Blackberry cobbler

Since fresh blackberries are everywhere right now I decided i wanted to try out a new recipe for cobbler. I came across this one on the pioneer womans site. She never fails me so i know it will be good !


Ingredients
1 stick Butter
1-1/4 cup Sugar
1 cup Self-Rising Flour
1 cup Milk
2 cups Blackberries (frozen Or Fresh)
Preparation Instructions
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Lazy cake cookies

This is my kind of cookie recipe . Just throw it all into a pan and bake.
1 box yellow or white cake mix

2 eggs beaten
5 T melted butter
2 C M&M's or mini chocolate chips

Mix together, put in a 9x13 pan and bake at 350 for 20 min! Recipe source:Lazy Mom

easy peasy peach cake

This cake is so simple to make and it is delicious. It is one of my favorites to make for a potluck or a picnic.It can be served warm or cold. If you serve it warm be sure to put a scoop of vanilla ice cream on it =).

2 large cans of sliced peaches in light syrup

1 package yellow cake mix

1 stick butter (1/2 cup), cut into 16 pieces

1 cup brown sugar

1/2 cup chopped walnuts

1/2 cup chopped pecans

Preheat oven to 350 degrees F. Layer ingredients in a 13 X 9 dish, in order starting with the peaches. Bake for about 40 minutes.

drippy coconut cake

So i love love love anything with coconut in it and when i found this recipe on My 3 monsters I thought I have to make this very soon.
yellow cake mix {prepared according to package directions in a 9x13 pan}

1 can {14.5 oz.} sweetened condensed milk

1 can {about 15 oz.} cream of coconut -- I found this on the alcoholic drink mixers aisle in a 21 oz. bottle

1 container COOL WHIP Whipped Topping

Bake cake according to package directions. When it comes out of the oven, poke holes all over the top of the cake with a fork. Mix sweetened condensed milk and cream of coconut in a bowl and pour over the cake while it is still warm. The coconut yumminess will seep into the cake as it cools, making it super-moist and delicious. When cake has cooled completely, frost with COOL WHIP and chill in the refrigerator until ready to serve. The longer it chills, the better it gets.

Whopper cake

This cake also comes from the country cook. She has some great looking cake recipes on her blog as well as some other great looking things.

1 box Milk Chocolate Cake Mix
1 1/2 cups chocolate malted milk powder, divided
1 cup water
1/2 cup vegetable oil
3 eggs
1 tub (8 oz.) whipped topping (like Cool Whip)
1 cup Whoppers malted milk balls

Preheat oven to 350F degrees
Spray 13x9 baking pan with nonstick cooking spray with flour
In a medium bowl, combine cake mix with 3/4 cups malted milk powder.
Add in eggs, oil and water and stir until combined.
Pour batter in baking pan.
Bake for about 38-40 minutes (until a toothpick inserted in the middle comes out clean)
Allow cake to cool completely before making topping.

For the topping
In a medium bowl, combine whipped topping with 3/4 cup malted milk powder.Stir until completely incorporated and no longer grainy.Spread topping on top of cooled cake.Put one cup of malted milk balls into a ziploc bag and zip it up.
Pound with a rolling pin.sprinkle finished cake with crushed malted milk balls.

Coca cola cake

This is horrible that i keep finding all these yummy looking cake recipes. Especially since i am trying to eat better lol. This recipe also comes from the country cook


1 box (15.25 oz) Chocolate Fudge Cake Mix
1 small box (4 oz.) Instant Chocolate Pudding
Ingredients listed on back of cake mix box (eggs & oil - water not needed)
1 1/3 cups Coca Cola
1 stick unsalted butter
3 tbsp. unsweetened cocoa
6 tbsp. heavy cream or milk
1 pound (or about 2 cups) of confectioners sugar
1 tsp. vanilla extract
1/2 cup chopped pecans (optional)

Preheat oven to 350F degrees
Spray 9x13 baking pan with nonstick cooking spray.
Prepare cake mix according to package directions.
But instead of adding water, you will replace that amount with Coca-Cola.
Add in dry instant pudding mix to the batter as well.
With this mix, it called for 1 1/3 cups of water, I substituted that with 1 1/3 cups of Coca Cola.

