Dirt Cake Recipe from @IslandTiffiney

1 18 Oz Package Oreo Cookies
1 5.1 Oz box Jell-O Vanilla Flavored Instant Pudding
3 Cups Milk
1 8 Oz. Package of Cool Whip (thawed)
1 Gallon Size Ziploc type plastic bag and wooden meat tenderizing mallet or the side of a plate
13″X9″ dessert or casserole pan

Place Oreo cookies in Ziploc Bag, crush with mallet or chop with edge of plate.

Pour half of the crumbled cookies into bottom of dessert or casserole dish.

Follow package directions on box for pudding mix. Put in fridge for 10 minutes to set.

Fold thawed Cool Whip into pudding.

Pour pudding/Cool Whip mixture evenly over cookie layer in into dessert dish.

Top with remaining cookies.

Refrigerate for 2 hours.

Enjoy!

Texas Cobbler by @geebaloo

My grandmother always makes this cake on holidays and it is absolutely amazing! Hope y’all like it! Enjoy a little taste of Texas.

Ingredients
-1 stick of margarine
-1 yellow cake mix
-1 can crushed pineapple
-1 can cherry pie filling
-1 cup chopped nuts
-1 cup of  dry shredded coconut

Necessary Pans
-1 9×13 glass pan

Directions
-Preheat oven to 350*F.
-Melt 1 stick of butter.
-Add crushed pineapple
-Add cherry pie filling
-Top with DRY cake mix
-Sprinkle on coconut
-Sprinkle on chopped nuts
- Pour on melted butter
- Bake at 350* for 30-40 minutes or until golden brown.
- Take out of oven and enjoy!

* Coconut can be taken out of the recipe. As can the nuts.

Hummingbird Cake from @Daisy

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Ingredients

3 cups self-rising flour
1 1/4 cups oil (recipe said 1 1/2 but Mama says 1 1/4)
2 cups white sugar
1 teaspoon cinnamon
1 1/2 teaspoons vanilla
3 eggs
1 8oz can crushed pineapple, undrained
1/2 cup nuts, optional

Directions

Mix all together in a big bowl and stir by hand just until everything is mixed up well.  Pour in greased tube pan (or spray with Pam like I do).  Bake at 350 degrees for 50-60 minutes or until toothpick comes out clean.

Pumpkin Roll from @WilmaDelgado

Grease a jelly pan, line with waxed paper, grease again..Mix batter in
order.

3 eggs
1 tsp baking soda
1 cup sugar
1/2 tsp cinnamon
2/3 cup pumpkin
3/4 cup all purpose flour

Spread onto pan.  Sprinkle with chopped nuts, if desired.  Bake for 15 minutes in a preheated oven at 350.  Turn onto flat towel which has been sprinkled with powdered sugar,as soon as removed from oven.  Roll up
lengthwise as tightly as possible, including towel and waxed paper.  Let cool.

Filling:

2 tbsp butter
3/4 tsp vanilla
8 oz cream cheese
1 cup of confectioners sugar

Mix ingredients of filling together.  Unroll cake and spread filling evenly on cake.  Re-roll and refrigerate until ready to serve.

Cinnamon Rolls from @WilmaDelgado

Dough:

1 pkg. Rapid Rise Yeast
1/4 warm water
4 cups sifted flour (bread flour is best)
1 tsp. salt
1/4 cup sugar
1 cup butter, cut into small pieces
2 eggs, beaten
1 cup milk, scalded and cooled to luke warm

Filling:

1 cup sugar
2-3 tbls cinnamon
butter for melting
raisins-optional
pecans-optional

Glaze:

2 cups powdered sugar
2 tbsp milk
1 tsp vanilla

Dissolve yeast in warm water.
Combine flour, salt, and sugar.  Cut in butter.
Combine eggs, milk and yeast.  Add to flour mixture.
Blend.
Cover tightly and refrigerate overnight. ( I have skipped this step and it still is ok-couple hours is usually ok)
When ready to use, refrigerate unused portions.
On floured surface, roll 1/2 the dough into a 8X12 rectangle.
Combine sugar and cinnamon for filling.
Melt butter for filling.
Spread melted butter over the dough and then sprinkle with cinnamon/sugar mixture.
Roll the dough up and slice dough into 1 inch slices.
Place cut side up onto a greased baking sheet.
Cover and let rise for about an hour.
Brush with more melted butter and bake @ 400* for 12-15 minutes or until golden brown.
Stir together ingredients for the glaze and drizzle on warm rolls.

You can make these as big or as small as you want.

