1 pkg white cake mix
1 (15 oz) can cream of coconut (found next to the wines in grocery stores. I haven't found it at Walmart yet)
1 (7 oz) can flaked coconut (or just approx 1/2 a bag)
1 (80z) carton cool whip (light cool whip works just as great)
1 (3 oz) pkg instant coconut pudding
1 (8 0z) can crushed pineapple
*Mix cake as directed adding 1/2 of the coconut to it. Bake as directed in 9x13 inch pan. Cool about 15 minutes. Poke holes in cake with a fork. Pour coconut cream slowly (shake or mix can first) over cake so liquid soaks in. Referigerate over night or 6-8 hours.
Frosting: Combine can of pineapple (leave juice in) in with the dry pudding. Add cool whip and mix all together. Spread on cake, sprinkle with remaining coconut.
This is also a favorite of mine. I almost didn't give out the recipe I love it that much!
Sunday, May 31, 2009
Wild Raspberry Dessert
Crust:
1 cube butter (softened)
1 Tablespoon sugar
1 1/2 cups flour
* Mix together with fork and spread in a 9x13 inch pan. Bake at 350 degrees for 15-20 minutes, or until light brown. Cool.
Next layer:
1 cube butter (softened)
8 oz. cream cheese (softened)
2 cups powdered sugar.
*whip together and spread on cooled crust.
Next layer (OPTIONAL)- top with 1 cup chopped nuts. I don't usually add this step
Next:
Mix 1 cup boiling water in with a small box of wild raspberry jello
Add 2 (yes 2!) packages of frozen raspberries.
Pour over top of nuts and refrigerate till set. Approx 1-2 hours.
Last: Top with smaller container of cool whip and keep cool until ready to serve.
This is so refreshing and one my favorite desserts!
1 cube butter (softened)
1 Tablespoon sugar
1 1/2 cups flour
* Mix together with fork and spread in a 9x13 inch pan. Bake at 350 degrees for 15-20 minutes, or until light brown. Cool.
Next layer:
1 cube butter (softened)
8 oz. cream cheese (softened)
2 cups powdered sugar.
*whip together and spread on cooled crust.
Next layer (OPTIONAL)- top with 1 cup chopped nuts. I don't usually add this step
Next:
Mix 1 cup boiling water in with a small box of wild raspberry jello
Add 2 (yes 2!) packages of frozen raspberries.
Pour over top of nuts and refrigerate till set. Approx 1-2 hours.
Last: Top with smaller container of cool whip and keep cool until ready to serve.
This is so refreshing and one my favorite desserts!
Saturday, May 30, 2009
Pudding Cake
1 large box cook and serve chocolate pudding
2 cups milk
1 box white cake mix
chocolate chips
Cook pudding and milk until they come to a boil. Stir in white cake mix and pour into a greased cake pan. Sprinkle chocolate chips on top. Bake at 350 degrees for 30 minutes.
2 cups milk
1 box white cake mix
chocolate chips
Cook pudding and milk until they come to a boil. Stir in white cake mix and pour into a greased cake pan. Sprinkle chocolate chips on top. Bake at 350 degrees for 30 minutes.
Thursday, May 28, 2009
Cream Cheese Cookies-UVRMC recipe
These are seriously some of the tastiest cookies I've ever had at the hospital. I was excited when someone had the recipe out at work. ENJOY!
3 3/4 c. flour
1 1/2 tsp baking powder
1 1/2 c. butter
4 1/2 oz cream cheese- use half of an 8 oz cube and save the other half for the frosting
1 1/2 c. white sugar
1 1/2 egg
1 1/2 Tbsp lemon juice-fresh
Cream: cream cheese and butter, add the sugar. Beat well. Add egg and lemon juice and mix well. Add dry ingredients slowly. Drop with small ice cream scoop on greased cookie sheet.
Bake at 350 degrees for 10-12 minutes.
Frosting (MUST HAVE):
6 oz butter
12 oz cream cheese
1 Tbsp lemon juice
3 lbs powdered sugar
Cream together then frost cookies.
