 | | Rated: |  |
Prep Time: 30 Minutes Cook Time: 8 Minutes | Ready In: 2 Hours 40 Minutes Servings: 24 |
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"Ice cream, fudge sauce, peanuts and whipped topping are layered over a chocolate crust, then frozen overnight." Ingredients: 1 1/2 cups evaporated milk 2/3 cup chocolate chips 1/2 cup butter 2 cups confectioners' sugar 1 teaspoon vanilla extract 1 pound chocolate sandwich cookies, | crushed 1/2 cup melted butter 1/2 gallon vanilla ice cream, softened 1 1/2 cups roasted Spanish peanuts 1 (12 ounce) container frozen whipped topping, thawed |
Directions: | 1. | In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly. | | 2. | In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight. |
Milk Chocolate Peppermint Bark | |
 | | Rated: |  |
Prep Time: 30 Minutes | Ready In: 2 Hours Servings: 50 |
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"This peppermint bark has a delicious milk chocolate layer on the bottom with white chocolate and bits of candy canes on top." Ingredients: 2 (12 ounce) packages milk chocolate chips 2 (12 ounce) packages white chocolate chips | 2 teaspoons peppermint extract 8 peppermint candy canes, crushed, divided |
Directions: | 1. | Line a 12x18 inch jelly roll pan with aluminum foil. | | 2. | Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes. | | 3. | Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve. |
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"A sweet, butter and egg mixture is combined with lots of pecans and milk chocolate pieces, spooned into a prepared pie crust and baked. The chocolate melts, the pecans get gooey, and the crust turns golden brown." Ingredients: 1 (9 inch) pie shell 3 eggs 1 cup light corn syrup 2/3 cup white sugar | 1/3 cup butter, melted 1 cup chopped pecans 1/2 cup milk chocolate chips |
Directions: | 1. | Preheat oven to 350 degrees F (175 degrees C). | | 2. | In medium mixing bowl beat eggs lightly with a rotary beater or fork. Stir in corn syrup, sugar, and butter; mix well. Stir in pecan and chocolate pieces. | | 3. | To prevent overbrowning, cover edges of pie shell with aluminum foil. Place pie shell on oven rack and pour filling into it. | | 4. | Bake in preheated oven for 25 minutes. Remove foil from crust edges and bake an additional 25 minutes, or until a knife inserted in center comes out clean. Chill before serving. May be served with whipped cream or vanilla ice cream. |
 | | Rated: | |
Prep Time: 10 Minutes Cook Time: 50 Minutes | Ready In: 1 Hour Servings: 18 |
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"Yellow cake mix takes the place of crust in this pumpkin dessert reminiscent of a pumpkin pie in a dish." Ingredients: 1 (18.25 ounce) package yellow cake mix 1/3 cup butter, melted 1 egg 1 (29 ounce) can pumpkin 1/2 cup brown sugar 2/3 cup milk | 3 eggs 2 tablespoons pumpkin pie spice 1/4 cup butter, chilled 1/2 cup white sugar 3/4 cup chopped walnuts |
Directions: | 1. | Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish. | | 2. | Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish. | | 3. | In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish. | | 4. | In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all. | | 5. | Bake 45 to 50 minutes, until top is golden. |
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Homemade Chocolate Sandwich Cookies |
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| Rated: |
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"This is a deliciously soft and chewy version of everyone's favorite chocolate sandwich cookie. Get out the cold milk!"
Ingredients:
|
2 (18.25 ounce) packages devil's food
cake mix |
4 eggs
1 cup shortening |
Directions:
| 1. |
Preheat oven to 350 degrees F (180 degrees C). |
| 2. |
Blend the above ingredients together with a pastry blender until mixed. |
| 3. |
Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls. |
| 4. |
Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together. |
| 5. |
NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food. |
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| Rated: |
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Prep Time: 10 Minutes |
Ready In: 10 Minutes
Servings: 10 | |
"Dessert in 10 minutes with vanilla pudding mix, bananas, sour cream and whipped topping."
Ingredients:
|
8 ounces sour cream
1 (8 ounce) container frozen whipped
topping, thawed
1 (5 ounce) package instant vanilla
pudding mix |
2 cups whole milk
1 (16 ounce) package vanilla wafer
cookies
4 bananas, peeled and sliced |
Directions:
| 1. |
In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving. |
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| Rated: |
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"Very fancy and delicious, this tart 's fillings are baked in puff pastry. Apples are sliced, piled onto a large round of pastry and covered with a sweet ground almond crumb mixture. After it 's baked and while still warm, a wonderful sherry sauce is poured over this lovely tart."
