Find Recipes Instantly! (Type the Recipe name or any Ingredient) Fruit Cocktail Cake 1-1/2 cups white sugar 2 eggs 1/2 teaspoon salt 2 cups flour 2 teaspoon baking soda 2 cups fruit cocktail, with juice 1/2 cup pecans or walnuts, chopped Mix all ingredients except nuts. Pour into an ungreased pan. Sprinkle nuts on top of batter. Bake at 350 degrees for 35-40 minutes. Topping: 3/4 cup powdered sugar 1/2 cup canned milk 1 stick of butter 1 cup coconut Combine ingredients, except coconut, and cook one minute. Add coconut. Spread on cake while both are hot. Snickers Cheesecake Crust Ingredients: 35 Oreo Cookies 4 tablespoons butter (melted and cooled) 2 tablespoons water 1/4 cup sugar Filling Ingredients: 24 ounches Philadelphia Cream Cheese 2 eggs 8 ounces sour cream 1 cup sugar 1-1/2 cups Nestle' semi-sweet chocolate chips 5 Snickers Bars (3.70 oz. each) (coarsely chopped) Glaze Ingredients: 1 cup Nestle' semi-sweet chocolate chips 2 tablespoons butter 5 ounces whipping cream Crust Preparation: Preheat oven to 375 degrees. Cover the bottom of a 10-inch spring- form pan tightly with aluminum foil. Using a food processor, finely crush all the Oreo cookies. Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended. Turn this cookie mixture out into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inche up on the sides. Bake for only 6 or 7 minutes, no longer or the crust will be too hard to easily cut and eat.. It is okay if the crust rises a little during the baking -- if this occurs, use the flat bottom of a glass to gently press down and set aside to cool. (The bottom of a glass is invaluable in the kitchen for such occassions). Filling Preparation Using a large bowl and an electric mixer, beat the cream cheese until it is light and fluffy. Did you forget to bring the cream cheese to room temperature? No problem... just put in mixer and beat for a short time, then continue with this recipe. When cream cheese is fluggy, add in one egg and mix well. Add second egg and mix well. Add in sour cream and sugar. Remove electric mixture to gently fold in the Nestle' chocolate chips and chopped Snickers candy bars. Pour batter onto the crust and spread the mixture out from the middle to all the sides (helps ensure eveness when baking). Cover a cookie sheet with aluminum foil and place spring-form pan in middle and bake at 375 degrees for about 65 minutes. A dome may or may not appear when baked, this is okay. If there is a dome, it will fall during the cooling process into a shallow crater. Transfer the cheese cake to a rack and cool while still in the spring- form pan. Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate (still in spring-form pan) for at least four hours or more. Overnight is best. Glaze Preparation: Melt Nestle' chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage. Remove from heat and stir mixture until smooth. (You can use a microwave for this part but ensure the bowl is microwave safe). While still warm, stir in remaining heavy whipping cream and mix until well blended. The Grand Finale: Using a sharp paring knife, run is around the edges of the spring- form pan to gently separate the cheesecake from the pan sides. Release the spring-form and remove from the cheesecake. Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater. (If you don't have a crater, you can either make one by scooping out a little of the cheesecake or just pour glaze on top as it is). Refrigerate, once again, to allow the glaze to set.Serves 12 guests. Note: This recipe can be made up to 2 days before serving but must be kept tightly covered and in the refrigerator. This is a very rich dessert and should be served in small, thin slices. Applesauce Almond Breakfast Cake Ingredients: 1/2 cup margarine 1/3 cup granulated sugar 1 egg 1 1/2 cups flour 1 cup uncooked oats 2 1/2 tsp. baking powder 1 tsp. cinnamon 1/4 tsp.. salt 1 cup applesauce 1/3 cup water 1/2 cup chopped walnuts Heat oven to 350 degrees. Grease 9 inch baking pan. Beat together margarine and sugar. Blend in egg. Combine the dry ingredients and then add with the applesauce to the sugar mixture. Mix well. Fold in the nuts. Spread evenly into prepared pan. Bake 40-45 minutes or until golden brown. Sprinkle with powdered sugar, if desired. Crunchy Pecan-Apple Sour Cream Coffee Cake 1 1/2 cups specialty cereal, crunchy pecan cereal, divided 1 cup chopped pecans, divided 1/2 cup firmly packed light brown sugar 1 1/2 teaspoon ground cinnamon 1/3 cup flour 3/4 cup (11/2 sticks) butter, divided 2 medium tart