In a small bowl, beat the eggs thoroughly. To a large pot over medium heat, add the rice, eggs, milk, sugar, salt, cinnamon, and raisins. Stir consistently until eggs are fully cooked and mixture begins to thicken. Remove from heat and add vanilla. Stir to incorporate and enjoy!
Preheat the oven to 350F. In a small bowl, combine cinnamon and sugar. Place the apple slices in a 9×13 pan and sprinkle cinnamon sugar mixture on top, tossing to coat. In a medium bowl, combine the remaining ingredients and mix to form a crumble. Sprinkle the crumble over the apples and bake for 30-40 minutes at 350F.
In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder together and whisk until the butter melts. Bring to a boil, then stop whisking and allow to boil for 1 minute. Remove from heat and stir in the peanut butter and vanilla extract until completely combined. Add the oats and salt and mix to coat thoroughly. Allow to sit for 5 minutes.
While the chocolate oat mixture sits, line two baking sheets with parchment paper. Using a spoon, drop approximately a Tablespoon of the mixture onto the lined baking sheets and repeat until all the mixture is distributed. Refrigerate the cookies for 30-60 minutes until set. Remove from the refrigerator and enjoy!
In a ziploc bag or lidded container, combine the blackberries with the cornstarch and 3/4 cup of sugar. Seal and allow to sit for 2 hours. Once the 2 hours has elapsed, preheat the oven to 350F.
In 9×9 glass pans, roll out the pie crusts and push gently into the corners and edges to fully cover. Pour half of the blackberry mixture into each. In a mixing bowl, combine the remaining 1 cup of sugar with the oatmeal and flour to create a crumble topping. Spread half onto each pan of blackberries and cover completely with a thin layer of butter. Bake at 350F for 30-35 minutes.
Preheat the oven to 400F. Coat both sides of each slice of bacon with the brown sugar. Place the coated bacon onto a cooling rack that has been sprayed with nonstick cooking spray. Place the cooling rack over an aluminum foil-lined baking sheet.
Bake for about 15-20 minutes, until they the strips of bacon look caramelized and firm. Watch them carefully to make sure they do not burn. Let the bacon cool slightly so that it is no longer sticky and remove it from the cooling rack. Place on a piece of parchment paper and allow them to continue to cool.
In a large bowl, whip the cream with a whisk (a hand mixer or KitchenAid will help immensely), until it forms firm peaks. Gently whisk the sweetened condensed milk, vanilla extract, and maple extract into the whipped cream until it is completely combined. Pour the mixture into a large casserole or baking dish.
Drizzle the caramel topping over the top of the ice cream mixture and swirl to desired pattern. Chop the candied bacon and sprinkle over the top of the ice cream. Freeze for about 6 hours until nice and firm. Can be kept frozen in a lidded plastic container for up to 3 months.
Preheat oven to 350F. To make the crust, add the Oreo cookies to your food processor and pulse until broken into small pieces. Pour in the melted butter and pulse until fully combined. Transfer the mixture to a 8-9″ springform pan and spread with your fingers/palms until evenly coating the bottom and about halfway up the sides. You can use a glass to press it down more evenly. Bake for 10 minutes at 350F. Remove from oven and set aside. Reduce oven temperature to 325F.
To make the cheesecake filling, microwave the milk for about 30 seconds on high, or until hot and bubbling. Place the chocolate chips in a glass bowl then pour the hot milk over them. Stir to mix and then microwave in a few 20 second intervals as needed, stirring in between, until almost all of the chocolate is melted. Cover and set aside.
Add room temperature cream cheese to stand mixer fitted with a paddle attachment and mix at medium speed.
Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape the bowl down with a spatula and mix until completely homogenous. Add the sour cream and vanilla extract, mixing well. Add the eggs, continuing to mix. Sprinkle in the flour while mixing, then scrape the bowl down with a spatula and mix until completely smooth. Pour in the melted chocolate mixture and mix on low until combined, scraping the bowl to make sure everything is fully combined.
Pour the batter into the prepared Oreo crust. The batter will not rise much at all, so you can fill it up almost to the top. Place springform pan into the oven along with another pan of water on the rack below (this works as a water bath to provide the moisture needed to bake the cheesecake evenly).
Bake at 325F for 20 minutes then reduce temperature to 300F and bake another 30 minutes. The cake’s edge is should be set, but the center is still wobbly. Turn the oven off, but leave the door closed and allow cake to rest for an additional hour in the oven. Remove from the oven and cool to room temperature. Then cover with a plate or foil and chill in the refrigerator overnight.
To make the ganache, microwave the heavy cream for about 30 seconds on high, or until hot and bubbling. Place the chocolate chips in a glass bowl then pour the hot cream over them. Stir to mix and then microwave in a few 20 second intervals as needed, stirring in between, until almost all of the chocolate is melted. Spread the ganache onto the cake, avoiding the edges, and return to refrigerator to chill while you make the chocolate whipped cream.
