It’s no secret that we are a dessert lovin’ family. I am a total sugar addict and over the years I have accumulated a fabulous collection of dessert recipes that are now family favorites. Today I want to share 5 of our family favorites- tried and true easy recipes that anyone can make! All 5 of these yummy desserts are perfect for Fall!
1 dozen Krispy Kreme Donuts
2 eggs
1 cup milk
3/4 cup sugar
1/2 t vanilla extract
Nutmeg & Cinnamon, to taste
1/4 lb raisins, optional
Cut each donut into pieces and spread in bottom of greased 13×9 baking pan. In bowl, beat together eggs and milk. In separate bowl, stir together equal parts nutmeg and cinnamon, sugar, vanilla & raisins if you use them. Spread Cinnamon mixture on top of donuts. Pour egg mixture over top of donuts. Stir until mixed and let sit for 30 minutes. Then stir again. Bake at 350 for 30-40 minutes until pudding is browned.
1 box Lemon Cake Mix + ingredients
2 boxes Instant Lemon Pudding
2 cups cold milk
1/3 cup sugar
1 1/4 cup water
3 T lemon juice
Powdered sugar, for dusting
Prepare cake mix as directed on package. Pour cake mix into greased 13×9 baking dish. Combine dry pudding, milk, sugar, lemon juice, and water in bowl. Whisk together for 2 minutes until well combined and slightly thickened. Pour pudding mixture over top of cake mixture. Do not attempt to spread it, just pour it over top. Place baking dish on top of cookie sheet to catch any drips while cooking. Bake at 350 for 55 minutes to 1 hour. Allow to cool for 20 minutes while sauce thickens slightly. Sprinkle top of cake with powdered sugar. Serve warm and be sure to refrigerate any leftovers.
6 Flour Tortillas (8 inch)
1 can (21oz) Apple Pie Filling
2 t ground cinnamon
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup water
Spread apple pie filling on plate and cut apples into bite size pieces. Lay tortillas flat and evenly spoon apple pie filling over top of each. Sprinkle cinnamon evenly over top of fruit filling on each tortilla. Roll up each tortilla and place seam side down in a greased baking dish. I used a 9×9 glass dish. Combine brown sugar, white sugar, butter and water in a saucepan. Bring mixture to a boil. The reduce heat and simmer, stirring constantly for 3 minutes. Pour sauce mixture evenly over top of tortillas, reserving a little to pour over ice cream. Sprinkle with more cinnamon, if desired. Bake at 350 for 20 minutes.
1 box yellow cake mix
1 cup flour
1 packet of active dry yeast
2/3 cup warm water
2 eggs
2 cans (21 oz each) Cherry Pie Filling
1/2 cup butter (no substitutes)
1 cup powdered sugar
3-4 T milk
Mix together 2 cups of dry cake mix, flour and yeast. Add the warm water and stir together. Add eggs and stir well. It will be a thick, glob of mess so just blend it all together the best you can. Use spatula to press mixture into the bottom of a 13×9 baking pan. Spread both cans of cherry pie filling over top of cake mixture. Pour the rest of the dry cake mix into a separate bowl. Slice the butter and add to cake mix. Use your fingers to combine cake mix and butter until it forms clumps. Sprinkle the mixture over top of the cherries. Bake at 350 for 45 minutes. Allow to cool slightly. To make the glaze, combine powdered sugar and milk, starting with 2T and adding more milk until glaze reaches desired consistancy. Pour over top while cobbler is warm.
1 Oreo Pie Crust
3 pks (8 oz each) cream cheese, softened
1 can (14oz) sweetened condensed milk
1/2 cup sugar
3 large eggs
3 T lime juice
1 T vanilla extract
3/4 cup semi-sweet chocolate chips
2 T chocolate syrup
2 T caramel syrup
1/2 cup pecan cookie pieces
1/4 cup semi-sweet chocolate mini morsels
Beat softened cream cheese and sweetened condensed milk together until smooth. Add sugar, eggs, lime juice, and vanilla to cream cheese mixture. Continue beating until smooth. Remove 1 cup of filling and set aside. Melt 3/4 cup of chocolate chips in microwave. Combine reserved filling with melted chocolate and stir until blended. Pour white filling into the Oreo crust. Pour chocolate filling over top. Use a knife to swirl the 2 fillings together. Bake at 300 degrees for 1 hour 15 minutes or until the sides are set and center jiggles slightly. Cool completely. Top with chocolate sauce, caramel syrup, pecan bits and mini morsels. Refrigerate several hours before serving.