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Strawberry Shortcake 2 pt strawberries, sliced 2/3 cup sugar 2 1/3 cups Bisquick 3 tbsp sugar 3 tbsp butter, melted 1/2 cup milk 3/4 cup (heavy) whipping cream Sprinkle strawberries with 2/3 cup sugar; let stand 1 hr. Heat oven to 425°. Mix baking mix, 3 tbsp sugar, the butter and milk until soft dough forms. Drop dough into 6 mounds onto ungreased cookie sheet. Bake 11 to 12 minutes or until golden brown. Beat whipping cream in chilled bowl until stiff. Split shortcakes; fill and top with strawberries. Top with whipped cream. Cherry Cobbler 1 cup Bisquick 1/4 cup milk 1 tbsp sugar 1 tbsp butter, softened 1 can (21 oz) cherry pie filling Spread pie filling in 1 1/2 qt casserole. Place in cold oven. Heat oven to 400°. Let heat 10 min. Remove from oven. Meanwhile, stir remaining ingredients until soft sough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with more sugar if desired. Bake 18 to 20 minutes. Caramel Cream Dessert 1 (3 oz) pkg cream cheese 2 cups frozen whipped topping, thawed 1 (12 1/4 oz) jar caramel topping, divided 2 cups cubed pound cake 1/4 cup chopped pecans, divided 2 (15 oz) cans sliced peaches in juice, drained and diced 1/2 pt raspberries or strawberries In a large bowl, beat cream cheese with mixer until smooth. Add whipped topping and 3/4 cup caramel. Beat until well blended; set aside. In a 1 1/2 qt bowl, place pound cake. Drizzle 1/4 cup caramel. Spread with half of cream cheese mixture. Sprinkle with 2 tbsp pecans. Top with peaches and 1/2 of raspberries or strawberries. Spread remaining cream cheese mixture over peaches. Sprinkle with remaining pecans and raspberries. Cover with plastic wrap and refridgerate 2 hours. Easy Cherry Jubilee 1 pkg (10 oz) frozen puff pastry shells 1 can (17 oz) cherry pie filling 2 tbsp water 3 tbsp brandy vanilla ice cream Prepare pastry shells according to package directions. In a mixing bowl, combine pie filling and water. In a small saucepan, heat brandy until hot. Ignite and pour over filling. Stir until flame goes out. Spoon ice cream into pastry shells and top with warm sauce. *Puff pastry shells may be baked in advance and stored in an airtight container. This makes a spectacular presentation when brandy is ignited at the table. Heat brandy in a small fondue pot at the table. English Toffee Dessert ¾ cup sugar ½ cup whipping cream ¼ cup light corn syrup 2 tbsp butter or margarine 2 (1 -oz) English toffee candy bars, crushed 4 cups fresh strawberries, halved 1 cup sour cream Combine first 4 ingredients in a small saucepan; cook over medium heat until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; add candy. Stir well; cool. (Sauce thickens as it cools). Place strawberries in serving dishes; dollop each serving with 2 tbsp sour cream. Top with 2 to 3 tbsp toffee sauce. Yield: 8 servings. Chocolate-Peppermint Parfaits 6 ( 1 oz) squares semisweet chocolate 2 eggs 2 eggs yolks 1/4 cup sugar 1/2 tsp peppermint extract 1 cup whipping cream 3 tbsp Kahlúa 3/4 cup whipping cream 1/4 cup crushed peppermint candy 1/2 cup mint cream filled chocolate sandwich cookie crumbs Fresh mint leaves (optional) Melt chocolate. Remove from heat; set aside. Combine eggs, yolks, sugar, and peppermint extract with an electric mixer. Process at medium-high speed for 2 minutes. Add 1 cup whipping cream and Kahlúa, and mix 30 seconds. Add chocolate and mix til smooth. Beat 3/4 cup whipping cream until soft peaks form, fold in candy. Spoon about 2 teaspoons cookie crumbs into each of six 6-ounce parfait glasses; top with about 2 1/2 tablespoons chocolate mousse and 2 tbsp whipped cream mixture. Repeat layers, ending with whipped cream mixture. Chill 8 hours. Garnish with mint, if desired. Yield 6 servings. Fluffy 2-Step Cheesecake 1 pkg cream cheese, softened 1/3 cup sugar 1 tub whipped topping, thawed 1 prepared graham cracker crumb crust (6 oz) 1 cup cherry pie filling Beta cream cheese and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours. Top with cherry pie filling just before serving. Kahlua Trifle 1 frozen