2 Ingredient Lemon Bars

I think I would actually call this lemon cake and it couldn't be any easier!  The can of lemon pie filling I found at the store was actually larger then the recipe called for so I have a little left over in the fridge but I just read some of the comments and some used the whole can and just baked it a little longer.  I have read other places that you could use other pie fillings and do the same thing.  Raspberry or Becky's Razzleberry Pie Filling, I am definitely going to try.  I might even try my own homemade lemon pie filling since I don't keep pie filling in the house.  Very good and not too bad on the calorie count, 107 calories if you cut it to get 22 servings and it would be a little more if you used the whole can.  Recipe from Practically Living

1 box angel food cake
15 oz can lemon pie filling

Mix the two together by hand until moist. Be sure not to over stir. Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before eating. As they are cooling, you can sprinkle with powder sugar if you wish (Which I guess technically makes this a 3-ingredient recipe). They have more of an angel food cake texture than a traditional lemon bar texture. 

Jello Refrigerator Cake

Another recipe that I haven't made in a very long time.  It would be fun to make this recipe as cupcakes.

1 small pkg. Jello, any flavor

1 white cake mix

Mix cake according to directions on box.  Bake in 9"x13" pan.  Cool cake 20 to 25 minutes.  Mix Jello with 3/4 cup boiling water and 1/2 cup cold water.  Poke deep holes in warm cake, about 1/2" apart.  Slowly pour Jello into holes.  Refrigerate cake while preparing topping.

TOPPING:

1 envelope Dream Whip

1 small pkg. vanilla instant pudding mix

1 1/2 cup cold milk

In chilled deep bowl, blend Dream Whip, pudding mix and milk until stiff.  Frost cake immediately.  Store cake in refrigerator and serve cold. Frosted cake may be frozen.

Easy Lower Fat Cake

This is a recipe from Lisa.

Take one cake mix and add a diet drink. Bake as instructed on the box, i.e. chocolate cake with a Diet Cherry Coke, cherry chip cake with Diet Sprite.

Triple Chocolate Cupcakes

I have been experimenting with cupcakes this month and I think that they have turned out pretty well. My favorite would have to be the chocolate ones I made at Mom's. Steve wasn't fond of the frosting that I used, he prefers buttercream.

1 Devil's Food Cake Mix
1 cup Sour Cream
4 eggs
1/3 cup oil
1 cup Semi-Sweet Chocolate Chips

To keep the chocolate chips from sitting on the bottom stir some dry cake mix into the a bowl with the chocolate chips. After you have mixed your cake according to the directions on the box fold in the chocolate chips. Bake at 375 for 15 to 18 minutes.

Chocolate Whip Cream Frosting

1 pint Heavy Whipping Cream
12 oz. Semi-Sweet Chocolate Chips
1/4 cup Powdered Sugar or more to taste

Melt chocolate chips into whipping cream. Chill in the refrigerator. Whip to soft peaks.

Pumpkin Pound Cake

I had left over pumpkin after making Pumpkin Caramel Cheesecake Turtle Bread and started a search to find a recipe to use up the rest. I came upon this new website, The Long Thread, with a recipe that I wanted to try. I tasted really yummy especially right out of the oven!

1 1/2 cups wheat flour

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda, heaping
1/8 teaspoon salt
1 1/2 teaspoons cinnamon

2 dashes ground allspice

2 dashes ground ginger

2 dashes ground cloves
1 cup butter, softened
8 oz. cream cheese
1/2 cup pumpkin puree
1 teaspoon vanilla
2 cups sugar

1 cup brown sugar
6 eggs

Preheat oven to 325 degrees. Grease and flour one large bundt pan or two loaf pans.

Mix together flours, salt, baking soda, cinnamon, allspice, ginger and cloves.

In another bowl combine butter, cream cheese, pumpkin, sugars and vanilla. Add eggs and flour, alternating 2 eggs and one cup of flour at a time.

Bake 60 to 75 minutes for the loaf pans and 1 1/2 hours for bundt pan. Will be done when top is crackled and golden brown and toothpick comes out clean. Allow to cool on wire rack before removing from pan.

The Pioneer Woman's Apple Cake in an Iron Skillet

Just because I have lost some weight doesn't mean that I am going to give up on the good things of life, dessert to be exact. I found this recipe on The Pioneer Woman and it is wonderful with vanilla ice cream.

1 3/4 sticks butter

3/4 cup sugar

4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices

1/2 cup butter

2/3 cup sugar

1 1/2 teaspoons vanilla

2 large eggs

1/2 cup sour cream

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cinnamon

1 small apple, peeled cored and chopped finely

Preheat oven to 375 degrees.

In a 9 to 10-inch skillet, add apple butter to the pan, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, beat applesauce and sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in chopped apple.

Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Place a cookie sheet or aluminum foil under the skillet to catch any spills. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!

Serve warm with vanilla ice cream.

Lemon Poppy Seed Cake

Mom isn't sure where she got this recipe but it sure is good.

1 pkg. Yellow Cake Mix - no butter
1 pkg. Lemon Instant Pudding
4 Tablespoons Poppy Seeds
1/2 cup Oil
1 cup Water
4 Eggs
Powdered Sugar

Grease and flour bundt pan. Bake at 350 degrees for 45 minutes. Let cake cool for 10 minutes then remove from pan and let it completely cool. Dust with powdered sugar.

Sheet Cake

I remember this from when we lived in California. I think Mom might have gotten the recipe from Sister Russick.

Sauce:
1 sq. Margarine
1 c. water
1/2 c. cocoa
Bring to boil and let cool

2 c. flour
2 c. sugar
1 tsp. salt
1 tsp. soda in 1/2 c. buttermilk (or milk soured with a little vinegar)
2 eggs
1 tsp. vanilla

Mix together. Bake in large greased cookie sheet 375 for 20 minutes.

Frosting:
1 sq. margarine
3 Tbsp. cocoa
6 Tbsp. milk
Bring to boil and remove from heat. Add 1 lb. of powder sugar (4 c.) and 1 tsp. vanilla.