Monday, July 18, 2011

New American Express Blue Cards & $600 Giveaway

American Express wants to help you save money. Plus you can win a $600 American Express gift card by submitting a 6 ingredients (or less) dessert recipe. There will be one winner from the entries on Smart Cents Mom. So don't miss out, read about the new American Express Blue Cards for your chance to save money and win big!

Everyone knows that price of food and other products continue to rise. To keep our budgets balanced, we try to look for sales and use coupons. Another way to save money on groceries is to use a credit card that gives you cash back when you use it. The new American Express Blue Cash® Cards have a cash back program which includes 6% on groceries.




Unlike other credit cards, the American Express Blue cash back program is easy understand, the benefits don't change monthly, and there is no spend minimums. Both Cards immediately offer cash back in categories in which prices are particularly under pressure: gas, supermarket purchases and department stores. Whether when shopping online or in-store, offers an easy-to-understand rewards structure:

o For Blue Cash Preferred, it’s as simple as 6%-3%-1% (6% cash back at supermarkets, up to 3% at department stores and gas stations, and 1% on all other eligible purchases). At 6% cash back, Blue Cash Preferred offers consumers the most cash back at the supermarket available in the market today. (Blue Cash Preferred carries a $75 annual fee)

o For Blue Cash Everyday, it’s a simple as 3%-2%-1% (3% cash back at supermarkets, 2% cash back at department stores and gas stations, and 1% on all other eligible purchases) with no annual fee.


Blue Cash Dinner @6 Giveaway
We have partnered with American Express to celebrate the launch of the New American Express Blue Cash Card where you can score up to 6% back on your purchases. One lucky reader will have the opportunity to win a $600 American Express Gift Card ! You just need to submit a dessert recipe using six ingredients or less. First, check out my simple 6 ingredient dessert recipe below.

Here is my go-to dessert recipe that is easy and takes just 6 ingredients:

Frozen Fruit Medley Dessert Cups

This is a great dessert for summer! Cool and refreshing without many calories. Also cheaper in summer since it asks for fresh fruit.









Ingredients:
2 ripe bananas, peeled
1 C. fresh strawberries
1 (8 oz) can of crushed pineapple in juice, drained
2 T. honey
Dash of ground nutmeg
1 C frozen whipped topping, thawed

Place bananas, strawberries, pineapple, honey and nutmeg in blender container. Process until smooth.




Pour into large bowl. Fold in whipped topping. Line 12 muffin cups with foil liners. Fill with fruit mixture. Cover and freeze until firm (about 2 hours). To serve, remove foil liners, garnish with additional whipped topping and cut strawberries.





Doesn't that look so yummy! This is a great dessert with few calories and kids love it too!

To Enter: Leave a comment with dessert recipe that contains 6 ingredients or less. It must be a dessert recipe. You may enter 2 recipes.


Giveaway is open to United States residents only. The giveaway ends on July 31st at 11:59 CST. Entries will be taken on this post and on an upcoming post next week. One winner will be selected from all entries. Winner will be posted on this blog on August 1st and notified by email. Winner will have 48 hours to respond or a new winner will be picked.

** Thanks to American Express and OPR for sponsoring the giveaway. I did receive compensation for this post and for purchasing the ingredients for my recipes. Like always, my opinions and my thoughts are my own.**

211 comments:

«Oldest   ‹Older   1 – 200 of 211   Newer›   Newest»
hendy said...

I know this sounds so easy and not worth it but you have to try these peanut butter cookies-have your friend try it too, I promise it will be a huge hit.
1 cup of sugar
1 cup of peanut butter-smooth
1 egg
Stir together and then roll into balls, place on baking pan, and use fork to flatten them out a bit (and make them pretty). bake at 400 degrees for about 6 minutes so that they're soft. If you would like you can melt your favorite kind of chocolate and spread on top of the cookies.
hendymartin1 at yahoo dot com

heartnsoulcooking said...

Cherry Jubilee

1 large tub of Whipped Cream
1 can Cherry Pie Filling
1 large can Crushed Pineapple
1 can Condensed Milk
1 cup Chopped Pecans

Mix in large bowl and chill before serving.

heartnsoulcooking[at]gmail[dot]com

Leanna said...

Easy Peanut Butter Fudge

This is my favorite fudge recipe - so easy and it never fails! I love to eat it while it's still warm.

1 cup (2 sticks) butter or margarine
1 cup peanut butter
2 tsp. vanilla
1 pound confectioners sugar

Melt butter or margarine. Stir in peanut butter until melted. Add vanilla and confectioners sugar. Mix well until blended. Spread in buttered 8x8 pan and refrigerate until firm.

theladya said...

PEANUT BUTTER COOKIES

Ingredients:
1 1/2 cups crunchy peanut butter
1 cup packed light-brown sugar
1/2 cup (1 stick) softened unsalted butter
1 large egg
1 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon baking powder

Directions:

Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.

In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.

Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.

Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.

My4boysand1 said...

Poached Orange Pears with vanilla bean ice cream

Ingredients:

1 1/2 cups orange juice
1/2 cup packed brown sugar
1 (3 inch) cinnamon stick
4 large pears, peeled, halved, and cored
vanilla bean ice cream

Directions

In a large saucepan, bring the orange juice, brown sugar and cinnamon stick to a boil. Reduce heat; cook and stir over medium heat until sugar is dissolved. Add pears; cover and simmer for 15-20 minutes or until tender but firm.
Using a slotted spoon, place each pear half in a dessert dish with a scoop of vanilla bean ice cream. Drizzle with liquid from the pan!

my4boysand1@gmail.com

MaryEllen@TheDealScoop said...

Strawberry Dessert Pizza

1 - 16 oz package refrigerated cookie dough
2 - 8 oz package cream cheese, softened
2/3 - cup sugar
1 - 16 oz container fresh strawberries, halved
1 - 13 oz container strawberry glaze

Preheat oven to 350 degrees. Cut cookie dough into 1/4 inch slices and arrange on a lightly greased 14 - 15 inch pizza pan. You can also layer foil over the pizza pan for easy cookie removal. Press the cookie dough pieces together to form a pizza crust. Bake in a 350 degree oven for 15-18 minutes or until the cookie dough is cooked and golden brown. Let cookie crust cool completely.

Beat cream cheese and sugar together until smooth and creamy. Spread cream cheese mixture over cooled crust to within 1/2 inch from the cookie edge. Spread the strawberry glaze over the cream cheese mixture and top with strawberry halves. Serve immediately. Or, cover and refrigerate until ready to serve. Store leftovers in refrigerator.

(Recipe courtesy of mommyskitchen.net)

thedealscoop @ yahoo . com

eclairre said...

(No cook cookies) - HONEY GRAHAM COOKIES
10 graham crackers, crushed
1 c. raisins
1 c. chopped dates
1/4 c. honey

Form into balls and refridgerate.

won said...

❀Cheesecake Stuffed Chocolate
Covered Strawberries ❀

-Large Strawberries
-Philadelphia Cheesecake Filling
-Milk Chocolate
-White Chocolate

Get the largest strawberries you can find.

Wash and dry very well.

Cut a V in the bottom

Fill that V with some Philadelphia Brand Cheesecake Filling.

Dip in melted chocolate. I use both milk and white chocolate ;)

Refrigerate on waxed paper until set.

Sit back and enjoy!

Sarah Coulsey said...

Our favorite Kid friendly desert is soooo simple.

Chocolate/Peanut Butter Corn Flake Cookies-

1 cup Chocolate
1 cup Peanut Butter
4 cups Corn Flakes (or Rice Krispies!!)

Melt the chocolate and peanut butter. Mix with the Corn Flakes and form into balls. Set on wax paper and chill.

Oh soooo yummy!!!

Anonymous said...

So many of my recipes have 7 ingredients lol. Here is a favorite of mine though with just 5 ingredients!

Marshmallow Carmel Balls

1 1/2 Package large marshmallows
50 carmels (1 package)
1 Can sweetened condensed milk
1/2 Cup butter
1 large box rice krispies

Melt carmels, sweetened condensed milk and butter together in microwave for 15 min or more until completely melted together and slightly bubbly. Stop and stir often so you don't burn your carmel.

Once melted dip your marshamallows in the carmel mixture and then roll in rice krispies. I use a fork to dip them as the carmel is very hot. If you want to add a little color to them then mix in Fruity Pebbles cereal with the Rice Krispies. These are SO yummy!! Cool them on wax paper and store in an airtight container.

sarahforseen (at) hotmail (dot) com

Anonymous said...

Super Easy Fruit Dip

8 oz container of Stawberry Cream Cheese
8-9 oz container of Marshmallow Cream

Mix the two together and serve with fruit! Super easy and super delicious! Serve with strawberries, bananas, apples, grapes, etc.

Enjoy!

sarahforseen (at) hotmail (dot) com

Janet said...

Since fall is right around the corner...

Apple Crisp

Ingredients
1/2 cup Butter
1/2 - 1 cup Brown Sugar
3/4 cup Flour
Few Dashes of Cinnamon

Cover bottom of pan with 1" fruit.

Cream butter, add sugar gradually.

Mix in the flour and cinnamon and rub until a crumbly consistency.

Spread crumbs over the top of the fruit.

Bake at 350 degrees until the fruit is tender.

Enjoy!:)

Janet

Heather M said...

Peanut Butter Cream Pie
* 1 (8 ounce) package cream cheese
* 1 1/2 cups confectioners' sugar
* 1 cup peanut butter
* 1 cup milk
* 1 (16 ounce) package frozen whipped topping, thawed
* 2 (9 inch) prepared graham cracker crusts


1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.


It is so yummy!!!!
hmahan_0529 @yahoo dot com

Barbarawr said...

Best Ever Brownies
1 box of brownie mix (and whatever additional ingredients it calls for)
1 cup of chocolate chips

Make the brownies as directed on the box. Fold in the chocolate chips. Bake as directed. EVERYBODY raves over these, and it's easy to have the kids help make them.

Email address is in blogger profile

Barbarawr said...

Easy No-Fail Marbled Fudge

8 ounces (1-1/4 cups) white chocolate chips
8 ounces (1-1/4 cups) semi-sweet chocolate chips
1-1/3 cups crunchy peanut butter, divided

Line an 8x8 pan with foil and spray with cooking spray.

Microwave the white chocolate and 1 cup of peanut butter in a medium-sized microwave-safe bowl for 1 minute, and stir. Microwave 30 seconds at a time, stirring afterward until chocolate is melted.

Microwave the semi-sweet chocolate and 1/3 cup peanut butter in a separate microwave-safe bowl for 1 minute and stir. Microwave 30 seconds at a time, stirring afterward until chocolate is melted.

Spoon alternate dollops of white and dark chocolate in the prepared pan. Run a knife GENTLY through the pan, creating swirls of color and mixing the two chocolates.

Chill in the fridge for about 2 hours, or until set. Remove it from the pan and cut into small 1x1” squares to serve. Store in an airtight container in the refrigerator for up to a week.

Sheri Foster said...

Butterballs/Snowballs

Ingredients:
•8 ounces butter
•1 tablespoon vanilla
•3/4 cup confectioners' sugar
•2 cups sifted all-purpose flour
•2 cups chopped pecans (optional)

Cream butter and stir in vanilla. Gradually work in confectioners' sugar and flour. Add chopped pecans and work into dough. Pinch off dough and roll to form balls about the size of a quarter. Place on greased baking sheets; bake pecan cookies at 300° for 10 minutes, then 5 to 10 more minutes at 325°. Roll pecan cookies in confectioners' sugar while still hot. Makes about 4 dozen pecan butter cookies.


These are my favorite holiday treat but they are good any time of year!

sodahoney said...

Apple Butter Pork Loin
2 (1 1/2 pound) pork tenderloins
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions:
1. Preheat the oven to 350 degrees F.
2. Place Pork tenderloins in a 9x13 baking dish or small roasting pan.
3. Pour apple juice over the pork, and cover the dish
4. Bake for 1 hour in the preheated oven.
5. Mix together the apple butter, brown sugar, cinnamon and cloves.
you may need a little water.
6. After the hour, remove pork loins from the oven, and spread the apple butter mixture over them.
7. Cover, and return to the oven until fork tender. Depending on thickness 1 to 2 hrs

Kelly K. said...

Chocolate Peanut Butter Drop Cookies
In a medium sausepan combine 2 cups Sugar, 1 tablespoon Vanilla extract & 1/2 cup Milk. Stir and cook over medium heat until it comes to a boil, once boiling cook for exactly 2 minutes. Remove from heat, quickly stir in 2 cups Oatmeal and 2 tablespoons cocoa. Drop immediately by spoonfuls onto no-stick pan or paper. Allow to cool and enjoy. Kgkiml at yahoo dot com.

Dee said...

Something Good (taken from my families recipe book, yummy)

1 Can Crescent Rolls
2/3 C Brown Sugar
2/3 C Butter
1-1 1/2 C Pecans (or nuts of your choice)
6 Oz Pkg Chocolate Chips

Spread rolls in pan to make a solid dough crust. Cook brown sugar and butter until it comes to a boil and let it boil for 1 minute. Pour mixture over crescent rolls. Spread nuts on top. Bake 375 for 15-18 minutes. Remove from oven and sprinkle with chocolate chips. Delicious

Dee said...

Pina Colada Cake

1 Pkg Yellow Cake Mix
1 Can Cream of Coconut
1 Can Eagle Brand Milk
Cool Whip
Toasted Coconut

Prepare cake mix as directed, baking in a 9 X 13 pan. Remove from oven. Let cool. With a fork, poke holes all over the top of the cake. Pour cream of coconut over the cake and allow to soak into the cake. Then pour the Eagle Brand milk over the cake and chill for 2 hours. Remove and top with cool whip and toasted coconut. This is a favorite at pot lucks.

mverno said...

cheesecake
1 18-oz. box yellow cake mix
1/2 C. margarine, melted
3 eggs (divided in directions)
2 1/2 C. powdered sugar
1 8-oz. pkg. cream cheese
mverno@roadrunner.com

Miss Manda said...

Cookie Dough Ice Cream Squares!

- 1 box of cookie crisp cereal
- 1 half gallon of cookie dough ice cream
- 1 roll of chocolate chip cookie dough
- chocolate syrup or hot fudge chocolate


Preheat oven to 350. Using a 13x9 inch pan, line it with foil and let the foil hang off both sides of pan. This will be helpful in removing dessert from pan after it is frozen.