pound cake 1 shot of Kahlua (optional)* 2 small boxes of instant chocolate fudge pudding (prepared as on box) 1 tub of cool whip Heathbar Crunch Cut the pound cake into about 1/2 inch squares. Drizzle the Kahlua over the squares. Put half of the squares in the bottom of your bowl (a glass bowl with tall sides like a trifle bowl works best).Next layer half of the pudding on top of the squares. Then spread half of the cool whip over the pudding, spreading it all the way to the sides of the bowl so that you can see the layers through the glass. Now sprinkle a handful of the heathbar crunch over the cool whip (this is available in bags by the chocolate chips).Repeat all of the layers with the remaining ingredients. Then garnish the top with the heathbar crunch, and if you wish, a cherry. *You can use any liqueur that you like. You can also use any flavoring if you don't want the alcohol in it. Hugs & Chips Cheesecake 2 (3 oz) pkgs cream cheese, softened 1 (14 oz) can sweetened condensed milk (NOT evaporated) 1 egg 1 tsp vanilla extract 1 cup mini chocolate chips 1 tsp flour 1 (6 oz) ready made chocolate pie crust Chocolate Glaze Chocolate curls (optional) Preheat oven to 350. With mixer, beat cheese until fluffy; gradually beat in milk until smooth. Add egg and vanilla; mix well. Toss chips with flour; stir into cheese mixture. Pour into crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with Glaze and curls. Serve chilled. CHOCOLATE GLAZE Melt 1/2 cup mini chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over pie. New York Cheesecake 1 lb cream cheese 1 lb ricotta cheese 1 1/2 cups sugar 4 large eggs, room temperature 1/2 stick unsalted butter, melted and cooled 3 tbsp flour 3 tbsp cornstarch 2 1/2 tsp vanilla 2 cups sour cream Preheat oven to 325°. Cream together the cream cheese, ricotta and sugar. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla and beat until well combined. Fold in sour cream. Pour batter into an ungreased 9-inch springform pan and bake in the middle of the oven for 1 hour. Turn off the heat and let the cake stand in the over for 2 hours. Remove the cake from the oven and set on a rack to cool. Chill the cheesecake at least 2 hours. Daiquiri Chiffon Cheesecake 1 1/4 cups graham cracker crumbs 1/2 cup sugar 1/4 cup plus 2 tbsp melted butter 1 envelope unflavored gelatin 1/2 cup sugar 4 eggs separated 1/2 cup rum 1/2 cup lime juice 2 tsp grated lime rind 1 tsp grated lemon rind 2 (8 oz) pkgs cream cheese, softened 1/4 cup sugar 1 cup whipping cream, whipped Lime slices (optional) Combine first 3 ingredients, mixing well. Reserve 2 tbsp mixture; set aside. Press remaining crumb mixture into bottom and 1 3/4 inches up sides of a buttered 9 inch springform pan. Chill 45 minutes. Combine gelatin and 1/2 cup sugar in a saucepan. Beat egg yolks; gradually stir in yolks, rum, lime juice, and rinds into gelatin mixture. Cook over medium heat, stirrin constantly until slightly thickened (8 to 10 minutes). Remove from heat. Cool about 30 minutes. Beat cream cheese at medium speed of an electric mixer until smooth. Gradually add gelatin-lime mixture, beating until smooth. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tbsp at a time, beating until stiff peaks form and sugar dissolves. Fold egg whites and whipped cream into gelatin mixture. Spoon into pan. Sprinkle reserved crumb mixture around edge of cheesecake. Cover and chill 8 hours. To serve, carefully remove side of springform pan. Garnish with lime slices, if desired. Yield 10 to 12 servings. Cherry Coffeecake Topping: 3/4 cup firmly packed brown sugar 1/2 cup all-purpose flour 1/2 cup old-fashioned or quick-cooking oats 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/3 cup butter or margarine, softened Batter: 1 1/2 cups all-purpose flour 1/2 cup sugar 2 tsp baking powder 1/2 tsp salt 3 tbsp butter or margarine 2 eggs 3/4 cup milk For topping, combine sugar, flour, oats, cinnamon, and nutmeg in a medium bowl; mix well. Cut in butter to make a crumbly mixture. Set aside. For batter, combine flour, sugar, baking powder and