1 1/3 C Sugar

1 1/2 C Vegetable Oil

3 Eggs

2 tsp Vanilla

2 C Flour

1 tsp Cinnamon

1 tsp Baking Soda

1 tsp Baking Powder

1 tsp Salt

2 C Carrots - shredded (approx 4 Large Carrots)

1 C Apples (Granny Smith) - coarsely chopped (approx 2 Large Apples)


1 C Golden Raisins 

1 C Chopped Pecans

Preheat oven to 350 degrees.

In a large bowl, combine sugar, oil, eggs and vanilla.  Mix well.


In a separate bowl, sift together flour, cinnamon, baking soda, baking powder and salt until mixed well.

Add dry ingredients to wet ingredients - Mix well.

Stir in carrots & apples - Mix well.  (this is also where you would add the optional raisins and nuts, if you prefer them in your cake)

Pour evenly into 2 greased and wax paper lined 9" round cake pans

Bake at 350 degreees for approx 40 minutes until center of cake comes clean with cake tester and is firm to the touch.  

Cool in pan on wire rack for 10 minutes.  

Remove from pan and continue to cool on wire rack until cake is completely cool.


Frost with my Cream Cheese Frosting 

When I was living in Portland, OR, a co-wroker and I went to an old bookstore and this recipe fell out of a book onto the floor that I was looking at.  When I picked it up, it was a hand written recipe that was obviously very, very old.  Even though I did not make a purchase that day, I told the guy at the register what happened and asked if I could keep it.  He said that good karma would come my way if I promised to bring him a piece.  A few days later, I made this delicious cake and brought him piece!



1 pkg Pillsbury "French Vanilla Pudding in the Cake" 


1/3 C melted butter

1 egg


16 oz jar of preserves (any flavor)

16 oz cream cheese - softened to room temperature

1/2 C sugar

1 tsp vanilla

2 eggs

Preheat oven to 350 degrees and generously grease 13x9x2 pan.

In a large bowl, combine cake mix, melted butter and egg - mix with a fork or your hands until crumbly.  Gently spoon 1 1/2 cups into measuring cup and set aside for topping.  Press remaining crumb mixture into bottom of greased pan.  

Bake at 350 degrees for 10 minutes.

Spread preserves evenly over cooked crust.

In a small bowl, combine cream cheese, sugar, vanilla and eggs; beat until smooth.  Spread evenly over preserves. Sprinkle 1 1/2 C reserved crumb topping mixture over cream cheese mixture.

Bake at 350 degrees for 30 minutes or until topping is light golden brown.  Chill before serving.  Cut into squares and enjoy!  Store in refrigerator. 


2 C + 4 Tbsp flour

1 tsp baking soda

1 tsp salt

1 1/2 C firmly packed brown sugar

2 sticks (1/2 lb) butter - softened to room temperature 

2 tsp vanilla

2 eggs

24 oz semi-sweet choc chips - divided

Preheat oven to 350 degrees

In a small bowl, combine flour, baking soda and salt.  Set aside.

In a large bowl, beat brown sugar, butter and vanilla until creamy, add eggs and beat well.

Gradually add small bowl (dry ingredients) to large bowl (wet ingredients) - mix well.  Stir in about 16 oz of the choc chips.

Spread batter into a foil lined 13x9x2 pan.

Bake at 350 degrees for 20-25 minutes for gooey middle, longer for cookie middle.

Once cooked, immediately sprinkle remaining choc chips over top and when morsels are shiny, spread evenly over top.

Once entire pan is cool, chill 5-10 minutes to set chocolate.

Cut into bars and enjoy!


Pie Crust: (mix all together)

1 ¼ cups graham cracker crumbs

½ cup sugar

½ cup slivered almonds

½ cup clarified butter (melt 1 ½ sticks – remove foam)

Filling: (mix all together)

2 – 14oz. cans sweetened condensed milk

6 egg yolks

½ cup store bought key lime juice

1 Tbsp. fresh key lime zest

3 Tbsp. freshly squeezed key lime juice (2 limes)

2 tsp. vanilla extract

Preheat oven to 325 degrees.  Spray pie pan with Pam.

Bake 30 minutes, or until set.