green apples, peeled, cored and thinly sliced (about 2 cups) 2 teaspoon lemon juice 1 3/4cups flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup granulated sugar 1 teaspoon vanilla 2 eggs 1 (8-ounce) container sour cream 20 caramel candies, unwrapped 2 tablespoons half-an-half Heat oven 350 degrees. Mix 1 cup cereal, 1/2 cup pecans, brown sugar and cinnamon in large bowl for pecan mixture; set aside. Mix remaining 1/2 cup cereal and 1/3 cup flour in medium bowl. Cut in the 1/4 cup of the butter until mixture resembles coarse crumbs. Stir in 3/4 cup of the pecan mixture to form streusel crumb mixture. Set both mixtures aside. Toss apple slices with lemon juice; set aside. Mix 1 3/4 cups flour, baking powder, baking soda and salt in medium bowl. Beat remaining 1/2 cup butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with sour cream until blended, beating on low speed. Microwave caramels and half-and-half in small microwavable bowl on high 1 to 2 minutes or until caramels are melted. Stir; set aside. Spread 1/2 of the batter into greased 9-inch springform pan; sprinkle with reserved pecan mixture. Layer apple slices and drizzle with 1/4 cup of the caramel sauce. Gently spread with remaining batter. Top with reserved streusel crumb mixture. Bake 10 minutes. Sprinkle with remaining pecans. Bake 45 minutes or until cake tester inserted in center comes out clean. Drizzle with remaining caramel sauce. Cool 1 hour. Remove from pan. Makes 10 to 12 servings. Lazy Daisy Oatmeal Cake CAKE 1-1/4 cups boiling water One cup oats (quick or old fashioned, uncooked) 5 tablespoons margarine or butter, softened 1 cup granulated sugar 1 cup firmly packed brown sugar 2 egg whites or 1 egg 1 teaspoon vanilla 1-3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg (optional) 1/4 teaspoon salt (optional) TOPPING 1/2 cup shredded coconut 1/2 cup firmly packed brown sugar 1/2 cup oats(quick or old fashioned, uncooked) 3 tablespoons fat-free milk 2 tablespoons margarine or butter, melted Heat oven to 350°F. Lightly grease and flour 8 or 9-inch square baking pan. For cake, pour boiling water over oats in medium bowl; mix well. In large bowl, beat margarine and sugars until well blended. Add egg whites and vanilla; beat well. Add reserved oat mixture and combined flour, baking soda, cinnamon, nutmeg and, if desired, salt; mix well. Pour batter into pan. Bake 55 to 65 minutes (8-inch pan) or 50 to 60 minutes (9-inch pan) or until wooden pick inserted in center comes out clean. Transfer cake in pan to wire rack. For topping, combine all ingredients in small bowl; mix well. Spread evenly over top of warm cake. Broil about 4 inches from heat 1 to 2 minutes or until topping is bubbly. Watch closely; topping burns easily. Cool cake in pan on wire rack. Store tightly covered at room temperature. 12 SERVINGS Dirt Cake Recipe #1 1 flower pot (about 8" in diameter or use 2 6" pots) 1 garden trowel (or plastic shovel) 3 large gummy (or plastic) worms plastic flowers 1 16-oz package Oreo cookies 1/2 cup (1 stick) butter or margarine, softened 1 8-oz block cream cheese, softened 1 cup confectioners sugar 1 t vanilla 2 4-serving-size boxes chocolate fudge pudding, instant-type 3 cups milk 1 12-oz tub whipped topping, thawed Crush the cookies until they resemble potting soil. Set aside. Cream butter, cream cheese, sugar and vanilla until smooth and fluffy; set aside. Combine the pudding mix and milk until well blended, then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the cake together, layer flower pot with 1/3 of the cookie crumbs followed by 1/2 the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the remaining cookie crumbs. Refrigerate 10 to 12 hours. About 1/2 hour before serving, remove from refrigerator and decorate with flowers. Serve by digging out portions with the trowel. Serves 10 to 12. Dirt Cake Recipe #2 1/2 stick margarine, softened 1 pkg. 8-oz. cream cheese, softened 1 cup powdered sugar 3-1/2 c. milk 2 pkg. instant vanilla pudding 1 12-oz. tub cool whip, thawed 1 20-oz. pkg. Oreo cookies, crushed 1 plastic flower pot 1 plastic flower gummy worms Cream margarine, sugar, cream cheese. In another bowl mix milk and pudding. Let sit until thick. Stir in cool whip, mix with cream cheese mixture. Make sure pot holes are plugged. Put 1/3 of cookie crumbs in bottom of pot. Add 1/2 of cream cheese mixture. Repeat cookie crumbs and cream cheese mixture. Add extra crumbs on top (to look like dirt). Refrigerate over night. Add flowers and worms on top, use trowel to serve.