Yummy Banana Pudding Poke Cake

BANANA PUDDING POKE CAKE

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You Will Need:
1 Box Yellow Cake Mix (make according to box directions so you will need eggs, oil and water)
2 (3.4oz) boxes of instant banana pudding (i have made this with Chocolate or Lemon Pudding Also)
4 cups of milk
1 (8 oz) tub of cool whip (I like to use the larger size Cool Whip)
20 crushed vanilla wafers

Here is what you do:
*Make cake in a 9 x 13 pan...according to box directions
Allow to cool for 2-3 min..Then using the end of a wooden spoon or something similar poke your holes in the cake... be sure to go to the bottom...you are gonna
want the holes pretty big so the pudding gets down there.
*In a med bowl whisk your pudding with 4 cups of milk until all lumps are gone.
*Pour pudding over cake...use the back of your spoon or spatula to get down in holes.
*Put in fridge and cool for approx 2 hours
*Spread cool whip on top
*Sprinkle crushed vanilla wafers on top of cool whip...its good to have some bigger pieces...don't crush them too much.
***If desired you can also slice some bananas and place on top before you put the wafers on

Pretty Cherry Almond Shortbread Cookies

A cookie almost too pretty to eat.

♥Cherry Almond Shortbread Cookies

total time: 5 HOURS, 15 MINUTES (INCLUDES CHILLING & COOLING)

Ingredients:Soft and buttery shortbread cookies flavored with cherry and almond, then finished off with sweet white chocolate. This cookie dough must be chilled, so plan accordingly.

Yield: about 2 dozen

• 3/4 cup (170g) unsalted butter, softened to room temperature
• 2/3 cup (134g) granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 Tablespoon (15ml) maraschino cherry juice
• 2 cups (240g) all-purpose flour 
• 16 maraschino cherries (drained and chopped)
• 4 ounces white chocolate (optional)

Directions:

1. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread all over the cookie sheet.
2. Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they're nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.
3. Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake.  In fact, I only baked mine for 10 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before drizzling with white chocolate. Melt the white chocolate in a double boiler or in the microwave, in 20 second increments, stirring after each increment until melted. I used a plastic condiment bottle to drizzle the melted white chocolate.
4. Make ahead tip: Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months; baked cookies may be frozen up to 2-3 months.

Rolo M&M's Pretzel Candy

Pretzel Candy

These are so quick and easy to make! And they are yummy tooo!  For  us, they kind of taste like a Twix Bar.  I can’t tell you just how many this makes.  You won’t use all the pretzels and I am sure this time we didn’t use all the Rolo’s either!  LOL!!  Although my un-wrappers swear they didn’t sneak any Rolos while they were unwrapping.   These make a great little gift for the Bus Driver, School Secretary, Mail Carrier.  Put them in a pretty box with a bow and you are all set!
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Ingredients:
1 package of  pretzels (I used the round ones)
2  bags of Rolos Candy (unwrapped)
I bag of Christmas M & M’s

On a baking tray, spray lightly with vegetable spray.

Lay out the pretzels and place an unwrapped Rolo on each one. (I placed the Rolo upside down and they fit perfectly inside the hole and didn’t move around.

Place  in oven for maybe 5  minutes on lowest setting (170 degrees).

When the chocolate candy begins to look shiny pull them quick!

Add an M & M to each one. I pressed  down on them while I was placing them on there and the pressure filled up the hole inside the pretzel.

Allow to cool on baking tray.

I store these in the freezer in an airtight container when I make them ahead.  They hold up great!

Cinnamon Roll Stuffed Baked Apples

Cinnamon Rolls
Apples - (strong apples that will hold up while baking - we used Gala)
Melted Butter
Brown Sugar
Cinnamon

Slice off the top of each apple and hollow out using a melon baller - being careful not to cut through the sides and to leave a thicker base. Brush the inside of each apple with melted butter and a sprinkling of brown sugar and cinnamon. Place a cinnamon roll in each apple and Bake in a preheated oven at 350˚F (175˚C) for 15 minutes uncovered and then an additional 25-30 minutes covered loosely with foil. Remove from over and drizzle with icing. Serve warm and enjoy!

Vegan Shepards Pie

Ingredients:
- 4 russet potatoes
- 3 carrots
- 3 celery stalks
- 1/2 yellow onion
- 2 cups chopped mushrooms (one package)
- 1 Tbsp. flour
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 4 cloves garlic
- 2 cups veggie broth
- 1/3 cup red wine
- salt
- pepper
- soy milk (or rice milk)
- vegan butter

Directions:

Peel, chop, and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.

Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.

Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.

Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.

Enjoy!

Pumpkin Bars

Ingredients

2 large eggs
1/2 cup vegetable oil
1 cup granulated sugar
1 cup cooked pureed pumpkin

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoons cinnamon
1/2 cup walnuts (optional)

Directions

Preheat the oven to 350 degrees.

1. In the bowl of your stand-type mixer and with the paddle attachment, mix the eggs, oil, sugar, and pumpkin together until smooth.
2. In another bowl, whisk the flour, baking powder, salt, and cinnamon together.
3. Add the dry ingredients to the wet ingredients and continue beating until combined.
4. Line a 13 x 9-inch pan with parchment paper or grease and flour.  Pour the batter into the pan and smooth it until it is level.  Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
5. Cool on a wire rack in the pan.  If you are using parchment paper, grab the edges of the paper and lift the cake onto a cutting board.  Frost the cake.  Cut it into bars to serve.

For the frosting

1/4 cup butter
2 ounces cream cheese
1  teaspoon vanilla
2 cups powdered sugar
1 to 2 tablespoon milk

1. Beat the butter and cream cheese in a small bowl until it is fluffy.  Add the vanilla.  Gradually add the powdered sugar.
2. Beat in enough milk to reach the desired spreading consistency.

PERFECT Sugar Cookies

PERFECT SUGAR COOKIES

 

These Sugar Cookies are perfect! Both soft and crisp and the the flavor is wonderful! Paired with an incredible frosting, this will quickly become your go-to sugar cookie recipe!

INGREDIENTS

• 1 cup butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 2 Tablespoon milk
• 3 cups flour
• 1½ teaspoons baking powder
• ½ teaspoon salt

Buttercream Frosting

• ⅔ cup butter, softened
• 3 cups powdered sugar, add more depending on personal preference
• 1 teaspoon vanilla
• 2 Tablespoons heavy whipping cream, add more or less depending on personal preference. You can also use milk instead.
• food coloring if you want to change up the color.

INSTRUCTIONS

1. In a large mixing bowl cream butter and sugar.
2. Add egg, vanilla and almond extract and mix well.
3. Add milk and beat again.
4. Add flour, baking powder, and salt.
5. Chill dough for about 30 minutes.
6. Preheat oven to 350 degrees F.
7. Roll dough about ¼ " thick onto a lightly floured surface. Cut your cookies using a cookie cutter and place on cookie sheet.
8. Bake at 350 degrees F for 8 to 12 minutes depending on your preference for chewy versus crispy cookies.
9. Frost cooled cookies.

Buttercream Frosting

1. Cream butter in a large mixing bowl. Add powdered sugar, vanilla and heavy whipping cream and beat until smooth and creamy. Add more powdered sugar and/or heavy whipping cream as needed to achieve desired consistency.