Strawberry shortcake

• 2 1/3 cups Bisquick baking mix 
• ¼ cup sugar 
• 3 tablespoons butter melted 
• ½ cup milk 

For the Filling: 

• 1 quart strawberries chopped
•  ¼ cup sugar 
• ½ cup heavy whipping cream

Instructions      

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper. 
2. Whisk together the baking mix and sugar in a large bowl.
3. Add the butter and milk and stir until a soft dough begins to form.
4. Use a spoon to scoop the dough onto the prepared baking sheet, forming six even balls of dough.
5. Bake in the preheated oven for 10 to 12 minutes, until the bottom of the shortcake is golden brown. Allow the shortcakes to cool completely before eating. 
6. While the shortcakes are cooling, prepare the filling by mixing together the strawberries and sugar.
7. Pour the heavy whipping cream into a small bowl and beat on high speed for around five minutes, until the cream is thick and stiff peaks form.
8. To serve, cut the shortbread in half. Top the bottom half with a layer of strawberries and a layer of whipped cream. Place the top of the shortbread on top of the whipped cream.

• 4 ounces cream cheese, at room temperature
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 pound powdered sugar (4 cups)
• 7 ounces flaked, sweetened coconut (2 2/3 cups), preferably angel flake
• 1 1/2 tablespoons ground cinnamon

1. Place the cream cheese, butter, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until fluffy and smooth, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the beater with a rubber spatula.
2. Return the mixer to low speed and gradually add the powdered sugar. When all the powdered sugar is incorporated, increase the speed to medium and beat until smooth, about 1 minute. Stop the mixer and scrape down the sides again. Add the coconut and beat on low speed until incorporated.
3. Line a baking sheet with aluminum foil or parchment paper if desired for easy cleanup. Scoop the coconut mixture out by level tablespoons onto the baking sheet, spacing them close together but not touching. Repeat until all the mixture is used up. Refrigerate for 30 minutes for the mixture to set.
4. INCLUDE THE KIDDOS- Place the cinnamon in a small bowl. Using your hands, roll 1 of the pieces into a slightly oblong potato shape. Roll in the cinnamon to completely coat, then place back on the baking sheet. Repeat with the remaining pieces.

Ingredients:

• 1 15oz can of pumpkin
• 1 14oz can of condensed milk
• 2 eggs
• 1 tablespoon cinnamon; 1 more for topping (optional)
• 1 tablespoon nutmeg
• dash of salt

• Preheat the oven to 350 degrees Fahrenheit
• Remove your pie crust from the fridge
• In a large bowl add in your pumpkin, condensed milk, 2 eggs, cinnamon, nutmeg and salt.
• Mix all ingredients together
• Take your pie dish and spray with cooking spray
• Open your pie crust and add it to your baking dish
• Add all your mixed ingredients to your pie dish
• Bake uncovered for 40- 50 minutes
• Remove and let cool and refrigerate for at least 4 hours

After you refrigerate your pumpkin pie can top with whipped cream and some more cinnamon! Any brand of pumpkin or condensed milk will work as well.