Mix together
1 white cake mix
2 eggs beaten
1/2 cup of melted butter
Put in 9 x 13 sprayed baking pan
Chop up 7 turtles place on top of batter
350 degrees for 15 minutes
Chop up 4 more turtles and 1/2 cup of pecans and sprinkle on top
Put back in oven for 5 more minutes
Let cool and drizzle with caramel sauce
6 cups fresh blueberries
3/4 cup sugar
1/2 cup flour
1 Tbsp. fresh lemon juice
1 Tbsp. butter
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
2. Roll out dough on a floured counter. Don’t over work it.
Place bottom crust into 9-inch pie plate letting the crust hang over the edges. Mix together the blueberries, sugar and flour. Pour into the crust. Sprinkle the blueberries with lemon juice and dot with butter. Top with lattice crust. Seal and crimp edges of pie.
Bake in a preheated 425 degree oven for 35-45 minutes until the crust is golden brown and the juices are bubbly.
Ingredients
1 ready made frozen pie crust- follow preparation instructions
5 TB chocolate hazelnut spread (we used Nutella)
3 TB melted butter
3 TB brown sugar
2 TB water
4 ripe bananas, thinly sliced on a diagonal
Topping- whip cream or favourite ice cream
Ingredients:
1 frozen deep double pie shell – Yes do the easy thing
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8Â apples –Â sliced
Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
prep time 20 min
total time 1 hr 30 min
makes 16 servings or 8…..ha ha ha
What You Need
1 pkg. chocolate cake mix
2 pkg. Jell-O Chocolate Instant Pudding
2 cups cold milk
1-1/4 cups cold water
3 cups Jet-Puffed Miniature Marshmallows
3 oz. Baker’s Semi-Sweet Chocolate
red, green, brown smarties
HEAT oven to 350°F.
PREPARE cake batter as directed on package; pour into 13×9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, milk and water with whisk 2 min.; pour evenly over batter. Place dish on rimmed baking sheet.
BAKE 55 min. to 1 hour or until toothpick inserted in centre comes out clean. Cool 10 min. Meanwhile, heat broiler.
TOP cake with marshmallows. Broil 30 sec. to 1 min. or until marshmallows are golden brown. Gently place Smarties on top of marshmallows. Melt chocolate as directed on package; drizzle over marshmallows and smarties. Cool cake 15 min.
I use my microwave to reheat beverages only. Many of my friends no longer use it for various reasons.
However I had some apple and peaches to use up and I’m a little tired of fruit salad and muffins.
So I decided a crumble but I didn’t have the time to bake it. In the end this only took me 15 minutes!
Ingredients
4 Apples not peeled, chopped
3 Peaches not peeled, chopped
3/4 Oats
3/4 Quinoa Flakes
4 TB Flour
3/4 Brown Sugar
3/4 melted butter
Directions
Spray a 9×9 glass bakeware and place apples and peaches in
In a bowl combine all dry ingredients
Melt butter and add to dry ingredients and mix until crumbly
Spread over fruit and pat gently
Microwave on high for 6-8 minutes or until fruit is tender
Ingredients
1 ready made frozen pie crust- follow preparation instructions
5 TB chocolate hazelnut spread (we used Nutella)
3 TB melted butter
3 TB brown sugar
2 TB water
4 ripe bananas, thinly sliced on a diagonal
Topping- whip cream or favourite ice cream
Directions
Preheat oven to 400°F (230°C).
Spread chocolate hazelnut on bottom of pie crust
Melt butter on low heat in a fry pan then add brown sugar and water
In the meantime slice 4 bananas, once the brown sugar has dissolved, add bananas to fry pan and coat all over. Keep in fry pan for 5 minutes
Transfer caramelized bananas to pie crust
Bake in preheated oven until pale golden, about 10-12 minutes
Serve with whip topping or ice cream.
Ideas by Katherine 