3 3/4 c. flour
1 1/2 tsp baking powder
1 1/2 c. butter
4 1/2 oz cream cheese- use half of an 8 oz cube and save the other half for the frosting
1 1/2 c. white sugar
1 1/2 egg
1 1/2 Tbsp lemon juice-fresh
Cream: cream cheese and butter, add the sugar. Beat well. Add egg and lemon juice and mix well. Add dry ingredients slowly. Drop with small ice cream scoop on greased cookie sheet.
Bake at 350 degrees for 10-12 minutes.
Frosting (MUST HAVE):
6 oz butter
12 oz cream cheese
1 Tbsp lemon juice
3 lbs powdered sugar
Cream together then frost cookies.
Wednesday, May 27, 2009
Carrot Sheet Cake
4 eggs
1 c. vegetable oil
2 c. sugar
2 c. flour
2 tsp. baking soda
1/4 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
3 c. shredded carrots (about 6 large)
2/3 c. chopped walnuts (optional)
1 c. mini chocolate chips (optional)
Frosting:
1 (8oz.) pkg. cream cheese, softened
1/2 c. (1 stick) butter or margarine, softened
1 ts. vanilla
4 1/2 - 5 c. powdered sugar
2/3 c. chopped walnuts (to sprinkle on top, optional)
Peel and shred carrots; set aside. Preheat oven to 350 degrees. Lightly grease a jelly roll pan.
In a large bowl, beat eggs, oil and sugar until smooth. In a medium bowl, stir or whisk together the flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat until smooth. Stir in carrots (and walnuts if using) with a spoon. Pour into prepared baking pan. Bake 39 minutes, or until a toothpick comes out clean. Cool in the pan, on a wire rack and then frost.
For frosting: IN a large bowl, beat cream cheese until soft; add butter and vanilla and beat until smooth. Gradually add sugar to reach desired consistency. Spread ober cooled cake. If you like nuts, sprinkle them on top. Enjoy!
1 c. vegetable oil
2 c. sugar
2 c. flour
2 tsp. baking soda
1/4 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
3 c. shredded carrots (about 6 large)
2/3 c. chopped walnuts (optional)
1 c. mini chocolate chips (optional)
Frosting:
1 (8oz.) pkg. cream cheese, softened
1/2 c. (1 stick) butter or margarine, softened
1 ts. vanilla
4 1/2 - 5 c. powdered sugar
2/3 c. chopped walnuts (to sprinkle on top, optional)
Peel and shred carrots; set aside. Preheat oven to 350 degrees. Lightly grease a jelly roll pan.
In a large bowl, beat eggs, oil and sugar until smooth. In a medium bowl, stir or whisk together the flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat until smooth. Stir in carrots (and walnuts if using) with a spoon. Pour into prepared baking pan. Bake 39 minutes, or until a toothpick comes out clean. Cool in the pan, on a wire rack and then frost.
For frosting: IN a large bowl, beat cream cheese until soft; add butter and vanilla and beat until smooth. Gradually add sugar to reach desired consistency. Spread ober cooled cake. If you like nuts, sprinkle them on top. Enjoy!
Grandma's Oatmeal Cookies
1/2 c. (1 stick) butter or margarine, softened
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. uncooked quick oats
3/4 c. flour
1/2 c. semi sweet chocolate chips or raisins
Optional glaze for raisin cookies:
1/2 c. powdered sugar
1 Tbsp. milk
Preheat oven to 350 degrees. In a large bowl mix butter and both sugars. THen add egga dn vanilla and beat until smooth. Add flour, baking soda and salt and mix well. Then stir in the oats and chocolate chips (or raisins). You might need to use a wooden spoon for that, instead of beaters.
Drop onto prepared cookie sheet about 2 inches apart. Don't flatten them. Bake 10-12 minutes or until barely golden brown. Leave on cookie sheet a minute and then remove cookies to wire racks to cool completely. Makes about 2 dozen cookies.
If you want to glaze raisin cookies, in a small dish, stir together the powdered sugar and milk until smooth. You can use a spoon to drizzle over the top of COOLED cookies. This is SO YUMMY!
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. uncooked quick oats
3/4 c. flour
1/2 c. semi sweet chocolate chips or raisins
Optional glaze for raisin cookies:
1/2 c. powdered sugar
1 Tbsp. milk
Preheat oven to 350 degrees. In a large bowl mix butter and both sugars. THen add egga dn vanilla and beat until smooth. Add flour, baking soda and salt and mix well. Then stir in the oats and chocolate chips (or raisins). You might need to use a wooden spoon for that, instead of beaters.
