PUMPKIN POKE CAKE

PUMPKIN POKE CAKE
So good!  Perfect FHE treat.  This is not very good after a couple of days.  ADVANCE PREP - NEEDS TO BE IN FRIDGE OVERNIGHT

https://fabulesslyfrugal.com/recipes/pumpkin-poke-cake-recipe/

CAKE

• 1 box yellow cake mix
• 15 ounces 100% pure pumpkin (about 1 1/2 cups)
• 1 teaspoon pumpkin pie spice
• 14 ounces sweetened condensed milk

TOPPING

• 8 ounces whipped topping, thawed
• 4 ounces cream cheese, softened (optional)
• 1/2 cup powdered sugar (optional)
• toffee bits and/or caramel sauce (optional)

1. Preheat oven to 350.
2. Grease a 9x9 baking pan well.
3. In a large bowl, mix together the dry cake mix, pumpkin pie spice, and the pumpkin.
4. The batter will be thick.
5. Pour batter into prepared pan.
6. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
7. Let cake cool completely.
8. Turn out onto a serving platter, if desired.
9. Using the handle of a mixing spoon, poke holes all over the top of the cake.
10. Pour sweetened condensed milk over the cake, aiming to fill the holes.
11. Refrigerate for at least a few hours, but overnight is best.
12. Spread an 8-ounce tub of whipped topping over the cake, or make the whipped cream cheese frosting by beating together the whipped topping, cream cheese, and powdered sugar until smooth.
13. If desired, sprinkle toffee bits or caramel sauce, or both, over the top.
14. Keep refrigerated.

NO CHURN ICE CREAM - REQUIRES NO MACHINE

http://www.thirtyhandmadedays.com/mint-chocolate-cookie-no-churn-ice-cream/

NO CHURN ICE CREAM
We did this for St. Patricks Day 2017.  Could use any toppings/flavorings.  We liked.  Not the same consistency as real ice cream but easy and good.

• 2 cups heavy whipping cream
• 1 14 oz. can sweetened condensed milk
• ½ tsp vanilla extract
• ½ - 1 tsp mint extract
• 3-5 drops of green food coloring
• 20 chocolate mint cookies, broken into pieces
• ½ cup mini chocolate chips

1. With a mixer, beat the whipping cream until stiff peaks form.
2. In another bowl combine condensed milk, extract and food coloring. Mix to combine
3. Fold milk mixture into whipped cream mixture until combined.
4. Gently fold in cookies and chocolate chips.
5. Put in a container and cover.
6. Place in freezer for at least 6 hours or overnight.

APPLE DIP

APPLE DIP
This is found in the 2nd McCleve pg 19.  Nancy Barnes called me one day asking about this recipe.  Lisa use to bring it to YW when they worked together. The girls always really liked it.  I had some butterscotch chips I needed to use.  We loved it!  Wow!  So easy to make and taste great!

1 can Eagle Brand milk (sweetened condensed)
2 tsp apple cider vinegar
1 cup butterscotch chips (Guittard is the best!)
1/2 tsp cinnamon

Heat in microwave for 50 seconds.  Stir.  Heat for 50 seconds more until smooth.  Serve with sliced apples.  Would be good with bananas, grapes, pound cake or crackers as well.

GERMAN CHOCOLATE WAFFLES

http://www.favfamilyrecipes.com/german-chocolate-waffles.html

GERMAN CHOCOLATE WAFFLES
Christmas 2015.  These were supper yummy but sweet!  Not sure I would do for Christmas again since we had other sweet stuff or just don't make the coconut frosting.  I made everything but the waffles ahead of time.  For the waffles you could also use this recipe:

1 pkg Duncan Hines German Chocolate cake mix
1/2 c flour
3 eggs
1/3 oil
1 1/3 c water