Let stand at room temperature for 30 minutes.

Refrigerate until ready to serve.

Cut with knife that has been ran under hot water to prevent sticking and top with whipped cream.


6 Large Fresh Peaches - peeled and sliced

1/2 C water

1 3/4 C Sugar - divided

4 Tbsp Butter - divided

1 C Self Rising Flour (you must use self rising)

2/3 C Milk

Squeeze Margarine & more Sugar for Crust Topping

Preheat oven to 400 degrees.

Place 2 Tbsp butter in a glass 13x9x2 dish in a 400 degree oven until butter melts; make sure you move melted butter around the dish to cover the bottom.

Cook peaches, water, 3/4 C sugar & 2 Tbsp butter over medium-high heat just until it begins to boil, stir until butter melts.  Remove from heat and set aside.

In a separate bowl, stir together 1 C Sugar, 1 C self rising flour & 2/3 C milk to form a dough that is thick/thin - not too runny. (more/less milk may be needed - as well as flour/sugar, adjust as necessary).

Place cooked peaches into buttered glass dish and then pour dough mix over the peaches, ensuring an even distribution of dough.

Bake at 400 degrees for 30-40 minutes until dough rises.

Cover top of cobbler with squeeze margarine (parkay squeeze works best, if you do not have this, use small slices of real butter) until it covers the top and is melted, then sprinkle sugar over melted butter.  

Cook another 10-15 minutes in a 400 degree oven until lightly browned, then broil for a few minutes until topping caramelizes, forming a hard shell.

***This recipe works great for other fruits, like apples; but be careful with just berries, as they are very juicy and separate in the baking process; If you choose to make only berry cobbler, like blackberry cobbler, reduce the water to 1/4 C. and stir gently.


The best combination I have found is Peach/Blackberry Cobbler - for this, I reduce the above recipe to 3 Large peaches, reduce the water to 1/4 C and add approx 2 C Fresh Blackberries (but I do not cook the blackberries, I just add them into the glass dish after pouring the peach mixture) - Make sure you use Fresh Blackberries.

I love and miss my Grandma (R.I.P. 03/15/28 - 11/02/10) and her Cobbler; this recipe was the best I could do, as she doesn't have anything written down, I just have watched her make it enough times to jot down notes and formulate an actual recipe - Good Luck!


1 (12 oz) container frozen cool whip (thawed completely)

1 (14 oz) can sweetened condensed milk

1 (8 oz) package cream cheese, softened at room temperature

2 cups milk - whole milk works best but nothing less than 2%

1 (5 oz) box instant French vanilla pudding mix

6 to 8 bananas, sliced

2 bags chessmen cookies - Pepperidge Farm Brand

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a beater.

Using another bowl, combine the cream cheese and condensed milk together and mix until smooth using a beater.

Fold the cool whip into the cream cheese mixture by hand.

Add the cream cheese mixture to the pudding mixture and stir by hand until well blended. 

Pour the mixture over the cookies and bananas and cover with the remaining cookies. 

Refrigerate until ready to serve.


32 whole Nutter Butter Cookies

2 sticks butter (use real butter) – divided

2/3 C packed brown sugar

1 ¼ C HEAVY whipping cream – divided

12 oz. (1 bag) Dark Chocolate Chips – I use Guittard Real Semi-     Sweet Chips (gold bag)

CRUST:  Finely crush cookies with a food processor or blender – Make sure they are crumbs, not chunks.  Stir the crumbs with 1 stick of melted butter until well combined.  Press into the bottom and sides of a pie pan.  Freeze crust for 10 minutes.

CARAMEL:  Combine 1 stick of butter and brown sugar in a saucepan.  Cook over medium heat, whisking constantly, until mixture begins to bubble.  Continue cooking, whisking constantly, for 1 minute.  Remove from heat.  Slowly whisk in ¼ C heavy whipping cream until smooth.  Cool caramel in pan for about 15 minutes.  Pour the caramel over the cookie crust, and then return to freezer for 30 minutes until just chilled and set.  You do not want the caramel to fully freeze.

GANACHE:  Place chocolate chips in a glass bowl.  In a saucepan, bring 1 C heavy whipping cream to a simmer over medium-high heat.  Pour the cream over the chocolate chips and let sit 5 minutes, then whisk until completely smooth.  Pour the chocolate over the caramel and freeze for a final 30 minutes, until just set – OR – refrigerate, covered, until ready to serve (approx. 2 hours) 


Before serving, sprinkle a little crushed sea salt on the top of the ganache, then add whipped cream to the top & sprinkles, if you like.


Preheat oven to 300 degrees


1 ¼ C Graham Cracker Crumbs

¼ C Sugar

5 Tbsp Melted Butter

Mix all together and press into a pie pan 


1/3 C Water

1 Stick Butter (1/2 C)

1 tsp Espresso Powder

1 C Dark Chocolate Chips

1/3 C Sugar

1 Tbsp Vanilla Extract

1 pinch Salt

3 Large Eggs

In a medium saucepan, heat the pan over high heat.  Combine the water and butter and bring to a boil. Add the espresso powder and stir until dissolved.

In a medium bowl, add the chocolate, sugar and vanilla and pour the hot butter mixture over it. Whisk until the chocolate is melted and the sugar is dissolved – it should be glossy. Add the eggs and whisk well to combine.

Pour into prepared crust and bake at 300 degrees for 12-15 minutes, or until chocolate is mostly set, but the center jiggles slightly.  

Cool for at least 30 minutes. 



1 cup semisweet chocolate chips

1⁄2 cup (1 stick) unsalted butter

3⁄4 cup white sugar
3 eggs

1⁄2 cup unsweetened Dutch-process cocoa powder 

2 tsp espresso powder (optional)


1 cup semisweet chocolate chips

1⁄2 cup heavy cream

Preheat the oven to 375 degrees.

Prepare an 8-inch non-stick round cake pan by cutting a circle out of parchment paper to fit the bottom of the cake pan, and put inside the pan. Do not skip this step, or the cake will stick.

Spray the inside of the cake pan with a non-stick cooking spray (including the parchment paper and the
sides of the pan).

Make the cake:

Put the butter and 1 cup of chocolate chips in a microwave-safe bowl, and heat for 1 minute. Stir. Continue heating and stirring in 30-second increments until the butter and chocolate are melted and combined.

Put the chocolate and butter mixture in a large mixing bowl. 

Add sugar and espresso powder (if using).

Add the eggs and whisk by hand until smooth.

Add the cocoa powder and mix until well combined.

Pour the batter into the cake pan.

Bake for 20 minutes.

Remove the cake from the oven and let cool for 10 minutes.

Run a knife around the edges of the cake to separate it from the pan. 

Put a large plate upside down on
top of the cake pan, then quickly invert the cake onto a plate.

Peel off and discard the parchment paper. Don't worry if the cake has cracks or the edges crumble - the
chocolate glaze will hide all the imperfections.

Make the chocolate ganache glaze:

Put the heavy cream and 1 cup of chocolate chips in a small pot. 

Heat it over medium heat, stirring every minute, until the cream is hot and the chocolate chips are melted. (Do not allow the cream to boil, reduce heat if necessary). 

Stir the cream and chocolate until it's well combined and smooth.

Glaze the cake:

Spoon the chocolate glaze over the top and sides of the cake. 

Let the glaze cool for 30 minutes at room temperature, then refrigerate the cake for at least 1 hour to set the glaze.


1 stick butter

1/2 C packed brown sugar

4 bananas - peeled, halved and cut lengthwise

1/4 C dark rum

In a large skillet, melt butter over medium-high heat.  Using a wooden spoon, add brown sugar and stir together with the butter until mixed well.  Add bananas and cook until caramelized on both sides.  Move pan from heat and add the rum.  Return pan to heat and light on fire (STAND BACK AND USE A LONG LIGHTER) - Flambe the bananas until the flame dies down and the alcohol cooks out.  Serve immediately over vanilla ice cream and/or slice of pound cake.


1 1/2 C shortening

3 C sugar

2 eggs

1 small can of pumpkin

1/2 C milk

2 tsp cinnamon

1/2 tsp ground clove

1 tsp all spice

6 C flour

2 tsp baking soda

1 tsp salt

Preheat oven to 350 degrees.

