Pam's Sugar Free Chocolate Pie

Ingredients

• Servings: 1
• 1 (9 inch) deep dish pie crust, baked and cooled
• 1 (1.4 ounce) package instant sugar-free chocolate pudding mix
• 1/2 cup frozen reduced-calorie whipped topping, thawed

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• prepare pudding as directed on package for pie. spoon into pie shell, and chill 1 hour. serve with whipped topping.

Auntie Emily's Rhubarb Pudding

Ingredients

• Servings: 1
• 3/4 cup white sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup milk
• 2 cups chopped rhubarb
• 1 cup packed brown sugar
• 1 tablespoon butter or margarine
• 3/4 cup boiling water

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat the oven to 350 degrees f (175 degrees c). grease an 8 inch square baking dish.
• in a medium bowl, stir together the white sugar, flour and baking powder. stir in the milk until blended, then stir in the rhubarb. pour into the prepared baking dish and spread into an even layer. in a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. pour over the cake in the pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.

Cheese Corn Spoon Bread

Ingredients

• Servings: 6
• 2 eggs, lightly beaten
• 1 (12 ounce) package corn bread mix
• 1 (8 ounce) can cream-style corn
• 1 (8.75 ounce) can sweet corn, drained
• 1 cup sour cream
• 1/2 cup melted butter
• 1 cup shredded swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8-inch baking dish.
• combine the eggs, corn muffin mix, cream-style corn, whole-kernal corn, sour cream, and melted butter. mix well and pour into the prepared pan.
• bake in the preheated oven for 35 to 40 minutes. remove casserole from oven and sprinkle cheese over the top. return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. serve warm, spooning servings right from the pan.

Blender Yorkshire Pudding

Ingredients

• Servings: 6
• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup milk, divided
• 1/4 cup beef drippings, divided

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• break eggs into a blender; blend for 2 to 3 minutes.
• sift flour and salt together in a bowl; add flour mixture and 1/4 cup milk to blender. blend until smooth, 1 minute. scrape batter from sides of blender and pour in remaining 3/4 cup milk. blend until smooth, 2 to 3 more minutes.
• refrigerate batter 1 to 2 hours before cooking.
• preheat an oven to 450 degrees f (230 degrees c). pour 2 teaspoons of drippings into each of 6 muffin cups. place muffin pan into oven and heat until drippings are very hot.
• pour batter into each of the prepared muffin cups.
• bake in the preheated oven until puddings puff up and are slightly browned, 20 to 30 minutes.

chocolate turtles® cheesecake

Ingredients

• Servings: 1
• 7 ounces caramels
• 1/4 cup evaporated milk
• 3/4 cup chopped pecans
• 1 (9 inch) prepared chocolate cookie crumb crust
• 6 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 1/4 cups milk
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup hot fudge topping

Recipe

• place caramels and evaporated milk in a saucepan. heat over low heat, stir continually until smooth for about five minutes. stir in 1/2 cup chopped pecans. pour into pie crust.
• combine cream cheese, sour cream, and milk in a blender. process until smooth. add pudding mix; process for about 30 seconds more.
• pour pudding mix over caramel layer, covering completely. chill, loosely covered, until set (it usually takes about 15 minutes).
• drizzle fudge topping over pudding layer in a decorative pattern. sprinkle top of cake with remaining pecans. chill, loosely covered, until serving time.

Yum Yum Cake I

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2/3 cup shortening
• 1 1/2 cups white sugar
• 1 tablespoon orange zest
• 2 teaspoons lemon zest
• 5 eggs
• 2/3 cup milk
• 1/4 cup orange juice
• 1/4 cup lemon juice
• 1/4 cup reserved pineapple juice
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 cup milk
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (15 ounce) can crushed pineapple, drained
• 10 maraschino cherries, halved

Recipe

• preheat oven to 350 degrees f (175 degrees c), grease and lightly flour a 9x13 inch pan.
• in a small bowl, mix flour, baking powder and salt. set aside.
• beat shortening for 30 seconds, add sugar, lemon and orange zest and beat until light and fluffy. add eggs one at a time, beating well after each. add pudding mix. add flour mixture, alternating with milk and juices beating well after each addition.
• pour into pan. bake at 350 degrees f (175 degrees c) for 30 to 45 or until toothpick inserted into center of cake comes out clean. cool in pan.
• to make the topping: mix vanilla pudding with milk and set aside. beat cream cheese until smooth, add cool whip, then pudding and mix on lowest speed until well combined. spread on top of cooled cake. arrange pineapples and cherries on top.

