DOUBLE Decadent Chocolate Caramel "Hip to be Square" Pie

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 OH BOY... A Truly Decadent Chocolate Cream Pie with a Layer of Caramel...


But not just any decadent chocolate Pie, this is actually 2 pies, served up in a more practical way for a crowd.

Look, I am all for the glamour and Oohs and Aahs that come with a beautiful pie presentation.  Take a look at the photo to the left.  That's what I served for Christmas this year and it was indeed wildly popular (several comments about the vest pie they ever has).  I even did a post recently with that single pie recipe (Click HERE).

But sometimes you are more needing a delicious dessert, but more convenient to make.  This is a bit of a complicated pie, with a cookie crust, a fresh made scratch caramel center and that decadent dark chocolate silky filling.  Making this double pie n a casserole dish gets you a BIG dessert without the need for making 2 pies.

It;s just easier.

But just as good.

I served this up at my church for an after services treat on New Year's day.  Provided a bowl of whipped cream and it was of course gobbled up.

Keep scrolling down for this easy to follow recipe...

But don't you love the colored casserole dish?  I splurged recently and bought a couple of "presentation" dishess.  Something with a little rustic style that helps make my desserts shine.  These are heavy stoneware, perfect for getting an even bake for your fruit pies but make your cold pies glow as well...



But I digress... keep scrolling down for this wildly popular and decadent dessert...

 OK, Here's What I Did...

Double Most Decadent Chocolate Caramel Pie EVER!!!

Ingredients

• 1 package (about 3) Oreos, Crushed to dust
• 1/2 Cup (1 Stick) Butter for the Crust
• An additional 1 Cup (2 Stick) Butter for the Caramel
• 1-1/3 Cup Packed Brown Sugar
• 1/2 Cups Heavy Whipping Cream to mix with the sugar and butter for the Caramel
• An additional 2 Cup Heavy Whipping Cream for the Chocolate filling
• 2 (12 Ounce) bag Dark Chocolate Chips
• Optional, additional Whipped cream for garnish

Cooking Directions

1. In the bowl of a food processor, finely crush the Oreo cookies with a food processor or blender. Stir crumbs together with i stick of  melted butter until well combined.
2.  Press into the bottom and sides of a 9X13 Casserole Dish. Freeze crust for 10 minutes, until set.
3. While the crust is chilling, combine remaíníng stick butter and brown sugar ín a small saucepan. Cook over medium heat, whískíng constantly, until mixture begins to bubble. Continue cooking, whískíng constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don’t want the caramel to fully freeze.)
4. Place chocolate chips in a glass bowl. in a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve.
5. Before serving, garnish with a bit of Whipped Cream, or provide a bowl of whipped cream on the side.
6. Serve Chilled and ENJOY!

Butterscotch Bourbon Pecan Pie - World's Best Pecan Pie

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 Oh Boy... Pecan Pie!

But not just any Pecan Pie, this is the ultimate, WORLD'S BEST Pecan Pie!  OF course, loaded with Pecans, deliciously sweet and a beautiful flavored custard center with a mix of pecan texture.  BUT, add in hints of smooth caramel plus just the barest hint of Kentucky Bourbon and WHAT A PIE!

Dare I suggest World's best... I Dare!

The bones of this recipe came from a recent trip to new Orleans.  I twisted and tweaked a bit to make the recipe my own (Bourbon and the fresh made butterscotch).  the pie became an instant hit on my holiday table.  Destined to become a hit at any big family occasions.

The pie is quite sweet with tons of stuff that is just not that good for you.  It is a splurge pie that will probably only be served on special occasions.  But once you make the decision to splurge... Go for this one!

Enjoy indeed, and Happy Holidays!

  OK, Here's What I Did...