Pour batter into baking dish and bake according to package directions (usually 35-39 minutes).
Just before cake is ready to come out of the oven, start making frosting.
In a medium saucepan, over medium heat, start melting one stick of butter/margarine.
Add in cocoa powder and heavy cream (or milk, if using) and stir.Then stir in confectioners sugar.At this point I'll grab a whisk and stir briskly to get all the lumps out.
Take mixture off heat and add in vanilla extract.Once cake comes out of oven, pour frosting over warm cake. Do your best to spread it out evenly.

Butterfinger cake

I love to make cakes for special occasions or potlucks and cannot wait to make this one that i found on The country cooks blog.

1 box marble cake mix
(ingredients listed on back of cake mix box - eggs, oil & water)
1 can (14 oz.) sweetened condensed milk
1 jar (12 oz.) caramel topping
1 large bar (or a handful of snack size bars) Butterfinger candy
1 (8 oz.) tub whipped topping, thawed
chocolate syrup to drizzle on top (optional)

reheat oven to 350F degrees

Spray 9x13 baking pan with nonstick cooking spray.

Prepare cake as directed on back of box. Pour into baking dish and bake according to cooking times on back of box.

When it comes out of oven, allow to cool for just a few minutes.

In a medium bowl, combine sweetened condensed milk with caramel topping.
Now, start poking holes in the cake with a fork. Really get in there and stab that sucker.
You want plenty of crevices for the caramel mixture to go into.
Drizzle caramel mixture over cake.
Put cake in the fridge to let it finish cooling. Once it is cooled, spread whipped topping over entire cake.
Then sprinkle with crushed Butterfinger candy.
keep cake in the fridge until ready to serve (because of the whipped topping)

New york-style cheescake mousse

Photo :Taste of home magazine

I love cheescake and mousse ! This sweet treat is amazingly good. I got it from my taste of home magazine.

* 1 package (8 ounces) cream cheese, softened
* 1/2 cup confectioners' sugar
* 1-1/2 teaspoons Spice Islands® pure vanilla extract
* 1/2 teaspoon grated lemon peel
* 3/4 cup heavy whipping cream, whipped
* 1/2 cup graham cracker crumbs
* 4 teaspoons sugar
* 2 tablespoons butter, melted
* Sliced fresh strawberries, optional

Directions

* In a large bowl, beat the cream cheese, confectioners' sugar, vanilla
* and lemon peel until fluffy. Fold in the whipped cream. Divide among
* 12 dessert dishes. Cover and refrigerate for at least 2 hours.
*
* Meanwhile, combine cracker crumbs and sugar in a small bowl; add
* butter and mix well. Press to a 1/4-in. thickness on an ungreased
* baking sheet. Bake at 375° for 10-12 minutes or until lightly
* browned. Cool completely.
*
* Just before serving, crumble graham cracker mixture; sprinkle over
* mousse. Top with strawberries if desired. Yield: 12 servings.

Jello pudding poke cake

This cake recipe is so great and you can switch it up to your liking.Plus it is so easy to make even kids can help make it.

1 Pkg of your favorite boxed cake mix
4 cups cold milk
2 packages (4-serving size) Jell-O Instant Pudding & Pie Filling - flavor of your choice

Prepare and bake cake mix as directed on package for 13 X 9-inch baking pan. Remove from oven. Immediately poke holes down through cake to pan at 1-inch intervals with round handle of a wooden spoon/
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Quickly pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes. Let remaining pudding mixture stand to thicken slightly. Spoon over top of cake, swirling to frost cake.

Refrigerate at least 1 hour or until read to serve.

*** I like to use a yellow cake mix with chocolate pudding or also chocolate cake with oreo pudding is good too !

Marshmallow frosting

This is a great frosting if you love marshmallow ! I would suggest making a double batch when you frost a cake cuz you will be tempted to eat some .

1 cup butter, softened
1 (7-ounce) jar marshmallow crème
2 cups powdered sugar
1 teaspoon vanilla

Cream the butter until it is light and fluffy. Add the marshmallow crème and beat for about two minutes. Slowly add the powdered sugar and beat for an additional two minutes. Add the vanilla extract and mix until combined.

Frost your favorite cake when cake is cooled.

Marshmallow icing

This is great on a cake or cupcake ! But you can also use it as a filling for sandwich cookies.

