Italian Love Cake

Ingredients :

1 box marble cake mix
2 pt ricotta cheese
3/4 c sugar
4 eggs
1 tsp vanilla
3 3/4 oz instant chocolate pudding
1 c milk
8 oz whipped topping

Directions :

  1. Mix Cake mix as directed on box. Pour this into a 9×13 cake pan that is greased and floured.
  2. In a bowl combine the ricotta, sugar, eggs,and vanilla. Mix well. Spooon over top of unbaked cake. Bake for 1 hour in a 350 degree oven. Cool completely.
  3. Mix pudding with the milk and fold in whipped topping. Spread over cake and then refrigerate until topping is set or ready to sevre.

Strawberry Cheesecake

This Strawberry Cheesecake :


1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
1/4 cup butter, melted
2 cans (21 ounces each) strawberry pie filling


In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well.
In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping.
In a small bowl, combine crackers and butter.
In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling. Repeat layers. Refrigerate until serving. Yield: 12-16 servings.

Hawaiian Pineapple Cake – I know you will love it!

For the cake
2 cups flour
1¾ cups sugar
2 tsp baking soda
2 eggs
1 x 20oz/570g canned crushed pineapple, in its own juice (do not drain juice)
1 cup sweetened coconut flakes
1 cup chopped walnuts

1 x 8oz/225g cream cheese, softened
1 stick/½ cup/115g unsalted butter, softened
½ cup powdered (icing) sugar
2 tsp vanilla extract
pinch of salt

Preheat oven to 180C/350F/Gas 4 and grease a 9″ x 13″ (33cm x 23cm) baking pan.
Mix the flour, sugar, baking soda, eggs, crushed pineapple and juice, coconut flakes, and walnuts. in a large mixing bowl by hand until well combined.
Pour cake batter into greased baking pan.
Bake for 45 minutes until cooked through. (Insert a cocktail stick into the center of the cake, it should come out clean.)
Cool completely in pan.
Beat cream cheese in a medium bowl with an electric mixer until creamy. Add butter, powdered (icing) sugar, vanilla extract, and salt then beat with an electric mixer until well combined.
Spread cream cheese frosting over the cake and sprinkle with finely chopped walnuts.
Cut into 24 pieces and serve immediately. Or cover cake (uncut) and refrigerate until serving.


Ingredients :
Waffle cones
Fresh strawberries
Coolwhip 8 oz.

For the crumbs:
Crushed golden oreos
Strawberry jello 3 oz.

For the filling:
16 ounces cream cheese (softened)
½ cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Cool whip 8 oz

For the glaze:
1 1/2 cups powdered sugar
3-5 tablespoons heavy cream
1/2 teaspoon vanilla extract

Directions :
Step 1: Crush 16 -18 oreos and add 3-4 oz of butter. Bake for 5 minutes. Remove from heat. , crumbs should now be slightly pasty in consistency. Add 3 oz of strawberry jello to the paste and coat the waffle cones.

Step 2: In a large bowl using a hand mixer cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.

Step 3: Add in the sugar and flour and mix well until combined and fluffy. Scrape the sides and bottom of the bowl. Add in vanilla extract and Cool Whip and mix well until it’s nice and fluffy.

Step 4: Bake cones for 5 minutes. Remove from oven and allow to cool. Fill each cone with the cream cheese filling. Top each cone with chopped up fresh strawberries.

Step 5: Place the powdered sugar in a medium-size bowl.

Step 6: Add the heavy cream a tablespoon at a time until you reach the consistency you’d like your icing or drizzle to be. Add the vanilla extract, mix well and immediately drizzle over cones.


6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil, and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt, and cinnamon, stir into the wet mixture until absorbed. Finally, stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests were done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting

Snickerdoodle Muffins Recipe

Ingredients :

1 1/2 c Self rising flour
1 c oats
1/2 c sugar
4 Tbs pbutter
1 tsp vanilla
1/3 c sugar
1 tsp cinnamon
1 c milk


mix all dry ingredients together, flour, oats,1/2 cup of sugar

Mix together egg, butter and vanilla and milk

add wet mixture to dry mixture, mix until everything is mixed well.

fill muffin cups 2/3 of the way full. Bake at 400 for 12-14 minutes.

While baking mix the topping together, 1/3 cup of sugar and 1 teaspoon of cinnamon. once muffins are out put topping on muffins.

If you prefer a lot of topping brush a little melted butter ontop of muffin to get more of the topping to stick.

Orange Coconut Cake

Is it just me, or do these holidays seem to appear out of nowhere?
One minute you remove the snow from your clothes, and the next moment you host friends and family for several days at the end of the Easter Eating, Drinking and Egg Hunting.

After digging a cake recipe box in my box. I found delicious orange and coconut cake. It is possibly one of the simplest and sweetest cakes you can make, plus it makes home smell great and looks very beautiful on your Easter table.

So if you love the taste of real orange cake, this one is the one for you.

