COBBLER

Pima Stake Cookbook pg 160.  Easy ingredients.  Very good.

PEACH COBBLER
from all recipes.com  Really like it.

• 2 (16 ounce) cans peaches in heavy syrup (frozen works too)
• 1 (18.25 ounce) packageyellow cake mix

• 1/2 cup butter
• 1/2 teaspoon ground cinnamon, or to taste

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Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
3. Bake at 375 degrees F (190 degrees C) for 45 minutes.

CANDACE WEIGHT WATCHERS

2 bags frozen berry fruit (sometimes I will do some of all three blackberries, raspberries and blueberries)

Mix 1 box white (french vanilla or yellow good too) and 2 cups 7-Up.  Pour over berries.  

Cook at 375 20 minutes covered with foil.  Then uncovered 40 minutes.

PEACH (OR ANY FRUIT!) COBBLER

One night we were at our "backyard park" (by Splash) and the cherries were ripe on the tree.  We picked about 1/2 a bucket.  We were putting Abagail on our shoulders to get more.  We had some here at home thanks to bountiful baskets so we were able to get 4 cups.  We pitted them and made this cobbler to take with us to Maner Family reunion (June 2014).  Tasted yummy!

Becca here with one of my very favorite recipes!  I've been making this amazing cobbler for most of my 

married life, and have used a variety of fruits in it over the years, both fresh and frozen, and it's always good. 

I like to use twice the fruit of the original recipe, and bake it in a 9x13 glass dish instead to shorten the baking 

time in the hot summer.  But this definitely one of the very few things I'll turn the oven on for anytime of year!  

The batter goes on the bottom of the pan, and then bubbles its way up through the fruit to make a tasty topping

 with a hint of fruit flavor.  I used fresh picked peaches this time, but another of our favorites is frozen 

cherries and blackberries.  This is one I guarantee will be a hit wherever you take it!

Peach (or any fruit!) Cobbler

4 Tablespoons Butter

3/4 cup flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup milk

4 cups fresh or frozen fruit in bite sized pieces

1 Tablespoon sugar

Place butter in 9x13 pan and place it into the cold oven.  Set it to preheat to 350 while you prepare the other

 cobbler ingredients.  When butter is melted and bubbly, remove it from the oven.  In a small bowl, combine 

flour, sugar, baking powder, salt, and milk to make a smooth batter.  Pour into pan with melted butter, and

 top with prepared fruit sprinkled with sugar.  Bake 30-40 minute, or until batter has risen to the top to form

 a nice golden brown crust, and fruit is bubbly.  Enjoy!!

CRANBERRY BARS

CRANBERRY BARS
http://allrecipes.com/recipe/cranberry-bars/detail.aspx?event8=1&prop24=SR_Title&e11=cranberry%20bars&e8=Quick%20Search&event10=1&e7=Home%20Page
Lisa Gray gave me this recipe.  Yum!  I usually do instead of butter 1/2 c. greek yogurt & 1/4 c butter.  Also add a layer of coconut over the cranberry mixture.  And top with drizzled white chocolate.

• 1 (12 ounce) package whole cranberries
• 1 cup white sugar
• 3/4 cup water
• 1 (18.25 ounce) packageyellow cake mix
• 3/4 cup butter, melted

• 2 eggs
• 1 cup rolled oats
• 3/4 cup packed light brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon

1. In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
4. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.

PEANUT BUTTER CHOCOLATE BARS

PEANUT BUTTER CHOCOLATE BARS
http://www.the-girl-who-ate-everything.com/2009/03/peanut-butter-chocolate-bars.html
Scott really liked these.  I didn't like them as much as I thought I would, but did like them.  They are easy, easy to make.  I think next time I will try them with the coconut. I think I might like them better.


Peanut Butter Chocolate Bars
by Greta White

1 (18.25) package plain yellow cake mix

1/2 cup butter, melted

1 cup creamy peanut butter

2 eggs

1 (12 oz) package semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 Tablespoons butter
2 teaspoons vanilla
1 cup coconut (optional...my sister did not like the texture of it in there)

Directions:
1) Preheat oven to 325 degrees.
2) Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.