For the Waffles: (makes about 5 servings - see above)
• 2 c. flour
• 3/4 c. sugar
• 3 1/2 tsp. baking powder
• 1/4 c. cocoa powder
• 2 eggs, separated
• 1 1/2 c. milk
• 1/2 c. butter, melted
• 1 tsp. vanilla extract
For the Coconut Frosting: (makes appx. 12 servings - see above)
• 1 (14 oz.) can sweetened condensed milk
• 3 egg yolks
• 1/2 c. butter
• 1 1/3 c. flaked coconut
• 1 c. chopped pecans
• 1 tsp. vanilla extract
For the Praline Pecan Syrup: (makes 8-10 servings)
• 7 Tbsp. butter, divided
• 1 1/2 c. chopped pecans
• 1 1/2 c. brown sugar
• 3 T. flour
• 1 1/2 c. light corn syrup
• 1 1/2 c. evaporated milk
• whipped cream (for topping), to taste

Instructions

For the Waffles:
• In a large mixing bowl, combine flour, sugar, baking powder and cocoa powder.
• In another bowl, lightly beat egg yolks.
• Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined.
• Beat egg whites until stiff peaks form; fold into batter.
• Bake in a preheated waffle iron according to manufacturer's directions.
For the Coconut Frosting:
• In a medium-sized saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly.
• Remove from heat, and stir in the coconut, pecans, and vanilla.
• Allow to cool about 5-10 minutes.
For the Praline Pecan Syrup:
• In a heavy saucepan over medium heat, melt 3 Tbsp. butter. Add pecans and cook 5 minutes or until browned.
• Remove from heat and place pecans in separate bowl. Set aside.
• Using same saucepan, melt remaining butter (4 Tbsp.)
• Whisk in brown sugar, flour, and corn syrup until thoroughly blended.
• Cook on high for 6-8 minutes until sugar is dissolved and syrup slightly thickens.
• Remove from heat and allow to cool about 2 minutes.
• Stir in evaporated milk and pecans.
• Top waffles with coconut frosting, drizzle with praline pecan syrup and top with whipped cream.

TRES LECHES CAKE

http://thepioneerwoman.com/cooking/tres-leches-cake/

Yum!  Easy to make.  Kids loved the cherries on top.  Any kind of fruit would be good on top.
UPDATE: Good with strawberries (made strawberry petals with a cherry in the middle).  Scott really likes this.  Added Cajeta (Mexican caramel) before putting on icing (any kind of caramel sauce would be good).  Really liked the edition.
We had this type of cake for our ward Christmas dinner 2016.  They did it with a yellow cake mix.  It was not even close to as good as this recipe.

UPDATE: Abagail wants this for her birthday.  She loves it!

• Tres Leches Cake

  September,29,2009 1526

  PREP TIME:

  45 Minutes

  DIFFICULTY:

  Easy

  COOK TIME:

  1 Hours

  SERVINGS:

  12 Servings

  
  

  INGREDIENTS

  • 1 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 5 whole Eggs
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • 1/3 cup Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream
  • _____
  • FOR THE ICING:
  • 1 pint Heavy Cream, For Whipping
  • 3 Tablespoons Sugar

  
  

  INSTRUCTIONS

  Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

  
  

  Combine flour, baking powder, and salt in a LARGE (red one works great) bowl. Separate eggs.

  
  

  Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

  
  

  Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

  
  

  Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

  
  

  Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. (Can leave in 9x13)

  
  

  Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

  
  

  Allow the cake to absorb the milk mixture for 30 minutes. Better if you stick in the fridge for 3 hours or overnight.  To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

  Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

SHERBET

Now that you know the little secret , you too can look forward to year long sherbet treats any time you feel like it. You don’t have to stop at peach…. try blueberry, strawberry, pineapple, even mixed berries! This stuff is so good — like, magically good and the flavor possibilities are endless.

http://www.thirtyhandmadedays.com/2015/08/2-ingredient-no-churn-sherbet-recipe/

2 Ingredient Sherbet

• 16 ounces of frozen fruit
• 1 -14 oz can of sweetened condensed milk

Add fruit and milk to food processor or blender and combine until creamy. Ta-da! Sherbet

Serve immediately as soft-serve or freeze for an ice cream like consistency. I love my Tovolo Ice Cream Tub, no freezer burn – yay!! freeze for at least 3-4 hours to harden. Scoop onto a cone or into a bowl and enjoy!!

VALENTINE'S DAY 2014

Made this for Valentine's Day 2014.  The kids liked it.  Had a hard time making it look as good as the picture.  Next time I would let the milk mixture cool a little before adding.  I used 2 strawberry & 2 cherry jello.  Tasted really good.  Made day before.  Would make again.  We also had heart shaped pizza from Papa Murphy's, stuffed strawberries, beets and Chocolate Mousse Crunch Cake for dessert. For breakfast we had Red Velvet Pancakes with cream cheese topping (used left over topping for stuffed strawberries).  Scott and I made a whole bunch of hearts and had them hanging from the ceiling.  The kids really liked it.  Had letter on some of the heart spelling out their present (Frozen movie - will ship when available 3/18/14).

RED VELVET PANCAKES WITH CREAM CHEESE TOPPING

http://www.bettycrocker.com/recipes/red-velvet-pancakes-with-cream-cheese-topping/7e08e0aa-1a71-40f7-83fe-420aa03067b5

Ingredients

Cream Cheese Topping

4

oz (half of 8-oz package) cream cheese, softened

1/4

cup butter, softened

3

tablespoons milk

2

cups powdered sugar

Pancakes

2

cups Original Bisquick® mix

1

tablespoon granulated sugar

1

tablespoon unsweetened baking cocoa

1

cup milk

1

to 1 1/2 teaspoons red paste food color*

2

eggs

Powdered sugar, if desired

Directions

• 1In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
• 2In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
• 3For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
• 4Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.

JELLO WITH HEART

Find recipe in blog folder.  Will help if seeing picture.  Couldn't find on-line.

Coat a 9x13 with cooking spray.  Make 4 small boxes of jello according to box.  Let set.  Use a mini heart cutter and cut out hearts.  Wash pan to reuse.  Spray again and arrange hearts, spacing evenly.  Sprinkle 2 envelopes of unflavored gelatin over 1/2 cup cold water.  Let sit for 1 minute, when stir in 1 1/2 cups boiling water and 1 can (14 oz) sweetened condensed milk (next time let it cool).  Pour into pan but not over hearts.  You might not use the whole mixture.  Put back into fridge until firm.  Or I think next time I might put 9x13 in fridge and then pour milk mixture so I don't have to move pan after poured in mixture.

Chocolate Mousse Crunch Cake

http://www.ourbestbites.com/2010/03/chocolate-mousse-crunch-cake/

Recipe by Our Best Bites

Ingredients:

1 package Duncan Hines Devil’s Food Cake

1 recipe (give or take a little) Chocolate Ganache

Crushed Heath bars or a bag of chocolate-covered Heath bits

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water (just heat it in a small bowl in your microwave)

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 tsp. vanilla

Instructions:

Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache (if you haven’t already) according to directions.

With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.

Place second layer on top of Heath bits.

Spoon ganache over the top layer, allowing it to drip down the sides.  Sprinkle with additional Heath bits and refrigerate until ready to serve.

WENDY'S FROSTY

WENDY'S FROSTY
Got this off Pinterest. I couldn't believe how much it tasted like a frosty.  Need to 1/2 recipe for our ice cream maker.  I had whole milk I needed to use, so I just made chocolate milk with Nesquick.  I think it would be even better with a high quality (Reeds) chocolate milk.  Yum!

UPDATE: can do in vitamin. 1/2 recipe. Add 1 1/2 trays of ice. Drinkable consistency. Also added about 1/4 cup chocolate drink mix. Didn't add all of chocolate milk because of adding ice.

1 can condensed milk
1/2 gal chocolate milk
8 oz cool whip 

HOT CHOCOLATE

My parents gave us a hot cocoa machine for Christmas.  It has been fun having hot chocolate nice and warm all day long and trying new recipes.  Something I want to try mixed into hot chocolate is homeade Dulce de Leche from Best Bites cookbook pg. 135 (autumn).