Drop onto prepared cookie sheet about 2 inches apart. Don't flatten them. Bake 10-12 minutes or until barely golden brown. Leave on cookie sheet a minute and then remove cookies to wire racks to cool completely. Makes about 2 dozen cookies.
If you want to glaze raisin cookies, in a small dish, stir together the powdered sugar and milk until smooth. You can use a spoon to drizzle over the top of COOLED cookies. This is SO YUMMY!
Low-Fat Strawberry Cream Trifle
Don't let the title discourage you! This is so yummy and for anyone doing WW, the number of points is only 3 per serving!
4 c. sliced fresh strawberries
6 c. (1/2 inch) angel good cake cubes
1/2 c. sweetened condensed milk
1 1/2 c. cold water
1 small (1 oz.) pkg sugar-free instant vanilla pudding
1 (12 oz.) carton lite Cool Whip, thawed
Allow about 3 hours to chill before serving. Use a 3 quart glass bowl. Rinse and hull the berries; slice enough for 4 cups. If you want, set aside a couple extra berries to decorate on top. Cut cake into 1/2 inch cubes to make about 6 cups; set aside.
In large mixing bowl (not the glass bowl for display) whisk together the sweetened condensed milk and water until combined. Add pudding mix and whisk for 2 minutes. Let stand 2 minutes, then fold in the Cool Whip with a spoon. Spread 1/3 of the pudding mixture (about 1 1/2 cups) into the bottom of trifle or glass bowl. Top with half of the cake cubes (about 3 cups), then half of the sliced berries (2 cups). Repeat layers - pudding, cake and berries. Top with the remaining pudding mixture. Garnish with halved strawberries if you want it to look pretty! Refrigerate at least 3 hours before serving. Serves 12
4 c. sliced fresh strawberries
6 c. (1/2 inch) angel good cake cubes
1/2 c. sweetened condensed milk
1 1/2 c. cold water
1 small (1 oz.) pkg sugar-free instant vanilla pudding
1 (12 oz.) carton lite Cool Whip, thawed
Allow about 3 hours to chill before serving. Use a 3 quart glass bowl. Rinse and hull the berries; slice enough for 4 cups. If you want, set aside a couple extra berries to decorate on top. Cut cake into 1/2 inch cubes to make about 6 cups; set aside.
In large mixing bowl (not the glass bowl for display) whisk together the sweetened condensed milk and water until combined. Add pudding mix and whisk for 2 minutes. Let stand 2 minutes, then fold in the Cool Whip with a spoon. Spread 1/3 of the pudding mixture (about 1 1/2 cups) into the bottom of trifle or glass bowl. Top with half of the cake cubes (about 3 cups), then half of the sliced berries (2 cups). Repeat layers - pudding, cake and berries. Top with the remaining pudding mixture. Garnish with halved strawberries if you want it to look pretty! Refrigerate at least 3 hours before serving. Serves 12
The Best Pumpkin Cookies Ever
1 c. (2 sticks) margarine or butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 c. pumpkin
1 tsp. vanilla
1 egg, 1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
2 1/4 c. flour
1 1/2 c. chocolate chips
Preheat oven to 350 degrees. In large bowl, mix butter and sugars. Then add pumpkin, vanilla and egg; mix well. Last, add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in chocolate chips. Bake 16 minutes. Makes about 40 cookies.
1/2 c. sugar
1/2 c. brown sugar
1 c. pumpkin
1 tsp. vanilla
1 egg, 1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
2 1/4 c. flour
1 1/2 c. chocolate chips
Preheat oven to 350 degrees. In large bowl, mix butter and sugars. Then add pumpkin, vanilla and egg; mix well. Last, add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in chocolate chips. Bake 16 minutes. Makes about 40 cookies.
Wednesday, May 13, 2009
Red Velvet Cookies
This recipe is from the Hannah Swensen murder series by JoAnn Fluke.
