Got A Sweet Tooth??

Here are a few of my personal favorite desserts:

Char's Cinnamon Sweet Potato Cake: 3 boxes of Jiffy cornbread mix, 2 cups of sugar, 1/2 cup of cinnamon, 1 large can of sweet potatoes; topping: 1 stick of margarine, 1/2 cup of brown sugar, and approximately 2 TB of cinnamon.  Prepare cornbread mixes per directions and add sugar and cinnamon. Mix well. Add sweet potatoes with liquid and mash sweet potatoes with a fork until well blended.  Pour batter into greased 9x13x2 glass baking dish and bake at 325 for approximately 45 minutes -- do not overbake.  Watch closely at 5 minute intervals from 30 minutes cooking time and on till center is spongy. While cake is cooking, cream margarine and add brown sugar and cinnamon and mix well.  Remove and add topping immediately, spreading it all over as it melts.  Place back in oven (turned off oven) for about five minutes, which allows the topping to seep into cake. Best served "warm" :-) My family claims to "hate" sweet potatoes, but I love them. I just threw these ingredients together in an effort to find something we would all like, and it worked :-) My son named this cake for me, and I thank him -- especially since he despises sweet potatoes but raved over this cake and ate three pieces without stopping :-)  This really tastes like a "carrot cake", so an option could be topping with cool whip or icing with a cream cheese icing :-) Enjoy! 

Cream cheese pie:  1 graham cracker crust, 1 can sweetened condensed milk, 12 oz. cream cheese, 1/2 c. lemon juice, 1 8 oz. container of cool whip, 1 can pie filling (chocolate, cherry, strawberry, lemon).  Beat cream cheese till smooth, add sweetened condensed milk a little at a time till smooth.  Add lemon juice a little at a time till smooth.  Pour into pie crust.  Let set in fridge for about a half hour. Top with pie filling then with cool whip. Keep in fridge.  This is REALLY delicious!!!!

 Char's Lemon Pie:  1 large box of Jello brand lemon pie filling (cooked kind), one graham cracker crust, 1 8 oz. container of cool whip.  Prepare pie filling per directions and fold into crust. Allow to cool and top with cool whip.  Store in fridge. This is fast and easy!

Char's Double Chocolate Pie:  1 large box of chocolate pudding (cooked kind), one graham cracker crust, 1 12 ounce bag of semi-sweet chocolate chips, 1 8 oz. container cool whip.  Prepare pudding per directions -- once all dissolved, add chips and stir well. Fold into pie crust and allow to cool.  Top with cool whip and keep in fridge.  A must for chocolate lovers!!!

Char's Yummy Cake:  1 large box of vanilla instant pudding, 1  large box of chocolate instant pudding, 8 oz. of cream cheese, 1 12 oz. container of cool whip, 2 c. flour, 1/2 c. sugar, 1 stick (1/2 c.) shortening, 1/2 c. chopped pecans.  Mix flour with sugar and nuts.  Blend shortening into flour mixture. Spread into a greased 9x13 baking pan and bake at 350 till golden.  Allow to cool. Beat cream cheese, add vanilla pudding per box directions. Beat well. Fold into cooled crust. Prepare chocolate pudding per box directions.  Pour on top of cream cheese mixture.  Top with cool whip and refrigerate.  Excellent!

Sweet Potato Surprise:  1 large can of sweet potatoes, drained, 2 eggs, 1 cup  evaporated milk, 3/4 stick margarine, 2 tsp. cinnamon, 1 1/2 cup sugar; topping:  1 cup crushed corn flakes, 1/2 cup pecans, 1/2 cup white or brown sugar, 3/4 stick margarine  Cream butter with sugar, add milk, potatoes, and cinnamon and beat well. Bake at 350 for 30 minutes.  For topping: mix well and sprinkle over potato mixture. Bake at 350 for 30 minutes. Best served warm! Enjoy!!!  