Butterscotch
Pecan Pie

Ingredients (Makes two Pies)

• Two Pie Shells (Store bought ready made or try My Never Fail Scratch Made Recipe.  Partially Parbaked
• For the Caramel
  1/2 Cup (1 Stick) Butter, softened to room temperature
• 2/3 Cup Packed Brown Sugar
• 1/4 Cups Heavy Whipping Cream to mix with the sugar and butter for the Caramel
• For the Filling
  1 Pound Brown Sugar
• 3 Cups Corn Syrup
• 1-1/2 Sticks Butter
• Large Pinch Salt
• 9 Eggs
• Plus4 Egg Yolks
• 1/4 Cup Bourbon
• 4 Cups Crushed Pecan Pieces
• Additional whole Pecan halves for an attractive top

Cooking Directions

1. To make the Caramel... combine 1 stick softened butter and brown sugar ín a small saucepan. Cook over medium heat, whískíng constantly, until mixture begins to bubble. Continue cooking, whískíng constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes.
2. In a Medium Pot, heat 1 Pound Brown Sugar, 3 Cups Corn Syrup, and 1-1/2 Sticks Butter over medium heat until butter is completely melted and just starts to bubble.
3. Add in the Fresh made Butterscotch and stir  until smooth and fully incorporated.  Remove from heat.
4. Meanwhile, in the bowl of a stand mixer, whisk the eggs and egg yolks  with the Bourbon until fully mixed.
5. Slowly, add 1/4 Cup of the sugar mixture into the egg mix with the whisk attachment running.  Wait 30 seconds, add an additional 1/4 cup... Repeat until all of the sugar mix is incorporated.
6. Remove bowl from mixer and fold in the broken pecan pieces to an even mix.
7. Pour mixture into the two partially pre-baked pie shells.  Garnish with additional whole half Pecans, floating on the top in an attractive pattern.
8. Bake in a 350 degree pre-heated oven for 25 minutes.  Rotate pies for even baking, return to oven and bake an additional 25 minutes until set in the center.
9. Let cool on rack for 2 hours before serving.
10. Before serving, garnish with a bit of Whipped Cream, or provide a bowl of whipped cream on the side.
11. Serve Room Temperature and ENJOY!

Most Decadent Chocolate Caramel Pie EVER!!!

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 Oh BOY... Chocolate Pie!

BUT by no means is this an ordinary Chocolate Pie.  No, No, this is about the most decadent Chocolate pie you could imagine.  Loaded wit deep rich dark chocolate, beautiful dark color with a layer of fresh made soft caramel between a crumble cookie crust and that Sweet Creamy Chocolate decadence!

Oh My Indeed, Oh Boy indeed!

This is a bit of a complicated seeming recipe.  You will make your own scrstch caramel from brown sugar, butter and a bit of heavy cream (remember, decadent).  You will make the thick "pudding" from scratch.  and you will make that crumble fudgy cookie crust.  Seemingly complicated, but honestly, very easy when you separate each step.

Any novice cook can make this and just wait until you get the Oohs and Aahs from your guests.  This is a company "dressed to impress" dessert.  Do not try to eat this alone.

Celebrate and enjoy!

Keep scrolling down for this easy to follow recipe...

But don't you love the pie plate?  I splurged recently and bought a couple of "presentation" pie plates.  Something with a little rustic style that helps make my desserts shine.  These are heavy stoneware, perfect for getting an even bake for your fruit pies but make your cold pies glow as well...



Worth ever cent... here's the recipe...

 OK, Here's What I Did...

Most Decadent Chocolate Caramel Pie EVER!!!

Ingredients

• 1 package (about 3) Oreos, Crushed to dust
• 1/2 Cup (1 Stick) Butter for the Crust
• An additional 1/2 Cup (1 Stick) Butter for the Filling
• 2/3 Cup Packed Brown Sugar
• 1/4 Cups Heavy Whipping Cream to mix with the sugar and butter for the Caramel
• An additional 1 Cup Heavy Whipping Cream for the Chocolate filling
• 1 12 Ounce bag Dark Chocolate Chips
• Optional, additional Whipped cream for garnish

Cooking Directions

1. In the bowl of a food processor, finely crush the Oreo cookies with a food processor or blender. Stir crumbs together with i stick of  melted butter until well combined.
2.  Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes, until set.
3. While the crust is chilling, combine remaíníng stick butter and brown sugar ín a small saucepan. Cook over medium heat, whískíng constantly, until mixture begins to bubble. Continue cooking, whískíng constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don’t want the caramel to fully freeze.)
4. Place chocolate chips in a glass bowl. in a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve.
5. Before serving, garnish with a bit of Whipped Cream, or provide a bowl of whipped cream on the side.
6. Serve Chilled and ENJOY!

