I had so many recipe submissions I had to divide them into categories! Thank you to everyone who submitted! Here are the submissions to “Ashley’s Eats” that I would classify as a “dessert” type recipe.
Pumpkin Cake
Submitted by Terry Archibald
Cake Layer:
1 spice cake mix
1 can Libby’s pumpkin pie mix (NOT puree)
3 eggs
Mix the above ingredients until combined.
Mix the following and add to the above mixture:
½ cup cold water
2 tsp baking soda
Pour into a 9 X 13 pan and bake at 350 degrees for 45-50 minutes. Allow to cool before putting topping on.
Topping:
8 oz whipped topping
½ tsp vanilla
1/3 cup brown sugar
Whip together and spread on cake. Cake must be refrigerated.
MILKYWAY CHEESCAKE
Submitted by Nona Cummings
CRUST
1 C. OREO COOKIE CRUMBS
3 T. SUGAR
3 T. MELTED BUTTER
CHEESCAKE
4-8oz CREAM CHEESE
1 ½ C. SUGAR
5 EGGS
1 ½ C. HEAVY CREAM
¼ C. FLOUR
2 t. VANILLA
10 MILYWAY MINATURE CANDY BARS CHOPPED
TOPPING
¼ C. HOT FUDGE SAUCE
½ C. SMUCKERS MILKYWAY ICE CREAM SAUCE OR CARMEL
¾ C. HEAVY CREAM
5 MILKYWAY CANDY BARS CUT DIAGONALLY
POSITION OVEN RACKS ON LOWER 1/3 OF OVEN, PLACE ROASTING PAN ON LOWER RACK WITH WATER ½ WAY UP THE PAN , PREHEAT OVEN 325 DEGREES
CRUST
MIX COOKIE CRUMBS, SUGAR AND BUTTER. PLACE IN A 9 OR 10 INCH SPRINGFORM PAN THAT HAS BEEN SPRAYED WITH PAM. USING A GLASS TO PRESS CRUMBS ON BOTTOM AND SIDES OF PAN.
CHEESECAKE
AT HIGH SPEED, BEAT CREAM CHEESE AND SUGAR. REDUCE SPEED TO MEDIUM AND BEAT IN EGGS ONE AT A TIME. ADD CREAM , FLOUR AND VANIILA TO MIXTURE. BEAT TILL BLENDED. POUR HALF OF MIXTURE INTO PAN AND BAKE FOR 40 MINUTES OR UNTIL THE TOP STARTS TO FIRM. REMOVE FROM OVEN.
PLACE CHOPPED CANDY BARS AROUND CHEESCAKE, LEAVING ¾ OF AN INCH FROM EDGE. POUR REMAINING BATTER INTO PAN. BAKE FOR AN ADDITIONAL 40 MINUTES OR UNTIL MIDDLE SLIGHTLY JIGGLES.
TURN OFF OVEN. LET CHEESCAKE STAND IN OVEN FOR 30 MINUTES. REMOVE FROM OVEN.
CHEESECAKE MUST COMPLETELY COOL ON COUNTER. THEN ONCE COOL RUN A VERY THIN KNIFE AROUND EDGE TO LOOSEN.
REFRIGERATE OVER NIGHT. NEXT DAY: REMOVE THE SIDE OF SPRINGFORM PAN.
POUR THE ½ C OF MILKYWAY ICE CREAM SAUCE ON TOP AND LET IT DRIP OVER THE SIDES. TAKE THE HOT FUDGE SAUCE AND POUR IN A BAGGIE AND SNIP THE CORNER THEN PIPE ON THE HOT FUDGE. AT HIGH SPEED TAKE REMAINING HEAVY CREAM AND BEAT TILL STIFF PEAKS, TRANSFER TO PASTRY BAG THEN PIPE ON TOP OF HOT FUDGE AND MILYWAY SAUCE. GARNISH WITH MILYWAY CANDY BAR HALFS.
CRUNCHY PUMPKIN DESSERT SQUARES
Submitted by Sandy Ludovissy– from the Oct-Nov 2009 Taste of Homes Healthy Cooking mag.
PREP: 15 min.
BAKE: 1 hour, plus cooling
YIELDS: 20 servings
1 can (30oz.) pumpkin pie filling
1 can (12oz.) fat-free evaporated milk
3 eggs
1 pkg. (18-1/4oz) yellow cake mix
2/3 cup chopped pecans
1 cup reduced-fat butter melted
1-1/4 cups fat-free whipped topping
1. In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13” X 9” baking pan. Sprinkle with cake mix and pecans; dazzle with butter.
2. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center
comes out clean. Cool completely on a wire rack. Garnish with whipped topping.
Refrigerate leftovers.
Pumpkin Cream Trifle
Submitted by Sheri Jones of Anamosa
1 box Spice Cake Mix
1 package instant Pumpkin Spice Pudding (seasonal item)
3/4 C Sour Cream
3 eggs
1/2 C oil
1/2 C water
Mix all these ingredients together and bake at 350 for about 40-45 minutes in greased 9 x 13 pan, cook cake completely.
Filling:
2 packages instant Cheesecake pudding and pie filling
2 C milk (Whisk this with the cheesecake pudding until thickened)
FOLD IN -
1 tub Cool Whip Extra Creamy (red container)
Also need:
Heath toffee bits (the ones with the chocolate on them are yummy in this recipe)
Chopped pecans
Cook and cool cake. Cut cake into one inch strips and then cut these into smaller, bite-size pieces. Mix pudding filling together. Put 1/3 of the cake in the bottom of a Trifle bowl and push down; put 1/3 pudding filling on top of the cake and then sprinkle with toffee bits and chopped pecans. Repeat each layer 2 more times.
Delightful Pumpkin Dessert
Submitted by Tammy Swanson
Crust: 1 1/2 Cup Flour
1 1/2 Sticks oleo
Combine Flour & Oleo; press into 9 X 13 pan.
Bake at 350 for 20 min.
1st Layer; 1 – Cup powder Sugar
1 - 8oz. crème cheese
1 – 6oz. cool whip
Cream powder sugar & crème cheese,
Fold in cool whip. Spread on cool crust.
2nd Layer; 2 - Pkgs Vanilla instant pudding (small box)
1 - Cup Milk
1 – 15oz can pumpkin
Mix all together & spread over 1st layer.
Topping; 6 oz. Cool Whip
1 tsp. Pumpkin pie spice
Mix together & spread over 2nd layer.
Refrigerate
Pumpkin Streusel Pie
Submitted by dmvoigt
For the pie filling:
2 eggs
1 15-ounce can pumpkin
1 14-ounce can sweetened condensed milk
2 tsp. pumpkin pie spice
½ tsp. salt
Beat eggs until light and fluffy then add milk, pumpkin, and all spices. Mix well and set aside.
For the streusel:
1/3 c. chopped pecans
3 T. melted butter
¼ c. firm packed brown sugar
Melt butter and add to pecans and brown sugar. Mix well.
9-inch unbaked pie crust
Spread streusel mixture over the unbaked pie crust and then pour the pie filling over the streusel. Bake for 20 minutes at 425 degrees. Reduce to 350 degrees and bake for an additional 35-40 minutes. Top with whipped cream.
Pumpkin Bars
Submitted Jill Petrzelka of Marion
1 cup oil
4 eggs
2 cups pumpkin
2 cups sugar
2 cups flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ tsp cloves
2 tsp cinnamon
Combine all ingredients. Pour batter into a 12 x 18 inch pan. Bake at 350 degrees for 25-30 minutes.
Frosting:
3 oz. cream cheese
1 stick butter or margarine
2 cups powdered sugar
2 tsp vanilla
Cream together. Spread over cooled pumpkin bars.
Choco Chip Cheese Cake
Submitted by Connie Smothers
1-8ounce softened cream cheese
1/3 cup sugar
1-cup sour cream
2-tsp vanilla
1-8ounce cool whip
1cup mini choc.chips
Beat cream cheese until smooth. Add sugar mix in sour cream and vanilla. Mix in cool whip.Add Choc
chips. Pour in graham cracker crust.
PEANUT BUTTER PIE
Submitted by Tony Todd (but By Grandma E. Ruth Todd)
1 Carton (8oz) frozen Cool Whip – Thawed & Divided in half
1 – 9” Graham Cracker Crust
1 Cup Cold Milk
1 Pkg (3.4 oz) Instant Vanilla Pudding
½ to ¾ Cup Peanut Butter
Spread 1 Cup Whipped Topping on Bottom of Crust
In bowl whisk milk and pudding until thick. Add peanut butter and mix well. Fold in remaining whipped topping. Put in pie shell. Freeze for 4 hrs. or till firm. Remove from freezer 10 min.
Again, thanks for submitting! The main dish type recipes and the side dish recipes are also posted on this page! Bon Appetit!