Pumpkin Spice Cake

Cake Ingredients:

2 boxes Betty Crocker Spice Cake mix

2 (15 oz) pumpkin filling

1 tsp pumpkin pie spice

Sugar glaze ingredients:

1 cube butter, melted

3 cups powdered sugar

milk

vanilla

Mix all cake ingredients together.

Grease a 9 x 13 pan.

Bake at 350^oF for 35-40 minutes.

Cool for 10 minutes and poke holes in the cake with the end of a wooden spoon.

Bake for another 5 minutes and  frost with sugar glaze.

No Bake Cookies

No Bake Cookies

Ingredients:

3 Tb unsweetened cocoa powder

2 cups white sugar

1/2 cup milk

1/2 cup butter

3 cups quick cooking oats

1/2 cup peanut butter

1 Tb vanilla extract

Heat cocoa, sugar, milk and butter over medium heat. 

Boil these verrrry slowly (they will turn out better) When they reach the boiling point, boil them for no longer than 90-120 seconds.

Stir together oats, peanut butter, and vanilla with a big wooden spoon or Kitchen Aid. 

Pour the hot mix over the oatmeal mix and drop on wax paper.

Easy Peanut Butter Cookies

1 cup creamy peanut butter

1/2 cup sugar
1 egg

Preheat oven to 325^oF.
Mix peanut butter, sugar, and egg until well blended.
Refrigerate 30 minutes.
Roll peanut butter mixture into 18 balls.
Place 2 inches apart, on ungreased baking sheet. Flatten each ball, in a criss cross pattern with fork.
Bake 18-20 minutes until lightly browned.
Cool 5 minutes.

Wendy's Chocolate Trifle

Ingredients:

1 package brownie mix

1 package instant chocolate pudding mix

1/2 cup water

1 (14 oz) can sweetened condensed milk

1 (8 oz) container frozen whipped topping, thawed

1 (12 oz) container frozen whipped topping, thawed

1 (1.5 oz) bar chocolate candy

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in 8 oz whipped topping until no streaks remain.

In a glass serving dish, place half of the brownies, half of the pudding mixture, and half of the 12 oz container of whipped topping. 

Repeat layers. 

Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

1 Hour Light and Buttery Dinner Rolls

1 Hour Light and Buttery Dinner Rolls

Ingredients

1 1/2 cups warm water (110 degrees F)

1 Tb instant yeast

2 Tb granulated sugar

2 Tb unsalted butter, softened

1 tsp table salt

4 cups all purpose flour

For topping:

3 Tb unsalted butter, melted

1 tsp sea salt

In the bowl of a stand mixer fitted with the dough hook, stir together warm water, yeast, and sugar until creamy, about 5 minutes.

Add the butter, salt, and 2 cups of the flour and mix on low-speed until the ingredients begin to come together. Still on low speed, add 1 cup of the remaining flour and mix for 1 minute. 
Add the remaining 1 cup flour. Mix on low-speed until the final addition of flour is fully incorporated into the dough. 
Increase the speed to medium and knead until the dough is smooth and elastic, about 5 minutes. (When the dough starts making slapping sounds against the side of the mixer, it's done) 
Remove the bowl from the mixer and cover it with a dish towel.
Let the dough rise in a warm place until doubled in size, about 20 minutes.

Turn the dough out onto a lightly floured surface and form it into an even ball. Cut the dough in half vertically, then each half vertically again into thirds so you have 6 equal strips of dough. 
Cut each strip of dough into fourths by cutting horizontally to make 24 little squares of dough. 
With lightly floured hands, roll each piece of dough into a ball. 

Place each rolled piece of dough into a lightly greased 9 x13 pan in rows of 4. Cover the rolls with a dish towel and let them rise while your oven is preheating, about 20 minutes. 

Lightly brush the rolls with about half of the melted butter before baking. Bake until golden brown, 13-15 minutes at 400^oF.

 Immediately after removing the rolls from the oven, brush them with the remaining melted butter and sprinkle with salt.  
Flip the pan over to remove the rolls. Serve immediately.