Delicio Recipe List

Such an easy way to get a gooey, yummy chocolate dessert! 1 chocolate cake mix, baked according to package directions in a 9x13" pan 1 can sweetened condensed milk 1 jar caramel ice cream topping 1 large container Cool Whip 3-4 Skor bars, chopped Immediately after cake is baked, poke it full of holes using a wooden spoon handle, chopstick, or drinking straw.  Pour sweetened condensed milk over the top, letting it soak into the holes.  Drizzle caramel sauce over sweetened condensed milk.  Set aside to cool. After cake is cool, spread Cool Whip over top.  Sprinkle chopped Skor bars on the Cool Whip.  Chill in refrigerator.  Substitutions:  Your favorite home made chocolate cake                         Whipped cream                         Butterfingers bars                       ...

The title says it all!  Waaaaayyy better than pumpkin pie... 1 large (29 oz.) can of pumpkin, or 3 � cups cooked, mashed pumpkin � tsp. salt 2 tsp. cinnamon � tsp. ginger � tsp. nutmeg 1 cup brown sugar 3 eggs 1 can evaporated milk 1 yellow cake mix or � batch DIY Homemade Yellow Cake Mix � cup butter or margarine, melted 1-2 cups nuts, optional Cool Whip or whipped cream for serving Combine pumpkin, salt, spices, brown sugar and eggs.   Add milk.   Pour into a greased 9 X 13" pan.   Sprinkle cake mix on top.   Pour melted butter over cake mix.   Bake at 350� for 50 min.   Sprinkle chopped nuts on the last 20 min.   Serve warm with Cool Whip or whipped cream.

This cake mix recipe is especially for recipes calling for dry cake mix dumped on top of a dessert.   It�s perfect for Pumpkin Yummy Dessert! 2 cups sugar 1 � cups all-purpose flour 1 � cups cake flour � cup nonfat dry milk powder 1 T. baking powder 1 tsp. salt 1 cup unsalted butter, cut into �� pieces and chilled to very cold 1 T. vanilla extract Add all ingredients, except the butter, into a food processor.   Process for 15 seconds, until combined.   Add the butter and lightly fluff with a fork to coat with the flour mixture.   Add vanilla, then pulse until the mixture is crumbly and fine.   Use immediately in any recipe calling for yellow cake mix, or freeze and use later. Notes:   I believe I used the blender to make a half batch of this, which is probably a little less than a full box of cake mix, but worked fine for the Pumpkin Yummy Dessert.   And I made it with only all-purpose flour.   This stuff tastes amazing!

While in Vienna, I had the opportunity to taste the original Sacher Torte at the Hotel Sacher Vienna, which is considered one of the most recognized cakes in the world. It's a soft and light chocolate cake with a touch of apricot jam and coated with chocolate icing, usually served with whipped cream. Although the original recipe is said to be a secret, a German friend gave me this recipe (a Viking River Cruise recipe) , which is nearly as delicious. Quality chocolate is a must. Enjoy! Cake Ingredients : 10 tablespoons butter, softened 1/2 cup sifted confectioners' sugar 6 large eggs, whites and yokes separated 5 ounces fine artisan dark chocolate (around 70% cacao), cut into several large chunks for easier melting 2/3 cup flour 1/2 cup sugar 2 tablespoons good quality apricot jam Whipped cream, for garnish, if desired Glaze Ingredients : 8 ounces fine artisan dark chocolate (around 70% cacao), cut into several large chunks 2 tablespoons butter Directions : Preheat oven to 375 d...

Try this tasty and wholesome granola mixture. Homemade granola is easy to make and much less expensive than high-quality store brands. It's great for adding to cereal or yogurt ~ or just eating as a snack. For the past many months, my breakfast-of-choice has been a bowl of oatmeal topped with toasted coconut flakes, toasted almonds, chia seeds and a touch of honey (or a little more ;o) ... those same ingredients are included in this granola recipe. Although I created this recipe to make granola "chunklets", generally enough granola sticks together so I can manage to get several mini bars out of the mixture too. Ingredients : 1 cup almonds, coarsely chopped 1 cup large unsweetened coconut flakes 2 1/2 cups old fashioned rolled oats 1/2 cup all purpose flour 1 cup dried apricots coarsely chopped 1 cup coconut oil 1/2 cup raw honey 1/4 cup chia seeds 1 teaspoon vanilla 1/2 teaspoon salt Directions : Preheat oven to 350 degrees. Line a 10" by 15" baking pan with par...

