Ingredients
1 Can Libbys Pumpkin Pie Filling
2 eggs
1 can evaporated milk
1 yellow cake mix
1 1/2 sticks margarine
1-2 cups chopped nuts..walnuts or pecans

Cooking Instructions
Mix pie filling, 2 eggs, and milk until smooth . Pour into a 13×9 inch greased pan, and sprinkle dry cake mix evenly on top. Cut margarine into pats, and place evenly on top of dry cake mix. Sprinle nuts on top of margarine. Bake for 1 hour an 15 minutes at 350 -watch nuts last 15 minutes,,they may burn..Cover with foil if needed. ENJOY…..

Cool and refreshing desserts to help you get through the hot summer days. A raspberry dessert recipe and chocolate mint dessert recipe. No baking required for these recipes!

Raspberry Revel
Ingredients
8 ounces of vanilla wafers
3/4 cup butter
2 1/2 cups powdered sugar
2 eggs
1 teaspoon vanilla
1 pint frozen raspberries, thawed and drained
8 ounce container of whipped topping

Cooking Instructions
Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a plastic bag and crush them with a rolling pin.) Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top. Refrigerate overnight. Serves 12.

Chocolate Mint Dazzle
18 graham crackers
1/2 cup melted butter
1/3 cup sugar
1/2 cup softened butter
1 1/2 cup powdered sugar
3 eggs, slightly beaten
2 (1 ounce) squares chocolate, melted
1 1/2 cup cream
1 package miniature marshmallows
1/4 cup crushed peppermint candy

Grease a 9 x 13-inch pan. Crush the graham crackers and mix them with the 1/2 cup of melted butter and the sugar. Press the mixture into the prepared pan. Cream the 1/2 cup softened butter and powdered sugar together in a medium bowl. Add in the eggs and melted chocolate. Beat well and spread the mixture over the top of the graham cracker crust. Beat the cream and marshmallows together and put that over the chocolate layer. Sprinkle the top with the crushed peppermint candy. Refrigerate overnight.

About The Author
Jill Seader enjoys sharing all sorts of free baking recipes, including no bake recipes like the ones above, at her website http://www.YourBakingStory.com. Come find a baking recipe to make or share your own. Happy Baking!

When it comes to the holiday season, there are just certain things we can’t live without. Or at least, there are certain things we think we can’t live without. One of those items for me is a family Christmas cookie recipe that has been handed down for at least three generations. It’s called Church Windows.

Now, this nifty little cookie gets its name because it resembles a stained glass “church” window. The chocolate will form the frame and the marshmallows are the colored “glass” inside. Take my word for it, because if you see a plate of these cookies go by, grab one. I’ve never seen anyone sit and study the design, only devour the cookie.

Even though this cookie doesn’t have any decoration on it that resembles Christmas, like a tree or Santa Claus, it is only made near the holidays. Why? I’ll never know, nor will I ever make it during a “non-holiday” time of year! Family tradition says so!

So, what makes this little cookie so great, you ask. First, it is simple to make. The kids can play a large role in making them, however they need supervision since it involves use of the stove. Second, they are very colorful and brighten up any holiday dessert table. Last, they have chocolate in them! What else needs to be said? Without further ado, here is the recipe for Church Windows.

Church Windows

1 package semi-sweet chocolate chips (milk chocolate won’t work, I’ve tried)
1 stick margarine (NOT butter)
½ c walnuts, optional
1 10 oz bag of colored marshmallows
2 c coconut
Wax paper

In a large saucepan, melt the margarine and the chocolate chips over medium heat. Stir often and watch closely so the chocolate does not scorch. When the mixture is completely smooth, set aside to cool slightly, for about five to ten minutes.

While you are waiting, prepare the wax paper. Tear off two sheets that are both approximately 18” in length. Lay on a flat surface. Cover each sheet evenly with 1 cup of the coconut.

When the chocolate mixture is slightly cooled, stir in the walnuts and the marshmallows just until coated. Stirring too long will make the marshmallows melt (and that’s bad!)

Pour half of the mixture on the prepared wax paper lengthwise, in order to form a log. Pour the second half on the second sheet of wax paper. Using the extra coconut on the wax paper, cover the top of the chocolate mixture. The coconut will prevent the wax paper from sticking in the future. Take one side and roll over the mix, and keep rolling to form a log. Shape it so it makes a nice circle. Twist the edges so they are secure and to keep coconut from escaping! Immediately place in the fridge or freezer until they harden, at least 6 hours. When hardened, slice off ½ to 1” thick slices.

