Berry Good Crisp

This berry crisp is so good. Goodness it is good. I made it on a whim one afternoon and I have been hooked on it since.

Ingredients:
4 cups fresh or frozen mixed berries
1/4 cup white sugar
2/3 cup flour
2/3 cup rolled oats
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter

Directions:
Preheat oven to 350°.
In a medium bowl, gently toss together berries and white sugar; set aside.
In a separate bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Pour berries into baking dish. Sprinkle crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Enjoy

5 MINUTE CHOCOLATE MUG CAKE

This is the most dangerous cake recipe. Why? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! 4 Tbsp flour
4 Tbsp sugar
2 Tbsp cocoa
1 egg
3 Tbsp milk
3 Tbsp oil
3 Tbsp chocolate chips
a small splash of vanilla extract
1 large hot chocolate mug

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract and mix again.

Put your mug in the microwage and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little and tip out onto a plate.

EAT! (this can serve 2)

Chocolate Bundt Cake

This dessert has become famous with the girls at 240. The recipe is from my roommate Elizabeth and we love her for it!

1 pkg. devil's food chocolate cake mix
1 pkg. instant jello chocolate pudding
1 (8-oz.) sour cream
1/2 c. oil
1/2. c. warm water
4 eggs
1 small package chocolate chips

Mix together 2-3 minutes. Fold in chocolate chips. Place in greased bundt pan. Bake at 350 for 50 minutes. Sprinkle top with powdered sugar. Enjoy

Turtle Pumpkin Pie

Ingredients:

1/4 cup plus 2 Tbsp. caramel topping, divided

1 graham cracker crust

1/2 cup plus 2 Tbsp. pecan pieces, divided

1 cup cold milk

2 pkg. (4 serving size) Jell-o instant vanilla pudding

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz) container of Cool Whip

Directions:

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, dry pudding mixes, pumpkin, and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping. Refrigerate for 1 hour. Top with remaining pecans and drizzle remaining caramel with a fork before serving.

This is yummy!

Yummy Rasperry cake

Make 1 white cake mix as directed in a 9 x 13 pan. As soon as you take it out of the oven, poke holes in it with the end of a wooden spoon. Pour 1 can sweetened condensed milk over the top so it drains into the holes. Then spread one can rasperry pie filling over the top. After it cools a little, cover with whipping cream and then refrigerate. It is so moist and delicious.....one piece isn't enough!

Apple Cake with Cream Cheese Frosting

Beat until foamy:
2 eggs
1/2 cup oil

Add:
1 1/2 c. sugar
2 tsp. vanilla

Mix in the following ingredients by hand:
2 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt

Add:
4 green apples (peeled and diced)
1 c. chopped walnuts

Bake in a greased 9 x 13 cake pan at 350 degrees for 45 minutes. After it has baked and cooled, spread the frosting on the cake and sprinkle walnuts on top to garnish.

Cream Cheese Frosting

8 oz. package cream cheese
3 tbsp. butter
1 tbsp. vanilla
1 1/2 to 2 cups powdered sugar

Beat with mixer until smooth.

Candy Crunch Pudding Pie

Ingredients:
2 cups cold milk
2 pkg. (4-serving size each) Jell-o Chocolate Instant Pudding, can use vanilla instead
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
2 milk chocolate English toffee candy bars (1.4 oz. each), chopped, divided
1 Oreo Pie Crust (6 oz.)
1 square Baker's Semi-Sweet Chocolate, melted

Instructions:
Beat milk and dry pudding mixes with whisk 2 min. or until well blended. Gently stir in half of the whipped topping and all but 3 Tbsp. of the candy. Spoon into crust. Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately, or cover and refrigerate until ready to serve. Store leftovers in refrigerator.

Ooey-Gooey Smore Bars

Ingredients: 1/2 cup butter

1 cup finely crushed graham crackers

1 1/2 cup milk-chocolate chips (guittard are best)

1 1/2 cup mini marshmallows

1/2 cup finely crushed graham crackers

1 can sweetened condensed milk

Directions: Preheat oven to 350 degrees. Melt butter in bottom of 9 x 13 inch pan. Pour 1 cup of crushed graham crackers evenly over butter. Layer remaining ingredients in order. Bake for 15-20 minutes (remove when marshmallows are perfectly golden brown -- watch closely) cut away sides from pan while hot.

IMPORTANT - Cool completely before serving.

Number of servings: 24 (depending on size of bars)

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk

1/4 cup lemon juice

1 large tub (12 oz.) lite whipped topping, thawed

15 oreo cookies, finely chopped

2 Tbsp. butter, melted

Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan. Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm. Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer. Yummy!

From Kraft Foods-modified