Better Than Sex Fruit Salad





















1 can(s)
fruit cocktail drained (we like chunky tropical) drained, 15 oz.
1 can(s) crushed pineapple (small can, 8 oz.)
1 can(s) cherry pie filling, 21 oz.
2 bananas sliced
1 can(s) sweetened condensed milk, 14 oz.
8 oz sour cream
1 pkg Cool Whip, 8 oz. (thawed)

How to make it :

Mix together Cool Whip, sweetened condensed milk and sour cream.
Add the fruit cocktail, pineapple, cherry pie filling and bananas.
Cover and refrigerate for at least four hours. Serve.


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Caramel apple cheesecake bars


















Ingredients

Ingredients
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
Drizzle:
1/2 cup caramel topping for drizzling after baked

How to Make It

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.


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Lemon Cream Cheese Bars



















Ingredients

cooking spray 
2 (8 ounce) packages refrigerated crescent roll doughdivided
2 lemons, zested and juiced, divided
 2 (8 ounce) packages cream cheese, softened 
1/2 cup white sugar 
2 tablespoons butter, melted 
3 tablespoons white sugar

Directions
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.

Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.

Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.

Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

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Apple Coffee Cake



















Cake Ingredients:
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1/4 cup vegetable oil
1/2 tablespoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon 
1 1/2 cups chopped apples (chopped small)

Cream Cheese Layer Ingredients:
8 oz. softened cream cheese
1 teaspoon vanilla
3 tablespoons white sugar

Streusel Ingredients:
3/4 cup white sugar
1/4 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt 
6 tablespoons cold butter

Directions:
Preheat oven to 350ºF and grease an 8x8 inch square pan. 
Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined. 
Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan. 
Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan. 
Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture. 
Bake for about 45 minutes or until the topping is browned. 
Can be stored in the refrigerator.


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ALMOND CREAM CAKE

















Ingredients

1 cup butter, softened
1 1/2 cups white sugar
3 cups cake flour (spooned & measured carefully)*
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk (2% milkfat)
1 teaspoon almond extract
5 egg whites (3/4 cup + 3 tablespoons of a carton of egg whites)

Frosting:
1/2 cup plus 2 tablespoons white flour
2 cups milk
1 1/2 teaspoons almond extract
2 cups butter, softened
2 cups white sugar
Sliced almonds and whole almonds for decorating
Instructions

Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachment) until it is white in appearance.
Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.
In another bowl, combine the milk and almond extract.
Add the flour mixture to the butter/sugar mixture alternately with the milk.
Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
Grease and flour 2 9" round cake pans. Pour the cake batter equally into the prepared cake pans.
Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.
Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.
While the cakes are cooling, prepare the frosting. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens. Stir it constantly, lowering the heat to low if needed. The consistency should be very thick, like mashed potatoes. This step took about 12-15 minutes.
Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process. The temperature of the mixture should be at room temperature.
Stir in the almond extract.
If you have a food processor, process the white sugar for a minute or so so that the granules become finer.
While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy. Do this for 5 minutes until the sugar is completely creamed and there is no graininess left.
Add the cooled flour mixture and beat it until it all combines and looks like whipped cream. This will take about another 3-5 minutes of beating. Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated. Once the mixture has the texture of fluffy whipped cream, you are ready to ice the cake.
Once the cakes are cool, place one cake on a cake plate. Spread frosting on top of that layer, then place the other cake on top of the frosted cake. Use the remainder of the frosting to frost the top and sides of the cake.
Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired.

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LEMONADE CAKE WITH FROSTING











INGREDIENTS
1 Lemon boxed cake mix (I used Duncan Hines)
4 eggs
1¼ cup milk
⅓ cup vegetable oil
2 Tbsp Lemonade from concentrate
Glaze:
2 Tbsp Lemonade from concentrate
1 cup powdered sugar
1 Tbsp water
Frosting:
8 oz block ⅓ less fat cream cheese
½ cup room temp butter (1 stick)
3 Tbsp Lemonade from concentrate
½ teaspoon vanilla
5½ cups powdered sugar

