A sweet creamy caramel flavored cheesecake and a buttery pecan crust, with caramel drizzle and pecan halves on top
Yield: 

12 large servings
Ingredients: 

Crust ingredients:

12 ounces pecans
6 tablespoons sugar
3 tablespoons butter, melted

Cheesecake ingredients:

1 1/2 cups dark brown sugar
1 cup heavy whipping cream
2 tablespoons sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
32 ounces cream cheese, softened*
4 eggs

Topping:

3 ounces caramels (the chewy kind that come in wrapped squares)
1 tablespoon heavy whipping cream
36 pecan halves
Instructions: 

1.
Process pecans in food processor until they are very fine crumbs. (The
12 ounces should be about 3 1/2 cups of loosely-measured pecan crumbs.)

2. In a mixing bowl, combine the powdered pecans, 6 tablespoons
sugar, and 3 tablespoons melted butter. Stir to mix well. Press into the
bottom of a 10-inch springform pan. Bake at 325 degrees for 14-16
minutes (check to avoid burning). Set crust aside to cool.

3. Place dark brown sugar in a medium mixing bowl, and use a fork to
remove any lumps. Add the cup of whipping cream, and stir together,
mixing well. Set aside.

4. In a separate bowl, whisk together the 2 tablespoons sugar, the
cornstarch, and the cinnamon. Add the softened cream cheese and use an
electric mixer on LOW to mix until no lumps remain. Add the brown sugar
mixture and continue mixing on LOW until a smooth batter is achieved
(should take only a minute or two).

5. Add eggs and stir gently by hand to incorporate them into the batter. Pour the cheesecake batter over the prepared crust.

6. Preheat the oven to 325 degrees. Fill a 9×13-inch dish with
boiling water and place on the bottom rack of the oven. Bake cheesecake
in the middle of the oven (on the rack above the pan of water) for 70
minutes or until top is lightly browned and middle is only slightly
wiggly.

7. Turn off oven and crack the oven door. After about 10 minutes, use a knife to separate cheesecake from the sides of the pan, but leave the cheesecake in the pan and in the open oven. Allow cheesecake to cool in the oven for a couple of hours. Chill cooled cheesecake in fridge. Cut cheesecake using dental floss.

8. To prepare topping, melt caramels and stir in a tablespoon of
whipping cream. Drizzle hot caramel over cheesecake. (We used a heavy
plastic decorater’s bag for this, with a metal tip at the end. Be
careful, because the melted caramel is HOT!)

9. Use a dab of the extra melted caramel to “glue” 3 pecan halves onto each piece, around the outside edge. Serve and enjoy!

This recipe is from Tammy’s Recipes.

A crunchy sweet vanilla-flavored bread/cookie with chocolate chips!
Yield: 

2-3 dozen slices
Ingredients: 

1 1/2 cups sugar
1 cup oil
4 eggs
3 tablespoons orange juice
1 tablespoon vanilla extract
4 to 4 1/2 cups flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1 cup chopped walnuts, optional
1 1/2 cups (9 ounces) semi-sweet chocolate chips

Optional: Melted chocolate chips, for dipping the bottoms
Instructions: 

1. In a large bowl, combine sugar and oil. Stir in eggs. Add orange juice and vanilla.

2. Add flour, salt, baking powder, and cinnamon, stirring into a very
thick batter. (If batter is too thin, add the extra 1/2 cup flour.)
Fold in chocolate chips and walnuts (if using).

3. Line a large jelly roll pan (or two smaller jelly roll pans) with parchment or waxed paper. Spread the batter onto the prepared pan(s), either into one large strip/log or (if using two pans) two smaller strips/logs. The batter shouldn’t go to the edge of the pan, but it will be somewhat runny and should look like a thick cake batter that didn’t fill the pan. The middle of the “log” will rise during baking.

This recipe is from Tammy’s Recipes.