To make the chocolate whipped cream, add the cold heavy whipping cream, vanilla extract, and powdered sugar to the bowl of your stand mixer. Sift in the cocoa powder then mix with a whisk attachment until peaks begin to form. Transfer the whipped cream to a piping bag fitted with a star attachment and pipe onto the cake’s edge using small circular motions. Serve, wiping off the knife between each cut, and enjoy!
Preheat the oven to 375F.
In a large bowl, combine the softened cream cheese with sugar until smooth. Add the eggs and Greek yogurt and continue to mix. Add the flour, vanilla, and rose water and mix thoroughly. Set aside.
Add the walnuts and pistachios to a pan and dry roast on medium heat (about 3 minutes). Remove from the heat, and allow to cool. Transfer nuts to a food processor, and pulse until chopped finely (do not turn into a powder).
Lightly grease an 8-10″ springform pan with butter. Place one sheet of phyllo in the pan. Add another one on top (rotating 90 degrees so the excess covers all the sides). Brush liberally with the melted butter. Sprinkle a fourth of the chopped nuts evenly on top. Repeat the process of adding the 2 sheets of phyllo, melted butter, and roasted nuts 3 more times. Cover the final layer of nuts with the remaining 2 sheets of phyllo. Pour the cheesecake filling into this prepared crust. Trim the overhanging pastry sheets with a pair of scissors, just along the top edge of the springform pan. This should leave about 1″- 2″ of the crust above the filling.
Bake in the preheated oven for 75 minutes at 375F, or until the cake is golden and has the slightest of the wobble n the center. Turn off the oven and leave the cake inside for 20 minutes with the oven door slightly ajar.
While the cheesecake is sitting in the oven, prepare the syrup by boiling the water with the sugar, cinnamon stick, lemon juice, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes until the syrup has thickened. Take out the cinnamon stick and let the syrup cool a little. Add the rose water.
Take your cheesecake out of the oven, place on a large pan (like a jellyroll pan), and very carefully remove the ring from the cake tin. Pour or ladle the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it (it’s okay if some gets on the cheesecake).
Let the cheesecake sit at room temperature for 2 -3 hours for the syrup to get soaked in, then refrigerate it overnight. Garnish with more chopped pistachios.
Preheat the oven to 350F. Combine cake mix, oil, and eggs together in a large bowl. Form dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet.
Bake 6-10 minutes, to desired softness. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Preheat oven to 325F. Line a baking sheet with parchment paper. In a large bowl with an electric mixer, beat together butter and 2/3 cup of sugar until combined. Add in flour and vanilla and blend well.
Roll the dough into 1-inch balls. Gently roll the balls in the remaining 3 tablespoons of sugar until lightly coated. Set on the baking sheet 2 inches apart. With the bottom of a measuring cup or glass, press down on the ball of dough to flatten. If using sprinkles or nonpareils, sprinkle over flattened cookie dough and lightly press down so they stick.
Bake for 14-16 minutes or until just slightly golden around the edges and on the bottom. Remove from the oven and let rest on the baking sheets for at least 10-15 minutes to finish baking. Transfer to a cooling rack to cool completely.
Enjoy!
Preheat the oven to 350F. In a large bowl, combine the cake mix, mandarin oranges (liquid included), eggs, and vegetable oil. Grease a 9×13 pan with cooking spray and pour in the cake mixture. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
In a large bowl, combine the cool whip, pineapple (liquid included), and pudding mix. Spread over the cooled cake and serve! Garnish with orange slices if desired.
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In a large pot over medium heat, combine coconut milk and water. Bring to a simmer, and add the rice and corn (if using canned corn, wait until later to add). Reduce the heat to low and let the mixture cook for approximately 12-15 minutes, stirring often to prevent the rice from sticking. Add the sugar and 1 cup of the coconut cream, stirring until the sugar dissolves (if using canned corn, add it now). Cook for an additional 8-10 minutes until the rice is cooked through. The mixture may thicken more as it cools. Serve with a drizzle of the remaining coconut cream and enjoy! Delicious warm or cold.
*With minor variation, this dish is referred to as Ginataang Mais in the Philippines, Chè bắp in Southern Vietnam, and Chè Ngô in Northern Vietnam.
Preheat oven to 350F. Spread out apple slices in an ungreased 9×13 pan. Sprinkle generously with cinnamon sugar. In a bowl, mix remaining ingredients. Place evenly on top of apples. Bake at 350F for 30-40 minutes. Great with vanilla ice cream!
* Mix a ratio of 1 part cinnamon, 4 parts sugar.