Char's Pina Colada Cake:  1 box white cake mix, 1 16 oz. can crushed pineapple, 4oz. shredded coconut, 1 can sweetened condensed milk, 1 8 oz. container cool whip.  Bake cake per directions in 9x13 pan.  Use small funnel or dowel rod to make holes throughout cake.  Pour condensed milk over cake.  Allow to cool down.  Shake coconut over cake, then pour pineapple with juice all over cake.  Top with cool whip and refrigerate.  This is especially yummy and rich!

Char's Jello Cake:  1 box white cake mix, 3 small packages of your favorite gelatin, 1 8 oz. container cool whip.  Bake cake per directions in 9x13 pan.  Use small funnel or dowel rod to make holes throughout cake.  Allow to cool down completely.  Prepare gelatin per directions on box and pour over cake. Top with cool whip and refrigerate.  My kids love this!

Pineapple Surprise:  1 graham cracker crust.  Filling:  1 small can crushed pineapple, 1 small package instant vanilla pudding, 8 oz. cream cheese, 8 oz. cool whip.  Beat cream cheese till smooth.  Add pudding mix and stir well. (NOTE:  Do not prepare pudding per box -- just add the mixture!)  Add pineapple and mix well. Blend into cool whip gently.  Fold into crust.  Topping:  1/2 c. milk, 1 small package instant vanilla pudding mix, 1 8 oz. container cool whip.  Mix pudding with milk and fold in cool whip.  Pour on top of pineapple filling and refrigerate. If you desire, you may top the whole pie with another 8 oz. container of cool whip. This is a real treat!

One Bowl Fudge:  2 packages (8 squares each) of semi-sweet chocolate, 1 can sweetened condensed milk, 2 tsp. vanilla, 1 1/2 c. chopped walnuts. Microwave chocolate and milk on high for 2 minutes or until chocolate is almost melted, stirring after one minute.  Remove and stir till chocolate is all melted. Add nuts and vanilla, stirring well. Spread into greased 8" square pan and refrigerate till firm.  This is fast, easy, and quite tasty!!!!!

3 Minute Boiled Chocolate Oatmeal Cookies:  1 stick (1/2 c.) oleo, 2 c. sugar, 1/4 c. baking cocoa, 1/2 c. milk, 3 c. uncooked oatmeal, 1/2 c. peanut butter (plain or crunchy), 1/2 tsp. vanilla, 1/2 c. nuts (your choice/optional).  In heavy pan, melt oleo. Stir in sugar, cocoa, and milk.  Bring to boil and boil for exactly three minutes. Remove from heat and stir in oatmeal, peanut butter, and vanilla. Spoon out chunks onto wax paper or aluminum foil.  Allow to cool completely -- they will firm up and even change from a candy consistency to a cookie consistency right before your eyes.  They can be stored in air tight container outside of fridge.  No matter, though, if your family is anything like mine, these won't last long enough to be stored!!!!!  These are my personal favorite cookie/candy ever!  If you love the combination of oatmeal, chocolate, and peanut butter, these are a MUST for you!

Char's Strawberry Icebox Cake: 1 box strawberry cake mix, 1 package frozen sweetened strawberries, 1 box fruit punch jello, and 1 8 oz. container cool whip.  Prepare cake mix as per directions and bake.  Poke holes in cake with dowel rod or small funnel.  Allow to cool.  Mash berries and mix with one package of prepared fruit punch jello.  Pour mixture over cake, ensuring that each hole is filled with juice.  Top with cool whip. Store in fridge!

Puppy Chow:  2 cups semisweet chocolate chips, 2 sticks margarine, 1 cup crunchy peanut butter, 4 cups confectioner's sugar, and approximately 12 cups of Chex or Crispix cereal.  Place sugar in two gallon zip lock bag (or split it up into two one gallon bags).  Melt chips, margarine, and peanut butter.  Pour over cereal and mix well. Add cereal to sugar and shake well.  Store in air tight container! This stuff is delicious!!!!!!  


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