Sweet Tooth Treats (Desserts)

Old-Fashioned Amish Chocolate Whoopie Pies

Ingredients:

  • 2 cups all-purpose flour

  • 1/2 cup cocoa 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 stick of butter

  • 1 cup of brown sugar

  • 1 egg

  • 1 tsp vanilla extract

  • 1 cup buttermilk

Instructions:

Preheat oven to 350°. Whisk flour, cocoa salt, and baking soda together set aside. Mix one stick of butter with one cup of brown sugar blend well, 2-3 min, then add egg and mix scrape down the bowl add vanilla then mix again. Alternate dry ingredients with buttermilk half at a time mix until no streaks, then fold. Do not over mix. Scoop onto baking sheet covered with parchment paper. Bake 15-18 min, turning pan after 7 min. Allow to cool completely before icing.

Fluff

  • 1 1/2 sticks of butter

  • 1 1/4 cup of powdered sugar

  • 2 teaspoons of vanilla extract

  • 1/8 teaspoon of salt

  • 2 1/2 cups marshmallow fluff


    Mix butter and sugar and beat for two minutes until fluffy. Add vanilla and salt beat 30 seconds more add marshmallow fluff beat about two minutes more then chill for 30 minutes.

Apple Dapple Cake

 Ingredients – Cake

  • 3 cups all-purpose flour

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 tsp nutmeg

  • 2 tsp cinnamon

  • 3 eggs

  • 1 ½ cup oil

  • 1 ½ cup granulated sugar

  • ½ cup light brown sugar

  • 2 tsp vanilla extract

  • 4 cups peeled and diced apples (about ½” pieces)

Caramel Glaze

  • ⅓ cup butter

  • ⅓ cup brown sugar

  • ⅓ cup granulated sugar

  • ⅓ cup heavy cream

  • 2 tsp vanilla extract

Directions – Cake

  1. Preheat oven to 325°F. Grease a 9×13 pan and set aside.

  2. Mix flour, baking soda, and salt (sifted), set aside.

  3. Mix oil, vanilla, and sugars until blended. Add eggs one at a time, mixing well after each.

  4. Add cinnamon and nutmeg (can add with flour), then mix in flour one cup at a time.

  5. Fold in diced apples.

  6. Bake 50-60 minutes. Let cool slightly before adding glaze.

Directions – Caramel Glaze

  1. Add all glaze ingredients to a saucepan over medium heat, stirring frequently until simmering.

  2. Remove from heat and cool about 5 minutes.

  3. Pour over warm cake (not hot).

Old-Fashioned Apple Fritters

Ingredients – Fritters

  • 1 ½ cups all-purpose flour

  • ¼ cup sugar

  • 2 tsp baking powder

  • 1 tsp corn starch (optional)

  • ½ tsp salt

  • 2 tsp cinnamon

  • ⅓ cup milk

  • 2 tsp vanilla extract

  • 1 tsp lemon extract

  • 2 eggs

  • 3 tbsp applesauce or apple butter

  • 2 large apples, cored and shredded or diced

  • Oil for frying

Ingredients – Glaze

  • 2 cups powdered sugar

  • ¼ cup milk

  • 1 tsp vanilla extract

  • ½ tsp lemon extract

Directions – Fritters

  1. In a large bowl, mix flour, sugar, baking powder, corn starch, salt, and cinnamon.

  2. In another bowl, whisk together milk, vanilla, lemon extract, eggs, and applesauce or apple butter.

  3. Combine wet ingredients with dry ingredients, then fold in shredded apples.

  4. Heat oil in a deep skillet or fryer to 350°F.

  5. Drop spoonfuls of batter into hot oil and fry until golden brown on both sides, about 2-3 minutes per side.

  6. Remove fritters and drain on paper towels.

Directions – Glaze

  1. In a bowl, mix powdered sugar, milk, vanilla extract, and lemon extract until smooth.

  2. Drizzle glaze over warm fritters before serving.

Tang Pie

Ingredients

  • 1 block cream cheese

  • 1 tub Cool Whip

  • ½–¾ cup Tang powder

  • 1 (14 oz) can sweetened condensed milk

  • 1 tsp vanilla flavoring

  • 1 graham cracker crust

Directions

  1. In a large bowl, mix cream cheese, sweetened condensed milk, and Tang powder until smooth.

  2. Add vanilla flavoring and mix well.

  3. Fold in Cool Whip gently until combined.

  4. Pour mixture into graham cracker crust.

  5. Refrigerate for at least 1 hour before serving.

Old-Fashioned Tomato Pudding

Ingredients

  • 14 oz can of crushed, pureed, or diced tomatoes (I used a quart)

  • 1 cup brown sugar

  • 1 cup granulated sugar

  • 4 cups cubed bread

  • 2 tsp vanilla extract

  • 3 tsp cinnamon

  • Salt & pepper to taste

  • 1 ½ sticks butter

Directions

  1. Preheat oven to 375° F.

  2. Cube about 10 slices of bread (cut the ends off if desired) and place in a greased pan.

  3. Pour a portion of melted butter over the bread to coat.

  4. In a separate bowl, mix the remaining ingredients (tomatoes, sugars, vanilla, cinnamon, salt & pepper).

  5. Pour the tomato mixture evenly over the bread, pressing down slightly.

  6. Top with pats of the remaining butter.

  7. Bake 45–50 minutes, until edges are crispy and the pudding is slightly firm but still soft in the center.

  8. Let rest for 10 minutes before serving.

Cuppa Blueberry Cobbler 

Ingredients

  • 1 cup whole milk

  • 1 cup sugar (plus 2 tbsp for blueberries)