2 (1 oz) squares unsweetened baking chocolate
1/2 cup butter, at room temp
2/3 cup brown sugar
1/3 sup white sugar
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 Tbsp red food coloring
2 cup flour
3/4 cup sour cream
1 cup semi-sweet chocolate chips
Spray cookie sheet with Pam. Then put parchment paper over cookie sheet and spray with Pam as well. Melt chocolate squares. Mix with butter and sugars until smooth. Add baking soda and mix. Add egg and mix. Add food coloring and mix. Add 1/2 flour and mix. Then add sour cream and mix. Add rest of the flour and mix, scraping down bowl. Mix in chocolate chips by hand. Put dough by teaspoonful onto parchment. Bake at 9 minutes at 375. Put parchment paper onto wire rack to cool. Frost when cool.
Frosting- Mix all ingredients together.
1/4 cup butter
4 oz cream cheese
1/2 tsp vanilla
2 cups powdered sugar
2 (1 oz) squares unsweetened baking chocolate
1/2 cup butter, at room temp
2/3 cup brown sugar
1/3 sup white sugar
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 Tbsp red food coloring
2 cup flour
3/4 cup sour cream
1 cup semi-sweet chocolate chips
Spray cookie sheet with Pam. Then put parchment paper over cookie sheet and spray with Pam as well. Melt chocolate squares. Mix with butter and sugars until smooth. Add baking soda and mix. Add egg and mix. Add food coloring and mix. Add 1/2 flour and mix. Then add sour cream and mix. Add rest of the flour and mix, scraping down bowl. Mix in chocolate chips by hand. Put dough by teaspoonful onto parchment. Bake at 9 minutes at 375. Put parchment paper onto wire rack to cool. Frost when cool.
Frosting- Mix all ingredients together.
1/4 cup butter
4 oz cream cheese
1/2 tsp vanilla
2 cups powdered sugar
Gooey Bars
This is our version of lemon bars
1 box lemon cake mix
1 egg
1 cube butter or margarine, melted
1 8 oz cream cheese
1 box (1 lb) powdered sugar
2 eggs, beaten
Combine the first three ingredients for the crust. Mix and pack in bottom of greased 9 by 13.
Then combine cream cheese, powdered sugar, and 2 eggs. Mix for five minutes at medium speed. Pour on top of crust. Bake at 350 for 35 minutes. Sprinkle with powdered sugar when cool.
1 box lemon cake mix
1 egg
1 cube butter or margarine, melted
1 8 oz cream cheese
1 box (1 lb) powdered sugar
2 eggs, beaten
Combine the first three ingredients for the crust. Mix and pack in bottom of greased 9 by 13.
Then combine cream cheese, powdered sugar, and 2 eggs. Mix for five minutes at medium speed. Pour on top of crust. Bake at 350 for 35 minutes. Sprinkle with powdered sugar when cool.
Mississippi Mud Cake
2 cups sugar
1/3 cup cocoa
4 eggs
3 Tbsp vanilla
1 cup shortening
1 1/2 cups flour
1 bag mini-marshmallows
Mix by hand the first six ingredients. Spread into 9 by 13 pan. Bake at 300 for 30 minutes. Remove and spread marshmallows on top (you want lots of marshmallows). Bake 10 more minutes. Let cool then frost.
Frosting:
1/2 cube butter, softenend
1/3 cup cocoa
1 box powdered sugar (4 cups or 1 pound)
1/4 cup evaporated milk.
Mix all four ingredients and spread over marshmallows when cool.
1/3 cup cocoa
4 eggs
3 Tbsp vanilla
1 cup shortening
1 1/2 cups flour
1 bag mini-marshmallows
Mix by hand the first six ingredients. Spread into 9 by 13 pan. Bake at 300 for 30 minutes. Remove and spread marshmallows on top (you want lots of marshmallows). Bake 10 more minutes. Let cool then frost.
Frosting:
1/2 cube butter, softenend
1/3 cup cocoa
1 box powdered sugar (4 cups or 1 pound)
1/4 cup evaporated milk.
Mix all four ingredients and spread over marshmallows when cool.
