Dump Cake

One White or yellow cake mix One can of Pie filling (apple, blueberry, peach or cherry)
One stick melted margerine One cup chopped pecans, optional

Pour pie filling into a 13X9 inch pan, sprinkle the dry cake mix over the top, Pour the melted margerine over the cake mix, add pecans and bake at 350 degrees for 30 minutes

STRAWBERRY PIE

• 1 qt. strawberries
• 2 Tbsp. flour
• 1 c. sugar
• ½ pt. whipping cream
• 1 pkg. Philadelphia crème cheese
• 1 baked pie shell

Moisten cream cheese with enough milk to be pliable and spread in bottom of baked pie shell. Place nicest berries over this. Crush remainder of berries thoroughly and bring to a boil. Mix flour and sugar; add to hot berries and boil 8 or 10 minutes, stirring constantly. Cool and pour over raw berries in pie shell. Top with whipped cream.

PECAN PIE

• 4 eggs
• 1 cup dark Karo syrup
• 2 tsp. melted butter
• 1 cup dark brown sugar
• 4 tsp. Carnation cream
• 1 cup whole pecans
• 1 (9-inch) pie shell

Beat first 5 ingredients. Mix in pecans. Pour into pie shell in 9-inch pan. Bake at 375 degrees for 25 to 30 minutes.

OVER THE TOP CHOCOLATE PIE

• 1 (18 ounce) roll refrigerator chocolate chip cookies
• 1 quart chocolate ice cream softened ( I chose vanilla here.)
• 1 (12 ounce) jar chocolate fudge sauce
• 1 (8 ounce) carton Cool Whip

Slice dough as thin as possible and line bottom and sides of a nine inch pie pan; overlapping the edges on the sides makes a pretty scalloped border. Bake 10 minutes at 375' and cool. Fill with ice cream, chill another 10 minutes. Top with syrup and frost with Cool Whip. Freeze. Cut in small wedges to serve.

CHOCHOATE CHIP PIE

Blend:
•1 cup sugar
•1/2 cup flour
•2 eggs well beaten
•1 stick margarine melted

Stir in:
•1 cup semi-sweet chocolate chips
•3/4 cup pecans

•1/2 cup coconut (optional)
•1 teaspoon vanilla

Bake in pie shell at 350 degrees for 30 to 35 minutes

PEACH COBBLER

• 1 cup sugar
• 1 cup flour
• 1 cup milk
• 1 stick butter
• 1 large can peaches

Cut butter into pats and scatter in your baking pan. Mix flour and sugar, add milk, blend well and pour over butter. Add drained peaches. Bake at 350` until top crust is bubbly and brown, (about thirty to forty-five minutes). Best served piping hot with vanilla ice cream.

E-Z BLUEBERRY COBBLER

•1 box yellow cake mix
•1 stick (1/2 cup) oleo plus 3 TBS more
•1 tsp cinnamon mixed with 1 TB sugar
•1 recipe of blueberry sauce* (or 1 large jar Old McDonald's Blue Berry Sauce or substitute with 1 can of Blue Berry pie filling, (not as good, but it'll do in a pinch if you're stuck up North somewhere)

* Blue Berry Sauce Recipe:
•2 cups fresh or frozen berries
•1/3 cup sugar
•1 TB cornstarch
•2 TB lemon juice
•2 TB water
•pinch of salt

Mix sugar, salt, starch together; stir 'til smooth. Add liquids; stir well. Fold in berries. Cook on medium heat until it comes to a boil; cook about 2 minutes more or until it starts to thicken and/or get clear. Stir constantly but carefully so as not to crush berries too much.)

Melt the stick of oleo in a 9 X 13 pan. Sprinkle half the dry cake mix over melted oleo and pour the blueberry sauce over cake mix as evenly as possible so as to cover the surface of the pan. Sprinkle other half of cake mix on top of sauce. Cut remaining oleo in small pats and dot surface of mixture. Sprinkle with cinnamon/sugar mixture. Bake @ 350 until bubbly and slightly brown. Serve warm - either plain or with whipped topping or ice cream.

Lazy Dazy Mud Pie

• 1 and 1/2 cups crumbled Oreo cookies
• 1/2 cup butter/melted
• 1 qt. vanilla ice cream
• Store bought fudge sauce

Combine cookie crumbs and butter. Press into a buttered 9-inch pie plate. Fill with ice cream. Top with fudge sauce and freeze.

"Hot Fudge Sauce"

• 5 (1 ounce) squares semi-sweet chocolate
• 1 and 3/4 cups sugar
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 (13 ounce) can evaporated milk
1 teaspoon vanilla

Melt chocolate over very low heat. Add sugar, butter and salt. Bring to a boil. Add milk. Return to boil and remove from heat. Cool; add vanilla and blend.

