Chocolate Strawberry Shortcake Whoopie Pies

June 12, 2012 by Leave a Comment
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Chocolate Strawberry Shortcake Whoopie Pies
Recipe Type: Dessert
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 16
Ingredients
  • 1 pkg. (2-layer size) chocolate cake mix
  • 3/4 cup water
  • 1/2 cup oil
  • 3 eggs
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 3 cups fresh strawberries, sliced
Instructions
  1. HEAT oven to 350ºF.
  2. BEAT first 4 ingredients with mixer until well blended. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets sprayed with cooking spray. Bake 10 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
  3. BEAT cream cheese and marshmallow creme in large bowl with mixer until well blended. Add COOL WHIP; beat on low speed just until blended.
  4. SPREAD about 2 Tbsp. COOL WHIP mixture onto bottom side of each of 16 cookies. Top with strawberries and remaining cookies.

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Peach Ambrosia

June 12, 2012 by Leave a Comment
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Peach Ambrosia
Recipe Type: Dessert
Serves: 4
Ingredients
  • 2 cups fresh ripe but firm peach slices
  • 1 medium banana, sliced
  • 1/2 cup red seedless grapes, optional
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar
  • 1/2 cup flaked coconut
Instructions
  1. Combine peaches, banana, grapes, lemon juice, and sugar. Chill for about 1 hour. Add coconut just before serving. Spoon into dessert dishes.
  2. Serves 4.

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Chocolate Strawberry Shortcake Whoopie Pies Recipe

June 12, 2012 by Leave a Comment
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Chocolate Strawberry Shortcake Whoopie Pies
Recipe Type: Dessert
Prep time: 20 mins
Total time: 20 mins
Serves: 16
Ingredients
  • 1 pkg. (2-layer size) chocolate cake mix
  • 3/4 cup water
  • 1/2 cup oil
  • 3 eggs
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 3 cups fresh strawberries, sliced
Instructions
  1. HEAT oven to 350ºF.
  2. BEAT first 4 ingredients with mixer until well blended. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets sprayed with cooking spray. Bake 10 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
  3. BEAT cream cheese and marshmallow creme in large bowl with mixer until well blended. Add COOL WHIP; beat on low speed just until blended.
  4. SPREAD about 2 Tbsp. COOL WHIP mixture onto bottom side of each of 16 cookies. Top with strawberries and remaining cookies.

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Blueberry Cobbler Recipe

June 11, 2012 by Leave a Comment
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Blueberry Cobbler
Recipe Type: Dessert
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 6
Ingredients
  • 2 1/2 cups fresh or frozen blueberries
  • 1 teaspoon vanilla extract
  • 1/2 lemon, juiced
  • 1 cup white sugar, or to taste
  • 1/2 teaspoon all-purpose flour
  • 1 tablespoon butter, melted
  • 1 3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 6 tablespoons white sugar
  • 5 tablespoons butter
  • 1 cup milk
  • 2 teaspoons sugar
  • 1 pinch ground cinnamon
Instructions
  1. Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
  2. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
  3. Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
  4. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean – of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

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Crepes

June 10, 2012 by Leave a Comment
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Crepes
Recipe Type: Dessert
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Ingredients
  • 1 cup flour
  • 1 1/2 cups milk
  • 2 eggs
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
Instructions
  1. Combine flour, milk, eggs, and oil.
  2. Add salt.
  3. Heat a lightly greased 6 inch skillet; remove from heat.
  4. Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
  5. Return to heat; brown on one side only.
  6. To remove, invert pan over paper toweling.
  7. Repeat with remaining batter.
  8. Fill with your favorite filling.
  9. Here’s a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.

 

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Easy Oreo Pound Cake

June 7, 2012 by Leave a Comment
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Ingredients:
30 OREO Cookies, divided
1 pkg. (16 oz.) pound cake mix
1/2 cup powdered sugar
1-1/2 tsp. water
Directions:

HEAT oven to 350ºF.

LINE 9×5-inch loaf pan with foil; spray with cooking spray. Coarsely chop 12 cookies. Prepare cake batter as directed on package; stir in chopped cookies. Pour into prepared pan.

QUARTER remaining cookies; place evenly over cake batter.

BAKE 1 hour or until toothpick inserted in center comes out clean, covering loosely with foil for the last 30 min. Cool cake in pan 10 min. Remove from pan to wire rack; discard foil. Cool cake completely.

MIX sugar and water until blended. (Glaze will be thick.) Drizzle over cake; let stand until glaze is firm.

Thanks Kraft!

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Banana Chocolate Chip Muffins

June 5, 2012 by Leave a Comment
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Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • 3/4 cup semisweet chocolate chips

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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Baklava

May 26, 2012 by Leave a Comment
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Ingredients

  • 1 (16 ounce) package phyllo dough
  • 1 pound chopped nuts
  • 1 cup butter
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup honey

Directions

  1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
  2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
  3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
  4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
  5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
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Oreo Truffles

May 26, 2012 by Leave a Comment
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Ingredients

  • 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted

Directions

  1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
  2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
  3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
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Simple Chocolate Eclairs

May 25, 2012 by Leave a Comment
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This is Dessert in a Cinch!

Ingredients

  • 2 individual packages graham crackers
  • 2 (3 ounce) packages instant vanilla pudding mix
  • 3 cups milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (16 ounce) package prepared chocolate frosting

Directions

  1. Line the bottom of a 9×13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.
Filed Under: Desserts, Recipes
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