Pretty Package Cake

I made this cake for my sister's 30th birthday 2 years ago and just looked it up so I could make it again. It was so easy and fun and turned out really great, I think. It'd work great for any kind of occasion!

RECIPE INGREDIENTS:
	Frosted 9- by 13-inch cake
	Fruit by the Foot
	Spree candies

1. Ribbon:   Cut 12-inch and 16-inch lengths of Fruit by the Foot and drape them across the cake and down the sides to resemble ribbon. Tuck the ends under the cake, using a spatula to gently lift it just a little. 
2. Bow:   Top the ribbon with two 8-inch lengths of Fruit by the Foot fashioned into loops and 5-inch-long streamers with notches snipped into the ends. Add a small oval to resemble a knot. 
3. Polka-dot gift wrap:   Press randomly spaced Spree candies into the frosting (we used about 3 dozen). 

Coconut Cake

1 pkg. white cake mix
1 1/2 cups unsweetened coconut milk (I found this in the oriental section of the grocery store)
4 large egg whites
Beat together and pour into 2 round 8" cake pans
Bake at 350 for 22 minutes
Frosting:
3 1/2 cups powdered sugar
1/2 cup softened butter
1 tsp coconut extract
1 pkg (8 oz) cream cheese, softened
Frost cake and then press flaked coconut on top and sides. Very moist and yummy!

Caramel Popcorn

Caramel Popcorn:

In a large sauce pan, bring to a boil and continue to boil on med for a few minutes:

1 cube butter

1 lb. bag brown sugar

1 cup Karo syrup

Add 1 can sweetened condensed milk and pour over popcorn....Yummy!!! I boil mine for a few minutes longer, until it gets darker because I like it really chewy so it sticks to your teeth...

Snowman Donuts

I saw these on a blog I happened across and couldn't resist! They are so funny and would make great Xmas neighbor gifts or a fun party treat. All they're made of is powdered donuts, candy corns and candy eyes. I don't know if candy eyes are available just anywhere, but doing a quick search online, I found them really cheap. So all you'd need to do is just plan ahead a little.

Peach Pie

Another thing I made for Brenda's family and they loved it as well. I do too love it!!!

Peach Pie

2 Marie Callendar pie crusts baked and cooled

Cream Cheese Filling:

1 8oz. package cream cheese, room temp.
1 cup powdered sugar
1 pint whipping cream

Mix cream cheese and sugar until smooth, add whipping cream a little at a time and beat until very stiff. Pour into cooled pie shells. Refrigerate until ready for peaches.

Peach topping:

1 3oz. box Peach Jello
1/2 cup sugar
3 Tbsp. Cornstarch
1 cup water

Bring to a boil and maintain boil for 10 minutes. Let cool completely. Add fresh diced peaches and put on top of cream cheese mixture. Refrigerate until ready to serve.

Earthquake Cake

This is EVIL good, I warn you! I always have people begging me to make it and it's become a family classic...

2/3 cup shredded coconut

2/3 cup pecan gems

2/3 cup chocolate chips

1 (18 oz.) box German chocolate cake mix (your favorite brand)

1 (8 oz.) pkg. cream cheese (room temperature)

1/4 lb. (1 stick) butter or margarine (room temperature)

1 lb. (usually half a bag) powdered sugar

Sprinkle the coconut, pecan gems, and chocolate chips over the bottom of a sprayed or greased 9x12 inch cake pan.  Prepare the cake, following the package directions, then pour batter into prepared pan.  In a saucepan, melt the cream cheese with the butter/margarine, then stir in the powdered sugar.  Spread or pour over top of the cake batter.  Spread topping a bit thicker at the edges.  Place in a preheated 350º oven and bake for 40-50 minutes.

This is a very rich dessert and could serve 20-30 people.  The ratio of the first three ingredients is pretty close to ideal, but this is not a "critical mass" recipe and just about everything could be changed, left out, or substituted. 

(The first image is after I poured the topping over the cake batter before baking. When baking, it kind of cooks down through the cake and leaves you with a gooey, crunchy, heavenly bottom! ...okay, and leaves ME with a big bottom...)

Sugar Cookie Cake

This is originally called White Texas Sheet cake, but with a few alterations and Rhett's creative mind....we get Sugar Cookie Cake. This is Rhett's favorite cake and so of course I made it for his birthday!!!


Sugar Cookie Cake:

2 cups flour

2 cups sugar

1 tsp. salt

1 tsp. baking powder

1 cup butter

1 cup water

1/2 cup sour cream

2 large eggs, lightly beaten

Preheat oven to 350. Grease and flour jelly roll pan.

In a large bowl, combine flour, sugar, salt, and baking powder; set aside. In a small saucepan, combine butter and water; bringto a boil, stirring occasionally. Add to flour mixture, stirring to combine. Stir in sour cream and eggs. Pour into prepared pan and bake for 22-25 minutes.

Spread WARM cake with Butter Frosting.

Butter Frosting:

1/2 cup butter

1/4 cup milk

1/2 tsp. vanilla extract

3 cup powdered sugar

In a medium saucepan, combine butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Whisk in vanilla extract. Gradually whisk in powdered sugar until smooth.

