Blueberry Squares or Any Fruit Squares!

This recipe came from my Aunt Carole over 25 years ago. She used to make "Cherry Squares" but I'm not a big fan of cherry pie filling...which is what you use in this recipe. My favorite fruit pies are blueberry or peach so that's what I make.

Let me take a moment here and share with you that this is an award winning recipe. Yes, that's right! I entered it into a local recipe contest when I was about 18 and won 1st runner up! Don't be too impressed, my prize was just a $50 savings bond but I was thrilled with it!

Blueberry Squares or Any Fruit Squares

Ingredients:
1 1/2 cups sugar
1 cup butter or margarine
4 eggs
2 cups flour
1 tablespoon vanilla
1 can of blueberry pie filling (or any kind)

Directions:
~Cream sugar and butter until light and fluffy.
~Add eggs, one at a time.
~Add flour and vanilla and beat well.
~Pour batter in a well greased 9 x 13 pan.
~Mark 20 squares.
~Pour one tablespoon of pie filling in each square.
~Bake at 350 degrees for 35 to 40 minutes.
~Dust with powdered sugar. (Cinnamon & Sugar on Apple.)

Thanks for stopping by my kitchen!

Better Than S** Cake!

If you are a reader of my other personal blog, you've seen this recipe a couple of years ago. I'm trying to move all of my recipes over to here so they are in one convenient place.

This cake is so yummy and so not good for your hips. It is one of those cakes that when you take it somewhere, you will be asked for the recipe so make sure you have it with you.

Yes. This is the name of the cake but I call it "Better Than Love Cake" because I really don't want to teach my 8 year old about the birds and the bees just yet!

Enjoy!

"Better Than S** Cake"

Ingredients:
1 chocolate cake mix (I use Devil's Food)
1 can sweetened condensed milk
1 jar of caramel ice cream topping
1 small container of Cool Whip
Heath candy bars (I use one pack of 6) or Butterfinger candy bars

Directions:
~Bake cake as package directions in a 9 x 13 pan.
~As soon as the cake comes out of the oven, use the handle from a wooden spoon and poke holes all over the cake.
~Pour the can of condensed milk and the caramel ice cream topping over the cake. The cake will absorb both.
~Cover with foil and put in the refrigerator overnight. It must sit at least for 4 hours.
~When ready to serve, frost the cake with cool whip and chop the candy bars into small pieces and sprinkle over the top of the cake.

Thanks for stopping by my kitchen!

Ice Cream Sandwich Cake!

I found this recipe as I was surfing through blogs one day. I do not remember where I found it and now I can't find it again. If this is your recipe, please let me know and I'll give you proper credit.

This is another one of those recipes that is perfect for me. It's easy but packs a big "WOW" amongst your family and friends.

Allison loved it so much, she requested it as her birthday cake this year. And with Labor Day just around the corner, it would be the perfect end of summer dessert. But then, isn't ice cream good all year round?

Ice Cream Cake

Ingredients:
19 Ice Cream Sandwiches (I use the store brand)
1 Bag of Heath Bits 'O Brickle Toffee Bits or Milk Chocolate Toffee Bits
1 Jar of Caramel Ice Cream Topping (I use Smuckers)
1 16 oz. (Big Tub) of Cool Whip, thawed

Directions:
~In a 9 x 13 glass baking dish, place 9 1/2 ice cream sandwiches on the bottom. 2 rows of 4 and 1.5 to finish the end.
~Sprinkle about 1/3 bag of the toffee bits over the sandwiches.
~Next drizzle almost 1/2 the jar of caramel over the sandwiches and bits.
~Next spread 1/2 the tub of Cool Whip over the the first layer.
~Repeat the previous steps to create another layer saving some of the bits and caramel to garnish the top layer.
~Drizzle the remaining caramel in a decorative pattern and then sprinkle with the remaining bits.
~Place uncovered in freezer for at least two hours to set up.

Other variations: Chocolate sauce with peanut butter chips, or mint chocolate chips or Butterfingers candy bars crushed up on top. With all the toppings and chips out there, your possibilities are endless!

Thanks for stopping by my kitchen!

Pistachio Pudding Cake!

I make this every Easter to take to Curtis' Mom and Dad's for dinner.

I usually like to try new recipes every year but this is a big hit with his Mom and brother so it's become a tradition for Easter dinner.



Pistachio Pudding Cake

Ingredients:
1 package yellow cake mix
1 package Jello pistachio pudding
1 1/4 cup water
1 teaspoon almond flavoring
4 eggs
1/4 cup vegetable oil
7 drops of green food color

Directions:
~Grease and flour bundt pan. I use Pam for Baking spray.
~Mix ingredients in order listed.
~Pour into bundt pan.
~Bake for 50-55 minutes in 350 degree oven.
~Drizzle with confectioner's sugar glaze (powdered sugar & a little milk)
~Decorate. I sprinkled green sugar crystals on this one but an Easter sprinkle mix or Spring sprinkle mix would be great too.

Thanks for stopping by my kitchen!