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Showing posts from December 14, 2014

Sandwich Cookie Truffles

1 pkg. cream-filled cookies (such as Oreos but not double-stuffed) 1 8 oz. pkg. cream cheese Smash the cookies to fine crumbs. Stir in softened cream cheese. Roll into balls and chill for 1 hour. Melt 12 oz. white chocolate. (Some use regular chocolate.) Using toothpicks, dip the balls into melted chocolate and set on waxed paper and chill to harden. If you like, you can drizzle dark chocolate over the white to make them pretty or decorate in some other way. We like to color the white chocolate green and leave a "buckeye" showing the cookie mixture. Any way you do it, these don't last long, and they make great gifts for friends, family, and others on your list!

Pecan Pie Bars

Just what they sound like--great for parties Crust: 1/2 c. oleo 1/2 c. shortening 1 c. brown sugar 2 c. flour Mix well and press into 9x13" pan. Bake at 350 degrees for 10 minutes Topping: Mix 5 eggs 1 c. syrup (I use light but recipe says you can use light or dark) 3/4 c. sugar 1 tsp. vanilla 2 c. pecans, broken Pour mixture over crust and bake at 275 degrees for about 50 min. Cut into bars.

Fruit Pizza

I don't claim this one is exactly healthy, but it does have fruit, and you can make it look very festive by focusing on reds and greens. Make sugar cookie dough and flatten it onto a lightly greased pizza pan. You can use your own recipe or even store-bought, but here's one that works: Crust: 1 c. butter or margarine 1 1/2 c. powdered sugar 1 egg 1 tsp. vanilla 1/2 tsp. almond extract 1 tsp. soda 1 tsp. cream of tartar Blend butter, sugar, egg & almond extract well. Mix flour, soda, and tartar and blend in. Bake in 375 degree oven until lightly browned. Cool. Topping When cool crust is completely cool, spread with topping. 1 pkg. cream cheese, softened 1/3 c. sugar 1 tsp. vanilla Fruit: Top with fresh fruit: pineapple, strawberries, kiwi, bananas, etc. (Note: I've never gotten as creative as the pic above, but someday I might!)

Yum-yum Pie

Also called Macaroon Pie, this one's easy but really good! In a blender: 2 eggs 1 c. milk 3/4 c. sugar 1/2 c. flour 2 tbsp. melted butter/oleo 1/2 tsp. vanilla 1/2 tsp. nutmeg 1/2 tsp. salt Blend well. Pour into greased pie plate and sprinkle with 1 c. flaked coconut. Bake at 350 degrees for 35-40 minutes, until golden brown.

Brownie Pudding

                                                       This one always makes me feel like I can do magic! Brownie batter 1 c. flour 3/4 c. sugar 2 tbsp. cocoa 2 tsp. baking powder 1/2 tsp. salt 1/2 c. milk 2 tbsp. oil 1 tsp. vanilla Pudding 3/4 c. brown sugar 1/4 c. cocoa 1 3/4 c. hot water Mix together first 5 ingredients. Add milk, oil, and vanilla (I add 1/2 c. walnuts here). Stir well and put into greased 8x8 baking pan. (Batter is thick; I flatten it a little with a spatula.) Combine brown sugar and cocoa in a bowl. Pour hot water in and stir until liquified. Pour over the brownie batter. Bake at 350 degrees for about 45 minutes. When done, the brownies are on top and below them is rich, dark pudding. Scoop out a serving, turn it upside down in a bowl, and add ice cream or whipped cream, and you've got a major treat that was easy to make!

Four-layer Delight

The pudding you use is your choice. I like pistachio for this one. 1 stick oleo/butter 1 c. flour 1/2 c. chopped nuts 8 oz. cream cheese 1 c. powdered sugar 1 package Cool Whip 3 c. milk 2 small packages instant pudding Layer 1: Melt oleo, add flour and nuts. Press into 9x13 pan and bake at 375 degrees for 15 min. Layer 2: Blend cream cheese & p. sugar, add 1 c. Cool Whip. Mix and spread over cooled Layer 1. Layer 3: Mix 2 pudding mixes with milk. Pour over 1 & 2. Chill until set. Layer 4: Spread remaining Cool Whip on top

Recipe: Simple Sauce for Sunday

The easiest and best hot fudge sauce for ice cream, desserts (or even to eat with a spoon, as someone I know well tends to do). 1 can sweetened condensed milk 1 square baking chocolate 1 scoop peanut butter (more or less to your taste) Melt the baking chocolate in a saucepan. Pour in milk and mix well over low heat. Add peanut butter for a creamy consistency and rich taste. Stores well in the fridge, I hear, but it never lasts long at my house so I can't speak to that! Put it in a pretty jar and it makes a great gift, too.