Texas Boomers Desert Recipies:

Apple Caramel Quesadllas Ingredients: 2 Packages (12 oz.) of Stouffer's Harvest Apples, (prepare per package directions) 1/2 Cup granulated sugar 1/2 teaspoon ground cinnamon 1/2 cup (1/2 stick) butter 10 6-inch flour tortillas (fajita size) 2 jars caramel ice cream topping Instructions: Combine sugar and cinnamon in small bowl. Melt butter in large skillet over medium-low heat; heat each tortillas on one side for 3 minutes or until golden. Sprinkle heated side of tortilla with cinnamon-sugar mixture; keep warm. Place tortilla uncooked side up on cutting board; top with escalloped apples. Fold over; cut in half. Place on serving plate. Drizle with caramel topping; top with whipped cream or almonds is desired. Serving Size: 10 People Prep Time: 15 Minutes Cooking Time: 10 Minutes

Better than Sex Cake Ingredients: 1 pkg yellow cake 16 oz can crushed pineapple, drained 1 cup sugar 5 Bananas Large pkg vanilla pudding mix 3 cups milk Large container of cool whip 1 cup chopped pecans Cherries (for topping) Instructions: Prepare cake as directed, bake in 10x15x2 pan. Cook pineapple and sugar to boiling. While cake is cooling, punch holes in it and pour pineapple-sugar mixture over it. When cool, slice five bananas over it. Cover w/large pkg instant vanilla pudding made w/3cups milk as directed. Top w/large container of cool whip. Sprinkle with 1 cup pecans and cherries.

Caramel Apple Bars Ingredients: 1-1/4 cups flour 1/4 cup brown sugar 2 eggs 1tsp vanilla 2 Golden Delicious apples chopped 1 cup Carmel candies, quarted 1/2 cup walnuts Instructions: Preheat oven to 350. Combine 1 cup flour and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Lightly butter a 9" pan. Pat mixture into the bottom and bake 10 minutes. Combine eggs, vanilla, 1/2 cup brown sugar. and 1/4 cup flour in the same bowl. Mix well, and then stir in apples, caramels, and nuts. Pour over crust. Bake 30 - 35 minutes or until golden. Cool slightly and cut into squares.

Easy Cobbler (Version of Dump Cake) Ingredients 1 20 oz can un-drained crushed pineapple 1 bag frozen peaches (or cherries, strawberries, cranberries, or any combination) 1 13 oz box yellow cake mix 1 bag frozen peaches (or other fruit) 1/2 cup chopped pecans 1/4 cup sugar 1/4 lb butter, melted Instructions: In a 9x13" un-greased glass pan, layer ingredients in the order listed: Bake @350 for 35 to 40 minutes or until golden brown. Let stand until luke warm. Serve with a scoop of vanilla ice cream

Cinnamon Popcorn Ingredients: 2 tblsp butter 2 tblsp sugar 1/2 tsp cinnamon 2 quarts popped popcorn Instructions: Warm in pan until sugar dissolves, drizzle over warm popcorn

Coconut Icing Ingredients 1 C sugar ½ C evaporated milk (4 oz. from a 5 oz. can) ¾ stick margarine (6 T from an 8 T stick) ½ C chopped nuts (lightly toasted pecans) 1 C coconut Instructions: Cook icing 2 minutes after margarine melts. (Boil for 2 minutes while stirring frequently.) Pour over hot Moist Pineapple Cake. (Let cake sit maybe 5 minutes, then pour icing over “really warm” cake.)

