No Bake Cookies
2 cups granulated sugar
1/2 cup milk
1/4 cup cocoa
1 cube (1/2 cup) margarine
1 teaspoon vanilla
1/2 cup peanut butter
3 cups quick-cooking oatmeal (rolled oats)
Mix together and bring to a boil and cook exactly 1 minute. Remove from heat and stir in vanilla, peanut butter and oatmeal (rolled oats) . Then drop on wax paper. Refrigerate until chilled.
Layered Banana Pudding
1 cup vanilla wafer cookies, crushed
1 package vanilla pudding mix (cook and serve), 3 ounce
2 ripe but firm bananas
1 package strawberry-flavored gelatin powder, 3 ounce
1 cup whipped topping or sweetened whipped cream
Spread half the crushed wafers in the bottom of a buttered 8 x 8-inch square pan. Prepare pudding mix according to package directions; spoon hot pudding over crumbs. Slice one banana; arrange over pudding. Top with remaining crumbs. Chill for 1 hour. Meanwhile, prepare gelatin according to package directions; chill for 30 minutes or until partially set. Pour over crumbs. Slice remaining banana and arrange over gelatin. Spread whipped topping over all. Chill banana pudding dessert for 2 hours before serving.
*No-Bake Pastel Haystacks
1 cup vanilla, milk or white chocolate pieces
1 Tablespoon finely chopped candied ginger
1/2 cup coarsely chopped cashew nuts
1 cup chow-mein noodles
1/2 cup pastel-colored miniature marshmallows
In medium saucepan, melt vanilla-milk pieces over very low heat. Remove from heat. Stir in ginger, cashews, noodles, and marshmallows.Drop by teaspoon on wax paper and chill
No Bake Chocolate Cheesecake
1 1/2 cups semisweet chocolate chips
1/2 cup granulated sugar
11 ounces cream cheese
1/4 cup butter or margarine, softened
2 cups frozen whipped topping, thawed
1 graham cracker crust, below
more whipped topping or whipped cream for topping
shaved milk chocolate, optional
Melt chocolate chips over low heat in saucepan or microwave, stirring frequently until smooth and melted. Set aside to cool. In large mixer bowl beat cream cheese, sugar and butter until smooth. On low speed blend in the melted chocolate. Fold in whipped topping until blended. Spoon cheese chocolate filling mixture into prepared graham cracker crust. Cover and chill until firm. Garnish with whipped topping and shaved chocolate, if desired.
Strawberries with Cream Cheese Filling
32 fresh whole strawberries, large
11 to 12 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon almond extract
2 tablespoons semisweet or milk chocolate, grated
Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end. Place berries, cut side down, on a serving platter. Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms. Fan wedges just slightly, taking care not to break; set berries aside.
In a mixing bowl, beat together the cream cheese, confectioners' sugar, and almond extract until light and fluffy. Gently fold in grated chocolate. Using a teaspoon or decorating bag with decorative tip, fill the strawberries. If desired, sprinkle with a little more grated chocolate. Cover and chill until ready to serve.
Cherry Cheese
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
1 package (8 ounces) cream cheese, room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup chilled whipping cream
1 can cherry pie filling
Combine graham cracker crumbs and melted butter and press into an 8- X 8-inch pan or glass dish; chill. Beat the cream cheese until fluffy; add confectioners' sugar and vanilla then beat until smooth.
Whip cream and fold into the cream cheese mixture. Spread on chilled graham cracker crust and spoon cherry pie filling over all. Cover with wax paper and put in freezer. Before frozen, cut into squares; return to freezer. Remove dessert or individual squares from freezer 25 to 30 minutes before serving. Store this cherry dessert in the refrigerator.
*Apricot Balls
8 ounce package dried apricots
1 cup orange juice
1 cup whole wheat cereal
1/4 cup honey
1/2 cup shredded coconut
Simmer apricots and juice in a small saucepan for 10-12 minutes until apricots are soft and juice thickens. Then set aside to cool.
Finely crush cereal in a food processor. Add the apricot mixture and honey and process until mixed thoroughly.
Next take the mixture and sqeeze together to make small bite-sized balls. Roll balls in shredded coconut. Refrigerate for a few hours then serve.
*Chocolate Raisins
1 6 ounce package chocolate chips
1/2 cup crunchy peanut butter
1/2 cup raisins
2 cups miniature marshmallows
Melt chocolate and peanut butter in a saucepan over low heat stirring constantly. Add raisins and marshmallows. Pour onto a cookie sheet or cake pan lined with waxed paper and refrigerate overnight. Cut into squares and serve.
