Cupcakes:

2 1⁄2 C flour

2 C sugar

1 1⁄2 C sweetened flaked coconut

2⁄3 C buttermilk

5 eggs

1 1⁄4 C butter

1 1⁄2  tsp vanilla extractor 

1 tsp baking powder

1 tsp salt

1 tsp coconut extract

1⁄2 tsp baking powder

Frosting

16 oz cream cheese

1⁄2 C butter

6 C confectors sugar

2t tsp vanilla extract

2 C sweetened flaked coconut, toasted

1. Preheat oven to 350 degrees Fahrenheit. Line muffin pan with liners.

2. Blend all cupcake ingredients in a mixer. Fill cupcake liners 2/3 full.

3. Bake 15 minutes or until toothpick comes out clean. Cool.

4. Mix all frosting ingredients together except coconut. Frost cupcakes and top with toasted coconut.

CUPCAKES

1 yellow cake mix

4 eggs

3/4 C cooking oil

11 oz can mandarin oranges

1. Drain juice from mandarin oranges into a bowl. Add cake mix, eggs & cooking oil. Mix with mixer for 2 minutes. Fold in oranges with a spoon, so not to crush oranges.

2. Pour into greased muffin pan. Cook at 350 degrees for 15 minutes or until done. Let cool.

ICING

20 oz can crushed pinapple

small box instant vanilla pudding

9 oz cool whip

Sprinkle pudding over pineapple and stir. Fold in cool whip. Add to cupcakes & serve.

CRUST

1/4 C sugar

7 tbsp melted butter

2 C graham crackers (crushed)

FILLING

6 tbsp apricot preserves

3 1/2 oz lowfat vanilla pudding ( prepared)

1/3 C strawberry ( sliced)

1/3 C blueberries

1/3 C kiwi ( peeled & sliced)

Crust:

1. Preheat oven to 350 degrees. In a bowl miix sugar, butter, and crushed grahm crackers together.

2. Put mixture into a pie pan.Mash down with the bottom of a cup to settle crust.Bake for 10 minutes. Let cool.

Filling:.

3. Place preserves in a small bowl, microwave for 1 minute or until melted.

4. Spoon pudding into crust and top with fruit. Drizzle preserves over top.Chill till ready and serve.

(2) 5 oz  package instant vanilla pudding mix

4 C cold milk

14 oz can sweetened condensed milk

1 tbsp vanilla extract

12 oz container whipped topping

16 oz package vanilla wafer

14 bananas, sliced

1. Mix pudding mix with milk. Add vanilla & condensed milk. Fold in whip topping. 

2. Layer wafers, bananas, pudding. Top with wafers. Refrigerate for at least 4 hours before serving.

1 3⁄4 C flour

1 tsp baking soda

1⁄2 tsp salt

1⁄2 C sugar

1⁄2 C brown sugar

1 tsp vanilla

1⁄2 C shortening

1⁄2 C peanut butter

2 egg

2 tbsp 

additional sugar

48Hershey chocolate kisses 

1. Combine shortening, sugars, egg, vanilla and peanut butter. Add dry ingredients and milk. Shape dough into small balls, then roll in sugar.

2. Place on an ungreased cookie sheet. Bake 10 minutes at 350.

3. Place a kiss in middle of each cookie pressing until the edges crack. Return to oven for 1 minute. Take out and let cool.

1/2 C butter

12 packs Splenda 

1/2 C sugar

1/2 tsp vanilla

1 egg

zest of 1 lemon or orange

1 tbsp of lemon juice or orange juice

1/4 tsp salt

1/4 tsp baking soda

1 1/2 C of flour (add more till workable)

1/4 C powdered sugar (for rolling)

* You can sub lemon or orange extract in place of the zest & juice.

1. Mix all but powdered sugar together. Roll into small balls & roll in powdered sugar.

2. Cook at 350 degrees for 10 minutes.

3/4 cup butter, softened

3/4 cup granulated sugar

2 eggs

3 teaspoons McCormick Vanilla Extract

1/2 teaspoon salt

2 1/4 teaspoons baking powder

2 1/4 cups all-purpose flour

Frosting:

2 1/2 cups powdered sugar

3 Tablespoons unsalted butter, softened

1/2 Tablespoon vanilla extract

3 Tablespoons milk

Sprinkles, for topping

1. In a large mixing bowl, cream together butter and granulated sugar. Mix in eggs and vanilla until combined.

2. Add salt, baking powder and flour. Mix until well combined. Cover and chill for at least one hour in the refrigerator.

3. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Roll dough into 1-inch balls and flatten using a glass until 1/2 inch thick.

4. Bake for 9-10 minutes, or until barely beginning to turn golden brown. Let cookies cool completely.

5. In a large mixing bow, cream together all frosting ingredients until smooth. Frost cookies and top with sprinkles. Store in an airtight container.

1 pkg yellow cake mix

1 C creamy peanut butter 

½ C vegetable oil

2 large eggs

1. Mix all  together. Cook at 350 degrees for 10 minutes. 

1/2 box funfetti cake mix

2 C fat free yogurt

1 1/2 C fat free whip cream

1. Mix all together until smooth. Refrigerate for 2 hours.

1C butter, softened

1/2 C white sugar

1 C packed brown sugar

2 eggs

2 tsp vanilla extract

1 tsp baking soda

2 tsp hot water

1/2 tsp salt

3 C all-purpose flour

2 C semisweet chocolate chips

1/2 C butterscotch chips

1. Preheat oven to 350 degrees F

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.

3. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.

4. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned

8 oz. cool whip

14 oz condense milk

8 oz frozen raspberry lemonade

Graham Cracker Crust 

1. Mix all together and pour into crust. Refrigerate for 6 hours.

8 oz. cream cheese

1C confectioner’s sugar

1 tsp. vanilla 

8 oz. cool whip

10 oz. blueberry pie filling

Graham Cracker Crust 

1. Mix first 4 ingredients until smooth. Pour into crust. Top with filling. 

2. Refrigerate for 2 hours or until chilled.

* This is good with cherry too, but better with blue berries.

Cake:

1 C flour

1 C sugar

1 C milk

2 tsp vanilla

2 1/2 tsp baking powder

pinch salt

1 egg

Topping:

1/2 C brown Sugar

1 tsp cinnamon

1/2 C melted butter

1/4 C chocolate chips

cream cheese icing

1. Preheat Oven at 350. Grease a 13×9 pan. In a bowl mix all cake ingredients and place in pan. Bake till cake starts to rise.

2. Sprinkle brown sugar, cinnamon & chocolate chips on top of cake. Drizzle melted butter over top. Bake for 30 minutes in all. Top with light coat of icing while still hot.

8 oz cream cheese

2 C powdered sugar

15 oz pumpkin pie filler

1 tsp cinnamon

1 tsp ginger

apple slices and ginger snaps

1. Beat all together with a mixer.

2. Chill for 8 hours.

3. Serve with apples & gingersnaps.

2 bananas

1 egg

1/2 stick butter

yellow cake mix

1/2 C nuts

1/2 C chocolate chips

Mix all together. Cook at 350 degrees till done.

1/2 C (1 stick) butter, softened

1 C light brown sugar

3 tbsp sugar

1  egg

2 tsp vanilla extract

2 C all purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp instant espresso coffee powder

1 1/2 C semi-sweet choc. chips

1. Preheat oven to 300 degrees.

Cream the butter with the sugars.

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds.

Stir in the espresso coffee powder and chocolate chips.

4. Drop cookies onto greased cookies sheet about 3 inches apart.

Bake about 20 minutes or until nicely browned around the edges.

Yield: 16 cookies

2/3 C cocoa, sifted

2 1⁄4 C flour

2 C sugar

1 1⁄2 tsp baking powder

1 1⁄2 tsp baking soda

3⁄4 tsp salt

1 1⁄2 tsp instant coffee granules 

1-1/2 cups water

3 egg

2 tsp vanilla

1 1⁄4 C vegetable oil

1. Set oven to 350 degrees F. Set rack to second-lowest position. Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).

2. In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined.

3. Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake). Cool in pan for about 15-20 minutes before removing.

4. Frost or glaze if desired when completely cooled.

STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.

Glaze

1 C semi-sweet chocolate chips

1⁄4 C butter

3 tbsp light corn syrup

2 tbsp water

1 tsp water

1. Make certain that the cake has been chilled in the fridge before starting the glaze. In a 4-cup pyrex bowl or measuring cup or a microwave-safe bowl combine all ingredients.

2. Microwave on HIGH for about 2 minutes or until melted and smooth, removing once to stir. Allow to sit at room temperature for about 5 minutes to allow to thicken enough so that it will not run off the cake (test out the consistency by drizzling a small amount over the top of the cake).

3.Drizzle over top of the cold cake, then refrigerate (the glaze will harden even more when refrigerated)