freckle cake

Ingredients

• Servings: 1
• 1 package yellow cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 4 eggs
• 1 cup vegetable oil
• 1 cup water
• 1 (4 ounce) package sweet baking chocolate (such as baker's german's sweet chocolate®), grated
• 1 (12 ounce) package miniature chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). generously grease a 10-inch fluted tube pan (such as a bundt®).
• beat yellow cake mix, vanilla pudding mix, eggs, vegetable oil, and water in a bowl with an electric mixer to make a smooth batter, about 2 minutes. stir grated chocolate and chocolate chips into batter and pour into prepared tube pan.
• bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. let cool completely in the pan before turning out a cake plate.

apricot cake

Ingredients

• Servings: 1
• 1/2 cup chopped pecans
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1/2 cup apricot
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 egg
• 1/4 cup butter
• 2 teaspoons apricot
• 2 teaspoons water
• 1 cup confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan. sprinkle pecans on the bottom of the pan.
• in large mixing bowl, combine cake mix, pudding mix, apricot , oil, water and eggs. beat on medium speed for 10 minutes. pour batter over pecans in prepared bundt pan.
• bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
• to make apricot glaze: in medium pan, combine butter, apricot and water. bring to boil and simmer for 5 minutes. cool slightly. stir in confectioners' sugar until of desired consistency. drizzle over cake.

Easy Minute Red Gelatin Cake

Ingredients

• Servings: 1
• 3/4 cup heavy cream
• 1/3 cup vegetable oil
• 1 (3 ounce) package raspberry flavored jell-o® mix
• 1/3 cup applesauce
• 1 (18.25 ounce) package yellow cake mix
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (3.5 ounce) package instant vanilla pudding mix
• 3 drops red food coloring

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven as directed on cake mix package. grease and flour a 9x13 inch pan.
• beat together cream, oil, gelatin, applesauce and cake mix. pour mixture into prepared pan. bake at 375 degrees f (190 degrees c) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean. allow cake to cool completely.
• mix together whipped topping, pudding mix and food coloring until thickened. spread over cooled cake. refrigerate until ready to serve.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Simply The Best Chocolate Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 2 cups milk
• 1 (5 ounce) package chocolate pudding and pie filling mix (not instant)
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans

Recipe

• prepare pudding mix in a 2 quart saucepan as directed on box, using 2 cups milk. stir dry cake mix into hot pudding. stir in nuts and chocolate chips. spread batter into a 9 x 13 inch ungreased pan.
• bake at 350 degrees f (175 degrees c) for 35 to 40 minutes, or until cake springs back when touched.

Cake Ii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 tablespoon instant coffee powder
• 4 eggs, beaten
• 1 (16 ounce) container chocolate fudge frosting
• 1 tablespoon coffee flavored liqueur
• 1 teaspoon

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
• beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. cool before frosting.
• for the frosting: mix together the frosting, coffee liqueur and until blended. spread cooled cake.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Angel Lush With Pineapple From Dole®

Ingredients

• Servings: 10
• 1 (20 ounce) can dole® crushed pineapple, undrained
• 1 (3.4 ounce) package instant vanilla pudding
• 1 cup thawed whipped topping
• 1 (10 ounce) package round angel food cake, cut into 3 layers
• seasonal berries

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• mix pineapple and dry pudding mix in medium bowl. gently stir in whipped topping.
• stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• refrigerate 1 hour or until ready to serve. garnish with your favorite seasonal berries.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

thick and chewy chocolate chip cookies

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter at room temperature
• 1 cup packed brown sugar
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 jumbo egg
• 1 egg yolk
• 2 tablespoons vanilla extract
• 1 1/2 cups semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk both amounts of flour, baking soda and salt in a bowl. beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. stir flour mixture into egg mixture until just combined. fold in chocolate chips.
• roll the dough into 2-inch balls and place 2 inches apart ungreased baking sheets.
• bake until golden brown, about 15 minutes.

chocolate irish car bomb cake

Ingredients

• Servings: 1
• 1 tablespoon unsweetened cocoa powder
• 2 (8 ounce) packages cream cheese, softened
• 1/4 cup confectioners' sugar
• 1 egg
• 6 tablespoons irish cream liqueur
• 1 (18.25 ounce) package chocolate cake mix without pudding
• 1 (3.9 ounce) package instant chocolate pudding mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 (12 fluid ounce) can or bottle irish (such as guinness®)
• 2 tablespoons butter
• 1 cup sugar
• 1/2 cup