3) In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4) Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5) Bake for 20-25 minutes. Cool completely before cutting into bars.

PINTEREST BUNDT CAKE

Found this recipe on Pinterest.  We all really liked it.  It stuck to our castle bundt cake.  Next time I would oil and dust with either cocoa powder or powdered sugar.  It was such a easy cake to make.

MIX TOGETHER FOR 2 MINUTES:
1 box yellow cake mix
1 small box vanilla instant pudding
1 small box chocolate instant pudding
4 eggs
3/4 cup oil
1 cup sour cream
6 oz. semi-sweet chocolate chips

Pour 1/2 batter into prepared bundt pan.  Sprinkle some chocolate chips on top.  Then pour rest of batter.  Sprinkle more chocolate chips.

Bake at 350 for 50 minutes.

BANANA SNACK CAKE

BANANA SNACK CAKE

Jackson really liked this cake. He thanked me over and over for making it. When mixing it I kept on checking the recipe to make sure there wasn't more things. It did mix together though. Mine was done cooking in about 20 minutes. I liked it better without the frosting. I wouldn't mind trying with pumpkin and use a vanilla pudding.

This snack cake is so simple, so few ingredients, so moist. Frosting is not even required!

This is another great after-school snack or side to stick in a lunch box. Or both! Since it's made in a 9 x 13 cake pan, you'll have enough for a couple of days, easy.

I found this recipe on www.allrecipes.com but made some changes according to reviews.

Banana Snack Cake

• 1 yellow cake mix
• 3 ripe bananas
• 1 tsp baking soda

Mix all three ingredients well. Pour mix into a 9x13 pan that has been spraying with nonstick cooking spray. Bake at 350° for about 35 minutes, or until toothpick comes out clean. May be served as is or topped with whipped cream.

The frosting pictured is 4 oz. cream cheese (softened), 8 oz. whipping cream and 1 box of sugar free banana pudding. Can use regular pudding. Whipped together until creamy.

PINEAPPLE ORANGE CAKE

PINEAPPLE ORANGE CAKE

We all loved this cake! So easy. A great summer cake!

1 pkg yellow cake mix

1 can (11 oz) mandarin oranges

4 egg whites

1/2 cup unsweetened applesauce

orange extract - a little bit (1/2 tsp), optional

In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low for 2 minutes. Pour into a greased 9x13. Bake at 350 for 25-30 minutes.

TOPPING:

1 can (20 oz) crushed pineapple, undrained

1 pkg. (1 oz) sugar-free instant vanilla or cheesecake pudding mix

1 (8 oz) whipped topping

In a bowl, combine the pineapple and pudding mix. Fold in the whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.

PUMPKIN

I just love pumpkin stuff - is pumpkin a power food? I sure hope so :-)

HOW TO COOK A PUMPKIN:

http://hubpages.com/hub/How-to-Cook-Fresh-Pumpkin

YUMMY PUMPKIN DESSERT

Naomi Raven served this at a ladies soup night. I really liked it. You could really taste the pumpkin.

1 can (big one) pumpkin

1 can evaporated milk

1 1/2 cups sugar

4 tsp pumpkin spice

3 eggs, beaten

1/2 tsp salt

Mix all together and pour into a 9 x 13 dish. Cut in the following:

1 yellow cake mix

1/4 cup butter (melted)

Bake at 350 for 40 minutes.

PUMPKIN CRUNCH DESSERT
Really, really good. Best when cold - but good hot too. Scott's favorite pumpkin dessert.
UPDATE: I have started using 9x13 stoneware (works a lot better).

1 yellow cake mix
1 can (15 oz) solid pumpkin
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped pecans
1 cup butter (melted)

Preheat oven to 350. Grease bottom of pan (used round stoneware). Beat pumpkin, milk, eggs, sugar, cinnamon and salt. Pour into greased pan. Sprinkle cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes.