Preheat the oven to 325F. Combine ingredients for cheese mixture and set aside. Spray a standard-size muffin tin with vegetable oil. Fill each hole with 2 tablespoons of the cheese mixture. Fill a 9×13 pan halfway with water and place on the bottom rack of the oven. Place the muffin tin with the cheese mixture on the rack above (middle of the oven). Bake for 25-30 minutes. Check the cheese “cakes” to see if they’ve firmed up. They should no longer pour, but will be soft. If still too loose, bake 5 min more until more solid. When done, remove from oven and place in the refrigerator immediately. Allow to cool for 15-20 minutes.
Combine all the ingredients for the milk mixture in a large saucepan. Heat on the lowest setting until just until warm. Do not boil or simmer. Pour into a 9×9 pan and add the cheese “cakes”. Soak the cheese “cakes” in the milk mixture overnight. Garnish with crushed pistachios.
Makes 24 cheese “cakes”.
Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.
Add coffee to a shallow bowl. Dip the lady fingers in the coffee (just a quick dip on each side) and lay them in a single layer on the bottom of an 8×8” or similar size pan. Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top. Using a fine mesh strainer, dust cocoa powder generously over the top. Refrigerate for at least 3-4 hours or up to overnight before serving.
*espresso/coffee can be substituted with a strong mix of cocoa powder and water.
Preheat oven to 350F.
Pour cans of pie filling into a 9×13 pan. Sprinkle cake mix over top, covering any holes. Slice butter into pats and set, evenly spaced, on top of cake mix. Bake in oven at 350F for 30-45 minutes or until butter is melted and cake mix topping is turning a golden brown. Serve with vanilla ice cream or whipped topping.
*Any fruit-based pie filling should work. Peach works really well, as does cherry, though substituting a 15oz can of crushed pineapple (drained) for one of the cans of cherry pie filling helps cut the tartness.
Preheat oven to 350F.
Cut peaches in half. Set, cut side up, on a baking sheet and bake in 350F oven for 30 minutes. Sprinkle with brown sugar and cinnamon. Bake for additional 5 minutes. Serve with ice cream.
Beat butter and sugar until creamy. Add egg yolks and mix. Add vanilla, apple juice and lemon zest. Mix well and set aside.
In a separate bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Add to the butter mixture and work together with your hands until all is combined and the dough is soft. Do not add any extra flour. If dough appears crumbly, add a few drops of milk. Cover and chill for 2 hours.
Preheat oven to 325F. Line baking sheets with parchment paper.
Work with half of the dough at a time (keep the other half refrigerated). On a floured work surface, roll out dough to a 1/4-inch thickness. Cut into 2-inch rounds and transfer to prepared baking sheets. Repeat rolling/cutting with 2nd half of chilled dough. Bake at 325F for 12-15 minutes or until done. The cookies should be dry but not brown.
When cookies are cool, match them up into pairs of like-sizes. Spread about a tablespoon of dulce de leche onto the flat side of one cookie in each pair. Place its partner on top (flat side down) and gently press so that the dulce de leche comes to the edges. Roll edges in coconut and place on a cooling rack to set. When ready to serve, sift a light layer of powdered sugar over the tops of the cookies.
Cut along length of croissant to open like for a sandwich. Add a scoop of vanilla ice cream. Fold “lid” of croissant over ice cream and top with desired amount of hot fudge.
Preheat the oven to 350F. Grease a Bundt pan.
For the brownie layer, melt the chocolate with butter in the microwave in 10-15 second increments, stirring between each until smooth. In a bowl, beat 3 eggs with sugar, and add to the chocolate/butter mixture. Gradually add the sifted flour, baking powder, and cocoa powder, mixing thoroughly. Pour into the Bundt pan (don’t worry about the order – the brownie will float to the top as it cooks).
In a separate bowl, beat the milk, remaining 4 eggs, cream cheese, and condensed milk. Pour this mixture into the Bundt pan on top of the brownie layer, and cover with aluminum foil.
Place on a middle rack in the oven. On the rack below, place a pan or dish with water (this will help the brownie and flan cook evenly. Bake at 350F for 90 minutes.
Remove from oven and allow to cool. Place in the fridge for at least 3 hours. Flip pan upside down onto a plate to unmold and serve cold.
Preheat oven to 350F.
Mix melted butter and cocoa with whisk. Stir in flour, white sugar, eggs, honey, baking powder and salt. Grease rectangular metal cake pan, line with parchment paper and grease again. Spread batter in prepared pan. Bake at 350F for about 25 minutes. Let cool.
Mix butter, corn syrup and salt with hand mixer. Add powdered sugar and mix thoroughly. Mix in milk slowly until consistency is a little thinner than normal frosting. Add mint extract and food coloring, and mix. Spread mint icing on brownies. Chill in freezer for 10-15 minutes to set icing.
Mix butter and cocoa with hand mixer. Add milk and vanilla extract. Add powdered sugar slowly and mix on low. Add more milk as needed to reach desired consistency. Spread chocolate frosting on iced brownies. Cut and serve.