Ingredients:
|
1/2 (17.5 ounce) package frozen puff
pastry, thawed
1 tablespoon butter, melted
3 apple - peeled, cored, and chopped
3/8 cup all-purpose flour
3/8 cup chopped blanched almonds
1/2 cup white sugar |
1/4 teaspoon ground cinnamon
3 tablespoons butter, chilled
1/4 teaspoon vanilla extract
3 egg yolks
3 tablespoons white sugar
1/3 cup dry Marsala wine |
Directions:
| 1. |
In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. Add chilled butter and vanilla extract. Cut together with a pastry blender until small crumbs form. |
| 2. |
Unfold pastry and cut into a 10 inch circle. Place on a large, ungreased baking sheet. Brush with melted butter or margarine. Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry. |
| 3. |
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until golden brown. |
| 4. |
Place egg yolks and 3 tablespoons sugar in the top of a double boiler over simmering water. Beat mixture constantly with a portable electric mixer. When foamy, add the marsala; continue to beat until the mixture begins to thicken. Do not overcook, or the mixture will curdle. Remove from heat. Serve warm over the apple crumble.
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| Rated: |
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Prep Time: 45 Minutes
Cook Time: 20 Minutes |
Ready In: 1 Hour 5 Minutes
Servings: 48 | |
"Little mini-apple crisps baked in buttery sweet oat cups make yummy one-bite treats. "
Ingredients:
|
3 large McIntosh apples - peeled, cored,
and chopped
1/4 cup water
2 tablespoons white sugar
1/2 teaspoon ground cinnamon, or to
taste
|
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups butter |
Directions:
| 1. |
Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins. |
| 2. |
Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat. |
| 3. |
Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling. |
| 4. |
Bake in the preheated oven until golden brown, 15 to 20 minutes.
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| Rated: |
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Prep Time: 20 Minutes
Cook Time: 10 Minutes |
Ready In: 4 Hours 30 Minutes
Servings: 24 | |
"These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons. Or, pipe untinted or colored icing onto cookies."
Ingredients:
|
3 cups flour
2 teaspoons McCormick® Ginger,
Ground
1 teaspoon McCormick® Cinnamon,
Ground
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg,
Ground |
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon McCormick® Pure Vanilla
Extract |
Directions:
| 1. |
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. |
| 2. |
Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. |
| 3. |
Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.
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 | | Rated: | |
Prep Time: 10 Minutes Cook Time: 15 Minutes | Ready In: 35 Minutes Servings: 6 |
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"Here's an old-time recipe for rich vanilla pudding made with evaporated milk and eggs. It's a southern-style comfort food handed down for generations." Ingredients: 1/3 cup self-rising flour 3/4 cup white sugar 3 eggs 1 cup evaporated milk | 7/8 cup water 1/4 cup margarine, or more to taste 1 teaspoon vanilla extract 1 pinch ground cinnamon |
Directions: | 1. | Whisk the self-rising flour, sugar, eggs, evaporated milk, and water together in a saucepan placed over medium-high heat. Whisk constantly while bringing the mixture to a boil. Reduce heat to medium-low. Whisking constantly, cook the pudding at a simmer until thickened, about 15 to 20 minutes. | | 2. | When the pudding has thickened, stir in the margarine and vanilla extract until thoroughly combined. | | 3. | Remove pudding from heat and set aside for about 10 minutes to cool. Sprinkle pudding with cinnamon, and serve warm. |
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"Creamy tasting syrup that's great when poured over cakes with fruit." Ingredients: 3/4 cup butter 1/2 cup white sugar | 1/2 cup evaporated milk 1 teaspoon vanilla extract |
Directions: | 1. | In a saucepan combine the butter or margarine, evaporated milk, white sugar, and the vanilla extract. Bring to a boil over medium high heat and continue to cook for 5 minutes. Pour over your choice of cake while syrup is still warm. |
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| Rated: |
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Prep Time: 40 Minutes
Cook Time: 30 Minutes |
Ready In: 1 Hour 10 Minutes
Servings: 36 | |
"Mix and match cake and icing flavors as well as the chocolate coatings. The variations are unlimited, and they can be nicely packaged and given as gifts."
