Pudding Dessert

This delish dessert is 4 layers of awesome!!  I love it - one of my most favorite desserts!


Layer 1 "Crust"
1 stick of butter softenend
1 c. flour
1 c. chopped pecans

In small bowl, combine with a pastry blender butter, flour and pecans.  Press into 9x13 pan.  Bake at 350 for 18 minutes.  Set aside to cool.

Layer 2 "Cream Cheese Layer"
1 8oz. package of cream cheese, softened
1 c. powdered sugar
1 c. cool whip

Mix all.  Spread over cooled crust

Layer 3 "Pudding"
2 small boxes of instant chocolate pudding
3 c. milk

Combine all.  Whisk for 2 minutes.  Let set 5 minutes.  Spread over cream cheese layer

Layer 4 "Topping"
Cover with remaining cool whip.

Refrigerate before serving.

Zebra Dessert

This is a take on the standard 4 layer pudding dessert recipe which we LOVE. This one is just as good, but comes with oreo crust to make black white black white layers-ta da zebra dessert. Which is perfect for my girls who think zebra print is fabulous!

35 Oreo cookies, crushed
6T. butter, melted
8-oz. package cream cheese, softened
1/2 c. powdered sugar
12-oz. cool whip
 3 1/4 c. plus 2 T. milk
2 small packages of instant chocolate pudding mix

Mix crushed cookies and butter in small bowl.  Press into bottom of 9x13 dish. Chill 10 minutes.

Beat cream cheese, powdered sugar, and 2 T. milk until well blended.  Fold in 1 1/4 c. cool whip. Spread over crust.

Pour 3 1/4 milk into large bowl. Add dry pudding mixes.  Beat 2 minutes or until well blended.  Pour over cream cheese layer. Let stand 5 minutes.

Spread remaining cool whip on top. Chill at least 4 hours before serving.

Chocolate Cake

I think that cakes that start with a cake mix are best.  Even some of the best bakers will tell you that they also start with cake mixes.


1 package chocolate cake mix
1 small box of chocolate instant pudding mix
1 c. milk
1/2 c. sour cream
4 eggs
1 c. chopped walnuts
12-oz bag of chocolate chips

Glaze
2-oz. unsweetened chocolate square
1 1/2 c. powdered sugar
3 T. butter
2-3 T. water
1t. vanilla


Preheat oven to 350.  Grease and flour 12 inch bundt pan.

Combine cake mix, pudding, milk, sour cream, and eggs in large bowl.  Beat on low speed until combined and then beat for 2 minutes on high. Stir in chocolate chips and nuts. Pour into prepared pan.  Bake 55-65 minutes.  Cool in pan 20 minutes then turn cake out of pan and cool completely.

For Glaze:  Melt chocolate square and butter in small sauce pan over low heat. Stir until smooth and then remove from heat. Stir in powdered sugar alternately with water until you reach desired consistency. Stir in vanilla and then pour glaze over cake.

Pecan Tea Gems

These make the perfect Thanksgiving treat if you prefer multiple desserts and like a taste of them all.  These are basically mini pecan pies.  Also great for holiday parties and baking.

Pecan Tea Gems
3-oz. cream cheese
1/2 c. butter, softened
1 c. flour

Mix together.  Chill for 20-30 minutes.

Filling
1 egg
3/4 c. brown sugar
1 T. butter
1 t. vanilla
dash salt
3/4 c. finely chopped pecans

Fill mini muffin cups with crust. Press up against the sides and prick bottom with fork.  Add a little bit of filling - it will rise some, but if you fill it too much it will bubble out and make a big mess.  Bake at 325 for 25 minutes.

Candy Corn Parfaits - Halloween Treat

Such an easy and healthy dessert especially during a time of year when candy rules!  Layer pineapple chunks, mandarin oranges and top with whipped cream. These flutes worked great to give the candy corn effect.

As a note - these also make a great breakfast treat.  Swap out the whipped cream for vanilla yogurt for a quick healthy breakfast. 

