Pumpkin Spice Cake with Vanilla Buttercream Icing

Pumpkin Spice Cake with Vanilla Buttercream Icing

I came up with this recipe and it was a huge hit in our house. I love anything with pumpkin 😀 ~Enjoy~

FOR THE CAKE

1 box of golden cake mix
1/4 cup oil
2 eggs
1/2 cup water
2 cups of pure pumpkin puree
1 tsp pumpkin pie spice

FOR THE BUTTERCREAM ICING

3 cups confectioners’ sugar (icing sugar)
1 cup butter
1 tsp vanilla
2 tbsp cream

Preheat oven to 350. Spray a flute pan with cooking spray 

Mix oil, eggs, and water together well. Add cake mix and mix together good. Add your pumpkin and spice and mix well. 
Pour into flute pan and bake for 45 min or till done. Cool completely and ice with the Vanilla Buttercream icing below
For your icing. In your mixer mix together sugar and butter on low until well-blended increase speed to med and beat for another 3 min.  Add vanilla and cream and continue to beat on med for about 1 min more till nice and creamy.

Grandma’s No roll pie crust

This is a recipe I have used since my Mom showed me. This was my Grandmothers and its a no roll pastry used for pies and I use it for Quiche as well, I love it, I bet this recipe is over 100 years old, so easy to make when you need just one pie crust 🙂

Grandma’s No roll pie crust

1 1/2 C Flour
1 1/2 teasp white sugar
1/4 teasp salt
Mix all above 3 ingredients into a pie plate
1/2 cup oil, 2 tablespoon milk, whip with a fork, this is very important and make sure you whip them together really good, once mixed add to pie plate with your dry ingredients.
Mix and press into pie plate, bake at 375 for baked shell until browned or follow recipe your making Enjoy !!
NOTE: I use canola oil, you can use vegetable or what ever oil you have but not coconut or olive oil 

Super Moist Chocolate Cake

Super Moist Chocolate Cake
With Chocolate Cream Cheese Icing

INGREDIENTS
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup Hellmann’s Mayonnaise
1 1/3 cups water

DIRECTIONS
Preheat oven to 350°F Grease a 13×9 pan.
Combine flour, cocoa, baking soda and baking powder in medium bowl; set aside.
Beat eggs, sugar and vanilla in large bowl with electric mixer at high speed until light and fluffy, about 3 minutes. Beat in Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pn
Bake 30 minutes or until toothpick inserted in centres comes out clean. Cool 10 minutes on wire rack remove from pan and cool completely.

For the icing

What You Need
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup butter softened
1/2 cup chocolate chips
1 tsp. vanilla
1 1/2 cups powdered sugar

Melt Chocolate chips in the microwave. Set aside to cool.
Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add sugar gradually, beating until light and fluffy. Use to frost cake 
Enjoy

 

Banana Bread Brownies

I made these the other night and oh they are very good, I would prefer without icing as its super sweet and I am not one for really sweet things but my family LOVES them lol

Banana Bread Brownies

Ingredients:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
4 ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt

Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:
1. Heat oven to 350F. Spray a 13 x 9 pan with cooking spray
To make the bars, Beat together sugar, sour cream, butter, and eggs until creamy. I used my Kitchen aid. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute.

2. Spread batter evenly into pan. Bake 35 to 40 minutes or until golden brown.

For frosting,
Heat butter in a large saucepan over medium heat until boiling. Remove from heat. Add powdered sugar, vanilla extract and milk. Whisk together until smooth. Using a spatula, spread the butter frosting over the warm bars, the frosting will be easier to spread while the bars are still warm.
Enjoy

 

Lisa’s Apple Crisp

Lisa’s Apple Crisp
What you need is
 
3/4 cup all-purpose flour,
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1 stick butter, cold, cut into small cubes
1 cup old-fashioned rolled oats or you can use steel cut too
3 pounds apples, cored, and cut into 1/2-inch chunks (see my note)
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
cooking spray
 
Preheat oven to 375 degrees. Spray a 13 x 9 pan with cooking spray and set aside. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until it looks crumbled. Add oats, and use your hands to toss and squeeze mixture until large clumps form.
In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a 13 x 9 sprayed baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
Enjoy
 
NOTE: I don’t peel my apple as all the nutrients is in the peeling, you can peel them if you want but I don’t like to waste anything and its really good that way too

Easy Pineapple Upside-Down Cake

Easy Pineapple Upside-Down Cake

what you need

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 pkg Golden cake mix
Vegetable oil and eggs called for on cake mix box

Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in centre of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in centre comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

What you need
1/4 cup butter melted
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 pkg Golden cake mix
Vegetable oil and eggs called for on cake mix box

Heat oven to 350°F . Spray a flute pan generously with cooking spray. melted butter in microwave and pour melted butter in prepared pan, sprinkle brown sugar evenly over butter. Cut pineapple slices in 1/2 and arrange evenly around, the butter and brown sugar mixture will hold them in place, place cherry 2 cherries in-between pineapple slices press gently into brown sugar.

Make your cake batter as directed on the box, and add enough water to reserved pineapple juice to measure 1 cup substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

Bake 35 to 40 minutes or until toothpick inserted in centre comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Amish Apple Pie

Amish Apple Pie

This is the BEST apple pie ever  Its so easy to make too 
Enjoy!!

What you need is
2 pie crusts ( you can use read made ones, but home made is better) my homemade is here https://skinnywithlisa.com/never-fail-pie-crust/

6 apples pealed and sliced
3/4 cup white sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon butter
1 egg, lightly beaten
extra sugar for the top of pie
Pre head oven to 400
Prepare 1 pie crust in a pie plate and set aside.

Peel, core and slice apples and put them in a large bowl. add, sugar, flour and cinnamon and stir well to coat. Pour mixture into unbaked crust, dot with butter. Cover with top crust and seal edges. Cut 4slits in top for steam to escape. Brush with egg and sprinkle with sugar. Bake for 30 to 40 minutes, until pie is golden brown and apples are tender
Enjoy  

Butter Tart Bars

Butter Tart Bars

These are sooo good, you wont be able to keep these around 😀

BOTTOM LAYER

1⁄2 cup butter softened
1⁄3 cup brown sugar, packed
1 1⁄4 cups flour

SECOND LAYER

2 large eggs
1 cup brown sugar, packed
1 teaspoon flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1⁄4 cup butter melted
1 teaspoon vanilla extract
1 1⁄2 cups raisins
1⁄2 chopped pecans

DIRECTIONS

BOTTOM LAYER.
Crumble all 3 ingredients together in a bowl.
Press into ungreased 9×9″ pan.
Bake at 350°F for 15 minutes.
SECOND LAYER.
Mix eggs and brown sugar with spoon.
Add the rest of the ingredients.
Stir and spread over bottom layer.
Bake at 350°F for 20 minutes or until light brown.
Enjoy