Press the roll of cookie dough into the bottom of the pan so that it acts as a bottom crust. Break it up and pat it down so that the whole bottom is covered.

Bake for 15 to 18 minutes or until the "crust" is golden brown.

Remove ice cream from freezer and place in refrigerator so that its softened by the time you need it.

After crust has cooled for about 30 minutes, remove ice cream from fridge and spread it all over the crust.

Then place cookie crisp cereal all over the top so that it acts like a top crust.

Drizzle hot fudge on top and put it in the freezer for about an hour or until firm. Cut into squares.

So easy and sooo good!!


ahellen@gmail.com

Jennifer said...

This dessert recipe is quick to make and tastes like you ordered it off of a menu!

Bananas Foster

4 TBSP Brown Sugar
4 TBSP Butter
2 lg. Bananas
1 oz. Banana Liquor
1 oz. Myers Dark Rum
Vanilla Ice Cream

Melt butter in a sauce pan over med/low heat.
Add brown sugar and stir until melted.
Cut bananas in half and then lengthwise.
Add to sauce pan mixture and lightly brown on both sides.
Remove bananas from heat and set aside.
Add banana liquor and rum.
Take a match or wand lighter and set sauce pan mixture on fire for 15-20 seconds. Be cautious! This burns the alcohol off. The fire should burn out itself in 15-20 sec., if not cover with a lid to put out.
Put vanilla ice cream in a bowl, top with banana and then sauce.

Enjoy!

Malloned10 at gmail dot com

Annette D said...

Strawberry banana pudding

1 (3.4-ounce) package vanilla instant pudding mix
1 cup fat-free milk
1 (8-ounce) container frozen fat-free whipped topping, thawed
3 ripe bananas, diced
1 1/2 cups miniature vanilla wafers, divided
2 cups strawberries, sliced

Preparation

1. Combine pudding mix and milk in a small bowl; stir with a whisk until smooth. Fold whipped topping into pudding mixture. Fold in bananas. Layer 3/4 cup cookies in bottom of an 8-inch square baking dish. Spread half of pudding mixture over cookies. Repeat procedure with remaining cookies and pudding mixture. Top with strawberries. Serve immediately, or cover and chill.

BethElderton said...

Lemon Pie:
Prepared Pie Crust (traditional or graham)
1 Tub Cool Whip
1 Can Sweetened Condensed Milk
1 Small Can Frozen Concentrated Lemonade

Mix cool whip, condensed milk and partially thawed lemonade concentrate until well-blended (can easily be done by hand.) Pour into prepared pie crust. Refrigerate for about 2 hours before serving.

sandy said...

tofu chocolate pudding

i block silken tofu
1/3 c. cocoa
1/3 c. agave nectar

blend in food processor and chill 2 hours. you can add 1 tsp cinnamon and 1 tsp vanilla if you like. kids love this and don't realize it's tofu and good for them.

I also like to freeze fresh fruit and then puree in food processor for an instant sorbet!

brandlyn graham said...

Strawberry Summer Dessert

lg. and 1 sm. pkg. strawberry gelatin
2 pts. frozen or fresh strawberries
1/3 of an angel food cake

Prepare gelatin according to package directions. Pour over strawberries and angel food cake that has been crumbled into small bite size pieces in a 9x13x2 inch pan. Refrigerate until firm. If gelatin is allowed to thicken slightly, the cake will not absorb as much. If you desire the cake to absorb the gelatin, pour it over the cake immediately upon mixing. After firm cut into serving pieces and top with whipped cream. Serves 12.
brand242003@yahoo.com

dawns41 said...

MINT SANDWICH COOKIES

1 – 16 oz can Whipped Vanilla Frosting

½ t Mint Extract

2 drops green food coloring (optional)

60 Butter Flavored Crackers

2 Cups Semisweet Chocolate Chips

1 Cup Green Candy Melts (optional)

In a large bowl, combine the frosting, extract and food coloring. Spread over half of the crackers; top with remaining crackers

Place Green candy melts in microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a ½ teaspoon of hydrogenated vegetable shortening if overheated)

Place chocolate chips in another microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a teaspoon of vegetable oil if overheated)

Dip the cookies in the green candy melts, the chocolate chips or both. Place on waxed paper until the candy/chocolate is set. Store in an airtight container.

dawns_horizen@yahoo.com

Anonymous said...

thanks
jaybird76905@yahoo.com

Jan said...

Lemon cake
1 pkg lemon pudding cake mix
2/3 cup oil
4 eggs
1 1/4 cup of 7-UP

Mix cake and oil. Beat. Add eggs one at a time. Add 7-UP; beat. Pour into a greased and floured 13X9 cake pan. Bake at 350 degrees for 30 minutes. Let cool and frost with lemon frosting.

tweety800265(at)yahoo(dot)com

bukaeyes said...

These are incredible and very easy to make!


No Bake Chocolate Oatmeal Balls
2c oats
3/4c sugar or (splenda)
3tbsp unsweetened cocoa powder
1tbsp water
1tbsp vanilla extract
2 small-medium overripe bananas

Mix together oats, sugar or splenda & cocoa powder

Add peanut butter, water, vanilla extract & mashed bananas

Mix well

Roll into balls (TBSP sized each) and refrigerate for 1 hour

bukaeyes@aol.com

Amber said...

I know this sounds weird, but I love making this uncooked banana pudding, and the kids can make it themselves now, it's so easy!

Ingredients

8 ounces sour cream
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
2 cups whole milk
1 (16 ounce) package vanilla wafer cookies
4 bananas, peeled and sliced


In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.

Thank you for the giveaway :)
hurdler4eva(at)gmail(dot)com

Amber said...

This recipe for pineapple and pistachio pudding has a great texture and is really quite healthy too!

Ingredients

1 (1 ounce) package instant sugar-free pistachio pudding mix
1 (8 ounce) container plain low-fat yogurt
1 (8 ounce) container vanilla low-fat yogurt
1 (8 ounce) can unsweetened crushed pineapple, undrained
1 cup frozen whipped topping, thawed


In a large bowl, combine pistachio pudding mix, plain yogurt, vanilla yogurt and crushed pineapple. Mix until smooth. Fold in whipped topping. Cover, and refrigerate until chilled.

Thank you for the giveaway :)
hurdler4eva(at)gmail(dot)com

gene said...

put rolos candies in the middles of circular pretzels and bake for 3 minutes at 375. they're a nice treat.

perki014@uwp.edu

brenda said...

peanut butter cookies

1 cup peanut butter
1 egg
1 cup sugar

mix all ingredients together, form dough into balls and flatten with a fork and bake in a 350degree oven for 10 minutes

bg_sweeps@yahoo.com

brenda said...

fried bananas

oil for frying
2 ripe bananas
sugar salt and cinnamon to taste

peel bananas and cut then half and then slice lengthwise into thin pieces. fry bananas until browned and tender, about 2 minutes. sprinkle with salt, sugar and cinnamon

bg_sweeps@yahoo.com

jmcharries said...

This is for Chicken Verde that we make around here all of the time! It’s so good!

Ingredients

4 Boneless Skinless Chicken Breasts
1 Can of Black Beans, Drained
1 Cup of Salsa Verde
1 Cup Shredded Pepper Jack Cheese
1 Lime (actually the juice from it)
1/4 Teaspoon Cumin

Preheat the oven to 450 degrees. Mix the Black Beans and Cumin in a saucepan and heat through. Then squeeze in the lime juice and remove from heat (or put on warm). Sear the chicken breasts in a skillet 3-4 minutes on each side. Put the chicken in a baking dish and then spoon over it with the salsa verde and then top with the Pepper Jack Cheese. Bake until the chicken is cooked and cheese is melted. Put the Black bean mixture on a plate and then the chicken/salsa/cheese on top of the beans. Delicious!

jmcharries@cox.net

K said...

Coffee Cake

1. 16 to 18 unbaked frozen dinner rolls
2. 1 (3-ounce) package regular butterscotch pudding mix, not instant
3. 1/2 cup brown sugar, packed
4. 1/2 cup pecans, chopped
5. 1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to 350 degrees F.

Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Kasey
spehcialk at aol dot com

K said...

Chocolate - Peanut Butter Ice Cream Pie

1. 4 cups rice cereal (such as Rice Krispies)
2. 6 oz semisweet chocolate, chopped
3. 3/4 cup creamy peanut butter (not natural)
4. 3 pints chocolate chip or other ice cream

1. Place the cereal in a large bowl.

2. In a small saucepan, combine the chocolate and peanut butter. Cook over low heat, stirring, until the chocolate melts and the mixture is smooth, about 2 minutes.

3. Add the chocolate–peanut butter mixture to the cereal and mix to coat. Spread the cereal mixture onto the bottom and 1 1/2 in. up the sides of a 9-in. springform pan. Freeze until set, about 10 minutes.

4. Let the ice cream soften at room temperature just until spreadable, about 10 minutes. Spread ice cream evenly into the chilled crust and freeze until firm, at least 4 hours and up to 2 days.

Kasey
spehcialk at aol dot com

traymona said...

Tropical Hash
Mix 1 box of vanilla pudding mix into a tub of cool whip. Add a can of crushed pineapple, mandarin oranges, coconut and pecan pieces. Mix well. Serve cold.
traymona(at)aol.com

kygirl said...

Easy peach cobbler

1 cup sugar
1 cup self rising flour
1 cup milk
1/2 cup butter (room temp)
1 (15 ounce can of peaches

Mix first 4 ingredients in a bowl Pour this into a 9 inch square baking dish. Pour peaches and about half the juice over the top and bake at 350 degrees for about 30 minutes. Easy Peasy dessert.

stanleybilly(at)bellsouth(dot)net

luckylifepath22 said...

Strawberry shortcake:
4c strawberries, sliced
1/4 c sugar
1 c heavy cream
6 store bought biscuits

slice strawberries, stir in sugar.
Puree a fourth of mixture in blender, then mix with sliced strawberries. Let sit 15 min
Combine heavy cream and 1 tbsp sugar and whip until thick.
bake biscuits as directed. Once cooled, slice in half, top with strawberry mixture and whipped cream.

luckylifepath22@gmail.com

luckylifepath22 said...

Baked peaches:
4 ripe peaches
1 c water
2 tbsp honey
2 tsp fresh lemon juice
vanilla ice cream

preheat oven to 400 degrees
cut peaches in half, remove pits. place in shallow baking dish.
In small bowl, whisk together honey, water, and lemon juice. Spoon mixture over peach halves
Bake 30-45 min until tender.
Serve with vanilla ice cream

luckylifepath22@gmail.com

cw said...

Molten chocolate lava cakes (divine!)
70% dark chocolate bar)
6 oz. Butter (diced, room temperature) also some for ramekins
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
(optional ingredients to make them more individualized) instant espresso poweder for coffee lovers or dash salt for sweet/salty combo people)

How to Make It:

Preheat oven to 350°F
1. Melt chocolate on low flame in a double boiler. When melted, take of flame, and…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.
These will wow your guests!
cgies25 at hotmail

Susan M. Heim said...

Raspberry Jell-O

1 large box raspberry Jell-O
2 cups hot water
1 cup applesauce
1 (10 oz.) box or bag of frozen raspberries (partially thawed)

Dissolve the Jell-O in the hot water. (Do not follow the package directions.) When the Jell-O has dissolved completely, mix in the applesauce and raspberries. Place it in the refrigerator and let it chill for several hours or overnight.

Susan M. Heim said...

No-Bake Cookie Recipe

1/2 cup butter
1/2 cup milk
1 cup sugar
4 tablespoons cocoa powder
1/2 cup peanut butter
3-1/2 cups oatmeal

1. Spread several sheets of wax paper across a table or other flat surface.

2. In a large saucepan over medium heat, combine the butter, milk, sugar, and cocoa powder. Bring contents to a boil, stirring occasionally. Boil for one minute, then remove from the stove and set aside.

3. Add the peanut butter and oatmeal to the melted mixture, stirring well.

4. Drop teaspoons of the mixture onto the wax paper and allow the cookies to cool for 15 minutes or so before eating.

Ammo333 said...

Absolutely one of my favorites!!! <3


BUSY MOMS CRÈME BRULEE

2 Cups Milk
1 Cup Half and Half
2 pkg (3.4 oz each) Vanilla Instant Pudding Mix
3 T Brown Sugar



Pour mild and half and half into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.

Pour into shallow baking dish. Refrigerate 15 minutes.

Preheat broiler. Sprinkle pudding mix with brown sugar. Broil 3-5 minutes or until sugar is melted and caramelized. Serve immediately.

Anonymous said...

bannana strawberries and bluberries with whatever flavor ice cream in a blender. blend to desired consistency
gabflab@live.com

Schkinner said...

Chilled French Apple Dessert (no bake!)

Ingredients

-27 average graham cracker(s), squares, cinnamon-flavored
-2 1/2 cup(s) canned sweetened applesauce, chunky
-6 oz light artificially sweetened vanilla yogurt
-1 cup(s) lite whipped topping
-1 tsp ground cinnamon

Instructions
1. Line bottom of an 8-inch square pan with nine graham crackers.
2. In a small bowl, combine applesauce and yogurt.
3. Pour half of mixture onto graham crackers, layer with nine more crackers and repeat. Top with remaining nine squares.
4. Spread whipped topping over top and sprinkle with cinnamon, if desired. Chill 2 hours. Cut into 8 squares and serve.

schkinner at yahoo dot com

hale2005 said...

Soft Peanut Butter Chocolate Chip Cookies


Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
4 ounces unsalted butter, room temperature
1/2 cup peanut butter
3/4 cup light browh sugar, packed
1/4 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 to 1 1/2 cups chocolate chips, semisweet or milk chocolate

Preparation:
Heat oven to 375°. Line a baking sheet with silicone liner or spray with baking spray.

Combine the flour, baking soda, and salt in a medium bowl.

In a mixing bowl with electric mixer, cream butter and peanut butter together until light. Beat in sugars and beat until light and fluffy. Beat in egg, egg yolk, and vanilla. Slowly beat in the flour mixture until blended. Fold in chocolate chips. Using a tablespoon or cookie scoop, drop dough onto a baking sheet, leaving about 2 inches between cookies. Lightly press each cookie a few times with the tines of a fork. Bake for 8 to 10 minutes, until browned around the edges.
Makes 3 to 4 dozen, depending on size.


hellrzr(at)juno(dot)com

hale2005 said...