  • 1 cup self-rising flour

  • 1 stick butter

  • 1 tsp vanilla extract

  • 2 cups blueberries

Directions

  1. Preheat oven to 350° F.

  2. Melt the stick of butter in a baking dish.

  3. In a bowl, mix flour, sugar, milk, and vanilla until smooth.

  4. Pour the batter over the melted butter in the baking dish.

  5. Toss blueberries with 2 tbsp of sugar, then sprinkle on top of the batter. Do not stir.

  6. Bake for 45 minutes, until golden brown and set.

No Bake Chocolate Chip Pie

Ingredients

  • 1 package Chips Ahoy cookies

  • 1 large container Cool Whip (or 2 small)

  • 1 chocolate pie shell

  • 1 cup milk

Directions

  1. Spread a thin layer of Cool Whip in the chocolate pie crust.

  2. Quickly dip cookies in milk and place a layer on top of Cool Whip.

  3. Spread another layer of Cool Whip over the cookies.

  4. Continue layering cookies and Cool Whip, ending with a top layer of Cool Whip.

  5. Refrigerate for several hours until firm before serving.

Honey Bun Cake

Ingredients

  • 1 yellow cake mix

  • 4 eggs

  • 2/3 cup vegetable oil

  • 1 cup sour cream

  • 2 tsp vanilla extract (optional)

  • 1 cup brown sugar

  • 2 tbsp cinnamon

Glaze

  • 2 cups powdered sugar

  • 2 tbsp melted butter

  • 1 tsp honey

  • 2 tsp vanilla extract

  • 5 tbsp milk

Directions

  1. Preheat oven to 350°.

  2. Mix eggs, oil, sour cream, and vanilla until smooth, then add cake mix and blend well.

  3. In a separate bowl, mix brown sugar and cinnamon.

  4. Grease a pan lightly. Pour 1/2 of the cake batter into the pan, sprinkle the sugar-cinnamon mixture on top, then pour the remaining batter over it.

  5. Swirl gently with a knife to create a marbled effect.

  6. Bake for 30 minutes or until done.

  7. While cake is hot, mix glaze ingredients together and pour over the cake.

  8. Allow cake to cool about 20 minutes before cutting and serving.

Cherry Fluff Salad

Ingredients

  • 1 – 20 ounce can cherry pie filling (or about 2 cups homemade)

  • 1 – 20 ounce can crushed pineapple, drained

  • 1 – 3.4 oz box instant vanilla pudding mix

  • 8 ounces extra creamy Cool Whip

  • 2 cups mini marshmallows

  • 1/2 cup chopped pecans (optional)

Directions

  1. Drain crushed pineapple and add cherry pie filling in a large bowl.

  2. Pour pudding mix over the fruit and mix well to combine.

  3. Fold in Cool Whip and mini marshmallows until evenly distributed.

  4. Chill for at least 1 hour before serving.

  5. Sprinkle with chopped pecans if desired.


Pig Pickin’ Cake

Ingredients

  • 1 yellow box cake mix

  • 11 oz mandarin oranges in juice

  • 4 eggs

  • 1/4 cup vegetable oil

  • 1 tsp vanilla extract

Frosting

  • 1 – 15 oz can crushed pineapple, drained

  • 1 – 3.5 oz package instant vanilla pudding

  • 1 – 16 oz extra creamy Cool Whip

  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350° F.

  2. Mix cake mix with mandarin oranges, eggs, vegetable oil, and vanilla extract until smooth.

  3. Pour batter into greased and floured cake pans and bake 25-30 minutes.

  4. Allow cakes to cool completely before frosting.

  5. For frosting: mix drained pineapple, instant pudding, vanilla extract, and Cool Whip until well combined.

  6. Frost cooled cakes and keep refrigerated until serving.

Grape Salad

Ingredients

  • 2 lbs green grapes

  • 2 lbs purple grapes

  • 8 oz cream cheese

  • 1 cup sour cream

  • 1/2 cup granulated sugar

  • 1 tsp vanilla extract

Topping

  • Light brown sugar

  • Chopped pecans

Directions

  1. Mix cream cheese, sour cream, vanilla, and sugar until smooth and well blended.

  2. Add halved grapes and gently fold to coat evenly.

  3. Sprinkle with light brown sugar and chopped pecans just before serving.

Best Ever Chocolate Chip Cookies

Ingredients

  • 1 cup softened (room temp) butter

  • 1 cup light brown sugar

  • 1 cup white granulated sugar

  • 2 eggs

  • 2 tsp pure vanilla extract

  • 3 cups all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp salt

  • 2 cups milk chocolate chips (full bag)

Directions

  1. Preheat oven to 375° F.

  2. Mix flour, baking soda, baking powder, and salt; set aside.

  3. Cream butter and both sugars together until well blended. Add eggs and blend again.

  4. Add vanilla and mix thoroughly.

  5. Slowly mix in the flour mixture until combined; dough will be thick.

  6. Fold in chocolate chips evenly.

  7. Scoop dough onto a nonstick pan and bake 8–10 minutes. They may look underbaked; trust me, this is perfect for soft, chewy cookies.