A two-layer chocolate cake with a rich fudge frosting!
Yield: 

12 servings
Ingredients: 

1 cup (2 sticks) butter, softened
2 cups sugar
6 eggs
1 1/2 cups flour
1 cup cocoa powder
1 tablespoon vanilla extract

Frosting ingredients:

2 cups white sugar
1 cup cocoa powder
1/2 cup milk
1/2 cup (1 stick) butter
2 teaspoons vanilla extract
Instructions: 

1. To make the cake, cream the sugar, butter, and eggs with an electric mixer on high until well-beaten.
Stir in flour, cocoa powder, and vanilla. Batter will be thick, like brownie batter.

2. Grease and flour a 10×15-inch jelly roll pan (baking pan with
1-inch sides). You could use two 8- or 9-inch cake pans instead, if you
wished. Spread batter evenly into pan. Bake at 350 degrees for about 25
minutes, or just until cake tests done with a toothpick or fork.

3. Place cake (in the pan) on a cooling rack, cover with a clean towel, and allow to cool completely.

4. Cut cake in half, trimming sides if necessary, so that the two pieces can be stacked on a serving tray or platter.

5. Make frosting by combining frosting ingredients in a sauce pan and
heating over medium heat, stirring constantly. Bring mixture to a boil
and then boil and stir for 1 minute. Remove pan from heat and allow to
cool for about 5 minutes.

6. Using an electric mixer, beat frosting on high until it starts to
thicken to a frosting consistency. The frosting will continue to thicken
as it continues to cool, so don’t beat it too long.

7. Once it is spreadable, spread half of the frosting over the first layer of the cooled cake, working quickly. Place the second piece of cake on top and insert a few toothpicks if desired, to keep the cake layers from shifting. Finish frosting the cake.

This recipe is from Tammy’s Recipes.

A flavorful moist carrot cake with sweet cream cheese frosting
Yield: 

18 servings
Ingredients: 

Cake Ingredients:

2 cups sugar
1 1/4 cup vegetable oil
4 eggs
1 tablespoon vanilla extract
2 tablespoons lemon juice
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
3 cups finely grated carrots*
1/4 cup well-drained crushed pineapple
1/2 cup chopped walnuts, optional

Icing Ingredients:

8 ounces cream cheese
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla extract
1 teaspoon lemon juice
3-4 cups powdered sugar

Ground cinnamon and ground walnuts, for dusting (optional)
Instructions: 

1. In a large mixing bowl, blend sugar and oil. Add eggs, vanilla, and lemon juice and mix.

2. In a medium bowl, whisk together the flour, salt, cinnamon, soda, and baking powder. Fold into the batter in the large bowl.

3. Stir in carrots, pineapple, and walnuts to make a thick batter.

4. Pour into a greased 9×13-inch baking pan. Bake at 350 degrees for
55-60 minutes, until cake tests done. Cool in pan on a wire rack,
covered with a thin clean towel.

5. To make icing, mix ingredients in order listed, using an electric mixer. Spread over cake and dust with cinnamon and walnuts if desired. Enjoy!

This recipe is from Tammy’s Recipes.

A fluffy moist chocolate cake mix recipe — better than Duncan Hines!
Yield: 

12-16 servings
Ingredients: 

Cake mix ingredients:

2 cups all-purpose flour
1 3/4 cups sugar
1 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable shortening

To make the cake:

1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
Instructions: 

1. Make the cake mix by combining the flour, sugar, cocoa, baking powder, baking soda, and salt, stirring with a whisk.

2. Using an electric mixer or a food processor, blend in the
shortening until no lumps remain. (Using the mixer on this makes a dusty
cocoa mess, so I prefer the food processor!) This is the dry cake mix
part, and you can store it in an air-tight container for several months.

3. Finish making the cake by adding the water, oil, and eggs to the
cake mix in a large bowl. Mix on low speed until moistened, and then
beat on medium for about 2 minutes.

4. Pour batter into greased and floured pans (one 9×13-inch pan, two
9-inch round cake pans, or cupcakes) and bake at 350 degrees.

9×13-inch pan: 35-38 minutes
9-inch cake pans: 30-33 minutes
cupcakes: 19-22 minutes

Combine this recipe with Deluxe Chocolate Frosting and you are good to go!