*Choco-Coconut Balls
1 stick butter
8 ounces powdered sugar
1 pound shredded coconut
1 14 ounce can sweetened condensed milk
1 12 ounce package chocolate chips
1/5 bar paraffin
Combine butter, sugar, coconut, and milk. Form into small balls and refrigerate for 3 to 4 hours. Melt chocolate chips and paraffin in a double boiler stirring until melted. Take two forks and roll balls in melted chocolate to coat well. Place on waxed paper and cool.
*White Chocolate Cheesecake
1 prepared graham cracker crust
2 pkg (16 oz total) fat free cream cheese
1 tub (8z) fat free cool whip, thawed
1 cup white chocolate chips
Melt chocolate chips in microwave one minute, stir. Repeat in 30-second intervals until completely melted. Cube cream cheese and add to chocolate, mix until smooth. Fold in cool whip until well blended, pour into crust, refrigerate 4 hours or until firm.
*No-Bake Eclair Cake
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting
In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.Microwave frosting for around 30 seconds, and then pour over the cake. Cover, and chill at least 4 hours before serving.
*Mmm-Mmm-Mocha Trifle
1 prepared angel food cake
1 lg. box (6 serve) fat-free sugar-free chocolate instant pudding mix
3 cup skim milk
1 tub (8 oz) fat-free cool whip
2 tsp instant coffee
Cut angel food cake into 1-inch cubes and place in bottom of large trifle bowl. Mix instant coffee into milk until dissolved. Whisk together milk mixture and pudding according to directions, 1-2 mintues until well blended. Pour over cake pieces, making sure all are covered. Do not wait to set, but top with cool whip immediately, chill one hour or until ready to serve.
No Bake Double Good Dessert
20 chocolate sandwich cookies, crushed
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
3/4 cup peanut butter
1 (12 ounce) container frozen whipped topping, thawed
Press crushed cookies into the bottom of a 9x13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners' sugar. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.
Blueberry Dumplings
1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 quart fresh or frozen blueberries (can use peaches, raspberries, cherries, etc.)
2 cups water
Vanilla ice cream or fresh cream, for serving
Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.
In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.
Chocolate Mousse
1 (14 oz. can) sweetened condensed milk
2 (1 oz. ) squares unsweetened chocolate, melted
½ cup cold water
1 (4 serving size) box instant chocolate pudding mix
1 cup whipping cream, stiffly whipped
Prepare and bake two 9” chocolate cake layers according to package directions on cake mix box.
In a large bowl, beat sweetened condensed milk and melted chocolate until well blended. Gradually beat in water and pudding mix until smooth. Fold in whipped cream. Chill at least 1 hour.
This can be served as-is for dessert, used to frost cakes, or layered in trifles.
MICROWAVE FANTASY FUDGE
3/4 cup butter
3 cups sugar
2/3 cup evaporated milk
12 oz semi-sweet chocolate chips
Microwave butter in a bowl until melted (about 1 minute). Stir in 3 cups sugar, 2/3 cup evaporated milk, mix well.
Microwave mixture on high 3 minutes, stir. Two minutes, stir. Three minutes, stir. Two and one half minutes, stir. Gradually stir in chocolate chips.
Add:
1 jar marshmallow creme
1 tsp. vanilla
Nuts, if desired
Mix well. Pour into greased 9 x 9 inch pan. Cool at room temperature. Makes 3 pounds.
2 cups granulated sugar
1/2 cup milk
1/4 cup cocoa
1 cube (1/2 cup) margarine
1 teaspoon vanilla
1/2 cup peanut butter
3 cups quick-cooking oatmeal (rolled oats)
Mix together and bring to a boil and cook exactly 1 minute. Remove from heat and stir in vanilla, peanut butter and oatmeal (rolled oats) . Then drop on wax paper. Refrigerate until chilled.
Layered Banana Pudding
1 cup vanilla wafer cookies, crushed
1 package vanilla pudding mix (cook and serve), 3 ounce
2 ripe but firm bananas
1 package strawberry-flavored gelatin powder, 3 ounce
1 cup whipped topping or sweetened whipped cream
Spread half the crushed wafers in the bottom of a buttered 8 x 8-inch square pan. Prepare pudding mix according to package directions; spoon hot pudding over crumbs. Slice one banana; arrange over pudding. Top with remaining crumbs. Chill for 1 hour. Meanwhile, prepare gelatin according to package directions; chill for 30 minutes or until partially set. Pour over crumbs. Slice remaining banana and arrange over gelatin. Spread whipped topping over all. Chill banana pudding dessert for 2 hours before serving.