Preheat oven to 350F and line a cookie sheet with parchment paper.
Using an electric mixer, cream the butter and shortening for about 2 minutes, until fully mixed. Add sugars and mix until well combined. Add the eggs, vanilla, and milk, mixing thoroughly.
In a separate bowl, whisk together flour, pudding mix, baking soda and salt. Pour into wet ingredients and mix until flour is completely incorporated. Stir in mini chocolate chips and half the bag of mini M&M’s. Place the other half of the M&Ms into a shallow bowl.
Scoop dough using a medium cookie scoop. Press the ball of dough into the bowl of mini M&M’s, so that the candies coat the top part of the cookie dough ball. Place dough balls about 1.5-2″ inches apart on the baking sheet.
Bake for 11-12 minutes or until cookies just barely begin to lightly brown on the sides. Let cool on the cookie sheet for 10 minutes before transferring to cooling rack.
Preheat oven to 425F.
In a medium saucepan, melt butter over medium heat. Whisk in flour, then simmer for 1 minute, whisking constantly. Whisk in water and sugar. Bring to a boil, then reduce heat and continue simmering 3 minutes, whisking frequently. Remove from heat.
Thinly slice the apples and place them in a large bowl. Sprinkle the top with the cinnamon and toss to combine. Pour the sauce over the apples and stir to coat.
Place one pie crust in a 9″ pie plate. Add apple mixture, mounding slightly in the center. Unroll second crust and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top. In a small bowl, beat together egg and 1 tablespoon of water and brush the top of the pie crust lattice with the egg mixture.
Bake at 425F for 15 minutes. Reduce the heat to 350F and continue baking another 45 minutes or until apples are soft and filling is bubbling. Rest at room temperature for 1 hour before serving.
Soak rice in water for 20-30 minutes and then rinse in a strainer.
In a large saucepan, bring rice, water, and 1/4 teaspoon of salt to a boil. Reduce heat to low and simmer, covered, for 45 minutes (rice will be cooked but still wet). Stir in sugar, 1/4 teaspoon of salt, and 1 1/2 cups coconut milk and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Drizzle remaining coconut milk over pudding.
Rice pudding keeps, covered and chilled, 5 days.
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a large bowl, beat the butter and sugars on high speed for 3-5 minutes. Add eggs and vanilla and beat until thoroughly mixed, about 1 minute. Mix in flour, baking soda, and salt. Stir in chocolate chips.
Measure 1/3 cup of dough and form into a ball. Place the dough balls on the prepared cookie sheets 2 inches apart (6 cookies per sheet). Bake for about 10 minutes, or until cookies are just golden. Do not over-bake. Let sit on cookie sheet for 10 minutes before moving to a wire rack to cool completely. Repeat as necessary until all cookies are baked.
Preheat the oven to 425F. Remove the pie crust from the refrigerator and allow to sit at room temperature for 10 minutes before unrolling. Press pie crust into 9-inch pie plate and flute the edges with your thumb.
In a mixing bowl, combine the sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add the eggs and whisk until blended. Add pumpkin and evaporated milk until combined. Pour into pie crust.
Bake in a 425F oven for 15 minutes. Cover the pie crust edges with foil or a pie shield and lower temperature to 350F. Bake for an additional 40-45 minutes, until you can insert a toothpick and it comes out clean.
Remove from oven and cool. Refrigerate until ready to serve.
*Spices can be substituted with 1 tablespoon pumpkin pie spice mix.
Preheat the oven to 350F and position the oven rack in the bottom 1/3 of the oven. Take the pie dough out of the fridge and let sit at room temperature for about 10 minutes. Transfer the pie dough to the pie plate. Place the pie plate and crust in the fridge as you make the filling.
Add the corn syrup, brown sugar and butter to a medium saucepan over low heat. Melt together until the sugar is no longer grainy and the butter is melted, stirring occasionally. Remove the pan from the heat and whisk in the vanilla extract and cinnamon.
In a separate bowl whisk the eggs until frothy. Whisk 1 tablespoon of the brown sugar mixture into the eggs. Quickly, so the eggs don’t scramble, whisk the rest of the warm brown sugar mixture into the eggs.
Take the pie crust out of the fridge and place the pecans in the pie shell, then pour the filling mixture into the crust (the pecans will float to the top). Fold over and crimp any excess crust. Cover the edges of the crust with a pie shield or foil to prevent it from burning.
Bake in the preheated oven for 50-60 minutes, then remove from the oven and let sit at room temperature for at least 4 hours before serving. Refrigerate any leftovers.
Evenly spread sugar cookie dough over a large, round pizza pan (16″ diameter, no holes), leaving about an inch between the edge of the dough and the pan. Bake according to recipe/package instructions, until golden brown and cooked through. Remove from oven and allow to cool completely.