Mama's Coconut Cake has finally come back to reality. If anyone remembers this legendary cake, let me know. She never publicly released the recipe. Years ago, I asked around. People said they had the recipe, but theirs never measured up to the taste of hers. I remembered a secret step she added to hers, and I think I got it right, finally!!!  This cake was Mama's pride and joy. She never gave anyone the "entire" recipe. She would give them the recipe but left one step out. They would fuss at her and tell her that it didn't taste the same! She would make one for them, (for free) but she kept the recipe for herself. She said that she figured it out and anyone else could too! A while back, I had a man that received this cake for a high school graduation dessert contact me. He described the taste and texture. He told me that he had been in search of this cake for 36 years. I laughed, and told him it was Mama's recipe. He asked if I could try to duplicate it. That ...

We love coffee cake, but we love the streusel topping even more. This cake has a double helping of streusel on top! Topping 1 cup all-purpose flour 3/4 cup packed brown sugar 3/4 cup granulated white sugar 6 tablespoons butter, softened 1 tablespoon ground cinnamon 1/8 teaspoon salt Cake 1 yellow cake mix 1 cup sour cream 1/2 cup butter, melted 4 eggs Glaze 1 cup powdered sugar 2 to 3 teaspoons milk 1/4 teaspoon vanilla Preheat oven to 350 degrees. Spray a 13 X 9 pan with cooking spray. In medium bowl, stir Topping ingredients until crumbly. Set aside. In large bowl, stir Cake ingredients until blended. Pour into 13x9 pan. Sprinkle topping over cake. Bake for 30 - 45 minutes  or until toothpick inserted in center comes out clean. Transfer to a cooling rack. Let stand 10 minutes. In small bowl, beat Glaze ingredients until smooth. Drizzle over cake. Shared on Meal Plan Monday

Christmas Day has almost arrived when it's time to bake my homemade pies!  This is a traditional pumpkin pie recipe that includes more spices than many recipes... simple and delicious ! Ingredients : 1-15 ounce can whole pumpkin 1-14 ounce can sweetened condensed milk 2 large eggs, slightly beaten 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon allspice 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1-9" inch uncooked pie crust Directions : Preheat oven to 425 degrees. In a large bowl, with electric mixer on medium speed (or by hand), mix all ingredients together until fully incorporated and smooth. Pour pumpkin mixture into a 9" crust-lined pie pan. Bake in preheated oven for 20 minutes. Reduce heat to 350 and bake an additional 35-40 minutes, or until wooden toothpick inserted in middle comes out mostly clean. Cut after cooled; serve with whipped cream, if desired.

This cookie recipe was adapted from the Food Network magazine, December 2016. These cookies are more time consuming to make than most other cookie recipes but worth the time. They are not only cute, but delicious! I'll be adding this cookie to my Christmas trays for years to come ;o) Cookie Ingredients : 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground allspice 6 tablespoons no salt butter, softened 1/2 cup firmly packed light brown sugar 1 tablespoon molasses 1 large egg 1 tablespoon finely chopped crystalized ginger Icing Ingredients :  2 1/2 cup powdered sugar 4 tablespoons warm water 2 tablespoons meringue powder 1/2 teaspoon cream of tarter Liquid food coloring Preheat oven to 350 degrees. Line 2 large cookie sheets with parchment paper. Combine first seven dry ingredients together in a large bowl; set aside.  In a medium bowl, using an electric mixer,...

My Christmas baking has officially begun... I usually start with thumbprints ~ my very favorite Christmas (or anytime ;o) cookie! I tried two new cookie recipes this season (see one of the recipes below and the other one will be posted soon).  Good luck with your baking!

