2 boxes Brownie Supreme mix
1 cup chopped walnuts
1 cup chopped pecans
1 can black cherries, pitted (not pie filling)
Heat oven to 350 degrees F. Butter and flour a 13 x 9-inch baking pan.
Prepare brownies according to package directions. Mix well after combining all ingredients. Pour into prepared baking pan and bake for 40 minutes.
1/4 cup butter
1 (18.25 ounce) box yellow cake mix
1/2 cup chopped nuts
2/3 cup evaporated milk
36 Rolo candies, cut in half
Preheat oven to 350 degrees F. Grease a 9 x 13-inch pan.
Melt butter.
Combine cake mix and nuts. Stir in butter and milk until blended. Spread half of mixture in prepared pan. Bake for 10 to 15 minutes or until lightly brown. Remove from oven and immediately place Rolo halves, cut side down, onto warm crust. Drop remaining mixture by spoon evenly over Rolo candies in pan. Do not spread. Bake for 20 to 25 minutes or until lightly browned. Cool completely before cutting.
1 (18.25 ounce) box yellow cake mix
1/2 cup butter or margarine, melted
1 egg
3 cups miniature marshmallows
1 cup miniature jelly beans
1/2 cup cocktail peanuts, chopped
Mix cake mix, butter and egg until well blended. Press onto bottom of greased 13 x 9-inch baking pan.
Bake at 375 degrees F for 16 to 18 minutes or until light golden brown. DO NOT OVER-BAKE.
Immediately sprinkle marshmallows, jelly beans and peanuts evenly over cake layer. Bake an additional 4 to 6 minutes or until marshmallows begin to melt. Cool completely in pan on wire rack.
Cut into bars; store in airtight container.
1 (18.25 ounce) box devil’s food cake mix
1 (15 ounce) can 100% pure pumpkin
Spray 9 x 13-inch baking dish with Canola spray. Using hand mixer, mix the two ingredients until all lumps are removed. Batter with be thick. Pour into baking dish and spread evenly. Bake according to directions on cake mix package.
Servings: 12; WW Points: 1 per serving
1 (18.25 ounce) box lemon cake mix
1 egg
8 tablespoons (1 stick) butter, softened
8 ounces cream cheese, at room temperature
2 eggs
2 cups confectioners’ sugar
Combine cake mix, 1 egg and butter. Spoon into ungreased 9 x13-inch baking pan. Press evenly into bottom of pan.
Combine cream cheese, 2 eggs and confectioners’ sugar and beat at least 3 minutes or until smooth. Spread over cake batter. Bake at 350 degrees F for 45 minutes. Cool and slice into squares before serving.
1/4 cup butter, softened
8 ounces cream cheese, softened
1 egg yolk
1/2 cup pineapple juice
1/2 teaspoon rum extract
1 (18.25 ounce) box yellow cake mix
1 cup coconut
Cream butter and cream cheese in mixer bowl until light and fluffy. Blend in egg yolk, pineapple juice and rum extract. Add cake mix one-third at a time, mixing well after each addition. Stir in coconut. Chill, covered, for 30 minutes.
Drop by teaspoonsful onto ungreased cookie sheet. Bake at 375 degrees F for 11 minutes or until light brown. Cool on cookie sheet for several minutes. Remove to wire rack to cool completely.
Yield: 4 dozen
1 (14 ounce) package caramels
1/3 cup evaporated milk
1 (18.25 ounce) box German chocolate cake mix
3/4 cup melted butter or margarine
1 cup chopped dry roasted peanuts
1/3 cup evaporated milk
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch baking pan.
Melt caramels and milk; set aside.
Mix remaining ingredients. Press half of mixture into prepared baking pan. Bake 6 minutes. Remove from oven and sprinkle with chocolate chips. Drizzle caramel mixture over top of chocolate chips. Crumble remaining dough on top of caramel. Bake another 20 minutes. Refrigerate for 30 minutes after cooling.
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