Triple-Tier Brownies

1 pkg. fudge brownie mix (13x9)
1 pkg. milk chocolate chips (11 1/2 oz.)
1 cup creamy peanut butter
3 cups rice krispy cereal
1 can cream cheese frosting (16 oz)

Prepare and bake brownie mix. Cool. In a large saucepan, combine chocolate chips and peanut butter. Cook over low heat until blended. Stir in cereal and set aside. Spread frosting over brownies, then spread rice krispy mix on top. Chill for at least 30 min. before cutting. Store in refrigerator. Yield: 5 dozen

**These are very rich, I cut them in small bite size pieces.**

Chewy Granola Bars

I found these while blog stalking one day and I wish I could remember where so I could give credit--they are fun to make because the kids can help. Lots of dry ingrediants that are easy to clean up. Fun treat to try.

Chewy Granola Bars
Chewy Granola Bars Recipe:
2 1/2 c. Oats - quick rolled oats
1/2 c. Rice Krispies
1/4 c. coconut
1/2 c. M&M minis
1/2 c. brown sugar
1/2 tsp. salt
1/2 c. butter, softened
1/4 c. honey
1/2 tsp. vanilla
Add all of the ingredients and mix together until combined. Press into a square 8×8 pan. Bake at 350° for 18-20 minutes. Cool for 10 minutes and score into bars. Let it set completely and then cut into bars. For thinner bars, press mix into a 9×13 pan. They seem to set a little better in the 9×13 pan.

Chocolate Frosting

1/3 cup margarine or butter (I always use butter)
1/4 cup cocoa
1/2 tsp. vanilla
2 Tbsp. milk
1 3/4 cups powdered sugar (I used heaping measurements, add more powdered sugar for thicker frosting)
Melt butter and stir in cocoa. Add vanilla and milk. Gradually add powdered sugar until it reaches desired thickness. Add more milk 1 tsp at a time if too thick.

Decadent Chocolate Truffles

These are so fun and so easy! I often get requests for these and I also love to make them for gifts or thank you's. They're also fun for kids to help with - my daughter loves to help me roll them into the different toppings.

(It says it makes about 6 dozen, but I guess I make mine bigger because I usually get about 60)

3 cups (18 oz.) semisweet chocolate chips

1 (14 oz.) can Eagle Brand Original or Creamy Chocolate Sweetened Condensed Milk (I've never been able to find the chocolate one, so if any of you are able to use it in this recipe, let me know how they turn out!)

1 Tbsp vanilla extract

Ideas for coatings: Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, powdered sugar, colored sugars, etc.

In large saucepan melt chips with Eagle Brand Condensed Milk. Remove from heat; stir in vanilla. Pour into medium sized bowl. Cover and chill 2 to 3 hours or until firm. Shape into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Store tightly covered in refrigerator.

Extreme Toasted Marshmallow Candy Bar Rice Crispy Treats

This is a fun dessert to use up small candy bars from Halloween, Easter, or whatever holiday is close. Don't make if you're on a diet! When I make them I usually use a cookie sheet instead of a 9 x 13 pan and they are perfect! I got this recipe from www.pickypalate.blogspot.com

12 Cups toasted rice crispy cereal
2 10.5 oz bags mini marshmallows
6 Tablespoons butter
1 Cup chocolate chips
3 Cups mini marshmallows
10 mini Twix candy bars, chopped
10 mini Snicker candy bars, chopped

1. Prepare rice crispy treats according to directions on the cereal box, I doubled recipe. Press into a 9X13 inch baking dish. It will be filled close to the top.

2. Preheat oven's broiler and position top rack in middle of oven not top (if rack is too close to the broiler, the marshmallows burn instead of slowly turning golden). Sprinkle chocolate chips over rice crispy treats. Sprinkle 3 Cups mini marshmallows over top. Broil in oven just until marshmallows start to puff and turn golden. Watch very carefully, it happens quick!

3. Remove from oven and press chopped candy bars over toasted marshmallows. Let cool for 1 hour before serving. Enjoy!!

Banana Cookies

These are some of my Dad's favorites. I like to make them with those last few bananas that got to ripe. Plus I don't feel as bad giving my kids cookies when they are made with bananas instead of chocolate. It just sounds healthier :)

Banana Cookies

2 cups flour
2 tsp baking powder
1/4 tsp soda
1/2 tsp salt
2/3 cup shortening
1 tsp vanilla
1 cup sugar
2 eggs
1 cup (2 large) ripe bananas
2 cups chocolate chips

Measure flour and sift with dry ingredients. Cream sugar and shortening until light and fluffy. Add eggs and beat well. Add flour mixture alternately with mashed banana, beating well after each addition. Stir in chocolate chips and vanilla. Drop by spoon onto greased baking sheet. Bake at 350 degrees for 12-15 minutes.

Chocolate Chip Cookies

I am a horrible cookie maker and I've tried a million recipes, but I stole this one from somebodies Blog and I'd like to give credit, but I don't remember where I got it. So if it's yours thanks a bunch they were yummy!


1 cup butter (softened)
1 cup brown sugar
3/4 cup sugar
2 eggs
1 Tbls. vanilla
3/4 tsp. baking soda
3/4 tsp. salt
3 cups flour
1 package Ghirarrdeli Milk Chocolate Chips
1/2 bag Ghirarrdeli Semi-Sweet Chocolate Chips

Cream butter and sugars. Add eggs and vanilla. Then add dry ingredients. Mix in chocolate chips. Bake at 350 for 11 minutes. Cookies might not look done but take them out anyways. Let them sit on pan for a few minutes before placing on cooling rack.

FYI: I cooked mine for 8-9 minutes and they were perfect. I think 11 minutes would be too long... but it all depends on your oven. I just used Nestle Chocolate Chips.