Homemade Dunkaroo Dip

1 box confetti cake mix

1 container cool whip

2 vanilla pudding cups

Brownie Mix

Brownie Mix

FOR THE MIX:

2 cups (400g) granulated sugar

1 cup (80g) unsweetened cocoa powder

1 cup (124g) all-purpose flour.

½ teaspoon salt

TO MAKE A 9×9" PAN OF BROWNIES:

* Mix 2 cups of Brownie Mix with 1/2 cup melted butter (or you can use vegetable oil, or liquid coconut oil)

2 eggs, 1 teaspoon vanilla extract, and 1 tablespoon water 

Spread in a 9x9" pan that's been lined with foil and sprayed with cooking spray. 

Bake at 350°F for about 20-24 minutes.

Pancake Mix

Pancake Mix

Ingredients

6 cups all purpose flour

6 tbsp granulated sugar

4 tbsp baking powder

4-5 tsp ground cinnamon

1 tsp salt

To make the pancakes:

1 1/2 cups dry mix

1 egg

3/4 cup milk or buttermilk

3 T oil or melted butter

To make mini muffins:

Put into a greased tin and add toppings.

Bake at 350 for 10-12 mins.

Muffin Mix

Muffin Mix

Ingredients

8 Cups all purpose flour

1 Cup Sugar

1/3 Cup Baking Powder

1 tsp salt

To bake you'll need:

21/2 cups muffin mix

1 cup milk

1 egg

3 tbsp melted butter

1/2-3/4 cup mix-ins Fruit, nuts, cheese, spices, etc

Directions

Preheat oven to 425 degrees F

Mix together all ingredients

Stir in any desired mix-ins

Place in muffin tin and bake for 15-20 mins or until a toothpick inserted in the center comes out clean.

Dirt Pudding

Dirt Pudding

Ingredients

2 boxes chocolate fudge pudding mix

2 cups unsweetened almond milk

1/2 family pack of Oreos, crushed (creme scraped off of cookies)

1 tub Philadelphia cheesecake filling

Haribo gummy worms

Directions

Mix the chocolate pudding according to directions.

Use only 1 box pudding mix with 2 cups regular milk). 

Stir in cheesecake filling until blended. 

Sprinkle crushed Oreos over top, and refrigerate for at least 2 hours.

Dish into a bowl and put gummy worms on top.

Sugar Pancakes

Sugar Pancakes

Ingredients:

2 c flour

1T sugar

1 egg

2T oil

Directions:

Mix all ingredients together and add milk to make it runny. 

Cook on a 400 degree griddle on both sides.

Top with fruit and whipped cream.

Rao’s Spaghetti Sauce

 Rao’s Spaghetti Sauce

Ingredients:

 4 28-ounce cans whole tomatoes with basil, preferably from San Marzano

½ cup olive oil

6 tablespoons minced onion

4 cloves garlic, peeled and minced

Coarse salt and freshly ground pepper

12 leaves fresh basil, torn (optional)

Pinch of dried oregano

Directions:

Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside.

Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds.

Stir in tomatoes and reserved juices; season with salt.

Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.

Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.