Desserts

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desserts

Best-Ever Cinnamon Rolls

2 packages yeast
1/3 C. Oil
2- 1/2 Cups lukewarm water
1-1/2 tsp. salt
1 yellow cake mix
5-1/4 cups flour
1 cup flour
soft butter, sugar and cinnamon
3 eggs

Glaze:
1 pound powdered sugar
1/2 stick butter
1-1/2 tsp. vanilla
1/2 to 3/4 cup milk

In large bowl, dissolve yeast in warm water 3 minutes. Add cake mix, 1 cup of flour, eggs, oil and salt.
Beat well until bubbles appear.
Add 5- 1/4 cup flour slowly. Stir until soft dough forms. Kneed on well-floured Dough Board, about 5 minutes.

Place in a greased bowl; let rise until double in bulk.

Buster Bar Dessert

Fudge Sauce:--
1 1/3 C. Evaporated milk
2 C. Powdered sugar
6 oz. Chocolate chips
2 Tbsp. Margarine

Combine and cook 8 minutes or until thick. Allow to cool completely.
Crush 20 to 25 Oreos.
Melt 1/4 cup of margarine in a 9 x 13 dish.

Sprinkle cookie crumbs over margarine and pat down. Save a scant 1/4 cup cookie crumbs.

Cover cookie layer with 1/2 gallon of ice cream and freeze.

When fudge has cooled, pour over ice cream.
Sprinkle with at least 1 cup of Spanish peanuts.
Freeze.
Spread Cool Whip on top of peanuts and fudge.

Buster Bar Dessert

Fudge Sauce:--
1 1/3 C. Evaporated milk
2 C. Powdered sugar
6 oz. Chocolate chips
2 Tbsp. Margarine

Combine and cook 8 minutes or until thick. Allow to cool completely.
Crush 20 to 25 Oreos.
Melt 1/4 cup of margarine in a 9 x 13 dish.

Sprinkle cookie crumbs over margarine and pat down. Save a scant 1/4 cup cookie crumbs.

Cover cookie layer with 1/2 gallon of ice cream and freeze.

When fudge has cooled, pour over ice cream.
Sprinkle with at least 1 cup of Spanish peanuts.
Freeze.
Spread Cool Whip on top of peanuts and fudge.

Desssert Supreme

1 pkg. lady fingers
1 instant lemon pudding pie filling,prepared
1 can Thank You Blueberry Pie filling
1 carton Cool Whip

Oil pan and lay lady fingers in bottom and up sides.
Pour lemon pie filling over top.
Then another layer of lady fingers over top of lemon pie filling.
Pour blueberry pie filling over this layer.

Top with Cool Whip.

Pistachio Pudding Dessert

Crust:
1 stick butter
1 cup flour
1 cup chopped walnuts

Layer 1:
1 cup powdered sugar
1 (8oz) cream cheese
1 cup cool whip

Layer 2:
2 regular sized pkgs instant pistachio pudding mix
3 cups milk

Topping:
cool whip
chopped almonds

Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool.

Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.
Beat together pudding mix and milk until thick.

Spread on cream cheese layer and top with a layer of cool whip and chopped nuts.

Refrigerate

Layered Pudding Dessert

Crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Chocolate Chip Cookie Cheesecake

Ingredients:
3 (8-ounce) packages cream cheese, softened
3 eggs
6 ounce of sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)
Directions:
Preheat oven to 180 degrees C.
In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough.

Cream Puff Dessert

1/2 cup oleo or butter
1 cup water
1 cup flour
1/4 teaspoon salt
4 eggs
2 boxes vanilla instant pudding*
3 cups cold milk
1 8-ounce package cream cheese*, softened
1 carton whipped topping*
chocolate syrup

*Note: For reduced fat and sugar, use 2 boxes of sugar-free, fat-free instant pudding and 3 cups of skim milk,
use 1/3 less fat cream cheese (neufchatel) and fat-free whipped topping.

