» dessert

Super Bowl Recipe-Football Dessert

Melissa — Fri, 30 Jan 2009 15:27:33 +0000

1 (4 1/8-ounce) package ROYAL Instant Chocolate Pudding & Pie Filling
3 cups cold milk
1 1/2 cups heavy cream, whipped
1 (3 3/8-ounce) package ROYAL Instant Vanilla
Pudding & Pie Filling
1/2 cup creamy or chunky peanut butter
4 (1-ounce) squares semisweet chocolate
2 tablespoons margarine
1/3 cup of shredded coconut, optional
1 drop green food coloring, optional

In small bowl, prepare chocolate pudding according to package directions using 1 1/2 cups milk. Fold in 1 cup whipped cream. Spoon half the pudding into 6-cup plastic wrap-lined football (melon) shaped mold. Spread pudding up side of mold; set aside.

In another small bowl, prepare vanilla pudding according to package directions using 1 1/2 cups milk and peanut butter. Fold in 1 cup whipped cream. Spoon vanilla mixture into center of chocolate pudding. Evenly top with remaining chocolate pudding, encasing vanilla mixture. Cover; freeze at least 6 hours. In double boiler, over low heat, melt chocolate and margarine, mixing until smooth; set aside. If desired, tint coconut with food coloring; arrange on serving plate. Unmold football onto serving plate; remove plastic wrap.

Working quickly, spread chocolate over football. Garnish with remaining whipped cream.

Brown Sugar Cinnamon Pudding with Apple Slices

Melissa — Fri, 23 Jan 2009 08:13:52 +0000

: Image via Wikipedia

Ingredients:

1 large egg
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
1/2 cup dark brown sugar
1 teaspoon freshly ground cinnamon
1 cup milk
1/4 teaspoon granulated sugar
2 tart apples, peeled, cored and cut in slices

Instructions:

Place the egg in a saucepan. Add the cornstarch and salt. Dump in the vanilla. Mix together for 1 minute. Place another saucepan over low heat. Add the butter and allow it melt completely. Add the brown sugar and cinnamon to the melted butter. Continue cooking over low heat about 30 seconds or until the butter and brown sugar has combined together. Pour in the milk. This will make the brown sugar hard but as the milk cooks the sugar will begin to melt. Cook 2 minutes or until all the brown sugar has dissolve being sure to stir occasionally. Slowly add the hot milk to the egg mixture being sure to stir as you add it. Place the egg mixture over medium heat. Stir constantly until the mixture begins to boil. Immediately remove from the heat. Pour the pudding into a large bowl. If a skim begins to form on top of the pudding sprinkle the top with the 1/4 teaspoon of sugar to stop the skimming. Place the pudding in the refrigerator to cool. When ready to serve spoon the pudding into serving dishes and garnish with the apple slices.

Peppermint Swirl Hot Cocoa

Melissa — Thu, 22 Jan 2009 08:10:31 +0000

: Image via Wikipedia

Ingredients:

1/3 cup of chocolate chips
4 cups milk
1/4 cup cocoa powder
1/4 cup sugar
1/8 teaspoon peppermint extract
1 peppermint stick

Instructions:

Place the chocolate chips in a sauce pan. Pour the milk over the chocolate. Place the pan on medium low heat and cook stirring constantly until the chips just begin to melt. Add the cocoa powder and sugar. Stir until incorporated into the melting chocolate. Dump in the peppermint extract. Turn the heat to medium high and stirring continuously cook the mixture until it begins to boil and the mixture is smooth. Pour into warm mugs and garnish with a peppermint stick.

Sopapilla Cheesecake

Carm — Tue, 20 Jan 2009 22:31:55 +0000

Email	Sopapilla Cheesecake
Recipe Name	tinabutler@sbcglobal.net
Ingredients	2 cans Pillsbury Crescent rolls 2-8oz Cream Cheese (room temperature) 1 1/2 cups Sugar 1 tsp. Vanilla extract 1 tsp Cinnamon 1 stick butter (1/2 cup real butter not margarine)
Instructions	Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla (I used a tsp and a half, i love vanilla extract) spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. If you don’t think that’s enough cinnamon sugar on top add more its really up to you there’s no rules on this part of the recipe. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!
Variation to Recipe
Servings
Company or Site Name	Mommy’s Kitchen
URL address	http://tinamommyx3.blogspot.com/
Short Bio	This dessert is “Oh my goodness good” where has this recipe been hiding and how come I haven’t seen it until now. It was a huge hit and there were no leftovers. I did manage to get a picture of one slice of the cheesecake before it was GONE! it turned out so crispy and golden brown. I cant decide if i like it better hot or when its cooled down. Well I think i have said enough so your just going to have to try this out for yourself. If you love Sopapilla’s then your gonna love this I guarantee it.

Strawberry Soda Pop Cake

Carm — Thu, 15 Jan 2009 23:31:14 +0000

Email	Strawberry Soda Pop Cake
Recipe Name	tinabutler@sbcglobal.net
Ingredients	1 – package Strawberry Cake mix (any brand) 1 – 12 oz Can Strawberry Fanta soda or 1 1/2 cups 1 – Egg 1/3 cup vegetable oil 2 – 8 oz tubs Cool Whip or 1 large tub (I used about 1 and a half to “frost” a double layer cake) Fresh Strawberries (Sliced)
Instructions	Add cake mix to a large mixing bowl. Add egg, oil and strawberry soda. Beat until smooth. Pour into two baking pans that have been greased and floured. Bake as directed (depending on pan used–I used 2 round cake pans). Once cake is done and cooled, Frost with with cool whip and arrange strawberries in the middle of the cake and on top.
Variation to Recipe	You can also substitute a orange or yellow cake mix and use manderin oranges instead of strawberries. By far the strawberry version is my favorite.
Servings
Company or Site Name	Mommy’s Kitchen
URL address	http://tinamommyx3.blogspot.com/
Short Bio	This cake never lasts long at all, in fact i made it yesterday and today it’s GONE!!! You would think by the addition of the Fanta Soda to the recipe that it would make it really sweet, but it’s just the opposite.The cool whip really compliments the lightness of the cake. If you want a nice and light dessert this cake is a perfect.

Brown Sugar Cinnamon Pudding with Apple Slices

Melissa — Thu, 11 Dec 2008 23:50:41 +0000

Ingredients:

Instructions:

Frosted Banana Bars

Carm — Mon, 24 Nov 2008 16:31:50 +0000

Frosted Banana Bars

2 Cups sugar

1/2 C margarine, softened

3 eggs

1 1/2 C mashed very ripe bananas (I use 4)

1 tsp Vanilla

1 tsp baking soda

2 C flour

Cream sugar, margarine and eggs. Add vanilla, baking soda then bananas and flour. Pour into a greased 13×9 inch pan. Bake 350 degrees for 25 minutes. Cool well then frost

Frosting

4 C powdered sugar

8 oz cream cheese, softened

1/2 C margarine, softened

2 tsp vanilla

These need to be chilled and kept in the refrigerator but they wont last long

I use only half the frosting on mine and save the rest of the frosting for my next batch

Turtle Pumpkin Pie

Melissa — Thu, 16 Oct 2008 16:23:48 +0000

Image by Getty Images via Daylife

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Make It

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

BEAT milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spread into crust.

REFRIGERATE at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving.