S'mores Cake

In the bag:
1 box yellow cake mix
1 cup graham cracker crumbs (14 squares)
1 jar (16 to 17 oz) hot fudge or chocolate topping
1 jar (7 oz) marshmallow creme

From the kitchen:
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

Directions:
1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonsick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, cracker crumbs, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
2. Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.
3. Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool 15 minutes.
4. Spoon teaspoonfuls of marshmallow creme onto warm cake; carefully spread with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow creme. Swirl topping through marshmallow creme with knife for marbled design. Cool 2 hours. Store uncovered at room temperature. (Once cut, store cake in the pan, uncovered, with plastic wrap pressed against cut sides.)
(Recipe found on www.bettycrocker.com)

Luscious Lemon Bundt Cake

Bundt cake:
In the bag:
1 lemon cake mix
1 small pkg vanilla instant pudding mix
1 c. sour cream

From the kitchen:
4 eggs
2 tsp. vanilla
¾ c. vegetable oil

Directions:
1. Mix all ingredients together well and pour into a greased bundt pan. Bake at 325 degrees for about 40-45 minutes.

Lemon Sour Cream Sauce:
In the bag:
1 c. sour cream
1 tsp. grated lemon peel
1 tsp. lemon juice
½ c. powdered sugar

Directions:
1. Grate lemon for 1 tsp. peel. Squeeze lemon for 1 tsp. juice. Combine all ingredients in a small bowl.
2. Serve sour cream sauce over sliced cake and top with fresh strawberries or raspberries.

No Bake Peanut Butter Pie

In the bag:
3/4 cup confectioners' sugar
1/2 cup peanut butter
1 (9 inch) prepared graham cracker crusts

From the kitchen:
4 oz cream cheese
1/2 cup milk
8 oz. frozen whipped topping, thawed

Directions:
1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into 9 inch graham cracker pie shell; cover, and freeze until firm.

Poppy Seed Bundt Cake

In the bag:
1 yelow cake mix
1 small pkg. instant vanilla pudding
2 Tbs. poppy seeds

From the kitchen:
1/2 c. oil
4 eggs
1 Tbs. vanilla
1 c. water

Directions:
Mix all ingredients until incorporated. Pour into wel greased and floured bundt pan. Bake 40 min @ 350 degrees. Remove from oven and let cool 5 minutes. Turn out onto plate. Yum!

Marshmallow Popcorn

In the bag:
1 1/2 c. sugar
1/2 c. white corm syrup
1 small box jello - any flavor
1 bag marshmallows
3 bags microwave popcorn

From the kitchen:
1 c. butter
1 t. vanilla

Directions:
In a large saucepan, melt together butter, sugar, and corn syrup. Add jello and bring to a boil. Remove from heat and add vanilla and bag of marshmallows. Pour over 3 bags popped microwave popcorn. Stir.

'Better Than Anything' Chocolate Cake

In the bag:
1 German Chocolate or Swiss Chocolate Cake Mix
1 can sweetened condensed milk
1 jar butterscotch caramel sauce
Score Candy Bar

From the kitchen:
Cool Whip or whipped topping
eggs, oil, & water for cake mix

Directions:
1. Mix cake mix according to directions on the box and bake in a 9x13 inch pan.
2. When cake is cooled, poke holes about every 3 inches using the round end of a wooden spoon.
3. Pour sweetended condensed milk over the cake and smooth into the holes using a spoon.
4. Pour butterscotch caramel sauce, also smoothing into the holes.
5. Refrigerate. Before serving, top with whipped cream and sprinkle with crushed Score bar.

Homemade Oreo Cookies

Cookies
In the bag:
1 devil's food cake mix

From the kitchen:
1/2 c. shortening
2 eggs

Directions:
Mix the above ingredients together. Roll the dough into balls (I like big cookies) and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.

Frosting
In the bag:
2 to 4 c. powdered sugar

From the kitchen:
8 oz. cream cheese
1/2 square butter
2 tsp. vanilla

Directions:
Mix all of frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.

Chex Muddy Buddies

There is enough ingredients to 1 ½ the recipe. The original recipe is on the box and this recipe is 1 ½ .

