Brownie Pudding

Ingredients
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional
Vanilla ice cream, for serving
Directions
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

Tiramisu Toffee Dessert

Ingredients

1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
3/4 cup strong brewed coffee
1 cup white sugar
1/2 cup chocolate syrup
1 (8 ounce) package cream cheese
2 cups heavy whipping cream
2 (1.4 ounce) bars chocolate covered English toffee, chopped

Directions

Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
Beat sugar, chocolate syrup, and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add whipping cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
Spread frosting over cake. Sprinkle with toffee candy. Cover and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.

Nutritional Information open nutritional information

Amount Per Serving Calories: 434 | Total Fat: 28.4g | Cholesterol: 134mg

Candy Cane Dessert

16 oz cool whip thawed
1 lb. sm. marshmallows
1/2 lb. candy canes or peppermint candy
1 lb. Oreo cookie crumbs
Mix cool whip and add marshmallows and crushed candy canes. Spread layer of crumbs on bottom of pan, top with cream mixture and sprinkle a few crumbs on top with a few crushed candy can crumbs mixed in. Refrigerate.

Cake Pops

Choose your cake mix and follow instructions and bake. Let it cool for one hour or so. Put in big bowl and crumble up into fine crumbs. Add your favorite frosting, canned or homemade. 1/2 c or so. Mix it up with fingers and set in fridge for a 2 hours or overnight. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle cake mixture. But if it needs a little extra moisture, add milk a spoonful at a time.

When the mix is completely done, cover with plastic wrap and refrigerate until firm. You can leave the mix refrigerated for several days at this point. You could probably also freeze this.

Making Cake Pops

What you need
Lollipop sticks (found at Michael's, JoAnn's, or other craft stores)
12 ounces chocolate chips
12 ounces white chocolate bark
Edible wax, optional
Colored sugars, candies, and other decorative sprinkles

How to make the balls
Prepare two large baking sheets by covering with wax paper or parchment. Take a bit of the cake mixture and roll it into a smooth ball. If you want to use the lollipop sticks, stick one into the end of each ball, pointing upward, as you put the ball back down on the sheet. [Note: I cut the long lollipop sticks in half; they seemed a little long for the size of the balls.] Repeat until you've used up all the mixture. As each sheet fills up, put it in the freezer so that the balls harden.

How to decorate the cake pops
Melt chocolate or white chocolate in a double boiler on the stove. If you want to make the coating a little more resistant to melting, add a small square of wax to the pot and let it melt too. Stir well. Dip each ball into the chocolate until covered.

Dip in sugar, coconut, sprinkles, or anything else you'd like to decorate with. Put it back on the sheet to harden.

Turtle Cheese Cake from my Cousin Cindy Stahl Gullion

1 3/4 C Chocolate graham cracker crumbs

1/3 C butter or margarine, melted

3 packages of cream cheese, softened

1 can (14oz) sweetened condensed milk

1/2 Cup granulated sugar

3 large eggs

3 Tbsp lime juice

1 Tbsp vanilla extract

1 1/2 Cup (9 oz) semi sweet chocolate morsels

2 Tbsp caramel syrup or ice cream topping

2 Tbsp chocolate syrup

1/2 Cup coarsely chopped pecans

1/4 Cup semi sweet Chocolate mini morsels



PREHEAT oven to 300 degrees. Grease 9 inch springform pan.

CRUST: combine crumbs and butter in medium bowl. Press onto the bottom and one inch up side of pan.

FILLING: Beat cream cheese and milk in large bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined. Microwave 1 1/2 Cups of morsels in medium, uncovered microwave safe bowl on HIGH power for 1 minute; STIR. If needed, heat additional 10-15 second intervals, stirring just until morsels are melted. Stir 2 cups of batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with the yellow batter. BAKE 70-75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge and let cool completely. Drizzle syrups on top. Sprinkle with nuts and mini morsels. Refrigerate several hours. Remove side of pan.

Mint Chocolate Cake

Ingredients

* 1 (18.25 ounce) package chocolate cake mix
* FROSTING:
* 1/2 cup butter or margarine, softened
* 2 cups confectioners' sugar
* 1 tablespoon water
* 1/2 teaspoon peppermint extract
* 3 drops green food coloring
* TOPPING:
* 1 1/2 cups milk chocolate chips
* 6 tablespoons butter or margarine, softened
* 1/4 teaspoon peppermint extract

Directions

1. Prepare cake batter according to package directions. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. In a bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
3. For topping, in a microwave-safe bowl, melt chocolate chips and butter; stir in extract. Spread over frosting. Refrigerate until set.

