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Chocolate Cherry Sheet Cake

Chocolate Cherry Sheet Cake


If you ever need a dessert for a group of people, a sheet cake is an easy way to go. Whether it’s a potluck, church function or Super Bowl Party, this Chocolate Cherry Sheet Cake will bake up in minutes. I was really curious after seeing Easy Lemon Sheet Cake on Six Sisters Stuff. Three ingredients is all you need. It starts with a cake mix, and then adds eggs and pie filling. I could hardly wait to see for myself how this would turn out. Using pie filling in a cake batter is something I have never heard of. I decided to go for the chocolate and cherry combo. To break the cherries up a bit, I ran the cherry pie filling through the food processor. Then I added it to a chocolate cake mix. I also made sure to reserve some cherry filling to add to the cream cheese frosting. To my surprise, the cake baked up beautifully! It was light, fluffy and moist. The pieces of cherries throughout the cake and icing was like biting bits of candy. Next time I need to feed a crowd, I know what I’m bringing!



Chocolate Cherry Sheet Cake

  • 1 package chocolate cake mix
  • 4 large eggs
  • 1 (21oz) can cherry pie filling
  • 8oz cream cheese, softened
  • ¼ cup butter, softened
  • 1 teaspoon vanilla
  • 3½ cups powdered sugar
  • ¼ cup reserved cherry filling

  1. Preheat oven to 350 degrees. Grease a 10x15x1″ pan and set aside.
  2. Process cherry pie filling in a food processor until cherries are cut small.
  3. Reserve ¼ cup of cherry filling for frosting.
  4. In a bowl, mix together cake mix and eggs until smooth.
  5. Fold in cherry filling.
  6. Spread into greased pan and bake for 18-20 minutes.
  7. Cool completely before frosting.
  1. In a bowl with mixer, cream together cream cheese and butter.
  2. Add in vanilla.
  3. Add in powdered sugar one cup at a time.
  4. Stir in reserved cherry filling.

Take Five Cookie Bars

Take Five Cookie Bars


Take Five candy bars have a special place in my heart. There was a time when my sister and I would consume large amounts of Take Five candy bars. She seriously would buy them in bulk. They were the only thing that tasted good while going through her cancer treatments. Nine years ago we said our final goodbyes. And every year on her birthday I eat a Take Five candy bar. This year in memory of her, I made Take Five Cookie Bars. I’m sure she would approve. All our favorite things in one place—chocolate, caramel, peanuts and pretzels. Not only is today my sister’s birthday, it’s also my birthday. My spiritual birthday, the day I was baptized. I didn’t just lose my sister back in 2005 but four other friends, all in the same year. Only a gracious God could turn my mourning into joy! After much pain, soul searching and Bible study, I now have something in my life that can never be taken away–Hope in Christ Jesus. So today I celebrate that Hope and my sister’s birthday with Take Five Cookie Bars.


Take Five Cookie Bars

  • 1 cup peanut butter
  • 6 tablespoons unsalted butter, room temperature
  • 1¼ cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup flour
  • ¼ teaspoon salt
  • ½ cup chocolate chips
  • ½ cup Kraft caramel bits
  • ½ cup peanuts
  • 1 cup pretzels, broken into pieces
  • ¼ cup chocolate chips
  • ¼ cup Kraft caramel bits
  • ¼ cup peanuts
  • ½ cup pretzels, broken into pieces

  1. Preheat oven to 350 degrees.
  2. Lightly grease or line with parchment paper a 9×13″ pan.
  3. In a bowl with electric mixer, cream together peanut butter and butter.
  4. Mix in sugar, eggs and vanilla.
  5. Add flour and salt; stir to combine.
  6. Stir in chocolate chips, caramel bits, pretzels and peanuts.
  7. Pour into pan, spread batter to all corners of pan.
  8. Combine topping ingredients and pour over cookie dough pressing in slightly.
  9. Bake at 350 degrees for 25-30 minutes. Cool and cut into bars.

Cake and Cream Berry Sundaes

Cake and Cream Berry Sundaes



I’m one of those people that really like to think ahead. Make a plan. Plan A, B and C…just in case. Well I guess I was having one of those weeks that got away from me. The weekend was here and I needed a quick dessert for company that was coming. So I get this crazy idea while at the market……Cake and Cream Berry Sundaes. I bought a ready-made lemon loaf cake. Then picked up some whipped topping. I knew I had berries in the freezer and could throw together a berry sauce in minutes.  Once home, I started second guessing my idea as I smooshed together the cake and cream. Honestly, it didn’t look very appetizing at first. But out of desperation I decided to go on with it. And I’m glad I did. This recipe that I almost dumped, got a bunch of ooh’s and ahh’s!  The cake mixed with the cream has a bread pudding likeness that will surprise you as it did my guests and me.  I can’t wait to try this again. Maybe with a homemade chocolate cake and a raspberry sauce. That one I will definitely plan!