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 10-inch fluted tube pan (such as a bundt®) and coat inside of pan with unsweetened cocoa powder.
• beat cream cheese, confectioners' sugar, 1 egg, and irish cream liqueur in a bowl until smooth and creamy. set aside.
• beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. slowly beat irish into the batter.
• spoon 1/3 of the cake batter into the prepared pan; layer the irish cream filling on top. spoon remaining cake batter over the filling.
• bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
• loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. invert pan over a wire rack to release cake and allow to cool completely on the rack.
• while cake is cooling, melt butter in a saucepan over medium heat and stir in sugar and . bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
• transfer cake to a serving platter. generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Easy And Delicious Pumpkin Bread

Ingredients

• Servings: 2
• 5 eggs
• 1 1/4 cups vegetable oil
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 cups sugar
• 2 (3 ounce) packages cook-and-serve vanilla pudding mix
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c). grease 2 8x4-inch loaf pans.
• whisk eggs in a large bowl. add vegetable oil and pumpkin puree; whisk until smooth.
• mix flour, sugar, vanilla pudding mix, baking soda, cinnamon, and salt in a separate bowl; stir into pumpkin mixture. pour batter into the 2 prepared loaf pans.
• bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 75 to 80 minutes.

Twinkie® Cake

Ingredients

• Servings: 1
• 2 cups milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 10 cream-filled sponge snack cakes (such as twinkies®), halved lengthwise
• 4 bananas, sliced
• 1 (20 ounce) can crushed pineapple, drained
• 1 (8 ounce) container frozen whipped topping (such as cool whip®), thawed

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• beat milk and pudding mix together in a bowl using an electric mixer until thickened and creamy, about 2 minutes.
• arrange snack cake halves, cream-side up and cakes touching each other, in a 9x13-inch baking dish; top with bananas. spread vanilla pudding over banana layer; top with pineapple. spread whipped topping over pineapple layer. cover dish loosely with plastic wrap and refrigerate at least 1 hour.

Floating Islands Ii

Ingredients

• Servings: 6
• 2 egg whites
• 1 pinch salt
• 1/4 cup sugar
• 3 cups milk
• 3 eggs
• 2 egg yolks
• 1/2 cup sugar
• 1 1/2 teaspoons vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a medium bowl, beat egg whites with salt until foamy. gradually pour in 1/4 cup sugar, beating until stiff peaks form.
• bring milk to a simmer in large saucepan over medium heat. drop egg mixture in six separate mounds into simmering milk, leaving one inch between mounds. poach 3 to 5 minutes, turning once. remove meringues with slotted spoon and drain. remove milk from heat and set aside.
• beat eggs and egg yolks in a large bowl. beat in 1/2 cup sugar. stir in milk from the saucepan.
• cook milk mixture in a double boiler over simmering water, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. let cool before stirring in vanilla.
• to serve, pour custard in a dish and top with poached meringues.

Memaw's Lemon Sunshine Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package lemon cake mix
• 1 (3 ounce) package instant lemon pudding mix
• 1/2 cup sugar
• 4 eggs
• 1 cup peach nectar
• 1/2 cup vegetable oil
• 2 cups sifted confectioners' sugar
• 1/4 cup peach nectar
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 2 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease and flour a 10-inch fluted tube pan (such as a bundt®).
• beat lemon cake mix, lemon pudding mix, sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed for 2 minutes.
• pour batter into prepared cake pan.
• bake in preheated oven until top of cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
• cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.
• mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.
• place cake on a serving platter; poke holes in top of the cake with a fork. pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.

Tomalito - Sweet Corn Pudding Or Cake

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1/3 cup masa harina
• 1/4 cup water
• 2 cups frozen corn, thawed, divided
• 1/4 cup cornmeal
• 1/3 cup sugar
• 2 tablespoons heavy whipping cream
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• beat butter in a medium bowl with an electric mixer until creamy. beat masa harina and water into creamed butter until smooth.
• place 1 cup corn in a blender; blend until smooth. stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
• mix sugar, cream, baking powder, and salt together in a separate bowl. pour sugar mixture into corn mixture; stir to combine. spoon corn batter into an ungreased 8-inch square baking dish. smooth the top of the batter with a spatula. cover dish with aluminum foil.
• fill a 9x13-inch casserole dish 1/3 full of hot water. place the covered 8-inch square dish into the water.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. remove 8x8-inch dish from water bath and let cool for 10 minutes.

