Country Apple Dumplings

So, I got this recipe from Allrecipes.com and have to say it is one of my most requested.  The best part about it??  IT IS SO EASY!  And you know what the secret is?  A can of Mountain Dew.  And THAT, my friends, automatically makes it a WT recipe.

So worthy.

Country Apple Dumplings

INGREDIENTS

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew (or other citrus soda, like Mellow Yellow or even Squirt would work) over the dumplings.

4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Serve with cool whip, ice cream or just eat it straight out of the pan like my husband does :) 

Monkey Muffins

I am going to take no credit for these balls of buttery goodness topped with sweetened condensed milk (yes, read that again...YUM!).  You can see the original recipe with pictures at The Pioneer Woman

Like Monkey Bread, but personalized and even gooier.  Mine are in the oven right now.

INGREDIENTS

• Refrigerated Biscuit Dough, Cut Into Thirds.....**I did the large ones and cut them into fourths (She also says you can used leftover bread dough, but we're white trash, we use dough from a can that pops)
• Butter
• Sugar
• Ground Cinnamon
• Sweetened, Condensed Milk

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon. **She originally says "a scant" (meaning a little less than) a tsp of sugar per cup...to be a little more healthy ;)

3. Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

4. Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.

5. Bake for 15 minutes, or until golden and bubbly.

6. **My Favorite Part**  Remove from oven and immediately drizzle plenty of SWEETENED CONDENSED MILK over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

 7. Scoop out with a spoon and serve to hungry humans.

Apple Cake and Butter Sauce

My friend found this in a Taste of Home magazine and served it at a baby shower.  This stuff is heavenly. 

INGREDIENTS
Cake:
1/2 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 teaspoon ground nutmeg
4 large Granny apples, peeled and grated

Butter Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup half-and-half or cream
1/2 tsp vanilla (optional)

DIRECTIONS
1. In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to the creamed mixture. Stir in apples.

2. Pour into a greased 13x9-in. square baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.

3. Meanwhile, in a saucepan, melt butter. Stir in sugars and cream. Bring to a boil over medium heat, stirring constantly. reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Serve over warm cake.

Pumpkin Cobbler

My sister mentioned pumpkin cobbler on her blog the other day and my mouth started watering.  It is that time of the year, and this is one of my favorites. 

INGREDIENTS
1 package yellow cake mix  (save 1 cup for topping)
1 egg
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
2 tsp pumpkin pie spice (or your choice of spices, such as cinnamon and nutmeg)
1/2 cup white sugar
2/3 cup evaporated milk

Topping:
1 cup yellow cake mix (dry)
3/4 cup white sugar
1/2 cup butter, softened

DIRECTIONS

1. Preheat oven to 350 degrees

2. Combine all but 1 cup of the cake mix, 1 egg, and melted butter and press into 9x13 pan

3. Mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.

4. Combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.

5. Bake for 45-55 minutes (do not overbake...should have a slight jiggle.)

EAT!  This is awesome warm or cold, with Cool whip, ice cream, or plain.  I saw a recipe that "frosted" it with a cream cheese/cool whip spread, which sounds heavenly!  I'll have to try that and will update if I think it's worth the extra effort.

Strawberry Shortcut Cake

Saw this on an old college friend's wife's blog (did you follow that?) and it seriously is right up my alley: strawberries, marshmallows and jello BAKED!  And it's magic...the marshmallows and batter go on the bottom but end up on top, amazing! :)  Have fun and enjoy!

INGREDIENTS

1 Cup of Mini Marshmallows
2 Cups (2 10 oz pkg) Frozen, sliced strawberries and syrup. completely thawed
1 Pkg(3oz) Strawberry Jello
2 1/4 Cups Flour
1 1/2 Cups Sugar
1/2 Cup Shortening
3 tsps Baking Powder
1/2 tsp Salt
1 Cup Milk
1 tsp Vanilla
3 Eggs

DIRECTIONS

1. Grease bottom of 9 x 13 pan and sprinkle marshmallows evenly over the bottom of the pan and set aside

2. Thoroughly combine completely thawed strawberries and syrup with dry Jello. Set aside

3. In large bowl, combine remaining ingredients. Blend at low speed until moistened. Beat for 3 minutes at medium speed, scraping sides occasionally.  Pour batter evenly over the marshmallows.

4. Spoon Strawberry mixture evenly over batter.
 

5. Bake at 350 degrees for 45-50 minutes, or until golden brown and a toothpick comes out clean.

 

6. Serve warm or cool with either ice cream, or whipped cream. YUM!

Chocolate Cake in a Mug

This is a from a good family friend and sounds DIVINE! I have made something similar and I'm sure this will not disappoint.  Perfect for our Fiesta ware mugs.  Thanks, Kelly!

