Tiramisu Layer Cake

My favorite cake of all time.  It couples my favorite dessert Tiramisu with a moist cake!  I have now taken this as my "signature cake" because I loved it that much and got race reviews on it!  It takes a little more time and work than some recipes I post, but SO WORTH IT!


Submitted by:  Dana Newbrough
Taken from:  All recipes

Preheat oven to:  350 degrees                                     Cook time:  20-25 minutes

Ingredients:
Cake:
      -  1 (18.25 oz) package of moist white or yellow cake mix
      -  1 tsp. instant coffee powder
      -  3/4 cup (medium to strong) coffee
      -  2 Tbl. Kaluha (coffee flavored liqueur)
Filling:
      -  1 (8 oz) container mascarpone cheese
      -  1/2 c. powder sugar
      -  3 Tbl. Kaluha (coffee flavored liqueur)
Frosting:
      -  2 c. heavy cream
      -  1/4 c. powdered sugar
      -  3 Tbl. Kaluha (coffee flavored liqueur)
Garnish:
      -  2 Tbl unsweetened cocoa powder
      -  semisweet chocolate bar, shaved

Directions:
1)  Preheat oven to 350 degrees.  Grease and flour 3 (9 in) pie pans.
2)  Prepare the cake mix according to package directions.  Divide two thirds of batter between 2 pans.  Stir instant coffee into remaining batter, pour into remaining pan.
3)  Bake in the preheated oven for 20-25 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 onto a wire rack or wax paper and cool completely.  In a measuring cup, combine brewed coffee and liqueur; set aside.
4)  To make the filling:  In a small bowl, using an electric mixer set on a low speed, combine mascarpone, 1/2 c. powdered sugar, and liqueur; beat until smooth.  Cover with plastic wrap and refirgerate.
5)  To make frosting:  In a medium bowl, using an electric mixer set on medium high speed, beat the cream, 1/4 c. sugar and liqueur until stiff.  Fold 1/2 c. of frosting mix into filling.
6)  To assemble the cake:  Place one plain cake layer on a serving plate.  Poke holes in the cake, about 1 inch apart.  Pour 1/3 of the reserved coffee micture over cake, then spread with half of the filling mixture.  Top with coffee-flavored cake layer, poke hole into cake and pour another 1/3 of coffee mixture over this second layer.  Spread with remaining filling.  Top with last cake layer, poke holes in cake and pour remaining coffee mixture on top.  Spread sides and top of cake with frosting.  Place cocoa in sieve and lightly dust top of cake.  Garnish with chocolate curls.  Refrigerate at least 30 minutes before serving.

Note:  to make the chocolate curls, use a vegetable peeler and run down the edge of the chocolate bar.

Paul Newman Cake

This cake is absolutely heavenly.  Only fix it when you are having company, or you will end up eating the WHOLE thing yourself.  Enjoy!


Submitted by:  Vicki Marshall

Ingredients:
     -  1 German chocolate Cake Mix
     -  1 can Eagle Condensed milk (sweet milk)
     -  1 jar caramel topping
     -  1 large container of Cool Whip
     -  2-3 Heath bars, crushed

Directions:
1)  Bake cake as instructed on the box.  After cooking, poke holes on top of cake while still warm.  Pour sweet milk over cake.  Pour most of jar of caramel topping over cake.  Refrigerate until cool.
2)  Top with cool whip and crumble candy bars over top.  Drizzle more caramel over cake.  Refrigerate until served.

Cinnamony Carrot Cake

A decadent and easy carrot cake!  Take it a step further and add dried fruit and nuts to kick it up a notch further!  So yummy.