Old Fashioned Chess Pie

Ingredients

  • 1 unbaked pie crust (store bought or homemade)

  • 1 stick salted butter, melted

  • 2 cups granulated sugar

  • 4 large eggs

  • 3 Tbsp yellow cornmeal

  • 1 Tbsp all-purpose flour

  • 1/4 cup milk, room temperature

  • 1 1/2 Tbsp lemon juice

  • 1 tsp vanilla extract

  • Powdered sugar, optional

Directions

  1. Preheat oven to 375° F. Bake pie crust about 8 minutes, remove and cool, then reduce oven temperature to 350° F.

  2. In a medium bowl, whisk together melted butter and sugar.

  3. Whisk in eggs, then add cornmeal and flour.

  4. Add milk, lemon juice, vanilla extract, and a pinch of salt; mix to combine.

  5. Carefully pour filling into the crust.

  6. Bake until edges and center are set, 45–50 minutes. Tent with foil if crust or surface looks too dark.

  7. Let pie cool completely, about 2 hours. Sprinkle with powdered sugar, if desired.

Oreo Balls

Ingredients

  • 1 package regular Oreos

  • 1 block cream cheese

  • White melting almond bark (or white chocolate chips)

Directions

  1. Crush Oreos, leaving a few bigger pieces for texture.

  2. Mix in cream cheese until well combined.

  3. Form mixture into balls and chill to firm up.

  4. Melt almond bark in 30-second intervals until smooth.

  5. Dip Oreo balls into melted bark, tap off excess, and place on parchment paper to set.

Tiger Butter Bark 

Ingredients

  • 1 lb white almond bark candy coating

  • 1 1/2 cups creamy peanut butter

  • 2 cups chocolate chips

  • Chopped pecans (optional)

Directions

  1. Melt white almond bark in 30-second intervals until smooth.

  2. Mix in peanut butter until fully combined and smooth.

  3. Spread mixture onto a waxed paper-lined baking sheet.

  4. Melt chocolate chips in 30-second intervals, then drizzle over the candy mixture.

  5. Add chopped pecans if desired, then chill until firm.

Easy 2-Ingredient Fudge

Ingredients

  • 1 can sweetened condensed milk

  • 3 cups chocolate chips

  • Chopped pecans (optional)

Directions

  1. Melt chocolate chips in 30-second intervals until smooth.

  2. Stir in sweetened condensed milk and pecans if using.

  3. Mix well and allow to set at room temperature until firm.

Easy Pecan Pralines 

Ingredients

  • 1 1/2 cups pecans

  • 1 cup brown sugar

  • 1 cup powdered sugar

  • 1/3 cup heavy whipping cream

  • 1/2 stick butter

  • 1 tsp vanilla

  • Pinch of salt

Directions

  1. Cook brown sugar, butter, and heavy cream on medium heat, stirring frequently.

  2. When mixture comes to a bubbling boil, let it boil for 1 minute.

  3. Remove from heat and quickly mix in powdered sugar, pecans, vanilla, and a pinch of salt.

  4. Drop spoonfuls onto parchment paper and allow to sit for 30 minutes until set.

Pecan Pie Bars

Crust

  • 1 cup melted butter

  • 3/4 cup granulated sugar

  • 1/2 tsp salt

  • 2 1/4 cups all-purpose flour

Filling

  • 1/2 cup melted butter

  • 1 cup dark corn syrup

  • 1 cup light brown sugar

  • 4 eggs

  • 1 tbsp vanilla extract

  • 1/2 tsp salt

  • 3 1/2 cups pecans

Directions

  1. Preheat oven to 350°.

  2. Mix all crust ingredients together; it will resemble cookie dough.

  3. Press crust into a greased pan or use wax paper. Bake for 15 minutes.

  4. Whisk together all filling ingredients and pour over hot crust.

  5. Bake for 30–35 minutes, until it does not jiggle.

  6. Let stand for 15 minutes, then remove from pan and cut into bars.


Sweet Potato Cake 

For the Cake:

  • 3 cups peeled and grated sweet potatoes (raw)

  • 2 1/2 cups self-rising flour

  • 1 1/2 cups granulated sugar

  • 1 cup vegetable oil

  • 3 eggs

  • 1 cup buttermilk

  • 2 tbsp ground cinnamon

  • 1 tbsp nutmeg

  • 2 tbsp vanilla extract

  • 1 cup chopped pecans

Frosting:

  • 1 stick butter

  • 8 oz full-fat cream cheese

  • 1 lb 10x powdered sugar

  • 2 tbsp vanilla extract

  • 1–2 tbsp milk

  • 1 cup chopped pecans

Directions:

  1. Preheat oven to 350°. Prepare 3-8 inch round cake pans lined with parchment paper or greased and lightly dusted with flour.

  2. Peel and grate sweet potatoes, set aside.

  3. Beat eggs until light and fluffy. Add sugar and beat on low until smooth. Add oil and continue mixing, then add buttermilk.

