It’s time to PARTY!
Welcome to our Birthday Blog Hop and thank you for celebrating with us! It’s hard to believe this is Prism’s 3rd year, and as the owner and editor-in-chief at Prism Book Group, I am in awe at the amazing things God has done with this company. In awe at the wonderful authors I work with every day. The fantastic books we have published, and have in the works. The staff I have been blessed with.
I want to thank the authors who have put their faith in us, trusted us with their “babies”, and stepped up to the plate to help make us the success we are. I also want to thank the members of our staff that go above and beyond for their authors, and me, every day.
Here’s to many more years and great books. Now, what better way to celebrate then cake and presents?
Our authors have shared their favorite dessert recipes. Be sure to follow our blog hop, utilizing the Linky List below, for even more great desserts and to enter for other great prizes, including candies, an $10 Amazon gc, eBooks, & print books!
Enter using the Rafflecopter below for your chance at $100 gc to the winner’s choice of Amazon or B&N.
But I’m not done yet! Hop on over to our Facebook page and like us (a condition of the Rafflecopter entry anyway) because I’ll be giving away a prize to our followers daily, including an exclusive advanced copy of our October release, The Captive Bird, and more!
* For Monday’s mini-contest, Prism is giving away winner’s choice of any three Prism eBooks! To enter, hop on over to our Facebook page and post the name of a Prism book you’d like to read.
Enjoy and good luck!
Pumpkin Dump Cake
1 large can of pumpkin pie mix
1 box spice cake mix
1/2 c. butter
1 cup chopped walnuts or pecans
Spray a 9 x 13-inch baking dish lightly with non-stick preparation such as Pam. Pour pumpkin mix into dish and stir to an even consistency. Crumble the cake mix evenly over the top of the pumpkin. Melt the butter and pour it evenly over the crumbs.Sprinkle the nuts on tops.Bake at 350 degrees for 40 to 50 minutes.
2 c. crushed graham crackers
1 stick margarine (melted)
1 8oz pkg cream cheese (softened)
2 c. powdered sugar
1 stick margarine (softened)
1 tsp vanilla
2 eggs (slightly beaten)
5 bananas (sliced)
1 2oz can crushed pineapple (drained)
1 8oz carton cool whip (thawed)
10 maraschino cherries (sliced)
1/4 c. chopped nuts
Mix together the crushed graham crackers and melted margarine. Press into the bottom, but not up the sides, of a 9” X 12” pan. With an electric mixer, mix together cream cheese, sugar, softened margarine, vanilla, and eggs. Beat for 10 minutes. Spread over the graham cracker crust. Layer the banana slices on top of the mixture. Then layer the crushed pineapple. Spread the whipped topping over the top. Finish with nuts and maraschino cherries. Chill 2 hours before serving. Warning: Contains raw eggs.
Beet and Carrot Cake
1 cup oil
1 cup raw shredded beets
1 1/2 cups sugar
1 cup raw shredded carrots
3 eggs, separated
3 tbsp hot water
1 tsp vanilla
1/2 cup coconut
1 tsp cinnamon
1/2 tsp salt
2 cups flour
2 tsp baking powder
Mix oil, sugar, egg yolks, hot water and vanilla. Add carrots, beets, flour, baking powder, coconut, cinnamon and salt. Beat egg whites till stiff and fold in. Pour into greased pan 9 x 13 and bake at 350 for 30 or 35 minutes.
1/3 cup butter
1 1/2 cups icing sugar (approx)
2 tbsp orange juice
Mix together using enough icing sugar to thicken.