Red Velvet Chocolate Cream Cheese Bars - Fast and Easy

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 Oh Boy, Bar Cookies...

But not just any bar cookies, these have several things going for them.  First of all is the legendary Red Velvet chocolate unique flavors.  Slightly Cocoa Chocolate flavor with hints of tang makes this something special.  The look with the red tinge adds to that special-ness.  BUT, best of all, the normally complicated Red velvet recipe is replaced with a couple of Store bought cake mixes.  My large market just started carrying these mixes, but I was able to find them on Amazon for you Amazon Prime members that get free shipping (see link below).

There are three layers to the bars... an almost chocolate flavored shortbread layer, with a cream cheese middle, all topped with crumbles of soft chewy cake.  Threee layers, three separate but easy mixing to do.  But, hands on, not counting baking time, total hands on effort is only about 10 minutes.  Fast, Easy, Nothing complicated and Bingo Bango Bongo, what a treat!

And of course you have every right to just nod and smile and refuse to give out the recipe when everyone asks for your secret.  Let 'em think scratch when the dive into these wonderful little gems!

Keep scrolling down for this easy to follow recipe, but first, here's the link for the red Velvet Cake Mixes if you can't find them in your store...

 OK, Here's What I Did...

Red Velvet Chocolate
Cream Cheese Bars

Ingredients

• 2 Store bought Red Velvet Cake Box Mix
• 3 Large Eggs, used separately
• 1/2 Plus Another 1/2 Cup (1 Cup Total) Olive Oil
• 1 Brick (8 Oz) Cream Cheese, room temperature
• 1/4 Cup Sugar

Cooking Directions

1. Preheat oven to 350 degrees, prepare a lasagana size casserole dish (9X13) with nonstick spray
2. Mix one of the dry cake mix with 1 egg, and 1/2 Cup oil until crumbly
3. Press mixture lightly into an the prepared casserole dish.
4. Bake for 10 minutes at 350 degrees
5. While it is baking, Beat cream cheese, 1 egg, and sugar until smooth.
6. When the "cake" is done baking, allow to cool for 20 minutes.
7. While it is cooling, mix the remaining cake mix with the remaining 1/2 cup oil and egg.  Mix until crumbly.
8. Spread Cream Cheese mix over baked layer and then sprinkle reserved crumb mixture over the top.  You want that pebbled look, so crumble with your fingers over the cream cheese.
9. Bake for an additional 13 minutes.
10. Refrigerate for 1 hour.  Cool completely before cutting into bars.
11. Serve Chilled and ENJOY!

Eggnog Bread Pudding with a Bourbon Sauce (or Virgin Vanilla Sauce)

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Oh Boy... Bread Pudding!

Nut not just any Bread pudding, this bread pudding combines a couple of my favorite things.  A seasonally special ingredient, The Nog of the Egg!  Plus the base is totally made from leftovers that would have been tossed in the garbage.

Somethin from nothin,,, Special

Somethin Special from Nothin... PRICELESS!

This bread pudding was made from leftover dinner rolls I had from Thanksgiving.  Bread pudding has evolved recently into something that is made for special occasions when in reality Bread Pudding was always a leftover dish.  Let your bread get stale and you have the makings of a dessert rather than trash.

The rest is pretty much standard.  I did use Egg Nog in place of the "normal" milk used in most puddins.  Add a little nutmeg and cinnamon for spices and you have this simple, easy to make but plenty to please dessert!

Happy Holidays, Merry Christmas and of course... ENJOY!

 
 OK... Here's what I did...

