Archive for Dessert Recipes

Pumpkin Crunch


1 Package Yellow Cake Mix
1 Can (15oz) Solid Pack Pumpkin
1 Can (12oz) Evaporated milk
1 1/2 Cups Sugar
3 eggs
1 tsp Cinnamon or Pumpkin Pie Spice
1 Cup Pecans Pieces
1 Cup Melted Butter
Whipped Topping (Cool Whip)


In a medium mixing bowl, Combine pumpkin, evaporated milk, eggs, sugar and cinnamon or pumpkin pie spice, mix well.
Pour into a lightly greased baking pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans and drizzle melted butter over pecans.
Bake for 50-55 minutes or until golden brown. Cool & Serve. Top with whipped topping.

Pumpkin Pie Chex Mix



1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups Cinnamon Chex™ cereal
2 cups Wheat Chex™ cereal
2 cups Honey Nut Chex™ cereal
8 oz pecans

Pre-heat oven to 350.
Pour Chex cereal in a medium sized bowl. Set aside.
Melt butter in saucepan. After melted, add brown sugar, spices, Pour mixture over Chex cereal and mix well until cereal is coated.
Spread mixture over a baking sheet and bake for 10 minutes. Stir mixture and bake for another 10 minutes.

Butterscotch Cinnamon Swirl Quick Bread


2 cups (9 ounces) all-purpose flour
1/2 cup dark brown sugar
1 cup granulated sugar, divided
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup buttermilk
1 large egg
4 tablespoons (2 ounces) unsalted butter, melted and cooled
1 1/2 cups butterscotch chips, divided
3 teaspoons ground cinnamon


Preheat oven to 350°. Spray a 9 by 5-inch loaf pan with nonstick cooking spray.

In a large bowl combine the flour, brown sugar, 1/2 cup granulated sugar, baking soda and salt. In a glass measuring cup beat the buttermilk, egg and butter until combined then pour over the dry ingredients. Stir in 1/2 cup butterscotch chips until everything is just combined. Do not overmix.

In a small bowl, combine the cinnamon and remaining 1/2 cup granulated sugar.

Pour half of the batter into pan then sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar. Cut through batter with a knife or skewer to swirl.

Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool 10 minutes before removing from the pan to a wire rack to cool completely.

In a heatproof bowl microwave the remaining 1 cup butterscotch chips in 30 second bursts, stirring between bursts, until smooth. Drizzle over the bread. Let set before slicing and serving. Bread is best served the day it’s made but can be stored in an airtight container at room temperature for up to 2 days.

Apple Blueberry Crisp


1 cup old-fashioned oats
½ cup flour, divided
½ cup sugar, divided
1 teaspoon ground cinnamon
4 tablespoons butter, cut in small pieces
¼ cup pecans or walnuts, coarsely chopped
1 bag (12 to 16 ounces) frozen blueberries
4 cups peeled and cubed apples or pears

Preheat oven to 375°F
Lightly grease a 2-quart baking dish
To prepare the topping:
in a medium-sized bowl, combine oats, ¼ cup of the flour, ¼ cup of the sugar and the cinnamon
Add butter
Between fingers rub butter with dry ingredients to form coarse crumbs, stir in pecans
In a large bowl, toss blueberries and apples with the remaining ¼ cup sugar and ¼ cup flour
Pour blueberry-apple mixture into prepared baking dish
Sprinkle the topping evenly over the fruit
Bake until apples are tender and topping is golden, about 50 minutes
Serve warm with vanilla ice cream or frozen yogurt, if desired

Carrot Walnut Cookies


1 stick (1/2 cup) butter, softened
1 1/4 cups packed light-brown sugar
2 jars (4 oz each) baby-food strained carrots
1 large egg
1 Tbsp freshly grated orange peel
1/2 cup fresh orange juice
1 tsp each baking soda and ground cinnamon
1/2 tsp each salt and ground nutmeg
1/3 tsp ground cloves
2 1/2 cups all-purpose flour
1 cup chopped walnuts

Orange Cream Cheese Icing

3 oz low-fat cream cheese, softened
2 Tbsp butter, softened
1 tsp freshly grated orange peel
2 Tbsp fresh orange juice
2 1/2 cups confectioners’ sugar
1/2 cup chopped walnuts


1. Heat oven to 350°F. Have baking sheet(s) ready.
2. Cream butter and sugar in a large bowl with mixer on medium speed. Beat in strained carrots, egg, orange peel, orange juice, baking soda, ground cinnamon, salt, ground nutmeg, and ground cloves one at a time until blended (mixture may look curdled).
3. With mixer on low speed, beat in flour just until blended. Stir in the walnuts.
4. Drop by rounded tablespoons 2 in. apart on ungreased baking sheet. Bake 10 to 12 minutes until tops look dry. Cool on baking sheet 1 minute before removing to a wire rack to cool completely.
5. Icing: Beat cream cheese, butter, orange peel and juice until creamy. Beat in confectioners’ sugar until blended and smooth. Spread about 11/2 tsp on each cookie; sprinkle with walnuts. Let icing set 1 to 2 hours.