Variation (found in Provo guy recipes):
Same as above except:
28 oz can of pumpkin
1 cup sugar
no salt
Line a 9x13 with wax paper. Pour pumpkin mixture into pan. Sprinkle yellow cake mix over pumpkin mixture. Top with chopped walnuts and gently pat into cake. Check cake after 50 mintues (350 degrees). If a knife comes out clean it is done. Should be done around 60 minutes. Let cake cool (if going to be eating that day let cool in fridge so it is cold when being eaten). After cool, turn over onto serving board. Peel off waxed paper. Mix and spread on cake the following frosting:
3/4 cup powdered sugar
3/4 cup whipping cream (whip it before adding)
8 oz cream cheese - room temperature

BEST EVER PUMPKIN BARS
Good, not rich. Lisa's family LOVES these!
1 box yellow cake mix (reserve 1/2 cup to add to the topping)
1/4 cup oil
4 large eggs
1 can sweetened condensed milk
1 (15 oz) pumpkin
1 tsp. almond extract
1/2 tsp. cinnamon
1/2 tsp. salt
You could also add nuts to the crust.

Preheat oven to 350. Mix cake mix, oil and 1 egg. Press into a 9x13 greased pan.
Combine the remaining ingredients and beat on medium speed. Pour over crust.
Bake 40-50 (I did 30-35 minutes - burns easily) minutes or until the center is set.

WHOLE WHEAT PUMPKIN NUT BREAD

We really liked this bread. It didn't taste "healthy".

Taste of Home Contest Winning Recipes 2006 pg. 153.

CHERIE'S PUMPKIN BISCUITS
Provo Guy's recipes
YUM!
1 1/2 cup flour (to get a good biscuit I had to add an additional 1 cup+ more flour)
3 tsp baking powder
1 tsp salt
1/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/3 cup cold butter
3/4 cup pumpkin (cooked or canned)
3/4 cup milk

Mix dry ingredients in a bowl. Cut in butter with a pastry blender until crumbly (I think I used a knife). Stir in pumpkin and milk to form a soft dough. Roll out on a floured surface to 1/2" thickness (or if you don't add more than what flour is called for, just scoop out with a scooper or spoon). Cut with a biscuit cutter and place on a greased baking sheet. Bake at 450 for 15-20 minutes. Serve with butter and honey (4-8 T butter, 1/4-1/2 cup honey).

PUMPKIN CREAM CHEESE MUFFINS
adapted from Annie's Eats
http://www.bakedperfection.com/2008/10/pumpkin-cream-cheese-muffins.html
MUFFINS:
3 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
2 tbsp pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
1 ¼ cups vegetable oil2 cups sugar
2 cups pumpkin puree

FILLING:
8 oz. cream cheese, softened ½ cup sugar
1 cup powdered sugar

STREUSEL:
1/2 cup sugar
¼ cup and 1 tsp. flour
4 tbsp. butter, cubed
1 ½ tsp. cinnamon

Filling: Combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I only let it sit in the freezer while I made the rest of the recipe. The log was soft when I cut it, but it still worked well. Just a little messy)
Muffins: Combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.
Streusel topping: Combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

AUTUMN SURPRISE

These are from the Friend. It was fun to have the kids help make them because they didn't loose interest since there was only 3 ingredients.

1 box spice cake mix

1 small can (15 oz) pureed pumpkin

1 bag (12 oz) semisweet choc. chips

Walnuts (A. Marilyn added and liked)

Mix together and cook for 20 minutes at 325.

SPICY PUMPKIN BREAD

by Rose http://reinsrecipes.blogspot.com/2007/10/pumpkin-muffins-bread-and-almost.html

This is a really good recipe. Not necessary, but I have added 1/2-1 cup of chocolate chips.

2 cups sugar ( I usually use part brown sugar--can cut down to 1 2/3 cups if just making it for myself)

2/3 cup oil (or even 1/2 if you're really dieting :) --then substitute the rest with buttermilk to equal 1 cup)

1/3 cup buttermilk

1-2 T applesauce

3 large eggs

1 can solid pack pumpkin (16 ounce) (cooked & smashed sweet potatoes work too)

3 cups all purpose flour (1/2 ww flour good too)

2 teaspoon ground cloves (I only add 1 tsp)

2 teaspoon ground cinnamon

2 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup coarsely chopped walnuts (optional but good!)

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans.

Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.

In another large bowl sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder.

Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired. Divide batter equally between prepared pans.

Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.

Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool.