Fabulous Pumpkin Cheese Cake Bars

1 (16 oz.) pkg. pound cake mix
2 tbsp. butter, melted
1 (8 oz.) pkg. cream cheese, soft
1 (16 oz.) can pumpkin
1/2 tsp. salt
3 eggs
4 tsp. pumpkin pie spice
1 (14 oz.) can Eagle Brand condensed milk (not evaporated)
1 c. chopped nuts

Preheat oven to 350 degrees. In large bowl on low,
combine cake mix, 1 egg, butter, 2 teaspoons pumpkin
spice, until crumbly. Press onto bottom of 15 x 10 inch
jelly roll pan. Set aside. In large bowl, beat cream cheese
until fluffy. Gradually beat in condensed milk, then
remaining 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt.
Mix well. Pour over crust and sprinkle with nuts on top.
Bake 30-35 minutes or until set. Cut into bars. Store in
refrigerator. Makes 48 bars.

Praline Brookies Recipe
A 2007-Pillsbury Bake-Off recipe. Combines two favorites--brownies and chocolate chip cookies
in a bar.
1¼ hours | 20 min prep

24 bars

1 (19 1/2 ounce) box pillsbury brownie classics traditional fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 large eggs
1/4 cup butter
1/4 cup milk
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup coarsely chopped pecans
1/2 teaspoon vanilla
1 (18 ounce) roll refrigerated chocolate chip cookie dough

Heat oven to 350°F. Spray 9 x 13-inch pan with cooking spray. Make brownie mix as directed on box, using oil, water and eggs. Spread batter evenly in pan. Bake for 25 minutes.

In a 2-quart saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling, stirring constantly. Reduce heat to med-low; simmer 3 minutes, stirring constantly. Remove from heat; set aside, until brownies are baked.

Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces (spaces between cookie dough pieces will spread during baking to cover top. Bake 23-28 minutes longer or until cookie dough is deep golden brown. Cool 2 hours.

Lemon Cake Mix Cookies.

Prep Time: 25 minutes

Cook Time: 10 minutes

Ingredients:

• 1 - 18 ounce lemon cake mix
• 1 egg, beaten
• 1 - 8 ounce container whipped topping
• 1 tablespoon lemon juice

Preparation:

Preheat oven to 350 degrees F. Lightly grease cookie sheet. Gently mix. Drop by teaspoon in powder sugar and roll into ball. Bake for about 10 minutes. Do not over bake. Cool and store in tight covered tin or plastic container.

Chocolate Chip Cake Bars



1 package (18-1/4 ounces) yellow cake mix

2 eggs

1/4 cup packed brown sugar

1/4 cup butter, melted

1/4 cup water

2 cups (12 ounces) semisweet chocolate chips, divided

1/2 cup chopped pecans or walnuts

1 tablespoon shortening



In a large mixing bowl, combine the first five

ingredients. Beat on medium speed for 2 minutes. Stir

in 1-1/2 cups of chocolate chips and nuts.

Spread in a greased 13-in. x 9-in. x 2-in. baking pan.

Bake at 375° for 20-25 minutes or until lightly

browned and a toothpick inserted near the center comes

out clean. Cool on a wire rack. Melt shortening with

the remaining chocolate chips; drizzle over the top.

Cut into bars.



Yield: about 3-1/2 dozen.

CHESS SQUARES



1 box yellow cake mix



1 cup chopped pecans



1 stick butter softened



1 egg



1 teaspoon vanilla



8 ounces cream cheese softened



2 eggs



1 box powdered sugar



In mixing bowl combine cake mix, pecans, butter, egg and vanilla.



Mix well using a wooden spoon.



Grease and flour a rectangular pan then spread mixture even in pan and set aside.



Mix cream cheese and eggs until smooth then add sugar and pour over cake mixture.



Bake at 350 for 35 minutes then cook and cut into squares.

Peanut Butter Caramel Bars



1 pkg. (18 oz) yellow cake mix

1/2 C. butter softened

1 egg

20 miniature peanut butter cups chopped

2 T. cornstarch

1 (12 1/4 oz) jar caramel ice cream topping

1/4 C. peanut butter

1/2 C. salted peanuts

Topping:

1 (16 oz) can milk chocolate frosting

1/2 C. chopped salted peanuts



In a mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly, about 3 minutes. Stir in the peanut butter cups. Press into a greased 9x13 baking pan. Bake at 350 for 18-22 minutes or until lightly browned. Meanwhile, in a saucepan, combine cornstarch, carmamel topping and peanut butter until smooth. Cook over low heat, stirring occasionally until mixture comes to a boil, about 25 minutes. Cook and stir 1-2 minutes longer. Remove from the heat; stir in peanuts. Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Refrigerate for at least 1 hour before cutting. Store in refrigerator.

