Ooey Gooey Pumpkin Cakes

Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla extract
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
Fresh whipped cream, for topping
Candy for toppings (recommended: M and M's, Reese's pieces, crushed Snickers, Heath bars, mini chocolates, peanuts)
Special Equipment: 10 (5-inch) removable bottom tart pans

Directions
Preheat oven to 350 degrees F.

Cake:
Combine the cake mix, egg and butter and mix well with an electric mixer. Divide the mixture into 10-equally sized balls. Flatten each ball with the palm of your hand and gently press into the bottom of each tart pan.

Filling:
In a large bowl, beat the cream cheese and pumpkin until smooth with an electric mixer. Beat in eggs, vanilla and butter. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spoon a scant 1/2-cup of the pumpkin mixture over cake batter in the tart pans and bake for about 40 minutes. Make sure not to over bake as the center should be a little gooey. Let cool in the pans for 10 minutes before removing.

Serve with fresh whipped cream and candy topping.

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Grandmother Paula's Sour Cream Pound Cake

Ingredients
1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla

Directions
Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

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Grandgirl's Fresh Apple Cake from Georgia

Ingredients
Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Directions
Preheat the oven to 325 degrees F. Generously grease a tube pan.

For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

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Pumpkin Pie

Ingredients
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Directions
Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

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Pumpkin Spice Cookies

Ingredients
1 cup butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon rum extract
3 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
Cinnamon Cream Cheese frosting, recipe follows, optional
Sprinkles, for garnish

Directions
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a large bowl, beat the butter and granulated sugar at medium speed with a mixer until creamy. Add the eggs, vanilla extract and rum extract, beating until combined. In a medium bowl, combine the flour, baking powder, pumpkin pie spice and salt. Gradually add the flour mixture to the butter mixture, beating until combined. Wrap the dough in heavy-duty plastic wrap and chill for 1 hour.

On a lightly floured surface, roll the dough to 1/4-inch thickness. Use a 4-inch pumpkin cookie cutter to cut out the dough. Place the dough on the prepared baking sheets. Bake until the edges are very lightly browned, 8 to 10 minutes. Let the cookies cool on the pans for 2 minutes. Then remove and cool completely on wire racks. Spread the Cinnamon Cream Cheese frosting on the cookies if using. Garnish with sprinkles.

Cinnamon Cream Cheese Frosting:
8 ounces cream cheese, softened
1 stick butter
1 tablespoon pumpkin pie spice
3 cups powdered sugar
In a medium bowl, whisk together cream cheese, butter and pumpkin pie spice with an electric mixer. Add in the powdered sugar in thirds. Makes about 1 1/2 cups frosting.

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Grits Pie

Ingredients
3/4 cup water
1/8 teaspoon salt
1/4 cup quick-cooking grits
1/2 cup (1 stick) butter
3/4 cups sugar
2 tablespoons all-purpose flour
3 large eggs, slightly beaten
1/4 cup buttermilk
1 teaspoon vanilla extract
1 (9-inch) frozen pie shell, thawed
Sweetened whipped cream and strawberries, optional

Directions
Preheat oven to 325 degrees F.

In a small saucepan, bring the water and salt to a boil. Add the grits and cook for 4 minutes, stirring constantly. Add the butter and cook for 1 additional minute. Set aside and cool slightly.

In a small bowl, stir together the sugar, flour, eggs, buttermilk, and vanilla. Slowly stir into the cooled grits. Pour into the pie shell and bake for 35 to 40 minutes, or until set. Serve warm or cold with whipped cream and strawberries as a garnish, if desired.

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Paula Deen's It's Not Your Mamma's Banana Pudding Ice-Cream

Ingredients
Vanilla Ice Cream
Bananas
Graham Crackers or Chessman cookies
Marshmallows
Cream cheese

2 bags cookies (recommended: Pepperidge Farm Chessmen cookies)
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream


Directions
Add vanilla ice cream to It's Not Your Mamma's Banana Pudding. Additionally mix in bananas, graham crackers, marshmallows and cream cheese to your desire.

Line the bottom of a 13 by 9 by 2-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.

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Pumpkin Rum Pie

Ingredients
1 (9-inch) premade pie shell
1 (15-ounce) can unsweetened pumpkin puree
3 large eggs, at room temperature
1 cup firmly packed light brown sugar
2 tablespoons unsalted butter, melted and cooled
2 1/2 cups heavy cream, divided
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Pinch ground cloves
Pinch ground nutmeg
Pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 cup Praline Pecans, recipe follows

Directions
Preheat the oven to 375 degrees F.

Partially bake the pie shell, according to the package directions.

In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.

With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Praline Pecans:
2 tablespoons butter or margarine
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans
In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.

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Molten Lava Cakes

Ingredients 
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur


Directions
Preheat oven to 425 degrees F.


Grease 6 (6-ounce) custard cups. 


Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. 


Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.




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Aunt Peggy's Cheesecake with Praline Topping

Ingredients
Crust:
1/2 cup (1 stick) butter, melted
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
Filling:
2 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
Praline Topping:
2 tablespoons light brown sugar
2 tablespoons cornstarch
1 cup dark corn syrup
1/2 cup chopped pecans
1 teaspoon vanilla extract


Directions
Preheat the oven to 350 degrees F.


