Desserts

Cake Balls (courtesy of www.bakerella.com)

1 box of cake mix (your choice)
1 can cream cheese frosting
1 package of baking chocolate (white or milk chocolate)

Bake cake according to package instructions in a 9 X 13 dish. Let cake cool completely and then crumble into pieces and place into a big bowl. Mix in the whole container of the cream cheese frosting. Roll into quarter-size balls and chill in fridge or freezer. Melt baking chocolate and dip balls into chocolate, completely covering them using a spoon, tapping off any extra chocolate. Place on wax paper to dry. Enjoy!



Can I say yummy? This recipe looks abosolutely divine!

Picture and recipe from The Pioneer Woman (www.thepioneerwoman.com)

Individual Raspberry Cobblers
Makes 24 cobblers
2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling
Preheat oven to 350 degrees
Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.

Not Yo' Mama's Banana Pudding-Paula Deen's Recipe
I have to say this is the best tasting banana pudding around!!

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed

Line the bottom of a 13 by 9 by 2-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 handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies.

Refrigerate until ready to serve.

Snickerdoodles (My fave cookie!)
1 1/2 cups white sugar
1 cup shortening
2 eggs
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda 2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.

In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.

Mom's Impossible Pie
My mother's recipe....a family favorite!

4 eggs, beaten
1/2 cup self rising flour
1 tbsp vanilla flavoring
1 (7 oz) pkg of coconut flakes
1 & 3/4 cup sugar
2 cups milk
1/2 stick of butter/margarine

Beat eggs in a bowl. Mix sugar and flour in another bowl then add to the egg mixture. Add all other ingredients and stir. Put in a 9" greased baking pan and bake at 350 F for 30-40 minutes.

Pineapple Upside-Down Cake
1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
3 cups pineapple slices
1 & 1/2 cups all-purpose flour
1 & 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 tsp vanilla extract
3/4 cup milk

Preheat the oven to 350 degrees F. In a small bowl, stir together the melted butter and the brown sugar; spreading the mixture evenly into a well buttered 9-inch round cake pain. Pat the pineapple very dry between several sheets of paper towel and arrange it evenly on top of the sugar mixture.

Sift together the flour, baking powder, salt, and cinnamon.

In a large mixing bowl, cream the softened butter with thesugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.

Place the pan in the middle of the oven and bake for 45-55 minutes, or until a tester comes out clean (toothpick). Let the cake cool in the pan on a rack for 15 minutes. Run a knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.

Key Lime Pie
4 whole eggs
4 egg yolks
1 cup granulated sugar
1 cup key lime juice
11 tablespoons butter
1 9-inch pre-baked pastry shell (or make your own pie crust)

In a large heat-proof bowl, whisk together the whole eggs, egg yolks, sugar and key lime juice. Set bowl over a large pan of simmering water. Whisk until mixture becomes very thick, about 10 to 12 minutes.
Remove bowl from heat and whisk in butter a little at a time.
Cover surface of mixture with plastic wrap. Let cool at room temperature for 30 minutes.
Pour into pie shell. Refrigerate at least 4 hrs or overnight.