Cake and Cream Berry Sundaes

Cake and Cream
  • 1 lemon loaf cake
  • 1 8oz. container whipped topping
Berry Sauce
  • 2 cups frozen berries
  • 1 tablespoon lemon juice
  • 1 tablespoons sugar
  • ¼ teaspoon vanilla
  • ¼ cup water
  • 1½ teaspoons cornstarch
  • 1 tablespoon water

Cake and Cream
  1. Crumble cake into a large bowl.
  2. Mix in whipped topping a spoonful at a time until cake holds together with cream.
  3. Using an ice cream scoop, scoop cake into serving dishes.
  4. Top with berry sauce and serve.
Berry Sauce
  1. Combine berries, lemon juice, sugar, vanilla and water in a small saucepan.
  2. Cook, covered, over medium heat until the berries are softened, about 10 min.
  3. In a small bowl, stir cornstarch and water together.
  4. Stir cornstarch mixture into berries and continue cooking, uncovered, until thickened. Remove from heat.

Mini Baked Banana and Chocolate Dessert Taquitos

Baked Banana and Chocolate Dessert Taquitos


I’m a Mexican food freak!  It’s my absolute favorite cuisine. So I’m not surprised at all that I came up with a recipe for dessert taquitos. I’m starting the New Year off right with Healthy Fruit Sorbet Shots and now Mini Baked Banana and Chocolate Dessert Taquitos. That’s right, baked. Who says desserts can’t be healthy?!!!  The baked flour tortillas have a nice little crunch on the edges. Then the middle is soft and warm as it wraps around banana smothered with melted chocolate. As much as I wanted to dip them into a huge pot of caramel sauce, I was good and opted for a little drizzle. These dessert taquitos are a perfect addition for a sweet table on game day or last minute potluck. They go together super quick and will disappear super quick too!






Mini Baked Banana and Chocolate Dessert Taquitos

  • flour tortillas
  • bananas
  • chocolate chips
  • caramel syrup

  1. Cut out circles of tortilla using a 3″ cutter.
  2. Cut bananas into 2″ pieces.
  3. Lay banana on tortilla and top with 3 chocolate chips.
  4. Wrap tortilla around banana and secure with toothpick.
  5. Place on baking sheet with wire rack.
  6. Spray with cooking oil.
  7. Bake at 400 degrees for about 7 minutes, barely golden.
  8. Remove from the oven and remove toothpick. Let cool.
  9. Serve with caramel syrup.

Healthy Fruit Sorbet Shots

Healthy Fruit Sorbet Shots


We are starting off right around here this year with Healthy Fruit Sorbet Shots. Did you forget how amazing fruit is in a dessert? I honestly think I did.  I was so stuck in buttercreamland, I didn’t know what I was missing. But thank God for a new year and healthy eating resolutions.The sweet and sour of the grapefruit sorbet is so refreshing it really doesn’t need anything else. But we were celebrating the new year and wanted to make it extra special. So I topped the sorbet with fruit that was mixed with a little Chambord. If your not familiar with Chambord, it’s a black raspberry liquor. You can substitute orange juice for the liquor if you prefer. Healthy Fruit Sorbet Shots are so satisfying in this mini dessert form, you’ll for sure start your year feeling great!



Healthy Fruit Sorbet Shots

  • 1½ cups sugar
  • 1½ cups water
  • 2 cups grapefruit juice
Fruit Topping
  • 2 cups mixed fruit, diced small
  • 2 tablespoons orange juice (or liquor)

  1. In a small saucepan, stir together sugar and water.
  2. Heat until it boils and sugar dissolves.
  3. Pour grapefruit juice into a bowl and add sugar mixture; stir well.
  4. Refrigerate until very cold, at least 4 hours or overnight.
  5. Process sorbet in an ice cream machine according to manufacturer’s directions.
  6. If using shot glasses, fill each glass and place in freezer until ready to serve.
  7. Store remaining mixture in covered container in the freezer.
Fruit Topping
  1. In a small bowl mix fruit and juice or liquor.
  2. Top each serving of sorbet with a spoonful of fruit and enjoy!



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