Cream shortening and sugar.  Beat in eggs, pumpkin and milk.  Add spices and mix well.  Slowly add flour, baking soda & salt - Blend well.  

Drop by Tablespoonfuls onto cookie sheet for 12-15 minutes.

When cooled, top with icing:

3 tsp whipping cream

1 tsp vanilla

1 3/4 C powdered suagr

1/2 tsp cinnamon

1/4 C butter - melted

Mix all icing ingredients together in a bowl and stir until combined.


3 cups shredded coconut 

1 teaspoon almond extract 

1/8 teaspoon salt 

2/3 cup sweetened condensed milk 

2 egg whites, stiffly beaten 

1 teaspoon cream of tartar 

Dark Chocolate Chips

Preheat oven to 350 degrees F.

In a medium bowl, combine coconut, almond extract, and salt. Mix in condensed milk to form a thick paste. Beat egg whites and cream of tartar until stiff peaks form. Gently fold egg white mixture into coconut mixture. Drop by tablespoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 10-12 minutes or until edges are lightly browned. Dip 1/2 of the cooked & cooled macaroon into melted dark chocolate.

  Yields 12-15 macaroons.


2 1/4 C flour

1 tsp baking soda

1 C (2 sticks) butter, softened to room temperature 

3/4 C packed brown sugar

1/4 C sugar

3.4 oz pkg of instant french vanilla pudding mix

2 eggs

1 tsp vanilla

2 C chocolate chips

Preheat oven to 350 degrees.

Sift together the flour and baking soda - set aside.

In a large bowl, cream together the butter and BOTH sugars.  Beat in the pudding mix until blended.  Stir in eggs and vanilla.  Slowly add flour mixture.  Stir in choc chips.

Drop by rounded Tablespoonfuls onto UNGREASED cookie sheets.

Bake for 10-12 minutes until the edges are light brown.
 Let rest for a minute or two, then transfer to a wire rack to cool.


2 1/4 C flour - divided

1 C (2 sticks) butter - chilled and cut into small pieces + extra for pan

1/2 C powdered sugar + extra to sprinkle/garnish

1/4 C slivered almonds - finely ground

1 tsp grated lemon or lime peel

dash of salt

1 1/2 C sugar

4 eggs

3/4 C fresh lemon or lime juice

1 tsp baking powder

Preheat oven to 350 degrees

Butter 13x9x2 pan

Combine 2 cups flour, 1/2 c powdered sugar, ground almonds, lemon or lime peel and salt in food processor and process until moist clumps form.  Press onto bottom of buttered pan.  Bake until edges are golden, about 20 minutes.

Whisk sugar, eggs, lemon or lime juice, baking powder and remaining 1/4 C flour in a large bowl until well blended.  Pour over hot crust.  

Bake until topping is set and lightly golden, about 25 minutes.  Cool in pan on rack.  Sift additional powdered sugar over top.  Cut into squares. 


4 ounce Ghirardelli White Chocolate Baking Bar (chopped into small pieces

4 large egg yolks, at room temperature

1/3 cup sugar plus additional for carmelizing

2 cup whipping cream

1/2 teaspoon vanilla extract

Preheat oven to 300°F.

In medium bowl, whisk egg yolks with sugar until smooth.

In 2-quart saucepan, bring whipping cream to a simmer over medium-high heat.

Add white chocolate to simmering whipping cream.

Turn off heat and whisk until white chocolate is melted.

Add white chocolate mixture to egg yolk mixture whisking continuously to prevent eggs from scrambling.  Whisk until smooth.  Add vanilla.

Pour into four ramekins or custard cups.

Place cups in 13" x 9" baking pan or broiler pan. Add enough water so cups sit in 1 to 1 1/2 inch of water.

Bake until set, about 45 minutes

Remove from oven and sprinkle additional sugar (however much you like here, I use a lot to make the whole top carmelized and crunchy good!)

Broil for another 4-5 min or until desired level of browness (a deep golden brown is optimal)

Can be served warm, at room temperature, or refrigerate overnight.


1 stick butter - room temperature 

1/2 C sugar 

1C brown sugar - firmly packed  

2 eggs 

1.5 oz. milk (less than a 1/4 cup) 

1 tsp vanilla extract 

1 C all purpose flour 

1/4 tsp salt 

1 tsp baking soda 

2 3/4 C oats 

2 C butterscotch chips 

Preheat oven to 375 degrees 

Combine dry ingredients and set aside.  

Cream butter with both sugars until smooth.  Beat in eggs and milk.  Stir in vanilla.   Add dry ingredients and chips until mixed.  

Drop by teaspoonful onto UNGREASED cookie sheets and bake for 9-12 minutes until edges are slightly brown.  

Let cool 1-2 minutes before transferring to cooling rack.



24 Oreo cookies-place in food processor and crush to crumbs

4Tablespoons salted butter-melted in microwave


32 ounces Philadelphia cream cheese, softened

1⅓ cups confectioner's sugar

3 Tablespoons unsweetened cocoa powder

4 eggs

10 ounces Ghirardelli bittersweet chocolate, chopped

Chocolate Ganache:

¾ cup heavy cream

6 oz. Ghriardelli bittersweet chocolate,chopped

1 Tablespoon granulated sugar


Preheat oven to 350 degrees F,

Mix oreo crumbs and melted butter and press into bottom of 9 inch springform pan.

Bake for 8 minutes. (I did have some butter seep out of my pan-just wiped it with a towel) Let cool.


Melt the chocolate in the microwave and let cool.

Beat cream cheese.

Add sugar and cocoa until smooth.

Add eggs one at a time on low.

Scrape down the sides of the bowl as needed.

Pour in the cooled, melted chocolate on low to blend.

Pour this over the crust and spread evenly.

Bake about 70 minutes.

Cool 5 minutes.

Drag a thin knife around the sides and chill in fridge over night.


Combine all the ingredients in a microwave safe bowl and heat until melted, stirring smooth.

Remove the sides of the springform and pour on the ganache allowing it to run down the sides a bit.

Top with huge, chocolate curls if desired!


2 (8 ounce) packages cream cheese, softened

1 cup white sugar

1 teaspoon Mexican vanilla extract

2 (8 ounce) cans refrigerated crescent rolls

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 cup butter, room temperature

1/4 cup honey

Preheat an oven to 350 degrees 

Prepare a 13x9 inch baking dish with cooking spray.

Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. 

Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. 

Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. 

Remove from the oven and drizzle with honey. 

Cool completely in the pan before cutting into 12 squares.


16oz. (1  package)  light or golden brown sugar

2 cups SELF-RISING flour

1 stick butter, softened, plus more for greasing - ROOM TEMPERATURE

3 eggs, beaten

1 tablespoon vanilla extract


1 cup sweetened flaked coconut

2 cups pecans, chopped

1 cup semisweet chocolate chips

Preheat the oven to 350 degrees F. 

Lightly grease a 13 by 9-inch baking pan.

In a large bowl, mix together the brown sugar, flour, and butter. 

Add eggs and vanilla and stir well. 

Fold in optional ingredients: coconut, pecans, and/or chocolate chips until well combined. 

Spread the batter evenly in the prepared pan and bake for 30-35 minutes, or until a toothpick inserted through the middle comes out clean. 

Cool the cake completely in the pan before cutting it into squares.


 1 package of cake mix - any flavor

 1  container of frosting - any flavor

 1 bag of chocolate chips - any flavor

Prepare the cake mix according to package directions using any of the recommended pan sizes. 

When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.

Melt chocolate chips in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

Use a melon baller or small scoop to form balls of the cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.


***This recipe takes a minimum of 8 hours to set up***

1 tube (16.5 oz.) refrigerated sugar OR chocolate chip cookie dough

1 package (8 oz.) cream cheese, room temperature OR Microwave for 45 seconds on 50% power

1 cup powdered sugar

1 carton (12 oz.) cool whip, divided

3 cups COLD milk (2% or whole vitamin D)

2 small packages (3.5 avg. each) INSTANT pudding mix – *you choose the flavors*

Preheat oven to 350 degrees

Let cookie dough stand at room temperature for 10 minutes to soften.  

Press into ungreased 13x9 pan.  

Bake at 350 for 15 minutes, or until golden brown.  Cool on a wire rack.

In a large bowl, beat cream cheese and powdered sugar until smooth.  Fold in 1 ¾ cups cool whip, spread over semi-cooled crust.

In another large bowl, whisk COLD milk and pudding mixes for 2 minutes.  Spread over cream cheese layer.  Top with remaining cool whip.

Cover and refrigerate for 8 hours or overnight until firm.

***I use Sugar Cookie Dough and for the pudding flavors, I use 1 Cream Cheese and 1 Caramel, but really any combination (or 2 of the same) is fine.  Get creative.


1-3/4 cups graham cracker crumbs

1/3 cup butter, melted

1-1/4 cups sugar, divided

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup  Sour Cream

2 tsp. vanilla

3 eggs

1 can (21 oz.) pie filling (any flavor) REFRIGERATED - optional

Preheat oven to 350°F.

Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.

Beat cream cheese and remaining sugar in large bowl with mixer until blended. 

Add sour cream and vanilla; mix well. 

Add eggs, 1 at a time, beating on low speed after each addition just until blended. 

Pour over crust.

Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. 

Refrigerate cheesecake 4 hours. 

If using pie filling, top the cheesecake with refrigerated pie filling before serving.


3oz package Jell-O - any flavor

1/2 C Warm Water

12 Large Marshmallows

Lightly spray an 8" square pan with non-stick spray.

Dissolve warm water and Jell-O in a large bowl and microwave for 1 minute.

Add marshmallows to Jell-O mixture, stir to coat and return to microwave for 90 seconds, until marshmallows are puffed and melted.  Whisk until marshmallows are completely dissolved.

Pour into prepared pan.

Refrigerate until well set, they should be very firm and easy to handle.

Loosen edges with a knife.  

Starting at one end, roll up tightly and remove from pan. 

Cut into spirals & enjoy!

***My kids love this recipe***


2 small, very ripe Bananas

32oz. container plain Greek Yogurt

2 heaping Tbsp. Peanut Butter

2 Tbsp. Honey

Mash bananas until smooth.  Add greek yogurt, peanut butter and honey and whisk until combined.

Spoon into containers you plan on freezing.  

Place in freezer until your pup is ready to enjoy!


Dry Ingredients:

1 C Sugar

1 1/2 C Flour - sifted

1 tsp Baking Soda

3 Tbsp Cocoa

1/2 tsp salt

Wet Ingredients:

1 Tbsp Vinegar

1 tsp Vanilla Extract

5 Tbsp Vegetable Oil

1 C Cold Water


3 Hershey Candy Bars (1.55 oz each) 

Preheat oven to 350 degrees

Sift dry ingredients together into a lightly greased glass 8"x8" pan.

In a small bowl, mix together the wet ingredients and add into the center of the dry ingredients, mixing thoroughly with a fork (if using a metal pan, be careful, the fork may scratch your pan)

Bake at 350 degrees for approx. 30 minutes, until a toothpick comes out clean (in the center).

Cool for 15 minutes.

Break up Hershey Bars and put on top of the cake.  Allow to melt and then spread to cover.


1 quart Heavy Whipping Cream

14 oz. Bittersweet Chocolate - melted

Using a mixer, whip the cream until soft peaks form.

With a rubber spatula, gently fold in approx. 1/3 of the melted chocolate.  

Add the remaining melted chocolate and gently mix only until combined, as you will deflate the cream if you over mix.

Pour into cups and serve.


2 C Semi-Sweet Chocolate Morsels

1/2 C (1 stick) Butter - cut into pieces

3 Eggs

1 1/4 C Flour

1 C Sugar

1/4 tsp Baking Soda

1 tsp Vanilla Extract

OPTIONAL - 1/2 C Chopped Walnuts

Preheat oven to 350 degrees.

Lightly grease a 13" x 9" pan.

In a large heavy saucepan over low heat, melt 1 C chocolate morsels and butter, stir until smooth. 

Remove from heat.

Add eggs, stir well. 

Add flour, sugar, baking soda and vanilla.  Stir well.

Stir in remaining 1 C chocolate morsels (and nuts, is using).

Spread into a greased 13" x 9" baking pan. 

