1 box yellow cake mix (eggs, oil water)
1 crushed king size Butterfinger bar
1 small 14oz can sweetened condensed milk
1-12.25 jar caramel syrup
16 oz heavy whipping cream
1/3 cup powdered sugar
Prepare your cake mix as directed on box
Once your cake is cooked, poke several holes in the top of the end of a spoon
Let your cake cool for 30 minutes
Mix together your sweetened condensed milk and your caramel sauce and pour over your cake and into your holes
Now using a hand mixer, beat your heavy whipping cream in a mixing bowl for several minutes until it starts to thicken
Once your heaving whipping cream thickens, add in your powdered sugar and beat for another several minutes
Spread your whipped cream over your cake with a spatula
Top off with your crushed Butterfinger, slice and enjoy!
1 lb. spicy Italian sausage – crumbled
1/2 lb. smoked bacon – chopped
1 qt. water
(2) 14.5 oz. cans chicken broth
2 lg. russet potatoes – cubed
2 garlic cloves – crushed
1 med. onion – chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper – to taste
In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In a skillet over medium-high heat, brown bacon; drain, set aside.
Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
Add sausage and bacon to pot; simmer for 10 minutes.
Add kale and cream to pot; season with salt and pepper; heat through.
1 1/3 cups sugar
1/2 cup all-purpose flour, unsifted
1/2 pint (1 cup) whipping cream
3/4 cup milk
1 (9-inch) unbaked pie shell
2 tablespoons butter, cut into small pieces
Preheat oven to 450 degrees F.
Combine sugar, flour, cream, and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approximately 10 minutes, and then reduce the heat to 350 degrees F and cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.
Note: If using a glass baking dish, lower oven temperature by 25 degrees F.
8oz cream cheese, softened
7.5 oz container of marshmallow fluff
1/2 cup pumpkin puree
1 cup of whipped cream
1 tsp Pumpkin Pie Spice
In a stand mixer beat together cream cheese, marshmallow fluff, pumpkin puree and pumpkin pie spice mix. Mix until evenly until well combined.
By hand, gently stir in whipped cream until mixed in. Eat immediately with graham crackers, apple or your favorite sugar cookies .