  4. In a medium bowl, combine remaining dry ingredients. Slowly add to wet ingredients and beat until incorporated.

  5. Fold in sweet potatoes, pecans, and 1 tbsp vanilla extract. Mix well.

  6. Pour batter into prepared pans evenly. Bake 25–30 minutes, until a toothpick comes out clean.

  7. Frosting: Cut butter into pieces and whip 3–5 minutes. Add cream cheese and beat 2–3 minutes until smooth. Slowly add powdered sugar 1 cup at a time, then add vanilla and pecans. Add milk as needed for creamy consistency.

  8. Frost cooled cakes and enjoy!

Pumpkin Crunch

Ingredients:

  • 2 – 15 oz cans 100% pumpkin

  • 1 can evaporated milk

  • 1 cup sugar

  • 3 eggs

  • 1 tsp vanilla

  • 1 tsp cinnamon

  • 1 tsp pumpkin pie spice

  • 1 yellow cake mix

  • 1 cup chopped pecans

  • 1 stick melted butter

Icing:

  • 1 cup 10x powdered sugar

  • 1 block cream cheese

  • 1 container Cool Whip

  • 1 tsp vanilla

Directions:

  1. Preheat oven to 350°. Grease a baking pan.

  2. Mix pumpkin, sugar, eggs, evaporated milk, vanilla, cinnamon, and pumpkin pie spice. Pour into greased pan.

  3. Sprinkle cake mix evenly over the pumpkin mixture, then add a layer of pecans. Drizzle melted butter on top.

  4. Bake for 1 hour. Cool 10 minutes and either flip out of pan or let cool completely before adding icing.

  5. Icing: Mix cream cheese until smooth, add powdered sugar and vanilla, then fold in Cool Whip until combined.

  6. Spread icing over cooled Pumpkin Crunch and serve.

Apple Stack Cake

Ingredients:

  • 1 white or yellow cake mix

  • 1 cup water

  • 1/2 cup vegetable oil

  • 3 eggs

  • 1 tsp vanilla

  • 1 quart apple butter

  • Powdered sugar (10x)

Directions:

  1. Prepare the cake mix according to package directions and bake. Allow to cool completely.

  2. Cut the cake in half horizontally to create layers.

  3. Spread apple butter between each layer, finishing with a layer of apple butter on the sides of the cake.

  4. Sprinkle the entire cake with powdered sugar before serving.

Apple Crisp

Ingredients:

  • 4 lbs peeled and cored apples

  • 2 tbsp lemon juice

  • 3/4 – 1 cup granulated sugar

  • 3 tbsp all-purpose flour

  • 1 1/2 tsp cinnamon

  • Butter (for greasing the dish)

Crumble Topping:

  • 1 3/4 cup all-purpose flour

  • 1 cup old-fashioned oats

  • 1/2 cup brown sugar

  • 1/4 cup granulated sugar

  • 1/2 tsp cinnamon

  • 1/4 tsp salt

  • 2 sticks of butter

Apple Pie Cups 

Ingredients:

  • Cinnamon rolls (I used Pillsbury)

  • Apple pie filling

Glaze:

  • 1/2 cup powdered sugar

  • 2-3 tsp buttermilk

  • 1/2 tsp vanilla

  • 1 tbsp butter

Directions:

  1. Preheat oven to 375° F.

  2. Spray a muffin pan with cooking spray.

  3. Press canned cinnamon rolls into the bottom and sides of each muffin cup.

  4. Spoon apple pie filling into each cup. Be careful not to overfill.

  5. Bake for 15-20 minutes until golden brown.

  6. While baking, mix powdered sugar, buttermilk, vanilla, and butter to make the glaze.

  7. Drizzle glaze over warm apple pie cups and enjoy!

Watergate Salad 

Ingredients:

  • 1 (20 oz.) can crushed pineapple in juice

  • 1 (3.4 oz.) pkg. pistachio instant pudding and pie filling (such as Jello)

  • 1 (8 oz.) container extra creamy Cool Whip, thawed

  • 1 cup miniature marshmallows, plus more for garnish

  • 1/2 cup chopped walnuts or pecans, plus more for garnish

Directions:

  1. Mix all ingredients together in a large bowl.

  2. Chill in the refrigerator for at least 1 hour before serving.

  3. Optional: Garnish with additional marshmallows and chopped nuts before serving.

Pineapple Coconut Cake

Cake Ingredients:

  • 2 1/2 cups self-rising flour

  • 2 cups sugar

  • 1 1/2 cups vegetable oil

  • 1 tsp vanilla extract

  • 1 cup buttermilk

  • 4 eggs

  • 1 tsp white vinegar

Cake Directions:

  1. Preheat oven to 350° F.

  2. Mix flour, sugar, oil, vanilla extract, buttermilk, and vinegar together.

  3. Add eggs one at a time, mixing 3 minutes after all are added.

  4. Pour batter evenly into 3 greased and floured 9” cake pans.

  5. Bake until a toothpick comes out clean, then cool completely before frosting.

Frosting Ingredients:

