Lindsay's Recipes

  Cake Ingredients: 1 box almond cake mix 3.4 oz. package vanilla pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil or melted butter 1/2 cup milk 1/2 teaspoon almond extract Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup butter, softened 2 2/12 cups powdered sugar 3/4 teaspoon almond extract Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 40 minutes. Cool completely before removing the cake from the pan and icing. To make the icing, beat the cream cheese and butter until well combined. Slowly add the powdered sugar. Last, beat in the almond extract. Spread or pipe the icing over the cake.

Ingredients: 12 oz. chocolate chips 2 cups mini marshmallows 1 sleeve graham crackers, crushed peanut butter (optional) Directions: In a large bowl, combine marshmallows and crackers. Melt the chocolate in a separate bowl, then pour over the marshmallows and crackers and stir quickly until just combined. Spread the mixture in a parchment lined dish. If using peanut butter, dollop some over the top and then spread slightly and unevenly over the top. Freeze or refrigerate until set.

  Source:  Life with Janet Ingredients: 2-3 large apples (Honeycrisp or Granny Smith), diced 2 eggs 2 1/2 cups milk 1/2 cup brown sugar (or maple syrup) 3 cups old-fashioned oats (can use quick oats) 1 1/2 teaspoons baking powder 2 teaspoons cinnamon 3/4 teaspoons salt 1 teaspoon vanilla 4 tablespoons melted butter Directions: Spray 9x13 baking dish with cooking spray. Spread the diced apples on the bottom of the dish. Mix all remaining ingredients and pour over apples. Bake at 325 for 35-45 minutes. Note: This can be prepared in advance and kept in the fridge overnight before baking. If doing so, use a metal pan.