Crust:


In a medium bowl combine the butter, crumbs, and sugar until well blended. Press into the bottom and 1-inch up the sides of a 9-inch springform pan, using the back of a large spoon.


Filling:


In a large bowl, using a hand mixer, beat the cream cheese, sugar, eggs, and vanilla until creamy. Pour into the prepared crust and bake for 35 to 45 minutes. Be sure the center is firm before removing the cheesecake from the oven. Remove the pan from the oven to a rack and allow it to cool completely. Release the springform and transfer the cake to a platter to serve.


Praline Topping:


In a small heavy saucepan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in nuts and vanilla. Cool slightly.


Ladle the praline topping over the cooled cheesecake and serve. Store any leftovers in the refrigerator.


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Malted Marshmallow White Chocolate Royale

Ingredients
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup malted milk powder
1 (4-ounce) bar white chocolate, chopped
1/4 cup marshmallow creme
1 tablespoon vanilla extract
Whipped cream, for topping


Directions
In a medium saucepan, combine all ingredients, except vanilla extract and whipped cream, and cook over medium-low heat, stirring constantly, until chocolate has melted. 


Add vanilla extract. 


Reduce heat to low and keep warm. When ready to serve, top each serving with whipped cream.


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Canned Biscuit Dough Donuts and Holes

Ingredients
Peanut oil, for frying
1 teaspoon ground cinnamon
1/4 cup sugar
Icings:
2 cups confectioners' sugar, divided
5 tablespoons milk, divided
1 teaspoon vanilla extract
1/4 cup cocoa powder
2 cans large buttermilk biscuits
Colored sprinkles
Chocolate sprinkles

Directions
Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.


In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.


Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.


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Aunt Peggy's Sweet Potato Souffle

Ingredients
Souffle:
3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
8 tablespoons unsalted butter, about 1 stick, melted
1 tablespoon vanilla extract
1/2 teaspoon salt
Topping:
1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans


Directions
Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.

In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.

Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

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Pumpkin Bars

Ingredients
Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract


Directions
Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

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Pumpkin Cheesecake

Ingredients
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract


Directions
Preheat oven to 350 degrees F.


For crust:


In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.


For filling:


Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.


Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.


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Cinnamon Ripple Sweet Potato Cake

Ingredients
1 cup (2 sticks) butter, softened, plus butter for pan
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
1 teaspoons ground cinnamon
2 cups sugar
3 large eggs
12 ounces sour cream
1 cup mashed cooked sweet potato (about 1 medium)
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
Rum Glaze, recipe follows


Directions
Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan.


In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside.


In a large bowl, combine the 1 cup of butter and sugar. Beat at medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Stir in the sour cream, sweet potatoes, and vanilla.


In a medium bowl, combine the flour, baking powder, cinnamon, salt, and nutmeg. Gradually add it to the butter mixture, stirring well.


Pour half of sweet potato batter into prepared pan. Sprinkle evenly with the brown sugar mixture. Spoon the remaining batter evenly over the streusel. Bake until a tester inserted in center comes out clean, about 1 hour. Remove the cake from the oven and cool. Spoon the Rum Glaze over cooled cake, slice and serve.


Rum Glaze:
2 cups confectioners' sugar
1/2 cup heavy whipping cream
3/4 teaspoon rum extract
Pecans, for garnish
In a small bowl, whisk together all of the ingredients until smooth.

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Truffle Pie

Ingredients
Truffle Filling:
2/3 cup heavy cream
6 ounces bittersweet chocolate chips
1 (9-inch) prepared graham cracker crust


Whipped Chocolate Filling:
6 ounces bittersweet chocolate chips
1 1/2 cups heavy cream
1/2 teaspoon vanilla


Whipped Cream Topping:
1 cup heavy cream
1/4 cup confectioners' sugar


Garnish:
1 1/2 ounces milk chocolate
1 1/2 ounces white chocolate
1 1/2 ounces semisweet or dark chocolate


Directions:
For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.


Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.


For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.


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Mississippi Mud Cake

Ingredients
2 cups sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons vanilla extract
1 bag miniature marshmallows


Icing:
1 stick unsalted butter, softened
3 tablespoons cocoa
6 tablespoons milk
1 (1-pound) box confectioners' sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract


Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.


Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.


Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.


While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.


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Blueberry Cream Cheese Tarts

Ingredients
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can blueberry filling, or other pie filling


Directions
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.


Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.


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Monogrammed Sugar Cookies

Ingredients

1 1/2 cups confectioners' sugar, sifted

1 cup (2 sticks) butter

1 egg

1 teaspoon vanilla extract

1 teaspoon pure almond extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Granulated sugar

Royal Icing, recipe follows

Directions

In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.

Preheat the oven to 350 degrees F.

Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.

Royal Icing:

*3 egg whites

1 (1-pound) box confectioners' sugar

1/8 teaspoon cream of tartar

Food coloring, optional

In a medium bowl, combine egg whites, sugar, and cream of tarter. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.

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