Yogurt Pie

Yogurt Pie
An easy, light dessert that is great for summer! Recommended flavors are Lemon, Lime, Strawberry, and Blueberry.

Ingredients:
1 3 oz. package flavored Jello
1/4 cup boiling water
1 small container yogurt (matching with the Jello flavor)
8 oz. frozen whipped topping, such as Cool Whip
1 9-inch graham cracker pie crust


Directions

1. In a large bowl, add boiling water to Jello; stir 2 minutes to completely dissolve. 
2. Whisk in yogurt. 
3. Fold in whipped topping. 
4. Pour mixture into graham cracker crust. 
5. Refrigerate, covered, until set, about 2 hours.

Christy's Pumpkin Pie

Pumpkin Pie

"This is my favorite pumpkin pie recipe, will never make it without cream cheese again!"

1 (8-ounce) package cream cheese, softened

2 cups canned pumpkin, mashed

1 cup sugar

1/4 teaspoon salt

1 egg plus 2 egg yolks, slightly beaten

1 cup half-and-half

1/4 cup (1/2 stick) melted butter

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger, optional

1 piece pre-made pie dough

Whipped cream, for topping

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Recipe from Christy 

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe.html

Chinese Noodles Chocolate Candy

Chinese Noodles Chocolate Candy

 

4 cups Semi-Sweet Chocolate Chips
4 cups Butterscotch Chips
2 8.5-oz cans of Chinese Noodles (Chow Mein)
1 jar or can of Cocktail Peanuts (optional)

Melt chips in pan until melted to a smooth paste, stirring constantly. Remove from heat. Add noodles and nuts. Drop by spoonfuls on greased trays (or waxed paper) or spread in buttered dish. Chill.

Notes:
* The chips can be melted in double boiler fashion, with a bowl set on top of a pan with boiling water. It is very easy to burn the chips if you melt them in a pan directly on the stove. They can also be melted in the microwave.
* It can be really difficult to cut the candy into pieces when it's spread in a buttered dish. It's worth the extra effort to drop by spoonfuls.

Cherry Glaze Dessert

Cherry Glaze Dessert



Graham Crackers, 20 or so
1 cube (1/2 cup) Butter, melted
1/2 cup Sugar

1 large Philadelphia Cream Cheese
1 pint Heavy Whipping Cream
1 cup sifted Powdered Sugar
2 cans Comstock Original Country Cherry ready pie filling

Preheat oven to 200 degrees

Crush crackers* with rolling pin in plastic bag. Combine with butter and sugar; spread in bottom of 9x12 inch Pyrex pan. Bake at 200 degrees for 10 minutes. Cool.

Beat the Cream Cheese. Add powdered sugar; mix. Whip heavy whipping cream and fold into the cream cheese mixture. Pour over the graham cracker crust. Spread cherry pie filling on top. Chill overnight, or until set.

From Grammie Cressy

* see Tips and Tricks for Crushing Cookies for helpful suggestions

Oreo Ice Cream Cake

Oreo Ice Cream Cake




Large package Oreo Cookies
1/2 gallon Vanilla Ice Cream (or Cookies n' Cream)
16 oz. Cool Whip

Allow ice cream and cool whip to sit out for a bit (to soften). Crush oreos for crust*. Spread cookies in the bottom of a 9x13 inch pan.
Mix ice cream and cool whip. Spread ice cream mixture over crust and sprinkle with additional Oreos, either crushed or pieces.
Freeze to set.


* For tips on crushing cookies, see Tips and Tricks for Crushing Cookies

From Grammie Cressy

Apple Snickers Dessert Trifle

Apple Snickers Dessert Trifle

Prep time: 10 mins
Total time: 10 mins

Serves: 10-15

Ingredients:
5-7 green apples
6 Snickers candy bars
1 large box instant vanilla pudding
1 tub Cool Whip

Instructions:
Prepare the instant pudding according to box directions. Place in refrigerator to set while you prep the other ingredients.
Wash, core, and chop apples into small bite-size pieces (you can toss the apples with a bit of lemon juice to prevent browning).
Chop Snickers bars into small chunks.
Layer the ingredients into a large trifle bowl. Begin with pudding, then cover with apples & Snickers. Repeat 1-2 more times. Then, top with a layer of Cool Whip and add some additional apple & candy pieces.

Notes:
There's really no way you can go wrong with this--add additional layers, add Cool Whip to each layer, use a few more or a few less of the apples or Snickers bars...you could even add a little caramel drizzle.
It keeps for a few days in the fridge, but it really is best served soon after making.

Stef's family serves this with holiday meals! They don't layer it, just mix it all together. This way it qualifies as a "salad" instead of a dessert!




http://www.momendeavors.com/2014/02/apple-snickers-dessert-trifle.html

Hot Fudge Sundae Cake

Hot Fudge Sundae Cake

Reminiscent of a dish Ginny used to make when she worked at the camp in the Colorado mountains - except that recipe was for crowd portions

Mix: 
1 cup flour
3/4 cup sugar
2 tbsp cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp oil
1 tsp vanilla
1/2 cup chocolate chips
1 cup chopped nuts (opt.)

Pour this in a greased crock pot or a 9x9 baking dish.

Sprinkle over this mirxture:
1 cup brown sugar
1/4 cup cocoa

Pour over all:
1 3/4 cup very hot or boiling water.