  • 1 1/2–2 cups powdered sugar

  • 1 1/2 cups full-fat sour cream

  • 1 container extra creamy Cool Whip

  • 1 tbsp vanilla extract

  • 1 (20 oz.) can drained crushed pineapple

  • 1 cup sweetened coconut flakes

  • 1 cup chopped pecans

Frosting Directions:

  1. Mix powdered sugar, sour cream, Cool Whip, and vanilla extract until smooth.

  2. Fold in crushed pineapple, coconut flakes, and chopped pecans.

  3. Frost cooled cake layers and enjoy!

Country Peach Dumplings 

Ingredients:

  • 2–3 great peaches

  • 1 1/2 cups granulated sugar

  • 2 sticks butter

  • 1 tsp vanilla

  • 1 tbsp cinnamon

  • 12 oz Mountain Dew

  • 2 packages crescent rolls

Directions:

  1. Peel peaches and slice each into 16 pieces.

  2. Melt butter, then mix in sugar, vanilla, and cinnamon.

  3. Roll each peach slice in crescent roll dough, tucking the ends.

  4. Place rolls in a buttered casserole dish, pour sugar-butter mixture on top.

  5. Pour 12 oz Mountain Dew around the edges and through the middle of the dish.

  6. If extra peach pieces remain, add them around the rolls.

  7. Bake at 350° F for 35–45 minutes until golden brown and bubbly.

Blueberry Cheesecake Poke Cake

Ingredients:

  • 1 box cake mix (prepare as directed)

  • 2 cups fresh blueberries (or 1 can of blueberry pie filling)

  • 1 tbsp cornstarch

  • 2 tbsp water

  • 1 tsp vanilla extract

  • 1/4 to 1/2 cup sugar

  • 1 box Jell-O cheesecake instant pudding

  • 1 1/2 cups milk

  • 1 block (8 oz) cream cheese

  • 1 3/4 cups heavy whipping cream

  • 1 cup powdered sugar

  • 1 tsp vanilla extract

Directions:

  1. Preheat oven to 350° F and prepare cake mix as directed. (Optional: add 1/2 cup sugar and 1/2 cup sour cream to cake mix.)

  2. Once cake is baked and still warm, poke holes evenly across the top of the cake.

  3. In a saucepan, combine blueberries, sugar, vanilla, water, and cornstarch. Cook until thickened and blueberries burst; let cool.

  4. Mix Jell-O cheesecake pudding with 1 1/2 cups milk. Pour over the cake to fill the holes and refrigerate for at least 10 minutes.

  5. Cream the cream cheese until smooth. Add heavy whipping cream, powdered sugar, and vanilla extract. Mix until thick and creamy.

  6. Top cake and pudding with the blueberry filling, then spread the cream cheese icing over the top. Serve and enjoy!

Blueberry Sour Cream Pound Cake

Ingredients:

  • 1 cup room temperature butter

  • 3 cups sugar

  • 6 large eggs, room temperature

  • 3 cups all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt (omit if using salted butter)

  • 1 cup full-fat sour cream

  • 2 1/2 cups fresh blueberries (tossed with 2 tsp flour)

  • 1 tsp vanilla extract

  • 1 tsp lemon extract

  • 1 tsp butter extract (optional)

  • 2 tbsp lemon juice

Directions:

  1. Preheat oven to 325°F. Grease and flour a Bundt pan using Crisco.

  2. Cream butter, adding sugar one cup at a time until light and fluffy.

  3. Add eggs one at a time, mixing well after each addition.

  4. Combine sifted flour and baking powder, then add to mixture one cup at a time, blending thoroughly.

  5. Add sour cream, extracts, and lemon juice, mixing until smooth.

  6. Gently fold in blueberries coated with flour.

  7. Pour batter into prepared Bundt pan and bake for about 1 hour and 20 minutes, or until a toothpick inserted comes out clean.

  8. Let cake cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.

  9. Drizzle with glaze or dust with powdered sugar.

Glaze:

  • 1 cup powdered sugar

  • 1 tbsp butter

  • 2 tbsp lemon juice

  • 1 tsp vanilla extract

  • 2–3 tbsp buttermilk

Blend all glaze ingredients well and drizzle over cooled cake.

Cream Cheese Fruit Danish

Ingredients:

  • 1 package crescent rolls

  • 2 tbsp granulated sugar

  • 4 oz cream cheese

  • 1/2 tsp vanilla extract

  • 1 tsp sour cream

  • Any type of fruit preserves

  • Melted butter (optional)

Glaze:

  • 1/2 cup powdered sugar

  • 1 tbsp softened butter

  • 1–2 tbsp buttermilk

  • 1 tsp lemon juice

  • 1 tsp vanilla extract

Directions:

  1. Preheat oven to 350°F.

  2. In a bowl, mix cream cheese, sugar, vanilla, and sour cream until smooth.

  3. Spread the cream cheese mixture onto crescent rolls.

  4. Top with your favorite fruit preserves, roll up, and place on a baking sheet.

  5. Brush with melted butter (optional) and bake for 12–15 minutes or until golden brown.

  6. Prepare the glaze by blending all glaze ingredients until smooth.

  7. Drizzle glaze over danishes while warm.

*Recipe is for a single batch. Double as needed for larger servings.*

Ooey Gooey Butter Cake

Ingredients:

  • 1 box yellow cake mix (Duncan Hines recommended)

  • 2 sticks of butter, melted

  • 8 oz cream cheese

  • 3 eggs

  • 1 tsp vanilla extract

  • 2 cups powdered sugar (10x sugar)

Directions:

  1. Preheat oven to 350°F (175°C).

  2. In a bowl, combine the cake mix, 1 egg, and 8 tablespoons of melted butter. Mix well with an electric mixer.

  3. Pat the mixture into the bottom of a lightly greased 13×9-inch baking pan.

  4. In another large bowl, beat the cream cheese until smooth. Add the remaining 2 eggs, vanilla extract, and 8 tablespoons of melted butter; beat together.

  5. Add powdered sugar and mix well until smooth.

  6. Spread the cream cheese mixture evenly over the cake batter.

  7. Bake for 40–50 minutes. Do not overbake — the center should remain slightly gooey.

Hummingbird Cake

Dry Ingredients:

  • 3 cups all-purpose flour, sifted (plus extra for pans)

  • 1 cup granulated sugar

  • 1 cup light brown sugar

  • 1 tsp baking powder

  • 1 tsp table salt

  • 1 tsp baking soda

  • 1 tsp ground cinnamon

Wet Ingredients:

  • 3 large eggs, lightly beaten

  • 1 1/2 cups vegetable oil

  • 1 1/2 tsp vanilla extract

  • 1 (8 oz) can crushed pineapple in juice, undrained

  • 2 cups chopped bananas (about 4 medium bananas)

  • 1 cup chopped pecans (toasted preferred)

  • 1 tsp banana extract

  • 1 tsp rum or pineapple extract (optional)

  • Crisco or shortening (for greasing pans)

Cream Cheese Frosting:

  • 12 oz (1.5 packages) cream cheese, softened

  • 1 1/2 sticks butter, room temperature

  • 24 oz powdered sugar

  • 1 tbsp vanilla extract

  • 1/2 tsp banana extract (optional)

  • 1/2 tsp rum or pineapple extract (optional)

  • 1 cup chopped pecans (optional)

Directions:

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set aside.

  2. In a large bowl, sift the flour and whisk together all dry ingredients.

  3. In a separate bowl, whisk eggs and gradually add all wet ingredients. Mix gently — no hand mixer needed.

  4. Combine wet and dry ingredients until just blended; do not overmix.

  5. Pour batter evenly into prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

  6. Allow cakes to cool completely before frosting.

  7. For frosting: Beat cream cheese and butter until smooth, add vanilla and extracts, then gradually add powdered sugar. Mix until creamy and fluffy.

  8. Frost cooled cakes, layering and covering completely. Sprinkle with pecans if desired. Enjoy!


Linnie Lou's Strawberry Pie

  • 1 pound of sliced strawberries

  • 16 oz strawberry glaze

  • 1 cooked and cooled deep dish pie crust

  • 1 tub of extra creamy Cool Whip

Directions:

  1. Preheat oven and bake pie crust according to package directions. Pierce crust before baking to prevent bubbling. Set aside to cool completely.

  2. Wash and slice strawberries.

  3. In a bowl, mix sliced strawberries with strawberry glaze until evenly coated.

  4. Pour strawberry mixture into the cooled pie crust and spread evenly.

  5. Top generously with Cool Whip.

  6. Chill before serving and enjoy!

Easy Blueberry Lemon Loaf

Ingredients:

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1/3 cup unsalted butter, melted

  • 1 cup granulated sugar

  • 2 eggs

  • 1/2 teaspoon vanilla extract

  • 2 teaspoons fresh grated lemon zest

  • 2 tablespoons fresh lemon juice

  • 1/2 cup buttermilk

  • 1 cup fresh or frozen blueberries

  • 1 tablespoon all-purpose flour (for tossing blueberries)

Directions:

  1. Preheat oven to 350°F and line a 9″x5″ loaf pan with parchment paper (or lightly grease with butter).

  2. In a bowl, whisk together flour, baking powder, and salt; set aside.

  3. Wash fresh blueberries and toss with 1 tablespoon flour; set aside.

  4. In a mixing bowl, blend melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until well combined.

  5. Add flour mixture, mix, then add buttermilk and blend together.

  6. Fold in blueberries gently until incorporated.

  7. Pour batter into prepared loaf pan and bake for 40–45 minutes, until a toothpick comes out clean.

Lemon Glaze:

  • 1 cup powdered sugar (10x)

  • 3–4 tablespoons buttermilk

  • 1/2 teaspoon lemon extract

  • 1/2 teaspoon vanilla extract

Glaze Directions:

  1. Whisk together powdered sugar, buttermilk, lemon extract, and vanilla extract until smooth.

  2. Pour glaze over the warm loaf and let set before slicing.

Old Fashion Butterscotch Candy 

Ingredients:

  • Marshmallows

  • Butterscotch chips

  • Gulf Wax (about 2 tablespoons)

  • Pecans

Directions:

  1. Cut marshmallows in half.

  2. Melt butterscotch chips in a double boiler, adding Gulf Wax until smooth and shiny.

  3. Roll marshmallows in melted butterscotch and place on wax paper.

  4. While still wet, place a pecan on top and let set until firm.

  5. Optional: top with pecan or M&M, or dip in melted chocolate and add sprinkles.

  6. Allow to set before serving.

Rolo Pretzel Candy 

Ingredients:

  • Rolos

  • Pretzels (square work best)

  • Optional: pecans or M&Ms for topping

  • Optional: melted chocolate and sprinkles for dipping

Directions:

  1. Preheat oven to 250°F.

  2. Place pretzels on wax paper and top each with a Rolo.

  3. Bake for about 3 minutes until Rolos soften.

  4. Immediately place another pretzel on top of melted Rolo.

Easy Pineapple Dip 

Ingredients:

  • 2 (8 oz) cream cheese, room temperature

  • 1 can drained pineapple

  • 3/4 cup powdered sugar

  • 1 tsp vanilla

Directions:

  1. Mix all ingredients together until smooth.

  2. Serve with crackers or vanilla wafers.

Sour Cream Pound Cake

Ingredients:

  • 3 cups all-purpose flour

  • 1 tsp salt

  • 1/2 tsp baking powder

  • 6 eggs

  • 3 cups sugar

  • 2 sticks butter

  • 1 cup sour cream

  • 1 tsp lemon extract

  • 1 tsp vanilla extract

  • 1 tsp almond extract

Directions:

  1. Preheat oven to 325°F. Grease and flour a Bundt pan.

  2. Cream butter and sugar until fluffy, then add sour cream.

  3. Sift flour, salt, and baking powder together.

  4. Alternately add flour mixture and eggs to the batter, starting and ending with flour, mixing well after each addition.

  5. Add lemon, vanilla, and almond extracts and mix thoroughly.

  6. Pour batter into prepared Bundt pan and bake for about 1 hour and 20 minutes, checking around the 1-hour mark.

  7. Drizzle half of the glaze over the hot cake and the remaining half after it cools slightly.

Lemon Glaze:

  • 2 cups powdered sugar (10x)

  • 1/3 cup lemon juice

  • 2 tbsp softened butter

Glaze Directions:

  1. Mix all glaze ingredients until smooth.

  2. Drizzle over cake as directed above.

Christmas Crack Candy

Ingredients:

  • 35-40 saltine crackers

  • 1 cup butter

  • 1 cup brown sugar

  • 2 cups milk chocolate chips

  • 1 cup chopped pecans

  • 1 tsp vanilla extract

  • White chocolate (optional)

Directions:

  1. Preheat oven to 375°F. Line an 11×15 inch baking sheet with parchment paper and spray lightly with cooking spray.

  2. Arrange saltine crackers in even rows on the baking sheet and set aside.

  3. In a saucepan over medium-high heat, melt butter, brown sugar, and vanilla. Whisk and bring to a boil for 3-4 minutes.

  4. Pour the mixture evenly over the saltines, spreading it out. Bake for 5-7 minutes.

  5. Remove from oven and immediately sprinkle with milk chocolate chips. Let sit for a few minutes until chips melt, then spread chocolate evenly.

  6. Sprinkle chopped pecans on top and allow the candy to harden in the freezer for about 1 hour.

  7. Optional: Drizzle with white chocolate. You can also add pretzels or M&Ms as toppings.

  8. Cut into pieces and serve.

Almond Joy Bars

Ingredients:

  • 1 bag sweetened coconut flakes

  • 2 cups 10x sugar

  • 1 can sweetened condensed milk

  • 1 tsp vanilla extract

  • Melting chocolate

  • Almonds

Directions:

  1. Mix the coconut flakes, sugar, sweetened condensed milk, and vanilla extract together.

  2. Form into mounds or balls, press an almond into each, and place on wax paper.

  3. Refrigerate until cold.

  4. Roll in melted chocolate and let harden before serving.

Chocolate Covered Peanut Butter Ritz 

Ingredients:

  • Ritz crackers

  • Peanut butter

  • Melting chocolate

  • White chocolate (in a snipped baggie)

  • Sprinkles (optional)

Directions:

  1. Spread peanut butter onto Ritz crackers.

  2. Dip in melted chocolate.

  3. While still wet, drizzle with melted white chocolate or add sprinkles.

  4. Let set before serving.

Thin Mints 

Ingredients:

  • 1 bag Andes mint candies

  • Ritz crackers

  • Crushed peppermint (optional)

Directions:

  1. Melt Andes chocolate mint candies in microwave: 30 sec, stir, then repeat until smooth.

  2. Dip Ritz crackers in melted chocolate and place on wax paper.

  3. Sprinkle with crushed peppermint if desired.

  4. Allow to set before serving.

Easy 2-Ingredient Peanut Butter Fudge

Ingredients:

  • 1 tub vanilla icing

  • 18 oz crunchy or smooth peanut butter

Directions:

  1. Melt peanut butter and icing together in the microwave for about 45 seconds.

  2. Mix well and pour into a dish lined with wax paper.

  3. Refrigerate until firm, then cut into squares.

No Bake Butter Pecan Cheesecake

Ingredients:

  • 2 8oz blocks of cream cheese

  • ½ cup of light brown sugar

  • 1/3 cup of 10x powdered sugar

  • 1 tub of extra creamy cool whip

  • 1 cup of chopped pecans

  • ½ tsp butter flavoring (I used Wilton from Walmart)

  • 1 tbsp maple extract

  • Deep dish pie crust cooked and cooled

Directions:

Mix 2 blocks of cream cheese until creamy, add brown sugar, powdered sugar, maple and butter flavoring, blend well. Fold in Cool whip, it will thicken up as you fold it, add pecans. Pour into cooled pie crust, top with pecans, chocolate syrup or caramel topping….enjoy!