Ice Cream Mountain
1/2 cup butter
1/2 cup sugar
2 packages graham crackers, crushed
1/2 gallon of Both chocolate & vanilla ice cream
Cream butter. Mix in sugar and and graham cracker crumbs. Line the bottom and sides of 16 cup bowl. Soften the ice cream. Press one flavor into crumb lining and then put second flavor on top. Freeze at least 6 hours (overnight is better). To unmold, I dip the bowl in a sinkful of hot water. Run spatula around sides, then turn upside down onto a plate. Slice like a cake to serve.
1/2 cup sugar
2 packages graham crackers, crushed
1/2 gallon of Both chocolate & vanilla ice cream
Cream butter. Mix in sugar and and graham cracker crumbs. Line the bottom and sides of 16 cup bowl. Soften the ice cream. Press one flavor into crumb lining and then put second flavor on top. Freeze at least 6 hours (overnight is better). To unmold, I dip the bowl in a sinkful of hot water. Run spatula around sides, then turn upside down onto a plate. Slice like a cake to serve.
Fudge & Peanut Butter Bars
1 yellow cake mix
3/4 cup peanut butter
6 Tbsp margarine, melted
2 eggs
Combine cake mix, peanut butter, margarine and eggs. Stir by hand until it holds together. Press 2/3 of it into ungreased 9 by 13 pan. Make filling (see below) and spread over dough in pan. Crumble leftover dough over filling. Bake at 350 for 20-25 minutes.
Filling
1 cup (6 oz) semi-sweet chocolate chips
1 1/3 cup (14 oz) condensed milk
2 Tbsp butter
1 pkg. Coconut Pecan or Coconut Almond Frosting
In heavy saucepan, combine chocolate chips, milk and butter. Melt over low heat, stirring until smooth. Remove from heat and stir in frosting.
3/4 cup peanut butter
6 Tbsp margarine, melted
2 eggs
Combine cake mix, peanut butter, margarine and eggs. Stir by hand until it holds together. Press 2/3 of it into ungreased 9 by 13 pan. Make filling (see below) and spread over dough in pan. Crumble leftover dough over filling. Bake at 350 for 20-25 minutes.
Filling
1 cup (6 oz) semi-sweet chocolate chips
1 1/3 cup (14 oz) condensed milk
2 Tbsp butter
1 pkg. Coconut Pecan or Coconut Almond Frosting
In heavy saucepan, combine chocolate chips, milk and butter. Melt over low heat, stirring until smooth. Remove from heat and stir in frosting.
Sugar Cookies
1 cup butter or margarine
1 cup white sugar
1 egg
1 tsp baking soda
5 Tbsp milk
1/4 tsp salt
1 tsp vanilla
4 1/2 cup flour
Mix sugar, butter, egg, soda, milk, vanilla, and salt. Add flour. Chill dough 1-2 hours. Roll out and cut into shapes. Bake at 350 for 8-10 minutes. Frost when cool (I use the Betty Crocker Frosting recipe). Makes approximately 2 1/2 dozen.
Frosting:
3 cups powdered sugar
1/3 stick margarine or butter, softened
1 1/2 tsp vanilla
1-2 Tbsp milk
Mix powdered sugar and margarine. Stir in vanilla and milk. Beat until spreadable.
1 cup white sugar
1 egg
1 tsp baking soda
5 Tbsp milk
1/4 tsp salt
1 tsp vanilla
4 1/2 cup flour
Mix sugar, butter, egg, soda, milk, vanilla, and salt. Add flour. Chill dough 1-2 hours. Roll out and cut into shapes. Bake at 350 for 8-10 minutes. Frost when cool (I use the Betty Crocker Frosting recipe). Makes approximately 2 1/2 dozen.
Frosting:
3 cups powdered sugar
1/3 stick margarine or butter, softened
1 1/2 tsp vanilla
1-2 Tbsp milk
Mix powdered sugar and margarine. Stir in vanilla and milk. Beat until spreadable.
Non-fried Fried Ice Cream
Non-fried Fried Ice Cream
2 cups Rice Krispies
1 cup brownsugar
1 cup chopped nuts (I prefer pecans)
1/2 cup melted butter
1 cup coconut
Mix it all together. Put the mixture in 9 by 13 pan and cook at 425. Stir every five minutes for 15-20 minutes, until the sugar is melted. Watch it closely because it burns easily.