Enjoy!

INGREDIENTS:

1 large coffee mug

4 tbsp flour

4 tbsp sugar

2 tbsp unsweetened cocoa

1 egg

3 tbsp milk

3 tbsp vegetable oil

small splash of vanilla

3 tbsp chocolate chips (optional)

DIRECTIONS:

Spray mug with cooking spray, then mix together all the ingredients in the mug, in the order given: first mix all dry ingredients, add egg and mix, then milk, oil and vanilla and mix well. Stir in chocolate chips. Place mug in microwave, and cook on high for 3 minutes (more or less depending on your microwave). The cake will rise over the top of the mug, but don't be alarmed. It will not overflow. Allow to cool a little then eat it with a spoon directly from the mug, or tip out onto a plate.

Butterscotch Bread Pudding

Breakfast...dessert....snack....whatever.

Just try it, it is YUMMY!

INGREDIENTS

1 loaf day-old bread, torn into small pieces
4 cups milk
2 cups brown sugar
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips

DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

2.In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.

3.Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

**Given to me by a friend

Chocolate Scotcheroos

Peanut butter flavored Rice Krispie treats that are heavenly, chewy goodness!!  And actually much easier to make than the regular Rice Krispie treats.

INGREDIENTS


1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips

DIRECTIONS
1. Grease a 9x13 inch baking pan.

2. In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix with the rice cereal until evenly coated. Press the mixture into the prepared pan.

3. In a saucepan, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set (about 45 minutes), then cut into bars and store in airtight containter.

Homemade Oreos a.k.a. Whoopie Pies

Every small-town Mormon cookbook I have has this recipe (or one like it) at least twice...it's one of those "staples" and I love it!

Also good with a Red Velvet or Spice Cake Mix



INGREDIENTS

Cookies:
1 (18.25 ounce) package devil's food cake mix
2 eggs
1/2 cup butter, softened

Filling:
1 (8 oz) package cream cheese, softened
1 stick (1/2 cup) butter, softened
2 cups powdered sugar
1 tsp. vanilla
DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C).

2. Blend the cookie ingredients together with a pastry blender until mixed.

3. Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.

4. Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (beat together the above frosting ingredients) between two cookies, putting bottom sides together.

Store in airtight container in the fridge

Dead Serious Salad

Seriously....

INGREDIENTS
1 (8 oz.) tub of Cool Whip
2 Snickers bars cut up into small pieces
(or 8-10 fun size cut up)
1-2 apples (your choice) cup up into small pieces

DIRECTIONS:

1. Mix together

2. Eat.

3. Yum.  Serious. 

And I repeat....Cool Whip, Snickers and apples.  Done.

Chocolate Chip Cookie Peanut Butter Bars

I don't really like the traditional Peanut Butter bars (not really a peanut butter and chocolate fan....I gag everytime I eat a Reese's Peanut Butter cup, but for some reason, I always take a bite thinking I might like it this time.  Wrong every time.)   This is not the traditional PB Bar recipe.  It has a chocolate chip cookie dough crust, then the peanut butter layer, and chocolate.   Still somewhat classic, but with a yummy twist.

INGREDIENTS
1 roll (16.5 oz) refrigerated chocolate chip cookies

1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup crunchy peanut butter
1 teaspoon vanilla
3 egg yolks
1 bag (12 oz) semisweet chocolate chips (2 cups)

DIRECTIONS
1 . Heat oven to 350°F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press dough evenly in bottom of ungreased pan to form crust. Bake 10 minutes


2 . Meanwhile, in medium bowl, mix condensed milk, peanut butter, vanilla and egg yolks until smooth.

3 . Spoon milk mixture evenly over partially baked crust; carefully spread. Bake 20 to 25 minutes longer or until set.

4 . Sprinkle with chocolate chips; let stand 3 minutes to soften. Spread chocolate evenly over top. Cool completely, about 1 1/2 hours. Refrigerate 30 minutes to set chocolate. For bars, cut into 6 rows by 6 rows.

Peaches & Cream Pie

Our friend Margo brought us the most heavenly pie a couple weeks ago.  I LOVE fruit.  Since I was 5, you ask me what my favorite food is, and I have always said fruit. I'll be honest, though, I am not so much a fruit pie fan, until I tasted this.  I requested the recipe thinking it might be a bit too gourmet for the site, but Margo pulled through for me!  Frozen pie shells, TANG and Cool Whip....it will be a classic!!  Thank you, thank you!

RECIPE:

2-pre-cooked pie shells (I don't make pie crust so I use the Marie Calendar's frozen shells), cooled.


Glaze:
1 Tbsp. Corn Starch
1 1/3 c. H20
1/2 c. Sugar
6 tsp TANG (Yup its white trash too!)
2 tsp lemon juice

Combine, bring to boil. Boil for 1 min. Cool completely.

