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Sweet Treats

This recipe is so yummy! This is one of Remi’s favorite desserts. He is one happy boy whenever I make it!

INGREDIENTS:
2 (3.5 ounce) packages of instant vanilla pudding
3 cups milk
1 tsp. vanilla
1 cup powdered sugar
1 (8 ounce) cream cheese, softened
1/4 cup butter, softened
1 (12 ounce) container Cool Whip, thawed
1 package (14 ounce) Oreo cookies

DIRECTIONS:
In a mixer, blend pudding, vanilla and milk until it is softly set. It will thicken as it stands. Cream the cream cheese and butter in a separate bowl until smooth and creamy. Add powdered sugar and mix. Stir cream cheese mixture into pudding until combined. Gently fold in Cool Whip.

Crush the entire package of oreos. Place 1/2 the oreo crumbs into the bottom of a 9 X 13 pan. Spread filling over the cookie crumbs. Place the remaining oreo crumbs on top, covering completely. Chill at least 30 minutes.

 


DD482

Oreo Cookie Dessert

Adrion asked me to make German chocolate cake and I made these cookies for his class. Needless to say, none were left at the end of the day. They were so good. I loved the frosting!

Cookie Ingredients and Directions:
1 cup butter, softened
1 cup light brown sugar
1 cup sugar
2 tsp. vanilla extract
2 eggs, beaten
2 1/2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
pinch of salt

Preheat oven to 375 degrees. Line cookie sheets with parchment paper. In a large bowl, mix butter, brown sugar, sugar, vanilla and eggs. In a medium bowl, stir together flour, cocoa, baking soda and salt. Gradually add the flour mixture to the butter mixture and blend until combined. Drop dough by tablespoonful onto parchment-line cookie sheets. Bake 10 minutes. Cool on cooling rack.

Frosting Ingredients and Directions:
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp. vanilla
1 1/3 cup sweetened, shredded coconut
1 cup chopped pecans
Optional: 1/4 cup milk chocolate wafers or chips, melted for drizzle

Add evaporated milk, sugar, egg yolks, butter and vanilla to a saucepan and cook over medium heat. Stir until it’s well combined. Continue stirring until thickened. This takes about 11-12 minutes. Once thickened, remove from heat and add coconut and pecans. Let cool and spread onto cookies. Drizzle with melted chocolate.



DD332

If you like peanut brittle, you will LOVE this recipe. This is so yummy! We made this for a bake sale so it was wrapped and ready to go. By the way, it all sold!!

Ingredients:
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3/4 cup butter (1+1/2 sticks)
1/4 cup water
3 cups sugar
1 cup light corn syrup
3 cups dry roasted peanuts

Directions:
-Measure vanilla into small bowl.
-Combine soda and salt and set aside.
-Take one stick of butter and using about 1-2 Tablespoons, grease jelly roll pan. (Reserve the remainder to add after the mixture has finished cooking.)
-Combine sugar, corn syrup, 1/4 cup water and 1/2 stick of butter.
-Cook over medium heat until temperature reaches 240 degrees.
-Stir in peanuts and continue cooking until temperature reaches 300 degrees.
-Remove from heat.
-Immediately add the remaining stick of butter. Mix until butter is melted.
-Add vanilla, soda and salt.
-Mix and quickly pour into prepared jelly roll pan.
-Allow to cool.
-Break into pieces.
**Makes 3 pounds.

DD403

DD402

Fall is a great time for pumpkin bread!

Ingredients:
1-15 ounce can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger

Directions:
Preheat oven to 350 degrees. Grease and flour 2 bread pans. (Note, I doubled the recipe and made 5 loaves) In a large bowl, mix pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together remaining ingredients, then stir into the pumpkin mixture until just combined. Pour into prepared pans, filling each 2/3 full. Bake 55-60 minutes or until toothpick comes out clean.
DD472

Well, it’s that time of year again when we find an abundance of zucchini. I have many great zucchini recipes that I will share throughout the coming weeks but this is my favorite tried and true one. I always bake 4 loaves whenever I bake it, 2 for us and 2 to give away. In the fall, you can substitute apples for zucchini and follow the recipe. It is really good also! It was my Mom’s favorite! The following recipe is for one loaf.

INGREDIENTS:

Wet Ingredients:
1 cup sugar
1 cup shredded zucchini
1/4 cup oil
1 egg

Dry Ingredients:
1 1/4 cup flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg

DIRECTIONS:
Mix dry ingredients. Make a well in the center and set aside. Mix wet ingredients and add to the dry mix. Stir until just moistened. Spoon batter into a greased bread pan. Bake at 350 for 50-60 minutes.



Zucchini Bread

I can finally use my garden produce and I found this recipe for chocolate zucchini sheet cake. Oh my goodness! It is absolutely scrumptious. I will make this again very soon!!!

