Lemon Blossoms

This is a Paula Dean recipe that was passed on by Bonnie Benjamin. They are so good! I could drink the glaze.

18.5 oz. pkg. yellow cake mix

3.5 oz. pkg. instant lemon pudding mix

4 large eggs

3/4 c. vegetable oil

Glaze

4 c. powdered sugar

1/3 c. fresh lemon juice

Zest of 1 lemon

3 Tab. vegetable oil

3 Tab. water

Preheat oven to 350 degrees. Spray two mini muffin tins with vegetable oil cooking spray.

Combine cake mix, pudding mix, egg, and oil; mix well. Drop small amounts of batter, filling each muffin tin only half way (important). Bake for 12 minutes (less if using dark non-stick pans). Turn out onto a tea towel.

Glaze: Sift sugar into a mixing bowl. Add the lemon juice, zest, oil and water.Mix with spoon until smooth.

Use your fingers to immerse the cupcakes into the glaze while they are still warm, covering as much of the cupcakes as possible.

Place on a wire rack with waxed paper underneath (to reduce clean up time) to cool and set. Store in an airtight container.

If you think they are good the first day, wait for tomorrow. . . if you can.

Luscious Four-Layer Pumpkin Cake

1 pkg yellow cake mix

1 (15 oz.) can of pumpkin

1/2 c. milk

1/3 c. oil

4 eggs

1 1/2 tsp. pumpkin spice, divided

1 pkg. (8 oz.) cream cheese, softened

1 c. powdered sugar

1 tub (8 oz.) cool whip

1/4 c. caramel ice cream topping (or you can melt 10 caramels with 1 TB. milk)

1/4 c. chopped pecans

Heat oven to 350°F.

Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in cool whip. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

I found this recipe at kraftrecipes.com, and it is so good! I am a sucker for any sweet with pumpkin or cream cheese, yum.

Homemade Oreos

2 pkgs. devil's food cake mix

1 c. shortening

4 eggs

1 tsp. vanilla

Cream Cheese Frosting:

3-4 oz. cream cheese, softened

1 cube butter, softened

2 c. powdered sugar

1 tsp. vanilla

Mix cake mix, shortening, eggs and vanilla. Use a cookie scoop, or roll into 1-inch balls and place on a cookie sheet (my m-i-l likes to make these bite-sized and uses a mini-scoop). Bake for 8-10 minutes; do not overbake, take them out at 10 minutes even if they do not look done. Let them cool on the cookie sheet before removing. Use cream cheese frosting for filling. Store between waxed paper in an airtight container in the refrigerator.

Cake Mix Cookies

1 box cake mix

1/2 c. oil

1 egg

1/4 c. water

1 c. mix-ins (Chocolate chips, coconut, raisins, nuts, etc.)

Combine all ingredients and use a 1-inch cookie scoop to place on a cookie sheet. Bake at 350 for 8-10 minutes. Makes 2 dozen.

Here are a few our favorites:

• lemon cake mix -- white chocolate chips
• devil's food cake mix -- Andes mints
• Rainbow chip cake mix