Bring oleo and water to a boil until oleo melted.
Remove from heat and immediately add flour and salt and stir vigorously, until mixture forms a ball.

Jell-O Pudding Salad

3 C. water
1 sm. box orange Jell-O
2 sm. box American tapioca pudding
2 pkg. Dream Whip (whipped)
1 can crushed pineapple, drained
1 can mandarin oranges, drained
Marshmallows, as much as you like
Walnuts, if desired

Cook to boiling: 3 cups water, orange Jell-O, tapioca pudding; cool.
Add: Dream Whip, pineapple, oranges, marshmallows and walnuts.
Mix altogether and chill.

Chocolate Lasagna

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 & 1/4 cups cold milk
1 & 1/2 cups mini chocolate chips

Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin.
When the Oreos have turned into fine crumbs, you are done.

Amish Bread Pudding

13 slices white bread, cut into quarters
1 1/2 cups orange juice
1/4 cup (1/2 stick) butter
1 cup sugar
2 eggs
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cinnamon

Preheat the oven to 325 degree F.

In a large bowl, combine the bread and orange juice and beat with an electric mixer until smooth.

In a medium-sized bowl, cream the butter and sugar until light and fluffy; add the remaining ingredients and mix until creamy.
Add to the bread mixture; mix well.

Apple Cranberry Crisp (Crockpot)

3 apples (Any kind - I personally like Gala)
1 cup cranberries
3/4 cup brown sugar
1/3 cup rolled oats (quick cooking)
1/4 tsp. salt
1 tsp. cinnamon
1/3 cup butter, softened

Peel, core and slice apples. Place apple slices and cranberries in crockpot
.
Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries.
Place 4 or 5 paper towels over the top of the crockpot, place an object (I use a wooden spoon) across the top of the crockpot and set lid on top.
This allows the steam to escape.
Turn crockpot on high and cook for about 2 hours.

Cherry Cobbler

1 16 oz can cherry pie filling, light
1 pkg cake mix for 1 layer cake, or sweet muffin mix
1 egg
3 Tblsp. evaporated milk
1/2 tsp. cinnamon
1/2 C. chopped nuts, optional

Put pie filling in lightly buttered 3 1/2-quart Crock Pot and cook on high for 30 minutes.
Mix together the remaining ingredients and spoon onto the hot pie filling.

Cover and cook for 2 to 3 hours on low.

You may also use a lightly greased souffle dish in a larger Crock Pot.

6 servings.

Cherry Crisp

1 can (21 oz) cherry pie filling
2/3 C. brown sugar
1/2 C. quick-cooking oats
1/2 C. flour
1 tsp. brown sugar
1/3 C. butter, softened

Lightly butter a 3 1/2-quart slow cooker/Crock Pot.
Place cherry pie filling in the slow cooker/Crock Pot.

Combine dry ingredients and mix well; cut in butter with a pastry cutter or fork.
Sprinkle crumbs over the cherry pie filling.

Cook for 5 hours on low

Cinnamon-Apple Bread Pudding (Crockpot)

2 tablespoons butter
2 apples, cored peeled, and chopped
3/4 C. brown sugar, divided
1 1/2 tsp. cinnamon, divided
2 large eggs
12 oz can evaporated milk
3/4 C. apple juice
2 1/2 C. French bread torn in 1/2 to 1- inch pieces

Melt butter in bottom of a 1 1/2 to 2- quart casserole or souffle dish which will fit in the slow cooker/Crock Pot.

Sprinkle with 2 tablespoons brown sugar and ½ teaspoon cinnamon. Add apples.
Whisk eggs, milk, and apple juice together; mix in remainder of brown sugar, 1 teaspoon cinnamon, and the bread pieces.

Caramel Apple Euphoria Dessert (Crockpot)

2 md Cooking apples
1/2 C. Apple juice
7 oz Caramel candy squares
1 tsp. Vanilla
1/8 tsp. Ground cardamom
1/2 tsp. Ground cinnamon
1/3 C. Cream-style peanut butter
7 slice Angel-food cake; or
1 qt Vanilla ice cream

Peel, core, and cut each apple into 18 wedges; set aside. Combine apple juice, unwrapped caramel candies, vanilla, cardamom and
cinnamon. Drop peanut butter 1 teaspoon at a time, over ingredients in crockpot. Stir.

Add apple wedges; cover and cook on LOW for 5hours. Stir thoroughly; cover and cook on LOW 1 additional hour.

Home-Style Bread Pudding

2 Eggs, slightly beaten
2 1/4 cups Milk
1 teaspoon Vanilla
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
2 cups 1-inch bread cubes
1/2 cup Brown sugar
1/2 cup Raisins or chopped dates

In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates.

Pour into 1 1/2-quart baking or souffle dish.
Place metal trivet (or aluminum foil shaped in a ring to keep the dish off the bottom of the pot) or rack in bottom
of slow cooker/Crock Pot.

Add 1/2 cup hot water. Set baking dish on trivet. Cover pot; cook on high for about 2 hours.

Apple - Coconut Crisp

4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine

In a casserole 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon.
Cover, cook on low 4-6 hours, until apples are tender.
Drizzle with the ice cream

Dirt Cake

1 lg. bag Oreo cookies
1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
2 lg. boxes of vanilla instant pudding
2 C, milk
1 (8 oz.) container Cool Whip
8 inch flower pot
Artificial flower (if you desire)
Crush in blender, or food processor, 1 large bag of Oreo cookies, set aside.
Cream together: 1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese

In large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk
according to package of pudding). Add cream cheese mixture and 8 ounces of Cool Whip.

Apple Cobbler

1/2 cup sugar
1/2 teaspoon cinnamon
4 cups thinly-sliced pared apples
1 cup sifted all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 well-beaten egg
1/2 cup evaporated milk
1/3 cup melted butter

Place apples in bottom of a greased 8 1/4 × 1 3/4-inch round baking dish. Sprinkle with a mixture of the sugar and cinnamon.

Mix dry ingredients together.
Combine egg, milk and butter. Add dry ingredients all at once, and mix until smooth. Pour over apples.

Banana Pudding Dessert

1 8 oz. pkg. cream cheese, softened
1 14 oz. can sweetened condensed milk
1 cup cold milk
1 package {3.4 oz.} instant vanilla pudding mix
1 8 oz. carton frozen whipped topping, thawed
52 vanilla wafer cookies
4 medium firm bananas, sliced

In a mixing bowl, beat cream cheese until smooth. Beat in condensed milk; set aside.

In another bowl, whisk milk and pudding mix; add to cream cheese mixture. Fold in whipped topping.

Place a third of the vanilla wafers in a 2 1/2 quart glass bowl.
Top with a third of the bananas and pudding mixture. Repeat layers twice.

4 Layer Lemon Delight

Layer 1:
1 cup flour
1 cube melted butter
1/2 cup chopped nuts

Flatten in a greased 9x13 pan and bake at 350 for 15 minutes. Cool.

Layer 2:
1 8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip

Cream together cream cheese and powdered sugar. Add cool whip. Spread over cooled crust.

Layer 3:
2 small packages of lemon instant pudding
3 cups milk
Beat together about 2 minutes and spoon over second layer.

Layer 4:
Put remainder of cool whip on top. Top with chopped nuts.

Chill at least 2 hours before serving.

Mint Ice Cream Sandwiches

1 (18.25 ounce) package chocolate cake mix
1 quart mint chocolate chip ice cream, softened

Preheat oven to 350 degrees F. Grease a cookie sheet.

Mix cake mix according to package directions, omitting the eggs.
Drop by large spoonfuls onto cookie sheet, mixture should be about the consistency of brownie batter.

