Jiffy Pudding Cake

This recipe is a variation of the Jiffy Banana Split Cake.  I changed the pudding to vanilla instead of banana.  I added the strawberries and pineapple instead of the pineapple pie filling and added them to the pudding mixture.  Now for some wonderful changes.  Use pistachio pudding, omit the strawberries and use a large can of drained pineapple and fold in about a cup of mini marshmallows.  top with cool whip, nuts and coconut and you have Watergate Jiffy Pudding Cake!  Other changes can consist of changing the cake flavor, pudding flavor and fruit flavor.  I've been asked if you can use a full size cake mix and the answer is yes if you make 2 cakes.  Jiffy mix is cheap and simple to make so I suggest using it unless you want to get creative with the flavors since Jiffy, I believe, only comes in vanilla and chocolate.

Find the full recipe by going to Martha's Recipe Cabinet

Mini-Pecan Pies

I found this recipe in a magazine and knew it had to be delicious and it is.  I did delete and change a couple of ingredients.  I omitted the salt in both the crust and filling.  I also omitted the cornmeal that the original recipe called for in making the crust.  I also increased the amount of cinnamon from a pinch to 1/8 tsp.  Changes.  I want to make this recipe using dried apples instead of pecans.  I feel sure it will be delicious!  View the full recipe by going to Martha's Recipe Cabinet.

Dressed Up Brownies

Need something just a little dressed up to serve your guests?  Keep it simple.  I mixed up and baked a box of brownies according to the package directions.  While they were warm, not hot, I squeezed some of Duncan Hines' Amazing Glaze - chocolate.  Topped them with sliced cherries and let them cool.  The glaze works perfectly in holding the cherries in place.  As it cools, it firms up just enough to still be moist but not runny.  So, dress up your brownies with this really handy product from Duncan Hines!  It also comes in vanilla which would work beautifully with the cherries or my favorite, coconut.

Key Lime Bars

Looking for a quick but tasty dessert to have on hand for emergencies?  Check out my review for Krusteaz's Key Lime Bars.

Woopie Pies

Until recently I had never heard of a Woopie Pie but now there are recipes popping up all over the place.  Some are made from scratch and some are made with a cake mix.  Well I like to keep it simple so I decided to give them a try using a cake mix.  So here is the recipe I used.

1 cake mix
3 eggs
1/2 cup water
1/2 cup oil

Preheat oven to 400 degrees.  Mix cake mix, eggs, water and oil.  Spoon 1 Tbsp. on a cookie sheet lined with parchment paper or non-stick foil.  Bake about 8 - 10 minutes or until done.  Cool completely on a rack.

Icing -
1 1/2 sticks butter, softened
1 jar (13 oz.) Marshmallow Fluff
3/4 cup powdered sugar
2 oz. cream cheese, softened

On med. speed, mix until combined.  Spread over flat side of one cookie and top with the flat side of another making a sandwich. 

Now comes the fun part.  I always like to Think With My Taste Buds so to keep from having to make several batches I decided to add my flavors to the icing.  After spreading icing on one of my cookies I sprinkled some with coconut, chocolate chips, butterscotch chips, toffee, finely chopped nuts and some with combinations using coconut and chocolate chips, etc.  I also made a few mini cakes by putting about 1 1/2 Tbsp. of the cake mix into muffin tins and baking them for about 8-10 minutes or until done.  These were cooled and iced with my icing and topped with different flavors such as cherries, sprinkles and even a mix of coconut and pecans.  These cookies are perfect to make with the kids.

Pina Colada Pie

This recipe was given to me by a friend.  Here is the original recipe:

2 medium graham cracker pie crusts
1 container (12 oz.) cool whip
1 can (20 oz.) crushed pineapple
1 can (14 oz.) sweetened condensed milk

Drain the juice from the pineapple.  Combine the cool whip, pineapple and milk.  Stir together well, pour into pie crust.  Refrigerate over night.  Enjoy!

Comments:  I've made a pie similar to this using lemon juice but really like the idea of the pineapple.  I had to make this one but of course I started Thinking With My Taste Buds and made a couple of changes.  I added 1/2 cup of coconut and decided to sprinkle the top with chopped pecans.  I did taste the original recipe before adding the coconut and nuts.  It's simply wonderful!  So make it plain or add a few ingredients to create your own taste.  Just make sure the ingredients you add are dry with no liquid.  This is one dish that extra liquid will keep it from setting up correctly.  You can also dress this up by adding sprinkles. 

Chocolate Covered Peanut Brownies

These are so simple and so chewy!  I made a package of brownies according to the package but added about 3/4 cup of chocolate covered peanuts and about 3/4 cup of mini-marshmallows.  Simply bake according to package and that's it!  Think With Your Taste Buds!

Cookie-Sour Cream Cake

As most of you know, I have a site which I named A Book and A Dish.  At this site I post book reviews and the book author's favorite recipe.  When I did my review for The Salvation of Tanlegalle, Author Tim Ahrens send a recipe for Cookie-Sour Cream Cake.  Due to time, I don't normally make the recipes sent to me by the authors but this recipe caught my eye.  Most of you know that I can't leave a recipe as it is.  I have to make at least one change and in this case my changes simplified the recipe.  When you go to my site A Book and A Dish you will find the original but until then, here is my version.

1 yellow cake mix
1 cup sour cream
1/2 cup butter, softened
1 cup water
2 eggs
16-20 cream-filled sandwich cookies
Icing

Preheat oven to 350 degrees.  Grease and flour 2 round cake pans or a 13x9x2" baking sheet.  In a large bowl combine all ingredients except cookies.  Beat on high speed 2 minutes.  Coarsely chop cookies and stir into batter.  Pour into pans.  Bake round pans 30-35 minutes; rectangular pan 40-45 minutes or until a toothpick inserted in the center comes out clean.  Cool in pans for about 10 minutes then turn out onto cooling rack to cool completely.  Top with pre-made icing and sprinkle with 2-3 chopped cookies.

Notes:  I divided my batter and used chocolate sandwich cookies in one and vanilla sandwich cookies in the other.  Changes:  Use coconut, peanut butter, banana, etc. cookies, change the flavor of the cake mix and/or change the flavor of the icing.

Chocolate Pecan Cobbler

This is one very rich cobbler.  I found the recipe while surfing around one day but didn't get around to working with it until today.  I made just a few changes.  I added milk to make the batter more workable.  I increased the cocoa making it even more chocolaty, plus I added the pecans and glaze.  As I said, this is a very rich dish and is perfect served hot with a scope of ice cream.
See the full recipe by going to Martha's Recipe Cabinet

Cookies and Brownies

Get creative with your cookies and brownies.  The brownies above are from a mix and I simply added about 1/2 cup of chocolate covered peanuts and 1/2 cup of Milk Duds cut in half.  Mix and bake according to the package.  I'm not a chocolate fan but these became a really big hit with some of my testers.

The cookies are simply nothing but a package of peanut butter cookies with chocolate chips added.  You can also add a few nuts if you like or use caramel chips instead of the chocolate.  Or throw in some of the chocolate covered peanuts and Milk Duds.