Date Loaf from @WilmaDelgado

1 cup dates.   Cut in half with 1 tsp baking soda over dates
1 Cup boiling water.  Pour over dates and let cool.  Stir often.

½ cup white sugar
½ cup dark brown sugar
1 beaten egg
1 pinch of salt
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 cup nuts

Mix dates and water with dry ingredients.

Pour into loaf pan lined with waxed paper.  Cook at 325 degrees for 50 to 60 minutes, until toothpick comes out dry.  After removing from oven, remove from loaf pan and remove waxed paper

Pecan Tarts from @WilmaDelgado

INGREDIENTS for Pecan Tarts:

2 eggs
1-1/2 cups packed brown sugar
2 Tablespoons melted butter
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
Cream Cheese Pastry

INGREDIENTS for Cream Cheese Pastry:

2 cups flour
1 cup butter, softened
6 ounces cream cheese, softened

TO PREPARE Pecan Tarts:

Beat the eggs in a bowl.  Add the brown sugar, melted butter, vanilla and salt and blend well.  Stir in the pecans. Fill each Cream Cheese Pastry 1/2 full.

Bake at 350 degrees for 30 minutes.

TO PREPARE Cream Cheese Pastry:

Place the flour in a bowl.  Cut in the softened butter and cream cheese until crumbly. Press 1 Tablespoon of the dough into each of 48 miniature muffin cups.

YIELDS:  48 tarts

Corn Pudding from @Wilma Delgado

4 eggs , separated
3/4 cup sugar
4 TBSP Flour
8 TBSP butter
tsp of salt
1 can of whole kernel corn, drained
1 can of cream style corn

Beat egg yolks;beat in sugar, flour, butter, and salt.  Add milk.  Add corn to mixture.  Fold in stiffly beaten egg whites.  Pour into greased baking dish. Bake at 350 degrees for about an hour or until congealed.  Serve immediately.

NOTE:  I stir this completely about every 20 minutes while it is baking. It may take a little longer than an hour for it to get done.  Caleb loves this. I always make it for special occasions.  Kind of a family tradition for
holidays.  The men in the family inhale it.

Perfect Pineapple Cake from @WilmaDelgado

1 (15 1/4 oz) can crushed pineapple
1 1/2 cups real butter, softened
3 cups sugar
5 large eggs
1/2 cup lemon lime soft drink
3 cups cake flour, sifted
1 tsp lemon extract
1 tsp vanilla extract

Pineapple Filling:
Cream Cheese Frosting
1 (6 oz) pkg, frozen flaked coconut, thawed

*Grease bottom and sides of 3 (9 inch)round pans; line bottoms with wax
paper.  Grease and flour wax paper.

*Drain pineapple, reserving 3/4 cup juice.  Remove 1/4 cup reserved juice
for cream cheese frosting, and reserve crushed pineapple for Pineapple
Filling.

*Beat 1 cup  butter @medium speed until creamy; gradually add sugar,beating
well.  Add eggs, 1@ a time, beating after each addition.

*Combine 1/2 cup reserved pineapple juice and soft drink.  Add flour to
butter mixture, alternately with juice ,beginning and ending with flour.
Beat @low speed after each addition.  Stir in extracts.  Pour into cake
pans.

*Bake@350 for 25 to 30 minutes.  Remove from pans immediately.  Cool on
wire racks.

*Spread 3/4 cup filling between layers and remaining filling on top of
cake.  Spread frosting on sides.  Sprinkle coconut.

Pineapple Filling:

2 cups sugar
1/4 cup corn starch
1 cup crushed and drained pineapple
1 cup water

Stir together sugar and cornstarch in pan.  Stir in pineapple and 1 c
water.  Cook over low hear, stirring occasionally.  15 minutes or until
very thick.

Cream Cheese Frosting:

1/2 cup butter, softened
1 8 0z pkg cream cheese
1 16 oz pkg powdered sugar
1/4 cup reserved pineapple juice.
1 tsp vanilla extract.

My favorite chocolate cake recipe from @WilmaDelgado

1 3/4 cup flour, plain
2 cups sugar
3/4 cup cocoa
2 tsp baking soda
2 eggs
1/2 cup oil
1 tsp salt
1 tsp baking powder
1 cup coffee
1 cup buttermilk
1 tsp vanilla
1 tsp cinnamon

Combine with electric mixer into 2 round pans….greased and floured….wax paper….Bake at 350 for 30 to 35 minutes…..

Frosting:

1 8 oz pkg cream cheese
1/4 cup real butter
1 tsp vanilla
1 box confectioner’s sugar
3/4 cup cocoa