Beat 2 eggs in a large bowl.
Stir in 1 30-oz can of pumpkin pie mix & 1 5-oz can of evaporated milk.
Pour the mixture into 1 9-inch deep-dish piecrust.
Cut 2-inch strips of foil & cover the crust edges to prevent excessive browning.
Bake at 400 degrees for 15 minutes. Reduce the temp to 325 degrees & bake an additional 40 minutes. Cool.
Mix 1 can of pumpkin & 1 box of spice cake mix.
Drop by spoonfuls on a cookie sheet coated with cooking spray.
Bake at 350 degrees for 12 minutes.
Melt 1/4 cup of butter in a large saucepan over medium heat. Whisk in 3/4 cup of milk & bring to a boil whisking constantly.
Reduce heat to low & whisk in 1 cup of creamy peanut butter until smooth.
Gradually whisk in 1-16 oz package of powdered sugar until smooth. Remove from the heat and whisk in 1 tsp of vanilla extract. You are ready to spread on cakes or cupcakes.
Break 10 oz of milk chocolate candy bars into small pieces & melt over low heat. Remove & cool for several minutes.
Fold in 2/3 a carton of whipped topping & mix well.
Stir in 3/4 cup of chopped pecans & pour into a 9-inch frozen piecrust that has been cooked.
Spread the remaining whipped topping over the top of the pie.
Refrigerate for at least 8 hours.
Melt 2 tblsp brown sugar & 1 tblsp butter. Add 1 banana that has been peeled & sliced lengthwise.
Saute until tender. Sprinkle with a dash of cinnamon.
Pour 1 oz of light rum over the banana & light to flame.
Baste with the warm liquid until the flame burns out. Serve over ice cream.
Layer brownie pieces (homemade, store-bought or from a mix), whipped cream, drizzled chocolate syrup & chopped nuts. in a clear bowl.
Repeat layers 2 or 3 more times. Garnish with chopped nuts, fruit or crushed candy.
In a bowl mix 1 stick of softened butter & 1 cup of sugar & 2 tbsp of lemon juice & 2 cups of flour (adding last).
Drop teaspoonfuls of dough onto a cookie sheet that has been coated with cooking spray.
Bake at 350 degrees for 15 minutes.
Melt 1/2 stick of butter.
Add 4 cups of miniature marshmallows.
Stir until they melt. (You can add 1/2 cup of peanut butter, if you like.)
Remove from the heat & add 5 cups of rice crispy cereal & stir.
Press mixture into a 9 x 13 inch pan.
Cut in squares when cool. Cool.
Summer will never be the same.
Lay 12 ice cream sandwiches (whole) in the bottom of a 9 x 13 pan.
Spread 1/2 of a 10oz container of cool whip over them.
Pour 1/2 a jar of carmel (or any flavor) of sundae topping over.
Sprinkle half a bag of your favorite candy (chopped) like Peanut butter cups.
Repeat, Freeze and eat.
In a large mixing bowl combine 2 pounds powdered sugar
& 1 cup unsweetened cocoa powder.
Add 1 cup of softened butter
& 1/2 cup of boiling water
& 2 tsp vanilla.
Beat with an electric mixer on low speed until combined.
Cool for 20 minutes.
Wonderful fudge frosting.