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Welcome to the blog of Jane Hignite, Independent Stampin' Up! Demonstrator

Event Food Recipes

I love hosting events for my customers.  I know that they love the projects, but they also love the goodies I serve!

I’ve been promising to get my recipes back up from my old website…finally, I am getting them switched over to this blog.  I’ll be adding them as quickly as I can.

Pumpkin Cookie Torte

Crust and Topping
1 Betty Crocker Pumpkin Spice Cookie Mix*
1 Stick Butter or Margarine
1 Egg
1-2 Tbsp. Water**
Torte Filling
14-oz. can of Sweetened Condensed Milk
8 oz. Cream Cheese, Softened
1/3 c. Lemon Juice
2 c. Cool Whip, Thawed

Make cookie mix as directed. Shape some of the dough into five 1-inch balls. Bake at 350 degrees for 10 minutes. Let cool.

Spray a 13” x 9” pan with Pam. Press remaining dough into pan. Bake at 350 degrees for 10-12 minutes. Let cool.
Mix sweetened condensed milk, cream cheese, and lemon juice until smooth. Fold in Cool Whip. Spread over cooled cookie base.
Crumble the five cookies on top of cream cheese filling. Cover and refrigerate for at least 1 hour.
*Pumpkin Spice Cookie Mix is a Limited Edition Mix; I’ve also used Gingerbread and Molasses Cookie Mixes.
**Water Amount Depends on Cookie



Fastest Cake in the West

This is my go-to cake which was passed down to me from my mom.  It doesn’t use any eggs!

1 pkg Dark Chocolate Cake Mix

1 small pkg Chocolate Pudding

2 c. Milk

3/4 c. Chocolate Chips

1/2 c. Chopped Nuts (optional)

Preheat oven to 350.  While oven is heating, make pudding in large bowl.  Let it set for 5 minutes in the refrigerator.

Spray 9 x 13 pan with Pam.  Take pudding out of refrigerator.  Pour cake mix in the pudding and stir until combined.  Spoon cake mixture into pan.  (It will be thick.)

Sprinkle chocolate chips and nuts on top of cake mixture.

Bake for 35-40 minutes.  Set aside to cool.  Great with ice cream or cool whip.

Nothing is Better Than Stamping Cake

1 pkg Chocolate Fudge Cake, baked as directed on box

1 large bottle Smuckers Caramel

1 pkg Heath Bar Bits

1 large container Cool Whip, thawed

Make cake as directed on box.  Set aside to cool.

Once cooled, poke holes on top of cake.  Squeeze caramel into the holes.

Top with Cool Whip and sprinkle with Heath Bar Bits.

Refrigerate until read to serve.


Dump Cake

I love this cake – so easy and quick to make.  This one also doesn’t use any eggs!

1 pkg Yellow Cake Mix

1 can (21 oz) Cherry Pie Filling

1 can (21 oz) Crushed Pineapple

1 stick of Cold Butter (cut into thin slices)

3/4 c. Chopped Nuts (optional)

Preheat oven to 350.  While oven is heating, spray 9 x 13 pan with Pam.

Mix cherry pie filling and crushed pineapple until combined.  I usually do this in the pan itself.  Spread evenly in pan.

Pour DRY cake mix over fruit filling mixture.  Make sure fruit filling is covered with cake mix.

Cut thin slices of butter (cold butter makes this easy).  Place slices on top of cake mixture.

Add nuts on top if desired.

Bake for 60 minutes.   Sometimes there will be dry cake mix that doesn’t get absorbed by the butter – still tastes great!

Set aside to cool.  Great with ice cream or cool whip.   If I have any over, I love to eat this for breakfast (there’s fruit in it, right?).


Banana Cake

Great cake for those leftover bananas!

1 pkg Yellow Cake Mix

1 c. Water

2 Eggs

1 tsp. Baking Soda

3-4 Bananas, mashed

Preheat oven to 350 degrees.  Blend ingredients in mixer and pour into a greased 13 x 9 inch pan.  Bake for 35-40 minutes.  Top with chocoloate frosting or serve with whipped cream.


Any Fruit Trifle

One afternoon, I had two sheet cakes fail.  Instead of throwing them out, I resurrected what I could and made a trifle!

2 pkg Yellow Cake Mix (made as directed) OR 2 Premade Angel Food Cakes, cut ino squares

1 large pkg French Vanilla Pudding

1-1/2 c. Milk

3 c. Cool Whip, thawed and divided

Fresh or Frozen Strawberries, Blueberries, Peaches, Raspberries (cut into slices)


Mix milk and pudding mix together and let set for 5 minutes to thicken.  Fold in 1 cup of Cool Whip.

Arrange squares of cake on bottom of glass bowl or trifle dish.  Layer fruit on top of cake squares – you can either keep one fruit to a layer or combine them.

Top with pudding mixture and another layer of cake squares.  Add another layer of fruit and pudding mixture.

Top with the 2 cups of Cool Whip and add fruit to the top of the dish.  Cover and chill for 8 hours.


Old-Fashioned Apple Crisp

A fall favorite!

3-1/2 pounds of Granny Smith Apples, peeled and thinly sliced

1 c. Sugar

1 c. Flour

1 tsp. Cinnamon

1/2 c. Butter, room temperature

Preheat oven to 350.  Spray 13 x 9 inch pan with Pam.  Place apples in bottom of dish.

Combine sugar, flour, and cinnamon in bowl.  Add butter and cut into until mixture resembles coarse meal.

Sprinkle over apples.  Bake 1 hour.  Serve hot with ice cream or whipped cream.


Easy Peasy Peach Cake

1 pkg Yellow Cake Mix

1/2 tsp. Nutmeg

2 Eggs

1/2 c. Water

32 ounces Sliced Peaches (KEEP SYRUP)

Preheat oven to 375 degrees.  Spray 13 x 9 pan with Pam.  Blend cake mix, nutmeg, eggs, and water until moistened.  Spread in pan.  Pour peaches and syrup over the top of the batter.  Bake until cake springs back or about 40 minutes.  Cover and refrigerate.  Great served with ice cream or whipped cream.  You can reheat cake covered in aluminum foil in a 325 degree oven for 20 minutes.


Pumpkin Streusel Cake

My mom and I created this cake when my first baby, Steven, was born.  I always remember those fond memories when I bake this cake.

1 pkg Yellow Cake Mix

1/2 c. Brown Sugar, packed

1/2 c. Nuts, finely chopped

1-1/2 tsp. Cinnamon

1/4 c. Water

3 Eggs

1 can (16 oz) Pumpkin

1 tsp. Baking Soda

Preheat oven to 350.  Spray 13 x 9 pan with Pam.  Mix brown sugar, nuts, and cinnamon and set aside.

In mixing bowl, beat cake mix, water, eggs, pumpkin, and baking soda on low speed scraping bowl to mix well.

Then beat on medium speed for 2 minutes.

Spread half of the batter in the bottom on the pan.  Sprinkle with half of the cinnamon mixture.  Add remaining batter to top and sprinkle the remaining cinnamon mixture over the top.

Bake for 35-40 minutes.  Serve with ice cream or whipped cream.