Dump Cake Ingredients: 1 (20 oz) can pie filling (cherry, apple, blueberry) 1 (8 oz) can crushed pineapple (not drained) 1 Duncan Hines yellow Cake Mix, sprinkled dry 2 sticks butter (melted) 1 (3-1/2 oz) can coconut 1 cup pecans or walnuts Layer in above order in a 13x9 baking pan - DO NOT MIX Instructions: Bake @ 350 for 1 hour. Sprinkle the dry cake mix, do not prepare the cake mix

5 Minute Fudge (Version of Dump Cake) Ingredients: 1 can (4 oz) Eagle Brand sweetened condensed milk 1 tsp vanilla dash of salt 1/3 to 1/2 cup chopped nuts 1 pkg (12 oz) semi-sweet chocolate chips Instructions: Combine all ingredients except nuts in 1-1/2 quart heavy sauce pan. Cook over medium-high heat until chocolate chips melt and mixture is smooth. Stir nuts. Pour into 8x8 pan (sprayed with Pam or lined with foil). Cool at room temperature for 30 minutes. Set in refrigerator.

Moist Pineapple Cake Ingredients: 2 C flour 1 ½ C sugar 2 tsp baking soda dash salt (maybe double dash?) 2 eggs 1 tsp vanilla (real vanilla, not vanillin) 1 20 oz can crushed pineapple, all of it (NOT drained) Instructions: Combine dry ingredients. Add other ingredients and mix. Pour into a greased and floured 9”x 12” cake pan and bake about 35-40 minutes at 325 degrees. (WATCH CAREFULLY: This recipe is easy to overcook; it’s done when it starts to pull away from sides of pan, when it’s a rich golden brown, the center has risen, and a toothpick in center comes out clean.) Frost with Coconut Icing.

Rocky Road Tasty Team Treats Ingredients: 1-1/2 cup finely crushed pretzels 3/4 cups (1-1/2 sticks) butter, melted 1 (14 oz) can sweetened condensed milk 1-3/4 cups (10 oz) semi-sweet baking pieces 3 cups miniature marshmallows 1-1/3 cups coarsely chopped pecans Instructions: Heat oven to 350, grease bottom and sides of a 13x9 baking pan. Combine pretzels and melted butter in a small bowl, press evenly onto bottom of prepared pan. Spread sweetened condensed milk evenly over pretzel layer, top with even layers of baking pieces, marshmallows and pecans. Press down firmly on pecans. Bake 20 to 30 minutes or until lightly brown, cool completely and cut into bars.

Sugar Cookies Ingredients: 1 lb margarine 3 cups sugar 4 eggs 1 tblsp vanilla or almond extract 1 tblsp butter flavoring 7 cups flour 2 tsp baking powder 1 tsp salt Glaze 1 cup powdered sugar 1 tblsp white corn syrup 2 tblsp water Instructions: Combine dry ingredients, set aside. Cream: butter, sugar, eggs and extracts. Add flour mixture. Drop by teaspoons on cookie sheet, bake at 350 until brown 5 – 9 minutes, depending on size. Cool, drizzle with glaze.

The Candy Bar Cake Ingredients: 1 baked chocolate box cake (German or other type) 3/4 cup fudge topping 3/4 cup caramel topping 3/4 cup sweetened condensed milk 6 chocolate covered toffee bars (Heath bars)* 1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk Instructions: Bake Cake according to box instructions in 13x9x2 inch cake pan. Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or wood spoon. Mix fudge topping with half the milk, and pour over the top of the cake. Mix caramel topping with remaining half of the milk, and pour over the top of the cake. Let each flavor soak in before adding the next. Chop up 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping. Chop the 3 remaining toffee bars to decorate the top. Keep refrigerated until serving time. NOTES: Cake can be made ahead and frozen. On the day you want to serve it, remove from freezer, add whipped topping and remaining candy bars, and return to refrigerator until serving time. *Also delicious with Reese's peanut butter cups instead of the Heath bars.

Dr Pepper Cake Ingredients: 1 german chocolate cake mix 1 small instant vanilla pudding 4 eggs 1 can Dr. Pepper 2/3 cup of Canola oil Instructions: Preheat oven to 350 degrees Mix all the ingredients together for 4 minutes. Pour into a greased and floured 9x13 pan Bake 30-35 minutes. Cool. Frost Frosting 1 stick butter 1 package cream cheese 1 box powdered sugar 6 Tablespoons cocoa Mix butter and cream cheese, add cocoa and mix well Add powdered sugar and continue to beat Frost the cake

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