In a large bowl, combine cream cheese, Cool Whip, powdered sugar, and vanilla. Mix until thoroughly combined and smooth. Spread evenly over cooled cookie base. Any leftover can be used as a delicious fruit dip.
Arrange any combination of fruit on the cream cheese mixture. Apples and bananas are not recommended, as they tend to brown over time. Enjoy!
Pre-heat oven to 350°F. Combine pumpkin, sugar, vegetable oil, vanilla, baking soda, milk, and egg in a large bowl. Mix until smooth.
In a separate bowl, stir together flour, baking powder, cinnamon, pumpkin spice and salt. Add dry mixture to the wet mixture and mix until just combined. Stir in chocolate chips.
Line a baking sheet with parchment paper or a baking mat. Place spoonfuls of cookie dough about 2 inches apart. Bake for 10-11 minutes. Allow to cool on the pan for a couple minutes before transferring to a cooling rack.
Preheat oven to 350F. Unroll and spread 1 can of crescent rolls on the bottom of an un-greased 9×13 pan. Press and pinch the seams together.
In a bowl, combine cream cheese, 1 cup sugar, and vanilla. Spread the mixture evenly over crescent roll base. Unroll the remaining can of crescent rolls on parchment paper. Press and pinch the seams together and carefully transfer on top of cream cheese mixture.
In a small bowl, mix 4 tablespoons of sugar with cinnamon. Spread melted butter over top of crescent dough and sprinkle with cinnamon-sugar mixture. Bake at 350F for 20-30 minutes.
Preheat oven to 350ºF. In a bowl, mix all cake ingredients together until thoroughly combined. Pour into a greased 9×13 pan and bake for 25 minutes. Remove from oven and cool completely in the refrigerator for 1-2 hours.
In a bowl, mix pistachio pudding and cold milk together to form a pudding. Fold in cool whip until thoroughly integrated. Spread over cake and enjoy!
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Wash the rice under running cold water till water runs clear. Soak in water for 20-30 minutes. While the rice is soaking, chop the nuts and set aside. After soaking time, discard the water.
Heat milk on medium in a large sauce pan. Let the milk come to a boil, then add the rice. Stir well and let simmer on low-medium heat for 20-25 minutes or until the rice is tender and cooked. Stir every five minutes and make sure that rice or milk is not sticking to the pan. Check by pinching the rice grain, it should mash very easily.
Add sugar and cardamom powder and stir well. Add saffron strands and chopped cashews, almonds, and raisins. Mix well. Let simmer for 6-7 minutes to thicken. When a spoonful is poured back into the pan, rice and milk should fall together in the same flow. Remove from heat and chill 2-3 hours before serving. Top with almond slivers.
**Have leftover cooked basmati rice? You can add the other ingredients and make this quickly on the stove or in the microwave. It’s generally better made with uncooked rice, though.
2 boxes Duncan Hines Triple Chocolate cake mix
1-2 cans sweetened condensed milk
Chocolate ganache
Caramel sundae syrup
chopped walnuts
mini chocolate chips
In 3 round cake pans, bake chocolate cake as directed on box. Cool and even out tops to allow for layering. In a saucepan, heat sweetened condensed milk until it browns (making dulce de leche). Stack round cakes with dulce de leche between layers. Cover with chocolate ganache (you may want to cut a cake-sized circle out of wax paper and set it around cake to prevent ganache from spilling onto pan or cake plate). Top with walnuts and chocolate chips. Drizzle caramel syrup.
[crust]
2.5 c graham cracker crumbs (2 sleeves graham crackers, blended until fine)
2 T sugar
1/2 c butter, melted
[cheesecake]
4 8oz pkgs cream cheese
1.5 c sugar
3 T flour
5 eggs
1 c sour cream
1 T vanilla
1 T lemon juice
Preheat oven to 325 degrees. Combine graham cracker crumbs and sugar. Stir in melted butter until moistened. Pour the mixture into a 9-inch spring-form pan. Press the crumbs into the bottom and 1 inch up the sides of the pan. Bake for about 10 minutes. Remove and cool to room temperature.
To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy. On medium low, add eggs one at a time, mixing well with each addition. On low, add sour cream, lemon juice and vanilla just until combined. Bake for about 1 hour and 15 minutes at 325. Remove from the oven, let cool, and chill in the refrigerator overnight.
OPTIONAL: Top with cherry pie filling, raspberry jelly (heated to spreadable consistency), and/or whipped topping.
CHEESECAKE BAKING TIPS:
It’s very common for cheesecakes to crack while baking. Here are a few tips that will generally prevent cracks (at least the major ones).
Credit to Bakerella for original recipe.