  • Ingredients:

° 1 orange cake mix (I used the Pillsbury Moist Supreme Cream Creamsicle cake mix)
° 1 cup coconut, peeled and sweetened
Tools: Cake leveler for beautiful layers of cakes

° 1 (15 ounce) of mandarin oranges, not dry, ground
Note: If you are using mandarin oranges for garnishing, be sure to set a few aside
° 1 (5 ounce) instant vanilla pudding mix (not ready-made)
° 1 cup coconut, peeled and sweetened
° 1 (8 ounce) whipped cream, frozen, and thawed

  • Instructions :
  1. Preheated oven 350 degrees F. Line two 9-size pans with parchment paper, then spray with nonstick baking spray.
  2. Prepare cake batter according to package instructions. After the cake mixes well, add 1 cup of coconut. Bake according to cake mix instructions in two trays size 9. Next cooking, removing from oven also permit cooled .
  3. Make the icing: In a large mixing bowl, crush the mandarin oranges and their juices with an electric mixer. Mix the instant pudding mixture and the coconut and mix well. Fold the whipped topping until blended.
  4. When the cakes have cooled enough to handle, take them out of the pans and place them on a flat surface. Using the cake leveler, trim the top of the two cookies to get a flat surface. Take one of the muffins and place the sliced ​​side down on the cake plate. Add a layer of garnish. Lay the second cut layer down on top of the garnish layer. Freeze the top and sides of the cake. Garnish with a little tangerine if desired.
  5. Let it cool in the refrigerator for several hours before serving.

Enjoy !

Peach Cobbler Pound Cake

Peach Cobbler Pound Cake is the perfect combination of a sweet summer peach cobbler and a rich buttery brownie.

There’s nothing quite like ripe, juicy peaches in summer.

Except maybe a cobbler made of them.

Or even better, a peach cobbler cake a pound!

Seriously, this cake is just so amazing. With texture that melts in your mouth and fresh, sweet peach slices in every bite, it’s great!

Close-up of a cross section of peach cobbler pound bun on a white plate

What’s in a peach cobbler pound cake ?

Fresh peaches


Granulated sugar

Brown sugar




All-purpose flour (Cup4Cup gluten-free flour works well too!)

Yes, you can. It is a good option if time pressures you. Other than that, I suggest using them if you want to do this when peaches are not in season. Make sure the frozen peaches are thawed and drained from canned peaches before adding them to the recipe.

  • Ingredients :

° 1 stick (12 cups) unsalted butter

° 1 1/2 cup granulated sugar (divided)

° 2 cups all-purpose flour

° 1 1/2 teaspoons baking powder

° 1/2 teaspoon kosher salt

° 1 cup whole milk

° 1 tablespoon of pure vanilla extract

° 1 (29 ounce) peaches can be sliced ​​in juice

° 1 teaspoon ground cinnamon

° 1/4 teaspoon ground nutmeg

  • Instructions :

Preheat oven to 350 degrees Fahrenheit. Butter a 9 x 13 baking dish (or 2-8 x 8 baking dishes). Sit apart .

Placing butter in amicrowave mixing bowl. Heat Butter in Microwave until it dissolved .

Add 1 cup of sugar, flour, baking powder, and salt and mix. Adding milk also vanilla, & beat To combined. Pour mixture to prepared baking plate .

Pour the peaches over the mixture, and put them in the evening around the skillet. Keep the juice out of the box.

No bake Classic Woolworth Cheesecake

Try this No Bake Classic Woolworth Cheesecake recipe, or contribute your own.

No Bake Woolworth Cheesecake is a classic, lightly & lemonade dessert & would be the perfect adding to your Easter Or Mother’s Day Menu !

I like those recipes that we all grew up with, they are only too good to be missed.

  • Ingredients :

° 1 3-oz lemon jelly 0

° 1 cup boiling water

° 1 packet of Graham Biscuit crumbs (3 cups) more for a thick, split crust

° 1 piece of melted butter

° 1 8-ounce cream cheese

° 1 cup granulated sugar

° 5 tablespoons of lemon juice

° 1 can of evaporated milk, well chilled or 1 1/2 cups heavy whipping cream

  • Instructions :

Dissolve the gel in boiling water. Cool until a little thick.

Mix 3/4 graham crumbs and melted butter until well combined, and press the bottom of a 9 x 13 skillet to form a crust. Save the rest of the crumbs to sprinkle over the dessert.

Whisk the evaporated milk / heavy cream until fluffy.

In a separate bowl, mix cream cheese, sugar and lemon juice with a mixer until smooth.

Add Jell-O thicker and mix slowly in the evaporated milk.

Spread the filling over the crust and sprinkle with graham reserved biscuit crumbs on top.

Cool for at least 2 hours and until overnight, store in the refrigerator


Grandma’s Chocolate Pie

Grandma’s Chocolate Pie :

Ingredients :

½ c. cocoa
¼ cup cornstarch
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla.

Directions :

This recipe does not have meringue on it. You could make the meringue if you want.
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt and vanilla, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Pour into a pre-baked pie shell. Put in the fridge to chill