2 egg whites
1 1/2 cups white sugar
1/3 cup cold water
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla extract
1 cup miniature marshmallows

Directions

Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.
Stir in marshmallows and vanilla. Beat until they melt.

one bowl chocolate butter cream frosting

6 tablespoons butter, softened
2 2/3 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract

Directions

In medium bowl, beat butter. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.

Special butter cream frosting

This is the perfect frosting for any cake or cupcake !

1-1/3 cups shortening
5-1/3 cups confectioners' sugar
1/4 teaspoon salt
1-1/4 teaspoons clear imitation vanilla extract
1/2 cup heavy cream
Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.

Chocolate cream cheese frosting

This frosting is so good ! It really adds a nice touch to a regular old boxed cake mix.

8 ounce(s) cream cheese, softened
4 tablespoon(s) (1/2 stick) butter, softened
3 tablespoon(s) whole milk
3 cup(s) confectioners' sugar, sifted
2/3 cup(s) cocoa
1/8 teaspoon(s) salt
1 1/2 teaspoon(s) vanilla extract

Directions

In a medium bowl, using a mixer set at medium speed, beat the cream cheese, butter, and milk together until smooth. Add the sugar, cocoa, and salt and continue to beat until blended.
Reduce mixer speed to low, add the vanilla, and beat until smooth. Cover and chill for at least 30 minutes before using.

Busy day lemon cheesecake

This is a quick and easy cheesecake for all you lemon lovers out there.

8 oz pkg cream cheese softened
2 cups milk divided
1 31/2 oz pkg instant lemon pudding mix
1 9 inch graham cracker pie crust

In a lg bowl,stir cream cheese with a fork until creamy. Add 1/2 cup milk a little at a time.blending until mixture is very smooth,add remaining milk and pudding mix beat with a whisk for 1 minute. Pour into crust and chill for one hour

Root Beer Float Cake

Photo from taste of home


If you a root beer float lover you will for sure love this cake !

1 box white cake mix
2-1/4 cups chilled root beer divided - do not use diet it will not taste the same
1/4 c oil
2 eggs
1 envelope whipped topping mix

In a lg mixing bowl combine cake mix ans 1 1/4 cup root beer,oil and eggs.Beat until well blended. Pour into a greased 13x9 baking pan. Bake,uncovered at 350 for 30-35 mins. In a medium bowl combine whipped topping and remaining root beer. beat until soft peaks form. Let cake cool before frosting it with the whipped topping mixture. Store cake in fridge until ready to serve

Butter Pecan-Peach Cake

I love peaches and this is such a great cake !

1 29oz can of peaches,undrained
1 box yellow cake mix
1/2 cup melted butter
1 cup chopped pecans
1 cup flaked coconut

In the bottom of an ungreased 13x9 baking pan pour in peaches and syrup.Cover with dry cake mix and drizzle butter over the top. Sprinkle with pecans and coconut. Bake uncovered at 350 for 30 to 35 mins.

Chocolate-Cihip Pudding Cake

This is a quick and easy cake to and is perfect for a last minute desert !

3-1/2 oz pkg non instant chocolate pudding mix
1 pkg chocolate cake mix
12 oz pkg chocolate chips

Prepare pudding mix according to directions on package.When done, remove from stove top and stir in dry cake mix until just blended. Spread mixture into a grease and floured 13x9 baking dish. Sprinkle with chocolate chips and bake at 325 for 30-35 mins

Lemon goodness cake

I saw this cake over at another blog and can't wait to make it!

Cake:
1 pkg. white cake mix (and ingredients to prepare according to mix directions)
1 fresh lemon, zested and juiced
1/2 can lemon pie filling

Frosting:
1/2 can lemon pie filling
1 (8 oz.) tub cool whip, thawed
1 lemon, zested and juiced

Heat oven to 350. Prepare the cake according to the box and add in the lemon zest and juice. Put 2/3 of the cake batter in the bottom of a greased 9x13 pan. Drop small spoon fulls of lemon filling into the batter (remember to only use half of the can). Top with remaining batter. Bake for 25 to 30 minutes and allow the cake to fully cool. Fold together cool whip, lemon pie filling, zest and lemon juice. Spread over cooled cake. Keep refrigerated.

Warm caramel apple cake

Seen this great recipe over at betty crocker and i cannot wait to make it. It is the perfect fall cake to make for a get together or just a yummy treat.


Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired

1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.

Note * Granny smith and braeburn apples work best