Avalanche Recipes

Steps:

• Blend all the ingredients with crushed ice.

Steps:

• Grease and flour bundt pan.
• Set aside.
• Preheat oven to 350.
• In a very large bowl, combine cake mix, sugar, ricotta cheese, eggs, vanilla& almond extract.
• Beat well.
• Stir in the carrots and butterscotch chips.
• Pour mixture into cake pan.
• Bake at 350 for at least 1 hour and 10 minutes (longer if needed).
• I use a bamboo skewer to determine when cake is done.
• Poke cake with skewer.
• If skewer comes out clean, cake is finished baking.
• If skewer comes out with gooey substance, bake longer.
• When completely cool, turn out of pan& prepare icing.
• For icing: Mix cream cheese, butter and vanilla together.
• Beat well.
• Gradually add 2 C.
• powdered sugar, beating well.
• Add another 2 1/2 to 2 3/4 C.
• powdered sugar until reaching a good spreading consistency.
• Finally, stir in pecans.
• Once cake is completely cool ice with above frosting.
• Cover and store cake in refrigerator.

Steps:

• Prepare 2 cookie sheets with parchment paper and set aside.
• Place chocolate chips in freezer until ready to use.
• Melt almond bark in heat proof bowl in microwave at half power for 30 seconds at a time until melted and smooth.
• In meantime put rice krispies to a large bowl and set aside.
• Add peanut butter to bark and stir to combine.
• Pour vanilla candy mixture over rice krispies and stir to combine.
• Allow mixture to cool to room temperature and then add marshmellows, mix to combine.
• Add frozen chocolate chips and stir to combine.
• Use a 2 tablespoon scoop to form and place on cookie sheets and leave until firm. To speed up the process or if your kitchen is to warm, you can pop into the fridge.