Food court 7-18
Thought I’d put another week of desserts in, since during summer, we always seem to have more children and friends around ... which translates to the sweet fact that we can always use more desserts!
3 cups Biscuit baking mix
1 3.4-ounce package favorite flavor instant pudding mix
1 cup sugar
1 cup water
1/2 cup oil
4 eggs, beaten
In a large bowl, combine all ingredients except nuts; beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Increase speed to medium and beat for 4 minutes. Pour batter into a greased and floured 12-cup Bundt pan. Bake at 350° for 40 to 45 minutes until a toothpick inserted in the cake center comes out clean. Cool cake in pan 10 minutes. Invert onto a cake plate and cool completely. Spread with glaze (recipe follows), sprinkle with chopped nuts. Serves 12.
1 cup powdered sugar
1 to 2 tablespoons milk
In a bowl, whisk ingredients together until smooth.
Banana Split Dessert
2 sleeves graham crackers, crushed
1/2 cup margarine, softened
3 3.4-ounce packages instant vanilla pudding mix
4 1/2 cups milk
3 bananas, peeled and sliced
1 8-ounce can pineapple chunks, drained
1 12-ounce container frozen whipped topping, thawed
In a bowl, combine cracker crumbs and margarine. Press into an ungreased 13-by-9-inch baking pan. In a separate bowl, whisk dry pudding mix and milk for 2 minutes or until thickened. Cover and chill for at least 5 minutes or until soft set. Spread half of pudding mixture over cracker crumb layer. Arrange a layer of banana over pudding. Spread remaining pudding mixture over top. Spoon pineapple on top, followed by whipped topping. Cover, refrigerate until serving time. Serves 10 to 12.
Shortcut Rocky Road Fudge
1 12-ounce package semi-sweet chocolate chips
1 16-ounce can chocolate frosting
1 1/2 tablespoons milk
1 teaspoon vanilla extract
1 cup mini marshmallows
1/2 cup chopped walnuts
Line an 8-by-8-inch baking pan with aluminum foil, allow foil to extend about 2 inches over sides of pan. Lightly spray with non-stick vegetable spray. In a large microwave-safe bowl, microwave chocolate chips, uncovered, on high setting for one minute. Stir until melted. If necessary microwave 10 to 20 seconds longer until chocolate is smooth. Microwave frosting, uncovered, on high setting for 20 seconds. Stir into melted chocolate. Add milk and vanilla. Stir at least 20 strokes until smooth and creamy. Fold in marshmallows. And walnuts. Spread in pan. Refrigerate about 3 hours or until firm. Remove from pan by lifting foil. Cut into squares. Store in an airtight container. Makes about 5 dozen.
Crispy Chocolate Log
1/4 cup margarine
1/4 cup creamy peanut butter
1 12-ounce package marshmallows
5 1/2 cups crispy rice cereal
1 1/3 cups semi-sweet chocolate chips
3/4 cup butterscotch chips
Line a large baking sheet or 15-by-10-inch jelly roll pan with parchment paper. Spray generously with non-stick vegetable spray. Set aside. In a large microwave-safe bowl, combine margarine, peanut butter and marshmallows. Microwave on high setting for 2 to 3 minutes until margarine is melted and marshmallows have expanded. Stir to combine. Add cereal. Stir until thoroughly coated. Press mixture flat onto parchment paper. In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave on high setting for 2 to 3 minutes, stirring after each minute until melted. Spread chocolate mixture evenly over cereal layer. Lift up a long end of the parchment paper. And roll cereal layer up jelly roll style until it forms a log. Wrap in plastic wrap. Chill for at least one hour or until chocolate center is set. Cut into slices Makes 15 servings.