Submitted by:  Amber Morgan

Preheat oven to:  350 degrees                             Cook time:  35-40 minutes

Ingredients:
Cake:
     -  1 (18.25 oz) package yellow cake mix
     -  1 1/4 c. water
     -  1/2 c (1 stick) butter melted, cooled
     -  3 eggs
     -  2 c. shredded carrots
     -  2 tsp. ground cinnamon
Frosting:
     -  4 c. powdered sugar
     -  1/2 c. (1 stick) butter softened
     -  1/3 c. sour cream
     -  3/4 tsp. vanilla

Directions:
1)  Heat oven to 350 degrees.  Combine all cake ingredients except the carrots and cinnamon, in a large bowl.  Beat as directed on the cake mix package.  Then, stir in the carrots and cinnamon.
2)  Pour batter into greased 13"x9" baking pan.  Bake for 35-40 minutes or until toothpick inserted in center comes out clean.  Cool completely.
3)  Combine all the frosting ingredients in a large bowl.  Beat at a medium speed, scraping bowl often, until creamy.  Spread cooled cake with frosting.

Spritz Cookies

This is my Mom's Spritz Cookie recipe.  She still makes these every Christmas and sends a box off to us.  She uses the exact same spritz cookie press from when I was a child.  :)

Submitted by:  Tree

Preheat oven to:  400 degrees                               Cooking time:  7-10 min.

Ingredients:
     -  1 cup butter
     -  3 egg yolks
     -  2 1/2 cups flour
     -  2/3 cups sugar
     -  1 tsp. almond or vanilla extract
     -  Favorite sprinkles or food coloring

Directions:
1)  Combine the butter, sugar, egg yolks, and extract in a large bowl.
2)  Add the flour and mix by hand.  Spoon into the cookie press and press onto cookie sheets.
3)  Sprinkle cookies with colored sugars (or use red and green food coloring on smaller batches of the dough).  Bake at 400 degrees for 7-10 min.

Spring Smores Bars

Yummy, colorful and kid and adult friendly! 

Submiited by:  Dana Newbrough
Taken from:  Kroger recipe collection

Ingredients:
      -  1/2 c. heavy whipping cream
      -  1 3/4 c. (11.5 oz pkg) milk chocolate chips morsels
      -  3 1/2 c. minature colored marshmallows
      -  7 1/2 oz. chocolate-covered graham crackers, broken into bite-size pieces

Directions:
1)  Line 9 in. square baking pan with heavy-duty foil
2)  Heat cream in a medium saucepan over medium-high heat for 1-2 min. or until bubbles appear around edges.  Remove from heat.
3)  Add morsels; stir until smooth.  Cool, stirring occassionally, for 10-12 minutes.
4)  Add marshmallows; stir to coat.  Gently stir in graham crackers pieces until combined.
5)  Spread mixture into prepared pan; press down lightly.  Refrigerate for 2 hours or until firm.  Cut into bars. Store in an airtight container.  Refrigerate any leftovers.  Makes 16 bars.

Easy Homemade Doughtnuts

Okay, this was a childhood favorite and an easy way to score high points with your kids.  It is far from brain-science people - it is just good!!

Serve as breakfast or an after-school snacks.  Kids and adults alike will be clammering for them.  Who needs Dunkin' Doughnuts -- okay yes, that went too far.  I am obsessed with Dunkin'!  ;)

Submitted by:  Vicki Marshall and Dana Newbrough

Ingredients:
     -  2-3 cans of refrigerated biscuits (your favorite)
     -  2 large gallon zip-lock bags (with GOOD seal)
     -  cooking oil
     -  cinnamon, sugar and powdered sugar

Directions:
1)  Heat oil  in large skillet for deep frying (or use deep fryer).  Place individual biscuits in oil, once hot.
2)  Quickly brown biscuits on both side.  Remove to paper-towel lined plate to drain grease.  Once doughnuts are done fill one large bag with mixture of cinnamon and sugar (to your liking) and fill the other bag with powdered sugar.
3)  Put warm doughnuts in either bag and shake until covered.  Lay out on plate and enjoy!!

Country Cobbler

Ooey- gooey goodness!  Best comfort food dessert - make ala mode or let it fly solo....either way SO simple!

