inch round doughnut cutter. Fry doughnuts and holes in hot oil about 2 minutes, turning once, until golden brown. Drain on paper towels. Dip top of each doughnut and holes into glaze. Serve warm.

Tequila Valentine's Day Cupcakes

In need of a laugh? Try this recipe for Tequila Valentine's Day Cupcakes...

2 cups flour
1 stick butter
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle tequila
2 cups of candy hearts

Sample the tequila to check quality. Take a large bowl, check the tequila again. To be sure it is of the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it's best to make sure the tequila is still OK. Try another cup... Just in case. Turn off the mixerer thingy. Break 2 eggs and add to the bowl and chuck in the cup of candy hearts.

Pick the frigging candy hearts up off floor. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the tequila to check for tonsisticity. Next, sift two cups of salt. Or something. Check the tequila. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the tequila and wipe counter with the cat.

Cheesy Biscuits

Baking biscuits doesn't get easier or better tasting than this!

Ingredients:

1/2 cups Bisquick
3/4 cup buttermilk
3 Tbps sugar
1/4 tsp vanilla
1 cup cheddar cheese, shredded

1. Preheat oven to 425.
2. Stir together all ingredients just until combined.
4. Scoop into a mini muffin pan coated with cooking spray.
6. Bake 12-15 minutes, until golden.

Cheesy Ham Biscuit Pull Aparts

This is divine cheesy decadence! This is my absolute favorite breakfast biscuit, but it works well with any meal!

Ingredients:

1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits (I prefer the buttery flavor).
1 egg
2 tablespoons milk
3/4 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup shredded cheddar
1/2 cup Monterey Jack cheese
1/2 teaspoon granulated garlic

Directions:

Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth.

Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.

Baked at 350 for 23 – 25 minutes or until golden brown. You can either cut into squares or just pull them apart.

Kahlua Kissed Brownies

I couldn't believe my eyes when I first saw these brownies! Combining Kahlua with chocolate and caramel? Sheer decadent gooey genius!

Ingredients:

1-1 lb. box of Brownie Mix
1-11 oz. bag of Caramel Hershey’s Kisses
Enough Kahlua to replace the amount of water that’s called for in the directions on your brownie mix box.
Square baking pan

Directions:

1. In a medium bowl combine the Brownie mix, according to the box instructions, using Kahlua replacing the water and mix well.
2. Unwrap all of the Kisses candies.
3. Pour half of the batter into a non-stick sprayed pan and place all of the Kisses evenly across the batter.
4. Pour the rest of the brownie batter over the Kisses and gently spread the batter across them.
5. Bake at 350 degrees for approximately 45 minutes or, using the toothpick method, until it’s cooked all the way through.
6. Allow to cool completely, as this helps the Caramel return to its normal gooey goodness.
7. Serve.

Doughless Pizza

An old family favorite that comes out perfect everytime! If you love pizza, you’ll want to try this!

Ingredients:

For the Crust:
8 oz package of full fat cream cheese
2 eggs
1/4 tsp black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Toppings:
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese

Suggested Toppings – pepperoni, ham, sausage, peppers, onion, jalapeno, olives, tomatoes

Directions:

1. Preheat oven to 350°F
2. Coat a 9×13 baking dish with cooking spray.
3. With a hand mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until well mixed.
4. Spread into baking dish.
5. Bake for 12-15 minutes, or until golden brown.
6. Allow to cool for 10 minutes.
7. Serve

God Is Good

You are going to love this - especially all of the ladies who bake for church events.

Alice Grayson was to bake a cake for the Baptist Church ladies' group bake sale in Tuscaloosa, but she forgot to do it until the last minute.

She remembered it the morning of the bake sale and after rummaging through cabinets she found an angel food cake mix and quickly made it while drying her hair and dressing and helping her son Bryan pack up for Scout camp.

But when Alice took the cake from the oven, the center had dropped flat and the cake was horribly disfigured. She said, "Oh dear, there's no time to bake another cake."

This cake was so important to Alice because she did so want to fit in at her new church and in her new community of new friends. So, being inventive, she looked around the house for something to build up the center of the cake. Alice found it in the bathroom - a roll of toilet paper. She plunked it in and then covered it with icing.

Not only did the finished product look beautiful, it looked perfect!

Before she left the house to drop the cake by the church and head for work, Alice woke her daughter Amanda and gave her some money and specific instructions to be at the bake sale the minute it opened at 9:30, and to buy that cake and bring it home.

When the daughter arrived at the sale, she found that the attractive, perfect cake had already been sold.

Amanda grabbed her cell phone and called her Mom.

Alice was horrified she was beside herself. Everyone would know, what would they think? Oh, my she wailed! She would be ostracized, talked about, and ridiculed. All night Alice lay awake in bed thinking about people pointing their fingers at her and talking about her behind her back.

The next day, Alice promised herself that she would try not to think about the cake and she would attend the fancy luncheon/bridal shower at the home of a friend of a friend and try to have a good time.

Alice did not really want to attend because the hostess was a snob who more than once had looked down her nose at the fact that Alice was a single parent and not from the founding families of Tuscaloosa, but having already RSVP'd she could not think of a believable excuse to stay home.

The meal was elegant, the company was definitely upper crust old South... and to Alice's horror, the CAKE in question was presented for dessert.

Alice felt the blood drain from her body when she saw the cake, she started, out of her chair to rush to tell her hostess all about it, but before she could get to her feet, the Mayor's wife said, "What a beautiful cake!"

Alice, who was still stunned, sat back in her chair when she heard the hostess (who was a prominent church member) say, "Thank you, I baked it myself."

Alice smiled and thought to herself,

"GOD is good."