INGREDIENTS

• 1 15.25 ounce Box Super Moist Chocolate Cake Mix
• 1 egg
• 1⁄2 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 3  eggs
• 1 teaspoon vanilla extract
• 2 cups powdered (confectioners) sugar
• 1 cup creamy peanut butter
• 1⁄2 cup butter, melted
• 1 cup chocolate chips
• 1 cup dry roasted peanuts (coarsely chopped)

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
2. Still using an electric mixer, beat cream cheese, peanut butter, melted butter, eggs and vanilla until smooth. Add in powdered/confectioners sugar about 1/2 cup at a time and beat until well blended.
3. Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and peanuts on top of filling. Bake for 40 to 50 minutes.  You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares...and enjoy.​

INGREDIENTS:

• 1 (15 1/4 ounce) box yellow cake mix
• 1 egg
• 1⁄2 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (16 ounce) box powdered sugar (2 cups)
• 1⁄2 cup butter, melted
• 1 cup chocolate chips
• 1 cup chopped dry roasted peanuts (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
2. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
3. Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and nuts on top of filling. Bake for 40 to 50 minutes. Do NOT over cook because you want the center to be a little gooey. Remove from oven and allow to cool completely. Cut into squares.

For some reason I always associate Pineapple Upside Down Cake with Easter.  I honestly don't know the reason for the association...but if I were to make an educated guess...it is because is was a dessert my mother always served this time of the year.  This is not her recipe although I wish it were.  Instead, this recipe is simple yet tasty.  Enjoy.

Ingredients

1/4 cup butter  SAVE
1 cup packed brown sugar SAVE $
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Pillsbury or  Betty Crocker super moist yellow cake mix
Vegetable oil and eggs called for on cake mix box

Steps

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

This recipe would go well with a Sunday brunch...and it would go well as a dessert served with a generous scoop of vanilla ice cream.  Either way, it is an enjoyable treat.

Here's the recipe:

1 can sour cherries (15-oz), drained
1 can slice peaches (15-oz) in their own juice, drained
2 cans apple pie filling (21-oz each)
1 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg, divided
1 package yellow cake mix (about 15-oz) 
3/4 cup (1 1/2 sticks) butter, melted
1/2 cup chopped walnuts
Approximately 3/4 teaspoon house sugar/cinnamon mixture

1.  Preheat oven to 350 (F).  Butter 13x9-inch baking pan/dish.
2.  Gently combine cherries, peaches and apple pie filling.  Spread mixture in prepared pan.  Sprinkle with 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.  Top with cake mix, spreading evenly.  Sprinkle with remaining cinnamon and nutmeg.  Sprinkle with chopped walnuts and then pour butter over top covering cake mix/walnuts as much as possible.  Lastly, sprinkle cinnamon/sugar mix over all.
3.  Bake one hour or until top is lightly browned and toothpick inserted into center of cake comes out clean.  Cool at least 15 minutes before serving.

Make 12 to 16 servings.

Sometimes the simplest of recipes are the most delicious.

2 cans (21-ounce each) cherry pie filling
1 package (approximately 15-ounces) chocolate fudge cake mix
1 cup semisweet chocolate chips
1/2 to 3/4 (personal preference) chopped walnuts (or walnut topping)
3/4 cup (1 1/2 sticks) butter, melted

1.  Preheat oven to 350 (F).  Butter a 13 x 9-inch baking pan
2.  Spread cherry pie filling in prepared pan.  Top with cake mix, spreading evenly.  Sprinkle with chocolate chips.  Lastly sprinkle with chopped walnuts.  Pour butter over top, covering cake mix as much as possible.
3.  Bake 35 minutes or until toothpick inserted into center of cake comes out clean.  Cool at least 15 minutes before serving.
4.  Serve with French vanilla ice cream (if desired).  Makes 12 to 16 servings.

I found this recipe on the internet and sat and thought about it for a couple of days before trying it out.  I made some minor adaptations...and I am thrilled with the result.  This bars are delicious.

Ingredients:

For the crust-
2 cups chocolate oreos processed to crumbs in either blender or food processor (15-oz package)
1/2 cup butter, melted SAVE $

For the Filling-
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar SAVE $
1 tablespoon all-purpose flour
1/2 cup dairy eggnog
2 eggs (room temperature)SAVE $
1/2 cup semisweet chocolate chips
1/4 teaspoon ground nutmeg

Process-
1.   Heat oven to 300°F. Butter 13x9-inch pan (or use shortening).  In small bowl, mix cookie crumbs and melted butter. Press in bottom of pan.
2.    In large bowl, beat cream cheese and sugar with electric mixer on low to medium speed 1 to 2 minutes or until smooth. Beat in flour, eggnog and eggs on low to medium speed until smooth, scraping sides of bowl if necessary. With rubber spatula, fold in chocolate chips. Pour filling evenly over crust.
3.  Bake 35 to 40 minutes or until edges are set. Center will be soft but will set when cool. Cool 1 hour. Refrigerate at least 2 hours. Sprinkle evenly with nutmeg. For squares, cut into 8 rows by 6 rows. Remove from foil. Store squares in refrigerator.Enjoy (I sure am)

This is a recipe that I've had for years...maybe over 35 years...and never tried it.  Yesterday I decided to give it a try.  Last night when I first tasted it, I thought "well this is interesting."  This morning when I re-tasted it, my taste bud screamed "DELICIOUS"!

So here is the recipe:

Your favorite recipe for a two crust pie

5 cups (5 medium) peeled, sliced apples (I used MacIntosh)
1/2 cup cut-up dates
2/3 cups sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspon salt
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 - 2 tablesoons butter

Prepare pie crust.  Line 9" pie plate with bottom crust.  Heat oven to 375 (F)

Meanwhile, in a large bowl combine apples, dates, sugar, flour, cinnamon, salt, nutmeg, ginger and lemon peel.

Pour into pie crust lined pan.  Sprinkle with lemon juice; dot with butter.  Cover with second crust, venting crust in several places.

Bake at 375 (F) for 45 to 50 minutes or until golden brown.  Serve warm.  Makes 8 servings.  (ok, you do not need to serve warm for I've discovered that "cool" and the "next day" is better).

​Enjoy.

Ingredients:

Pastry for one crust 9" pie

1/3 cup sugar
1 tablespoon cornstarch
1 8-/12 ounce can crushed pineapple, undrained

*****

1 8-ounce package cream cheese, softened
1/2 cup sugar
1/2 teaspoon salt
2 eggs (at room temperature)
1/2 cup milk
1/2 teaspoon vanilla
1/4 cup chopped pecans

*****
Pineapple slices and Maraschino cherries for garnish

Directions:

1.  On lightly floured surface, roll pastry to 12-inch circle.  Place in a 9-inch pie plate.  Turn under edge; flute.
2.  Combine sugar and cornstarch in saucepan; stir in pineapple.  Cook, stirring constantly until mixture is clear and thickened.  Cool; spread into bottom of pastry shell.
3.  Combine cream cheese, sugar and salt, mixing until well blended.  Add eggs one at a time, mixing well after each addition.  Blend in milk and vanilla.
4.  Pour over pineapple mixture; sprinkle with pecans.
5.  Bake at 350 degrees for 35 minutes.  Cool.
6.  Garnish with pineapple slices, cut in half, and Maraschino cherry halves.

8 servings.