Key Lime Cake

1 box of Lemon Cake Mix
1 small box of lemon instant pudding
4 eggs
1/2 c. water
1/2 c. key lime juice
1/2 c. vegetable oil
2 c. powdered sugar
1/4 c. key lime juice

Preheat oven 350.

Grease and flour a 9x13 cake pan.

In large mixing bowl, combine cake mix, pudding, eggs, water, 1/2 c. lime juice, and vegetable oil.  Mix at medium speed for 2 minutes.  Pour mix into prepared pan.  Bake for 30-35 minutes until cake is done.  While cake is cooling, combine powdered sugar and lime juice.  Whisk well.  Drizzle over cake.

Oreo Icebox Cake

1 package of double stuff oreos
1 16-oz. container of cool whip
Milk

Dip Oreos, 1 at a time in milk.  Layer in 8x8 dish. Top with Cool Whip. Repeat Layers.  Chill at least 6 hours for the Oreos to get soft.

Chocolate Chip Pie

2 eggs
1/2 c. flour
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1 c. butter melted and cooled to room temp
1 c. semisweet chocolate chips
1 c. chopped walnuts
1 9-inch unbaked pie shell

Preheat oven to 325.  In a large bowl, beat eggs until foamy.  Add flour and sugars; beat until well blended.  Beat in melted butter.  Stir in chocolate chips and nuts.  Pour into pie shell.  Bake for 1 hour.

Rocky Road Bars

Bar Ingredients:
1/2 c. butter
1 oz. square unsweeted chocolate
1 c. granulated sugar
1 c. flour
1 c. chopped pecans
1 t. baking powder
1 t. vanilla
2 eggs

Filling Ingredients:
1 6oz. cream cheese, softened
1/2 c. sugar
2 T. flour
1/4 c. butter, softened
1 egg
1/4 c. chopped pecans
1 c. chocolate chips
2 c. mini marshmallows

Frosting Ingredients
1/4 c. butter
1 oz.square unsweetened chocolate
2 oz. cream cheese, softened
1/4 c. milk
3 c. powdered sugar
1 t. vanilla


For the bars, combine butter and chocolate in saucepan, cool slightly and put into large mixing bowl.  Add sugar, flour, nuts, baking powder, vanilla and eggs; mix well.  Spread mixture into greased and floured 9x13 baking pan.  For Filling, combine cream cheese, sugar, flour, butter, egg and vanilla.  Beat until smooth and fluffy.  Stir in nuts.  Spread over chocolate mixture in pan.  Sprinkle chocolate chips over all.  Bake at 350 for 30 minutes or until toothpick inserted in middle comes out clean.  Remove from oven and sprinkle with marshmallows; return to oven and bake 2 minutes longer.  For Frosting, melt butter, chocolate, cream cheese and milk together.  Stir in powdered sugar and vanilla until smooth.  Immediately pour over marshmallows and swirl together.  Let cool and cut into 48 bars.  Store in Fridge.

Fresh Peach Dessert

Ripe Southern Peaches are absolutely my most favorite fruit.  We've probably eaten close to 100 this season.  They have been fabulous this year.  While most of the time we eat them just sliced up as a side dish, I had a recipe for a yummy dessert that I wanted to try.  We were not disappointed.

Fresh Peach Dessert.

Crust:
1 stick of butter, softened
1 1/2 c. flour
1/4 c. brown sugar
1/2 c. chopped pecans

Combine all with a pastry tool until coarse crumbs are made.  Pat into 9x13 baking dish and bake at 350 for 18-20 minutes.  Let cool.

Creamy layer:
1 8-oz. package of cream cheese, softened
1 3/4 c. powdered sugar
1 8-oz. container of Cool Whip

Place cream cheese in mixing bowl.  Beat with mixer until smooth.  Add in powdered sugar.  Continue beating until combined. Fold in Cool Whip.  Spead over cooled crust.

Top with 8 (or more) Ripe Peaches, cut up.  Serve immediately.

***Note***Since I knew we would not eat all of this at once, I did not cut up all the peaches at once.  I just added them each time we were eating it since I knew we would be eating this over 3-4 days.