It's all about moderation, right ~ and it just wouldn't be Christmas without trays of homemade cookies! Although it's hardly possible to use strictly healthy ingredients when making homemade cookies, at least you can use high quality products without any preservatives or additives. This chewy cookies are a bit healthier than traditional cookies because they include almond flour, instead of white flou r. Happy baking ~ a nd let th e C hristmas cheer begin! Yield: 2 dozen cookies Ingredients : 1 1/2 cups almond meal/flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 6 tablespoons butter, softened 1/4 cup firmly packed brown sugar 1/4 cup pure cane sugar 1 large egg 1 teaspoon vanilla Cinnamon sugar Combine flour, baking soda, cinnamon and salt in bowl; set aside. Mix butter and sugars by hand (or mixer) until creamy; add egg and vanilla and continue mixing until well blended. Cover with plastic wrap and refrigerate at least 1 hour or until firm enough to rol...

Festive Double Chocolate Peppermint Fudge In this post I'm going to show you wonderful and sweet Double Chocolate Peppermint Fudge . Well, that�s a great choice and is an especially fun for baking. These festive fudge bites are rich and decadent, perfect edible gift to share with family & friends. Christmas desserts are the sweetest and cutest desserts in the world. Yield: About 32 Recipe Type : Dessert Ingredients: 1 tablespoon unsalted butter, for pan . 1-2 peppermint candy canes . 2 cups (120gr) mini marshmallows . 1 can (14oz/400gr) sweetened condensed milk . 1 teaspoon pure vanilla extract . 6oz (170gr) bittersweet chocolate, chopped . 6oz (170gr) white chocolate, chopped . � teaspoon peppermint extract . View Directions and More Details from Sweet and Savory Get Ingredients Here Follow Shinee: Facebook Pinterest Instagram

My sweet potato pie recipe includes fresh sweet potatoes roasted in the oven, which gives the pie an extra rich and yummy taste ;o) Yield: 8-12 servings 1 9-inch pie crust (see P ie Crust 101  for recipe) 1 pound cooked and mashed sweet potatoes (about 2 cups) 1 1/2 cup half and half 3/4 cup coconut palm sugar 2 eggs 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon salt Preheat oven to 400 degrees. Bake sweet potatoes in the preheated oven for 60 minutes, or until soft. Reduce heat to 350 degrees. Put cooled sweet potatoes in a large mixing bowl and beat on medium speed until smooth; add cream, sugar, eggs, vanilla, cinnamon, nutmeg, cloves and salt; and continue beating until fully incorporated.  Pour sweet potato mixture in pie crust and bake in preheated oven for 1 hour, or when tooth pick comes out clean. 

There aren't many recipes that I've continued using since I started baking many many years ago ;o) but this is definitely one of them. I adapted it from my very first McCall's cookbook. Although I've tried several different apple pie recipes throughout the years, I always come back to this one. For a tasty apple pie, make sure you choose apples appropriate for baking. I usually use Granny Smith apples because the sugar counteracts their tartness, and they mix well with the cinnamon and nutmeg. Let the fall begin... Ingredients: Pie crust for 2-crust pie (see Pie Crust 101 recipe for homemade crust) 1 cup sugar 2 tablespoons flour 1 teaspoon cinnamon 1/8 teaspoon nutmeg 1/4 teaspoon salt 6-7 cups thinly sliced, pared tart cooking apples, such as Granny Smith   2 tablespoons lemon juice Directions: Preheat oven to 425 degrees. In small bowl, mix sugar, flour, cinnamon, nutmeg, and salt. In large bowl, toss the apples with lemon juice. Add sugar mixture to sliced apples; ...

These cute and moist Applesauce Walnut Mini Bundt Cakes are light and delicious. The recipe includes just 2 tablespoons of coconut oil, and they're sweetened with applesauce and less sugar than most traditional cakes. The walnuts were added to give them some crunch and texture. There's always room for a little  treat ;o) 12 Servings Ingredients: 2 cups flour 1 teaspoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups unsweetened applesauce 3/4 cup sugar 1/2 cup original coconut milk 2  large eggs 2 tablespoon coconut oil 1/2 teaspoon vanilla bean powder (or 1 tsp vanilla extract) 1/2 cup walnuts, coarsely chopped Directions: Preheat oven to 350 degrees.  Lightly grease 12-cup mini bundt cake pan (or cup cake pan) Whisk together flour, cinnamon, baking powder, baking soda and salt together in a small bowl; set aside.  In a medium mixing bowl, cream together applesauce, sugar, milk, eggs, coconut oil and vanilla; add dry m...