salt in a large mixing bowl. Cut in butter until mixture resembles coarse crumbs. Add eggs and milk; mix until dry ingredients are moistened. Do not overmix; batter will be lumpy. Spread half the batter into a lightly greased 9x13 inch baking pan. Spoon cherry filling evenly over batter. Top with remaining batter. Sprinkle reserved topping over batter. Bake in a preheated 350 oven for 30 to 35 minutes, or until golden brown. Serve warm. Chocolate Ribbon Pie 4 oz cream cheese, softened 2 tbsp sugar 1 tbsp milk 1 tub whipped topping, thawed and divided 1 prepared chocolate flavored crumb crust 2 cups cold milk 2 pkgs Chocolate pudding mix (4 serving size each) Beat cream cheese, sugar, and 1 tbsp milk in a large bowl until smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom of crust. Pour 2 cups milk into large bowl. Add pudding mixes and beat with a wire whisk 2 minutes. (Mixture will be thick). Pour over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer. Garnish with shaved chocolate or chocolate curls, if desired. Brownie Bottom Pudding Pie 4 squares semisweet chocolate or 1 pkg sweet baking chocolate. 1/4 cup (1/2 stick) butter or margarine 3/4 cup sugar 2 eggs 1 tsp vanilla 1/2 cup flour 1/2 cup chopped nuts (optional) 2 1/2 cups cold milk 2 pkgs (4 serving size) chocolate pudding mix whipped topping, thawed Heat oven to 350. Grease bottom and sides of 9-inch pie pan. Microwave chocolate and butter in large microwavable bowl on high 2 minutes. Stir until chocolate is melted. Stir in sugar, eggs, and vanilla. Mix in flour, then nuts. Spread in pan. Bake 25 to 30 minutes. Cool. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 2 minutes. Spread over brownie pie. Top with whipped topping. Garnish with grated chocolate. Refrigerate until ready to serve. Chocolate Bourbon Pie 3 eggs beaten 1/2 cup light corn syrup 1/2 cup sugar 1/4 cup firmly packed brown sugar 1/4 cup butter, melted 2 tbsp all purpose flour 3 to 4 tbsp bourbon 1 tsp vanilla extract 1 cup chopped walnuts 1 cup semisweet chocolate morsels 1 unbaked 9 inch pastry shell Ice Cream (optional) Combine first 6 ingredients in a medium size bowl; beat with an electric mixer until just blended. Add bourbon and vanilla, mixing well. Stir in walnuts and chocolate morsels. Spoon into pastry shell. Bake at 375° for 40 minutes or until set. Serve with ice cream, if desired. Buttermilk Lemon Pie 3/4 cup sugar 3 tbsp cornstarch 1 1/2 cup buttermilk 2 tbsp butter 3 eggs, separated 1 tbsp grated lemon rind 3 tbsp lemon juice 1 baked 9 inch pastry shell 1/4 tsp cream of tartar 1/3 cup sugar Combine 3/4 cup sugar and cornstarch in a hevay saucepan; mix well. Add buttermilk; cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; stir in butter. Beat egg yolks. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat. Stir in lemon rind and juice. Pour mixture immediately into pastry shell. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer 1 minute. Gradually add in 1/3 cup sugar, 1 tbsp at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Spread meringue over warm filling, sealing to edge of pastry. Bake at 375° for 10 minutes or until browned. Cool before serving. Hershey Bar Pie crust 1 cup chopped pecans 1 1/2 sticks butter 2 cups flour Melt butter, add flour then pecans. Press into 9"X13" pan. Bake until light golden borwn (about 15 minutes at 350°) 1st layer 1 cup cool whip 1 8-oz pkg cream cheese, softened 1 cup confecitoners sugar Mix together (Blend until smooth). Put on cooled crust. 2nd layer 1 pkg instant chocolate pudding (small) 1 pkg instant vanilla pudding (small) 3 cups milk Blend until thickened. 