Homemakers' Haven

One Pan Cherry Swirl Cake (Dump Cake)

1 box Duncan Hines yellow cake mix -- not golden butter

3/4 cup water

1 21oz can cherry pie filling

Powdered sugar

1 egg

1/4 cup oil


Lightly spray 9x13 pan with Pam.
Pour oil in bottom of pan and spread around.
Pour in cake mix, water and egg.

Stir well with fork, it should be a thick batter with just a few lumps.
Spread batter evenly in the pan. Spoon pie filling onto batter in 6 big splotches.
Swirl lightly with knife.
Bake at 350 about 35 minutes.
Sprinkle with powdered sugar.

Dreamsicle Coffee Cake

Makes 8 to 12 servings

1 Box (18 oz) Duncan Hines Orange Supreme Cake Mix
1 Box (4 serving) Vanilla Instant Pudding Mix

4 Eggs

1/2 Cup Vegetable Oil

1 Can (11 oz) Mandarin Oranges with juice, juice reserved

Orange Juice, to make 1 cup juice with Mandarin juice

Confectioner’s Sugar, for garnish

Preheat oven to 350 degrees. Grease and flour 10-inch Bundt pan, set
aside.

In large mixing bowl, combine cake mix, pudding mix, eggs, oil and one cup juice. Using electric mixer, beat at medium speed for 2 minutes. Add in Mandarin oranges during the last 30 seconds. Pour in prepared pan.

Bake at 350 degrees for 35 to 40 minutes or until it tests done in middle with toothpick.

Cool in pan 20 minutes. Invert onto plate and dust with powdered sugar.

Kahlua & Cream Cheesecake

Crust:
1 1/2 cup hard chocolate cookie crumbs, crumbled -- (1 1/2 to 2)
1/2 cup butter
3 Tbsp sugar

Pie:
3 (8-oz) pkgs. cream cheese, softened
2 cup sugar
3 eggs
1/2 cup kahlua
1 t vanilla
1 cup sour cream

Glaze:
1 cup confectioners' sugar
3/4 cup sour cream
3 Tbsp kahlua

whipped cream

Mix crust mixture together and press into springform pan. Cook for 5 minutes at 350 degrees. Let cool.

Mix together cream cheese, sugar, eggs, 1/2 cup Kahlua, vanilla and sour cream one step at a time with electric mixer. Pour into pie crust. Bake for 55 to 60 minutes at 350 degrees. Leave in oven for 1 hour with oven door open. Remove and refrigerate until cool.

Prepare glaze. Make sure consistency can be poured easily. Spread on top and refrigerate for 6 hours. Serve with whipped cream

Pina Colada Cheesecake

Crust
1-1/2 cups vanilla wafer crumbs
3 tablespoons margarine, melted
1/2 cup chopped toasted macadamia nuts (optional)

Pie
3 (8 ounce) packages cream cheese, room temperature
3 eggs
1 cup sugar
2 cups sour cream
1 (8 1/4 ounce) can crushed pineapple in juice, drained
3 tablespoons dark rum (optional)
2 teaspoons coconut extract

Topping
20 ounce can crushed pineapple in juice, undrained
1/2 cup sugar
1 tablespoon dark rum (optional)

Preheat oven to 375. Combine cookie crumbs, margarine and nuts. Press on bottom and sides of a 9 inch springform pan.

Beat cream cheese, eggs and sugar in a mixing bowl stir in sour cream, drained pineapple, rum and coconut extract. Mix well. Pour into crust. Bake 50 to 55 minutes. Cool, cover and chill 4 hours or overnight.

Combine all topping ingredients in saucepan. Cook over medium heat, stirring, until thickened, 15 to 20 minutes. Cool. To serve,
spoon pineapple topping over chilled cheesecake. Slice and garnish as desired.

Glad you enjoy them, Jeanette!

(this is a work in progress!!) I am going to organize the recipes all into categories, and make an online cookbook that is for **all of us** here at the Fox 2 Blogs. That way, anyone who wants to participate can post as many recipes as they want, and anyone who needs a recipe will probably find it here, and I would never ever delete these, they will always be here as long as this site is here. I want to make it a cookbook for all of us.

Autumn Dump Cake

1 box spice cake mix
2 21-oz cans apple pie filling
1/2 cup margarine or butter, melted
1/2 cup Chopped pecans

In a 9x13 inch baking dish, dump in apple pie filling and spread evenly. Sprinkle with dry spice cake mix. Pour melted margarine all over dry mix. Top with chopped pecans. Bake at 375 for about 40 minutes or untill bubbly. Serve warm with vanilla ice cream.

Basic Pie Crust
Yield: Four 8" to 9" crusts

4 cups all-purpose flour
1 tablespoon sugar (optional)
2 teaspoons salt
1 ¾ cups vegetable shortening (no substitutes)
1 tablespoon vinegar
1 egg
½ cup ice water

Put flour, sugar and salt in a large bowl. Add the shortening and cut it in until the mixture is crumbly and there are no big lumps of fat.

In a small bowl, use a fork to combine the vinegar, egg and ice water. Add vinegar mixture to the flour mixture and stir with a fork until all ingredients are just moistened and the dough comes together in a ball.

Divide the dough into fourths, each of which will make 1 crust. Put dough you will use now in the refrigerator for 30 minutes to chill, and freeze the rest.

**My Grandma used to make this. It tastes great and is a cool looking cake!!**

Flowerpot "Dirt" Cake

1 package devil's food cake mix

1/2 cup confectioners' sugar

1 package (3-ounces) cream cheese, softened

2 tablespoons butter, softened

1/2 teaspoon vanilla extract

1-1/2 cups milk

1 box (3.9 ounces) instant chocolate pudding mix

2 cups frozen whipped topping, thawed

8-inch plastic flowerpot

2 plastic drinking straws

2 silk flowers

8 Gummi worms



Preheat the oven to 350-degrees. Coat a 9-inch round cake pan with cooking spray. Prepare the cake mix according to package directions. Bake until a toothpick inserted in the center comes out clean, approximately 35 to 40 minutes. Cool the cake completely in the pan on a wire rack. Remove the cake from the pan; cut into pieces. Place one-third of the cake pieces in a food processor. Process until the crumbs form; set aside. Repeat with the remaining cake pieces. Combine the confectioners' sugar, cream cheese, butter and vanilla in a large bowl. Beat with an electric mixer on low speed just until combined. Beat on medium speed until smooth, 1 to 2 minutes. Add milk and pudding mix; beat on low speed until well combined. Fold in the whipped topping. Sprinkle one-third of cake crumbs into the clean flowerpot (be sure to start with a new flowerpot). Spoon half of pudding mixture on top of crumbs. Repeat layers, ending with cake crumbs. Chill for at least 3 hours before serving. Place plastic straws in pot; trim as needed. Insert
silk flower into each straw. Tuck ends of gummy w