Dessert Pizza

1 package white cake mix
1 1/4 cups oats
1/2 cup butter
21 oz. can of pie filling
1 egg
1/2 cup chopped nuts
1/3 cup packed brown sugar
1/2 tsp cinnamon

Pre-heat oven to 350 degrees. Grease 12" pizza pan or 9" x 13" pan. In large bowl, combine cake mix, 1 cup oats, 6 Tbsp. butter at low speed until crumbly. Reserve 1 cup crumbs for topping.
To remaining crumbs, blend in egg. Press in prepared pan. Bake at 350 degrees for 12 min. In same large bowl, add remaining 1/4 cup oats, 2 Tbsp. butter, nuts, sugar, and cinnamon to reserved crumbs. Mix well. Remove base from overn and spread pie filling evenly over top. Sprinkle with reserved crumb mixture. Return to oven and bake 15 to 20 min. or until crumbs are golden. Cool. Cut into wedges or squares.

Christy's YUMMY lemon cake

1 box lemon cake mix
3/4 cup oil
3/4 cup water
3 eggs
2 T lemon juice
1 small pkg of instant lemon pudding.

mix all ingredients until smooth. Bake at 350 for 35 minutes or bundt cake cook longer 45 minutes

poke small holes in cake and pour glaze on top

Glaze
2 cups powdered sugar
juice of 2 lemons

Pumpkin Bars & Cream cheese Frosting (Jessica)

1 cup oil

2 cups sugar

4 eggs

2 cups pumpkin

2 cups flour

1 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1 tsp baking soda

Mix oil, sugar, eggs, and pumpkin. Add everything else and mix. Bake in a greased cookie sheet at 350 for 20-30 minutes. or until it springs back. Cool and frost with cream cheese frosting.

Cream Cheese Frosting

1- 8 oz package of cream cheese softened

1- cube butter softened

1 tsp vanilla (i usually like Mexican)

little bit of milk

4-5 cups powdered sugar

Combine cream cheese and butter mix until smooth. Add everything else.

Ginger Snaps (christy)

Cream Together:
1/2 cup shortening
1/4 cup butter
1/4 cup molasses
1 cup brown sugar
1 egg

Then add:
2 cup flour
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ginger
1 tsp cloves

Make small balls from the dough, roll the balls in sugar until completely coated, place on un-greased cookie sheet. Bake at 350 for 8-10 minutes

Pumpkin Dipping Sauce (Christy) for ginger snap cookies

Dipping sauce for Ginger snaps (posted above)

1 can pumpkin

2 cup powdered sugar

1 block cream cheese

1 tsp cinnamon

1 tsp sugar

MIX WELL.

Lemon Berry Trifle

Prep Time: 15 min Total Time: 1 hr 15 min Makes: 16 servings, 1/2 cup each
What You Need!
2-1/2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding, or any other flavor
2 cups thawed COOL WHIP Whipped Topping, divided
4 cups mixed fresh berries (blueberries, raspberries and sliced strawberries), divided
42 NILLA Wafers
Make It!
BEAT milk and pudding mixes with whisk 2 min. Stir in 1-1/2 cups COOL WHIP. Reserve 1/4 cup berries for garnish; set aside.
ARRANGE 21 wafers on bottom and up side of 2-1/2-qt. bowl; top with layers of 1/3 pudding mixture and 1/2 each berries and remaining pudding mixture. Top with remaining wafers, berries, pudding mixture and COOL WHIP. Garnish with reserved berries.
REFRIGERATE 1 hour.

Carmel Apples

(both recipes are from http://www.allrecipes.com/)
Sweet and Salty Carmel Apples
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
1 1/2 tablespoons coarse sea salt
1 cup semisweet chocolate chips

Peanut Butter Crunch Apples
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
3 cups chopped peanut butter filled sandwich cookies
4 ounces milk chocolate, chopped
4 ounces white chocolate, chopped

DIRECTIONS
Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil. Sprinkle lightly with the coarse salt and chill.
Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

Easiest Pumpkin Cookies ever!

1 box spice cake mix
1 (15 oz) small can of Solid pack Pumpkin
1 cup chopped walnuts (optional)
1 cup Milk Chocolate chips (optional)

Preheat oven to 350 degrees

lightly grease cookie sheet

In a large bowl mix together cake mix and pumpkin with fork or blender until well blended. Stir in walnuts and chocolate chips.

Drop large spoonful of dough onto cookie sheet (they don't flatten much)

Bake for 8-12 minutes depending on how big of cookies you are making.

Microwave Caramel Popcorn

3 bags microwave popcorn
Pop the popcorn and pour into a small bowl. Shake to get the unpopped kernels to the bottom. Take out handfuls and put in a large bowl.

Microwave together:
2 cubes real butter
1 cup brown sugar
1/2 C Karo syrup
I do 2 minutes, stir with a wisk and then 2 minutes longer. It depends on your microwave.

2 tsp vanilla
1 tsp baking powder
Stir in all at once, stir well. Pour over popcorn and mix well.

Easy Symphony Cake

1 Milk Chocolate Cake mix
1 can Eagle Sweetened condensed milk
1 tub of Cool Whip
Symphony bar crushed

Make Cake as directed on box, while warm poke holes in cake. Pour Condensed milk over cake and let cool. Just before serving top with cool whip and crushed symphony bars. Refrigerate any leftovers.

Brownies For a Crowd

2 1/2 cups butter
1 1/2 cups cocoa
4 cups sugar
8 eggs
4 tsp vanilla
3 1/2 cups flour

Melt butter in large saucepan. Add cocoa and take off heat. Stir in sugar, eggs, and vanilla. Stir in flour just until mixed. Pour into a 15x10x1" pan and bake at 425 degrees. Frost after brownies have cooled.

Easy Chocolate Chip Peanut Butter Bars

2 regular pkg of Chocolate Chip Cookie Dough
2 C Peanut Butter
1 1/2 C Powdered Sugar
2 TBS Vanilla

Press one package of cookie dough in a well greased 9 x 13 pan. Cook 3-4 minutes at 350.

Mix peanut butter, powdered sugar, and vanilla together and spoon onto cooked dough. (It doesn't have to cool.)

Crumble the last package of cookie dough over the peanut butter mixture.

Cook 18-20 minutes at 350.

Rollo Cookies

1-Package Fudge Cake Mix
1-Package Devils Food Cake Miz
3/4 cup Shortening
4 eggs
Rolo candies (large bag unwrapped, works best if frozen)

Mix 1st 4 ingredients and mix until smooth dough forms. Mold One TBSP of dough around Rolo and place on Greased cookie sheet. Bake @ 375 for 10 minutes.