Orange Supreme Pie

Do you love oranges? Do you love pie? Have you ever considered making an Orange Pie?

Seriously?

I didn't either but when I saw a picture of an Orange Pie on-line, and loving all things citrus, I knew was going to make that pie.

 When my sister gave me some oranges fresh from Florida this week, I remembered that Orange Pie. I found two recipes but this one had a cream cheese filling in it and cream cheese has never let me down.

This pie is a citrusy slice of spring! The cream cheese and oranges make such a lovely combination.

Wouldn't this pie look beautiful on your Easter dinner table? And I bet most of your guests have never had Orange Pie before. It's absolutely delicious and so refreshing!

Orange Supreme Pie

Orange Filling: 1 1/4 cups water 1 cup sugar 3 Tbsp. clear-jel 1 tsp. orange Kool-Aid 3 oranges, peeled and membrane removed. Cut in small pieces and drain off the juice. additional 1/2 cup cold water Bring 1 /1/4 cups water to a boil. Mix together sugar, clear jel, and Kool-Aid. Add 1/2 cup cold water to the sugar mixture and stir. Pour into boiling water, stirring as it cooks. Remove from heat after it thickens. Cool completely. Stir in orange pieces. Cream Cheese mixture: 4 oz. cream cheese 1 cup powdered sugar 8 oz. Cool Whip Mix together cream cheese and powdered sugar. Add cool whip.  Pour into baked pie crust. Top with orange filling. printablerecipe This makes a large 9 inch deep dish pie or possibly 2 small pies. I had extra orange filling that didn't fit in the pie so I just spooned it over my slice of pie. Enjoy! Linking to: Buns in my Oven: Fluster Buster: Whip it up Wednesday: Made by me Wednesday: Kitchen Fun: Country Cook: Foodie Friday: Cooking with Ruthie: Six Sisters Stuff

Chocolate Fudge Layer Cake Dessert

 

Since Valentine's Day is just around the corner, you might want to make your sweetie a decadent dessert.

Of course chocolate is always associated with Valentine's Day, so I will share this chocolate dessert.

A very rich and chocolatey dessert.

 

Start by baking a chocolate cake according to the directions on the box. I used a Chocolate Fudge Cake mix but any chocolate cake will work. The Chocolate Fudge is darker and richer than lets say a German Chocolate would be if that makes a difference to you.

Make sure you bake your cake in a greased and floured pan for easier removal.

 

Cool your cake to room temperature and turn out onto a towel.

Using a long knife, split your cake into two layers. Don't worry if it's not completely even. It's all going to be covered up with a yummy filling!

 

 Take one layer and place it back in a clean cake pan.

 

Here's the yummy part. I love cream filling! I love me a little cake with lots of cream filling!!

This one is easy to make.

Take one box of vanilla instant pudding. Mix in 1 1/2 cups milk. Let set until thickened then mix in one 8 ounce container cool whip.

 

Spread the filling on your first layer of cake.

 

Put your remaining layer of cake on top.

 

Now take a can of frosting, heat in the microwave just until it's pourable and......

pour all over your cake. Again I'll mention the chocolate fudge is pretty dark and rich in case you want to opt for a lighter chocolate.

 

For an alternative to chocolate how about trying a Strawberry Cake mix with Strawberry Frosting?

 

Happy Valentine's Day!

 

 Linking to; Moonlight and Mason Jars; Fluster Buster; Chicken Chick; Foodie Friday

Luscious Pumpkin Cake

Every fall I like to try a new pumpkin recipe and this one was a big hit with my family.

 

 Although this delicious cake looks very time consuming...it is not.  It is light and airy and has a mild pumpkin flavor and the filling is almost like a mousse. I may or may not have had some for breakfast.

 

The recipe called for caramel topping drizzled over the top but in my opinion it's sweet enough without it. Also, I'm not a spice lover so I use cinnamon in my recipe. If you want it spicier add some nutmeg, cloves or pumpkin pie spice to it.

 

 

Luscious Pumpkin Cake

 

1 (18.25 ounce) yellow cake mix

 

1 (14 ounce) can pumpkin, divided

 

1/2 cup milk

 

1/3 cup vegetable oil

 

4 eggs

 

1 1/2 teaspoons cinnamon, divided

 

2 teaspoons vanilla divided

 

FILLING:

1 package cream cheese (8 ounce)

 

1 cup powdered sugar

 

3 cups Cool Whip whipped topping

 

reserved pumpkin, cinnamon and vanilla from above

 

1/2 cup chopped toasted pecans (I used sugared pecans)

 

DIRECTIONS:

1. Heat oven to 350 degrees F. Grease and flour 2 (8-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs, 1 teaspoon cinnamon and 1 teaspoon vanilla in large bowl with mixer until well blended. Pour into prepared pans.
2. Bake 28 to 30 min. or until toothpick inserted in center comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
3.  Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin, cinnamon and vanilla; mix well. Gently stir in Cool Whip.
4. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers reserving approximately 1 cup for the top. Sprinkle with nuts.
5. Refrigerate leftovers.  printablerecipe

Linking to: Chicken Chick ; Mix it up Monday; Fluster Buster; Craftberry Bush; Homeacre Harvest Hop

Pumpkin Crunch Dessert

Here is a dessert that's easy to make and yummy enough to serve company for Thanksgiving.
I found a whole box of cake mix to be a bit much for the topping, so the next time I'm going to try about 3/4 box. Serve with a dollop of whipped cream or ice cream.