CAKE MIX MAKE-OVER

• 1 box butter recipe cake mix
• 1 cup sour cream
• 1/2 cup sugar
• 3/4 cup oil
• 3 eggs

Someone shared this little trick with me several years ago. Just add all the ingredients one at a time, stirring slowly, to your standard butter recipe mix; mix well. Bake in your favorite bundt pan at 350' for thirty to forty-five minutes.

Old Fashioned Lemon Pie

• 1 cup sugar
• 2 tablespoons lemon pudding and pie filling (not instant)
• 2 tablespoons all purpose flour
• 1 cup water
• 3 egg yolks
• juice of 2 lemons
• 1 baked 9-inch pie shell

Mix your flour, sugar and pie filling in a microwave ready bowl. Add the first half of your water and the lemon juice. Next, add your well-beaten egg yolks and the other ½ of your water. Beat for about a minute. You're almost done--place the bowl in the microwave and cook until it gets thick. All microwaves are different, it takes mine around three minutes. Just be sure not to overcook it. Once it thickens pour it into a baked piecrust! I top ours with Cool Whip

Heavenly Honeybun Cake

• 1 box yellow cake mix
• 4 eggs
• 2/3 cup vegetable oil
• 1 8 oz. can sour cream

• 1 ½ tablespoon cinnamon
• ½ cup finely chopped pecans
• 1 cup brown sugar

• 2 cups powdered sugar
• 4 tablespoons milk
• 1 tablespoon vanilla

Grease the bottom of your pan with shortening and flour. Beat together your cake mix, eggs, oil, and sour cream for about 2 minutes. Pour half of this mixture into the greased pan. Now, combine the sugar, pecans and cinnamon in a small bowl and spread this over the batter. Top with the remaining batter and bake 45 minutes on 350 until golden brown. And now the best part-the glaze. Mix your milk, powdered sugar and vanilla and drizzle this over the cake.

Banana Pudding

•5 cups milk
•4 egg yolks (save the white for meringue)
•8 tablespoons flour
•2 and ½ cups sugar
•1 teaspoon vanilla
•6 to 8 bananas
•1 box or package of vanilla wafer cookies
•1 stick butter

We’ll begin by combining five cups of milk with about eight tablespoons flour and two and a half cups of sugar. (This makes a big "naner" pudding.) Always remember, add your milk to your flour and sugar. If you add flour to milk, you’re gonna have clumps.

Okay, now we’re gonna stir in four well-beaten egg yolks. I’ve saved the whites to make the meringue. (Around here meringue is called calf slobber. Yes, I know, that "ain't right.")

We'll cook this mixture of flour, milk, eggs and sugar over direct heat until it thickens up, stirring constantly to keep it from sticking. Then we’ll take it off the fire, stir in a stick of butter and a teaspoon of vanilla and layer it in a pretty bowl with our bananas and vanilla wafers

Chillin' Cheesecake

• 1 small box Lemon Jell-O
• 1 cup boiling water
• 16-oz soft Cream Cheese
• 1 can Cherry Pie Filling

Take a small 3oz box of lemon Jell-O and dissolve it completely in a cup of boiling water. With an electric mixer, beat in 16 ounces of soft cream cheese until this base is smooth. Pour into a prepared graham piecrust. I cut the fat by using eight ounces of a low fat cheese along with 8 ounces of the regular stuff without adversely affecting the flavor. Last step! Spread cherry pie filling across the top and chill for a couple of hours or until it's firm.

Strawberry Banana Delight

• Two large graham cracker pie crusts
• 1 8 oz. cream cheese
• 1 8 oz. Cool Whip
• ½ cup sugar
• 1 pkg. strawberry banana Jell-O
• 2 (8 oz.) pkgs. frozen strawberries, thawed
• 3 medium bananas, mashed
• 1 small can ( 8oz.) crushed pineapple drained
• 1 and ½ cup boiling water

In a bowl, mix one 8-ounce package of cream cheese with ½ cup sugar until smooth, then gradually fold in one 8-ounce Cool Whip until blended. Divide mixture between two graham cracker pie shells, spreading it evenly in the bottom of each. In another bowl, completely dissolve one 8-ounce package of Jell-O in one and ½ cups boiling water. Add 16 ounces frozen strawberries that you've allowed to thaw, three mashed bananas and a small can of crushed and drained pineapple. Mix well and pour this Jell-O and fruit mixture over your crème cheese base. Refrigerate until firm and share the second pie with a friend.

Apple Dump Cake

• 1 yellow or white cake mix
• 1 stick butter
• Teaspoon of Cinnamon
• Teaspoon of Sugar
• 2 Cans Apple Pie Filling

You'll want to pour two cans of apple pie filling into an oblong baking dish sprayed with non-stick cooking spray. (If you have cherry pie filling--change bait in midstream. It'll still be good.) Cover this pie filling with one box of dry cake mix, white or yellow. Take a stick of butter and chop into small pats over the top and sprinkle with cinnamon and sugar! That's it. Bake at 300' for 35 minutes and enjoy with a hot cup of coffee. Delicious!