In the bag:
12 ½ cups Chex cereal
1 ½ cups semisweet chocolate chips
2 ¼ cups powdered sugar

From the kitchen:
¾ cup peanut butter
3/8 cups butter or margarine
1 teaspoon vanilla

Directions:
1. In a large bowl, measure cereal; set aside.

2. In 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high 1 minute; stir microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal stirring until evenly coated. Pour into 2 gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Pecan Pie Bars - Adapted from Betty Crocker

(Sorry about the mostly-eaten picture. I personally ate over half the pan before I realized that I needed to take a picture. VERY tasty!)

Crust
In the bag:
-1 pouch (1lb 1.5oz) sugar cookie mix

From the kitchen:
- ½ cup butter, softened
-1 egg

Filling
In the bag:
-1 cup packed brown sugar
-2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
-1 ½ cup chopped pecans

From the kitchen:
-2 eggs

Directions
1. Heat oven to 350°. Spray bottom of 13x9-inch pan with cooking spray.

2. In a large bowl, stir all crust ingredients until dough forms. Press dough in bottom of pan using floured fingers. Bake 20 minutes.

3. Meanwhile, in a medium bowl, stir all filling, ingredients until well blended. Pour over hot crust.

4. Bake 20 minutes or until center is set. Cool completely, about 2 hours. Cut into bars. Store refrigerated.

Coconut Almond Brownie Squares by Pampered Chef

In the bag:
1 box (19-21 oz) fudge brownie mix
sweetened flaked coconut (optional – or sometimes I only do half the pan)
semi-sweet chocolate chunks or chocolate chips
sliced almonds
1 can (14 oz) sweetened condensed milk

From the kitchen:
2/3 c. oil
3 eggs

Directions:
Preheat oven to 350 degrees. Spray Stoneware Bar Pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies. Spread evenly in pan. Bake 16-18 minutes or until brownie is set. Do not overbake.
Layer coconut and chocolate chunks over brownie base. Pour sweetened condensed milk evenly over coconut and chocolate chunks. Sprinkle with almonds.
Bake 20-23 minutes or until edges of coconut are deep golden brown and almonds are lightly toasted. Cool completely on cooling rack. Cut into bars.

Fantasy Fudge

In the bag:
3 cups sugar
1 can evaporated milk
1 pkg. Chocolate chips
1 jar (7 oz.) marshmallow crème
1 cup chopped nuts

From the kitchen:
¾ cup margarine or butter
1 t. vanilla

Directions:
Stir margarine, sugar and milk, then boil 5 minutes. Stir in chocolate chips until melted. Add rest of ingredients. Pour into buttered 9 inch square pan. Let stand about 4 hours at room temperature.

Peanut Butter Fudge

In the bag:
2 c. peanut better chips
1 c. semisweet chocolate chips
1 (14 oz.) can sweetened condensed milk

From the Kitchen:
½ c. butter

Directions:
1. Line a 9x9 inch square pan with wax paper.
2. In a medium sized saucepan, melt butter over medium heat. Stir in the condensed milk. Add the peanut butter and chocolate chips, stirring constantly until everything is melted and blended together.
3. Pour the mixture into the prepared pan and refrigerate for 3 hours. Cut into squares when cool. Comes out perfect every time!

Hot Fudge Pudding Cake in a Bag

In the bag:
Baggie #1 - Cake Ingredients:
2 c. flour
1 1/2 c. sugar
1/4 c. cocoa
1/2 tsp. salt
4 tsp. baking powder

Baggie #2 -- Topping:
1 1/2 c. brown sugar
1/2 c. cocoa

From the kitchen:
1/4 c. oil
1 c. milk
3 1/2 c. very hot water

Directions:
Preheat oven to 350 degrees. Mix Baggie #1 with oil and milk. This batter will be thick. Spread in ungreased 9x13 baking dish. Sprinkle Baggie #2 ingredients on top of cake batter. Pour hot water over all. Bake for 45 minutes. When the cake is done, there will be a layer of chocolate cake on top with the chocolate sauce on the bottom.