Bake at 350 degrees for 18-22 minutes, check at 15 minutes, until a toothpick inserted into the center comes out clean.  (Be careful not to over cook, or the brownies will not be soft & chewy) 

Cool in pan & cut into squares.



1 box yellow cake mix

1 stick butter, melted

1 egg

Mix together and pat into a greased 13" x 9" pan.


8 oz. cream cheese - softened

2 eggs

2 3/4 C powdered sugar (approx. 3/4 box)

Beat all ingredients together for 3 minutes.  Pour over dough.

Bake at 350 degrees for 35-40 minutes.

Sprinkle with powdered sugar while still warm.

Cut into squares or bars.



2 pieces of raw pie dough


1  Can of Dole’s Crushed Pineapple

1/3  Cup of Sugar + extra for the top 

1/8  Cup of Flour 

1 1/2  Tbsp cold butter  

Preheat oven to 425 degrees

In a large bowl, make the filling by mixing all of the filling ingredients together.

Pour mix into a prepared pie pan and dot with butter.  Cover with a solid piece of pie dough or use strips of dough.  Seal the edges and then lightly sprinkle the top with granulated sugar.

Place a piece of aluminum foil on top of the pie. 

Bake in hot oven (425 degrees) for 35 minutes or longer until the center of the pie crust is golden. 

A NOTE FROM BOOB HERSELF:  "I have made this pie with Splenda for diabetics, but in actuality, the flour and fruit ultimately all turn to sugar, so I say, why bother to modify.  Also, you will have to play with the recipe.  I have made it over the years and the amounts are estimates. It is hard to go wrong with the amounts that I have given you."


1/2 C (2 sticks) butter - room temperature

1 C sugar

1 egg

1 1/2 C flour

1 1/2 tsp baking soda

2 Tbsp cornstarch

1/2 tsp salt

Coarse sugar for sprinkling the top

Preheat oven to 350 degrees.

Line 2 cookie sheets with parchment paper.

In a large bowl, beat the butter and sugar until smooth.  Add in the egg and mix well.  Add in the flour, baking soda, cornstarch and salt.  Mix until well combined.

Scoop into balls, using a 1/3 C measuring cup.  It should equal 6 even balls of dough.

Place 3 dough balls on each cookie sheet, leaving enough room for them to spread.  Slightly press down and sprinkle sugar on top.

Bake 12-15 minutes, or until lightly browned around the edges - Watch them carefully, checking every minute or so after 12 minutes.  DO NOT OVER BAKE!  They should be very soft when they come out of the oven, but they will set up as they cool.


2 sticks butter - softened

2 C flour

1 Tbsp vanilla extract

1/4 C sugar

Preheat oven to 350 degrees.

With a mixer, cream butter, sugar and vanilla.  Slowly add flour.

Place dough balls on a cookie sheet.

Bake at 350 degrees for 10 minutes.

Immediately remove from cookie sheet and cool on a wire rack.


3/4 C flour

1 tsp baking powder

1 (3 oz) package Cook & Serve vanilla pudding mix

3 Tbsp butter - softened (room temperature)

1 egg

1/2 C milk

2 (15 oz) cans of sliced peaches in 100% juice - drained; Reserve 3 Tbsp juice

1 (8 oz) package cream cheese - softened (room temperature)

1/2 C + 1 Tbsp sugar

1/2 tsp cinnamon 

Preheat oven to 350 degrees

In large bowl, with a wooden spoon, combine flour, baking powder, pudding mix, butter, egg and milk.

Pour batter into a lightly greased 9" glass pie plate.

Lay peaches on top of dough.

In a bowl, beat  cream cheese, 1/2 C sugar and reserved peach juice until creamy and well combined.

Drop cream cheese mixture in dollops over peaches and swirl around to spread over peaches.

In a small bowl, combine remaining sugar and the cinnamon.  Sprinkle over top of pie.

Bake 35 minutes, checking at 30 minutes, or until toothpick inserted in center comes out clean.

***You may have to place a cookie sheet on the rack below the pie to capture overflow.


2 cup frozen pineapple (ideally Dole brand)

1/3 cup coconut milk (or any milk of your choice)

3 tablespoon granulated sugar

1 teaspoon lemon juice

1 teaspoon lime juice

1 pinch salt

Pineapple slices, for garnish (optional)

In a food processor, add frozen pineapple, milk, sugar, lemon juice, lime juice, and salt. 