*No-Bake Pastel Haystacks
1 cup vanilla, milk or white chocolate pieces
1 Tablespoon finely chopped candied ginger
1/2 cup coarsely chopped cashew nuts
1 cup chow-mein noodles
1/2 cup pastel-colored miniature marshmallows
In medium saucepan, melt vanilla-milk pieces over very low heat. Remove from heat. Stir in ginger, cashews, noodles, and marshmallows.Drop by teaspoon on wax paper and chill
No Bake Chocolate Cheesecake
1 1/2 cups semisweet chocolate chips
1/2 cup granulated sugar
11 ounces cream cheese
1/4 cup butter or margarine, softened
2 cups frozen whipped topping, thawed
1 graham cracker crust, below
more whipped topping or whipped cream for topping
shaved milk chocolate, optional
Melt chocolate chips over low heat in saucepan or microwave, stirring frequently until smooth and melted. Set aside to cool. In large mixer bowl beat cream cheese, sugar and butter until smooth. On low speed blend in the melted chocolate. Fold in whipped topping until blended. Spoon cheese chocolate filling mixture into prepared graham cracker crust. Cover and chill until firm. Garnish with whipped topping and shaved chocolate, if desired.
Strawberries with Cream Cheese Filling
32 fresh whole strawberries, large
11 to 12 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon almond extract
2 tablespoons semisweet or milk chocolate, grated
Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end. Place berries, cut side down, on a serving platter. Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms. Fan wedges just slightly, taking care not to break; set berries aside.
In a mixing bowl, beat together the cream cheese, confectioners' sugar, and almond extract until light and fluffy. Gently fold in grated chocolate. Using a teaspoon or decorating bag with decorative tip, fill the strawberries. If desired, sprinkle with a little more grated chocolate. Cover and chill until ready to serve.
Cherry Cheese
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
1 package (8 ounces) cream cheese, room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup chilled whipping cream
1 can cherry pie filling
Combine graham cracker crumbs and melted butter and press into an 8- X 8-inch pan or glass dish; chill. Beat the cream cheese until fluffy; add confectioners' sugar and vanilla then beat until smooth.
Whip cream and fold into the cream cheese mixture. Spread on chilled graham cracker crust and spoon cherry pie filling over all. Cover with wax paper and put in freezer. Before frozen, cut into squares; return to freezer. Remove dessert or individual squares from freezer 25 to 30 minutes before serving. Store this cherry dessert in the refrigerator.
*Apricot Balls
8 ounce package dried apricots
1 cup orange juice
1 cup whole wheat cereal
1/4 cup honey
1/2 cup shredded coconut
Simmer apricots and juice in a small saucepan for 10-12 minutes until apricots are soft and juice thickens. Then set aside to cool.
Finely crush cereal in a food processor. Add the apricot mixture and honey and process until mixed thoroughly.
Next take the mixture and sqeeze together to make small bite-sized balls. Roll balls in shredded coconut. Refrigerate for a few hours then serve.
*Chocolate Raisins
1 6 ounce package chocolate chips
1/2 cup crunchy peanut butter
1/2 cup raisins
2 cups miniature marshmallows
Melt chocolate and peanut butter in a saucepan over low heat stirring constantly. Add raisins and marshmallows. Pour onto a cookie sheet or cake pan lined with waxed paper and refrigerate overnight. Cut into squares and serve.
*Choco-Coconut Balls
1 stick butter
8 ounces powdered sugar
1 pound shredded coconut
1 14 ounce can sweetened condensed milk
1 12 ounce package chocolate chips
1/5 bar paraffin
Combine butter, sugar, coconut, and milk. Form into small balls and refrigerate for 3 to 4 hours. Melt chocolate chips and paraffin in a double boiler stirring until melted. Take two forks and roll balls in melted chocolate to coat well. Place on waxed paper and cool.
*White Chocolate Cheesecake
1 prepared graham cracker crust
2 pkg (16 oz total) fat free cream cheese
1 tub (8z) fat free cool whip, thawed
1 cup white chocolate chips
Melt chocolate chips in microwave one minute, stir. Repeat in 30-second intervals until completely melted. Cube cream cheese and add to chocolate, mix until smooth. Fold in cool whip until well blended, pour into crust, refrigerate 4 hours or until firm.
*No-Bake Eclair Cake
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting
In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.Microwave frosting for around 30 seconds, and then pour over the cake. Cover, and chill at least 4 hours before serving.