Chocolate-Caramel Bars
Need a sweet bar cookie? Cake mix, oats, caramels and chocolate chips make this a super delicious treat.

Prep Time:25 min 
Start to Finish:2 hr 30 min 
Makes:24 bars

1 box Betty Crocker® SuperMoist® devil's food cake mix
3/4 cup butter or margarine, softened
1 egg
2 cups quick-cooking or old-fashioned oats
1 bag (14 oz) vanilla caramels, unwrapped
1/4 cup milk
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans or walnuts, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and egg with electric mixer on low speed until well mixed.
2. Stir in oats until crumbly (use fingers if necessary). Reserve 1 1/2 cups cake mixture. Press remaining mixture in pan (use plastic wrap or waxed paper to press mixture if it is sticky).
3. In heavy 2-quart saucepan, heat caramels and milk over medium-low heat, stirring frequently, until melted. Pour over chocolate layer in pan. Sprinkle with chocolate chips and pecans. Sprinkle reserved cake mixture over top.
4. Bake 22 to 28 minutes or until caramel bubbles along edges and cake mixture on top appears crisp and dry. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 4 rows. Store tightly covered.
High Altitude (3500-6500 ft): Bake 26 to 30 minutes.

Orange Slice Cookies
1 large egg
3 Tbsp vegetable oil (cooking oil)
1 cup pecans, chopped
10 orange slice candies (cut into small pieces) *
1 box yellow cake mix (any brand)
* I use kitchen scissors sprayed with non-stick cooking spray to cut the
candies.

Place all ingredients in a mixing bowl and mix until thoroughly blended. Drop by teaspoon onto an ungreased cookie sheet and bake in a preheated oven at 350° for 9 to 10 minutes (depending on the accuracy of your oven).

Butterscotch Cake Mix Cookies



1 (18 1/4 ounce) yellow cake mix with pudding

2 eggs

1/2 cup butter, melted

1/4 cup brown sugar

1 tablespoon cocoa powder

1 cup butterscotch chips

1/2 cup chopped walnuts, if desired



Preheat the oven to 350 degrees.

Mix ingredients, folding in chips and nuts (if using)

last.

Drop by tablespoonfuls onto parchment paper. Bake 14

minutes or until

golden on the edges, being careful not to overbake.

Cool for a minute then transfer to wire racks to cool.



36 cookies

Devil's Food Cookies

Recipe courtesy Family Circle Magazine.



1 box (18-1/4 oz.) devil's food cake mix

2 eggs

1/4 cup hot coffee or hot water

1/2 cup vegetable oil

2 TB all-purpose flour

1 cup semisweet chocolate pieces

1 cup chopped pecans

3/4 cup bits of chocolate-toffee candy



Preheat oven to 350º F.



Combine cake mix, eggs, coffee, oil and flour in large bowl. Beat on low

speed until all

ingredients are moistened; then beat on high speed for 2 minutes. Dough will

be sticky.



Fold in chocolate pieces, pecans and candy until evenly distributed. Drop by

heaping

tablespoonfuls onto ungreased baking sheet, spacing 2 inches apart.



Bake for 12 to 14 minutes.



Let the cookies cool on the baking sheet on a wire rack for 4 to 5 minutes or

until firm. With a

metal spatula, transfer the cookies to the wire rack to cool. Repeat with the

remaining batter.



Serve slightly warm or store in an airtight container for up to 2 weeks.



Yield:  48 cookies.

Orange Slice Cookies



1 pkg. (18.25 oz.) yellow cake mix with pudding in the mix

3 heaping TB ground cinnamon

1 cup pecans, chopped

1 bag (10.5 oz.) Brachs orange slice candy, chopped (about 24)

1 TB vanilla extract

2 eggs

1/2 cup vegetable oil

1/2 cup amaretto liqueur, optional



Heat oven to 360º F



In a large bowl whisk together cake mix, and cinnamon; add pecans and orange

slices,

stirring to mix well.



In a small bowl whisk together oil, eggs, vanilla and amaretto until well

mixed. Pour over the

dry mixture and stir until the ingredients are mixed thoroughly.



Use a 1" cookie scoop or use a tablespoon to measure the cookie dough onto a

greased

cookie pan. Bake 12 to 14 minutes, (14 minutes if you use Amaretto).   Cool

on cookie pan

about 2 minutes and then remove to wire rack to cool completely.



Yield: about 5 dozen 2-inch cookies.