Blend ingredients until smooth and there are no more pineapple chunks, about 3-5 minutes.

Serve Dole whip immediately in festive glasses with straws or dessert spoons. 

If you’d like whip to be firmer, freeze for 30 minutes, then serve.


2 1/2 C flour 

1 1/2 C sugar 

1 tsp salt 

1 tsp baking soda 

1 tsp cocoa  

1 1/2 C oil 

1 C buttermilk 

2 eggs 

2 Tbsp red food coloring 

1 tsp vanilla 1

tsp white vinegar 

Preheat oven to 350 degrees. 

In a large bowl, mix flour, sugar, salt, baking soda and cocoa until well blended.  Set aside. 

In a another large bowl, (I use the Kitchen Aid Mixer Bowl) mix oil, buttermilk, eggs, food color, vanilla and vinegar - Beat on Low, just until combined.  

Slowly add dry ingredients to wet mixture, beating on Low, just until combined - DO NOT OVER BEAT!

Spoon batter evenly into GREASED "6 Large Muffin/Cupcake Pan" until level.  

Bake at 350 degrees for EXACTLY "32" MINUTES. 

***If you want to use a 12 cupcake pan, GREASE the pan and spread the batter evenly amongst the cups and Bake at 350 degrees for EXACTLY "22" MINUTES.

Remove cupcakes from pan and allow to cool on wire rack. 

When cooled - top with my Cream Cheese Frosting


1 lb. (16 oz.) Cream Cheese - softened to room temperature

2 sticks (1 C) Butter - softened to room temperature

1 tsp Vanilla

4 C Powdered Sugar

In medium bowl, blend cream cheese, butter and vanilla thoroughly.  

Gradually beat in powdered sugar until frosting is smooth and spreadable. 


1/2 C peanut butter - creamy works best

1 stick (1/2 C) butter

2 C sugar

1/2 C cold milk

3 1/2 C quick cooking oats

1 Tbsp vanilla extract

In a heavy bottomed pot over high heat, bring butter, sugar and milk to a rolling boil.  Stirring often. Once boiling, cook for 1 minute while stirring.

Remove pot from heat and mix in peanut butter, vanilla and oats.

Use a scoop to drop your cookie mixture onto a piece of parchment paper and let cool until firm.


For the Cookie Dough:

1 stick (1/2 cup) unsalted butter, softened to room temperature

¾ cup light brown sugar, packed

1 teaspoon vanilla extract

2 cups all-purpose flour

1 (14 oz) can sweetened condensed milk

2 cups mini chocolate chips

For the Ganache:

1 cup semi-sweet chocolate chips

¼ cup heavy cream

Start by lining a 9×9-inch or 8×8-inch square pan with a sheet of parchment paper, making sure that the edges of the paper are large enough to extend up the sides of the pan. Set aside.

In the bowl of a stand mixer, beat together the softened butter and brown sugar until light and fluffy. 

Add vanilla and mix until well combined.

With the mixer on a low speed, alternate adding in the flour and the sweetened condensed milk until all of it has been added and the mixture is completely blended. 

Fold in the mini chocolate chips by hand until evenly blended.

Press the cookie dough into the prepared pan and press down to spread the dough evenly to the edges. (I found it helpful to put a piece of plastic wrap over the dough while I pressed down.)

Cover the cookie dough with plastic wrap and refrigerate until firm – at least 3 hours or overnight.

The next day, prepare the ganache at least a few hours before serving. 

In microwave safe bowl, combine the chocolate chips and cream. 

Heat on high for one minute and stir the chocolate chips and cream together. 

Continue heating in 30 second increments and stirring after each until the chocolate chips are fully melted and combined with the cream.

Pour the ganache over the cookie dough bars, spreading evenly to the edges of the bars.

Chill the bars for a least one hour or until the ganache is set.

When ready to serve, carefully pull up on the edges of the parchment paper and remove the chilled cookie dough from the pan. Using a long knife, cut the dough into bite-sized bars and serve.