Eggnog Bread Pudding with a Bourbon Sauce
(Or Virgin Vanilla Sauce)

Ingredients

• 24 Yeast Dinner Rolls (Day Old, Pulled apart and dried out in oven)
• 4 Cups Egg Nog
• 6 large Eggs
• 6 Large Egg Yolks only (12 eggs total, 6 whole and 6 yolks only)
• 1/4 Cup Brown Sugar
• 1 TBS Vanilla
• Serve with Honey or Butter
• Additional whole milk as needed
• FOR THE BOURBON SAUCE
  4 Large Egg Yolks Only
• 1/2 Cup Sugar
• 2 tsp Bourbon
  For VIRGIN Sauce, Substitute 2 tsp Vanilla
• Pinch of Salt
• 1 Cup Heavy Whipping Cream

Cooking Directions

1. Preheat oven to 350 degrees.
2. Prepare a 9X13 Casserole pan with non-stick spray.
3. Place cubed bread into a large bowl then set aside. In a separate bowl, beat together the eggnog, eggs, brown sugar, cinnamon and vanilla until completely combined and the sugar has dissolved.
4. Pour eggnog mixture over bread cubes then toss lightly to coat. Spoon bread into prepared casserole dish then drizzle with melted butter. Bake 40 minutes or until the custard has set and the top just begins to turn golden brown. Remove from oven then set aside to cool while you prepare the sauce.
5. FOR THE SAUCE - In a medium-sized bowl, whisk together egg yolks, sugar, Bourbon and salt until blended and smooth (Note: Add Vanilla in place of the Bourbon if making a non-alcoholic sauce). Add heavy cream to a small saucepan then place over medium-low heat until steaming, but not boiling.
6. Whisk egg yolk mixture and begin slowly drizzling in ½ cup of the hot cream. Do not rush this process, and be sure to whisk constantly. The point is to slowly warm the egg yolks without cooking them. Once half of the cream is blended into the egg yolk mixture it should be safe to pour in the remaining cream while still whisking. Blend everything thoroughly then return the entire mixture to saucepan.
7. Place saucepan over medium-low heat and cook the vanilla sauce, stirring constantly, until it thickens to the point that it will coat the back of a spoon. The sauce will be done just before it begins to bubble, so if you see a bubble form, you know it’s ready. Serve the sauce warm, or at room temperature drizzled over a nice thick slice of the eggnog bread pudding.
8. ... and ENJOY!

Italian Lemon Cake A Favorite Bundt Cake

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Oh Boy Cake!

But not just any cake, this is the legendary star of any 1950's housewife's afternoon tea,  After all, 1950;s TV Sit-Coms inspired an entire generation of women.

But, more than the shape, this Bundt is also deliciously filled with citrus flavors.

I made this for an after church social hour.  The ladies of the church were very complimentary.  This is a very grown up cake.  Not too sweet yet loaded with flavors.  It's not a cake for kids, but with the right group, this will be the hot of the party!

Keep scrolling down for this easy to follow recipe and of course...

ENJOY!!

  OK... Here's what I did...

Italian Lemon Pound Cake

Ingredients 

• 3 Cups Flour
• 1 tsp Baking Powder
• Large Pinch of Salt
• 1 Cup Butter, softened to room temperature.
• 2 Cups Sugar
• 3 Large Eggs
• 1/2 Cup Buttermilk
• 1/2 Cup Sour Cream
• Juice and Zest of 1 Lemon
  Additional Zest of 2 more Lemons
  Note: Save these 2 Lemons, you will need to juice them for the Glaze
• 1 tsp Ground Ginger
• 1 tsp Vanilla
• FOR THE LEMON GLAZE
  4 OZ Cream Cheese, softened to room temperature
• Zest of 1 Lemon
  Juice from 3 Lemons
• 2 Cups Powdered Sugar

Cooking Directions

1. Preheat the oven to 325 degrees.
2. In a Large mixing bowl, sift together the dry ingredients; Flour, Baking Powder, Salt.
3. In the bowl of a stand mixer, cream together the Butter and the sugar until light and fluffy, about 5 minutes.  With the mixer running, add the eggs one at a time.  Add the Lemon Juice and the Lemon Zest to the mixer as well as the ground ginger.  And finally, still with the mixer running, add the Sour Cream and the buttermilk.
4. Fold the Wet ingredients into the dry.  Use a folding motion, digging to the bottom and fold the bottom mix to the top.  Repeat folding until the dry ingredients have fully incorporated.  Do not over mix or your cake will be very dense.
5. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.
6. Bake for 80 minutes until the cake has fully baked and a toothpick can be inserted deep into the middle of the cake but still comes out clean.  Any bit of wet on the toothpick, return to oven and bake for an additional 10 minutes.  Check again, repeat as needed.
7. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter or, I like to serve cakes on a cutting board for presentation.
8. While the cake is cooling, make the glaze... Mix the all the ingredients (Cream Cheese Lemon Zest, Lemon Juice and  Powdered Sugar) together until smooth and creamy.
9. Drizzle this over the Cake while still warm.  Let the cake cool to room temperature.
10. Serve Room Temp and ENJOY!