After it's cooked, take half the mixture out. Press the other half in the 9 by 13 pan. Layer with 1/2 gallon vanilla ice cream. Then add the other half of the mixture on top of the ice cream. Freeze until firm. Cut into squares and drizzle with chocolate or caramel sauce.
2 cups Rice Krispies
1 cup brownsugar
1 cup chopped nuts (I prefer pecans)
1/2 cup melted butter
1 cup coconut
Mix it all together. Put the mixture in 9 by 13 pan and cook at 425. Stir every five minutes for 15-20 minutes, until the sugar is melted. Watch it closely because it burns easily.
After it's cooked, take half the mixture out. Press the other half in the 9 by 13 pan. Layer with 1/2 gallon vanilla ice cream. Then add the other half of the mixture on top of the ice cream. Freeze until firm. Cut into squares and drizzle with chocolate or caramel sauce.
Tuesday, May 12, 2009
Chocolate Chip Peanut Butter Bars
from Sunset Magazine, October 2006
original recipe here
Ingredients
1/2 cup butter, softened
1/3 cup sugar
1/2 cup light brown sugar
1 egg
1/3 cup smooth peanut butter
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup wheat germ
1 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (6 oz.) semisweet chocolate chips
Preparation
1. Preheat oven to 350°. In a large bowl with an electric mixer on medium speed, beat butter with sugars until smooth. Beat in egg, peanut butter, and vanilla until well blended.
2. In another bowl, whisk together flours, wheat germ, oats, baking soda, and salt; stir or beat into butter mixture until smooth, scraping down sides of bowl as needed. Stir in chocolate chips.
3. Spread dough evenly in a buttered 8-inch square baking pan. Bake until pale golden brown, 25 to 30 minutes. Let cool on a rack about 10 minutes, then cut into 12 pieces. Let cool completely.
original recipe here
Ingredients
1/2 cup butter, softened
1/3 cup sugar
1/2 cup light brown sugar
1 egg
1/3 cup smooth peanut butter
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup wheat germ
1 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (6 oz.) semisweet chocolate chips
Preparation
1. Preheat oven to 350°. In a large bowl with an electric mixer on medium speed, beat butter with sugars until smooth. Beat in egg, peanut butter, and vanilla until well blended.
2. In another bowl, whisk together flours, wheat germ, oats, baking soda, and salt; stir or beat into butter mixture until smooth, scraping down sides of bowl as needed. Stir in chocolate chips.
3. Spread dough evenly in a buttered 8-inch square baking pan. Bake until pale golden brown, 25 to 30 minutes. Let cool on a rack about 10 minutes, then cut into 12 pieces. Let cool completely.
Saturday, May 9, 2009
Ribbon Pudding Pie
4 c. cold fat-free milk, divided
1 pckg (1 oz) sugar-free instant vanilla pudding mix
1 8 inch graham cracker rust
1 pckg (1 oz) sugar-free instant butterscoth pudding mix
1 pckg (1.4 oz) sugar-free instant chocolate pudding mix
1/2 c. reduced-fat whipped topping
2 Tbsp. chopped pecans
In a mixing bowl, beat 1 1/3 c. milk and vanilla pudding mix on low speed for 2 minutes. Pour into graham cracker crust. In another bowl, beat 1 1/3 c. milk and butterscotch pudding mix for 2 mins. Spoon evenly over the vanilla layer. Beat chocolate pudding mix and reamining milk for 2 minutes. Sprea evenly over butterscotch layer. Spread with whipped topping. Sprinkle with pecans.
1 pckg (1 oz) sugar-free instant vanilla pudding mix
1 8 inch graham cracker rust
1 pckg (1 oz) sugar-free instant butterscoth pudding mix
1 pckg (1.4 oz) sugar-free instant chocolate pudding mix
1/2 c. reduced-fat whipped topping
2 Tbsp. chopped pecans
In a mixing bowl, beat 1 1/3 c. milk and vanilla pudding mix on low speed for 2 minutes. Pour into graham cracker crust. In another bowl, beat 1 1/3 c. milk and butterscotch pudding mix for 2 mins. Spoon evenly over the vanilla layer. Beat chocolate pudding mix and reamining milk for 2 minutes. Sprea evenly over butterscotch layer. Spread with whipped topping. Sprinkle with pecans.