INSTRUCTIONS
Preheat oven to 350°
Spray 2 8" round cake pans generously with cooking/baking spray.
In mixer beat all your ingredients on low for 30 seconds and then on medium for 2 minutes.
Keep the remaining frozen lemonade concentrate in the freezer...you will need it again.
Bake according to package directions (I baked for approx 30 minutes) until cake is set and toothpick comes out clean.
Let the cakes cool in pan...about an hour. Do not remove.
When the cakes are cooled level them off so they are flat on top.
Poke holes in cake that wasn't cut using a fork.
Next make your glaze: in a medium bowl combine powdered sugar, lemonade and water.
Stir until smooth.
Pour equally over the top of the cakes..still in the cake pans.
Cover and let sit for at least an hour, but overnight is best in refrigerator.
For frosting cream butter and cream cheese together until combined.
With mixer on low add your lemonade and vanilla.
Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth.
When ready to frost remove your cakes from the refrigerator.
Loosen cake around the edges with a butter knife so they will release easily.
Frost as desired.

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Spice Cake






















INGREDIENTS:

FOR THE CAKE:

2 & 1/4 cups all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3/4 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup milk
2 medium apples, finely chopped
FOR THE FROSTING:

8 ounces cream cheese, at room temperature*
1/2 cup unsalted butter, softened
2 cups confectioners’ sugar, sifted
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup chopped toasted nuts, for garnish
DIRECTIONS:

TO MAKE THE CAKE:

Preheat oven to 350°F. Butter two 9-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter the paper.
Whisk together the flour, baking powder, cinnamon, salt, nutmeg, and allspice. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Add the flour in 3 portions, alternating with 2 portions of milk. Mix just until combined. Stir in the apples.
Divide the batter between the prepared pans and smooth evenly.
Bake 25 to 30 minutes, or until a pick inserted into the center comes out clean.
Cool the cakes in the pans for 15 minutes. Then, flip the cakes onto wire racks, remove the parchment paper, and allow to cool.
TO MAKE THE FROSTING:

Place the cream cheese and butter in a large bowl. Using an electric mixer on medium speed, beat until combined and smooth.
Gradually add the confectioners’ sugar, mixing until smooth. Add the cinnamon and vanilla, and mix well.
Place one cake layer on a cake plate. Spread half of the frosting over the top of the cake.
Place the other cake layer on top of the frosted cake layer. Spread the remainder of the frosting on top of the cake. If desired, garnish the top of cake with chopped toasted nuts.
NOTES:

*Make sure your cream cheese is very soft to avoid lumps.



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The ultimate stain remover



















The mixture is:

1 tsp. Dawn dishwashing detergent

3-4 tablespoons of hydrogen peroxide

couple tablespoons of baking soda.

Scrub on with a scrubbing brush.




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Pecan Coconut Praline Cookies















2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla
2-2½ cups chopped pecans
2½ cups grated coconut

1. Set pecans, coconut, and vanilla off to the side
2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.
3. Bring to a rolling boil & boil for 3 minutes.
4. Remove from heat & add pecans, coconut, and vanilla
5. Stir for about 4 minutes.
6. Take a spoonful of batter and place on wax paper. Let it sit until batter has 
hardened.
7. Remove from paper and enjoy.

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Oven-roasted Sausages, Potatoes, and Peppers






















 Ingredients

1-2 bell peppers, sliced
1 package (at least 1 lb) of your favorite sausage links (johnsonvilles, evergood, generic smoked sausage, whatever you like. i used polish sausages, 4 to a pack)
4-5 decent-sized potatoes (i prefer yukon gold or red bliss)
3 tbsp olive oil (yes, it has to be OLIVE oil)
1 small jar banana peppers
1 large onion, sliced
salt & pepper
*optional — 2 tsp dried rosemary (bachelors, ignore this. your salt and pepper will be fine. i know that asking you to procure olive oil was already a stretch.)
*optional — tsp creole seasoning

Directions
spray a large baking pan w/ nonstick spray (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.
slice sausages into thin rounds, about 1/5″ thick. if you know how to slice using a “bias” cut, do that. if not, don’t worry about it.
cut potatoes into 1/2″ chunks
slice onion and pepper into strips
place all ingredients on baking sheet and drizzle oil over. use your hands to toss everything together in the oil, making sure everything feels coated.
add salt & pepper and spices (if using)
top w/ sliced banana peppers
bake at 400 for about 30-35 min, until potatoes are tender
EAT


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Chicken Pot Pie Bubble Up Casserole




















Ingredients:
2 cups cooked, shredded chicken
1 can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
1 1/2 cups frozen veggies (I used mixed, any type works)
1 tsp garlic powder
1/2 tsp seasoned salt
2 (6 oz) cans of refrigerated biscuits


Instructions:
In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt.
Cut each biscuit into fourths and toss pieces into chicken mixture.
Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly.
Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven Chicken Pot Pie Bubble Casserole
Remove from oven and serve!!