Chocolate Chip Cookies

Ingredients:

1 cup butter, room temperature
3/4 cup granulated sugar
1 1/4 cups brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 to 3 cups semisweet chocolate chips

Preparation:
In large mixing bowl cream butter and sugars until light. Beat in the eggs and vanilla.
Sift together the flour, salt baking powder, and soda; stir into the first mixture, blending well. Stir in chocolate chips. Shape into balls about 1 1/2 inches in diameter and place 2 inches apart on an ungreased cookie sheet.
Bake in a preheated 350° oven for 8 to 10 minutes, or until edges are light brown.

hellrzr(at)juno(dot)com

Shauna said...

4 bananas
2 tbsp. brown sugar
2 tbsp. cognac
2 tbsp. butter
2 tbsp. sugar

1. sprinkle banana with brown sugar
2. melt butter over med-high heat
3. once banana's start turning brown, take off the heat, step away and add some cognac..(start the fire)
4. after fire goes out, sprinkle with sugar and serve

Monica said...

My baby is allergic to bananas of all things but before he was born we used to love eating banana cream pie. Here's a really quick recipe.

Quick Banana Cream Pie

1 ready-bake graham cracker pie crust
1 box banana cream instant pudding & pie filling
1 box french vanilla instant pudding & pie filling
1 large banana
1 can of whipped cream in a can
concentrated lemon juice

Bake your crust in the oven for approximately 5 minutes. Let cool.

Mix both boxes of pudding together in a bowl, set aside

Slice banana, put in a bowl and sprinkle with lemon juice. Make sure you mix so that all the bananas are covered. (This prevents them from browning).

Layer bottom of Graham cracker crust with sliced banana.

Add a layer of pudding mix on top of the banana.

Add layer of banana on top of pie, but only in center, don't cover the edges.

Chill pie.

When ready to eat remove your pie and make peaks around the edge of the entire pie with your whipped cream.

Quick and super easy!

detroit.mommy (at) gmail (dot) com

sleepy headed mom said...

Baked Apples (easy and i love them)

4 decent sized apples
2 teaspoons of ground cinnamon
4 tablespoons of butter
1/2 cup of brown sugar
3/4 cup of water (or apple juice if you prefer)

Heat oven to 305 degrees
Core the apples but don't cut all the way through the bottom.
Fill each apple with 1 table spoon of butter and 2 tablespoons of brown sugar.
Put the apples in a baking dish and sprinkle the cinnamon over them.
Pour the water into the baking dish and bake for 30 minutes or until desired tenderness.
You can also add walnuts or pecans and add other spices if you wish.

sleepyheadedmom at gmail dot com

SJ @ Homemaker On A Dime said...

I'm hoping to win this fantastic giveaway :) Btw, please feel free to have this promoted at Market Your Biz and Giveaways.

M&M's Crispy Hearts

1 oz bag large marshmallows
3 tablespoons butter
6 cups crispy rice cereal
nonstick spray
16-oz container white frosting
2 bags M&M's Brand Milk chocolate candies - red, pink, white

1. Mix the marshmallows and butter in a microwave bowl. Cover the bowl with a piece of plastic wrap. Poke holes into the plastic wrap. Microwave for 2 min. Add the cereal and blend.
2. To make one large heart, spray the cake pan with nonstick spray. Add the cereal mixture and press it firmly into the corners of the pan. Cool for 20 min. To decorate, unmold teh heart and set in the corner of a plate. Spread the top of the heart with the frosting, leaving a 1/2 inch rim around the edges. Make a single layer of M&M's chocolate candies on top of the frosting.
3. To make small hearts, press the mixture evenly into a baking pan coated with a nonstick spray. Using a heart-shaped cookie cutter, press out cookie hearts. Decorate cookies by first spreading them with white or tinted frosting. Then cover the surface with M&M's chocolate candies.

SJ @ Homemaker On A Dime said...

Snickers Apples

Ingredients
6 apples
2 bags soft caramels, unwrapped
2 tablespoons water
1 bag Dove promises milk chocolate
1 bag Snickers

Materials needed
6 craft sticks
wax paper

1. Press the craft sticks into the tops of the apples.
2. Melt the caramels with water in a 4-cup microwave-safe glass measuring cup for 1-2 minutes in the microwave. Stir occasionally until smooth.
3. Dip the apples into the caramels, rolling each apple to cover it completely. Set them on the wax paper and refrigerate for 10 minutes.
4. Melt the Dove promises chocolate in the microwave for 15 seconds. Stir until smooth.
5. Roughly chop the Snickers.
6. Dip the chilled apples into the melted chocolate and immediately roll them in the chopped Snickers, covering each apple entirely.

Hope I win this :)

jenspurg said...

Balsamic Strawberries

1 tablespoon butter
2 cups fresh strawberries, hulled and halved
1/4 cup granular sucrolose sweetener (such as Splenda®)
1 tablespoon balsamic vinegar
4 scoops low-fat vanilla ice cream


Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.
Nutritional Information

jenspurg said...

EASY PEACH SHORTCAKES


2 ½ Cups Biscuit Mix
1 – 15 oz Cans Peaches, cut into chunks
1 Cup Milk
3 T Sugar
3 T Butter or margarine, softened
1 t Cinnamon


Pre Heat oven to 425 degrees

Mix together biscuit mix, milk, sugar and butter until soft dough forms.

Pour mixture into lined cupcake pan and bake 10-12 minutes or until golden brown.

Add cinnamon to can of peaches and stir. Drain fruit reserving syrup.

Split open cakes and drop in spoonful of peaches.

Pour remaining syrup over cakes.

Kelly said...

25 Oreos
1 package (8 oz.) thawed Cool Whip
4 tbsp. melted butter
1 and 1/4 c. powdered sugar
1 c. creamy peanut butter
1 package (8 oz.) softened cream cheese

Crust:
-Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
-Remove from oven and allow to cool completely.
Filling:
-Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
-Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Kelly said...

5 egg whites, beaten stiff
1 container cool whip
2 c. sugar
1 can blueberry pie filling
1 c. chopped pecans
1 stack soda crackers

-Combine stiff egg whites, sugar, chopped nuts, and crumbled soda crackers.
-Place in greased 9x11 pan and cook at 350 for 20 minutes or just until set.
-Let cool completely. Spread cool whip on crust, and then spread blueberry filling on cool whip. Chill and serve

shaylynl said...

Tiger butter

3c white melting chocolate
1c milk melting chocolate
1/2 c peanut butter

melt together white chocolate and PB. Pour on to a large pan in a thin layer ( I pour over parchment paper)
melt milk chocolate pour over white chocolate mixture and mix with a knife to make tiger stripe design

Chill until hard and break up with you hands

SO GOOD!
shaylynl@hotmail.com

Owen's Mom said...

Sweet Strawberry Clouds!
1 c. boiling water
6 0z. package of strawberry gelatin
3 cups of ice
1 c. frozen whipped topping
1/2 c. fresh sliced strawberries

put boiling water and gelatin in the blender. Make sure it is all dissolved.

Add 3 c. of ice and blend until slushy. Then add the whipped topping a stir. Place in a bowl or loaf pan and fold in strawberries. Place in the freezer for at least 3 hours.

andrea.kruse at gmail dot com

Owen's Mom said...

Meringue cookies with strawberries and chocolate!

Bake meringue cookies:
3 large egg whites,
1/4 tsp. cream of tatar,
3/4 c. super fine sugar (or pulse some sugar in the food processor)
1 tsp. of vanilla extract.

Whip till stiff and bake at 200 degrees for 1 1/2 to 2 hours.

andrea.kruse at gmail dot com

chop fresh strawberries for the top and drizzle with chocolate sauce! Enjoy

ckfrrt said...

I love this recipe Almond Joy Bars
Ingredients (26 servings)
4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1−oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart
microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.
Almond Joy
carolkfoster at comcast dot net

ckfrrt said...

I love making these and they really do taste like the real thing. York Peppermint Patties
1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 − 16 oz. bag semi−sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring if
desired. Add 6 cups sugar; beat on low speed until smooth and well blended.
Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly
to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax
paper−lined baking sheets. Flatten each ball into a 1 ½−inch patty. Let dry
1 hour or longer; turn over and let dry at least 1 hour.Melt the chocolate
chips in a microwave set on high for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. Melting the chocolate
chips can also be done using a double−boiler over low heat. With fork, dip
each patty into warm chocolate (draw fork lightly across rim of pan to
remove excess coating). Invert onto wax paper−lined baking sheets; let stand
until firm. Store covered at room temperature or in refrigerator.
carolkfoster at comcast dot net

jaimeelikesgirls said...

Easy No-Fire Honey S'mores

one honey graham cracker, split in half
3 smaller rectangle pieces of hershey's chocolate
one marshmallow
honey

put chocolate on one side of graham cracker.
put marshmallow on top.
microwave for ten seconds, or until marshmallow starts to expand.
drizzle honey on mallow.
place other side of cracker on top.
enjoy!

Abi said...

This is a big hit with the kids :)

Cookie Crumb Pie Crust
1 1/2 cups crushed Nabisco Newton Fruit Thins, about 13 cookies
6 Tbsp butter or margarine, melted
1/4 cup brown sugar

Chocolate Pie Filling
1 1/2 cups milk (I used low fat)
1 3.5 oz package chocolate instant pudding mix
1 cup light sour cream

Preheat oven to 300.
Process cookies in food processor to a fine crumb or crush by hand in a plastic bag. Melt butter in a microwave. In a small bowl combine crumbs and brown sugar. Stir in melted butter. Use the paper wrapped from the butter to grease an 8-inch or 9-inch pie plate. Press crumb mixture into pie plate and bake for 8-10 minutes. Allow to cool completely.

Combine milk and pudding mix. Beat about one minute or until thickened. Blend in the sour cream. Pour over crust. Refrigerate until set. Serve with a dollop of whipped cream.

havenera at gmail dot com

cassiesmom1008 said...

cinnomaon twists with a twist

biscuits
sugar
butter
cinnomon
heated carmel


pre heat over to 350

melt butter in a bowl
combine sugar and cinnomon in seperate bowl
poke a hole into the center of biscuits and pull slighly to enlange hole dip buscuit into buter then sip into sugar mix then twist put on cookie sheet and reapeat

bake for 8-11 minutes after take off carefully out on serving dish and pour desired amount of the delicious carmel over top finally Eat :]

cassiesmom1008 said...

my reciper is the cinomom twists with a twist, but idk if i put my email it is, promisesxunbrokn@aim.com :]

haydensmommy05 said...

Cereal candy
1 cup peanut butter
1 cup sugar
1 cup corn syrup
6 cups frosted flakes

bring sugar and corn syrup to a boil over med. heat. Remove from heat and stir in the peanut butter until blended well and then add the corn flakes and stir until well coated. Turn out on a cookie sheet lined with wax paper. Allow to cool for about an hour (if you can wait that long!!)
haydensmommy05@hotmail.com

Anonymous said...

"A Midsummer's Day Dream"

1 box of brownie mix
2 3-oz boxes Jello Instant Chocolate Pudding
1 package Oreo Cookies
1 package gummy worms, or any other gummy insects

1.) Cook Brownies According to Box Instructions. For thicker brownies, cook in an 8 x 8 x 2 baking dish. For thinner brownies, cook in a 13 x 9 x 2 baking dish.

2.) Prepare Chocolate Pudding According to BOx Instructions.

3.) When brownies are cooled, cut into small squares, and place in the bottom of a large, clear serving bowl.

4.) When chocolate pudding is ready,add to the top of brownies.

5.) Crush as many oreos as the heart desires, and spread across the top of the pudding. More Oreos=more cookie coating.

6.)Add the finishing touch! Stick gummy worms in various places in the pudding.

$uper $avin' Momma said...

Chocolate Shake
1 Cup Cottage Cheese
1 teaspoon to Cocoa Powder (to taste)
1 Cup of Milk
1/2 Teaspoon Vanilla
Ice
Dobble of Whip Cream

Blend all together in blender and serve! It may sound gross, but it's really delicious!

D.Dove said...

Peanut-Butter Pie
1/2 (8 ounce) package cream cheese
3/4 cup confectioners' sugar
1/2 cup peanut butter
1/2 (16 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crusts

Beat together cream cheese and confectioners' sugar. Mix in peanut butter. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

You can add some whipped topping to the top as well, it's really good!

heatherc191 at gmail dot com

tdean30 said...

Oreo Sunday
A kid's favorite!
1/2 cup (1 stick) butter
1 (19 ounce) package Oreos, crushed
1/2 gallon vanilla ice cream, softened
2 jars fudge sauce
1 (12 ounce) carton whipped topping
Melt butter in 9 x 13-inch pan. Reserve about 1/2 cup crushed Oreos
for top and mix remaining with butter to form crust. Press crumbs
in pan.
Spread softened ice cream over crust (work fast). Add fudge sauce
on top.
Top with whipped topping, sprinkle with remaining crumbs and
freeze.

tdean30 said...

Twinkie Dessert
1 (10 count) box Hostess Twinkies
4 bananas, sliced
1 (15 ounce) package vanilla instant pudding
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) carton whipped topping
Slice twinkies in half lengthwise and place in buttered 9 x 13-inch
pan, cream side up.
Make layer of sliced bananas over twinkies.
Prepare pudding according to package directions and pour over
bananas. Add pineapple.
Top with whipped topping and refrigerate. Cut into squares to
serve.

Anonymous said...

Chocolate-Covered Cherries
submitted by: DannyT
dansull65 at hotmail dot com
1 stick margarine
2 boxes powdered sugar
1 can eagle brand milk
1 lg. can coconut
1 cup pecans (finely chopped)
1 jar maraschino cherries (drained)
Melt butter, mix with powdered sugar and milk, add coconut and nuts. Form balls around cherries.

Anonymous said...

Creamy Lime Sherbert
submitted by: DannyT
dansull65 at hotmail dot com
1 (3 oz.) pkg. lime gelatin
1 cup boiling water
1 1/4 c. sugar
1 (6 oz.) can frozen limeade concentrate, thawed
dash salt
1 qt. milk 1 pt. half and half cream
8 drops green food coloring
In a large bowl, dissolve gelatin in water. Add sugar, limeade and salt, mix until sugar is dissolved. Add remaining ingredients; blend well. Freeze in an ice cream freezer according to manufacturer's directions. Yield: 2 quarts.

