Sharon's Apple Fruit Bread

1 1/2 c. SR flour

3/4 c. sugar

1/2 t. ground nutmeg

1/2 t. ground cinnamon

1 egg, slightly beaten

1/3 c. apple juice

1 large apple, coarsely chopped

1/4 c. raisins or dried cranberries

1/4 c. chopped pecans, optional

1/4 c. maraschino cherries, halved

Combine flour, sugar, nutmeg, and cinnamon. Add egg and apple juice. Fold in apples, raisins, nuts, and cherries. Place in sprayed 8x4x2" loaf pan. Bake at 350 for 50-55 minutes or until toothopick comes out clean. Cool 10 minutes before inverting onto plate. Makes 1 loaf.

Easy Pumpkin Dump Cake

15 oz. can pure pumpkin, not pie filling

12 oz. can evaporated milk

3 eggs

1 c. light brown sugar

3 t. pumpkin pie spice

1 box yellow cake mix*

2 sticks butter, sliced

1 c. graham crackers, coursely chopped

1/2 c. toffee bits, garnish

1 T. caramel syrup, garnish

vanilla ice cream

Preheat oven to 350. Spray 9x13 dish. Combine pumpkin, milk, eggs, sugar, and pumpkin pie spice in large mixing bowl. Pour in sprayed dish. Sprinkle entire box of cake mix* on top. Add crushed graham crackers. Scatter butter slices over top, covering as much of the cake mix as possible. Bake 45-50 minutes until center is set and edges are browned. Serve warm with vanilla ice cream and drizzled with caramel sauce and toffee bits. YUM!

*cake mixes used to 18 oz, but now they are 15 and 13. If using a 15 oz. box, add 2/3 c. more dry cake mix, and for 13 oz. add additional 1 c. dry cake mix, for recipe to turn out right. 

Queso Dip

1/2 c. heavy cream

1 1/2 c. cubed white American cheese (about 1/2 pound)

1 t. cumin

1/4 t. garlic salt

1/3 c. chopped green chilies, drained

jalapenos, pico de gallo, cilantro, optional (toppings for serving)

Heat cream in small sauce pan over medium heatuntil gently bubbling, whisking frequently. Add cubed cheese, cumin, and garlic salt. Whisk frequently until melted. Stir in chilies and remove from heat. Serve warm with tortilla chips & toppings, if desired. 

Pecan Pie Cobbler (with cake mix)

1 c. butter, divided

1/2 c. dark corn syrup

1 c. dark brown sugar, divided

2 c. pecans, coarsely chopped, divided

15 oz. yellow or white cake mix

1/2 c. milk

1/2 c. hot water

Preheat oven to 350. Spray 9x13 dish. Melt 1/2 c. butter in microwave. Add corn syrup, 1/2 c. brown sugar, and 1 c. pecans. Stir to combine. Pour into dish. In another bowl, melt the remaining butter. Add cake mix and milk. Stir. Mixture will be thick. Drop dollops of mixture evenly over mixture in dish. Sprinkle the remaining brown sugar and pecans over top of cake mixture. Do not stir. Pour hot water around cake mix, but do not stir. Bake 35-45 minutes until cake is set and golden brown. The cobbler will appear jiggly, but that's ok, just make sure the cake is set. Allow to cool to room temperature or just slightly warm before serving to allow the cobbler to "goo" (thicken up) about 30 minutes. Serve with vanilla ice cream if desired. 

 

Easiest Peanut Butter Fudge

14 oz. can Eaglebrand milk

10 oz. peanut butter chips, not natural--they are too oily

3/4 c. creamy peanut butter

1/2 t. vanilla, optional

Heat Eaglebrand milk and chips over low heat on stove until melted. Turn off heat and stir in peanut butter. Stir until melted. * Pour in lined 8x8 pan and smooth flat. Place in refrigerator 1-2 hours until set. Cut into squares. Store in airtight container.

*May add sprinkles before setting up if desired.

Lemon Fudge

24 oz. white almond bark

14 oz. Eaglebrand milk

3.4 oz. pkg. lemon pudding mix*

Line 8x8 pan. Melt while bark in a bowl in 30 second intervals. Stir frequently until smooth. DO NOT OVERHEAT! Add Eaglebrand milk and lemon pudding mix, stir until fully combined. Pour into lined pan*** and smooth level. Refrigerate 2 hours until firm. Cut into squares and serve. 

*using sugar free pudding mix dissolves better and doesn't have a grainy texture. At Christmas, use red (strawberry) and green (pistachio) puddings for a festive look. (possibly add food coloring too?)

**Add lemon zest or extract for extra flavor if desired. Drizzle with melted chocolate if desired for a festive look. 

***try making in silicone molds, especially at Christmas, red and green

Another Peanut Butter Fudge

1 c. creamy peanut butter

14 oz. can Eaglebrand milk

1 t. vanilla

2 c. powdered sugar

Microwave first 2 ingredients for 1 min. Stir until smooth. Stir in vanilla and powdered sugar until creamy. Pour into greased dish and smooth out. Chill for 2 hrs until set. Cut into squares.

Cool Whip Candy

8 oz. whipped topping, thawed

1 1/2 c. white chocolate chips

2 c. powdered sugar

1 t. vanilla

1/2 c. sprinkles, for topping, optional

Line a baking dish with parchment or wax paper. Set aside. In a microwave safe bowl, melt white chocolate chips in 20 second intervals, stirring between each one, until smooth. Cool slightly, but don't allow to harden. In a large bowl, combine whipped topping and vanilla. Gradually fold in melted chocolate until fully incorporated. Slowly sift in powdered sugar. Mix until a thick, dough-like consistency forms. Scoop out small portions and roll into bite size balls. Place on tray or spread mixture* in dish. Press flat. Add sprinkles. Press them in to be sure they stick. Freeze 1-2 hours until firm and easy to handle. 

*Cut the chilled candy into bite sized squares with a sharp knife instead if preferred.

**May also be made with milk chocolate chips, following the same directions. Cut into squares after freezing. Dip in melted cocolate or drizzle chocolate over squares, add sprinkles if desired.