Desserts

Cherry Cheesecake Dip

Ingredients:
Jello No-Bake Cheesecake mix
1 container of cool whip
1 can of cherry pie filling
Graham crackers

Directions:
Prepare Jello No-Bake Cheesecake mix as directed on box. Stir in one container of Cool Whip. Chill. Top with a can of cherry pie filling. Serve with graham crackers.

Chippers

Ingredients:
1 pound high quality milk chocolate, chopped
8 cups ridged potato chips

 

Directions:

 

1. Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
2. As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
3. Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like

Chocolate Peanut Butter Bars

 

Ingredients:
2 cups quick-cooking oats
1 3/4 cups firmly packed... light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

Directions:

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars

 

Homemade Caramels Recipe:

Ingredients:
1 cup butter
2 1/4 cups brown sugar , firmly packed
1/8 teaspoon salt
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla

Directions:
1. Melt butter; add brown sugar and salt, mixing well. Stir in corn syrup. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage (245 degrees). This will take 12-15 minutes approx. Remove from heat and stir in vanilla. Pour into greased 9x13 pan. Let cool. Cut into 48 pieces with a sharp knife.

Optional: Wrap each piece in wax paper.

 

Jello 'Deviled' Easter Eggs with Vanilla Filling

Ingredients:
Jello Eggs

(makes 3 whole jel...lo eggs, or 6 halves)

3 ounce package of jello, any flavor
1 1/4 cups boiling water

Directions:
Lightly spray egg mold with non-stick cooking spray. Snap mold together and set it on a small tray to catch any spills. Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour mixture into 3 whole eggs (or 6 halves). Repeat as many times as you like, with as many jello flavors you like, until all your eggs are filled. Chill for at least 4 hours.

When you're ready to unmold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion. Next use a melon ball tool to make a well in the large end of each egg half.

Vanilla Filling
(makes enough to fill about 24 egg halves)
8 ounces cream cheese, room temperature
1/2 cup sugar

1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup heavy cream

Cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form. Put the cream cheese filling into a pastry bag that has been fitted with a star tip and pipe the filling into the egg halves. Chill until service.

 

 

Pecan Caramel Cheesecake Cookie Cups

 

Ingredients

• 1 package (16 ounces) NESTLÉ® TOLL HOUSE® Ultimates™ Refrigerated Pecan Turtle Delight Cookie Dough
• 2 packages (8 ounces each) cream cheese, at room temperature
• 1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/3 cup caramel ice cream topping
• 1/2 cup chopped pecans
• 2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

 

Directions

PREHEAT oven to 325° F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.

 

Peppermint Cookies & Cream Popcorn

Ingredients

2 bags microwave popcorn, popped

1 (6oz) box candy canes, crushed

1 pack Oreo cookies, crushed

1 1/2 packs Almond Bark

1 1/2 tsp peppermint extract or a few drops of peppermint oil

Directions:

Place popcorn in a very large bowl - the biggest one you have. Pour crushed candy canes and Oroes on top of the popcorn. (I crush my candy canes and Oreos in the food processor) Melt one pack of almond bark according to instructions on the package. Add the peppermint extract or oil to the almond bark and pour over popcorn. Stir. The Oreos will absorb some of the almond bark and the popcorn won't be fully coated. Melt the remaining almond bark and pour over popcorn. Stir until popcorn is coated. Pour popcorn on wax paper and allow to harden. Once the popcorn has hardened, break into pieces and enjoy!

 

Pumpkin Fudge

Ingredients:
3 cups sugar

3/4 cup melted butter

2/3 cup evaporated milk

1/2 cup canned pumpkin

2 tablespoons corn syrup

1 teaspoon pumpkin pie spice

1 (12-ounce) package white chocolate morsels

1 (7-ounce) jar marshmallow crème

1 cup chopped pecans, toasted

1 teaspoon vanilla extract

 

Preparation

1. Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
2. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
   
   Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

Very Easy Caramel Roll pull-aparts

Ingredients:
2 loaves frozen bread
1/2 c. butter
1 c. brown sugar
... 1 Lg or 2 sm vanilla pudding (NOT instant)
2 Tbsp milk
cinnamon to taste

 

Directions:

Thaw the bread loaves but do not allow to raise. Tear 1 loaf into pieces about quarter size and put in the bottom of a greased 9 x 13 pan. Melt the butter and add brown sugar, pudding packets, milk and cinnamon. Mix and pour over the bread. Break the second loaf in quarter size pieces and put on top. Let raise 2 1/2 to 3 hrs. Bake 30 min at 350 degrees. Turn upside down onto cookie sheet and enjoy!