Anonymous said...

My last recipe entry had more than six ingredients so I am submitting an alternate entry hoping the moderator will delete the lime sherbert entry I submitted. Thanks!
Fudge Pie
submitted: dannyT
dansull65 at hotmail dot com
1 stick margarine
2 sqauares chocolate
1 cup sugar
3 tablespoons flour
1 teaspoon vanilla
3 eggs
Melt maragarine and chocolate in a pan over low heat. Add sugar, flour, and vanilla. Mix well. Add eggs, one at a time; beating each into mixture well. Pour into greased pie plate. bake 40 minutes at 300 degrees. Serve with ice cream.

Katie said...

What a fun way to enter to win a prize! Below is a recipe I found for a great, sweet biscuit. Perfect with coffee or tea.

Six Ingredient Biscuits
250g butter
3/4 cup sugar
1 tsp.vanilla extract
397g condensed milk
2 tsp. baking powder
4 cups flour

Preheat oven 180c.
Cream butter and sugar very well.
Add vanilla and beat in the condensed milk.
Add baking powder and sifted flour gradually.
If the dough is stiff ,do not add all the flour.
Roll into balls ,place on a baking tray and flatten with a fork.
Bake for 10-15 mins.

Found it here: http://www.flickr.com/photos/shamsd/2859583906/in/set-72157607106927143/

Katie said...

I tried this recipe out for the first time last weekend. It was a huge hit!

Peanut Butter Cookie Dough Truffles

Ingredients:
1 cup peanut butter (I use Skippy Naturals)
¾ cup sugar (if you are using regular peanut butter, start with ½ cup and taste after)
¼ teaspoon vanilla
1 tablespoon milk
2 cups chocolate melts (such as Wilton), almond bark, or chocolate chips
Sprinkles and/or chopped peanuts for decoration

Directions:
1. Stir together the peanut butter, sugar, vanilla, and milk in a medium bowl. The mixture will be thick. Drop by tablespoonfulls onto a cookie sheet lined with wax paper. (I use a 1-inch cookie scoop for this step.) Freeze for at least 30 minutes.
2. Melt your chocolate in the microwave safe bowl according to the package directions. I like to do mine at 50% power for 1 minute, stir, then additional increments of 30 seconds (also on 50% power) stirring in between, until it is melted. Dip the peanut butter cookie dough balls in the chocolate and place on the cookie sheet lined with wax paper.
3. Top with sprinkles or chopped nuts. Chill until firm.

Tips for dipping:

I like to heat my electric griddle on very low heat (200°) and cover it with two kitchen towels. I then set my bowl of melted chocolate on the griddle so the chocolate stays liquid. Stir it every once in a while to make sure the sides don’t harden.

Add your peanut butter ball to the chocolate and (using a spoon) cover it with chocolate. I then use a toothpick to pick it up and set it on the cookie sheet, first dabbing off the excess chocolate with the spoon. Sometimes the toothpick will slide out easily; other times I will use a second toothpick to gently ease the first one out of the truffle. If the hole is large, use the spoon to cover with a little chocolate. It doesn’t need to look perfect; that’s what the sprinkles are for!

I chill my truffles in the refrigerator for about an hour before packaging or stacking.

Yield: about 24 truffles

From: http://www.crazyforcrust.com/2011/07/peanut-butter-cookie-dough-truffles.html

Discount Chica said...

I love summer and FRESH fruit (where I live, you have about 3 months to really enjoy summer and fruit). Here is my favorite dessert recipe of the summer:

2 peaches, sliced (or more to taste. You can also use apples)
2 packages cinnamon oatmeal (use the maple for more earthy flavor)
1/3 Cup Flour
1/3 cup butter melted (real butter tastes the best)
Preheat oven to 425 Degrees. Butter a 2 quart baking dish by buttering sides and bottom. Combine the oatmeal and flower is a bowl, add butter until mixture is crumbly. Lay peaches on the bottom the pan, sprinkle oatmeal mixture over and bake for 15 minutes.

Service with vanilla ice cream (or yogurt or sorbet!)

Anonymous said...

MamiS
mnsanchez15@yahoo.com

Recipe 1:
Easy Peach Cupcakes
2 ½ Cups Biscuit Mix

1 – 15 oz Cans Peaches, cut into chunks

1 Cup Milk

3 T Sugar

3 T Butter or margarine, softened

1 t Cinnamon



Pre Heat oven to 425 degrees

Mix milk, sugar, butter, and biscuit mix in a bowl until a soft dough forms.

Line a cupcake pan with liners; evenly pour mixture into liners. Bake for 12 minutes, or golden brown exterior.

Mix cinnamon in with can of peaches; drain syrup, but preserve the syrup.

Slightly split each cupcake and drop in spoonful of peaches. Drizzle syrup over each cupcake.

Anonymous said...

MamiS
mnsanchez15@yahoo.com

Well, since someone else posted the same recipe here's another go:

1 Can Peach halves, drained

1 Cup Sour Cream

3 T Sugar

2 T Lemon Juice

1 t Vanilla Extract

1/3 Cup brown Sugar



Place peaches in a shallow glass baking dish, sprinkle with lemon juice and broil until fruit begins to brown. Remove from oven.

In a small bowl, combine sour cream with sugar and vanilla and mix thoroughly. Spoon mixture over peaches and top with brown sugar. Return to oven, broil until sugar melts and caramelizes.

Anonymous said...

MamiS
mnsanchez15@yahoo.com

Recipe #2
Blueberry Delight


1/3 Cup Cream of Coconut

3 Cups Drained Pineapple Cubes

3 Cups Honedew Cubes

2 Cups Fresh Blueberries

½ t Ground Ginger

¼ Cup Sweetened Shredded Coconut

In a large serving bowl, combine first five ingredients. Top with shredded coconut; Chill until ready to eat.

Brittney said...

strawberries
whipped topping
small graham crackers

cute up strawberries and place on top of graham crackers, top with whipped topping
brittneydejajason at gmail dot com

jennibowden said...

My strawberry shortcake
1 pkg of yellow cakes
1 pkg of strawberries
1 cup sugar
1 container of cool whip

cut up strawberries, mix in sugar. cool strawberries. place on cake and cover in cool whip and serve

Anonymous said...

Hot Fudge Ice Cream Bar Dessert

Ingredients
1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

- Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

won said...

Rocky Road Sandwiches

32 graham cracker squares
1-1/2 cups canned chocolate fudge frosting
1 cup miniature marshmallows
1 cup marshmallow creme
1/2 gallon chocolate ice cream, softened

Place graham crackers on a work surface.

In a small bowl, mix frosting and miniature marshmallows together gently. Spread half of graham crackers with this frosting mixture.

Stir marshmallow creme, then spread other half of graham crackers with marshmallow creme.

Make sandwiches with the two varieties of coated graham crackers and the chocolate ice cream, using about 1/2 cup of ice cream for each sandwich.

Press together gently, then wrap individually in plastic wrap and freeze until firm.

Recipe courtesy of About.com
Tried, tested and shared by me :)

Jessica Stewart said...

3 cups flavored chocolate chips
1 stick butter
1 10oz can condensed milk
2 cups of sugar
1 tsp vanilla

Directions
Melt all ingredients (minus sugar) over stove. Once melted - stir in sugar. Grease a 13x9 pan and pour in. Allow to set in in fridge for 3-4 hours. Perfection - in my opinion.

Krista said...

This recipe is associated with one of my dearest memories, of a person who taught me alot:
Memory Cobler

1 Pint of Blackberries (can be frozen)
1 Can of sliced apples (can be substituted with other fruit)
1 Can of Slice Peaches
½ Tablespoon of Cinnamon (or to taste)
1 Box of yellow cake mix
2 Sticks of Butter

1. Put the black berries, sliced apples, sliced peaches, and cinnamon in one large pan (should be at least an inch thick)- make sure you add the juice from the canned fruits. Mix.
2. On top of the mixed fruits and cinnamon, add the box of yellow cake mix. Spread evenly.
3. Cut up the two cars of butter into “pats” (cut the butter into squares), distribute evenly over the surface of the dry cake mix.
4. Cook in the oven at 350 degrees until golden brown. Serve with ice cream (if you want).

the.inbox(at)yahoo.com

Tiffany said...

Strawberry Pizza

1 package of sugar cookie dough
1 cup of cut up strawberries
1 package of strawberry glaze
1 can of whip cream

Flatten dough out on the pizza pan
Bake according to directions til brown
Mix strawberries and glaze in a bowl
Spread on baked cookie
Cover with whip cream and enjoy


Tiffany Lane
mckenziesmom1@hotmail.com

I kinda made this up when i pregnant playing around in the kitchen

JLR22 said...

My brother made these ALL the time
NO BAKE CHOCOLATE-OATMEAL COOKIES
1/4 c. butter
4 tbsp. cocoa
2 c. sugar
3 c. oats
1/2 c. milk
1 tsp. vanilla
Mix together all ingredients except oats and vanilla. Let boil for 3 minutes. Add vanilla and oats. Mix rapidly and drop by tablespoons onto waxed paper. Let cool.

JLR22 said...

4 ingredient Nutella Cookies (tested and tasted by many)
1 cup Nutella
½ cups Sugar
1 cup All-purpose Flour
1 whole Egg

Preheat oven to 350 F.
Blend all ingedients together well. Form into 1″ balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set. Cool.

superfrugalette@gmail.com said...

Mini Trifle

(Ingredients per mini trifle)

-3T vanilla pudding
-1 "sponge cake" dessert cup
-1T raspberry jelly
-1 canned peach half
-Whipped cream (preferably homemade)
-(2 tsp Sherry - optional)

1) Carefully turn dessert cup sideways and using a serrated knife, gently slice the cake in half.
2) Put the bottom of the cake in a 6oz ramekin
3) Spread raspberry jam on the cake in the ramekin.
4) Place top of cake on the raspberry jam.
5) (Optional) drizzle sherry over the top of cake.
6) Cover top of the cake with vanilla pudding.
7) Place peach half on top

Let sit covered with plastic wrap in a refrigerator for 4 hours. Cover the top of the mini trifle with whipped cream when ready to serve.

The beauty of this dessert is that it replaces the "messy trifle bowl" with individual more elegant individual ramekins. You can use coffee cups if you do not have ramekins.

Enjoy!

Kayla said...

http://www.momswhothink.com/easy-recipes/puppy-chow-recipe.html Puppy Chow is absolutely delicious. Here is a link to one recipe since it doesn't really vary, I want to make some right now!

Ingredients:

1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Crispix cereal (any flavor)
3 cups powdered sugar

Instructions:

1. Combine peanut butter, butter and chocolate chips in a microwave safe bowl.

2. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 teaspoon vanilla. Stir well.

3. Place the 9 cups of Crispix cereal in a very large bowl.

4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.

5. Place the powdered sugar in a large zip-lock type plastic bag.

6. Add the peanut butter-chocolate cereal mixture to the bag, leaving enough room for the puppy chow to be shaken (you may have to divide the mixture into smaller batches, coating one batch at a time).

7. Shake the bag vigorously to evenly coat each piece of the puppy chow with powdered sugar.

8. Once the mixture is fully coated, place in a large serving bowl.

9. Coat any additional pieces by shaking the mixture in the powdered sugar filled bag. Add powdered sugar to the bag as needed until all the mixture is coated.

disneykayla(at)gmail(dot)com

Gayle C said...

Put one frozen banana and a 1/4 cup crushed ice into a food processor or blender. Place a vanilla wafer in the bottom of a paper cupcake holder, layer in the banana "ice cream" and garnish as you wish, whipped cream, cherry, chocolate syrup, your choice. Low calorie, portion controlled and delicious.


chrisdeglen(at)gmail(dot)com

ms-texas said...

Fudge Sundae Pie


1 Cup evaporated milk
6 ounces chocolate chips
1 cup miniature marshmallows
vanilla wafers
1 quart vanilla ice cream


Melt the chips in the milk, add the marshmallows and stir until smooth. Line the bottom and sides of a 9 inch pie plate with vanilla wafers. Just lay the cookies solid in the bottom and around the sides. Soften the ice cream and put half ot it over the cookies and top with half of the cooled marshmallow mixture. Repeat layers and freeze until firm. Cover well and keep in the freezer.



debbiebellows(at)gmail(dot)com

ms-texas said...

Speedy Little Devils

1 16 ounce pkg Devil's Food cake mix
1 stick melted butter
3/4 cup creamy peanut butter
1 7 ounce jar marshmallow creme

Combine melted butter and cake mix. Reserve
1-1/2 cups of this mixture for topping crust.
Pat remaining crumb mixure into ungreased 9 x 13 inch pan. Combine peanut butter and marshmallow cream and spread on the crust in the pan. Crumble reserved crumbs on top of the peanut misuter and bake 20 minutes at 350

debbiebellows (at)gmail (dot) com

Anonymous said...

1 Pound Ground Beef
½ Cup Bread Crumbs
1 egg
1 teaspoon salt
1 Cup Grape Jelly
12 ounces (1 bottle) Chili Sauce

Pre-heat your oven to 400 degrees. Pour in the Chili Sauce and Grape Jelly Turn into a crockpot and set to high and let it heat. While the sauce is heating in the crockpot get a large bowl and mix the Ground Beef, Bread Crumbs, Salt, and Egg until evenly mixed throughout. Using the mixture form 25-30 small meatballs and lay them out equally on a cooking sheet. Put the meatballs into the oven and let cook for 10-15 minutes. Gently stir the mixture on the crockpot to help it mix evenly. Remove the meatballs from the oven and add to mixture in crockpot. Change crockpot setting to low and let cook for 3-5 hours. Serves 4

An alternative is to cook the meatballs the night before and put them in the freezer. In the morning make the sauce in the crockpot and let heat on high for 20 minutes and add frozen meatballs. Change setting to low and cook for 6-8 hours.

gmmerrell@yahoo.com

ape2016 said...

Tropical Strawberries-
1 Quart fresh strawberries, wash and pat dry
8 oz creamy home-style cream cheese frosting (store bought is fine), room temperature
8 oz toasted coconut

Dip the berries in frosting, then dip in coconut. Enjoy!

April Yedinak
ape2016(at)aol(dot)com

ape2016 said...

Easy Black Forest Brownies
12 Fudge brownies (store bought or homemade)
21 oz can cherry pie filling
1/2 gallon vanilla bean ice cream

Place a brownie in a bowl, top with 2 Tbsp pie filling and warm in microwave on high for 30 seconds. Top with ice cream. Go back for seconds.

April Yedinak
ape2016(at)aol(dot)com

Ashley said...

Brownie Pie

This pie recipe is just decadent; serve it warm with vanilla ice cream.
Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

9" pie crust
1 cup chocolate chips
15 oz. pkg. brownie mix
1/3 cup water
1 egg
1 oz. square semisweet chocolate, melted
Preparation:

Sprinkle chocolate chips over the bottom of crust-lined pan. Beat together brownie mix, water, egg and melted chocolate in a medium bowl. Pour over chips in pie pan.
Bake at 375 degrees for 35-40 minutes until crust is golden brown and brownie top is shiny and appears done. Let cool for at least one hour before serving. Serves 8

hewella1 at gmail dot com

Ashley said...

Easy Eclairs

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

1 pint strawberry or raspberry ice cream or sherbet, softened
8 ladyfinger cookies OR madeline cookies
2 cups strawberries or raspberries
Preparation:

Mash or puree half of the fruit and set aside. Place one cookie on each serving plate and top with a scoop of ice cream. Place some berries on the ice cream, then top with another cookie. Spoon some of the mashed or pureed fruit over the eclairs and serve. Freeze leftovers. 4 servings

hewella1 at gmail dot com

AvroraD said...

1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze
Directions

Crumble the cake into a 9x13 inch dish.
Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Ashley said...

Pretzel Turtles

20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves

-Preheat oven to 300 degrees F (150 degrees C).
-Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
-Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
Courtesy of http://allrecipes.com/recipe/pretzel-turtles/detail.aspx.

mrs.marcus2 at yahoo dot com

Anonymous said...

Quick & Easy Banana Pudding Pie Cups:

Box of Nilla Wafers
Prepared chocolate pudding
bananas
Cool Whip

Crush Nilla wafers & put in bottom of a clear, plastic cup. Alternate layers of chocolate pudding, sliced bananas & cool whip. Ta-da - done!

Thanks. irishluck1114@yahoo.com

Kelly K. said...

ALMOND BARK COOKIES

Ingredients 2 pounds white confectioners' coating 1 cup peanut butter 2 cups dry-roasted peanuts 3 cups crisp rice cerea 2 cups miniature marshmallows
Directions confectioners' coating, stirring frequently until smooth Remove from heat. Stir in peanut butter until well blend Fold in the peanuts crisp rice cereal and marshmallows Drop by heaping spoonfuls onto waxed paper lined baking sheets.
Just allow to chill and then you are all ready to enjoy!!
Kgkiml at yahoo dot com

Samantha said...

Strawberry Pie

1 baked pastry shell (graham cracker is great!)
2 pints strawberries
1 cup sugar
1 cup water
3 Tbsp corn starch

Cut up 1 pint strawberries in slices. Put them on the bottom of the baked pie shell. Save some slices for decorating the top of the pie. Cut up second pint of strawberries and mash them with fork.

Add sugar, water, and cornstarch to the mashed strawberries. Heat mixture on high heat in saucepan until it begins to bubble. Stir constantly. Turn heat to low and continue stirring until it has thick gelatin consistency. Remove from heat and let solution cool at room temp and then cool it some more in the fridge. Make sure the mixture is cool before you pour it into the baked pie shell.

Decorate top of pie with reserved berries. Put pie back in fridge and chill for several hours. Serve with whipped cream!

Recipe #1
sjam916 at gmail dot com

Samantha said...

Oreo Cookie Dessert

2 boxes instant vanilla or french vanilla pudding
2 cups milk
12 oz. container of cool whip
1/2 pkg of crushed oreos (you can do more if you want)

Stir milk and pudding together until thick. Fold in cool whip. Fold in crushed oreos. Save some crushed oreos for the top - makes a nice presentation.

Recipe #2
sjam916 at gmail dot com

Melissa O. said...

1 box Pistachio instant pudding
1 tub of Cool Whip
1 bag mini marshmallows
1 can Pineapple chunks
1 bag of Shredded coconut
1 can of Mandarin oranges

Basically prepare the pudding, and mix in the remaining ingredients. It's soooo good!

Melissa O. said...

No Bake Blueberry cheesecake
crust
1 package of 10 graham crackers
1/3 c. sugar
6 Tbs. butter, melted
1/2 tsp. cinnamon
Mix them together to make a crust and put in a pie tin
Filling
2 packages cream cheese
1 cup powdered sugar
whip together
fill pie
add 1 can blueberry pie topping on top

Cindy M said...

Campfire Blueberry Grunt
1 package Pilsberry flaky croissant rolls
2 and 1/2 cups wild blueberries or 3 cups "store bought" blueberries
1 small tub of whipped cream cheese
Cook rolls according to directions, cool, slice them lengthwise in half. At the campfire, spread each half generously with cream cheese, distribute blueberries evenly on each, carefully tuck each half into a tinfoil packet, place on grill or on smoldering embers. Cook approx. 10-15 min, remove with tongs.
writer61@yahoo.com

Caryn said...

1 box vanilla cake mix
1/2 cup vegetable oil
1 egg
1/2 cup butterscotch chips + extra for topping

Mix all ingredients together. Place into a greased 8 x 8 pan and top with additional chips. Bake at 350 degrees for 22 minutes. Wait to cool, cut, and eat. These are rich but delicious!

caryn9802 at yahoo dot com

meredith m said...

Im super excited as its almost the season for Fresh Peach Frozen Yogurt!!!

3 large, ripe peaches, peeled and cut into chunks
1/2 cup sugar
juice of 1/2 lemon
2 cups plain whole milk yogurt
Put the peaches, sugar, and lemon juice in a food processor or blender and purée. (If you do want to add vodka to keep the mix from getting icy in the freezer, add it before you blend.)
Transfer the peach mixture to a large bowl and stir in the yogurt. If you have time, chill the base in the refrigerator for an hour or so (not completely necessary, but an extra safeguard if your ice cream maker isn't very powerful).
Freeze in an ice cream maker according to the directions. Serve immediately or transfer to a container and allow to firm up for an hour or two in the freezer.
Then add 2 spoons and share with the one you love! Enjoy
mermont84 at yahoo.com

Anonymous said...

Sofia's Dessert.

Ingredients:
2 ripe apricots, halved, pitted.
2 ripe peaches, halved, pitted.
2 Tsp. fresh lime juice
2 Tablespoon of sugar
Vanilla Ice Cream
1 Tablespoon of Sliced almonds

Combine apricots, peaches, sugar and lime juice in a medium skillet. Cook over medium heat, turning occasionally, until fruits are glazed (8-9 minutes). Set a part and chill. Serve with Vanilla Ice Cream and garnish with Almonds. Enjoy!!. Yenifer L.

D.Dove said...

Creamy Cherry Cola Jello

1 (20 ounce) can crushed pineapple with juice
1 (15 ounce) can pitted Bing cherries in water
1 (3 ounce) package cream cheese, cut into pieces
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage, or as needed.
1 (3 ounce) package cherry gelatin

Drain the pineapple juice and cherry water into a 2-cup measuring cup. Pour enough cola to make 2 cups; discard (or drink!) the remaining soda. Pour the cola mixture into a saucepan.
Bring the cola mixture to a boil over medium-high heat. Remove from heat, then stir in the pineapple, cherries, cream cheese, and cherry gelatin until gelatin dissolves, about 5 minutes. Pour mixture into a mold or glass baking dish. Refrigerate until set, about 3 hours.

Make sure you mix the cream cheese in all the way, it is best if it is room temperature. You can substitute cherry pie filling if you can't find canned cherries, or if you don't like them, but you may need to reduce the liquid a bit if you do that.

heatherc191 at gmail dot com

kelley said...

Meringue Cookies:

Ingredients
2 cups sliced almonds
4 egg whites
Pinch kosher salt
3/4 cups sugar
Pinch ground cinnamon

Directions
Preheat the oven to 325 degrees F.

Toast the almonds on a baking sheet in the oven until they are golden brown, about 8 to 10 minutes. When the almonds are toasted coarsely chop either by hand or in a food processor.

Put the egg whites in the bowl of a stand mixer and add a pinch of salt. On the second highest speed of the mixer beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.

Drop the batter in 1-inch balls onto a cookie sheet. Bake for 14 minutes. Remove from the oven & cool.

deb126 said...

Oreo Cheescake truffle balls
ingredients:
1 pack of oreo cookies
1 brick cream cheese (8 ounce) softened
1 lb bag choc buttons
-or other melting chocolate
take pack of oreo's- crush them up in a baggie, (I use rolling pin to smash them all up)
take out about 1/4 cup to use for topping later) then mix in the softened cream cheese, mix really well, form into about 40-48 balls, I try to make them about golf ball size, put oreo balls in freezer for 1 hr to firm up,
melt chocolate in microwave or double boiler
add several balls at a time to coat completely in choc and when you take them out of melted choc immediately sprinkle on little bit of the reserved oreo crumbs and then lay the oreo's out to cool and continue dipping the balls and topping with crumbs until all are dipped and topped, return them to the freezer for about 30 min to setup and then enjoy, they are so good and you can substitute oreo for nutter butter cookies and its like a reese cup, but better, and you can also switch up the choc and use white chocolate or any colored chocolate of your choice, these can be made with actually any cookie, even choc chip or vanilla wafers whatever you like just crush, mix with cream cheese and dip into melted choc so easy and so good, Thanks for the great giveaway

Men Are Dumb. I Are One. said...

2 cups vanilla frozen yogurt, softened
6 gingersnap cookies, chopped
2 bananas, sliced
1/4 cup chopped toasted pecans

Prep:
Layer the frozen yogurt, chopped gingersnaps, bananas and pecans into small dessert cups or glasses. Freeze until the yogurt is firm, and enjoy.

jeff.roney (at) gmail.com

Ann said...

2 cups canned mixed fruit
1/2 bag coconut
1/2 bag rasins
2 cut bananas
whipped cream

cut the bananas, mix the fruit after draining the cans, add coconut, rasins together add whipped cream on top

you can change the fruit combinations, apples, oranges,pineapple in slices, mixing them together add the whipped cream on top though

this is my recipe

trustjesus7771 at yahoo dot com

Mom2anutball said...

A fave around our house, and it's SO easy!
Marshmallow salad
1 package of mini marshmallows
2 cans mandarin oranges
1 can crushed pineapple
1 large container of sour cream

Mix together in a large bowl and chill for 30 minutes before serving, enjoy!

Thanks for the awesome giveaway!
fineinsanity (at) live (dot) com

Miss-E said...

One of my families favorite recipes using 6 items or less is Mini Cheesecakes.

INGREDIENTS:
Lemon Jell-O gelatin, 4 serving size
½ Cup boiling water
8 ounces Cream cheese, softened
2 Cup Cool whip
Nilla wafer cookies

DIRECTIONS:
Prepare a muffin tin with paper liners. In each liner place one Nilla wafer in the bottom of each muffin cup. In bowl, dissolve gelatin in boiling water. In separate bowl, beat cream cheese until smooth; gradually beat in gelatin. Add whipped topping into cheese mixture. Stir gently. Spoon into paper liner. Chill 4 hours. Serve with berries or pie filling on top of each mini cheesecake.

ENJOY!
misselj@ymail.com

Noelle said...

My favorite quick dessert - Easy Peach Cobbler!

1 can of peaches
1 stick of butter
1 8 oz package of cream cheese
1 Yellow Cake Mix
Cinnamon

Preheat to 375

Drain peaches (reserve ¼ - ½ cup juice). Put peaches in baking dish, pour syrup over and sprinkle with cinnamon. Melt butter, mix with cake mix and pour over peaches, then chunk cream cheese over top.

Bake approx. 45 minutes till deep golden brown.

So yummy! (Fresh peach can also be used.)


Noey18_me[at]hotmail[dot]com

Noelle said...

My favorite quick treat - Easy Microwave Caramels! (Easy recipe to memorize too!)

1/2 cup butter
1/2 cup brown sugar
1/2 cup white granulated sugar
1/2 cup white corn syrup
1/2 cup sweetened condensed milk
1/2 cup chopped nuts (optional)

Using large microwave-safe dish, melt butter. Add corn syrup, sugars and milk. Stir well and microwave for 6-8 minutes, stirring half way through time. Pour into greased 8x8 pan and refrigerate for 30 minutes. Cut into pieces. Wrap in wax paper (twist the ends).

Noey18_me[at]hotmail[dot]com

Brynn said...

Double Decker Fudge
1tsp butter
1 C peanut butter chips
1 can (14oz) sweetened condensed milk
1 tsp vanilla
1 C semisweet chocolate chips

Line an 8 in square pan with foil, butter the foil and set aside. In microwave safe bowl combine peanut butter chips and 2/3 C milk. Microwave on high for 1 min, stir. Microwave again in 15 second intervels, stirring after each one unitl smooth. Stir in 1/2 tsp vanilla. Pour into prepared pan. Refrigerate 10 min.

In another microwave safe bowl combine chocolate chips and rest of milk. Microwave on high for 1 min, stir. Microwave again in 15 second intervels, stirring after each until smooth. Stir in rest of vanilla. Spread over peanut butter layer.
Refrigerate for 1 hour or until set and firm. Using foil remove the fudge from the pan. Cut into squares and eat YUMMINESS!!!

brynndexter(at)gmail(dot)com

Anonymous said...

Blackberry Sherbert


Ingredients
4 cups fresh or frozen blackberries, thawed
2 cups sugar
2 cups buttermilk

Directions
In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk.
Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.
Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Yield: 1 quart.

Claudia

claudialtaylorAT hotmailDOT com

Leslie W said...

Fried Apple Pie Dumplings

1 can apple pie filling
1 pkg wonton wrappers
oil for frying

Working in smallish batches of 5, lay out wonton wrappers. Fill each wrapper with 1-2 tbsp. of pie filling. fold over wonton wrappers and pinch edges together, you can dab water on edges to help seal.
Meanwhile heat oil over med-high (watch oil so it doesn't get too hot and smoke)when oil is ready, carefully slide dumplings in hot oil, cook until golden brown.
Remove from oil and drain on paper bags or paper towels.
Serve immediately or at room temperature.
*Optional* garnish with whipped cream or serve in a bowl with vanilla ice cream :)

mosquints at yahoo dot com

Anonymous said...

