• Candice

    Mom’s Jell-O Pistachio Pudding Cake

    Mom has been making this cake for as long as I can remember. I’ve always thought it was the perfect summer cake because it’s fantastic cold.

    1 (4-serving size) package Jell-O Pistachio Instant Pudding
    1 (2-layer size) package yellow cake mix
    1/2 teaspoon almond extract
    4 eggs
    1 & 1/4 cups water
    1/4 cup oil
    7 drops green food coloring (optional)

    1) Combine all ingredients in large mixer bowl.
    2) Blend; then mix on medium speed for 2 minutes.
    3) Pour into greased and floured cake pan OR 10 inch Bundt pan.
    4) Bake at 350* for 50-55 minutes if using a bundt pan. If using cake pans bake 24-32 minutes, or until cake springs back when lightly pressed.
    5) Cool in pan 15 minutes.
    6) Remove from pan, finish cooling on rack.

    In high altitude areas, use large eggs, add 1/4 cup all-purpose flour and increase water to 1 & 1/2 cups. Cake may also be baked in a 13 × 9 inch pan for 40-45 minutes*****

    Pistachio Frosting

    1 & 1/2 cups cold milk
    1 envelope Dream Whip Whipped Topping Mix
    1 (4-serving size) package Instant Pistachio Pudding

    1) Pour milk into deep, narrow-bottom mixer
    2) Add Dream Whip and instant pudding
    3) Beat on low speed to blend
    4) Increase speed to high and whip until soft peaks form; about 4-6 minutes
    *****Makes about 3 cups*****

    Can also just top with whipped cream*
  • Candice

    Classic Cheesecake

    This is my classic cheesecake recipe. A friend gave it to me about 10 years ago promising it would never fail me and she was right.


    Crust –
    1 & 1/2 Cups Graham Cracker Crumbs
    3 Tablespoons Sugar
    1/3 Cup Melted Butter

    Cheesecake –
    4 – 8 oz. Packages Cream Cheese, room temperature
    1 Cup Sugar
    1 Teaspoon Vanilla
    4 Eggs

    1) Heat oven to 325*, reduce to 300* if using a dark nonstick pan.
    2) Mix graham cracker crumbs, 3 tablespoon sugar, and melted butter. Press into bottom of springform pan
    3) Beat cream cheese, 1 cup sugar, and vanilla with mixer until well blended. Add eggs, one at a time, mixing on low after each addition.
    4) Pour over crust.
    5) Bake 55 minutes or until center is ALMOST set. Remove from oven.
    6) Let cool 15-20 minutes
    7) Loosen cake from rim of the pan (I always use a soft spatula). DO NOT remove rim until cake is cool.
    8) Refrigerate at least 4 hours.

  • Carly

    My husband loves Key Lime Pie. I always struggle to find a recipe that I like, since I am not a big fan. He seemed to love this one though, and that is all that matters.

    Key Lime Pie

    Ingredient List

    1 1/2 cups graham cracker crumbs (8 ounces) – I buy full graham crackers (the Honey Maid brand) and crumb to a consistency that I prefer in the food processor – off brands just don’t seem as good
    1/4 cup packed light brown sugar
    Pinch of salt (I recently fell in love with Himalayan Pink Salt, but you can use your salt of preference)
    6 tablespoons unsalted butter, melted

    1 1/4 cups Key lime juice – We can get fresh key limes so I buy the Nellie & Joe’s Famous Key West Lime Juice
    Two 14-ounce cans sweetened condensed milk
    8 large egg yolks
    Pinch of salt (again, I used Himalayan Pink Salt, but you can use your salt of preference)
    Lime zest (optional)

    ACTIVE: 45 MIN

    Make the Crust
    Preheat the oven to 350 degrees F. In a medium bowl, whisk the graham cracker crumbs with the brown sugar and salt. Add the melted butter and stir until the crumbs are evenly moistened. Press the crumbs evenly over the bottom and up the side of a 9 or 10-inch pie pan to form the crust. Bake the crust for about 10 minutes, until just set. Let cool completely.

    Make the Filling
    In a bowl, whisk together the lime juice, condensed milk, egg yolks and salt until smooth. Optional – Zest 1 -2 limes into the mixture. This will add green color and give it that unique touch. Pour the filling into the cooled crust and transfer to the oven. Immediately lower the oven temperature to 325 degrees F. Bake the pie for about 25 minutes, or until set around the edge and slightly jiggly in the center. If the pie does not seem ready at 25 minutes, continue checking every 5 minutes additional until the desired consistency is achieved. Let cool to room temperature, then refrigerate until firm, at least 6 hours or overnight.

    Cut into wedges and pile a mound of whipped cream on each slice. Garnish with lime zest and a slice of lime.

    MAKE AHEAD The key lime pie can be refrigerated for up to 3 days.

  • Carly

    It is kind of baking, but something I really enjoy making. It always seems like a small task, but ends up being a bit of work. The reward at the end is definitely worth the work.

    Apple Pie Caramel Apples


    For Caramel:
    1 cup butter
    2 cup brown sugar
    1 cup corn syrup
    1 can sweetened condensed milk
    1 teaspoon vanilla extract

    15 – 18 Granny Smith apples
    pop sickle sticks

    White Chocolate Layer:
    2 – 12 ounce bags white chocolate chips
    1 teaspoon butter

    Cinnamon Sugar Layer:
    1/2 cup sugar
    1 1/2 teaspoons cinnamon

    Wash and dry all your apples really well. Remove all the apple sticker and stems. When you wash them, don’t be afraid to use a little dish soap to help wash them if you need to. Drying them really well before starting is also very important.
    Poke a pop sickle stick into the top of each apple. Place all the apples on a pan and put them in the freezer while you make the homemade caramel. Don’t forget about them and leave them in there for a while. It will cause your apples to begin to get mushy.

    Make the Homemade Caramel:
    Melt the butter in a medium sized sauce pan over medium high heat. Add the brown sugar, corn syrup and sweetened condensed milk. Stir it all together with a wooden spoon. Cook the caramel over medium high heat, stirring constantly. The temperature of the caramel should read 235-240 on a candy thermometer (soft ball stage) when it’s ready. It should take about 14 minutes. If you don’t have a candy thermometer, you can just go with the recommended amount of time to cook the caramel and it should work well. Remove the pan from the heat and stir in the vanilla.

    Take your pan of apples out of the freezer, set the apples aside and line the pan with tin foil and spray it with cooking spray. OR if you have a silicone mat to place the apples on, I would use it here.
    When you take the apples out of the freezer, use a dry towel to wipe the apples dry again. This will help the caramel to stick to the apples better. Don’t forget to let the excess caramel drip off back into the bowl and also turn the apple upside down to let the caramel really adhere to the apple for a smooth finish. Set all the dipped apples on the cold, lined pan and place it in your fridge.
    Once all the apples are dipped in caramel, place them on the tray in the fridge while you melt the white chocolate. You can leave the apples in the fridge for up to an hour to give the caramel a chance to really set.
    Use real white chocolate chips rather than the melties for this recipe… it will taste so much better. Use a double boiler, to melt the white chocolate chips and the butter (rather than using a microwave). It will help the white chocolate have a smoother texture.

    Using a spatula knife, spread (don’t dip!) the apples into the melted white chocolate. If you dip them into the white chocolate, it will put too much chocolate on the apple causing the chocolate to droop, which will look like a big mess. We would recommend using a small spatula knife spreading the white chocolate quickly around the apple, this way you don’t put too much on. You need to work quite quickly when doing this step as the cold apples make the chocolate set really fast. Have the bowl of cinnamon/sugar mix right next to the bowl of melted chocolate for quick application.

  • Shane

    Chocolate Candy Bar Cake a.k.a. Better Than Sex Cake

    So I had never heard of this before I met my wife. She made it for me one year for my birthday and OMG it is one of the most amazing things I’ve ever eaten! The best part is it’s super easy and you can customize it with your favorite candy topping.

    1 Box of your favorite Brownie Mix + required ingredients
    1 package (8oz) Cream Cheese, Softened
    1 tub Cool Whip, Thawed
    1 Cup-ish Favorite Chocolate Covered Candy, chopped. (I like Heath or Butterfinger)
    3 Cups cold Milk
    2 packages (4 serving size) JELLO chocolate instant pudding
    1/4 Cup Sugar


    1. Bake brownies according to instructions on box, let cool completely
    2. Beat cream cheese and 1/4 cup sugar in medium bowl until smooth
    3. Stir half of cool whip into the cream cheese mixture
    4. Pour mixture over the brownie base and spread evenly
    5. Sprinkle half of your chopped candy over the cream cheese mixture
    6. In a separate bowl mix the milk and pudding mix until well blended
    7. Pour pudding over the candy layer and refrigerate for 5-10 minutes for pudding to set
    8. Add remaining cool whip over the top of pudding layer and spread evenly
    9. Sprinkle remaining candy over top layer and refrigerate for 2 hours


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