Cheesecake

Ingredients:

* cooking spray
* 2 tablespoons flour
* 4 (8 ounce) packages cream cheese, softened
* 3 eggs
* 1 cup sugar
* 2 teaspoons vanilla
* 1/2 cup sour cream


# Spray 10in springform pan with cooking spray.
# 2 Toss the flour in the pan, coating well.
# 3 Mix cream cheese and eggs.
# 4 Add sugar and vanilla, mix well.
# 5 Fold in sour cream.
# 6 Pour into pan.
# 7 Bake in center of 325* oven for 1-1-2 hour.
# 8 Turn oven off, allow cheesecake to sit in oven for 1 hour.
# 9 Chill.
# 10 Top with choice of toppings.

Easy Peanut Butter Pie

FROZEN PEANUT BUTTER PIE

2 Graham Cracker Pre-Made Pie Shells
2 c. powdered sugar
1 c. peanut butter
8 oz. cream cheese
12 oz. Cool Whip

Mix together powdered sugar, peanut butter, and cream cheese. Fold in Cool Whip.

Divide mixture into 2 pie shells. Freeze. Set out few minutes before serving.

Very rich, but nice to keep on hand for quick dessert.

CREAM PUFF DESSERT

CREAM PUFF DESSERT

1 stick butter
1 c. water
1 c. flour
4 eggs

Boil together 1 stick butter and 1 cup water. Add 1 cup flour; mix well. Cool slightly. Stir in 4 eggs, one at a time. Mix well and spread into 9 x 13 inch greased pan. Bake at 400 degrees for 30 minutes. Cool completely. Makes a pretty crust.

Take 1 large box vanilla instant pudding add 3 cups milk and 1 (8 ounce) package softened cream cheese. Mix together with wire whip so lumps disappear. Pour into cream puff crust. Spread 8 ounce Cool Whip on top of pudding and drizzle Hershey's syrup on top. Refrigerate. Keeps very well for days. A very easy dessert for clubs, socials, etc. The cream cheese gives the pudding a different good taste!

Frozen Limeade or Lemonade Pie

* 1 (12-ounce) container whipped topping, thawed
* 1 (14-ounce) can sweetened condensed milk, chilled
* 1 (6-ounce) can frozen limeade concentrate or Lemonade, defrosted
* 1 tablespoon lime or Lemon zest
* 1 graham Cracker Crust

In a medium bowl, add whipped topping and gently fold in condensed milk. Add limeade/lemonade and zest and gently fold to combine. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight.

Peach Strudel (Amish Receipe)

20 oz bag frozen or fresh peaches
1 tsp cinnamon
2 tsp sugar (or splenda)
2 Tbsp butter
1 cup flour
1 -1/4 cup sugar
3/4 tsp baking powder
3/4 tsp salt
1 egg

Mix cinnamon and sugar in a large bowl, add peaches and toss together. Line the bottom of an 8 inch x 8 inch buttered baking dish with the peaches and dot with the butter.
Soft dry ingredients together, make a well and the egg; mix until crumbly. Top peaches with mixture and bake at 350 degrees until crust is brown, approximately 45-55 minutes depending on oven. Serve warm with whipped cream or ice cream.

Mock Ice Cream Sandwich

Ingredients

Honey Maid Low Fat Honey Graham Crackers - 2 full sheets (or 4 small rectangles)

Cool Whip, chocolate - 2 tablespoons

(you can also try other flavors, strawberry is pretty good but chocolate really takes care of those cravings)

Directions
Break graham cracker in half and spread CoolWhip over one piece. Place the other piece on top, careful not to push it down or you will lose the CoolWhip out the sides. Repeat for other full sheet cracker. Place in freezer for a couple of hours or overnight.




Nutritional Info

* Servings Per Recipe: 1
* Amount Per Serving
* Calories: 145.0

* Total Fat: 3.5 g
* Cholesterol: 0.0 mg
* Sodium: 190.0 mg
* Total Carbs: 27.0 g
* Dietary Fiber: 1.0 g
* Protein: 2.0 g