Pumpkin Lasagna

 

Prep time:  30 mins

Cook time:  15 mins

Total time:  45 mins

 

Ingredients

For crust:

• 1 cup flour
• ½ cup butter-softened
• ½ cup toasted walnuts (or pecans)-chopped

For cheesecake layer:

• 8 oz. cream cheese- softened
• 1 cup powdered sugar
• 1 cup whipped topping

For pumpkin layer:

• 2½ cups milk
• 3 small pkgs. vanilla instant pudding mix
• 15 oz Pumpkin puree
• 1 tsp. cinnamon

For topping:

• 1 cups whipped topping
• ¼ cup toasted walnuts (or pecans)-chopped

Instructions

1. Preheat the oven at 350 F and spray 8x8 inch baking dish.
2. Mix flour, butter and ½ cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.
3. Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.
4. Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.
5. Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

Pumpkin Pie Cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

CREME OF COCONUT CAKE

1 box yellow butter cake mix
1 14 oz can creme of coconut
1 14 oz can Eagle Brand milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)
Bake yellow butter cake mix by directions on box in 13x9x2 pan. While cake is hot, pierce with fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator.

Blueberry Crumb Bars

Blueberry Crumb Bars

Yield: 9
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes

Ingredients:

for the fruit layer:
4 cups fresh blueberries
1/2 cup sugar
3 teaspoons cornstarch for dough:
1 cup sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup unsalted butter (2 sticks)
1 egg
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)

Directions:

to make fruit layer:
Stir together the sugar and cornstarch. Gently mix in the blueberries. Set aside.
Preheat the oven to 375 degrees F (190 degrees C). coat a 9x13 inch pan with butter or non-stick cooking spray.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
Layer the blueberry mixture evenly over the crust and crumble left over dough onto the berry layer.
Bake for 45 minutes, or until brown on top. Cool completely before cutting into squares.

Peanut Butter Cup Brownies

 Bring to boil:
1 cup butter
1 cup water
2 Tbsp cocoa

Remove from heat; let cool.

In a bowl mix in with cocoa mixture:
2 cups sugar
1 tsp soda
2 cups flour
½ cup buttermilk
½ tsp salt
1 tsp vanilla
2 eggs

Preheat oven to 350 degrees F. Spray or grease 40 mini-muffin cups. Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each.

Bake for 13 to 15 minutes or until top is set and toothpick inserted into center comes out slightly moist.

After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with teaspoon, this will make a indent for peanut butter.

3/4 cup creamy peanut butter
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips

Over low heat, warm creamy peanut butter. While brownies are still warm spoon about half teaspoon warm peanut butter into the center of each brownie; top with chocolate chips and peanut butter chips. Cool completely in pan. Remove from pan and serve.