Ice cream dessert

My aunt always made this in the summer when we were younger.  It's great for a night you are grilling burgers and having friends over.

1 stick of butter
1 c. brown sugar
2 c. flaked coconut
2 1/2 c. rice chex, finely crushed
1/2 gallon of vanilla ice cream, softened

Melt butter in sauce pan.  Add brown sugar until melted  Add coconut and crushed rice chex. Pour half the mixture into 8x8 dish.  Spread ice cream over crumbs. Top with remaining crumbs and cover. Freeze 24 hours before serving.  Cut into squares to serve.

Glazed Lemon Cake

1 Box Lemon Supreme Cake Mix
 Bake as directed on package, making 5 thin layers.  Use 8-inch round pans - 1 c. batter per layer.

Icing:
1 egg
2 T. cornstarch
1/2 c. sugar
1 c. boiling water
zest and juice of 1 lemon

Whisk together egg, cornstarch and sugar in a medium bowl.  Add 1 cup of boiling water and the zest and juice of 1 lemon.  Microwave icing for 1 minute and stir.  Continue microwaving and stirring until icing thickens, probaby 3-4 times.  Spread icing between each layer while icing is hot.  Top cake with remaining icing and allow it to run down the sides.

Mini peanut butter cheesecakes

1/2 package of peanut butter filled oreos
2 8-oz. pkgs of Lite Cream Cheese (NOT FAT FREE!!)
1 1/4 c. brown sugar
1 c. creamy peanut butter
1 t. vanilla
3 eggs

Chocolate Glaze

Garnish - chopped peanuts or reese's cups (optional)

Preheat oven to 325. Line Muffin Cups with 24 paper baking cups.

Place oreos in a food processor. Pulse until moist crumbs form. Press 1 T. of crumbs evenly in the bottom of each cup. Freeze until ready to fill.

Beat cream cheese until smooth. Add in sugar, peanut butter and vanilla. Beat until smooth. Add in eggs, one at a time, just until blended. Spoon about 2 1/2 T. of filling into each muffin cup. Bake for 20 minutes or until puffed. Cool completely.

While cheesecakes are cooling, prepare glaze.

Chocolate Glaze:

3 oz. semisweet baking chocolate
2 T. butter
2 T. light corn syrup
1/2 t. vanilla

Place all in microwave safe bowl. Cook at 30 second intervals until melted and smooth, stirring each time. Spread over cooled cheesecakes.

Ice Cream Dessert

I made a super quick and easy dessert to have on Christmas Eve Eve and Eve.

1 box of 12 ice cream sandwiches
1 8-oz. container of cool whip
Caramel Ice Cream Topping
Chocolate Ice Cream Topping

In 8x8 dish cover bottom with ice cream sandwiches. (I had to cut and manipulate some). Top with 1/2 cool whip and then squeeze caramel and chocolate to your liking. Repeat layers. Store in Freezer.

Lemon Delight Cookies

I love using cake mixes as bases for cookies. It's like a homemade cookie with little effort. These were good. I definitely recommend letting them cool on the cookie sheet before trying to move them. They also need to cool for awhile before trying to serve them. They are delicate, but firm up as they cool.


1 18-oz. package lemon cake mix
1 8-oz. tub of non-dairy whipped topping, thawed
2 eggs, beaten
Powdered sugar

Mix cake mix, topping, and eggs. Stir until well mixed. Drop by tablespoon onto cookie sheet. Bake at 350 for 10-12 minutes. Cool on baking sheet for a couple of minutes and then move to cookie rack. Once cooled, dust with powdered sugar.

Makes 3 dozen

Oatmeal Scotchies

1 1/2 c. flour
1 t. baking soda
1/2 t. salt
2 sticks of butter, soft
1/4 c. vegetable oil
3/4 c. packed brown sugar
1/3 c. sugar
1 egg
1 t. vanilla extract
3 c. oats
1 c. butterscotch chips


Preheat oven to 375. In small bowl, combine flour, baking soda and salt. In large bowl, cream together butter, vegetable oil and sugars until light and fluffy. Beat in egg and vanilla. Gradually add in the dry ingredients, beating just until incorporated. Stir in oats and butterscotch chips. Drop by tablespoon onto cookie sheet. Flatten each one slightly. Bake about 11 minutes. Makes about 4 dozen.

***I dipped mine in a mix of white chocolate chips and the remaining butterscotch chips.

Homemade Candy Bars

I'm not sure what to call these...the recipe calls them Twix Bars, but I don't think it's a good title.

How about I just share the recipe and you can call them what you want, but make them. They are yummy.

1 sleeve of Soda Crackers (ie Club)

1 c. graham cracker crumbs
1/2 c. sugar
3/4 c. brown sugar
1/3 c. milk
1/2 c. butter

2/3 c. peanut butter
1 c. chocolate chips

Place a layer of club crackers on 15x10 jelly roll pan. One sleeve should fill the entire pan.

In a saucepan, mix crumbs, sugars, milk and butter over medium heat. Bring mixture to a boil for 5 minutes stirring constantly. Immediately pour evenly over cracker layer and smooth evenly over crackers with a knife or spatula. Place in the fridge to slightly cool.

Meanwhile, mix peanut butter and chocolate chips in a microwave safe bowl. Microwave for 30 seconds and stir. Heat in intervals until just melted and combined. Pour over the the top of the caramel layer. Return to fridge to set. Once set, cut into 1 inch squares. Makes alot!

(Note: I am in the south. It is hot, really HOT. And humid. I can not make desserts like this and have them set up properly. They will not. If you live in a not so hot (and humid) climate. You can skip all the fridge parts and just allow the bars to cool and set at room temp.

Lemon Bars

Yummm....I don't make them as good as others but they are good in the summer.

Crust:
2 c. flour
1/2 c. powdered sugar
1 c. butter softened

Mix all and press into 9x13 pan. Bake at 350 for 20 minutes.

Filling:
4 eggs, beaten
2 c. sugar
1/3 c. lemon juice
1/4 c. flour
1/2 t. baking powder

Mix and pour over crust. Bake at 350 for 25 minutes. When done baking, sift powdered sugar on top.

Chocolate Chip Cheesecake

Our house is on the market and I've been cleaning up and cleaning out and found this favorite laying around. I haven't made it in awhile and one of the only cheesecakes I've ever attempted. It's easy and good!

Chocolate Chip Cheesecake

2 c. finely crushed oreo crumbs
1/4 c. melted butter
3 8-oz. packages of cream cheese, softened
1 14-oz. can of condensed milk
3 eggs
2 t. vanilla
1 c. mini chocolate chips
1 t. flour

Combine crumbs and melted butter. Press firmly on the bottom of 9-inch springform pan. In a large bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Beat in eggs and vanilla. Toss 1/2 c. of chocolate chips in flour. Stir into cream cheese mix. Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake at 350 for 55 minutes.

Blueberry Lemon Squares

These yummy bars are perfect for summer and for using fresh fruit!

From the Decatur Daily

For the crust:
1 c. butter, softened
1 c. powdered sugar
1 t. vanilla
2 c. flour

For the filling:
1/2 c. sugar
3 T. flour
lemon zest from 1 lemon
juice from 2 lemons
1/8 t. salt
3 eggs
2 c. blueberries

Heat oven to 400*

Spray 8x8 pan with cooking spray.
In a medium bowl, mix butter and powdered sugar together; add vanilla. Add flour and beat just until mix forms small crumbs. Press 2/3 of crumb mix into bottom of dish. Bake for 10 minutes. Remove from oven and reduce temp to 350*.

To make the filling, Mix sugar, flour, lemon zest and lemon juice and salt. Add eggs and whisk until smooth.

Spread blueberries evenly over the crust. Pour filling over blueberries. Sprinkle the reserved crumb mix evenly over the top. Bake 20-30 minutes until topping is done.
Cool completely and cut into squares.