Bake 15 minutes in the preheated oven, or until cookies spring back when touched lightly in center. Cool completely.

To assemble, put a scoop of softened ice cream in the center of a cookie.

Pumpkin Crisp

1 (15-oz.) can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1 (18.25-oz.) pkg. butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped cream, optional
Ground nutmeg, optional

Stir together first 5 ingredients. Pour into a lightly greased 9-by-13-inch baking dish.
Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans and drizzle with butter.

Bake at 350 degrees for 60 to 65 minutes, or until golden brown.

Cheesecake Dip:

1 block cream cheese,
1 tub marshmallow cream
2 tubs cool whip mixed together

Top with:
2 cans cherry pie filling....
Serve with graham cracker sticks.

Blueberry Buckle

3/4 C. sugar
1/4 C. butter
1 egg
1/2 C. milk
2 C. flour
1/2 tsp. salt
2 tsp. baking powder
2 C. fresh or canned blueberries, drained

Topping:
1/2 C. sugar
1/3 C. flour
1/2 tsp. cinnamon
1/4 C. butter, softened

Mix together sugar, butter and egg. Add milk. Stir in flour, salt and baking powder. Add blueberries and mix well.
Pour mixture into greased and floured 8 by 10-inch pan.

Bake at 375 degrees for 45 to 50 minutes.

Combine topping ingredients and sprinkle on top of baked cake. Return to oven for a few minutes to crisp.

Easter Lemonade Dessert

1 env. unflavored gelatin
1 (6 oz.) can frozen lemonade concentrate
1 (10") tube angel food cake
1/2 C. sugar
2 beaten eggs
Dash of salt
1/4 C. water
1 (14 1/2 oz.) can evaporated milk

Chill evaporated milk and whip. Mix gelatin, sugar and salt. Add eggs and water.
Cook and stir until gelatin dissolves, remove from heat. Stir in lemonade concentrate and chill until partially set. Fold in whipped milk.
Rub brown crumbs off cake and break into bite size pieces.
Cover bottom of 10" tube pan with thin layer of gelatin mixture. Loosely arrange 1/3 of cake pieces on top.

Strawberry Jello Salad

1 package Strawberry Jello
2 cups Boiling water
3 each Bananas -- mashed
1 can (lg) crushed pineapple
30 ounces Frozen strawberries -- undrain
1 package Sour cream -- large

Mix Jello and 2 cups boiling water and let cool. Add mashed bananas, pineapple, and undrained frozen strawberries.
Put half the mixture into 13" X 9" X 2" pan and chill 30-45 minutes.
Spread sour cream on top. Add remaining fruit & Jello mixture, chill, and cut into squares.

Serves 8

Baked Alaska

Line a loaf pan with plastic wrap.
Spread 1 pint softened vanilla ice cream in pan, freeze until hard, 1 hour.
Spread with 1 pint softened orange sherbet, freeze 1 more hour.
Top with a layer of pound cake slices, freeze 1 more hour.

Beat 4 egg whites and 1/2 tsp lemon juice until frothy, then beat in 1/3 cup sugar until stiff.

Invert ice cream loaf onto a baking sheet, remove plastic wrap and cover completely with meringue.

Bake at 500° until browned in spots, 3 min.

Makes 8 servings.

Country Apple Squares

2 cups all-purpose flour
1 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup butter or 1/2 cup margarine
1 cup walnuts , chopped
1 (8 ounce) package cream cheese , softened
2 tablespoons milk
1 egg , beaten
1/4 cup sugar
1/2 teaspoon vanilla
3 1/2 cups apples , peeled and chopped

Combine flour, brown sugar and cinnamon.
Cut in butter to resemble coarse crumbs.
Add walnuts.

Measure 2 cups crumb mixture and set aside.
Press remaining mixture into a greased 9" x 13" pan.
Beat cream cheese and milk until smooth.
Mix in egg, sugar, and vanilla.