Melt butter in large saucepan. Add sugar, corn syrup and water. Cook to hard crack stage (300 degrees), stirring occasionally. Remove from heat; quickly stir in vanilla and ¾ cup chopped almonds. Pour mixture into a lightly buttered 9 x 13 x 2 inch baking pan or onto a large piece of heavy aluminum foil, lightly buttered. Cool 5 minutes. Place chocolate candy bars on warm toffee. When chocolate melts, spread evenly over toffee and sprinkle with remaining chopped almonds. Cool; breaking into pieces and store in a tightly covered container. Yield 1 ½ pounds.
3 eggs
2/3 cup pumpkin
1 cup sugar
1 teaspoon baking soda
½ teaspoon cinnamon
¾ cup flour
1 cup chopped nuts
Combine all ingredients except nuts. Line 10 x 15 inch cookie sheet with waxed paper and spray with cooking spray. Pour mixture onto sheet. Sprinkle nuts over top. Bake at 375 degrees for 15 minutes.
Cream the butter, cream cheese and powdered sugar together. Mix pudding together with the milk, add the Cool Whip to pudding mixture. Blend in with cream cheese mixture. Crumble Oreos in a blender (leave the cream in). In a large container or plastic cups, alternate cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummy worms (feel free to add a few in the layers).
1 pkg of cake mix (any flavor)
1 large egg
¼ cup of oil
¼ cup of water
Preheat oven to 350. Combine cake mix, egg, oil, and water. Beat until well blended. Add nuts, chocolate chips, etc. if desired. Drop by teaspoon about 1 inch apart onto greased cookie sheet. Bake for 15 minutes or until done.
Makes approx. 4 dozen cookies
2 ½ cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
1 cup shortening
¾ cup white sugar
¾ cup brown sugar
2 eggs
2 teaspoons vanilla
6 ounce package of semi-sweet chocolate chips
Preheat oven to 375 degrees. Sift together 2 ½ cups sifted flour, 1 teaspoon baking powder, 1 teaspoon salt. Set aside. Combine 1 cup shortening, ¾ cup white sugar, ¾ cup brown sugar. Add 2 eggs and 2 teaspoons vanilla. Beat till creamy. Add dry ingredients. Stir in 6 ounce package of semi-sweet chocolate chips. Put on greased cookie sheet. Bake at 375 degrees for 10-12 minutes.
1 8oz pkg cream cheese, softened
2 c milk, divided
1 pkg vanilla instant pudding
1 8oz container Cool Whip, thawed
1 20oz can crushed pineapple, undrained
1 12oz pkg frozen raspberries without syrup, thawed
1 8.5oz pkg angel food cake, cut into ¾-inch cubes
Beat cream cheese in large bowl with electric mixer on low speed until smooth. Gradually add ½ cup of the milk, mixing until well blended. Add remaining 1-1/2 cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping. In a separate bowl, mix pineapple and raspberries. Arrange 1/3 of the cake cubes in 3-quart serving bowl; cover with layers of 1/3 each of the fruit and pudding mixtures. Repeat all layers 2 more times. Refrigerate until ready to serve.
Makes 12 ¾-cup servings.
Cut cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly. Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Layer half the cake cubes in bottom of a 2-quart glass serving bowl or 2-quart round baking dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hours before serving. Top with remaining ½ cup whipped topping and reserved berries just before serving.
Makes 16 servings, ½ cup each
1 box yellow cake mix
1 lg. can mandarin oranges
1 lg. can crushed pineapple
1 lg. package vanilla instant pudding (made as directed and cooled)
1 12oz container of Cool Whip
Make cake mix as directed but add un-drained can of mandarin oranges. Bake for 30 minutes at 350°. Cake must be completely cooled before adding topping. Drain can of crushed pineapple and mix with the pudding and the Cool Whip. Place cooled cake in a container that has a cover and spread topping on top and down sides and decorate as you wish (pineapple slices and cherries work well). Place cake in refrigerator and cool overnight for best results.
2/3 c butter
2 c quick oats
1 c granulated sugar
2/3 c all-purpose flour
1-3/4 c milk chocolate morsels
¼ c dark corn syrup
¼ c milk
1 t vanilla extract
¼ t salt
Preheat oven to 375°. Line cookie sheets with foil. Melt butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt; mix well. Drop by level-teaspoon, about 3 inches apart, onto prepared cookie sheets. Spread thinly with rubber spatula. Bake for 9-11 minutes or until golden brown. Cool completely on cookie sheets and wire racks. Peel foil from cookies. Microwave morsels in medium, uncovered microwave-safe bowl on medium-high (70%) power for one minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half of the cookies. Top with remaining cookies.
Makes about 2 dozen sandwich cookies
*The cookies are should turn out flat, and bumpy with a few holes. They should harden once they’re cooled. They can be frozen to prevent chocolate from leaking through holes.