Strawberry Mallow Pops


Ingredients
1 package (8 ounces) cream cheese, softened
1/4 cup honey
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
3 cups miniature marshmallows
1 cup heavy whipping cream, whipped

Directions
In a small bowl, beat cream cheese and honey until smooth. Add strawberries with juice; beat until blended. Fold in marshmallows and whipped cream.
Pour 1/4 cupfuls into 24 plastic molds or 3-oz. paper cups; top with holders or insert Popsicle sticks into cups. Freeze until firm. Yield: 2 dozen.


Claudia
claudialtaylorAThotmailDotcom

Brynn said...

This is my husbands favorite recipe ever! We have made it 5 times this summer :)

1 box vanilla pudding (not instant)
2 C milk
1 frozen pie crust
2/3 C hot fudge topping
2 C sliced fresh bananas
1 C whipped cream (like Cool Whip)

Make pudding with milk according to box directions for pie. Cool for 30 min, stirring occasionally.

Heat oven to 450 degrees and bake pie crust as directed on package. Cool for 10 min.

Spread fudge topping on bottom of pie crust. Top with sliced bananas, pudding and whipped cream. Refrigerate for atleast 4 hours.

brynndexter(at)gmail(dot)com

kathy pease said...

Peanut Jewels

Ingredients

* 1 C. creamy peanut butter
* 1 C. seedless raisins
* 1/2 C. honey
* 1 tsp. vanilla extract
* 1 C. coconut, flaked or shredded

Directions

Mix peanut butter and honey. Add raisins and vanilla. Spread coconut on wax paper or cookie sheet. Drop mixture on coconut, in tsp.fuls. Roll to coat. Chill.

kathy pease said...

Cherry Almond Coffee Cake


Ingredients

* 1 12.4 oz. can Pillsbury Refrigerated Cinnamon Rolls with Icing
* 1 C. cherry pie filling (from 21 oz. can)
* 1 Tbs. slivered almonds

Directions

Heat oven to 375 degrees. Spray 9-inch round cake pan with nonstick cooking spray. Separate dough into 8 rolls. Cut each roll into four pieces; place pieces rounder side down in sprayed pan. Spoon pie filling over rolls. Sprinkle with almonds. Bake 25-35 minutes or until deep golden brown. Cool 3 minutes. Invert onto cutting board or plate; invert again onto serving plate. Remove lid from icing container. Microwave on high for 3-7 seconds. Stir icing; drizzle desired amount of icing over warm coffee cake. Serve warm.

kmc0929 said...

Quick and Easy Chocolate Dessert:

1/2 cup whole milk
3 tablespoons sugar
1 cup semisweet chocolate chips
3 large egg whites

In a small saucepan over medium heat stir together the milk with the sugar until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender. Chop slightly.
Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.


Kwyner.kw@gmail.com

kmc0929 said...

Oreo Pie:

1/2 cup hot fudge dessert topping (or a little more, I don’t usually measure it)
1 graham cracker crust or Oreo cookie crust (we prefer the Oreo)
1 8 ounce cool whip, thawed
1 1/4 cup milk
2 packages (4 serving size) Jello Oreo flavored instant pudding and pie filling

Spread hot fudge topping onto the crust (if the hot fudge is very thick, microwave it for about 25 seconds). In a bowl mix together milk and pudding mixes. Whisk together for 2 minutes or until well blended. Mixture will be thick. Fold in cool whip. Spoon over fudge layer in crust. If you have Oreo’s crush up a few and sprinkle on top. This is not necessary but tastes good. For an ice cream type pie freeze for 4 hours or overnight. Remove from freezer 15 minutes before serving. For a pudding type pie refrigerate for 4 hours or overnight. We prefer the frozen but both ways are good.
Kwyner.kw@gmail.com

Kelly said...

One of my favorites is a very simple combo:

Instant Lemon pudding (I like sugar free)
Fresh blueberries
Whipped topping

Put some blueberries in a bowl, add lemon pudding, top with whipped topping. You can stir it together if you like. YUM!

kelgilchrist at netzero dot net

JoeyfromSC said...

I love desserts! Life is short..eat dessert first lol

Here's one of my faves:(it actually is the VERY first recipe I learned to cook when I was 10..I still have the original copy I wrote & have it memorized! lol)

6 cups of apples..peeled & sliced

1/2 cup sugar

3/4 cup flour

1 teaspoon cinnamon

1/2 cup firmly packed brown sugar

1/4 cup softened butter


Mix the sugar and cinnamon, add apples then toss to coat all the pieces of apple. Place this mixture in a baking dish.

Then mix the flour, brown sugar and butter until crumbly and put it over the apples evenly.

Bake at 350 for about 45 mins. depending on your oven. You want the top to be golden.

I love serving it a 'la mode with vanilla ice cream on top! yum!!

quick, easy and delicious!

Thank you for giving us the chance to win!!

ajoebloe(at)gmail(dot)com

*Oh and I learned this recipe from my mom's friend June..It sparked my love for baking/desserts lol

deanna said...

Caramel Squares
2 Cups graham Cracker Crumbs
1 Cup Butterscotch Chips
1 Can Sweetened Condensed Milk
½ Cup Chocolate Chips

Stir all ingredients together. Spread into an 8” square parchment paper-lined baking pan.

deannalw47 AT hotmail DOT com
xoxoxo
Bake in 350 degrees oven for 25 minutes. Cool and cut into squares.

deanna said...

coconut balls
1 Can (14 oz) Sweetened Condensed Milk
1 T Cocoa Powder
½ cup shredded Coconut

Heat Milk on Medium-High heat with Cocoa powder; stir until mixture comes away from the bottom of the pan (about 5 minutes). Whisk until smooth.
Pour mixtures into a shallow casserole dish and place in freezer for about 15-20 minutes. Remove from freezer. Scoop up about 1 tablespoon of mixture and form into a small ball. Roll ball in shredded coconuts.

deannalw47 AT hotmail DOT com
xoxoxo

Brett said...

These are NOT allergy friendly but so simple and so delicious- in fact, I'm going to make some to bring to my dad at assisted living this week!! He LOVES them and htey are super simple and super kid friendly for making and eating

Peanut Butter COOKIES


1 c. peanut butter
1 c. sugar
1 egg or 2 oz. (1/4 c.) egg substitute

Combine ingredients. Roll into 1 inch balls. Press with fork. Bake at 325 degrees for 8 minutes.

bbm2jwm at yahoo dot com

brett said...

Here's another Super fast cheesecake (it IS cheesecake day today after all!!)
Ingredients:
•8 ounce package cream cheese, softened
•3 ounce package cream cheese, softened
•14 oz. can sweetened condensed milk (NOT evaporated)
•1/3 cup lemon juice
•1 9" graham cracker or chocolate cookie pie crust
Preparation:
In medium bowl beat cream cheese until smooth and fluffy. Gradually add the sweetened condensed milk, beating constantly. When half of the milk has been added, add the lemon juice and beat until smooth. Add remaining sweetened condensed milk until mixture is smooth. Pour into graham cracker crust and chill at least one hour. 8 servings

DONT USE LOW FAT CREAM CHEESE :o) just trust me.

bbm2jwm at yahoo dot com

Dia C said...

Angel Food Delight

2 angel food cakes (in loaves)
2 (15 ounce) cans crushed pineapple,undrained
2 8-ounce containers Cool Whip, thawed
1 bag flaked coconut
1 large jar maraschino cherries, drained and halved

Break 1 angel food cake into bite-size pieces and place in 13 x 9 x 2-inch pan. Top with 1 can pineapple and half of the cherries. Spread 1 container of Cool Whip over entire pan and top with coconut (as much as desired). Break the other angel food cake into pieces and repeat layering with remaining ingredients. Cover and refrigerate overnight.

Dia C said...

Recipe #2. I love bananas and this one has become a staple in our house.

Banana Pudding

2 cups cold milk
1 pkg. (4-serving size) Banana Cream Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Whipped Topping, thawed
30 vanilla wafer cookies
3 bananas, sliced

Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 3 minutes. Gently stir in 1-1/2 cups whipped topping.

Place 10 of the cookies on bottom of 2-quart serving bowl. Top with 1/3 of the bananas and 1/3 of the pudding mixture. Repeat layers ending with pudding mixture. Cover with remaining whipped topping.

Refrigerate until ready to serve.

diacronan(at)hotmail(dot)com

Anonymous said...

Orange Julius

1/2 can orange juice concentrate
1 cup milk
1 cup water
1 tsp vanilla
1/3 cup sugar
18-20 ice cubes

blend in blender, pour into glasses and enjoy immediately.

shakenafist at yahoo dot com

Anonymous said...

Peanut Butter Playdoh

1 cup creamy peanut butter
1 cup corn syrup
1 1/4 cup dry milk
1 1/4 cup powdered sugar

Mix all ingredients. Use hands if needed. This is dessert and play time! Can be decorated with candies or sprinkles if wanted.
shakenafist at yahoo dot com

JoeyfromSC said...

I have another yummy, easy dessert!!

Here goes:

It's for an EASY & FAST no-bake orange cheesecake(drooling?lol)

1 Graham Cracker Pie Crust

16 oz cream cheese, soft & at room temp.

8 oz can frozen orange juice concentrate

1 can of sweetened condensed milk

1 Tub of Cool Whip(or homemade whipped cream if you wanna take the time lol)

Mix the cream cheese, orange juice concentrate & condensed milk with a blender until smooth.

Then fold in the whipped cream. Pour all that mixture into the crust. Put it in the freezer for 20-25 minutes until set. EAT! lol

Thanks again for the chance to win and for all of these awesome recipes on this post! I am gonna keep them!

ajoebloe(at)gmail(dot)com

Hannah @ bonjourHan said...

What a great idea!

Orange julius:

1/2 can frozen orange juice concentrate
2 handfuls ice
1 cup milk
1 tsp vanilla
2 Tbs sugar

Blend and enjoy!

Ashley N said...

My mother in law is the desert queen in our family, Im the dinner master, so this is gonna be lame so prepare yourself.

Chocolate almond shake

1 Good Squeeze of Hersheys Syrup (amount depends on your chocolate taste preference)
2 Large Scoops Vanilla Ice Cream
1/4 cup Milk
1 cup almonds

"Tools needed"

Food Processor
Blender
Ice cream scoop
2 large glasses

Get out your toughest food processor and chop the life out of the almonds. You want them in tiny little slivers. As a matter of fact, just turn on the processor and let it go until you are done doing the rest of the stuff hehe.

Throw the ice cream and syrup in the blender and pour the milk in. Set blender to low to get the stuff mixing up a little bit, then turn off food processor and put the almonds into the blender and continue to blend until desired consistency it met. Pour into glasses and voila!

We make this for the hubby and me every friday night after dinner, for my 2 little ones its the same minus the almonds (because my son doesnt like them and my daughter isnt old enough for nuts yet)

dragonflye2003(at)hotmail(dot)com

Ashley N said...

This is my mother in laws recipe.

No Bake chocolate oatmeal cookies with NO PEANUT BUTTER! (so its safe for the little ones!)

1 stick butter
1/2 cup milk
2 cups sugar
1 tsp vanilla
1/3 cup cocoa
3 cups quick cooking oats

Some say to add a pinch of salt, I dont though and it turns out fine. We are careful about sodium around here because of dietary needs so we cut out salt whenever we can.

Bring the butter, milk, cocoa, and sugar to a boil, boil for 1 minute and add vanilla, and the oats.

Mix well. Then working quickly, drop by the teaspoonful on waxed paper and cool in the fridge for half an hour.

You can do this with 1/2 cup peanut butter in it as well, but only use the creamy kind. And if you DO want to use salt then only use a pinch of it. If you use peanut butter, then you can let it cool on the counter since it will still stick together.

dragonflye2003(at)hotmail(dot)com

Kate said...

*Layered dessert*
2 cups strawberries
1/2 c sugar
1 c blueberries
1 c blackberries
whipped cream

Cut strawberries and mix w/ sugar; marinate overnight.
In a glass container, layer the 3 berries with whipped cream inbetween. Top with a slice of strawberry for garnish.

OneLittleMom said...

This dessert is my kiddo's favorite! It is so simple that it is silly! Without further ado...

{Chocolate Soup}
You will need:
-Milk
-Powdered Hot Chocolate(one package per serving)
-Mini Marshmallows
-Whipped Cream
-Favorite Chocolate Bar(I use a plain chocolate bar & freeze it prior to using it)

*Mix milk and Packaged Hot Chocolate and cook on the stove top until it is heated through.
*Add your "Chocolate Soup" to your serving bowls.
*Sprinkle a small hand full of mini marshmallows into each bowl.
* Top with whipped cream.
* Grate your frozen chocolate bar over the whipped cream.(I use my potato peeler)

This is so simple but so special because it is something very different! I hope you try it and enjoy :)

-Arianah
Arianah_00@hotmail.com

Sue said...

Strawberry Pavlova

3 egg whites
1 pinch cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla
2 cups whipping cream
4 cups strawberries (raspberries, peaches or blueberries can also be used)

Directions:

1 In a large bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1 tablespoon at a time, until glossy peaks form. Beat in vanilla.
2 On foil-lined baking sheet, spread meringue into a 10-inch circle, pushing up edges to form a slight ridge.
3 Bake in a 275-degree oven for 1 1/2 hours or until firm to the touch. Turn off oven and leave meringue in oven to dry. Remove foil, and let cool. Place on serving platter.
4 Slice the strawberries. Just before serving, spread whipped cream over meringue and cover with fruit. Cut into wedges.

secook2 at gmail dot com

Sue said...

Bisquick Chocolate Chip Bars

2 1/2 cups Bisquick baking mix
1 1/2 cups sugar
2 large eggs
1/2 cup vegetable oil
2 tablespoons vanilla
1 cup chocolate chips

Directions:

1 Combine all ingredients except chips.
2 Spread in a 13 x 9-inch pan, greased and floured.
3 Sprinkle chocolate chips over top.
4 Bake 25-30 minutes at 350° (will look bubbly and light in the center).

secook2 at gmail dot com

Gina said...