Filling:
1 8-oz package cream cheese
1 small tub cool-whip
1/2 c. Sugar
Mix together and spread in bottom of pie crust.

Layer sliced fresh peaches and top with glaze.

Oreo Ice Cream Cake

So, my roommates in college made this for a group date and I still have dreams about it. So yummy!! And SOOO easy, no baking, no mixing, just wonderful. This is the recipe according to Paige, and I couldn't have said it better....

"INGREDIENTS

1 box vanilla ice cream

oreos

hot fudge

caramel

cool whip

DIRECTIONS

Throw lots of Oreos in zippy bag and crush with rolling pin or whatever works. Cover bottom of 9x12 pan with half of the oreos and smush flat. Drizzle some caramel and hot fudge over Oreos.

Pull open the ice cream box and cut ice cream into approx. 1-1 1/2 inch slices. Place on top of oreos in pan in single layer. Drizzle hot fudge and caramel on ice cream.

Top off the ice cream with the rest of the oreos, then cool whip. To make it pretty, sprinkle a few oreo crumbs on top of the cool whip. Freeze a while before serving so it firms up.

That's essentially it. It would also be yummy with mint ice cream. Sort of like Asphalt Pie from Winger's. Mmmm. OR use graham crackers instead of oreos and strawberries instead of fudge and caramel. Man, I'm getting lots of ideas from this. And I'm getting really hungry too."

ENJOY!

And, thanks Paige! This is making me hungry, too, and somewhat nostalgic....miss you girls!

Cake Balls

So, apparently in my quest for the best cupcakes I have been missing out on this new obsession! They are like truffles, but a bit more cakey, and of all varieties. You can try dozens of flavors, and since they are bite-sized, even more reason to have a few options!

INGREDIENTS*** (See below)
1 (18.25 ounce) package cake mix
1 (16 ounce) container prepared frosting
1 (3 ounce) bar flavored confectioners coating OR 1 bar of almond bark

DIRECTIONS

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. Let cake completely cool and then crumble it into a large bowl (I do cut off the edges to make the consistency smoother)

2. Stir in the frosting until well blended with a fork.

3. Form balls about the size of a melon scooper (If you chill the mixture before forming the balls, you can use a scooper, I just don't like waiting any longer than I have to)

4. Put balls on wax paper on a cookie sheet. Chill in fridge or freezer long enough to toughen them up

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

6. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

OPTIONAL: Decorate with coconut, sprinkles, toffee, drizzled chocolate, whatever!!

***The default recipe calls for chocolate cake, chocolate frosting and chocolate coating, but mix it up all you want!

Suggestions:
- Red Velvet cake w/cream cheese frosting dipped in chocolate
- Strawberry cake w/strawberry frosting dipped in white chocolate
- Chocolate cake w/vanilla frosting dipped in your choice of chocolate (top with a little bit of Oreos for a cookies and cream touch)
- German chocolate cake w/coconut frosting dipped in chocolate
- Strawberry cake w/vanilla frosting dipped in chocolate
- Lemon cake w/lemon frosting dipped in white chocolate
- Chocolate cake w/chocolate frosting dipped in a mint-flavored chocolate and topped with crushed Andes mints (Yummy!)
- Funfetti cake w/vanila frosting and sprinkles dipped in white chocolate and topped with more sprinkles

As you can see, the options are endless!

ENJOY!

Chocolate Chip Cookie Dough Cupcakes

WOW!! Do these not look so good? Have fun with this recipe!  Definitely a yummy surprise. Somebody remember to serve these at my funeral when I die. I don't want funeral potatoes and pork & beans served at my funeral, they may be white trash, but they are gross. I make white trash taste good! :)

**For those concerned about this recipe's origin, a friend told me about the recipe on allrecipes.com....not sure where they got it, and I don't care, it's fun, yummy and worth sharing!!

INGREDIENTS

Prepared cookie dough

1 (18.25 ounce) box yellow cake mix (You can also use chocolate, if you'd like)
1 1/3 cups water
1/3 cup canola oil
3 eggs

DIRECTIONS

1. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 18-20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Be sure not to overbake...you want the cookie dough gooey, not cooked.

Frost them as you like!

Chocolate Cake in a Mug

This is a from a good family friend and sounds DIVINE! I have made something similar and I'm sure this will not disappoint. Thanks, Kelly!

Enjoy!