3rd layer Spread cool whip over the top. Grate hershey bar over cool whip. Lemon-Strawberry Pie 1 cup sugar 2 tbsp plus 2 tsp cornstarch 1 cup water 2 egg yolks, beaten 1/4 cup butter or margarine 1/4 cup plus 2 tbsp lemon juice 1 baked 9-inch pastry shell 2 cups sliced fresh strawberries 2 (3 oz) pkgs cream cheese, softened 1/4 cup sifted powdered sugar 1/3 cup flaked coconut 3/4 cup whipping cream, whipped 1/3 cup flaked coconut, toasted Combine 1 cup sugar and cornstarch in heavy saucepan; gradually stir in water, egg yolks, and butter. Cook over medium heat until mixture comes to a boil; cook 1 minute, stirring constantly. Remove from heat, and stir in lemon juice. Pour into cooled pastry shell; cool. Arrange strawberries on top of filling. Combine cream cheese and powdered sugar, beating at medium speed of an electric mixer until smooth. Fold cup coconut and whipped cream into cream cheese mixture. Carefully spread over strawberries, and sprinkle with cup toasted coconut. Cover and chill. Brownie Candy Cups 1 pkg fudge brownie mix 2 eggs 1/3 cup water 1/4 cup vegetable oil 30 miniature peanut butter cup candies, wrappers removed Preheat oven to 350°. Place thirty 2-inch foil cupcake liners in small muffin pans or on a cookie sheet. Combine brownie mix, fudge packet from mix (if included), eggs, water and oil in a large bowl. Stir with spoon until well blended. Place 2 level tbsp batter in each foil cupcake liner. Bake at 350° for 10 minutes. Remove from oven. Push 1 peanut butter cup candy in center of each cupcake until even with surface of the brownie. Bake 5 to 7 minutes longer and cool completely. Chocolate Seven Layer Bars 1 1/2 cup finely crushed thin pretzels 3/4 cup (1 1/2 sticks) butter or margarine, melted 1 can (14 oz) sweetened condensed (NOT evaporated) milk 4 bars (4 oz) unsweetened baking chocolate, broken into pieces 2 cups mini marshmallows 1 cup sweetened coconut flakes 1 cups coarsely chopped pecans 4 bars (4 oz) semi-sweet baking chocolate, broken into pieces Heat oven to 350°. Combine pretzels and melted butter in a small bowl; press evenly into bottom on 13x9 inch baking pan. Place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until mixture is melted and smooth when stirred; pour over pretzel layer in pan. Top with marshmallows, coconut, and pecans; press firmly down onto chocolate layer. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Melt semi-sweet chocolate and shortening in small microwave-safe bow at HIGH 1 minutes or until melted when stirred; drizzle over entire top. Refrigerate 15 minutes or until set and cut into bars. Festive Fudge 3 cups (18 oz) semisweet chocolate chips 1 (14 oz) can sweetened condensed milk (NOT evaporated) Dash of salt 1/2 to 1 cup chopped nuts, optional 1 1/2 tsp vanilla extract In heavy saucepan, over low heat, melt chips with milk and salt. Remove from heat. Stir in nuts, if desired, and vanilla. Spread evenly into wax paper lined 8- or 9- inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered. Merry Berry Cheese Bars 2 cups unsifted flour 1 12 cups pats 3/4 cup + 1 tbsp firmly packed brown sugar 1 cup butter or margarine, softened 1 (8 oz) pkg cream cheese, softened 1 (14 oz) can sweetened condensed milk (NOT evaporated) 1/4 cup lemon juice from concentrate 1 (16 oz) can whole berry cranberry sauce 2 tbsp corn starch Preheat oven to 350°. With mixer, beta flour, oats, 3/4 cup sugar, & butter until crumbly. Set aside 1 1/2 cups mixture; press remaining mixture on bottom of greased 13x9 inch baking pan. Bake 15 minutes or until lightly browned. With mixer, beat cheese until fluffy. Gradually beat in milk until smooth, stir in lemon juice. Spread over baked crust. Combine cranberry sauce, corn starch and remaining 1 tbsp sugar. Spoon over cheese layer. Top with reserved crumb mixture. Bake 45 minutes or until golden. Cool and cut into bars. Toffee Brownies 2 cups firmly packed brown sugar 2 cups all purpose flour 1/2 cup (1 stick) butter or margarine, softened 1 tsp baking powder 1/2 tsp salt 1 tsp vanilla extract 1 cup milk 1 egg 1 cup semi-sweet chocolate chips 1/2 cup chopped walnuts 1/4 cup unsweetened flaked coconut (optional) Preheat oven to 350°. Lightly grase a 13X9 inch pan. In a large mixing bowl, mix together the brown sugar and flour. Cut int the butter until the mixture resembles coarse crumbs. Remove 1 cup of misture and set aside. To the remaining mixture add baking powder and salt. Using fork, lightly beat in vanilla, milk, and egg. In a small bowl, combine