Coconut Macaroons
3/4 cup of sugar
2 and 1/2cups unsweetened shredded coconut
2 large egg whites
1 tsp. vanilla extract
1/8 tsp. salt

preheat oven to 375 degrees.Line 2 baking sheets with parchment paper.
2.Combine sugar,coconut, egg whites and vanilla in a mixing bowl and mix with a rubber spatula.
3.Drop batter byheaping tablespoonfuls on baking sheets.
4.Bake until golden, 10-12 minutes.Let cool on a wire rack.
Delicious Recipe!! oregonrockmom@gmail.com

Angie said...

Jello Cake Recipe:

2 small boxes strawberry jello
1 12 oz tub cool whip
2 anglefood loaves

make jello according to package directions. refredgerate until softset (pourable like pudding).

beat jello and coolwhip together. (It will be all one color).

slice angel food loaves into 1 1/2" slices and lay in the bottom of a 9" by 13" cake pan.

pour half of jello mixture over cake

repeat with second layer.

refridgerate until firm (about 4 hrs)

angiewith3 at live dot com

Jammie said...

Pink Fluff I think is what grandma called it... this is not my recipe and I am not sure where it comes from, but it is a hit during the summer months.

2 boxes of cherry jello
1 can fruit cocktail
1 tub cool whip

Make the jello as directed on the box, place in the fridge. Once it is set some, add the fruit cocktail, and let it harden the rest of the way. After it is all hardened... mix in the cool whip! Yummy.

Angie said...

Chocolate Knox Blocks

4 envelopes of knox gelatin
1/2 cup sugar
1 and a 1/2 cups cold water
1 - 12 oz chocolate chips

In medium saucepan combine all ingredients (you can add marshmallows, nuts, or cherries to this if you like but I like them without)

Stir constantly over low heat

when chocolate is melted pour into 9" square pan

refridgerate until set. Once set, cut into squares

angiewith3 at live dot com

Gina said...

Apple Brown Betty
2 pounds tart apples
2/3 cup dark brown sugar
1 tbs cornstarch
1/4 cup unsalted butter
4 slices firm white bread (about 4 ounces)
1/4 tsp ground cinnamon

1. Preheat oven to 375 degrees.
2.Peel, halve and core the apples and cut each into 3 or 4 wedges. combine the apples,1/3 cup of the brown sugar, and the cornstarch in a medium mixing bowl and let the fruit stand, stirring once or twice, until sugar is moistened, about 15 minutes.

3. Topping: Melt 3 tbs of the butter.Tear bread into large pieces and place them in a food processor, and process into coarse crumbs.
Toss the crumbs, melted butter,1/3 cup brown sugar, and cinnamon.

4. Transfer the apples to an 8 in. square baking pan. Scatter crumb mixture over the fruit.Dot crumbs with 1 tbs butter.

5.Bake until fruit is bubbling and topping is golden 40-45 minutes. Serve with ice cream.

oregonrockmom@gmail.com recipe#2

mandala said...

Cashew Fudge
Ingredients: butter, cashew, condensed sweetened milk, raisins and almonds, cardamum powder.

Pre-soak cashew in cold water for 2 hours. Then in a blender, add cashew, condensed milk.

Heat the butter and cardamum powder in a pan, then add the blenderized mixture. Add raisins. Keep turning the mixture until it becomes solid.
Top with almond shavings. Refrigerate and serve.

mandalarctic at gmail dot com

Texas Type A Mom said...

Quick and Easy Peach Cobbler

1 c. white sugar
1/2 c. butter, softened
1 c. all-purpose flour
1 c. milk
15oz can peaches

1. Preheat oven to 350.
2. Cream together butter and sugar, mix in flour and milk until smooth. Transfer to baking dish and pour peaches and juice on top.
3. Bake 35-45 minutes or until golden brown.

Just Coupons said...

Super Simple Cherry Cheesecake

2 Pkgs Cream Cheese (softened)
1/3 cup sugar
1 8 ounce container Cool Whip (thawed)
1 graham cracker crust
1 can cherry pie filling

Combine sugar and cream cheese with mixer until well blended. Fold in Cool Whip.
Spread into graham cracker crust. Refrigerate for 3 hours or longer if desired.
Cover with cherry pie filling

JustCoupons(at)Triad.rr.com

Kari said...

My go to desert: Smores... pretty obvious but here ya go for anyone who doesn't know:

Smores
1/2 Hershey Bar
1 Graham cracker split in half
1 Marshmallow

Cook over fire, or stove until marshamallow is golden brown and put chocolate and marshmallow between the graham crackers. Enjoy!

Kari said...

This I copied, but it is in my online recipe collection!

Reese's No Bake Bars

1 1/2 cups graham cracker crumbs
1 lb confectioners' sugar (3 to 3 1/2 cups)
1 1/2 cups peanut butter
1 cup butter, melted
1 (12 ounce) bag milk chocolate chips

Combine graham crumbs, sugar and peanut butter and mix well.
2 Blend in melted butter until well combined.
3 Press mixture evenly into a 9 x 13 inch pan.
4 Melt chocolate chips in microwave or in double boiler.
5 Spread over peanut butter mixture.
6 Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".

Read more: http://www.food.com/recipe/reeses-squares-5-ingredients-no-bake-reeses-29679#ixzz1TejqPqjU

Sarah said...

No Bake Chocolate Cheesecake Bars
Recipe Type: Dessert
Author: Kraft
Prep time: 5 hours
Total time: 5 hours
Serves: 18
These are divine. Light and sweet and so delicious!
Ingredients
1 pkg. (11.1 oz.) JELL-O No Bake Cheesecake
5 Tbsp. butter or margarine, melted
2 Tbsp. sugar
1-1/2 cups cold milk
1 square BAKER’S Semi-Sweet Chocolate, melted
1/2 cup chopped toasted PLANTERS Pecans
Instructions
LINE 8-inch square pan with foil, with ends of foil extending over sides of pan. Mix Crust Mix, butter and sugar until well blended. Press firmly onto bottom of prepared pan using the bottom of a dry measuring cup.
BEAT milk and Filling Mix with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spread half of the filling over crust. Stir chocolate into remaining filling; spread over filling in pan. Sprinkle with pecans.
FREEZE 4 hours or overnight. Remove dessert from freezer about 10 minutes before serving. Lift dessert from pan using foil handles. Let stand at room temperature to soften slightly. Cut into 18 bars. Store leftover bars in tightly covered container in freezer.
surrosarah[at]gmail.com

Sarah said...

Dutch oven caramel apples-
2 cans of apple pie filling
1 tube of refrigerated cinnamon rolls (we used the Cinnabon kind because they are awesome)
1 jar of caramel ice cream topping

put the apple pie filling in, cover with caramel topping and put the cinnamon rolls on top. 8 coals under and 12 on top, cook until rolls are not doughy. surrosarah[at]gmail.com

Anonymous said...

jvickers79[@]gmail.com

Chocolate cake (You can either make your own recipe or use a boxed one) prepared according to directions
14oz of caramel ice cream topping (a good brand like Hershey’s)
15oz can of sweetened condensed milk
8oz of whipped cream
1-2 crushed toffee candy bars

make the cake, poke holes, pour the caramel and sweetened condensed milk on top and let cool. Frost with whipped cream and put candy bars on top.

Anonymous said...

jvickers79[@]gmail.com

3.4oz box of instant vanilla pudding
milk (amount specified on pudding box)
8oz tub of whipped cream
2- boxes of Honey Maid graham crackers (do not use generic,they will not taste the same)
container of milk chocolate frosting

mix the pudding and whipped cream together, layer the graham crackers on the bottom of a cake pan, put 1/2 of the pudding mix, another layer of graham crackers, other 1/2 pudding mix and then graham crackers again. Frost with milk chocolate frosting, slightly warmed.

Charlotte said...

A little bit about these desserts!!

**Family friendly**
**Quick**
**Easy**
**Great for on the go**
**Kiddos love**
**Affordable**


Monkey Brunch
Serves: 3-5 people

What you need:

1.)Box of Chex Cereal (store brand works too!!)
2.)Jar of Peanut Butter
3.)Bag of baking Hershey's Chocolate Chip minis (here you can use whatever your favorite might be but I prefer Hershey's original minis)
4.)Powdered Sugar
5.)Ziploc bag

Ingredients:

4 Cups ~Chex Cereal
1/2 Jar ~Peanut Butter
2 cups ~Hershey minis
1 1/2 cup ~Powdered Sugar

Directions:

1.) Use a medium size bowl **microwavable** & add the Peanut Butter & Hershey minis together.

2.) Put the mixture into the microwave for 1 1/2 to 2 minutes **may vary** Just make sure it doesn't burn but it's melted! Doesn't take long at all.

3.) Be careful because it will be hot! Make sure you stir it good.

4.) Take the 4 cups of Chex cereal and add it to the mixture. Stir good

5.) Once you see that the mixture is on the cereal good take the mixture and put it into the Ziploc bag.

6.) Pour your Powdered Sugar into the mixture

7.) Shake well until Powdered Sugar has covered the cereal.

8.) You can leave in the bag for the kids to share but if your like me I like to serve in a small bowl.

**This is a great snack that kids will go BONKERS for!!**


Fruit Dip

Serves: 3-5 people

What you need:
1.) Cream Cheese
2.) Marshmallow Creme
3.) 1 or 2 Apples
4.) Grapes
5.) Strawberries
6.) Cantalope

**You can use all the fruits above or your own. You can give or take your choice!**


Ingredients:

1 Cream Cheese
1 jar Marshmallow Creme
1 or 2 Apples
15-20 Grapes
8-10 Strawberries
1 Cantalope

Directions:

1) Take 1/2 jar Marshmallow Creme and put it into a medium size bowl.
**For more people use the whole jar if not this will be enough to save for 2 times.**

2) Take 1/2 Cream Cheese (or less if your not a big cream cheese fan) add to the Marshmallow Creme.

3) Stir the mixture until you see very little lumps.

4) Wash your fruits off.

5) Cut each of the fruits into slices minus the grapes.

6) Take a plate or platter and put the fruit dip in the middle. Add your slices of fruits all around the dip.

7) Serve & enjoy eating!!

**If you have any dip left make sure you refrigerate for another great treat!!**


Hope you enjoy these recipes like my family does!! =)


CharLuvsAbby3@yahoo.com

Anonymous said...

the simple one
ice-cream
juice
Use your hands/mixer/blender and mix -- great reasult

galyettina at yahoo dot com

lisa said...

CARAMEL RIBBON BROWNIES
1 package Kraft caramels
1 5 1/2oz can evaporated milk (2/3 cup)
1 package chocolate cake mix
1 cup chopped walnuts
6 Tbsp. melted butter
1/2 cup chocolate chips

In a saucepan, cook caramels and 1/4 cup of the milk over low heat until caramels are melted. In mixing bowl, combine remaining evaporated milk,the cake mix, walnuts and butter. Mix well. Spread 1/2 of the cake batter in a greased 9x13 cake pan. Bake in 350 oven for 10 min. Sprinkle chocolate chips over hot baked crust. Drizzle caramel mixture on top. Drop remaining cake batter by spoon over all.
Bake in 350 oven for 20 min. Cut into bars while warm.
Sooo Yummy!!!!
lmkay630@gmail.com

Marina@EBMR said...

ANGEL FOOD CAKE WITH STRAWBERRY CREAM



1 Premade Angel Food Cake
¼ cup Sour Cream
2 T Orange Juice
1 Cup chopped strawberries
8 oz package of Cream Cheese
¼ Cup Confectioner’s Sugar


In a large mixing bowl, beat cream cheese until fluffy, add strawberries, juice and sour cream, sugar and stir until well combined.

Spoon mixture over Angel Food Cake servings.

Anonymous said...

Pretzel Salad

1 large Packet of Jello
1 brick Cream Cheese
1 Stick of Melted Butter
1 Tub of Cool Whip
2 cups crushed pretzels
2 TB + 1/4 cup sugar

Mix crushed pretzel and melted butter and sugar until distributed and press on the bottom of a glass 9x12 dish. Place in 350 oven for 8-10 minutes. Let cool. Prepare Jello mixture as stated on box. Meanwhile whip the cool whip and cream cheese and 1/4 cup of sugar until fluffy. When the pretzel crust is completely cool, spread the coolwhip mixture on the top. Pour Jello on top of that. Refridgerate for at least 6 hours. Serve. Enjoy.

Jen Carl lehighvalleymomma (At) yahoo (dot) com

Diane52 said...

Easy summer Recipe-
Yogurt Pie
you will need-
1.Pre-made graham pie crust
2.1 large container of Cool Whip- or store brand equivalent (Fat free may also be used, will not effect taste or consistency)
3.Two containers of the same flavor of 6 oz yogurt (Any brand or flavor)
4.This is optional -several small pieces of fresh fruit to use as a garnish-ie a strawberry, peaches...

In a medium bowl- Add the two yogurts and 75% of the Cool Whip topping-mix until they are totally blended.
Remove plastic cover from pie shell and set aside.
Fill yogurt/cool whip topping neatly into pie shell. Replace plastic pie shell cover and put pie in freezer for about 35 minutes.
Remove from freeze and if you wish add garnish-place in fridge until ready to eat-Enjoy!!!
Perfect for hot weather or any time
Diane Baum
esldiane@gmail.com

Annalisa said...

Sweet Mix

1 sm. box Rice Chex
2 c. coconut
1 c. Karo
1 c. sugar
1 1/2 c. butter
1 tsp. vanilla

Bring sugar, Karo, vanilla and butter to a boil. Boil for 1 minute, then remove from heat and pour over the chex and coconut. Mix well.


Thanks for a great giveaway! slavetosave at gmail dot com

lewalk said...

Recipe for Strawberry-Banana Pudding
lewalk(at)hotmail(dot)com

1 (3.4-ounce) package vanilla instant pudding mix
1 cup fat-free milk
1 (8-ounce) container frozen fat-free whipped topping, thawed
3 ripe bananas, diced
1 1/2 cups miniature vanilla wafers, divided
2 cups strawberries, sliced

Combine pudding mix and milk in a small bowl; stir with a whisk until smooth. Fold whipped topping into pudding mixture. Fold in bananas. Layer 3/4 cup cookies in bottom of an 8-inch square baking dish. Spread half of pudding mixture over cookies. Repeat procedure with remaining cookies and pudding mixture. Top with strawberries. Serve immediately, or cover and chill.

amied027 said...