Submitted by:  Tia Bach and Dana Newbrough

Preheat oven to:  350 degrees                              Cook time:  45 min

Ingredients:
     -  1 stick butter
     -  3/4 c. flour
     -  1 c. sugar
     -  2 tsp. baking powder
     -  1/8 tsp. salt
     -  3/4 c. milk
     -  1 large can pie filling

Directions:
1)  Preheat oven.  Melt butter in a glass 13"x9" baking dish. 
2)  Mix rest of ingredients into butter to make batter.  After mixed thoroughly, put 9-12 large spoonfuls of pie fillings on top of batter - do not mix.
3)  Place in oven and bake for ~45 min.

Note:  Double all ingredients (except pie filling) for extra rich cobbler with a thicker cake topping - my favorite way to make it!

Cinnamony Carrot Cake

All I can say is YUM, YUM, YUM!!

Created by:  Amber Morgan

Preheat oven to:  350 degrees                       Cook time:  35-40 min

Ingredients:
Cake:
     -  1 (18.5 oz) package yellow cake mix
     -  1 1/4 c. water
     -  1/2 c. (1 stick) butter melted, cooled
     -  3 eggs
     -  2 cups shredded carrots
     -  2 tsp. ground cinnamon
Frosting:
     -  4 c. powdered sugar
     -  1/2 c. (1 stick) butter softened
     -  1/3 c. sour cream
     -  3/4 tsp. vanilla

Directions:
1)  Preheat oven to 350 degrees.  Combine all cake ingredients except carrots and cinnamon in a large bowl.  Beat as directed on cake package.  Stir in carrots and cinnamon.
2)  Pour batter into greased 13"x9: baking pan.  Bake for 35-40 min or until toothpick inserted in center comes out clean.  Cool completely.
3)  Combine all frosting ingredients in large bowl.  Beat at medium speed scraping bowl often, until creamy.  Spread cooled cake with frosting.

The Best Coconut Cake

If you love Coconut Cake, but you don't have the time to make the "traditional" version - try this for a spin.  SO easy and so delicious!

Submitted by:  Janie Silverthorne

Ingredients:
     -  1 box white cake mix
     -  2 pkgs frozen coconut, thawed
     -  2 (8 oz) cartons sour cream
     -  2 c. sugar
     -  1 (9 oz) container frozen whipped topping

Directions:
1)  Mix cake according to package directions.  Bake 2 layers.  Cool and then splite layers to make 4.
2)  Mix together coconut, sour cream and sugar.  Set aside 1 cup of mixture.  Spread the rest over the layers. 
3)  Mix reserved cup of coconut mixture with whipped topping and spread on cake top and sides
4)  Refrigerate at least 3 days before cutting and keep refrigerated after.  Can last 2 weeks.

Paul Newman Cake

This cake is absolutely heavenly!  Save it for company though, or you will end up eating the WHOLE thing!  ENJOY!!

Submitted by:  Vicki Marshall

Ingredients:
     -  1 German Chocolate Cake Mix
     -  1 can Eagle Condensed milk (sweet milk)
     -  1 jar caramel topping
     -  1 large container Cool Whip
     -  2-3 Heath bars, crushed

Directions:
1)  Bake cake as instructed on box.  While warm, poke holes on top of cake.
2)  Pour sweet milk over cake.  Pour most of jar of caramel topping over cake.  Refrigerate until cool.
3)  Top with cool whip and crumble candy bars on top.  Drizzle reserved caramel over cake.
4)  Refrigerate until served.

Special K Bars

These are SO easy to make and a favorite for kids and adults.

Submitted by:  Vicki Marshall

Ingredients:
     -  1 c. sugar
     -  1 c. white karo syrup
     -  1 c. peanut butter
     -  6-8 c. cereal (Special K or Cornflakes)
     -  1 tsp. vanilla

Directions:
1)  Combine sugar and syrup.  Bring to a full boil over medium heat and boil 1 minute.
2)  Remove from heat and add peanut butter and a little vanilla
3)  Pour over cereal and mix well.  Press into a well buttered 9"x13" pan.  Drop by spoon onto wax paper or buttered cookie sheet

Millie's Cheese Cake Bars

This scrumptous dessert was a favorite from my childhood and brings back great memories of Knoxville, TN, boating on the lake, and Miss Millie.  After she died, I carried on her legacy with these bars and kept those great memories alive. 