2 17 1/2-ounce packages peanut butter cookie mix
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 14-ounce can sweetened condensed milk
1 teaspoon extract
Prepare cookie mix according to package directions. Chill dough in the refrigerator for at least one hour or in the freezer for 15 minutes. Form dough into 1-inch balls. Grease mini muffin tins. Add one ball to each cup. Bake at 325° for 15 minutes or until lightly golden. Remove from oven, make an indentation in the center of each ball. Cool in the tins for at least 5 minutes, transfer to a wire rack. In a microwave-safe bowl, combine remaining ingredients except nuts. Microwave on high setting for one minute. Stir well. Continue to melt as needed, 15 seconds at a time, until smooth. Immediately start filling cookie cups with chocolate mixture. Garnish with nuts. Cool at least 1 hour. Makes 4 dozen.
Easy Peasy Monster Cookies
1 17 1/2-ounce package Chocolate Chip cookie mix
1 17 1/2-ounce package peanut butter cookie mix
1 1/2 cups quick cooking oats, uncooked
1 cup butter, softened
3 eggs, beaten
2 cups candy coated chocolates
In a large bowl, combine all ingredients, mix well. Drop rounded tablespoonfuls on ungreased baking sheets. Bake at 375° for 12 to 15 minutes or until lightly golden. Cool for 2 minutes, transfer to a wire rack. Makes about 1 1/2 dozen.
Easy Fried Pies
1 12-ounce tube refrigerated biscuits
1/4 cup all-purpose flour
1 cup canola oil
1 20-ounce can favorite flavor fruit pie filling, divided
Cinnamon and sugar to taste
Remove biscuits from package, let stand at room temperature for 20 minutes. On a lightly floured surface roll out biscuits, one at a time to a 5-inch circle. Spoon 2 tablespoons pie filling into the center of each biscuit. Fold dough over to form a half circle. Press edges together with a fork. Heat oil in a skillet. Carefully place pies 2 at a time in hot oil, fry until the edges of pies turn golden, turning once. Drain on paper towels. Sprinkle with cinnamon and sugar Makes 10.
Taffy Apple Bars
1 16 1/2-ounce tube refrigerated sugar cookie dough
1 16 1/2-ounce tube refrigerated peanut butter cookie dough
1/2 cup all-purpose flour
3 1/2 to 4 cups apples, cored, peeled and chopped
1 cup chopped peanuts
1/2 cup caramel ice cream topping
Let cookie dough stand at room temperature for 15 minutes. In a large bowl, combine doughs and flour, beat with an electric mixer at medium speed until well blended. Press evenly into the bottom of a lightly greased 13-by-9-inch baking pan. Spoon apples over dough, press down lightly. Sprinkle with peanuts. Bake at 350° for 35 minutes or until edges turn golden and the center is set. Cool completely in pan on a wire rack. Drizzle with caramel topping. Cut into bars. Makes 2 dozen.
Cookies and Cream Delights
5 to 10 chocolate sandwich cookies, crushed
1 18 1/2-ounce package white cake mix
1/2 cup oil
2 eggs, beaten
1/2 cup semi-sweet chocolate chips
In a bowl, combine all ingredients. Drop rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 8 to 10 minutes until golden. Cool on wire racks. Makes about 3 1/2 dozen.
Quick Berry Trifle
2 pints blueberries
1/2 cup sugar, divided
1/4 cup water
2 quarts strawberries, hulled and sliced
2 3.4-ounce packages instant vanilla pudding mix
3 cups milk
1 baked angel food cake, cubed
1 12-ounce container, frozen whipped topping, thawed
In a saucepan, combine blueberries, 1/4 cup sugar and water. Cook and stir over medium heat just until berries start to burst. Remove from heat. Set aside. In a large bowl, combine strawberries with remaining sugar, set aside. In a separate bowl, whisk together dry pudding mix and milk for 2 minutes or until thickened. Chill for at least 4 minutes or until soft set. In a trifle bowl, layer half of pudding, half of cake, half of strawberries and half of blueberries. Repeat layers. Top with whipped topping. Cover and chill until ready to serve. Serves 15 to 20.
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