1 c shortening
2 egg yolks
3 T milk
½ c granulated sugar
½ c brown sugar
2 t vanilla
2 t cream of tartar
½ t salt
1 t baking soda
2 2/3 c all-purpose flour
Raspberry fruit preserves
Cream shortening and sugars. Beat in yolks, milk and vanilla. Sift together dry ingredients; add to creamed mixture. Chill for 1 hour. On well floured surface roll half the dough to 1/8″ thick ; cut with 2″ circular cutter for the bottom. Place 1/2 teaspoon preserves on each cookie. Seal by placing a second cookie cut (with hole in the center) on top and sealing the edges. Bake on ungreased cookie sheet at 350° for 10-12 minutes.
Beat margarine, sugar, egg, milk and vanilla together until fluffy. Sift dry ingredients and add to egg mixture. Chill dough thoroughly (at least 2 hours). Roll out dough on a lightly floured surface. Using a cookie cutter, cut out shapes and sprinkle with sugar. Bake at 375° for 8 minutes. Cool and store in a tightly covered container.
Makes 4 dozen.
Blend peanut butter, oil, sugars, eggs and vanilla. Sift flour, soda and salt. Blend mixtures together. Form into 1-inch balls. Place 2 inches apart on ungreased cookie sheet and flatten with a fork in a criss-cross pattern. Bake 7-12 minutes at 350°. Let stand in pan until slightly cool.
18-24 Rhodes frozen dinner rolls
½ c margarine/butter
½ c pecans, chopped (cookie pieces)
1 c brown sugar
½ pkg butterscotch pudding (cook & serve, NOT instant)
Spray bundt pan with non-stick cooking spray. Coat pan with pecans as evenly as possible. Place frozen rolls evenly around pan. Sprinkle pudding mix over top. In a small saucepan, melt margarine/butter. Stir in brown sugar until completely dissolved. Pour mixture over rolls in bundt pan. Cover with cling wrap and let set overnight to rise. In the morning, bake at 350° for 30-40 minutes. Invert immediately onto a plate and serve.
3 ½ c flour
1 t baking powder
1 ½ c (3 sticks) butter, softened
1 c sugar
2 pkgs strawberry Jello
1 egg
1 t vanilla
Preheat oven to 400°. Mix flour and baking powder and set aside. Beat butter in large bowl with electric mixer until creamy. Gradually add sugar and 1 package of the jell-o. Beat until light and fluffy. Add egg and vanilla; mix well. Gradually add flour and beat well. Shape into 1 inch balls. Place cookies 2 inches apart on ungreased cookie sheet. Flatten with bottom of clean glass. Sprinkle lightly with remaining box of jello. Bake 8-10 minutes until edges are light brown. Cool on wire racks.
Makes 60 cookies.
1 ½ c flour
1 ¼ c sugar
2 t baking powder
2 t cinnamon
1 t soda
½ t ginger
3 eggs
1 15oz can pumpkin
¾ c melted butter (no margarine)
¾ c chopped dried cranberries
[Brown Butter Frosting]
½ c butter
4 c powdered sugar
1 t vanilla
4-6 t milk
Combine first 6 ingredients. Whisk eggs, pumpkin and butter in another bowl. Stir into dry ingredients. Stir in cranberries. Spread in baking pan (15 x 10 x 1 in). Bake at 350° for 20-25 minutes. Cool.
For frosting: Heat butter in saucepan until golden brown. Remove and cool 5 minutes. Stir in powdered sugar, vanilla and enough milk until spreading consistency. Spread over bars. Cut into 48 pieces.
Buttermilk Pastry for One-Crust Pie
1 ½ qt strawberries (3 pints)
1 c sugar
3 T cornstarch
½ c water
1 3oz pkg cream cheese, softened
Bake pastry for one-crust pie. Cool completely. Mash enough strawberries to measure one cup. Mix sugar and cornstarch in 2-qt saucepan. Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Beat cream cheese with spoon until smooth. Spread in pie crust. Top with remaining whole strawberries. Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. Store covered in refrigerator.
*For Peach Glace Pie, substitute 5 medium peaches (5 cups) for strawberries (use fruit protector as directed on package to prevent discoloring). For Raspberry Glace Pie, substitute 6 cups of raspberries for strawberries.
1 11oz can mandarin oranges, drained
2 large eggs, separated
6 T sugar
2 ¼ t (1 pkg) unflavored powdered gelatin
1 c heavy (double) cream, chilled
1 t orange extract or 2 T mandarin juice
Grated zest of 2 mandarin oranges, tangerines or oranges
½ c sliced (flaked) almonds, toasted
Finely chop the mandarin orange segments, then lay the pieces on paper towels to absorb the excess moisture. Set aside. In a stainless steel or other heatproof bowl, stir together the egg whites and 4 tablespoons of the sugar. Place over (but not touching) simmering water in a saucepan until the sugar dissolves, about 1 minute. Remove from heat and, using an electric mixer on medium-high speed, beat until soft peaks form and the mixture is cool. Set aside and rinse the beaters.