Pumpkin Crunch Dessert

1 box yellow cake mix 1 15 oz can pumpkin puree 1 12oz can evaporated milk 3 large eggs 1 1/2 cups sugar 1 tsp cinnamon 1/2 tsp salt 1 tsp vanilla 1/2 cup chopped pecans 1 1/2 sticks melted butter  Heat oven to 350 degrees. Grease bottom of 9x13 pan. Mix pumpkin, milk, eggs, sugar, cinnamon, salt and vanilla. Pour into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 45-50 minutes or until toothpick comes out clean. printablerecipe

Linking to StoneGable and Mealtime Monday

Got Rhubarb?

With rhubarb coming into season, here is my favorite dessert recipe using rhubarb. It's very easy and delicious, pretty much like a dump cake.

Dice 4-5 cups of rhubarb, add one 3oz. box strawberry jello dry, and 3/4 cup white sugar. Mix together and spread into a buttered 9x13 pan.

Sprinkle one box yellow cake mix over the rhubarb and dot with butter.  Pour 1 cup water in the four corners.( 1/4 cup in each corner)

Bake for 35-45 minutes at 350.....

 then serve warm with Ice Cream!!

Rhubarb Crunch

5 cups diced rhubarb 1 3 oz. box strawberry jello 3/4 cup sugar 1 box yellow cake mix 1 cup water 1/3 cup butter 1. Mix rhubarb, sugar and dry jello together and put into buttered 9x13 pan. 2. Sprinkle dry cake mix on top. 3. Pour water in the four corners of pan. 1/4 cup in each corner. 4. Dot with butter 5. Bake at 350 degrees until rhubarb is tender and the top is golden brown approx. 35-45 minutes. Note: You can use frozen rhubarb in this recipe but don't thaw. printablerecipe

Easy Jello Dessert

We don't eat dessert with dinner very often, but occasionally I like to make this easy and light jello dessert. A few family members who claim they don't like jello will eat this.
I think strawberry jello is the best in this recipe but you could try any flavor.
It takes two 3 ounce boxes of jello. Mix your first box of jello with two cups water just like the directions on the box. Pour into serving dish and let set till firm in refrigerator. This dish shown is smaller than a 9x13. I would double the recipe if using a 9x13.

In the meantime take the second box of jello and make it like the directions on the box, but reduce your water to 1 1/2 cup. Put it in the refrigerator just until it is partly set.

This had jelled a little more than I like, but it still turned out okay.

Beat in one 8 ounce container cool whip, or you can use real whipping cream if you like, which makes it even better!

This is what it looks like after mixing in the cool whip.

Pour on top of the first layer of jello making sure that the first layer has completely set.
Put in refrigerator until firm.

The layers look so pretty in a glass dish...Enjoy!

Easy Apple Dumpling

I love recipes that are super quick and easy and taste as good (or better) than recipes made from scratch that take hours to prepare. This is a recipe like that. This comes from the Pioneer Woman and I knew when I saw it, I was going to make them sometime.
But....I kept looking at all that butter in the recipe and Mt.Dew???  and told myself  "don't go there".
In the back of my mind I knew someday I was going to give in, just to satisfy my curiosity. This week I finally caved in and made them.
Am I ever glad I did. These are D.E.L.I.C.I.O.U.S!!!

Start by wrapping a wedge of apple in a crescent roll starting at the wide end.

It should look like this. Put them in a 9x13 inch pan.

Melt butter, add sugar, barely stir then add vanilla. You don't want your sugar dissolved.
Pour this over your dumplings then pour your Mt. Dew around the edges of the pan. Sprinkle with cinnamon and bake.
It's that easy!!
Serve with ice cream.

Apple Dumplings

2 large baking apples or 3 medium. Granny Smith recommended. 2  cans Crescent Rolls (8count) 2 sticks butter 1 1/2 cup sugar....I use a little less if I'm using a sweeter apple than Granny Smith. 1 teas vanilla Cinnamon to taste 1 can Mt.Dew Soda Instructions Peel and core apples. Cut large apples into 8 wedges or medium into 6 so you have at least 16 slices. Roll each apple slice in a crescent roll starting at wide end. Place in a 9x13 greased pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, then pour entire mixture over apples. Pour Mt. Dew around the edges of the pan. Sprinkle with cinnamon. Bake at 350 degrees for 40 minutes. Serve with ice cream. printablerecipe

Pumpkin Gems

At this time of the year I get hungry for just about anything made with pumpkin.
These cupcakes taste of fall and are delicious, light and fluffy. They have a delicate pumpkin flavor and if you like them spicier add more cinnamon.

Pumpkin Gems

1 box yellow cake mix 3 eggs 1/2 cup oil 1 tsp. baking soda 1 tsp. cinnamon  1 15 oz. can pumpkin (not pie filling)   Mix all ingredients together. Fill paper lined cupcake pans 2/3 full.     Bake 20-25 minutes at 350.   Cool then frost with Cream Cheese frosting or a Buttercream frosting.   Sometimes I sprinkle some sanding sugar on these. printable recipe