Created by: Miss Millie :)
Submitted by:  Angela Silverthorne

Preheat oven to:  350 degrees                        Cook time:  30 min.

Ingredients:
     -  1 Box yellow cake mix
     -  3 eggs
     -  1 stick butter, melted
     -  8 oz cream cheese, softened
     -  1 box powdered sugar (4 cups)

Directions:
1)  Stir together the cake mix, 1 egg and the butter until well mixed.  Pat onto bottom of well greased pan.
2)  Mix softened cream cheese, 2 eggs and powdered sugar with a hand mixer until it is smooth.  Pour on top of the other mixture in the pan. 
3)  Bake at 350 degrees for 30 minutes.  Sprinkle with powdered sugar on top for decoration.  Cool and enoy!

Chocolate Eclair Cake

Mouth-watering good!  Tastes just like an Eclair!

Submitted by:  Mitzi Kukahiko
Needs to be prepped day before!

Ingredients:

     -  Graham crackers

     -  2 small pkgs of Instant Vanilla pudding

     -  3 1/2 c. milk
     -  8 oz. Cool Whip, thawed
     -  Icing (below)
     -  1 1/2 c. powdered sugar
     -  3 Tbl. milk

Icing:
     -  2 (1 oz) squares of unsweetened chocolate, melted
     -  2 tsp. light corn syrup
     -  2 tsp. vanilla
     -  3 Tbl. butter, softened

Directions:
1)  Grease bottom of 13"x9" pan.  Line bottom with graham crackers.
2)  Prepare pudding with milk.  Beat at medium speed until well blended.  Fold in Cool Whip.  Por half over graham crackers. 
3)  Cover with another layer of graham crackers.  Repeat with rest of pudding and cover with more graham crackers.  Refrigerate for at least 2 hours and then frost with Eclair Icing.

Icing prep and Frosting:
1)  Put all ingredients in a small bowl; beat until smooth
2)  Spread over graham crackers and refrigeration for 24 hours.

Old-Fashioned Apple Crisp

Submitted by:  Karen Newbrough

Preheat oven to:  375 degrees                             Cook time:  30 min.

Ingredients:
     -  1 (20 oz) can apple pie filling  (peach, or any of your choice)
     -  3/4 c. brown suger, packed
     -  1/2 c. flour
     -  1/2 c. uncooked rolled oats
     -  3/4 tsp. cinnamon
     -  3/4 tsp. nutmeg
     -  1/3 c. butter or olio, softened
     -  Optional:  Ice Cream and/or Whipped cream

Directions:
1)  Heat oven to 375 degrees.  Coat pie pan with Pam spray.  Spread apple (pie) filling in pan. 
2)  Mix all of the other ingredients in separate bowl.  Sprinkle generously over fruit.  Bake until golden brown (~30 min).  Serve with ice cream and/or whipped cream.

Not Yo' Mama's Banana Pudding

Submitted by:  Tia Bach
Recipe taken from:  Paula Deen cooking

Ingredients:
     -  2 bags Pepperidge Farm Chessman cookies
     -  6-8 bananas, sliced
     -  2 c. milk
     -  1 (5 oz) box of instant French Vanilla pudding
     -  1 (8 oz) pkg cream cheese, softened
     -  1 (14 oz)  can sweetened condensed milk
     -  1 (12 oz)  container whipped topping

Directions:
1)  Line the bottom of a 13x9x2 dish with 1 bag of cookies and layer bananas on top
2)  In a bowl, combine the milk and pudding miz and blen well until a handheld electric mixer.  Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. 
3)  Fold the whipped topping into the cream cheese mixutre.  Add the cream cheese miz to the pudding mixture and stir well until blended.  Pour the combined mix over the cookies and bananas and cover with the remaining cookies. 
4)  Refrigerate until ready to seve.