When Life Gives you Lemons GLOP CAKE Strawberry lemon Angel Food Cake

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Well, sigh... Life gave me lemons...

Actually a planned cake did not turn out as planned.  So this is a post about making lemonade out of a pile of lemons.  Or actually, this is a post about making something very very tasty into an acceptable dish for a party.

Originally this was meant to be a rolled cake.  One of those Jelly Roll type cakes that have a spiral swirl on the end.  I have made dozens of them in the past, including this one shown, a Mocha Yule Log.

BUT... Sigh, I really have no idea what happened.    Possibly too much Lemon Juice added, Too much Whipped Topping, or maybe the moon was in the wrong phase and my horoscope warned of something awful.  But the center spiral, the cream cheese mix, the icing just did not set up at all.  I ended up with a very soft cake that would not hold the shape at all.

And worst, I was making this for a small party.  My church was having a meeting after services for about 40 people and I was asked to bring snacks... something sweet of course.  I discovered the problem after chilling the cake overnight, just an hour before time to leave.  No time to make something different.

SO... I unrolled the cake (Still tasted wonderful).

And simply pre-cut the cake into bite size pieces.

Instead of a presentation cake, I served a bowl of sweet Angel Food cake, flavored with Lemons and Strawberry and complete with the sweet whipped topping/Cream Cheese mix.  No apologies were offered, no explanation, just a serving spoon and a bowl of sett desserts...

WORKED GREAT!

The cake was soft, moist and spongy.  The Strawberry flavoring shined.  The Cream Cheese mix was evenly distributed and everyone loved it!

Bowl licked clean.  Lemonade indeed!

OK... Here's what I did...

When Life Gives you Lemons - GLOP CAKE
Strawberry Lemon
Angel Food Big Mess of a Cake

Ingredients

• 1 Box Angel Food Cake Mix
• Ingredients as Listed on the Box
  (Eggs Oil Water Possibly)
• Zest of 1 Lemon (Reserve the Juice)
• 1 Cup Powdered Sugar, divided
• 1 Cup Strawberry Preserves
• 1 Brick of Cream Cheese, warmed to room temperature
• 1 Cup Whipped Cream (Whipped, can use Frozen Whipped Topping)

Cooking Directions

1. Prepare the batter of the Angel Food Cake as directed on the box.  Add the Lemon Zest to the batter... DO NOT BAKE IT YET.
2. Prepare a large rimmed cookie sheet.  Line with Parchment paper and also spray the parchment with non-stick spray.  Pour Batter onto the parchment.  Spread the batter even and flat.  DO not add too much, should be to the rim but can not be over the top (or your oven will be a mess)
3. NOW Cook according to the directions on the box.
4. While the cake is baking, Fold the whipped topping, Lemon Juice, 1/2 Cup Powdered Sugar and Cream Cheese together.  
5. When cooked, allow to cool for 5 minutes.  Then transfer to a large cutting board, reversed, bottom (parchment paper side) is now on top.  Remove parchment paper.
6. Evenly sprinkle a layer of 1/2 Cup powdered sugar on top of the large flat cake.
7. Evenly spread a layer of Strawberry Preserves on top of the large flat cake
8. Evenly spread a thick layer of the Cream Cheese mix
9. Cover with platic wrap, Allow to cool in the fridge flat for 3 hours to over night
10. Cut into 1 inch squares, bite size bots and transfer to a serving bowl.
    Serve Chilled and of course -
    
    ...ENJOY

I served this along with Savory Zucchini Muffins, A Spectacular display of Tex Mex Deviled Eggs for after church snack... Something Sweet, Something Savory and something with a great display.  And everyone did indeed ENJOY!