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Old Cinnamon Bread


















Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

How to make this recipe :
This recipe comes from the archives, but it's an age-old favorite. Quick Amish Cinnamon Bread is a quick bread recipe that is easy to make and turns out moist and delicious!!... so to prepare this recipe you need first to cream together butter, Two cups sugar, & also eggs. Then you need to add milk, flour, & also baking soda.
Second step : Now after all that work you need to put HALF of batter into greased loaf pans (1/4 in each pan). Step 3 : At this step all what you need to do is to take a separate bowl and mic, 2/3 c sugar & cinnamon. After you finish mixing you need next to sprinkle 3/4 cinnamon mixture on top of the HALF batter in each pan.
Step 4: Finally step , Now you need to add remaining batter to pans; and sprinkle with last of cinnamon topping. Make sure tu use a knife to swirl . Finally bake 350 F between 45 to 50 minutes. Then before removing from pan lets cool  about 20 mins. Enjoye!!


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CORN PUDDING

















three T. butter
three T. self rising ‘our
two C. milk
15 oz. can whole kernel corn, drained
three large eggs
1/2 C. sugar

How to Make It
Place the butter in a 2 quart casserole dish in the oven as it preheats to 400 degrees.
In a bowl, whisk together the remaining ingredients.
Pour this into the casserole dish that the butter has melted in and return to the oven for 45-50 minutes until
the pudding is set.

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Cinnamon Crumble Apple Pie






















Pie Crust...
3/4 cup all purpose flour
1/2 tsp salt
6 tbsp butter
2-3 tbsp cold water

Pie Filling
6 cups thinly sliced, peeled apples
3 tbsp flour
1 tsp ground cinnamon
1/8 tsp salt
1/4 cup brown sugar
Crumble Topping
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes


Directions
Crust
Preheat oven to 375F.
Add flour, salt and butter into a mixing bowl. Use a pastry cutter or two knives to cut into you have mixture the texture of coarse meal.
One spoonful at a time, sprinkle with cold water and mix until the dough holds together and cleans away from the bowl easily.
Lightly flour a surface and lightly flour a rolling pin.
Roll dough , using more flour if the dough begins to stick.
Transfer dough to a 9 inch pie plate, fluting the edges.
Grease some butter and flour into your uncooked pie crust.
In a medium bowl mix apples with sugar, cinnamon, flour and sea salt.
Add filling into crust.
Mix together crumble toppings in your used bowl and sprinkle crumble over filling.
Bake pie for 25-30 minutes until golden brown edges appear.



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Muffins that taste like doughnuts



















What you need:

3/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract

2 Tbsp butter, melted
1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)

DIRECTIONS:
Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in colour. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the centre comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.|


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BIG DADDY’S BISCUITS




















Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk


Directions:
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.


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CARROT CAKE ROLL

















Ingredients:
3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots
Powdered sugar for dusting (about 3/4 cup)
6 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting
Make 30 Minute Potato Breakfast Bowls

Instructions:
Preheat oven to 350°F. Spray a 10×15″ pan (I use Bakers Joy )
Combine together salt, baking powder, cinnamon, and flour. Set aside.
Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
Stir dry into wet ingredients just until blended. Stir in carrots.
Spread in prepared pan. Batter will be in a very thin layer (you will need to use a or spatula to spread it to all the corners of the pan.
Bake for 9-11 minutes.
While the cake is baking, set a clean kitchen towel out on a large work surface.
Sprinkle liberally with powdered sugar .
As soon as you remove the cake from the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil gently.
Working at the short end, fold the edge of the towel over the cake.
Roll tightly, rolling up the cake in the towel.
Let cool completely while rolled, at least one hour.
Make the frosting.
Beat the butter and cream cheese together until smooth.
Beat in powdered sugar and vanilla.
When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly without the towel.
Chill until it firms up a bit.
Dust with powdered sugar,then slice and serve.

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