Hummingbird Dump cake

 Produce

• 2 Bananas
• 2 20 ounce cans Pineapple

Baking & Spices

• 1 tsp Cinnamon or apple pie spice, ground

Oils & Vinegars

• 1 Cooking spray, Nonstick

Nuts & Seeds

• 1/2 cup Pecans

Dairy

• 3/4 cup Butter

Other

• 1 2-layer-size package white or yellow cake mix

Preheat oven to 350°F. Coat a 13x9-inch baking pan with cooking spray. Pour the crushed pineapple onto the bottom of the pan. Top with banana slices. Sprinkle with pecans, cinnamon, and cake mix. Evenly distribute the butter over the cake mix. Bake about 45 minutes or until toothpick inserted near the center of the cake comes out clean. Cool slightly. Serve warm with ice cream, additional pecans, and/or whipped cream, if desired.

https://www.bhg.com/recipe/hummingbird-dump-cake/?utm_source=pinterest.com&utm_medium=social&utm_campaign=bhg_bhg_5680705&utm_content=video_food&utm_term=welovebaking_202004

Marshmallow Chocolate Poke Cake

 Marshmallow Chocolate Poke Cake is an easy dessert recipe for the serious chocolate lover! Decadent chocolate cake infused with sweetened condensed milk chocolate ganache mixture, covered with marshmallow whipped cream and more chocolate ganache swirled on top

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Ingredients

• 15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on the box
• 1 (14 oz.) can sweetened condensed milk
• 12 oz. semi-sweet chocolate chips
• 1/3 cup heavy cream

Marshmallow Whipped Cream

• 1 ½ cups heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla
• 7 oz. (about 2 cups) marshmallow fluff

For Chocolate Ganache Swirls:

• ½ cup chocolate chips
• 3 Tablespoons heavy cream

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Instructions

1. Bake cake according to box directions in a 9×13 cake pan.
2. Using a handle of a wooden spoon, poke holes all over the warm cake. Set aside to cool slightly and make the filling.
3. Place sweetened condensed milk, heavy cream, and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute. Stir until smooth, microwaving more, if needed to melt the chocolate completely. The mixture should be pourable but not too runny. If it’s too thick, reheat it. If it’s too thin, set aside to cool and thick slightly. Transfer the mixture in a measuring jug and pour in the holes. Spread remaining chocolate on top.  Set aside to cool, about an hour, then refrigerate until completely cooled.
4. To make the topping, whip heavy cream until it begins to thicken, add powdered sugar, and vanilla and whip until stiff peaks form. Gradually mix in marshmallow fluff. Spread the topping over cooled cake.
5. Melt ½ cup chocolate chips with 3 Tablespoons heavy cream until smooth. Transfer the mixture in a zip-lock bag, cut off the corner and pipe the chocolate ganache all over the top and use a toothpick or skewer to create a more marbleized pattern of swirls.

https://omgchocolatedesserts.com/marshmallow-chocolate-poke-cake/?fbclid=IwAR1OR5kqdodR3pBjfuT8RndeU9o3iiT5PgyQdDky77ek59O5BAER06t5znA

Black bottom cupcake

 

• 8 ounces 

  cream cheese

• 2 teaspoons 

  vanilla extract, divided

• 3/4 plus 1/3 cup 

  granulated sugar, divided

• 2 large eggs, divided
• 3/4 teaspoon 

  kosher salt, divided

• 1/2 cup 

  mini semisweet chocolate chips

• 1/2 cup 

  water

• 3/4 cup 

  all-purpose flour

• 1/2 cup 

  unsweetened natural cocoa powder (not Dutch-process)

• 3/4 teaspoon 

  baking powder

• 3/4 teaspoon 

  baking soda

• 1/2 cup 

  whole or 2% milk

• 1/4 cup 

  canola or vegetable oil

• 2 teaspoons 

  apple cider or distilled white vinegar

1. Place 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F. Line a standard 12-well muffin pan with paper liners.

2. Add 1 teaspoon of the vanilla extract to the cream cheese. Beat with the paddle attachment on medium speed until fluffy, about 1 minute. Scrape down the sides of the bowl and the beater with a rubber spatula. Add 1/3 cup of the granulated sugar, 1 of the large eggs, and 1/4 teaspoon kosher salt. Beat on low speed until combined and mostly smooth (a few lumps are okay), about 1 minute more. Add 1/2 cup mini chocolate chips and beat on low speed until just combined.

3. Bring 1/2 cup water to a simmer in a small saucepan over medium heat. As soon as the water comes to a simmer, turn the heat off. (Alternatively, use an electric or stovetop tea kettle and bring it to a boil.)

4. Place 3/4 cup all-purpose flour, the remaining 3/4 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and the remaining 1/2 teaspoon kosher salt in a medium bowl. Whisk to combine.

5. Add the remaining 1 large egg, 1/2 cup milk, 1/4 cup canola or vegetable oil, 2 teaspoons apple cider or white vinegar, and 1 teaspoon vanilla extract. Whisk to combine. Pour in the hot water and whisk to combine. The batter will be quite thin. 

6. Divide the batter evenly between the wells in the pan, filling each no more than 3/4 full. Dollop each with 2 tablespoons of the cream cheese mixture, dividing it evenly among the cupcakes.

7. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 25 minutes. Let the cupcakes cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

RECIPE NOTES

Regular Semisweet Chocolate Chips: 1/2 cup regular-sized semisweet chocolate chips can be used in place of the mini semisweet chocolate chips. Coarsely chop them before adding to the cream cheese mixture.

Storage: Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.

https://www.thekitchn.com/black-bottom-cupcakes-23285890?utm_source=facebook&utm_medium=social&utm_campaign=managed&fbclid=IwAR0zp6-qgVioFJ1ikugDH9WKenFplNADHGo0UgvpT9nvXK2aquzsfWSrkoU

Triple Treat cookies

 

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 cup melted butter
• 1 cup peanut butter
• 1 cup M&M’S®
• 1 cup semi sweet chocolate chips
• ¾ cup butterscotch chips
• 1 cup sugar
• 1 cup brown sugar, firmly packed
• 2 eggs
• 1 teaspoon vanilla extract

• Preheat oven to 350.
• In a large mixing bowl, mix the ingredients until well combined and drop by spoonfuls onto an ungreased cookie sheet
• Bake at 350 degrees for 10 to 15 minutes, or until golden around the edges.

https://www.amish365.com/amish-triple-treat-cookies/

Mock Steak

 

•  1     pound hamburger·
•  1 cup white crackers finely crushed
•  1 cup milk· 
• 1   teaspoon salt· 
•  1 /2   teaspoon black pepper
• 2 tablespoons minced onion

·  GRAVY

• 1 /2   cup butter or lard· 
• ½ cup flour
• 2 cups hot water·  
•  1       package brown gravy mix·  
• 10.5 can cream of mushroom soup
• 1 /2   teaspoon black pepper
•  seasoning salt to taste· 
• 1 tablespoon Worcestershire sauce

INSTRUCTIONS

 

• Mix the meat ingredients well and press into a 9 X 9 pan.
• Chill 8 hours.
•   Slice and roll in flour and fry in shortening.
• Place in a roaster.
• Pour gravy over meat and bake at 350 for about 30 minutes.

https://www.amish365.com/delicious-amish-mock-steak/

Linda's mexican casserole

 1 lb Ground Beef or Turkey

1 Medium Onion, thinly sliced 

1 pkg Chili Seasoning Mix

1 tsp Salt

1 tsp Pepper

2× 8.8 oz Quick Cooking White or Long Grain & Wild Rice

1× 16 oz jar Chunky Medium Salsa

1× 16 oz Container Sour Cream

1× 15 oz can Black Beans, drained

1× 15.25 oz can Yellow Corn

7 Large Flour Tortillas

2× 8 oz bags Shredded Cheddar Cheese

Directions:

Preheat oven to 400 degrees. Grease a 3 quart casserole dish. In a saucepan, brown meat on 

medium high heat. Stir often to break up meat. Add onion and cook until meat is cooked through, 

about 6 minutes. Onion should be tender, but not fully cooked. Pour chili seasoning mix over 

meat and onions. Add salt and pepper then stir thoroughly. Remove from heat and set aside. 

Cook rice per package instructions. Pour cooked rice in a large mixing bowl with beans and corn 

and stir to combine. In a small bowl, lightly mix salsa and sour cream. In a baking dish, layer a 

tortilla on bottom, then half of the meat mixture, a tortilla, half a bag of cheese, then half of the 

rice and beans mixture, a tortilla, then half of the salsa and sour cream mixture, a tortilla, then 

half of the bag of cheese, and repeat layers. Cover with foil and bake 20 minutes. Remove foil 

and bake until golden brown, 5-10 minutes. Let stand 10 minutes before serving. Cut wedges of 

layered casserole and place on plates to serve warm.

Strawberry Cream Cheese Icebox Cake

2 lb. strawberries

2 sleeves graham crackers

1 -8 oz. pkg. cream cheese, room temperature

1 -14 oz. can sweetened condensed milk

2- 3.4 oz. pkg. instant cheesecake flavored pudding

3 cups milk

1- 12 oz. carton whipped topping, divided

Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside.

Line bottom of a 3-quart 13×9 baking dish with graham crackers and set aside.

Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy.

Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken.

Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers.

Arrange a single layer of strawberry slices over cream cheese mixture.

Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture.

Top cream cheese mixture with another layer of strawberries.

Cover and refrigerate for 6-8 hours.

When serving, top with remaining whipped topping.

Crush remaining graham crackers and sprinkle crumbs over the top