Boston Creme Mini-cupcakes

Ingredients

• Servings: 2
• cooking spray
• 1 (18.25 ounce) box yellow cake mix
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 1 (3.5 ounce) package instant french vanilla pudding
• 2 cups cold milk
• 1 (16 ounce) can prepared chocolate frosting
• 1 cup whipped cream (optional)
• 6 maraschino cherries, quartered (optional)

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• spray 24 mini muffin cups with cooking spray.
• stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. beat with an electric mixer on medium speed for 2 minutes.
• spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.
• bake in the preheated oven until cupcakes have risen and are lightly golden brown, 15 to 19 minutes. check for doneness after 10 minutes. a toothpick inserted into the center of a cupcake should come out clean. allow cupcakes to cool for about 20 minutes.
• whisk instant french vanilla pudding mix and milk together in a bowl for 2 minutes. allow pudding to stand for 5 more minutes to thicken.
• pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.
• freeze filled cupcakes for at least 1 hour to make frosting them easier.
• spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.
• spread second, thicker layer of frosting over the first layer. place small dollop of whipped cream into center of each frosted cupcake and top with a quarter of a maraschino cherry. refrigerate mini cupcakes until serving time.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Rice Surprise

Ingredients

• Servings: 4
• 1/3 cup rice
• 1 1/2 cups heavy cream
• 1/3 cup sugar
• 1 cup crushed pineapple, drained

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• in a saucepan bring salted water to a boil. add rice, reduce heat, cover and simmer for 20 minutes.
• rinse, drain, and chill the cooked rice.
• in a small glass or metal mixing bowl, whip the cream, adding sugar gradually until the cream becomes fluffy. then, fold the whipped cream and drained pineapple into the chilled, cooked rice. spoon the mixture into dessert dishes and serve.

Lemon Daisy Cupcakes

Ingredients

• Servings: 24
• 1 package (2-layer size) cake mix
• 24 nilla wafers
• 3 (1 ounce) squares baker's semi-sweet chocolate, melted
• 2 (3.4 ounce) packages jell-o lemon flavor instant pudding
• 2 cups milk
• 2 cups thawed cool whip whipped topping
• 2 cups jet-puffed miniature marshmallows

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• prepare cake batter and bake as directed on pkg. for 24 cupcakes. cool in pans 10 min. meanwhile, dip 12 wafers in chocolate; set aside.
• beat pudding mixes and milk in large bowl with whisk 2 min. stir in 2 cups cool whip; spoon 1-1/2 cups into resealable plastic bag. seal bag; cut off small corner from bottom of bag.
• pipe about 1 tbsp. pudding mixture into center of each cupcake. frost with remaining pudding mixture.
• decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. keep refrigerated.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Chocolate Float

Ingredients

• Servings: 8
• 1 cup sugar
• 2 cups water
• 1/2 cup shortening
• 1/2 cup sugar
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat the oven to 350 degrees f (175 degrees c). place 1 cup of sugar and 2 cups water into a saucepan and bring to a boil.
• in a medium bowl, cream together the shortening and 1/2 cup sugar until smooth. combine the flour, cocoa, baking powder and salt; stir into the creamed mixture alternately with the milk so the batter does not become too stiff. stir in vanilla.
• pour the sugar water into a 2 quart casserole dish. drop the chocolate mixture by spoonfuls into the sugar syrup to make dumplings.
• bake for 45 to 50 minutes in the preheated oven. use a slotted spoon to remove dumplings to plates, spoon syrup over and serve.

Toasted Marshmallow-chocolate Pudding Cake

Ingredients

• Servings: 1
• 1 package (2-layer size) devil's food cake mix
• 2 (3.9 ounce) packages jell-o chocolate instant pudding
• 4 cups cold milk
• 4 cups jet-puffed miniature marshmallows

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 15 mins


• prepare cake batter and bake in 13x9-inch pan as directed on package. cool cake in pan 15 min. pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.
• beat pudding mixes and milk in large bowl with whisk 2 min. immediately pour half the pudding evenly over warm cake. let remaining pudding stand 5 min. or until slightly thickened; spread over cake. top with marshmallows. refrigerate 1 hour.
• heat broiler when ready to serve cake. broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. cool slightly.

English Bread And Butter Pudding

Ingredients

• Servings: 4
• 10 slices bread
• 1 1/4 cups milk
• 1/4 cup butter, melted
• 1/3 cup brown sugar
• 2 teaspoons mixed spice
• 1 egg, beaten
• 1 cup chopped dried mixed fruit
• 1 1/2 teaspoons grated orange zest
• 1/2 teaspoon freshly grated nutmeg

Recipe

Preparation Time: 40 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 55 mins


• cut the crusts from the bread, tear bread into pieces, place in a bowl and cover with milk. let rest 30 minutes.
• preheat oven to 350 degrees f (175 degrees c). butter a 1 1/2 quart baking dish.
• beat melted butter, sugar, mixed spice and egg together until smooth. beat together with soaked bread and milk. stir in dried fruit and orange zest. pour into prepared dish and sprinkle with nutmeg.
• bake in preheated oven 75 minutes, until set.