This Raspberry Walnut Torte recipe was adapted from an old Taste of Home magazine (June/July 2001). Serve it for special occasions, and it's sure to get rave reviews. I use less raspberry preserves than what the original recipe calls for (or it has too much of a "peanut butter and jelly sandwich" taste). My son-in-law doesn't like nuts but he loves this cake.  Ingredients: 1 1/2 cups whipping cream 3 eggs 1 1/2 cups sugar 2 tsp vanilla extract 1 3/4 cups all-purpose flour 1 cup toasted walnuts, finely ground 2 tsp baking powder 1/2 tsp salt Frosting Ingredients: 1 1/2 cups whipping cream 1 8-ounce package cream cheese, softened 1 cup sugar 1/8 tsp salt 2 tsp vanilla extract 6 ounces raspberry preserves  *Or substitute cream cheese icing (1/2 cup unsalted butter, room temperature; 1-8 ounce cream cheese (room temperature); 4 cups powdered sugar; 1/4 tsp butter flavoring; and 3/4 tsp vanilla. Cream butter and cream cheese; add sugar and flavoring; and beat until crea...

Ingredients: 1 cup white cake mix 1/2 cup all purpose flour 1/2 cup granulated sugar 1/4 cup butter, melted 1/2 teaspoon vanilla 2 tablespoons milk 1 tablespoon Christmas sprinkles + more for decoration 1 1/2 cups white chocolate chips or vanilla almond bark Instructions: In a large bowl, whisk cake mix, flour and sugar. Stir in melted butter, vanilla, milk and sprinkles. Mixture should be moist and be able to hold its shape easily when formed. Using a cookie scoop, form mixture into even balls and refrigerate 20-30 minutes. In the mean time, melt chocolate in a double boiler or slowly in the microwave. Using a fork, drop one of the cake batter truffles into the chocolate and roll around to coat. Tap off the excess gently and transfer to cookie sheet lined with wax paper. Top with more sprinkles, if desired. Credit:  http://www.laurenslatest.com/christmas-funfetti-cake-batter-truffles-oxo-giveaway/

I haven't made Rice Krispies Treats for years, but had to try this watermelon version from Dine & Dish . They added flavorings (i.e., strawberry flavored marshmallows, watermelon-cherry drink mix, lime drink mix), but I stayed with the original Rice Krispies Treats version and food coloring. Bring this easy-to-make fun treat to a summer picnic and the kids will love you ~ guaranteed ?? Ingredients: Green rind: 4 cups Rice Krispies cereal 4 cups mini marshmallows 3 Tbsp butter Green food coloring Red center: 5 cups Rice Krispies cereal 5 cups mini marshmallows 3 Tbsp butter Red food coloring Carob or chocolate chips Green rind: Melt butter in a large pan over low heat. Add marshmallows and stir until completed melted; add food coloring and stir until blended. Remove from heat; add Rice Krispies and stir with a greased wooden spoon, until fully incorporated.   With buttered hands, divide mixture into 4 pieces and place pieces, evenly-spaced, near inside edges of a lightly greased...

This recipe was inspired by a recent blueberry muffin recipe found in  Cooking Light (May 2016). I made it healthier by substituting coconut oil for canola oil, pure cane for granulated sugar and coconut palm sugar for brown sugar. This recipe makes 12 big muffins so if you prefer a smaller muffin, use 18 tins. They aren't overly sweet and bursting with blueberries ~  definitely best hot! Ingredients:  1/3 cup old-fashioned rolled oats 1/4 cup coconut palm sugar 1 Tbsp white whole-wheat flour 1/4 tsp ground cinnamon 3 Tbsp unsalted butter, melted and divided 2 cups white whole-wheat flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup reduced-fat sour cream 2/3 cup pure cane sugar 1/4 cup coconut oil (melted and slightly cooled) 1 large egg, room temperature 1 tsp vanilla extract 1 1/2 cups fresh blueberries Preheat oven to 425 degrees.  Topping: Combine oats, coconut palm sugar, 1 tablespoon white whole-wheat flour and cinnamon in small bowl; drizzle...