the chocolate chips and walnuts. Fold in the coconut. Sprinkle reserved crumb mixture over top of batter in pan. Sprinkle with chocolate chips and walnuts. Spread topping evenly over the top of the batter in the pan. Bake for 35 minutes or until center comes out clean on a toothpick. Cream Cheese Swirled Brownies 2 cups (12 oz) Nestle Toll House Semi-sweet Chocolate chips 1/2 cup butter or margarine, cut into pieces 3 eggs 1 1/4 cups all-purpose flour 1 1/2 cups sugar, divided 1/4 tsp baking soda 1 tsp vanilla 1 cup chopped walnuts 1 pkg (8 oz) cream cheese, softened 1 egg Melt 1 cup morsels and butter in large, heavy saucepan over low heat, stirring constantly until smooth. Remove from heat, stir in 3 eggs. Add flour, 1 cup sugar, baking soda and vanilla; stir well. Stir in walnuts and remaining chocolate morsels. Spread into greased 13X9 inch baking pan. Beat cream cheese and remaining sugar in small mixing bowl until smooth. Beat in 1 egg. Drop by spoonfuls over chocolate batter, swirl two mixtures. Bake in a preheated 350° oven for 25 to 30 minutes or just until set. Cook to room temperature in pan on wire rack. Chill before cutting. Butterscotch Brownies 1/2 C margarine, softened 2 C brown sugar, firmly packed 2 eggs, unbeaten 1 1/2 C flour 2 t baking powder 1 t vanilla 1 C chopped nuts (optional) Cream margarine till fluffy. Add sugar and beat till very light. Add unbeaten eggs. Sift flour and baking powder into mixture. Add vanilla and nuts. Pour into greased and lightly floured pan (11"x7.5"x1.5"). Bake 30-35 mins in 350° oven. Cool and cut in squares. Yield: 24 squares. They will be moist and chewy. Brownie Christmas Trees Grease bottom of 15"x10"x1" or 11"x7"x1" baking pan. Pan can be lined with aluminum foil for easy removal of brownies. Grease bottom of foil-lined pans. Prepare one box of Brownie mix according to package directions. For extra rich brownies, stir 1 cup of M&Ms Mini Baking Bits into batter. Spread brownie batter evenly in greased pan. Bake at 350° for 20 minutes. Cool completely. Use a cookie cutter to cut out tree shapes. Add a few drops of green food coloring to one can of Vanilla frosting. Frost brownie trees; decorate with M&Ms Mini Baking Bits. Store covered. Mini-Kisses Chocolate Blossoms 1 cup (2 sticks) butter or margarine, softened 1 1/2 cups sugar 2 eggs 2 tsp vanilla extract 2 cups all-purpose flour 1/2 cup cocoa 1/2 tsp salt additional sugar 1 3/4 cups (10 oz pkg) Hershey's Mini-Kisses Semi Sweet Baking Pieces Beat butter, 1 1/2 cups sugar, eggs, and vanilla in large bowl until fluffy. Combine cocoa, flour, and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 350°. Shape dough into 1 1/8 inch balls; roll in sugar. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from oven. Place 3 mini kisses on each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cook completely. Mini Kisses Peanut Butter Blossoms 1/2 cup shortening 3/4 cup peanut butter 1/3 cup granulated sugar 1/3 cup firmly packed brown sugar 1 egg 2 tbsp milk 1 tsp vanilla extract 1 1/2 cup all-purpose flour 1 tsp baking soda 1/2 tsp salt additional sugar 1 3/4 cups (10 oz pkg) Hershey's Mini Kisses Milk Chocolate Baking Pieces Heat oven to 375°. Beta shortening and peanut butter in a large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar, beat until fluffy. Add egg, milk and vanilla; beat well. Combine flour, baking soda and salt; gradually add to peanut butter mixture, beating until well blended. Shape dough into 1 inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Place 3 mini kisses on each cookie, pressing down lightly. Remove to a wire rack. Easy Butterscotch Chip Chocolate Cookies 1 box (18.25 oz) chocolate cake mix 1/2 vegetable oil 2 eggs 2 cups (12 oz) Butterscotch flavored morsels 1/2 cup chopped pecans (optional) Combine cake mix, oil, and eggs in large bowl. Stir in morsels and pecans. Drop by rounded tablespoon onto ungreased baking sheets. Bake in a preheated 350° oven for 8 to 10 minutes or util centers are just set. Let stand for 2 minutes; remove to wire racks to cool completely. |
