Desserts

Peanut Butter Cream Parfaits (by StillJulie)

EASY - Peanut Butter Cream Parfaits

8 oz cool whip, thawed
1/2 cup peanut butter
18 milk chocolate kisses

In a bowl, stir half of the whipped topping into peanut butter. Stir in the remaining topping until blended. Set aside two chocolate kisses; coarsely chop the remaining kisses.

Divide a third of the cool whip mixture between two parfait glasses; top each with a fourth of the chopped kisses. Repeat layers. Top with remaining cool whip mixture and reserved kisses. Chill until serving.

From Taste of Home 2003

*I actually thought this was easily a four-serving dessert. I guess it depends on how hungry you are.
__________________
Julie

Whoopie Pies by emyanne


cookies:

2 cups sugar.
2 eggs.
2 teaspoons vanilla.
1 cup cooking oil.
1 cup sour milk.
4 cups flour.
2 teaspoons baking soda.
1/2 teaspoon salt.
1 cup cocoa.
1 teaspoon instant coffee powder.
1 cup hot water.

cream together sugar and eggs. add vanilla, cooking oil and sour milk and mix. combine flour, baking soda, salt and cocoa. dissolve instant coffee in hot water. let cool. add dry ingredients to creamed ingredients, alternating with coffee water. drop by rounded teaspoonsful onto greased cookie sheet. bake at 400 degrees for 8 to 10 minutes.

Filling:
pasteurized equivalent of 2 egg whites.
2 teaspoons vanilla.
3 1/2 cups powdered sugar.
4 tablespoons flour.
2 tablespoons milk.
1 1/2 cups shortening (crisco).

beat egg whites until soft peaks form. add vanilla and beat longer. add remaining ingredients and beat until smooth and spreadable.



use 2 of the cookies and make a sandwich cookie with the filling in the middle.

enjoy!!!

LOWCAL OPTION: the filling can also be made with powdered sugar, vanilla and that marshmallow fluff stuff. not as good and not as nice a consistency but a whole lot less fat calories. you mix a jar of it with about 2 teaspoons of vanilla and enough powdered sugar to give it a spreadable consistency.

Fresh Fruit Cobbler Slices (Blueberry) by citylights


This is like pie, only bigger & better! Compliments of my sister's mil, a very nice
german lady.

For the crust:
3 c. flour
3/4 t. baking powder
1 t. salt
2 T. sugar
8 T. milk or water (I use milk)
3/4 c. shortening
1/2 c. butter or margarine
Corn Flake crumbs

Cut shortening & butter into dry ingredients. Stir in liquid, mixing gently with a fork
or pastry mixer. May roll out better when chilled (I've done it both ways & prefer
chilled). Divide dough. Roll out on lightly floured board to fit your pan. Sprinkle a light
layer of corn flake crumbs over crust.

For Blueberry filling (may also be made with fresh pitted cherries):

8 c. blueberries (fresh or frozen)
1/4 c. corn starch
1/2 c. flour
3 c. sugar

In a large pan mix ingredients together & bring to a light boil (you may need to add
a small amount of water), until thickened.

Lightly pour blueberry mixture over prepared crust (making sure blueberries have
cooled some). Roll out remaining dough for top layer. Place over blueberries & cut
slits for allowing steam to escape.

Bake at 425 degrees about 30 minutes. When cooled, or slightly cooled, you may
drizzle a very thin layer of buttercream icing across top in a criss-cross pattern.
DELICIOUS!

I make this in a jelly roll pan which is quite large (not sure of dimensions). I've also
divided it & prepared it in smaller pans.

Caramel Apple Dip by LauraJean sahm


Warning: this stuff is addictive LOL

3/4 c. brown sugar

1/2 cu. sugar

8 oz. cream cheese

2 tsp. vanilla extract

Mix together and dip apples into it. YUM!

"A cheerful heart is good medicine." ~ Proverbs 17:22



Comment by dulemom:
Add 1/2 bag of heath bits to the Caramel Apple Dip
Just adds alittle more zing

Homemade Ice Cream by Char in OK

For Vanilla:

Beat 2 eggs with 1 cup sugarm 1 teaspoon vanilla, and a dash of salt. Add 1 can sweetened condensed milk and 1 8-oz container of cool whip (or generic brand). Mix well. Pour into container, add the paddle, then pour in enough half & half or milk to fill the container (I use whole milk). Freeze.

For Strawberry Banana:

Mash 1 quart strawberries with fork, add 1/2 cup sugar. Mash 1 or 2 bananas with 1 teaspoon lemon juice. Combine. Let sit.
Beat 2 eggs with 1/2 cup sugar, 1 teaspoon vanilla, and a dash of salt. Add 1 can sweetened condensed milk, 1 8-oz carton cool whip, and 1/2 - 1 cup chopped pecans (optional). Mix well. Pour into container, add the paddle, then pour in enough half & half or milk to fill the container (I use whole milk). Freeze. This takes longer to freeze than the vanilla.

For Snickers Ice Cream:

Make the vanilla recipe. After putting it into the container, add 10 fun size snicker bars that have been frozen and chopped. Fill with milk and freeze. After done, or during freezing, take time to stir so that the snickers are throughout the ice cream. MY FAVORITE and what I made for Sunday.

YUM! Enjoy!

Char

Chocolate Brownies by Nan

Here's my favorite brownie recipe. It's delicious with or without frosting. I've included 2 of my favorite frosting recipes.

Chocolate Brownies
Makes 16.

2 eggs

1 cup granulated sugar

1/2 tsp. vanilla

1/2 cup margarine or butter, softened

1/2 cup unsifted all-purpose flour

1/3 cup Cocoa

1/4 tsp. baking powder

1/4 tsp. salt

1/2 cup chopped nuts, optional (I use walnuts.)


Beat eggs in bowl. Gradually add sugar and vanilla. Blend in melted butter or margarine. In a separate bowl combine flour, cocoa, baking powder and salt. Gradually blend flour mixture into egg mixture until thoroughly blended. Stir in nuts. Spread in a greased, 8-inch square baking pan. Bake at 350 degrees for 30 to 35 minutes or until brownie begins to pull away from edges of pan. Cool in pan. Frost, if desired. Cut into squares.


COCOA MINT FROSTING
(Makes approx. 2-1/4 cups)

1/2 cup margarine or butter
1/2 cup cocoa
3-2/3 cups (1 lb. box) powdered sugar
1/3 cup milk
1/2 tsp. pure mint or peppermint extract

Melt margarine or butter over low heat in a small saucepan. Add cocoa. Heat, stirring constantly, until mixture just begins to boil. Remove from heat. Pour into small bowl. Alternately add powdered sugar and milk. Beat to spreading consistency. Blend in mint or peppermint extract. Spread frosting while still warm.


FUDGE FROSTING
(Makes approx. 1 cup)

3 TB margarine or butter
1/3 cup Cocoa
1/2 tsp. Vanilla
1-1/3 cups powdered sugar
2 to 3 TB milk

Melt butter or margarine in a small saucepan. Add cocoa. Coook over low heat, stirring constantly, until mixture begins to boil. Pour into a small bowl; cool completely. Stir in vanilla. Alternately add powdered sugar and milk; beat to spreading consistency.