Easy Homemade Caramel Apple Bliss

This recipe is from a website called Devilish Desserts

If this is any indication… oh ya baby!


2 (16 ounce) cartons frozen whipped topping, thawed
2 (21 ounce) cans apple pie filling
1 1/2 cups chopped pecans
1 (17 ounce) jars caramel ice cream topping
1/2 teaspoon brown sugar
1 teaspoon apple pie spice
3 (3 1/2 ounce) packages vanilla instant pudding mix
6 cups cold milk
1 (18 1/4 ounce) packages yellow cake mix

Prepare and bake cake according to package directions, using two greased 9 inch round baking pans.

Cool for 10 minutes before removing to wire racks to cool completely.

In a large bowl, whisk milk, pudding mixes, apple pie spice and brown sugar for two minutes.

Let stand until soft set.

Cut one cake layer, if needed, to fit evenly into an 8 quart punch bowl.

Poke holes in cake with a long wooden skewer.

Gradually pour a third of the caramel topping over cake.

Spread with a spatula.

Sprinkle with 1/2 cup pecans.

Spread with half of the pudding mixture.

Spread one can of pie filling over pudding mixture.

Spread one carton of whipped topping on top of pie filling.

Top with remaining cake and repeat the layers.

Drizzle the remaining caramel topping on top and sprinkle with remaining pecans.

Refrigerate until serving.


Breakfast Cheese Danish


The author of the Welcome Home website and Facebook page has another WONDERFUL looking recipe. This one is for a Breakfast Cheese Danish.  Doesn’t it look amazing!  GOTTA GOTTA get my oven fixed!

cheese danish

What goes better with that hot cup of coffee than a fresh …warm out of the oven…cheese danish? This recipe comes from Kitchen Girl and they are so easy to make and so delicious!

Breakfast Cheese Danish

2 cans ready to use refrigerated crescent rolls
2 (8-ounce each) packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.


Here’s the link to her Facebook page: https://www.facebook.com/WelcomeHomeFriends



Check out this website and amazing looking recipe.

oreo pudding pie



yield: 12 to 15 servings prep time: 30 minutes total time: 2 hours 30 minutes
An easy no-bake dessert with layers of Oreo crust, cream cheese, chocolate pudding, Cool Whip and more crushed Oreos.
For the Crust:
1 (15.35-ounce) package Double Stuff Oreo Cookies
½ cup butter, melted and slightly cooled

For the Cream Cheese Layer:
8 ounces cream cheese
1 cup powdered sugar
1 (8-ounce) tub Cool Whip

For the Pudding Layer:
1 (5.1-ounce) box instant chocolate pudding
3½ cups milk

For the Topping:
1 (8-ounce) tub Cool Whip

1. Make the Crust: Place the Oreo cookies in a large ziploc bag and crush with a rolling pin. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9×13-inch pan and use a fork to mash them up a bit. Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate while the cream cheese layer is prepared.

2. Make the Cream Cheese Layer: In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust. Refrigerate while the pudding layer is prepared.

3. Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.

4. Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the reserved Oreo crumbs. Cover and refrigerate for 2 hours before serving.

(Recipe adapted from House 344)

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Pumpkin Cream Cheese Bars

Here’s another yummy looking find from Facebook… check out their page, link at the bottom!



• 1 box angel food cake mix- the 1 step kind
• 1 15oz can Pumpkin
• 3/4 Cup water
• 1/2 teaspoon cinnamon
• 1 8oz pkg. reduced fat cream cheese
• -few tablespoons of water, to be mixed with cream cheese

Soften the cream cheese then add it to mixer & beat it with a couple of tablespoons of water until smooth to thin it out.

In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.

In a 9×13 cooking dish- sprayed with non-stick cooking spray- add HALF of the cake –pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake to blend it a bit.

Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean

 FOLLOW ME FOR MORE TIPS AND IDEAS!Www.facebook.com/gianlucasmomma

Peach Dumplings

peach dumplings



  • 2 whole large peaches
  • 2 8 oz cans crescent rolls
  • 2 sticks butter
  • 1-1/2 cup sugar
  • 1 tsp vanilla
  • cinnamon, to taste
  • 1 12 oz can Mountain Dew

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Banana Split Dessert

Be sure to check out this recipe and many more at Welcome Home

banana split
2 cups graham cracker crumbs (about 10 whole crackers crushed)
1 1/4 Cups Sugar, Divided
1/3 Cup Butter, Melted

2 pkgs (8 oz) cream cheese, room temperature
1 Can (20 oz) crushed Pineapple, drained
1 cup strawberries, sliced thin
4 ripe bananas
2 cups cold Milk
1 Large box instant Vanilla Pudding
2 cups heavy whipping cream
2 tsp pure vanilla extract
1/4 cup powdered sugar
1 cup chopped pecans or walnuts

In a medium sized bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9 x13 inch pan. Set aside.

Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over pineapple. Add sliced strawberries over bananas.

In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream/powdered sugar mixture and fold into pudding. Layer pudding over bananas. Spread remaining whipped cream over pudding and sprinkle with huts. Chill for 5 hours before serving.

NOTE: You can also use 1 carton (8 ounces) Cool Whip, thawed instead of the whipped cream.

You can also follow the author of this recipe on her Facebook page: https://www.facebook.com/WelcomeHomeFriends

Six Minute Caramels


SOURCE: Melody Murray/Facebook

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk

1 Combine all ingredients.
2 Cook 6 minutes on a medium high heat, stirring every minute.
3 Stir and pour into lightly greased dish.
4 Let cool.
5 Cut, wrap in wax paper & store in an air tight container

Added info From Bob Potter

With any candy. The boiling point is 360 for 4 to 5 mins. Stirring constantly . Then remove from heat and pour. Try this it should turn out. This is for a soft firm candy.

Not Yo Mama’s Banana Pudding

banana pudding
Recipe from Paula Deen herself We Love You Paula!

  • 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
  • 6 to 8 bananas, sliced
  • 2 cups milk
  • 1 (5 oz.) box French Vanilla pudding
  • 1 (8 oz.) package cream cheese
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream


  • Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top.
  • In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
  • Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
  • Fold the whipped topping into the cream cheese mixture.
  • Add the cream cheese mixture to the pudding mixture and stir until well blended.
  • Pour the mixture over the cookies and bananas and cover with the remaining cookies.
  • Refrigerate until ready to serve!





  • 4 large baking potatoes, unpeeled and baked
  • 2 cups cheddar cheese, divided (about 8 oz.)
  • 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1/2 cup sour cream
  • 4 ounces diced cooked ham (optional)


  1. Preheat oven to 400°.
  2. Cut potatoes in 1/2 lengthwise. Scoop pulp from potatoes, leaving 1/2-inch shells; set aside.
  3. Mash pulp with 1-1/2 cups cheese, Hellmann’s® or Best Foods® Real Mayonnaise, sour cream and ham. Evenly fill potato shells with potato mixture.
  4. Arrange potatoes on baking sheet. Top with remaining 1/2 cup cheese. Bake 25 minutes or until cheese is melted and potatoes are heated through.
  • TIP: To make kid-friendly Potato Boats, cut bell peppers into circles with 2-inch cookie cutters, making holes in the center with the wide end of a pastry tip to make innertubes. Cut triangles from peppers to make sails, using toothpicks to rig the sails and inner tubes.

Brought to you by: http://www.bestfoods.com/recipes/detail/42362/1/twice-baked-potatoes-with-ham/?stayonsite=1


Oreo Turkeys

turkey treat
Here is what you will need:
◾Double Stuff Oreo Cookies
◾Candy Corn
◾Peanut butter cups
◾Chocolate frosting
◾Yellow Frosting
◾Optional: Red frosting
◾Optional: black sprinkles for eyes

Steps to make your Turkey:

1) Grab a cookie and put a tiny bit of frosting inside, this will help hold the candy corn a bit better!

2) Insert your candy corn. It seems that 5 candy corns, smaller tips inserted into the cream center works best.

3) Put a dab of frosting on the opposite end of the cookie from where you just inserted the candy corn, and then secure the cookie to the “base” cookie. Placing the cookies against the wall while they dry may help them keep their shape better!

4) While your cookies are drying open a peanut butter cup (have a parent do this part kids!) – and cut a sliver off of one end.

Image courtesy of Our Best Bites

5) Once your cups are ready, flip your cookies over, but still keep them next to the wall in case the frosting is not completely dry yet. Place a dab of frosting on peanut butter cup and place it on the cookie as shown below.

Image courtesy of Our Best Bites

6) For the heads you will put a dab of frosting on a whopper and attach it to the top of the peanut butter cup.

7) Use a dab of frosting and flue on a white tip of a candy corn for a beak, put 2 yellow dots for eyes and if you would like a smaller black dot for the center of the eye. (You can use frosting, a sprinkle, a mini chocolate chip for the black part of the eye).

Image courtesy of Our Best Bites

Once the beak stays put and everything seems to be sturdy, you can stand these cute little guys up and draw on some little feet if you would like. You can even add a little thingie under the neck!

To be extra creative and use them as place card holders, create your place card, adhere it to a toothpick and you can insert that into the center of the cookie!

And here is the final product! For more details, visit Our Best Bites!
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