Strawberry Raspberry Trifle
3 c. cold fat-free milk
2 pkgs (1 oz each) sugar-free white chocolate pudding mix
1 prepared angel food cake (14 ozs), cut into 1-inch cubes
3 cups sliced fresh strawberries
3 cups fresh raspberries (I've used blackberries)
1 carton (8ozs) reduced-fat frzn whipped topping, thawed
3 whole strawberries, quartered
In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Place a third of the pudding, 1 c. sliced strawberries, 1 1/2 c. raspberries and 1/3 of the whipped topping. Layer with a 1/3 cakes and pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or refrigerate.
*This is one of my favorite summer desserts.
2 pkgs (1 oz each) sugar-free white chocolate pudding mix
1 prepared angel food cake (14 ozs), cut into 1-inch cubes
3 cups sliced fresh strawberries
3 cups fresh raspberries (I've used blackberries)
1 carton (8ozs) reduced-fat frzn whipped topping, thawed
3 whole strawberries, quartered
In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Place a third of the pudding, 1 c. sliced strawberries, 1 1/2 c. raspberries and 1/3 of the whipped topping. Layer with a 1/3 cakes and pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or refrigerate.
*This is one of my favorite summer desserts.
Thursday, May 7, 2009
Oh Henry Bars!
These are my all time favorite Rice Krispie Treat!
1 c. white sugar
1 c. light corn syrup
1 c. peanut butter (chunky or plain, whichever you prefer)
5-6 c. Rice Krispies cereal
Mix sugar and syrup in microwave safe dish and melt for 1-2 minutes, stirring after 1 minute. Add Peanut butter to mixture and heat in microwave for 1-2 more minutes , stirring until smooth. Pour mixture over Rice Krispies cereal and spread on a greased 9 x 13 pan.
Frosting:
1 c. milk chocolate chips
1 c. butterscotch chips
Melt chips in microwave for 1 minute, then stir. Repeat until chips are melted, then spread on top of cereal and let it cool. Once cooled, cut into bars and enjoy!
*Variation: I like to pour the mixture over 5-6 cups of Corn Chex and add some cashews. Then cool in 9 x 13 pan and cut into bars; skip the frosting. Also yummy on popcorn!
1 c. white sugar
1 c. light corn syrup
1 c. peanut butter (chunky or plain, whichever you prefer)
5-6 c. Rice Krispies cereal
Mix sugar and syrup in microwave safe dish and melt for 1-2 minutes, stirring after 1 minute. Add Peanut butter to mixture and heat in microwave for 1-2 more minutes , stirring until smooth. Pour mixture over Rice Krispies cereal and spread on a greased 9 x 13 pan.
Frosting:
1 c. milk chocolate chips
1 c. butterscotch chips
Melt chips in microwave for 1 minute, then stir. Repeat until chips are melted, then spread on top of cereal and let it cool. Once cooled, cut into bars and enjoy!
*Variation: I like to pour the mixture over 5-6 cups of Corn Chex and add some cashews. Then cool in 9 x 13 pan and cut into bars; skip the frosting. Also yummy on popcorn!
Sunday, May 3, 2009
Eclair Cake
- Graham Crackers
- 2 (3 oz) instant French Vanilla pudding
- 3 Cups milk
- 8 oz Cool Whip
- 4 Tbsp melted butter
- 1 Tbsp light corn syrup
- 1 tsp vanilla
- 3 Tbsp milk
- 6 Tbsp cocoa
- 1 1/2 Cups powdered sugar
Place layer of whole graham crackers in the bottom of a 9 x 13 inch glass pan. Mix puddings with 3 cups milk. Beat about 2 minutes until thick. Combine with Cool Whip. Spread half mixture over graham crackers. Put another layer of graham crackers on top. Spread the rest of the pudding on top. Place another layer of graham crackers. Frost with chocolate frosting. Cover and refrigerate. Best made the day before serving.
Friday, May 1, 2009
May's Theme
By a slim win, this month's theme is
DESSERTS!
As always, continue to post any new recipes from the other months' themes at anytime and don't forget to vote for June's them.
Subscribe to:
Posts (Atom)