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Simply Delicious

Summer’s end and the onset of fall brings out the baking maniac in me. It’s time for harvest dinners in the field, tailgate parties and back to school lunch boxes.

I have brought you comfort and simplicity for the changing of the seasons. The peanut butter cookies are easy and can be modified to meet your family’s preferred tastes. A simple dump cake made out of a dry boxed cake mix transforms into a simple apple bar or can be ramped up into a decadent desert. Still have lots of zucchini left in the garden or in the freezer? The three variations of zucchini bread are great for breakfast, snacking, or a simple desert.

Try at least one of my recipes this fall. They all are winners. 

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Apple Dump Cake

1 Yellow Cake Mix

1/2 C Evaporated Milk

2 t Cinnamon

3/4 C Butter, Melted

20 oz Apple Pie Filling

  1. Spray 9x12 baking pan with cooking spray.
  2. Mix together cinnamon and dry cake mix. Add 1/3 cup evaporated milk and melted butter until batter is smooth.
  3. Spread half of batter into pan and bake 6 minutes. Remove from oven. Very gently place the apple pie filling on top.
  4. Using a serving spoon, dollop spoonfuls of batter on top of pie filling making sure that there are spots where pie filling shows through.
  5. Bake for approximately 20-22 minutes at 350 degrees. Cool 10 minutes before serving.
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Caramel Apple Dump Cake

1 Yellow Cake Mix

1/3 C Evaporated Milk

2 t Cinnamon

3/4 C Butter, Melted

20 oz Apple Pie Filling

1/3 C Evaporated Milk

11 oz Caramel Bits

  1. Spray 9x12 baking pan with cooking spray.
  2. Mix together cinnamon and dry cake mix. Add 1/3 cup evaporated milk and melted butter until batter is smooth.
  3. Spread half of batter into pan and bake 6 minutes. Remove from oven. Very gently place the apple pie filling on top.
  4. Melt 1/3 milk and bits in microwave for 45 second increments and stir till melted. Drizzle caramel over apples, reserving 1/4 cup for garnish.
  5. Using a serving spoon, dollop spoonfuls of batter on top of pie filling making sure that there are spots where pie filling shows through.
  6. Bake for approximately 20-22 minutes at 350 degrees. Cool 10 minutes before serving.
  7. Drizzle caramel on top of serving, reheating if necessary.
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Million Dollar Dump Cake

1 Yellow Cake Mix

1/3 C Evaporated Milk

2 t Cinnamon

3/4 C Butter, Melted

20 oz Apple Pie Filling

1/3 C Evaporated Milk

11 oz Caramel Bits

1 Jar Hot Fudge Ice Cream Topping

1 1/2 C Pecan Halves

Vanilla Ice Cream

  1. Spray 9x12 baking pan with cooking spray.
  2. Mix together cinnamon and dry cake mix. Add 1/3 cup evaporated milk and melted butter until batter is smooth.
  3. Spread half of batter into pan and bake 6 minutes. Remove from oven. Very gently place the apple pie filling on top.
  4. Melt 1/3 milk and bits in microwave for 45 second increments and stir till melted. Drizzle caramel over apples, reserving 1/4 cup for garnish. Drop generous tablespoons of COLD hot fudge topping over apples allowing apples to show through. Reserve 1/4 C for garnish. Sprinkle 3/4 cup of pecans on top.
  5. Using a serving spoon, dollop spoonfuls of batter on top of pie filling making sure that there are spots where pie filling shows through. Sprinkle 3/4 cup of pecans on top of batter.
  6. Bake for approximately 20-22 minutes at 350 degrees. Cool 10 minutes before serving.
  7. Place 3 small scoops of ice cream along serving of cake. Drizzle caramel and hot fudge (reheating if necessary) on top of ice cream.
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Carol's Pineapple Zucchini Bread

3 Eggs

2 C Sugar

2 T Vanilla

1 C Canola Oil

2 C Shredded Zucchini

1 C Grated Carrots

3 C Flour

1 t Baking Powder

1 t Salt

1 t Baking Soda

2 C Chopped English Walnuts

8 oz Crushed Pineapple (Do Not Drain)

  1. Beat eggs till fluffy, add sugar, vanilla, oil. Stir in zucchini, carrots. Add flour, baking powder, salt, baking soda. Stir in nuts and pineapple.
  2. Spray two 9.5”x 5” loaf pans with cooking spray. Evenly divide batter among pans.
  3. Bake at 325 degrees for one hour or until toothpick comes out clean. Cool. Bread freezes extremely well for up too 6 weeks.

This bread is so good that I find it addictive. You don’t really taste the pineapple but I feel it’s the reason for the moist texture. A good friend in Missouri, Carol Bumb, gave this recipe to my sister and we just can’t stop eating it. I have to confess, I have never made this until the photo shoot. Why make it myself when my sister always dropped off a loaf when she baked it? If you make anything this fall, it absolutely has to be this bread. IT IS THE BEST!!!!!

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Basic Zucchini Bread

3 Eggs

2 1/2 C White Sugar

2 T Vanilla

1 C Canola Oil

2 C Shredded Zucchini

3 C Flour

1/4 t Salt

1 t Baking Soda

2 t Cinnamon

  1. Place all ingredients in one bowl and combine.
  2. Spray two 9.5” x 5”loaf (smaller larger pans can also be used) pans with baking spray. Fill evenly with batter.
  3. Bake at 350 degrees for 1 hour or until toothpick comes out clean.
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Chocolatey Chocolate Zucchini Bread

2 Eggs

1/2 C White Sugar

1 t Vanilla

1/2 C Canola Oil

1/2 C Dark Brown Sugar

1 C Flour

1/4 t Salt

1 t Baking Soda

1/2 t Cinnamon

1 t Baking Soda

1/2 t Baking Powder

1/2 C Cocoa

1 1/2 C Shredded Zucchini

3/4 C Dark Chocolate Chips

  1. Add eggs, oil, vanilla and sugars, mix well. Stir in dry ingredients. Add zucchini then stir in chocolate chips.
  2. Spray two 9.5” x 5” loaf pans with cooking spray. Divide batter evenly.
  3. Bake at 350 degrees for 45 minutes or until toothpick comes out clean. Cool 10 minutes then release from pan and continue cooling on metal rack.
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Easy Peanut Butter Cookies

1 C Creamy Peanut Butter

1 C Brown Sugar, Packed

1 Egg, Large

1 t Baking Soda

  1. Combine all ingredients.
  2. Using a small ice cream scoop or tablespoon, drop dough on un-greased or parchment lined baking sheet. DO NOT FLATTEN.
  3. Bake at 350 degrees for 7 minutes. Cool on baking sheet for 10 minutes then transfer to wire rack to finish cooling.

Cookies can be stored in an airtight container for 1 month.

Yes, you read the recipe correctly. No flour! Yet these cookies taste delish. Great recipe for little chefs to make!

Cookie Variations

Peanut Butter Chocolate Chip Cookies

1/4 C Mini Chocolate Chips

1/2 C Semisweet Chocolate Chips

  1. Use Easy Peanut Butter Cookies recipe, gently stirring in additional ingredients listed above.
  2. Follow baking instructions listed under Easy Peanut Butter Cookies.

Monster Bash Cookies

1/4 C Mini Chocolate Chips

1/4 C Semisweet Chocolate Chips

1/2 C Peanut Butter Chips

1/2 C Reece's Pieces M&M's

1/4 C Old Fashioned Oatmeal

  1. Use Easy Peanut Butter Cookies recipe, gently stirring in additional ingredients listed above.
  2. Follow baking instructions listed under Easy Peanut Butter Cookies.