Super Easy Weekend Dessert

Super Easy Weekend Dessert- ~~Earthquake Cake II~~
Ingredients: weekendDessert
  • 1 Cup Flaked Coconut …
  • 1 Cup chopped Pecans
  • 1 Box German Chocolate Cake Mix
  • 1 (8oz) package cream cheese
  • 4 cups confectioners’ sugar
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • 1pkj chocolate chips


        1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
        2. Layer coconut and pecans in the bottom of pan.
        3. Prepare cake mix according to package instructions and pour over pecans and coconut.
        4. Combine cream cheese, butter or margarine, vanilla and confectioner’s sugar and beat until smooth. Pour over cake mix.
        5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean. [From Karen’s Kreative Cooking]


Sausage, Egg & Biscuit Casserole

Sausage, egg and biscuits casserole
  • 1 can buttermilk biscuits any brand sausage-egg-biscuit-casserole
  • 1 lb Jimmy Dean sausage (or any brand of pork sausage)
  • 1 c shredded mozzarella
  • 1 c shredded cheddar
  • 6 eggs
  • 3/4 cup milk
  • salt & pepper to taste
  1. Cut biscuits into six to eight pieces place in a greased 8×8 pan,
  2. brown sausage on the stove top and drain
  3. spread over the cut up biscuits,
  4. beat eggs and add milk and salt and pepper to them
  5. pour over sausage and biscuits,
  6. sprinkle both shredded cheeses over the top.
  7. Bake in 8×8 pan at 425 for 30-35 min.
  8. Let sit 5 min.
[from BakeByKim]


Do you or don’t you Trifle?

Strawberry Angel Food TrifleChocolateStrawberryTrifle
  • 1 angel food cake
  • 1 24 oz. container frozen strawberries, sliced with sugar added, thawed
  • 3 cups sugar free vanilla pudding
  • 16 oz. container of whipped cream, slightly less than the whole container
  • Fresh strawberries for garnish
Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish. Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! [I’ll have to try this with blueberries/black berries which are my family’s favorite berries.] [From:]


Halloween Treats….

A little early but save the recipe now so you can make them for Halloween! So easy to make.
  • 32 Hershey’s® Kisses® brand milk chocolates, unwrapped
  • 1 package (11 1/2 ounces) fudge-striped shortbread cookies (32)
  • 1 tube (4.25 ounces) orange or red decorating icing
  1. Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
  2. Pipe decorating icing around base of milk chocolate candy.