Church Windows can be stored in the refrigerator or the freezer one month. Keep in an air-tight container or bag to keep it from drying out.

About The Author
Tina Musial is a freelance writer and editor and lover of all things Christmas. Visit her website at http://www.christmasdayrecipes.com to get recipes on christmas cookies, brunch, main dishes, appetizers and drinks. And enjoy a little holiday spirit while you’re there!

Ingredients
DUNCAN HINES CAKE MIX WITH PUDDING OR ADD 1/2 PKG. OF REGULAR VANILLA PUDDING (NOT INSTANT) TO REGULAR CAKE MIX.
4 EGGS
1 STICK BUTTER
8 OZ. CREAM CHEESE
1 3/4 C. POWDERED SUGAR
1 CUP CHOPPED NUTS

Cooking Instructions
BEAT CAKE MIX WITH 2 REGULAR SIZE EGGS, 1 IF LARGE.ADD 1 STICK MELTED BUTTER.MIX WELL AND SPREAD INTO LONG CAKE PAN, THE BATTER WILL BE STIFF.2ND LAYER:MIX 2 BEATEN EGGS AND 8 OZ. CREAM CHEESE.ADD 1 3/4 C. POWDERED SUGAR. BEAT WELL AND SPREAD OVER CAKE DOUGH.3RD LAYER:SPRINKLE 1 C. NUTS WITH 1/2 CUP POWDERED SUGAR OVER ALL TO COVER.BAKE AT 350 FOR 30-40 MINUTES.

Ingredients
This is a recipe that my grandmother first made in her Home Economics class in 1945.
2 cups sugar
2 tablespoons cocoa
2 tablespoons Karo Light Corn Syrup
2 tablespoons butter
1 teaspoon vanilla
2/3 cups milk

Cooking Instructions
1. Mix sugar and cocoa.
2. Add Karo and milk.
3. Add butter and vanilla and beat.
4. Pour in pie plate and chill 45 minutes.

Ingredients
1 teaspoon Hershey’s Cocoa
2 Hershey’s Candybars
3 cups Flour
1 cup Splenda
1 cup Applesauce
1 cup Buttermilk
1/2 cup Coconut Flakes
½ teaspoon salt
½ teaspoon Baking Powder
½ teaspoon Baking Soda
2 teaspoons Coconut Extract
4 Eggs

Cooking Instructions
1. Preheat oven to 350 degrees. Grease a 9×5 pan. (I used 6 3×5 pans to share with neighbors).
2. Beat sugar and oil.
3. Add eggs and coconut extract.
4. In a separate bowl, combine: salt, baking soda, baking powder, cocoa and flour.
5. Combine the dry bowl into the wet bowl.
6. Mix in buttermilk and coconut flakes.
7. Cut candybar into small pieces and add to mixture.
8. Bake 40 – 45 minutes or until a knife can cut into the middle without bread sticking to it.

Ingredients
3 cups Flour
1 cup Splenda
1 cup Applesauce
1 cup Buttermilk
1 cup Coconut Flakes
½ teaspoon salt
½ teaspoon Baking Powder
½ teaspoon Baking Soda
2 teaspoons Coconut Extract
4 Eggs
1 cup of chopped walnuts

Cooking Instructions
1. Preheat oven to 350 degrees. Grease two 9×5 pans.
2. Beat Splenda and applesauce.
3. Add eggs and coconut extract.
4. In a separate bowl, combine: salt, baking soda, baking powder, and flour. Combine the dry bowl into the wet bowl.
5. Mix in buttermilk, nuts, cocoa and coconut flakes. Bake 45 minutes or until a knife can cut into the middle without bread sticking to it.

Ingredients
3 cups Flour
1 cup Splenda
1 cup Vegetable Oil
1 cup Buttermilk
1 cup Coconut Flakes
½ teaspoon salt
½ teaspoon Baking Powder
½ teaspoon Baking Soda
2 teaspoons Coconut Extract
4 Eggs
1 cup of chopped walnuts
½ cup Hershey’s Cocoa Powder

Cooking Instructions
1. Preheat oven to 350 degrees. Grease two 9×5 pans.
2. Beat sugar and oil.
3. Add eggs and coconut extract.
4. In a separate bowl, combine: salt, baking soda, baking powder, and flour.
Combine the dry bowl into the wet bowl.
5. Mix in buttermilk, nuts, cocoa and coconut flakes.
Bake 45 minutes or until a knife can cut into the middle without bread sticking to it