Ingredients:
|
1 (18.25 ounce) package chocolate cake
mix
1 (16 ounce) container prepared |
chocolate frosting
1 (3 ounce) bar chocolate flavored
confectioners coating |
Directions:
| 1. |
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. |
| 2. |
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. |
| 3. |
Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
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| Rated: |
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Prep Time: 20 Minutes |
Ready In: 20 Minutes
Servings: 8 | |
"An Oreo cookie crust and toffee candy make this chocolate pudding pie a special treat."
Ingredients:
|
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate
Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped
Topping, thawed, divided |
2 (1.4 ounce) bars milk chocolate English
toffee candy bars, chopped, divided
1 (6 ounce) OREO Pie Crust
1 (1 ounce) square BAKER'S Semi
-Sweet Baking Chocolate, melted |
Directions:
| 1. |
Beat milk and dry pudding mixes with whisk 2 min. or until well blended. Gently stir in half of the whipped topping and all but 3 Tbsp. of the candy. |
| 2. |
Spoon into crust. |
| 3. |
Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately or refrigerate until ready to serve |
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| Rated: |
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Prep Time: 15 Minutes
Cook Time: 45 Minutes |
Ready In: 1 Hour
Servings: 8 | |
"A wonderful combination of apples and fresh cranberries with a crisp, pecan topping."
Ingredients:
|
2 pounds Granny Smith apples - peeled,
cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg |
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans |
Directions:
| 1. |
Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish. |
| 2. |
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish. |
| 3. |
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples. |
| 4. |
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
|
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| Rated: |
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Prep Time: 40 Minutes
Cook Time: 20 Minutes |
Ready In: 1 Hour 30 Minutes
Servings: 16 | |
"Delectable little 2-bite blueberry pielets on sticks will bring out the kid in you. Tuck one or two in a lunchbox, or sit a bunch up in a vase for people to take with their coffee. Cute and tasty wins the day!"
Ingredients:
|
2 (9 inch) unbaked pie crusts
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons lemon zest |
1 tablespoon cornstarch
1 1/4 cups blueberries
1 egg
1 tablespoon white sugar, for sprinkling
16 sturdy cookie pop or lollipop sticks |
Directions:
| 1. |
Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. |
| 2. |
Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate. |
| 3. |
Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar. |
| 4. |
Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.
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| Rated: |
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Prep Time: 15 Minutes
Cook Time: 10 Minutes |
Ready In: 25 Minutes
Servings: 36 | |
"Packed with old-fashioned flavors of molasses and spice, these soft gingersnaps are a crowd pleaser."
Ingredients:
|
1 cup all-purpose flour, divided
1 cup brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 teaspoon baking soda |
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/4 cups all-purpose flour
1/4 cup white sugar |
Directions:
| 1. |
Preheat oven to 375 degrees F (190 degrees C). |
| 2. |
Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet. |
| 3. |
Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes. |
 |
| Rated: |
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Prep Time: 20 Minutes
Cook Time: 1 Hour |
Ready In: 1 Hour 50 Minutes
Servings: 12 | |
"The classic bread pudding is enhanced with coconut flakes and coconut milk."
Ingredients:
|
2 tablespoons butter
1/3 cup confectioners' sugar
1 cup white sugar
4 eggs
1 egg yolk
2 (14 ounce) cans coconut milk
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons coconut extract
1 1/2 cups flaked coconut, divided
1/2 cup fresh coconut
1 (1 pound) loaf French bread, cut into 1
inch cubes |
Directions:
| 1. |
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar. |
| 2. |
In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes. |
| 3. |
Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly cooked.
|
Buster Bar Dessert
Rated:
Prep Time: 30 Minutes
Cook Time: 8 Minutes
Ready In: 2 Hours 40 Minutes
Servings: 24
"Ice cream, fudge sauce, peanuts and whipped topping are layered over a chocolate crust, then frozen overnight."
Ingredients:
1 1/2 cups evaporated milk
2/3 cup chocolate chips
1/2 cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 pound chocolate sandwich cookies,
crushed
1/2 cup melted butter
1/2 gallon vanilla ice cream, softened
1 1/2 cups roasted Spanish peanuts
1 (12 ounce) container frozen whipped
topping, thawed
Directions:
1.In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.2.In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight. |