Peach Cobbler in a Cast Iron Skillet "Old School" Cuppa Cuppa Cuppa Recipe

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 OH BOY ... Peach Cobbler!!!

But not just any peach cobbler, this is a classic "Old School" recipe just like your Grandma used to make.

In your best southern accent, repeat after me... "Cuppa Cuppa Cuppa".

That's the basic recipe for the cobbler.  Cup of Sugar, Cup of Flour, Cup of Milk.  You can use self rising flour and save adding baking powder and additional salt, but that's really the recipe.  Very old school.  very southern.

And very tasty.

And this does have a wonderful presentation.  Baked in a cast iron skillet, you can easily time this to pop out of the oven just as your supper ends.  Cool for just a bit, but serve warm.

Just picture a scoop of ice cream melting gently over a slice of Granny;s cobbler...

and you betcha'...

Enjoy!

 OK... Here's what I did...

Cole Slaw-
German Potato Salad Style
COLESLAW !!!

Ingredients

• FOR THE FILLING -
  1 Medium Large (29 Ounces) Peach slices
• 1 Cup Sugar
• 1 TSP Cinnamon
• For the Cobbler Topping -
  4 TBS Butter
• 1 Cup Flour
• 1-1/2 tsp Baking powder
• 1/2 tsp Salt
• 1 Cup Sugar
• 1 Cup Milk

Cooking Directions

1. Preheat oven to 350 degrees
2. Drain syrup from the canned peaches.  In a small mixing bowl, combine peach slices with the sugar and Cinnamon.  Gently fold to evenly mix and syrup starts to form.
3. In the skillet over medium heat, melt the butter.
4. Meanwhile, in a mixing bowl, combine the flour, baking powder and salt.  whisk to combine.  Add the sugar and milk and stir to combine.
5. Pour the batter into the cast iron skillet.  Carefully add the peaches to the batter and pour the new syrup over the top.
6. Bake for 40 minutes or until golden brown and batter has set
7. Serve Warm with whipped cream or ice cream
   ... and ENJOY!

Caribbean Delights 7-UP Cake with Papaya Coconut and Macadamia Nuts

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 OH BOY Tropical sweet cake,

Perfect for any HOT Summer day (or cold winter day when you want to be reminded of a Hot Summer Day)!

There are a couple of things about this recipe... First, think of it as a crumble, meaning go nuts when you add the fruit.  that cake works just as well with about any kind of fruit...

Keeping the tropical theme, Mango slices would work perfect.  But change the pineapple cake to an Autumn spice cake and this would be great with Apples!  Cherries... Peaches... Pineapple... Same recipe, different but same terrific texture and a world of possibilities for flavors.

And speaking of terrific flavors, this is a 7-UP Cake, no oil, no extra eggs, no added sugar.  This is a wonderful way to serve up something unique...

But Delicious!

Keep scrolling down for this easy to follow recipe and of course...\

Enjoy Indeed!

 OK... Here's what I did...

Caribbean Delights 7-UP Cake

Ingredients

• 1 ripe Papaya, skin removed, seeds removed, cut inot 50 cent size thin slices (bite siae)
• 1 Pineapple Cake Mix (Simple store bought)
• 1 Can (12 Ounces) 7-Up Lemon Lime Soda
• 2 Cups Cold Half and Half (Can use Whole Milk)
• 1 Cup Chopped Macadamia Nuts
• 1 Cup Shredded Sweetened Coconut

Cooking Directions

1. Preheat oven to 350 degrees.  Prepare a 9X13 Casserole dish with non-stick spray.
2. In a large bowl, mix the cake mix with the 7-Up
3. Peel, Remove the seeds and cut the papaya into bite size pieces.
   NOTE: This recipe works terrific with mangoes, Peaches, Cherries etc... Just about any fruit that makes a good pie
4. Spread the fruit in the bottom of the pan.
5. Top the fruit with the cake batter.  Top the batter with a thin layer of the coconut.  Sprinkle the Macadamia Nuts over the coconut.
6. Bake 40 Minutes or until toothpick can be inserted and comes out clean.
7. Cool for 20 minutes.
8. Serve WARM with a glass of Cold Milk and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

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