Category: Desserts (Page 4 of 8)

Life is uncertain, eat dessert first!

Chocolate Peanut Butter Cream Pie

January 23, 2007 / Nicki / 0 Comments

Recipe Source: kraftfoods.com

Prep/Cooking Time: 3 hr 15 min

Ingredients:

3/4 cup hot fudge dessert topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup creamy peanut butter
1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions:

Spoon 1/2 cup of the fudge topping onto bottom of crust. Place in freezer 10 min.

Mix peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping.

Refrigerate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store leftover pie in refrigerator.

Easy Tiramisu for Two

January 23, 2007 / Nicki / 0 Comments

Recipe Source: kraftfoods.com

Prep/Cooking Time: 5 min

Ingredients:

12 NILLA Wafers, divided
2 Tbsp. hot water
1 tsp. MAXWELL HOUSE Instant Coffee
2 containers (4 oz. each) JELL-O Vanilla Pudding Snacks
1/4 cup thawed COOL WHIP Whipped Topping
1 tsp. cocoa powder

Directions:

Reserve 2 of the wafers; set aside. Coarsely crush remaining 10 wafers. Spoon crushed wafers into each of two dessert dishes.

Mix water and coffee; drizzle over crushed wafers.

Top each with contents of one pudding snack cup, 2 Tbsp. whipped topping, 1/2 tsp. cocoa powder and 1 reserved wafer. Serve immediately or cover and refrigerate until ready to serve.

Decadent Triple Layer Mud Pie

January 23, 2007 / Nicki / 0 Comments

Recipe Source: kraftfoods.com

Prep/Cooking Time: 3 hr 15 min

Ingredients:

3 squares BAKER’S Semi-Sweet Baking Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust (6 oz.)
1/2 cup chopped PLANTERS Pecans, toasted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions:

Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans in crust. Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping.

Refrigerate 3 hours. Store leftover pie in refrigerator.

Tips

Size-Wise – Savor a serving of this indulgent, special-occasion dessert that is perfect for a party. One pie makes enough for 10 servings.

How to Toast Nuts – Preheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.

Molten Chocolate Cakes

January 23, 2007 / Nicki / 0 Comments

Recipe Source: kraftfoods.com

Prep/Cooking Time: 30 min

Ingredients:

4 squares BAKER’S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

Directions:

Preheat oven to 425°F. Butter four (3/4-cup) custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.

Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

Makes 8 servings, one half molten cake each.

Tips

Size-Wise – Looking for the perfect dessert for a group of chocoholics? One serving of these indulgent molten cakes will hit the spot.

Make Ahead – Batter can be made a day ahead. Pour into prepared custard cups. Cover with plastic wrap. Refrigerate. Bake as directed.

Chocolate Cobbler

January 15, 2007 / Nicki / 0 Comments

Recipe Source: KRice1123 / allrecipes.com

Prep/Cooking Time: 45 Min

Ingredients:

6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8×8 inch baking dish while the oven preheats.

In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.

Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.

Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

Note:

If you double the ingredients, use a 9×13 inch baking dish. Also, the amounts listed in the steps will not scale. Refer to ingredient list when scaling. Ingredients are listed in the order used.

Apple Empanadas

January 13, 2007 / Nicki / 0 Comments

Recipe Source: cooks.com

Filling:

8 c. sliced apples
2 c. sugar
2 c. water
1 1/2 tsp. apples spice
3 tsp. cornstarch
2 tbsp. butter

Dough:

6 c. flour
2 tsp. salt
1 1/2 c. sugar
3 tsp. baking powder
2 tsp. apple pie spice
1 c. shortening
Warm water

Directions:

Filling: Bring all ingredients to boil for 45 minutes until apples are soft. Add cornstarch in 1/2 cup water to thicken. Add butter, cool before making empanadas.

Dough: Make dough like you would for flour tortillas. Let it stand for 10 minutes. Make balls, smaller than for tortillas, (smaller than a golf ball). Roll out to 4 inch diameter. Put filling in center, fold one side over. Press sides with fork to seal. Place on cookie sheet. Bake at 350 degrees until done.

Pineapple Empanadas

January 13, 2007 / Nicki / 0 Comments

Recipe Source: cooks.com

Ingredients:

6 c. flour
2 c. butter flavored Crisco
8 to 10 oz. Coke, at room temperature

(Filling)

1 (16 oz.) jar pineapple preserves
4 to 5 tbsp. cornstarch
1/2 c. sugar

Directions:

Bring filling ingredients to boil.

Mix flour and shortening together. Make sure shortening is well mixed. Add Coke, gradually mix well. Make dough into balls, according to the size of empanadas you want and press ball using tortilla press. Press around edges after filling has been added. Bake in ungreased cookie sheet at 350 degrees. Sugar the empanadas as soon as they are done.

Makes 4 dozen.

Sugar and Spice Muffins

December 23, 2006 / Nicki / 0 Comments

Recipe Source: Verona / allrecipes.com

Prep/Cooking Time: 35 Min

Ingredients:

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/3 cup vegetable oil
3/4 cup white sugar
1 egg
3/4 cup milk

3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.

In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.

While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

Peppermint Punch

December 23, 2006 / Nicki / 0 Comments

Recipe Source: Christi R / allrecipes.com

Prep/Cooking Time: 5 Min

Ingredients:

1 quart peppermint ice cream
1 cup cold milk
2 liters ginger ale, chilled

Directions:

Place ice cream in a punch bowl, and allow to soften slightly. Blend in milk and ginger ale. Stir until frothy. Serve at once, or keep chilled until ready to serve.

Classic Bran Muffins

December 21, 2006 / Nicki / 0 Comments

Recipe Source: Janet Kalman Villada / allrecipes.com

Prep/Cooking Time: Prep:20 Min / Cook:20 Min

Ingredients:

1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins

Directions:

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

Mix together wheat bran and buttermilk; let stand for 10 minutes.

Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt.

Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Category: Desserts (Page 4 of 8)

Chocolate Peanut Butter Cream Pie

Easy Tiramisu for Two

Decadent Triple Layer Mud Pie

Molten Chocolate Cakes

Chocolate Cobbler

Apple Empanadas

Pineapple Empanadas

Sugar and Spice Muffins

Peppermint Punch

Classic Bran Muffins

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