INGREDIENTS:
CAKE:
2 cups sugar
1 cup oil
3 eggs
2 1/2 cups flour
1/4 cup cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 cups fresh zucchini, shredded
1 Tbsp. vanilla

ICING:
1/2 cup butter
1/4 cup cocoa
6 Tbsp. evaporated milk
1 pound (4 cups) powdered sugar
1 Tbsp. vanilla extract

DIRECTIONS:
In a mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, baking powder and salt; gradually add to the egg mixture alternately with milk. Stir in zucchini and vanilla. Pour into greased 10 X 15 inch sheet cake pan. Bake at 375 degrees for 25 minutes or until cake tests done with toothpick.

While cake is baking, combine all the frosting ingredients in a mixing bowl and blend until smooth. Spread frosting on cake while cake it hot. Cool on a wire rack.

 


Chocolate Zucchini Sheet Cake

I found this recipe and thought it sounded so good! It is as good as it sounds. With these hot days of summer, it’s nice not to have heat up the oven with these no-bake cookies.

INGREDIENTS:
1 1/2 cups sugar
2/3 cup milk
1/2 cup cocoa powder
1/2 cup butter, cubed
1/2 tsp. salt
1/3 cup peanut butter
1 tsp. vanilla
2 cups quick-cooking oats
1 cup flaked coconut
1/2 cup white baking chips
1 tsp. shortening

DIRECTIONS:
In a heavy saucepan, mix the first five ingredients. Bring to a boil, stirring constantly for 3 minutes. Remove from heat and add vanilla and peanut butter. Stir. Add oats and coconut and stir. Drop mixture by tablespoonfuls onto waxed-lined cookie sheets. In a microwave, melt baking chips and shortening. Drizzle over cookies. Store in Refrigerator.


Chocolate covered Coconut Fudgy No Bake Cookies

My friend and I used to make caramel corn, but we both lost the recipe. My neighbor, Judy, gave me a Whitehall Centennial Cookbook and I found some awesome old recipes that I can’t wait to try. I was so happy to find one in the cookbook for caramel corn. It turned out great! My neighbors, Sam and Judy, loved it too! I will be holding onto this recipe!!

INGREDIENTS:
2 cups brown sugar
1/2 cup Karo syrup
1 cup butter
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
2- 6.5 ounce bags of hulless popcorn (each bag has 13 cups if you prefer to make your own popped corn)

DIRECTIONS:
Mix together brown sugar, Karo, butter and salt in a saucepan. Boil for 5 minutes. Remove from heat. Add vanilla and baking soda. Pour over popped corn and mix. Place on a greased jelly roll pan or cookie sheet. I did mine on 2 sheets, using 1 bag per sheet and dividing up the caramel. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool. Store in ziploc bags.


D_52

Remi loves brownies and he made a single brownie in a cup. He made one for me too. YUM! It was very good! He said he will make me one whenever I want. Thank you, Remi.

INGREDIENTS:
1/4 cup sugar
1/4 cup flour
2 Tbsp. cocoa powder
1 pinch salt
3 Tbsp. water
2 Tbsp. oil
A few chocolate chips
1 scoop of vanilla ice cream

DIRECTIONS:
Stir sugar, flour, cocoa powder and salt together in a mug. Add water and oil. Stir until mixture is evenly moist. Cook in microwave for 1 minute 40 seconds. Top with a few chocolate chips and a scoop of vanilla ice cream.

 


Single Brownie in a Cup

INGREDIENTS:

CREPES
1 cup milk
3 eggs
1/3 cup sugar
Pinch salt
1 ¼ cup flour
3 Tbsp. butter

FILLING
16 oz. cottage cheese
16 oz thank you brand vanilla pudding
1 tsp. vanilla
12 oz can pie filling of your choice

DIRECTIONS:

Filling – In a medium bowl add cottage cheese, pudding, and vanilla. Mix well and set aside

Crepes – Place butter in small bowl and microwave to melt and set aside. Whisk together milk and eggs. Add sugar, salt and melted butter and mix well. Add flour slowly and whisk to prevent clumping.
In a medium pan over medium heat add ¼ cup batter for each crepe. Rotate and turn pan to evenly distribute batter. Cook until surface looks dry and flip over. Cook for an additional 30 – 60 seconds and place on a plate to cool. Repeat until all batter is used. You can separate crepes using wax paper.
Add a 1/3 cup of filling to crepe. Fold in ends and roll up crepe.  The finish product is called a blintze. Top with pie filling.

If you prefer, you can add other fillings instead like ice-cream or just pudding.

Savory crepes can be made by eliminating sugar from the ingredients.


 

Delicious Crepes Filled with Pudding and cottage cheese, topped with fruit and whipped cream

Delicious Crepes Filled with Pudding and cottage cheese, topped with fruit and whipped cream

Delicious Crepes Filled with Pudding and cottage cheese, topped with fruit and whipped cream

Delicious Crepes Filled with Pudding and cottage cheese, topped with fruit and whipped cream

Delicious Crepes Filled with Pudding and cottage cheese, topped with fruit and whipped cream

Delicious Crepes Filled with Pudding and cottage cheese, topped with fruit and whipped cream