*Mmm-Mmm-Mocha Trifle
1 prepared angel food cake
1 lg. box (6 serve) fat-free sugar-free chocolate instant pudding mix
3 cup skim milk
1 tub (8 oz) fat-free cool whip
2 tsp instant coffee
Cut angel food cake into 1-inch cubes and place in bottom of large trifle bowl. Mix instant coffee into milk until dissolved. Whisk together milk mixture and pudding according to directions, 1-2 mintues until well blended. Pour over cake pieces, making sure all are covered. Do not wait to set, but top with cool whip immediately, chill one hour or until ready to serve.
No Bake Double Good Dessert
20 chocolate sandwich cookies, crushed
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
3/4 cup peanut butter
1 (12 ounce) container frozen whipped topping, thawed
Press crushed cookies into the bottom of a 9x13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners' sugar. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.
Blueberry Dumplings
1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 quart fresh or frozen blueberries (can use peaches, raspberries, cherries, etc.)
2 cups water
Vanilla ice cream or fresh cream, for serving
Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.
In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.
Chocolate Mousse
1 (14 oz. can) sweetened condensed milk
2 (1 oz. ) squares unsweetened chocolate, melted
½ cup cold water
1 (4 serving size) box instant chocolate pudding mix
1 cup whipping cream, stiffly whipped
Prepare and bake two 9” chocolate cake layers according to package directions on cake mix box.
In a large bowl, beat sweetened condensed milk and melted chocolate until well blended. Gradually beat in water and pudding mix until smooth. Fold in whipped cream. Chill at least 1 hour.
This can be served as-is for dessert, used to frost cakes, or layered in trifles.
MICROWAVE FANTASY FUDGE
3/4 cup butter
3 cups sugar
2/3 cup evaporated milk
12 oz semi-sweet chocolate chips
Microwave butter in a bowl until melted (about 1 minute). Stir in 3 cups sugar, 2/3 cup evaporated milk, mix well.
Microwave mixture on high 3 minutes, stir. Two minutes, stir. Three minutes, stir. Two and one half minutes, stir. Gradually stir in chocolate chips.
Add:
1 jar marshmallow creme
1 tsp. vanilla
Nuts, if desired
Mix well. Pour into greased 9 x 9 inch pan. Cool at room temperature. Makes 3 pounds.
Strawberry Humdinger Dessert
1 1/2 cups crushed vanilla wafers
1/2 stick real butter, MELTED
1 stick real butter, SOFTENED
1 cup powdered sugar
1 cup fresh strawberries, sliced
1 can (8 oz.) crushed pineapple, well drained
1 cup heavy whipping cream
4 Tablespoons powdered sugar
1. Mix wafer crumbs and the 1/2-stick (1/4 cup)melted butter; reserve 1/2 cup of this mixture.
2. Press remaining crumb mixture firmly in bottom of ungreased square (8x8 or 9x9) pan. Beat the 1-stick (1/2 cup) softened butter with 1 cup powdered sugar on low speed until smooth. Spread evenly over crumb mixture.
3. Layer sliced strawberries, then pineapple evenly over butter mixture; press lightly into butter mixture.
4. In a chilled bowl, beat whipping cream and 4 Tablespoons powdered sugar until stiff; spread evenly over fruit.
5. Sprinkle with reserved crumbs. Cover and refrigerate at least 8 hours.
***Frozen strawberries will work as long as they have been thawed and drained well
1 1/2 cups crushed vanilla wafers
1/2 stick real butter, MELTED
1 stick real butter, SOFTENED
1 cup powdered sugar
1 cup fresh strawberries, sliced
1 can (8 oz.) crushed pineapple, well drained
1 cup heavy whipping cream
4 Tablespoons powdered sugar
1. Mix wafer crumbs and the 1/2-stick (1/4 cup)melted butter; reserve 1/2 cup of this mixture.
2. Press remaining crumb mixture firmly in bottom of ungreased square (8x8 or 9x9) pan. Beat the 1-stick (1/2 cup) softened butter with 1 cup powdered sugar on low speed until smooth. Spread evenly over crumb mixture.
3. Layer sliced strawberries, then pineapple evenly over butter mixture; press lightly into butter mixture.
4. In a chilled bowl, beat whipping cream and 4 Tablespoons powdered sugar until stiff; spread evenly over fruit.
5. Sprinkle with reserved crumbs. Cover and refrigerate at least 8 hours.
***Frozen strawberries will work as long as they have been thawed and drained well
