Momz Recipeeze

INGREDIENTS 1 crust refrigerated pie dough 1⁄4 cup sugar 1⁄2 teaspoon ground cinnamon 2 lbs golden delicious apples, peeled, cored, and thinly sliced 2 1⁄2 tablespoons honey 1⁄2 teaspoon vanilla extract DIRECTIONS Preheat oven to 425. Place dough on a lighlty floured surface; roll into a 12 circle. Place on a 12 inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 T sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425 for 30 minutes. Combine honey and vanilla in a microwave-safe bowl. Microwave at High 40 seconds. Brush honey mixture over warm tart. Serve warm.

Crust: 1/2 cup powdered sugar 1/2 cup sugar 1/2 cup margarine, softened 1/2 teaspoon vanilla 1/2 cup oil 1 egg 2 cups plus 2 TBL flour 1/2 teaspoon baking soda 1/2 tsp. salt Mix sugars, oil and margarine. Stir in egg and vanilla. Add remaining ingredients. Spread onto pizza pan and flute edges. Bake at 375 until brown - about 20 min. Middle layer: 2 cups cool whip 8 oz softened cream cheese 1 cup powdered sugar Mix together and spread on cooled crust Topping: Create your own fresh fruit topping combination I usually use strawberries blueberries raspberries kiwi potentially mandarin oranges. Brush with melted jelly if desired to glaze. Drizzle with melted chocolate chips. Enjoy!! **Last time I made this, I used the America’s Test Kitchen Tart Crust Recipe and it was amazing.

Blend: 1 (8oz) cream cheese, softened 1 (14oz) can sweetened condensed milk 2/3 cup pureéd frozen sweetened strawberries, thawed Fold in: 1/2 pint whipping cream, whipped Pour into: 1 (9") baked graham cracker crust Freeze first, then enjoy!!

Ingredients 1 (15.25 ounce) package spice cake mix 1 (3.4 ounce) package instant vanilla pudding 1 cup pumpkin puree ½ cup water ½ cup vegetable oil 3 eggs 1 tsp ground cinnamon ½ tsp ground ginger Crumble Topping: 1/2 c flour 1/4 c brown sugar 1-1/2 tsp ground cinnamon 3 Tbsp. butter or margarine 1/2 c. coarsely chopped nuts (optional) Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and spices in a large mixing bowl; pour into the prepared dish.  Sprinkle crumble over cake batter. Bake in the preheated oven for 32 to 39 minutes or until cake tests done. Allow to cool to room temperature on a wire rack.

This Penuche frosting is like a toasted brown sugar masterpiece! 1/2 cup melted butter 1 cup dark brown sugar 1/4 cup half and half 1-3/4 cup powdered sugar In a medium saucepan over low heat cook butter and brown sugar for 2 minutes, stirring constantly. Add half and half. Bring to a boil and remove from the heat. Cool to room temperature. Whip caramel mixture and powdered sugar in a stand mixer. Use immediately!

Ingredients 1 cup Karo® Light OR Dark Corn Syrup - I prefer half and half  3 eggs 1 cup sugar 3 tablespoons butter, melted 1 teaspoon pure vanilla extract 1-1/2 cups (6 ounces) pecans 1 (9-inch) unbaked OR frozen deep-dish pie crust Directions Preheat oven to 350°F. Place rimmed cookie sheet on the center rack in oven while preheating. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into unbaked pie crust or frozen pie crust. Carefully place pie on the preheated cookie sheet on the center rack of oven and bake for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving. RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil. HIGH ALTITUDE ADJUSTMENTS: Reduce sugar to 2/3 cup and incr...

MAKES 16 • PREP TIME: 25 MIN • TOTAL TIME: 3 HR 8 tablespoons (1 stick) unsalted butter, plus more for foil 8 ounces semisweet chocolate, chopped 1- 1⁄4  cups sugar 3⁄4  teaspoon salt 3 large eggs 3⁄4  cup all-purpose flour (spooned and leveled) 1 cup chopped walnuts or pecans (optional) 1) Preheat oven to 350% Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on two sides butter bottom and sides of foil (not overhang) Set aside 2) Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan ol simmering water, stir frequently until almost melted. Remove from heal stir until completely melted 3) Whisk in sugar and salt until smooth whisk in eggs Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if using. 4) Spread batter evenly in prepared pan Bake until a toothpick inserted in center comes out with a few moist crumbs attached 45 to 50minutes. Cool completely in pan 6) Using foil overha...

6 large eggs 18 oz semisweet chocolate, chopped 2 sticks unsalted butter, cut into pieces 1 tsp. vanilla Preheat the oven to 425 degrees. Butter a 9” springform pan. Line the pan with aluminum foil and butter the foil. Set the eggs (in the shell) in a bowl and cover them with hot tap water. In the top of a double boiler over barely simmering water, melt the chocolate with the butter, stirring until smooth. Stir in the vanilla. Transfer the mixture to a bowl and let it cool slightly on a rack. Crack the warm eggs into a large bowl and beat using the electric mixer on high speed until about triple in volume. This takes about 5 minutes. Fold half of the beaten eggs into the chocolate mixture to lighten it. Gently fold in the remaining beaten eggs. Scrape the batter into the prepared pan and smooth the top. Set the pan into a water bath and cook for 10 minutes. Turn the oven off and leave the cake in for 5 more minutes. Remove to a wire rack and let cool. Prepare the glaze while th...

The kids have always chosen what kind of cake they want for their birthday. This one has become the tradition for each of the kids, each and every year, for as long as I can remember. I've made a dairy and gluten free version before using fake oreos, vegan butter, and non-dairy ice cream. You can adjust the ingredients to fit larger or smaller pans easily. The butter/Oreo ratio is 1Tbsp. Melted Butter per 10 crushed Oreos. I usually use a 9" springform pan so I use 50 crushed Oreos and 5 Tbsp melted butter. Mix well. Pat a layer into the bottom of the springform pan and freeze for about 30 minutes. Meanwhile get your ice cream out to soften. I used to use one container of a good quality vanilla (You can vary the flavors if you like.) Now that they've shrunk the containers you will need at least one and a half. Spread a nice layer of ice cream over the Oreo crust. Sprinkle with Oreo crumbs. Layer again. Freeze several hours or overnight. Loosen the rim with a knife before y...

Preheat oven to 350F degrees. In a 13x9x2" pan melt a stick of butter (1/2 cup) Sprinkle 1-1/2 cup graham cracker crumbs over melted butter. Drizzle with a can of sweetened condensed milk. Sprinkle with semi-sweet chocolate chip, chopped walnuts and shredded sweetened baking coconut. I don't measure. I sprinkle what looks good to me. I like a lot of everything. I think the original recipe was probably around a cup for each. Some people also use butterscotch chips. I'm not a fan. Bake for 25 minutes. Also, I'm a big fan of using baking cups for presenting treats. It looks nice, it sends the message (especially to children who tend to load up their plate sky high) to take one, and you usually don't end up with people fingering half of the treats on the plate before choosing one. It's a win/win/win!!!

Mini's that I served with "cheater" whipped cream.

I make this recipe in a 1.5 quart ice cream machine. Love it!!! It's da bomb!! Make sure your ingredients are chilled before you add them to your machine.

1 Chocolate Fudge Cake Mix Small box of instant chocolate pudding mix 4 eggs 1 cup sour cream 1/2 cup water 1/2 cup oil Mix all of the above ingredients for 1 minute. Scrape the batter bowl. Mix on high for 2 more minutes. Stir in:  1 1/2 cup chocolate chips. Scoop by 1/3 cup into mini loaf pans lined with liners. Sprinkle with mini chocolate chips. Bake in a 350 degree F oven for 18 - 21 minutes.