In crock pot, on high, cook 1 1/2 hours
In baking dish, bake 350, 40 minutes.

Best served warm with ice cream.

Chocolate Easy Cake

Chocolate Easy Cake

2 c. sugar

2 c. flour

1/2 c. Butter

1/2 C shortening

4 Tbsp Cocoa

1 c. water

1/2 c. milk

1 tsp vanilla

1 tsp baking soda

2 tsp cinnamon

2 eggs

pinch of salt

 

Boil the butter, shortening, cocoa and water. Add to the flour and sugar, then add everything else. Pour into a greased, 9x13 pan and bake at 375 for 20 min.

 

Frosting:

1/2 c. Butter

6 tbsp milk

4 tbsp cocoa

3 1/2 C powdered sugar

1 tsp vanilla

1/2 C chopped nuts (opt)

Melt/boil butter, milk and cocoa. Take off heat and add sugar and vanilla. Let cool slightly. 

Once cake is done and has cooled a bit, pour frosting over cake. Let it sit long enough for the frosting to harden a bit, then enjoy!

Scrummy!!!

Pumpkin Cream Cheese Cake

Pumpkin Cream Cheese Cake Recipe

INGREDIENTS:
2 Cups all purpose flour

1 tablespoon pumpkin spice (see Making Your Own Pumpkin Spice Blend)

1 teaspoon baking soda

1 teaspoon salt

1 (15 oz) can pumpkin (pure pumpkin puree)

1 cup granulated sugar

1/2 cup packed brown sugar

3 large eggs

1/2 cup vegetable oil

2 teaspoons vanilla extract

Cream Cheese Topping
8 oz cream cheese
1/4 cup granulated sugar
1 large egg yolk
1 Tablespoon vanilla extract

DIRECTIONS:
Preheat Oven to 325 Degrees
In a large bowl combine Pumpkin, Sugar, Brown Sugar, Eggs, Oil and Vanilla.
Slowly add in Flour, Pumpkin Spice, Baking Soda and Salt and Mix well.
Pour Cake Batter into a 9×13 Baking Dish.
In a separate bowl beat the Cream Cheese, Sugar, Egg Yolk, and Vanilla until combined. 
Spoon Cream Cheese Mixture onto Cake Mixture and swirl using a knife. 
Bake 50 minutes at 325 Degrees or until center is set.Allow to cool before serving. 

http://www.passionforsavings.com/pumpkin-cream-cheese-cake-recipe/

Cinnamon French Toast Bake

Ingredients

¼ c. Butter, melted

2 cans (12.4 oz each) Pillsbury™ refrigerated cinnamon rolls with icing

6 Eggs

½ c. heavy whipping cream

2 tspn ground cinnamon

2 tspn vanilla

1 c. Chopped Pecans (optional)

1 c. maple syrup

Garnish

Icing from cinnamon rolls

Powdered sugar

½ cup maple syrup, if desired

Steps

HEAT oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.

MIX In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.

BAKE 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.

DRIZZLE icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.

(from https://www.pillsbury.com/recipes)

White Chocolate Chip Macadamia Nut Cookies

Perfect White Chocolate Macadamia Nut Cookies

YIELD: MAKES 3-4 DOZEN COOKIES

INGREDIENTS

• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 1 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 12 ounces white chocolate chips
• 1 cup macadamia nuts, coarsely chopped

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. In a large bowl, beat together the butter, granulated sugar and brown sugar with a handheld mixer (or in the bowl of a stand mixer) until the mixture is well-combined.
3. Add the vanilla and eggs and beat until the mixture is creamy and light in color, 2-3 minutes.
4. Stir in the flour, salt and soda and mix until just combined; a few streaks of flour remaining are ok.
5. Add the white chocolate chips and macadamia nuts and mix until combined and no streaks of flour remain.
6. Roll tablespoon (or slightly larger) size balls of dough and place on silpat or parchment lined baking sheets, 1 to 2 inches apart.
7. Bake for 9-11 minutes.

Recipe Source: from Mel’s Kitchen Cafe

Chocolate Eclair

Chocolate Eclair

1 Box Graham Crackers
2 small boxes of Instant Vanilla Pudding
2 3/4 c. milk
8 oz Cool Whip

Icing
6 Tbspn cocoa powder
2 Tbspn oil
2 tsp Vanilla
3 Tbspn soft butter
1 1/2 c. powdered sugar
3 Tbspn milk

BLEND puddings and milk. Fold in Cool Whip. Butter 9x13 in. pan. Arrange single layer of grahams in bottom of pan. Pour 1/2 of pudding mixture over the grahams. Add another layer of grahams. Pour remaining pudding mixture over. Add last layer of grahams. Refrigerate 2 hours.
ICING: blend all icing ingredients together. Spread over top of grahams. Refrigerate overnight to soften grahams.

For special occasions cut in squares and top each square with a cherry.

Chocolate Chip Cookies

Chocolate Chip Cookies

2 1/4 c. all-purpose flour
1 tsp baking soda
1 tsp salt
1 c. butter, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 tsp. vanilla
2 large eggs
2 c. semi-sweet chocolate morsels
1 c. chopped nuts (optional)

PREHEAT oven to 375*
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Makes about 5 dozen cookies.