HOT COCOA MACHINE: 60 oz of hot chocolate add 32 T or 2 cups mix

UPDATE: My old machine broke :-(  I was so sad.  Scott surprised me Valentine's Day 2017 with a new one.  This was one of the recipes included in the booklet:

HERSHEY'S "PERFECTLY CHOCOLATE"

1/2 cup sugar
1/4 cup cocoa
dash salt
1/3 cup hot water
4 cups milk
3/4 tsp vanilla

variations:
SPICED: 1/8 tsp cinnamon, 1/8 tsp nutmeg
MINT: 1/2 tsp mint extract
COCOA AU LAIT: spoon 2 T softened vanilla ice cream on top of each cocoa serving
CANADIAN: 1/2 tsp maple extract

CHRISTMAS 2012
I halved this recipe because it makes TONS!  You mix 1/2 cup of the mix to 1 cup of water.  You need to put lots of the mix because a lot of it is powdered sugar.

25 oz. powdered milk
32 oz. Nesquick
16 oz. creamer (would be fun to try vanilla, caramel etc.)
1# powdered sugar
Mix all together in a BIG bowl.

another one - used Christmas 2016 (like top one better, but maybe add white chocolate chips?)

INGREDIENTS

• 3 cups nonfat dry milk powder
• 2 cups powdered sugar
• 1½ cups cocoa powder, dutch-process or natural
• 1½ cups white chocolate chips or finely chopped white chocolate
• ¼ teaspoon salt

DIRECTIONS

1. Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.
2. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired.

CREAMY CROCK POT HOT COOCA
The Bradford's who we went to the yurts with (December 2013) said this was the best ever!  Lisa liked it too.  We loved this hot chocolate - yum!

Ingredients

• 1.5 cups whipping cream
• 1 14oz can sweetened condensed milk
• 6 cups milk (we thought it might be good to use chocolate milk or 1/2 chocolate milk - might taste more like Dutch Bros.)
• 1 teaspoon vanilla
• 2 cups of chocolate chips (milk chocolate OR semi-sweet depending on how sweet you like it. I have a heck of a sweet tooth, and I love the milk chocolate, but others prefer the semi-sweet)

Instructions

Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

NUTELLA MIX
This is such a treat.  Yummy!

1 can sweetened condensed milk
1 can evaporated milk
1/2 cup semi-sweet chocolate chips (dark would be good too)
1 T Nutella
8 cups water
mini marshmallows for on top

Heat chocolate chips, Nutella and condensed milk in pot until melted.  Add milk & water.  
Special Note: For the hot cocoa machine you can only add 64 oz of liquid.  So either 1/2 the recipe or just pour it to the line and then keep on adding once some is gone or put in fridge for later.

Also liked the Mexican Hot Cocoa in instruction manual and my kids loved the Creamy Caramel Apple Cider.

MEXICAN HOT CHOCOLATE
I love this!  Recipe is in cocoa machine booklet.
6 cups milk
1 T vanilla
1/4 cup cocoa powder (can use 3/4 cup chocolate syrup instead)
1/2 cup sugar 
1 T ground cinnamon

PUMPKIN HOT CHOCOLATE

This is filling and perfect on a chilly fall day.  Thought it was best with whipped topping.

• 3 cups whole milk
• 1 cup pure pumpkin puree
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla
• 4 ounces white chocolate, roughly chopped

Instructions

Heat the milk, pumpkin, and spices in a saucepan over medium heat; stirring frequently. Once it begins to simmer, remove from heat.

Add the vanilla and chocolate; stir until chocolate is melted.

Pour into mugs and top with whipped cream. Garnish with pumpkin pie spice or cinnamon, if desired.

Read more at http://fabulesslyfrugal.com/pumpkin-hot-chocolate/#2XBWKy06of2vkg3D.99