The Best Oatmeal Cookies

In the bag:
1/2 c. sugar
1 c. brown sugar
1 t. salt
1 t. baking soda
2 c. rolled oats
1 1/2 c. flour
1 c. raisins

From the kitchen:
1 c. shortening
1 t. vanilla extract
2 eggs

Directions:
1. Preheat oven to 350 degrees.
2. Mix the shortening, sugars, vanilla, and eggs together until creamy.
3. Add salt and baking soda; then add oats, flour, and raisins.
4. Drop by teaspoonfuls on un-greased cookie sheet. Bake for 12 minutes.

Cherry Chocolate Cake

In the bag:
1 chocolate cake mix
1 16 oz. can cherry pie filling
1 tub of frosting

From the kitchen:
2 eggs
1 T. almond flavoring

Directions:
Beat eggs in a separate bowl. Add almond flavoring. Pour dry mix into a mixing bowl and add pie filling. Add beaten eggs and almond misture. Mix by hand with a wooden spoon until dry mixture is absorbed. Will be thick. Spread into a greased 9x13 inch pan. Bake at 350 degrees for 30 minutes. Cool. Frost with favorite topping.

Rocky Road Brownies

In the bag:
1 pkg Chewy Fudge Brownie Mix
1 c. peanuts
1 c. chocolate chips
1 bag mini marshmallows

From the kitchen:
eggs, oil & water for brownie mix

Directions:
1. Preheat oven to 350 degrees. Grease bottom only of 13x9x2-inch pan.
2. Prepare and bake brownies following package directions for high-altitude, cake-like brownies.
3. Remove from oven; sprinkle marshmallows, peanuts and chocolate chips over the top. Return to oven for 3 to 5 minutes or just until topping is warmed enough to hold together. Allow pan to cool before cutting.

Peanut Butter Brownie Squares

In the bag:
1 pkg Chewy Fudge Brownie Mix
1 ½ c. powdered sugar
1/3 c. peanut butter
1/3 c. chocolate chips
1 T. shortening

From the kitchen:
eggs, oil & water for brownie mix
¼ c. plus 2 T. milk
2 T. butter

Directions:
1. Preheat oven to 350 degrees. Grease bottom only of 13x9x2-inch pan.
2. Prepare and bake brownies following package directions for high-altitude, cake-like brownies. Cool 5 to 10 minutes.
3. For frosting, combine powdered sugar, peanut butter, milk and butter in small bowl. Beat at medium speed with electric mixer until blended. Spread over warm brownies.
4. For drizzle, microwave baggie with chocolate chips and shortening at high power for 1 minute or until melted. Snip pinpoint hole in bottom corner of bag. Drizzle over frosting. Allow chocolate to set before cutting into bars.

Chewy Carmel Corn

In the bag:
1¼ c. white corn syrup
3 c. brown sugar
1 can sweetened condensed milk
3-5 gallons popped popcorn

From the kitchen:
1/2 c. butter

Directions:
Slowly bring corn syrup and brown sugar to a boil. Add sweetened condensed milk and butter. Cook on medium to low heat until soft ball forms when dropped into cold water. Cover cooked popcorn carefully, so not to break up popcorn. You can make into balls or just keep in a bowl. (I usually have many extra large bowls handy when covering popcorn.)

Too Much Chocolate Cake

In the Bag:
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
2 cups semisweet chocolate chips

From the Kitchen:
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.

Betty Crocker’s Chocolate-Cherry Crisp

In the Bag:
½ cup Bisquick
½ cup packed brown sugar
½ cup quick cooking oats
½ cup semisweet chocolate chips
Cherry Pie Filling

From the Kitchen:
¼ cup firm butter

Directions:
1. Heat oven to 350º. In an ungreased 8-inch square pan, spread pie filling. (I usually use a 9-inch round)
2. In a medium bowl mix Bisquick, brown sugar and oats. Cut in butter until crumbly. Stir in chocolate chips. Spoon evenly over pie filling.
3. Bake 30 to 35 minutes or until very bubbly around edges. Serve warm.