INGREDIENTS:
1 large coffee mug
4 tbsp flour
4 tbsp sugar
2 tbsp unsweetened cocoa
1 egg
3 tbsp milk
3 tbsp vegetable oil
small splash of vanilla
3 tbsp chocolate chips (optional)

DIRECTIONS:
Spray mug with cooking spray, then mix together all the ingredients in the mug, in the order given: first mix all dry ingredients, add egg and mix, then milk, oil and vanilla and mix well. Stir in chocolate chips. Place mug in microwave, and cook on high for 3 minutes (more or less depending on your microwave). The cake will rise over the top of the mug, but don't be alarmed. It will not overflow. Allow to cool a little then eat it with a spoon directly from the mug, or tip out onto a plate.

Caramel Corn Pops...not the cereal pops, the white trash pops! :)

This is a Utah-Mormon staple and is seriously the most addictive snack/treat ever! The corn pops* called for in the recipe are in a big bag and kind of look like Cheetos Puffs, but they are yellow and yummy. Kind of like caramel corn, but puffy and chewy, no annoying kernels.

If you're out of state, I don't know if you can find these things. Someone told me Wal-Mart carries them, but we're not sure where. *Just as a reference, they are the Barrel o' Fun brand Corn Pops.

1 (18 oz.) bag Corn Pops or Kettle Pops (look in the Potato Chip/Popcorn section of your store)
2 cup brown sugar
1 square butter (1/2 cup)
1 tsp. vanilla
1 1/2 cup light corn syrup
2 Tbsp. water
1/2 teaspoon baking soda

Bring butter, brown sugar, corn syrup, vanilla and water to a medium boil. Stir continuously. Boil for 1 to 1 ½ minutes. Remove from heat. Add baking soda, coating will puff up. Pour over corn pops or kettle pops; toss. Enjoy!

Cookie Monster Salad

Anything that involves Cool Whip and instant pudding is totally white trash, but I can't resist. This salad is a complete indulgence, and even good with the "sugar free" stuff. It almost tastes like fluffy cake batter, or (with the blueberries) muffin batter. Oooh, my mouth is watering. Enjoy!

INGREDIENTS:
2 small boxes instant vanilla pudding
2 cups buttermilk
1 (16 oz) tub of Cool Whip
2 cans mandarin oranges
1 large can pinapple tidbits
1/2 package of fudge striped cookies

DIRECTIONS:
1. Mix pudding and buttermilk until well blended. Add Cool Whip.

2. Dump fruit in and stir

3. Crumble cookies and stir in just before serving

Tips: I added some canned blueberries and it was YUMMY!! Also, you can make the night before, just wait to add the cookies until right before you serve.

Better Than Sex Cake

There's no other way to describe it, it's amazing. So, here's the recipe, in all of its glory.

INGREDIENTS
1 box Devil Food's cake
1 can of sweetened condensed milk
1 small jar of butterscotch topping
*1 cup toffee bits (found by chocolate chips)
*1 cup mini chocolate chips
1 (12 oz) tup of Cool Whip, thawed

(*I'm hearing that the toffee bits are a "seasonal item," I don't know why, usually I just get a bunch to have on hand. Anyway, if you can't find toffee bits, you'll just want to crush up four Heath or Scor bars and use the crushed pieces instead of the toffee bits and mini chocolate chips.)

DIRECTIONS

1. Bake cake as directed

2. As soon as you pull the cakes out of the oven, poke holes all over using the end of a wooden spoon or fork (I personally like the bigger holes...with my wooden spoon, they are about the size of your pinkie)
3. Pour the sweetened condensed milk all over the cake and even out with spatula

4. Repeat that step with the butterscotch topping, reserving just a little bit to drizzle on the finished cake

5. Sprinkle toffee bits and chocolate chips or crushed up candy bars all over cake and then let cool for 15 minutes (reserve some bits and chocolate for the top)

6. Chill in refrigerator for at least an hour

7.  Spread Cool Whip on cake, sprinkle some mroe toffee/chocolate pieces on top, and drizzle the butterscotch and chocolate syrup for a beautiful presentation and enjoy!

Just so you know, it's even better the next day...YUM, YUM!

Sticky Buns

This is a Utah Classic that our good friend Margo introduced to us. Prepare at night and bake first thing in the morning for a breakfast treat!

INGREDIENTS:
16 or so frozen rolls (I buy the bag of Rhodes from Costco)
1 cup sugar
1/2 cup butter
2 tbls. light corn syrup

DIRECTIONS:
1. Place rolls in a lightly greased bundt pan

2. In small saucepan, heat brown sugar and butter just until melted

3. Remove from hear and stir in corn syrup

4. Poor over rolls - cover and let rise overnight

5. In the morning, back uncovered at 350 degrees for 20 minutes

TIP: Let cool for about 15 minutes and then dump into a big bowl or pan so the syrup mixture coats all of the rolls

Also, I have seen a recipe just like this that suggests you sprinkle a package of Butterscoth Jell-o pudding (Cook and Serve) on top of the rolls before you let them rise for a little extra flavor. Yum, yum!