29 oz can pumpkin
1 cup sugar
1 can (12 oz) evaporated milk
4 tsp. pumpkin pie spice
¾ cup melted butter
1 box yellow cake mix
½ tsp salt
1 cup pecans, chopped
No Bake Pumpkin Cheesecake Bars
1 ½ cups crushed graham crackers
2 tablespoons sugar
4 tablespoons butter, melted
8 oz. cream cheese, softened
1 can (14 oz.) pumpkin purée
½ cup white sugar
1 tub Cool Whip (8 oz.)
½ teaspoon pumpkin spice
1 teaspoon vanilla extract
1 envelope gelatin, dissolved in ½ cup water
"Throw those graham crackers (about one sleeve’s worth) into a plastic bag, and crush them."
"In a large bowl, mix together the crushed grahams crackers, 2 tablespoons of sugar and a half stick of melted butter with a fork."
"Press the buttery graham cracker crumble into some sort of baking dish. I used an 11 x 7 inch dish, but you could honestly use just about anything— even a pie or cake tin would be fine."
"In a bowl, mix together the cream cheese, pumpkin purée, sugar, vanilla and pumpkin spice until well-combined."
"Then, fold the tub of Cool Whip into the mixture and mix until combined."
"Dissolve your envelope of gelatin into ½ cup of hot water (you could steal some from your roommate’s Keurig) then mix into the cheesecake filling."
"7. Spoon the cheesecake filling over the graham cracker crust and leave in the fridge for at least 3 hours before cutting the dessert into bars. Enjoy!"
Thank you Matthew Blair for this awesome recipe!
1 package mini marshmallows
8oz whipped topping
1/2 cup sour cream
1 can diced peaches
1 can crushed pineapple
1 jar maraschino cherries
1 cup shredded coconut
1tsp coconut extract
Drain the syrup or juice from the peaches, pineapple and cherry containers. SAVE THE SYRUP AND JUICES. Set the juices aside.
Combine marshmallows, whipped topping, sour cream, diced peaches, crushed pineapple, cherries, coconut and extract into a large bowl. Mix. **NOTE: I like to use a large Ziploc baggie for mixing things because it's just shaking at that point and I don't have to waste a bowl or spatula**
Eyeball your ambrosia. Does it need more of anything? Does it need to be juicer? Add one of the syrups--pineapple may be best. Does it need more texture? Add more coconut.
Refrigerate for 20 minutes.
Quarter bananas. Spread peanut butter on top.
Top with raisins, peanuts and granola.
Shave butter over the top.
Sand Dollar Cookies
These cookies might be a bit of a challenge to make, but it's totally worth it. They aren't too sweet and are brushed with a bit of cinnamon for the perfect day at the beach look and feel. Five shaved almond pieces pressed into the top and boom, perfect Sand Dollar cookie. Get the recipe here.
Sea Shell Chocolates
Get this mold from Michael's. You can also get the melting chocolate from there too, but Walmart has it cheaper. I used the cream and white chocolate colors. If you want to make them look marble, here's an awesome tutorial as to how!
Flip Flop Cookies
You can use Milano cookies or Nutter Butters. Ice them on top with any colors or designs you like, then use icing or licorice for the straps. I put them on a tray of graham cracker crumbs to look like sand and bought a few miniatures from Michael's (like buckets and the sand castle.)
Boozy Pina Colada Cupcakes
These were super fun and easy to make. The cupcakes were white cake mix with Pina Colada margarita mix, pineapple slices, coconut extract, splash of pineapple juice from the can of pineapple chunks, and about 1/4 cup vodka. I had to add a bit of flour and baking powder to it because of all of the liquid, but they turned out nice.
The frosting is 2 sticks of butter, a bag (yes BAG) of powdered sugar, 1/2 cup vodka, coconut extract, Pina Colada margarita mix and some yellow food coloring.
Snacks and Icebox Cake
I put all of the snacks into buckets. The little buckets have candy in them "Life Savers" starring as LifeSavers and Peach Rings, "Pool Noodles" as Twizzlers, "Fish" as Swedish Fish. I used the shovels as serving spoons.
Icebox Cake, because of the graham cracker crumbs and vanilla pudding has the tones and feel of the beach. It's also a cool dessert which is nice on a hot day. It's a layer of graham crackers, layer of vanilla pudding, layer of graham crackers, layer of vanilla pudding, graham crackers crumbled on top. CHILL. Serve.
This delicious treat is simple and sweet. Perfect for company or an after dinner dessert!
2 cups raw peanuts
2 cups white Karo syrup
2 cups sugar
Grease a cookie sheet with the margarine. Combine peanuts, syrup, sugar and salt in a heavy saucepan. Bring mixture to a boil. Cook until golden brown and the peanuts pop (you can double check with a candy thermometer which will read 285°) Stir in soda and mix quickly. Pour mixture onto cookie sheet. Let cool for an hour or so. Break into pieces and enjoy!
This is a yummy to have as a snack whenever or to take on the go.
2 cups corn chips
2 cups small pretzels
2 cups pumpkin seeds
2 cups peanuts
2 cups Cheerios (for a sweeter snack, use Honey Nut or Peanut Butter and keep out the Worcestershire and hot sauces)
1 cup pecans
2 cups oyster crackers
½ cup margarine/butter
¼cup light brown sugar
1tsp garlic powder
2tsp Worcestershire sauce
2tsp hot sauce
Preheat oven to 300°
In a large roasting pan, add corn chips, pretzels, pumpkin seeds, peanuts, Cheerios, pecans and crackers. In a separate pan, combine Worcestershire sauce, hot sauce, brown sugar, garlic powder and margarine over medium heat. Mix until margarine is melted and all are mixed well. Pour liquid over the ingredients in the roasting pan and mix well.
Bake in oven for 45 minutes.