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Pumpkin Roll

Cake Ingredients:

  • ¾ cup all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 tsp cinnamon

  • 1 tsp pumpkin pie spice

  • 1 tsp vanilla extract

  • 3 eggs

  • 1 cup sugar

  • 2/3 cup pumpkin puree

Frosting Ingredients:

  • 2 ½ cups powdered sugar (10x)

  • 1 block cream cheese

  • 1 stick butter

  • 1 tsp vanilla extract

Directions:

  1. Preheat oven to 350°F. Grease a 10×15-inch pan and line with parchment paper.

  2. Beat eggs, then add sugar and vanilla; mix well.

  3. Whisk together all dry ingredients, then add to wet ingredients. Mix well, scraping down the sides.

  4. Spread batter evenly in the prepared pan; shake pan to level batter. Bake about 15 minutes, until cake springs back when touched.

  5. Meanwhile, lay a thin kitchen towel flat and sprinkle with ¾ cup confectioners’ sugar.

  6. When cake is done, immediately invert it onto the towel and peel off parchment paper.

  7. Starting with the narrow end, roll the cake up in the towel. Let cool completely while rolled up (refrigerate 30 min to speed cooling if desired).

  8. Gently unroll cake, flatten, and spread frosting evenly, leaving a ½-inch border.

  9. Carefully roll the cake back up without the towel. Loosely cover with plastic wrap and refrigerate 20 minutes before slicing.

  10. Dust with additional powdered sugar before serving.

Frosting Directions:

Cream butter and cream cheese together. Add powdered sugar and vanilla and beat until creamy.

No Bake Chocolate Eclair Cake

Ingredients:

  • 2 boxes of French vanilla Jell-O instant pudding

  • 1 extra creamy tub of Cool Whip

  • 4 cups of milk

  • 1 box of graham crackers

  • 1 canister of chocolate icing

Directions:

Mix two boxes, Jell-O pudding with 4 cups of milk and whisk well then add the tub of Cool Whip and set aside. Place graham crackers then spread pudding mixture over the top then continue layers until all ingredients are used. Melt chocolate frosting for about 40 seconds in microwave and pour over the top. Refrigerate until cookies are soft about four hours……enjoy!

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Graham Cracker Crust Peanut Butter Dessert 

Ingredients:

  • 1 tub of Cool Whip

  • 3/4 cup creamy peanut butter

  • 8 oz cream cheese, room temperature

  • 1 cup powdered sugar (10x)

  • Vanilla flavoring, to taste

  • Chocolate topping, melted peanut butter, chopped Reese’s cups (optional)

Directions:

  1. Cream together the cream cheese and peanut butter until smooth.

  2. Add powdered sugar and vanilla flavoring, mixing well.

  3. Fold in half of the Cool Whip and mix until fully incorporated.

  4. Pour mixture into a graham cracker crust.

  5. Top with remaining Cool Whip and your choice of toppings (chocolate, melted peanut butter, chopped Reese’s cups).

  6. Refrigerate before serving.

No Bake Simple Strawberry Icebox Cake

Ingredients:

  • Strawberries

  • Graham crackers

  • Cool whip(I use extra creamy)

  • Strawberry Preserves(optional)

Directions:

Slice washed strawberries, place a layer of cool whip, crackers, then strawberries, repeat layers. If you use the strawberry preserves mix 1 cup in a container of extra creamy cool whip add in layers, top with cool whip, sprinkle with crushed cracker on top, chocolate shell syrup is also delicious on top.

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Cinnamon Coffee Crumb Cake 

Ingredients:

  • 1 Yellow cake mix

  • 1 -3.4 oz packet of instant vanilla pudding

  • 1-3.4 oz packet of instant butterscotch pudding

  • 4 eggs

  • 1 cup milk or water

  • 1 cup vegetable oil

  • 1 tsp cinnamon

Crumble

  • 1 cup of brown sugar

  • 1 cup of chopped pecans

  • 1 tsp of cinnamon

Directions:

Preheat oven to 350° Butter a 9x13 pan or dish. Mix cake mix with pudding mixes, add eggs, milk(or water), and oil. Mix pecans with brown sugar. Pour half the cake mixture then top with half the crumble, then the rest of the cake topped with the rest of the crumble. Bake at 350° for 20 min then turn to 325° for 35-40 min.

Maybree’s Easy Oreo Balls

Ingredients:

  • 1 Package of Oreos

  • 8 oz Cream Cheese

  • Melting Chocolate

  • 1 tsp Vanilla

Directions:


Crush the oreos, I keep some bigger pieces for texture, mix in cream cheese and and vanilla. Shape into balls and freeze. Melt chocolate 30 seconds at a time then stir until smooth, dip ores balls in chocolate and place on waxed paper. You can decorate while chocolate is still warm with sprinkles or add more chocolate.

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