In a small stainless steel bowl, stir the egg yolks with a fork until blended. Set aside. In a small saucepan over medium heat, stir together the remaining 2 tablespoons sugar and ¼ cup water and bring to a boil. Remove from the heat, sprinkle on the gelatin, and whisk until dissolved and smooth. Pour the warm gelatin mixture over the egg yolks and, using the electric mixer on medium speed, beat until the mixture is cool. Set aside and rinse the beaters.
In a large bowl, using the electric mixer on medium-high speed, beat the cream until soft peaks form. Add the extract/mandarin juice and beat for just a moment to incorporate. Fold in the egg-white mixture and then the egg-yolk mixture. Add the mandarin orange pieces and the citrus zest and fold gently to distribute evenly without deflating the mixture. Divide the mousse among 4 or 5 individual goblets or spoon into a single serving bowl. Cover with plastic wrap and refrigerate until ready to serve. Garnish with toasted almonds.
Makes 4 or 5 servings.
1 c sugar
4 large, ripe mangoes, pitted and cubed or
1 jar mangoes in light syrup
Grated zest of one orange
½ t orange extract (opt)
In a saucepan over high heat, bring the sugar and 1 cup water to a boil, stirring with wooden spoon until the sugar dissolves and a light syrup forms. Remove from heat and let cool. Cover and refrigerate until ready to use. In a blender or food processor, puree the mango pulp until smooth. You should have about 3 cups. Transfer to a bowl and add the sugar syrup, orange zest, and the extract. Stir well. Cover and freeze until firm. Scoop and serve.
Makes about 1 quart.
[cookie]
1 c butter (less 2 t)
2 c brown sugar
2 eggs
2 t vanilla
2 ½ c flour
1-2 t baking soda
3 c oatmeal
[chocolate]
1 can evaporated milk
1 12oz bag chocolate chips
2 t butter (from cookie’s 1 c)
2 t vanilla
Walnuts (opt)
[cookie]
Cream butter. Add brown sugar and then vanilla and eggs. In a separate bowl, mix flour and baking soda. Add oatmeal. Combine mixtures.
[chocolate]
Melt milk, chocolate chips and butter in a saucepan. Add vanilla and walnuts.
Preheat oven to 350. Cover bottom of a jelly roll pan with 2/3 of cookie mixture. Cover with chocolate. Crumble remaining 1/3 of cookie mixture and sprinkle on top. Bake for 25 minutes.
2 lbs peanut butter
3 lbs powdered sugar
1 lb butter (softened)
1 pkg chocolate bark
Mix peanut butter, sugar and butter together. Chill for one hour. Melt chocolate coating (bark). Dip balls in chocolate and let dry.
In a large mixing bowl, beat cream cheese until softened. Gradually add sugar. Blend in sour cream and vanilla. Gently fold in whipped topping, blending well. Spoon into the graham cracker crust and chill for at least 4 hours.
Mix peanut butter, sugar, cool whip, and cream cheese until fully incorporated. Split the mixture between crusts. Top with chocolate chips or peanut butter cups.
Refrigerate until ready to serve. Makes two pies.
Crush Oreos in a food processor. In a large mixing bowl, knead cream cheese into Oreo mix. Once cream cheese and Oreos are thoroughly mixed, roll into small balls. Place on a lipped cookie tray or 9×13 pan lined with freezer wax paper. Freeze for about an hour. Melt chocolate bars in a medium-sized bowl. Remove Oreo balls from freezer and dip in melted chocolate. Using tongs, shake off any excess chocolate and place back on freezer paper. Freeze for at least an hour or until ready to serve.
NOTE: For decorative purposes, you can set aside some of the Oreo crumbs (about 8 cookies worth) or buy dark or white chocolate to drizzle over the finished truffles. If you use the Oreo crumbs, however, you’ll have to sprinkle them over the truffles while the chocolate is still melted. Once it dries or is frozen, nothing will stick to it. For the mint Oreo Truffles, I melted some Andes mints and mixed them into the truffle mix and then crushed some to sprinkle on top.
PRO TIPS: Unless you want to keep them in the freezer until they’re ready to serve, learn to ‘temper’ your chocolate (so that it sets again after melting). There’s a few tricks to it, but there’s notes and YouTube videos all over to show you how. Also, tongs tend to leave an indentation in the chocolate that doesn’t correct itself, even after a chocolate drizzle. Instead, use plastic forks with the middle tines broken off to pick your truffle ball out of the melted chocolate. And you can throw it away when you’re done, so less dishes too!
Makes about 40 1-inch truffles. Enjoy!
Boil pasta in salted water for 12 minutes. Drain. In a small saucepan, combine sugar, flour, and salt. Add juice from pineapple tidbits and egg. Cook over medium heat until thickened. Add lemon juice and mix with pasta. Refrigerate mixture for at least 30 minutes. Add mandarin oranges and pineapple. Stir in Cool Whip and add marshmallows.