This recipe is from Tammy’s Recipes.

Rich, creamy chocolate frosting that’s simple to make and absolutely delicious!
Yield: 

~2 cups (see additional notes below)
Ingredients: 

1 cup butter, softened*
1 teaspoon vanilla extract
1 1/4 cups cocoa powder
4 1/2 cups powdered sugar
1/2 cup milk
Instructions: 

1.
In a mixing bowl, cream the butter with an electric mixer. gradually
beat in the vanilla, cocoa powder, and powdered sugar. Beat in enough
milk to achieve a spreadable consistency.

2. Spread frosting on cake right after making the frosting. If you wait too long to spread the frosting, it will lose some of it’s light airy fluffiness when you spread it.

This frosting goes great on Homemade Deluxe Chocolate Cake Mix!

This recipe is from Tammy’s Recipes.

A
quick coffee cake with blackberries folded in and a cinnamon crumb
topping! This is the perfect use for ripe blackberries from the Pacific
Northwest; enjoy with coffee or hot tea for an amazing late summer
treat!
Yield: 

9 servings
Ingredients: 

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup vegetable oil
3/4 cup milk
2 heaping cups of blackberries (fresh or frozen)

Topping Ingredients:

1/3 cup all-purpose flour
1/3 cup brown sugar
1/4 cup softened butter
1 teaspoon cinnamon
Instructions: 

1. In a large mixing bowl, combine flour, sugar, baking powder, and salt.

2. In another bowl, beat eggs until frothy. (We use an electric mixer for this.) Mix in oil and milk.

3. Pour milk mixture into dry ingredients and stir. Gently fold in blackberries.

4. Pour batter into a greased 9-inch square baking dish or an 8×11-inch baking dish*.

5. Mix topping ingredients together (should be coarse crumbs/lumps of topping) and sprinkle over batter.

6. Bake at 350 degrees for 50-60 minutes, until cake tests done in
the middle. Cover cake loosely with foil if the top starts browning too
quickly (I usually place foil over the cake after about 45-50 minutes).

7. Serve hot, or cool in pan.

This recipe is from Tammy’s Recipes.

This
old-fashioned dessert has a sweet cake layer on top and a juicy plum
pudding filling beneath! It’s simple to make and a great recipe for your
extra plums!
Yield: 

9 servings
Ingredients: 

1 cup all-purpose or cake flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons oil
2 cups washed and halved plums (pits removed, too!)
1 cup brown sugar
1 teaspoon cinnamon
1 cup boiling water
Instructions: 

1. Preheat oven to 350 degrees. In a medium bowl, combine the flour, sugar, baking powder, and salt.

2. Beat in the milk and oil. Spread mixture in an ungreased 8×8-inch baking dish. Layer the halved plums on top.

3. Whisk together the brown sugar and cinnamon and sprinkle over the plum-topped batter. Pour the boiling water over everything!

4. Bake at 350 degrees for 1 hour, until cake is browned on top. (The
top layer should test done with a fork with only a few crumbs, if
you’re unsure.)

Serve warm or cold. Perfect with ice cream or all by itself! 🙂

This recipe was taken from Tammy’s Recipes.

1 small zucchini (shredded and drained)

1 Jiffy cornbread mix

1 egg

1/2 cup milk

Let batter stand for 5 minutes.  Heat oil in pan and drop large tablespoons of the batter into the oil.  Cook 1 1/2-2 minutes per side.  This will make approximately 14 cakes.

2 c. flour
5 T. sugar
4 T. butter, softened
4 t. baking powder
1 t. salt
1 c. milk

Mix dry ingredients and work butter in with a pastry blender. Add milk and stir. Press into a well-greased 8 x 8 or 9 x 9 pan, sprinkle top with sugar. Bake at 400 degrees for 12-15 minutes or until the top begins to (ever so slightly) turn golden brown. Will be the texture of homemade biscuits. Cut into slices and serve warm.