We love to make this awesome, yummy, and easy dessert-
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 (8 oz.) carton Cool Whip
1 (8 oz.) can crushed pineapple plus juice
1/2 c. chopped nuts
1 pkg. Lady Fingers, split in half

Blend the first 2 ingredients. Fold in the remaining ingredients. Place split lady fingers in rectangle casserole and spread mixture on top. Chill several hours or overnight.

Thanks! ard1977@gmail.com

Claire said...

We love making cranberry freezies :) It's a family recipe as far as I know.

2 c. water
2 c. sugar
2 c. cold water
1 lb cranberries
1 tsp grated orange peel
1/4 c lemon juice

Cook the cranberries in two cups of water until the skins are broken (around 10-15 minutes), then rub them on a sieve to make them into pulp. Stir in the lemon juice, orange peel and sugar. Stir in the cups of cold water and pour into a dish large enough to hold the mixture.

Alternate freezing and stirring until it has a firm consistency. Take it out for a few minutes before serving it so it will thaw a little and voila! Deliciousness. :)

kaleidoscopequeen at gmail dot com

amied027 said...

The kids love this one-

3 c. Rice Chex cereal (crushed)
1 c. brown sugar
1 c. split cashews
1 c. angel flake coconut
1/2 c. melted butter
1/2 gal. vanilla ice cream

Mix all dry ingredients and add melted butter; mix well. Place half in bottom of cake pan, 9 x 13 inch and pat down firm. Mix ice cream to soft stage, pour into first layer. Put other half of dry ingredients on top of ice cream and pat lightly. Then freeze.

Thanks! ard1977@gmail.com

lewalk said...

Ugh, how are we supposed to choose only two? Lol. Now I'm hungry. This one is great for summer and/or breakfast and holds 22% of your daily fiber (which I know I need).
Cantaloupe Berry Soup
lewalk(at)hotmail(dot)com

Flesh from 1 cantaloupe (3 lbs.), cut in chunks
8 fresh mint leaves, chopped
1 cup raspberries
1 cup blackberries
1/4 cup nonfat Greek yogurt
1 tablespoon honey

Whirl cantaloupe in a blender until smooth. Stir in mint, then divide among 4 small bowls. Top each bowl with equal amounts of raspberries and blackberries. Mix yogurt and honey together, then dollop 1 tbsp. onto each soup.

Claire said...

My second recipe is something my mom used to make a lot to put into our lunches for school, so I think it'd be great for back to school treats.

Chocolate Cereal Treats

1/2 c. margarine
1/2 c. corn syrup
2 tsp vanilla
4 c. rice crisp cereal
1 c. confectioners sugar
2 c. chocolate chips of choice (milk/dark)

Combine chocolate chips, margarine and corn syrup in sauce pan. Put on low heat and stir until completely melted. Take it off the stove so it doesn't catch fire!

Add in the vanilla and sugar, then add in cereal. Stir carefully until it's well mixed but not crushed. Spread in a pan (size depends on the thickness you want - bigger pans for thinner treats, smaller for thicket) coated with cooking spray or oil.

Chill for an hour or two, cut into squares, and try not to eat them all!

kaleidoscopequeen at gmail dot com

sweetpea08 said...

Key Lime Pie

Graham Cracker Crust
2 whole eggs
one cup lime juice
two cans of sweetened condensed milk

Beat the eggs, add in two cans of sweetened condensed milk and one cup lime juice (I use fresh squeezed lime juice). Mix well. Pour into Graham Cracker Crust and bake in 375 degrees oven for 15 minutes. Once cool, refrigerate for at least 2 hours before serving.

rachel_demille at yahoo dot com

Anonymous said...

old fashion chess pie

2 eggs
1/2 C sugar
1 Tbs flour
2 Tbs butter, melted
1 C milk
1 Tbs vanilla

mix sugar and flour, add eggs,milk and butter. pour into unbaked pie crust. bake for 30 minutes at 350.

lmurley2000@yahoo.com

sweetpea08 said...

Pumpkin Chocolate Chip Cookies

1 Box Spice cake Mix
1 Can 100% Pure Pumpkin
1 12 oz. bag of chocolate chips

Mix all ingredients together. Spoon onto cookie sheet and bake in 350 degree oven for 10-12 minutes (or longer depending on oven).

rachel_demille at yahoo dot com

Anonymous said...

PEACH COBBLER

1 large can peaches (halves and pieces)
1 C sugar
1 1/2 C flour
1 stick butter

Melt butter in baking dish. Pour in canned peaches, add flour and sugar. Mix togeather with fork. Bake at 300 for 30 minutes. When pie is done, cut butter in snall pieces and put on top. Sprinkle sugar and cinnamon over pie

lmurley2000@yahoo.com

dddiva said...

Right now we're flipping for frozen choco covered bananas.

Put lollipop sticks in mini bananas about 1/3 of the way up.

Melt semi sweet or milk choco in double boiler, microwave, fondue pot or mini crock.

Dip banana into chocolate.

Roll in sprinkles, chopped nuts, coconut or topping of your choice.

Lay flat on cookie sheet covered in waxed or parchment paper and freeze until solid.

Move into Ziploc bag once they are solid- they won't stick together.

Enjoy.

gnwg said...

I'd like to try the green aloe!
ziggyga athotmaildot com

elizabeth p said...

Fresh strawberries, about a pound
8 oz cream cheese
1/4 teaspoon of vanilla
1/4 cup powdered sugar

Cut the tops off the strawberries so they sit flat. Make an x on the pointy end of each strawberry. Mix cream cheese, vanilla and powdered sugar together, put into a pastry bag and pipe into the x of each strawberry.

You can top these with chocolate shavings, chips or nuts.
I am queenesperfect at yahoo.com

Crystal K. said...

I make several varieties of fudge for the holidays and this one always goes over quite well with the kids and adults, alike!

Cookies & Cream Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 oz white chocolate chips
7 oz marshmallow creme
Oreos - 1/2 cup finely crushed & 1 cup crumbled

1. Line a 8x8 or 9x9 inch pan with foil.
2. Reach a full boil and then boil your sugar, butter and evaporated milk for three minutes and then remove from heat.
3. Stir in the white chocolate chips and the marshmallow creme.
4. Stir in the 1/2 cup finely crushed Oreos.
5. Pour into prepared pan.
6. Sprinkle the cup of crumbled Oreos on top and swirl into the fudge using a butter knife. Be careful not to touch the pan bottom while doing this.
7. Let cool and then enjoy!

Make approx. 36-48 pieces of fudge.

crystalkirk at hotmail.com

Gena said...

Twinkie Pie

1 box of Twinkies
1 large box of vanilla pudding (prepared/chilled)
1 small container of sour cream
1 container of Cool Whip
Fresh or frozen berries (optional)

Fix vanilla pudding as noted on box and let chill.
Remove from refridgerator, stir in Sour Cream and Cool Whip.
Place Twinkies in a row in a 9 x 13 cake pan. You can leave Twinkies whole or cut them in half, whichever you prefer.
Pour the pudding, sour cream, Cool Whip mixture over the Twinkies and chill.

This recipe is also good frozen and/or with fresh/frozen or canned berries poured over the top.

ubrewme@yahoo.com

Gena said...

Kool-Aid Pie

1 pkg Kool-Aid (lemonade or pink lemonade are best)
1 pie shell
1 can condensed milk
1 cup sugar

Gena said...

Kool-Aid Pie

1 pkg lemonade or pink lemonade Kool-Aid
1 can condensed milk, frozen
1 pie shell
1 cup sugar

Mix together Kool-Aid, sugar and frozen condensed milk. Mix to 'peaks'.
Pour into pie shell.
Freeze.

ubrewme@yahoo.com

ewhatley said...

Super Delicious Homemade Ice Cream
1 can (14 oz) sweetened condensed milk
1 cup milk
I small carton vanilla yogurt
1 Tbsp. vanilla flavoring

Mix all ingredients and freeze according to your ice cream maker's instructions. Soooo good. Easy to change it up by adding chocolate syrup, fresh fruit, etc., either in the mix or as toppings.
mybeachylife at gmail dot com

Lara said...

Strawberry Tiramisu for One

1 slice pound cake
3 tablespoons ricotta cheese
1/2 teaspoon freshly finely grated lemon zest
1/2 teaspoon sugar
4 strawberries - washed, hulled, and sliced

Put poundcake in bowl or on plate
Mix ricotta cheese with sugar and lemon zest (if you let it sit in fridge for 30mins, it'll give the lemon more time to infuse into the ricotta)
Put ricotta mixture on top of cake slice
Layer strawberries on top.

If you're feeling especially hungry, just double the recipe and make a double decker!

lara at twiceblessedlife dot com

Lara N. said...

Fruit kabob dippers
1/2 cup blueberries
1/2 cup strawberries
1/2 cup pineapple
1 cup sour cream (or nonfat yogurt)
3 teaspoons brown sugar (not necessary if using flavored yogurt)
1 box toothpicks

Arrange the fruit on the toothpicks and place around bowl of sour cream/brown sugar mix (or bowl of flavored yogurt if you like) and dip the kabobs into the dip and eat.

lara at twiceblessedlife dot com

Laurie Brown said...

7Up Cake
Ingredients

1 1/2 cups Butter, softened
5 Eggs
3 tsp Lemon extract
3 cups Sugar
3 cups Flour
3/4 cups 7-Up or Sprite

Preparation

Pre-heat oven to 325 degrees.

Grease and flour a bundt pan.


Cream butter and sugar.

Add eggs one at a time and beat well.

Mix lemon extract.

Then alternate mixing in, flour and 7-Up (Sprite), end with flour.

Pour batter into prepared pan.


Bake for 1 to 1 1/2 hours or until cake tests done.

Allow cake to cool on rack for about 20 minutes before inverting.

Allow cake to cool completely before placing on a cake dish.

laurie1993@verizon.net

Laurie Brown said...

Almond Sugar Cookie
Ingredients

1 cup Butter
1-1/2 cup Powdered sugar
1 Egg slightly beaten
1 tsp Vanilla
1 tsp Almond extract
2-1/2 cup Flour

Cream butter and sugar; add egg and extracts. Stir in flour and mix well. Chill for several hours. On a floured surface, roll our dough to approx. 1/4 inch thickness and cut out various shapes. Place on ungreased baking sheet. Sprinkle lightly with sugar if desired. Bake at 375 degree for 8-10 minutes.

laurie1993@verizon.net

Krista said...

Potato Candy (My favorite homemade treat)

Ingredients:
1 large potato
2 lb confectioner's sugar
1 tsp vanilla
2-3 cubs peanut butter
2 tsp cinnamon
1 tsp nutmeg

1. Peel potato and boil until soft. Drain and mash the potato.

2. Slowly add in the sugar and vanilla. Do not add all the sugar at once.

3. Once the mixture is a stiff dough, roll the mixture onto wax paper. Make sure the paper is covered with confectioner's sugar. Dough should be thin.

4. Spread peanut butter over the dough, avoiding the edges.

5. Roll the doll into a jelly roll shape. If dough is unmanageable, divide dough and make several rolls.

6. Slice roll(s) into pieces that are about 1/2" to 1" thick.

7. Place slices peanut butter side up, and sprinkle with nutmeg and cinnamon.

8. Chill and serve.

kristakimmel at gmail dot com

Alicia Boarts said...

One of the things we had at every picnic when we were kids, and I make now.

Berry Pudding

2 1/3 cups bisquick
1/4 cup sugar, plus 2 TBS
1/2 cup milk
3 TBS melted butter or margarine
1 cup black rasberries, blueberries, black berries, any kind of berry really
1/2 tsp cinnamon

mix bisquick, 1/4 cup sugar, ilk and margarine until lumpy, fold in berries. Place in a 9x9 baking dish. Mix 2 TBS sugar with cinnamon and sprinkle over top. bake at 350 for 20 to 30 min until springs back in center.
Serve with milk poured over it or whipped cream on the side.

Alicia Boarts aboarts@centurylink.net

Alicia Boarts said...

These were something my grandma made for christmas. I always knew what tin she hid them in and I usually cleared her out. Now my kids do it to me. So I did what she did for me, they get their own tin and I have some for cookie trays

Butterscotch Haystacks
1 12 ounce package butterscotch chips
2 TBS peanut butter
1 large can chow mein noodles
1 cup lightly salted peanuts

melt buttercotch chips and peanut butter together either in the microwave by 30 second intervals, stirring in between; or on a bowl over hot water on the stove.
Stir in chow mein noodles and peanuts, drop by TBP onto wax paper and let cool.
Thay are so good.

Alicia Boarts aboarts@centurylink.net

ohkeeka said...

Both of my recipes are ones I came up with for my blog. :)

Strawberry Mojito Popsicles
Serves 4

1 1/2 cup ripe strawberries, quartered
juice and zest from one whole lime
1/4 cup fresh mint
1/4 cup soymilk (optional--I like adding a little milk to my fruit pops for a slightly softer texture)
1 tbsp agave nectar (this recipe is for tart popsicles--add more agave if you prefer sweeter pops)

Add 1 1/4 cup of strawberries and remaining ingredients to food processor and process until smooth. Stir in remaining strawberries or, if using the Zoku, carefully stick strawberries on sides of molds. Pour fruit mixture into popsicle molds. Serve when frozen solid (about 5 minutes in the Zoku).

ohkeeka at gmail dot com

ohkeeka said...

Fat Elvis Pudding Pops
Serves 4

1 banana, sliced
1/4 c. chocolate milk (I use soymilk)
2 chocolate pudding cups (I use ZenSoy)
3 tbsp. natural peanut butter, room temperature

Combine first three ingredients in a blender and blend until smooth. Pour 1/3 of chocolate mixture in molds, top with 1/2 of the softened peanut butter, another 1/3 of the chocolate mixture, the remaining peanut butter, and finally the last third of the chocolate mixture. These take about 15 minutes to set in the Zoku--if you're not using the Zoku, freeze until solid.

ohkeeka at gmail dot com

jadavis said...

1 box ice cream sandwiches
1 tub whipped cream
1 bottle hard shell chocolate
1 bottle hard shell caramel.

Make a layer of ice cream sandwiches first, follower by a layer of whipped cream, hard shell chocolate and caramel. Repeat. Freeze, then enjoy!

jadavis42@tntech.edu

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